Food Labeling and Nutrition Promotion in Australia

Introduction: Food Labeling in Australia

Food labeling is a critical component of freedom of information and should be promoted robustly in Australia. The currently existing Percentage Daily Intake food labeling system is part of the Australian Health Department's overall strategy toward increasing consumer awareness about nutrition. Of course, not all foods are labeled. Food made and packaged on premises — such as what is available at a local bakery — need not be labeled according to law. Similarly, deli products, fruits, vegetables, unpackaged foods, and foods sold for delivery are not required to carry labels ("Food Labeling," n.d.). In the case of products that are not labeled, consumers are strongly encouraged to use common sense and rely on a prior understanding of nutritional values, health, and food safety.

For example, one of the functions of labeling is to alert the customer to use-by dates. When a customer purchases a loaf of bread from a bakery, there is no use-by date because the consumer is generally aware of when the bread is no longer fit for consumption.

The Top-Down Approach: Strengths and Limitations

The current food labeling program of the Australian Health Department represents a top-down approach. This approach works best in the area of food labeling for several reasons. First, it would be unfeasible to consult with nutritionists every time a new food product reaches store shelves. Second, the top-down approach ensures consistency of health-related messages — if too many individuals have a say in food labeling standards, the result would be confusion that harms the consumer. Third, a top-down approach ensures that public safety is the primary concern; consumers need to know that the source of nutritional and health-related data comes not from profit motive but from objective third-party interests. Fourth, food labeling must be consistent nationwide, and a top-down approach ensures that products purchased in Sydney share common information with those sold in Darwin.

There are, however, notable limitations with the top-down approach. One of the most significant problems is that it precludes any individualized information that may be helpful to specific population groups. For example, individuals with diabetes and other medical conditions requiring radical changes in dietary habits need to be aware of more than just ingredient lists. Another problem is that health information is not the same as health education. A consumer can read a food ingredient label but might not understand what that label means in terms of health, nutrition, and safety. For instance, partially hydrogenated oil and other trans-fats appear in a wide range of processed foods available at grocery stores nationwide. Many of those products also happen to be marketed as low-sodium, low-fat, or dietary products — yet trans-fats are not recommended as part of a healthy diet. The city of New York went so far as to ban trans-fats completely (Okie, 2007). Consumers unaware of the issues related to trans-fats need education and awareness in addition to robust food labeling.