Ingredients of Non-agricultural Origin
Referred to in Section 6 of this Standard
Where the substances listed in Tables 3 & 4 can be found in nature, natural sources are preferred. Substances of certified organic origin are preferred.
This section covers the ingredients and processing aids, which may be used in the preparation of food for human consumption, composed essentially of one or more ingredients of plant and/or animal origin.
Notwithstanding reference to any ingredient or processing aid in this section, any processing practice such as smoking, shall be carried out, and any ingredient or such processing aid shall be used only in accordance with relevant New Zealand legislation and, in the absence thereof, in accordance with good manufacturing practice for foodstuffs.
For additional rules specific to the USA market please refer to point 6.3 in of the Supplementary Requirements for Organic Operators Producing for the USA Market.
Table 3
| INS | Name | Specific Conditions |
| Food additives, including carriers | ||
| 170 | Calcium carbonates | All authorised functions except colouring |
| 220 | Sulphur dioxide | Only for wine. Prohibited for EU & US, however if the wine is destined for these markets then the wine to be exported to the EU or US cannot be labeled as certified organic wine but can instead be labeled as wine made from certified organic grapes. |
| 270 | Lactic acid | Fruit and vegetable products |
| 290 | Carbon dioxide | - |
| 296 | L-malic acid | |
| 300 | Ascorbic acid | Ascorbic acid (L-) |
| 331 | Sodium citrate | Sausages/pasteurisation of egg whites/ milk products |
| 306 | Tocopherols, mixed natural concentrates | Anti-oxidant in fats and oils |
| 322 | Lecithin | - |
330 | Citric acid | - |
| 334 | Calcium citrates | - |
| 333 | Calcium citrates | - |
| 334 | Tartaric acid (L (+) -) | Only for wine |
| 335 | Sodium tartrate | Prohibited for US |
| 336 | Potassium tartrate | - |
| 341i | Mono calcium phosphate | Only for raising flour |
| 400 | Alginic acid | - |
| 401 | Sodium alginate | - |
| 402 | Potassium alginate | - |
| 406 | Agar | - |
| 407 | Carageenan | - |
| 410 | Locust bean gum | - |
| 412 | Guar gum | - |
| 413 | Tragacanth gum | Prohibited for US |
| 414 | Arabic gum | Only for milk products, fat products, confectionery, sweets, eggs |
| 415 | Xanthan gum | Only fat, fruit and vegetable products and cakes and biscuits |
| 440 | Pectins (unmodified) | Unmodified |
| 500 | Sodium carbonates | - |
| 501 | Potassium carbonates | - |
| 503 | Ammonium carbonates | Only for cereal products, confectionery, cakes and biscuits |
| 504 | Magnesium carbonates | - |
| 509 | Calcium chloride | Milk products / meat products |
| 516 | Calcium sulphate | For soybean products, confectionery and in bakers' yeast. Carrier |
| 524 | Sodium hydroxide | For sugar processing and for the surface treatment of traditional bakery products (Laugengebäck) |
| 938 | Argon | - |
| 941 | Nitrogen | - |
| 948 | Oxygen | - |
1. Flavouring Agents
Substances and products labelled as natural flavouring substances or natural flavouring preparations.
• Organic flavouring extracts (including volatile oils)
• Volatile (essential) oils produced by means of solvents such as oil, water, ethanol, carbon dioxide and mechanical and physical processes
• Natural smoke flavour
• Natural flavouring preparations are only to be approved based on the criteria in Section 10.
2. Water and Salt
Potable drinking water
Salt (with sodium chloride or potassium chloride as basic components), generally used in food processing.
3. Preparations of Micro-organisms and Enzymes for use in food processing
These may be used as ingredient or processing aids with approval based on the criteria in Section 10
• Organic certified micro-organisms
• Any preparations of micro-organisms normally used in food processing, with the exception of genetically modified organisms.
• Enzymes and enzyme preparations
4. Minerals (trace elements included), vitamins, amino acids and other nitrogen compounds
Minerals (trace elements included), vitamins, amino acids and other nitrogen compounds, only authorised as far as their use is legally required in the foodstuffs in which they are incorporated.
