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 7             Food additive class names (for statement of ingredients)
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.
                   Standard 1.2.4 is a standard for the information requirements relating to the statement of ingredients, and contains provisions relating to, among other things, substances used as food additives. This Standard lists classes of food additives for paragraph 1.2.4—7(1)(a).
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.
S7—1                  Name
                            This Standard is Australia New Zealand Food Standards Code – Schedule 7 – Food additive class names (for statement of ingredients).
                                      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.
S7—2                  Food additive class names
                            For paragraph 1.2.4—7(1)(a), the class names of food additives are as follows:
Class names of food additives

Prescribed class names
Optional class names

acid
antifoaming agent

acidity regulator
emulsifying salt

alkali
enzyme

anticaking agent
mineral salt

antioxidant
modified starch

bulking agent
vegetable gum

colour
 

emulsifier
 

firming agent
 

flavour enhancer
 

foaming agent
 

gelling agent
 

glazing agent
 

humectant
 

preservative
 

raising agent
 

stabiliser
 

sweetener
 

thickener
 

__________