Australia New Zealand Food Standards Code – Schedule 4 – Nutrition, health and related claims

Link to law: https://www.comlaw.gov.au/Details/F2015L00474

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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 4             Nutrition, health and related claims
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.
                   This Standard, together with Schedule 5 and Schedule 6, relates to Standard 1.2.7 (nutrition, health and related claims), and sets out information for the purpose of that Standard.
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.
S4—1                  Name
                            This Standard is Australia New Zealand Food Standards Code – Schedule 4 – Nutrition, health and related claims.
                                      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.
S4—2                  Definitions
Note           In this Code (see section 1.1.2—2):
                                      sugars:
                                                  (a)        in Standard 1.2.7, Standard 1.2.8 and Schedule 4 (except where it appears with an asterisk as ‘sugars*’)—means monosaccharides and disaccharides; and
                                                  (a)        otherwise—means any of the following products, derived from any source:
                                                               (i)         hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose;
                                                               (ii)        starch hydrolysate;
                                                               (iii)       glucose syrups, maltodextrin and similar products;
                                                               (iv)       products derived at a sugar refinery, including brown sugar and molasses;
                                                               (v)        icing sugar;
                                                               (vi)       invert sugar;
                                                               (vii)      fruit sugar syrup;
                                                               but does not include:
                                                               (i)         malt or malt extracts; or
                                                               (ii)        sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup, erythritol or lactitol.
                                                  Note    Sugar is defined differently—see section 1.1.2—3.
                                                               Note    Sugars* is relevant for claims about no added sugar.
S4—3                  Conditions for nutrition content claims
                            For subsection 1.2.7—12(1), the table is:
Conditions for nutrition content claims

Column 1
Column 2
Column 3
Column 4

*Property of food
General claim conditions that must be met
Specific descriptor
Conditions that must be met if using specific descriptor in Column 3

*Carbohydrate
 
Reduced or light/lite
The food contains at least 25% less *carbohydrate than in the same amount of *reference food.

 
 
Increased
The food contains at least 25% more *carbohydrate than in the same amount of *reference food.

Cholesterol
The food meets the conditions for a nutrition content claim about low saturated fatty acids.
Low
The food contains no more cholesterol than:
(a)    10 mg/100 mL for liquid food; or
(b)    20 mg/100 g for solid food.

 
 
Reduced or Light / Lite
The food contains at least 25% less cholesterol than in the same amount of *reference food.

*Dietary fibre
A serving of the food contains at least 2 g of *dietary fibre unless the claim is about low or reduced dietary fibre.
Good source
A serving of the food contains at least 4 g of *dietary fibre.

Excellent source
A serving of the food contains at least 7 g of *dietary fibre.

Increased
(a)    The *reference food contains at least 2 g of *dietary fibre per serving; and
(b)    the food contains at least 25% more *dietary fibre than in the same amount of reference food.

Energy
 
Low
The *average energy content of the food is no more than:
(a)    80 kJ/100 mL for liquid food; or
(b)    170 kJ/100 g for solid food.

Reduced or Light/Lite
The food contains at least 25% less energy than in the same amount of *reference food.

Diet
(a)    The food meets the NPSC, unless the food is a special purpose food; and
(b)    either of the following is satisfied:
(i)     the *average energy content of the food is no more than 80 kJ/100 mL for liquid food or 170 kJ/100 g for solid food; or
(ii)    the food contains at least 40% less energy than in the same amount of *reference food.

Fat
 
% Free
The food meets the conditions for a nutrition content claim about low fat.

Low
The food contains no more fat than:
(a)    1.5 g/100 mL for liquid food; or
(b)    3 g/100 g for solid food.

Reduced or Light/Lite
The food contains at least 25% less fat than in the same amount of *reference food.

Gluten
 
Free
The food must not contain:
(a)    detectable gluten; or
(b)    oats or oat products; or
(c)    cereals containing *gluten that have been malted, or products of such cereals.

Low
The food contains no more than    20 mg gluten/100 g of the food.

*Glycaemic Index
(a)    The food meets the NPSC, unless the food is a special purpose food; and
(b)    the claim or the nutrition information panel includes the numerical value of the *glycaemic index of the food.
Low
The numerical value of the *glycaemic index of the food is 55 or below.

Medium
The numerical value of the *glycaemic index of the food is at least 56 and does not exceed 69.

High
The numerical value of the *glycaemic index of the food is 70 or above.

Glycaemic load
The food meets the NPSC, unless the food is a special purpose food.
 
 

Lactose
The nutrition information panel indicates the lactose and galactose content.
Free
The food contains no detectable lactose.

Low
The food contains no more than 2 g of lactose/100 g of the food.

Mono-unsaturated fatty acids
The food contains, as a proportion of the total fatty acid content:
(a)    no more than 28% saturated fatty acids and trans fatty acids; and
(b)    no less than 40% monounsaturated fatty acids.
Increased
(a)    The food contains at least 25% more *monounsaturated fatty acids than in the same amount of *reference food; and
(b)    the reference food meets the general claim conditions for a nutrition content claim about monounsaturated fatty acids.

Omega-3 fatty acids
(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and
(b)    the food contains no less than:
(i)     200 mg alpha-linolenic acid per serving; or
(ii)    30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving; and
(c)    other than for fish or fish products with no added *saturated fatty acids, the food contains:
(i)     as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or
(ii)    no more saturated fatty acids and *trans fatty acids than 5 g per 100 g; and
(d)    the nutrition information panel indicates the type and amount of omega-3 fatty acids, that is, alpha-linolenic acid, docosahexaenoic acid or eicosapentaenoic acid, or a combination of the above.
Good Source
(a)    The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and
(b)    the food may contain less than 200 mg alpha-linolenic acid/serving.

Increased
(a)    The food contains at least 25% more omega-3 fatty acids than in the same amount of *reference food; and
(b)    the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids.

Omega-6 fatty acids
(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and
(b)    the food contains, as a proportion of the total fatty acid content:
(i)     no more than 28% *saturated fatty acids and trans fatty acids; and
(ii)    no less than 40% omega-6 fatty acids.
Increased
(a)    The food contains at least 25% more omega-6 fatty acids than in the same amount of *reference food; and
(b)    the reference food meets the general claim conditions for a nutrition content claim about omega-6 fatty acids.

Omega-9 fatty acids
(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and
(b)    the food contains, as a proportion of the total fatty acid content:
(i)     no more than 28% *saturated fatty acids and trans fatty acids; and
(ii)    no less than 40% omega-9 fatty acids.
Increased
(a)    The food contains at least 25% more omega-9 fatty acids than in the same amount of *reference food; and
(b)    the reference food meets the general claim conditions for a nutrition content claim about omega-9 fatty acids.

Poly-unsaturated fatty acids
The food contains, as a proportion of the total fatty acid content:
(a)    no more than 28% *saturated fatty acids and trans fatty acids; and
(b)    no less than 40% polyunsaturated fatty acids.
Increased
(a)    The food contains at least 25% more *polyunsaturated fatty acids than in the same amount of *reference food; and
(b)    the reference food meets the general claim conditions for a nutrition content claim about polyunsaturated fatty acids.

Potassium
The nutrition information panel indicates the sodium and potassium content.
 
 

Protein
The food contains at least 5 g of protein/serving unless the claim is about low or reduced protein.
Good Source
The food contains at least 10 g of protein/serving.

Increased
(a)    The food contains at least 25% more protein than in the same amount of *reference food; and
(b)    the reference food meets the general claim conditions for a nutrition content claim about protein.

Salt or sodium
The nutrition information panel indicates the potassium content.
Low
The food contains no more sodium than:
(a)    120 mg/100 mL for liquid food; or
(b)    120 mg/100 g for solid food.

Reduced or Light/Lite
The food contains at least 25% less sodium than in the same amount of *reference food.

No added
(a)    The food contains no added sodium compound including no added salt; and
(b)    the ingredients of the food contain no added sodium compound including no added salt.

Unsalted
The food meets the conditions for a nutrition content claim about no added salt or sodium.

Saturated and trans fatty acids
 
Low
The food contains no more *saturated and *trans fatty acids than:
(a)    0.75 g/100 mL for liquid food; or
(b)    1.5 g/100 g for solid food.

Reduced or Light/Lite
(a)    The food contains at least 25% less saturated and *trans fatty acids than in the same amount of *reference food; and
(b)    both saturated and trans fatty acids are reduced relative to the same amount of reference food.

Low proportion
(a)    The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and *trans fatty acids; and
(b)    the claim expressly states in words to the effect of ‘low proportion of *saturated and *trans fatty acids of total fatty acid content’.

Saturated fatty acids
 
Free
(a)    The food contains no detectable *saturated fatty acids; and
(b)    the food contains no detectable *trans fatty acids.

Low
The food contains no more *saturated and *trans fatty acids than:
(a)    0.75 g/100 mL for liquid food; or
(b)    1.5 g/100 g for solid food.

Reduced or Light/Lite
The food contains:
(a)    at least 25% less *saturated fatty acids than in the same amount of *reference food; and
(b)    no more *trans fatty acids than in the same amount of reference food.

Low proportion
(a)    The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and trans fatty acids; and
(b)    the claim expressly states in words to the effect of ‘low proportion of saturated fatty acids of the total fatty acid content’.

Sugar or sugars
 
% Free
The food meets the conditions for a nutrition content claim about low sugar.

Low
The food contains no more sugars than:
(a)    2.5 g/100 mL for liquid food; or
(b)    5 g/100 g for solid food.

Reduced or Light/Lite
The food contains at least 25% less sugars than in the same amount of *reference food.

No added
(a)    The food contains no added sugars*, honey, malt, or malt extracts; and
(b)    the food contains no added concentrated fruit juice or deionised fruit juice, unless the food is any of the following:
(i)     a brewed soft drink;
(ii)    an electrolyte drink;
(iii)   an electrolyte drink base;
(iv)   juice blend;
(v)    a formulated beverage;
(vi)   fruit juice;
(vii)  fruit drink;
(viii) vegetable juice;
(ix)   mineral water or spring water;
(x)    a non-alcoholic beverage.

Unsweetened
(a)    The food meets the conditions for a nutrition content claim about no added sugar; and
(b)    the food contains no intense sweeteners, sorbitol, mannitol, glycerol, xylitol, isomalt, maltitol syrup or lactitol.

Trans fatty acids
 
Free
The food contains no detectable trans fatty acids, and contains:
(a)    no more than:
(i)     0.75 g saturated fatty acids/100 mL of liquid food; or
(ii)    1.5 g saturated fatty acids/100 g of solid food; or
(b)    no more than 28% saturated fatty acids as a proportion of the total fatty acid content.

Reduced or Light / Lite
The food contains:
(a)    at least 25% less *trans fatty acids than in the same amount of *reference food, and
(b)    no more *saturated fatty acids than in the same amount of reference food.

Vitamin or mineral (not including potassium or sodium)
 
(a)    The vitamin or mineral is mentioned in Column 1 of the table to section S1—2 or S1—3; and
(b)    a serving of the food contains at least 10% *RDI or *ESADDI for that vitamin or mineral; and
(c)    a claim is not for more of the particular vitamin or mineral than the amount permitted by section 1.3.2—4 or 1.3.2—5; and
(d)    the food is not any of the following:
(i)     a formulated caffeinated beverage;
(ii)    food for infants;
(iii)   a formulated meal replacement;
(iv)   a formulated supplementary food;
(v)    a formulated supplementary sports food.
Good source
A serving of the food contains no less than 25% *RDI or *ESADDI for that vitamin or mineral.

For food for infants, the food satisfies the condition for making a claim under subsection 2.9.2—10(2).
 
 

For a formulated meal replacement, the food meets the condition for making a claim under subsection 2.9.3—4(2).
 
 

For a formulated supplementary food, the food meets the conditions for making a claim under subsection 2.9.3—6(2).
 
 

For a formulated supplementary food for young children, the food meets the conditions for making a claim under 2.9.3—8(2).
 
 

S4—4                  Conditions for permitted high level health claims
                            For subsection 1.2.7—18(2), the table is:
Conditions for permitted high level health claims

Column 1
Column 2
Column 3
Column 4
Column 5

Food or property of food
Specific health effect
Relevant population
Context claim statements
Conditions

A high intake of fruit and vegetables
Reduces risk of coronary heart disease
 
Diet containing a high amount of both fruit and vegetables
(a)    Claims are not permitted on:
(i)     juice blend; or
(ii)    fruit juice; or
(iii)   vegetable juice; or
(iv)   a formulated beverage; or
(v)    mineral water or spring water; or
(vi)   a non-alcoholic beverage; or
(vii)  brewed soft drink; or
(viii) fruit drink; or
(ix)   electrolyte drink; or
(x)    electrolyte drink base; and
(b)    the food must contain no less than 90% fruit or vegetable by weight.

Beta-glucan
Reduces blood cholesterol
 
Diet low in saturated fatty acids
 
Diet containing 3 g of beta-glucan per day
The food must contain:
(a)    one or more of the following oat or barley foods:
(i)     oat bran;
(ii)    wholegrain oats; or
(iii)   wholegrain barley; and
(b)    at least 1 g per serving of beta-glucan from the foods listed in (a).

Calcium
 
Enhances bone mineral density
 
Diet high in calcium
The food must contain no less than 200 mg of calcium/serving.

Reduces risk of osteoporosis
Persons          65 years and over
Diet high in calcium, and adequate vitamin D status
The food must contain no less than 290 mg of calcium/serving.

Reduces risk of osteoporotic fracture

Calcium and Vitamin D
 
Reduces risk of osteoporosis
Persons          65 years and over
Diet high in calcium, and adequate vitamin D status
The food must:
(a)    contain no less than 290 mg of calcium/serving; and
(b)    meet the general claim conditions for making a nutrition content claim about vitamin D.

Reduces risk of osteoporotic fracture

Folic acid (but not folate)
Reduces risk of foetal neural tube defects
Women of child bearing age
Consume at least 400 µg of folic acid per day, at least the month before and three months after conception
 
The food must:
(a)    contain no less than 40 μg folic acid/serving; and
(b)    the food is not:
(i)     soft cheese; or
(ii)    pâté; or
(iii)   liver or liver product; or
(iv)   food containing added *phytosterols, phytostanols and their esters; or
(v)    a formulated caffeinated beverage; or
(vi)   a formulated supplementary sports food; or
(vi)   a formulated meal replacement.

Increased intake of fruit and vegetables
Reduces risk of coronary heart disease
 
Diet containing an increased amount of both fruit and vegetables
(a)    Claims are not permitted on:
(i)     juice blend; or
(ii)    fruit juice; or
(iii)   vegetable juice; or
(iv)   a formulated beverage; or
(v)    mineral water or spring water; or
(vi)   a non-alcoholic beverage; or
(vii)  a brewed soft drink; or
(viii) fruit drink; or
(ix)   an electrolyte drink; or
(x)    an electrolyte drink base; and
(b)    the food must contain no less than 90% fruit or vegetable by weight.

*Phytosterols, phytostanols and their esters
Reduces blood cholesterol
 
Diet low in saturated fatty acids
 
Diet containing 2 g of *phytosterols, phytostanols and their esters per day
The food must:
(a)    meet the relevant conditions specified in the table in section S25—2; and
(b)    contain a minimum of 0.8 g total plant sterol equivalents content/serving.

Saturated fatty acids
Reduces total blood cholesterol or blood LDL cholesterol
 
Diet low in saturated fatty acids
The food must meet the conditions for making a nutrition content claim about low saturated fatty acids.

Saturated and trans fatty acids
Reduces total blood cholesterol or blood LDL cholesterol
 
Diet low in saturated and trans fatty acids
The food must meet the conditions for making a nutrition content claim about low saturated and trans fatty acids.

Sodium or salt
Reduces blood pressure
 
Diet low in salt or sodium
The food must meet the conditions for making a nutrition content claim about low sodium or salt.

S4—5                  Conditions for permitted general level health claims
                            For subsection 1.2.7—18(3), the table is:
Conditions for permitted general level health claims
Part 1—Minerals

Column 1
Column 2
Column 3
Column 4
Column 5

Food or property of food
Specific health effect
Relevant population
Dietary context
Conditions

Calcium
Necessary for normal teeth and bone structure
 
 
The food must meet the general claim conditions for making a nutrition content claim about calcium.

Necessary for normal nerve and muscle function
 
 

Necessary for normal blood coagulation
 
 

Contributes to normal energy metabolism
 
 

Contributes to the normal function of digestive enzymes
 
 

Contributes to normal cell division
 
 

Contributes to normal growth and development
Children
 

Chromium
Contributes to normal macronutrient metabolism
 
 
The food must meet the general claim conditions for making a nutrition content claim about chromium.

Copper
Contributes to normal connective tissue structure
 
 
The food must meet the general claim conditions for making a nutrition content claim about copper.
 

Contributes to normal iron transport and metabolism
 
 

Contributes to cell protection from free radical damage
 
 
 

Necessary for normal energy production
 
 

Necessary for normal neurological function
 
 

Necessary for normal immune system function
 
 

Necessary for normal skin and hair colouration
 
 

Contributes to normal growth and development
Children
 

Fluoride
Contributes to the maintenance of tooth mineralisation
 
 
The food must contain no less than 0.6 mg fluoride/L.

Iodine
Necessary for normal production of thyroid hormones
 
 
The food must meet the general claim conditions for making a nutrition content claim about iodine.
 

Necessary for normal neurological function
 
 

Necessary for normal energy metabolism
 
 

Contributes to normal cognitive function
 
 

Contributes to the maintenance of normal skin
 
 

Iodine
Contributes to normal growth and development
Children
 
 

Iron
Necessary for normal oxygen transport
 
 
The food must meet the general claim conditions for making a nutrition content claim about iron.
 

Contributes to normal energy production
 
 

Necessary for normal immune system function
 
 

Contributes to normal blood formation
 
 

Necessary for normal neurological development in the foetus
 
 

Contributes to normal cognitive function
 
 

Contributes to the reduction of tiredness and fatigue
 
 

Necessary for normal cell division
 
 

Contributes to normal growth and development
Children
 

Contributes to normal cognitive development
Children
 

Manganese
Contributes to normal bone formation
 
 
The food must meet the general claim conditions for making a nutrition content claim about manganese.
 

Contributes to normal energy metabolism
 
 

Contributes to cell protection from free radical damage
 
 

Contributes to normal connective tissue structure
 
 

Contributes to normal growth and development
Children
 

Magnesium
Contributes to normal energy metabolism
 
 
The food must meet the general claim conditions for making a nutrition content claim about magnesium.
 

Necessary for normal electrolyte balance
 
 

Necessary for normal nerve and muscle function
 
 

Necessary for teeth and bone structure
 
 

Contributes to a reduction of tiredness and fatigue
 
 

Necessary for normal protein synthesis
 
 

Contributes to normal psychological function
 
 

 
Necessary for normal cell division
 
 
 

Contributes to normal growth and development
Children
 

Molybdenum
Contributes to normal sulphur amino acid metabolism
 
 
The food must meet the general claim conditions for making a nutrition content claim about molybdenum.

Phosphorus
Necessary for normal teeth and bone structure
 
 
The food must meet the general claim conditions for making a nutrition content claim about phosphorus.
 

Necessary for the normal cell membrane structure
 
 

Necessary for normal energy metabolism
 
 

Contributes to normal growth and development
Children
 

Selenium
Necessary for normal immune system function
 
 
The food must meet the general claim conditions for making a nutrition content claim about selenium.
 

Necessary for the normal utilisation of iodine in the production of thyroid hormones
 
 

Necessary for cell protection from some types of free radical damage
 
 

Contributes to normal sperm production
 
 

Selenium
Contributes to the maintenance of normal hair and nails
 
 
 
 
 
Contributes to normal growth and development
Children
 
 
 
Zinc
Necessary for normal immune system function
 
 
The food must meet the general conditions for making a nutrition content claim about zinc.
 
 
 
Necessary for normal cell division
 
 
 
 
 
Contributes to normal skin structure and wound healing
 
 
 

 
Contributes to normal growth and development
Children
 
 

 
Contributes to normal acid-base metabolism
 
 
 

 
Contributes to normal carbohydrate metabolism
 
 
 

 
Contributes to normal cognitive function
 
 
 

 
Contributes to normal fertility and reproduction
 
 
 

 
Contributes to normal macronutrient metabolism
 
 
 

 
Contributes to normal metabolism of fatty acids
 
 
 

 
Contributes to normal metabolism of vitamin A
 
 
 

 
Contributes to normal protein synthesis
 
 
 

 
Contributes to the maintenance of normal bones
 
 
 

 
Contributes to the maintenance of normal hair and nails
 
 
 

 
Contributes to the maintenance of normal testosterone levels in the blood
 
 
 

 
Contributes to cell protection from free radicals
 
 
 

 
Contributes to the maintenance of normal vision
 
 
 

 
 
Conditions for permitted general level health claims
Part 2—Vitamins

Column 1
Column 2
Column 3
Column 4
Column 5

Food or property of food
Specific health effect
Relevant population
Dietary context
Conditions

Biotin
 
Contributes to normal fat metabolism and energy production
 
 
The food must meet the general conditions for making a nutrition content claim about biotin.

Contributes to normal functioning of the nervous system
 
 

Contributes to normal macronutrient metabolism
 
 

Contributes to normal psychological function
 
 

Contributes to maintenance of normal hair
 
 

Contributes to maintenance of normal skin and mucous membranes
 
 

Choline
 
 
Contributes to normal homocysteine metabolism
 
 
The food must contain no less than 50 mg choline/serve.
 

Contributes to normal fat metabolism
 
 

Contributes to the maintenance of normal liver function
 
 

Folate
Necessary for normal blood formation
 
 
The food must meet the general conditions for making a nutrition content claim about folate.

Necessary for normal cell division
 
 

Contributes to normal growth and development
Children
 

Contributes to maternal tissue growth during pregnancy
 
 

Contributes to normal amino acid synthesis
 
 

Contributes to normal homocysteine metabolism
 
 

Contributes to normal psychological function
 
 

Contributes to normal immune system function
 
 

Contributes to the reduction of tiredness and fatigue
 
 

Folic acid (but not folate)
Contributes to normal neural tube structure in the developing foetus
Women of child bearing age
Consume at least 400 µg of folic acid/day, at least the month before and three months after conception
 
(a)    The food must contain no less than 40 µg folic acid per serving; and
(b)    the food is not:
(i)     soft cheese; or
(ii)    pâté; or
(iii)   liver or liver product; or
(iv)   food containing added *phytosterols, phytostanols and their esters; or
(v)    a formulated caffeinated beverage; or
(vi)   a formulated supplementary sports food; or
(vii)  a formulated meal replacement.

Niacin
Necessary for normal neurological function
 
 
The food must meet the general claim conditions for making a nutrition content claim about niacin.

Necessary for normal energy release from food
 
 

Necessary for normal structure and function of skin and mucous membranes
 
 

Contributes to normal growth and development
Children
 

 
Contributes to normal psychological function
 
 
 

Contributes to the reduction of tiredness and fatigue
 
 

Pantothenic acid
Necessary for normal fat metabolism
 
 
The food must meet the general claim conditions for making a nutrition content claim about pantothenic acid.

Contributes to normal growth and development
Children
 

Contributes to normal energy production
 
 

Contributes to normal mental performance
 
 

Contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters
 
 

Contributes to the reduction of tiredness and fatigue
 
 

Riboflavin
Contributes to normal iron transport and metabolism
 
 
The food must meet the general claim conditions for making a nutrition content claim about riboflavin.

Contributes to normal energy release from food
 
 

 
Contributes to normal skin and mucous membrane structure and function
 
 
 

Contributes to normal growth and development
Children
 

Contributes to normal functioning of the nervous system
 
 

Contributes to the maintenance of normal red blood cells
 
 

Contributes to the maintenance of normal vision
 
 

Contributes to the protection of cells from oxidative stress
 
 

Contributes to the reduction of tiredness and fatigue
 
 

Thiamin
Necessary for normal carbohydrate metabolism
 
 
The food must meet the general claim conditions for making a nutrition content claim about thiamin.

Necessary for normal neurological and cardiac function
 
 

Contributes to normal growth and development
Children
 

 
Contributes to normal energy production
 
 
 

Contributes to normal psychological function
 
 

Vitamin A
Necessary for normal vision
 
 
The food must meet the general claim conditions for making a nutrition content claim about vitamin A.

Necessary for normal skin and mucous membrane structure and function
 
 

Necessary for normal cell differentiation
 
 

Contributes to normal growth and development
Children
 

Contributes to normal iron metabolism
 
 

Contributes to normal immune system function
 
 

Vitamin B6
 
Necessary for normal protein metabolism
 
 
The food must meet the general claim conditions for making a nutrition content claim about vitamin B6.

Necessary for normal iron transport and metabolism
 
 

Contributes to normal growth and development
Children
 

 
Contributes to normal cysteine synthesis
 
 
 

Contributes to normal energy metabolism
 
 

Contributes to normal functioning of the nervous system
 
 

Contributes to normal homocysteine metabolism
 
 

Contributes to normal glycogen metabolism
 
 

Contributes to normal psychological function
 
 

Contributes to normal red blood cell formation
 
 

Contributes to normal immune system function
 
 

Contributes to the reduction of tiredness and fatigue
 
 

Contributes to the regulation of hormonal activity
 
 

Vitamin B12
Necessary for normal cell division
 
 
The food must meet the general conditions for making a nutrition content claim about vitamin B12.

Contributes to normal blood formation
 
 
 

Necessary for normal neurological structure and function
 
 
 

Contributes to normal growth and development
Children
 
 

Contributes to normal energy metabolism
 
 
 

Contributes to normal homocysteine metabolism
 
 
 

Contributes to normal psychological function
 
 
 

Contributes to normal immune system function
 
 
 

Contributes to the reduction of tiredness and fatigue
 
 
 

Vitamin C
Contributes to iron absorption from food
 
 
The food must meet the general claim conditions for making a nutrition content claim about vitamin C.

Necessary for normal connective tissue structure and function
 
 
 

 
Necessary for normal blood vessel structure and function
 
 
 

Contributes to cell protection from free radical damage
 
 

Necessary for normal neurological function
 
 

Contributes to normal growth and development
Children
 

Contributes to normal collagen formation for the normal structure of cartilage and bones
 
 

Contributes to normal collagen formation for the normal function of teeth and gums
 
 

Contributes to normal collagen formation for the normal function of skin
 
 

Contributes to normal energy metabolism
 
 

Contributes to normal psychological function
 
 

Contributes to the normal immune system function
 
 

 
Contributes to the reduction of tiredness and fatigue
 
 
 

Vitamin D
Necessary for normal absorption and utilisation of calcium and phosphorus
 
 
The food must meet the general claim conditions for making a nutrition content claim about vitamin D.

Contributes to normal cell division
 
 

Necessary for normal bone structure
 
 

Contributes to normal growth and development
Children
 

Contributes to normal blood calcium levels
 
 

Contributes to the maintenance of normal muscle function
 
 

Contributes to the maintenance of normal teeth
 
 

Contributes to the normal function of the immune system
 
 

Vitamin E
Contributes to cell protection from free radical damage
 
 
The food must meet the general claim conditions for making a nutrition content claim about vitamin E.

Contributes to normal growth and development
Children
 

Vitamin K
Necessary for normal blood coagulation
 
 
The food must meet the general claim conditions for making a nutrition content claim about vitamin K.

Contributes to normal bone structure
 
 

Contributes to normal growth and development
Children
 

 
 
 
Conditions for permitted general level health claims
Part 3—Other

Column 1
Column 2
Column 3
Column 4
Column 5

Food or property of food
Specific health effect
Relevant population
Dietary context
Conditions

Beta-glucan
Reduces dietary and biliary cholesterol absorption
 
Diet low in saturated fatty acids
Diet containing 3 g of beta-glucan per day
The food must contain:
(a)    one or more of the following oat or barley foods:
(i)     oat bran; or
(ii)    wholegrain oats; or
(iii)   wholegrain barley; and
(b)    at least 1 g per serving of beta-glucan from the foods listed in (a).

*Carbohydrate
Contributes energy for normal metabolism
 
 
(a)    *Carbohydrate must contribute at least 55% of the energy content of the food; or
(b)    the food must:
(i)     be a formulated meal replacement or a formulated supplementary food; and
(ii)    have a maximum 10% of *carbohydrate content from sugars.

Contributes energy for normal metabolism
Young children aged 1–3 years
 
The food must:
(a)    be a formulated supplementary food for young children; and
(b)    have a maximum 10% of *carbohydrate content from sugars.

Dietary fibre
Contributes to regular laxation
 
 
The food must meet the general conditions for making a nutrition content claim about dietary fibre.

Eicosa-pentaenoic acid (EPA) and Docosa-hexaenoic acid (DHA) (but not Omega-3)
Contributes to heart health
 
Diet containing 500 mg of EPA and DHA  per day
(a)    The food must contain a minimum of 50 mg EPA and DHA combined in a serving of food; and
(b)    other than for fish or fish products with no added saturated fatty acids—the food contains:
(i)     as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and trans fatty acids; or
(ii)    no more than 5 g per 100 g saturated fatty acids and trans fatty acids.

Energy
Contributes energy for normal metabolism
 
 
The food must contain a minimum of 420 kJ of energy/serving

 
Contributes energy for normal metabolism
Young children aged 1–3 years
 
The food must be a formulated supplementary food for young children

Energy
Contributes to weight loss or weight maintenance
 
Diet reduced in energy and including regular exercise
The food:
(a)    meets the conditions for making a ‘diet’ nutrition content claim; or
(b)    is a formulated meal replacement and contains no more than 1200 kJ per serving

Live yoghurt cultures
Improves lactose digestion
Individuals who have difficulty digesting lactose
 
The food must:
(a)    be yoghurt or fermented milk; and
(b)    contain at least 108 cfu/g (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus).

*Phytosterols, phytostanols and their esters
Reduces dietary and biliary cholesterol absorption
 
Diet low in saturated fatty acids
 
Diet containing 2 g of *phytosterols, phytostanols and their esters per day
The food must:
(a)    meet the relevant conditions specified in the table to section S25—2; and
(b)    contain a minimum of 0.8 g *total plant sterol equivalents content per serving.

Potassium
Necessary for normal water and electrolyte balance
 
 
The food contains no less than 200 mg of potassium/serving

Contributes to normal growth and development
Children
 
 

Contributes to normal functioning of the nervous system
 
 
 

Contributes to normal muscle function
 
 
 

Protein
 
Necessary for tissue building and repair
 
 
The food must meet the general conditions for making a nutrition content claim about protein.

Necessary for normal growth and development of bone
Children and adolescents aged 4 years and over
 

Contributes to the growth of muscle mass
 
 

Contributes to the maintenance of muscle mass
 
 

Contributes to the maintenance of normal bones
 
 

Necessary for normal growth and development
Children aged   4 years and over
 

Necessary for normal growth and development
Infants aged     6 months to    12 months
 
The food must be a food for infants and comply with subsection 2.9.2—8(2).

 
Conditions for permitted general level health claims
Part 3—Other

Column 1
Column 2
Column 3
Column 4
Column 5

Food or property of food
Specific health effect
Relevant population
Dietary context
Conditions

Fruits and vegetables
Contributes to heart health
 
Diet containing an increased amount of fruit and vegetables; or
 
Diet containing a high amount of fruit and vegetables
(a)    The food is not:
(i)     juice blend; or
(ii)    fruit juice; or
(iii)   vegetable juice; or
(iv)   a formulated beverage; or
(v)    mineral water or spring water; or
(vi)   a non-alcoholic beverage; or
(vii)  a brewed soft drink; or
(viii) fruit drink; or
(ix)   an electrolyte drink; or
(x)    an electrolyte drink base; and
 (b)   the food contains no less than 90% fruit or vegetable by weight.

Sugar or sugars
 
Contributes to dental health
 
Good oral hygiene
The food:
(a)    is confectionery or chewing gum; and
(b)    either:
(i)     contains 0.2% or less starch, dextrins, mono-, di- and oligosaccharides, or other fermentable carbohydrates combined; or
(ii)    if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in ‘Identification of Low Caries Risk Dietary Components’ by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.

Chewing gum
Contributes to the maintenance of tooth mineralisation
Contributes to the neutralisation of plaque acids
 
Chew the gum for at least 20 minutes after eating or drinking
The food is chewing gum and either:
(a)    contains 0.2% or less starch, dextrins, mono-, di- and oligosaccharides, or other fermentable carbohydrates combined; or
(b)    if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in ‘Identification of Low Caries Risk Dietary Components’ by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.

Contributes to the reduction of oral dryness
 
Chew the gum when the mouth feels dry
 

S4—6                  Nutrient profiling scoring criterion
                            For this Code, the *NPSC (nutrient profiling scoring criterion) is:
NPSC

 
Column 1
Column 2

Category score
NPSC category
The *nutrient profiling score must be less than …

1
Beverages
1

2
Any food other than those included in category 1 or 3
4

3
(a)        Cheese or processed cheese with calcium content greater than 320 mg/100 g; or
28

 
(b)        edible oil: or
 

 
(c)        edible oil spread; or
 

 
(d)        margarine; or
 

 
(e)        butter.
 

                                      Note    With regard to NPSC category 3(a), all other cheeses (with calcium content of less than or equal to 320 mg/100 g) are classified as an NPSC category 2 food.
 
____________________