The following instruments are separate instruments in the Federal Register of Legislation and are known collectively in the Food Standards Gazette as Amendment No. 172.

Food Standards (Application A1125 – Endo ß(1,4) Xylanase as a Processing Aid (Enzyme)) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The variation commences on the date specified in clause 3 of this variation.

Dated 5 September 2017.

Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand

1 Name

This instrument is the Food Standards (Application A1125 – Endo ß(1,4) Xylanase as a Processing Aid (Enzyme)) Variation.

2 Variation to a standard in the Australia New Zealand Food Standards Code

The Schedule varies a Standard in the Australia New Zealand Food Standards Code.

3 Commencement

The variation commences on the date of gazettal.

Schedule

[1] Schedule 18 is varied by inserting in the table to subsection S18—9(3), in alphabetical order

Food Standards (Application A1126 – Pectins & Carrageenan as Processing Aids in Wine (Fining Agent)) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The variation commences on the date specified in clause 3 of this variation.

Dated 5 September 2017.

Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand

1 Name

This instrument is the Food Standards (Application A1126 – Pectins & Carrageenan as Processing Aids in Wine (Fining Agent)) Variation.

2 Variation to a standard in the Australia New Zealand Food Standards Code

The Schedule varies a Standard in the Australia New Zealand Food Standards Code.

3 Commencement

The variation commences on the date of gazettal.

Schedule

[1] Standard 4.5.1 is varied by inserting each of the following into the Table to clause 4 in alphabetical order

Carrageenan

Pectins

Food Standards (Application A1135 – Beta-galactosidase as a Processing Aid (Enzyme)) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The variation commences on the date specified in clause 3 of this variation.

Dated 5 September 2017.

Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand

1 Name

This instrument is the Food Standards (Application A1135 – Beta-galactosidase as a Processing Aid (Enzyme)) Variation.

2 Variation to a standard in the Australia New Zealand Food Standards Code

The Schedule varies a Standard in the Australia New Zealand Food Standards Code.

3 Commencement

The variation commences on the date of gazettal.

Schedule

[1] Schedule 18 is varied by omitting from the table to subsection S18—4(5)

and substituting

Food Standards (Proposal P1045 – Code Revision (2017)) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on the date specified in clause 3 of this variation.

Dated 5 September 2017.

Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand

1 Name

This instrument is the Food Standards (Proposal P1045 – Code Revision (2017)) Variation.

2 Variation to standards in the Australia New Zealand Food Standards Code

The Schedule varies Standards in the Australia New Zealand Food Standards Code.

3 Commencement

The variation commences on the date of gazettal.

Schedule

Standard 1.1.1 – Structure of the Code and general provisions

[1] Subsection 1.1.1—6(1)

Omit ‘average quantity’, substitute ‘*average quantity’

[2] Subsection 1.1.1—6(2)

Omit ‘average quantity’ (first appearing), substitute ‘*average quantity’

[3] Section 1.1.1—11

Omit ‘lot’, substitute ‘*lot’

Standard 1.1.2 – Definitions used throughout the Code

[4] Subsection 1.1.2—9(1)

Omit the subsection, substitute

(1) In this Code:

nutrition content claim means a claim that:

(a) is about:

(i) the presence or absence of any of the following:

(A) *biologically active substance;

(B) *dietary fibre;

(C) energy;

(D) minerals;

(E) potassium;

(F) protein;

(G) *carbohydrate;

(H) *fat;

(I) the components of any one of protein, carbohydrate or fat;

(J) *salt;

(K) sodium;

(L) vitamins; or

(ii) *glycaemic index or glycaemic load; and

(b) does not refer to the presence or absence of alcohol; and

(c) is not a *health claim.

[5] Paragraph 1.1.2—11(2)(a) Note

Omit ‘foods’

Standard 1.2.1 – Requirements to have labels or otherwise provide information

[6] Subsection 1.2.1—9(6) (heading)

Omit ‘either accompany or’

Standard 1.2.7 – Nutrition, health and related claims

[7] Section 1.2.7—17 (heading)

Omit the heading, substitute

1.2.7—17 Application or proposal to vary the table to section S4—5 taken to be a high level health claims variation

[8] Subparagraph 1.2.7—18(1)(b)(i)

Omit ‘high level health claim’, substitute ‘*high level health claim’

[9] Subparagraph 1.2.7—18(1)(b)(ii)

Omit ‘general level health claim’, substitute ‘*general level health claim’

[10] Subsection 1.2.7—18(2)

Omit ‘high level health claims table’, substitute ‘*high level health claims table’

[11] Subsection 1.2.7—18(4)

Omit ‘special purpose food’, substitute ‘*special purpose food’

[12] Paragraph 1.2.7—19(1)(d)

Omit ‘if requested by a relevant authority, provide records to the *relevant authority’, substitute ‘if requested by a *relevant authority, provide records to the relevant authority’

Standard 2.6.2 – Non-alcoholic beverages and brewed soft drinks

[13] Paragraph 2.6.2—3(3)(a)

Omit ‘4th edition, 2011’, substitute ‘4th edition incorporating the first addendum, 2017’

Schedule 3 Identity and purity

[14] Paragraph S3—2(1)(b)

Omit

(x) FAO JECFA Monographs 17 (2015); or

substitute

(x) FAO JECFA Monographs 17 (2015);

(xi) FAO JECFA Monographs 19 (2016); or

[15] Paragraph S3—3(j)

Omit ‘(2016)’, substitute ‘(2017)’

Schedule 4 – Nutrition, health and related claims

[16] Section S4—3 (table)

Insert, after the entry for ‘Mono-unsaturated fatty acids’

Schedule 5 – Nutrient profile scoring method

[17] Section S5—3

Omit ‘(based on the units used in the nutrition information panel)’

[18] Section S5—5

Omit the section, substitute

S5—5 Protein points (P points)

(1) Use Table 4 to determine the ‘P points’ scored, depending on the *average quantity of protein in a *unit quantity of the food. A maximum of five points can be awarded.

(2) Foods that score ≥ 13 baseline points are not permitted to score points for protein unless they score five or more V points.

Table 4—P Points

[19] Section S5—6

Omit the section, substitute

S5—6 Fibre points (F points)

(1) Use Table 5 to determine the ‘F points’ scored, depending on the *average quantity of *dietary fibre in a *unit quantity of the food. A maximum of five points can be awarded.

(2) The prescribed method of analysis to determine total *dietary fibre is outlined in S11—4.

Table 5—F Points

(3) Category 1 foods do not score F points

Schedule 29 – Special purpose foods

[20] Section S29—7 (table)

Omit ‘phytylmenoquinone’