New Zealand Gazette – 2001 – No. 109

Page 2828

✨ Food Standards Amendments



2828 NEW ZEALAND GAZETTE No. 109

[18] Standard 2.2.1 is varied by –
[18.1] inserting immediately after the Standard Heading Meat and Meat Products –
Clause 11 is an Australia only provision

[18.2] inserting immediately following clause 10 –

11 Meat and meat products must be derived from cattle free of bovine spongiform encephalopathy

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

(2) Subclause (1) does not apply to –

(a) collagen from bovine skins and hides (including sausage casings produced from this type of collagen); and

(b) bovine fats and bovine tallows; and

(c) gelatine sourced from bovines; and

(d) milk and other dairy products sourced from bovines.

Editorial note:
Clause 11 applies exclusively for Australian purposes. Bovine products imported for sale in New Zealand are regulated by
the New Zealand Food Standards.

[19] Volume 2 is amended by inserting immediately following Standard 2.3.1 –

STANDARD 2.3.2
JAM AND RELATED PRODUCTS

Purpose
This Standard defines jam and marmalade and includes compositional requirements for the manufacture of those products.

Table of Provisions
1 Interpretation
2 Composition of jam

Clauses

1 Interpretation
In this Code –

jam means the product prepared by processing one or more of the following –

(a) fruit; and

(b) sugars or honey; and

(c) fruit juice; and

(d) concentrated fruit juice; and

(e) water extracts of fruit;

and includes conserve, but excludes marmalade.

2 Composition of jam

(1) Each kilogram of jam must be made from no less than 400 grams of the fruit or fruits named in the label.

(2) Jam must contain no less than 650 g/kg of water-soluble solids.

[20] Standard 2.5.1 is varied by –

[20.1] deleting the Table to subclause 2 (1), substituting –

Table to subclause 2 (1)

Column 1 Column 2
milkfat minimum 32 g/kg
protein (measured as crude minimum 30 g/kg
protein)

[20.2] deleting the Table to subclause 3 (1) of Standard 2.5.1, substituting –

Table to subclause 3 (1)

Column 1 Column 2
milkfat maximum 1.5 g/kg
protein (measured as crude minimum 30 g/kg
protein)

[21] Standard 2.5.2 is varied by deleting subclause 2 (1), substituting –

(1) Subject to subclause (2), cream must contain no less than 350 g/kg of milk fat.

[22] Standard 2.5.3 is varied by deleting the Table to subclause 2 (3), substituting –

Table to subclause 2 (3)

Column 1 Column 2
Component or parameter Proportion
protein (measured as crude protein) minimum 30 g/kg
pH maximum 4.5
microorganisms from the added minimum 1 000 000 cfu/g
culture


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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2001, No 109


Gazette.govt.nz — PDF NZ Gazette 2001, No 109




✨ LLM interpretation of page content

🏥 Australia New Zealand Food Authority Variations to the Food Standards Code (Amendment No. 55) (continued from previous page)

🏥 Health & Social Welfare
Food Standards Code, Amendment No. 55, Meat and Meat Products, Bovine Spongiform Encephalopathy, Collagen, Fats, Tallow, Gelatine, Milk, Dairy Products, Jam, Marmalade, Compositional Requirements, Milkfat, Protein, Cream, Microorganisms