Australia New Zealand Food Standards Code – Standard 1.2.10 – Information requirements – characterising ingredients and components of food (Cth)

Standard 1.2.10 Information requirements – characterising ingredients and components of food

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.

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. 1.2.10—1 Name This Standard is Australia New Zealand Food Standards Code – Standard 1.2.10 – Information requirements – characterising ingredients and components of food. 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. 1.2.10—2 Definitions

Note Section 1.1.2—4 (Definition of characterising component and characterising ingredient) provides as follows: (1) In this Code, in relation to a food for sale: characterising component means a component of the food that: (a) is mentioned in the name of the food; or (b) is usually associated with the name of the food by a consumer; or (c) is emphasised on the label of the food in words, pictures or graphics. characterising ingredient means an ingredient or a category of ingredients of the food that: (a) is mentioned in the name of the food; or (b) is usually associated with the name of the food by a consumer; or (c) is emphasised on the label of the food in words, pictures or graphics. (2) Despite subsection (1), any of the following is not a characterising ingredient: (a) an ingredient or category of ingredients that is used in small amounts to flavour the food; or (b) an ingredient or category of ingredients that comprises the whole of the food; or (c) an ingredient or category of ingredients that is mentioned in the name of the food but which is not such as to govern the choice of the consumer, because the variation in the amount is not essential to characterise the food, or does not distinguish the food from similar foods. (3) Compliance with labelling requirements elsewhere in this Code does not of itself constitute emphasis for the purposes of this section. 1.2.10—3 Requirement to declare characterising ingredients and components (1) For the labelling provisions, information about *characterising ingredients and *characterising components is a declaration of the proportion of each characterising ingredient and characterising component of the food: (a) calculated in accordance with sections 1.2.10—4 to 1.2.10—7; and (b) expressed in accordance with section 1.2.10—8. (2) If: (a) the proportion of a *characterising component of a food is declared in accordance with this Standard; and (b) an ingredient or category of ingredients contains that characterising component; the proportion of a *characterising ingredient containing that characterising component does not need to be declared. (3) For the labelling provisions, information about *characterising ingredients and *characterising components is not required for the following: (a) prepared filled rolls, sandwiches, bagels or similar products; (b) a food for sale that is sold at a *fund-raising event; (c) a food for sale that is in a *small package; (d) infant formula product; (e) cured and/or dried meat flesh in whole cuts or pieces; (f) a standardised alcoholic beverage; (g) a beverage containing no less than 0.5% alcohol by volume, other than one referred to in paragraph (f). Note The labelling provisions are set out in Standard 1.2.1. 1.2.10—4 Method of calculating proportion of characterising ingredients (1) Subject to sections 1.2.10—5 and 1.2.10—6, the proportion, PCI, of a *characterising ingredient must be calculated using the following equation: