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If ingredient comprises <25% (w/w) of a food
then food additives are the only components in that ingredient
that must be declared
If
the ingredient contributes <10% (w/w) of a food
then NO components of that ingredient (including additives)
needs to be declared EXCEPT: ingredients that carry a
potential health/allergy risk like peanuts, seafood, fish,
gluten, milk, soy, eggs, caffeine
Processing aids don't have to be listed in the
ingredients e.g silicates, sodium metabisulphite.
Food additives have generic terms or classes e.g
colouring; label must include specific type of colouring
(e.g tartrazine) by name or number due to food sensitivities.
Flavours
do not have to be listed by name or number, just by
class
Some products may use a combination of numbers &
names for different additives on label
Some
products may break up ingredients on the label
so they appear lower on the ingredient list or group them
together to appear higher on ingredient list
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