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International engagement on biotechnology
International engagement on biotechnology FSANZ actively participates in international activities related to biotechnology and GM food safety assessment and regulation. A key part of this engagement involves collaboration with overseas agencies which is crucial for developing harmonised approaches to the safety assessment of food derived from modern biotechnologies. This engagement also facilitates the exchange of information and best practices between countries and agencies, and provides opportunities to increase the efficiency of GM food safety assessments. OECD Working Party for the Safety of Novel Foods and…
Published 5 December 2024
Reports on the use of nanotechnology in food additives and packaging
Reports on the use of nanotechnology in food additives and packaging In 2015 an expert toxicologist prepared two reports for FSANZ on the potential use of nanotechnologies in existing food additives and food packaging. The reports were then peer reviewed by an expert pharmacologist and toxicologist to evaluate whether the conclusions for each of the reports were supported by the weight of evidence in scientific literature. The peer review agreed with the overall conclusions of the reports. Scope of the work The consultant was asked to review publically available scientific literature on whether there is reasonable evidence of health risks associated with oral ingestion of titanium dioxide, silicon dioxide and silver in food.…
Published 14 June 2016
General information about GM foods
General information about GM foods People have been manipulating the genetic make-up of plants and animals for countless generations. This is referred to as traditional cross breeding and involves selecting plants and animals with the most desirable characteristics (e.g. disease resistance, high yield, good meat quality) for breeding the next generation. Today's techniques use new ways of identifying particular characteristics and transferring them between living organisms. For example, it is possible to make a copy of a particular gene from the cells of a plant, animal or microbe, and insert the copy into the cells of another organism to give a desired characteristic. Foods derived from organisms that contain novel DNA are called 'GM foods'. Most GM foods approved so far are from GM plants,…
Published 2 September 2025
Review of titanium dioxide as a food additive
Review of titanium dioxide as a food additive FSANZ has completed a review of the safety of titanium dioxide (TiO2) as a food additive. Our review found there is currently no evidence to suggest dietary exposure to food-grade titanium dioxide is a concern for human health. Titanium dioxide is a natural pigment that has been used for decades as a colouring agent to make foods whiter or brighter. In Australia and New Zealand it is allowed to be added to a wide range of foods. Its long history of use in food has not given rise to reports of adverse effects. Multiple reviews of titanium dioxide by FSANZ and regulators overseas have concluded that there are no safety concerns from its use in food. In 2021 the European Food Safety Authority (EFSA) published a new report which…
Published 28 September 2022
Information about Tagatose for Individuals with Disorders in Fructose Metabolism
Information about Tagatose for Individuals with Disorders in Fructose Metabolism What is tagatose? Tagatose is a novel food that has been approved by Food Standards Australia New Zealand (FSANZ). Tagatose is very similar in chemical structure to fructose and has similar properties to traditional sugars (e.g. is sweet tasting and has similar cooking properties) but unlike most other sugars it is only partially absorbed by the gastrointestinal tract. Because of this, tagatose has a reduced energy value compared to traditional sugars and so is intended for use in foods as a reduced energy sugar substitute. Where does tagatose come from? Tagatose occurs naturally at low levels in the gum from Sterculia setigera (an evergreen tree), as well as heated cows milk and other dairy products. Tagatose may also…
Published 22 March 2013
Education materials on GM foods
Education materials on GM foods We have developed a series of fact sheets and a video on genetically modified (GM) foods. Fact sheets
Nanoparticles and infant formula
Nanoparticles and infant formula Nanoscale materials are not new. Food is naturally composed of nanoscale sugars, amino acids, peptides and proteins, many of which form organised, functional nanostructures. For example, proteins are in the nanoscale size range and milk contains an emulsion of nanoscale fat droplets. Humans, including infants, have consumed these particles in foods throughout history without evidence of adverse health effects related to the materials nanoscale size. January 2018 The issue In recent years there have been several media reports about the presence of nanoparticles in infant formula. Most of these reports have focused on…
Published 3 August 2018
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
MSG in food
MSG in food In 1908, a Japanese chemistry professor determined that monosodium L-glutamate (MSG) was responsible for the characteristic meaty or savoury taste of the broth of dried bonito and Japanese seaweed. Since then, various salts of glutamic acid including MSG (all of which are also known as 'glutamates') have been commercially produced and deliberately added to food as a flavour enhancer. Glutamates also occur naturally in almost all foods, including meat, fish, vegetables and mushrooms. Even breast milk contains naturally occurring glutamate. In general, protein-rich foods such as meat contain large amounts of bound glutamate, whereas vegetables and fruits (especially peas, tomatoes, and potatoes) and mushrooms tend to contain high levels of free glutamate. Certain cheeses, such as Parmesan, also…
Published 17 October 2017
Sulphites
Sulphites Sulphites are naturally occurring minerals that have a long history of use in foods. They naturally occur in some foods but are widely used as a food additive to prevent microbial spoilage and preserve colour. Cordials, dried fruit, sausages and wine are some of the foods that commonly contain sulphites. International scientific committees and FSANZ have thoroughly investigated the safety of sulphites and concluded that for most people sulphites are safe. However some sulphite-sensitive people, many of whom also have asthma, may react to sulphites with allergy-like symptoms. Following surveys of levels of sulphites in foods in Australia and New Zealand, FSANZ evaluated whether there were any issues with those levels and exposure. We concluded that there was a potential for…
Published 15 February 2019