Food Labelling Requirements in Australia

Most packaged food sold in Australia must carry a label showing the name of the food, supplier details, a list of ingredients, allergen declarations, date marking, storage and use directions, a nutrition information panel and country of origin. These rules sit in Part 1.2 of the Australia New Zealand Food Standards Code. Some foods are exempt from labelling, but key safety information, especially allergens, must still be provided. Requirements can vary by jurisdiction, so confirm with your state or territory food regulator. Key takeaways: Mandatory label information for packaged food is set out across Standards 1.2.1 to 1.2.11 of the Food Standards Code, covering identification, ingredients, allergens, dates, nutrition and (via a separate instrument) country of origin.. Allergen declarations now follow Plain English Allergen Labelling (PEAL) rules under Standard 1.2.3; the transition and stock-in-trade periods have ended (late February 2026), so compliance is generally mandatory.. Some foods are exempt from carrying a full label (for example unpackaged food or food made and packaged where it is sold), but allergen and certain warning information must still be provided.. Made-to-order and unpackaged foods are not label-free zones: allergen information must be able to be given to the customer, verbally or in writing.. Labelling requirements can vary by state or territory and product type, so always confirm with your local council and food regulator before printing labels.. Which labelling standard covers what: Standard, What it covers. 1.2.1 — When a food must bear a label, and the exemptions. 1.2.2 — Food identification: name, lot identification, supplier name and address. 1.2.3 — Warning and advisory statements and allergen declarations (PEAL). 1.2.4 — Statement of ingredients, in descending order by ingoing weight. 1.2.5 — Date marking (use-by and best-before). 1.2.6 — Directions for use and storage where needed for safety. 1.2.7 / 1.2.8 — Nutrition, health claims and the nutrition information panel. 1.2.9 / 1.2.10 — Legibility, and percentage (characterising ingredient) labelling. Which standards govern food labelling Food labelling in Australia is regulated primarily through Part 1.2 of the Australia New Zealand Food Standards Code, which is developed by Food Standards Australia New Zealand (FSANZ) and enforced by state, territory and local government agencies. Rather than one single rule, the requirements are spread across a suite of interlocking standards. Understanding which standard covers which piece of information helps you check a label systematically instead of relying on memory. Note that country of origin labelling for most food sold in Australia now sits outside the Food Standards Code in a separate consumer-law instrument, explained further below. Standard 1.2.1 - sets out when a food must bear a label and lists the exemptions.. Standard 1.2.2 - food identification: the name or description of the food, lot identification, and the name and business address (in Australia or New Zealand) of the supplier.. Standard 1.2.3 - warning statements, advisory statements and allergen declarations (now under Plain English Allergen Labelling).. Standard 1.2.4 - statement of ingredients, listed in descending order by ingoing weight.. Standard 1.2.5 - date marking (use-by and best-before dates).. Standard 1.2.6 - directions for use and storage where needed for health or safety.. Standard 1.2.7 - nutrition, health and related claims; Standard 1.2.8 - nutrition information requirements and the nutrition information panel (NIP).. Standard 1.2.9 - legibility requirements; Standard 1.2.10 - percentage (characterising ingredient) labelling.. What must appear on a packaged food label For most packaged food that requires a label, a defined set of information must be present, legible and in English. The prescribed name or an accurate description tells the consumer what the food is. Lot identification links the product to a production batch so it can be traced and recalled. The supplier's name and a business address in Australia or New Zealand must appear (a PO box alone is generally not sufficient, as the address should identify a location that can be contacted). A statement of ingredients lists every component in descending order of ingoing weight, with any added water and compound ingredients broken down as required. Date marking uses a 'use-by' date where the food poses a safety risk after that point, or a 'best-before' date for quality; date marking is generally required where the food has a shelf life of two years or less. A nutrition information panel sets out energy, protein, fat, saturated fat, carbohydrate, sugars and sodium per serve and per 100 g or 100 mL. Country of origin labelling is also mandatory for most food and, for food sold in Australia, is generally governed by the Country of Origin Food Labelling Information Standard 2016 (made under Australian Consumer Law) rather than the Food Standards Code itself. Allergen declarations and PEAL (Standard 1.2.3) Allergen labelling is the highest-stakes part of any label. Standard 1.2.3 requires declaration of specified allergens whenever they are present as an ingredient, a component of an ingredient, an additive or a processing aid. The declared allergens generally include gluten-containing cereals, crustacea, molluscs, fish, egg, milk, peanuts, tree nuts, sesame, soy, lupin and added sulphites at 10 mg/kg or more. Since the introduction of Plain English Allergen Labelling (PEAL), these allergens must be declared using specified plain-English terms, in bold, in both the ingredient list and a separate summary 'Contains' statement. Under PEAL you must also name allergens specifically - for example the individual tree nut (almond, cashew) and fish, crustacea or mollusc separately rather than a generic term like 'seafood' or 'nuts'. The Code was amended on 25 February 2021, the requirements commenced on 25 February 2024, and the two-year stock-in-trade period concluded in late February 2026, so PEAL-compliant labelling is now generally mandatory for food on sale. Because allergen errors are a leading cause of food recalls in Australia, verify allergen wording against the current Standard and your supplier specifications before printing. Use the exact plain-English allergen names required by Standard 1.2.3, including the specific tree nut and separate fish, crustacea and mollusc terms, not vague or trade terms.. Declare allergens in bold in the ingredient list and in a separate 'Contains' summary statement.. Precautionary statements such as 'may contain' are voluntary and should reflect a genuine cross-contact risk, not blanket coverage.. When a label is not required: exemptions Standard 1.2.1 lists categories of food that do not need to carry a full label. These generally include food that is not in a package, food made and packaged on the premises from which it is sold, food packaged in the presence of the purchaser, whole or cut fruit and vegetables in transparent packaging, food sold at fundraising events, and food delivered packaged and ready for consumption at the express order of the purchaser (such as a home-delivered meal). An important caveat applies: exemption from labelling is not exemption from providing information. Even where a full label is not required, mandatory allergen declarations, certain warning and advisory statements and, on request, ingredient and other prescribed information must still be made available to the purchaser. Businesses often misread these exemptions as a blanket 'no rules apply', which is not the case. Made-to-order and unpackaged food Cafes, bakeries, delis, caterers and food service businesses frequently sell food that is unpackaged or made to the customer's order. These foods are usually exempt from bearing a printed label, but the business must still be able to provide allergen information for each item, either displayed in connection with the food, or provided to the customer verbally or in writing. In practice this means keeping accurate recipe and ingredient records, training staff to answer allergen questions correctly, and having a reliable system (a folder, matrix or point-of-sale prompt) rather than relying on staff memory. Where a warning statement would be mandatory on a packaged version of the food, that information generally still needs to be communicated. Food sold from vending machines, in hampers, and food sold in transparent packaging have their own specific rules, so check the relevant provisions of Standard 1.2.1 for your exact scenario. Legibility, format and claims Under Standard 1.2.9, mandatory information must be legible, prominent and in English, with a distinct contrast to its background. Warning statements have a minimum type size. If a label makes a nutrition content or health claim (for example 'high in fibre' or 'good source of calcium'), Standard 1.2.7 sets out strict eligibility criteria and the evidence required; high-level health claims must be based on a food-health relationship pre-approved by FSANZ, while general-level claims may be self-substantiated in line with the Standard. Percentage labelling of characterising ingredients (Standard 1.2.10) requires you to show, for example, the percentage of fruit in a fruit yoghurt. Getting the format and claims right matters as much as the content: a technically true claim presented in a way that misleads consumers can still breach the Code and the Australian Consumer Law. Worked examples: Choosing use-by versus best-before: A manufacturer makes a chilled dip that becomes unsafe after a point, so it must carry a use-by date, the safety date, not a best-before. A shelf-stable biscuit that only loses quality over time carries a best-before instead. Applying the wrong one, especially treating a safety date as a quality date, is a common mistake. Made-to-order food still needs allergen answers: A deli makes sandwiches to order, which are exempt from carrying a printed label. It must still be able to give allergen information for each item, so it keeps an accurate ingredient matrix and trains staff to answer allergen questions correctly rather than relying on memory. Checklist: Name or accurate description of the food is shown. Lot identification is present for traceability and recalls. Supplier name and business address (in Australia or New Zealand) are included. Ingredients listed in descending order of ingoing weight. All specified allergens declared in bold using PEAL terms plus a 'Contains' statement. Date marking uses 'use-by' or 'best-before' correctly. Storage and use directions are provided where needed for safety. Nutrition information panel is present and complete. Any nutrition or health claims meet Standard 1.2.7 criteria. Country of origin labelling is correct for the product. All mandatory information is legible, in English and meets minimum type sizes. For exempt or made-to-order food, an allergen information system is in place. Common mistakes: Assuming an exemption from labelling also exempts you from providing allergen information - it does not.. Using vague or trade allergen terms instead of the required PEAL plain-English names (including specific tree nut and separate fish, crustacea and mollusc terms) and bold formatting.. Listing ingredients in the wrong order (they must be in descending order of ingoing weight, not alphabetical or convenience order).. Using a PO box alone or an overseas address instead of a contactable business address in Australia or New Zealand for the supplier.. Confusing 'use-by' (a safety date) with 'best-before' (a quality date) and applying the wrong one.. Making a health or nutrition claim without meeting the eligibility and evidence requirements of Standard 1.2.7.. Relying on staff memory for allergens in a cafe or bakery instead of a documented ingredient matrix..