Australia New Zealand Food Standards Code – Standard 1.3.2 – Vitamins and minerals

Link to law: https://www.comlaw.gov.au/Details/F2015L00400

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Food Standards (Proposal P1025 – Code Revision) Variation
 
 
The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.
 
Dated 25 March 2015
Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand
 
 
 
 
 
Note: 
 
This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.
 
Standard 1.3.2       Vitamins and minerals
Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.
Note 2        The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.
Note 3        Paragraph 1.1.1—10(4)(b) provides that a food for sale must not have as an ingredient or a component, a substance used as a nutritive substance unless expressly permitted by this Code. This Standard deals with vitamins and minerals used as nutritive substances.
Note 4        This Standard limits the claims that can be made about the vitamin and mineral content of foods. Standard 1.2.7 relates to the claims that can be made about nutrition content, including the presence of vitamins and minerals in food. There are also provisions in other standards that affect claims about specific foods. See for example:
·                 Standard 2.1.1 (cereal and cereal products);
·                 Standard 2.4.2 (edible oil spreads);
·                 Standard 2.9.1 (infant formula products);
·                 Standard 2.9.2 (food for infants);
·                 Standard 2.9.3 (formulated meal replacements and formulated supplementary foods);
·                 Standard 2.9.4 (formulated supplementary sports foods);
·                 Standard 2.9.5 (food for special medical purposes);
·                 Standard 2.9.6 (transitional standard for special purpose foods (including amino acid modified foods)).
1.3.2—1               Name
                            This Standard is Australia New Zealand Food Standards Code – Standard 1.3.2 – Vitamins and minerals.
                                      Note    Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
1.3.2—2               Definitions and interpretation
Note           In this Code (see section 1.1.2—2):
                                      reference quantity means:
                                                  (a)        for a food listed in the table to section S17—4, either:
                                                               (i)         the amount specified in the table for that food; or
                                                               (ii)        for a food that requires dilution or reconstitution according to directions—the amount of the food that, when diluted or reconstituted, produces the quantity referred to in subparagraph (i); or
                                                  (b)        for all other foods:
                                                               (i)         a normal serving; or
                                                               (ii)        for a food that requires dilution, reconstitution, draining or preparation according to directions—the amount of the food that, when diluted, reconstituted, drained or prepared produces a normal serving.
                                      RDI—see section 1.1.2—10.
                                      used as a nutritive substance—see section 1.1.2—12.
1.3.2—3               Listed vitamins and minerals may be used as nutritive substance in foods
                            Unless this Code provides otherwise, a vitamin or mineral may be *used as a nutritive substance in a food if:
                            (a)      the vitamin or mineral is in a permitted form specified in section S17—2 or section S17—3; and
                            (b)      the vitamin or mineral is listed in relation to that type of food in section S17—4; and
                            (c)      the total amount of the naturally occurring and added vitamin or mineral present in a *reference quantity of the food is no more than the amount (if any) specified in relation to that vitamin or mineral in section S17—4.
1.3.2—4               Restrictions on claims in relation to vitamins and minerals added to foods
                   (1)      This section applies if a vitamin or mineral has been *used as a nutritive substance in a food listed in section S17—4.
                   (2)      A claim must not be made that the percentage *RDI of the vitamin or mineral (including the amount added and the amount naturally present) in a *reference quantity of the food is greater than the percentage that is specified as the maximum percentage RDI claim for that vitamin or mineral in the table to section S17—4.
1.3.2—5               Calculation of maximum amount of a vitamin or mineral which may be claimed in a reference quantity of food
                   (1)      If:
                            (a)      a food for sale contains more than one ingredient; and
                            (b)      at least one ingredient contains a vitamin or mineral that has been *used as a nutritive substance in accordance with this Standard;
                            the maximum claim permitted in relation to that vitamin or mineral in a *reference quantity of the food is calculated in accordance with this section.
                   (2)      First, the maximum amount permitted to be claimed in a *reference quantity of the food, Mrq, is calculated using the following equation:
                           
                            where:
Qi, for a particular ingredient that contains that vitamin or mineral, is:
                            (a)      for an unfortified ingredient—the *average quantity of the vitamin or mineral present in the amount of the ingredient in a *reference quantity of the food; and
                            (b)      for a fortified ingredient—the maximum amount that may be claimed for that vitamin or mineral in the reference quantity of the ingredient adjusted to the amount of the ingredient in a reference quantity of the food.
                   (3)      Then, Mrq is rounded to the nearest 2 significant figures.
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