Commonwealth legislation

Australia New Zealand Food Standards Code - Standard 2.5.6 - Ice Cream

RepealedCTH

This Act has been repealed and is no longer in force. It is retained for historical reference.

Jurisdiction

Commonwealth

Collection

legislative instrument

Plain English Summary

2/10 complexity

This Standard defines “ice cream” as a sweet frozen food made from cream or milk products and sets minimum composition thresholds (milk fat and food solids) that a product must meet to use the name. It affects manufacturers, regulators, testers and downstream sellers because producers will need to reformulate, test and relabel products to comply, with enforcement and measurement left to regulators and cross‑referenced processing/labelling Standards.

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Current sections

Direct links to the current provisions in Australia New Zealand Food Standards Code - Standard 2.5.6 - Ice Cream.

Australia New Zealand Food Standards Code - Standard 2.5.6 - Ice Cream

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Standard 2.5.6

Ice Cream

Purpose

This Standard defines the term ‘ice cream’ and contains a specific compositional requirement for the product.

Editorial note:

The Australian processing requirements for ice cream are contained in Standard 4.2.4.

New Zealand has its own processing requirements for milk and milk products.

Table of Provisions

1 Interpretation

2 Composition

Clauses

1 Interpretation

In this Code –

ice cream means a sweet frozen food made from cream or milk products or both, and other foods, and is generally aerated.

2 Composition

Ice cream must contain no less than –

(a) 100 g/kg of milk fat; and

(b) 168 g/litre of food solids.

Editorial note:

See Standard 1.2.4 – Labelling of Ingredients for requirements for the declaration of animal fats or oils in ice cream.

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Source text

Sourced from the Federal Register of Legislation (legislation.gov.au), CC BY 4.0.

meta-content-style-type: text/css meta-content-type: application/xhtml+xml; charset=utf-8 meta-generator: Aspose.Words for .NET 20.2 title: Revised Code Index

?xml version="1.0" encoding="utf-8" standalone="no"?>

Standard 2.5.6

Ice Cream

Purpose

This Standard defines the term ‘ice cream’ and contains a specific compositional requirement for the product.

Editorial note:

The Australian processing requirements for ice cream are contained in Standard 4.2.4.

New Zealand has its own processing requirements for milk and milk products.

Table of Provisions

1 Interpretation

2 Composition

Clauses

1 Interpretation

In this Code –

ice cream means a sweet frozen food made from cream or milk products or both, and other foods, and is generally aerated.

2 Composition

Ice cream must contain no less than –

(a) 100 g/kg of milk fat; and

(b) 168 g/litre of food solids.

Editorial note:

See Standard 1.2.4 – Labelling of Ingredients for requirements for the declaration of animal fats or oils in ice cream.

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