Star system puts onus on industry to change

While the recently approved star rating system for packaged food is designed to give consumers clearer nutrition information, a good deal of the responsibility is being put back on the food industry to change its products. Several public health experts have commented that the new labelling system will test the food industry’s ability to self-regulate.

“This is an important decision because it places the onus on the food industry to take it on board and encourage their members to implement the system,” said Associate Professor Heather Yeatman from the University of Wollongong.

“They have two years to achieve widespread uptake. If after this time industry support is weak, it will become a mandatory system. So it will be a test of the food industry’s commitment to implement effective self-regulation.”

The system provides an impetus for food producers to modify their products to achieve higher star ratings, Yeatman said. This, in turn, may encourage competition within the industry, which Yeatman says will have a positive impact on public health.

“By basing the rating on 100 g servings, the scheme will enable direct comparisons between products as part of providing more informed choices,” said Professor Ian Olver, CEO of the Cancer Council Australia.

Dr Rob Grenfell, the Heart Foundation’s National Cardiovascular Health Director, said the labelling system will “encourage food companies to reformulate their products to make them healthier, for example by cutting salt, saturated fat and sugar and adding healthier ingredients such as fibre”.

Professor Geoffrey Dobb, Vice-President of the Australian Medical Association, called on the food industry to “put all its energy into supporting the Health Star Rating system for packaged food”.