✨ Food Standards Variations
NEW ZEALAND GAZETTE, No. 133 — 7 DECEMBER 2015
Column 1 Column 2
Claim is about Label must include
Any nutrient or biologically active substance (other than a vitamin or mineral with a RDI) Average quantity of the nutrient or biologically active substance present per serving of the food
Any vitamin or mineral with a RDI (a) *Average quantity of the vitamin or mineral present per serving of the food; and
(b) Percentage of the RDI for the vitamin or mineral contributed by one serving of the food, and calculated in accordance with section 1.2.8—9.
Polyunsaturated fatty acids or monounsaturated fatty acids in a food standardised in Standard 2.4.1 or 2.4.2 Saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
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 Average quantity of saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Cholesterol, saturated fatty acids, trans fatty acids, omega-6 or omega-9 fatty acids Average quantity of saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Dietary fibre, sugars or any other *carbohydrate Average energy content per serving of the food and average quantity of carbohydrate, sugars and dietary fibre (calculated in accordance with section S11—4) present per serving of the food
Energy Average energy content per serving of the food
Fat-free Average energy content per serving of the food
Omega-3 fatty acids (a) Average quantity of saturated fatty acids, trans fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food; and
(b) 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) Average quantity of the total of omega-3 fatty acids per serving of the food
Lactose Average quantity of galactose content per serving of the food
Potassium Average quantity of sodium content per serving of the food
Sodium or salt Average quantity of sodium and potassium content per serving of the food
Food Standards (P1038 – Vitamin & Mineral Claims & Sodium Claims about Food containing Alcohol) Variation
The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on the date specified in clause 3 of this variation.
Dated 30 November 2015
Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.
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NZ Gazette 2015, No 133
✨ LLM interpretation of page content
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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
🏥 Food Standards (P1038 – Vitamin & Mineral Claims & Sodium Claims about Food containing Alcohol) Variation
🏥 Health & Social Welfare30 November 2015
Food Standards, Vitamin Claims, Mineral Claims, Sodium Claims, Alcohol
- Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand