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Additives
Additives Food additives play an important part in our food supply ensuring our food is safe and meets the needs of consumers. How to find out about a food additive If you want to know more about a food additive look at the ingredient list on the food label for the additive's function and name or number, e.g. acidity regulator (260). You can use this information to gain a better understanding of what is in the food you eat. The lists below can help you identify food additives as you shop. Alphabetical food additives list (PDF 273KB)…
Published 20 June 2019
A463 - DAR - Exec summary
A463 - DAR - Exec summary 10/03 16 July 2003 Page last updated: 13 February 2025
Published 23 March 2013
Arsenic
Arsenic (January 2020) Arsenic is a chemical element found in water, air, food and soil as a naturally occurring substance or due to contamination from human activity. Arsenic occurs in organic and inorganic forms. The organic forms are of relatively low toxicity while the inorganic forms present a greater hazard. Both forms of arsenic appear naturally in soil and ground water and as such, their presence (in extremely low levels) in foods is unavoidable. Monitoring arsenic levels in food FSANZ and other Australian and New Zealand government agencies continuously monitor the food supply to ensure it is safe and that foods comply with standards for chemical contamination. Our most recent Australian Total Diet Study investigated total and…
Published 24 January 2020
Notification Circular 153-21
Notification Circular 153-21 22 April 2021 153-21 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 FSANZ invites written submissions on the Assessment of the following Application by 6pm (Canberra time) 20 May 2021 General procedure A1214 - Nicotinamide riboside chloride as Vitamin B3 in FSMP Application to amend the Food Standards Code to permit the use…
Published 22 April 2021
Notification Circular 199-22
Notification Circular 199-22 6 May 2022 199-22 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. Call for submissions FSANZ has extended the final deadline for the 1st call for submissions by one week and invites written comments by 6pm (Canberra time) 17 June 2022. Proposal P1028 - Infant Formula: To revise and clarify standards relating to…
Published 6 May 2022
A501 - IAR - Exec summ
A501 - IAR - Exec summ 11/03 13 August 2003 Page last updated: 13 February 2025
Published 23 March 2013
Application A428 Final Assessment Report Exec Summary
Application A428 Final Assessment Report Exec Summary 8 May 2002 Final Assessment Report Page last updated: 13 February 2025
Published 23 March 2013
Work Program Dashboard
Work Program Dashboard Download the Work Program Dashboard File Work Program Dashboard - July 2026.pdf The Work Program Dashboard provides a high-level overview of FSANZ's current work and priorities. It highlights key projects, regulatory reviews and initiatives across the agency, supporting the…
Published 7 November 2025
Quorn (mycoprotein)
Quorn (mycoprotein) Mycoprotein is a source of dietary protein and fibre derived from a fungus. It is used in a limited range of meat-free foods marketed under the brand name Quorn™. Although Quorn products have been available in Australia only since 2010, they have been eaten in the United Kingdom since 1986 and in the United States since 2001. Some consumers have reported adverse reactions after eating mycoprotein-based products. Research in Europe suggests that while most consumers can eat these products safely, about 1 in 100,000 to 200,000 people may react to them. Because it's made from a fungus, it's possible that some people who react to other fungi or moulds (including when they breathe them in) may also react to mycoprotein. While FSANZ is not aware of any medically…
Published 3 November 2023
Application A413 - Preliminary Assessment
Application A413 - Preliminary Assessment Request to Include Herbs and Spices, Nuts, Oil Seeds and Teas in Standard A-17 - Irradiation of Food in the Australian Food Standards Code Page last updated: 13 February 2025
Published 13 November 2013