Search

Microplastics in food

Microplastics in food Microplastics are generally considered to be small plastic particles less than about 5mm in size. Primary microplastics are small to begin with, such as microbeads that are added to personal care products. Secondary microplastics, on the other hand, start off as larger plastic items, such as plastic bags, but degrade into microplastic particles over time. Recently, there's been increasing interest in the effects of microplastics pollution. Media reports have examined microplastics pollution, especially in the marine environment, and possible contamination of the food supply. Most research to date has been on microplastics in the marine environment. Plastic litter can enter our seas and oceans, where it never completely breaks down. Instead, it 'breaks up…

Published 3 November 2023

Recipe database development

Recipe database development As noted previously, 'Recipe foods' are NNPAS foods that do not have a direct match to one of the ADG classifications and have two or more ingredients. For these foods, recipes were developed to enable ingredients to be assigned to one of the ADG classifications. Recipes were not developed for foods that were a 'Classified Food' or a 'No Classification' food. For the foods requiring a recipe, FSANZ developed a custom recipe database. This database included some of the recipes used for the development of the nutrient database for the NNPAS (AUSNUT 2011-13), as well as many other recipes. The recipes were based on standard food composition and recipe development principles used by FSANZ to construct recipes…

Published 19 May 2016

Antimicrobial resistance and food safety

Antimicrobial resistance and food safety Practicing good food safety can reduce the risk of foodborne illness and help limit the spread of antibiotic resistant bacteria. Microorganisms, including bacteria, are everywhere. They can spread through the interactions and movement of people, animals, food and the environment. Some bacteria are good, some are harmful, and some are resistant to antibiotics (which are antimicrobials). Everyone can play a role in slowing the spread of antibiotic resistant bacteria.  The Australian food supply is one of the safest in the world, but people can still get sick from eating contaminated foods. Foodborne illness can be caused by bacteria and in some cases these bacteria can also be antimicrobial resistant. This means the steps we…

Published 16 March 2023

Labelling review recommendation 12

Labelling review recommendation 12 (May 2017)   Recommendation 12 of an independent review of food labelling stated that where sugars, fats or vegetable oils are added as separate ingredients in a food, the terms 'added sugars' and 'added fats' and/or 'added vegetable oils' be used in the ingredient list as the generic term, followed by a bracketed list (e.g., added sugars (fructose, glucose syrup, honey), added fats (palm oil, milk fat) or added vegetable oils (sunflower oil, palm oil). Ministers responsible for food regulation asked FSANZ to undertake a technical evaluation and provide advice on the…

Published 27 September 2018

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling Executive summary Food Standards Australia New Zealand (FSANZ) has undertaken a literature review to examine consumer knowledge, attitudes and behaviours relating to sugars in foods and as presented on food labelling. The purpose of a literature review is to assess the evidence as it presently stands in the available literature.The literature sourced for this review is of varying quality and uses different methodological approaches. Given the limitations of the literature this review does not aim to draw definitive conclusions. However, the findings from the literature, when taken together, do point towards some consistent findings regarding sugars, labelling…

Published 21 December 2017

UPDATED 29.03.25 | Woolworths - Various Fresh Cut Salad Products

UPDATED 29.03.25 | Woolworths - Various Fresh Cut Salad Products Woolworths are conducting a recall of the above product(s). The product(s) have been available for sale online and in store at Woolworths Supermarkets and Woolworths Metro in NSW and QLD. See below list of products for exact states and territories for each product. Northern NSW stores include Tweed City, Tweed Heads, Ballina Fair, Ballina River Street, Byron Bay, Cabarita, Casino, Goonellabah, Kingscliff, Lennox Head, Lismore Central, Lismore Square, Mullumbimby. Date Marking: All use by dates up to and including 09 APR 25 •    Woolworths Mixed Leaf 120g | Available in QLD and Northern NSW•    Woolworths Kale & Spinach 300g |…

Published 26 March 2025

2013 Unfortified breakfast cereal analytical program

2013 Unfortified breakfast cereal analytical program Background Food Standards Australia New Zealand (FSANZ) has analytical data for a limited range of breakfast cereals. The majority of the data FSANZ has is based on a small number of popular products fortified with a range of vitamins and minerals. Because of this, nutrient profiles for other fortified breakfast cereals consumed during the 2011-12 National Nutrition and Physical Activity Survey (NNPAS) component of the 2011-13 Australian Health Survey (AHS) were developed based on specific fortified lines that required calculations with adjustments to account for brand-specific levels of fortification. For unfortified breakfast cereals, analytical data for unprocessed cereal grains such as rice, wheat, bran…

Published 9 May 2014

Labelling review

Labelling review In 2009, Australian and New Zealand food regulation ministers agreed to a comprehensive independent review of food labelling law and policy. An expert panel, chaired by Dr Neal Blewett, AC, undertook the review and the panel's final report, Labelling Logic, was publicly released on 28 January 2011. In December 2011, the Australia and New Zealand Ministerial Forum on Food Regulation (the Forum) agreed on a response to the recommendations contained in the review. As part of this government response, FSANZ was asked to do work on a number of the recommendations. Our work on these recommendations is now complete. Completed work Number Recommendation FSANZ's work 6 That the food safety…

Published 28 August 2019

Board Meeting Outcomes

Board Meeting Outcomes 2025 FSANZ Board meeting outcomes FSANZ102 - 4 June 2025

• FSANZ Board Communique: 4 June 2025

• P1064: Australian only Infant Formula Product Standard
…

Published 20 June 2023

Sugar

Sugar (August 2019) Sugars are carbohydrates that occur naturally in many foods but are also added as ingredients to foods. Like most carbohydrates they are used by the body for energy. Sugars can be derived from different sources. In Australia and New Zealand sugar for commercial use is mostly extracted from sugarcane. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.  The sugar most commonly used as table sugar is sucrose. This sugar is a disaccharide which is broken down in the body to fructose and glucose, so it can be used for energy. Is there a nutritional difference between the different types of sugars (e.g. white sugar, brown sugar, raw sugar)? There is very little difference between types of sugar you find in the supermarket…

Published 28 August 2019