{"id":"F2015L00449","name":"Australia New Zealand Food Standards Code – Schedule 17 – Vitamins and minerals","slug":"australia-new-zealand-food-standards-code-schedule-17-vitamins-and-minerals","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":93056,"registerId":"commonwealth-F2015L00449-current","compilationNumber":null,"startDate":"2026-04-02","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Schedule 17 – Vitamins and minerals","content":"Schedule 17 Vitamins and minerals\n\nNote 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.\n\nUse of vitamins and minerals is regulated by several standards, including Standard 1.1.1 and Standard 1.3.2. This Standard:\n\n● lists foods and amounts for the definition of reference quantity in section 1.1.2—2; and\n\n● contains permissions to use vitamins and minerals as nutritive substances for section 1.3.2—3; and\n\n● lists permitted forms of vitamins and minerals for subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c) and sub-subparagraph 2.9.4—3(1)(a)(ii)(A), as well as permitted forms of calcium for paragraph 2.10.3—3(b); and\n\n● lists vitamins and minerals for which claims may be made under subsections 2.9.3—6(3) and 2.9.3—8(3).\n\nNote 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.\n\nS17—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Schedule 17 – Vitamins and minerals.\n\nNote Commencement: \nThis 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.\n\nS17—2 Permitted forms of vitamins\n\nFor paragraph 1.3.2—3(a), subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c) and sub-subparagraph 2.9.4—3(1)(a)(ii)(A) the permitted forms of minerals are:\n\nPermitted forms of vitamins\n\n| Vitamin | Permitted form |\n| ----------------------- | ----------------------------------------- |\n| Vitamin A | |\n| Retinol forms | Vitamin A (retinol) |\n| | Vitamin A acetate (retinyl acetate) |\n| | Vitamin A palmitate (retinyl palmitate) |\n| | Vitamin A propionate (retinyl propionate) |\n| Provitamin A forms | beta-apo-8′-carotenal |\n| | beta-carotene-synthetic |\n| | carotenes-natural |\n| | beta-apo-8′-carotenoic acid ethyl ester |\n| Thiamin (Vitamin B1) | Thiamin hydrochloride |\n| | Thiamin mononitrate |\n| | Thiamin monophosphate |\n| Riboflavin (Vitamin B2) | Riboflavin |\n| | Riboflavin-5′-phosphate sodium |\n| Niacin | Niacinamide (nicotinamide) |\n| | Nicotinic acid |\n| Folate | Folic acid |\n| | L-methyltetrahydrofolate, calcium |\n| Vitamin B6 | Pyridoxine hydrochloride |\n| Vitamin B12 | Cyanocobalamin |\n| | Hydroxocobalamin |\n| Pantothenic acid | Calcium pantothenate |\n| | Dexpanthenol |\n| Vitamin C | L-ascorbic acid |\n| | Ascorbyl palmitate |\n| | Calcium ascorbate |\n| | Potassium ascorbate |\n| | Sodium ascorbate |\n| Vitamin D | Vitamin D2 (ergocalciferol) |\n| | Vitamin D3 (cholecalciferol) |\n| Vitamin E | dl-alpha-tocopherol |\n| | d-alpha-tocopherol concentrate |\n| | Tocopherols concentrate, mixed |\n| | d-alpha-tocopheryl acetate |\n| | dl-alpha-tocopheryl acetate |\n| | d-alpha-tocopheryl acetate concentrate |\n| | d-alpha-tocopheryl acid succinate |\n\nS17—3 Permitted forms of minerals\n\nFor section 1.3.2—3(a), subparagraph 2.9.3—3(2)(c)(i), paragraph 2.9.3—5(2)(c), paragraph 2.9.3—7(2)(c), sub-subparagraph 2.9.4—3(1)(a)(ii)(A), and paragraph 2.10.3—3(b), the permitted forms of minerals are:\n\nPermitted forms of minerals\n\n| Mineral | Permitted form |\n| ---------- | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |\n| Calcium | Calcium carbonate |\n| | Calcium chloride |\n| | Calcium chloride, anhydrous |\n| | Calcium chloride solution |\n| | Calcium citrate |\n| | Calcium gluconate |\n| | Calcium glycerophosphate |\n| | Calcium lactate |\n| | Calcium oxide |\n| | Calcium phosphate, dibasic |\n| | Calcium phosphate, monobasic |\n| | Calcium phosphate, tribasic |\n| | Calcium sodium lactate |\n| | Calcium sulphate |\n| Iron | Ferric ammonium citrate, brown or green |\n| | Ferric ammonium phosphate |\n| | Ferric citrate |\n| | Ferric hydroxide |\n| | Ferric phosphate |\n| | Ferric pyrophosphate |\n| | Ferric sodium edetate (other than for breakfast cereals as purchased or formulated supplementary food for young children) |\n| | Ferric sulphate (iron III sulphate) |\n| | Ferrous carbonate |\n| | Ferrous citrate |\n| | Ferrous fumarate |\n| | Ferrous gluconate |\n| | Ferrous lactate |\n| | Ferrous succinate |\n| Iron | Ferrous sulphate (iron II sulphate) |\n| | Ferrous sulphate, dried |\n| | Iron, reduced (ferrum reductum)Soy leghemoglobin in a soy leghemoglobin preparation that is listed in Schedule 26 and complies with any corresponding conditions listed in that Schedule. |\n| Iodine | Potassium iodate |\n| | Potassium iodide |\n| | Sodium iodate |\n| | Sodium iodide |\n| Magnesium | Magnesium carbonate |\n| | Magnesium chloride |\n| | Magnesium gluconate |\n| | Magnesium oxide |\n| | Magnesium phosphate, dibasic |\n| | Magnesium phosphate, tribasic |\n| | Magnesium sulphate |\n| Phosphorus | Calcium phosphate, dibasic |\n| | Calcium phosphate, monobasic |\n| | Calcium phosphate, tribasic |\n| | Bone phosphate |\n| | Magnesium phosphate, dibasic |\n| | Magnesium phosphate, tribasic |\n| | Calcium glycerophosphate |\n| | Potassium glycerophosphate |\n| | Phosphoric acid |\n| | Potassium phosphate, dibasic |\n| | Potassium phosphate, monobasic |\n| | Sodium phosphate, dibasic |\n| Selenium | Seleno methionine |\n| | Sodium selenate |\n| | Sodium selenite |\n| Zinc | Zinc acetate |\n| | Zinc chloride |\n| | Zinc gluconate |\n| | Zinc lactate |\n| | Zinc oxide |\n| | Zinc sulphate |\n\nS17—4 Permitted uses of vitamins and minerals\n\nFor sections 1.3.2—3 and 1.3.2—4, the foods are listed in the table:\n\nPermitted uses of vitamins and minerals\n\n```html\n

Vitamin or mineral

Maximum claim per reference quantity (maximum percentage RDI claim)

Maximum permitted amount per reference quantity

Cereals and cereal products

Biscuits containing not more than 200 g/kg fat and not more than 50 g/kg sugars

Reference quantity—35 g

Thiamin

0.55 mg (50%)

Riboflavin

0.43 mg (25%)

Niacin

2.5 mg (25%)

Vitamin B6

0.4 mg (25%)

Vitamin E

2.5 mg (25%)

Folate

100 μg (50%)

Calcium

200 mg (25%)

Iron

3.0 mg (25%)

Magnesium

80 mg (25%)

Zinc

1.8 mg (15%)

Bread

Reference quantity—50 g

Thiamin

0.55 mg (50%)

Riboflavin

0.43 mg (25%)

Niacin

2.5 mg (25%)

Vitamin B6

0.4 mg (25%)

Vitamin E

2.5 mg (25%)

Iron

3.0 mg (25%)

Magnesium

80 mg (25%)

Zinc

1.8 mg (15%)

Folate

(a) bread that contains no wheat flour— 100 μg (50%);

(b) other foods—0

Breakfast cereals, as purchased

Reference quantity—a normal serving

Provitamin A forms of Vitamin A

200 μg (25%)

Thiamin

0.55 mg (50%)

Riboflavin

0.43 mg (25%)

Niacin

2.5 mg (25%)

Vitamin B6

0.4 mg (25%)

Vitamin C

10 mg (25%)

Vitamin D

2.5 μg (25%)

Vitamin E

2.5 mg (25%)

Folate

100 μg (50%)

Calcium

200 mg (25%)

Iron – except ferric sodium edetate

3.0 mg (25%)

Magnesium

80 mg (25%)

Zinc

1.8 mg (15%)

Cereal flours

Reference quantity—35 g

Thiamin

0.55 mg (50%)

Riboflavin

0.43 mg (25%)

Niacin

2.5 mg (25%)

Vitamin B6

0.4 mg (25%)

Vitamin E

2.5 mg (25%)

Folate

100 μg (50%)

Iron

3.0 mg (25%)

Magnesium

80 mg (25%)

Zinc

1.8 mg (15%)

Pasta

Reference quantity—the amount that is equivalent to 35 g of uncooked dried pasta

Thiamin

0.55 mg (50%)

Riboflavin

0.43 mg (25%)

Niacin

2.5 mg (25%)

Vitamin B6

0.4 mg (25%)

Vitamin E

2.5 mg (25%)

Folate

100 μg (50%)

Iron

3.0 mg (25%)

Magnesium

80 mg (25%)

Zinc

1.8 mg (15%)

Dairy products

Dried milks

Reference quantity—200 mL

Vitamin A

110 μg (15%)

125 μg

Riboflavin

0.4 mg (25%)

Vitamin D

2.5 μg (25%)

3.0 μg

Calcium

400 mg (50%)

Modified milks and skim milk

Reference quantity—200 mL

Vitamin A

110 μg (15%)

125 μg

Vitamin D

1.0 μg (10%)

1.6 μg

Calcium

400 mg (50%)

Cheese and cheese products

Reference quantity—25 g

Vitamin A

110 μg (15%)

125 μg

Calcium

200 mg (25%)

Phosphorus

150 mg (15%)

Vitamin D

1.0 μg (10%)

1.6 μg

Yoghurts (with or without other foods)

Reference quantity—150 g

Vitamin A

110 μg (15%)

125 μg

Vitamin D

1.0 μg (10%)

1.6 μg

Calcium

320 mg (40%)

Dairy desserts containing no less than 3.1% m/m milk protein

Reference quantity—150 g

Vitamin A

110 μg (15%)

125 μg

Vitamin D

1.0 μg (10%)

1.6 μg

Calcium

320 mg (40%)

Ice cream and ice confections containing no less than 3.1% m/m milk protein

Reference quantity—75 g

Calcium

200 mg (25%)

Cream and cream products containing no more than 40% m/m milkfat

Reference quantity—30 mL

Vitamin A

110 μg (15%)

125 μg

Butter

Reference quantity—10 g

Vitamin A

110 μg (15%)

125 μg

Vitamin D

1.0 μg (10%)

1.6 μg

Edible oils and spreads

Edible oil spreads and margarine

Reference quantity—10 g

Vitamin A

110 μg (15%)

125 μg

Vitamin D

1.0 μg (10%)

1.6 μg

Vitamin E

(a) edible oil spreads and margarine containing no more than 28% total *saturated fatty acids and trans fatty acids—3.5 mg (35%);

(b) other foods—0

Edible oils

Reference quantity—10 g

Vitamin E

(a) sunflower oil and safflower oil—7.0 mg (70%);

(b) other edible oils containing no more than 28% total *saturated fatty acids and trans fatty acids—3.0 mg (30%)

Extracts

Extracts of meat, vegetables or yeast (including modified yeast) and foods containing no less than 800 g/kg of extracts of meat, vegetables or yeast (including modified yeast)

Reference quantity—5 g

Thiamin

0.55 mg (50%)

Riboflavin

0.43 mg (25%)

Niacin

2.5 mg (25%)

Vitamin B6

0.4 mg (25%)

Vitamin B12

0.5 μg (25%)

Folate

100 μg (50%)

Iron

1.8 mg (15%)

Fruit juice, vegetable juice, fruit drink and fruit cordial

All fruit juice and concentrated fruit juice (including tomato juice)

Reference quantity—200 mL

Calcium

200 mg (25%)

Folate

100 μg (50%)

Vitamin C

(a) blackcurrant juice—500 mg (12.5 times)

(b) guava juice—400 mg (10 times)

(c) other juice—120 mg (3 times)

Provitamin A forms of Vitamin A

(a) mango juice—800 μg (1.1 times)

(b) pawpaw juice—300 μg (40%)

(c) other juice—200 μg (25%)

Vegetable juice (including tomato juice)

Reference quantity—200 mL

Vitamin C

60 mg (1.5 times)

Provitamin A forms of Vitamin A

200 μg (25%)

Folate

100 μg (50%)

Calcium

200 mg (25%)

Fruit drinks, vegetable drinks and fruit and vegetable drinks containing at least 250 mL/L of the juice, purée or comminution of the fruit or vegetable or both; fruit drink, vegetable drink or fruit and vegetable drink concentrate which contains in a reference quantity at least 250 mL/L of the juice, purée or comminution of the fruit or vegetable, or both

Reference quantity—200 mL

Folate

refer to section 1.3.2—5

Vitamin C

refer to section 1.3.2—5

Provitamin A forms of vitamin A

refer to section 1.3.2—5

Calcium

200 mg (25%)

Fruit cordial, fruit cordial base

Reference quantity—200 mL

Vitamin C

refer to section 1.3.2—5

Analogues derived from legumes

Beverages containing no less than 3% m/m protein derived from legumes

Reference quantity—200 mL

Vitamin A

110 μg (15%)

125 μg

Thiamin

no claim permitted

0.10 mg

Riboflavin

0.43 mg (25%)

Vitamin B6

no claim permitted

0.12 mg

Vitamin B12

0.8 μg (40%)

Vitamin D

1.0 μg (10%)

1.6 μg

Folate

no claim permitted

12 μg

Calcium

240 mg (30%)

Magnesium

no claim permitted

22 mg

Phosphorus

200 mg (20%)

Zinc

no claim permitted

0.8 mg

Iodine

15 μg (10%)

Analogues of meat, where no less than 12% of the energy value of the food is derived from protein, and the food contains no less than 5 g protein per serve of the food

Reference quantity—100 g

Thiamin

0.16 mg (15%)

Riboflavin

0.26 mg (15%)

Niacin

5.0 mg (50%)

Vitamin B6

0.5 mg (30%)

Vitamin B12

2.0 μg (100%)

Folate

no claim permitted

10 μg

Iron

3.5 mg (30%)

Magnesium

no claim permitted

26 mg

Zinc

4.4 mg (35%)

Analogues of yoghurt and dairy desserts containing no less than 3.1% m/m protein derived from legumes

Reference quantity—150 g

Vitamin A

110 μg (15%)

125 μg

Thiamin

no claim permitted

0.08 mg

Riboflavin

0.43 mg (25%)

Vitamin B6

no claim permitted

0.11 mg

Vitamin B12

0.3 μg (15%)

Vitamin D

1.0 μg (10%)

1.6 μg

Folate

20 μg (10%)

Calcium

320 mg (40%)

Magnesium

no claim permitted

22 mg

Phosphorus

200 mg (20%)

Zinc

no claim permitted

0.7 mg

Iodine

15 μg (10%)

Analogues of ice cream containing no less than 3.1% m/m protein derived from legumes

Reference quantity—75 g

Vitamin A

110 μg (15%)

125 μg

Riboflavin

0.26 mg (15%)

Vitamin B12

0.2 μg (10%)

Calcium

200 mg (25%)

Phosphorus

no claim permitted

80 mg

Analogues of cheese containing no less than 15% m/m protein derived from legumes

Reference quantity—25 g

Vitamin A

110 μg (15%)

125 μg

Riboflavin

0.17 mg (10%)

Vitamin B12

0.3 μg (15%)

Vitamin D

1.0 μg (10%)

1.6 μg

Calcium

200 mg (25%)

Phosphorus

150 mg (15%)

Zinc

no claim permitted

1.0 mg

Iodine

no claim permitted

10 μg

Composite products

Soups, prepared for consumption in accordance with directions

Reference quantity—200 mL

Calcium

200 mg (25%)

Analogues derived from cereals, nuts, seeds, or a combination of those ingredients

Beverages containing no less than 0.3% m/m protein derived from cereals, nuts, seeds, or a combination of those ingredients

Reference quantity—200 mL

Vitamin A

110 μg (15%)

125 μg

Thiamin

no claim permitted

0.10 mg

Riboflavin

0.43 mg (25%)

Vitamin B6

no claim permitted

0.12 mg

Vitamin B12

0.8 μg (40%)

Vitamin D

1.0 μg (10%)

1.6 μg

Folate

no claim permitted

12 μg

Calcium

240 mg (30%)

Magnesium

no claim permitted

22 mg

Phosphorus

200 mg (20%)

Zinc

no claim permitted

0.8 mg

Iodine

15 μg (10%)

Formulated beverages

Formulated beverages

Reference quantity—600 mL

Folate

50 μg (25%)

Vitamin C

40 mg (100%)

Provitamin A forms of Vitamin A

200 μg (25%)

Niacin

2.5 mg (25%)

Thiamin

0.28 mg (25%)

Riboflavin

0.43 mg (25%)

Calcium

200 mg (25%)

Iron

3.0 mg (25%)

Magnesium

80 mg (25%)

Vitamin B6

0.4 mg (25%)

Vitamin B12

0.5 μg (25%)

Vitamin D

2.5 μg (25%)

Vitamin E

2.5 mg (25%)

Iodine

38 μg (25%)

Pantothenic acid

1.3 mg (25%)

Selenium

17.5 μg (25%)

\n```\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_ \n\nAmendment History\n\nThe Amendment History provides information about each amendment to the Schedule. The information includes commencement or cessation information for relevant amendments.\n\nThese 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.\n\nAbout this compilation\n\nThis is compilation No. 4 of Schedule 17 as in force on 26 March 2021 (up to Amendment No. 198). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 26 March 2021.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo 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.\n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nSchedule 17 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00449 –- 1 April 2015) and has since been amended as follows:\n\n| Section affected | A’ment No. | FRL registrationGazette | Commencement(Cessation) | How affected | Description of amendment |\n| ---------------- | ---------- | -------------------------------------------- | ----------------------- | ------------ | ------------------------------------------------------------------------------------------------------------------------------------------------------------- |\n| Sched heading | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Correction to cross-references in Note 1. |\n| S17—2 | 168 | F2017L0041411 April 2017FSC11013 April 2017 | 13 April 2017 | ad | Insertion of cross-references to empowering provisions. |\n| table to S17—4 | 161 | F2016L0011517 Feb 2016FSC10322 Feb 2016 | 1 March 2016 | rs | Entry for beverages containing no less than 0.3% m/m protein derived from cereals to include references to nuts, seeds or a combination of those ingredients. |\n| table to S17—4 | 166 | F2017L000235 Jan 2017FSC10812 Jan 2017 | 12 Jan 2017 | rs | Entries for breakfast cereals as purchased to include permission for vitamin D. |\n| S17—3 | 198 | F2021L0032625 March 2021FSC 13926 March 2021 | 26 March 2021 | ad | Entry for leghemoglobin in a soy leghemoglobin preparation |\n| table to S17—4 | 198 | F2021L0032625 March 2021FSC 13926 March 2021 | 26 March 2021 | am | Updating table of analogues of meat. |","sortOrder":0}],"analysis":{"kimi_summary":{"_metrics":{"provider":"moonshot","completionTokens":3321},"content_quality":"ok","complexity_score":6,"scope_assessment":{"changed":true,"description":"Originally focused on traditional food fortification (breads, cereals, dairy), the Schedule has significantly expanded to regulate modern food technologies. Amendments have added detailed provisions for plant-based analogues (meat and dairy alternatives made from legumes, cereals, nuts, and seeds) and novel ingredients such as soy leghemoglobin. This reflects a shift from simply standardising nutrient addition in staple foods to actively regulating the burgeoning alternative protein sector and novel food production methods."},"complexity_factors":["Dense cross-referencing: The Schedule references at least 8 other sections of the Food Standards Code (e.g., Standard 1.3.2, section 2.9.3—3) to establish its legal operation, requiring readers to consult multiple instruments simultaneously.","Technical chemical nomenclature: Over 70 specific chemical compounds are listed by precise scientific names (e.g., \"beta-apo-8′-carotenal\", \"L-methyltetrahydrofolate, calcium\", \"Ferric sodium edetate\"), requiring specialised chemistry knowledge to interpret.","Granular categorisation: The permission table distinguishes between highly specific food sub-types (e.g., \"edible oil spreads containing no more than 28% total saturated fatty acids\" vs. \"other foods\"), creating a complex matrix of permissions.","Dual-limit structure: Each entry must be read against two different quantitative limits—the maximum claim (for labelling) and the maximum permitted amount (for composition)—which often differ numerically.","Conditional logic and exclusions: Entries contain nested conditions (e.g., \"(a) sunflower oil... (b) other edible oils...\") and specific exclusions (e.g., prohibiting certain iron forms specifically for breakfast cereals).","Trans-Tasman application: The instrument operates concurrently under both Australian and New Zealand law, meaning it must be read against two different parliamentary frameworks despite being a single text."],"plain_english_summary":"This Schedule is essentially a technical manual that tells food manufacturers exactly which types of vitamins and minerals they can add to food, and in what amounts.\n\n**What it does**\n\nIt sets two main rules:\n\n* **Permitted chemical forms:** You can't just add \"iron\" or \"vitamin C\" to food using any chemical compound you like. The Schedule lists the specific scientific forms that are allowed. For example, Vitamin C must be added as L-ascorbic acid, calcium ascorbate, or one of the other approved forms—not just any vitamin C derivative. Similarly, iron must be specific compounds like ferrous fumarate or ferric pyrophosphate.\n\n* **Quantity limits:** For specific food categories—ranging from breakfast cereals and bread to plant-based cheeses and sports drinks—the Schedule sets maximum limits. These limits are often expressed as a percentage of the **Recommended Dietary Intake (RDI)**, which is the daily amount of a nutrient generally considered adequate for a healthy adult. For instance, a breakfast cereal might be allowed to contain enough iron to claim it provides 25% of your daily needs per serving.\n\nThe Schedule distinguishes between the **maximum permitted amount** (how much can physically be in the food) and the **maximum claim** (how much of that daily percentage the manufacturer is allowed to advertise on the label). Sometimes these numbers are the same; sometimes they differ.\n\n**Who it affects**\n\nThis affects food manufacturers, importers, and labelling teams in both Australia and New Zealand. It also protects consumers by ensuring that fortified foods (like iodised bread, vitamin D milk, or nutrient-added plant-based meats) contain nutrients in forms the body can actually use, at levels that are safe for regular consumption.\n\n**Why it matters**\n\nWithout these rules, manufacturers could use cheap, poorly absorbed chemical forms of nutrients or add dangerously high levels. The Schedule has been updated over time to cover modern food trends, including detailed rules for plant-based \"analogues\" (foods designed to replace meat or dairy) and novel ingredients like soy leghemoglobin (used to make plant-based meats taste like beef)."},"flash_summary":{"complexity_score":7,"scope_assessment":{"changed":true,"description":"The Schedule has expanded from a basic list of permitted forms and fortification limits into a more detailed instrument that explicitly accommodates novel foods and product categories. The Amendment History shows concrete scope expansions: for example, Amendment No. 166/161 updated permissions for breakfast cereals (including vitamin D) and beverage entries; Amendment No. 198 added soy leghemoglobin as a permitted ingredient in S17—3 and updated entries for analogues of meat in S17—4. Those changes broaden the Schedule beyond traditional vitamin/mineral listings to include specific novel ingredients and additional plant‑based analogue categories, thereby increasing the range of foods and ingredient chemistries covered compared with the original, narrower formulation."},"complexity_factors":["Extensive tabular schedules listing many vitamins/minerals and permitted chemical forms (S17—2 and S17—3) — ~30+ distinct vitamin/mineral entries and many alternative chemical forms","Large, detailed use table (S17—4) covering many food categories with different reference quantities (e.g. 35 g, 50 g, 200 mL, 600 mL)","Numeric limits expressed both as absolute amounts and as % of RDI (dual measurement requires cross‑checking)","Multiple conditional rules and exceptions in table rows (e.g. \"no claim permitted\" but a permitted absolute amount in another column; restrictions on specific compounds for certain foods)","Numerous cross‑references to other Code provisions (Standard 1.3.2, 1.1.2—2, and various sections cited in Notes), increasing the need to consult multiple parts of the Code","Amendment history with several later additions and substitutions (Amendments 161, 166, 168, 198) — implies versioning complexity and the need to track updates","Heterogeneous categories (dairy, cereals, analogues from legumes, composite products, formulated beverages) with bespoke rules per category, increasing conditional branching for compliance"],"plain_english_summary":"**What this instrument does (mechanically)**\n\n- This Schedule (Schedule 17) is part of the Australia New Zealand Food Standards Code and does three concrete things:\n - Lists *permitted chemical forms* of vitamins (S17—2) and minerals (S17—3) that manufacturers may add to foods as nutritive substances (for example, \"thiamin hydrochloride\" for vitamin B1 or \"calcium carbonate\" for calcium).\n - Sets a long table of **which foods** may be fortified and **how much** of specific vitamins or minerals may be added, or how much may be claimed on the label, measured against a specified *reference quantity* for each food (S17—4). The table gives numeric limits (e.g. mg, μg) and maximum % of the RDI (recommended daily intake) that may be claimed per reference quantity.\n - Cross‑references the permissions to other parts of the Food Standards Code that control labelling and nutritive‑substance use (for example, Standard 1.3.2 and the definition of reference quantity in 1.1.2—2).\n\n**Who this affects**\n\n- Food manufacturers and product formulators: they must use only the listed chemical forms for added vitamins/minerals and respect the numeric limits and claim restrictions for each food category.\n- Ingredient suppliers: manufacturers can only buy and use permitted forms listed in S17—2 and S17—3 for fortified products.\n- Food labellers and marketers: the allowed nutrient claims (percent RDI per reference quantity) determine what can be printed on packs and in advertising for the covered foods.\n- Regulators and enforcement agencies: they use these lists and limits to assess compliance.\n- Indirectly, consumers: the Schedule shapes the nutrient profile and marketing claims of many packaged foods.\n\n**Why it matters (official purpose, then practical effects and trade‑offs)**\n\n- Officially: the Schedule defines safe/acceptable chemical forms and sets consistent quantitative rules so claims and fortification are predictable and comparable across foods (it implements the permissions referenced in Standard 1.3.2).\n\n- Practical effects, costs and incentives:\n - Compliance cost and implementation burden — manufacturers must design formulations using only the permitted forms and meet specific numeric caps tied to a reference quantity for each food. That typically requires formulation work, ingredient sourcing checks and recordkeeping (see S17—2, S17—3, S17—4).\n - Market incentives — the Schedule privileges the specific listed forms; suppliers of those forms gain access to the fortified food market, while suppliers of unlisted or novel forms are excluded unless the Code is amended. This creates switching costs and potential supply concentration for certain ingredient types (S17—2, S17—3).\n - Product design and competition — the numeric limits and permitted foods constrain which products can be marketed as fortified or carry certain nutrient claims. Businesses may reformulate or decide not to enter particular product niches because of these limits (S17—4).\n - Innovation trade‑off — the Schedule reduces uncertainty for safety/regulatory reasons but can slow introduction of new ingredient chemistries unless the Code is updated to add them. Amendment history shows the Code is updated periodically (see Amendment No. 198 added an entry, S17—3).\n - Label clarity and consumer comparability — standardised reference quantities and caps mean claims are more comparable across products, but the many different reference quantities and conditional rules increase the complexity of compliance and of interpreting labels.\n\n**Notable concrete mechanics and conditional rules**\n\n- Many foods have a bespoke *reference quantity* (e.g. 35 g for some biscuits and flours, 200 mL for juices, 50 g for bread, 600 mL for formulated beverages). The permitted amount is expressed per that reference quantity (S17—4).\n- Some forms/uses are explicitly restricted or excepted. Example: ferric sodium edetate is permitted except for breakfast cereals and formulated supplementary foods for young children (S17—3 table entry). Some entries state “no claim permitted” while still listing a permitted absolute amount in a different column — meaning a product may legally contain the nutrient up to that amount but cannot make a nutrient content claim (see multiple rows in S17—4).\n- The Schedule operates together with other Code provisions (e.g. labelling rules and the definition of reference quantity). It therefore requires cross‑checking other Standards when applying the rules in practice (see introductory Note and cross‑references to Standard 1.3.2 and 1.1.2—2).\n\n**Implementation risks and administrative discretion**\n\n- Interpretation risks: applying the correct reference quantity for composite or novel foods can be ambiguous and will require regulator guidance and/or case‑by‑case decisions (S17—4 uses many specific food categories and reference quantities).\n- Update and amendment discretion: the Schedule is changed by amendment (Amendment History shows multiple changes). That means industry must monitor FSANZ amendments to know when new forms or uses are permitted (Amendment Nos. 161, 166, 168, 198 referenced in the table).\n\n**Who pays and who decides**\n\n- Who pays: manufacturers and ingredient suppliers bear most direct costs — reformulation, testing, compliance/legal advice, and potentially higher ingredient prices if only certain forms are permitted. Consumers may bear indirect costs through product availability or price effects.\n- Who decides: the Schedule lists permitted forms and limits; regulators enforce them and FSANZ (and the amendment process) decides changes to the lists (see Amendment History entries such as Amendment No. 198 adding leghemoglobin in S17—3).\n\n**Concentrated benefits / diffuse costs and substitution effects (source‑supported)**\n\n- Concentrated benefits: suppliers of permitted forms (e.g. specific calcium salts, specified iron compounds) get a secure market; new entrants using unlisted forms must wait for amendments.\n- Diffuse costs: small food producers or formulators face the compliance burden (multiple specific limits and reference quantities across food categories in S17—4).\n- Substitution effects: adding ingredients such as soy leghemoglobin (added by Amendment No. 198 to S17—3) explicitly enables some plant‑based meat analogue formulations to use that ingredient; that is a permitted substitution supported by the amendment history.\n\n**Bottom line**\n\nThe Schedule is a detailed operational rulebook: it tells manufacturers which chemical forms of vitamins/minerals they may add, to which foods, and in what amounts (expressed against food‑specific reference quantities), and it sets what nutrient claims may be made. Compliance requires cross‑checking other parts of the Code, monitoring amendments, and practical reformulation and documentation work by industry (see S17—2, S17—3, S17—4 and the Amendment History)."},"flash_summary_failed":{"failed":true,"reason":"A positive credit balance is required for all requests, including BYOK, so fallback providers remain available. Add credits at https://vercel.com/d?to=%2F%5Bteam%5D%2F%7E%2Fai%3Fmodal%3Dtop-up to continue.","source":"analysis-cron"}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-schedule-17-vitamins-and-minerals","history":"/api/acts/australia-new-zealand-food-standards-code-schedule-17-vitamins-and-minerals/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-schedule-17-vitamins-and-minerals/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-schedule-17-vitamins-and-minerals/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-schedule-17-vitamins-and-minerals/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-schedule-17-vitamins-and-minerals/documents"}}