1142
NEW ZEALAND GAZETTE
No. 49

Australia New Zealand Food Authority

Australia New Zealand Food Authority Act 1991

Australia New Zealand Food Authority—Variations to the Food Standards Code (Amendment No. 34)

1. Preamble
The variations set forth in the Schedule below are variations to the Food Standards Code (hereinafter called “the code”) which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.

The Schedule contains variations adopted by the Australia New Zealand Food Standards Council in October 1996, January 1997, April 1997 and May 1997.

These variations are published, pursuant to section 32 of the Australia New Zealand Food Authority Act 1991.

2. Citation
These variations may be collectively known as Amendment No. 34 to the code.

3. Commencement
These variations commence on the date of publication of this New Zealand Gazette with the exception of item [3.] which will commence on 10 March 1997 and will cease to have effect no later than 9 March 2000.

Schedule

[1.] Standard A1 is varied by—
[1.1] omitting “as defined in Standard B5” from paragraph (10)(c);

[1.2] omitting “as defined in Standard B5” from paragraph (10A)(c);

[1.3] inserting after clause (32)—
“‘(33) A representation that malt extract has diastatic power must not be made unless the diastatic power of the malt extract is such as to ensure that 10 g of the extract will, in 30 minutes at a temperature of 40° c, convert 25 g of pure anhydrous potato starch into an equivalent amount of maltose.’”;

[1.4] inserting in Parts 1 and 2 of the Schedule, in columns 1 and 2 respectively—
“Dimethyl dicarbonate 242”; and

[1.5] inserting in Parts 1 and 2 of the Schedule, in columns 1 and 2 respectively—
“Processed eucheuma seaweed 407a”.

[2.] Standard A4 is varied by inserting “dimethyl dicarbonate” in clause (2)(a) after “benzoic acid and its salts”.

[3.] Standard A5 is varied by—
[3.1] inserting after clause (2)—
“‘(2A) The synthetic colouring substance erythrosine (CI 45430), including its aluminium and calcium lakes, is permitted for use in preserved cherries known as maraschino or cocktail cherries and glacé cherries.’”; and

[3.2] inserting after clause (6)—
“‘(6A) Shellac may be used as a base for a colouring when applied to the surface of a food, provided the food is permitted to contain colouring.’”.

[4.] Standard A8 is varied by—
[4.1] inserting after paragraph (3)(e)(i)—
“‘(ia) acesulphame potassium;’”;

[4.2] omitting “not permitted” from the table to clause (5) in the column headed “Acesulphame potassium” in relation to the entry for “Electrolyte drink and electrolyte drink base” and substituting “150 mg/kg”;

[4.3] inserting in the table to clause (5A), in columns 1, 2 and 3 respectively—
“Cordials acesulphame potassium 1 g/kg
alitame 40 mg/kg
aspartame 1 g/kg
sucralose 250 mg/kg”;

[4.4] inserting in the table to clause (5A), in columns 1, 2 and 3 respectively—
“Syrups and toppings acesulphame potassium 4 g/kg
alitame 200 mg/kg
aspartame 4 g/kg
sucralose 1 g/kg”; and

[4.5] inserting in columns 2 and 3 respectively of the table to clause (5A), in relation to the entry in column 1 for “Soft drinks”—
“‘acesulphame potassium 150 mg/kg’”.

[5.] Standard A9 is varied by—
[5.1] inserting at the end of the definition of ‘claimable food’ in clause (1)—
“‘excluding butter, oil, table spread or margarine’”;

[5.2] omitting from the table to clause 3 the entries in columns 1 to 5 relating to “Butter, table spreads, margarine” and substituting—
“‘Butter 10 g vitamin A 110 µg (15%) 125 µg
vitamin D 1.0 µg (10%) 1.6 µg
Table spreads and margarine: 10 g vitamin A 110 µg (15%) 125 µg
vitamin D 1.0 µg (10%) 1.6 µg
vitamin E 3.5 mg (35%)
Oils: 10 g
–sunflower oil vitamin E 7.0 mg (70%)
–safflower oil 7.0 mg (70%)
–other oils containing not more than 200 g of saturated fatty acids per 1 kg of total fatty acids 3.0 mg (30%)’”;

[5.3] inserting after the table to clause 3—
“Editorial Note
Some categories of food in column 1 of the table have subcategories, indicated by a dash, e.g.:

Table spreads and margarine 10 g vitamin A 110 µg (15%) 125 µg
vitamin D 1.0 µg (10%) 1.6 µg
–containing not more than 200 g of saturated fatty acids per 1 kg of total fatty acids vitamin E 3.5 mg (35%)

Each category and subcategory of food has, in column 3 of the table, a list of permitted vitamins and minerals which may be added to the foods in that category or subcategory.

The vitamins and minerals which may be added to foods in a category may be added to all foods in any subcategory of that category.”