Document ID: chunk:federal_register_of_legislation:F2024L01376:body:0:p2
Version: federal_register_of_legislation:F2024L01376
Segment Type: other
Provision Reference: 
Character Range: 2704–6349

disaccharides; and

     Standard 1.2.7 – Nutrition, health and related claims

     [2] Section 1.2.7—2 (Note 1, the definition of sugars)

 Repeal the definition, substitute:

            sugars, in Standard 1.2.7, Standard 1.2.8 and Schedule 4—means monosaccharides and disaccharides. (Elsewhere in the Code it has a different definition).

     Standard 1.2.8 – Nutrition information requirements

     [3] Section 1.2.8—4 (Note 1, the definition of sugars)

 Repeal the definition, substitute:

            sugars, in Standard 1.2.7, Standard 1.2.8 and Schedule 4—means monosaccharides and disaccharides. (Elsewhere in the Code it has a different definition).

     Standard 2.6.2 – Non-alcoholic beverages and brewed soft drinks

     [4] Section 2.6.2—2 (Note 1, paragraph (a) of the definition of sugars)

 Repeal the paragraph, substitute:

             (a)     in Standard 1.2.7, Standard 1.2.8 and Schedule 4—means monosaccharides and disaccharides; and

     Schedule 4 – Nutrition, heath and related claims

     [5] Section S4—2 (Note, the definition of sugars)

 Repeal the Note, substitute:

     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 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.

     [6] Section S4—3 (table entry dealing with "Sugar or sugars", descriptor of 'No added' in column 3, conditions (a) to (g) in column 4)

      Repeal the conditions, substitute:

           (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 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;