New regulations require that you specify the minumum % of Australian content.
Does it apply to all products? Are your products exempt?
If your products are exempt how do you decide "Product of" , "Made in"and "Packed In" ?
Safe2eat can work out which claims you are qualified to make.
How do you decide between:
Made in Australian from Local & Imported Ingredients and Made in Australia from Imported and Local Ingredients?
How do you account for seasonal variations?
What is the official method for calculating these claims?
Its no just the ingredient origin, but can include the packaging, labour and overheads
Safe2eat experts will take the guess work out of it for you.