2824 NEW ZEALAND GAZETTE No. 109

[5] Standard A18 is varied by inserting into column 1 of the Table to clause 2 –

Food derived from insect and potato leafroll virus-protected potato lines RBMT21-129, RBMT21-350, and RBMT22-82.
Food derived from insect and potato virus Y-protected potato lines RBMT15-101, SEM15-02 and SEM15-15.
Food derived from insect-protected Bt-176 corn.
Food derived from insect-protected, glufosinate ammonium-tolerant Bt-11 corn.
Food derived from insect-protected potato lines BT-06, ATBT04-06, ATBT04-31, ATBT04-36, and SPBT02-05

[6] Standard C1 is varied by –

[6.1] inserting immediately after the Standard Heading Meat, Game Meat and Related Products –

Subclauses 7 (2) and 7 (3) are Australia Only provisions

[6.2] inserting immediately following subclause 7 (1) –

(2) Subject to subclause (3), bovine meat and food ingredients derived from bovines must be derived from animals free of bovine spongiform encephalopathy.

(3) Subclause (2) does not apply to –

(a) collagen from bovine skins and hides (including sausage casings produced from this type of collagen;
(b) bovine fats and bovine tallows;
(c) gelatine sourced from bovines; and
(a) milk and other dairy products sourced from bovines.

Editorial note:
Subclauses 7 (1) and (2) apply exclusively for Australian purposes. Bovine products imported for sale in New Zealand are regulated by the New Zealand Food Standards.

[7] Standard 1.3.1 of Volume 1 is varied by –

[7.1] deleting the Purpose commentary and substituting –

A food additive is any substance not normally consumed as a food in itself and not normally used as an ingredient of food, but which is intentionally added to a food to achieve one or more of the technological functions specified in Schedule 5. It or its by-products may remain in the food. Food additives are distinguishable from processing aids (see Standard 1.3.3) and vitamins and minerals added to food for nutritional purposes (see Standard 1.3.2).

This Standard regulates the use of food additives in the production and processing of food. A food additive may only be added to food where expressly permitted in this standard. Additives can only be added to food in order to achieve an identified technological function according to Good Manufacturing Practice.

Standard A11 prescribes standards for the identity and purity of food additives.

[8] Standard 1.1.2 is amended by –

[8.1] deleting the definition of chocolate under Interpretation, substituting –

chocolate means the confectionery product characterised by the presence of cocoa bean derivatives –

(a) prepared from a minimum of 200 g/kg of cocoa bean derivatives; and
(b) which contains no more than 50 g/kg of edible oils, other than cocoa butter or dairy fats.

[8.2] inserting –

peanut butter means a peanut based spread containing no less than 850 g/kg of peanuts.

[9] Standard 1.2.1 is varied by omitting paragraph 2(2)(l), substituting –

(l) subclause 3 (2) of Standard 2.6.3; and
(m) subclause 3 (3) of Standard 2.6.4; and
(n) subclause 3 (4) of Standard 2.6.4.

[10] Standard 1.2.4 is varied by –

[10.1] inserting in columns 1 and 2 respectively of Schedule 2, Part 1, Food Additive Code Numbers (alphabetical order), immediately following the entry for Natamycin or pimaricin –

Neotame —

[10.2] inserting in columns 1 and 2 respectively of Schedule 2, Part 2, Food Additive Code Numbers (numerical order), immediately before the entry for Curcumin –

Neotame —

[11] Standard 1.2.8 is varied by –

[11.1] inserting in clause 1, immediately following the definition of carbohydrate –

dietary fibre means that fraction of the edible part of plants or their extracts, or synthetic analogues that –

(a) are resistant to the digestion and absorption in the small intestine, usually with complete or partial fermentation in the large intestine; and
(b) promote one or more of the following beneficial physiological effects –

(i) laxation;
(ii) reduction in blood cholesterol;
(iii) modulation of blood glucose;

and includes polysaccharides, oligosaccharides (degree of polymerisation > 2) and lignins.