14 AUGUST 2008 NEW ZEALAND GAZETTE, No. 127 3343

[16] The Editorial notes in Standard 1.5.1 are varied by omitting the Editorial note following the Table to clause 2, substituting -

Editorial note:
See Standard 1.3.4 – Identity and Purity for identity and purity requirements for novel foods

[17] The Editorial notes in Standard 1.5.2 are varied by -

[17.1] omitting the boxed text following clause 5, substituting -

Editorial note:
An example for single ingredient genetically modified foods:

Soy Flour
Genetically Modified
Soy Flour

From genetically modified soya beans

An example for genetically modified food ingredients:

Ingredients: Soy Protein Isolate (genetically modified); Maltodextrin; Vegetable Oil; Food Acid (332); Emulsifier (471); Vegetable Gum (407); Water Added.

[17.2] omitting the Editorial Note following clause 7, substituting -

Editorial note:
See also the User Guide – Labelling Genetically Modified Food.

[18] The Editorial notes in Standard 1.6.2 are varied by -

[18.1] omitting the Editorial note for New Zealand following clause 1, substituting -

Editorial note for New Zealand:
For New Zealand purposes, processing requirements for milk and milk products are regulated under the Animal Products Act 1999 and the Food Act 1981, including the New Zealand Food (Milk and Milk Product Processing) Standard 2007.

[18.2] omitting the third paragraph of the Editorial note following clause 2, substituting -

New Zealand purposes, processing requirements for milk and milk products are regulated under the Animal Products Act 1999 and the Food Act 1981, including the New Zealand Food (Milk and Milk Product Processing) Standard 2007.

[18.3] omitting the Editorial note for New Zealand following clause 3, substituting -

Editorial note for New Zealand:
For New Zealand purposes, processing requirements for egg products are regulated under the Animal Products Act 1999 and the Food Act 1981.

[18.4] omitting the Editorial note for New Zealand following clause 4, substituting -

Editorial note for New Zealand:
For New Zealand purposes, processing requirements for poultry are regulated under the Animal Products Act 1999 and the Food Act 1981.

[18.5] omitting the Editorial note for New Zealand following clause 8, substituting -

Editorial note for New Zealand:
For New Zealand purposes, processing requirements for fermented comminuted processed meats are regulated under the Animal Products Act 1999 and the Food Act 1981.

[19] The Editorial notes in Standard 2.1.1 are varied by -

[19.1] omitting the Editorial Note following clause 3, substituting -

Editorial note:
As an example, products are traditionally described by names such as ‘shortbread’, ‘soda bread’, ‘pita bread’ and ‘crispbread’.

See Standard 1.2.3 – Mandatory Warning and Advisory Statements and Declarations for requirements for declaring the presence of certain specified substances that must always be declared in the label of the food.

[19.2] by omitting the Editorial note following clause 5, substituting -

Editorial note for New Zealand:
The intention of clause 5 is to require the replacement of non-iodised with iodised salt where it is used as an ingredient in the manufacture of bread. The New Zealand Standard issued under section 11L of the New Zealand Food Act 1981 that adopts clause 5 limits the application of clause 5 to bread produced for the New Zealand domestic market only.

Clause 5 will be reviewed when sufficient monitoring data are available to assess the impact of this mandatory requirement.

Standard 2.10.2 sets out the compositional requirements for iodised salt. The target level of iodine when manufacturing iodised salt for addition to bread ideally would be the mid-point of the iodisation range i.e. 45 mg of iodine per kilogram of salt.