18 JANUARY 2013 NEW ZEALAND GAZETTE, No. 3

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Table 2 (continued)

Baseline Points for Category 3 Foods

| Baseline Points | Average energy content (kJ)
per 100 g or 100 mL | Average saturated fatty acids (g)
per 100 g or 100 mL | Average total sugars (g)
per 100 g or 100 mL | Average sodium (mg)
per 100 g or 100 mL |
|-----------------|-------------------------------------------|-----------------------------------------------|-------------------------------------------|-----------------------------------------|
| 24 | >24.0 | | | >2160 |
| 25 | >25.0 | | | >2250 |
| 26 | >26.0 | | | >2340 |
| 27 | >27.0 | | | >2430 |
| 28 | >28.0 | | | >2520 |
| 29 | >29.0 | | | >2610 |
| 30 | >30.0 | | | >2700 |

(2) Calculate the baseline points using the following formula –

Total baseline points = (points for average energy content) + (points for average saturated fatty acids) + (points for average total sugars) + (points for average sodium)

4 Fruit and vegetable points (V points)

(1) V points can be scored for fruits, vegetables, nuts and legumes including coconut, spices, herbs, fungi, seeds and algae (fvnl) including –

(a) fvnl that are fresh, cooked, frozen, canned, pickled or preserved; and

(b) fvnl that have been peeled, diced or cut (or otherwise reduced in size), puréed or dried.

(2) V points cannot be scored for –

(a) a constituent, extract or isolate of a food mentioned in subitem (1); or

(b) cereal grains mentioned as a class of food in Schedule 4 of Standard 1.4.2.

Editorial note:

An example of a constituent, extract or isolate under paragraph 4(2)(a) is peanut oil derived from peanuts. In this example, peanut oil would not be able to score V points. Other examples of extracts or isolates are fruit pectin and de-ionised juice.

(3) Despite subitem (2), V points may be scored for –

(a) fruit juice or vegetable juice as standardised in Standard 2.6.1 including concentrated juices and purees;

(b) coconut flesh (which is to be scored as a nut), whether juiced, dried or desiccated, but not processed coconut products such as coconut milk, coconut cream or coconut oil; and

(c) the water in the centre of the coconut.

(4) Calculate the percentage of fvnl in the food in accordance with the appropriate method in Standard 1.2.10 and not the form of the food determined in accordance with clause 6 of this Standard.

Editorial note:

The effect of subitem (4) is to make it a requirement to determine the percentage of fvnl using only the appropriate method in Standard 1.2.10. For this subitem only, it is not necessary to consider the form of the food determined by clause 6 of this Standard.

(5) Use Column 1 of Table 3 if the fruit or vegetables in the food product are all concentrated (including dried).