2. Product Categories
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2. Product Categories
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Bakery Products
Australia
This section provides the regulatory definition of the food category in scope, or the appropriate food category for the product in scope. Additionally, it provides the food products that belong to this food category along with the definition and specific information on each of these types of food products.
2.1 Category Name & Definition
Category Name
Breads and bakery products
Definition
The FSC does not have a specific food Standard in Chapter 2 of the Code [1] for bakery products, that is, cakes, cheesecakes, cookies, and brownies/squares. Therefore, the general standards in Chapter 1 [1] apply. Foods without a specific standard are informally referred to as ‘Miscellaneous’ or ‘General’ foods and need to comply with the general requirements for the standards in Chapter 1 of the Code. The ‘Miscellaneous/General’ category is therefore used as a regulatory classification, rather than a commercial one. (Please refer to Section 2.1 of the "General Foods" guidebook for Australia.)
Breads and bakery products can be considered a food category for bread, cakes, and cookies. This term is used for both regulatory and commercial purposes. From a commercial point of view, this category would cover products that are supplied in wholesale and retail settings like supermarkets and includes breads, fancy breads, biscuits, cakes, and pastries. From a regulatory point of view, this name is used for determining permissions for food additives and processing aids, where the relevant classes of products [2] for the proposed products would be:
Category 7 Breads and bakery products (parent category for 7.2)
7.2 Biscuits, cakes and pastries
Category 5 Confectionery (parent category for 5.4)
5.4 Icings and Frostings
It should be noted that this aligns with the food category system used to simplify the reporting of food additives used and FSANZ does not include all food subcategories that appear in CODEX Stan 192-1995 [3]. However, the breads and bakery products category in the FSC does cover the following:
Figure 1: Screenshot from Schedule 15 [2] – categories of products ‘breads and bakery products’
For comparison, the CODEX categories are provided in Figure 2.
Figure 2: Screenshot from CODEX Stan 192-1995 [3] – categories of products bakery wares
Further details on the application of these classes in relation to food composition are provided where relevant in Sections 3.5, 3.6, and 3.7 of this guidebook.
2.2 Product & Definition
Biscuits, cakes, and pastries (including layer cakes with mousses)
Definition
There is no formal definition for these in the FSC. However, they would be taken to bakery products that are sweet or savory and can include frostings, fills, and mousses and would include the examples listed in 7.2 of Figure 1 and 07.2 of Figure 2 above.
Specifications/Target Age
N/A
Additional Information
N/A
2.3 References
1. Chapter 2 (individual food Standards) of the Food Standards Code (Available by selecting the pink ‘chapter 2’ tab on the provided link as per the screenshot below.) Chapter 1 (general food standards) (Accessible from the blue tab ‘Chapter 1’ on the provided link)
https://www.foodstandards.gov.au/code/Pages/default.aspx
2. Schedule 15- Substances that may be used as food additives
https://www.legislation.gov.au/Details/F2021C00607/Download
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