Food Labelling Requirements NZ: Complete 2026 Checklist

Getting a food label wrong can be expensive. A missing allergen, incorrect nutrition information panel, unsupported claim or unsuitable date mark can lead to packaging reprints, delayed product launches, customer complaints, product withdrawals or recalls.

This practical guide explains the main food labelling requirements NZ businesses must consider in 2026. It is designed for food manufacturers, importers, bakeries, start-ups, private-label brands and other businesses preparing packaged food for sale in New Zealand.

What Food Labelling Rules Apply in New Zealand?

Most food sold in New Zealand must meet the labelling and information requirements in the Australia New Zealand Food Standards Code. New Zealand businesses must also consider the Food Act 2014, the Fair Trading Act 1986, weights and measures requirements, and any product-specific rules that apply.

According to the Ministry for Primary Industries retail food labelling guidance, a product may be recalled or a business may be fined if the label is wrong. The label must be attached to the food, easy to read, written in English and contain the information required for that product.

Important: not every requirement applies to every food. Exemptions and additional rules may depend on the product, package size, ingredients, claims, sales method and intended consumer.

Food Labelling Requirements NZ: Quick 2026 Checklist

The following table summarises the main information commonly required on packaged retail food labels. Use it as a starting point, not as a substitute for a product-specific assessment.

1. Use an Accurate Name or Description of the Food

The product name must tell consumers what the food actually is. A brand name or creative product name may be used, but it may not be enough by itself. For example, a product presented as strawberry yoghurt should not contain only strawberry flavouring without wording that makes its true nature clear.

Some foods—including certain processed meats, honey, alcoholic drinks and infant formula products—also have specific compositional or naming requirements in the Food Standards Code.

2. Identify the Supplier and the Product Batch

A packaged food label generally needs the supplier’s name and a physical business address in New Zealand or Australia. A PO box, email address or website alone is not sufficient.

The label must also carry lot or batch identification. The code should connect the product to records for ingredients, production, packaging and distribution. If a recall occurs, the business should be able to identify which product was affected, when it was made and where it went.

3. Prepare the Ingredients List Correctly

Ingredients are generally listed in descending order by their ingoing weight at the time of manufacture. This means the ingredient used in the greatest amount appears first.

A compliant ingredients list may also need to address:

• components of compound ingredients such as chocolate, mayonnaise, seasoning, sauces or premixes;
• food additives, usually using the appropriate class name and prescribed name or code number;
• processing aids or additives that trigger an allergen declaration;
• water where it must be declared;
• characterising ingredient percentages; and
• any recipe, supplier or raw-material specification changes.

Do not copy an ingredients list from a similar product or rely only on a supplier’s marketing name. Review the actual recipe and the full specifications for every ingredient used.

4. Meet Plain English Allergen Labelling Requirements

Plain English Allergen Labelling (PEAL) requirements have applied to food packaged and labelled from 25 February 2024. The transition period for older labels ended on 25 February 2026, so businesses should now ensure food offered for sale uses the current format where the requirements apply.

The prescribed allergen names include wheat, fish, crustacean, mollusc, egg, milk, lupin, peanut, soy/soya/soybean, sesame, specified individual tree nuts, and—when they contain gluten—barley, oats and rye. Sulphites must be declared when added at 10 mg/kg or more. The exact declaration depends on the food and the form in which the allergen is present.

For a detailed explanation, read our guide to the new allergen labelling rules in New Zealand or check the official FSANZ allergen labelling guidance.

5. Include a Compliant Nutrition Information Panel

Most packaged foods require a nutrition information panel (NIP). It generally shows the average quantity of energy, protein, fat, saturated fat, carbohydrate, sugars and sodium per serving and per 100 g or 100 mL. It must also state the serving size and number of servings per package.

Some foods are exempt from carrying an NIP, but an exemption can be lost when a nutrition content claim or health claim is made. Examples of foods that may qualify for an exemption include certain herbs and spices, tea and coffee, some fresh single-ingredient foods, and food in very small packages. Always confirm the exemption against the current Code.

Businesses can use the FSANZ Nutrition Panel Calculator as a calculation tool. However, the accuracy of the result depends on the recipe, ingredient data, process losses or gains, yield and serving information entered. Laboratory analysis may be appropriate for some products or claims.

6. Choose the Correct Date Mark

Food with a shelf life of less than two years generally requires date marking. The date must be based on suitable evidence and the correct type of date mark must be used.

The label must also state any storage conditions needed to keep the food safe and suitable for the stated shelf life. Examples include “Keep refrigerated at or below 5°C”, “Keep frozen” or “Refrigerate after opening”. If your date mark needs supporting evidence, AFVA can help with shelf-life testing support.

7. Check Net Quantity and Percentage Labelling

The package must accurately state the amount of food using the appropriate unit, such as g, kg, mL or L. MPI guidance states that the net quantity text should be at least 2 mm high. The declared quantity must also comply with applicable weights and measures requirements.

The percentage of a characterising ingredient or component may also be required. This often applies when an ingredient is included in the product name or is emphasised through words, pictures or graphics—for example strawberry in strawberry yoghurt, almonds in almond biscuits or beef in a beef pie.

8. Review Nutrition, Health and Marketing Claims

Claims can create extra labelling obligations and must not be false, misleading or deceptive. Do not assume a familiar marketing phrase is automatically acceptable.

Claims that should be checked carefully include:

• “high protein”, “source of fibre”, “low fat” or “no added sugar”;
• health claims linking a food or nutrient to a health effect;
• “gluten free”, “dairy free”, “vegan” or similar suitability claims;
• “natural”, “pure”, “fresh”, “organic” or “preservative free”;
• “Made in New Zealand”, “Product of New Zealand” or other origin claims; and
• images, symbols, flags and brand wording that create an overall impression about ingredients, quality or origin.

Nutrition and health claims must meet Standard 1.2.7 and the relevant schedules of the Food Standards Code. Even when a statement is technically accurate, the overall presentation can still be misleading under the Fair Trading Act.

9. Consider Country-of-Origin Requirements

New Zealand does not require a country-of-origin statement on every packaged food. However, specific rules require origin disclosure for certain fresh, thawed and frozen foods—including covered fruit and vegetables, meat, fish and seafood—as well as cured pork. New Zealand grape wine also has country-of-origin requirements.

If a business voluntarily uses an origin claim, it must be accurate and must not give consumers a misleading overall impression. The Commerce Commission country-of-origin guidance explains the specific New Zealand disclosure rules.

10. Imported Food Must Meet New Zealand Requirements

Importers are responsible for ensuring food sold in New Zealand complies with applicable New Zealand requirements. An overseas label should not be accepted automatically just because it is lawful in the country where the food was manufactured.

Common issues with imported labels include:

• no New Zealand or Australian supplier name and physical address;
• allergens not declared using the required PEAL names and format;
• nutrition information shown in a format or units that do not meet the Code;
• ingredients or mandatory information not written in English;
• date marking that is ambiguous for New Zealand consumers;
• additives, novel ingredients or claims that require further assessment; and
• over-labels that obscure mandatory information or detach from the package.

Complete the compliance review before ordering large quantities, clearing the product for distribution or applying an over-label.

Does Every Food Sold in New Zealand Need a Label?

Not every food needs a full retail label. MPI identifies several situations where a label may not be required, including:

• unpackaged food;
• food made and packaged at the same place where it is sold;
• food packaged in front of the customer;
• food displayed in a cabinet and served by the seller;
• certain whole or cut fresh fruit and vegetables in clear packaging;
• food delivered ready for immediate consumption; and
• food sold at certain fundraising events.

An exemption from carrying a label does not mean an exemption from providing important food information. Health and safety information may still need to be displayed with the food, and product information must be available to the customer on request.

Common Food Label Compliance Mistakes

When Should You Arrange a Food Label Review?

A food label review is particularly useful:

• before printing new packaging;
• before importing a food product into New Zealand;
• when launching a new product or brand;
• after changing a recipe, supplier, process, package or serving size;
• when adding a nutrition, health, allergen, environmental or origin claim;
• when a retailer or customer requests evidence of compliance; or
• after a complaint, audit finding, withdrawal or recall.

Frequently Asked Questions

Official Resources

• MPI: Labelling food for retail sale
• FSANZ: Food labelling guidance
• Australia New Zealand Food Standards Code
• FSANZ: Allergen labelling for food businesses

Last reviewed: August 2026. This article provides general information only and is not a substitute for advice based on your product, ingredients, process, packaging, claims and sales method. Requirements can change. Always check the current Food Standards Code and relevant New Zealand guidance.