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Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1043 – Code Revision (2016)) Variation
Administered by: Health
Registered 13 Apr 2017
Start Date 13 Apr 2017

Schedule 17           Vitamins and minerals

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.

                   Use of vitamins and minerals is regulated by several standards, including Standard 1.1.1 and Standard 1.3.2. This Standard:

                                                lists foods and amounts for the definition of reference quantity in section 1.1.2—2; and

                                      ●          contains permissions to use vitamins and minerals as nutritive substances for section 1.3.2—3; and

                                      ●          lists permitted forms of vitamins and minerals for subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c) and sub-subparagraph 2.9.4—3(1)(a)(ii)(A), as well as permitted forms of calcium for paragraph 2.10.3—3(b); and

                                                lists vitamins and minerals for which claims may be made under subsections 2.9.3—6(3) and 2.9.3—8(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.

S17—1                Name

                            This Standard is Australia New Zealand Food Standards Code – Schedule 17 – Vitamins and minerals.

                                      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.

S17—2                Permitted forms of vitamins

                            For paragraph 1.3.2—3(a), subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c) and sub-subparagraph 2.9.4—3(1)(a)(ii)(A) the permitted forms of minerals are:

Permitted forms of vitamins

Vitamin

Permitted form

Vitamin A

 

Retinol forms

Vitamin A (retinol)

 

Vitamin A acetate (retinyl acetate)

 

Vitamin A palmitate (retinyl palmitate)

 

Vitamin A propionate (retinyl propionate)

Provitamin A forms

beta-apo-8′-carotenal

 

beta-carotene-synthetic

 

carotenes-natural

 

beta-apo-8′-carotenoic acid ethyl ester

Thiamin (Vitamin B1)

Thiamin hydrochloride

 

Thiamin mononitrate

 

Thiamin monophosphate

Riboflavin (Vitamin B2)

Riboflavin

 

Riboflavin-5′-phosphate sodium

Niacin

Niacinamide (nicotinamide)

 

Nicotinic acid

Folate

Folic acid

 

L-methyltetrahydrofolate, calcium

Vitamin B6

Pyridoxine hydrochloride

Vitamin B12

Cyanocobalamin

 

Hydroxocobalamin

Pantothenic acid

Calcium pantothenate

 

Dexpanthenol

Vitamin C

L-ascorbic acid

 

Ascorbyl palmitate

 

Calcium ascorbate

 

Potassium ascorbate

 

Sodium ascorbate

Vitamin D

Vitamin D2 (ergocalciferol)

 

Vitamin D3 (cholecalciferol)

Vitamin E

dl-alpha-tocopherol

 

d-alpha-tocopherol concentrate

 

Tocopherols concentrate, mixed

 

d-alpha-tocopheryl acetate

 

dl-alpha-tocopheryl acetate

 

d-alpha-tocopheryl acetate concentrate

 

d-alpha-tocopheryl acid succinate

S17—3                Permitted forms of minerals

                            For section 1.3.2—3(a), subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c), sub-subparagraph 2.9.4—3(1)(a)(ii)(A), and paragraph 2.10.3—3(b), the permitted forms of minerals are:

Permitted forms of minerals

Mineral

Permitted form

Calcium

Calcium carbonate

 

Calcium chloride

 

Calcium chloride, anhydrous

 

Calcium chloride solution

 

Calcium citrate

 

Calcium gluconate

 

Calcium glycerophosphate

 

Calcium lactate

 

Calcium oxide

 

Calcium phosphate, dibasic

 

Calcium phosphate, monobasic

 

Calcium phosphate, tribasic

 

Calcium sodium lactate

 

Calcium sulphate

Iron

Ferric ammonium citrate, brown or green

 

Ferric ammonium phosphate

 

Ferric citrate

 

Ferric hydroxide

 

Ferric phosphate

 

Ferric pyrophosphate

 

Ferric sodium edetate (other than for breakfast cereals as purchased or formulated supplementary food for young children)

 

Ferric sulphate (iron III sulphate)

 

Ferrous carbonate

 

Ferrous citrate

 

Ferrous fumarate

 

Ferrous gluconate

 

Ferrous lactate

 

Ferrous succinate

Iron

Ferrous sulphate (iron II sulphate)

 

Ferrous sulphate, dried

 

Iron, reduced (ferrum reductum)

Iodine

Potassium iodate

 

Potassium iodide

 

Sodium iodate

 

Sodium iodide

Magnesium

Magnesium carbonate

 

Magnesium chloride

 

Magnesium gluconate

 

Magnesium oxide

 

Magnesium phosphate, dibasic

 

Magnesium phosphate, tribasic

 

Magnesium sulphate

Phosphorus

Calcium phosphate, dibasic

 

Calcium phosphate, monobasic

 

Calcium phosphate, tribasic

 

Bone phosphate

 

Magnesium phosphate, dibasic

 

Magnesium phosphate, tribasic

 

Calcium glycerophosphate

 

Potassium glycerophosphate

 

Phosphoric acid

 

Potassium phosphate, dibasic

 

Potassium phosphate, monobasic

 

Sodium phosphate, dibasic

Selenium

Seleno methionine

 

Sodium selenate

 

Sodium selenite

Zinc

Zinc acetate

 

Zinc chloride

 

Zinc gluconate

 

Zinc lactate

 

Zinc oxide

 

Zinc sulphate

S17—4                Permitted uses of vitamins and minerals

                            For sections 1.3.2—3 and 1.3.2—4, the foods are listed in the table:

Permitted uses of vitamins and minerals

Vitamin or mineral

 

Maximum claim per reference quantity (maximum percentage RDI claim)

Maximum permitted amount per reference quantity

Cereals and cereal products

 

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

Reference quantity—35 g

 

Thiamin

0.55 mg (50%)

 

 

Riboflavin

0.43 mg (25%)

 

 

Niacin

2.5 mg (25%)

 

 

Vitamin B6

0.4 mg (25%)

 

 

Vitamin E

2.5 mg (25%)

 

 

Folate

100 μg (50%)

 

 

Calcium

200 mg (25%)

 

 

Iron

3.0 mg (25%)

 

 

Magnesium

80 mg (25%)

 

 

Zinc

1.8 mg (15%)

 

 

Bread

Reference quantity—50 g

 

Thiamin

0.55 mg (50%)

 

 

Riboflavin

0.43 mg (25%)

 

 

Niacin

2.5 mg (25%)

 

 

Vitamin B6

0.4 mg (25%)

 

 

Vitamin E

2.5 mg (25%)

 

 

Iron

3.0 mg (25%)

 

 

Magnesium

80 mg (25%)

 

 

Zinc

1.8 mg (15%)

 

 

Folate

(a)    bread that contains no wheat flour—  100 μg (50%);

(b)    other foods—0

 

 

Breakfast cereals, as purchased

Reference quantity—a normal serving

 

Provitamin A forms of Vitamin A

200 μg (25%)

 

 

Thiamin

0.55 mg (50%)

 

 

Riboflavin

0.43 mg (25%)

 

 

Niacin

2.5 mg (25%)

 

 

Vitamin B6

0.4 mg (25%)

 

 

Vitamin C

10 mg (25%)

 

 

Vitamin D

2.5 μg (25%)

 

 

Vitamin E

2.5 mg (25%)

 

 

Folate

100 μg (50%)

 

 

Calcium

200 mg (25%)

 

 

Iron – except ferric sodium edetate

3.0 mg (25%)

 

 

Magnesium

80 mg (25%)

 

 

Zinc

1.8 mg (15%)

 

 

Cereal flours

Reference quantity—35 g

 

Thiamin

0.55 mg (50%)

 

 

Riboflavin

0.43 mg (25%)

 

 

Niacin

2.5 mg (25%)

 

 

Vitamin B6

0.4 mg (25%)

 

 

Vitamin E

2.5 mg (25%)

 

 

Folate

100 μg (50%)

 

 

Iron

3.0 mg (25%)

 

 

Magnesium

80 mg (25%)

 

 

Zinc

1.8 mg (15%)

 

 

Pasta

Reference quantity—the amount that is equivalent to 35 g of uncooked dried pasta

 

Thiamin

0.55 mg (50%)

 

 

Riboflavin

0.43 mg (25%)

 

 

Niacin

2.5 mg (25%)

 

 

Vitamin B6

0.4 mg (25%)

 

 

Vitamin E

2.5 mg (25%)

 

 

Folate

100 μg (50%)

 

 

Iron

3.0 mg (25%)

 

 

Magnesium

80 mg (25%)

 

 

Zinc

1.8 mg (15%)

 

 

Dairy products

 

Dried milks

Reference quantity—200 mL

 

Vitamin A

110 μg (15%)

125 μg

 

Riboflavin

0.4 mg (25%)

 

 

Vitamin D

2.5 μg (25%)

3.0 μg

 

Calcium

400 mg (50%)

 

 

Modified milks and skim milk

Reference quantity—200 mL

 

Vitamin A

110 μg (15%)

125 μg

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Calcium

400 mg (50%)

 

 

Cheese and cheese products

Reference quantity—25 g

 

Vitamin A

110 μg (15%)

125 μg

 

Calcium

200 mg (25%)

 

 

Phosphorus

150 mg (15%)

 

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Yoghurts (with or without other foods)

Reference quantity—150 g

 

Vitamin A

110 μg (15%)

125 μg

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Calcium

320 mg (40%)

 

 

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

Reference quantity—150 g

 

Vitamin A

110 μg (15%)

125 μg

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Calcium

320 mg (40%)

 

 

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

Reference quantity—75 g

 

Calcium

200 mg (25%)

 

 

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

Reference quantity—30 mL

 

Vitamin A

110 μg (15%)

125 μg

 

Butter

Reference quantity—10 g

 

Vitamin A

110 μg (15%)

125 μg

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Edible oils and spreads

 

Edible oil spreads and margarine

Reference quantity—10 g

 

Vitamin A

110 μg (15%)

125 μg

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Vitamin E

(a)    edible oil spreads and margarine containing no more than 28% total *saturated fatty acids and trans fatty acids—3.5 mg (35%);

(b)    other foods—0

 

 

Edible oils

Reference quantity—10 g

 

Vitamin E

(a)    sunflower oil and safflower oil—7.0 mg (70%);

(b)    other edible oils containing no more than 28% total *saturated fatty acids and trans fatty acids—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)

Reference quantity—5 g

 

Thiamin

0.55 mg (50%)

 

 

Riboflavin

0.43 mg (25%)

 

 

Niacin

2.5 mg (25%)

 

 

Vitamin B6

0.4 mg (25%)

 

 

Vitamin B12

0.5 μg (25%)

 

 

Folate

100 μg (50%)

 

 

Iron

1.8 mg (15%)

 

 

Fruit juice, vegetable juice, fruit drink and fruit cordial

 

All fruit juice and concentrated fruit juice (including tomato juice)

Reference quantity—200 mL

 

Calcium

200 mg (25%)

 

 

Folate

100 μg (50%)

 

 

Vitamin C

(a)    blackcurrant juice—500 mg (12.5 times)

(b)    guava juice—400 mg (10 times)

(c)    other juice—120 mg (3 times)

 

 

Provitamin A forms of Vitamin A

(a)    mango juice—800 μg (1.1 times)

(b)    pawpaw juice—300 μg (40%)

(c)    other juice—200 μg (25%)

 

 

Vegetable juice (including tomato juice)

Reference quantity—200 mL

 

Vitamin C

60 mg (1.5 times)

 

 

Provitamin A forms of Vitamin A

200 μg (25%)

 

 

Folate

100 μg (50%)

 

 

Calcium

200 mg (25%)

 

 

Fruit drinks, vegetable drinks and fruit and vegetable drinks containing at least 250 mL/L of the juice, purée 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, purée or comminution of the fruit or vegetable, or both

Reference quantity—200 mL

 

Folate

refer to section 1.3.2—5

 

 

Vitamin C

refer to section 1.3.2—5

 

 

Provitamin A forms of vitamin A

refer to section 1.3.2—5

 

Calcium

200 mg (25%)

 

 

Fruit cordial, fruit cordial base

Reference quantity—200 mL

 

Vitamin C

refer to section 1.3.2—5

 

 

Analogues derived from legumes

 

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

Reference quantity—200 mL

 

Vitamin A

110 μg (15%)

125 μg

 

Thiamin

no claim permitted

0.10 mg

 

Riboflavin

0.43 mg (25%)

 

 

Vitamin B6

no claim permitted

0.12 mg

 

Vitamin B12

0.8 μg (40%)

 

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Folate

no claim permitted

12 μg

 

Calcium

240 mg (30%)

 

 

Magnesium

no claim permitted

22 mg

 

Phosphorus

200 mg (20%)

 

 

Zinc

no claim permitted

0.8 mg

 

Iodine

15 μg (10%)

 

 

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

Reference quantity—100 g

 

Thiamin

0.16 mg (15%)

 

 

Riboflavin

0.26 mg (15%)

 

 

Niacin

5.0 mg (50%)

 

 

Vitamin B6

0.5 mg (30%)

 

 

Vitamin B12

2.0 μg (100%)

 

 

Folate

no claim permitted

10 μg

 

Iron

3.5 mg (30%)

 

 

Magnesium

no claim permitted

26 mg

 

Zinc

4.4 mg (35%)

 

 

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

Reference quantity—150 g

 

Vitamin A

110 μg (15%)

125 μg

 

Thiamin

no claim permitted

0.08 mg

 

Riboflavin

0.43 mg (25%)

 

 

Vitamin B6

no claim permitted

0.11 mg

 

Vitamin B12

0.3 μg (15%)

 

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Folate

20 μg (10%)

 

 

Calcium

320 mg (40%)

 

 

Magnesium

no claim permitted

22 mg

 

Phosphorus

200 mg (20%)

 

 

Zinc

no claim permitted

0.7 mg

 

Iodine

15 μg (10%)

 

 

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

Reference quantity—75 g

 

Vitamin A

110 μg (15%)

125 μg

 

Riboflavin

0.26 mg (15%)

 

 

Vitamin B12

0.2 μg (10%)

 

 

Calcium

200 mg (25%)

 

 

Phosphorus

no claim permitted

80 mg

 

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

Reference quantity—25 g

 

Vitamin A

110 μg (15%)

125 μg

 

Riboflavin

0.17 mg (10%)

 

 

Vitamin B12

0.3 μg (15%)

 

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Calcium

200 mg (25%)

 

 

Phosphorus

150 mg (15%)

 

 

Zinc

no claim permitted

1.0 mg

 

Iodine

no claim permitted

10 μg

 

Composite products

 

Soups, prepared for consumption in accordance with directions

Reference quantity—200 mL          

 

Calcium

200 mg (25%)

 

 

Analogues derived from cereals, nuts, seeds, or a combination of those ingredients

 

Beverages containing no less than 0.3% m/m protein derived from cereals, nuts, seeds, or a combination of those ingredients

Reference quantity—200 mL

 

Vitamin A

110 μg (15%)

125 μg

 

Thiamin

no claim permitted

0.10 mg

 

Riboflavin

0.43 mg (25%)

 

 

Vitamin B6

no claim permitted

0.12 mg

 

Vitamin B12

0.8 μg (40%)

 

 

Vitamin D

1.0 μg (10%)

1.6 μg

 

Folate

no claim permitted

12 μg

 

Calcium

240 mg (30%)

 

 

Magnesium

no claim permitted

22 mg

 

Phosphorus

200 mg (20%)

 

 

Zinc

no claim permitted

0.8 mg

 

Iodine

15 μg (10%)

 

 

Formulated beverages

 

Formulated beverages

Reference quantity—600 mL

 

Folate

50 μg (25%)

 

 

Vitamin C

40 mg (100%)

 

 

Provitamin A forms of Vitamin A

200 μg (25%)

 

 

Niacin

2.5 mg (25%)

 

 

Thiamin

0.28 mg (25%)

 

 

Riboflavin

0.43 mg (25%)

 

 

Calcium

200 mg (25%)

 

 

Iron

3.0 mg (25%)

 

 

Magnesium

80 mg (25%)

 

 

Vitamin B6

0.4 mg (25%)

 

 

Vitamin B12

0.5 μg (25%)

 

 

Vitamin D

2.5 μg (25%)

 

 

Vitamin E

2.5 mg (25%)

 

 

Iodine

38 μg (25%)

 

 

Pantothenic acid

1.3 mg (25%)

 

 

Selenium

17.5 μg (25%)

 

 

 

____________________

Amendment History

The Amendment History provides information about each amendment to the Schedule. 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 compilation No. 3 of Schedule 17 as in force on 13 April 2017 (up to Amendment No. 168). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 13 April 2017.

 

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 Schedule 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 Legislation 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 17 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00449 –- 1 April 2015) and has since been amended as follows:

 

Section affected

A’ment No.

FRL registration

Gazette

Commencement

(Cessation)

How affected

Description of amendment

Sched heading

157

F2015L01374

1 Sept 2015

FSC99

3 Sept  2015

 

1 March 2016

 

am

Correction to cross-references in Note 1.

S172

168

F2017L00414

11 April 2017

FSC110

13 April 2017

 

13 April 2017

ad

Insertion of cross-references to empowering provisions.

table to S174

161

F2016L00115

17 Feb 2016

FSC103

22 Feb 2016

1 March 2016

 

rs

Entry for beverages containing no less than 0.3% m/m protein derived from cereals to include references to nuts, seeds or a combination of those ingredients.

 

table to S174

166

F2017L00023

5 Jan 2017

FSC108

12 Jan 2017

 

12 Jan 2017

rs

Entries for breakfast cereals as purchased to include permission for vitamin D.