NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015

(1) In this Code, a reference to a substance that is used as a processing aid in relation to a food is a reference to a substance that is used during the course of processing:

(a) to perform a technological purpose in the course of processing; and

(b) does not perform a technological purpose in a food for sale; and

(c) is identified in subsection (3).

References to foods that are used as a processing aid

(2) In this Code, a reference to a food that is used as a processing aid in relation to another food:

(a) is a reference to a food that:

(i) is not a substance identified in subsection (3); and

(ii) is used or added to the other food during the course of processing to perform a technological purpose in the course of processing; and

(iii) does not perform a technological purpose in the food for sale; and

(b) is a reference to so much of the food as is necessary to perform the technological purpose.

Note 1 This Code does not prohibit the use of foods as processing aids (other than foods that are substances referred to in subsection (3)). There are special labelling requirements that apply in relation to foods and substances that are used as processing aids—see paragraphs 1.2.4—3(2)(d) and 1.2.4—3(2)(e) and subparagraph 1.2.8—5(a)(vii).

Note 2 If a food is used as a processing aid in relation to another food, and the amount of the food used is greater than the amount that is necessary to perform the technological purpose, the excess amount of the food is not taken to be used as a processing aid in the other food and is not exempted from a requirement to declare ingredients—see section 1.2.4—3(2)(e).

(3) For subsections (1) and (2), the substances are the following:

(a) a substance that is listed in Schedule 18;

(b) an additive permitted at GMP.

Note ‘additive permitted at GMP’ is a defined term—see section 1.1.2—11.

1.1.2—14 Calculation and expression of amount of vitamin or mineral

(1) RDIs and ESADDIs for vitamins shall be the sum of the forms of the vitamin occurring naturally in the food and any permitted forms of the vitamin that have been added to the food calculated and expressed in the form specified in Columns 3, 4 or 5 of the table to section S1—2.

(2) RDIs and ESADDIs for minerals shall be the sum of the forms of the mineral occurring naturally in the food and any permitted forms of the mineral that have been added to the food calculated and expressed in the form specified in Column 1 of the table to section S1—3.

(3) When calculating an amount:

(a) for vitamin A:

(i) calculate the amount in terms of retinol equivalents; and

(ii) for provitamin A forms of vitamin A, calculate retinol equivalents using the conversion factors in section S1—4; and

(b) for niacin, exclude the niacin provided from the conversion of the amino acid tryptophan; and

(c) for vitamin E, calculate the amount in terms of alpha-tocopherol equivalents using the conversion factors in section S1—5.

2015-gs1867

Standard 1.2.1 – Requirements to Have Labels or Otherwise Provide Information – Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154

The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991.

The Standard commences on 1 March 2016.

Dated 25 March 2015

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