Australia New Zealand Food Standards Code – Schedule 10 – Generic names of ingredients and conditions for their use (Cth)
Schedule 10 Generic names of ingredients and conditions for their use
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 1.2.4 is a standard for the information requirements relating to the statement of ingredients, and contains provisions relating to, the labelling of ingredients. This Standard specifies generic names for ingredients and conditions for subparagraph 1.2.4—4(b)(iii).
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.
S10—1 Name
This Standard is Australia New Zealand Food Standards Code – Schedule 10 – Generic names of ingredients and conditions for their use.
NoteCommencement:
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.
S10—1A Transitional arrangements for prescribed variations
(1) For the purposes of this section:
prescribed variation means the amendment made by the Variation to paragraph (a) under the entry for “fats or oils” in the table to section S10—2.
transitional period means the period commencing on the Variation’s date of commencement and ending 12 months after the commencement.
the Variation means the Food Standards (Proposal P1026 – Lupin as an Allergen) Variation.
(2) Section 1.1.1—9 of Standard 1.1.1 does not apply to the prescribed variation.
(3) During the transitional period, a food product may comply with either:
(a) the Code as in force without the prescribed variation; or
(b) the Code as amended by the prescribed variation;
but not a combination of both.
S10—2 Generic names of ingredients and conditions for their use
For section 1.2.4—4, the generic ingredient names and conditions (if any) for their use are:
Generic names of ingredients and conditions for their use (if any)
| Generic name | Condition for use (if any) |
| cereals | If the cereal is wheat, rye, barley, oats or spelt or a hybridised strain of one of those cereals, the specific name of the cereal must be declared. |
| cheese | |
| cocoa butter | |
| crystallised fruit | |
| fats or oils | (a) The statement of ingredients must declare: (i) whether the source is animal or vegetable; and (ii) if the source of oil is lupin, peanut or sesame—the specific source name; and (iii) if the source of oil is soybeans and the oil has not been degummed, neutralised, bleached and deodorised—the specific source name; and (iv) if the food is a dairy product, including ice cream—the specific source of animal fats or oils. (b) This generic name must not be used for diacylglycerol oil. |
| fish | If crustacea, the specific name of the crustacea must be declared. |
| fruit | |
| gum base | |
| herbs | |
| meat | |
| milk protein | |
| milk solids | May be used to describe: (a) milk powder, skim milk powder or dried milk products; or (b) any 2 or more of the following ingredients: (i) whey; (ii) whey powder; (iii) whey proteins; (iv) lactose; (v) caseinates; (vi) milk proteins; (vii) milk fat. |
| nuts | The specific name of the nut must be declared. |
| poultry meat | |
| spices | |
| starch | (a) If the source of the starch is wheat, rye, barley, oats or spelt, or hybridised strains of those cereals—the specific (b) The name ‘starch’ may be used for any unmodified starch or any starch which has been modified by either physical means or enzymes. |
| sugar | (a) The name ‘sugar’ may be used to describe: (i) white sugar; or (ii) white refined sugar; or (iii) caster sugar or castor sugar; or (iv) loaf sugar or cube sugar; or (v) icing sugar; or (vi) coffee sugar; or (vii) coffee crystals; or (viii) raw sugar. (b) The name ‘sugars’ must not be used in a statement of ingredients. |
| vegetables |
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Application, saving and transitional provisions
The table below details information on application, saving or transitional provisions in instruments affecting this Standard.
| Food Standards (Proposal P1026 – Lupin as an Allergen) Variation | ||||
| Instrument items affected | A’ment No. | FRL registration Gazette | Instrument’s transitional provision | Description of transitional arrangement |
| Items [2.2] and [2.3] of the Schedule | 169 | F2017L00585 23 May 2017 FSC112 25 May 2017 | Subsection S10—1A(1) | Subsection S10—1A(1) establishes a transitional arrangement for variations to the Code made by Item [1] of the Schedule. The transition period is the period of time that commences on 25 May 2017 and ends on 26 May 2018. S10—1A(2) provides that section 1.1.1—9 of the Code does not apply to the above variation. S10—1A(3) provides that, during the transition period, a food may comply with either: (a) the Code as in force without the prescribed variation; or (b) the Code as amended by the prescribed variation; but not a combination of both. |
Amendment History
The Amendment History provides information about each amendment to the Schedule. The information includes commencement or cessation information for relevant amendments.
These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.
About this compilation
This is compilation No. 3 of Schedule 10 as in force on 25 May 2017 (up to Amendment No. 170). It includes any commenced amendment affecting the compilation to that date.
Prepared by Food Standards Australia New Zealand on 25 May 2017.
Uncommenced amendments or provisions ceasing to have effect
To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Schedule as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed.
The following abbreviations may be used in the table below:
ad = added or inserted am = amended
exp = expired or ceased to have effect rep = repealed
rs = repealed and substituted
Schedule 10 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00480 –- 2 April 2015) and has since been amended as follows:
| Section affected | A’ment No. | FRL registration Gazette | Commencement (Cessation) | How affected | Description of amendment |
| Note 1 to Std | 168 | F2017L00414 11 April 2017 FSC110 13 April 2017 | 13 April 2017 | am | Cross-reference. |
| S10—1A | 170 | F2017L00585 23 May 2017 FSC112 25 May 2017 | 25 May 2017 | ad | Section. For application, saving and transitional provisions, see above table. |
| table to S10—2 | 163 | F2016L00783 12 May 2016 FSC105 19 May 2016 | 19 May 2016 | rs | Entry for ‘fats or oils’ as a consequence of amendments to Standard 1.2.3. |
| table to S10—2 | 170 | F2017L00585 23 May 2017 FSC112 25 May 2017 | 25 May 2017 | am | Entry for ‘fats or oils’ to include lupin. For application, saving and transitional provisions, see above table. |
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