NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015

• (i) protein, fat and carbohydrate; and
• (ii) any vitamin, mineral or electrolyte that has been *used as a nutritive substance in the food; and
• (iii) any substance listed in the table to section S29—20 that has been *used as a nutritive substance in the food; and
• (iv) subject to paragraph 2.9.5—9(1)(i), any other substance in respect of which a nutrition content claim has been made.

2.9.5—14 Claims in relation to lactose content

(1) A claim in relation to the lactose content of a food for special medical purposes must not be made unless expressly permitted by this section.

(2) A claim to the effect that a food for special medical purposes is lactose free may be made if the food for sale contains no detectable lactose.

(3) A claim to the effect that a food for special medical purposes is low lactose may be made if the food for sale contains not more than 2 g of lactose per 100 g of the food.

(4) If a claim in relation to the lactose content of a food for special medical purposes is made, the information required is the *average quantity of the lactose and galactose in the food, expressed per given quantity of the food.

Note See paragraph 2.9.5—9(1)(i).

2.9.5—15 Claims in relation to gluten content

(1) A claim in relation to the *gluten content of a food for special medical purposes is prohibited unless expressly permitted by this section.

(2) A claim to the effect that a food for special medical purposes is gluten free may be made if the food contains:

• (a) no detectable gluten; and
• (b) no oats or oat products; and
• (c) no cereals containing *gluten that have been malted, or products of such cereals.

(3) A claim to the effect that a food for special medical purposes has a low gluten content may be made if the food contains no more than 20 mg *gluten per 100 g of the food.

(4) A claim to the effect that a food for special medical purposes contains *gluten or is high in gluten may be made.

(5) If a claim is made in relation to the gluten content of a food for special medical purposes, the information required is the average quantity of the gluten in the food, expressed per given amount of the food.

Note See paragraph 2.9.5—9(1)(i).

2.9.5—16 Labelling requirement—food for special medical purposes in inner package

(1) The label on an *inner package that contains food for special medical purposes must state the following information in accordance with the provision indicated:

• (a) a name or description sufficient to indicate the true nature of the food (see section 1.2.2—2);
• (b) lot identification (see section 1.2.2—3);
• (c) any declaration that is required by section 1.2.3—4;
• (d) date marking information (see section 2.9.5—12).

(2) The label must comply with Division 6 of Standard 1.2.1.

(3) To avoid doubt, this section continues to apply to the label on the inner package if a responsible institution subsequently supplies the inner package to a patient or resident of the responsible institution.

2.9.5—17 Labelling requirement—food for special medical purposes in transportation outer

(1) If packages of food for special medical purposes are contained in a transportation outer, the information specified in subsection (2) must be:

• (a) contained in a label on the transportation outer; or
• (b) contained in a label on a package of the food for sale, and clearly discernible through the transportation outer.

(2) For subsection (1), the information is:

• (a) a name or description sufficient to indicate the true nature of the food (see section 1.2.2—2); and
• (b) lot identification (see section 1.2.2—3); and