✨ Nutrient Profiling Schedule
NEW ZEALAND GAZETTE, No. 50 — 8 MAY 2015
| Baseline points | Average energy content (kJ) per unit quantity | Average saturated fatty acids (g) per unit quantity | Average total sugars (g) per unit quantity | Average sodium (mg) per unit quantity |
|---|---|---|---|---|
| 27 | > 27.0 | > 2 430 | ||
| 28 | > 28.0 | > 2 520 | ||
| 29 | > 29.0 | > 2 610 | ||
| 30 | > 30.0 | > 2 700 |
S5—4 Fruit and vegetable points (V points)
(1) V points can be scored for fruits, vegetables, nuts and legumes including coconut, spices, herbs, fungi, seeds and algae (fvnl) including:
(a) fvnl that are fresh, cooked, frozen, canned, pickled or preserved; and
(b) fvnl that have been peeled, diced or cut (or otherwise reduced in size), puréed or dried.
(2) V points cannot be scored for:
(a) a constituent, extract or isolate of a food mentioned in subsection (1); or
(b) cereal grains mentioned as a class of food in Schedule 22.
Note An example of a constituent, extract or isolate under paragraph (a) is peanut oil derived from peanuts. In this example, peanut oil would not be able to score V points. Other examples of extracts or isolates are fruit pectin and de-ionised juice.
(3) Despite subsection (2), V points may be scored for:
(a) fruit juice or vegetable juice including concentrated juices and purées;
(b) coconut flesh (which is to be scored as a nut), whether juiced, dried or desiccated, but not processed coconut products such as coconut milk, coconut cream or coconut oil; and
(c) the water in the centre of the coconut.
(4) Calculate the percentage of fvnl in the food in accordance with the appropriate method in Standard 1.2.10 and not the form of the food determined in accordance with section 1.2.7—7.
Note The effect of subsection (4) is to make it a requirement to determine the percentage of fvnl using only the appropriate method in Standard 1.2.10. For this paragraph only, it is not necessary to consider the form of the food determined by section 1.2.7—7.
(5) Use Column 1 of Table 3 if the fruit or vegetables in the food are all concentrated (including dried).
Note For example, if dried fruit and tomato paste are the components of the food for which V points can be scored, Column 1 should be used.
(6) Use Column 2 of Table 3 if:
(a) there are no concentrated (or dried) fruit or vegetables in the food; or
(b) the percentages of all concentrated ingredients are calculated based on the ingredient when reconstituted (according to subsection 1.2.10—4(3) or subsection 1.2.10—4(4)); or
(c) the food contains a mixture of concentrated fruit or vegetables and non-concentrated fvnl sources (after following the equation mentioned in subsection (8)); or
(d) the food is potato crisps or a similar low moisture vegetable product.
(7) Work out the V points (to a maximum of 8) in accordance with Table 3.
Table 3—V Points
| Points | Column 1 % concentrated fruit or vegetables | Column 2 % fvnl |
|---|---|---|
| 0 | < 25 | ≤ 40 |
| 1 | ≥ 25 | > 40 |
| 2 | ≥ 43 | > 60 |
| 5 | ≥ 67 | > 80 |
| 8 | = 100 | = 100 |
(8) If the food contains a mixture of concentrated fruit or vegetables and non-concentrated fvnl sources, the percentage of total fvnl must be worked out as follows:
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NZ Gazette 2015, No 50
✨ LLM interpretation of page content
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Schedule 5 - Nutrient Profiling Scoring Method
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🏥 Health & Social Welfare25 March 2015
Nutrient profiling, Food standards, Code revision, Australia New Zealand Food Standards Code