New Zealand Gazette – 2015 – No. 133

Page 14

✨ Food Standards Variation



NEW ZEALAND GAZETTE, No. 133 — 7 DECEMBER 2015

Omega-3 fatty acids

(a) The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b) the food contains no less than:

Good Source

(a) The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and

(b) the food may contain less than 200 mg alpha-linolenic acid/serving.

Increased

(i) 200 mg alpha-linolenic acid per serving; or

(ii) 30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving; and

(a) The food contains at least 25% more omega-3 fatty acids than in the same quantity of *reference food; and

(b) the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids.

(c) other than for fish or fish products with no added *saturated fatty acids, the food contains:

(i) as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or

(ii) no more saturated fatty acids and *trans fatty acids than 5 g per 100 g.

[5] Schedule 5 is varied by

[5.1] omitting "the content of energy and each nutrient" from section S5—3 and substituting "the average energy content and the average quantity of each nutrient"

[5.2] omitting "AEC is the number of points for average energy content" from section S5—3 and substituting "AEC is the number of points for the average energy content in the unit quantity of the food"

[5.3] omitting "ASFA is the number of points for average saturated fatty acids" from section S5—3 and substituting "ASFA is the number of points for the average quantity of saturated fatty acids in the unit quantity of the food"

[5.4] omitting "ATS is the number of points for average total sugars" from section S5—3 and substituting "ATS is the number of points for the average quantity of sugars in the unit quantity of the food"

[5.5] omitting "AS is the number of points for average sodium" from section S5—3 and substituting "AS is the number of points for the average quantity of sodium in the unit quantity of the food"

[5.6] omitting "total" from Table 1 to S5—3

[5.7] omitting "total" from Table 2 to S5—3

[5.8] omitting "sources" wherever occurring in section S5—4

[5.9] omitting subsection S5—5(1) and substituting

"(1) Use Table 4 to determine the ‘P points’ scored, depending on the average quantity of protein in 100 g or 100 mL of the food product (based on the units used in the nutrition information panel). A maximum of five points can be awarded."

[5.10] omitting subsection S5—6(1) and substituting

"(1) Use Table 5 to determine the ‘F points’ scored, depending on the average quantity of *dietary fibre in 100 g or 100 mL of the food product (based on the units used in the nutrition information panel). A maximum of five points can be awarded."

[6] Schedule 12 is varied by omitting "1.2.8—6(3) and 1.2.8—6(5)" from section S12—3 and substituting "1.2.8—6(3), 1.2.8—6(5), 1.2.8—6(11), 1.2.8—6(12) and 1.2.8—6(13)"

[7] Schedule 13 is varied by omitting the table to section S13—2, and substituting

"Nutrition information for food in small packages"



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Online Sources for this page:

Gazette.govt.nz — PDF 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 Welfare
30 November 2015
Food Standards, Nutrition Content, Health Claims, Variation, Omega-3 fatty acids, Good Source, Increased