Australia New Zealand Food Standards Code – Schedule 25 – Permitted novel foods

Link to law: https://www.comlaw.gov.au/Details/F2015L00440

Subscribe to a Global-Regulation Premium Membership Today!

Key Benefits:

Subscribe Now
 
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.
 
Schedule 25           Permitted novel foods
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.
                   Novel foods are regulated by paragraphs 1.1.1—10(3)(b) and (4)(f) and Standard 1.5.1. This Standard lists permitted novel foods, and specifies conditions for their use, for section 1.5.1—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.
S25—1                Name
                            This Standard is Australia New Zealand Food Standards Code – Schedule 25 – Permitted novel foods.
                                      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.
S25—2                Sale of novel foods
                            For section 1.5.1—3, the permitted *novel foods and their conditions for use are:
Sale of novel foods

Permitted novel food
Conditions of use

α-cyclodextrin
1.     The name ‘alpha cyclodextrin’ or ‘α- cyclodextrin’ must be used when declaring the ingredient in the statement of ingredients.

γ-cyclodextrin
1.     The name ‘gamma cyclodextrin’ or ‘γ- cyclodextrin’ must be used when declaring the ingredient in the statement of ingredients.

Diacylglycerol oil (DAG-Oil)
1.     The name ‘Diacylglycerol oil’ must be used when declaring the ingredient in the statement of ingredients.

Dried marine micro-algae (Schizochytrium sp.) rich in docosahexaenoic acid (DHA)
 

Oil derived from marine micro-algae (Schizochytrium sp.) rich in docosahexaenoic acid (DHA)
 

Oil derived from marine micro-algae (Ulkenia sp.) rich in docosahexaenoic acid (DHA)
 

Isomaltulose
 

*Phytosterols, phytostanols and their esters
1.     The food must comply with requirements in Standard 1.2.1 insofar as they relate to section 1.2.3—2.
2.     May only be added to edible oil spreads:
(a)    according to Standard 2.4.2; and
(b)    where the total *saturated and *trans fatty acids present in the food are no more than 28% of the total fatty acid content of the food; and
3.     May only be added to breakfast cereals, not including breakfast cereal bars, if:
(a)    the total fibre content of the breakfast cereal is no less than         3 g/50 g serve; and
(b)    the breakfast cereal contains no more than 30g/100g of total sugars; and
(c)    the *total plant sterol equivalents content is no             less than 15 g/kg and no more than 19 g/kg.

 
4.     Foods to which phytosterols, phytostanols or their esters have been added must not be used as ingredients in other foods.
5.     May only be added to milk in accordance with Standard 2.5.1.
6.     May only be added to yoghurt in accordance with Standard 2.5.3

D-Tagatose
 

Tall oil phytosterol esters
1.     Tall oil phytosterol esters must comply with the specification for tall oil phytosterol esters in Schedule 3.
2.     The food must comply with the requirements in Standard 1.2.1 insofar as they relate to section 1.2.3—2.
3.     The name ‘tall oil phytosterol esters’ or ‘plant sterol esters’ must be used.
4.     May only be added to cheese and processed cheese, in accordance with Standard 2.5.4.
6.     Foods to which tall oil phytosterol esters have been added must not be used as ingredients in other foods.

Trehalose
 

____________________