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Standard 1.3.2 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1013 – Code Maintenance IX) Variation
This Standard regulates the addition of vitamins and minerals to foods, and the claims which can be made about the vitamin and mineral content of foods.
Administered by: Health
Registered 28 Jul 2011
Start Date 11 Jul 2011
End Date 17 Jan 2013
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision

Standard 1.3.2

 

Vitamins and Minerals

 

 

Purpose

 

This Standard regulates the addition of vitamins and minerals to foods, and the claims which can be made about the vitamin and mineral content of foods.  Standards contained elsewhere in this Code also regulate claims and the addition of vitamins and minerals to specific foods, such as, the mandatory addition of thiamin and folic acid to wheat flour for making bread (Australia only) and the mandatory replacement of non-iodised salt with iodised salt in bread in Standard 2.1.1, the addition of vitamin D to table edible oil spreads and margarine in Standard 2.4.2, formulated caffeinated beverages in Standard 2.6.4, special purpose foods standardised in Part 2.9 and the addition of iodine to certain salt products in Standard 2.10.2.

 

Table of Provisions

 

1             Interpretation

2             Prohibition on adding vitamins and minerals to food

3             Permitted addition of vitamins and minerals to food

4             Restrictions on claims in relation to vitamin and mineral content of food

5             Claims in relation to the vitamin and mineral content of foods listed in the Table to clause 3

6             Claims in relation to the vitamin and mineral content of food

7             Claim that a food is a good source of a vitamin or mineral

8             Calculation of maximum quantity of a vitamin or mineral which may be claimed in a reference quantity of a claimable food

9             Labelling of foods with respect to vitamin or mineral content

 

Clauses

 

1             Interpretation

 

In this Standard –

 

claimable food means a food which consists of at least 90% by weight of –

 

(a)          primary foods; or

(b)          foods listed in the Table to clause 3; or

(c)          two or more of the following –

 

(i)            primary foods; or

(ii)           water; or;

(iii)          foods listed in the Table to clause 3 excluding butter, cream and cream products, edible oils, edible oil spreads and margarine.

 

primary food means fruit, vegetables, grains, legumes, meat, milk, eggs, nuts, seeds and fish.

 

reference quantity means –

 

(a)           in relation to a food specified in the Table to clause 3, either the quantity specified in that Table for that food or, in relation to a food which requires dilution or reconstitution according to directions, the quantity of the food which when diluted or reconstituted produces the quantity specified in column 2 of the Table; or


 

(b)          in relation to all other claimable foods, either a normal serving or, in relation to a food which requires dilution, reconstitution, draining or preparation according to directions, the quantity of the food which when diluted, reconstituted, drained or prepared produces a normal serving.

 

2             Prohibition on adding vitamins and minerals to food

 

A vitamin or mineral must not be added to a food unless the –

 

(a)          addition of that vitamin or mineral is specifically permitted in this Code; and

(b)          vitamin or mineral is in a permitted form specified in the Schedule to Standard 1.1.1, unless stated otherwise in this Code.

 

3             Permitted addition of vitamins and minerals to food

 

A vitamin or mineral specified in column 3 of the Table to this clause may be added to a food specified in column 1 in relation to that vitamin or mineral, provided that the total of the naturally occurring and added quantity of that vitamin or mineral present in a reference quantity of the food,is no more thanthe quantity specified in column 5 in relation to that vitamin or mineral.

 

Table to clause 3

 

Column 1

Column 2

Column 3

Column 4

Column 5

Food

Reference Quantity

Vitamins & Minerals That May Be Added

Maximum Claim Per Reference Quantity

(proportion RDI)

Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity

Cereals and cereal products

 

 

 

 

Biscuits containing not more than 200 g/kg fat and not more than       50 g/kg sugars

35 g

Thiamin

Riboflavin

Niacin

Vitamin B6

Vitamin E

Folate

Calcium

Iron

Magnesium

Zinc

 

0.55 mg (50%)

0.43 mg (25%)

2.5 mg (25%)

0.4 mg (25%)

2.5 mg (25%)

100 mg (50%)

200 mg (25%)

3.0 mg (25%)

80 mg (25%)

1.8 mg (15%)

 

Bread

 

 

 

 

 

 

 

 

–   bread that contains no wheat flour

 

50 g

Thiamin

Riboflavin

Niacin

Vitamin B6

Vitamin E

Iron

Magnesium

Zinc

 

Folate

0.55 mg (50%)

0.43 mg (25%)

2.5 mg (25%)

0.4 mg (25%)

2.5 mg (25%)

3.0 mg (25%)

80 mg (25%)

1.8 mg (15%)

 

100 mg (50%)

 


 

Table to clause 3 (continued)

 

Column 1

Column 2

Column 3

Column 4

Column 5

Food

Reference Quantity

Vitamins & Minerals That May Be Added

Maximum Claim Per Reference Quantity

(proportion RDI)

Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity

Breakfast cereals, as purchased

A normal serving

Carotene forms of Vitamin A

Thiamin

Riboflavin

Niacin

Vitamin B6

Vitamin C

Vitamin E

Folate

Calcium

Iron – except ferric sodium edetate

Magnesium

Zinc

 

200 mg (25%)

 

0.55 mg (50%)

0.43 mg (25%)

2.5 mg (25%)

0.4 mg (25%)

10 mg (25%)

2.5 mg (25%)

100 mg (50%)

200 mg (25%)

3.0 mg (25%)

 

 

80 mg (25%)

1.8 mg (15%)

 

Cereal flours

35 g

Thiamin

Riboflavin

Niacin

Vitamin B6

Vitamin E

Folate

Iron

Magnesium

Zinc

 

0.55 mg (50%)

0.43 mg (25%)

2.5 mg (25%)

0.4 mg (25%)

2.5 mg (25%)

100 mg (50%)

3.0 mg (25%)

80 mg (25%)

1.8 mg (15%)

 

Pasta

That quantity which is equivalent to 35 g of uncooked dried Pasta

Thiamin

Riboflavin

Niacin

Vitamin B6

Vitamin E

Folate

Iron

Magnesium

Zinc

 

0.55 mg (50%)

0.43 mg (25%)

2.5 mg (25%)

0.4 mg (25%)

2.5 mg (25%)

100 mg (50%)

3.0 mg (25%)

80 mg (25%)

1.8 mg (15%)

 

Dairy products

 

 

 

 

Dried milks

200 mL

Vitamin A

Riboflavin

Vitamin D

Calcium

 

110 mg (15%)

0.4 mg (25%)

2.5 mg (25%)

400 mg (50%)

125 mg

 

3.0 mg

Modified milks and skim milk

200 mL

Vitamin A

Vitamin D

Calcium

 

110 mg (15%)

1.0 mg (10%)

400  mg (50%)

125 mg

1.6 mg

Cheese and cheese products

25 g

Vitamin A

Calcium

Phosphorus

Vitamin D

 

110 mg (15%)

200 mg (25%)

150 mg (15%)

1.0 mg (10%)

 

125 mg

 

 

1.6 mg

Yoghurts (with or without other foods)

150 g

Vitamin A

Vitamin D

Calcium

110 mg (15%)

1.0 mg (10%)

320 mg (40%)

 

125 mg

1.6 mg


 

Table to clause 3 (continued)

 

Column 1

Column 2

Column 3

Column 4

Column 5

Food

Reference Quantity

Vitamins & Minerals That May Be Added

Maximum Claim Per Reference Quantity

(proportion RDI)

Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity

Dairy desserts containing no less than 3.1% m/m milk protein

150 g

Vitamin A

Vitamin D

Calcium

110 mg (15%)

1.0 mg (10%)

320 mg (40%)

 

125 mg

1.6 mg

Ice cream and ice confections containing no less than 3.1% m/m milk protein

 

75 g

Calcium

200 mg (25%)

 

Cream and cream products containing no more than 40% m/m milkfat

 

30 mL

Vitamin A

110 mg (15%)

 

125 mg

 

Butter

10 g

Vitamin A

Vitamin D

110 mg (15%)

1.0 mg (10%)

 

125 mg

1.6 mg

Edible oils and spreads

 

 

 

 

Edible oil spreads and margarine

 

Edible oil spreads and margarine containing no more than 28% total saturated fatty acids and trans fatty acids

 

10 g

 

 

10 g

Vitamin A

Vitamin D

 

Vitamin E

110 mg (15%)

1.0 mg (10%)

 

3.5 mg (35%)

125 mg

1.6 mg

Sunflower oil and safflower oil

 

Edible oils (except sunflower and safflower oil) containing no more than 28% total saturated fatty acids and trans fatty acids

 

10 g

 

 

10 g

 

Vitamin E

 

 

Vitamin E

 

7.0 mg (70%)

 

 

3.0 mg (30%)

 

Extracts

 

 

 

 

Extracts of meat, vegetables or yeast (including modified yeast) and foods containing no less than 800 g/kg of extracts of meat, vegetables or yeast (including modified yeast)

 

5 g

Thiamin

Riboflavin

Niacin

Vitamin B6

Vitamin B12

Folate

Iron

 

0.55 mg (50%)

0.43 mg (25%)

2.5 mg (25%)

0.4 mg (25%)

0.5 mg (25%)

100 mg (50%)

1.8 mg (15%)

 

 


 

Table to clause 3 (continued)

 

Column 1

Column 2

Column 3

Column 4

Column 5

Food

Reference Quantity

Vitamins & Minerals That May Be Added

Maximum Claim Per Reference Quantity

(proportion RDI)

Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity

Fruit juice, vegetable juice, fruit drink and fruit cordial

 

 

 

 

All fruit juice and concentrated fruit juice

 

 

 

 

Blackcurrant juice, concentrated blackcurrant juice

 

Guava juice, concentrated guava juice

 

Mango juice

 

 

Pawpaw juice, concentrated pawpaw juice

 

200 mL

 

 

 

 

 

200 mL

 

 

 

200 mL

 

 

200 mL

 

 

200 mL

Calcium

Folate

Vitamin C

Carotene forms of Vitamin A

 

Vitamin C

 

 

 

Vitamin C

 

 

Carotene forms of Vitamin A

 

Carotene forms of Vitamin A

 

200 mg (25%)

100 mg (50%)

120 mg (3 times

200 mg (25%)

 

 

500 mg (12.5 times)

 

 

 

400 mg (10 times)

 

 

800 mg (1.1 times)

 

 

300 mg (40%)

 

 

 

Tomato juice, concentrated tomato juice

200 mL

Vitamin C

Carotene forms of Vitamin A

Folate

Calcium

 

60 mg (1.5 times)

200 mg (25%)

 

100 mg (50%)

200 mg (25%)

 

Vegetable juice

200 mL

Vitamin C

Carotene forms of Vitamin A

Folate

Calcium

 

60 mg (1.5 times)

200 mg (25%)

 

100 mg (50%)

200 mg (25%)

 

Fruit drinks, vegetable drinks and fruit and vegetable drinks containing at least     250 mL/L of the juice, puree or comminution of the fruit or vegetable or both; fruit drink, vegetable drink or fruit and vegetable drink concentrate which contains in a reference quantity at least        250 mL/L of the juice, puree or comminution of the fruit or vegetable, or both

 

200 mL

Folate

Vitamin C

Carotene forms of vitamin A

Calcium

refer to clause 8

refer to clause 8

refer to clause 8

 

200 mg (25%)

 

Fruit cordial, fruit cordial base

 

200 mL

Vitamin C

refer to clause 8

 


 

Table to clause 3 (continued)

 

Column 1

Column 2

Column 3

Column 4

Column 5

Food

Reference Quantity

Vitamins & Minerals That May Be Added

Maximum Claim Per Reference Quantity

(proportion RDI)

Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity

Analogues derived from legumes

 

 

 

 

Beverages containing no less than 3% m/m protein derived from legumes

200 mL

Vitamin A

Thiamin

Riboflavin

Vitamin B6

Vitamin B12

Vitamin D

Folate

Calcium

Magnesium

Phosphorus

Zinc

Iodine

110 mg (15%)

no claim permitted

0.43 mg (25%)

no claim permitted

0.8 mg (40%)

1.0 mg (10%)

no claim permitted

240 mg (30%)

no claim permitted

200 mg (20%)

no claim permitted

15 mg (10%)

 

125 mg

0.10 mg

 

0.12 mg

 

1.6 mg

12 mg

 

22 mg

 

0.8 mg

Analogues of meat, where no less than 12% of the energy value of the food is derived from protein, and the food contains 5 g protein per serve of the food

100 g

Thiamin

Riboflavin

Niacin

Vitamin B6

Vitamin B12

Folate

Iron

Magnesium

Zinc

 

0.16 mg (15%)

0.26 mg (15%)

5.0 mg (50%)

0.5 mg (30%)

2.0 mg (100%)

no claim permitted

3.5 mg (30%)

no claim permitted

4.4 mg (35%)

 

 

 

 

 

 

10 mg

 

26 mg

Analogues of yoghurt and dairy desserts containing no less than 3.1% m/m protein derived from legumes

150 g

Vitamin A

Thiamin

Riboflavin

Vitamin B6

Vitamin B12

Vitamin D

Folate

Calcium

Magnesium

Phosphorus

Zinc

Iodine

110 mg (15%)

no claim permitted

0.43 mg (25%)

no claim permitted

0.3 mg (15%)

1.0 mg (10%)

20 mg (10%)

320 mg (40%)

no claim permitted

200 mg (20%)

no claim permitted

15 mg (10%)

 

125 mg

0.08 mg

 

0.11 mg

 

1.6 mg

 

 

22 mg

 

0.7 mg

Analogues of ice cream containing no less than 3.1% m/m protein derived from legumes

75 g

Vitamin A

Riboflavin

Vitamin B12

Calcium

Phosphorus

 

110 mg (15%)

0.26 mg (15%)

0.2 mg (10%)

200 mg (25%)

no claim permitted

 

125 mg

 

 

 

80 mg

Analogues of cheese containing no less than 15% m/m protein derived from legumes

25 g

Vitamin A

Riboflavin

Vitamin B12

Vitamin D

Calcium

Phosphorus

Zinc

Iodine

 

110 mg (15%)

0.17 mg (10%)

0.3 mg (15%)

1.0 mg (10%)

200 mg (25%)

150 mg (15%)

no claim permitted

no claim permitted

125 mg

 

 

1.6 mg

 

 

1.0 mg

10 mg


 

Table to clause 3 (continued)

 

Column 1

Column 2

Column 3

Column 4

Column 5

Food

Reference Quantity

Vitamins & Minerals That May Be Added

Maximum Claim Per Reference Quantity

(proportion RDI)

Maximum Permitted Quantity of Vitamin or Mineral per Reference Quantity

Composite products

 

 

 

 

Soups, prepared for consumption in accordance with directions

 

200 mL

calcium

 

200 mg (25%)

 

Analogues derived from cereals

 

 

 

 

Beverages containing no less than 0.3% m/m protein derived from cereals

200 mL

Vitamin A

Thiamin

Riboflavin

Vitamin B6

Vitamin B12

Vitamin D

Folate

Calcium

Magnesium

Phosphorus

Zinc

Iodine

110 mg (15%)

no claim permitted

0.43 mg (25%)

no claim permitted

0.8 mg (40%)

1.0 mg (10%)

no claim permitted

240 mg (30%)

no claim permitted

200 mg (20%)

no claim permitted

15 mg (10%)

 

125 mg

0.10 mg

 

0.12 mg

 

1.6 mg

12 mg

 

22 mg

 

0.8 mg

Formulated Beverages

 

 

 

 

 

600 mL

Folate

Vitamin C

Carotene forms of Vitamin A

Niacin

Thiamin

Riboflavin

Calcium

Iron

Magnesium

Vitamin B6

Vitamin B12

Vitamin D

Vitamin E

Iodine

Pantothenic acid

Selenium

50 μg (25%)

40 mg (100%)

200 μg (25%)

 

2.5 mg (25%)

0.28 mg (25%)

0.43 mg (25%)

200 mg (25%)

3.0 mg (25%)

80 mg (25%)

0.4 mg (25%)

0.5 μg (25%)

2.5 μg (25%)

2.5 mg (25%)

38 μg (25%)

1.3 mg (25%)

17.5 μg (25%)

 

 

 

Editorial note:

 

The New Zealand (Mandatory Fortification of Bread with Folic Acid) Food Standard 2007 applies to bread sold in New Zealand. This Standard does not apply to bread sold or prepared for sale in, or imported into Australia.

 

4             Restrictions on claims in relation to vitamin and mineral content of food

 

A claim must not be made in relation to a food –

 

(a)          that a vitamin or mineral is present in the food unless the claim is permitted in this Code; or


 

(b)          comparing, whether expressed or implied, the vitamin or mineral content of the food with that of any other food except where expressly permitted in this Code; or

(c)          that a vitamin or mineral is present in the food if such a claim is prohibited elsewhere in this Code.

 

5             Claims in relation to the vitamin and mineral content of foods listed in the Table to clause 3

 

A claim must not be made that a food listed in column 1 of the Table to clause 3 to which a vitamin or mineral has been added, contains in a reference quantity of the food, that vitamin or mineral, both added and naturally present, in greater proportion than that specified in column 4.

 

6             Claims in relation to the vitamin and mineral content of food

 

A claim may be made in relation to the presence of a vitamin or mineral in a food if –

 

(a)          the claim is specifically permitted elsewhere in the Code; or

(b)          (i)            the vitamin or mineral is listed in column 1of the Schedule to Standard 1.1.1; and

(ii)           the food is a claimable food; and

(iii)          a reference quantity of the food contains at least 10% of the RDI or ESADDI, for that vitamin or mineral.

 

7             Claim that a food is a good source of a vitamin or mineral

 

A claim to the effect that a food is a good source of a vitamin or mineral may be made if a reference quantity of the food contains no less than 25% of the RDI or ESADDI for that vitamin or mineral.

 

8             Calculation of maximum quantity of a vitamin or mineral which may be claimed in a reference quantity of a claimable food

 

(1)           Where a claimable food contains more than one ingredient, the maximum claim permitted in relation to a vitamin or mineral present in a reference quantity of the claimable food, is calculated by adding together the quantity calculated for each ingredient in accordance with the formula set out in subclause (2), rounding to the nearest multiple of 5.

 

(2)           In this subclause –

 

A means the quantity of a vitamin or mineral permitted to be claimed in relation to each ingredient calculated in accordance with the formula.

 

B means, whichever is the lesser of the –

 

(a)           quantity of the vitamin or mineral present in a reference quantity of the ingredient; or

(b)          maximum permitted claim for the vitamin or mineral in a reference quantity of the ingredient.

C means the proportion of the ingredient in the food.

D means the reference quantity of the claimable food.

E means the reference quantity of the ingredient.

 

Formula:

                             A = B x C x D/E (rounded to the nearest multiple of 5)

 


 

Editorial note:

 

EXAMPLE CALCULATION

 

Vitamin C claim for an apple and blackcurrant fruit drink (42% juice, apple 40%, blackcurrant 2%) in a reference quantity of 200 mL:

 

(a)           Apple juice: 120 mg (maximum claim) x 40/100

              (proportion of juice in final product) = 48 mg

              Blackcurrant juice: 500 mg (maximum claim) x 2/100

              (proportion of juice in final product) = 10 mg

 

(b)          48 mg + 10 mg = 58 mg

 

(c)           Maximum claim for the food is 60 mg (result rounded to nearest

multiple of 5 mg)

 

9             Labelling of foods with respect to vitamin or mineral content

 

(1)           Where a claim is made in relation to the presence of a vitamin or mineral in a food, the label must include a statement containing the following information –

 

(a)          the serving size of the food; and

(b)          the number of servings per package of the food; and

(c)          the vitamin or mineral in respect of which the claim is made; and

(d)          the average quantity of the vitamin or mineral in 100 g or 100 mL of the food as the case may be; and

(e)          (i)            the proportion of the RDI, of that vitamin or mineral contributed by one serving of the food; or

(ii)           the average quantity of the vitamin or mineral for which an ESADDI has been prescribed in the Schedule to Standard 1.1.1 in a serving of the food.

 



Editorial note:

 

EXAMPLE

 

(a)           ‘Servings per package  20

Serving size  50 g

 

Proportion

Per 100 g

 

of RDI* per

 

 

serving

 

 

 

 

Thiamin

15%

0.33 mg

Niacin

20%

4.0 mg

Manganese

N/A

2 mg

 

* Recommended dietary intake

 

OR

 

(b)      ‘One 50 mL serving of Anzfood contains 25% of the recommended dietary intake of vitamin C.  100 mL of Anzfood contains not less than 20 mg of vitamin C.  20 servings per pack’.

 

* Recommended dietary intake

 

(2)           The statements required by paragraph (1)(d) and subparagraph 1(e), may be an entry in a nutrition information panel for the vitamin or mineral, provided the average quantity of the vitamin or mineral in a serving of the food is also specified.

(3)           The statement required by subparagraph (1)(e)(ii) may be an entry in a nutrition information panel.

 

EXAMPLE

 

NUTRITION INFORMATION

Servings per package:   20

Serving size:   50 mL

 

Quantity per Serving

Quantity per 100g

(or 100 mL)

 

Energy

 

86 kJ

172 kJ

Protein

 

LESS THAN 1 g

LESS THAN 1 g

Fat, total

saturated

 

LESS THAN 1 g

LESS THAN 1 g

LESS THAN 1 g

LESS THAN 1 g

 

Carbohydrate

sugars

 

5 g

5 g

10 g

10 g

Sodium

LESS THAN 5 mg

LESS THAN 5 mg

Vitamin C

10 mg (25% RDI)

20 mg

Manganese

1 mg

2 mg