Schedule 13 – Nutrition Information Required for Food in Small Packages – Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
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.
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Note: This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015. |
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 1.2.8 is a standard for nutrition information requirements. This Standard sets out labelling information for paragraph 1.2.8—14(1)(b).
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 13 – Nutrition information required for food in small packages.
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.
For paragraph 1.2.8—14(1)(b), the table is:
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Column 1 |
Column 2 |
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Claim is about |
Label must include |
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Any nutrient or biologically active substance (other than a vitamin or mineral with a RDI) |
Average quantity of the nutrient or biologically active substance present per serving of the food |
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Any vitamin or mineral with a RDI |
(a) *Average quantity of the vitamin or mineral present per serving of the food; and (b) Percentage of the RDI for the vitamin or mineral contributed by one serving of the food, and calculated in accordance with section 1.2.8—9. |
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Cholesterol, saturated fatty acids, trans fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, omega-6 or omega-9 fatty acids |
Saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food |
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Dietary fibre, sugars or any other *carbohydrate |
Average quantity of energy, carbohydrate, sugars and *dietary fibre (calculated in accordance with section S11—4) present per serving of the food |
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Energy |
Average quantity of energy present per serving of the food |
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Fat-free |
Average quantity of energy present per serving of the food |
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Omega-3 fatty acids |
(a) *Saturated fatty acids, *trans fatty acids, *polyunsaturated fatty acids and *monounsaturated fatty acids content per serving of the food; and (b) Type and amount of omega-3 fatty acids per serving of the food, namely alpha-linolenic acid, or docosahexaenoic acid, or eicosapentaenoic acid, or a combination of the above. |
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Lactose |
Galactose content per serving of the food |
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Potassium |
Sodium and potassium content per serving of the food |
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Sodium or salt |
Sodium and potassium content per serving of the food |