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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

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

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

The BSE risk assessment process and certification

The BSE risk assessment process and certification BSE-Risk-Assessment-Process-and-Certification-25-March-2020.png Text version STEP 1 Country Applies for Assessment

• A country applies for assessment to the Australian BSE Food Safety Assessment Committee (the Committee). The Committee prioritises applications for assessment.

• FSANZ undertakes a risk assessment that assesses BSE-related controls across the beef supply chain. The risk assessment is reviewed by the Committee, and a draft report with interim BSE risk category is provided to the applicant country for a 60 day comment period. If required, a visit by Australian Government…

  Published 25 March 2020

NPC user guide

NPC user guide This guide gives you details on how to use the Nutrition Panel Calculator (NPC). Learn how to create recipes, add ingredients and define other aspects of your recipe to produce a Nutrition Information Panel (NIP). On this page

• Saving and restoring recipes
• The Manage personal recipes screen
• The Build recipe & NIP screen
• Converting household measures into gram weights
• Calculating the edible portion
• Calculating the Final weight and Weight change
• Specific gravity
• …

  Published 30 November 2020

Labelling of alcoholic beverages

Labelling of alcoholic beverages The Food Standards Code includes specific information requirements for labelling of alcoholic beverages. These may vary depending on the concentration of alcohol in the beverage. This is measured in alcohol by volume (ABV). Statement of alcohol content All beverages containing 0.5% or more ABV must include information on the label about the alcohol content (Standard 2.7.1). For alcoholic beverages containing more than 1.15% ABV, the label must include the alcohol content as a percentage of ABV or mL/100 ml.

• For example, the label might read that the beverage contains 5% ABV or the alcohol content is 5ml/100ml of the beverage.

Published 9 August 2022

Notification Circular 60-18

Notification Circular 60-18 9 October 2018 [60-18] This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Development Work Plan. Calls for submissions General procedure FSANZ invites written submissions on the Assessment of the following Application by 6pm (Canberra time) 6 November 2018 General procedure

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  Published 9 October 2018