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FOOD SAFETY AUTHORITY AUSTRALIA NEW ZEALAND- R GR8?

SCHEDULE 4- NUTRITION, HEALTH AND RELATED CLAIMS UNDER STANDARD 1.2.7, 1.1.1-3 AND SCHEDULE 6 AND 7, GUESSING HIGH ACADEMICS WROTE THIS STUFF- yeah, since column 3 and 4 are the most salient, love bureaucracy and people who write it? yeah?

Omega fatty acids (any)

The type of omega fatty acid is specified immediately after the word ‘omega’.

 

Omega-3 fatty acids

(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b)    the food contains no less than:

(i)     200 mg alpha-linolenic acid per serving; or

(ii)    30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving; and

(c)    other than for fish or fish products with no added *saturated fatty acids, the food contains:

(i)     as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or

(ii)    no more saturated fatty acids and *trans fatty acids than 5 g per 100 g

Good Source

(a)    The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and

(b)    the food may contain less than 200 mg alpha-linolenic acid/serving.

Increased

(a)    The food contains at least 25% more omega-3 fatty acids than in the same amount of *reference food; and

(b)    the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids.

Omega-6 fatty acids

(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b)    the food contains, as a proportion of the total fatty acid content:

(i)     no more than 28% *saturated fatty acids and trans fatty acids; and

(ii)    no less than 40% omega-6 fatty acids.

Increased

(a)    The food contains at least 25% more omega-6 fatty acids than in the same amount of *reference food; and

(b)    the reference food meets the general claim conditions for a nutrition content claim about omega-6 fatty acids.

Omega-9 fatty acids

(a)    The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b)    the food contains, as a proportion of the total fatty acid content:

(i)     no more than 28% *saturated fatty acids and trans fatty acids; and

(ii)    no less than 40% omega-9 fatty acids.

Increased

(a)    The food contains at least 25% more omega-9 fatty acids than in the same amount of *reference food; and

(b)    the reference food meets the general claim conditions for a nutrition content claim about omega-9 fatty acids.

Poly-unsaturated fatty acids

The food contains, as a proportion of the total fatty acid content:

(a)    no more than 28% *saturated fatty acids and trans fatty acids; and

(b)    no less than 40% polyunsaturated fatty acids.

Increased

(a)    The food contains at least 25% more *polyunsaturated fatty acids than in the same amount of *reference food; and

(b)    the reference food meets the general claim conditions for a nutrition content claim about polyunsaturated fatty acids.

Potassium

The nutrition information panel indicates the sodium and potassium content.

 

 

Protein

The food contains at least 5 g of protein/serving unless the claim is about low or reduced protein.

Good Source

The food contains at least 10 g of protein/serving.

Increased

(a)    The food contains at least 25% more protein than in the same amount of *reference food; and

(b)    the reference food meets the general claim conditions for a nutrition content claim about protein.

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