The statement of ingredients required on most packaged food, listed in descending order of ingoing weight under the Food Standards Code.
The statement of ingredients required on most packaged food, listed in descending order of ingoing weight under the Food Standards Code. The ingredient list is the part of a food label that names each ingredient used to make the product. Under the Australia New Zealand Food Standards Code, most packaged food must carry an ingredient list, and the ingredients must appear in descending order of their ingoing weight, so the ingredient present in the greatest amount is listed first. Compound ingredients, which are themselves made of several components, generally have their own sub-ingredients declared as well. The ingredient list works alongside the mandatory allergen declaration and percentage labelling requirements. Food additives must be shown in the list by their class name and either their specific name or an approved code number, and added water above a threshold is usually declared. The list helps consumers avoid ingredients they wish to steer clear of and is a key place where allergens present in the food become visible. For a manufacturer or packer, building the ingredient list means recording every ingredient and additive that goes into the product, ranking them by ingoing weight, and declaring compound ingredients and additives correctly. Characterising ingredients often also need a percentage, and any allergens present must be emphasised in line with the plain English allergen labelling requirements. A retail food business selling unpackaged or made-to-order food generally does not print an ingredient list, but it still needs to know what is in each dish so it can answer allergen questions accurately. When these businesses buy packaged ingredients, the supplier ingredient list is an important source of information for identifying allergens and additives that carry through to the finished dish. A business making a packaged pasta sauce lists the ingredients in descending order by weight, starting with tomato, then declares the sub-ingredients of a compound ingredient such as a stock base, shows the percentage of the characterising tomato, and lists each additive by its class name and code, checking the layout against the FSANZ labelling requirements.
Frequently asked questions
What order do ingredients have to be listed in?
Ingredients are listed in descending order of their ingoing weight, so the ingredient used in the largest amount appears first and the smallest amount appears last.
Do additives appear in the ingredient list?
Yes. Food additives are declared in the ingredient list by their class name together with either their specific name or an approved code number.
What are compound ingredients?
A compound ingredient is an ingredient that is itself made from several components, such as a sauce or stock, and its sub-ingredients usually need to be declared in the list as well.
Does every packaged food need an ingredient list?
Most packaged foods do, but a limited range, such as single-ingredient foods and some very small packages, are exempt under the Food Standards Code.
How does the ingredient list relate to allergens?
Allergens present in the food must be declared, and the ingredient list is a key place where they appear, supported by a separate summary allergen statement.
