This document is intended to provide food businesses and researchers with guidance on how to self-substantiate a food-health relationship in order to make a new general level health claim. It includes detailed information and practical examples for establishing a causal relationship between a food, or a property of a food, and a health effect. The contents cover the legal requirements for self-substantiation of health claims which are set out in the Australian and New Zealand Food Standards Code: Standard 1.2.7 (Nutrition, health and related claims) and Schedule 6 (Required elements of a systematic review).

The Council was set up to promote communication between MPI and industry, to give advice to MPI, and to assist in the development and maintenance of standards and guidance under the APA 1999. The Council has been operating since 2006 and the meetings occur as required, usually quarterly.

The Ministry for Primary Industries (MPI) has developed this User Guide (the “Guide”) in consultation with industry representatives, to assist manufacturers, retailers and Food Act Officers interpret and apply the:
• requirements for the mandatory addition of iodised salt to bread; and
• permissions for the voluntary addition of folic acid to bread

What to expect from MPI when notifying a self-substantiated food health relationship to FSANZ.