This article provides an overview of what Health Star Ratings are, and how they are calculated. This article is also available as a video tutorial, click to play below.
The Health Star Rating (HSR) is a voluntary front-of-pack labelling system that rates the overall nutritional profile of a packaged food and assigns it a rating from ½ a star to 5 stars. As a useful rule of thumb, if the food product carries a Nutrition Information Panel (NIP), the use of the HSR system should be considered.
Health Star Ratings are based on a point system that awards a star rating based on the quantity of specific food components within the product. The rating of your product depends on:
- Baseline points: The following nutrients/components are used to establish the baseline points: energy, saturated fat, total sugars and sodium.
Modifying points: The following nutrients/components are used to calculate the modifying points:
- FVNL (fruits, vegetables, nuts and legumes) (V points)
- Concentrated FV (concentrated fruit and vegetables) (V points)
- Protein (P points)
- Fibre (F points)
- Final points: The final points are baseline points minus modifying points.
- HSR Category: The final star rating is calculated using the final points and the category of the food product. Most foods (if non-dairy, not a beverage, and not an oil or spread) are category 2.
Foodworks calculates the HSR from the products’ ingredients, and provides appropriate HSR graphics for their labels.
For more information, refer to the Health Star Rating website