✨ Food Standards Code
NEW ZEALAND GAZETTE, No. 50 — 8 MAY 2015
$$P = \frac{NC + (2 \times C)}{NC + (2 \times C) + NI} \times \frac{100}{1}$$
where:
NC is the percentage of non-concentrated fvnl ingredients in the food determined using the appropriate calculation method in Standard 1.2.10.
C is the percentage of concentrated fruit or vegetable ingredients in the food determined using the appropriate calculation method in Standard 1.2.10.
NI is the percentage of non-fvnl ingredients in the food determined using the appropriate calculation method outlined in Standard 1.2.10.
(9) For the equation in subsection (8), potato crisps and similar low moisture vegetable products are taken to be non-concentrated.
S5—5 Protein points (P points)
(1) Use Table 4 to determine the ‘P points’ scored, depending on the amount of protein in the food. A maximum of five points can be awarded.
(2) Foods that score ≥ 13 baseline points are not permitted to score points for protein unless they score five or more V points.
Table 4—P POINTS
| Points | Protein (g) per 100 g or 100 mL |
|---|---|
| 0 | ≤ 1.6 |
| 1 | > 1.6 |
| 2 | ≥ 3.2 |
| 3 | > 4.8 |
| 4 | > 6.4 |
| 5 | > 8.0 |
S5—6 Fibre points (F points)
(1) Use Table 5 to determine the ‘F points’ scored, depending on the amount of dietary fibre in the food. A maximum of five points can be awarded.
(2) The prescribed method of analysis to determine total dietary fibre is outlined in S11—4.
Table 5—F POINTS
| Points | Dietary fibre (g) per 100 g or 100 mL |
|---|---|
| 0 | ≤ 0.9 |
| 1 | > 0.9 |
| 2 | > 1.9 |
| 3 | > 2.8 |
| 4 | > 3.7 |
| 5 | > 4.7 |
(3) Category 1 foods do not score F points.
S5—7 Calculating the final score
Calculate the final score using the following equation:
$$F = BP - VP - PP - FP$$
where:
F is the final score.
BP is the number of baseline points.
VP is the number of V points.
PP is the number of P points.
FP is the number of F points.
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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