Ingredients covered
This category covers nutrition ingredients supplied for identified applications in foods, beverages or supplements. Examples include nutrient ingredients, fibres, proteins, microbial ingredients and botanical preparations with a defined nutritional purpose.
Each entry covers one specification and the applications included in the assessment. Identify the supplier and specification version. A catalogue of ingredients or a company as a whole is not a single entry.
Identity and specification
Reviewers need to establish what is being assessed and how it relates to the material described in the research.
| Information | Include |
|---|---|
| Supplier and source | Responsible supplier, origin and relevant manufacturing or process version. |
| Scientific identity | Relevant chemical form, species, strain or other distinguishing identity. |
| Specification | Composition, purity, relevant active components and the specification version. |
| Research comparison | How the studied material matches the submitted ingredient, including material differences. |
Evidence and intended applications
Define the proposed dose, users, food matrix and conditions of use. Explain how processing and storage affect the ingredient where relevant.
Evidence for an ingredient before processing does not automatically apply to every finished food. State the applications supported by the evidence and the limits of that support.
Quality, safety and market information
Supply relevant existing records and identify their dates and scope.
A database listing alone does not establish that an ingredient is permitted for every use or in every market. The application needs to identify the actual conditions covered.
- Identity, composition and batch information for the submitted specification.
- Stability and processing information relevant to the proposed application.
- Safety information, allergens, restrictions and relevant market history.
- The basis for the proposed use in each market covered by the entry.
What an ingredient award covers
The public record identifies the ingredient specification and assessed applications and is labelled as an ingredient award. A finished product containing that ingredient requires its own assessment to receive a product award.
Ingredient award marks are limited to the permitted ingredient and business-to-business settings. They cannot be presented on consumer finished products as though those products had received the award.