{"id":"F2015L00400","name":"Australia New Zealand Food Standards Code – Standard 1.3.2 – Vitamins and minerals","slug":"f2015l00400","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":315734,"registerId":"commonwealth-F2015L00400-current","compilationNumber":null,"startDate":"2026-04-08","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Standard 1.3.2 – Vitamins and minerals","content":"Standard 1.3.2 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\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\nNote 3 Paragraph 1.1.1—10(6)(b) provides that a food for sale must not have as an ingredient or a component, a substance used as a nutritive substance unless expressly permitted by this Code. This Standard deals with vitamins and minerals used as nutritive substances.\n\nNote 4 This Standard limits the claims that can be made about the vitamin and mineral content of foods. Standard 1.2.7 relates to the claims that can be made about nutrition content, including the presence of vitamins and minerals in food. There are also provisions in other standards that affect claims about specific foods. See for example:\n\n Standard 2.1.1 (cereal and cereal products);\n\n Standard 2.4.2 (edible oil spreads);\n\n Standard 2.9.1 (infant formula products);\n\n Standard 2.9.2 (food for infants);\n\n Standard 2.9.3 (formulated meal replacements and formulated supplementary foods);\n\n Standard 2.9.4 (formulated supplementary sports foods);\n\n Standard 2.9.5 (food for special medical purposes);\n\n Standard 2.9.6 (transitional standard for special purpose foods (including amino acid modified foods)).\n\n1.3.2—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Standard 1.3.2 – 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\n1.3.2—2 Definitions and interpretation\n\nNote In this Code (see section 1.1.2—2):\n\nmeet the NPSC means that the \\*nutrient profiling score of a food described in Column 1 of the table to section S4—6 is less than the number specified for that food in Column 2 of that table.\n\nNPSC means the nutrient profiling scoring criterion (see section S4—6).\n\nnutrient profiling score means the final score calculated pursuant to the method referred to in section 1.2.7—25.\n\nproperty of food means a \\*component, ingredient, constituent or other feature of food.\n\nRDI—see section 1.1.2—10.\n\nreference quantity means:\n\n(a) for a food listed in the table to section S17—4, either:\n\n    (i) the amount specified in the table for that food; or\n    (ii) for a food that requires dilution or reconstitution according to directions—the amount of the food that, when diluted or reconstituted, produces the quantity referred to in subparagraph (i); or\n\n(b) for all other foods:\n\n    (i) a normal serving; or\n    (ii) for a food that requires dilution, reconstitution, draining or preparation according to directions—the amount of the food that, when diluted, reconstituted, drained or prepared produces a normal serving.\n\nused as a nutritive substance—see section 1.1.2—12.\n\n1.3.2—3 Listed vitamins and minerals may be used as nutritive substance in foods\n\nUnless this Code provides otherwise, a vitamin or mineral may be \\*used as a nutritive substance in a food if:\n\n(a) the vitamin or mineral is in a permitted form specified in section S17—2 or section S17—3; and  \n\n(b) the vitamin or mineral is listed in relation to that type of food in section S17—4; and\n\n(c) the total amount of the naturally occurring and added vitamin or mineral present in a \\*reference quantity of the food is no more than the amount (if any) specified in relation to that vitamin or mineral in section S17—4.\n\n1.3.2—4 Restrictions on claims in relation to vitamins and minerals added to foods\n\n(1) This section applies if a vitamin or mineral has been \\*used as a nutritive substance in a food listed in section S17—4.\n\n(2) A claim must not be made that the percentage \\*RDI of the vitamin or mineral (including the amount added and the amount naturally present) in a \\*reference quantity of the food is greater than the percentage that is specified as the maximum percentage RDI claim for that vitamin or mineral in the table to section S17—4.\n\n1.3.2—5 Calculation of maximum amount of a vitamin or mineral which may be claimed in a reference quantity of food\n\n(1) If:\n\n(a) a food for sale contains more than one ingredient; and\n\n(b) at least one ingredient contains a vitamin or mineral that has been \\*used as a nutritive substance in accordance with this Standard;\n\nthe maximum claim permitted in relation to that vitamin or mineral in a \\*reference quantity of the food is calculated in accordance with this section.\n\n(2) First, the maximum amount permitted to be claimed in a \\*reference quantity of the food, Mrq, is calculated using the following equation:\n\n![](image.001.png)\n\nwhere:\n\nQi, for a particular ingredient that contains that vitamin or mineral, is:\n\n(a) for an unfortified ingredient—the \\*average quantity of the vitamin or mineral present in the amount of the ingredient in a \\*reference quantity of the food; and\n\n(b) for a fortified ingredient—the maximum amount that may be claimed for that vitamin or mineral in the reference quantity of the ingredient adjusted to the amount of the ingredient in a reference quantity of the food.\n\n(3) Then, Mrq is rounded to the nearest 2 significant figures.\n\n1.3.2—6 Use of Vitamin D as a nutritive substance in breakfast cereal\n\nVitamin D must not be used as a nutritive substance in breakfast cereal unless the breakfast cereal as purchased \\*meets the NPSC.\n\n1.3.2—7 Labelling requirements for breakfast cereals that contain vitamin D\n\n(1) This section applies to breakfast cereals that contain vitamin D that has been used as a nutritive substance in that food in accordance with this Standard.\n\n(2) For the labelling provisions:\n\n(a) the particulars of a \\*property of food in relation to a breakfast cereal must be declared in the \\*nutrition information panel if:\n\n    (i) the property of food, other than fvnl, is relied upon to \\*meet the NPSC; and\n    (ii) the particulars are not otherwise required to be included in the nutrition information panel; and\n\n(b) if a breakfast cereal scores V points under section S5—4, the percentage of each element of fvnl that is relied on to meet the NPSC must be declared.\n\nNote The labelling provisions are set out in Standard 1.2.1.\n\n(3) In this section:\n\nfvnl is as defined in section S5—4 for the purpose of calculating V points.\n\n1.3.2—8 Use of soy leghemoglobin as a nutritive substance\n\n(1) Iron in the form of soy leghemoglobin must not be used as a nutritive substance in a food other than a meat analogue product to which section S17—4 applies.\n\n(2) For the purposes of subsection (1), soy leghemoglobin must not be present in a meat analogue product in its raw state at a concentration greater than 0.8%.\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\n\n  \n\nAmendment History\n\nThe Amendment History provides information about each amendment to the Standard. 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. 3 of Standard 1.3.2 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 Standard 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\nStandard 1.3.2 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00402 –- 31 March 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| Note 3 to Std    | 168        | F2017L0041411 April 2017FSC11013 April 2017  | 13 April 2017           | am           | Cross-reference.                                                                            |\n| 1.3.2—2          | 166        | F2017L000235 Jan 2017FSC10812 Jan 2017       | 12 Jan 2017             | am           | Inclusion of additional definition references. In the Note.                                 |\n| 1.3.2—6          | 166        | F2017L000235 Jan 2017FSC10812 Jan 2017       | 12 Jan 2017             | ad           | New section relating to the use of vitamin D as a nutritive substance in breakfast cereals. |\n| 1.3.2—7          | 166        | F2017L000235 Jan 2017FSC10812 Jan 2017       | 12 Jan 2017             | ad           | New section relating labelling requirements for breakfast cereals that contain vitamin D.   |\n| 1.3.2—8          | 198        | F2021L0032625 March 2021FSC 13926 March 2021 | 26 March 2021           | ad           | New section relating use of soy leghemoglobin as a nutritive substance                      |","sortOrder":0}],"analysis":{"kimi_summary":{"content_quality":"ok","complexity_score":6,"scope_assessment":{"changed":true,"description":"Originally intended as a general standard for vitamin and mineral fortification, the legislation has expanded to include specific technological innovations and health policy mechanisms. The addition of section 1.3.2-6 and 1.3.2-7 (2017) introduced the Nutrient Profiling Scoring Criterion (NPSC) as a gatekeeper for Vitamin D fortification—a significant policy shift linking fortification permissions to overall food healthiness. The 2021 addition of section 1.3.2-8 for soy leghemoglobin addresses novel food technologies (plant-based meat alternatives). These amendments show the standard has evolved from simple 'permitted/not permitted' rules to a more complex instrument incorporating public health nutrition policy and responding to new food technologies."},"complexity_factors":["Heavy reliance on external schedules (S17-2, S17-3, S17-4, S4-6, S5-4) not included in the text—requires cross-referencing to understand permitted forms, food categories, and maximum amounts","Mathematical formula in section 1.3.2-5 for calculating maximum claimable amounts in multi-ingredient foods","Multiple defined terms requiring lookup in other standards (RDI, NPSC, nutrient profiling score, reference quantity, used as a nutritive substance)","Nested conditional logic: permission to use vitamins/minerals depends on three cumulative conditions (permitted form + listed for that food + within maximum amount)","Specific carve-outs and exceptions (Vitamin D breakfast cereal restrictions, soy leghemoglobin restrictions) that create additional compliance layers","Cross-references to at least 7 other standards for related claims and labelling requirements"],"plain_english_summary":"This law regulates adding vitamins and minerals to foods sold in Australia and New Zealand, setting which nutrients and chemical forms are permitted, maximum amounts per serving, and limits on label claims. It affects food manufacturers, importers and sellers of fortified foods and aims to protect consumers from unsafe levels and misleading health claims while permitting beneficial fortification. Notable limits include vitamin D in breakfast cereals (only if the product meets a “healthy” score) and restricted use of soy leghemoglobin in meat analogues."},"flash_summary":{"complexity_score":6,"scope_assessment":{"changed":true,"description":"Since initial publication the Standard was expanded by targeted amendments: sections restricting vitamin D use in breakfast cereals and adding labelling rules were inserted (1.3.2—6 and 1.3.2—7; Amendment No. 166, commencement 12 Jan 2017), and a new restriction limiting soy leghemoglobin to meat analogue products at ≤0.8% raw was added (1.3.2—8; Amendment No. 198, commencement 26 Mar 2021). These amendments add substance‑specific permissions and prohibitions beyond the original general fortification rules."},"complexity_factors":["Extensive cross-references to other Code provisions and definitions (eg. S17—2, S17—3, S17—4, RDI, NPSC) (see 1.3.2—2, 1.3.2—3).","Numeric limits and claim caps that must be checked against a 'reference quantity' (definition of reference quantity in 1.3.2—2 and caps in S17—4 referenced at 1.3.2—3).","A multi-ingredient calculation with an explicit formula and mandatory rounding to two significant figures (1.3.2—5(2)–(3)).","Dependency on the nutrient profiling scoring criterion (NPSC) to permit vitamin D in breakfast cereals, linking fortification permissions to a product-level nutrition test (1.3.2—6; see definition of NPSC in 1.3.2—2).","Additional labelling requirements tied to how a breakfast cereal meets the NPSC, including disclosure of particular properties and fvnl percentages where relied on for scoring (1.3.2—7(2)).","Specific substance-based restrictions (soy leghemoglobin limited to meat analogues and capped at 0.8% raw) that create product‑type carve-outs (1.3.2—8(1)–(2)).","Interactions with other standards governing claims and specific foods (see Note 4 listing Standards 1.2.7, 2.9.x, 2.1.1, etc.), increasing compliance scope across categories.","Amendment history and commencement timing that may create transitional compliance issues for manufacturers (Commencement note and Amendment History).","Application in both Australia and New Zealand (Note 2), requiring dual-jurisdictional compliance where applicable."],"plain_english_summary":"This standard permits specified vitamins and minerals to be added to foods only in permitted chemical forms, only where listed, and only up to the maximum amounts per reference quantity. It caps the percentage RDI that may be claimed on-pack and provides a formula for calculating maximum claims in multi-ingredient foods.\n\nIt affects food manufacturers, ingredient suppliers and labellers by adding NPSC-linked limits (vitamin D in breakfast cereals is allowed only if the cereal meets the NPSC and carries extra labelling) and by restricting soy leghemoglobin to meat analogue products at ≤0.8% raw."},"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/f2015l00400","history":"/api/acts/f2015l00400/history","analysis":"/api/acts/f2015l00400/analysis","conflicts":"/api/acts/f2015l00400/conflicts","importantCases":"/api/acts/f2015l00400/important-cases","documents":"/api/acts/f2015l00400/documents"}}