(a) 120 mg per 100 mL for liquid food; or (b) 120 mg per 100 g for food. Reduced or Light/Lite The food contains at least 25% less sodium than in the same quantity of reference food. No added (a) the food contains no added sodium compound including no added salt; and (b) the ingredients of the food contain no added sodium compound including no added salt. Unsalted The food meets the conditions for a nutrition content claim about no added salt or sodium. ” [2.5] omitting from Schedule 1 “ Omega-3 fatty (a) the food meets the Good Source (a) the food contains no less than acids conditions for a 60 mg eicosapentaenoic nutrition content claim acid and docosahexaenoic about omega fatty acid per serving; and acids; and (b) the food may contain less than (b) the food contains no 200 mg alpha-linolenic acid per less than serving. – Increased (a) the food contains at least 25% (i) 200 mg more omega-3 fatty acids than acid per in the same quantity of serving; or reference food; and (ii) 30 mg (b) the reference food meets the eicosapentaenoic general claim conditions for a acid and nutrition content claim about docosahexaenoic omega-3 fatty acids. acid per serving; and (c) other than for fish or fish products with no added saturated fatty acids, the food contains – (i) as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or (ii) no more saturated fatty acids and trans fatty acids than 5 g per 100 g; and (d) the nutrition information panel indicates the type and amount of omega-3 fatty acids, that is, alpha-linolenic acid, docosahexaenoic acid or
(a) 120 mg per 100 mL for liquid food; or (b) 120 mg per 100 g for food. Reduced or Light/Lite The food contains at least 25% less sodium than in the same quantity of reference food. No added (a) the food contains no added sodium compound including no added salt; and (b) the ingredients of the food contain no added sodium compound including no added salt. Unsalted The food meets the conditions for a nutrition content claim about no added salt or sodium. ” [2.5] omitting from Schedule 1 “ Omega-3 fatty acids (a) the food meets the conditions for a nutrition content claim about omega fatty acids; and (b) the food contains no less than – (i) 200 mg acid per serving; or (ii) 30 mg eicosapentaenoic acid and docosahexaenoic acid per serving; and (c) other than for fish or fish products with no added saturated fatty acids, the food contains – (i) as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or (ii) no more saturated fatty acids and trans fatty acids than 5 g per 100 g; and Good Source (a) the food contains no less than 60 mg eicosapentaenoic acid and docosahexaenoic acid per serving; and (b) the food may contain less than 200 mg alpha-linolenic acid per serving. Increased (a) the food contains at least 25% more omega-3 fatty acids than in the same quantity of reference food; and (b) the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids. (d) the nutrition information panel indicates the type and amount of omega-3 fatty acids, that is, alpha-linolenic acid, docosahexaenoic acid or
P1037-CFS.docx