Process

Once we have a clear concept, we start developing your product formulation.

Ingredient Selection:
Choose ingredients that not only meet consumer demands but also comply with FSANZ regulations. Pay attention to permissible additives, fortification, and any food allergen declarations. Detailed information on food standards can be found on the FSANZ website.

Nutritional Profile:
Ensure your product meets the nutritional guidelines and provides clear information on packaging to avoid misleading consumers

Create prototypes of your product for testing.

Sensory Evaluation:
Conduct taste tests to refine flavor, texture, and appearance.

Shelf-life Testing:
Determine the product’s shelf life under various conditions to ensure quality and safety throughout its intended lifespan.

Adhering to food safety standards is critical. FSANZ sets out specific requirements that your product must meet:

Food Additives and Preservatives:
Ensure any additives or preservatives used are approved by FSANZ and within permissible limits. Check the list of approved additives on the FSANZ Food Additives page.

Food Labeling:
Labels must include ingredients, nutritional information, allergen declarations, and country of origin. FSANZ has placed additional emphasis on clear allergen labeling and accurate health claims. More on labeling requirements can be found on the FSANZ Labeling page.

Contaminant Levels:
Your product must meet the limits for contaminants and residues as specified by FSANZ. See the contaminants section on the FSANZ website.

Depending on your product, you might need additional approvals:

Novel Foods:
If your product contains novel ingredients, seek pre-market approval from FSANZ. Learn more about the approval process for novel foods here.

Organic Certification:
If applicable, obtain organic certification through recognised bodies in Australia. Find more information on organic certification on the Australian Organic website.

Set up your manufacturing process with strict quality control measures:

HACCP Plan:
Implement a Hazard Analysis and Critical Control Points (HACCP) plan to identify and manage food safety risks. Guidance on developing a HACCP plan can be found on the HACCP website

GMP Compliance:
Ensure your manufacturing practices comply with Good Manufacturing Practices (GMP). Detailed information on GMP can be accessed here.

Choose packaging that maintains product integrity and complies with environmental regulations:

Sustainable Packaging:
Consider eco-friendly packaging options that meet the increasing consumer demand for sustainability. Check the guidelines for sustainable packaging on the Australian Packaging Covenant Organisation (APCO) website.

Distribution Channels:
Plan efficient distribution channels to ensure product freshness and safety upon reaching consumers.

Prepare for a successful product launch:

Marketing Strategy:
Develop a marketing strategy that highlights your product’s unique selling points and complies with FSANZ marketing regulations. Tips for effective food marketing can be found on Mintel