✨ Food Standards Schedule
18 JANUARY 2013 NEW ZEALAND GAZETTE, No. 3 109
SCHEDULE 1 (continued)
Conditions for nutrition content claims
| Column 1 | Column 2 | Column 3 | Column 4 |
|---|---|---|---|
| Property of food | General claim conditions that must be met | Specific descriptor | Conditions that must be met if using specific descriptor in column 3 |
| Protein | The food contains at least 5 g of protein per serving unless the claim is about low or reduced protein. | Good Source | The food contains at least 10 g of protein per serving. |
| Increased | (a) the food contains at least 25% more protein than in the same quantity of reference food; and | ||
| (b) the reference food meets the general claim conditions for a nutrition content claim about protein. | |||
| Salt or sodium | The nutrition information panel indicates the potassium content. | Low | The food contains no more sodium than - |
(a) 120 mg per 100 mL for liquid food; or
(b) 120 mg per 100 g for solid food. |
| | | Reduced or Light/Lite | The food contains at least 25% less sodium than in the same quantity of reference food. |
| | | No added | (a) the food contains no added sodium compound including no added salt; and
(b) the ingredients of the food contain no added sodium compound including no added salt. |
| | | Unsalted | The food meets the conditions for a nutrition content claim about no added salt or sodium. |
| Saturated and trans fatty acids | | Low | The food contains no more saturated and trans fatty acids than -
(a) 0.75 g per 100 mL for liquid food; or
(b) 1.5 g per 100 g for solid food. |
| | | Reduced or Light/Lite | The food contains -
(a) at least 25% less saturated and trans fatty acids than in the same quantity of reference food; and
(b) both saturated and trans fatty acids are reduced relative to the same quantity of reference food. |
| | | Low proportion | (a) the food contains as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; and
(b) the claim expressly states in words to the effect of ‘low proportion of saturated and trans fatty acids of total fatty acid content’.
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NZ Gazette 2013, No 3
✨ LLM interpretation of page content
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Conditions for nutrition content claims
(continued from previous page)
🏥 Health & Social Welfare7 January 2013
Food Standards, Nutrition Claims, Protein, Salt, Sodium, Saturated Fatty Acids, Trans Fatty Acids, Labelling