Label Rouge

In this section you'll find all the information you need to learn more about Label Rouge, as well as legal and technical tools and benchmarks for professionals.

What is Label Rouge? Le Label Rouge for professionals News and latest recognitions

What is Label Rouge?

Le Label Rouge is a national signwhich designates products that, through their production or manufacturing conditions, have a higher level of quality than other similar products usually marketed.

The products that can benefit from a Label Rouge are foodstuffs and non-food, unprocessed agricultural products.

Label Rouge is open to all products, whatever their geographical origin (including outside the European Union).

Le logo du Label Rouge.

« Melon » de type charentais jaune (n°LA06/23) ©Vendée Qualité — Melon de type charentais jaune Label Rouge (n°LA06/23) ©Vendée Qualité

Assessing and monitoring superior product quality

At all stages of its production and development, the Label Rouge product must meet the requirements defined in a cahier des charges, validated by the Institut national de l'origine et de la qualité (INAO) and homologated by an interministerial decree published in the Journal officiel de la République française. For certain sectors, these specifications supplement common production conditions.

Control of compliance with these requirements and product traceability is carried out by an independent certification body, on the basis of a control plan validated by the INAO.

Monitoring the maintenance over time of superior taste quality is mainly ensured by performing regular sensory analyses and organoleptic tests which compare the Label Rouge product with the similar product usually marketed.

A foodstuff or Label Rouge product may simultaneously benefit from a Protected Geographical Indication or a Traditional Speciality Guaranteed, but not a Appellation of Origin (AOC/AOP) nor a wine and spirit drink geographical indication.

In short, the superior quality of a Label Rouge product is based on...

Hissensory characteristics
Hisproduction conditions, which differ from the production conditions of similar products usually marketed,
Hisimage with regard to his production conditions,
Hispresentation or service elements.

Find out more about Label Rouge

On these pages you'll find all the information you need to better understand Label Rouge, its products and its history.

Découvrir les produits Label Rouge

Les chiffres-clés

IGP "Huîtres Marennes Oléron" ©Groupement qualité Huîtres Marennes Oléron / Yann Werdefroy

L'Histoire du Label Rouge

Label Rouge for professionals

Kiwi de l'Adour IGP / Label Rouge ©Qualité Landes

Entering the Label Rouge process

Whether producer or processor, operators can produce an existing Label Rouge, or initiate a process to have a new product recognized. INAO accompanies producer groups and examines applications.

A educational leaflet (PDF format / 356ko) is available to help interested new operators become familiar with the Label Rouge superior quality assessment and monitoring system (ESQS).

Produce under the official sign of identification of quality and origin

Appraisal procedures and applicant's guide

Procedural bodies and follow-up

Label Rouge Boudin blanc supérieur nature ©ODG

Specifications and common production conditions

A Label Rouge product must meet the requirements defined in a cahier des charges, validated by the INAO and homologated by an interministerial decree published in the Journal officiel de la République française. For certain sectors, these specifications supplement common production conditions.

Consult common production conditions

Discover Label Rouge product specifications

Volailles Fermières des Landes IGP-Label Rouge ©Qualité Landes

The regulatory framework, bodies and monitoring procedures

The Label Rouge is regulated by the Code Rural et de la Pêche Maritime (articles L.641-1 to L641-4).

Composed of professionals, the Comité national des Indications géographiques protégés, Labels Rouges et Spécialités traditionnelles garanties proposes the recognition of a Label Rouge product, examines the content of specifications, compliance with the definition of the sign, the definition of points to be controlled and their evaluation methods. It studies and proposes any measure likely to improve product quality and characteristics

Monitoring procedures (national opposition procedures, opinions of authorities...)

The logo, graphic charter and rules for using the "Label Rouge" brand

The "Label Rouge" collective mark belongs to the French State, represented by the Ministry of Agriculture. The registration number, along with the name and contact details of the ODG, as well as the certified characteristics, must obligatorily appear on the label where the logo appears.