Over a decade after their introduction, experts argue that the Health Star Ratings (HSR) have not made significant strides due to their voluntary nature, which means food manufacturers are not required to utilise them. Launched in 2014, the HSR system assigns a rating between 0.5 and 5 stars based on the nutritional value of packaged foods. As it stands, only 36% of products carry an HSR, with a strong inclination for the highest-rated items—the 5-star rated products are present on 61% of labels, whereas mere 16% of 0.5-star products display this rating.
Dr Alexandra Jones, from The George Institute for Global Health, has stated that the limited application of the HSR has mostly been for marketing rather than genuine consumer benefit. She noted that while consumers can grasp the star-based system, their ability to use this information is hampered by the low prevalence of the ratings across products. A review in 2019 found that consumers understood the HSR, but the lack of sufficient items displaying the rating hindered their ability to compare products effectively.
To address this issue, Australian, New Zealand, and state governments have set a target of 70% of products displaying the HSR by November 2025, a goal deemed unlikely to be achieved. Dietitians Australia CEO, Magriet Raxworthy, asserted that without mandatory implementation, consumers will continue to find it challenging to make informed food choices. She emphasised that Australians desire straightforward and transparent nutritional information for their grocery selections, advocating for a mandatory system to enhance consistency and clarity on food shelves.
Jones indicated that Food Standards Australia New Zealand (FSANZ) is preparing for a mandatory HSR system, although there are concerns that the timeline could stretch to 2029. She highlighted how mandatory country-of-origin labelling led to over 90% compliance in a similar timeframe, suggesting that prompt implementation of a mandatory HSR system is feasible.
FSANZ confirmed that preparatory work is underway to inform ministers on the potential for mandating the HSR. Should the voluntary uptake target not be met, this groundwork could facilitate the integration of the HSR into the Australia New Zealand Food Standards Code.
The HSR system functions by having manufacturers input their product’s nutritional data onto a government website, where an algorithm determines the rating based on positive points for protein, fibre, fruits, and vegetables while deducting points for saturated fat, sugar, and salt. Subsequently, manufacturers can choose whether to display this rating on their products, allowing consumers to make health-focused comparisons, aligned with national dietary guidelines.