Document ID: chunk:federal_register_of_legislation:F2021C00203:body:0:p1
Version: federal_register_of_legislation:F2021C00203
Segment Type: other
Provision Reference: 
Character Range: 0–3272

Schedule 10 Generic names of ingredients and conditions for their use

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 1.2.4 is a standard for the information requirements relating to the statement of ingredients, and contains provisions relating to, the labelling of ingredients. This Standard specifies generic names for ingredients and conditions for subparagraph 1.2.4—4(b)(iii).

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.
S10—1 Name
  This Standard is Australia New Zealand Food Standards Code – Schedule 10 – Generic names of ingredients and conditions for their use.
 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.
S10—2 Generic names of ingredients and conditions for their use
  For section 1.2.4—4, the generic ingredient names and conditions (if any) for their use are:
Generic names of ingredients and conditions for their use (if any)
Generic name        Condition for use (if any)
cereals
cheese
cocoa butter
crystallised fruit
fats or oils          (a)      The statement of ingredients must declare:
                         (i)        whether the source is animal or vegetable; and
                         if the food is a dairy product, including ice cream—the specific source of animal fats or oils.
                    (b) This generic name must not be used for diacylglycerol oil.
fish                The definition of fish in subsection 1.1.2—3(2) does not apply for the purposes of this table.
fruit
gum base
herbs
meat
milk protein
milk solids         May be used to describe:
                    (a) milk powder, skim milk powder or dried milk products; or
                    (b) any 2 or more of the following ingredients:
                    (i) whey;
                    (ii) whey powder;
                    (iii) whey proteins;
                    (iv) lactose;
                    (v) caseinates;
                    (vi) milk proteins;
                    (vii) milk fat.
poultry meat
spices
starch              The name 'starch' may be used for any unmodified starch or any starch which has been modified by either physical means or enzymes.
sugar               (a) The name 'sugar' may be used to describe:
                    (i) white sugar; or
                    (ii) white refined sugar; or
                    (iii) caster sugar or castor sugar; or
                    (iv) loaf sugar or cube sugar; or
                    (v) icing sugar; or
                    (vi) coffee sugar; or
                    (vii) coffee crystals; or
                    (viii) raw sugar.
                    (b) The name 'sugars' must not be used in a statement of ingredients.
vegetables

____________________

Application, saving and transitional provisions
The table below details information on application, saving or transitional provisions in