✨ Food Standards Regulations
NEW ZEALAND GAZETTE, No. 3
18 JANUARY 2013
Editorial note:
For example, if dried fruit and tomato paste are the components of the food product for which V points can be scored, column 1 should be used.
(6) Use Column 2 of Table 3 if -
(a) there are no concentrated (or dried) fruit or vegetables in the food product; or
(b) the percentages of all concentrated ingredients are calculated based on the ingredient when reconstituted (according to subclauses 3(3) or (4) of Standard 1.2.10); or
(c) the food product contains a mixture of concentrated fruit or vegetables and non-concentrated fvnl sources (after following the formula mentioned in subitem (8)); or
(d) the food product is potato crisps or a similar low moisture vegetable product.
(7) Work out the V points (to a maximum of 8) in accordance with Table 3.
Table 3
V Points
| Points | Column 1 | Column 2 |
|---|---|---|
| % concentrated | % fvnl | |
| fruit or | ||
| vegetables | ||
| -------- | ------------------- | ------------------- |
| 0 | <25 | ≤40 |
| 1 | ≥25 | >40 |
| 2 | ≥43 | >60 |
| 5 | ≥67 | >80 |
| 8 | =100 | =100 |
(8) If the food product contains a mixture of concentrated fruit or vegetables and non-concentrated fvnl sources, the percentage of total fvnl must be worked out as follows -
[
\frac{(\% \text{non-concentrated fvnl} + (2 \times \% \text{concentrated fruit or vegetables}))}{(\% \text{non-concentrated fvnl}) + (2 \times \% \text{concentrated fruit or vegetables}) + (\% \text{non fvnl ingredient})} \times 100
]
where -
% non-concentrated fvnl/concentrated fruit or vegetables means the percentage of fvnl in the food determined using the appropriate calculation methods outlined in Standard 1.2.10.
(9) For the formula in subitem (8), potato crisps and similar low moisture vegetable products are taken to be non-concentrated.
5 Protein points (P points)
(1) Use Table 4 to determine the ‘P points’ scored, depending on the amount of protein in the food product. A maximum of five points can be awarded.
(2) Food products that score ≥13 baseline points are not permitted to score points for protein unless they score five or more V points.
Table 4
P Points
| Points | Protein (g) per 100 g or 100 mL |
|---|---|
| 0 | ≤1.6 |
| 1 | >1.6 |
| 2 | ≥3.2 |
| 3 | >4.8 |
| 4 | >6.4 |
| 5 | >8.0 |
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NZ Gazette 2013, No 3
✨ LLM interpretation of page content
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Conditions for permitted general level health claims
(continued from previous page)
🏥 Health & Social WelfareFood Standards, Nutrition Claims, Health Claims, Regulations, Nutrient Profiling, Baseline Points, Energy Content, Saturated Fatty Acids, Total Sugars, Sodium, Fruit and Vegetable Points, V Points, Protein Points