Last week, the government proposed changing the way food manufacturers label their products. Manufacturers will no longer be able to make health claims unless backed with scientific evidence. For example, food producers will no longer be able to say ‘good for bones’ when there is only an insignificant amount of calcium in their product. This will covers more than 200 pre-approved food health claims.

Food Safety Minister Nikki Kaye told TV ONE’s Q+A that the government is putting in a regulation that will mean consumers can have greater confidence in how food is labelled.

It is important that consumers are given good information about the food they are consuming. But is it enough, and are the government being too cautious?

Labelling laws are designed to help consumers make informed choices based on product information. It would therefore come as a surprise to many diligent, health-conscious consumers that food manufacturers do not have to name ingredients that make up less than 5% of the total product.

Moreover, manufacturers can ‘hide’ certain ingredients – for example, a product that says 'no sugar’ could very well contain sugar in a compound ingredient. Food Standards Australia New Zealand says when a compound ingredient like tomato paste (containing tomato, olive oil, dried herbs, sugar, salt, corn sugar, and preservatives) is incorporated into a canned meat casserole, the paste needs to be listed but the ingredients of the paste need not be listed.

Is this sufficient information for the end consumer?

It also seems odd that while nutrition tables are given pride of place on any given product, the ingredients section is often given much less prominence even though it is the section that explains exactly what the product contains.

Currently, ingredients are placed in descending order of quantity: the main ingredient is listed first, followed by the second and third, etc. This is also where the preservatives in the product are listed.

Of course, if labels are changed it could increase the cost to producers and raise the price of food. But if the government wants producers to be open with consumers about what they are purchasing, it should consider ensuring all ingredients are disclosed.

We need to have transparency on food labelling so consumers can be well informed if they choose to be. In the end of course, it is buyer beware.