Document ID: chunk:federal_register_of_legislation:F2022C01053:reg:8
Version: federal_register_of_legislation:F2022C01053
Segment Type: reg
Provision Reference: reg 8
Character Range: 13758–14932

8       = 100                               = 100

 (8) If the food contains a mixture of concentrated fruit or vegetables and non-concentrated fvnl, the percentage of total fvnl must be worked out as follows:

  where:
NC is the percentage of non-concentrated fvnl ingredients in the food determined using the appropriate calculation method in Standard 1.2.10.
C is the percentage of concentrated fruit or vegetable ingredients in the food determined using the appropriate calculation method in Standard 1.2.10.
NI is the percentage of non-fvnl ingredients in the food determined using the appropriate calculation method outlined in Standard 1.2.10.
 (9) For the equation in subsection (8), potato crisps and similar low moisture vegetable products are taken to be non-concentrated.
S5—5 Protein points (P points)
 (1) Use Table 4 to determine the 'P points' scored, depending on the *average quantity of protein in a *unit quantity of the food. A maximum of five points can be awarded.
 (2) Foods that score ≥ 13 baseline points are not permitted to score points for protein unless they score five or more V points.
Table 4—P Points
Points  Protein (g) per *unit quantity