New Zealand Gazette – 2000 – No. 170

Page 4474

✨ Food Standards Regulations



4474 NEW ZEALAND GAZETTE No. 170

3 Method of calculating the proportion of characterising ingredients by ingoing weight

(1) Subject to clause 4, the proportion of an ingredient or category of ingredients must be calculated in accordance with this clause, by dividing the ingoing weight of the ingredient or total weight of the ingredients within the category of ingredients by the total weight of all the ingoing ingredients of the food and multiplying this amount by 100.

(2) The weight of added water or volatile ingredients removed in the course of manufacture of the food must not be included in the weight of the ingoing ingredients for the purposes of the calculation set out in subclause (1).

(3) Where a concentrated or dehydrated ingredient or category of ingredients is reconstituted during the manufacture of the food, the weight of the reconstituted ingredient or category of ingredients may be used in the calculation set out in subclause (1).

(4) The proportion of a characterising ingredient or category of ingredients of a food that requires reconstitution prior to consumption may be calculated as a proportion of the food as reconstituted.

4 Method of calculating the proportion of characterising ingredients where moisture loss occurs

Where moisture loss occurs in the processing of a food, the proportion of the characterising ingredient or category of ingredients in the final food, may be calculated taking into account any such moisture loss, on the basis of the weight of the characterising ingredient or category of ingredients in the final food.

5 Method of declaration of characterising ingredients

(1) The proportion of an ingredient or category of ingredients must be declared as a percentage, and where declared in a statement of ingredients, immediately after the common, descriptive or generic name of the ingredient.

(2) The declared percentage must be rounded to the nearest whole number or to the nearest 0.5 decimal place in those cases where it is below 5%.

(3) The percentage of an ingredient or category of ingredients must be declared as either -

(a) the actual percentage; or
(b) a minimum percentage.

(4) Where a minimum percentage is declared it must be clearly indicated that it is a minimum percentage.

(5) The proportion of a characterising ingredient or category of ingredients of a food that requires reconstitution prior to consumption as calculated in accordance with subclause 3(4) may be declared as a percentage of the food as reconstituted, provided that the basis of this declaration is clearly indicated.



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2000, No 170


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




✨ LLM interpretation of page content

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

🏥 Health & Social Welfare
Food Standards, Ingredients, Components, Labelling, Declaration

🏥 Method of Calculating Proportion of Characterising Ingredients by Ingoing Weight

🏥 Health & Social Welfare
Food Standards, Ingredients, Calculation, Ingoing Weight, Water, Volatile Ingredients

🏥 Method of Calculating Proportion of Characterising Ingredients Where Moisture Loss Occurs

🏥 Health & Social Welfare
Food Standards, Ingredients, Moisture Loss, Calculation

🏥 Method of Declaration of Characterising Ingredients

🏥 Health & Social Welfare
Food Standards, Ingredients, Declaration, Percentage, Minimum Percentage