Label Rouge

According to the French Ministry of Agriculture: "The Red Label certifies that a product has a specific set of characteristics establishing a superior level to that of a similar current product".

[3] To obtain the Label Rouge, a very stringent set of standards prepared by a group of producers must be approved.

These standards establish the criteria which the product must meet throughout the production chain, including farming techniques, feed, processing and distribution.

Approval is officially announced through a joint decree from the Minister for Agriculture and Fisheries and the Minister for Consumer Affairs, on the recommendations of the National Institute for Origin and Quality (INAO).

INAO is the French public body responsible for quality and origin marks relating to food products.