NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015

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), 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.

1.3.3—3 Permission to use substance as processing aid

A substance may be used as a processing aid in relation to food if:

(a) the substance is permitted to be used as processing aid for that food by this Standard; and

(b) the proportion of the substance that is used is no more than the maximum level necessary to achieve the technological purpose under conditions of GMP.

Note No permission is required to use a food (other than a substance referred to in paragraph (2)(a) of the definition of used as a food additive) as a processing aid.

Division 2 Processing aids that may be used with any food

1.3.3—4 Generally permitted processing aids for all foods

(1) A substance listed in subsection (2) may be *used as a processing aid in any food if it is used at a level necessary to achieve a technological purpose in the processing of that food.

(2) For subsection (1), the substances are:

(a) an *additive permitted at GMP; or

(b) any substance listed in section S18—2.

Restriction on the use of carbon monoxide in the processing of fish

(3) Despite subsection (1), carbon monoxide (other than carbon monoxide that is naturally present or occurring in smoke used in the processing of fish) must not be used in the processing of fish if its use results in a change to or fixes the colour of the flesh of the fish.

1.3.3—5 Processing aids for certain purposes for all foods

A substance listed in section S18—3 may be *used as a processing aid in any food, if the substance is:

(a) used to perform a technological purpose listed in relation to that substance; and

(b) not present in the food at a level greater than the maximum permitted level indicated in the corresponding row of the table.

Note The purposes listed in section S18—3 are the following:

• anti-foaming;
• catalysis;
• decolouring, clarifying, filtering or adsorbing;
• desiccating;
• ion exchange;
• lubricating, releasing or anti-stick;
• a carrier, solvent or diluent.

1.3.3—6 Enzymes

An enzyme listed in section S18—4 may be *used as a processing aid to perform any technological purpose if the enzyme is derived from the corresponding source specified in the table.