Stakeholders acknowledged that it would be unlikely to find a solution that would solve all irregularities but emphasis should be put on finding a solution for products that are consumed in large amounts, have a big impact on health, or gain a lot of media attention. Stakeholders identified a need for consumer research on the understanding consumers have of prepared’ in relation to the HSR. Additionally, the prepared’ need ‘as ‘as further explanation to all stakeholders, including consumers. Pros and cons of each option Option one - Status quo Pros Cons No change to packaging Different application by different No expense companies e.g. within categories some Consistency with Food Standards Code companies use sold’ while others use ‘as Allows for variation in the way products prepared’. Can’t make a comparison ‘as are made up between products within the category. Practical for the consumer Ambiguous- open to different Aids consumers to make meals in line interpretations (leading to the above) with dietary guidelines e.g. adding fruit Confusion/ difficulty applying the ‘as and vegetables prepared’ rules by industry Avoids complicating the system further Confusion for consumers Element of confidence and trust already Mistrust by consumers and media Continued criticism of the HSR and of the process Potentially misleading if consumer doesn’t prepare product as per instruction May not drive reformulation as can manipulate recipe instead to improve HSR Allows precedent setting- problem grows Gives industry the option to ‘creatively market’ products based on recipes Current problem will be unresolved Comments: Make prepared’ HSRs a different colour to sold’ so it can easily be ‘as ‘as differentiated by consumers OR state prepared’ on the HSR to make it clear ‘as Need guidelines on use as currently there is too much ambiguity Need consumer research to know how consumers understand HSR prepared’ ‘as Option two sold’ only – ‘As Pro Con Consistent application (by industry) Difficult to compare different forms of within category the product within category (e.g. stock Remove confusion (for industry) powder with liquid stock) Remove criticism around particular Doesn’t give information on ‘as products consumed’- less meaningful to consumers
Stakeholders acknowledged that it would be unlikely to find a solution that would solve all irregularities but emphasis should be put on finding a solution for products that are consumed in large amounts, have a big impact on health, or gain a lot of media attention. Stakeholders identified a need for consumer research on the understanding consumers have of ‘as prepared’ in relation to the HSR. Additionally, the ‘as prepared’ need further explanation to all stakeholders, including consumers. Pros and cons of each option Option one - Status quo Pros Cons No change to packaging No expense Consistency with Food Standards Code Allows for variation in the way products are made up Practical for the consumer Aids consumers to make meals in line with dietary guidelines e.g. adding fruit and vegetables Avoids complicating the system further Element of confidence and trust already Different application by different companies e.g. within categories some companies use ‘as sold’ while others use ‘as prepared’. Can’t make a comparison between products within the category. Ambiguous- open to different interpretations (leading to the above) Confusion/ difficulty applying the ‘as prepared’ rules by industry Confusion for consumers Mistrust by consumers and media Continued criticism of the HSR and of the process Potentially misleading if consumer doesn’t prepare product as per instruction May not drive reformulation as can manipulate recipe instead to improve HSR Allows precedent setting- problem grows Gives industry the option to ‘creatively market’ products based on recipes Current problem will be unresolved Comments: Make ‘as prepared’ HSRs a different colour to ‘as sold’ so it can easily be differentiated by consumers OR state ‘as prepared’ on the HSR to make it clear Need guidelines on use as currently there is too much ambiguity Need consumer research to know how consumers understand HSR ‘as prepared’ Option two – ‘As sold’ only Pro Con Consistent application (by industry) within category Remove confusion (for industry) Remove criticism around particular products Difficult to compare different forms of the product within category (e.g. stock powder with liquid stock) Doesn’t give information on ‘as consumed’- less meaningful to consumers
As%20Prepared%20workshop%20summary%20-%20Auckland.docx