What Is Listed Underneath the Ingredients on a Food Label?

What Is Listed Underneath The Ingredients On A Food Label? Deciphering food labels is essential for making informed dietary choices, and WHAT.EDU.VN is here to provide clarity. This guide breaks down everything you need to know about ingredient lists and how to interpret them, empowering you to prioritize your health. Let’s explore food contents, food product information, and nutrition facts.

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1. Understanding the Basics of Food Labels

Food labels are a treasure trove of information designed to help consumers make educated decisions about their food choices. These labels are more than just colorful packaging; they provide essential details about the product’s contents, nutritional value, and safety. Understanding these elements can empower you to choose foods that align with your dietary needs and health goals. Let’s break down the key components of a food label to see how they work together to inform your choices.

1.1. Required Information on Food Labels

Most packaged foods are required to have a label that includes specific information to protect consumers and ensure transparency. This typically includes:

Name of the Food: This is the most basic piece of information, telling you exactly what the product is.
Manufacturer’s Details: The label must include the name and address of the manufacturer, packer, or distributor.
Nutrition Information: This section provides a detailed breakdown of the nutritional content of the food, including calories, fats, proteins, carbohydrates, sugars, and sodium.
List of Ingredients: All ingredients must be listed in descending order by weight, meaning the ingredient present in the largest amount is listed first.
Net Weight and Measures: This indicates the quantity of the product inside the package.
Date Marking: This includes either a “use-by” or “best-before” date, which we’ll discuss in more detail below.
Directions for Use and Storage: Instructions on how to properly use and store the product to maintain its quality and safety.
Country of Origin: Where the food was produced or manufactured.
Allergens and Additives: Any potential allergens, such as nuts, soy, or dairy, must be clearly identified. Additives used in the product must also be listed.
Nutrition and Health Claims: Any claims made about the health benefits of the food must be substantiated and comply with labeling regulations.

1.2. Importance of Reading Food Labels

Reading food labels is crucial for several reasons. It allows you to:

Make Informed Choices: By understanding the ingredients and nutritional content, you can choose foods that meet your dietary needs and preferences.
Manage Allergies and Intolerances: Food labels clearly identify potential allergens, helping you avoid foods that may trigger adverse reactions.
Control Intake of Specific Nutrients: If you’re trying to limit your intake of sugar, sodium, or fat, the nutrition information panel can help you make informed decisions.
Compare Products: Labels make it easy to compare the nutritional value of different products, allowing you to choose the healthier option.
Avoid Unhealthy Additives: By reading the ingredient list, you can identify and avoid products that contain artificial colors, flavors, or preservatives.
Ensure Food Safety: Date markings and storage instructions help you ensure that the food is safe to consume.

1.3. Regulatory Bodies Overseeing Food Labels

Several regulatory bodies oversee food labeling to ensure that manufacturers provide accurate and truthful information to consumers. These organizations set standards and guidelines for what information must be included on food labels and how it should be presented.

Food and Drug Administration (FDA): In the United States, the FDA is responsible for regulating food labeling. They enforce the Nutrition Labeling and Education Act (NLEA), which requires most packaged foods to carry a nutrition facts label. The FDA also sets standards for nutrient content claims, health claims, and allergen labeling.
European Food Safety Authority (EFSA): In the European Union, EFSA provides scientific advice and risk assessment on food safety and nutrition. The European Commission sets the regulations for food labeling, based on EFSA’s advice. These regulations include requirements for nutrition declarations, ingredient lists, allergen labeling, and country of origin labeling.
Food Standards Australia New Zealand (FSANZ): FSANZ develops and administers food standards for Australia and New Zealand. These standards cover a wide range of issues, including food labeling, composition, and safety. FSANZ sets requirements for nutrition information panels, ingredient lists, allergen labeling, and health claims.
World Health Organization (WHO): WHO provides guidance on food safety and nutrition at the international level. They develop standards and guidelines for food labeling to promote healthy diets and protect consumers from foodborne illnesses.

1.4. Understanding “Use-By” and “Best-Before” Dates

Date markings on food labels are essential for understanding the quality and safety of food products. However, the terms “use-by” and “best-before” have distinct meanings, and understanding the difference can help you make informed decisions about when to consume food.

1.4.1. “Best-Before” Date

The “best-before” date indicates the period during which the food is expected to retain its optimal quality, flavor, and texture. After this date, the food may still be safe to consume, but its quality may decline.

Quality vs. Safety: The “best-before” date is primarily concerned with the quality of the food. It does not necessarily indicate that the food is unsafe to eat after this date.
Legal Implications: Products with a “best-before” date can legally be sold after that date, provided they are still fit for human consumption.
Examples: You’ll typically find “best-before” dates on items like cereals, canned goods, and frozen foods.
Consumer Guidance: If a food has passed its “best-before” date, it’s best to assess its quality before consuming it. Look for signs of spoilage, such as changes in color, texture, or odor.

1.4.2. “Use-By” Date

The “use-by” date, on the other hand, indicates the date until which the food is safe to consume. Foods should not be eaten after this date, as they may pose a health risk.

Safety Implications: The “use-by” date is primarily concerned with the safety of the food. Consuming food after this date may increase the risk of foodborne illness.
Legal Implications: Foods with a “use-by” date cannot legally be sold after that date.
Examples: You’ll typically find “use-by” dates on perishable items like meat, fish, and dairy products.
Consumer Guidance: It’s essential to adhere to “use-by” dates to ensure food safety. Do not consume food that has passed its “use-by” date, even if it looks and smells okay.

1.4.3. How to Check if Food is Okay to Eat

To ensure food safety, follow these guidelines:

Check Dates: Always check the “use-by” or “best-before” date when shopping and before consuming food.
Monitor Storage: Keep an eye on the dates on food in your cupboards, refrigerator, and freezer.
Never Eat Past “Use-By” Date: Never consume any food that is past its “use-by” date, even if it appears to be fine.
Assess Quality: For foods past their “best-before” date, assess the quality by looking for changes in color, texture, or odor.

2. Deciphering the Ingredient List

The ingredient list on a food label is a critical source of information about what you’re actually consuming. It’s more than just a list of names; it’s a window into the composition of the product. By understanding how ingredients are listed and what different terms mean, you can make more informed choices about the foods you eat.

2.1. How Ingredients Are Listed

Ingredients are listed in descending order by weight. This means that the first ingredient listed is present in the largest amount, and the last ingredient listed is present in the smallest amount. This order provides valuable insight into the primary components of the food.

First Ingredient: Indicates the main component of the product.
Last Ingredient: Indicates the ingredient present in the smallest quantity.
Importance of Order: Understanding the order helps you quickly assess the primary components of the food.

2.2. Identifying Key Ingredients

Being able to quickly identify key ingredients is crucial for making informed decisions. Here are some tips on how to do this effectively:

Focus on the First Few Ingredients: These make up the bulk of the product. If the first few ingredients are not what you expect or are unhealthy, consider choosing a different product.
Look for Whole Foods: Identify whole grains, fruits, vegetables, and lean proteins in the list.
Be Wary of Added Sugars: Look for terms like high fructose corn syrup, sucrose, glucose, and maltose.
Watch Out for Unhealthy Fats: Be cautious of ingredients like hydrogenated oils, palm oil, and animal fats.
Identify Additives and Preservatives: Look for artificial colors, flavors, and preservatives that you may want to avoid.

2.3. Understanding Compound Ingredients

Compound ingredients are mixtures of two or more ingredients used in a food product. These can sometimes obscure what you’re really eating.

Definition: Compound ingredients are components made up of multiple ingredients.
Example: Chocolate (cocoa, cocoa butter, sugar) or pasta (flour, egg, water).
Labeling Rules: Food labels must list all ingredients, including those that make up compound ingredients, in descending order by weight.
5% Rule: If a compound ingredient makes up less than 5% of the food, it does not have to be broken down into its individual components, unless it contains an allergen.

2.4. The 5% Rule and Its Exceptions

The 5% rule is an important aspect of ingredient labeling that affects how compound ingredients are listed.

General Rule: If a compound ingredient makes up less than 5% of the final product, it can be listed as a single ingredient without breaking it down into its individual components.
Example: A chocolate chip cookie might list “chocolate” as an ingredient without specifying “cocoa, cocoa butter, sugar,” if the chocolate makes up less than 5% of the cookie.
Exceptions: This rule does not apply to allergens or additives. Any ingredient that is a known allergen must be declared, regardless of the amount. Similarly, any additive must be listed, even if it is part of a compound ingredient that makes up less than 5% of the product, if it performs a specific function in the final product.

3. Percentage Labeling of Ingredients

Percentage labeling provides more precise information about the proportion of specific ingredients in a food product. This information can be particularly useful when comparing different brands or products.

3.1. What is Percentage Labeling?

Percentage labeling involves stating the percentage of characterizing ingredients or components in a food product. This allows consumers to understand the relative amounts of key ingredients.

Definition: Displaying the percentage of key ingredients in a product.
Example: A peanut butter jar might state “100% peanuts” or “85% peanuts.”
Usefulness: Helps consumers compare products and understand the proportion of key ingredients.

3.2. How to Use Percentage Labeling to Compare Products

Percentage labeling can be a valuable tool for comparing different products and making informed choices. Here’s how to use it effectively:

Identify Characterizing Ingredients: Determine which ingredients are most important to you. For example, if you’re buying peanut butter, you might focus on the percentage of peanuts.
Compare Percentages: Look at the percentage labeling on different products. Choose the product with the higher percentage of the desired ingredient.
Consider Other Factors: While percentage labeling is helpful, also consider other factors like the overall ingredient list, nutritional information, and price.

3.3. Examples of Characterizing Components

Some foods have distinct components that are often highlighted through percentage labeling.

Cocoa Solids in Chocolate: The percentage of cocoa solids in chocolate is a key indicator of its quality and intensity.
Fruit Content in Jam: The percentage of fruit in jam indicates how much actual fruit is in the product versus added sugars and other ingredients.
Meat Content in Processed Meats: The percentage of meat in sausages, deli meats, and other processed meats can help you assess the quality and nutritional value of the product.

3.4. Foods Without Characterizing Ingredients

Some foods do not have characterizing ingredients or components that are typically highlighted through percentage labeling.

Cheese: Cheese is generally made from milk, salt, and enzymes, but there is no specific ingredient that is typically highlighted through percentage labeling.
White Bread: White bread is made from flour, water, yeast, and salt, but there is no single ingredient that is typically highlighted.
Butter: Butter is made from cream, but it is generally understood to be 100% dairy fat, so percentage labeling is not necessary.

4. Choosing Healthier Foods by Reading the Ingredient List

The ingredient list is a powerful tool for choosing healthier foods. By knowing what to look for and what to avoid, you can make decisions that support your health and well-being.

4.1. Limiting Intake of Saturated Fat, Added Salt, and Added Sugars

Dietary guidelines often recommend limiting the intake of saturated fats, added sugars, and salt. The ingredient list can help you identify products that are high in these components.

Saturated Fats: Look for ingredients like butter, beef fat, coconut oil, palm oil, and hydrogenated oils.
Added Sugars: Look for ingredients like sugar, high fructose corn syrup, corn syrup, dextrose, fructose, and maltose.
Salt: Look for ingredients like sodium, sodium chloride, monosodium glutamate (MSG), and baking powder.

4.2. Alternative Names for Unhealthy Ingredients

Manufacturers may use a variety of different names for fats, sugars, and salt on ingredient lists. Being aware of these alternative names can help you make more informed choices.

4.2.1. Saturated and Other Added Fats

Beef Fat: Rendered fat from beef.
Butter: Dairy fat.
Shortening: Solid vegetable fat.
Coconut Oil: Oil extracted from coconuts.
Palm Oil: Oil extracted from palm fruit.
Copha: Hydrogenated coconut oil.
Cream: Dairy product high in fat.
Dripping: Fat rendered from meat.
Lard: Fat rendered from pork.
Mayonnaise: Condiment made with oil, egg yolks, and vinegar or lemon juice.
Sour Cream: Fermented cream.
Vegetable Oils and Fats: Oils extracted from various plants.
Hydrogenated Oils: Oils that have been chemically altered to become solid.
Full-Cream Milk Powder: Milk that has had the water removed.
Egg (Cholesterol): Contains cholesterol.
Mono-, Di-, or Triglycerides: Types of fat molecules.

4.2.2. Sugars

Brown Sugar: Sucrose with molasses.
Corn Syrup: Syrup made from corn starch.
Deionized Fruit Juice: Fruit juice with minerals removed.
Dextrose: A form of glucose.
Disaccharides: Carbohydrates composed of two sugar molecules.
Fructose: Fruit sugar.
Fruit Juice Concentrate/Fruit Paste: Concentrated forms of fruit juice.
Glucose: A simple sugar.
Golden Syrup: A type of invert sugar syrup.
Honey: Natural sweetener produced by bees.
Lactose: Milk sugar.
Malt: Germinated cereal grains.
Maltose: Sugar made from malt.
Mannitol: A sugar alcohol.
Maple Syrup: Syrup made from maple sap.
Molasses: A byproduct of sugar production.
Monosaccharides: Simple sugars.
Raw Sugar: Sugar that has not been fully refined.
Sorbitol: A sugar alcohol.
Sucrose: Table sugar.
Xylitol: A sugar alcohol.

4.2.3. Salt

Baking Powder: A leavening agent containing sodium bicarbonate.
Booster: A flavor enhancer.
Celery Salt: Salt mixed with ground celery seeds.
Garlic Salt: Salt mixed with garlic powder.
Sodium: A mineral and a component of salt.
Meat or Yeast Extract: Concentrated flavors that contain sodium.
Onion Salt: Salt mixed with onion powder.
Monosodium Glutamate (MSG): A flavor enhancer.
Rock Salt: Unrefined salt.
Sea Salt: Salt derived from seawater.
Seasoning: A blend of spices and salt.
Sodium Bicarbonate: Baking soda.
Sodium Metabisulphate: A preservative.
Sodium Nitrate/Nitrite: Preservatives used in processed meats.
Stock Cubes: Concentrated flavor cubes that contain salt.

4.3. Interpreting Implied Fat Usage

Terms like “oven fried,” “baked,” or “toasted” can imply that fat has been used during food preparation. While these methods may sound healthier, it’s important to check the ingredient list and nutrition information panel to determine the actual fat content.

4.4. Tips for Identifying Healthier Options

Choose Products with Shorter Ingredient Lists: Generally, the fewer ingredients a product has, the less processed it is.
Look for Whole, Recognizable Ingredients: Opt for products with ingredients that you recognize as whole foods, rather than highly processed components.
Prioritize Products with Fiber: Choose products that contain whole grains, fruits, and vegetables, which are good sources of fiber.
Compare Products and Choose the Healthier Option: Use the ingredient list and nutrition information panel to compare different products and choose the one that best aligns with your health goals.

5. Understanding Food Additives

Food additives are substances added to food to enhance its flavor, appearance, or shelf life. While they serve a purpose, it’s important to understand what they are and how they are regulated.

5.1. What are Food Additives?

Food additives are substances added to food for various reasons, including:

Improving Quality: Enhancing the texture, color, or flavor of food.
Preserving Food: Extending the shelf life of food products.
Enhancing Flavor: Adding or enhancing the taste of food.
Improving Appearance: Making food more visually appealing.

5.2. Regulation of Food Additives

Food additives are strictly regulated to ensure their safety.

Approval Process: Additives must be assessed and approved by regulatory bodies like FDA, EFSA, or FSANZ before they can be used in food.
Safety Assessment: These assessments evaluate the potential health risks associated with the additive.
Usage Limits: Additives must be used in the lowest possible quantity to achieve their intended purpose.

5.3. How Additives are Listed on Food Labels

Additives are included in the ingredient list according to their class and purpose.

Class Name: Additives are typically listed by their class name, such as “color,” “preservative,” or “emulsifier.”
Specific Name or Number: In most cases, the chemical name or a food additive number (e.g., E number) is listed after the class.
Example: “Color (tartrazine)” or “Preservative (200).”
Enzymes and Flavorings: Enzymes and most flavorings only need to list their class name.

5.4. Examples of Common Food Additives

Colors: Used to enhance the visual appeal of food (e.g., tartrazine, sunset yellow).
Preservatives: Used to extend the shelf life of food (e.g., sodium benzoate, potassium sorbate).
Emulsifiers: Used to stabilize mixtures of oil and water (e.g., lecithin, mono- and diglycerides of fatty acids).
Flavor Enhancers: Used to enhance the flavor of food (e.g., monosodium glutamate (MSG)).
Antioxidants: Used to prevent oxidation and rancidity (e.g., ascorbic acid, tocopherols).

5.5. Additives in Compound Ingredients

Additives included in compound ingredients are subject to certain labeling rules.

General Rule: Additives in compound ingredients that make up less than 5% of the food do not have to be listed, unless they perform a specific purpose in the final product.
Exceptions: Any additive that is also an allergen must be declared, regardless of quantity.

6. Navigating the Nutrition Information Panel (NIP)

The Nutrition Information Panel (NIP) is a standardized table that provides detailed information about the nutritional content of a food product. Understanding how to read and interpret the NIP is essential for making informed dietary choices.

6.1. What is the Nutrition Information Panel?

The NIP is a table that lists the quantity of various nutrients a food contains per serving and per 100g or 100ml.

Purpose: To provide consumers with clear and consistent information about the nutritional content of food.
Standard Format: Nutrients are displayed in a standardized format to facilitate easy comparison between products.

6.2. Mandatory Nutrients Listed in the NIP

The NIP typically includes information on the following nutrients:

Energy (Kilojoules): The total energy content of the food.
Protein: Essential for building and repairing tissues.
Total Fat: The total amount of fat in the food.
Saturated Fat: A type of fat that should be limited in the diet.
Total Carbohydrates: The total amount of carbohydrates in the food.
Sugars: Includes both naturally occurring and added sugars.
Sodium: A mineral that should be limited in the diet.

6.3. Optional Nutrients in the NIP

Other nutrients may be listed in the NIP if a claim is made on the label.

Fiber: Important for digestive health.
Potassium: An essential mineral.
Calcium: Important for bone health.
Iron: Important for blood health.
Vitamins and Minerals: If a food claims to be a “good source” of a particular vitamin or mineral, the amount must be listed in the NIP.

6.4. Understanding Serving Sizes

Serving size is determined by the manufacturer and can vary among products.

Manufacturer’s Choice: Serving sizes are not standardized and are determined by the manufacturer.
Varying Amounts: Serving sizes may not always reflect the amount typically eaten in one sitting.
Comparison Tip: Always compare the “per 100g” or “per 100ml” values when comparing products, as serving sizes can be misleading.

6.5. Using the NIP to Choose Healthier Products

The NIP can be a valuable tool for choosing healthier products.

Compare “Per 100g” Values: This allows for a more accurate comparison between products, regardless of serving size.
Look for Lower Amounts of Undesirable Nutrients: Choose products with lower amounts of saturated fat, sugars, and sodium.
Look for Higher Amounts of Beneficial Nutrients: Choose products with higher amounts of fiber, protein, and essential vitamins and minerals.
Be Mindful of Serving Sizes: Consider how much of the product you typically consume and adjust your calculations accordingly.

7. Decoding Nutrition Claims on Food Labels

Nutrition claims are statements made by manufacturers about the nutrient content or health benefits of a food product. It’s important to approach these claims with a critical eye and understand what they actually mean.

7.1. Common Nutrition Claims and Their Meanings

Manufacturers often use a variety of terms to describe the nutritional content of their products.

“Light” or “Lite”: This term doesn’t necessarily mean the product is low in fat or energy. It may refer to the texture, color, or taste of the product.
“No Cholesterol,” “Low Cholesterol,” or “Cholesterol Free”: These claims are often used on plant-based foods, which naturally contain little to no cholesterol.
“93% Fat Free”: This means the product contains 7% fat.
“Baked Not Fried”: This implies the product is healthier, but it may still have a high fat content.

7.2. Regulation of Nutrition and Health Claims

Nutrition and health claims are regulated to ensure they are accurate and not misleading.

Standard 1.2.7: Australia New Zealand Food Standards Code Standard 1.2.7 controls the use of content claims on food labels.
Nutrition Content Claims: Make statements about certain nutrients or substances in a food (e.g., “high in calcium”).
Health Claims: Relate to a nutrient or substance in a food and its effect on health (e.g., “calcium is good for bones”).

7.3. Specific Guidelines for Nutrition Claims

For a manufacturer to make various claims, their products must meet certain guidelines.

“No Added Sugar”: Products must not contain added sugar but may contain natural sugars.
“Reduced Fat or Salt”: Should be at least a 25% reduction from the original product.
“Low Fat”: Must contain less than 3% fat for solid foods (1.5% for liquid foods).
“Fat Free”: Must be less than 0.15% fat.
“Percentage of Fat”: Remember, 80% fat free is the same as 20% fat, which is a significant amount.
“Good Source Of”: Must contain no less than 25% of the recommended dietary intake (RDI) for that vitamin or mineral.

7.4. Health Claims: General Level vs. High Level

Health claims can be divided into two categories.

General Level Health Claims: Demonstrate the effect on a health function due to a nutrient or substance in a food (e.g., “calcium is good for bones”).
High Level Health Claims: Refer to a serious disease or biomarker and its relationship to a nutrient or substance according to scientific research (e.g., “diets high in calcium can reduce the risk of osteoporosis”).

8. Voluntary Labeling: % Daily Intake (%DI) and Health Star Rating (HSR)

In addition to mandatory labeling, some manufacturers voluntarily display additional symbols related to the nutrition content of their products.

8.1. Percentage Daily Intake (%DI)

Percentage Daily Intake (%DI) symbols display a product’s nutrient amount as one serving and the percentage of an average adult’s requirements that it provides.

Purpose: To provide consumers with a quick and easy way to understand how a food fits into their daily nutritional needs.
Information Displayed: These symbols display energy (kilojoules) and other nutrients such as fat, saturated fat, sugars, sodium, carbohydrates, protein, and a vitamin or mineral.

8.2. Interpreting %DI Symbols

When using %DI symbols, keep the following in mind.

Based on Serving Size: %DI is based on serving size, which can vary between products.
Use with Caution: It can be difficult to use when comparing products because serving sizes are set by manufacturers.
Best Practice: Use the “per 100g” or “per 100ml” value in the nutrition information panel when comparing products.
Potential for Misleading Information: %DI labeling can make some products seem healthier by presenting information based on smaller serving sizes than what would typically be consumed in one sitting.

8.3. Health Star Rating (HSR) System

The Health Star Rating (HSR) system is a government-led front-of-pack labeling system that rates the overall nutrition content of packaged food from ½ a star to 5 stars.

Purpose: To provide consumers with a quick and easy way to assess the overall healthiness of a food product.
Rating Scale: The more stars a product has, the healthier it is.

8.4. How to Use the HSR System

Compare Within Categories: The HSR is designed to compare different products within the same category, such as between two different types or brands of yogurt.
Consider Other Factors: Use the HSR alongside other labeling information, such as nutrition information panels and ingredient lists.
Limitations: Many foods that should regularly be eaten as part of a healthy diet don’t use HSRs, including fresh fruit and vegetables.

9. Understanding Allergens on Food Labels

Food labels are especially important for people with food allergies or intolerances. Proper allergen labeling is crucial for avoiding potentially life-threatening reactions.

9.1. Mandatory Allergen Declaration

The main foods or ingredients that may cause severe adverse reactions must be declared on the label, no matter how small the amount.

Common Allergens: These include peanuts and other nuts, fish and shellfish, milk, eggs, wheat, sesame seeds, and soy.
Full List: Refer to the FSANZ website for a full list of foods and ingredients that need to be declared.

9.2. Gluten Labeling

Gluten-containing cereals (such as wheat, barley, rye, oats, and spelt) also need to be declared on food labels for people with conditions like celiac disease and gluten sensitivity.

Strict Requirements: Manufacturers must adhere to strict requirements if labeling products as “gluten-free” or “low gluten.”
Standard 1.2.7: These requirements are outlined in Standard 1.2.7 Nutrition, health and related claims.

9.3. Other Possible Health Risks

Certain ingredients may pose health risks to some individuals.

Sulphites: Products containing sulphites at 10 or more mg/kg of food must declare this on the label.
Advisory Statements: There must also be information to alert people of a possible health risk from some ingredients, including aspartame, quinine, caffeine, guarana, royal jelly, unpasteurized milk, or egg.
FSANZ Website: Refer to the FSANZ website for a full list of advisory and warning statement requirements.

9.4. Exemptions from Allergen Labeling

Certain foods and ingredients are exempt from allergen labeling requirements.

Derived from Allergenic Sources: Any foods and ingredients derived from allergenic sources that have been assessed as safe for consumers who would otherwise be sensitive (such as glucose syrup made from wheat starch or soy derivatives) do not need to be declared on the label.
Full List: Refer to the FSANZ website for a full list of exemptions.

9.5. “May Contain” Labeling

Some labels may also state “may contain.”

Voluntary Statements: These are voluntary statements made by food manufacturers and are not regulated by FSANZ.
Possible Traces: This is because there is a possibility that traces of an allergen may be present in a food unintentionally, such as food processed on the same equipment as products that contain nuts.

10. Country of Origin on Food Labels

Country of origin labeling helps consumers understand where their food comes from.

10.1. Requirements for Country of Origin Labeling

Since July 1, 2018, country of origin labeling has fallen under the Australian Consumer Law rather than FSANZ.

Retail Sale: Most foods and drinks for retail sale must show country of origin details on their labels or on in-store packaging.
Grown, Produced, Made, or Packaged: This type of labeling depends on whether the product was grown, produced, made, or packaged in Australia or overseas.
Priority vs. Non-Priority: It also depends on whether the food is a “priority” or “non-priority” and how it is displayed for sale.

10.2. Key Terms Used in Country of Origin Labeling

“Grown In”: Where the ingredients are from and will often be used on fresh foods, as well as foods that contain many ingredients (for example, the tomatoes in pasta sauce).
“Produced In”: Where the ingredients come from, as well as where any processing has happened (for example, wheat grown and then processed into pasta).
“Made In”: Refers to the manufacturing process that the food was produced with.

10.3. Priority Foods

Most foods are priority foods, including vegetables, fruit, meat, milk, seafood, bread, nuts, cereals, honey, and juice.

Australian-Made: When priority foods are grown, produced, or made in Australia, their country of origin labels will display a kangaroo in a green triangle and a bar chart which shows the proportion of the food that is Australian.
100% Australian Ingredients: Only priority foods that are produced or grown using 100% Australian ingredients can use the produced or grown in Australia label.

10.4. Imported Foods

Imported foods do not have to use the same country of origin labeling.

Text Statement: Like non-priority foods, imported foods must include a text statement about where the food was grown, produced, made, or packaged.
Other Logos and Symbols: Some manufacturers will include other logos, symbols, or statements such as “Proudly Australian owned,” but this is up to the manufacturer.
Accuracy: These statements must be clear, accurate, and truthful.

10.5. Exemptions from Country of Origin Labeling

Foods from cafes, restaurants, schools, takeaway shops, and caterers do not have to show country of origin labeling.

11. Other Symbols on Food Labels

There are a range of other symbols that manufacturers may include on products.

Standardized vs. Non-Standardized: Some of which are standardized (but may or may not be regulated).
Consumer Appeal: Others are simply designed to capture your eye as a consumer.

11.1. Examples of Other Symbols

Genetically Modified Organism (GMO) Free: Indicates that the product does not contain genetically modified organisms.
Glycemic Index (GI): Indicates how quickly a food raises blood sugar levels.
Organic: Indicates that the product has been produced according to organic farming standards.
Free-Range: Indicates that animals were raised with access to outdoor spaces.