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User Guide - Percentage Labelling 

User guide to Standard 1.2.10 - Characterising Ingredients and Components of Food

July 2001

[ pdf format 100 kb  ]

This guide looks at the changes in percentage labelling requirements and which characterising ingredients or components should be declared in relation to food.

This user guide concentrates on those areas of Standard 1.2.10 - Characterising Ingredients and Components of Food that public submissions have identified as benefiting from further clarification. It is designed to help manufacturers determine which characterising ingredients or components should be declared in relation to food and it should be read in conjunction with the standard itself.

There is also a section outlining which foods do not require percentage labelling because they do not have characterising ingredients or components. Examples are given throughout, but they are illustrations only and are not intended to provide comprehensive coverage of all cases.

There is a set of worked examples for a range of common foods, which detail the characterising ingredients and components that should be declared. These examples have been grouped into the following related food groups.

It is intended that these worked examples will be used during the transition phase and will be amended to reflect the experience gained by industry, enforcement officers and FSANZ during this time.

Food Standards Advice

If you are a food business or an individual who manufactures, processes, caters or handles food and require assistance in understanding the requirements of the Australia New Zealand Food Standards Code then consult one of our Standards Advisors.   The Advisors can be contacted at local call rates on: