Meat Pies and Chewing Gum feature in likely changes to food code. 

4 October 2006

Food Standards Australia New Zealand (FSANZ) today released details of changes being considered to the Australia New Zealand Food Standards Code and is inviting public comment.  Under consideration are the addition of calcium to ‘sugar-free’ chewing gum, the definition of ‘meat pie’ and a review of enzyme processing aids.

Food standards (regulations) developed by FSANZ apply to all food sold in Australia and New Zealand.  The public consultation process enables FSANZ to assess the impact of new or changed food standards on consumers and the food industry.  

FSANZ summarises the content of submissions in its final report and responds to the issues raised.  All reports, recommendations and proposed changes to the Food Standards Code are publicly available on the FSANZ website at www.foodstandards.gov.au .

Submissions relating to the following items should be in FSANZ’s hands by 15 November 2006:

Addition of calcium to ‘sugar-free’ chewing gum (Application A577 – Initial Assessment)

Wrigley Company Pty Ltd has applied to have the Food Standards Code amended to allow the addition of up to 100 milligrams of calcium per serve to its ‘sugar-free’ range of chewing gum.   The company considers that the added calcium will have benefits for both dental and bone health.   The level being requested constitutes 12.5% of the RDI (Recommended Dietary Intake) for calcium.   This amount would allow a nutrition content claim to be made on the product label.   We seek public comment on this application, particularly from medical and dental professionals.

Definition of meat pies (Application A512 – Draft Assessment)

At present, a meat pie is defined as a pie containing at least 25% meat.   Bakewell Foods Pty Ltd, now trading as Mrs Mac’s Pty Ltd, is seeking to have this requirement changed to a pie having at least 25% meat flesh.   The Applicant believes that the proposed variation to the Code would enhance the reputation of meat pie manufacturers in the eyes of consumers and that the change would not impact adversely on the industry or on consumer diets.   We have no public health and safety concerns about this Application and invite comment from the food industry and consumers.

Review of processing aids (enzymes) Proposal P276 – Draft Assessment)

From time to time, FSANZ reviews food standards in the Food Standards Code to ensure that they reflect current scientific knowledge and they are still required by Australian and New Zealand food manufacturers.   We have re-examined the safety of several approved enzyme-processing aids.   We are satisfied that all currently permitted enzymes are safe for use.   At this stage of the review, we invite submissions on the safety of the enzymes; proposed nomenclature changes; and recent international regulatory changes that may impact on specific enzyme processing aids and enzymes that are no longer used or likely to be used in the future.

Cadmium in Peanuts ( Application A552 - Initial Assessment)

The Confectionery Manufacturers of Australasia Limited (CMA) has applied to remove the maximum level of 0.1 mg/kg for cadmium in peanuts in Standard 1.4.1, in order to harmonise with international standards.

Copper Citrate as a Processing Aid for Wine ( Application A562 – Initial Assessment)

The Winemakers’ Federation of Australia has applied to amend the current permission for cupric citrate on a bentonite base as a processing aid for wine to be less prescriptive and refer to only the active product, cupric citrate.

Submissions:  FSANZ welcomes public comment from industry, public health professionals, government agencies and consumers.  Details of all the assessments above can be found on www.foodstandards.gov.au .   Submissions close on 15 November 2006.

Media contact:           Lydia Buchtmann 0401 714 265 (Australia) or
                                      +61 401 714 265 (from New Zealand)