16 >19.5 >72.0 >1740 17 >21.6 >76.0 >1942 *This table is a shortened version of Table 1 provided in the HSRC Guide above Total baseline points = (5) + (4) + (8) + (0) = 17 Calculate HSR modifying points HSR V points In this example, the bar contains 43% peanuts and 27% sultanas. Schedule 5 contains the following formula to use to derive V points from this mixture of concentrated (dried) fruit or vegetables and non-concentrated ingredients: fvnl where – %non-concentrated fvnl/concentrated fruit or vegetables means the percentage of fvnl in the food determined using the appropriate calculation methods outlined in Standard 1.2.10. = 43 + (2 x 27) / 43 + (2x 27) + 30 = 97/127 x 100 = 76% fvnl, including a mixture of concentrated fruit and non-concentrated nuts; therefore Column 2 in the table below is used to determine the V points. Table 3: HSR V Points Points Column 1 Column 2 % concentrated fruit % fvnl or vegetables 0 <25 ≤40 1 >40 ≥25 2 >60 ≥43 3 >67 ≥52 4 >75 ≥63 5 >80 ≥67 6 >90 ≥80 7 >95 ≥90 8* =100 =100 *For the purposes of HSRC a food that is >99.5% fvnl counts as 100% where food additives or fortificants have been added, eg pure fruit juice with added vitamin C V points = 4 HSR Protein points (P points) Foods that score 13 or more baseline points are not permitted to score points for protein unless they score at least 5 V points.
16 >19.5 >72.0 >1740 17 >21.6 >76.0 >1942 *This table is a shortened version of Table 1 provided in the HSRC Guide above Total baseline points = (5) + (4) + (8) + (0) = 17 Calculate HSR modifying points HSR V points In this example, the bar contains 43% peanuts and 27% sultanas. Schedule 5 contains the following formula to use to derive V points from this mixture of concentrated (dried) fruit or vegetables and non-concentrated fvnl ingredients: where – %non-concentrated fvnl/concentrated fruit or vegetables means the percentage of fvnl in the food determined using the appropriate calculation methods outlined in Standard 1.2.10. = 43 + (2 x 27) / 43 + (2x 27) + 30 = 97/127 x 100 = 76% fvnl, including a mixture of concentrated fruit and non-concentrated nuts; therefore Column 2 in the table below is used to determine the V points. Table 3: HSR V Points Points Column 1 % concentrated fruit or vegetables Column 2 % fvnl 0 <25 ≤40 1 ≥25 >40 2 ≥43 >60 3 ≥52 >67 4 ≥63 >75 5 ≥67 >80 6 ≥80 >90 7 ≥90 >95 8* =100 =100 *For the purposes of HSRC a food that is >99.5% fvnl counts as 100% where food additives or fortificants have been added, eg pure fruit juice with added vitamin C V points = 4 HSR Protein points (P points) Foods that score 13 or more baseline points are not permitted to score points for protein unless they score at least 5 V points.
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