✨ Food Standards Amendment
NEW ZEALAND GAZETTE, No. 127
14 AUGUST 2008
[9.2] omitting from the Editorial note following subclause 7(2) the Example Nutrition Information Panel, substituting -
NUTRITION INFORMATION
Servings per package: (insert number of servings)
Serving size: g (or mL or other units as appropriate)
| Quantity per Serving | % Daily Intake* | |
|---|---|---|
| (per Serving) | ||
| Energy | kJ (Cal) | % |
| kJ (Cal) | ||
| Protein | g | % |
| g | ||
| Fat, total | g | % |
| – saturated | g | % |
| g | ||
| Carbohydrate | g | % |
| – sugars | g | % |
| g | ||
| Sodium | mg (mmol) | % |
| mg (mmol) | ||
| (insert any other nutrient or biologically active substance to be declared) | g, mg, μg (or other units as appropriate) | % |
| g, mg, μg (or other units as appropriate) |
- Percentage Daily Intakes are based on an average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending on your energy needs.
[9.3] omitting the Editorial note following subclause 18(2), substituting -
Editorial note:
For example, the dietary fibre content of a cereal bar with added inulin is calculated by adding the result of the analysis for total dietary fibre, using one of the two possible methods of analysis, to the result of the analysis for inulin, and subtracting from the total that part of the inulin content that was included in the result of the analysis for total dietary fibre.
See Standard 1.3.4 – Identity and Purity for the identity and purity requirements for added resistant maltodextrins.
[10] The Editorial notes in Standard 1.2.10 are varied by omitting the Editorial note following subclause 2(4), substituting -
Editorial note:
Cured and/or dried meat flesh in whole cuts or pieces is defined in Standard 2.2.1.
An example of a characterising component is milk fat in ice cream.
[11] The Editorial notes in Standard 1.3.1 are varied by -
[11.1] omitting the Editorial note following the definition of technological function in clause 1, substituting -
Editorial note:
The technological functions of food additives are listed in Schedule 5 of Standard 1.3.1. See Standard 1.2.4 – Labelling of Ingredients for the requirements for the declaration of ingredients, including for food additive class names.
[11.2] omitting the Editorial note following clause 3, substituting -
Editorial note:
As a guide, the Codex Alimentarius Commission Procedural Manual sets out the following relevant criteria for use in assessing compliance with Good Manufacturing Practice:
(a) the quantity of additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
(b) the quantity of the additive that becomes a component of food as a result of its use in the manufacture, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the finished food itself, is reduced to the extent reasonably possible; and
(c) the additive is prepared and handled in the same way as a food ingredient.
The manner in which a food is intended to be presented (e.g. by the use of such quality descriptors as natural, pure, traditional etc) may affect the type and level of food additives that could be used in accordance with GMP. Similarly, the type and level of food additives used may affect the way in which a food may be presented.
[11.3] omitting the Editorial Note following clause 4, substituting –
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NZ Gazette 2008, No 127
✨ LLM interpretation of page content
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Food Standards Australia New Zealand Amendment No. 101 – 2008
(continued from previous page)
🏥 Health & Social Welfare14 August 2008
Food Standards, Amendment, Australia New Zealand Food Standards Code, Editorial Notes