Search

Perfluorinated compounds

Perfluorinated compounds (December 2021) Perfluorinated compounds and their derivatives are man-made chemicals that have been used in a wide range of products, including garments and textiles, fabric protection, furniture, and some types of fire-fighting foam. There are three principal contaminants that may be found in contaminated food: PFOS; PFOA and PFHxS. The scientific literature on the effects of these chemicals on people is inconclusive. However, testing on animals has shown some effects at low doses.   FSANZ work on perfluorinated compounds In 2016, the Australian Government Department of Health (Health) commissioned FSANZ to:

• provide advice on appropriate health based guidance values (HBGVs) for PFOS, PFOA and PFHxS
• conduct a preliminary dietary exposure…

  Published December 2023

Food allergies and intolerances

Food allergies and intolerances Food allergies A food allergy occurs when a person's immune system reacts to allergens that are harmless to other people. Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat. These must be declared whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present. Read more about the requirements on the allergen labelling page. Food intolerances Adverse reactions to foods occur in a small proportion of the population. These reactions are not the same as allergies, but may include:

• rashes and swelling of the skin, asthma, and stuffy or runny nose
• irritable…

  Published December 2023

Allergen Collaboration

Allergen Collaboration FSANZ established the Allergen Collaboration in 2011 to strengthen engagement and collaboration among a range of stakeholders involved in managing food allergens. Members of the Collaboration include food industry, consumer and government representatives who meet to explore non-regulatory measures that can improve the management of food allergens. The Collaboration's activities mainly involve the development and sharing of education and communication initiatives including the food allergen portal.   The food allergen portal provides access to best practice food allergen resources and key messages to promote in different sectors.  Read more about the food allergen portal…

Published December 2023

Food allergens - information for consumers

Food allergens - information for consumers Food allergies can be life threatening. The only way to manage a food allergy is by avoiding the food allergen. ​​If you suspect you or someone you care for has a food allergy, you should contact a doctor so you can be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for diagnosis and ongoing management. The Allergen Collaboration has agreed to a number of key messages for consumers in regard to food allergy. These are listed below. Key messages 

• You should be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for accurate diagnosis and ongoing management
• Always check food labels for food…

  Published February 2024

Information for government organisations

Information for government organisations Government agencies play an important role in assisting in the management of food allergy. Whether by developing policy in response to an identified need; developing and enforcing regulations; or working with stakeholders in forums like the Allergen Collaboration. The Allergen Collaboration has agreed to a number of key messages regarding governments' role in managing food allergens. These are listed below. Key messages

• Food Standards Australia New Zealand (FSANZ) is working with a range of stakeholders including food industry, consumer organisations and relevant government agencies to ensure people with food allergy have the information they need to make informed choices
• The Food…

  Published February 2024

Product exemptions from allergen labelling

Product exemptions from allergen labelling (February 2022) The Food Standards Code has exemptions from mandatory allergen labelling requirements for some foods and ingredients derived from allergenic sources. The following foods and ingredients have been assessed by FSANZ as safe for food allergies, because they are processed in a way that makes them suitable for consumers who are allergic to wheat, soy or dairy:

• glucose syrups made from wheat starch (exempt from declaring wheat)*
• fully refined soybean oil (exempt from declaring soy)
• the soy derivatives tocopherols and phytosterols (exempt from declaring soy)
• distilled alcohol from wheat or whey (exempt from declaring wheat or milk).

Published December 2023

Food from cloned animals

Food from cloned animals (March 2016) Animal cloning is a type of reproductive technology. It creates an animal that is an exact genetic copy of another animal. The commercial use of cloned animals in agriculture has so far mainly been confined to the meat and dairy industries. The most common cloning method involves removing the genetic material from an unfertilised egg and replacing it with the complete genetic material from the animal to be cloned (the donor animal). The egg is then implanted into a surrogate mother who gives birth to an animal that is a clone of the donor animal. The cloned animal is then bred with other animals to pass on its desirable characteristics. Cloning is different to genetic modification. Genetic modification involves adding, taking away, or modifying genes. Cloning does not…

Published December 2023

Expert reaction - nanoparticles in baby formula

Expert reaction - nanoparticles in baby formula (July 2017) The following expert reaction to media reports on tests commissioned by Friends of the Earth which found the presence of nanoparticles in several Australian infant formula products has been reproduced with the permission of the Australian science Media Centre: Adjunct Professor Andrew Bartholomaeus is a consultant toxicologist with Adjunct Professor appointments at the University of Canberra and the University of Queensland. He has previously been the Chief Toxicologist for the Therapeutic Goods Administration and the General Manager of the Risk Assessment Branch of FSANZ. 'The Friends of the Earth slide deck presents the rather unexciting and facile observation that a food containing high levels of…

Published December 2023

How the Code deals with vitamins and minerals that are added to foods

How the Code deals with vitamins and minerals that are added to foods (August 2018) How the Code deals with vitamin and mineral that are added to foods

• When a vitamin or mineral is added to food, the Code outlines requirements relating to the identity of the substance. For example only particular chemical forms of a mineral are able to be used. 
• When a chemical form is used it has to be compliant with a relevant 'specification' as listed in the Code. 
• Schedule 3 of the Code lists published sources for specifications relating to the identity and purity for the permitted forms of minerals. There are several sources listed. These specifications are internationally accepted 
• Schedule 29 of the Code lists…

  Published December 2023

Food technologies and novel foods

Food technologies and novel foods In this section

• Cloned animals
• Food irradiation
• Nanoparticles and infant formula
• …

  Published December 2023