Food Standards Australia New Zealand Act 1991
Preamble
The variations set forth in the Schedule below are variations to Standards in the Australia New Zealand Food Standards Code published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on
27 August 1987, which have been varied from time to time.
These variations are published pursuant to section 23A of the Food Standards Australia New Zealand Act 1991.
Citation
These variations may be collectively known as the Australia New Zealand Food Standards Code – Amendment No. 93 – 2007.
Commencement
These variations commence on 13 September 2007 with the exception of Items [2] and [3] which commence on 13 September 2009.
SCHEDULE
[1] Standard 1.1A.2 is varied by omitting from the Table to subclause 3(e), all of the entries under the heading, Bread, substituting –
Bread
Tip Top English Muffins
Tip Top Hyfibe White Muffins
Tip Top Multigrain 9 Grain Muffins
Tip Top Multigrain Muffins
Tip Top The White Stuff Muffins
[2] Standard 1.3.2 is varied by –
[2.1] omitting the Purpose, substituting –
This Standard regulates the addition of vitamins and minerals to foods, and the claims which can be made about the vitamin and mineral content of foods. Standards contained elsewhere in this Code also regulate claims and the addition of vitamins and minerals to specific foods, such as the addition of folate to wheat flour for making bread in Australia and the addition of thiamin in Australia only in Standard 2.1.1, the addition of vitamin D (Australia only) to table edible oil spreads and margarine in Standard 2.4.2, the addition of vitamins to formulated caffeinated beverages in Standard 2.6.4, the addition of vitamins and minerals to special purpose foods standardised in Part 2.9 and the addition of iodine to certain salt products in Standard 2.10.2.
[2.2] omitting from the Table to clause 3, under the heading Cereals and cereal products the entry for Bread, substituting–
Bread– bread that contains no wheat flour 50 g ThiaminRiboflavinNiacinVitamin B6Vitamin EIronMagnesiumZincFolate 0.55 mg (50%)0.43 mg (25%)2.5 mg (25%)0.4 mg (25%)2.5 mg (25%)3.0 mg (25%)80 mg (25%)1.8 mg (15%)100 mg (50%)
[3] Standard 2.1.1 is varied by –
[3.1] omitting the Purpose, substituting –
This Standard defines a number of products composed of cereals, qualifies the use of the term ‘bread’, and requires the mandatory fortification of wheat flour for making bread with folate in Australia and thiamin, in Australia only.
[3.2] omitting clause 4, substituting –
4 Wheat flour for making bread
Note:
This clause does not apply in New Zealand.
It is the intention that a variation to this clause will be developed for New Zealand. In the interim, however, New Zealand has varied from this clause under Annex D of the Agreement between the Government of Australia and the Government
of New Zealand Concerning a Joint Food Standards System, and has issued a food standard under section 11C of the
New Zealand Food Act 1981.
(1) Subclause 1(2) of Standard 1.1.1 does not apply to this clause.
(2) Wheat flour for making bread must contain –
(a) no less than 2 mg/kg and no more than 3 mg/kg of folic acid; and
(b) no less than 6.4 mg/kg of thiamin.
(3) For the purposes of this clause wheat flour includes wholemeal wheat flour for bread making.
(4) Subclause 4(2) does not apply to wheat flour for making bread, which is represented as organic.
(5) Paragraph 4(2)(b) does not apply to wheat flour for making bread sold or prepared for sale in, or imported into,
New Zealand.
Editorial note:
The maximum limit for folic acid given in paragraph 4(2)(a) ensures the addition of folic acid to wheat flour for making bread in Australia is in controlled amounts to provide for a safe population intake of dietary folic acid. Paragraph 4(2)(a) will be reviewed, when sufficient monitoring data are available to assess the impact of this mandatory requirement.
Paragraph 4(2)(b) will be reviewed to assess the future need for this mandatory requirement.
Standard 1.3.2 regulates the voluntary addition of folate to both cereal flours and bread. These permissions will be retained to enable manufacturers to fortify specialised non-wheat flour and breads, such as, gluten free bread.