Standard 2.5.6
Ice Cream
Purpose
This Standard defines the term ‘ice cream’ and contains a specific compositional requirement for the product.
Editorial note:
The Australian processing requirements for ice cream are contained in Standard 4.2.4.
New Zealand has its own processing requirements for milk and milk products.
Table of Provisions
1 Interpretation
2 Composition
Clauses
1 Interpretation
In this Code –
ice cream means a sweet frozen food made from cream or milk products or both, and other foods, and is generally aerated.
2 Composition
Ice cream must contain no less than –
(a) 100 g/kg of milk fat; and
(b) 168 g/litre of food solids.
Editorial note:
See Standard 1.2.4 – Labelling of Ingredients for requirements for the declaration of animal fats or oils in ice cream.
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Overview
The Standard 2.5.6 Ice Cream, enacted as a legislative instrument under the Australia New Zealand Food Standards Code (F2008B00646), was introduced to provide a clear definition and compositional requirements for the product "ice cream." This standard was developed to ensure consistency in the definition and quality of ice cream available in the market, addressing any potential ambiguity or variation in the term "ice cream." The objective of this standard is to protect consumers by ensuring that ice cream sold meets specific compositional criteria, which in turn guarantees that the product meets the expected quality and nutritional standards. Enacted by the Australia New Zealand Food Authority, this standard aims to provide a unified definition and compositional requirement across both Australia and New Zealand, thereby maintaining a consistent standard for the food product in both countries.
Scope and Application
The Standard 2.5.6 Ice Cream, part of the Australia New Zealand Food Standards Code, applies to the composition of ice cream products available for sale within Australia. This standard sets out the definition of ‘ice cream’ and specifies compositional requirements that must be met to legally classify a product as ice cream. It applies to all food manufacturers, processors, and suppliers within the Australian jurisdiction, ensuring that any entity involved in the production, packaging, or sale of ice cream adheres to the compositional standards outlined. The Standard also intersects with Standard 1.2.4, which governs the labelling of ingredients, including animal fats or oils in ice cream. Notably, this legislation does not explicitly extend its reach to the composition of ice cream in New Zealand, which follows its own set of processing requirements under New Zealand law. The compositional standards themselves, such as the minimum milk fat and food solids content, are strictly defined, ensuring consumer protection and product consistency across the market.
Key Provisions
The primary operative sections of this legislative instrument (Standard 2.5.6) clearly define the term ‘ice cream’ and establish the compositional requirements for this product. Section 1 outlines the interpretation of the term ‘ice cream’ as a sweet frozen food made from cream or milk products, or both, and includes other foods, and is generally aerated. Section 2 then sets out the specific compositional requirements that ice cream must meet, including a minimum of 100 grams of milk fat per kilogram and 168 grams of food solids per litre (subsections 2(a) and 2(b)).
The obligations imposed by this Act require that any product labelled as ‘ice cream’ must adhere to the compositional standards outlined in section 2. This means that manufacturers must ensure their ice cream contains at least the specified amounts of milk fat and food solids to comply with the definition and standards set out in the legislation. Furthermore, the editorial note directs readers to Standard 1.2.4 for the labelling of ingredients, which is particularly relevant for the declaration of animal fats or oils in ice cream.
Failure to comply with the compositional requirements established by this Act may result in various legal consequences. Although the specific offences, penalties, or consequences are not detailed in this particular legislative instrument, it is implied that non-compliance could lead to regulatory action under related food standards legislation. This could include product recalls, fines, or other enforcement actions to ensure that ice cream products meet the required compositional standards. Given the importance of food safety and consumer protection, the penalties for non-compliance could be significant, reflecting the potential public health implications of not adhering to these compositional standards.