Document ID: chunk:federal_register_of_legislation:F2017C00338:body:0:p1
Version: federal_register_of_legislation:F2017C00338
Segment Type: other
Provision Reference: 
Character Range: 0–2614

Standard 2.10.3 Chewing gum

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.
2.10.3—1 Name
  This Standard is Australia New Zealand Food Standards Code – Standard 2.10.3 – Chewing gum.
 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.
2.10.3—2 Definition

Note In this Code (see section 1.1.2—2):
            releasable calcium, CaR, means the amount of calcium, in mg/g of chewing gum, released into the mouth during 20 minutes of chewing that is calculated using the following equation:

 where:
 CaO is the original calcium concentration in the chewing gum in mg/g of chewing gum.
 WO is the weight of the original chewing gum in g.
 CaC is the residual calcium in the gum after it has been chewed for 20 minutes in mg/g of chewing gum.
 WC is the weight of the chewed gum in g.
  small package means a package with a surface area of less than 100 cm2.
2.10.3—3 Addition of calcium to chewing gum
  Calcium may be added to chewing gum only if:
 (a) the chewing gum contains no more than 0.2% residual sugars; and
 (b) the calcium is in a permitted form specified in section S17—3.
2.10.3—4 Claims about the presence of calcium in chewing gum
 (1) Despite subsection 1.2.7—12(1), a claim to the effect that chewing gum is a good source of calcium or *releasable calcium must not be made.
 Note Subsection 1.2.7—12(1) and the table to section S4—3 regulate when nutrition content claims may be made, including nutrition content claims about a food being a good source of vitamins or minerals.
 (2) A claim about the presence of *releasable calcium in chewing gum may be made only if:
 (a) the chewing gum contains no more than 0.2% residual sugars; and
 (b) the chewing gum contains no less than 80 mg (10% RDI) of releasable calcium per serving; and
 (c) the amount claimed is no more than 200 mg (25% RDI) of releasable calcium per serving; and
 (d) the *supplier who makes the claim or includes it on a label or in an advertisement:
 (i) has records that substantiate the matters listed in paragraphs (b) and (c); and
 (ii) makes the records available to the *relevant authority