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Notification Circular - 278-24
Notification Circular - 278-24 23 January 2024 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 Work Plan. Previous Notification Circulars and…
Published 23 January 2024
A1113 - Extension of Use of Propionates in Processed Meat
A1113 - Extension of Use of Propionates in Processed Meat
Published 13 January 2017
2024 APVMA Notices
2024 APVMA Notices January No notifications received February s8E Notification to FSANZ - 8 February 2024 March No notifications received April s8E Notification to FSANZ - 03 April 2024 May…
Published 23 January 2024
Call for comment on food made from a new type of genetically modified corn
Call for comment on food made from a new type of genetically modified corn Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the sale and use of food made from a new genetically modified (GM) corn. FSANZ CEO Dr Sandra Cuthbert said corn line DP910521 was genetically modified to provide it with herbicide tolerance and protection from insect pests. “If approved, food made from this type of GM corn could be imported into Australia and New Zealand in the form of starch, grits, meal, flour, oil and sweetener," Dr Cuthbert said. She said safety assessments are a key part of the approval process for all GM foods. “Our safety assessment considered the specific genetic modification process, the nutrient content compared to a non-GM food of its type, and any potential allergic or toxic effects in…
Published 25 January 2024
Filling nutrient gaps in the core dataset
Filling nutrient gaps in the core dataset A number of the foods in the core dataset did not contain a value for every nutrient being reported in the AHS and these data 'gaps' needed to be filled, so that nutrient intakes generated from the AHS would not be underestimated. The largest gaps existed for nutrients that had not previously been reported in Australian national nutrition surveys, such as total trans fatty acids, selenium, vitamin B6 and vitamin B12. A range of techniques were used to fill these gaps for specific nutrients. The most common were imputation and borrowing data. However, other techniques such as estimation and use of label data were also used. Imputation Imputation of values, in the context of filling nutrient data gaps, refers to the…
Published 23 September 2014
2012 Nutrient analysis of selected remote stores foods and processed meats
2012 Nutrient analysis of selected remote stores foods and processed meats Background Food Standards Australian New Zealand (FSANZ) has limited analytical data for some foods commonly consumed in remote communities and available through remote community stores. In May 2012, FSANZ undertook a small analytical program to collect information on the nutrient content of ten foods likely to be consumed as part of the 2012-13 National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey (NATSINPAS) component of the 2011-13 Australian Health Survey (AHS). These foods included kangaroo tail, canned meats and salted plums. Three popular processed meats were also included. Sampling FSANZ selected 13 foods for nutrient analysis. The majority of…
Published 9 May 2014
2013 Potato analytical program
2013 Potato analytical program Background Food Standards Australia New Zealand (FSANZ) has a collection of analytical data from the 1980s to the present that was used to develop nutrient profiles for potatoes consumed during the 2011-12 National Nutrition and Physical Activity Survey (NNPAS) component of the 2011-13 Australian Health Survey (AHS). In previous national nutrition surveys surveys, potatoes have been reported as a major contributor to vitamin C intakes. However, recent analytical data commissioned by FSANZ in 2008 indicated that levels of vitamin C in cooked potatoes were actually quite low. In June 2013, FSANZ undertook a small analytical program to collect nutrient data on a range of raw and boiled, peeled and unpeeled potatoes, to check estimates of the…
Published 9 May 2014
Review of factors used in recipe calculations
Review of factors used in recipe calculations Background It is not possible to generate a nutrient profile for every food consumed during a National Nutrition Survey using only analytical data, because of the variety of ways people prepare food. In this situation Food Standards Australia New Zealand (FSANZ) relies on recipe calculations to generate nutrient data for foods and beverages consumed. In addition to selecting the appropriate ingredients and proportions for each recipe, certain factors must also be applied to account for changes to a food or beverage as a result of preparation or cooking. The weight change factor accounts for how much moisture a food will lose or gain during cooking. The majority of foods will lose moisture as a result of cooking…
Published 9 May 2014
References
References Australia New Zealand Food Authority. (1999) AUSNUT 1999 - Australian Food and Nutrient Database 1999. Canberra. ANZFA. Brand Miller, J., James, K.W. and Maggiore, P. (1993) Tables of Composition of Australian Aboriginal Foods. Canberra: Aboriginal Studies Press. Charrondiere, U.R., Burlingame, B., Berman, S. and Elmadfa, I. (2011) Food Composition study guide - questions and answers. The international network of food data systems, Food and Agriculture Organisation of the United Nations, Rome. Commonwealth Scientific and Industrial Research Organisation and University of South Australia (2008) 2007 Australian National Children's Nutrition and Physical Activity Survey. Main Findings. Commonwealth of Australia, Canberra. Fabiansson, S.U. (2006)…
Published 23 September 2014
2011 Sausage analytical program
2011 Sausage analytical program Background There is growing interest in sodium intakes of Australians due to a range of health related issues associated with high intakes. Sodium occurs naturally in almost all foods, but most of the sodium in our diet comes from sodium chloride (table salt), which is added to foods for flavour and as a preservative. Sodium is also found in many processed foods due to its presence in food additives such as sodium bicarbonate (bi-carb soda), which is often used as a raising agent in cakes and biscuits, or sodium metabisulphite, a preservative that prevents microbiological spoilage in foods such as sausages. In April 2011, Food Standards Australia New Zealand (FSANZ) analysed a range of plain and flavoured sausages made using different…
Published 9 May 2014