Jelly – can you sell it?
We often receive calls on our Healthy Kids Support Line regarding the classification of jelly, so we thought we’d clear it up for you!
Here is a breakdown of the classification of jelly in the various states/territories:
Jelly made with 99% fruit/vegetable juice, set with gelatine and containing no added sugar or natural or artificial sweetener is Everyday. The portion limit for jelly made with 99% fruit/vegetable juice is 250mL.
Jelly made with flavoured milk and set with gelatine and containing no added sugar is Everyday. The portion limit for jelly made with flavoured milk is 300mL in primary schools and 500mL in secondary schools.
Diet or no-sugar jelly, sweetened with natural or artificial sweeteners are Occasional and have a portion limit of 250mL primary schools and 500mL in secondary schools.
Jelly with added sugar is classified as a sugar-sweetened drink and should not be sold in NSW school canteens. Jelly with added confectionery also should not be sold.
ACT, TAS, SA and 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.
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.
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 less and serve it with a nutritious food, such as a tablespoon of reduced-fat yoghurt or custard.