{"id":"F2015L00470","name":"Australia New Zealand Food Standards Code – Standard 2.5.2 – Cream","slug":"f2015l00470","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":315826,"registerId":"commonwealth-F2015L00470-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 2.5.2 – Cream","content":"![Description: FS_Logo_K](image.001.png)\n\nFood Standards (Proposal P1025 – Code Revision) Variation\n\nThe Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.\n\nDated 25 March 2015\n\n![](image.002.png)\n\nStandards Management Officer\n\nDelegate of the Board of Food Standards Australia New Zealand\n\n> Note:\n\n> Note: This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.\n\nStandard 2.5.2 Cream\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 In Australia, dairy products must be processed in accordance with Standard 4.2.4.\n\n2.5.2—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Standard 2.5.2 – Cream.\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\n2.5.2—2 Definitions\n\nNote In this Code (see section 1.1.2—3):\n\ncream means a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk that is obtained by:\n\n(a) separation from milk; or\n\n(b) separation from milk and the addition of milk or milk products obtained from milk.\n\n2.5.2—3 Requirement for food sold as cream\n\nA food that is sold as ‘cream’ must:\n\n(a) be cream; and\n\n(b) contain no less than 350 g/kg of milkfat.\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_","sortOrder":0}],"analysis":{"kimi_summary":{"content_quality":"ok","complexity_score":2,"scope_assessment":{"changed":false,"description":"This standard maintains its original narrow scope. It has always been intended to define what constitutes 'cream' for sale and set a minimum fat content. The current version shows no evidence of scope creep — it remains a simple product identity standard."},"complexity_factors":["Very short document (approximately 300 words)","Only 1 defined term ('cream')","Single substantive requirement (35% minimum fat content)","No cross-references to other sections within the operative provisions","No conditional logic, exceptions, or nested provisions","Straightforward structure: name, definition, requirement"],"plain_english_summary":"This law defines what may be sold as \"cream\" in Australia and New Zealand: a milk-derived, high-fat dairy product that must contain at least 35% milkfat. It applies to manufacturers and businesses that make or sell cream and protects consumers by preventing low-fat or diluted products being labeled as cream.\n\nDairy processing must still meet Australia’s food-safety requirements under Standard 4.2.4."},"flash_summary_failed":{"failed":true,"reason":"Unauthenticated. Configure AI_GATEWAY_API_KEY or use a provider module. Learn more: https://ai-sdk.dev/unauthenticated-ai-gateway","source":"analysis-cron"},"flash_summary":{"complexity_score":2,"scope_assessment":{"changed":false,"description":"No change of scope from the instrument’s text: it narrowly defines what may be sold as ‘cream’ and sets a minimum milkfat concentration (s.2.5.2—2; s.2.5.2—3). It does not alter processing obligations beyond noting they are governed by Standard 4.2.4 (Note 3), nor does it extend coverage to other product categories."},"complexity_factors":["Narrow, single quantitative compositional requirement (minimum 350 g/kg milkfat) reduces interpretive complexity (s.2.5.2—3).","Explicit statutory definition of ‘cream’ limits ambiguity but requires interpretation of source language like “milk products obtained from milk” (s.2.5.2—2).","Cross-reference to processing standard adds modest compliance linkage (Note: Standard 4.2.4).","Jurisdictional application in both Australia and New Zealand requires alignment with domestic implementing legislation (Notes 1–2).","Operational compliance costs fall to producers (testing, formulation, labelling); enforcement actions are for regulators (s.2.5.2—3 and Notes)."],"plain_english_summary":"This standard defines `cream` and requires any food sold as cream to be obtained by separation from milk (with optional addition of milk/milk products) and to contain at least 350 g/kg milkfat. It applies in Australia and New Zealand, cross‑references dairy processing rules (Standard 4.2.4), and places testing, formulation and labelling responsibilities on producers while enforcement and compliance checks fall to regulators."}},"importantCases":[],"_links":{"self":"/api/acts/f2015l00470","history":"/api/acts/f2015l00470/history","analysis":"/api/acts/f2015l00470/analysis","conflicts":"/api/acts/f2015l00470/conflicts","importantCases":"/api/acts/f2015l00470/important-cases","documents":"/api/acts/f2015l00470/documents"}}