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Call for comment on a new enzyme processing aid
Call for comment on a new enzyme processing aid Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow an enzyme processing aid phospholipase A1 to be produced from a new genetically modified (GM) Asperigillus oryzae. FSANZ CEO Dr Sandra Cuthbert said the enzyme phospholipase A1 has a long history of safe use and is already approved to be sourced from a different strain of Aspergillus oryzae. “FSANZ's safety assessment found no health or safety concerns for Australian and New Zealand consumers,' Dr Cuthbert said. “If approved, this processing aid will be permitted for use as a processing aid in bakery products.' Guidance on how to make a submission is provided on the call for comment page …
Published 18 May 2022
Call for comment on an enzyme processing aid
Call for comment on an enzyme processing aid Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow an existing enzyme processing aid to be produced from a new source in the Food Standards Code. FSANZ CEO Mark Booth said the applicant is seeking approval to produce the enzyme - beta-amylase, from soybeans. “If approved, the processing aid will be used in the production of maltose syrup (a type of sweetener that is added to food). “After undertaking a risk assessment, we found no safety concerns from using this new source of beta-amylase which has a long history of safe use. “As this processing aid will be used at low levels, we found it is either not present in the final food or present in insignificant quantities,” Mr Booth said. To have your say, see our…
Published 27 October 2020
Results of latest Australian Total Diet Study released
Results of latest Australian Total Diet Study released Food Standards Australia New Zealand (FSANZ) today released the results from its 26th Australian Total Diet Study (ATDS) which looked at levels of persistent organic pollutants including dioxins, dioxin-like compounds and polychlorinated biphenyls (PCBs) in food. Chief Executive Officer Mark Booth said the results are good news for Australians, showing exposure to these chemicals through food is low and presents no safety concerns. “The 26th ATDS provides evidence to assure consumers they can continue to be confident that food sold in Australia is safe to eat. “We looked at 33 foods typical of the Australian diet, taking 600 samples across all Australian states and territories. “Our results show that while the selected chemicals are present in the environment, the levels are low and there…
Published 30 July 2021
Call for comment on shiitake mushroom mycelia as a processing aid
Call for comment on shiitake mushroom mycelia as a processing aid Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to amend the Australia New Zealand Food Standards Code (the Code) to permit the use of a processing aid for protein processing.The application is seeking approval of a fermented preparation of shiitake mushroom mycelia, the root-like structure of the fungus.This preparation is intended to function as a processing aid for the fermentation of pea and rice protein. FSANZ has determined the applicant’s preparation is technologically justified for this purpose.Shiitake mushroom has a long history of safe consumption as a food. Based on FSANZ’s assessment, no public health and safety concerns were identified under the proposed use conditions.To have your say about this proposal, visit the FSANZ…
Published 12 December 2024
Call for comment on genetically modified banana application
Call for comment on genetically modified banana application Date: 25/09/2023 Food Standards Australia New Zealand (FSANZ) is calling for comment on an application from the Queensland University of Technology (QUT) to permit food from a disease-resistant genetically modified (GM) banana. FSANZ CEO Dr Sandra Cuthbert said banana line QCAV-4 was genetically modified to provide resistance to the fungal disease Fusarium wilt tropical race 4 (TR4) also known as Panama disease. “This is the first whole GM fruit assessed by FSANZ and, if approved, would also be a world-first approval for a GM banana," she said. Dr Cuthbert said safety assessments were a key part of the approval process for all GM foods. “The FSANZ assessment for the GM banana…
Published 26 September 2023
About food recalls
About food recalls A food recall is action taken by a food business to remove unsafe food from distribution, sale and consumption. All food businesses must be able to quickly remove food from the marketplace to protect public health and safety. FSANZ coordinates food recalls in Australia. In New Zealand, food recalls are coordinated by the Ministry for Primary Industries. FSANZ cannot order or force a recall because it has no enforcement powers. These powers rest with the jurisdictions. However most recalls are initiated by food businesses. Please note: the information below applies only within Australia. Find out about the latest food recalls All consumer level recalls are…
Published 19 September 2023
Food and nutrient databases
Food and nutrient databases Food composition databases are used for a variety of purposes including standards development, nutrition labelling, research on diet and disease, education and to help consumers make better informed food choices. FSANZ, together with some other groups, monitors nutrients in the Australian food supply to inform standards development and compile nutrient databases. We also monitor the food supply to ensure it is safe. Read more about monitoring the safety of the food supply. In New Zealand, Food Composition activities are undertaken by The New Zealand Institute for Plant and Food Research Limited and the Ministry of Health (New Zealand). View the New Zealand Food Composition…
Published 21 January 2022
Monitoring the nutrients of our food
Monitoring the nutrients of our food FSANZ, together with some other groups, monitors nutrients in the Australian food supply to inform standards development and compile nutrient databases. We also monitor the food supply to ensure it is safe. Read more about monitoring the safety of the food supply. In New Zealand, Food Composition activities are undertaken by The New Zealand Institute for Plant and Food Research Limited and the Ministry of Health (New Zealand). View the New Zealand Food Composition Database. Generating nutrient data at FSANZ The food supply in Australia is constantly changing and nutrient data for some foods can become outdated due to changes in product formulation, production…
Published 8 November 2023
Use-by and best-before dates
Use-by and best-before dates Date marks give a guide to how long food can be kept before it begins to deteriorate or may become unsafe to eat. The two types of date marking are use-by dates and best-before dates. The food supplier is responsible for placing a use-by or best-before date on food. Foods that must be eaten before a certain time for health or safety reasons should be marked with a use-by date. Foods should not be eaten after the use-by date and can't legally be sold after this date because they may pose a health or safety risk. Most foods have a best-before date. You can still eat foods for a while after the best-before date as they should be safe but they may have lost some quality. Foods that have a best-before date can legally be sold after that date provided the food is fit for human consumption…
Published 29 April 2022
Call for comment on rapeseed (canola) protein isolate
Call for comment on rapeseed (canola) protein isolate Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow a new type of protein sourced from rapeseed (Canola) in the Food Standards Code. FSANZ CEO Mark Booth said the rapeseed protein isolate is a new ingredient that hasn't been used in Australia or New Zealand previously but is currently used in the EU and USA. “Protein can be sourced from animals (like whey) or other plants (soy or pea) and added to food as a protein source. “This new protein may be used as a replacement for existing protein sources and may be, if approved, added to bakery products, beverages, dairy, plant-based meat products and protein products. “Our safety assessment looked at the technological, microbiological, nutritional, toxicology and dietary exposure aspects of the…
Published 31 July 2020