✨ Food Standards
20 DECEMBER NEW ZEALAND GAZETTE 4673
3 Use of the word ‘bread’
This Standard does not prohibit the word ‘bread’ on the label of products that traditionally use that term.
Editorial notes:
-
Clause 3 of this Standard allows products which are traditionally described by names such as ‘shortbread’, ‘soda bread’, ‘pita bread’ and ‘crispbread’ to continue using such names irrespective of the definition of bread in clause 1.
-
Where food contains certain specified substances, the presence of those substances must always be declared in the label of the food. The Table to clause 4 of Standard 1.2.3 (Mandatory Warning and Advisory Statements and Declarations) lists those substances. The presence in a food of cereals containing gluten, namely, wheat, rye, barley, oats and spelt, and their hybridised strains must always be declared in the label.
4 Flour for making bread
(1) Subclause (2) does not apply to flour for bread making produced in, or imported into, New Zealand.
(2) Flour for making bread must contain no less than 6,4 mg/kg of thiamin.
Editorial note:
Clause 4 of this Standard will be reviewed prior to the Australia New Zealand Food Standards Code becoming the sole Food Standards Code in Australia and New Zealand.
Next Page →
Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
🏥
Standard 2.1.1 - Cereals and Cereal Products
(continued from previous page)
🏥 Health & Social WelfareFood standards, Cereals, Bread, Flour fortification, Thiamin