A482DAR-Execsummary

10/03

16 July 2003

DRAFT ASSESSMENT REPORT

Executive Summary and Statement of Reasons

FSANZ received an application on 18 November 2002, from Scorpex Wine Services to amend the Australia New Zealand Food Standards Code (the Code) to permit the use of plant proteins as processing aids during production of wine. The application is being progressed as a group 3 (cost-recovered) application. The applicant requested that Standard 4.1.1 - Wine Production Requirements (Australia only) be amended accordingly.

The purpose of the application is to permit the use of plant proteins as alternative wine clarifying agents. The most widely used clarifying agents are sourced from animals. For example, gelatine, which is the most commonly used clarifying agent is sourced from cattle. Interest in clarifying agents from non-animal sources has been stimulated by concerns about the safety of products derived from cattle. Such plant derived products would also be suitable to produce wine that is acceptable for vegan and vegetarian consumers.

The objective of this assessment is to determine whether the Code should be amended to permit the use of plant proteins derived from traditional food sources as processing aids for wine production in Australia.

The application indicates that plant proteins may be produced from wheat, rice, peas, lupins and maize, though this would not be an exclusive or final list. The products are usually obtained as brown or yellow water soluble powders from a variety of processing that includes milling, extraction, toasting, grinding, washing and ultrafiltration.

These plant proteins are foods or food ingredients and meet the codex Alimentarius Standard 174-89 for Vegetable Protein Products. They are already used in the food industry as an alternative to gelatine in a variety of food products. These plant proteins are considered to be traditional foods and already have approval as processing aids under Standard 1.3.3 - Processing Aids, and can therefore be used to produce wine under Standard 2.7.4 - Wine and Wine Product. However, wine produced in Australia must also comply with the wine production standard, Standard 4.1.1 - Wine Production Requirements (Australia only) which currently does not grant permissions for the use of foods as processing aids.

Clause 4 of Standard 1.2.3 requires the mandatory declaration of certain substances if they are present in food. Plant protein products that may be affected by this Standard are cereals containing gluten, tree nuts and sesame seeds, and peanuts and soybeans.

The Draft Assessment Report concludes that plant proteins derived from traditional food sources can be considered as alternative wine processing aids for clarifying wine. The use of such plant proteins is technologically justified and does not raise any public health and safety concerns.

Submissions are now invited on this report to assist FSANZ to complete the Final Assessment.

Full Report [ pdf 241kb ]