As Recommendation 12 indicates that the specific source of Generic name: milk solids (S10―2) added ingredients (e.g. fat’) would need to be declared, ‘milk the ingredients permitted to use the generic name solids’ ‘milk Conditions for use: Schedule 10 Generic would require consideration and may need to be amended. If – of ingredients and amendments were made, any potential implications for May be used to describe: conditions for their use industry and consumers would need to be investigated. (continued) milk powder, skim milk powder or milk products; or any 2 or more of the following ingredients: whey; whey powder; whey proteins; lactose; caseinates; milk proteins; milk fat. Standard 1.1.2 The two definitions for would need to be taken into Definitions for sugars – ‘sugars’ Definitions used (section 1.1.2―2(3)) consideration should a regulatory change to implement throughout the Code Recommendation 12 be considered. Further discussion on sugars: these definitions in relation to the development of an ‘added sugars’ definition is discussed in section 2.3 above.
Schedule 10 – Generic of ingredients and conditions for their use (continued) Generic name: milk solids (S10―2) Conditions for use: May be used to describe: milk powder, skim milk powder or milk products; or any 2 or more of the following ingredients: whey; whey powder; whey proteins; lactose; caseinates; milk proteins; milk fat. As Recommendation 12 indicates that the specific source of added ingredients (e.g. ‘milk fat’) would need to be declared, the ingredients permitted to use the generic name ‘milk solids’ would require consideration and may need to be amended. If amendments were made, any potential implications for industry and consumers would need to be investigated. Standard 1.1.2 – Definitions used throughout the Code Definitions for sugars (section 1.1.2―2(3)) sugars: The two definitions for ‘sugars’ would need to be taken into consideration should a regulatory change to implement Recommendation 12 be considered. Further discussion on these definitions in relation to the development of an ‘added sugars’ definition is discussed in section 2.3 above.