Federal Register of Legislation - Australian Government

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Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1048 – Code Revision (2018)) Variation
Administered by: Health
Registered 20 Dec 2018
Start Date 29 Nov 2018

Schedule 11           Calculation of values for nutrition information panel

Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

                   Standard 1.2.8 is a standard for nutrition information requirements. This Standard:

                                      ●          sets out how to calculate average energy content, available carbohydrate and available carbohydrate by difference for sections 1.1.2—2 and 1.2.8—4; and

                                      ●           sets out how to determine dietary fibre for subsection 1.2.8—7(7) and subsection S5—6(2); and

                                      ●           lists substances for paragraph 1.2.8—6(9)(a) and subparagraph 1.2.8—14(1)(c)(ii).

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.

S11—1                Name

                            This Standard is Australia New Zealand Food Standards Code – Schedule 11 – Calculation of values for nutrition information panel.

                                      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.

S11—2                Calculation of average energy content

                   (1)      For section 1.1.2—2, the *average energy content of a food means the energy content AE, in kJ/100 g, calculated using the following equation:

                            

where:

N is the number of *components in the food.

Wi is the average amount of a component of the food measured in g/100 g of the food.

Fi is the energy factor, expressed in kJ/g:

                            (a)      for a general component listed in the table to subsection (2)—indicated in the corresponding row of that table; and

                            (b)      for a specific component listed in the table to subsection (3)—indicated in the corresponding row of that table.

                   (2)      For subsection (1), particular energy factors, in kJ/g, for certain *components are listed below:

Energy factors for general components

Component

Energy factor

alcohol

29

*carbohydrate (excluding unavailable carbohydrate)

17

unavailable carbohydrate (including dietary fibre)

8

fat

37

protein

17

                   (3)      For subsection (1), and for paragraph 1.2.8—6(9)(a) and subparagraph 1.2.8—14(1)(c)(ii), particular energy factors, in kJ/g, for specific *components are listed below:

Energy factors for specific components

Component

Energy factor

erythritol

1

glycerol

18

isomalt

11

lactitol

11

maltitol

13

mannitol

9

organic acids

13

polydextrose

5

sorbitol

14

D-Tagatose

11

Xylitol

14

                   (4)      If for Standard 1.2.8 the *average energy content may be expressed in kilocalories, the number of kilocalories/100g must be calculated in accordance with the following equation:

where

                            AE(C) is the average energy content in kilocalories/100 g;

                            AE(kJ) is the average energy content in kilojoules/100 g, calculated in accordance with the equation set out in subsection (1).

S11—3                Calculation of available carbohydrate and available carbohydrate by difference

Calculation of available carbohydrate

                   (1)      For section 1.1.2—2(3), available carbohydrate, for a food, is calculated by summing the *average quantity in the food of:

                            (a)      total available sugars and starch; and

                            (b)      if quantified or added to the food—any available oligosaccharides, glycogen and maltodextrins.

Calculation of available carbohydrate by difference

                   (2)      For section 1.1.2—2(3), available carbohydrate by difference, for a food, is calculated by subtracting from 100 the *average quantity in the food, expressed as a percentage, of the following substances:

                            (a)      water;

                            (b)      protein;

                            (c)      fat;

                            (d)      dietary fibre;

                            (e)      ash;

                            (f)      alcohol;

                            (g)      if quantified or added to the food—any other unavailable carbohydrate;

                            (h)      a substance listed in subsection S11—2(3).


 

S11—4                Methods of analysis for dietary fibre and other fibre content

                   (1)      This section applies for the purposes of subsection 1.2.8—7(7) and section S5—6(2).      

                   (2)      The total *dietary fibre, and amount of any specifically named fibre, in a food must be determined in accordance with any one or more of the methods contained in following sections of the AOAC:

                            (a)      for dietary fibre—sections 985.29 or 991.43;

                            (b)      for dietary fibre (including all resistant maltodextrins)—section 2001.03;

                            (c)      for inulin and fructooligosaccharide—section 997.08;

                            (d)      for inulin—section 999.03;

                            (e)      for polydextrose—section 2000.11;

                            (f)      for resistant starch—section 2002.02.

                   (3)      If the dietary fibre content of a food has been determined by more than 1 method of analysis, the total dietary fibre content is calculated by:

                            (a)      adding together the results from each method of analysis; and

                            (b)      subtracting any portion of dietary fibre which has been included in the results of more than one method of analysis.

                   (4)      In this section:

AOAC means the Official Methods of Analysis of AOAC International, eighteenth edition, 2005, published by AOAC International, Maryland USA.

____________________

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 11 as in force on 29 November 2018 (up to Amendment No. 182). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 29 November 2018.

 

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 11 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00481 –- 2 April 2015) and has since been amended as follows:

 

Section affected

A’ment No.

FRL registration

Gazette

Commencement

(Cessation)

How affected

Description of amendment

S112(4)

168

F2017L00414

11 April 2017

FSC110

13 April 2017

13 April 2017

rs

Correction to structure of subsection.

S114(2)(e)

179

F2018L00655

24 May 2018

FSC120

24 May 2018

am

Omitted and substituted S11-4(2) (e) and (f)

S114

182

F2018L01594

23 Nov 2018

FSC123

29 Nov 2018

29 Nov 2018

am

Omitted and substituted S11-4 (2) and (3)