✨ Food Standards Variation
NEW ZEALAND GAZETTE, No. 133 — 7 DECEMBER 2015
Column 1
Claim is about
Polyunsaturated fatty acids or monounsaturated fatty acids in a food standardised in Standard 2.4.1 or 2.4.2
Polyunsaturated fatty acids or monounsaturated fatty acids in a food that is not a food standardised in Standard 2.4.1 or 2.4.2
Cholesterol, saturated fatty acids, trans fatty acids, omega-6 or omega-9 fatty acids
Dietary fibre, sugars or any other carbohydrate
Energy
Fat-free
Omega-3 fatty acids
Lactose
Potassium
Sodium or salt
Column 2
Label must include
Minimum, maximum or average quantity of saturated fatty acids, trans fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Average quantity of saturated fatty acids, trans fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Average quantity of saturated fatty acids, trans fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Average energy content per serving of the food and average quantity of carbohydrate, sugars and dietary fibre (calculated in accordance with clause 18) present per serving of the food
Average energy content per serving of the food
Average energy content per serving of the food
(a) Average quantity of saturated fatty acids, trans fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food;
(b) the average quantity of each type of omega-3 fatty acids per serving of the food (that is, alpha-linolenic acid, docosahexaenoic acid, eicosapentaenoic acid or a combination of these); and
(c) the average quantity of the total of omega-3 fatty acids per serving of the food
Average quantity of galactose content per serving of the food
Average quantity of sodium content per serving of the food
Average quantity of sodium and potassium content per serving of the food
[3.7] omitting "metric cup" or from paragraph 8(5)(b)
[3.8] omitting "of unavailable carbohydrate" from subclause 8A(2) and substituting "of the average quantity of unavailable carbohydrate per serving of the food"
[3.9] omitting "presence of relevant substances" from subclause 8A(4) and substituting "the average quantity of the substances per serving of the food"
[4] Standard 2.9.2 is varied by omitting subclause 9(1) and substituting -
"(1) The following provisions of Standard 1.2.8 do not apply to a food standardised by this Standard -
(a) paragraph 3(j); and
(b) subclause 4(4); and
(c) paragraph 5(1)(e) as it relates to saturated fat; and
(d) subclauses 5(2), 5(4) and 5(5); and
(e) clause 7; and
(f) clause 8; and
(g) clause 8A; and
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NZ Gazette 2015, No 133
✨ LLM interpretation of page content
🏥
Food Standards (Proposal P1037 – Amendments associated with Nutrition Content & Health Claims) Variation
(continued from previous page)
🏥 Health & Social Welfare30 November 2015
Food Standards, Nutrition Content, Health Claims, Variation, Omega-3 fatty acids, Good Source, Increased