Foods covered
This category covers finished foods for the general diet, including cereals, dairy products and alternatives, meals and snacks. Products for a defined life stage, clinical use or other specialist nutritional need follow the specialised nutrition requirements.
What reviewers consider
Reviewers assess the food as a whole. The assessment relates its composition to the normal serving, intended users and nutritional purpose described in the entry.
Overall composition
Describe the relevant nutrients and ingredients together. A single favourable nutrient does not explain the whole product.
A realistic serving
Show the amount normally consumed and the basis for the serving information on the label.
Its role in the diet
Explain the nutritional contribution in the intended dietary context, using statements that the evidence can support.
Documents to include
Use the current product version throughout the application.
| Document or information | Include |
|---|---|
| Complete label | Every panel, ingredients, allergens, nutrition declaration, instructions and relevant warnings. |
| Composition data | Quantities and units, the source of the figures and the basis of calculation or measurement. |
| Serving and use | Serving size, preparation where relevant and the intended dietary context. |
| Product identity | Formulation version, pack sizes and identifiers, responsible organisation and markets. |
| Supporting evidence | Sources for the nutritional purpose and relevant quality records. |
Match the evidence to the statement
A statement about nutrient composition needs reliable composition data. A statement about a physiological effect needs evidence relevant to that effect and to the product as consumed.
A finished-product human trial is not automatically required for every ordinary food. The evidence required follows the statement being made and the category requirements.
Check the evidence before uploading
The following checks help reviewers follow the application without having to resolve avoidable inconsistencies.
- Give units and a source for each nutrient value.
- Use consistent serving sizes across the label, nutrition data and evidence map.
- Explain any difference between the ingredients or formulation studied and the submitted food.
- Include relevant findings that qualify or contradict the proposed nutritional purpose.
Start your food entry
Check that the label, nutrition information and product image describe the same version. Keep the original source records available in case a reviewer asks for clarification.