Australia Food Standards Code Standard 1.2.10 Information Requirements Characterising Ingredients and Components of Food 1.2.10-4to7: Calculate the proportion from ingoing weights, allowing for moisture loss and reconstitution

The proportion of a characterising ingredient is its ingoing weight (or minimum ingoing weight if a minimum is declared) over the total weight of ingoing ingredients, with added water and volatile ingredients removed during manufacture left out, reconstituted weights allowed for concentrated or dehydrated ingredients, and moisture loss allowed for on the basis of the weight of the ingredient in the finished food. A characterising component's proportion is its weight (or minimum weight) over the total weight of the food. Where the proportion is shown in the nutrition information panel it must be the average quantity, and for food that must be reconstituted before eating the proportion may be worked out on the reconstituted food.