1318

NEW ZEALAND GAZETTE

No. 45

[2.10] inserting in columns 1 and 2 respectively of Schedule 2, Part 2, Food Additive Code Numbers (numerical order),
immediately following the entry for Butane –
Isobutane –

[2.11] inserting in columns 1 and 2 respectively of Schedule 2, Part 2, Food Additive Code Numbers (numerical order),
immediately following the entry for Neotame –
Octafluorocyclobutane –

[2.12] inserting in columns 1 and 2 respectively of Schedule 2, Part 2, Food Additive Code Numbers (numerical order),
immediately following the entry for Octafluorocyclobutane –
Propane –

[2.13] inserting in columns 1 and 2 respectively of Schedule 2, Part 2, Food Additive Code Numbers (numerical order),
immediately following the entry for Methyl cellulose –
Hydroxypropyl cellulose 463

[2.14] inserting in columns 1 and 2 respectively of Schedule 2, Part 2, Food Additive Code Numbers (numerical order),
immediately following the entry for Xylitol –
Erythritol 968

[3] Standard 1.3.1 of Volume 2 is varied by –

[3.1] omitting from clause 1, the definition technological function and inserting directly following the Editorial note to the
definition of processed food –

technological function means a function set out in Schedule 5, but does not include the addition of a food additive to
a single ingredient food that is not required by this Code to be labelled where a single process is applied and the
food is presented in a manner which suggests that the organoleptic qualities have been altered, other than through
the process.

Editorial note:
When prawns are cooked, they generally turn red in colour. If a red food colour was also added to cooked
prawns, consumers may be misled into believing that the red quality was attributable to the cooking process, and
not the addition of a red food colour.

Food that has been smoked generally has a ‘smoky’ taste. If a smoke flavouring substance was also added to a
smoked food, consumers may be misled into believing that the smoke taste was attributable to the smoking
process, and not the addition of a smoke flavouring substance.

[3.2] omitting from subclause 6 (2) –
amount permitted
inserting
permitted level

[3.3] omitting from subclause 6 (2) and the Example following subclause 6 (2) wherever occurring –
fraction or fractions
inserting
quantity or quantities

[3.4] omitting clause 8, inserting –

8
Food for use in preparation of another food

Any food additive permitted in a food may be added to an ingredient intended for use in the preparation of that food provided
that the level in the final food when prepared complies with the maximum permitted level in this Standard.

[3.5] omitting clause 11, substituting –

11
Permitted flavouring substances

Permitted flavouring substances, for the purposes of this Standard, are those flavouring substances which are either –

(a) Listed in at least one of the following publications –

(i) Food Technology, A Publication of the Institute of Food Technologists, Generally Recognised as Safe (GRAS)
lists of flavouring substances published by the Flavour and Extract Manufacturers’ Association of the United
States from 1960 to June 2000; or

(ii) Flavouring Substances and Natural Sources of Flavourings, 4th Edition, Volume 1, Chemically-defined
flavouring substances, Council of Europe, 1992; or

(iii) United States Code of Federal Regulations, 1966, 21 CFR Part 172.515; or

(b) a substance that is a single chemical entity obtained by physical, microbiological, enzymatic, synthetic or chemical
processes, from material of vegetable or animal origin either in its raw state or after processing by traditional
preparation process including drying, roasting, and fermentation.

[3.6] omitting the Editorial note to clause 11, substituting –

Editorial note:
The Flavour and Fragrance Association of Australia and New Zealand (FFAANZ) has prepared a consolidated
list of permitted artificial flavouring substances in the three publications for ease of reference. This list is
available from FFAANZ or from the Australia New Zealand Food Authority.