✨ Food Standards Amendment
NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015
(c) a food for sale that is in a small package;
(d) infant formula product;
(e) cured and/or dried meat flesh in whole cuts or pieces;
(f) a standardised alcoholic beverage;
(g) a beverage containing no less than 0.5% alcohol by volume, other than one referred to in paragraph (f).
Note The labelling provisions are set out in Standard 1.2.1.
1.2.10—4 Method of calculating proportion of characterising ingredients
(1) Subject to sections 1.2.10—5 and 1.2.10—6, the proportion, P_CI, of a *characterising ingredient must be calculated using the following equation:
P_CI = ( \frac{IW}{TW} \times 100 )
where:
IW is:
(a) if the proportion of the characterising ingredient is declared in accordance with paragraph 1.2.10—8(4)(b)—the minimum ingoing weight of that ingredient; or
(b) otherwise—the ingoing weight of the characterising ingredient.
TW is the total weight of all ingoing ingredients.
(2) The weight of added water or volatile ingredients removed during the course of manufacture of the food must not be included in the weight of the ingoing ingredients when calculating P_CI.
(3) If a concentrated or dehydrated ingredient or category of ingredients is reconstituted during manufacture of the food, the weight of the reconstituted ingredient or category of ingredients may be used when calculating P_CI.
(4) If a food requires reconstitution prior to consumption, P_CI may be calculated as a proportion of the food as reconstituted.
1.2.10—5 Calculating proportion of characterising ingredients where moisture loss occurs
If moisture loss occurs in the processing of a food, the proportion of a characterising ingredient in the food may be calculated taking into account any such moisture loss, on the basis of the weight of the characterising ingredient in the food.
1.2.10—6 Calculating proportion of characterising ingredient or characterising component where proportion is declared in nutrition information panel
Unless otherwise specified, where the proportion of a characterising ingredient is declared in a nutrition information panel, the amount declared must be the average quantity of the characterising ingredient present in the food.
1.2.10—7 Method of calculating proportion of characterising components
(1) The proportion of a characterising component, P_CC*, in a food must be calculated using the following equation:
P_CC = ( \frac{W}{TW} \times 100 )
TW is the total weight of the food.
W is:
(a) the weight of the characterising component of the food; or
(b) if the proportion of the characterising component is declared in accordance with paragraph 1.2.10—8(4)(b)—the minimum weight of that component.
(2) If a food requires reconstitution prior to consumption, P_CC may be calculated as a proportion of the food as reconstituted.
1.2.10—8 Declaration of characterising ingredients and components
(1) The proportion of a characterising ingredient or characterising component must:
(a) be declared as a percentage; or
(b) unless otherwise specified, be declared as the *average quantity per serving and per unit quantity, when declared in a nutrition information panel.
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NZ Gazette 2015, No 49
✨ LLM interpretation of page content
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Standard 1.2.10 - Information Requirements - Characterising Ingredients and Components of Food - Food Standards (Proposal P1025 - Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
(continued from previous page)
🏥 Health & Social Welfare25 March 2015
Food standards, Ingredients, Components, Amendment, Australia New Zealand Food Standards Code, Standard 1.2.10, Labelling, Definitions, Characterising ingredients, Characterising components, Proportion calculation, Method of calculation, Moisture loss, Nutrition information panel, Declaration requirements