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Attachment A2 Attachment A2 Draft variation to the Australia New Zealand Food Standards Code (Volume 2, Schedules S1 to S30) – Proposal P1025 Code Revision Australia New Zealand Food Standards Code Food Standards Australia New Zealand Act 1991 Volume 2, Schedules 1 to 30 Contents Schedule 1—RDIs and ESADDIs 7 S1.01 RDIs and ESADDIs for vitamins .......................................................... 7 S1.02 RDIs and ESADDIs for minerals ..........................................................8 S1.03 Calculation of retinol equivalents for carotene forms of vitamin A ........ 8 S1.04 Calculation of alpha-tocopherol equivalents for vitamin E .................... 9 Schedule 2—Units of measurement 10 S2.01 Units of measurement........................................................................ 10 Schedule 3—Identity and purity 12 S3.01 Substances with specifications in primary sources ............................ 12 S3.02 Substances with specifications in secondary sources ........................ 13 S3.03 Additional and supplementary requirements ...................................... 13 S3.04 Specifications for Advantame ............................................................ 14 S3.05 Specification for agarose ion exchange resin .................................... 14 S3.06 Specification for bentonite ................................................................. 15 S3.07 Specification for bromo-chloro-dimethylhydantoin ............................. 15 S3.08 Specification for carboxymethyl cellulose ion exchange resin ............ 16 S3.09 Specification for dibromo-dimethylhydantoin ..................................... 16 S3.10 Specification for diethyl aminoethyl cellulose ion exchange resin ...... 16 S3.11 Specification for dimethyl ether .......................................................... 17 S3.12 Specification for dried marine micro-algae (Schizochytrium sp.) rich in docosahexaenoic acid (DHA) .................................................. 17 S3.13 Specification for ice structuring protein type III HPLC 12 preparation ........................................................................................ 17 S3.14 Specification for isomaltulose ............................................................ 18 S3.15 Specification for Listeria phage P100 ................................................ 18 S3.16 Descriptions and physical constraints for nucleotides ........................ 18 S3.17 Testing requirements for nucleotides ................................................. 19 S3.18 Specification for oil derived from the algae Crypthecodinium cohnii rich in docosahexaenoic acid (DHA) ........................................ 21 S3.19 Specification for oil derived from the fungus Mortierella alpina rich in arachidonic acid (ARA) ........................................................... 21 S3.20 Specification for oil derived from marine micro-algae (Schizochytrium sp.) rich in docosahexaenoic acid (DHA) ................. 21 S3.21 Specification for oil derived from marine micro-algae (Ulkenia sp.) rich in docosahexaenoic acid (DHA) ........................................... 22 S3.22 Specification for oxidised polyethylene .............................................. 22 S3.23 Specification for phytosterols, phytostanols and their esters .............. 23 Australia New Zealand Food Standards Code i S3.24 Specification for quaternary amine cellulose ion exchange resin ....... 23 S3.25 Specification for resistant maltodextrins............................................. 23 S3.26 Specification for tall oil phytosterol esters .......................................... 24 S3.27 Specification for yeast—enriched selenium ....................................... 25 S3.28 Specification for yeast—high chromium ............................................. 25 S3.29 Specification for yeast—high molybdenum ........................................ 25 Schedule 4—Nutrition, health and related claims 27 S4.01 Conditions for nutrition content claims ............................................... 27 S4.02 Conditions for permitted high level health claims ............................... 38 S4.03 Conditions for permitted general level health claims .......................... 42 S4.04 Nutrient profiling scoring criterion ...................................................... 67 Schedule 5—Nutrient profiling scoring method 68 S5.01 Steps in determining a nutrient profiling score ................................... 68 S5.02 Baseline points .................................................................................. 68 S5.03 Fruit and vegetable points (V points) ................................................. 70 S5.04 Protein points (P points) .................................................................... 72 S5.05 Fibre points (F points) ........................................................................ 73 S5.06 Calculating the final score .................................................................. 73 Schedule 6—Required elements of a systematic review 74 S6.01 Required elements of a systematic review ......................................... 74 Schedule 7—Food additive class names (for statement of ingredients) 76 S7.01 Food additive class names ................................................................ 76 Schedule 8—Food additive names and code numbers (for statement of ingredients) 77 S8.01 Food additive names and code numbers—alphabetical order ........... 77 S8.02 Food additive names and code numbers—numerical order ............... 82 Schedule 9—Mandatory advisory statements 87 S9.01 Mandatory advisory statements ......................................................... 87 Schedule 10—Generic names of ingredients and conditions for their use 89 S10.01 Generic names of ingredients and conditions for their use ................ 89 Schedule 11—Calculation of values for nutrition information panel 91 S11.01 Calculation of average energy content .............................................. 91 S11.02 Calculation of available carbohydrate and carbohydrate by ii Australia New Zealand Food Standards Code difference ........................................................................................... 92 S11.03 Methods of analysis for dietary fibre and other fibre content .............. 93 Schedule 12—Nutrition information panels 94 S12.01 Format for nutrition information panel—subsection 1.101(2) ............. 94 S12.02 Format for nutrition information panels—subsection 1.101(4) and 1.101(3) ...................................................................................... 95 S12.03 Format for nutrition information panel—percentage daily intake information ......................................................................................... 96 S12.04 Sample format for nutrition information panel—formulated caffeinated beverages ....................................................................... 97 S12.05 Nutrition information panel—food for infants ...................................... 98 S12.06 Nutrition information panel—calcium in chewing gum ........................ 99 Schedule 13—Nutrition information required for food in small packages 100 S13.01 Nutrition information required for food in small packages ................ 100 Schedule 14—Technological purposes performed by food additives 101 S14.01 Technological purposes ................................................................... 101 Schedule 15—Substances that may be used as food additives 103 S15.01 Permissions to use substances as food additives ............................ 103 S15.02 Preparations of food additives ......................................................... 103 S15.03 Interpretation ................................................................................... 103 S15.04 Table ............................................................................................... 103 Schedule 16—Definitions for certain types of substances that may be used as food additives 141 S16.01 Meaning of additive permitted at GMP ............................................. 141 S16.02 Meaning of colouring permitted at GMP........................................... 148 S16.03 Meaning of colouring permitted to a maximum level ........................ 150 Schedule 17—Vitamins and minerals 151 S17.01 Permitted forms of vitamins ............................................................. 151 S17.02 Permitted forms of minerals ............................................................. 153 S17.03 Permitted uses of vitamins and minerals ......................................... 156 Schedule 18—Processing aids 166 S18.01 Generally permitted processing aids—substances for section 1.133 ................................................................................... 166 S18.02 Permitted processing aids for certain purposes ............................... 167 Australia New Zealand Food Standards Code iii S18.03 Permitted enzymes .......................................................................... 170 S18.04 Permitted microbial nutrients and microbial nutrient adjuncts .......... 178 S18.05 Permitted processing aids for water ................................................. 179 S18.06 Permitted bleaching, washing and peeling agents—various foods................................................................................................ 182 S18.07 Permitted extraction solvents—various foods .................................. 183 S18.08 Permitted processing aids—miscellaneous functions .....................
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