✨ Food Additive Standards
1546 NEW ZEALAND GAZETTE No. 68
14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Subcategory: fruit wine, vegetable wine and mead containing greater than 5g/L residual sugar
300 mg/kg
14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Subcategory: fruit wine, vegetable wine and mead containing less than 5g/L residual sugar
200 mg/kg
14.3 Mixed alcoholic drinks not elsewhere classified
250 mg/kg
20 Mixed foods
Subcategory: sauces and toppings, including mayonnaises and salad dressings
350 mg/kg
234 Nisin
1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc)
10 mg/kg
1.6 Cheese and cheese products
GMP
2.2.2 Oil emulsions (<80% oil)
GMP
4.3 Processed fruits and vegetables
Subcategory: tomato products pH<4.5
GMP
4.3.6 Fruit and vegetable preparations incl pulp
GMP
6.4 Flour products (including noodles and pasta)
Application: flour products that are cooked on hot plates only e.g., crumpets, pikelets, flapjacks etc.
250 mg/kg
10.2 Liquid egg products
GMP
14.1.2.1 Fruit and vegetable juices
Subcategory: tomato juices pH<4.5
GMP
14.2.1 Beer & related products
GMP
20 Mixed foods
Subcategory: dairy and fat based desserts, dips and snacks
GMP
20 Mixed foods
Subcategory: sauces and toppings, including mayonnaises and salad dressings
GMP
235 Pimaricin (natamycin)
1.6. Cheese and cheese products
15 mg/kg
Application: on cheese surfaces, based on individual cheese weight
8.3 Processed comminuted meat, poultry and game products
Subcategory: fermented, uncooked processed comminuted meat products
1.2 mg/dm²
242 Dimethyl dicarbonate
14.1.2. Fruit and vegetable juices and fruit and vegetable juice products
250 mg/kg
14.1.3 Water based flavoured drinks
250 mg/kg
14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Subcategory: cider and perry
200 mg/kg
Next Page →
Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 68
Gazette.govt.nz —
NZ Gazette 2000, No 68
✨ LLM interpretation of page content
🏥
Supplement to Standard 1.3.1 - Schedule 1 by Additive
(continued from previous page)
🏥 Health & Social WelfareFood additives, Sulphur dioxide, Sodium sulphite, Potassium sulphite, Food preparation, Ice cream, Fruits, Vegetables, Processed foods, Dried foods, Meat products, Fish products, Sugars, Vinegar, Juices, Beverages
🏥 Maximum Levels for Nisin in Various Foods
🏥 Health & Social WelfareFood additives, Nisin, Cream products, Cheese, Oil emulsions, Processed fruits, Vegetables, Flour products, Liquid egg products, Fruit juices, Beer
🏥 Maximum Levels for Pimaricin (Natamycin) in Various Foods
🏥 Health & Social WelfareFood additives, Pimaricin, Natamycin, Cheese, Processed meat, Poultry, Game products
🏥 Maximum Levels for Dimethyl Dicarbonate in Various Foods
🏥 Health & Social WelfareFood additives, Dimethyl dicarbonate, Fruit juices, Vegetable juices, Flavoured drinks, Cider, Perry