Healthy Food Partnership Voluntary Food Reformulation Targets - Public Consultation

Closed 15 Nov 2018

Opened 16 Jul 2018

Feedback Updated 20 Feb 2019

We Asked

We asked for feedback, supported by, evidence on draft food category definitions and reformulation targets for sodium, sugars and saturated fat.

You Said

Submissions were detailed and included specific points for clarification, as well as suggestions for amending targets, and identifying potential risks and challenges associated with a nutrient reformulation program. Thankyou for this feedback.

We Did

The Reformulation Working Group (RWG) is currently considering all submissions and a report summarising these and the RWG's recommendations is being prepared. Work is continuing on summary reports for sugars and saturated fat targets.  Further targeted consultation on categories in which a significant change is proposed will be undertaken.

 The RWG will finalise the reformulation targets in two stages –

Stage 1 - A recommendation about food categories with only a sodium target.

Stage 2 - Consideration of targets for saturated fats, sugars, or sodium plus sugars/ saturated fat.

Keep an eye on the Healthy Food Partnership website for updates.

Published Responses

View submitted responses where consent has been given to publish the response.


ATTENTION: Errors have been identified on pages 39 and 48 of the ‘Rationale Document’ and within the consultation questions. The proposed target for the Crumbed and Battered Proteins subcategory 1: Meat and poultry, was erroneously listed as 710mg/100g, rather than the CORRECT 450mg/100g.  Please base your submissions for this category on 450mg/100g.

The proposed target for the Savoury snacks subcategory 4: Corn snacks was erroneously listed as 500 mg/100g, rather than the CORRECT 360mg/100g. Please base your submissions for this category on 360mg/100g

These have now been updated across the consultation hub.


The Healthy Food Partnership is a mechanism for government, the public health sector and the food industry to cooperatively tackle obesity, encourage healthy eating and empower food manufacturers to make positive changes.

The Healthy Food Partnership’s Reformulation Working Group has developed draft reformulation targets for sodium, sugars and/or saturated fats, in 36 sub-categories of food.  These food categories are amongst the highest contributors of sodium, sugars and saturated fat to Australian population level intakes.

Please note the different closing dates relating to feedback on the various nutrient targets.

24 September 2018

Responses due for all categories with ONLY a sodium target (24 subcategories).

22 October 2018

Responses due for all categories that have a sugar ONLY, sodium AND saturated fat, and sodium AND sugar target/s (12 subcategories).

12 November 2018

Responses due regarding categories where a portion size reduction (7 categories) or the use of healthier oils (3 categories) may be progressed in the future.

Why We Are Consulting

The Healthy Food Partnership (Partnership) recognises that many companies are already reformulating their products to improve the nutritional quality and aims to build on (rather than replicate) these efforts.  It is not the intention of the Partnership to disadvantage companies that are already reformulating, but to recognise and support their efforts to date, and encourage those companies that are yet to engage in reformulation activities to move towards improving the nutritional profile of their products.  Targets will create certainty for industry of what they, and their competitors, should be aiming for.

Feedback is sought on the feasibility of the draft targets, the appropriateness of the draft category definitions (including products which are included or excluded), and the proposed implementation period (four years).  Consultation feedback will inform the final recommendations of the Reformulation Working Group, to the Partnership’s Executive Committee.

Deidentified information from submissions will be provided to the Reformulation Working Group and other committees involved with the Healthy Food Partnership.  

Submissions will be published at the end of the consultation period, unless confidentiality has been requested.

What Happens Next

Your feedback will be used to assist the Reformulation Working Group to finalise their recommendations about reformulation targets, food category definitions and the implementation timeframe.  Recommendations of the Reformulation Working Group will be considered by the Healthy Food Partnership Executive Committee.


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