{"id":"F2008B00656","name":"Australia New Zealand Food Standards Code - Standard 2.8.1 - Sugars","slug":"australia-new-zealand-food-standards-code-standard-2-8-1-sugars","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"repealed","isInForce":false,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":71987,"registerId":"commonwealth-F2008B00656-current","compilationNumber":null,"startDate":"2026-04-02","status":"Repealed","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code - Standard 2.8.1 - Sugars","content":"Standard 2.8.1\n\nSugars\n\nPurpose\n\nThis Standard provides specific definitions for sugar and related products. The Standard also sets a compositional requirement for white sugar.\n\nHoney is standardised in Standard 2.8.2 and is not covered by this Standard. Standard 1.3.1 regulates intense sweeteners.\n\nTable of Provisions\n\n1 Interpretation\n\n2 Reference to ‘sugar’\n\n3 Composition of white sugar\n\nClauses\n\n1 Interpretation\n\nIn this Code –\n\n> icing means a mixture of sugar and other foods for use as a coating and includes frosting, plastic icing and icing gel.\n\n> sugars means –\n\n      (a) hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose; or\n      (b) starch hydrolysate; or\n      (c) glucose syrups, maltodextrin and similar products; or\n      (d) products derived at a sugar refinery, including brown sugar and molasses; or\n      (e) icing sugar; or\n      (f) invert sugar; or\n      (g) fruit sugar syrup;\n\n> derived from any source, but does not include –\n\n      (h) malt or malt extracts; or\n      (i) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup or lactitol.\n\n> white sugar means purified crystallised sucrose.\n\n2 Reference to ‘sugar’\n\nA reference to ‘sugar’ elsewhere in this Code is, unless otherwise expressly stated, a reference to –\n\n    (a) white sugar; or\n    (b) caster sugar; or\n    (c) icing sugar; or\n    (d) loaf sugar; or\n    (e) coffee sugar; or\n    (f) raw sugar.\n\n  \n\n> Note: Editorial note:\n\n> Note: See Standard 1.2.4 – Labelling of Ingredients for requirements for labelling of ‘sugars’ as an ingredient.\n\n3 Composition of white sugar\n\nWhite sugar must have no less than 99.7% sucrose content, calculated on a dry basis.","sortOrder":0}],"analysis":{"kimi_summary":{"_metrics":{"model":"kimi-k2.5","source":"moonshot-batch","completionTokens":1493},"content_quality":"ok","complexity_score":2,"scope_assessment":{"changed":false,"description":"The standard maintains its original focused scope of defining sugar products and setting a single compositional requirement for white sugar purity."},"complexity_factors":["Nested definition of 'sugars' with 7 inclusive categories and 8 specific exclusions","Technical biochemical terminology (hexose monosaccharides, disaccharides, starch hydrolysates)","Cross-references to 3 other standards (2.8.2, 1.3.1, 1.2.4)","Single quantitative purity threshold (99.7% sucrose content)"],"plain_english_summary":"This Standard defines what counts as \"sugar\" and sugar-related products for food regulation purposes in Australia and New Zealand.\n\n**Key definitions:**\n- **Sugars**: Includes various sweet carbohydrates like dextrose, fructose, ordinary sugar (sucrose), milk sugar (lactose), glucose syrups, maltodextrin, brown sugar, molasses, and icing sugar. It specifically excludes malt extracts and sugar alcohols like sorbitol and xylitol.\n- **Icing**: Any sugar mixture used as a coating on foods (including frosting and icing gel).\n- **White sugar**: Purified crystallised sucrose (ordinary table sugar).\n\n**Important terminology rule:**\nWhen other parts of the Food Code simply say \"sugar\" without specifying, they mean: white sugar, caster sugar, icing sugar, loaf sugar, coffee sugar, or raw sugar.\n\n**Quality standard:**\nWhite sugar must contain at least 99.7% pure sucrose when measured on a dry basis.\n\n**What's not covered:**\nHoney is dealt with in a separate standard (2.8.2), and artificial sweeteners are regulated under Standard 1.3.1."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-2-8-1-sugars","history":"/api/acts/australia-new-zealand-food-standards-code-standard-2-8-1-sugars/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-2-8-1-sugars/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-2-8-1-sugars/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-2-8-1-sugars/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-2-8-1-sugars/documents"}}