New Zealand Gazette – 2000 – No. 170

Page 4465

✨ Nutrition Claims Regulations

20 DECEMBER NEW ZEALAND GAZETTE 4465

(a) total of saturated fatty acids and trans fatty acids is less than 28 per cent of the total fatty acid content of the food; or

(b) food contains no more than 5 g of saturated fatty acids and trans fatty acids per 100 g of the food.

(3) A nutrition claim must not be made in relation to the omega-3 fatty acid content of a food, unless the food satisfies the requirements of subclause (2) and contains no less than —

(a) 200 mg alpha-linolenic acid per serving; or

(b) 30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving.

(4) A nutrition claim must not be made that a food is a ‘good source’ of omega-3 fatty acid or words of similar import, unless the food satisfies the requirements of subclause (2) and contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid per serving.

(5) Where a nutrition claim is made in accordance with subclause (3) or subclause (4), the declarations in the nutrition information panel must indicate the source of omega 3 fatty acids, namely, alpha-linolenic acid, docosahexaenoic acid and/or eicosapentaenoic acid.

(6) A nutrition claim must not be made in relation to the omega-6 or omega-9 fatty acid content of a food, unless the —

(a) total of saturated fatty acids and trans fatty acids content of the food is no more than 28 per cent of the total fatty acid content of the food; and

(b) fatty acid in respect of which the nutrition claim is made comprises no less than 40 per cent of the total fatty acid content of the food.

Editorial note:

The omega-3, omega-6 or omega-9 fatty acid content of a food that is the subject of such a claim should be set out in the nutrition information panel in the format immediately following subclause 5(6) as a sub-sub-group of polyunsaturated fatty acids or monounsaturated fatty acids, as the case may be.

14 Low joule claims in relation to food

(1) Subject to subclause (2), a claim to the effect that a food is a low joule food, must not be made unless the average energy content of the food is no more than —

(a) 80 kJ per 100 mL of beverages or other liquid foods; and

(b) 170 kJ per 100 g of solid or semi-solid foods.

(2) Where a food is to be prepared as directed on the label, the average energy content of the food must be calculated for the food as prepared.

VUW Te Waharoa — NZ Gazette 2000, No 170

Gazette.govt.nz — NZ Gazette 2000, No 170

Parliament House (depicted) was completed in 1918 and remains the primary seat of Parliament.

✨ LLM interpretation of page content

🏥 Conditions for Nutrition Claims on Fatty Acid Content (continued from previous page)

Domain🏥 Health & Social Welfare
KeywordsNutrition Claims, Fatty Acids, Polyunsaturated, Monounsaturated, Saturated, Trans Fatty Acids, Omega Fatty Acids

🏥 Editorial Note on Omega Fatty Acid Claims

Domain🏥 Health & Social Welfare
KeywordsEditorial Note, Omega-3, Omega-6, Omega-9, Fatty Acids, Nutrition Information Panel

🏥 Low Joule Claims in Relation to Food

Domain🏥 Health & Social Welfare
KeywordsLow Joule Claims, Energy Content, Beverages, Liquid Foods, Solid Foods, Semi-Solid Foods

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