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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

Uncertainty and limitations

Uncertainty and limitations General limitations of food composition data AUSNUT 2011-13 has been developed specifically for use with the 2011-13 Australian Health Survey (AHS) and therefore may not be appropriate to use with other surveys or for other purposes. When using or comparing nutrient data across surveys, consideration must be given to survey methods and operations such as questionnaire wording, data processing methods, and the way foods and nutrients are reported in the survey database. Nutrient data presented in AUSNUT 2011-13 should be regarded as approximations of the likely nutrient content of the food or beverage to which they refer. This is because the nutrient composition of foods is variable and dependent on a range of factors. There are inherent…

Published 12 May 2014

Disclaimers and Acknowledgements

Disclaimers and Acknowledgements Disclaimer Food Standards Australia New Zealand (FSANZ) disclaims liability, including for negligence, for any loss or injury directly or indirectly sustained by any person as a result of any reliance upon (including reading or using) the data in AUSNUT 2011-13. Any person relying on AUSNUT 2011-13 should seek independent legal advice in relation to any queries they may have regarding obligations imposed under the standards in the Australia New Zealand Food Standards Code. AUSNUT 2011-13 contains third party data and material (see Acknowledgements below).  The copyright owners of that data and material have agreed to FSANZ making that data and material publicly available through a Creative Commons Attribution 3.0 Australia Licence (see below).…

Published 22 September 2014

Glossary

Glossary This document contains definitions for some of the terms used in these explanatory notes. More information is available in the individual topic pages. Active ingredients The therapeutically active ingredients found in dietary supplements, including nutrient substances as well as ingredients that contribute caffeine and cholesterol. AUST-L A unique numeric code found on a dietary supplement label which indicates the dietary supplement is listed on the Therapeutic Goods Administration Australian Register of Therapeutic Goods. Australian Bureau of Statistics (ABS) The Australian Bureau of Statistics (ABS) is Australia's official national statistical agency. ABS was responsible for managing the 2011-13 Australian Health Survey (AHS), including the collection, compilation,…

Published 27 April 2016

Appendices

Appendices   Appendix 1 - AHS_ADG classification structure, serve sizes and inclusions File Appendix 1 – AHS_ADG classification structure, serve sizes and inclusions   Appendix 2 - Additional information regarding the development of the ADG classification system 10 Grain (cereal) foods The Grain (cereal) foods consist of two sub-groups: Wholegrains (or higher fibre) and Refined grains (or lower fibre…

Published 11 May 2016

Application of discretionary foods flag

Application of discretionary foods flag The ADG recommends that Australians limit consumption of 'discretionary' foods. According to the AGHE, discretionary food and drink choices include sweet biscuits, cakes, desserts and pastries; processed meats and fattier/salty sausages; ice cream and other ice confections; confectionary; savoury pastries and pies; some sauces and dressings; jams & marmalades; commercial burgers with a high fat and/or salt content; commercially fried foods; potato chips, crisps and other fatty and/or salty snack foods including some savoury biscuits; palm oil, coconut cream & milk, cream, ghee, butter and dairy-blend spreads which are high in saturated fats; sugar-sweetened soft drinks, fruit…

Published 11 May 2016

Assigning NNPAS foods to ADG classifications

Assigning NNPAS foods to ADG classifications   Every coded food in the 2011-12 NNPAS has been allocated to one of the following three areas in the ADG classification system:   1. Classified foods -NNPAS foods that are directly mapped to one of the ADG Five Food Group or key food group classifications or a sub-group of these major groups. An example of a classified food is white bread.   2. Recipe foods -NNPAS foods that do not have a direct match to one of the ADG classifications and have two or more ingredients, and therefore need to be broken down to their main ingredients via a recipe. The ingredients in the recipe will be at the level which may fit into ADG…

Published 11 May 2016

Classification system development

Classification system development ADG Five Food Groups and sub-food groups The ADG's are accompanied by the Australian Guide to Healthy Eating (AGHE) (Figure 1) (NHMRC, 2013). The ADG classification system is based on the Five Food Groups identified in the AGHE. Figure 1. The Australian Guide to Healthy Eating   Source: Eat for Health - Australian Dietary Guidelines Summary (NHMRC, 2013). The Five Food Groups are:

• Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
• Vegetables and legumes/beans
• Fruit
• Milk, yoghurt, cheese and/or other alternatives, mostly reduced fat
• Lean meats and poultry, fish, eggs, tofu, nuts…

  Published 11 May 2016