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2019 Key Foods program
2019 Key Foods program In 2019, FSANZ undertook an analytical program to update and expand our food composition data holdings. Sixteen foods were selected for nutrient analysis for which we hold no data, or the data we do hold is out-dated and may no longer reflect the products available for consumption. The nutrients selected to be analysed differed for each food depending on what data was available, the quality of the data, and whether the nutrient was likely to be present in the food. Sampling Eight samples were purchased for each food. The foods were sampled across Victoria and the Australian Capital Territory (ACT). For some samples, multiple items were required to ensure an appropriate sample weight was obtained (i.e. one sample of lollies included 2-3 bags). Sampling was…
Published 7 August 2023
Analytical data commissioned by us
Analytical data commissioned by us 2022–23 key foods program Includes nutrient data for 12 foods including a selection of bread products, chocolate-based confectionery, fast food and takeaway products, Milo powder, dairy-free cheese, sheep yoghurt and beef patties/rissoles. Read the report 2021–22 key foods program Includes nutrient data for 14 foods including a selection of frozen foods, beverages, dairy products, fruit, ANZAC biscuits and corn tortillas. Read the report 2020 key foods program Includes nutrient data for 15 foods including sweet and savoury biscuits, selected vegetables,…
Published 10 November 2022
Amendment 154
Amendment 154 Download: Amendment 154 (pdf 3505 kb - combined standards)| (word zip file 7444 kb - individual standards) Amendment No. 154 contains the following new Standards and Schedules in the Australia New Zealand Food Standards Code which take effect on 1 March 2016, following the repeal on the same day of the standards currently in Chapters 1 and 2. The Proposal under which these amendments have been made is:
1.1.1 -Structure of the Code and…Published 11 April 2015
Specific gravities
Specific gravities Here we detail the specific gravities of a selection of beverages and other liquid foods.
Specific gravity and ingredients If you have a liquid ingredient, the specific gravity value is used to convert the volume of this liquid ingredient to a gram weight. The NPC does this automatically by multiplying the volume (in mL) by the specific gravity of the liquid ingredient. It needs to do this to calculate a nutrition information panel correctly. Specific gravity and the nutrition…Published 26 September 2023
Australian Total Diet Study
Australian Total Diet Study The Australian Total Diet Study is Australia's most comprehensive monitoring survey of chemicals, nutrients and other substances in the Australian diet. We measure the levels of different chemicals and substances in a range of foods typical to the Australian diet. We use this data to estimate Australian consumers' exposure to chemicals through food to ensure it is safe to eat. The ATDS is also a trusted source of public health information which is used by the World Health Organisation (WHO), other government and nongovernment agencies and independent researchers. The first ATDS (formerly the Australian Market Basket Survey) was conducted over 50 years ago in 1970 by the National Health and Medical Research Council (NHMRC). FSANZ has managed…
Published 10 December 2021
Pregnancy warning labels – design elements and downloadable labels
Pregnancy warning labels – design elements and downloadable labels Requirements for pregnancy warning labels on alcoholic beverages were gazetted in the Code on 31 July, 2020 with a three-year transition period ending on 31 July 2023. In addition, optional alternative requirements for pregnancy warning labels for corrugated cardboard outer packaging were gazetted in the Code on 4 May 2023. See the requirements for pregnancy warning labels on alcoholic beverages. Note the requirements for the pregnancy warning labels for corrugated cardboard packaging are available in …
Published 8 May 2023
Weight change factors
Weight change factors Weight changes the nutrition information panel The cooking process may change the weight of the recipe's ingoing ingredients, due to gains and/or losses in both water and/or fat. You need to take this weight change into account when producing a nutrition information panel.
About weight change factors Weight change factors can be either negative (such as where a food loses moisture during cooking) or positive (such as where a dried legume absorbs water during…Published 26 September 2023