1. Begin with: 100% of what?
The number has no technical meaning until its numerator, denominator, manufacturing stage and scope are defined. It may refer to the fruit component, an incoming ingredient or the complete finished food.
A bare ‘100% durian’ statement may suggest that no oil, sugar, seasoning or other component is present. Review the wording, prominence, placement, imagery and food name together rather than isolating two words.
2. The food name should reveal the product’s true nature
Thai FDA guidance for Notification No. 450 calls for a clearly visible food name and approximate percentages of important ingredients. Dried durian, fried durian and a durian-flavoured snack communicate different processes and compositions.
Codex CXS 1-1985, amended in 2026, says the name should indicate the true nature of the food and include qualifying words such as dried or concentrated when needed to prevent confusion.
3. A flat formula can hide components
A master formula may list only durian and seasoning while a compound seasoning, coating oil or premix has its own composition. Supplier specifications and declarations should map to the actual material code and lot.
Processing aids may have a different labelling status from ingredients, but that status depends on function, carry-over and market rules. They should not disappear from claim review merely because they are not printed in the ingredient list.
4. Front-of-pack pictures contribute to meaning
Codex defines a claim broadly as a representation that states, suggests or implies a quality of composition, and prohibits misleading presentation. A large durian image, fruit device and ‘100%’ must therefore be assessed as a combined message.
Codex also sets quantitative ingredient declaration principles where an ingredient is emphasised by words or graphics and the conditions apply. The operational requirement still depends on the destination market; one artwork should not be presumed compliant everywhere.
5. Origin does not prove proportion
A cultivar, province, orchard or season explains where an ingredient came from; it does not establish how much durian is in the finished snack or whether another component is present.
Connect the durian lot to supplier, collection point, receipt date, specification, receiving check, batch formula and label so origin context remains traceable without becoming a composition endorsement.
6. Moisture loss changes the calculation base
Drying, freeze-drying and frying change mass. The percentage of incoming fruit and its apparent share in the finished food may therefore differ. Codex contains a specific principle for foods that lose moisture after heat or other treatment.
Keep the incoming formula, mass balance, yield, before-and-after weights and approved calculation method. State the basis clearly rather than selecting the stage that produces the strongest marketing number.
7. A seven-layer Ingredient Claim Evidence File
This is an evidence-organising framework, not a standard, certificate or proof that any product qualifies.
- Claim scope: wording, language, market, placement, imagery, numerator and denominator
- Product identity: SKU, food name, process form, pack size and artwork version
- Exploded formula: master and sub-formulas, additives, processing aids, rework, oil and seasoning
- Material evidence: supplier specification, declaration, material code, lot and origin
- Process evidence: batch record, addition points, yield, mass balance, moisture loss and deviations
- Label review: food name, imagery, ingredients, percentages, qualifiers, approver and date
- Lifecycle control: formula, supplier, process, artwork, market, recall and record changes
8. Editorial and claim boundary
This article is an editorial framework for questions and evidence. It is not legal advice, label approval or a product test report.
Siam Diamond Journal does not claim that Siam Diamond has a 100% durian product, approved artwork, analytical result or certification from any cited body.
