Jelly – can you sell it?
We receive a lot of calls at Healthy Kids Association about jelly and we understand why: the various state guidelines are confusing. Here is a breakdown of the different state guidelines relating to jelly:
In NSW, jelly can be either an Everyday food or an Occasional food depending on how it is prepared. Jelly made with 99% fruit juice and a coagulant such as gelatine or agar agar is assessed under Everyday Drinks and must meet the maximum portion size of 250ml. If the jelly is made with conventional jelly crystals then it is assessed as a Confectionary and needs to meet the maximum portion size of 50g and must have a Health Star Rating of at least 3.5 to be sold as an Occasional food.
In the ACT, TAS, SA and the NT jelly made with 99% fruit juice is assessed as AMBER and must meet the maximum portion size of 200ml. Jelly made with less than 99% fruit juice and/or added sugar and/or greater than 200ml serve size is classified in the RED category and not recommended to be on the canteen menu.
In QLD and VIC all jelly including juice jelly made with 99% fruit juice, fall into the RED category. Foods and drinks which are in the RED category should be supplied on no more than two occasions per term.
In WA, all jelly whether made with fruit or not is classified in the RED category and should not available on the school canteen menu.
If a canteen chooses to sell jelly, we recommend you make it yourself with 99% fruit juice and add fruit pieces before or after it is set. Keep the serving size at 200ml (or 200g) or less and serve it with a nutritious food, such as a tablespoon of reduced-fat yoghurt or custard.