Health Star Rating review ongoing after hundreds of submissions received
By Laura Thomas
A review into controversial changes proposed for Australia’s Health Star Rating system is continuing, after hundreds of submissions were received during the recent public consultation process.
More than 380 submissions were received in response to government plans to mandate the inclusion of the HSR symbol and rating information on all packaged food sold in Australia.
It is touted as a “quick and easy way to compare the nutritional profile of similar packaged foods”, but for the Australian olive industry, its mandatory roll-out would be a marketing disaster.
The system’s rudimentary ratings metric focuses only on saturated fat content, completely discounting the health-delivering polyphenols and science-backed nutritional benefits of extra virgin olive oil – a key component of the famously beneficial Mediterranean diet.
Serving further disadvantage to the industry, it also ranks EVOO as a less-healthy option than other highly refined edible oils like sunflower and canola.
In response, Australian olive industry leaders called for edible oils to be exempt until a more equitable, science-based alternative can be developed, rallying widespread support from olive growers, industry stakeholders and experts.
According to a news report this week, the European Commission has also raised concern regarding the impact proposed labelling changes will have on European olive oil and table olive exports.
And with Australia receiving 30-40 million litres of olive oil and 17,000 tonnes of table olives from Europe each year, it’s little wonder they are looking to protect their interests.
Australian Olive Association Chief Executive Officer Michael Southan reiterated the organisation’s long-held position, saying compulsory implementation its current form would be a monumental blow for the Australian olive industry.
“The issue for us continues to be that the HSR rating does not discriminate between healthy EVOO and refined olive oil, which is appearing more on supermarket shelves,” he said.
“EVOO has some saturated fat whereas canola oil, for example, only has unsaturated fat – hence EVOO gets a lower HSR than canola oil, even though it contains polyphenols and is known to be healthier than seed and vegetable oils.
“Table olives have a different issue with the HSR, around high levels of salt as opposed to EVOO, which is losing out to seed oils because of fat composition.
“I would urge the decision-makers to take the feedback into consideration and deliver a ratings system that fairly represents the nutritional value of all foods.”
What’s next?
According to a Food Standards Australia and New Zealand update, public submissions are now being considered alongside scientific evidence, as the assessment process continues.
If the proposal progresses to a draft regulatory measure, a second opportunity for public consultation will be presented.
Recap: Health Star Rating and Australian olives
Hear what mandatory Health Star Ratings would mean for Australian olives, in AOA CEO Michael Southan’s interview with The Country Telegraph earlier this year.
Find out why an evidence-aligned approach to edible oils is needed.
Sources:
www.australianolives.com.au
www.healthstarrating.gov.au
www.foodstandards.gov.au
www.greekherald.com.au