Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and cereal products

Overview

The Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and Cereal Products is a legislative instrument established under the Food Standards Australia New Zealand Act 1991. This Act, enacted by the Commonwealth Parliament, aims to ensure that food sold in Australia and New Zealand is safe, correctly labelled, and of high quality. The Cereal and Cereal Products Standard specifically addresses the need for clear and consistent definitions and standards for cereal products, particularly bread and wholegrain cereals, to protect consumer health and ensure fair trade practices. The Standard was introduced to fill the gap in the regulation of cereal products, ensuring that products labelled as bread or wholegrain meet specific criteria, and that bread flour contains appropriate levels of folic acid, thiamin, and iodised salt. This Standard commenced on 1 March 2016 and has been subject to amendments to refine its provisions and address emerging issues in the food industry.

Scope and Application

The Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and cereal products applies to all foods that are sold as bread, wholemeal, or wholegrain in both Australia and New Zealand. This standard, which commenced on 1 March 2016, ensures that bread products must genuinely be made from yeast-leavened dough prepared from cereal flours or meals and water, and not simply labelled as such. Additionally, it mandates that wholemeal and wholegrain products must contain wholemeal or wholegrain respectively, and stipulates nutritional requirements for folic acid, thiamin, and iodised salt in wheat flour used for bread. Notably, certain products such as pizza bases, breadcrumbs, and pastries are exempt from the folic acid and thiamin requirements. The standard extends its application through subordinate instruments, with amendments made under the Food Standards Australia New Zealand Act 1991. These amendments are incorporated into the compilation of the standard and are reflected in the Amendment History and Gazette notices.

Key Provisions

The main operative sections of the Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and cereal products include the definition of bread, requirements for food sold as bread, and specific provisions regarding folic acid, thiamin, and iodised salt in bread. According to section 2.1.1—2, bread is defined as a food made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water, or such a food with other foods added. Section 2.1.1—3 mandates that a food sold as bread must indeed be bread, ensuring consumer expectations are met. Sections 2.1.1—5 and 2.1.1—6 further specify that wheat flour suitable for making bread must contain no less than 2 mg/kg and no more than 3 mg/kg of folic acid, and no less than 6.4 mg/kg of thiamin, with the latter requirement applying only in Australia. Additionally, iodised salt must be used in the bread-making process where salt would ordinarily be used, though exceptions are made for the addition of salt to the bread's surface or the use of other food containing salt during the making of bread. The Act imposes several obligations on the parties it governs. Firstly, manufacturers and sellers of bread must ensure that their products meet the definition of bread as stipulated in section 2.1.1—2. This means that the product must be made from a yeast-leavened dough of cereal flours or meals and water, with any additional ingredients clearly disclosed. Furthermore, those selling wheat flour suitable for making bread must comply with the requirements for folic acid and thiamin content as specified in section 2.1.1—5, and must use iodised salt where salt is a part of the bread-making process, in accordance with section 2.1.1—6. For products marketed as wholemeal or wholegrain, section 2.1.1—7 mandates that they must contain wholemeal or wholegrain as appropriate, ensuring transparency and accuracy in product labelling. Failure to comply with the provisions of this Standard can result in various consequences. While the specific offences, penalties, or civil/criminal consequences are not explicitly detailed in the provided text, breaches of food standards can typically lead to enforcement actions by Food Standards Australia New Zealand or relevant state and territory authorities. These actions may include fines, product recalls, and legal proceedings. The severity of penalties can vary depending on the nature and extent of the breach, with potential maximum penalties being imposed for repeated or serious violations. It is also important to note that ongoing non-compliance may result in reputational damage and loss of consumer trust, further impacting the entities involved.