Standard 2.1.1 Cereal and cereal products

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.

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.

Division 1 Preliminary

2.1.1—1 Name

  This Standard is Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and cereal products.

 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.

Division 2 Bread and bread products

2.1.1—2 Definitions

Note In this Code (see section 1.1.2—3):

 bread means:

 (a) a food that is made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water; or

 (b) such a food with other foods added.

 wheat flour includes wholemeal wheat flour.

 wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents—endosperm, germ and bran—are present in such proportions that represent the typical ratio of those fractions occurring in the whole cereal, and includes wholemeal.

 wholemeal means the product containing all the milled constituents of the grain in such proportions that it represents the typical ratio of those fractions occurring in the whole cereal.

2.1.1—3 Requirement for food sold as bread

  A food that is sold as bread must be bread.

2.1.1—4 Application of sections 2.1.1—5 and 2.1.1—6

  Sections 2.1.1—5 and 2.1.1—6 do not apply to:

 (a) the following foods, or to wheat flour used to make those products:

 (i) pizza bases;

 (ii) breadcrumbs;

 (iii) pastries;

 (iv) cakes, including brioche, panettone and stollen;

 (v) biscuits;

 (vi) crackers; or

 (b) bread that is represented as organic.

2.1.1—5 Requirement for folic acid and thiamin in bread flour

  Wheat flour that is sold as suitable for making bread to which this section applies must contain:

 (a) no less than 2 mg/kg, and no more than 3 mg/kg, of folic acid; and

 (b) no less than 6.4 mg/kg thiamin.

    Note Paragraph 2.1.1—5(b) applies in Australia only.

2.1.1—6 Requirement for iodised salt in bread

 (1) Iodised salt must be used for making bread to which this section applies where salt would ordinarily be used.

 (2) This section does not prevent:

 (a) the addition of salt other than iodised salt to the surface of bread; or

 Example The addition of rock salt

 (b) the addition of other food containing salt other than iodised salt during the making of bread.

Division 3 Wholegrain cereals and cereal products

2.1.1—7 Requirement for food sold as wholemeal or wholegrain product

  A food that is sold as, or as being made from:

 (a) ‘wholemeal’; or

 (b) ‘wholegrain’;

  must consist of, or have as an ingredient, wholemeal or wholegrain as appropriate.

____________________

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 compilation No. 1 of Standard 2.1.1 as in force on 19 July 2023 (up to Amendment No. 220). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 19 July 2023.

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

Standard 2.1.1 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00402 – 31 March 2015) and has since been amended as follows: