Federal Register of Legislation - Australian Government

Primary content

Food Standards as made
This instrument varies standards in the Australia New Zealand Food Standards Code.
Administered by: Health
Exempt from sunsetting by the Legislation Act 2003 s 54(1)
Registered 11 Jan 2019
Tabling HistoryDate
Tabled HR12-Feb-2019
Tabled Senate12-Feb-2019
Date of repeal 24 Jan 2019
Repealed by Division 1 of Part 3 of Chapter 3 of the Legislation Act 2003

 

Description: FS_Logo_K

 

Food Standards (Application A1158 – Rosemary Extract as a Food Additive) Variation

 

 

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991.  The variation commences on the date specified in clause 3 of the variation.

 

Dated 10 January 2019

 

Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

 

 

 

 

 

Note: 

 

This variation will be published in the Commonwealth of Australia Gazette No. FSC 124 on 23 January 2019. This means that this date is the gazettal date for the purposes of the above notice.

 


 

1             Name

This instrument is the Food Standards (Application A1158 – Rosemary Extract as a Food Additive) Variation.

2             Variation to a Standard in the Australia New Zealand Food Standards Code

The Schedule varies standards in the Australia New Zealand Food Standards Code.

3             Commencement

The variation commences on the date of gazettal.

Schedule

[1]           Standard 1.3.1 is varied by omitting paragraph 1.3.1—4(6)(j), substituting

 

                            (j)       sulphur dioxide and sulphites, including hydrosulphites, bisulphites and metabisulphites, are calculated as sulphur dioxide;

                            (k)      rosemary extract is calculated as the sum of carnosic acid and carnosol.

 

[2]           Schedule 8 is varied by

 

[2.1]        inserting in the table to section S8—2 entitled ‘Food additive names—alphabetical listing’, in

              alphabetical order

 

Rosemary extract

392

 

[2.2]        inserting in the table in section S8–2 entitled ‘Food additive names—numerical listing’, in numerical order,

 

392

Rosemary extract

 

[3]           Schedule 15 is varied by

 

[3.1]        inserting in item 2.1 of the table to section S15—5, after the entry for ‘Colourings permitted to a maximum level’

 

392

Rosemary extract

50

Only fish oils and algal oils

 

[3.2]        inserting in item 2.2.1.3 of the table to section S15—5, after the entry for ‘Colourings permitted to a maximum level’

 

392

Rosemary extract

75

 



[3.3]        inserting in item 4.3.4 of the table to section S15—5, after the entry for ‘Calcium propionate’

 

392

Rosemary extract

50

Only nut butters and nut spreads

 

[3.4]        inserting in item 5.4 of the table to section S15—5, after the entry for ‘Benzoic acid and sodium, potassium and calcium benzoates’

 

392

Rosemary extract

20

 

 

[3.5]        inserting in item 6.3 of the table to section S15—5, after the entry for ‘Annatto extracts’

 

392

Rosemary extract

50

Only grain bars, breakfast bars and breakfast cereals

 

[3.6]        inserting in item 6.4 of the table to section S15—5, after the entry for ‘Propionic acid and sodium and potassium and calcium propionates’

 

392

Rosemary extract

10

Only for flour based snacks e.g. pretzels, fritters, and crackers;
Not for noodles and pasta

 

[3.7]        inserting in item 7.2 of the table to section S15—5, after the entry for ‘Sulphur dioxide and sodium and potassium sulphites’

 

392

Rosemary extract

40

 

 

 

[3.8]        inserting in item 8.2 of the table to section S15—5, after the entry for ‘Propionic acid and sodium and potassium and calcium propionates’

392

Rosemary extract

 (a)  15

For meat with <10% fat;  Not for dried sausages

 

 

(b) 37.5

For meat with >10% fat;  Not for dried sausages

 

[3.9]        inserting in item 8.2.3 of the table to section S15—5, after the entry for ‘Nitrites (potassium and sodium salts)

 

392

Rosemary extract

150

 

 

[3.10]      inserting in item 8.3.2 of the table to section S15—5, after the entry for ‘Ethyl lauroyl arginate

 

392

Rosemary extract

100

Only dried sausages

 

[3.11]      inserting in item 12 of the table to section S15—5, above item 12.1

 

392

Rosemary extract

40

Not for condiment sauces e.g. ketchup, mayonnaise, mustard, and relishes.

 

[3.12]      inserting in item 20.2 of the table to section S15—5, after the entry for ‘Annatto extracts’

 

392

Rosemary extract

50

Only processed nuts

 

[3.13]      inserting in item 20.2.0.4 of the table to section S15—5, after the entry for ‘Calcium disodium EDTA’

 

392

Rosemary extract

50

 

 

 [3.14]     omitting item 20.2.0.5 of the table to section S15—5, substituting

 

20.2.0.5                       Soup bases (the maximum permitted levels apply to soup made up as directed)

950

Acesulphame potassium

3 000

 

954

Saccharin

1 500

 

956

Alitame

40

 

962

Aspartame-acesulphame salt

6 800

 

20.2.0.6                       Starch based snacks (from root and tuber vegetables, legumes and pulses)

392

Rosemary extract

20