ANNEXURE 1

CATEGORIES OF INGREDIENTS THAT MAY BE IDENTIFIED BY THEIR CATEGORY NAME IN A LIST OF INGREDIENTS

• Acids
• Acidity regulators
• Anticaking agents
• Antifoaming agents
• Anti-oxidants
• Bulking agents
• Carrier solvents
• Chewing-gum bases
• Clouding agents
• Colour retention agents
• Colourants (except tartrazine)
• Chemically modified starches
• Emulsifiers
• Emulsifying salts
• Enzymes ##
• Firming agents
• Flavourants
• Flavour enhancers (except MSG and sodium chloride).
• Flour improvers (Flour Treatment Agent)
• Foaming agents
• Gelling agents ##
• Glazing agents
• Herbs or mixed herbs and spices or mixed spices as appropriate
• Humectants
• Propellants
• Raising agents
• Sequestrants
• Stabilisers
• Starches
• Thickeners

ANNEXURE 2

"PRESCRIBED NUTRITIONAL INFORMATION DECLARATION"

1. Definition

The prescribed nutritional information declaration" means the following nutritional information in the prescribed format on any foodstuff with mandatory or voluntary nutritional information, as the case may be, on the label.

NUTRITIONAL INFORMATION:

Quantified serving size expressed in grams or milliliters, whatever is appropriate:

Nutrient	Unit of measurement	Per 100 g/ml	Per %RDA** Serving
Energy	KJ
Protein	g
Glycemic Carbohydrate	g
Total fat	g
Trans fatty acids	g
Total dietary fibre*	g
Sodium*	mg

* WHO Dietary Goals (see Annexure 3)
**RDA = Recommended Dietary Allowance for persons 10 years and older (see Annexure 3)

2. Energy conversion factors

In the calculation of the energy value of a foodstuff for the purposes of the prescribed energy statement referred to in this Annexure the following conversion factors shall be employed:

1. 1 g of total carbohydrates shall be deemed to contribute 17 kJ;
2.  g of carbohydrates expressed as monosaccharides and/or disaccharides shall be deemed to contribute 16 kJ;
3. 1 g of starch and glycogen shall be deemed to contribute 17 kJ;
4. 1 g of carbohydrates which reach the colon shall be deemed to contribute 8 kJ;
5. 1 g of sugar alcohol shall be deemed to contribute 10 kJ;
6. 1 g of protein shall be deemed to contribute 17 kJ;
7. 1 g of alcohol (ethanol) shall be deemed to contribute 29 kJ;
8. 1 g of fat shall be deemed to contribute 37 kJ; and
9. 1 g of organic acid shall be deemed to contribute 13 kJ.

ANNEXURE 3

1. RECOMMENDED DIETARY ALLOWANCES FOR THE PURPOSE OF THESE REGULATIONS

NUTRIENT	UNIT OF ADULTS AND MEASUREMENT	CHILDREN OLDER THAN 10 YEARS
Protein	g	56
Vitamin A	mcg REa	800
Vitamin D	mcgb	6
Vitamin E	mg a-TEC	15
Vitamin C	mg	75
Vitamin B1 or thiamin	mg	1,4
Vitamin B2 or riboflavin	mg	1,6
Nicotinic acid, nicotinamide or niacin	mg	18
Vitamin B6 or pyridoxine	mg	2
Folic acid or folacin	mcg	400
Vitamin B12 or cyanocobalamin	mcg	3
Biotin	mcg	30
Pantothenic acid	mg	5
Calcium	mg	1100
Phosphorus	mg	880
Iron	mg	14
Magnesium	mg	350
Zinc	mg	15
Iodine	mcg	150
Choline	mg	435
Selenium	mcg	55

1. Retinol equivalents: 1 retinol equivalent (RE) = 1mcg retinol = 3,33 I.U (international units) vitamin A = 6 mcg trans ß-carotene = 12 mcg other provitamin A carotenoids
2. "As cholecalciferol: 1 mcg cholecalciferol = 40 I.U. of vitamin D"
3. "Alpha tocopherol equivalents: 1 mg d,alpha-tocopherol = 1 alpha-TE (tocopherol equivalents) = 1,49 I.U. (1 I.U. = 1 mg dl-a-tocopherylacetate)"

2. WHO DIETARY AND HEALTH GOALS

The WHO ‘s recommendations on diet and health are as follows:

Ranges of population nutrient intake goals
Total fat	15-30% energy
Saturated fatty acids (SFA) PUFA’s n-6 PUFA’s n-3 PUFA’s Trans fatty acids MUFA’s Total carbohydrate Free sugars Protein Cholesterol Sodium chloride (Sodium) Dietary fibre Fruits and vegetables	<7% energy 6-10% energy 5-8% energy 1-2% energy <1% energy By difference 55 to 75% <10% energy 10-15% energy < 300 mg/day < 5 g/day (<2 g /day) 20 – 25 g/day > 400 g/day

Goals for physical activity A total of one hour per day on most days of the week of moderate-intensity activity,such as walking, is needed to maintain a healthy body weight, particular for people with sedentary occupations.

Goals for body mass index (BMI) BMI

Population (adult) mean of 21 kg/m2 For individuals: 18.5 – 24-9 kg/m2 and avoid weight gain during adult life (> 5 kg)

ANNEXURE 4

METHODS OF ANALYSIS

(i) METHOD OF DETERMINING NET PROTEIN DIGESTIBILITY-

CORRECTED AMINO ACID SCORE (PDCAAS)

The protein digestibility-corrected amino acid score (PDCAAS) of a foodstuff is determined according to the methods described in sections 5.4.1. and 8.00 in the Protein Quality Evaluation Report of the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation, Rome 1990* and the method described in Food Technology, April 1994, p 74 – 77**.

The following requirements summarize the calculation of the PDCAAS of a food protein:

1. The food’s protein content, usually calculated using the factor 6,25 [or specific AOAC factor listed in Table 6 of Annex 4], multiplied by the nitrogen (N) content of the food as determined by the AOAC method of analysis (AOAC, 1984). Where a food contains more than one protein source, the factor 6,25 shall be used to determine the protein content. Where a foodstuff contains only one protein source, the specific AOAC factor, listed in Table 6 of Annex 4, shall be used.
2. The food’s essential amino acid profile, determined by typical analytical procedures or high performance liquid chromatography (HPLC). The amino acid scoring pattern described in Section 8.00, References * and *** shall be used.
3. The food’s true digestibility. The Department recognizes that a data base on digestibility values could be of assistance in implementing the PDCAAS method, and in reducing the expense of implementing this new methodology by eliminating the need for a bioassay. Therefore, the Department provides a limited data base on published true digestibility values (determined using humans and rats) of commonly used foods and food ingredients, which manufacturers may use to calculate the PDCAAS of foodstuffs. For labelling purposes, in the case where a food contains more than one protein source, published, true digestibility values for estimating PDCAAS, as listed in Table 7 of Annexure 4 of these regulations used, and where a foodstuff contains only one protein source, published PDCAAS values, listed in Table II, Section 9 in the "Protein Quality Evaluation Report of the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation.", Rome 1990* may be used.
4. How to calculate the PDCAAS of a food protein:

4.1 Analyze for proximate nitrogen (N) composition.
4.2 Calculate protein content (N x 6,25 or specific AOAC factor).
4.3 Analyze for essential amino acid (EAA) profile.
4.4 Determine the amino acid score (uncorrected):

Uncorrected amino = mg of EAA in 1 g of test protein
Acid score mg of EAA in 1 g reference protein

Reference protein EAA profile = 1985 FAO/WHO 2 to 5 year old requirement pattern.

4.5 Analyze for digestibility.
4.6 Calculate the PDCAAS:

PDCAAS = Lowest uncorrected amino acid score x protein digestibility.

The following references may be inspected at the Office of the Directorate: Food Control of the Department of Health:

•  * Protein Quality Evaluation Report of the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation.", Rome 1990, FAO Food and Nutrition Paper No. 51.
• ** Protein Quality Evaluation by Protein Digestibility-Corrected Amino Acid Scoring,
• *** Joint FAO/WHO/UNU Expert Consultation. Energy & Protein Requirements. WHO Tech. Rept. Ser. No. 724. World Health Organization, Geneva, Switzerland (1985).
• Food Technology, April 1994, p 74 – 77.

TABLE 6: FACTORS FOR CONVERTING TOTAL NITROGEN TO PROTEIN

The fat content of a foodstuff is determined according to the method described in the latest edition of "Official Methods of Analysis of the Association of Analytical Chemists" published by the Association of Analytical Chemists of the United States of America. Methods should ideally be based on acid hydrolysis of the samples before extraction.

• Any alcoholic beverage as described in the Liquor Products Act, 1989 (Act No. 60 of 1989)
• Chewing gum
• Fresh fruits and vegetables which have not been peeled or cut or similarly treated
• Fresh, unprocessed meat of bovines, goats, sheep, pigs, poultry and fish
• Food grade salt
• Honey, provided that the date the honey was prepacked is printed on the label in a similar format and letter size as the "best before" date
• Ready-to-eat flour confectionary, provided that the date of manufacture is indicated on the label or in direct vicinity where the products are displayed
• Sugars
• Tea
• Unflavoured gelatin
• Vinegar

ANNEXURE 6 (Continued)

THE MAJOR DIETARY CARBOHYDRATES

CERTAIN METHODS OF ANALYSIS

Dietary Fibre:

1. Englyst, H.N. & Cummings, J. H. (1988): Improved method for measurement of dietary fibre as non-polysaccharides in plant foods. J. Assoc. off. Anal. Chem. 71: 808-14.
2. Joint FAO/WHO Expert Consultation (1997): Uppsala method (45.4.11)(AOAC) (45) referred to in Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation, Rome, p 77.

Glycemic carbohydrate:
Glycogen:

3. Hutchison, G. I., Nga, H. H., Kuo, Y.L. & Greenfield, H. (1987): Composition of Australian Foods. 36. Beef, lamb and veal offal. Food Technol.Aust. 39: 223-7.

Resistant starch:

4. Champ, M., Noah, L., Loizeau, G., & Kozlowski, F, (1997): In: Complex carbohydrates in foods: Definition, functionality, and analysis. Cho, S., Prosky, L. and Deyer, M., eds. Marcel Dekker Co. In Press.
5. Joint FAO/WHO Expert Consultation (1997): Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. Rome. P78.

The following references may be inspected at the office of the Directorate: Food Control of the Department of Health:

• Carbohydrates in human nutrition (1997): Report of a Joint FAO/WHO Expert Consultation., Rome.
• Greenfield H., and Southgate, D.A.T. (1992): Food Composition Data, London: Elsevier Science Publishers.

ANNEXURE 7

ADDITIVES AND OTHER INGREDIENTS DERIVED FROM NONVEGETARIAN ORIGIN

• Bone phosphate (INS 542)
• Bees wax for usage on confectionary and chocolate panning (INS 901)
• Canthaxantin, a colourant (INS 161g) or may be synthesized
• Gelatine
• Honey
• L-Cysteine may be derived from human hair
• Cochineal (INS 120), or Carmine of Cochineal Carminicago is derived from the insect Dactilopius Coccus
• Glycerine/glycerol (may be derived from animal fats or from vegetable origin) (INS 422)
• Lactic acid esters of mono- and di-glycerides of fatty acids are prepared from esters of glycerol (INS 472b)
• Mono- and Di-glycerides of fatty acids may have a synthetic or animal source (INS 471)
• Quinoline Yellow (INS 104) may be derived from non-vegetarian source
• Rennet, pepsin and chymosin
• Roe or caviar (fish eggs)
• Shellac (INS 904) (a substance obtained from the resin produced by the Lac insect which are mainly found in India; the secretions are dried before usage on confectionary, chocolate panning , ice creams and edible ices)
• Sucrose esters of fatty acids prepared from glycerol and sucrose (INS 473)
• Sucoglycerides prepared by reaction of sucrose and natural triglycerides from palm oil lard et cetera (INS 474)
• Polyglycerol esters of fatty acids (INS 475)
• Vitamin D₃ may be derived from lanolin produced from sheep’s wool

INS = International Numbering System

ANNEXURE 8

HIDDEN ALLERGENS

1. LABEL TERMINOLOGY THAT MAY INDICATE THE PRESENCE OF EGG PROTEIN

2. LABEL TERMINOLOGY THAT MAY INDICATE THE PRESENCE OF MILK PROTEIN

3. LABEL TERMINOLOGY THAT MAY INDICATE THE PRESENCE OF SOY PROTEIN

* Bulking agent
* Emulsifier
* Hydrolysed vegetable protein (HVP)
* Lecithin#*
* Miso
* MSG**
* Protein
* Protein extended
* Stabiliser
* Textured vegetable protein (TVP)
* Thickener
* Tofu
* Vegetable broth
* Vegetable gum
* Vegetable starch

# Mostly produced from soy but may be manufactured from egg

** Sometimes produced from soy or wheat but now mostly be synthetic means

* All-purpose flour
* Bleached and unbleached flour
* Bulgur (Cracked wheat)
* Bran
* Cornstarch
* Couscous
* Durum wheat/flour
* Enriched flour
* Farina
* Gelatinised starch# (or Pre-gelatinised)
* Gluten or Vital gluten
* Graham flour
* High protein flour
* Kamut
* Malt
* Miller’s bran
* Modified food starch or modified starch#
* Semolina
* Spelt
* Starch
* Vegetable gum#
* Vegetable starch#
* White flour

# May indicate the presence of soy protein or may be manufactured from cassava (tapioca), maize or rice.

ANNEXURE 8 (Continued)

HIDDEN ALLERGENS

METHODS OF ANALYSIS FOR GLUTEN

As described under point 6 of the Proposed Codex Document, Proposed Draft Revised Standard for Gluten-free Foods, CX/NFSDU 98/4 of July1998 or a final standard published thereafter.

ANNEXURE 9

GUIDELINES ON QUANTITATIVE INGREDIENT DECLARATIONS (QUID)

SCOPE OF QUID

The requirement to give QUID declarations will in principle apply to all food, including drink, which contains more than one ingredient.

1. WHEN QUID DECLARATIONS ARE NOT REQUIRED

1. A QUID declaration will not apply to constituents naturally present in foods which have not been added as ingredients. Examples are caffeine (in coffee), vitamins and minerals (in fruit juice).
2. A QUID declaration will not apply to foods which, although mentioned in the name of a food, have not been used in its manufacture or preparation. Examples are "Cream Crackers" – a customary name used to describe a dry biscuit which never contains cream, or "Lemon Creams" – another customary name used to describe a sweet biscuit which never contains cream or real lemons in any form, or chicken flavour crisps – where the chicken flavour comes from one or more ingredients which are not chicken.
3. A QUID declaration is not required for canned fish and marine products, canned meat, frozen fish and seafood products, agricultural fishery products and agricultural products for which compositional standards already exist under the Standards Act, 1993 (Act 29 of 1993) and the Agricultural Products Standards Act , 1990 (Act 119 of 1990 ) relevant national legislation.
4. A QUID declaration is not required for canned products which declares both the drained net weight and the net weight on its label, because the QUID can be calculated from the weight indications already given. Examples include;

* a single type of fruit in juice;
* a single type of vegetable in water; and
* mixtures of vegetables/fruit in water/juice where no ingredient in the mixture significantly predominates by weight.

The exemption does not apply if, on mixed ingredients products, one or more is either emphasised in some way on the label or predominates by weight, because the amount of the ingredient can not then be calculated from the weight indications already given

5. In the cases of mixtures of fruit or vegetables or nuts et cetera, referred to in regulations 3(1) and (3)(2)(e and f) where no ingredient in the relevant mixture predominate significantly by weight, a QUID declaration would not be required.
6. Subject to regulation 3(18)(h) a QUID declaration will not in addition be required for the sweetening agent as a result of the indication "with sweetener(s)" or "sweetened with…".
7. A QUID declaration will not be required for vitamins and/or minerals which are added to foodstuffs for enrichment or fortification purposes, if their content is indicated in nutrition labelling.
8. A QUID declaration will not be required for an ingredient or category of ingredients which is used in small quantities for the purpose of flavouring provided that Section5 of the Act (concerning false or misleading indications) is not infringed in any manner. This exemption is not limited to flavourants which are additives but will apply to any other food ingredient, or category of ingredient, used to flavour a food (e.g. garlic and other herbs and spices) if used at a level of 2% or less by weight calculated from the recipe at the mixing bowl stage, excluding carriers and dilutents.
9. A QUID declaration should not be confused with nutrition labelling and does not replace nutrition labelling.

2. WHEN QUID DECLARATIONS ARE REQUIRED

1. Where the ingredient or category of ingredients

1. appears in the name of the food; and
2. is usually associated with that name by the consumer:

1. The first part of this provision would require a QUID declaration where the ingredient or category of ingredients appears in the name of the food:

(aa) The ingredient is included in the name of the food

Examples* would include "ham and mushroom pizza",  "steak and kidney pie", "chicken polony", olive oil margarine", apple pie", "banana loaf", "honey and oats biscuits, and "tomato sauce"

* In these examples it is the ingredients underlined which would require quantification.

(bb) The category of ingredients is included in the name of the food

Examples** would include "vegetable/fruit pie", "nut loaf" and "fisherman’s pie"

** In these examples the QUID declaration need only relate to the total vegetable, fruit, fish or nut content of the product.

(cc) When the name of a compound ingredient appears in the name of the food, it is the compound ingredient which would require quantification. Examples are "seafood lasagne" or "biscuits with a cream filling". If an ingredient of the compound ingredient is also mentioned e.g. "seafood lasagne with prawns" and "biscuits with a cream filling containing eggs", it should also be quantified.

2. The second part of this provision would require a QUID declaration on products where the ingredient or category of ingredients is usually associated with the name of the food. This is most likely to apply when products are described by the use of customary names without additional descriptive names.

As a guide for deciding which ingredients might usually be associated with a product identified by a customary name alone, it might prove helpful to consider what an appropriate descriptive name for the product might be, were this to be given. QUID should then be applied to the main or value ingredients identified, provided they do not qualify for exemption from QUID.

For illustrative purposes only the following examples are given:

Product:	Example of descriptive name:	QUID for:
"Cottage Pie"	Minced beef topped with mashed potatoes	Minced beef
"Chilli con Carne"	Minced beef with kidney beans, tomatoes peppers onion and chilli	Minced beef

It is not intended that all ingredients associated by the consumer with a particular product name should require a QUID declaration under this part of this provision, or that each name under which a food is sold is ultimately linked to a specific ingredient requiring a QUID declaration. For example, "cider" would not require a QUID declaration for apples, nor "crisps" a QUID declaration for potato.

2. Where the ingredient or category of ingredients is emphasised on the labelling in words, pictures or graphics.

1. This requirement is likely to be triggered when a particular ingredient is given emphasis on the label otherwise than in the name of the food. For example by means of flashes such as

* "with extra chicken"
* "made with butter"
* "with real Cheddar cheese"

or by the use of different size, colour and/or style of lettering to refer to particular ingredients anywhere on the label other than in the name of the food.

This emphasis provision may not be triggered by the following -

27. when a pictorial representation of a food as offered for sale is given;
54. when a pictorial representation takes the form of a "serving suggestion";
81. when a pictorial representation is descriptive of the agricultural origin of certain ingredients without emphasising the quantity of the ingredients concerned (e.g. a picture of wheat or hops on a beer label).

3. Ingredients used in concentrated or dehydrated form which are reconstituted during manufacture.

Regulation 22 permits ingredients used in concentrated or rehydrated form which are reconstituted at the time of manufacture to have their order in the ingredients list determined as if they had been used as "whole’ ingredients (e.g. reconstituted dried skimmed milk used in a milk pudding or dairy dessert). This same principle applies to the QUID declaration, which may be based on the weight of the "whole’ ingredient.

3. EXPRESSION OF QUANTITY

1. Foods in general:

1. The quantity of an ingredient or category of ingredients should generally be expressed as a percentage. The percentage may be rounded to the nearest whole number, or to the nearest 0.5 decimal place in those cases where it is below 5 %.
2. The percentage should normally be calculated by using the same method as that used for determining the order in the list of ingredients. This means that the weight of an ingredient to be quantified would need to be divided by the total weight of all of the ingoing ingredients (except the weight of any added water or volatile ingredients lost in processing). For example, the fish content of a "fish finger" would be calculated as follows:

Ingredients:	Weight:	Formula:
Fish	70 g	70 x 100 = 62.5 % 112
Batter	20 g
Crumb	20 g
Total before frying	110 g
Frying oil taken up	7 g
Total mixing bowl	117 g
Water lost from batter during frying-	-5 g
Total of ingredients	112 g

However, care should be taken to ensure that the figure quoted is that which best represents the amount of the ingredient, or category of ingredients, at the time of use in the preparation of the food. Manufacturers should control process variability in accordance with good manufacturing practice in order to ensure that, as far as is practicable, individual consumers are not misled.

3. QUID declarations should relate to the ingredient as identified in the list of ingredients. Ingredients identified, for example, as "chicken", "milk", egg", or "banana" should be quantified as raw/whole, as the names used imply use of the basic food because they carry no indication that they have been processed. Ingredients identified by names which indicate they have been used other than in their raw/whole form, e.g. "roast chicken", "skimmed milk", "crystallised fruit", should be quantified as used. Declarations of processed ingredients may be supplemented with "raw equivalent" declarations since this would help consumers compare similar products which have used ingredients in different forms. Where declarations for ingredients of compound ingredients are required, these may relate to the ingredient either as a percentage of the compound ingredient or as a percentage of the food. The basis of the declaration should be made clear to the consumer and should be consistent with the method used for ingredient listing.

2. Foods which lose moisture following heat or other treatment:

QUID declarations on products (such as cakes, biscuits, pies and cured meats) the composition of which has been changed by cooking or other treatments involving loss of moisture should be based on the amount of the ingoing ingredient expressed as a percentage of the weight of the final product. For example, the butter content of a "butter cookie" would be calculated as follows:

Ingredients:	Weight :	Formula:
Flour	100 g	50 x 100 = 29.6 % 169
Sugar	35 g
Butter	50 g
Eggs	10 g
Total mixing bowl	195 g
Total after baking	169 g

Where this calculation would lead to declarations exceeding 100 %, the declarations should be replaced with statements giving the amount of the ingredients used to make 100 g/ml of the final product (e.g. "made with X g/ml of Y per 100 g/ml"). Concentrated or dehydrated products intended to be reconstituted before consumption otherwise covered by this provision may alternatively follow the provision described in the following paragraph 3(c)(i).

3. Foods sold in concentrated or dehydrated form which are intended to be reconstituted using water by the consumer before consumption

1. QUID declarations on concentrated or dehydrated products intended to be reconstituted before consumption (including dry mixes for cakes and desserts) may relate to the ingredients in the reconstituted product if the ingredient listing information is also given on this basis. Although the provision applies to products which are intended to be reconstituted by the addition of water, a similar approach may also be used for those products which are intended to (or which may optionally) be reconstituted by the addition of other liquids (e.g. milk or stock) if the ingredient listing information is also given on this basis.
2. In deciding whether to give ingredient listing and QUID information based either on the dehydrated or reconstituted product, consideration should be given to avoiding giving QUID and any nutrition labelling information for industry sectors to ensure that a common practice is adopted for all similar products to enable consumers to make appropriate comparisons.

ANNEXURE 10

METHOD FOR THE DETERMINATION OF THE GLYCEMIC INDEX VALUE

The glycemic index (GI) value of a given foodstuff shall be determined according to standard international methology as described by Volverer & Brand Miller.*

References:

• Brand Miller J, Foster-Powel K & Colagiuri S (1996): The GI Factor: The Glycemic Index Solution. Hodder & Stoughton, 10 – 16 South Street, Rydalmere, NSW, 2116.

ANNEXURE 11

METHODS FOR DETECTION OF PROBIOTIC LACTIC ACID BACTERIA IN FOODSTUFFS

1. Mixed foodstuffs

The most recent method as developed by the microbiological laboratory of the Animal Nutrition and Animal Products Institute of the Agricultural Research Council of South Africa

2. Dairy Foods

The latest edition of the methods of the International Dairy Federation as adapted by the microbiological laboratory of the Animal Nutrition and Animal Products Institute of the Agricultural Research Council of South Africa

References 1 and 2 may be consulted at the office of the Directorate: Food -Control of the Department of Health.