New Zealand Gazette – 2000 – No. 170

Page 4478

✨ Food Additives Regulations



4478 NEW ZEALAND GAZETTE No. 170

Editorial note:

The Codex Alimentarius Commission Procedural Manual sets out the following relevant criteria for use in assessing compliance with Good Manufacturing Practice:

(a) the quantity of additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;

(b) the quantity of the additive that becomes a component of food as a result of its use in the manufacture, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the finished food itself, is reduced to the extent reasonably possible; and

(c) the additive is prepared and handled in the same way as a food ingredient.

The manner in which a food is intended to be presented (eg by the use of such quality descriptors as natural, pure, traditional etc) may affect the type and level of food additives that could be used in accordance with GMP. Similarly, the type and level of food additives used may affect the way in which a food may be presented.

4 Requirements for use of intense sweeteners

Save where otherwise expressly stated in Schedule 1 and not withstanding any specific level specified in a Schedule to this Standard, intense sweeteners may only be added to food in an amount necessary to replace the sweetness normally provided by sugars or as a flavour enhancer.

Editorial Note:

In general, the use of intense sweeteners is limited to:

  1. foods meeting the definition of ‘reduced joule’ or ‘low joule’;

  2. ‘no added sugars’ food eg artificially sweetened canned fruit without added sugar; or

  3. specific foods in which the use of the sweetener is in addition to sugar rather than as an alternative eg chewing gum, brewed soft drink (these foods are listed in Schedule 1 on a case-by-case basis).

Conditions relating to the use of reduced/low joule and no added sugar claims can be found in Standard 1.2.8 or in ANZFA’s Code of Practice on Nutrient Claims in Food Labels and in Advertisements (Commonwealth of Australia, AGPS 1995).

Polyols, isomalt and polydextrose may be considered to be food additives when used as humectants and texturisers. Where these substances constitute a significant part of the final food they would be regarded as a food in their own right rather than food additives. Polyols, isomalt and polydextrose are not considered to be bulking agents if used in large amounts to replace sugars as they may contribute significantly to the available energy of the food.



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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

🏥 Criteria for Compliance with Good Manufacturing Practice for Food Additives

🏥 Health & Social Welfare
Good Manufacturing Practice, Food Additives, Compliance Criteria, Quantity Limitations, Food Ingredients

🏥 Requirements for Use of Intense Sweeteners

🏥 Health & Social Welfare
Intense Sweeteners, Reduced Joule, Low Joule, No Added Sugars, Food Labelling