Document ID: chunk:federal_register_of_legislation:F2024C01127:front:0:p5
Version: federal_register_of_legislation:F2024C01127
Segment Type: other
Provision Reference: 
Character Range: 18356–27692

fatty acids are reduced relative to the same amount of reference food.
Low proportion                                          (a) The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and *trans fatty acids; and
                                                        (b) the claim expressly states in words to the effect of 'low proportion of *saturated and *trans fatty acids of total fatty acid content'.
Saturated fatty acids                                                                                                                                                                                Free                     (a) The food contains no detectable *saturated fatty acids; and
                                                                                                                                                                                                                              (b) the food contains no detectable *trans fatty acids.
Low                                                     The food contains no more *saturated and *trans fatty acids than:
                                                        (a) 0.75 g/100 mL for liquid food; or
                                                        (b) 1.5 g/100 g for solid food.
Reduced or Light/Lite                                   The food contains:
                                                        (a) at least 25% less *saturated fatty acids than in the same amount of *reference food; and
                                                        (b) no more *trans fatty acids than in the same amount of reference food.
Low proportion                                          (a) The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and trans fatty acids; and
                                                        (b) the claim expressly states in words to the effect of 'low proportion of saturated fatty acids of the total fatty acid content'.
Sugar or sugars                                                                                                                                                                                      % Free                   The food meets the conditions for a nutrition content claim about low sugar.
                                                                                                                                                                                                     Low                      The food contains no more sugars than:
                                                                                                                                                                                                                                (a) 2.5 g/100 mL for liquid food; or
                                                                                                                                                                                                                                (b) 5 g/100 g for solid food.
                                                                                                                                                                                                     Reduced or Light/Lite    The food contains at least 25% less sugars than in the same amount of *reference food.
                                                                                                                                                                                                     No added                   (a) The food for sale is not an added sugar.
                                                                                                                                                                                                                                (b) The food for sale does not contain an added sugar as an added ingredient.
                                                                                                                                                                                                                                (c) The food for sale does not contain more sugars than:
                                                                                                                                                                                                                                   (i) 10 g/100 g for solid food; or
                                                                                                                                                                                                                                   (ii) 7.5 g/100 mL for liquid food.
                                                                                                                                                                                                                                (d) The food for sale has not had the concentration of hexose monosaccharides and disaccharides in that food increased by hydrolysis of carbohydrates during the production of that food.
                                                                                                                                                                                                                                (e) Condition (d) does not apply if the concentration of hexose monosaccharides and disaccharides in that food is not > 1.5%.
                                                                                                                                                                                                                                (f) For the purposes of conditions (a) and (b), an added sugar means any of the following derived from any source:
                                                                                                                                                                                                                                   (i) hexose monosaccharides (other than D-allulose) and disaccharides;
                                                                                                                                                                                                                                   (ii) low energy hexose monosaccharide D‑tagatose;
                                                                                                                                                                                                                                   (iii) starch hydrolysate;
                                                                                                                                                                                                                                   (iv) glucose syrup;
                                                                                                                                                                                                                                   (v) maltodextrin and similar products;
                                                                                                                                                                                                                                   (vi) a product derived at a sugar refinery (including brown sugar, molasses, raw sugar, golden syrup, treacle);
                                                                                                                                                                                                                                   (vii) icing sugar;
                                                                                                                                                                                                                                   (viii) invert sugar;
                                                                                                                                                                                                                                   (ix) sugar and sugar syrup derived from plants;
                                                                                                                                                                                                                                   (x) honey;
                                                                                                                                                                                                                                   (xi) malt;
                                                                                                                                                                                                                                   (xii) malt extracts;
                                                                                                                                                                                                                                   (xiii) any of