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Schedule 11 Calculation of values for nutrition information panel

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.

 Standard 1.2.8 is a standard for nutrition information requirements. This Standard:
 ● sets out how to calculate average energy content, available carbohydrate and available carbohydrate by difference for sections 1.1.2—2 and 1.2.8—4; and
            ● sets out how to determine dietary fibre for subsection 1.2.8—7(7) and subsection S5—6(2); and
            ● lists substances for paragraph 1.2.8—6(9)(a) and subparagraph 1.2.8—14(1)(c)(ii).

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.
S11—1 Name
  This Standard is Australia New Zealand Food Standards Code – Schedule 11 – Calculation of values for nutrition information panel.
 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.
S11—2 Calculation of average energy content
 (1) For section 1.1.2—2, the *average energy content of a food means the energy content AE, in kJ/100 g, calculated using the following equation:

where:
N is the number of *components in the food.
Wi is the '*average quantity' of a component of the food measured in g/100 g of the food.
Fi is the energy factor, expressed in kJ/g:
 (a) for a general component listed in the table to subsection (2)—indicated in the corresponding row of that table; and
 (b) for a specific component listed in the table to subsection (3)—indicated in the corresponding row of that table.
 (2) For subsection (1), particular energy factors, in kJ/g, for certain *components are listed below:
Energy factors for general components
Component                                           Energy factor
alcohol                                             29
*carbohydrate (excluding unavailable carbohydrate)  17
unavailable carbohydrate (including dietary fibre)  8
fat                                                 37
protein                                             17

 (3) For subsection (1), and for paragraph 1.2.8—6(9)(a) and subparagraph 1.2.8—14(1)(c)(ii), particular energy factors, in kJ/g, for specific *components are listed below:
Energy factors for specific components
Component      Energy factor
D-allulose     2
erythritol     1
glycerol       18
isomalt        11
lactitol       11
maltitol       13
mannitol       9
organic acids  13
polydextrose   5
sorbitol       14
D-Tagatose     11
Xylitol        14

 (4) If for Standard 1.2.8 the *average energy content may be expressed in kilocalories, the number of kilocalories/100g must be calculated in accordance with the following equation:

           where

  AE(C) is the average energy content in kilocalories/100 g;
  AE(kJ) is the average energy content in kilojoules/100 g, calculated in accordance with the equation set out in