Australia New Zealand Food Standards Code – Schedule 17 – Vitamins and minerals

Link to law: https://www.comlaw.gov.au/Details/F2015L00449

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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.
 
Schedule 17           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.
                   Use of vitamins and minerals is regulated by several standards, including Standard 1.1.1 and Standard 1.3.2. This Standard:
                                      ●          lists foods and amounts for the definition of reference quantity in section 1.1.2—2; and
                                      ●          contains permissions to use vitamins and minerals as nutritive substances for section 1.3.2—3; and
                                      ●          lists permitted forms of vitamins and minerals for subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c) and sub-subparagraph 2.9.4—3(1)(a)(ii)(A), as well as permitted forms of calcium for paragraph 2.10.3—3(b); and
                                      ●          lists vitamins and minerals for the definition of claimable vitamin or mineral in subsection 2.9.3—6(6) and subsection 2.9.3—8(7).
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.
S17—1                Name
                            This Standard is Australia New Zealand Food Standards Code – Schedule 17 – 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.
S17—2                Permitted forms of vitamins
Permitted forms of vitamins

Vitamin
Permitted form

Vitamin A
 

Retinol forms
Vitamin A (retinol)

 
Vitamin A acetate (retinyl acetate)

 
Vitamin A palmitate (retinyl palmitate)

 
Vitamin A propionate (retinyl propionate)

Provitamin A forms
beta-apo-8′-carotenal

 
beta-carotene-synthetic

 
carotenes-natural

 
beta-apo-8′-carotenoic acid ethyl ester

Thiamin (Vitamin B1)
Thiamin hydrochloride

 
Thiamin mononitrate

 
Thiamin monophosphate

Riboflavin (Vitamin B2)
Riboflavin

 
Riboflavin-5′-phosphate sodium

Niacin
Niacinamide (nicotinamide)

 
Nicotinic acid

Folate
Folic acid

 
L-methyltetrahydrofolate, calcium

Vitamin B6
Pyridoxine hydrochloride

Vitamin B12
Cyanocobalamin

 
Hydroxocobalamin

Pantothenic acid
Calcium pantothenate

 
Dexpanthenol

Vitamin C
L-ascorbic acid

 
Ascorbyl palmitate

 
Calcium ascorbate

 
Potassium ascorbate

 
Sodium ascorbate

Vitamin D
Vitamin D2 (ergocalciferol)

 
Vitamin D3 (cholecalciferol)

Vitamin E
dl-alpha-tocopherol

 
d-alpha-tocopherol concentrate

 
Tocopherols concentrate, mixed

 
d-alpha-tocopheryl acetate

 
dl-alpha-tocopheryl acetate

 
d-alpha-tocopheryl acetate concentrate

 
d-alpha-tocopheryl acid succinate

S17—3                Permitted forms of minerals
                            For section 1.3.2—3(a), subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c), sub-subparagraph 2.9.4—3(1)(a)(ii)(A), and paragraph 2.10.3—3(b), the permitted forms of minerals are:
Permitted forms of minerals

Mineral
Permitted form

Calcium
Calcium carbonate

 
Calcium chloride

 
Calcium chloride, anhydrous

 
Calcium chloride solution

 
Calcium citrate

 
Calcium gluconate

 
Calcium glycerophosphate

 
Calcium lactate

 
Calcium oxide

 
Calcium phosphate, dibasic

 
Calcium phosphate, monobasic

 
Calcium phosphate, tribasic

 
Calcium sodium lactate

 
Calcium sulphate

Iron
Ferric ammonium citrate, brown or green

 
Ferric ammonium phosphate

 
Ferric citrate

 
Ferric hydroxide

 
Ferric phosphate

 
Ferric pyrophosphate

 
Ferric sodium edetate (other than for breakfast cereals as purchased or formulated supplementary food for young children)

 
Ferric sulphate (iron III sulphate)

 
Ferrous carbonate

 
Ferrous citrate

 
Ferrous fumarate

 
Ferrous gluconate

 
Ferrous lactate

 
Ferrous succinate

Iron
Ferrous sulphate (iron II sulphate)

 
Ferrous sulphate, dried

 
Iron, reduced (ferrum reductum)

Iodine
Potassium iodate

 
Potassium iodide

 
Sodium iodate

 
Sodium iodide

Magnesium
Magnesium carbonate

 
Magnesium chloride

 
Magnesium gluconate

 
Magnesium oxide

 
Magnesium phosphate, dibasic

 
Magnesium phosphate, tribasic

 
Magnesium sulphate

Phosphorus
Calcium phosphate, dibasic

 
Calcium phosphate, monobasic

 
Calcium phosphate, tribasic

 
Bone phosphate

 
Magnesium phosphate, dibasic

 
Magnesium phosphate, tribasic

 
Calcium glycerophosphate

 
Potassium glycerophosphate

 
Phosphoric acid

 
Potassium phosphate, dibasic

 
Potassium phosphate, monobasic

 
Sodium phosphate, dibasic

Selenium
Seleno methionine

 
Sodium selenate

 
Sodium selenite

Zinc
Zinc acetate

 
Zinc chloride

 
Zinc gluconate

 
Zinc lactate

 
Zinc oxide

 
Zinc sulphate

S17—4                Permitted uses of vitamins and minerals
                            For sections 1.3.2—3 and 1.3.2—4, the foods are listed in the table:
Permitted uses of vitamins and minerals

Vitamin or mineral
 
Maximum claim per reference quantity (maximum percentage RDI claim)
Maximum permitted amount per reference quantity

Cereals and cereal products
 
Biscuits containing not more than 200 g/kg fat and not more than 50 g/kg sugars
Reference quantity—35 g
 
Thiamin
0.55 mg (50%)
 
 
Riboflavin
0.43 mg (25%)
 
 
Niacin
2.5 mg (25%)
 
 
Vitamin B6
0.4 mg (25%)
 
 
Vitamin E
2.5 mg (25%)
 
 
Folate
100 μg (50%)
 
 
Calcium
200 mg (25%)
 
 
Iron
3.0 mg (25%)
 
 
Magnesium
80 mg (25%)
 
 
Zinc
1.8 mg (15%)
 
 
Bread
Reference quantity—50 g
 
Thiamin
0.55 mg (50%)
 
 
Riboflavin
0.43 mg (25%)
 
 
Niacin
2.5 mg (25%)
 
 
Vitamin B6
0.4 mg (25%)
 
 
Vitamin E
2.5 mg (25%)
 
 
Iron
3.0 mg (25%)
 
 
Magnesium
80 mg (25%)
 
 
Zinc
1.8 mg (15%)
 
 
Folate
(a)    bread that contains no wheat flour—  100 μg (50%);
(b)    other foods—0
 
 
Breakfast cereals, as purchased
Reference quantity—a normal serving
 
Provitamin A forms of Vitamin A
200 μg (25%)
 
 
Thiamin
0.55 mg (50%)
 
 
Riboflavin
0.43 mg (25%)
 
 
Niacin
2.5 mg (25%)
 
 
Vitamin B6
0.4 mg (25%)
 
 
Vitamin C
10 mg (25%)
 
 
Vitamin E
2.5 mg (25%)
 
 
Folate
100 μg (50%)
 
 
Calcium
200 mg (25%)
 
 
Iron – except ferric sodium edetate
3.0 mg (25%)
 
 
Magnesium
80 mg (25%)
 
 
Zinc
1.8 mg (15%)
 
 
Cereal flours
Reference quantity—35 g
 
Thiamin
0.55 mg (50%)
 
 
Riboflavin
0.43 mg (25%)
 
 
Niacin
2.5 mg (25%)
 
 
Vitamin B6
0.4 mg (25%)
 
 
Vitamin E
2.5 mg (25%)
 
 
Folate
100 μg (50%)
 
 
Iron
3.0 mg (25%)
 
 
Magnesium
80 mg (25%)
 
 
Zinc
1.8 mg (15%)
 
 
Pasta
Reference quantity—the amount that is equivalent to 35 g of uncooked dried pasta
 
Thiamin
0.55 mg (50%)
 
 
Riboflavin
0.43 mg (25%)
 
 
Niacin
2.5 mg (25%)
 
 
Vitamin B6
0.4 mg (25%)
 
 
Vitamin E
2.5 mg (25%)
 
 
Folate
100 μg (50%)
 
 
Iron
3.0 mg (25%)
 
 
Magnesium
80 mg (25%)
 
 
Zinc
1.8 mg (15%)
 
 
Dairy products
 
Dried milks
Reference quantity—200 mL
 
Vitamin A
110 μg (15%)
125 μg
 
Riboflavin
0.4 mg (25%)
 
 
Vitamin D
2.5 μg (25%)
3.0 μg
 
Calcium
400 mg (50%)
 
 
Modified milks and skim milk
Reference quantity—200 mL
 
Vitamin A
110 μg (15%)
125 μg
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Calcium
400 mg (50%)
 
 
Cheese and cheese products
Reference quantity—25 g
 
Vitamin A
110 μg (15%)
125 μg
 
Calcium
200 mg (25%)
 
 
Phosphorus
150 mg (15%)
 
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Yoghurts (with or without other foods)
Reference quantity—150 g
 
Vitamin A
110 μg (15%)
125 μg
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Calcium
320 mg (40%)
 
 
Dairy desserts containing no less than 3.1% m/m milk protein
Reference quantity—150 g
 
Vitamin A
110 μg (15%)
125 μg
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Calcium
320 mg (40%)
 
 
Ice cream and ice confections containing no less than 3.1% m/m milk protein
Reference quantity—75 g
 
Calcium
200 mg (25%)
 
 
Cream and cream products containing no more than 40% m/m milkfat
Reference quantity—30 mL
 
Vitamin A
110 μg (15%)
125 μg
 
Butter
Reference quantity—10 g
 
Vitamin A
110 μg (15%)
125 μg
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Edible oils and spreads
 
Edible oil spreads and margarine
Reference quantity—10 g
 
Vitamin A
110 μg (15%)
125 μg
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Vitamin E
(a)    edible oil spreads and margarine containing no more than 28% total *saturated fatty acids and trans fatty acids—3.5 mg (35%);
(b)    other foods—0
 
 
Edible oils
Reference quantity—10 g
 
Vitamin E
(a)    sunflower oil and safflower oil—7.0 mg (70%);
(b)    other edible oils containing no more than 28% total *saturated fatty acids and trans fatty acids—3.0 mg (30%)
 
 
Extracts
 
Extracts of meat, vegetables or yeast (including modified yeast) and foods containing no less than 800 g/kg of extracts of meat, vegetables or yeast (including modified yeast)
Reference quantity—5 g
 
Thiamin
0.55 mg (50%)
 
 
Riboflavin
0.43 mg (25%)
 
 
Niacin
2.5 mg (25%)
 
 
Vitamin B6
0.4 mg (25%)
 
 
Vitamin B12
0.5 μg (25%)
 
 
Folate
100 μg (50%)
 
 
Iron
1.8 mg (15%)
 
 
Fruit juice, vegetable juice, fruit drink and fruit cordial
 
All fruit juice and concentrated fruit juice (including tomato juice)
Reference quantity—200 mL
 
Calcium
200 mg (25%)
 
 
Folate
100 μg (50%)
 
 
Vitamin C
(a)    blackcurrant juice—500 mg (12.5 times)
(b)    guava juice—400 mg (10 times)
(c)    other juice—120 mg (3 times)
 
 
Provitamin A forms of Vitamin A
(a)    mango juice—800 μg (1.1 times)
(b)    pawpaw juice—300 μg (40%)
(c)    other juice—200 μg (25%)
 
 
Vegetable juice (including tomato juice)
Reference quantity—200 mL
 
Vitamin C
60 mg (1.5 times)
 
 
Provitamin A forms of Vitamin A
200 μg (25%)
 
 
Folate
100 μg (50%)
 
 
Calcium
200 mg (25%)
 
 
Fruit drinks, vegetable drinks and fruit and vegetable drinks containing at least 250 mL/L of the juice, purée or comminution of the fruit or vegetable or both; fruit drink, vegetable drink or fruit and vegetable drink concentrate which contains in a reference quantity at least 250 mL/L of the juice, purée or comminution of the fruit or vegetable, or both
Reference quantity—200 mL
 
Folate
refer to section 1.3.2—5
 
 
Vitamin C
refer to section 1.3.2—5
 
 
Provitamin A forms of vitamin A
refer to section 1.3.2—5
 


Calcium
200 mg (25%)
 
 
Fruit cordial, fruit cordial base
Reference quantity—200 mL
 
Vitamin C
refer to section 1.3.2—5
 
 
Analogues derived from legumes
 
Beverages containing no less than 3% m/m protein derived from legumes
Reference quantity—200 mL
 
Vitamin A
110 μg (15%)
125 μg
 
Thiamin
no claim permitted
0.10 mg
 
Riboflavin
0.43 mg (25%)
 
 
Vitamin B6
no claim permitted
0.12 mg
 
Vitamin B12
0.8 μg (40%)
 
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Folate
no claim permitted
12 μg
 
Calcium
240 mg (30%)
 
 
Magnesium
no claim permitted
22 mg
 
Phosphorus
200 mg (20%)
 
 
Zinc
no claim permitted
0.8 mg
 
Iodine
15 μg (10%)
 
 
Analogues of meat, where no less than 12% of the energy value of the food is derived from protein, and the food contains 5 g protein per serve of the food
Reference quantity—100 g
 
Thiamin
0.16 mg (15%)
 
 
Riboflavin
0.26 mg (15%)
 
 
Niacin
5.0 mg (50%)
 
 
Vitamin B6
0.5 mg (30%)
 
 
Vitamin B12
2.0 μg (100%)
 
 
Folate
no claim permitted
10 μg
 
Iron
3.5 mg (30%)
 
 
Magnesium
no claim permitted
26 mg
 
Zinc
4.4 mg (35%)
 
 
Analogues of yoghurt and dairy desserts containing no less than 3.1% m/m protein derived from legumes
Reference quantity—150 g
 
Vitamin A
110 μg (15%)
125 μg
 
Thiamin
no claim permitted
0.08 mg
 
Riboflavin
0.43 mg (25%)
 
 
Vitamin B6
no claim permitted
0.11 mg
 
Vitamin B12
0.3 μg (15%)
 
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Folate
20 μg (10%)
 
 
Calcium
320 mg (40%)
 
 
Magnesium
no claim permitted
22 mg
 
Phosphorus
200 mg (20%)
 
 
Zinc
no claim permitted
0.7 mg
 
Iodine
15 μg (10%)
 
 
Analogues of ice cream containing no less than 3.1% m/m protein derived from legumes
Reference quantity—75 g
 
Vitamin A
110 μg (15%)
125 μg
 
Riboflavin
0.26 mg (15%)
 
 
Vitamin B12
0.2 μg (10%)
 
 
Calcium
200 mg (25%)
 
 
Phosphorus
no claim permitted
80 mg
 
Analogues of cheese containing no less than 15% m/m protein derived from legumes
Reference quantity—25 g
 
Vitamin A
110 μg (15%)
125 μg
 
Riboflavin
0.17 mg (10%)
 
 
Vitamin B12
0.3 μg (15%)
 
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Calcium
200 mg (25%)
 
 
Phosphorus
150 mg (15%)
 
 
Zinc
no claim permitted
1.0 mg
 
Iodine
no claim permitted
10 μg
 
Composite products
 
Soups, prepared for consumption in accordance with directions
Reference quantity—200 mL          
 
Calcium
200 mg (25%)
 
 
Analogues derived from cereals
 
Beverages containing no less than 0.3% m/m protein derived from cereals
Reference quantity—200 mL
 
Vitamin A
110 μg (15%)
125 μg
 
Thiamin
no claim permitted
0.10 mg
 
Riboflavin
0.43 mg (25%)
 
 
Vitamin B6
no claim permitted
0.12 mg
 
Vitamin B12
0.8 μg (40%)
 
 
Vitamin D
1.0 μg (10%)
1.6 μg
 
Folate
no claim permitted
12 μg
 
Calcium
240 mg (30%)
 
 
Magnesium
no claim permitted
22 mg
 
Phosphorus
200 mg (20%)
 
 
Zinc
no claim permitted
0.8 mg
 
Iodine
15 μg (10%)
 
 
Formulated beverages
 
Formulated beverages
Reference quantity—600 mL
 
Folate
50 μg (25%)
 
 
Vitamin C
40 mg (100%)
 
 
Provitamin A forms of Vitamin A
200 μg (25%)
 
 
Niacin
2.5 mg (25%)
 
 
Thiamin
0.28 mg (25%)
 
 
Riboflavin
0.43 mg (25%)
 
 
Calcium
200 mg (25%)
 
 
Iron
3.0 mg (25%)
 
 
Magnesium
80 mg (25%)
 
 
Vitamin B6
0.4 mg (25%)
 
 
Vitamin B12
0.5 μg (25%)
 
 
Vitamin D
2.5 μg (25%)
 
 
Vitamin E
2.5 mg (25%)
 
 
Iodine
38 μg (25%)
 
 
Pantothenic acid
1.3 mg (25%)
 
 
Selenium
17.5 μg (25%)
 
 
 
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