In 1983, the Dairy Industry and LACOTS recognised the need to ensure that consumers, manufacturers and retailers had a common understanding of the nature of yogurt and its labelling. This was because yogurt, unlike other well established dairy products such as milk, cream, butter, cheese, milk powders, etc., was not covered by specific legislation related to product composition and labelling.
As a result, the Dairy Industry, in conjunction with LACOTS, developed a Code of Practice for the composition and labelling of yogurt. The Code was revised regularly through the years to reflect the many changes in the yogurt manufacturing process and major developments in food legislation generally. This revised Code of Practice has been developed to reflect current manufacturing and regulatory practice. Unless otherwise stated, its provisions are above those required by the food legislative system and do not in any way alter the law.