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Reports on the use of nanotechnology in food additives and packaging

Reports on the use of nanotechnology in food additives and packaging (June 2016) 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 December 2023

Response to Pinget et al 2019 study on nanoparticles in food

Response to Pinget et al 2019 study on nanoparticles in food In May 2019 a study was released linking titanium dioxide particles with inflammatory bowel diseases and bowel cancer. FSANZ has reviewed the study and determined it does not change our previous assessment of titanum dioxide. The study's limitations mean that no conclusion can be drawn from it about titanium dioxide and inflammatory bowel diseases and bowel cancer. The reasons for our conclusion are set out below. TiO2 has been tested in long-term carcinogenicity studies in rats and mice, in which TiO2 was fed in the diet at concentrations sufficient to cause white faeces. These studies found no evidence of inflammatory changes or induction of tumours. The International Agency for Research on…

Published January 2024

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 December 2023

Information about Tagatose for Individuals with Disorders in Fructose Metabolism

Information about Tagatose for Individuals with Disorders in Fructose Metabolism (Last updated April 2012) 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…

Published December 2023

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 take to keep food safe and…

Published December 2023

Cell-based meat

Cell-based meat   What is cell-based meat? Cell-based meat is produced using animal cell culture technology, where meat is produced from animal cells using a combination of biotechnology, tissue engineering, molecular biology and synthetic processes. Cell culture technology does not reproduce the animal itself, but produces a product that is intended to resemble traditional meat from an animal, such as steak, minced meat, etc. Technology has advanced to a stage where this is possible, so companies are increasingly exploring cell-based meat options as an alternative to farmed meat. Is cell-based meat the same as plant-based meat alternatives? No. Plant-based meat alternatives are made from plants and plant-based proteins and produced to look and taste like traditional meat, despite containing no…

Published December 2023

Isomaltulose

Isomaltulose   Isomaltulose is a sugar substitute found naturally in very small quantities in honey and sugar cane juice. It contains glucose and fructose and therefore has similar properties to traditional sugars. FSANZ has approved the use of isomaltulose as a sugar substitute in food. Isomaltulose provides the same amount of the energy as sucrose, but is digested more slowly, leading to lower and slower increases in blood glucose when compared to sucrose. It is suitable for use as a total or partial replacement for sucrose in certain foods. Commercial isomaltulose can also be made from sucrose using enzymes. Is isomaltulose safe? For most people, yes. However, a FSANZ safety assessment (pdf 403 kb) suggests it is unsuitable…

Published December 2023

Receiving food safely

Receiving food safely Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Standard 3.2.2 Food Safety Practices and General Requirements, food businesses are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food. This means that they must make sure that the food they receive:

1. is protected from contamination;
2. can be identified while it is on the premises; and
3. is at the correct temperature when it arrives, if it is potentially hazardous.