Serving Product serving Dual term to describe the amount a Product labelling Further policy work is recommended company selects or provides guidance to provide guidance to: Or Mandatory term to describe the amount on selecting. manufacturers on current and of a food/ drink listed in the nutrition Pack serving more realistic size of ‘servings’ - Specifically: information panel (NIP)/ food label, and that may be ‘ranges’ (noting Or is determined by the manufacturer. 1. Product Labelling existing guidance on serving sizes It should reflect a realistic amount of Meal or snack does exist for some categories – As defined in Australia and New Zealand the product the person might normally served in e.g. beverages, chocolate/ Food Standards Code: an amount of a consume on one eating occasion. foodservice confectionary – ‘industry agreed food or drink (single food item or setting Foodservice settings standardised servings’ – Health combination of foods ingredients) Star Rating (). which constitute one normal ‘serving’ A serving would refer to the amount of a develop guidance on healthy according to a manufacturer’s food/ drink served to a consumer (from servings for commonly sold food directions (Food Standards Code, which the consumer chooses to eat and beverages in food service Standard 1.1.2, p9) their preferred amount). settings (i.e. voluntary serving 2. Foodservice settings size targets). This would enable the term ‘serving’ to be As defined by the Healthy Food incorporated into strategies Partnership Portion Size Working which promote healthy amounts Group: an amount of a food or drink of food and beverages. (single food item or combination of foods ingredients) which is Recommended activities: presented/served to a Develop Industry Best Practice customer/consumer. Guide to encourage consistency of serving size information, and portion size guidance Develop targets for the size of servings which encourage industry to offer healthier sized food and drinks
Serving Product serving Or Pack serving Or Meal or snack served in foodservice setting Dual term to describe the amount a company selects or provides guidance on selecting. Specifically: 1. Product Labelling As defined in Australia and New Zealand Food Standards Code: an amount of a food or drink (single food item or combination of foods ingredients) which constitute one normal ‘serving’ according to a manufacturer’s directions (Food Standards Code, Standard 1.1.2, p9) 2. Foodservice settings As defined by the Healthy Food Partnership Portion Size Working Group: an amount of a food or drink (single food item or combination of foods ingredients) which is presented/served to a customer/consumer. Product labelling Mandatory term to describe the amount of a food/ drink listed in the nutrition information panel (NIP)/ food label, and is determined by the manufacturer. It should reflect a realistic amount of the product the person might normally consume on one eating occasion. Foodservice settings A serving would refer to the amount of a food/ drink served to a consumer (from which the consumer chooses to eat their preferred amount). Further policy work is recommended to provide guidance to: manufacturers on current and more realistic size of ‘servings’ - that may be ‘ranges’ (noting existing guidance on serving sizes does exist for some categories – e.g. beverages, chocolate/ confectionary – ‘industry agreed standardised servings’ – Health Star Rating (). develop guidance on healthy servings for commonly sold food and beverages in food service settings (i.e. voluntary serving size targets). This would enable the term ‘serving’ to be incorporated into strategies which promote healthy amounts of food and beverages. Recommended activities: Develop Industry Best Practice Guide to encourage consistency of serving size information, and portion size guidance Develop targets for the size of servings which encourage industry to offer healthier sized food and drinks
Portion%20Size%20Working%20Group%20report.docx