Australia New Zealand Food Standards Code – Schedule 4 – Nutrition, health and related claims (Cth)

Schedule 4 Nutrition, health and related claims

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.

This Standard, together with Schedule 5 and Schedule 6, relates to Standard 1.2.7 (nutrition, health and related claims), and sets out information for the purpose of that Standard.

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. S4—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 4 – Nutrition, health and related claims. 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. S4—2 Definitions In this Schedule: maximum claimable amount means the maximum claimable amount as prescribed by section 1.3.2—4 or 1.3.2—5. reference quantity means the reference quantity specified for the food in the Table to section S17—4.

Note In this Code (see section 1.1.2—2): sugars: (a) in Standard 1.2.7, Standard 1.2.8 and Schedule 4—means monosaccharides (other than D-allulose) and disaccharides; and (b) otherwise—means any of the following products, derived from any source: (i) hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose; (ii) starch hydrolysate; (iii) glucose syrups, maltodextrin and similar products; (iv) products derived at a sugar refinery, including brown sugar and molasses; (v) icing sugar; (vi) invert sugar; (vii) fruit sugar syrup; but does not include: (i) malt or malt extracts; or (ii) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup, erythritol or lactitol. Note Sugar is defined differently—see section 1.1.2—3. Note Sugars* is relevant for claims about no added sugar. S4—3 Conditions for nutrition content claims For subsection 1.2.7—12(1), the table is: Conditions for nutrition content claims Column 1 Column 2 Column 3 Column 4 *Property of food General claim conditions that must be met Specific descriptor Conditions that must be met if using specific descriptor in Column 3 *Carbohydrate Reduced or light/lite The food contains at least 25% less *carbohydrate than in the same amount of *reference food. Increased The food contains at least 25% more *carbohydrate than in the same amount of *reference food. Cholesterol The food meets the conditions for a nutrition content claim about low saturated fatty acids. Low The food contains no more cholesterol than: (a) 10 mg/100 mL for liquid food; or (b) 20 mg/100 g for solid food. Reduced or Light / Lite The food contains at least 25% less cholesterol than in the same amount of *reference food. *Dietary fibre A serving of the food contains at least 2 g of *dietary fibre unless the claim is about low or reduced dietary fibre. Good source A serving of the food contains at least 4 g of *dietary fibre. Excellent source A serving of the food contains at least 7 g of *dietary fibre. Increased (a) The *reference food contains at least 2 g of *dietary fibre per serving; and (b) the food contains at least 25% more *dietary fibre than in the same amount of reference food. Energy Low The *average energy content of the food is no more than: (a) 80 kJ/100 mL for liquid food; or (b) 170 kJ/100 g for solid food. Reduced or Light/Lite The food contains at least 25% less energy than in the same amount of *reference food. Diet (a) The food meets the NPSC, unless the food is a special purpose food; and (b) either of the following is satisfied: (i) the *average energy content of the food is no more than 80 kJ/100 mL for liquid food or 170 kJ/100 g for solid food; or (ii) the food contains at least 40% less energy than in the same amount of *reference food. Fat % Free The food meets the conditions for a nutrition content claim about low fat. Low The food contains no more fat than: (a) 1.5 g/100 mL for liquid food; or (b) 3 g/100 g for solid food. Reduced or Light/Lite The food contains at least 25% less fat than in the same amount of *reference food. Gluten Free The food must not contain: (a) detectable gluten; or (b) oats or oat products; or (c) cereals containing *gluten that have been malted, or products of such cereals. Low The food contains no more than 20 mg gluten/100 g of the food. *Glycaemic Index (a) The food meets the NPSC, unless the food is a special purpose food; and Low The numerical value of the *glycaemic index of the food is 55 or below. (b) the claim or the nutrition information panel includes the numerical value of the *glycaemic index of the food. Medium The numerical value of the *glycaemic index of the food is at least 56 and does not exceed 69. High The numerical value of the *glycaemic index of the food is 70 or above. Glycaemic load The food meets the NPSC, unless the food is a special purpose food. Lactose Free The food contains no detectable lactose. Low The food contains no more than 2 g of lactose/100 g of the food. Mono-unsaturated fatty acids The food contains, as a proportion of the total fatty acid content: Increased (a) The food contains at least 25% more *monounsaturated fatty acids than in the same amount of *reference food; and (a) no more than 28% saturated fatty acids and trans fatty acids; and (b) the reference food meets the general claim conditions for a nutrition content claim about monounsaturated fatty acids. (b) no less than 40% monounsaturated fatty acids. Omega fatty acids (any) The type of omega fatty acid is specified immediately after the word 'omega'. Omega-3 fatty acids (a) The food meets the conditions for a nutrition content claim about omega fatty acids; and Good Source (a) The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and (b) the food contains no less than: (b) the food may contain less than 200 mg alpha-linolenic acid/serving. (i) 200 mg alpha-linolenic acid per serving; or (ii) 30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving; and (c) other than for fish or fish products with no added *saturated fatty acids, the food contains: (i) as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or (ii) no more saturated fatty acids and *trans fatty acids than 5 g per 100 g Increased (a) The food contains at least 25% more omega-3 fatty acids than in the same amount of *reference food; and (b) the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids. Omega-6 fatty acids (a) The food meets the conditions for a nutrition content claim about omega fatty acids; and Increased (a) The food contains at least 25% more omega-6 fatty acids than in the same amount of *reference food; and (b) the food contains, as a proportion of the total fatty acid content: (b) the reference food meets the general claim conditions for a nutrition content claim about omega-6 fatty acids. (i) no more than 28% *saturated fatty acids and trans fatty acids; and (ii) no less than 40% omega-6 fatty acids. Omega-9 fatty acids (a) The food meets the conditions for a nutrition content claim about omega fatty acids; and Increased (a) The food contains at least 25% more omega-9 fatty acids than in the same amount of *reference food; and (b) the food contains, as a proportion of the total fatty acid content: (b) the reference food meets the general claim conditions for a nutrition content claim about omega-9 fatty acids. (i) no more than 28% *saturated fatty acids and trans fatty acids; and (ii) no less than 40% omega-9 fatty acids. Poly-unsaturated fatty acids The food contains, as a proportion of the total fatty acid content: Increased (a) The food contains at least 25% more *polyunsaturated fatty acids than in the same amount of *reference food; and (a) no more than 28% *saturated fatty acids and trans fatty acids; and (b) the reference food meets the general claim conditions for a nutrition content claim about polyunsaturated fatty acids. (b) no less than 40% polyunsaturated fatty acids. Potassium The nutrition information panel indicates the sodium and potassium content. Protein The food contains at least 5 g of protein/serving unless the claim is about low or reduced protein. Good Source The food contains at least 10 g of protein/serving. Increased (a) The food contains at least 25% more protein than in the same amount of *reference food; and (b) the reference food meets the general claim conditions for a nutrition content claim about protein. Salt or sodium Low The food contains no more sodium than: (a) 120 mg/100 mL for liquid food; or (b) 120 mg/100 g for solid food. Reduced or Light/Lite The food contains at least 25% less sodium than in the same amount of *reference food. No added (a) The food contains no added sodium compound including no added salt; and (b) the ingredients of the food contain no added sodium compound including no added salt. Unsalted The food meets the conditions for a nutrition content claim about no added salt or sodium. Saturated and trans fatty acids Low The food contains no more *saturated and *trans fatty acids than: (a) 0.75 g/100 mL for liquid food; or (b) 1.5 g/100 g for solid food. Reduced or Light/Lite (a) The food contains at least 25% less saturated and *trans fatty acids than in the same amount of *reference food; and (b) both saturated and trans fatty acids are reduced relative to the same amount of reference food. Low proportion (a) The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and *trans fatty acids; and (b) the claim expressly states in words to the effect of 'low proportion of *saturated and *trans fatty acids of total fatty acid content'. Saturated fatty acids Free (a) The food contains no detectable *saturated fatty acids; and (b) the food contains no detectable *trans fatty acids. Low The food contains no more *saturated and *trans fatty acids than: (a) 0.75 g/100 mL for liquid food; or (b) 1.5 g/100 g for solid food. Reduced or Light/Lite The food contains: (a) at least 25% less *saturated fatty acids than in the same amount of *reference food; and (b) no more *trans fatty acids than in the same amount of reference food. Low proportion (a) The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and trans fatty acids; and (b) the claim expressly states in words to the effect of 'low proportion of saturated fatty acids of the total fatty acid content'. Sugar or sugars % Free The food meets the conditions for a nutrition content claim about low sugar. Low The food contains no more sugars than: (a) 2.5 g/100 mL for liquid food; or (b) 5 g/100 g for solid food. Reduced or Light/Lite The food contains at least 25% less sugars than in the same amount of *reference food. No added (a) The food for sale is not an added sugar. (b) The food for sale does not contain an added sugar as an added ingredient. (c) The food for sale does not contain more sugars than: (i) 10 g/100 g for solid food; or (ii) 7.5 g/100 mL for liquid food. (d) The food for sale has not had the concentration of hexose monosaccharides and disaccharides in that food increased by hydrolysis of carbohydrates during the production of that food. (e) Condition (d) does not apply if the concentration of hexose monosaccharides and disaccharides in that food is not > 1.5%. (f) For the purposes of conditions (a) and (b), an added sugar means any of the following derived from any source: (i) hexose monosaccharides (other than D-allulose) and disaccharides; (ii) low energy hexose monosaccharide D‑tagatose; (iii) starch hydrolysate; (iv) glucose syrup; (v) maltodextrin and similar products; (vi) a product derived at a sugar refinery (including brown sugar, molasses, raw sugar, golden syrup, treacle); (vii) icing sugar; (viii) invert sugar; (ix) sugar and sugar syrup derived from plants; (x) honey; (xi) malt; (xii) malt extracts; (xiii) any of the following unless the food for sale is a prescribed beverage: 1. concentrated fruit juice; 2. concentrated vegetable juice; 3. deionised fruit juice; 4. deionised vegetable juice. (g) For the purposes of condition (b), an ingredient includes an ingredient of a *compound ingredient. (h) For the purposes of condition (f), a prescribed beverage means any of the following: (i) a brewed soft drink; (ii) a formulated beverage; (iii) a juice blend; (iv) a fruit drink; (v) a fruit juice; (vi) a vegetable juice; (vii) a water-based beverage. Unsweetened (a) The food meets the conditions for a nutrition content claim about no added sugar(s). (b) The food does not contain: intense sweeteners; sorbitol; mannitol; glycerol; xylitol; isomalt; maltitol; maltitol syrup; erythritol; or lactitol. 1. The food does not contain, as an ingredient or as an ingredient of a *compound ingredient, a monosaccharide or disaccharide listed in the table to subsection S11—2(3).