New Zealand Gazette – 2000 – No. 170

Page 4471

✨ Food Standards

20 DECEMBER NEW ZEALAND GAZETTE 4471

Standard 1.2.10

Characterising Ingredients and Components of Food

Purpose

This Standard sets out specific requirements for the declaration of the percentage of characterising ingredients and components of certain food products which are required to be declared.

Table of Provisions

1 Interpretation
2 Declaration of characterising ingredients and characterising components
3 Method of calculating the proportion of characterising ingredients by ingoing weight
4 Method of calculating the proportion of characterising ingredients where moisture loss occurs
5 Method of declaration of characterising ingredients
6 Method of calculating the proportion of characterising components
7 Method of declaration of characterising components

Clauses

1 Interpretation

In this Standard -

category of ingredients means ingredients declared in the statement of ingredients using a generic name set out in the Table to Clause 4 of Standard 1.2.4.

characterising component means a component of a food that -

(a) appears in the name of a food; or
(b) is usually associated with the name of a food by the consumer; or
(c) is emphasised on the label of a food in words, pictures or graphics; or
(d) is essential to characterise a food, and to distinguish it from other foods with which it might be confused because of its name or appearance.

Editorial note:

Two examples of characterising components of food, are milkfat in ice cream and cocoa solids in chocolate.

VUW Te Waharoa — NZ Gazette 2000, No 170

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

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✨ LLM interpretation of page content

🏥 Characterising Ingredients and Components of Food (continued from previous page)

Domain🏥 Health & Social Welfare
KeywordsFood Standards, Ingredients, Components, Labelling, Declaration

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