Document ID: chunk:federal_register_of_legislation:F2018C00945:body:0:p2
Version: federal_register_of_legislation:F2018C00945
Segment Type: other
Provision Reference: 
Character Range: 2532–5605

proportion of each characterising ingredient and characterising component of the food:
 (a) calculated in accordance with sections 1.2.10—4 to 1.2.10—7; and
 (b) expressed in accordance with section 1.2.10—8.
 (2) If:
 (a) the proportion of a *characterising component of a food is declared in accordance with this Standard; and
 (b) an ingredient or category of ingredients contains that characterising component;
  the proportion of a *characterising ingredient containing that characterising component does not need to be declared.
 (3) For the labelling provisions, information about *characterising ingredients and *characterising components is not required for the following:
 (a) prepared filled rolls, sandwiches, bagels or similar products;
 (b) a food for sale that is sold at a *fund-raising event;
 (c) a food for sale that is in a *small package;
 (d) infant formula product;
 (e) cured and/or dried meat flesh in whole cuts or pieces;
 (f) a standardised alcoholic beverage;
 (g) a beverage containing no less than 0.5% alcohol by volume, other than one referred to in paragraph (f).
 Note The labelling provisions are set out in Standard 1.2.1.
1.2.10—4 Method of calculating proportion of characterising ingredients
 (1) Subject to sections 1.2.10—5 and 1.2.10—6, the proportion, PCI, of a *characterising ingredient must be calculated using the following equation:

where:
IW is:
 (a) if the proportion of the characterising ingredient is declared in accordance with paragraph 1.2.10—8(4)(b)—the minimum ingoing weight of that ingredient; or
 (b) otherwise—the ingoing weight of the characterising ingredient.
TW is the total weight of all ingoing ingredients.
 (2) The weight of added water or volatile ingredients removed during the course of manufacture of the food must not be included in the weight of the ingoing ingredients when calculating PCI.
 (3) If a concentrated or dehydrated ingredient or category of ingredients is reconstituted during manufacture of the food, the weight of the reconstituted ingredient or category of ingredients may be used when calculating PCI.
 (4) If a food requires reconstitution prior to consumption, PCI may be calculated as a proportion of the food as reconstituted.
1.2.10—5 Calculating proportion of characterising ingredients where moisture loss occurs
  If moisture loss occurs in the processing of a food, the proportion of a characterising ingredient in the food may be calculated taking into account any such moisture loss, on the basis of the weight of the characterising ingredient in the food.
1.2.10—6 Calculating proportion of characterising ingredient or characterising component where proportion is declared in nutrition information panel
  Unless otherwise specified, where the proportion of a *characterising ingredient is declared in a nutrition information panel, the amount declared must be the *average quantity of the characterising ingredient present in the food.
1.2.10—7 Method of calculating proportion of characterising components
 (1) The proportion of a *characterising component, PCC,