Food Manufacturing Glossary
Key terms and definitions for food manufacturing, compliance, and labelling in Australia. Each regulated term cites its FSANZ standard.
C
Compound Ingredient
An ingredient that is itself made up of two or more ingredients. Under FSANZ, compound ingredients making up 5% or more of the final food must have their sub-ingredients declared.
Country of Origin Labelling(COOL)
Mandatory labelling requirements in Australia that indicate where food was grown, produced, made, or packed, governed by the Country of Origin Food Labelling Information Standard 2016.
D
Date Marking
The use of best-before or use-by dates on food packaging. Use-by dates indicate food safety limits and must not be exceeded. Best-before dates indicate quality and the food may still be safe after the date.
Dietary Fibre
The portion of plant-derived food that cannot be completely broken down by human digestive enzymes. It is an optional but commonly declared nutrient on Australian nutrition information panels.
F
Food Additive
A substance added to food to perform a technological function such as preserving, colouring, flavouring, or improving texture. Food additives must be declared on labels using their class name and number or specific name.
Food Composition Database(AUSNUT)
A reference database containing the nutritional composition of foods, used as the basis for calculating nutrition information panels. In Australia, the primary source is the FSANZ food composition database.
N
Nutrition Information Panel(NIP)
A mandatory table on packaged food labels in Australia displaying the average quantity of energy, protein, fat, saturated fat, carbohydrate, sugars, and sodium per serve and per 100g or 100mL.
Nutritional Claims
Statements on food labels about the nutritional properties of a food, such as "low fat" or "high in fibre", which must meet specific criteria defined in FSANZ Standard 1.2.7.