✨ Food Standards Amendment
NEW ZEALAND GAZETTE, No. 50 — 8 MAY 2015
(4) If for Standard 1.2.8 the average energy content may be expressed in calories/100 g, the number of calories must be calculated in accordance with the following equation:
AE(C) = AE(kJ) / 4.18
where
AE(C) is the average energy content in calories/100 g;
AE(kJ) is the average energy content in kilojoules/100 g, calculated in accordance with the equation set out in subsection (1).
S11—3 Calculation of available carbohydrate and available carbohydrate by difference
Calculation of available carbohydrate
(1) For section 1.1.2—2(3), available carbohydrate, for a food, is calculated by summing the *average quantity in the food of:
(a) total available sugars and starch; and
(b) if quantified or added to the food—any available oligosaccharides, glycogen and maltodextrins.
Calculation of available carbohydrate by difference
(2) For section 1.1.2—2(3), available carbohydrate by difference, for a food, is calculated by subtracting from 100 the *average quantity in the food, expressed as a percentage, of the following substances:
(a) water;
(b) protein;
(c) fat;
(d) dietary fibre;
(e) ash;
(f) alcohol;
(g) if quantified or added to the food—any other unavailable carbohydrate;
(h) a substance listed in subsection S11—2(3).
S11—4 Methods of analysis for dietary fibre and other fibre content
(1) This section applies for the purposes of subsection 1.2.8—7(7) and section S5—6(2).
(2) The total dietary fibre, and amount of any specifically named fibre, in a food must be determined in accordance with any one or more of the methods contained in following sections of the AOAC:
(a) for total dietary fibre—sections 985.29 or 991.43;
(b) for total dietary fibre (including all resistant maltodextrins)—section 2001.03;
(c) for inulin and fructooligosaccharide—section 997.08;
(d) for inulin—section 999.03;
(e) for polydextrose—section 2000.11.
(3) If the dietary fibre content of a food has been determined by more than 1 method of analysis, the total dietary fibre content is calculated by:
(a) adding together the results from each method of analysis; and
(b) subtracting any portion of dietary fibre which has been included in the results of more than one method of analysis.
(4) In this section:
AOAC means the Official Methods of Analysis of AOAC International, eighteenth edition, 2005, published by AOAC International, Maryland USA.
2015-gs1936
Schedule 12 - Nutrition Information Panels - Food Standards (Proposal P1025 - Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
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Schedule 11 - Calculation of Values for Nutrition Information Panel - Food Standards (Proposal P1025 - Code Revision) Variation—Australia New Zealand Food Standards Code - Amendment No. 154
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🏥 Health & Social Welfare25 March 2015
Nutrition information, Calculation of values, Food standards, Australia New Zealand Food Standards Code
🏥 Schedule 12 - Nutrition Information Panels - Food Standards (Proposal P1025 - Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
🏥 Health & Social WelfareNutrition information panels, Food standards, Australia New Zealand Food Standards Code