Australia New Zealand Food Standards Code – Schedule 13 – Nutrition information required for food in small packages (Cth)

Schedule 13 Nutrition information required for food in small packages

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. S13—1 Name 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. S13—2 Nutrition information required for food in small packages For paragraph 1.2.8—14(1)(b), the table is: Nutrition information for food in small packages Column 1 Column 2 Claim is about Label must include 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 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 Polyunsaturated fatty acids or monounsaturated fatty acids in a food standardised in Standard 2.4.1 or 2.4.2 Saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food Polyunsaturated fatty acids or monounsaturated fatty acids in a food that is not a food standardised in Standard 2.4.1 or 2.4.2 Average quantity of saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food Cholesterol, saturated fatty acids, trans fatty acids, omega-6 or omega-9 fatty acids Average quantity of saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food Dietary fibre, sugars or any other *carbohydrate Average energy content per serving of the food and average quantity of carbohydrate, sugars and dietary fibre (calculated in accordance with section S11—4) present per serving of the food Energy Average energy content per serving of the food Fat-free Average energy content per serving of the food Omega-3 fatty acids (a) Average quantity of *saturated fatty acids, *trans fatty acids, *polyunsaturated fatty acids and *monounsaturated fatty acids content per serving of the food; and (b) Average quantity of each type of omega-3 fatty acids per serving of the food (that is, alpha‑linolenic acid, docosahexaenoic acid, eicosapentaenoic acid or a combination of these); and (c) Average quantity of the total of omega-3 fatty acids per serving of the food Lactose Average quantity of galactose content per serving of the food Potassium Average quantity of sodium content per serving of the food Sodium or salt Average quantity of sodium and potassium content per serving of the food