Food Standards (Application A1158 – Rosemary Extract as a Food Additive) Variation (Cth)

Food Standards (Application A1158 – Rosemary Extract as a Food Additive) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991.  The variation commences on the date specified in clause 3 of the variation.

Dated 10 January 2019

Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

Note: 

This variation will be published in the Commonwealth of Australia Gazette No. FSC 124 on 23 January 2019. This means that this date is the gazettal date for the purposes of the above notice.

1             Name

This instrument is the Food Standards (Application A1158 – Rosemary Extract as a Food Additive) Variation.

2             Variation to a Standard in the Australia New Zealand Food Standards Code

The Schedule varies standards in the Australia New Zealand Food Standards Code.

3             Commencement

The variation commences on the date of gazettal.

Schedule

[1]           Standard 1.3.1 is varied by omitting paragraph 1.3.1—4(6)(j), substituting

(j)       sulphur dioxide and sulphites, including hydrosulphites, bisulphites and metabisulphites, are calculated as sulphur dioxide;

(k)      rosemary extract is calculated as the sum of carnosic acid and carnosol.

[2]           Schedule 8 is varied by

[2.1]        inserting in the table to section S8—2 entitled ‘Food additive names—alphabetical listing’, in

alphabetical order

Rosemary extract 392

[2.2]        inserting in the table in section S8–2 entitled ‘Food additive names—numerical listing’, in numerical order,

392 Rosemary extract

[3]           Schedule 15 is varied by

[3.1]inserting in item 2.1 of the table to section S15—5, after the entry for ‘Colourings permitted to a maximum level’

392 Rosemary extract 50 Only fish oils and algal oils

[3.2]inserting in item 2.2.1.3 of the table to section S15—5, after the entry for ‘Colourings permitted to a maximum level’

392 Rosemary extract 75

[3.3]inserting in item 4.3.4 of the table to section S15—5, after the entry for ‘Calcium propionate’

392 Rosemary extract 50 Only nut butters and nut spreads

[3.4]inserting in item 5.4 of the table to section S15—5, after the entry for ‘Benzoic acid and sodium, potassium and calcium benzoates’

392 Rosemary extract 20

[3.5]        inserting in item 6.3 of the table to section S15—5, after the entry for ‘Annatto extracts’

392 Rosemary extract 50 Only grain bars, breakfast bars and breakfast cereals

[3.6]inserting in item 6.4 of the table to section S15—5, after the entry for ‘Propionic acid and sodium and potassium and calcium propionates’

392 Rosemary extract 10 Only for flour based snacks e.g. pretzels, fritters, and crackers;
Not for noodles and pasta

[3.7]inserting in item 7.2 of the table to section S15—5, after the entry for ‘Sulphur dioxide and sodium and potassium sulphites’

392 Rosemary extract 40

[3.8]inserting in item 8.2 of the table to section S15—5, after the entry for ‘Propionic acid and sodium and potassium and calcium propionates’

392	Rosemary extract	(a)  15	For meat with <10% fat;  Not for dried sausages
(b) 37.5	For meat with >10% fat;  Not for dried sausages

[3.9]inserting in item 8.2.3 of the table to section S15—5, after the entry for ‘Nitrites (potassium and sodium salts)’

392 Rosemary extract 150

[3.10]inserting in item 8.3.2 of the table to section S15—5, after the entry for ‘Ethyl lauroyl arginate’

392 Rosemary extract 100 Only dried sausages

[3.11]      inserting in item 12 of the table to section S15—5, above item 12.1

392 Rosemary extract 40 Not for condiment sauces e.g. ketchup, mayonnaise, mustard, and relishes.

[3.12]      inserting in item 20.2 of the table to section S15—5, after the entry for ‘Annatto extracts’

392 Rosemary extract 50 Only processed nuts

[3.13]inserting in item 20.2.0.4 of the table to section S15—5, after the entry for ‘Calcium disodium EDTA’

392 Rosemary extract 50

[3.14]     omitting item 20.2.0.5 of the table to section S15—5, substituting

20.2.0.5   Soup bases (the maximum permitted levels apply to soup made up as directed)
950	Acesulphame potassium	3 000
954	Saccharin	1 500
956	Alitame	40
962	Aspartame-acesulphame salt	6 800
20.2.0.6   Starch based snacks (from root and tuber vegetables, legumes and pulses)
392	Rosemary extract	20