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
This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.
Schedule 10 Generic names of ingredients and conditions for their use
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, the labelling of ingredients. This Standard specifies generic names for ingredients and conditions for subparagraph 1.2.4—4(b)(i).
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.
This Standard is Australia New Zealand Food Standards Code – Schedule 10 – Generic names of ingredients and conditions for their use.
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.
S10—2 Generic names of ingredients and conditions for their use
For section 1.2.4—4, the generic ingredient names and conditions (if any) for their use are:
Generic names of ingredients and conditions for their use (if any)
Condition for use (if any)
If the cereal is wheat, rye, barley, oats or spelt or a hybridised strain of one of those cereals, the specific name of the cereal must be declared.
fats or oils
(a) The statement of ingredients must declare:
(i) whether the source is animal or vegetable; and
(ii) if the source of oil is peanut, soy bean or sesame—the specific source name; and
(iii) if the food is a dairy product, including ice cream—the specific source of animal fats or oils.
(b) This generic name must not be used for diacylglycerol oil.
If crustacea, the specific name of the crustacea must be declared.
May be used to describe:
(a) milk powder, skim milk powder or dried milk products; or
(b) any 2 or more of the following ingredients:
(ii) whey powder;
(iii) whey proteins;
(vi) milk proteins;
(vii) milk fat.
The specific name of the nut must be declared.
(a) If the source of the starch is wheat, rye, barley, oats or spelt, or hybridised strains of those cereals—the specific
name of the cereal must be declared.
(b) The name ‘starch’ may be used for any unmodified starch or any starch which has been modified by either physical means or enzymes.
(a) The name ‘sugar’ may be used to describe:
(i) white sugar; or
(ii) white refined sugar; or
(iii) caster sugar or castor sugar; or
(iv) loaf sugar or cube sugar; or
(v) icing sugar; or
(vi) coffee sugar; or
(vii) coffee crystals; or
(viii) raw sugar.
(b) The name ‘sugars’ must not be used in a statement of ingredients.