StartBiz India

Introduction

For Food Business Operators (FBOs) who manufacture or sell Herbalife products in India, regulatory compliance isn’t optional—it’s foundational. The FSSAI license or registration is the Backbone that legitimizes every step of your operation—from sourcing and manufacturing to packaging, distribution, and sale. Without a valid license, even well-built product lines can face regulatory action, disrupted supply chains, and damaged trust with distributors, retailers, and customers. This guide is written with Herbalife-focused FBOs in mind, so you can navigate the specifics of licensing, labeling, testing, and ongoing compliance with clarity and confidence.

FSSAI licensing isn’t just a bureaucratic hurdle; it’s a practical framework that helps you manage risk, ensure product safety, and establish a scalable path for growth. Whether you’re a small local producer supplying a handful of outlets or a larger operation distributing across multiple states, the right license gives you formal approval to operate, triggers standard safety practices, and sets expectations for quality across your entire value chain. The goal is not to chase paperwork for its own sake, but to build a robust operating system that sustains product quality, protects consumers, and supports sustainable business expansion.

This post provides a clear, actionable map of what FSSAI licensing covers, how to choose between license types and registration, what documentation you’ll need, the steps to apply, and the ongoing practices that keep you compliant. It also covers labeling requirements, the Food Safety Management System (FSMS), and recall readiness—areas where Herbalife FBOs often face questions or complexity. By understanding these elements from the start, you’ll reduce last‑minute surprises, speed up approvals, and create a foundation for smoother audits and inspections in the future.

What you’ll gain by reading this guide

• Clarity on licensing paths: when to opt for registration, a State license, or a Central license, and how to decide based on turnover and geographic reach.
• A practical, step‑by‑step roadmap to apply for FSSAI licensing, including documentation checklists and common pitfalls to avoid.
• Clear labeling and packaging guidance tailored to Herbalife products, so your products meet all mandated disclosures and permissible claims.
• A robust FSMS framework you can implement now, with practical guidance on HACCP‑style risk assessment, SOPs, batch records, supplier controls, and testing.
• A preparedness mindset for recalls, audits, and inspections, helping you respond quickly and effectively if the regulator raises questions or issues.

FSSAI licensing vs registration and what it means for Herbalife products

The regulatory path you choose for Herbalife products in India depends on scale, geography, and product range. The Food Safety and Standards Authority of India (FSSAI) offers three main pathways: Registration, State License, and Central License. Each pathway comes with its own set of requirements, obligations, and implications for your Herbalife-focused FBO (Food Business Operator).

What each pathway means

• Registration: This is the simplest regulatory form and is generally intended for very small food businesses with limited turnover and a restricted geographic footprint. Registration is easier to obtain and renew, but it carries fewer protections and may limit your ability to scale or distribute beyond a single state.
• State License: For larger operations that process, manufacture, or package within one state, a State License provides a higher level of oversight and compliance than simple registration. It requires more documentation, facility readiness, and ongoing compliance (including FSMS-like practices), and it supports growth within that state.
• Central License: This license is designed for manufacturers with nationwide or multi-state distribution, or for businesses with higher turnover and broader product lines. Central licensing is issued by the national regulator and typically covers operations across multiple states. It involves more comprehensive compliance requirements but can streamline approvals for cross-state sales and provide a consistent regulatory framework.

Relevance to Herbalife FBOs

• Multi-state distribution vs. single-state operations: If you plan to move Herbalife products across state lines, a Central License is often the appropriate choice. If you stay within one state and maintain moderate turnover, a State License may be sufficient. For very small, local operations, Registration might be a starting point, with a view to upgrading as you scale.
• Turnover implications: Higher turnover and broader distribution usually push you toward a Central License. Lower turnover and localized sales typically align with Registration or State License. Exact thresholds vary by category and state, so verify current guidance with FSSAI or a regulatory consultant.
• Product categories treated as foods: Herbalife products—such as protein powders, meal replacements, and supplements—are regulated as food products. This means they must comply with labeling, ingredient disclosures, nutrition information panels, allergen declarations, and allowed claims under FSSAI norms. Licensing decisions should align with your product portfolio and how broadly you intend to market and distribute those products.

Rule-of-thumb decision guide If you operate solely within one state and anticipate modest turnover, start with Registration or a State License. If you foresee multi-state distribution or higher turnover within the next 12–24 months, plan for a Central License or prepare to upgrade from State License to Central as you scale.

Understanding the product landscape: Herbalife under FSSAI

Herbalife’s product lineup typically includes protein powders, meal replacement shakes, dietary supplements, and vitamins. In India, these items are regulated as foods under FSSAI. The exact regulatory category used for labeling and claims depends on how the product is positioned and its composition. In practical terms, most Herbalife products will be treated as foods, but some lines (especially those marketed as meal replacements or targeted nutritional supplements) can be classified as “foods for special dietary use” (FSDU) depending on regulatory interpretation. Always verify the classification with FSSAI guidance or a regulatory consultant, as the chosen category drives labeling, testing, and compliance requirements.

Mapping Herbalife products to FSSAI categories

• Protein powders and meal replacement shakes
  • Typical classification: standard foods. These require a complete ingredients list in descending order by weight, a clear nutrition information panel (NIP), and standard labeling elements. If the product is positioned for meal replacement or weight management, it may be reviewed under “food for special dietary use” guidelines in some cases, which can affect serving size, energy content per serving, and any specialized warnings.
• Supplements and vitamin-containing products
  • Typical classification: foods for general nutrition. Claims should be limited to permitted nutrition or health-related statements that are substantiated and allowed by FSSAI. Avoid disease-treatment or cure claims. Allergen declarations and clear ingredient listings are essential.
• Shakes and beverages marketed for specific uses
  • Typical classification: standard foods or FSDU, depending on marketing and formulation. The labeling must reflect the intended use, with appropriate NIP data and serving suggestions if applicable.
• Vitamins/minerals as ingredients
  • They are components of the finished product and must be listed in the ingredients section. If a product is marketed as a “multinutrient supplement” or similar, verify whether it triggers any FSDU-specific labeling or declaration requirements.

Labeling, ingredient disclosure, and claims you need to know

• Ingredient disclosure: List all ingredients in descending order by weight. Include flavorings, colors, preservatives, and any active ingredients. Be transparent about raw materials (e.g., dairy, soy, gluten-containing ingredients) to support allergen declarations.
• Nutrition Information Panel (NIP): Provide energy (calories), protein, total fats (saturated and trans fats if required), carbohydrates (sugars and dietary fiber, where applicable), and any other mandated nutrients per serving or per 100 g. Ensure the format aligns with current FSSAI labeling guidelines.
• Allergen declarations: Clearly declare the presence of common allergens (milk, soy, wheat, peanuts, tree nuts, sesame, fish, crustaceans, etc.) and indicate any potential cross-contact risks if relevant.
• Claims and language: Disease-related claims are not allowed. You may use approved nutrition and health-related statements that are substantiated and permitted by FSSAI guidelines. Ensure consistency between claims on packaging and the product’s technical documentation (CoAs, ingredient specs).
• Language and readability: Information should be legible and presented in English and at least one official Indian language (commonly Hindi or the local language where sold), with font size and contrast meeting regulatory expectations.
• Licensing and traceability on the label: Include the FSSAI license/registration number and the manufacturer/distributor contact details. Maintain batch/lot numbers for traceability.

Regulatory implications for cross-border sourcing, supply chain documentation, and traceability

• Cross-border sourcing and imports: If you source ingredients from outside India, ensure you comply with import regulations (import licenses, declarations, and documentation). Obtain Certificates of Analysis (CoA) for imported ingredients and ensure they meet Indian safety standards. Maintain supplier qualification records and clear provenance for all imported materials.
• Supplier documentation and QA: Implement a robust supplier approval process, maintain supplier qualifications, and require CoAs for key materials. Establish in-process controls to prevent contamination and ensure material specifications are consistently met.
• Traceability: Maintain end-to-end traceability from raw materials to finished product. Record batch numbers, production dates, and distribution details so you can quickly trace a product issue back to its source and take corrective actions.
• Testing and quality assurance: Use accredited laboratories for routine testing (microbiology, contaminants, heavy metals, pesticide residues, and nutrient analyses as applicable). Retain CoAs and link them to specific batches in your QA records.
• Packaging and labeling control: Control labeling artwork and ensure all localizations (languages, regulatory notes) are accurate for each market. Store approved label versions and link them to corresponding batches.
• Recall readiness: Develop and document a recall plan with clear roles, communication protocols, and a map of affected lots. Regularly exercise the plan to ensure a swift, coordinated response if a safety issue arises.

Practical takeaway

• Treat Herbalife products as foods with robust labeling, FSMS, and supply-chain controls. Build your documentation, testing, and traceability practices around a food-regulatory framework to reduce risk, speed up approvals, and support scalable growth across states.

FSSAI license types and which one fits an Herbalife FBO

• Central license: This is the regime for manufacturers with nationwide or multi-state distribution, broad product lines, and higher annual turnover. It’s issued by the national regulator (FSSAI) and is designed to standardize compliance across states, reducing the need for separate state-level approvals as you scale. If your Herbalife product manufacturing or distribution plan envisions cross-state sales, multi-state warehousing, or a large, diverse SKU set, a Central license is typically the most suitable long-term path.
• State license: Appropriate for operations that stay within a single state or have a clearly defined, moderate footprint. A State license requires robust facility readiness, FSMS alignment, and ongoing compliance, but the administrative and inspection overhead is generally lower than a Central license. If your distribution remains within one state and turnover remains within local/regional thresholds, a State license often provides a practical balance of control and cost.
• Registration: The entry point for very small or micro-operations with limited turnover and a confined geographic footprint. It’s easier to obtain and renew but carries fewer protections and capabilities for scaling. For Herbalife FBOs just starting out or testing a new market, registering can be a prudent initial step, with a plan to upgrade as the business grows.

How turnover, geography, and product scope drive license choice

• Turnover: Higher annual turnover from your Herbalife product lines typically nudges you toward a Central license, especially if you’re pursuing cross-state distribution. Lower turnover suits State licenses or, for very small outfits, Registration.
• Geographic reach: Multi-state or nationwide reach is a strong indicator for Central licensing. Single-state operations usually fit a State license or, if very small, Registration.
• Product scope: A broad product portfolio (protein powders, meal replacements, supplements, shakes, vitamins) that you plan to manufacture, package, and distribute across states increases the complexity of compliance and is more aligned with Central licensing. A narrower, regionally focused product set can be managed under State licensing with careful documentation and testing.

Decision matrix / quick guide (practical, at-a-glance)

• If you operate in more than 1 state OR anticipate turnover exceeding the typical central-licensing threshold for your category, choose Central license.
• If you operate within a single state and expect moderate turnover, choose State license.
• If you are very small, just starting out, and have a tiny footprint, start with Registration and upgrade later as you scale. Note: exact turnover thresholds and eligibility criteria vary by category and state. Always verify current requirements with FSSAI or a regulatory consultant before deciding.

Starting with registration and upgrading later

• Registration can be an appropriate stepping stone for micro-operations, allowing you to begin selling Herbalife products legally while you build your compliance framework.
• Upgrading to a State license or Central license should be planned from the outset. Prepare for a smoother transition by aligning your FSMS, facility layout, documented SOPs, batch records, supplier approvals, and labeling processes so they meet higher standards when you upgrade.
• Documentation readiness is key: keep clean records that can be easily repurposed for license applications, including facility layouts, water quality reports, HACCP-like risk assessments, and supplier CoAs.

Practical tips for planning a scalable licensing path

• Start with a regulatory map aligned to your growth plan: draft a 3-year path from Registration to State license to Central license (if growth expectations justify it), with milestones for turnover, number of states, and product breadth.
• Build a scalable FSMS from day one: implement HACCP-based risk assessment, clear SOPs, batch records, supplier qualification, and a recall framework. These elements simplify uprating from Registration to a full license.
• Design your facility with future expansion in mind: create modular processing zones, scalable QA/testing labs, and flexible storage that can accommodate increased SKUs and cross-state distribution.
• Invest in documentation infrastructure: use digital document control for QA records, CoAs, supplier approvals, and change controls so you can quickly assemble the required packages for license applications or audits.
• Engage early with regulatory resources: establish contact with your local FSSAI office or a regulatory consultant to confirm your chosen path, thresholds, and any state-specific nuances.
• Budget and timeline planning: plan for application fees, inspection charges, and potential license renewals. Build a realistic timeline that accounts for facility readiness, documentation gathering, and potential objections from the regulator.
• Align product labeling and packaging strategy: ensure your labeling strategy will meet the stricter demands of Central licensing if you anticipate cross-state distribution, including NIP formats, language localization, and allergen declarations.
• Team ownership: designate a DFSO/FSO or equivalent roles with clear responsibilities for ongoing compliance, audits, and regulatory communications to avoid gaps during scaling.

Step-by-step plan to obtain FSSAI licensing for Herbalife FBO

Launching an FSSAI licensing journey for Herbalife products requires a structured plan, clear milestones, and disciplined documentation. This section lays out a practical, step-by-step blueprint from the decision to pursue a license to post-licensing readiness. Each step includes the specific documents you’ll need, best practices to follow, common pitfalls to avoid, and a concrete checklist item you can tick off. Use this as your operating manual as you scale from a small operation to a compliant, multi-state Herbalife FBO.

Step 1: Decide license path for your Herbalife operation (Central, State, or Registration)

• Required documents (for decision support, not submission):
  • Current and projected annual turnover by product line
  • Geographic footprint (states of operation planned or already active)
  • Product portfolio and packaging formats (protein powders, shakes, supplements, vitamins)
  • Growth roadmap for the next 12–24 months (expansion plans, new distributors, warehouses)
• Best practices:
  • Create a three-year growth scenario: conservative, moderate, and aggressive plans, then map each scenario to an appropriate license path.
  • Consult with a local regulatory expert or your nearest FSSAI office to validate the path against current thresholds and category specifics.
  • Document your decision rationale for future audits.
• Common pitfalls:
  • Underestimating future expansion and locking in the wrong license path.
  • Ignoring multi-state distribution plans that would require Central licensing later.
  • Overlooking product breadth that increases compliance complexity.
• Checklist item:
  • Choose initial license path (Registration, State, or Central) with rationale and a documented growth plan.

Step 2 — Gather documents Step 2: Gather documents and prepare a master document bundle

• Required documents (core set to assemble early):
  • Identity proofs and addresses for owners/partners/directors
  • Certificate of incorporation (or partnership deed), GST registration, and PAN
  • Registered business address proof and, if leasing, lease agreement
  • Ownership or lease documents for the manufacturing facility; layout plan
  • Water quality test report or water purity documentation
  • Preliminary FSMS outline (SOPs, HACCP-like risk assessment, quality policy)
  • List of all Herbalife products to be manufactured/distributed (formulations, SKUs)
  • List of primary raw material suppliers and procurement contracts
  • Equipment list and basic facility description (including flow, zoning)
• Template document list (short):
  • Ownership proofs, facility layout, water testing report, SOPs, CoAs, equipment list, FSMS outline, supplier list, product list, GST/registration proofs, lease deed
• Best practices:
  • Keep originals and high-quality scans; name files consistently (e.g., FacilityLayout_YourCompany.pdf).
  • Maintain a single “licensing dossier” folder with a master index and version control.
• Common pitfalls:
  • Missing or outdated proofs (expired IDs, outdated lease).
  • Incomplete product list or unclear supplier information.
• Checklist item:
  • Assemble and organize the licensing dossier with all required documents and a master index._

Step 3 — Prepare facility and FSMS Step 3: Prepare your facility and Food Safety Management System (FSMS)

• Required documents (facility readiness and controls):
  • Detailed facility layout with production flow, cleaning zones, storage, and QC areas
  • Sanitation plan, cleaning schedules, and pest control records
  • Water quality report and water treatment/filtration records
  • Equipment list with calibration and maintenance schedules
  • HACCP-based risk assessment, prerequisite programs (PRPs), and SOPs for critical processes
  • Evidence of staff training programs and hygiene practices
• Best practices:
  • Design processing zones to prevent cross-contamination; implement unidirectional product flow
  • Appoint a DFSO/FSO with clearly defined responsibilities and authority
  • Establish batch traceability from raw material to finished product
• Common pitfalls:
  • Inadequate sanitation infrastructure or lack of written SOPs
  • Missing or outdated calibration, maintenance, or training records
• Checklist item:
  • Finalize FSMS documentation, facility layout, and initial QA/testing plan; prepare for potential inspector questions

Step 4 — Prepare labeling templates Step 4: Prepare labeling templates and packaging readiness

• Required documents:
  • Label templates for all Herbalife products (proof of ingredient lists, nutrition information panels, allergen declarations)
  • Draft multilingual label versions (English plus Hindi or local official language)
  • CoAs or technical documentation supporting ingredient declarations and nutrient values
  • Packaging material specifications and alignment with labeling requirements
• Best practices:
  • Ensure labels include required items: product name, net quantity, ingredients, NIP, batch/lot, MFD/EXP, storage instructions, manufacturing address, license number, and allergen info
  • Maintain version control for label artwork; link each version to a specific batch
  • Align labeling with the product’s FSMS and testing data to support claims
• Common pitfalls:
  • Missing license/registration number on labels
  • Inaccurate or missing NIP values; inconsistent allergen declarations
• Checklist item:
  • Approve and lock labeling templates for all SKUs; prepare translation and localization plan

Step 5 — File online with FSSAI (Form A/Form B) Step 5: File online with FSSAI (choose Form A for Registration or Form B for License)

• Required documents:
  • Form A or Form B, as applicable
  • Identity/address proofs of owners/partners/directors
  • Proof of business registration (incorporation, partnership deed)
  • GST registration certificate
  • Facility layout and FSMS summary
  • Water test report and sanitation/compliance records
  • Product list and formulations; CoAs for raw materials
  • DFSO/FSO appointment proof and contact details
  • Any existing certifications (GMP/ISO) to support compliance
• Best practices:
  • Create a dedicated FSSAI account and map forms to your chosen license path
  • Attach all required documents in the prescribed formats; keep copies of submissions
  • Pre-appraise your FSMS and labeling readiness to reduce back-and-forth
• Common pitfalls:
  • Submitting Form A when Form B is required (or vice versa)
  • Missing or misnamed attachments; incorrect business details
• Checklist item:
  • Submit Form A or Form B with complete attachments and verify submission status

Step 6 — Anticipate inspection Step 6: Anticipate and prepare for the licensing inspection

• Required documents:
  • Current FSMS documentation, SOPs, batch records, and supplier approvals
  • Facility readiness proof: clean room zones, sanitation logs, maintenance records
  • Calibration logs, water test results, and safety equipment checks
  • Training records for staff on GMP, hygiene, and QA
• Best practices:
  • Conduct a mock internal inspection to identify gaps
  • Ensure DFSO/FSO is available to answer regulator questions
  • Prepare quick access to supplier QA documentation and CoAs
• Common pitfalls:
  • Missing or incomplete records during the inspection
  • Poor facility cleanliness or a lack of visible hygienic controls
• Checklist item:
  • Complete a pre-inspection readiness review and have all documents readily accessible

Step 7 — Address corrections and license receipt Step 7: Address corrections, obtain the license, and record it

• Required documents (as requested by authorities):
  • Any revised FSMS documents, updated SOPs, corrected labeling, or additional facility information
  • Evidence showing corrective actions and verification
• Best practices:
  • Respond promptly to regulator requests; maintain a documented corrective action log
  • Verify that all changes are reflected in labeling, packaging, and FSMS
• Common pitfalls:
  • Delayed responses or incomplete corrective actions
  • Missing integration of changes into batch records and labeling
• Checklist item:
  • Receive and display the FSSAI license/registration number; update internal records and labeling templates accordingly

Step 8 — Display, renewal, and ongoing compliance Step 8: Display your license, plan renewals, and maintain ongoing compliance

• Required documents:
  • Official FSSAI license/registration certificate and license number
  • Renewal timelines, reminders, and compliance calendar
  • Records of internal audits, batch release, supplier approvals, and testing
• Best practices:
  • Display the license number prominently on product packaging and facility signage
  • Build a renewal timetable at least 3–6 months before expiry
  • Implement ongoing internal audits and quarterly reviews of FSMS and supplier performance
• Common pitfalls:
  • Lapsed license due to missed renewal deadlines
  • Fragmented record-keeping that complicates renewals
• Checklist item:
  • Create a renewal calendar and ensure license remains valid; confirm display and record updates

Block 11: Step 9 — Ongoing compliance Step 9: Maintain ongoing compliance and continuous improvement

• Required documents:
  • Updated FSMS, SOPs, and HACCP records; updated CoAs for raw materials
  • Regular batch records, QA test results, and supplier performance data
  • Annual or periodic regulatory reporting (as applicable)
• Best practices:
  • Schedule regular management reviews of quality and safety performance
  • Maintain supplier qualification and change-control processes
  • Keep abreast of regulatory updates and adjust labeling, testing, and packaging as needed
• Common pitfalls:
  • Letting documentation lag; not updating CoAs after supplier changes
  • Complacency after license is issued; ongoing audit readiness declines
• Checklist item:
  • Implement a quarterly compliance review and update FSMS documents as needed

Step 10 — Quick-template documents Step 10: Quick-template list of documents you should maintain

• Ownership proofs, facility layout, water testing report
• SOPs, HACCP risk assessment, PRPs
• CoAs for key raw materials and finished products
• Equipment list and calibration records
• Batch records and product specifications
• Supplier qualification records and approved vendor lists
• DFSO/FSO appointment letter and contact details
• Lab testing protocols and external lab reports
• Licensing certificates and renewal notices

Labeling, packaging, and claims for Herbalife products

Clear, compliant labeling is the frontline of consumer trust and regulatory compliance when selling Herbalife products in India. Under FSSAI norms, labels must convey accurate product information, support safe use, and reflect the true composition of each batch. This section outlines the essential labeling elements, how to present claims, and practical steps to ensure readiness across your entire SKU portfolio.

Front-panel and essential label elements

• Product name: A precise, formulation-matching title (e.g., “Herbalife Protein Powder, Vanilla”).
• Net quantity: Exact weight or volume (e.g., “500 g” or “1 kg”).
• Batch/lot: A clearly visible batch identifier for traceability (e.g., LOT-AB1234).
• Manufacturing date (MFD) and expiration date (EXP): Readable formats; ensure dates align with the product’s shelf life.
• Storage conditions: Simple guidance (e.g., “Store in a cool, dry place”).
• Nutritional Information Panel (NIP): Values per serving and per 100 g (or per 100 ml) for energy, protein, fats (including saturated fats), carbohydrates (including sugars), fiber, and key minerals where applicable. Ensure consistent unit formats across SKUs.
• MRP: Display the Maximum Retail Price where required by local labeling rules.
• License number: FSSAI license or registration number clearly shown.
• Manufacturing/distributor address: Full legal name and address of the responsible entity.
• Allergens: Clear declaration of major allergens (milk, soy, wheat, peanuts, tree nuts, sesame, etc.) and note potential cross-contact if relevant.
• Language requirements: Label text should be legible in English and at least one official Indian language (commonly Hindi or the local language where sold). Consider bilingual layouts to cover key markets.
• Vegetarian indicator: Include the standard vegetarian symbol (and non-vegetarian symbol where applicable) per packaging guidelines.
• CoA alignment note: Include a brief statement or internal reference that label data aligns with the batch CoA.

Labeling content and permissible claims

• Permissible claims: Nutrition-related and general health-support statements that are substantiated and allowed under FSSAI guidelines (for example, “high protein,” “source of calcium,” “acts as a protein supplement”). Claims must be truthful, not misleading, and supported by data in the product’s CoAs and testing reports.
• Prohibited claims: Any disease treatment, cure, prevention, or association with a medical condition. Phrases that imply diagnosis or treatment (e.g., “cures arthritis,” “tights immune system” without substantiation) must be avoided.
• Substantiation and consistency: Every claim should be traceable to documented evidence (CoAs, batch testing, formulation specs). Maintain a single source of truth for all claims and ensure labeling matches product documentation and testing data.
• Language and readability: Use clear, consumer-friendly language. If you use multiple languages, ensure the meaning is preserved across translations and that the most important safety and usage notes remain legible.

Practical labeling readiness checklist (ready-to-use)

• All mandatory fields present: product name, net quantity, batch/lot, MFD/EXP, storage, NIP, MRP, license number, manufacturer address, allergens, and language requirements.
• NIP values verified for each SKU, with consistent per-serving and per-100 g (or per-100 ml) formats.
• Allergen declarations accurate and aligned with Formulation Sheets and CoAs.
• Label artwork versions stored in a controlled system with clear change history.
• Claims reviewed and substantiated with up-to-date CoAs and testing data; no disease-related language.
• Multilingual labels prepared where required; translations reviewed for accuracy and regulatory alignment.
• Vegetarian/non-vegetarian indicators correctly placed and displayed.
• License number and manufacturer/distributor contact details prominent on packaging.
• Label design accounts for recall efficiency (batch/lot clearly visible; easy traceability).
• Internal QA review completed, with final sign-off from DFSO/FSO.
• Changes managed via a formal change-control process; updated in all affected SKUs and packaging materials.

Example label quick-reference (text-only placeholder) Front panel (text placeholder)

• Product name: Herbalife [SKU name]
• Net weight: [X g / X oz]
• MRP: ₹[amount]
• License: FSSAI No. [license number]
• Manufacturer: Herbalife India Pvt Ltd, [Address]
• Veg/Non-Veg: [icon]
• Batch/Lot: [LOT-XXXX]
• MFD: [DD/MM/YYYY] / EXP: [DD/MM/YYYY]
• Storage: Store in a cool, dry place
• Language: EN / HI

Back panel (text placeholder)

• Ingredients: [List all ingredients in descending order by weight; include flavors, colors, preservatives]
• NIP (per serving and per 100 g): Energy [kcal], Protein [g], Fat [g], Saturates [g], Carbohydrates [g], Sugars [g], Fiber [g], Sodium [mg]
• Allergens: [Milk, Soy, Wheat, etc.]
• Directions for use: [As directed on product]
• Manufacturer/Distributor: [Company name and contact]
• CoAs: Available upon request; lot-specific COA reference: [COA-ID]
• Storage/Handling: [Any additional notes]
• Language: EN / HI

Note on consistency with product documentation and CoAs

• Every label element should reflect regulatory data in the product formulation files and batch CoAs. If a CoA changes for a batch, update the labeling data for that batch before packaging. Maintain an audit-friendly archive linking each label version to its corresponding batch and CoA.