Food Standards News 49
April / May 2004
In this issue…
New advice for Mercury in fish
FSANZ Update – FSANZ Restructures to meet stakeholder needs and meet the new executive appointees
Closer ties between Food Regulator and the ACCC
FSANZ Seminar series looks at allergens
An update on Nutrition, Health and Related Claims
Australia and New Zealand sign treaty to regulate medicines & therapeutic products
Coming up in Food Surveillance News
Stakeholder Forum in Wellington, New Zealand
AUSNUT Special Edition 3 – now available
FSANZ’s work in the Asia Pacific Region continues
2003 FSANZ Staff Achievement Award
Nutrient Data From Food Manufacturers Wanted - FSANZ’s New Food Composition Publication
New advice for Mercury in fish
FSANZ released updated advice on mercury in fish on 18 March 2004 to indicate safe consumption patterns of various types of fish. Advice on consumption patterns is provided for pregnant women, and women considering pregnancy, young children and the general population to minimise the risk of adverse health effects arising from the presence of mercury. FSANZ reviewed its advice because of changes in the international reference health standard for mercury.
We calculated the maximum number of serves of fish that could be eaten per week by different population groups so that the international reference health standard is not exceeded. Mercury levels in different types of fish were analysed and the median mercury levels in the different fish types determined. The calculations were quite conservative and assumed that people ate only a particular species. Because the foetus is more sensitive than adults to the harmful effects of mercury we used two separate upper safe levels of dietary intake – one for the general population and the other for the foetus.
Our risk assessment found that it is safe for all population groups to eat 2-3 serves per week of most types of fish. There are only a few types of fish, which we recommend limiting in the diet. Pregnant women, women planning pregnancy and young children should limit their intake of shark (flake), broadbill, marlin and swordfish to no more than one serve per fortnight with no other fish consumed during that fortnight. For orange roughy (also sold as sea perch) and catfish, the advice is to consume no more than one serve per week, with no other fish being consumed during that week. The general population should limit consumption of these types of fish to once per week.
Mercury tends to affect the nervous system and the developing nervous system in the foetus is the most sensitive target. However, the foetus is generally exposed to low mercury levels through maternal fish consumption with very subtle effects on neurodevelopment resulting, such as attention, learning and memory.
Methylmercury is the form of mercury considered the most harmful of those that occur in food. Mercury occurs naturally in the environment and in the aquatic environment is converted to methylmercury by microorganisms. Subsequently methylmercury accumulates in the aquatic food chain, including fish and shellfish. However, methylmercury tends to accumulate preferentially in fish that are larger, longer living or predatory.
Our investigations show that the level of mercury in most fish caught and sold in Australia is low. This means we can all continue to enjoy the many benefits from eating fish. Fish is an excellent source of protein for all people, it is low in saturated fats and high in the unsaturated fat and omega 3 oils and is an excellent source of iodine. Because of this it is important that we all regularly include fish in our diet and that women in particular continue to eat fish during pregnancy. However, we should choose a wide variety of fish types.
Number of serves of different types of fish that can be safely consumed
Pregnant women and women planning pregnancy | Children (up to 6 years) | Rest of the population |
2 – 3 serves per week of a ny fish and seafood not listed below | 2 – 3 serves per week of a ny fish and seafood not listed in the column below | |
OR | OR | |
1 serve per week of Orange Roughy (Sea Perch) or | 1 serve per week of Shark (Flake) or | |
OR |
| |
1 serve per fortnight of Shark (Flake) or Billfish (Broadbill, Swordfish and Marlin) and no other fish that fortnight |
| |
# A 150 gram serve for adults and older children is equivalent to approximately 2 frozen crumbed fish portions.
A 75 gram serve for children is approximately 3 fish fingers (Hake or Hoki is used in fish fingers).
Canned fish is sold in various sizes; for example, the snack size cans of tuna are approximately 95 grams.
NOTE
The Australian Dietary Guidelines advise eating one or two fish meals per week.
If you are in doubt about the type of fish or boneless fish fillets you are purchasing, FSANZ recommends that you ask the retailer and confirm the name of the fish being supplied. This also applies when eating out.
FACTS ABOUT MERCURY
Mercury occurs naturally in the environment and accumulates in the aquatic food chain, including fish, as methylmercury. This means all fish will contain some methylmercury. Because of this, fish is the main source of methylmercury in the diet for most people .
The good news is that the level of methylmercury in most fish is very low. As most people consume only moderate amounts of fish, the benefits of eating fish far outweigh the risk posed by the small amount of methylmercury present. Regulations are also in place that set a limit on the amount of mercury that can be present in fish that is sold.
The amount of methylmercury in fish depends on how long the fish lives and what it eats. The big, long living or predatory fish, such as swordfish and shark/flake, tend to accumulate higher levels of methylmercury.
High levels of methylmercury can damage the nervous system. Unborn babies are particularly vulnerable because their brains are developing very rapidly. Some studies of populations that eat large amounts of fish have reported a link between consumption of fish by mothers and subtle developmental delays in their children. These changes could only be detected using special tests that measure learning and behaviour. In contrast, for adults, the first sign of excessive exposure to methylmercury is usually numbness and tingling in the fingers, lips and toes. Effects in adults occur at much higher levels of intake than that linked to effects in children following exposure in the womb.
Food Standards Australia New Zealand has prepared this advice based on the latest scientific information available to inform consumers about the presence of mercury in fish and to provide guidance on safe fish consumption.
The details of the advice given for other countries may vary because the risk of mercury exposure from the diet depends on the environment in that country, the type of fish commonly caught and eaten, the patterns of fish consumption and the consumption of other foods that may also contain mercury.
The FSANZ ‘Advice on Fish Consumption’ has been specifically developed for the Australian population and reflects local knowledge of our diets, the fish we eat and their mercury content.
More information can be found on FSANZ’s website www.foodstandards.gov.au or www.foodstandards.govt.nz and brochures can be obtained by contacting the Information Officer on 02 6271 2241 or email info@foodstandards.gov.au.
Organisational Chart [ pdf 66 kb ]
Meet the new executive appointees
Photo caption: Melanie Fisher. 
Photo caption: Dean Stockwell.
The Chief Executive Officer, Graham Peachey, recently announced the new FSANZ Executive Team. This follows a major review of ongoing staffing and organisational requirements. The new executive team has been reduced by one, and includes two new faces, Dean Stockwell and Melanie Fisher.
Dean Stockwell has been appointed the new General Manager, Food Standards (Wellington) Branch starting late May/early June. Dean’s academic background includes an MBA (with Distinction) and an M. Technology (Industrial Management and Engineering) 1st Class Honours. He has a strong background in the food industry in New Zealand and is currently the Research & Development Director, New Zealand Milk in Wellington. Prior to that Dean held various senior appointments with companies such as RD1.COM, the NZ Dairy Group, Anchor Products, Fletcher Fishing and Massey University where he was Director, Food Technology Research Centre. Dean also currently holds appointments as Chair of the Governing Board of JAS-ANZ, and as Councillor of the New Zealand Nutrition Foundation.
Melanie Fisher has been appointed to the position of General Manager, Food Standards (Australia) Branch. Melanie came to FSANZ in February 2004 from the Bureau of Rural Sciences in the Department of Agriculture, Fisheries and Forestry where she was Deputy Executive Director of the Bureau, and as a member of the Executive team, had responsibility for the strategic direction and overall performance of the Bureau. Melanie has extensive experience in environmental policy and the management of scientific inputs to public policy processes. She has a Bachelor of Arts, a Graduate Diploma in Science (Psychology) and a Masters of Public Policy.
Dean and Melanie join Dr Marion Healy who has been promoted to the new Chief Scientist position, Scientific Risk Assessment and Evaluation Branch and Claire Pontin who has taken over the position of General Manager, Food Safety and Services Branch.
Closer ties between Food Regulator and the ACCC
Photo caption: FSANZ Chief Executive Officer Graham Peachey and ACCC Chairman Graeme Samuel signing the MOU.
FSANZ and the Australian Competition and Consumer Commission have recently signed a memorandum of understanding to ensure close cooperation on protecting consumer rights in the area of food. The ACCC foreshadowed a closer working relationship between FSANZ and the ACCC and offers further opportunities to address consumers concerns in the area of food regulation.
The FSANZ Chief Executive Officer, Graham Peachey, said the closer working relationship offers benefits to both agencies and an opportunity for close collaboration in areas of consumer interests.
The cooperation foreshadowed in the MOU is timely as a small pilot survey on the identity of fish species sold throughout Australia initiated by WA Health and carried out by a number of the States and Territories is to be published shortly in Food Surveillance News. Food service establishments had the lowest level of compliance with 43 out of 67 samples correctly identifying the fish, 39 out of 44 samples from retailers were compliant and 24 out of 27 samples from wholesalers were compliant.
This survey follows the lead the seafood industry has taken in addressing the need for accurate and truthful labelling.
The Fish Names Committee comprises a cross section of industry, consumer and government interests and it is through this committee that industry has urged a greater consistency and reliability in fish names.
The FSANZ chaired Seafood Standards Development Committee has worked closely with the industry and the Fish Names Committee on this matter. There is now agreement that a lateral standard be developed through Standards Australia. This will facilitate better understanding and compliance in the future.
FSANZ has also agreed to support industry initiatives to raise awareness. A poster identifying popular domestic species in Australia is one such industry initiative that FSANZ is supporting.
Further information can be found at http://www.seafoodservices.com.au/fishnames
FSANZ Seminar series looks at allergens
The FSANZ Seminar Series recently welcomed Dr Steve Taylor and Dr Sue Hefle from the Food Allergy Research and Resource Programme (FARRP) University of Nebraska, USA.
Dr Taylor and Dr Hefle are leading experts in the field of food allergies and were in Australia to attend a conference on food allergies organized by the Australian Food and Grocery Council (AFGC) and the Australian Institute of Food Science Technology (AIFST).
The main issues discussed at the seminar were the diagnostic tests available for the detection of allergenic proteins and determining the allergen thresholds for inducing reactions in sensitive individuals.
Dr Taylor's primary area of research is the development of immunoassays for the detection of residues of allergenic foods contaminating other foods, the effects of processing on allergens and the allergenicity of biotech foods.
Dr Hefle regularly consults to the food industry and regulatory agencies on food allergens and the safety assessment of bioengineered foods.
FARRP is a partnership between the university and the food industry, providing research and resource tools for industry in the area of food allergens.
Photo Caption: (left to right) Margaret Curran (FSANZ), Dr Steve Taylor and Dr Sue Hefle (FARRP) and Jim Gruber (FSANZ).
An update on Nutrition, Health and Related Claims
In December 2003, the Australia New Zealand Food Regulation Ministerial Council (Council) agreed to a new Nutrition, Health and Related Claims framework. The framework will guide Food Standards Australia New Zealand (FSANZ) in the development of the standard for inclusion in theFood Standards Code.
At present, nutrient content claims are allowed (eg‘this food is high in fibre’), as are some health maintenance claims (eg ‘calcium is important for healthy bones and teeth’). However, there is a prohibition on all other types of claims, with the exception of claims about the benefit of maternal consumption of folate , to prevent neural tube defects in developing foetuses.
The new framework proposes a significant and positive change for industry, with a wide range of claims permitted. Commercial success for new food products that promote good health relies upon informing consumers of such benefits. This framework, whilst ensuring public health and safety, will enable further innovation in the food industry.
The claims classification framework sets out criteria for two levels of claims: general and high. General level claims are those where the manufacturer has to make an assessment of the evidence supporting the claim prior to the product going to market, and to hold the evidence. These risk claims will be regulated through a Guideline, which will include Rules of Evidence for manufacturers to follow. General level claims do not reference a serious disease and will not be subject to pre-market approval by FSANZ.
High-level claims are those claims that make reference to a serious disease and will be pre-approved by FSANZ, with approved claims being listed in the standard.
Confidence in the framework is given to industry and consumers by building in a number of safeguards to ensure that all claims are true, scientifically substantiated and not misleading. These include, for example, requirements that:
- A business must gather appropriate evidence for a proposed claim prior to going to market, regardless of whether the claims is general or high level.
- Claims will have to be made in the context of the total diet, with consumers advised to seek the supervision of a health care professional where necessary.
- A ‘watchdog’ under the auspice of the Council, will monitor compliance with the new arrangements.
Though Council is still considering the aspects of the framework in regard to biomarkers, FSANZ will now begin work to develop the standard for inclusion in the Food Standards Code and the Guideline for General Level Claims. To view the Nutrition, Health and Related Claims framework, visit www.foodsecretariat.health.gov.au . To stay updated on the development of the standard, including participation in the consultative process, visit the FSANZ website at www.foodstandards.gov.au.
It is expected that Ministers will finalise the Policy Guideline in May, when they consider options in relation to streamlining the process for pre-market assessment and verification of biomarker maintenance claims. FSANZ will then develop the draft standard for Nutrition, Health and Related Claims. Like all standard development work conducted by FSANZ, this will be an open process involving two rounds of public consultation and working closely with an external Technical Group and a Standard Development Advisory Committee which will include representatives from consumer groups, health professionals, enforcement agencies and the food industry. The first round of public consultation is likely to commence in August 2004. It is anticipated that the second round of consultation will be held from late May 2005 and the FSANZ Board will consider a final assessment report in December 2005.
Australia and New Zealand sign treaty to regulate medicines & therapeutic products
The Australian and New Zealand Governments recently signed a Treaty in Wellington to establish a single, bi-national agency to regulate therapeutic products, including medical devices and prescription, over-the-counter and complementary medicines.
The single agency will replace the Australian Therapeutic Goods Administration (TGA) and the New Zealand Medicines and Medical Devices Safety Authority (Medsafe). It will be accountable to both the Australian and New Zealand Governments and is expected to commence operation in 2005.
'The signing of this Treaty demonstrates a strong commitment by both countries to the continuation of our long-standing relationship and is a further step in the development of a more integrated trans-Tasman economy,' New Zealand Health Minister, Annette King, said at the signing ceremony today.
'It is particularly fitting that this decision should be taken in the 20th anniversary year of the commencement of the Australia New Zealand Closer Economic Relations Agreement.'
Australian Parliamentary Secretary for Health, Trish Worth, said the Treaty was an historic step in regulatory arrangements between Australia and New Zealand.
'The joint regulatory scheme and its administration by a single joint agency represents a significant advance in trans-Tasman regulatory co-operation and will effectively integrate the therapeutic products regulatory systems of both countries, comprising an unprecedented level of international co-operation,' Ms Worth said.
The Treaty sets out the governance and accountability arrangements for the new agency, and how it is to be established. It also provides a framework for the joint regulatory scheme for therapeutic products.
Photo caption: Trish Worth (left) and Annette King with Director-General of Health, Karen Poutasi (centre)
[photo courtesy of New Zealand Herald 11 December 2003].
Poultry meat SDC begins work
In December, the FSANZ Board appointed twenty members to a Standard Development Committee (SDC) to assist FSANZ develop a Primary Production and Processing Standard for Poultry Meat. The SDC consists of the following representatives:
- 6 from industry (4 chicken meat, 2 game birds)
- 6 from State and Territory government
- 2 from the Australian Government (DAFF and Health and Ageing)
- 2 from research (OzFoodNet and the South Australian Communicable Disease Control Branch)
- 1 from the Australian Consumers’ Association
- 3 from FSANZ
In addition, the Board appointed two observers to the SDC, namely AQIS and the New Zealand Food Safety Authority.
The SDC met for the first time in Sydney on 3-4 February 2004. The SDC is a cohesive group and fully supportive of FSANZ developing a Primary Production and Processing Standard for Poultry Meat.
The SDC meeting also helped familiarise SDC members with issues connected with the safety of poultry meat; to plan the preparation of an Initial Assessment Report that will form the basis of public consultations; and to approve a communication plan for the project.
FSANZ received many offers of support from the SDC meeting in the way of industry and government data and information. These offers have continued to be made even after the SDC meeting. The vast majority of the data and information promised has already been received by FSANZ.
This information and data builds on that obtained by a fact-finding team from FSANZ that had previously visited chicken meat and game bird facilities in Queensland and Victoria in December to experience, first-hand, the food safety precautions put in place at all stages of the primary production and manufacturing process.
Information gleaned from further industry visits and further interaction with SDC members will prove invaluable as FSANZ seeks to examine the risks to human health from hazards introduced along the poultry meat supply chain.
An electronic Executive Bulletin service has been set up to alert organisations with an interest in the development of the Primary Production and Processing Standard for Poultry Meat about progress with the project. Requests to be placed on the mailing list can be made through food.safety@foodstandards.gov.au.
Coming up in Food Surveillance News
Food Surveillance News is published quarterly. The Autumn edition includes:
- Have mineral levels in Australian fruits and vegetables changed since 1981-85.
- Pilot survey on the identity of fish species sold throughout Australia.
- How much artificially sweetened food do we eat?
- Consumer Survey on Allergen Labelling.
- GM Food passes Labelling Tests.
- Food Recalls – Trends on the Web.
You can subscribe to the electronic Food Surveillance News and Food Standards News though the FSANZ website www.foodstandards.gov.au /information service.
Food Recalls
FSANZ coordinates and monitors food recalls within Australia. In New Zealand, food recalls are co-ordinated by the New Zealand Food Safety Authority.
Most recalls are precautionary in nature and are initiated by the food companies as part of a national food safety strategy to ensure that potentially hazardous or unsafe foods do not end up in the food supply.
In Australia, recalls occur as a result of consultation between State and Territory Health Authorities and a sponsor who is usually the product's manufacturer or the importer.
The food recall may be initiated as a result of reports referred from a variety of sources - manufacturers, wholesalers, retailers, medical practitioners, government agencies (for example, the police or a health authority) and consumers. Recalls can be conducted at either the trade or consumer level.
Data collected on food recalls can be used to identify common trends and problems occurring in the food industry. For example, recall statistics provide useful baseline data to measure the effectiveness of the food safety reforms. Recall data can also be used as a mechanism to inform food businesses on those hazards most frequently occurring in the food industry so that they can take steps to prevent further occurrences.
Food recalls are an important component of Australia’s transparent and rigorous system for ensuring food safety. The numbers of recalls vary from year to year and this variation is related to the foods available, and the vigilance of food companies and government health authorities in identifying food safety hazards.
Ensuring that businesses have a food safety program and are educated on how to apply these programs will help to reduce the incidence of food contamination reaching the marketplace rather than detecting it after the food has been released - thus helping to reduce the number of recalls in the future.
For further information and food recall statistics visit: http://www.foodstandards.gov.au/recallssurveillance/foodrecalls/foodrecallstatistics.cfm
Stakeholder Forum in Wellington, New Zealand
Food industry representatives, academics and government representatives recently attended a Stakeholder Forum in Wellington, New Zealand. The forum was organised by FSANZ and chaired by Hon Rob Knowles, Chairman of FSANZ Board. Members of the FSANZ Board were also in attendance.
FSANZ’s CEO, Graham Peachey presented an overview of the changes taking place in FSANZ as a result of the Strategic Review.
Ms Carole Inkster, from the New Zealand Food Safety Authority, explained the role of NZFSA and Ms Hiki Pihema spoke about the efforts of the Kahui Kounga Kai over the past 12 months to improve the opportunities for Maori to input into the food standards setting process.
Following the presentations, the audience were given an opportunity to ask questions of the speakers and the FSANZ Board on various issues. This was followed by a reception attended by the New Zealand Minister for Health, the Hon Annette King. The reception provided guests with a further opportunity to ask questions of the Board.
Photo caption : The New Zealand Stakeholder forum
Photo caption : (l to r) Hon Rob Knowles, Chair FSANZ Board, Hon Annette King, NZ Minister for Health and Graham Peachey, CEO FSANZ at the reception following the stakeholder forum.
AUSNUT Special Edition 3 – now available
FSANZ has now available the latest release of the AUSNUT Special Edition 3 database.
Like AUSNUT Special Edition 2, the 3rd Edition also contains nutrient data and associated information for approximately 4000 foods. To meet a growing public demand, 43 ingredients have been added to the database. These ingredients include food processing ingredients and additives including citric acid, gluten, guar gum and a range of herbs and spices.
Sixteen foods have been deleted from the 3rd edition since they were no longer appropriate for inclusion, and revisions made to food names and descriptions to aid identification. A complete list of all of the affected foods can be obtained by contacting FSANZ at npc@foodstandards.gov.au .
AUSNUT Special Edition 3 may be used by any business involved in the production and sale of food. The database supports FSANZ’s Nutrition Panel Calculator (NPC) but is also being made available, separate to the NPC.
The AUSNUT Special Edition 3 database is available free of charge to all interested parties via email. It comprises three data files, compressed into a zip format.
If you wish to receive the AUSNUT Special Edition 3 database, please email npc@foodstandards.gov.au with your request, remembering to include your name, business address and contact numbers.
FSANZ’s work in the Asia Pacific Region continues
FSANZ senior scientists address symposium in Taiwan
Two of FSANZ senior scientists, Dr. Hong Jin and Dr Glenn Stanley, recently addressed the second Symposium on “Risk Assessment for Health and Safety” held in December 2003 in Taiwan.
The symposium was organised to update the knowledge and skills of professionals involved in risk assessment for food safety in Taiwan.
Both Dr Stanley and Dr Jin attended as keynote speakers providing valuable information on the food regulatory system in Australia, the role of FSANZ, toxicological evaluation and assessment, microbiological risk assessment for food safety and relevant case studies.
The symposium was organised by the Bureau of Food and Drug Analysis of the Department of Health ( Taiwan ) and co-sponsored by the Institute of Occupational Medicine & Industrial Hygiene of National Taiwan University, and Taiwan Association of Public Analytical Chemists.
3rd ASEAN Food Safety Standards Harmonisation Workshop
FSANZ’s scientist, Dr Peter Abbott, recently attended the 3rd ASEAN Food Safety Standards Harmonisation Workshop in Indonesia.
The workshop was attended by representatives of the ten ASEAN countries. Each representative presented updates on the progress on the harmonisation of standards for colours, sweeteners and flavours initiated by preceding workshops.
Two key issues in the harmonisation of standards for food contaminants were also considered. Firstly, the continuation of the work of promoting a scientific approach to the development of food safety standards, and secondly the harmonisation of standards across the ASEAN countries and, if possible, in line with Codex standards.
Dr Abbott presented on two occasions at the workshop. The first session dealt with the work of the Joint (FAO/WHO) Expert Committee on Food Additives (JECFA) in relation to contaminants, and the second on the regulation of food contaminants in Australia and New Zealand.
The meeting demonstrated a high degree of cooperation and goodwill between ASEAN countries and a commitment to seek harmonisation of food standards within South-East Asia and more broadly, where possible.
2003 FSANZ Staff Achievement Award
The FSANZ’s annual Staff Achievement Awards ceremony was held in December 2003.
These Awards aim to recognise outstanding performance, provide visible evidence of the role played by individuals and teams in meeting FSANZ’s corporate objectives and to contribute to a more productive and satisfying environment.
Craig Jamieson won the Staff Achievement Award for 2003 for ‘his high level of dedication and achievement in all activities of his job, his assistance in the coordination of food recalls within Australia and associated work with the Food Surveillance Network and his work with dietary modelling.’
Certificates of Appreciation were also presented to:
Glenn Stanley - corporate achievement in respect of his strong record of achievement on a wide range of standards matters over a number of years.
Ann Hunt - her significant contribution in providing effective and efficient services to stakeholder relations, with particular respect to the development of relations with the New Zealand Maori.
Cathie Humphries - for her significant contribution in providing effective and efficient services to FSANZ stakeholder groups, particularly in meeting the needs of the FSANZ Board.
Recalls and Food Safety Emergencies Team - Mark Salter, Kelly Crouch, Craig Jamieson and Robin Gannaway. The team was acknowledged for their ongoing commitment to the coordination of food recalls in Australia.
Congratulations to all!
Photo caption : FSANZ Chair, Hon Rob Knowles (left) presenting the 2003 Staff Achievement Award to Craig Jamieson (right).
Nutrient Data From Food Manufacturers Wanted - FSANZ’s New Food Composition Publication
A small team of nutritionists at FSANZ is responsible for generating, compiling and publishing data on the nutrient composition of Australian foods. Over the last two decades, data have been published in a variety of formats that are used by FSANZ itself and a diverse range of stakeholders (including the food industry, health related professionals, teachers and students in the health sciences, and members of the public). An example of a food composition publication is AUSNUT 1999, prepared for the 1995 National Nutrition Survey (NNS), which provides 29 nutrient values and descriptive data for each of 4500 foods.
FSANZ’s food composition publications are now becoming somewhat out-of-date and so we are preparing to release a major new reference database of nutrient values. To ensure that we release data that best reflects the composition of food and beverages in Australia today, we are seeking the assistance of food manufacturers in providing any nutrient data they may have relating to the products they make.
Specifically, we are interested in obtaining any nutrient data (and not just data for those seven nutrients that must be declared on a nutrition information panel), together with information regarding the source of the nutrient data if known. For example, does the data originate from a laboratory analysis, or was it calculated, imputed, borrowed, etc.
In addition, we are aware that the nutrient composition of fortified products provided on a nutrition information panel may not always reflect the actual amount of the nutrient added to the product. Therefore, we are also interested in determining the actual amount of the nutrient added to a fortified product at its point of manufacture, and any information on the residual levels of the nutrient at the end of the product’s storage life so that a likely range in nutrient values can be determined.
The information is not being sought in relation to any regulatory action by FSANZ. We will be happy to treat any raw data provided to us as confidential commercial information, under section 39 of the Food Standards Australia New Zealand Act 1991. It will be collated with other data sources and these collated results will be used in the database. Data will not be attributed to any food manufacturer’s specific products in the database, unless specifically requested by manufacturers.
If any food manufacturers are able to assist us with this task we would be grateful to receive the information by the end of June 2004. Please contact Dr Judy Cunningham on 02 6271 2213 or by email at judy.cunningham@foodstandards.gov.au for further details.