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Schedule 4 Nutrition, health and related claims

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.

 This Standard, together with Schedule 5 and Schedule 6, relates to Standard 1.2.7 (nutrition, health and related claims), and sets out information for the purpose of that Standard.

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.
S4—1 Name
  This Standard is Australia New Zealand Food Standards Code – Schedule 4 – Nutrition, health and related claims.
 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.
S4—2 Definitions
  In this Schedule:
maximum claimable amount means the maximum claimable amount as prescribed by section 1.3.2—4 or 1.3.2—5.
reference quantity means the reference quantity specified for the food in the Table to section S17—4.

Note In this Code (see section 1.1.2—2):
               sugars:
                   (a) in Standard 1.2.7, Standard 1.2.8 and Schedule 4—means monosaccharides (other than D-allulose) and disaccharides; and
                   (b) otherwise—means any of the following products, derived from any source:
                      (i) hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose;
                      (ii) starch hydrolysate;
                      (iii) glucose syrups, maltodextrin and similar products;
                      (iv) products derived at a sugar refinery, including brown sugar and molasses;
                      (v) icing sugar;
                      (vi) invert sugar;
                      (vii) fruit sugar syrup;
                    but does not include:
                      (i) malt or malt extracts; or
                      (ii) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup, erythritol or lactitol.
                   Note Sugar is defined differently—see section 1.1.2—3.
 Note Sugars* is relevant for claims about no added sugar.
S4—3 Conditions for nutrition content claims
  For subsection 1.2.7—12(1), the table is:
Conditions for nutrition content claims
Column 1                                                Column 2                                                                                                                                     Column 3                 Column 4
*Property of food                                       General claim conditions that must be met                                                                                                    Specific descriptor      Conditions that must be met if using specific descriptor in Column 3
*Carbohydrate                                                                                                                                                                                        Reduced or light/lite    The food contains at least 25% less *carbohydrate than in the same amount of *reference food.
                                                                                                                                                                                                     Increased                The food contains at least 25% more *carbohydrate than in the same amount of *reference food.
Cholesterol                                             The food meets the conditions for a nutrition content claim about low saturated fatty acids.                                                 Low                      The food contains no more cholesterol than:
                                                                                                                                                                                                                              (a) 10 mg/100 mL for liquid food; or
                                                                                                                                                                                                                              (b) 20 mg/100 g for solid food.
                                                                                                                                                                                                     Reduced or Light / Lite  The food contains at