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Dare Iced Coffee 750mL

Dare Iced Coffee 750mL   Bega Dairy and Drinks Pty. Ltd. is conducting a recall of Dare Iced Coffee 750mL. Affected flavours are Espresso, Double Espresso, Mocha and Double Espresso No Sugar Added. The products have been available in VIC at independent grocery stores including IGA, convenience stores including Coles Express, and smaller independent outlets (i.e., milk bars, cafes, and bakeries).  Problem The recall is due to the potential presence of foreign matter (plastic pieces).  Food safety hazard Food products containing plastic pieces may cause illness/injury if consumed. Country of origin Australia What to do Consumers should not drink these products and should contact Bega Dairy and Drinks for a full refund.…

Published 5 October 2022

Colours and food additives reported as banned

Colours and food additives reported as banned Sometimes colours and other food additives are reported as “banned” in some countries but permitted in Australia and New Zealand. A lack of permission in a country is not the same thing as a ban. It may mean manufacturers have never sought permission to use the additive, usually because alternatives are approved. Sometimes additives are not approved because of circumstances unique to a country (e.g. different dietary exposure). Different countries also have their own food regulatory systems and legislation. This can mean an additive may have been banned many years ago, however scientific evidence since then has proven it is safe. For example, there is legislation in the US that prevents permission of…

Published 15 September 2021

Cassava and bamboo shoots

Cassava and bamboo shoots Cassava and bamboo shoots available in Australia and New Zealand are safe to eat provided you prepare them properly. These foods contain cyanogenic glycosides; chemicals that can be broken down to release hydrogen cyanide, which can be harmful to consumers. Under the Food Standards Code cassava and bamboo shoots must be labelled with (or if unpackaged accompanied by) a statement indicating they must be fully cooked (and peeled in the case of cassava) before eating. Cassava The simplest method of detoxifying cassava roots is the wetting method1:

• Peel the tubers, chop them and grind them into flour
• Mix the flour with water in a ratio of 1 part cassava flour to 1.25 parts water, by weight
• Spread the mixture of flour and water in a…

  Published 2 October 2025

Ingredient lists and percentage labelling

Ingredient lists and percentage labelling Ingredient lists Ingredients must be listed in descending order (by ingoing weight). This means that when the food was manufactured, the first ingredient listed contributed the largest amount and the last ingredient listed contributed the least. For example, if sugar is listed near the start of the list the product contains a greater proportion of this ingredient. If the product contains added water, it must be listed in the ingredient list according to its ingoing weight, with an allowance made for any water lost during processing, e.g. water lost as steam. The only exceptions are when the added water:

• makes up less than 5% of the finished product,
• is part of a broth, brine or syrup that is listed in the ingredient list, or
• is used to…

  Published 25 January 2022

Cleaning and sanitising

Cleaning and sanitising In a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to keep their premises, fixtures, fittings, equipment and food transport vehicles clean and sanitary. This means:

• things like food scraps, garbage, dirt, grease etc should not be left to accumulate
• utensils and surfaces that come in contact with food should be clean and sanitary.

Published 30 September 2025

Consumer Research Investigating the Use of Formulated Supplementary Sports Foods

Consumer Research Investigating the Use of Formulated Supplementary Sports Foods (August 2010) In 2010, Colmar Brunton Research was commissioned by FSANZ to conduct research investigating the cognitive and behaviour approaches to purchasing and consuming sports foods and sports drinks. The findings inform the risk analysis processes required in the review of Standard 2.9.4 Formulated Supplementary Sports Foods. A series of ten 90 minute face-to-face focus groups, with segmented groups, were conducted across Australia and New Zealand. Participant groups included: people consuming sports foods and drinks and engaging in physical activity; people not engaging in physical activity and still consuming sports foods and sports drinks; and parents of children (aged under 15 years) consuming sports products. The key…

Published 11 August 2017

Survey of added colours (2008)

Survey of added colours (2008) (2008) Synthetic and natural colours are routinely added to food and beverages as a visual cue for quality, to induce the perception of flavour and to meet consumer expectations. In 2006, FSANZ commissioned an analytical survey to quantify actual levels of all permitted synthetic colours and two natural colours in foods and beverages in Australia. This was necessary to accurately estimate dietary exposure and assess the potential risk to human health for Australians. This survey was undertaken as part of the surveillance program in 2006. The survey targeted a wide range of foods and beverages that contained added colours in accordance with Standard 1.3.1 of the Australia New Zealand Food Standards Code (the Code). The foods and beverages included…

Published 22 March 2013

Intense Sweeteners

Intense Sweeteners Intense sweeteners are many times sweeter than sugar which means they can be used in much smaller amounts. They are classed as food additives and added to foods to replace sugar to provide low or lower energy/kilojoule foods or foods that are reduced in sugar or sugar-free. Some intense sweeteners occur naturally in some plants and can be extracted to produce a highly concentrated extract.  Examples are steviol glycosides extracted from the South American plant Stevia rebaudiana Bertoni (stevia) and monk fruit extract (also called luo han guo extract) which is derived from the fruit of a perennial vine native to southern China. FSANZ, together with the Ministry for Primary Industries in New Zealand recently conducted a review of all the intense sweeteners…

Published 5 April 2023

Isomaltulose

Isomaltulose   Isomaltulose is a sugar substitute found naturally in very small quantities in honey and sugar cane juice. It contains glucose and fructose and therefore has similar properties to traditional sugars. FSANZ has approved the use of isomaltulose as a sugar substitute in food. Isomaltulose provides the same amount of the energy as sucrose, but is digested more slowly, leading to lower and slower increases in blood glucose when compared to sucrose. It is suitable for use as a total or partial replacement for sucrose in certain foods. Commercial isomaltulose can also be made from sucrose using enzymes. Is isomaltulose safe? For most people, yes. However, a FSANZ safety assessment (pdf 403 kb) suggests it is…

Published 13 January 2017

Application of discretionary foods flag

Application of discretionary foods flag The ADG recommends that Australians limit consumption of 'discretionary' foods. According to the AGHE, discretionary food and drink choices include sweet biscuits, cakes, desserts and pastries; processed meats and fattier/salty sausages; ice cream and other ice confections; confectionary; savoury pastries and pies; some sauces and dressings; jams & marmalades; commercial burgers with a high fat and/or salt content; commercially fried foods; potato chips, crisps and other fatty and/or salty snack foods including some savoury biscuits; palm oil, coconut cream & milk, cream, ghee, butter and dairy-blend spreads which are high in saturated fats; sugar-sweetened soft drinks, fruit…

Published 11 May 2016