What must legally appear on an Australian food label under the Food Standards Code, plus exemptions, made-to-order rules and the new PEAL allergen requirements.
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 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'
How to check a packaged food label for compliance
Check Standard 1.2.1 to see whether your product must bear a label or falls within an exemption such as unpackaged or made-to-order food. Remember that exempt foods still require allergen information to be available.
Include the prescribed name or accurate description of the food, lot identification for traceability, and the supplier's name and business address in Australia or New Zealand (a PO box alone is generally not sufficient).
List ingredients in descending order of ingoing weight, break down compound ingredients, and declare all specified allergens in bold using PEAL plain-English terms plus a 'Contains' statement.
Use a 'use-by' date for food that becomes unsafe after a set point, or 'best-before' for quality (generally required where shelf life is two years or less). Add storage and use directions where they are needed for health or safety.
Include a compliant NIP with the required nutrients per serve and per 100 g/mL. If you make nutrition content or health claims, confirm they meet Standard 1.2.7 criteria.
Apply the correct country of origin label for your product, then confirm all mandatory text is legible, in English and meets minimum type sizes before printing.
Frequently asked questions
Does every food sold in Australia need a label?
No. Standard 1.2.1 of the Food Standards Code lists exemptions, such as unpackaged food, food made and packaged where it is sold, and food made to a customer's order. However, exempt foods still must provide mandatory allergen information and, on request, certain other prescribed details. Confirm your specific situation with your state or territory food regulator.
What is Plain English Allergen Labelling (PEAL)?
PEAL refers to changes to Standard 1.2.3 requiring specified allergens to be declared using set plain-English terms, in bold, in the ingredient list and in a separate 'Contains' statement. The Code was amended in 2021, requirements commenced in 2024, and the stock-in-trade period ended in late February 2026, so PEAL-compliant labelling is now generally mandatory for food on sale.
Do cafes and bakeries need to label made-to-order food?
Usually a printed label is not required for unpackaged or made-to-order food, but the business must be able to provide accurate allergen information for each item, either displayed with the food or given on request. Keeping documented recipes and an allergen matrix, and training staff, is the reliable way to meet this obligation.
What must a nutrition information panel show?
Under Standard 1.2.8, a nutrition information panel generally must show energy, protein, total fat, saturated fat, carbohydrate, sugars and sodium, expressed both per serving and per 100 g or 100 mL. Some small packages and single-ingredient foods have specific exemptions, so check the Standard and confirm with your food regulator.
What is the difference between use-by and best-before dates?
A 'use-by' date is a safety date: food should not be sold or eaten after it because it may pose a health risk. A 'best-before' date relates to quality; food may still be safe and legally sold after this date if it remains fit for consumption. Standard 1.2.5 sets out how each is applied.
Who enforces food labelling requirements?
FSANZ writes the Food Standards Code, but enforcement is carried out by state and territory food agencies and, at ground level, by local council environmental health officers. Because interpretation and priorities can vary by jurisdiction, confirm your obligations with your local council and state or territory food regulator before finalising labels.