Food labeling and food marketing in Australia

Answer

References

Blakeney, M. (2016). Regulation of Food Labelling in Australia and New Zealand. In International Fo  Food Labeling and Food Marketing In Australia

 Food labeling is considered as an essential element of tackling obesity as well as unhealthy diets. Food label refers to a panel found on a food package that contains an array of information regarding the nutritional value of the food product. On the other hand, food marketing is a process which brings consumer and food producer via a chain of marketing activities. There existed a time where words such as “low-fat” and “light” on foods packages had no nutritional meanings. The nutritional panel on labels was also hard to read and too confusing for many consumers. Nevertheless, the Australian Food Authority changed all that by defining new standardized terms which appear on foods labels like “reduced,”  “lean”, and “low-fat” to regulate how foodstuff manufacturers should inform consumers on dietary and calorie components of foodstuffs for informed decision making. At the same time, proper labelling of foodstuffs is used as a means of advertisement by food manufacturers as they try their best in making their food products label attractive and eye catching by using bold text and bright colors (Hawkes et al., 2015). This paper aims at evaluating food labeling effectiveness in reducing calorie intake and increasing selection of healthy products. Additionally, the paper endeavors to explore the benefits of food labeling to consumers and not the adverse effects of food labeling and marketing.

Food labels provide a broad range of information which helps consumers to make best food choices. Additionally, food protects public safety and health through displaying information such as advisory statements, warning statement, instructions for preparation and storage, certain allergens, ingredients as well as both manufacturing and expiry dates (Cecchini & Warin, 2016). A lot of information on food labels may confuse consumers. However, it is all worth it because of several nutrition and health problems. In this regards, food labels have to bear no false information or claims and must be legible and written in English. Subsequently, food labels must contain nutrition panel, date of marking, address and name of the manufacturer, use of imported ingredients, and country of origin. It must also contain any additive in the food, net weight, list of ingredients in a descending order of weight, the name of the food, and lastly it must have a barcode (Tonkin et al. 2016). Fifty percent of consumers are believed to read and understand the labels while the other fifty percent either get directives from the advertisements or get guidelines from others. Most people who read food labels mainly look at expiry dates of the products because they do not want to consume expired foods mainly for safety purposes. Other people also concentrate on both the expiry dates as well as ingredient to avoid allergy and for safety and health purposes.

Information found on food labels assists individuals who try to restrict their intake of sugar, sodium, fat, or other ingredients, or those who try to get adequate or enough of some of the healthy nutrients, for instance, Vitamin C or calcium. The labels provide each commodity with its approximate daily percentage value, overall based on 2,000 calorie diets. Food claims appear to be marketing for food manufacturers; however, it is currently warning to consumers’ health. Some of these food claims include “no added,” “% fat-free,” “reduced,” “light,” “lite,” and “fat-free” (Watson et al., 2014). Food manufacturers are very keen on making health claims on a food label, and the Australian Food Authority has significantly considered enlivening the ban which would stop the food industry from doing so. It is important to note that there are differing views as to whether certain nutrients prevent certain diseases and conditions.  The Australian Food Authority currently only allows manufacturers to only display well-established claims which concern the relationship between disease and diet, for example, ƒÞ Calcium and a reduced risk of osteoporosis, ƒÞ fat and increased risk of cancer, and ƒÞ saturated cholesterol and fat and an increased risk of heart diseases. It is important to note that all health claims ought to be supported or buoyed by scientific evidences to a similar degree of certainty, for instance, whether they are self-substantiated by the food industry or pre-approved by FSANZ.

In 2011, December, the Australia and New Zealand Ministerial Forum on Food Regulation agreed on particular recommendations. The forum agreed that the food safety components of the food label should be reviewed with so as to increase the effectiveness of foods safety communication. It also recommended that where vegetable oil, fats, or sugar are added as additional ingredients in food, the terms “added vegetable oil,” “added fats” or “added sugar” be used in the list of ingredients as the generic term. This should be followed by a bracketed list, for instance, added sugars (honey, glucose syrup, fructose), added fats (milk fat, palm oil) or added vegetable oil (palm oil, sunflower). In the same token, a voluntary declaration of the content of potassium in the nutrition information panel ought to be actively considered by the food industry (Blakeney, 2016). Notably, Food Marketing Workgroup (FMW) plays an important role by fostering momentum and ideas around local, state, and national strategies. It basically serves as a forum where advocates and researchers identify priorities for action and research, support one another’s work as well as share information. Food Marketing Workgroup (FMW) consists of academic experts and organizations which are dedicated to reducing and eliminating harmful foods marketing, aimed at individuals who are obese and vulnerable as well as other related diseases through actively investigating, identifying and advocating changes to the marketing practices which undermine health.

In conclusion, food labeling is a vital process in food processing chain and ought not to be overlooked. Notably, labels are the first and focal point of contact between producers and consumers. Food manufacturers should give consumer as much information as possible about what is actually in food products through standardizing nutrition label as well as adding calorie information. Changes in food labeling and marketing can make it easier for every consumer to make better food choices. Furthermore, food labeling and marketing can nudge food manufacturers to establish healthier offerings. The Food Marketing Workgroup should put more efforts in ensuring that consumers get the correct food labeling for healthy and safe lives. It also notable for the consumers to read and understand the food labels before consumption or purchase to avoid consuming unnecessary ingredients which may have adverse impacts on their health. Lastly, food labeling is a crucial element which aids in tackling obesity and other health problems and diseases.