{"id":"F2015L00474","name":"Australia New Zealand Food Standards Code – Schedule 4 – Nutrition, health and related claims","slug":"australia-new-zealand-food-standards-code-schedule-4-nutrition-health-and-related-claims","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":93107,"registerId":"commonwealth-F2015L00474-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 4 – Nutrition, health and related claims","content":"Schedule 4 Nutrition, health and related claims\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\nThis Standard, together with Schedule 5 and Schedule 6, relates to Standard 1.2.7 (nutrition, health and related claims), and sets out information for the purpose of that Standard.\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\nS4—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Schedule 4 – Nutrition, health and related claims.\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\nS4—2 Definitions\n\nIn this Schedule:\n\nmaximum claimable amount means the maximum claimable amount as prescribed by section 1.3.2—4 or 1.3.2—5.\n\nreference quantity means the reference quantity specified for the food in the Table to section S17—4.\n\nNote In this Code (see section 1.1.2—2):\n\nsugars:\n\n(a) in Standard 1.2.7, Standard 1.2.8 and Schedule 4—means monosaccharides (other than D-allulose) and disaccharides; and\n\n(b) otherwise—means any of the following products, derived from any source:\n\n(i) hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose;\n\n(ii) starch hydrolysate;\n\n(iii) glucose syrups, maltodextrin and similar products;\n\n(iv) products derived at a sugar refinery, including brown sugar and molasses;\n\n(v) icing sugar;\n\n(vi) invert sugar;\n\n(vii) fruit sugar syrup;\n\nbut does not include:\n\n(i) malt or malt extracts; or\n\n(ii) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup, erythritol or lactitol.\n\nNote Sugar is defined differently—see section 1.1.2—3.\n\n Note Sugars\\* is relevant for claims about no added sugar.\n\nS4—3 Conditions for nutrition content claims\n\nFor subsection 1.2.7—12(1), the table is:\n\n```html\n

Conditions for nutrition content claims

Column 1

Column 2

Column 3

Column 4

*Property of food

General claim conditions that must be met

Specific descriptor

Conditions that must be met if using specific descriptor in Column 3

*Carbohydrate

Reduced or light/lite

The food contains at least 25% less *carbohydrate than in the same amount of *reference food.

Increased

The food contains at least 25% more *carbohydrate than in the same amount of *reference food.

Cholesterol

The food meets the conditions for a nutrition content claim about low saturated fatty acids.

Low

The food contains no more cholesterol than:

(a) 10 mg/100 mL for liquid food; or

(b) 20 mg/100 g for solid food.

Reduced or Light / Lite

The food contains at least 25% less cholesterol than in the same amount of *reference food.

*Dietary fibre

A serving of the food contains at least 2 g of *dietary fibre unless the claim is about low or reduced dietary fibre.

Good source

A serving of the food contains at least 4 g of *dietary fibre.

Excellent source

A serving of the food contains at least 7 g of *dietary fibre.

Increased

(a) The *reference food contains at least 2 g of *dietary fibre per serving; and

(b) the food contains at least 25% more *dietary fibre than in the same amount of reference food.

Energy

Low

The *average energy content of the food is no more than:

(a) 80 kJ/100 mL for liquid food; or

(b) 170 kJ/100 g for solid food.

Reduced or Light/Lite

The food contains at least 25% less energy than in the same amount of *reference food.

Diet

(a) The food meets the NPSC, unless the food is a special purpose food; and

(b) either of the following is satisfied:

(i) the *average energy content of the food is no more than 80 kJ/100 mL for liquid food or 170 kJ/100 g for solid food; or

(ii) the food contains at least 40% less energy than in the same amount of *reference food.

Fat

% Free

The food meets the conditions for a nutrition content claim about low fat.

Low

The food contains no more fat than:

(a) 1.5 g/100 mL for liquid food; or

(b) 3 g/100 g for solid food.

Reduced or Light/Lite

The food contains at least 25% less fat than in the same amount of *reference food.

Gluten

Free

The food must not contain:

(a) detectable gluten; or

(b) oats or oat products; or

(c) cereals containing *gluten that have been malted, or products of such cereals.

Low

The food contains no more than 20 mg gluten/100 g of the food.

*Glycaemic Index

(a) The food meets the NPSC, unless the food is a special purpose food; and

(b) the claim or the nutrition information panel includes the numerical value of the *glycaemic index of the food.

Low

The numerical value of the *glycaemic index of the food is 55 or below.

Medium

The numerical value of the *glycaemic index of the food is at least 56 and does not exceed 69.

High

The numerical value of the *glycaemic index of the food is 70 or above.

Glycaemic load

The food meets the NPSC, unless the food is a special purpose food.

Lactose

Free

The food contains no detectable lactose.

Low

The food contains no more than 2 g of lactose/100 g of the food.

Mono-unsaturated fatty acids

The food contains, as a proportion of the total fatty acid content:

(a) no more than 28% saturated fatty acids and trans fatty acids; and

(b) no less than 40% monounsaturated fatty acids.

Increased

(a) The food contains at least 25% more *monounsaturated fatty acids than in the same amount of *reference food; and

(b) the reference food meets the general claim conditions for a nutrition content claim about monounsaturated fatty acids.

Omega fatty acids (any)

The type of omega fatty acid is specified immediately after the word ‘omega’.

Omega-3 fatty acids

(a) The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b) the food contains no less than:

(i) 200 mg alpha-linolenic acid per serving; or

(ii) 30 mg total eicosapentaenoic acid and docosahexaenoic acid per serving; and

(c) other than for fish or fish products with no added *saturated fatty acids, the food contains:

(i) as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or

(ii) no more saturated fatty acids and *trans fatty acids than 5 g per 100 g

Good Source

(a) The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and

(b) the food may contain less than 200 mg alpha-linolenic acid/serving.

Increased

(a) The food contains at least 25% more omega-3 fatty acids than in the same amount of *reference food; and

(b) the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids.

Omega-6 fatty acids

(a) The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b) the food contains, as a proportion of the total fatty acid content:

(i) no more than 28% *saturated fatty acids and trans fatty acids; and

(ii) no less than 40% omega-6 fatty acids.

Increased

(a) The food contains at least 25% more omega-6 fatty acids than in the same amount of *reference food; and

(b) the reference food meets the general claim conditions for a nutrition content claim about omega-6 fatty acids.

Omega-9 fatty acids

(a) The food meets the conditions for a nutrition content claim about omega fatty acids; and

(b) the food contains, as a proportion of the total fatty acid content:

(i) no more than 28% *saturated fatty acids and trans fatty acids; and

(ii) no less than 40% omega-9 fatty acids.

Increased

(a) The food contains at least 25% more omega-9 fatty acids than in the same amount of *reference food; and

(b) the reference food meets the general claim conditions for a nutrition content claim about omega-9 fatty acids.

Poly-unsaturated fatty acids

The food contains, as a proportion of the total fatty acid content:

(a) no more than 28% *saturated fatty acids and trans fatty acids; and

(b) no less than 40% polyunsaturated fatty acids.

Increased

(a) The food contains at least 25% more *polyunsaturated fatty acids than in the same amount of *reference food; and

(b) the reference food meets the general claim conditions for a nutrition content claim about polyunsaturated fatty acids.

Potassium

The nutrition information panel indicates the sodium and potassium content.

Protein

The food contains at least 5 g of protein/serving unless the claim is about low or reduced protein.

Good Source

The food contains at least 10 g of protein/serving.

Increased

(a) The food contains at least 25% more protein than in the same amount of *reference food; and

(b) the reference food meets the general claim conditions for a nutrition content claim about protein.

Salt or sodium

Low

The food contains no more sodium than:

(a) 120 mg/100 mL for liquid food; or

(b) 120 mg/100 g for solid food.

Reduced or Light/Lite

The food contains at least 25% less sodium than in the same amount of *reference food.

No added

(a) The food contains no added sodium compound including no added salt; and

(b) the ingredients of the food contain no added sodium compound including no added salt.

Unsalted

The food meets the conditions for a nutrition content claim about no added salt or sodium.

Saturated and trans fatty acids

Low

The food contains no more *saturated and *trans fatty acids than:

(a) 0.75 g/100 mL for liquid food; or

(b) 1.5 g/100 g for solid food.

Reduced or Light/Lite

(a) The food contains at least 25% less saturated and *trans fatty acids than in the same amount of *reference food; and

(b) both saturated and trans fatty acids are reduced relative to the same amount of reference food.

Low proportion

(a) The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and *trans fatty acids; and

(b) the claim expressly states in words to the effect of ‘low proportion of *saturated and *trans fatty acids of total fatty acid content’.

Saturated fatty acids

Free

(a) The food contains no detectable *saturated fatty acids; and

(b) the food contains no detectable *trans fatty acids.

Low

The food contains no more *saturated and *trans fatty acids than:

(a) 0.75 g/100 mL for liquid food; or

(b) 1.5 g/100 g for solid food.

Reduced or Light/Lite

The food contains:

(a) at least 25% less *saturated fatty acids than in the same amount of *reference food; and

(b) no more *trans fatty acids than in the same amount of reference food.

Low proportion

(a) The food contains as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and trans fatty acids; and

(b) the claim expressly states in words to the effect of ‘low proportion of saturated fatty acids of the total fatty acid content’.

Sugar or sugars

% Free

The food meets the conditions for a nutrition content claim about low sugar.

Low

The food contains no more sugars than:

(a) 2.5 g/100 mL for liquid food; or

(b) 5 g/100 g for solid food.

Reduced or Light/Lite

The food contains at least 25% less sugars than in the same amount of *reference food.

No added

(a) The food for sale is not an added sugar.

(b) The food for sale does not contain an added sugar as an added ingredient.

(c) The food for sale does not contain more sugars than:

(i) 10 g/100 g for solid food; or

(ii) 7.5 g/100 mL for liquid food.

(d) The food for sale has not had the concentration of hexose monosaccharides and disaccharides in that food increased by hydrolysis of carbohydrates during the production of that food.

(e) Condition (d) does not apply if the concentration of hexose monosaccharides and disaccharides in that food is not > 1.5%.

(f) For the purposes of conditions (a) and (b), an added sugar means any of the following derived from any source:

(i) hexose monosaccharides (other than D-allulose) and disaccharides;

(ii) low energy hexose monosaccharide D‑tagatose;

(iii) starch hydrolysate;

(iv) glucose syrup;

(v) maltodextrin and similar products;

(vi) a product derived at a sugar refinery (including brown sugar, molasses, raw sugar, golden syrup, treacle);

(vii) icing sugar;

(viii) invert sugar;

(ix) sugar and sugar syrup derived from plants;

(x) honey;

(xi) malt;

(xii) malt extracts;

(xiii) any of the following unless the food for sale is a prescribed beverage:

  1. concentrated fruit juice;
  2. concentrated vegetable juice;
  3. deionised fruit juice;
  4. deionised vegetable juice.

(g) For the purposes of condition (b), an ingredient includes an ingredient of a *compound ingredient.

(h) For the purposes of condition (f), a prescribed beverage means any of the following:

(i) a brewed soft drink;

(ii) a formulated beverage;

(iii) a juice blend;

(iv) a fruit drink;

(v) a fruit juice;

(vi) a vegetable juice;

(vii) a water-based beverage.

Unsweetened

(a) The food meets the conditions for a nutrition content claim about no added sugar(s).

(b) The food does not contain: intense sweeteners; sorbitol; mannitol; glycerol; xylitol; isomalt; maltitol; maltitol syrup; erythritol; or lactitol.

  1. The food does not contain, as an ingredient or as an ingredient of a *compound ingredient, a monosaccharide or disaccharide listed in the table to subsection S11—2(3).

Trans fatty acids

Free

The food contains no detectable trans fatty acids, and contains:

(a) no more than:

(i) 0.75 g saturated fatty acids/100 mL of liquid food; or

(ii) 1.5 g saturated fatty acids/100 g of solid food; or

(b) no more than 28% saturated fatty acids as a proportion of the total fatty acid content.

Reduced or Light / Lite

The food contains:

(a) at least 25% less *trans fatty acids than in the same amount of *reference food, and

(b) no more *saturated fatty acids than in the same amount of reference food.

Vitamin or mineral (not including potassium or sodium)

(a) The vitamin or mineral is mentioned in Column 1 of the table to section S1—2 or S1—3; and

(b) a serving of the food contains at least 10% *RDI or *ESADDI for that vitamin or mineral; and

(c) a claim is not for more of the particular vitamin or mineral than the amount permitted by section 1.3.2—4 or 1.3.2—5; and

(d) the food is not any of the following:

(i) a formulated caffeinated beverage;

(ii) food for infants;

(iii) a formulated meal replacement;

(iv) a formulated supplementary food;

(v) a formulated supplementary sports food.

Paragraph (b) does not apply where:

(i) a maximum claimable amount applies in relation to the mineral or vitamin; and

Good source

A serving of the food contains no less than 25% *RDI or *ESADDI for that vitamin or mineral.

(ii) the serving size is less than the reference quantity; and

(iii) the reference quantity contains at least 10% *RDI or *ESADDI for the vitamin or mineral; and

(iv) the maximum claimable amount is less than 10% *RDI or *ESADDI per serving.

For food for infants, the food satisfies the condition for making a claim under subsection 2.9.2—10(2).

For a formulated meal replacement, the food meets the condition for making a claim under subsection 2.9.3—4(2).

For a formulated supplementary food, the food meets the conditions for making a claim under subsection 2.9.3—6(2).

For a formulated supplementary food for young children, the food meets the conditions for making a claim under 2.9.3—8(2).

\n```\n\nS4—4 Conditions for permitted high level health claims\n\nFor subsection 1.2.7—18(2), the table is:\n\n```html\n

Conditions for permitted high level health claims

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Context claim statements

Conditions

A high intake of fruit and vegetables

Reduces risk of coronary heart disease

Diet containing a high amount of both fruit and vegetables

(a) Claims are not permitted on:

(i) juice blend; or

(ii) fruit juice; or

(iii) vegetable juice; or

(iv) a formulated beverage; or

(v) mineral water or spring water; or

(vi) a non-alcoholic beverage; or

(vii) brewed soft drink; or

(viii) fruit drink; or

(ix) electrolyte drink; or

(x) electrolyte drink base; and

(b) the food must contain no less than 90% fruit or vegetable by weight.

Beta-glucan

Reduces blood cholesterol

Diet low in saturated fatty acids

Diet containing 3 g of beta-glucan per day

The food must contain:

(a) one or more of the following oat or barley foods:

(i) oat bran;

(ii) wholegrain oats; or

(iii) wholegrain barley; and

(b) at least 1 g per serving of beta-glucan from the foods listed in (a).

Calcium

Enhances bone mineral density

Diet high in calcium

The food must contain no less than 200 mg of calcium/serving.

Reduces risk of osteoporosis

Persons 65 years and over

Diet high in calcium, and adequate vitamin D status

The food must contain no less than 290 mg of calcium/serving.

Reduces risk of osteoporotic fracture

Calcium and Vitamin D

Reduces risk of osteoporosis

Persons 65 years and over

Diet high in calcium, and adequate vitamin D status

The food must:

(a) contain no less than 290 mg of calcium/serving; and

(b) meet the general claim conditions for making a nutrition content claim about vitamin D.

Reduces risk of osteoporotic fracture

Folic acid (but not folate)

Reduces risk of foetal neural tube defects

Women of child bearing age

Consume at least 400 µg of folic acid per day, at least the month before and three months after conception

The food must:

(a) contain no less than 40 μg folic acid/serving; and

(b) the food is not:

(i) soft cheese; or

(ii) pâté; or

(iii) liver or liver product; or

(iv) food containing added *phytosterols, phytostanols and their esters; or

(v) a formulated caffeinated beverage; or

(vi) a formulated supplementary sports food; or

(vi) a formulated meal replacement.

Increased intake of fruit and vegetables

Reduces risk of coronary heart disease

Diet containing an increased amount of both fruit and vegetables

(a) Claims are not permitted on:

(i) juice blend; or

(ii) fruit juice; or

(iii) vegetable juice; or

(iv) a formulated beverage; or

(v) mineral water or spring water; or

(vi) a non-alcoholic beverage; or

(vii) a brewed soft drink; or

(viii) fruit drink; or

(ix) an electrolyte drink; or

(x) an electrolyte drink base; and

(b) the food must contain no less than 90% fruit or vegetable by weight.

*Phytosterols, phytostanols and their esters

Reduces blood cholesterol

Diet low in saturated fatty acids

Diet containing 2 g of *phytosterols, phytostanols and their esters per day

The food must:

(a) meet the relevant conditions specified in the table in section S25—2; and

(b) contain a minimum of 0.8 g total plant sterol equivalents content/serving.

Saturated fatty acids

Reduces total blood cholesterol or blood LDL cholesterol

Diet low in saturated fatty acids

The food must meet the conditions for making a nutrition content claim about low saturated fatty acids.

Saturated and trans fatty acids

Reduces total blood cholesterol or blood LDL cholesterol

Diet low in saturated and trans fatty acids

The food must meet the conditions for making a nutrition content claim about low saturated and trans fatty acids.

Sodium or salt

Reduces blood pressure

Diet low in salt or sodium

The food must meet the conditions for making a nutrition content claim about low sodium or salt.

\n```\n\nS4—5 Conditions for permitted general level health claims\n\nFor subsection 1.2.7—18(3), the table is:\n\n```html\n

Conditions for permitted general level health claims
Part 1—Minerals

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Dietary context

Conditions

Calcium

Necessary for normal teeth and bone structure

The food must meet the general claim conditions for making a nutrition content claim about calcium.

Necessary for normal nerve and muscle function

Necessary for normal blood coagulation

Contributes to normal energy metabolism

Contributes to the normal function of digestive enzymes

Contributes to normal cell division

Contributes to normal growth and development

Children

Chromium

Contributes to normal macronutrient metabolism

The food must meet the general claim conditions for making a nutrition content claim about chromium.

Copper

Contributes to normal connective tissue structure

The food must meet the general claim conditions for making a nutrition content claim about copper.

Contributes to normal iron transport and metabolism

Contributes to cell protection from free radical damage

Necessary for normal energy production

Necessary for normal neurological function

Necessary for normal immune system function

Necessary for normal skin and hair colouration

Contributes to normal growth and development

Children

Fluoride

Contributes to the maintenance of tooth mineralisation

The food must contain no less than 0.6 mg fluoride/L.

Iodine

Necessary for normal production of thyroid hormones

The food must meet the general claim conditions for making a nutrition content claim about iodine.

Necessary for normal neurological function

Necessary for normal energy metabolism

Contributes to normal cognitive function

Contributes to the maintenance of normal skin

Contributes to normal growth and development

Children

Iron

Necessary for normal oxygen transport

The food must meet the general claim conditions for making a nutrition content claim about iron.

Contributes to normal energy production

Necessary for normal immune system function

Contributes to normal blood formation

Necessary for normal neurological development in the foetus

Contributes to normal cognitive function

Contributes to the reduction of tiredness and fatigue

Necessary for normal cell division

Contributes to normal growth and development

Children

Contributes to normal cognitive development

Children

Manganese

Contributes to normal bone formation

The food must meet the general claim conditions for making a nutrition content claim about manganese.

Contributes to normal energy metabolism

Contributes to cell protection from free radical damage

Contributes to normal connective tissue structure

Contributes to normal growth and development

Children

Magnesium

Contributes to normal energy metabolism

The food must meet the general claim conditions for making a nutrition content claim about magnesium.

Necessary for normal electrolyte balance

Necessary for normal nerve and muscle function

Necessary for teeth and bone structure

Contributes to a reduction of tiredness and fatigue

Necessary for normal protein synthesis

Contributes to normal psychological function

Necessary for normal cell division

Contributes to normal growth and development

Children

Molybdenum

Contributes to normal sulphur amino acid metabolism

The food must meet the general claim conditions for making a nutrition content claim about molybdenum.

Phosphorus

Necessary for normal teeth and bone structure

The food must meet the general claim conditions for making a nutrition content claim about phosphorus.

Necessary for the normal cell membrane structure

Necessary for normal energy metabolism

Contributes to normal growth and development

Children

Selenium

Necessary for normal immune system function

The food must meet the general claim conditions for making a nutrition content claim about selenium.

Necessary for the normal utilisation of iodine in the production of thyroid hormones

Necessary for cell protection from some types of free radical damage

Contributes to normal sperm production

Contributes to the maintenance of normal hair and nails

Contributes to normal growth and development

Children

Zinc

Necessary for normal immune system function

The food must meet the general conditions for making a nutrition content claim about zinc.

Necessary for normal cell division

Contributes to normal skin structure and wound healing

Contributes to normal growth and development

Children

Contributes to normal acid-base metabolism

Contributes to normal carbohydrate metabolism

Contributes to normal cognitive function

Contributes to normal fertility and reproduction

Contributes to normal macronutrient metabolism

Contributes to normal metabolism of fatty acids

Contributes to normal metabolism of vitamin A

Contributes to normal protein synthesis

Contributes to the maintenance of normal bones

Contributes to the maintenance of normal hair and nails

Contributes to the maintenance of normal testosterone levels in the blood

Contributes to cell protection from free radicals

Contributes to the maintenance of normal vision

\n```\n\n \n\n```html\n

Conditions for permitted general level health claims
Part 2—Vitamins

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Dietary context

Conditions

Biotin

Contributes to normal fat metabolism and energy production

The food must meet the general conditions for making a nutrition content claim about biotin.

Contributes to normal functioning of the nervous system

Contributes to normal macronutrient metabolism

Contributes to normal psychological function

Contributes to maintenance of normal hair

Contributes to maintenance of normal skin and mucous membranes

Choline

Contributes to normal homocysteine metabolism

The food must contain no less than 50 mg choline/serve.

Contributes to normal fat metabolism

Contributes to the maintenance of normal liver function

Folate

Necessary for normal blood formation

The food must meet the general conditions for making a nutrition content claim about folate.

Necessary for normal cell division

Contributes to normal growth and development

Children

Contributes to maternal tissue growth during pregnancy

Contributes to normal amino acid synthesis

Contributes to normal homocysteine metabolism

Contributes to normal psychological function

Contributes to normal immune system function

Contributes to the reduction of tiredness and fatigue

Folic acid (but not folate)

Contributes to normal neural tube structure in the developing foetus

Women of child bearing age

Consume at least 400 µg of folic acid/day, at least the month before and three months after conception

(a) The food must contain no less than 40 µg folic acid per serving; and

(b) the food is not:

(i) soft cheese; or

(ii) pâté; or

(iii) liver or liver product; or

(iv) food containing added *phytosterols, phytostanols and their esters; or

(v) a formulated caffeinated beverage; or

(vi) a formulated supplementary sports food; or

(vii) a formulated meal replacement.

Niacin

Necessary for normal neurological function

The food must meet the general claim conditions for making a nutrition content claim about niacin.

Necessary for normal energy release from food

Necessary for normal structure and function of skin and mucous membranes

Contributes to normal growth and development

Children

Contributes to normal psychological function

Contributes to the reduction of tiredness and fatigue

Pantothenic acid

Necessary for normal fat metabolism

The food must meet the general claim conditions for making a nutrition content claim about pantothenic acid.

Contributes to normal growth and development

Children

Contributes to normal energy production

Contributes to normal mental performance

Contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters

Contributes to the reduction of tiredness and fatigue

Riboflavin

Contributes to normal iron transport and metabolism

The food must meet the general claim conditions for making a nutrition content claim about riboflavin.

Contributes to normal energy release from food

Contributes to normal skin and mucous membrane structure and function

Contributes to normal growth and development

Children

Contributes to normal functioning of the nervous system

Contributes to the maintenance of normal red blood cells

Contributes to the maintenance of normal vision

Contributes to the protection of cells from oxidative stress

Contributes to the reduction of tiredness and fatigue

Thiamin

Necessary for normal carbohydrate metabolism

The food must meet the general claim conditions for making a nutrition content claim about thiamin.

Necessary for normal neurological and cardiac function

Contributes to normal growth and development

Children

Contributes to normal energy production

Contributes to normal psychological function

Vitamin A

Necessary for normal vision

The food must meet the general claim conditions for making a nutrition content claim about vitamin A.

Necessary for normal skin and mucous membrane structure and function

Necessary for normal cell differentiation

Contributes to normal growth and development

Children

Contributes to normal iron metabolism

Contributes to normal immune system function

Vitamin B6

Necessary for normal protein metabolism

The food must meet the general claim conditions for making a nutrition content claim about vitamin B6.

Necessary for normal iron transport and metabolism

Contributes to normal growth and development

Children

Contributes to normal cysteine synthesis

Contributes to normal energy metabolism

Contributes to normal functioning of the nervous system

Contributes to normal homocysteine metabolism

Contributes to normal glycogen metabolism

Contributes to normal psychological function

Contributes to normal red blood cell formation

Contributes to normal immune system function

Contributes to the reduction of tiredness and fatigue

Contributes to the regulation of hormonal activity

Vitamin B12

Necessary for normal cell division

The food must meet the general conditions for making a nutrition content claim about vitamin B12.

Contributes to normal blood formation

Necessary for normal neurological structure and function

Contributes to normal growth and development

Children

Contributes to normal energy metabolism

Contributes to normal homocysteine metabolism

Contributes to normal psychological function

Contributes to normal immune system function

Contributes to the reduction of tiredness and fatigue

Vitamin C

Contributes to iron absorption from food

The food must meet the general claim conditions for making a nutrition content claim about vitamin C.

Necessary for normal connective tissue structure and function

Necessary for normal blood vessel structure and function

Contributes to cell protection from free radical damage

Necessary for normal neurological function

Contributes to normal growth and development

Children

Contributes to normal collagen formation for the normal structure of cartilage and bones

Contributes to normal collagen formation for the normal function of teeth and gums

Contributes to normal collagen formation for the normal function of skin

Contributes to normal energy metabolism

Contributes to normal psychological function

Contributes to the normal immune system function

Contributes to the reduction of tiredness and fatigue

Vitamin D

Necessary for normal absorption and utilisation of calcium and phosphorus

The food must meet the general claim conditions for making a nutrition content claim about vitamin D.

Contributes to normal cell division

Necessary for normal bone structure

Contributes to normal growth and development

Children

Contributes to normal blood calcium levels

Contributes to the maintenance of normal muscle function

Contributes to the maintenance of normal teeth

Contributes to the normal function of the immune system

Vitamin E

Contributes to cell protection from free radical damage

The food must meet the general claim conditions for making a nutrition content claim about vitamin E.

Contributes to normal growth and development

Children

Vitamin K

Necessary for normal blood coagulation

The food must meet the general claim conditions for making a nutrition content claim about vitamin K.

Contributes to normal bone structure

Contributes to normal growth and development

Children

\n```\n\n \n\n```html\n

Conditions for permitted general level health claims
Part 3—Other

Column 1

Column 2

Column 3

Column 4

Column 5

Food or property of food

Specific health effect

Relevant population

Dietary context

Conditions

Beta-glucan

Reduces dietary and biliary cholesterol absorption

Diet low in saturated fatty acids

Diet containing 3 g of beta-glucan per day

The food must contain:

(a) one or more of the following oat or barley foods:

(i) oat bran; or

(ii) wholegrain oats; or

(iii) wholegrain barley; and

(b) at least 1 g per serving of beta-glucan from the foods listed in (a).

*Carbohydrate

Contributes energy for normal metabolism

(a) *Carbohydrate must contribute at least 55% of the energy content of the food; or

(b) the food must:

(i) be a formulated meal replacement or a formulated supplementary food; and

(ii) have a maximum 10% of *carbohydrate content from sugars.

Contributes energy for normal metabolism

Young children aged 1–3 years

The food must:

(a) be a formulated supplementary food for young children; and

(b) have a maximum 10% of *carbohydrate content from sugars.

Dietary fibre

Contributes to regular laxation

The food must meet the general conditions for making a nutrition content claim about dietary fibre.

Eicosa-pentaenoic acid (EPA) and Docosa-hexaenoic acid (DHA) (but not Omega-3)

Contributes to heart health

Diet containing 500 mg of EPA and DHA per day

(a) The food must contain a minimum of 50 mg EPA and DHA combined in a serving of food; and

(b) other than for fish or fish products with no added saturated fatty acids—the food contains:

(i) as a proportion of the total fatty acid content, no more than 28% *saturated fatty acids and trans fatty acids; or

(ii) no more than 5 g per 100 g saturated fatty acids and trans fatty acids.

Energy

Contributes energy for normal metabolism

The food must contain a minimum of 420 kJ of energy/serving

Contributes energy for normal metabolism

Young children aged 1–3 years

The food must be a formulated supplementary food for young children

Contributes to weight loss or weight maintenance

Diet reduced in energy and including regular exercise

The food:

(a) meets the conditions for making a ‘diet’ nutrition content claim; or

(b) is a formulated meal replacement and contains no more than 1200 kJ per serving

Live yoghurt cultures

Improves lactose digestion

Individuals who have difficulty digesting lactose

The food must:

(a) be yoghurt or fermented milk; and

(b) contain at least 108 cfu/g (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus).

*Phytosterols, phytostanols and their esters

Reduces dietary and biliary cholesterol absorption

Diet low in saturated fatty acids

Diet containing 2 g of *phytosterols, phytostanols and their esters per day

The food must:

(a) meet the relevant conditions specified in the table to section S25—2; and

(b) contain a minimum of 0.8 g *total plant sterol equivalents content per serving.

Potassium

Necessary for normal water and electrolyte balance

The food contains no less than 200 mg of potassium/serving

Contributes to normal growth and development

Children

Contributes to normal functioning of the nervous system

Contributes to normal muscle function

Protein

Necessary for tissue building and repair

The food must meet the general conditions for making a nutrition content claim about protein.

Necessary for normal growth and development of bone

Children and adolescents aged 4 years and over

Contributes to the growth of muscle mass

Contributes to the maintenance of muscle mass

Contributes to the maintenance of normal bones

Necessary for normal growth and development

Children aged 4 years and over

Necessary for normal growth and development

Infants aged 6 months to 12 months

The food must be a food for infants and comply with subsection 2.9.2—8(2).

Fruits and vegetables

Contributes to heart health

Diet containing an increased amount of fruit and vegetables; or

Diet containing a high amount of fruit and vegetables

(a) The food is not:

(i) juice blend; or

(ii) fruit juice; or

(iii) vegetable juice; or

(iv) a formulated beverage; or

(v) mineral water or spring water; or

(vi) a non-alcoholic beverage; or

(vii) a brewed soft drink; or

(viii) fruit drink; or

(ix) an electrolyte drink; or

(x) an electrolyte drink base; and

(b) the food contains no less than 90% fruit or vegetable by weight.

Sugar or sugars

Contributes to dental health

Good oral hygiene

The food:

(a) is confectionery or chewing gum; and

(b) either:

(i) contains 0.2% or less starch, dextrins, mono-, di- and oligosaccharides, or other fermentable carbohydrates combined; or

(ii) if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in ‘Identification of Low Caries Risk Dietary Components’ by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.

Chewing gum

Contributes to the maintenance of tooth mineralisation

Contributes to the neutralisation of plaque acids

Chew the gum for at least 20 minutes after eating or drinking

The food is chewing gum and either:

(a) contains 0.2% or less starch, dextrins, mono-, di- and oligosaccharides, or other fermentable carbohydrates combined; or

(b) if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in ‘Identification of Low Caries Risk Dietary Components’ by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.

Contributes to the reduction of oral dryness

Chew the gum when the mouth feels dry

\n```\n\nS4—6 Nutrient profiling scoring criterion\n\nFor this Code, the \\*NPSC (nutrient profiling scoring criterion) is:\n\nNPSC\n\n| | Column 1 | Column 2 |\n| -------- | --------------------------------------------------------------------------------- | ------------------------------------------------- |\n| Category | NPSC category | The *nutrient profiling score must be less than … |\n| 1 | Beverages | 1 |\n| 2 | Any food other than those included in category 1 or 3 | 4 |\n| 3 | (a) Cheese or processed cheese with calcium content greater than 320 mg/100 g; or | 28 |\n| | (b) edible oil: or | |\n| | (c) edible oil spread; or | |\n| | (d) margarine; or | |\n| | (e) butter. | |\n\nNote With regard to NPSC category 3(a), all other cheeses (with calcium content of less than or equal to 320 mg/100 g) are classified as an NPSC category 2 food.\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_ \n\nApplication, saving and transitional provisions\n\nThe table below details information on application, saving or transitional provisions in instruments affecting this Schedule.\n\n```html\n

Instrument items affected

A’ment No.

FRL registration

Gazette

Instrument’s transitional provision

Description of transitional arrangement

Australia New Zealand Food Standards Code – Transitional Variation 2015 (Proposal P1037 – Amendments associated with Nutrition Content & Health Claims)

Item [4] of the Schedule

159

F2015L01931

3 Dec 2015

FSC101

7 Dec 2015

Clause 4

Clause 4 establishes a transitional arrangement for variations to the Code made by Item [4] of the Schedule.

The transition period is the period of time that commences on 1 March 2016 and ends on 18 January 2017.

Subclause 4(2) provides that section 1.1.1—9 of the Code does not apply to the above variations.

Subclause 4(3) provides that, during the transition period, a food may comply with either:

(a) the Code as in force without the above variations; or

(b) the Code as amended by the above variations;

but not a combination of both.

Subclause 4(4) provides an exemption for stock-in-trade that will apply from 18 January 2007. A food is deemed to comply with the Code as amended by the above variations for a period of 12 months commencing on 18 January 2017 if the food otherwise complied with the Code before that date.

Food Standards (Proposal P1062 – Defining added sugars for claims) Variation

Item [1] of the Schedule

224

F2023L01624

7 Dec 2023

FSC164

13 Dec 2023

Clause 4

Clause 4 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 13 December 2023 and ends 13 December 2027.

The post-transition period is the period of time that commences on 14 December 2027 and ends on 14 December 2029.

Subclause 4(1) provides that section 1.1.1—9 of the Code does not apply to the variations.

Subclause 4(2) provides that during the transition period, a food product may be sold if it complies with one of the following:

(a) the Code as in force without the variations; or

(b) the Code as amended by the variations made.

Subclause 4(3) provides that a food product that was packaged and labelled before the end of the transition period may be sold during the post-transition period if the product complies with one of the following:

(a) the Code as in force without the variations; or

(b) the Code as amended by the variations made.

Food Standards (Proposal P1063 – Code Revision (2024) – Added Sugar(s) Claims) Variation

Items [5] and [6] of the Schedule

233

F2024L01376

28 Oct 2024

FSC173

29 Oct 2024

Clause 4

Clause 4 establishes a transitional arrangement for variations to the Code made by Item [1] of the Food Standards (Proposal P1063 – Code Revision (2024) – Added Sugar(s) Claims) Variation.

The transition period is the period of time that commences on 29 October 2024 and ends on 29 October 2028.

The post-transition period is the period of time that commences 30 October 2028 and ends on 30 October 2030.

Subclause 4(1) provides that section 1.1.1—9 of the Code does not apply to the variations.

Subclause 4(2) provides that during the transition period a food product may be sold if the product complies with one of the following:

(a) the Code as in force without the variations made by the instruments; or;

(b) the Code as amended by the variations made by the instruments.

Subclause 4(3) provides that a food product that was packaged and labelled before the end of the transition period may be sold during the post-transition period if the product complies with one of the following:

(a) the Code as in force without the variations made by the instruments; or;

(b) the Code as amended by the variations made by the instruments.

\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. 6 of Schedule 4 as in force on 29 October 2024 (up to Amendment No. 233). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 29 October 2024.\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\n \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 4 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00474 –- 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| S4—2 | 159 | F2015L019313 Dec 2015FSC1017 Dec 2015 | 1 March 2016 | ad | Text with definitions of ‘maximum claimable amount’ and ‘reference quantity’.For application, saving and transitional provisions, see above table. |\n| S4—2 | 161 | F2016L0012018 Feb 2016FSC10322 Feb 2016 | 1 March 2016 | am | Correction to numbering in the Note (definition of ‘sugars’). |\n| table to S4—3 | 159 | F2015L019313 Dec 2015FSC1017 Dec 2015 | 1 March 2016 | am | Entries for lactose, salt and sodium and omega-3 fatty acids in relation to references to the nutrition information panel.For application, saving and transitional provisions, see above table. |\n| table to S4—3 | 159 | F2015L019293 Dec 2015FSC1017 Dec 2015 | 1 March 2016 | am | Entry for vitamin or mineral (not including potassium or sodium) to permit nutrition content claims about sodium and salt in relation to foods (not beverages) containing alcohol.For application, saving and transitional provisions, see above table. |\n| table to S4—3 | 172 | F2017L011426 Sept 2017FSC1147 Sept 2017 | 7 Sept 2017 | ad | Entry for Omega fatty acids (any). |\n| table to S4—5 | 161 | F2016L0012018 Feb 2016FSC10322 Feb 2016 | 1 March 2016 | am | Entries for iodine, selenium and energy to remove duplicated text. |\n| table to S4—6 | 168 | F2017L0041411 April 2017FSC11013 April 2017 | 13 April 2017 | am | Heading to table to correct typographical error. |\n| Table to S4—3 | 224 | F2023L016247 December 202313 December 2023 | 13 December 2023 | rs | Entry for ‘sugar or sugars’ repealed and substituted to amend the definition of what constitutes added sugars for the purposes of making voluntary nutrition content claims about added sugars and the conditions for use of the descriptors ‘No added’ and ‘Unsweetened’For application, saving and transitional provisions, see above table. |\n| Table to S4—3 | 229 | F2024L0089418 July 2024FSC16922 July 2024 | 22 July 2024 | rs | Entry for native bee honey |\n| S4-2 | 233 | F2024L0137628 October 2024FSC17329 October 2024 | 29 October 2024 | rs | Repeal and substitute S4-4 note, the definition of sugars. |\n| S4—3 | 233 | F2024L0137628 October 2024FSC17329 October 2024 | 29 October 2024 | rs | Repeal and substitute S4—3 table entry dealing with Sugar or sugars. |\n| S4-2 | 233 | F2024L0137728 October 2024FSC17329 October 2024 | 29 October 2024 | am | Amend S4-4 note, the definition of sugars to include (other than D-allulose). |\n| S4—3 | 233 | F2024L0137728 October 2024FSC17329 October 2024 | 29 October 2024 | am | Amend substitute S4—3 table entry dealing with Sugar or sugars to include (other than D-allulose). |","sortOrder":0}],"analysis":{"flash_summary":{"complexity_score":9,"scope_assessment":{"changed":false,"description":"The Schedule remains focused on its original statutory purpose: to set objective, technical conditions under which voluntary nutrition and health claims may be made. Recent amendments (notably changes to the definition and treatment of ‘added sugars’ and new transitional/post‑transition periods) refine and tighten the technical scope and tests, and add administrative transitional arrangements, but do not materially expand the legal scope beyond regulating claims and eligibility (they are technical clarifications and additions rather than a change of subject matter)."},"complexity_factors":["Extensive tabular detail across S4—3, S4—4 and S4—5 with many discrete numeric thresholds (mg/100g, g/serving, % reductions).","Multiple, technical defined terms in S4—2 and cross‑references to many other Code provisions (e.g. 1.2.7, 1.3.2—4/5, S1—2, S1—3, S17—4, S25—2, S11—2).","Nested conditional logic and exceptions (e.g. different tests for liquids vs solids; special purpose foods; infant and formulated foods; exceptions for certain beverages).","Several distinct claim types (nutrition content, high‑level health, general‑level health) each with their own tables and qualifying statements. ","Nutrient Profiling Scoring Criterion (S4—6) introduces an independent screening calculation with category‑based cut‑offs. ","Multiple time‑limited transitional and post‑transition arrangements from recent amendments (P1037, P1062, P1063) with overlapping dates and stock‑in‑trade rules. ","Frequent, specific cross‑table dependencies (e.g. reference foods, reference quantities, RDI/ESADDI lists, maximum claimable amounts).","High number of numeric and compositional tests for fatty acids, sugars, salts, vitamins/minerals and live cultures, each with bespoke measurement conditions. ","Amendment history showing iterative technical changes (over 200 amendment entries in compilation), increasing interpretive complexity. ","Enforceability depends on laboratory measurement standards and interpretation of “detectable” or “no more than” thresholds, which are technically demanding to apply consistently."],"plain_english_summary":"**What this instrument does (mechanically)**\n\n- It is Schedule 4 to the Australia New Zealand Food Standards Code and sets the detailed, technical rules that determine when food businesses may make voluntary nutrition content claims (e.g. “low fat”, “good source of protein”), permitted high‑level health claims (claims that link a food or food property to a serious disease or risk factor), and general level health claims (functional or nutritional role claims about vitamins, minerals, fibre, protein, etc.). (See S4—3, S4—4, S4—5.)\n- It defines key terms used in those tests (for example, how “sugars” and “added sugar(s)” are to be interpreted for claims) and refers to other parts of the Code for limits on claimable amounts. (See S4—2; cross‑references to sections such as 1.3.2—4, 1.3.2—5 and S1—2/S1—3.)\n- It prescribes the Nutrient Profiling Scoring Criterion (NPSC) used to screen whether a food is eligible to bear certain health claims (Category 1, 2 or 3 foods with numeric cut‑offs). (See S4—6.)\n- It lays out numerous specific, measurable conditions attached to each descriptor (for example thresholds expressed as mg/100 g, g/serving, percentage reductions relative to a reference food, “no detectable” requirements, or composition rules for fatty acids and sugars). (See S4—3 table entries for fat, sugar, sodium, omega‑3s, fibre, protein, vitamins and minerals.)\n- It records transitional and application arrangements for amendments to these rules (including multi‑year transition and post‑transition periods for recent changes, and stock‑in‑trade allowances). The compilation also contains an amendment history showing progressive technical changes (e.g. on added sugar definitions and claims). (See application and transitional provisions table and Amendment History.)\n\n**Who this affects**\n\n- Food manufacturers, formulators and product developers (must reformulate or meet numeric criteria to use certain claims). \n- Label printers, packagers and marketers (must change labels and promotional text to remain compliant). \n- Importers and distributors (must ensure products they place on the market meet local claims rules). \n- Retailers and food service businesses that use or advertise claims on packaged foods. \n- Regulators and enforcement agencies (monitoring, testing and compliance activity). \n- Indirectly, consumers (because the rules determine which claims may appear and what those claims mean legally).\n\n**Why it matters (functional effects)**\n\n- These rules control which claims may appear on food labels and in marketing, by converting common marketing descriptors into measurable, enforceable tests (e.g. “low sugar” = no more than X g/100 g or mL). That changes what producers can advertise and may influence product formulation, pricing and labelling costs. (See S4—3 and S4—4.)\n- The NPSC screening (S4—6) prevents some health claims on nutritionally poor products even if they meet a single nutrient threshold, by applying an overall score test.\n\n**Official rationale (as stated in the Code)**\n\n- The Schedule provides the conditions and technical definitions necessary to apply Standard 1.2.7 (nutrition, health and related claims). The stated purpose is to ensure claims are consistent, evidence‑based and not misleading by setting objective thresholds and contexts under which claims are permitted.\n\n**Testing the purpose‑claims against costs, incentives and trade‑offs**\n\n- Who pays: industry bears direct costs—analytical testing, labelling redesign, reformulation and record‑keeping to demonstrate compliance. Enforcement agencies bear monitoring/testing costs. \n- Who decides: FSANZ (and the Code text) sets the technical tests; businesses decide whether to reformulate, relabel, or abandon a claim. \n- Behavioural incentives: measurable thresholds create clear incentives to reformulate (e.g. reduce saturated fat, sugars or raise fibre/protein) or to avoid making claims. The NPSC creates a gate that discourages ‘healthwashing’ (making one favourable claim while overall nutritional profile is poor). \n- Concentrated benefits, diffuse costs: businesses that successfully meet claim thresholds gain a marketing advantage (concentrated benefit); costs of compliance are distributed across all affected producers (diffuse cost). \n- Trade‑offs and substitution effects: firms may substitute one ingredient for another to meet a claim (e.g. replacing sugar with polyols or non‑nutritive sweeteners) — the Schedule expressly regulates such substitutions in some cases (e.g. “unsweetened” excludes certain polyols and intense sweeteners; see S4—3 sugar entries). \n- Implementation risk and administrative burden: the standard is highly technical and cross‑referenced (tests refer to other Code sections, RDI/ESADDI lists, maximum claimable amounts), increasing regulatory and compliance cost and the risk of inconsistent enforcement unless regulators maintain active technical guidance. \n\n**Practical mechanics to watch (citations)**\n\n- Nutrition content claim conditions: S4—3 (detailed tables and numeric thresholds). \n- Permitted high level health claims: S4—4 (specified foods/properties and mandatory contextual statements). \n- Permitted general level health claims (minerals, vitamins, protein, fibre, omega acids, etc.): S4—5. \n- Nutrient profiling screening: S4—6 (NPSC categories and score cut‑offs). \n- Definitions and added‑sugar rules: S4—2 and the sugar entries in S4—3 (recent amendments alter how “added sugars” are identified for claims — see transitional provisions and Amendment History entries for Proposals P1062/P1063)."},"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"},"kimi_summary":{"_metrics":{"completionTokens":825},"content_quality":"ok","complexity_score":9,"scope_assessment":{"changed":false,"description":"The Schedule appears to maintain its original scope as a technical implementation schedule for Standard 1.2.7. While it has been amended multiple times (notably for added sugars definitions in 2023-2024), these amendments refine existing provisions rather than expanding beyond the original purpose of setting conditions for nutrition, health and related claims."},"complexity_factors":["Extensive tabular structure with multi-column, multi-row entries spanning dozens of pages","Heavy cross-referencing to other Standards (1.2.7, 1.3.2, S1—2, S1—3, S17—4, S25—2, etc.)","Nested conditional logic — many claims require meeting multiple cumulative conditions","Multiple overlapping definitions of 'sugars' with context-specific variations (Schedule 4 vs elsewhere in the Code)","Complex transitional arrangements with multiple amendment instruments (P1037, P1062, P1063) and staggered commencement dates","Precise quantitative thresholds requiring laboratory verification (e.g., 'no more than 28% saturated fatty acids and trans fatty acids as proportion of total fatty acid content')","Exception-heavy structure — numerous food categories excluded from specific claims (e.g., formulated caffeinated beverages, soft cheese, pâté for folic acid claims)","Reference food comparison requirements for 'reduced' claims creating circular dependency issues","NPSC (Nutrient Profiling Scoring Criterion) calculation requiring separate technical methodology"],"plain_english_summary":"This Schedule sets strict rules for what food businesses in Australia and New Zealand can claim about a product’s nutrient content and health effects, defining permitted “low,” “good source,” “reduced” and “no added sugar” claims, allowed high‑ and general‑level health statements, and a nutrient‑profiling test that limits who may make claims. It affects manufacturers, importers and retailers and aims to curb misleading marketing while enabling factual nutrition communication."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-schedule-4-nutrition-health-and-related-claims","history":"/api/acts/australia-new-zealand-food-standards-code-schedule-4-nutrition-health-and-related-claims/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-schedule-4-nutrition-health-and-related-claims/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-schedule-4-nutrition-health-and-related-claims/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-schedule-4-nutrition-health-and-related-claims/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-schedule-4-nutrition-health-and-related-claims/documents"}}