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MSG in food

MSG in food (October 2017) 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…

Published December 2023

Glutamates and food

Glutamates and food (July 2017) Glutamic acid is an amino acid, naturally produced in humans and occurring in free form, for example, in tomatoes, soy sauce or certain cheeses. Glutamates are added to a wide range of foods to enhance their flavour by giving them a “savoury” or “meaty” taste. Current permissions in Australia and New Zealand Food additives are approved for use in Australia and New Zealand only if it can be shown no harmful effects are likely to result from their use.FSANZ conducts pre-market safety assessments on all food additives and monitors relevant scientific developments. Glutamic acid and glutamates (E 620-625) are authorised food additives in the EU and Australia and New Zealand in line with good manufacturing practice (GMP). This means that a food manufacturer can…

Published December 2023

Nitrates and nitrites

Nitrates and nitrites (September 2011) Nitrates and nitrites occur naturally in plant foods as part of the nitrogen cycle between air, land and water environments. Most of our dietary exposure to nitrates and nitrites is through fruit and vegetables. Eating fruit and vegetables is widely recommended due to the strong evidence of beneficial health effects against a range of diseases. Nitrates and nitrites have also been used as food additives in cured meats and some cheeses for many years, primarily to prevent the growth of Clostridium botulinum. Adding nitrites or nitrates improves the microbiological safety of these foods and extends their safe shelf life. In the past, some concerns have been raised about possible health risks associated with nitrates and nitrites in foods. To estimate Australians'…

Published December 2023

Additives and processing aids

Additives and processing aids In this section

Steviol glycosides (960) (intense sweetener) (stevia)

Steviol glycosides (960) (intense sweetener) (stevia) (April 2023) Steviol glycosides are a type of intense sweetener usually made from the leaves of the Stevia plant (Stevia rebaudiana Bertoni) but they can also be produced using other methods. Steviol glycosides are around 150-300 times sweeter than sugar, and only a small amount is needed to match the sweetness of regular sugar. The Food Standards Code allows steviol glycosides to be added to certain foods as a food additive. There are three approved ways to produce steviol glycosides in Australia and New Zealand:

  1. Extraction directly from the leaves of the stevia plant, followed by concentration and purification.
  2. Use of enzymes to convert stevia leaf extract into…

    Published December 2023

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 December 2023

Arsenic

Arsenic (January 2020) Arsenic is a chemical element found in water, air, food and soil as a naturally occurring substance or due to contamination from human activity. Arsenic occurs in organic and inorganic forms. The organic forms are of relatively low toxicity while the inorganic forms present a greater hazard. Both forms of arsenic appear naturally in soil and ground  water and as such, their presence (in extremely low levels) in foods is unavoidable. Monitoring arsenic levels in food FSANZ and other Australian and New Zealand government agencies continuously monitor the food supply to ensure it is safe and that foods comply with standards for chemical contamination. Our most recent Australian Total Diet Study investigated total and…

Published December 2023

Benzene in flavoured beverages

Benzene in flavoured beverages (April 2013) Benzene is a common industrial chemical used in manufacturing plastics and some types of rubbers, detergents, drugs, and pesticides. Natural sources of benzene include volcanoes and forest fires. It is also found in crude oil, petrol and cigarette smoke. Benzene may also be found in non-alcoholic beverages including soft drinks at very low levels. Why is benzene in some beverages? Benzene can form at very low levels in beverages that contain both ascorbic acid (vitamin C) and sodium benzoate. Ascorbic acid occurs naturally in fruit and juices and may also be added as an antioxidant, while sodium benzoate is added to prevent spoilage. Low levels of benzene can be formed due to chemical reactions of these substances.  What is the beverage industry doing to reduce…

Published December 2023

Notification Circular 197-22

Notification Circular 197-22 27 April 2022 197-22 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). Details on the gazettal notification from the notice below were published on 27 April 2022. For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Development Work Plan. New applications and proposals FSANZ has completed an administrative assessment and accepted the following application. Assessment has now commenced. An opportunity to comment will be available at a…

Published January 2024

Notification Circular 198-22

Notification Circular 198-22 2 May 2022 198-22 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 Development Work Plan. New applications and proposals FSANZ has completed an administrative assessment and prepared the following Proposal. An opportunity to comment will be available at a later date which will be publicly notified.  General procedure

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    Published December 2023