Australia & New Zealand Move to Mandate Health Star Ratings for Packaged Food
Food ministers from Australia and New Zealand have voted to advance a plan to make the Health Star Rating (HSR) system mandatory for packaged food products. This decision follows the food industry's failure to meet a voluntary uptake target of 70% by November 2025, with current application rates reported at only 37%.
The move aims to enhance consumer guidance on nutritional content, with a formal proposal to be drafted by the food regulator. A final decision on compulsory implementation is expected within approximately 12 months.
The Road to Mandatory Health Star Ratings
The Health Star Rating system, a front-of-pack nutrition label, was introduced in Australia in 2014 as a voluntary scheme, co-designed with the food industry. Its core purpose was to simplify product comparison and align with World Health Organization recommendations for clear nutritional guidance.
In 2019, food ministers had previously agreed to consider mandating the system if the 70% voluntary uptake target was not achieved by November 14, 2025.
Assistant Health Minister Rebecca White noted that the industry did not meet this target, with only 37% of eligible foods displaying the HSR labels as of current reports.
Following this shortfall, a majority of federal and state/territory governments indicated their support for mandating the scheme. Ministers have now formally requested Food Standards Australia New Zealand (FSANZ) to draft the necessary legislation for compulsory implementation.
Implementation Timeline and Health Sector Support
The process of drafting legislation and reaching a final decision is anticipated to take at least 12 months. This period is expected to allow for a comprehensive review of the HSR algorithm by experts to address existing concerns and potential loopholes.
Leading health organizations, including the Australian Medical Association (AMA), VicHealth, and the George Institute for Global Health, have expressed strong support for the mandatory system.
Dr. Danielle McMullen, president of the AMA, affirmed that clear front-of-pack labeling significantly assists consumers in assessing a product's nutritional profile.
Inside the Health Star Rating System
The HSR system assigns a rating from half a star to five stars to products based on an algorithm. Points are deducted for high energy, saturated fat, sugar, and salt content. Conversely, points can be gained for protein, fiber, and fruit/vegetable content.
The Algorithm Debate: Ultra-Processed Foods
Despite its aims, some public health experts have called for an overhaul of this algorithm, particularly regarding its consideration of ultra-processed foods. Professor Phillip Baker of the University of Sydney suggested the ratings should explicitly reflect whether a product is ultra-processed, defined by high levels of industrially-formulated ingredients.
Professor Baker argued that the current system might enable some high-sugar products to achieve higher star ratings by increasing other components like protein.
Previous research, including a 2024 report from the George Institute for Global Health, has indicated that food companies could potentially improve ratings of some products by adding synthetic fibers, proteins, or artificial sweeteners, rather than fundamentally improving the nutritional profile.
Associate Professor Baker also led a global study, published in The Lancet Medical Journal, which identified the increasing consumption of ultra-processed foods as a significant public health concern. The research, which analyzed over 100 studies, found a correlation between high consumption of these products and an elevated risk of conditions such as obesity, Type 2 diabetes, hypertension, and cardiovascular diseases. Alarmingly, the study reported that ultra-processed foods constitute approximately 42% of the average Australian diet, a level described as among the highest globally.
Industry Perspectives and Future Policy Directions
Dr. Duncan Craig from the Australian Food and Grocery Council defended food processing, stating its crucial contribution to making food safe, affordable, and accessible. He maintained that classifying foods solely by their processing level does not fully reflect their overall nutritional quality.
A spokesperson for the Department of Health, Disability and Ageing confirmed that HSRs are calculated based on both positive and negative nutrients and that ultra-processed foods, which are typically high in energy, sodium, saturated fat, and sugar, generally receive low ratings.
Associate Professor Alexandra Jones from the George Institute for Global Health noted that research supports modifying the HSR algorithm to incorporate markers for ultra-processing. She added that progress on this update has been limited by a lack of formal recognition of ultra-processing in broader Australian food policy.
This situation may evolve as an expert panel at the National Health and Medical Research Council (NHMRC) is currently reviewing evidence on the health impacts of ultra-processed foods.
This review precedes the release of new Australian Dietary Guidelines later this year, which will mark the first revision in 13 years and may further consider the role of food processing in dietary recommendations.