Federal Register of Legislation - Australian Government

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Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1040 – Code Revision – Consequential & Corrective Amendments II) Variation
This instrument includes new Schedule 4 in the Australia New Zealand Food Standards Code.
Administered by: Health
Registered 01 Mar 2016
Start Date 01 Mar 2016
End Date 12 Apr 2017

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 (except where it appears with an asterisk as ‘sugars*’)—means monosaccharides 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

(b)    the claim or the nutrition information panel includes the numerical value of the *glycaemic index of the food.

Low

The numerical value of the *glycaemic index of the food is 55 or below.

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:

(a)    no more than 28% saturated fatty acids and trans fatty acids; and

(b)    no less than 40% monounsaturated fatty acids.

Increased

(a)    The food contains at least 25% more *monounsaturated 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 monounsaturated fatty acids.

Omega-3 fatty acids

(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b)    the food contains no less than:

(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

Good Source

(a)    The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and

(b)    the food may contain less than 200 mg alpha-linolenic acid/serving.

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

(b)    the food contains, as a proportion of the total fatty acid content:

(i)     no more than 28% *saturated fatty acids and trans fatty acids; and

(ii)    no less than 40% omega-6 fatty acids.

Increased

(a)    The food contains at least 25% more omega-6 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-6 fatty acids.

Omega-9 fatty acids

(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b)    the food contains, as a proportion of the total fatty acid content:

(i)     no more than 28% *saturated fatty acids and trans fatty acids; and

(ii)    no less than 40% omega-9 fatty acids.

Increased

(a)    The food contains at least 25% more omega-9 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-9 fatty acids.

Poly-unsaturated fatty acids

The food contains, as a proportion of the total fatty acid content:

(a)    no more than 28% *saturated fatty acids and trans fatty acids; and

(b)    no less than 40% polyunsaturated fatty acids.

Increased

(a)    The food contains at least 25% more *polyunsaturated 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 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 contains no added sugars*, honey, malt, or malt extracts; and

(b)    the food contains no added concentrated fruit juice or deionised fruit juice, unless the food is any of the following:

(i)     a brewed soft drink;

(ii)    an electrolyte drink;

(iii)   an electrolyte drink base;

(iv)   juice blend;

(v)    a formulated beverage;

(vi)   fruit juice;

(vii)  fruit drink;

(viii) vegetable juice;

(ix)   mineral water or spring water;

(x)    a non-alcoholic beverage.

Unsweetened

(a)    The food meets the conditions for a nutrition content claim about no added sugar; and

(b)    the food contains no intense sweeteners, sorbitol, mannitol, glycerol, xylitol, isomalt, maltitol syrup or lactitol.

Trans fatty acids

 

Free

The food contains no detectable trans fatty acids, and contains:

(a)    no more than:

(i)     0.75 g saturated fatty acids/100 mL of liquid food; or

(ii)    1.5 g saturated fatty acids/100 g of solid food; or

(b)    no more than 28% saturated fatty acids as a proportion of the total fatty acid content.

Reduced or Light / Lite

The food contains:

(a)    at least 25% less *trans fatty acids than in the same amount of *reference food, and

(b)    no more *saturated fatty acids than in the same amount of reference food.

Vitamin or mineral (not including potassium or sodium)


 

(a)    The vitamin or mineral is mentioned in Column 1 of the table to section S1—2 or S1—3; and

(b)    a serving of the food contains at least 10% *RDI or *ESADDI for that vitamin or mineral; and

(c)    a claim is not for more of the particular vitamin or mineral than the amount permitted by section 1.3.2—4 or 1.3.2—5; and

(d)    the food is not any of the following:

(i)     a formulated caffeinated beverage;

(ii)    food for infants;

(iii)   a formulated meal replacement;

(iv)   a formulated supplementary food;

(v)    a formulated supplementary sports food.

Paragraph (b) does not apply where:

(i)     a maximum claimable amount applies in relation to the mineral or vitamin; and

Good source

A serving of the food contains no less than 25% *RDI or *ESADDI for that vitamin or mineral.

 

(ii)    the serving size is less than the reference quantity; and

(iii)   the reference quantity contains at least 10% *RDI or *ESADDI for the vitamin or mineral; and

(iv)   the maximum claimable amount is less than 10% *RDI or *ESADDI per serving.

For food for infants, the food satisfies the condition for making a claim under subsection 2.9.2—10(2).

 

 

For a formulated meal replacement, the food meets the condition for making a claim under subsection 2.9.3—4(2).

 

 

For a formulated supplementary food, the food meets the conditions for making a claim under subsection 2.9.3—6(2).

 

 

For a formulated supplementary food for young children, the food meets the conditions for making a claim under 2.9.3—8(2).

 

 

S4—4                  Conditions for permitted high level health claims

                            For subsection 1.2.7—18(2), the table is:

Conditions for permitted high level health claims

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Context claim statements

Conditions

A high intake of fruit and vegetables

Reduces risk of coronary heart disease

 

Diet containing a high amount of both fruit and vegetables

(a)    Claims are not permitted on:

(i)     juice blend; or

(ii)    fruit juice; or

(iii)   vegetable juice; or

(iv)   a formulated beverage; or

(v)    mineral water or spring water; or

(vi)   a non-alcoholic beverage; or

(vii)  brewed soft drink; or

(viii) fruit drink; or

(ix)   electrolyte drink; or

(x)    electrolyte drink base; and

(b)    the food must contain no less than 90% fruit or vegetable by weight.


Beta-glucan

Reduces blood cholesterol

 

Diet low in saturated fatty acids

 

Diet containing 3 g of beta-glucan per day

The food must contain:

(a)    one or more of the following oat or barley foods:

(i)     oat bran;

(ii)    wholegrain oats; or

(iii)   wholegrain barley; and

(b)    at least 1 g per serving of beta-glucan from the foods listed in (a).

Calcium

 

Enhances bone mineral density

 

Diet high in calcium

The food must contain no less than 200 mg of calcium/serving.

Reduces risk of osteoporosis

Persons          65 years and over

Diet high in calcium, and adequate vitamin D status

The food must contain no less than 290 mg of calcium/serving.

Reduces risk of osteoporotic fracture

Calcium and Vitamin D

 

Reduces risk of osteoporosis

Persons          65 years and over

Diet high in calcium, and adequate vitamin D status

The food must:

(a)    contain no less than 290 mg of calcium/serving; and

(b)    meet the general claim conditions for making a nutrition content claim about vitamin D.

Reduces risk of osteoporotic fracture

Folic acid (but not folate)

Reduces risk of foetal neural tube defects

Women of child bearing age

Consume at least 400 µg of folic acid per day, at least the month before and three months after conception

 

The food must:

(a)    contain no less than 40 μg folic acid/serving; and

(b)    the food is not:

(i)     soft cheese; or

(ii)    pâté; or

(iii)   liver or liver product; or

(iv)   food containing added *phytosterols, phytostanols and their esters; or

(v)    a formulated caffeinated beverage; or

(vi)   a formulated supplementary sports food; or

(vi)   a formulated meal replacement.


Increased intake of fruit and vegetables

Reduces risk of coronary heart disease

 

Diet containing an increased amount of both fruit and vegetables

(a)    Claims are not permitted on:

(i)     juice blend; or

(ii)    fruit juice; or

(iii)   vegetable juice; or

(iv)   a formulated beverage; or

(v)    mineral water or spring water; or

(vi)   a non-alcoholic beverage; or

(vii)  a brewed soft drink; or

(viii) fruit drink; or

(ix)   an electrolyte drink; or

(x)    an electrolyte drink base; and

(b)    the food must contain no less than 90% fruit or vegetable by weight.


*Phytosterols, phytostanols and their esters

Reduces blood cholesterol

 

Diet low in saturated fatty acids

 

Diet containing 2 g of *phytosterols, phytostanols and their esters per day

The food must:

(a)    meet the relevant conditions specified in the table in section S25—2; and

(b)    contain a minimum of 0.8 g total plant sterol equivalents content/serving.

Saturated fatty acids

Reduces total blood cholesterol or blood LDL cholesterol

 

Diet low in saturated fatty acids

The food must meet the conditions for making a nutrition content claim about low saturated fatty acids.

Saturated and trans fatty acids

Reduces total blood cholesterol or blood LDL cholesterol

 

Diet low in saturated and trans fatty acids

The food must meet the conditions for making a nutrition content claim about low saturated and trans fatty acids.

Sodium or salt

Reduces blood pressure

 

Diet low in salt or sodium

The food must meet the conditions for making a nutrition content claim about low sodium or salt.

S4—5                  Conditions for permitted general level health claims

                            For subsection 1.2.7—18(3), the table is:

Conditions for permitted general level health claims
Part 1—Minerals

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Dietary context

Conditions

Calcium

Necessary for normal teeth and bone structure

 

 

The food must meet the general claim conditions for making a nutrition content claim about calcium.

Necessary for normal nerve and muscle function

 

 

Necessary for normal blood coagulation

 

 

Contributes to normal energy metabolism

 

 

Contributes to the normal function of digestive enzymes

 

 

Contributes to normal cell division

 

 

Contributes to normal growth and development

Children

 

Chromium

Contributes to normal macronutrient metabolism

 

 

The food must meet the general claim conditions for making a nutrition content claim about chromium.

Copper

Contributes to normal connective tissue structure

 

 

The food must meet the general claim conditions for making a nutrition content claim about copper.

 

Contributes to normal iron transport and metabolism

 

 

Contributes to cell protection from free radical damage

 

 

 

Necessary for normal energy production

 

 

Necessary for normal neurological function

 

 

Necessary for normal immune system function

 

 

Necessary for normal skin and hair colouration

 

 

Contributes to normal growth and development

Children

 

Fluoride

Contributes to the maintenance of tooth mineralisation

 

 

The food must contain no less than 0.6 mg fluoride/L.

Iodine

Necessary for normal production of thyroid hormones

 

 

The food must meet the general claim conditions for making a nutrition content claim about iodine.

 

Necessary for normal neurological function

 

 

Necessary for normal energy metabolism

 

 

Contributes to normal cognitive function

 

 

Contributes to the maintenance of normal skin

 

 

Contributes to normal growth and development

Children

 

 

Iron

Necessary for normal oxygen transport

 

 

The food must meet the general claim conditions for making a nutrition content claim about iron.

 

Contributes to normal energy production

 

 

Necessary for normal immune system function

 

 

Contributes to normal blood formation

 

 

Necessary for normal neurological development in the foetus

 

 

Contributes to normal cognitive function

 

 

Contributes to the reduction of tiredness and fatigue

 

 

Necessary for normal cell division

 

 

Contributes to normal growth and development

Children

 

Contributes to normal cognitive development

Children

 

Manganese

Contributes to normal bone formation

 

 

The food must meet the general claim conditions for making a nutrition content claim about manganese.

 

Contributes to normal energy metabolism

 

 

Contributes to cell protection from free radical damage

 

 

Contributes to normal connective tissue structure

 

 

Contributes to normal growth and development

Children

 

Magnesium

Contributes to normal energy metabolism

 

 

The food must meet the general claim conditions for making a nutrition content claim about magnesium.

 

Necessary for normal electrolyte balance

 

 

Necessary for normal nerve and muscle function

 

 

Necessary for teeth and bone structure

 

 

Contributes to a reduction of tiredness and fatigue

 

 

Necessary for normal protein synthesis

 

 

Contributes to normal psychological function

 

 

 

Necessary for normal cell division

 

 

 

Contributes to normal growth and development

Children

 

Molybdenum

Contributes to normal sulphur amino acid metabolism

 

 

The food must meet the general claim conditions for making a nutrition content claim about molybdenum.

Phosphorus

Necessary for normal teeth and bone structure

 

 

The food must meet the general claim conditions for making a nutrition content claim about phosphorus.

 

Necessary for the normal cell membrane structure

 

 

Necessary for normal energy metabolism

 

 

Contributes to normal growth and development

Children

 

Selenium

Necessary for normal immune system function

 

 

The food must meet the general claim conditions for making a nutrition content claim about selenium.

 

Necessary for the normal utilisation of iodine in the production of thyroid hormones

 

 

Necessary for cell protection from some types of free radical damage

 

 

Contributes to normal sperm production

 

 

 

Contributes to the maintenance of normal hair and nails

 

 

 

 

 

Contributes to normal growth and development

Children

 

 

 

Zinc

Necessary for normal immune system function

 

 

The food must meet the general conditions for making a nutrition content claim about zinc.

 

 

Necessary for normal cell division

 

 

 

 

 

Contributes to normal skin structure and wound healing

 

 

 

 

Contributes to normal growth and development

Children

 

 

 

Contributes to normal acid-base metabolism

 

 

 

 

Contributes to normal carbohydrate metabolism

 

 

 

 

Contributes to normal cognitive function

 

 

 

 

Contributes to normal fertility and reproduction

 

 

 

 

Contributes to normal macronutrient metabolism

 

 

 

 

Contributes to normal metabolism of fatty acids

 

 

 

 

Contributes to normal metabolism of vitamin A

 

 

 

 

Contributes to normal protein synthesis

 

 

 

 

Contributes to the maintenance of normal bones

 

 

 

 

Contributes to the maintenance of normal hair and nails

 

 

 

 

Contributes to the maintenance of normal testosterone levels in the blood

 

 

 

 

Contributes to cell protection from free radicals

 

 

 

 

Contributes to the maintenance of normal vision

 

 

 

 


 

Conditions for permitted general level health claims
Part 2—Vitamins

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Dietary context

Conditions

Biotin

 

Contributes to normal fat metabolism and energy production

 

 

The food must meet the general conditions for making a nutrition content claim about biotin.

Contributes to normal functioning of the nervous system

 

 

Contributes to normal macronutrient metabolism

 

 

Contributes to normal psychological function

 

 

Contributes to maintenance of normal hair

 

 

Contributes to maintenance of normal skin and mucous membranes

 

 

Choline

 

 

Contributes to normal homocysteine metabolism

 

 

The food must contain no less than 50 mg choline/serve.

 

Contributes to normal fat metabolism

 

 

Contributes to the maintenance of normal liver function

 

 

Folate

Necessary for normal blood formation

 

 

The food must meet the general conditions for making a nutrition content claim about folate.

Necessary for normal cell division

 

 

Contributes to normal growth and development

Children

 

Contributes to maternal tissue growth during pregnancy

 

 

Contributes to normal amino acid synthesis

 

 

Contributes to normal homocysteine metabolism

 

 

Contributes to normal psychological function

 

 

Contributes to normal immune system function

 

 

Contributes to the reduction of tiredness and fatigue

 

 

Folic acid (but not folate)

Contributes to normal neural tube structure in the developing foetus

Women of child bearing age

Consume at least 400 µg of folic acid/day, at least the month before and three months after conception

 

(a)    The food must contain no less than 40 µg folic acid per serving; and

(b)    the food is not:

(i)     soft cheese; or

(ii)    pâté; or

(iii)   liver or liver product; or

(iv)   food containing added *phytosterols, phytostanols and their esters; or

(v)    a formulated caffeinated beverage; or

(vi)   a formulated supplementary sports food; or

(vii)  a formulated meal replacement.

Niacin

Necessary for normal neurological function

 

 

The food must meet the general claim conditions for making a nutrition content claim about niacin.

Necessary for normal energy release from food

 

 

Necessary for normal structure and function of skin and mucous membranes

 

 

Contributes to normal growth and development

Children

 

 

Contributes to normal psychological function

 

 

 

Contributes to the reduction of tiredness and fatigue

 

 

Pantothenic acid

Necessary for normal fat metabolism

 

 

The food must meet the general claim conditions for making a nutrition content claim about pantothenic acid.

Contributes to normal growth and development

Children

 

Contributes to normal energy production

 

 

Contributes to normal mental performance

 

 

Contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters

 

 

Contributes to the reduction of tiredness and fatigue

 

 

Riboflavin

Contributes to normal iron transport and metabolism

 

 

The food must meet the general claim conditions for making a nutrition content claim about riboflavin.

Contributes to normal energy release from food

 

 

 

Contributes to normal skin and mucous membrane structure and function

 

 

 

Contributes to normal growth and development

Children

 

Contributes to normal functioning of the nervous system

 

 

Contributes to the maintenance of normal red blood cells

 

 

Contributes to the maintenance of normal vision

 

 

Contributes to the protection of cells from oxidative stress

 

 

Contributes to the reduction of tiredness and fatigue

 

 

Thiamin

Necessary for normal carbohydrate metabolism

 

 

The food must meet the general claim conditions for making a nutrition content claim about thiamin.

Necessary for normal neurological and cardiac function

 

 

Contributes to normal growth and development

Children

 

 

Contributes to normal energy production

 

 

 

Contributes to normal psychological function

 

 

Vitamin A

Necessary for normal vision

 

 

The food must meet the general claim conditions for making a nutrition content claim about vitamin A.

Necessary for normal skin and mucous membrane structure and function

 

 

Necessary for normal cell differentiation

 

 

Contributes to normal growth and development

Children

 

Contributes to normal iron metabolism

 

 

Contributes to normal immune system function

 

 

Vitamin B6

 

Necessary for normal protein metabolism

 

 

The food must meet the general claim conditions for making a nutrition content claim about vitamin B6.

Necessary for normal iron transport and metabolism

 

 

Contributes to normal growth and development

Children

 

 

Contributes to normal cysteine synthesis

 

 

 

Contributes to normal energy metabolism

 

 

Contributes to normal functioning of the nervous system

 

 

Contributes to normal homocysteine metabolism

 

 

Contributes to normal glycogen metabolism

 

 

Contributes to normal psychological function

 

 

Contributes to normal red blood cell formation

 

 

Contributes to normal immune system function

 

 

Contributes to the reduction of tiredness and fatigue

 

 

Contributes to the regulation of hormonal activity

 

 

Vitamin B12

Necessary for normal cell division

 

 

The food must meet the general conditions for making a nutrition content claim about vitamin B12.

Contributes to normal blood formation

 

 

 

Necessary for normal neurological structure and function

 

 

 

Contributes to normal growth and development

Children

 

 

Contributes to normal energy metabolism

 

 

 

Contributes to normal homocysteine metabolism

 

 

 

Contributes to normal psychological function

 

 

 

Contributes to normal immune system function

 

 

 

Contributes to the reduction of tiredness and fatigue

 

 

 

Vitamin C

Contributes to iron absorption from food

 

 

The food must meet the general claim conditions for making a nutrition content claim about vitamin C.

Necessary for normal connective tissue structure and function

 

 

 

 

Necessary for normal blood vessel structure and function

 

 

 

Contributes to cell protection from free radical damage

 

 

Necessary for normal neurological function

 

 

Contributes to normal growth and development

Children

 

Contributes to normal collagen formation for the normal structure of cartilage and bones

 

 

Contributes to normal collagen formation for the normal function of teeth and gums

 

 

Contributes to normal collagen formation for the normal function of skin

 

 

Contributes to normal energy metabolism

 

 

Contributes to normal psychological function

 

 

Contributes to the normal immune system function

 

 

 

Contributes to the reduction of tiredness and fatigue

 

 

 

Vitamin D

Necessary for normal absorption and utilisation of calcium and phosphorus

 

 

The food must meet the general claim conditions for making a nutrition content claim about vitamin D.

Contributes to normal cell division

 

 

Necessary for normal bone structure

 

 

Contributes to normal growth and development

Children

 

Contributes to normal blood calcium levels

 

 

Contributes to the maintenance of normal muscle function

 

 

Contributes to the maintenance of normal teeth

 

 

Contributes to the normal function of the immune system

 

 

Vitamin E

Contributes to cell protection from free radical damage

 

 

The food must meet the general claim conditions for making a nutrition content claim about vitamin E.

Contributes to normal growth and development

Children

 

Vitamin K

Necessary for normal blood coagulation

 

 

The food must meet the general claim conditions for making a nutrition content claim about vitamin K.

Contributes to normal bone structure

 

 

Contributes to normal growth and development

Children

 

 

 


 

Conditions for permitted general level health claims
Part 3—Other

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Dietary context

Conditions

Beta-glucan

Reduces dietary and biliary cholesterol absorption

 

Diet low in saturated fatty acids

Diet containing 3 g of beta-glucan per day

The food must contain:

(a)    one or more of the following oat or barley foods:

(i)     oat bran; or

(ii)    wholegrain oats; or

(iii)   wholegrain barley; and

(b)    at least 1 g per serving of beta-glucan from the foods listed in (a).

*Carbohydrate

Contributes energy for normal metabolism

 

 

(a)    *Carbohydrate must contribute at least 55% of the energy content of the food; or

(b)    the food must:

(i)     be a formulated meal replacement or a formulated supplementary food; and

(ii)    have a maximum 10% of *carbohydrate content from sugars.

Contributes energy for normal metabolism

Young children aged 1–3 years

 

The food must:

(a)    be a formulated supplementary food for young children; and

(b)    have a maximum 10% of *carbohydrate content from sugars.

Dietary fibre

Contributes to regular laxation

 

 

The food must meet the general conditions for making a nutrition content claim about dietary fibre.

Eicosa-pentaenoic acid (EPA) and Docosa-hexaenoic acid (DHA) (but not Omega-3)

Contributes to heart health

 

Diet containing 500 mg of EPA and DHA  per day

(a)    The food must contain a minimum of 50 mg EPA and DHA combined in a serving of food; and

(b)    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 than 5 g per 100 g saturated fatty acids and trans fatty acids.

Energy

Contributes energy for normal metabolism

 

 

The food must contain a minimum of 420 kJ of energy/serving

 

Contributes energy for normal metabolism

Young children aged 1–3 years

 

The food must be a formulated supplementary food for young children

 

Contributes to weight loss or weight maintenance

 

Diet reduced in energy and including regular exercise

The food:

(a)    meets the conditions for making a ‘diet’ nutrition content claim; or

(b)    is a formulated meal replacement and contains no more than 1200 kJ per serving

Live yoghurt cultures

Improves lactose digestion

Individuals who have difficulty digesting lactose

 

The food must:

(a)    be yoghurt or fermented milk; and

(b)    contain at least 108 cfu/g (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus).


*Phytosterols, phytostanols and their esters

Reduces dietary and biliary cholesterol absorption

 

Diet low in saturated fatty acids

 

Diet containing 2 g of *phytosterols, phytostanols and their esters per day

The food must:

(a)    meet the relevant conditions specified in the table to section S25—2; and

(b)    contain a minimum of 0.8 g *total plant sterol equivalents content per serving.

Potassium

Necessary for normal water and electrolyte balance

 

 

The food contains no less than 200 mg of potassium/serving

Contributes to normal growth and development

Children

 

 

Contributes to normal functioning of the nervous system

 

 

 

Contributes to normal muscle function

 

 

 

Protein

 

Necessary for tissue building and repair

 

 

The food must meet the general conditions for making a nutrition content claim about protein.

Necessary for normal growth and development of bone

Children and adolescents aged 4 years and over

 

Contributes to the growth of muscle mass

 

 

Contributes to the maintenance of muscle mass

 

 

Contributes to the maintenance of normal bones

 

 

Necessary for normal growth and development

Children aged   4 years and over

 

Necessary for normal growth and development

Infants aged     6 months to    12 months

 

The food must be a food for infants and comply with subsection 2.9.2—8(2).

Fruits and vegetables

Contributes to heart health

 

Diet containing an increased amount of fruit and vegetables; or

 

Diet containing a high amount of fruit and vegetables

(a)    The food is not:

(i)     juice blend; or

(ii)    fruit juice; or

(iii)   vegetable juice; or

(iv)   a formulated beverage; or

(v)    mineral water or spring water; or

(vi)   a non-alcoholic beverage; or

(vii)  a brewed soft drink; or

(viii) fruit drink; or

(ix)   an electrolyte drink; or

(x)    an electrolyte drink base; and

 (b)   the food contains no less than 90% fruit or vegetable by weight.

Sugar or sugars

 

Contributes to dental health

 

Good oral hygiene

The food:

(a)    is confectionery or chewing gum; and

(b)    either:

(i)     contains 0.2% or less starch, dextrins, mono-, di- and oligosaccharides, or other fermentable carbohydrates combined; or

(ii)    if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in ‘Identification of Low Caries Risk Dietary Components’ by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.

Chewing gum

Contributes to the maintenance of tooth mineralisation

Contributes to the neutralisation of plaque acids

 

Chew the gum for at least 20 minutes after eating or drinking

The food is chewing gum and either:

(a)    contains 0.2% or less starch, dextrins, mono-, di- and oligosaccharides, or other fermentable carbohydrates combined; or

(b)    if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in ‘Identification of Low Caries Risk Dietary Components’ by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.

Contributes to the reduction of oral dryness

 

Chew the gum when the mouth feels dry

 

S4—6                  Nutrient profiling scoring criterion

                            For this Code, the *NPSC (nutrient profiling scoring criterion) is:

NPSC

 

Column 1

Column 2

Category score

NPSC category

The *nutrient profiling score must be less than …

1

Beverages

1

2

Any food other than those included in category 1 or 3

4

3

(a)    Cheese or processed cheese with calcium content greater than 320 mg/100 g; or

28

 

(b)    edible oil: or

 

 

(c)    edible oil spread; or

 

 

(d)    margarine; or

 

 

(e)    butter.

 

                                      Note    With regard to NPSC category 3(a), all other cheeses (with calcium content of less than or equal to 320 mg/100 g) are classified as an NPSC category 2 food.

____________________

Application, saving and transitional provisions

The table below details information on application, saving or transitional provisions in instruments affecting this Schedule.

 

Australia New Zealand Food Standards Code – Transitional Variation 2015 (Proposal P1037 – Amendments associated with Nutrition Content & Health Claims)

Instrument items affected

A’ment No.

FRLI registration

Gazette

Instrument’s transitional provision

Description of transitional arrangement

Item [4] of the Schedule

159

F2015L01931

3 Dec 2015

FSC101

7 Dec 2015

Clause 4

 

Clause 4 establishes a transitional arrangement for variations to the Code made by Item [4] of the Schedule.

 

The transition period is the period of time that commences on 1 March 2016 and ends on 18 January 2017.

 

Subclause 4(2) provides that section 1.1.1—9 of the Code does not apply to the above variations.

 

Subclause 4(3) provides that, during the transition period, a food may comply with either:

 

(a) the Code as in force without the above variations; or

(b)     the Code as amended by the above variations;

 

but not a combination of both.

 

Subclause 4(4) provides an exemption for stock-in-trade that will apply from 18 January 2007. A food is deemed to comply with the Code as amended by the above variations for a period of 12 months commencing on 18 January 2017 if the food otherwise complied with the Code before that date.

 

Amendment History

The Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.

 

These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.

 

About this compilation

 

This is a compilation of Schedule 4 as in force on 1 March 2016 (up to Amendment No. 161). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 1 March 2016.

 

Uncommenced amendments or provisions ceasing to have effect

 

To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.

 

 


 

The following abbreviations may be used in the table below:

 

ad = added or inserted                                          am = amended

exp = expired or ceased to have effect                  rep = repealed

rs = repealed and substituted

 

Schedule 4 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00474 –- 1 April 2015) and has since been amended as follows:

 

Section affected

A’ment No.

FRLI registration

Gazette

Commencement

(Cessation)

How affected

Description of amendment

S4—2

159

F2015L01931

3 Dec 2015

FSC101

7 Dec 2015

 

1 March 2016

 

ad

Text with definitions of ‘maximum claimable amount’ and ‘reference quantity’.

For application, saving and transitional provisions, see above table.

S4—2

161

F2016L00120

18 Feb 2016

FSC103

22 Feb 2016

 

1 March 2016

 

am

Correction to numbering in the Note (definition of ‘sugars’).

table to S4—3

159

F2015L01931

3 Dec 2015

FSC101

7 Dec 2015

 

1 March 2016

 

am

Entries for lactose, salt and sodium and omega-3 fatty acids in relation to references to the nutrition information panel.

For application, saving and transitional provisions, see above table.

table to S4—3

159

F2015L01929

3 Dec 2015

FSC101

7 Dec 2015

 

1 March 2016

 

am

Entry for vitamin or mineral (not including potassium or sodium) to permit nutrition content claims about sodium and salt in relation to foods (not beverages) containing alcohol.

For application, saving and transitional provisions, see above table.

 

table to S4—5

161

F2016L00120

18 Feb 2016

FSC103

22 Feb 2016

 

1 March 2016

 

am

Entries for iodine, selenium and energy to remove duplicated text.