{"id":"F2015L00398","name":"Australia New Zealand Food Standards Code – Standard 1.2.10 – Information requirements – characterising ingredients and components of food","slug":"australia-new-zealand-food-standards-code-standard-1-2-10-information-requirements-characterising-in","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":92967,"registerId":"commonwealth-F2015L00398-current","compilationNumber":null,"startDate":"2026-04-02","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Standard 1.2.10 – Information requirements – characterising ingredients and components of food","content":"Standard 1.2.10 Information requirements – characterising ingredients and components of food\n\nNote 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.\n\nNote 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.\n\n1.2.10—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Standard 1.2.10 – Information requirements – characterising ingredients and components of food.\n\nNote Commencement:  \nThis Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.\n\n1.2.10—2 Definitions\n\nNote Section 1.1.2—4 (Definition of characterising component and characterising ingredient) provides as follows:\n\n(1) In this Code, in relation to a food for sale:\n\ncharacterising component means a component of the food that:\n\n(a) is mentioned in the name of the food; or\n\n(b) is usually associated with the name of the food by a consumer; or\n\n(c) is emphasised on the label of the food in words, pictures or graphics.\n\ncharacterising ingredient means an ingredient or a category of ingredients of the food that:\n\n(a) is mentioned in the name of the food; or\n\n(b) is usually associated with the name of the food by a consumer; or\n\n(c) is emphasised on the label of the food in words, pictures or graphics.\n\n(2) Despite subsection (1), any of the following is not a characterising ingredient:\n\n(a) an ingredient or category of ingredients that is used in small amounts to flavour the food; or\n\n(b) an ingredient or category of ingredients that comprises the whole of the food; or\n\n(c) an ingredient or category of ingredients that is mentioned in the name of the food but which is not such as to govern the choice of the consumer, because the variation in the amount is not essential to characterise the food, or does not distinguish the food from similar foods.\n\n(3) Compliance with labelling requirements elsewhere in this Code does not of itself constitute emphasis for the purposes of this section.\n\n1.2.10—3 Requirement to declare characterising ingredients and components\n\n(1) For the labelling provisions, information about \\*characterising ingredients and \\*characterising components is a declaration of the proportion of each characterising ingredient and characterising component of the food:\n\n(a) calculated in accordance with sections 1.2.10—4 to 1.2.10—7; and\n\n(b) expressed in accordance with section 1.2.10—8.\n\n(2) If:\n\n(a) the proportion of a \\*characterising component of a food is declared in accordance with this Standard; and\n\n(b) an ingredient or category of ingredients contains that characterising component;\n\nthe proportion of a \\*characterising ingredient containing that characterising component does not need to be declared.\n\n(3) For the labelling provisions, information about \\*characterising ingredients and \\*characterising components is not required for the following:  \n\n(a) prepared filled rolls, sandwiches, bagels or similar products;\n\n(b) a food for sale that is sold at a \\*fund-raising event;\n\n(c) a food for sale that is in a \\*small package;\n\n(d) infant formula product;\n\n(e) cured and/or dried meat flesh in whole cuts or pieces;\n\n(f) a standardised alcoholic beverage;\n\n(g) a beverage containing no less than 0.5% alcohol by volume, other than one referred to in paragraph (f).\n\nNote The labelling provisions are set out in Standard 1.2.1.\n\n1.2.10—4 Method of calculating proportion of characterising ingredients\n\n(1) Subject to sections 1.2.10—5 and 1.2.10—6, the proportion, PCI, of a \\*characterising ingredient must be calculated using the following equation:\n\n![](image.001.png)\n\nwhere:\n\nIW is:\n\n(a) if the proportion of the characterising ingredient is declared in accordance with paragraph 1.2.10—8(4)(b)—the minimum ingoing weight of that ingredient; or\n\n(b) otherwise—the ingoing weight of the characterising ingredient.\n\nTW is the total weight of all ingoing ingredients.\n\n(2) The weight of added water or volatile ingredients removed during the course of manufacture of the food must not be included in the weight of the ingoing ingredients when calculating PCI.\n\n(3) If a concentrated or dehydrated ingredient or category of ingredients is reconstituted during manufacture of the food, the weight of the reconstituted ingredient or category of ingredients may be used when calculating PCI.\n\n(4) If a food requires reconstitution prior to consumption, PCI may be calculated as a proportion of the food as reconstituted.\n\n1.2.10—5 Calculating proportion of characterising ingredients where moisture loss occurs\n\nIf moisture loss occurs in the processing of a food, the proportion of a characterising ingredient in the food may be calculated taking into account any such moisture loss, on the basis of the weight of the characterising ingredient in the food.\n\n1.2.10—6 Calculating proportion of characterising ingredient or characterising component where proportion is declared in nutrition information panel\n\nUnless otherwise specified, where the proportion of a \\*characterising ingredient is declared in a nutrition information panel, the amount declared must be the \\*average quantity of the characterising ingredient present in the food.\n\n1.2.10—7 Method of calculating proportion of characterising components\n\n(1) The proportion of a \\*characterising component, PCC, in a food must be calculated using the following equation:  \n\n![](image.002.png)\n\nwhere:\n\nTW is the total weight of the food.\n\nW is:\n\n(a) the weight of the characterising component of the food; or\n\n(b) if the proportion of the characterising component is declared in accordance with paragraph 1.2.10—8(4)(b)—the minimum weight of that component.\n\n(2) If a food requires reconstitution prior to consumption, PCC may be calculated as a proportion of the food as reconstituted.\n\n1.2.10—8 Declaration of characterising ingredients and components\n\n(1) The proportion of a \\*characterising ingredient or \\*characterising component must:\n\n(a) be declared as a percentage; or\n\n(b) unless otherwise specified, be declared as the \\*average quantity per serving and per unit quantity, when declared in a nutrition information panel.\n\n(2) If the proportion of a \\*characterising ingredient is declared in accordance with paragraph (1)(a) in a statement of ingredients, the percentage must immediately follow the common, descriptive or generic name of the ingredient.\n\n(3) The percentage may be rounded to:\n\n(a) the nearest whole number; or\n\n(b) if the percentage is below 5%—the nearest 0.5 decimal place.\n\n(4) The proportion of a \\*characterising ingredient or \\*characterising component must be declared as:\n\n(a) the actual percentage; or\n\n(b) if the minimum weight of a characterising ingredient or characterising component was used when performing the calculation in section 1.2.10—4 or 1.2.10—7 as appropriate—a minimum percentage; or\n\n(c) unless otherwise specified—the \\*average quantity when declared in a nutrition information panel.\n\n(5) If a minimum percentage is declared, that fact must be clearly indicated.\n\n(6) The proportion of a \\*characterising ingredient or \\*characterising component of a food that requires reconstitution prior to consumption may be declared as a percentage of the food as reconstituted if:\n\n(a) in the case of a characterising ingredient—the proportion of the characterising ingredient was calculated in accordance with subsection 1.2.10—4(4); and\n\n(b) in any case—the fact that the ingredient or component is a proportion of the food as reconstituted is clearly indicated.\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\n\n  \n\nAmendment History\n\nThe Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.\n\nThese amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.\n\nAbout this compilation\n\nThis is compilation No. 2 of Standard 1.2.10 as in force on 29 November 2018 (up to Amendment No. 182). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 29 November 2018.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed.\n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nStandard 1.2.10 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00398 –- 31 March 2015) and has since been amended as follows:\n\n| Clause affected | A’ment No. | FRL registrationGazette                 | Commencement(Cessation) | How affected | Description of amendment           |\n| --------------- | ---------- | --------------------------------------- | ----------------------- | ------------ | ---------------------------------- |\n| 1.2.10—3(2)     | 157        | F2015L013741 Sept 2015FSC993 Sept 2015  | 1 March 2016            | am           | Correction of typographical error. |\n| 1.2.10—3(3)     | 182        | F2018L0159423 Nov 2018FSC12329 Nov 2018 | 29 Nov 2018             | am           | Correction of typographical error. |","sortOrder":0}],"analysis":{"flash_summary":{"complexity_score":6,"scope_assessment":{"changed":false,"description":"The Amendment History indicates the recorded amendments to clauses 1.2.10—3(2) and 1.2.10—3(3) were corrections of typographical errors (Amendment Nos. 157 and 182) and do not alter the substantive requirements of the Standard. The Standard's scope as to which foods must declare characterising ingredient/component proportions remains defined by the text and the listed exemptions (1.2.10—3(1)–(3))."},"complexity_factors":["Multiple calculation methods (ingoing weight, minimum ingoing weight, reconstituted weight, post‑processing weight) (1.2.10—4(1)–(4); 1.2.10—5; 1.2.10—7(1)–(2))","Different rules depending on where the proportion is declared (statement of ingredients vs nutrition information panel) (1.2.10—8(1)–(2); 1.2.10—6)","Exclusions from ingoing weight (added water and volatiles) and rules for moisture loss (1.2.10—4(2); 1.2.10—5)","Options to declare actual percentage, minimum percentage, or average quantity and associated rounding/display rules (1.2.10—8(1), (3)–(6))","Cross‑references to definitions and other labelling provisions (definition in 1.1.2—4; labelling provisions in Standard 1.2.1) creating interpretive dependencies","Explicit exemptions for several product types/sales settings requiring scope checking (1.2.10—3(3))","Operational discretion for manufacturers (e.g. use of minimum weights, reconstitution choices) that changes outcomes and requires business judgment (1.2.10—4(1)(a); 1.2.10—4(3)–(4); 1.2.10—8(4)–(5))"],"plain_english_summary":"This Standard requires food labels that name or emphasise a characterising ingredient or component to state that ingredient’s proportion, and it prescribes how to calculate and present those percentages. It applies to manufacturers/packagers of affected foods (with specified exemptions) and sets options for calculations (eg. reconstitution, moisture adjustments, actual or minimum percentages). The rule shifts measurement, record‑keeping and labelling costs to producers while giving consumers clearer ingredient information."},"kimi_summary":{"content_quality":"ok","complexity_score":6,"scope_assessment":{"changed":false,"description":"The Standard appears to maintain its original scope as enacted. The amendment history shows only typographical corrections (Amendments 157 and 182), suggesting the substantive provisions regarding characterising ingredients and components have remained stable since commencement on 1 March 2016."},"complexity_factors":["Cross-referencing to definitions in section 1.1.2—4 (characterising ingredient/component definitions with three-pronged test and three specific exclusions)","Mathematical formulas with variables (PCI, PCC, IW, TW, W) requiring interpretation of manufacturing processes","Nested conditional logic: calculation methods vary based on moisture loss (s. 1.2.10—5), reconstitution status (ss. 1.2.10—4(3)-(4), 1.2.10—7(2)), and whether minimum weights are used","Seven specific exemptions in subsection 1.2.10—3(3) ranging from prepared sandwiches to alcoholic beverages","Dual declaration pathways (percentage in ingredients list vs. average quantity in nutrition information panel) with different rounding rules","Interaction with 'labelling provisions' defined in separate Standard 1.2.1 (external cross-reference)","Exception to the exception in subsection 1.2.10—3(2): if a component is declared, the ingredient containing it need not be"],"plain_english_summary":"**What this law does:**\n\nThis Standard tells food manufacturers and sellers when and how they must tell consumers exactly how much of a key ingredient is actually in their food.\n\n**Who it affects:**\n\n- **Food businesses** that make, package, or sell food in Australia and New Zealand\n- **Consumers** who want to know if their \"strawberry yogurt\" actually contains meaningful amounts of strawberry\n\n**The key rules:**\n\n- If a food's **name** highlights an ingredient (like \"chicken\" in \"chicken soup\"), or if the **label** uses pictures or words to emphasize an ingredient (like showing blueberries on a muffin box), the business must declare what percentage of that ingredient is in the food.\n- This also applies to **components** — for example, if a product brags about its \"omega-3\" content, the percentage must be disclosed.\n\n**How it works:**\n\n- **Calculation methods:** The Standard provides mathematical formulas for working out percentages. Businesses must account for things like moisture loss during cooking or whether ingredients are dehydrated and later reconstituted (mixed with water).\n- **Where to put it:** The percentage usually goes in the ingredients list, right after the ingredient name, or in the nutrition information panel.\n- **Rounding:** Percentages can be rounded to the nearest whole number, or to the nearest 0.5% if under 5%.\n\n**Important exceptions:**\n\nThe rules **don't apply** to:\n- Sandwiches and rolls made fresh in-store\n- Fundraising event food (like school fetes)\n- Very small packages\n- Infant formula\n- Whole cuts of cured/dried meat\n- Alcoholic drinks\n\n**Why it matters:**\n\nThis stops misleading marketing. A product called \"Blueberry Muffins\" can't get away with containing only 2% blueberries without telling consumers. It ensures that when you're paying premium prices for premium ingredients, you can verify you're actually getting them."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-1-2-10-information-requirements-characterising-in","history":"/api/acts/australia-new-zealand-food-standards-code-standard-1-2-10-information-requirements-characterising-in/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-1-2-10-information-requirements-characterising-in/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-1-2-10-information-requirements-characterising-in/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-1-2-10-information-requirements-characterising-in/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-1-2-10-information-requirements-characterising-in/documents"}}