Chapter 7 – Impact of proposed changes Summary of preferred options The table below outlines each of the issues and the options for addressing these. Our preferred options for addressing these are highlighted in green (where applicable). Topics Option A Option B Option C Option D Option E Scope of the System Fruit and vegetables Whether the HSR System should apply to packaged fresh or minimally processed fruits and vegetables and if so, whether all fresh and minimally processed fruits and vegetables should automatically receive an HSR of 5 given the important role they play in the diet. Status quo for fruits and vegetables All and minimally processed fruits and vegetables automatically receive an HSR of 5 Non-dairy beverages Whether the HSR System can better encourage consumption of non-dairy beverages closest in nutritional profile to water and better support consumers to compare non-dairy beverages. Status quo for nondairy beverages Non-dairy beverages (other than water) may only display the energy icon beverages may only display the stars beverages are ineligible to score modifying points for their FVNL content Plain packaged water is the only non-dairy beverage to score an HSR of 5, combinations of juice and water with no other additives score an HSR of 4.5, and all other nondairy beverages calculate their HSR using the HSR Calculator Negative nutrients Sugars Whether the HSR System appropriately with sugars, specifically added sugars, particularly in areas of high consumer interest such as breakfast cereals, muesli bars and yoghurts. Status quo for sugars Replace sugars with added sugars Increase the baseline points awarded for sugars to reduce the HSRs for products relatively high in total sugars Remove modifying points or restrict the HSR for products relatively high in total sugars to reduce their HSRs
Sodium Whether the HSR System could more effectively discriminate between products that have significantly different sodium levels. Status quo for sodium Increase the maximum sodium levels used to determine baseline points for sodium to better reflect the range of sodium levels in the food supply Positive nutrients Protein Whether protein should be included in the HSR Calculator the majority of Australians and New Zealanders meet or exceed recommended intakes for protein. If so, whether less healthy products should be able to benefit from the presence of protein. Status quo for protein Adjust the threshold at which products can claim modifying protein points to reduce the ability for less healthy products to increase their HSR through protein Remove protein from the HSR Calculator Fibre and wholegrain Whether the HSR System should better enable consideration of the wholegrain content of products. Status quo for Enable foods to receive more modifying F points where more wholegrains are present in the food Specific product issues Oils and oil-based spreads Whether healthy oils and spreads should receive similar, higher HSRs. Status quo for oils and oilbased spreads Rescale Category 3 upwards to increase and narrow the range of HSRs for oils and oilbased spreads so that healthy oils receive higher HSRs which better represent their relative nutritional value
Salty snacks Whether discretionary snacks should receive lower HSRs to better align with their status as discretionary foods Status quo for salty snacks Remove modifying points or restrict the HSR for snack products to reduce their HSRs in line with their status as discretionary foods Dairy desserts Whether the HSR System appropriately rates products like yoghurts against dairy desserts when they are presented similarly to consumers Status quo for dairy desserts Redefine Category 2D to include dairy desserts, and rescale to ensure that healthier options receive higher HSRs and comparability is improved between similar dairy products Ice confections and jellies Whether ice confections and jellies should receive lower HSRs in line with non-dairy beverages, given their similar ingredient and nutritional profile and high total sugars content Status quo for ice confections and jellies Redefine Category 1 to include waterbased ice confections and jellies to align their HSRs with nutritionally similar non-dairy beverages
Non-core foods - snacks Potato crisps Potato crisps Saturated fat >2.5g/100g sugars >2.5g/100g Sodium >400mg/100g FVNL >60% ★★★ ★★☆ Decrease due to change to protein (for baseline points based on saturated fat, sugars, sodium) Non-core foods - snacks Extruded snacks Extruded snack, grain based Saturated fat <2.5g/100g Total sugars <5g/100g Sodium >400mg/100g Fibre >7.5g/100g Protein >5g/100g Wholegrain >60% ★★★☆ ★★★★ Increase due to wholegrain Protein - meats/fish Processed delicatessen meat, mammalian Processed meat Saturated fat <5g/100g Sodium >1000mg/100g Protein >10g/100g ★★★ ★★ Decrease due to change to protein (for baseline points based on sodium) Protein - Ham Processed meat Saturated fat <1g/100g Sodium >1100mg/100g Protein >15g/100g ★★★ ★★ Decrease due to change to sodium Vegetables - processed Vegetable-based pickles, chutneys and relishes Pickles Sodium >2000mg/100g FVNL >50% ★☆ ★ Decrease due to change to sodium