Document ID: chunk:federal_register_of_legislation:F2024C01127:front:0:p3
Version: federal_register_of_legislation:F2024C01127
Segment Type: other
Provision Reference: 
Character Range: 9354–13804

value of the *glycaemic index of the food is at least 56 and does not exceed 69.
High                                                    The numerical value of the *glycaemic index of the food is 70 or above.
Glycaemic load                                          The food meets the NPSC, unless the food is a special purpose food.
Lactose                                                                                                                                                                                              Free                     The food contains no detectable lactose.
Low                                                     The food contains no more than 2 g of lactose/100 g of the food.
Mono-unsaturated fatty acids                            The food contains, as a proportion of the total fatty acid content:                                                                          Increased                (a) The food contains at least 25% more *monounsaturated fatty acids than in the same amount of *reference food; and
                                                        (a) no more than 28% saturated fatty acids and trans fatty acids; and                                                                                                 (b) the reference food meets the general claim conditions for a nutrition content claim about monounsaturated fatty acids.
                                                        (b) no less than 40% monounsaturated fatty acids.
Omega fatty acids (any)                                 The type of omega fatty acid is specified immediately after the word 'omega'.
Omega-3 fatty acids                                     (a) The food meets the conditions for a nutrition content claim about omega fatty acids; and                                                 Good Source              (a) The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and
                                                        (b) the food contains no less than:                                                                                                                                   (b) the food may contain less than 200 mg alpha-linolenic acid/serving.
                                                        (i) 200 mg alpha-linolenic acid per serving; or
                                                        (ii) 30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving; and
                                                        (c) other than for fish or fish products with no added *saturated fatty acids, the food contains:
                                                        (i) as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or
                                                        (ii) no more saturated fatty acids and *trans fatty acids than 5 g per 100 g
Increased                                               (a) The food contains at least 25% more omega-3 fatty acids than in the same amount of *reference food; and
                                                        (b) the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids.
Omega-6 fatty acids                                     (a) The food meets the conditions for a nutrition content claim about omega fatty acids; and                                                 Increased                (a) The food contains at least 25% more omega-6 fatty acids than in the same amount of *reference food; and
                                                        (b) the food contains, as a proportion of the total fatty acid content:                                                                                               (b) the reference food meets the general claim conditions for a nutrition content claim about omega-6 fatty acids.
                                                        (i) no more than 28% *saturated fatty acids and trans fatty acids; and
                                                        (ii) no less than 40% omega-6 fatty acids.
Omega-9 fatty acids                                     (a) The food meets the conditions for a nutrition content claim about omega fatty acids; and                                                 Increased                (a) The food contains at least 25%