27 May 2003
INITIAL ASSESSMENT REPORT
PLEASE NOTE: THIS REPORT IS NOT FOR PUBLIC COMMENT
Full report [ pdf 176kb ]
1. Introduction
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 considered as a Group 3 (cost-recovered application). The applicant requested that Standard 4.1.1 ¨C Wine Production Requirements (Australia only) be amended accordingly.
The purpose of this application is to permit the use of alternative wine clarifying agents to those currently used that are sourced from animals. Such products would also produce wine that is acceptable for vegan and vegetarian consumers.
2. Regulatory Problem
All wine sold in Australia must comply with Standard 2.7.4 ¨C Wine and Wine Product. Standard 2.7.4 sets definitional standards for wine and wine product. The applicant claims that plant protein are foods, and are thereby permitted by virtue of clause 3 to Standard 1.3.3, which provides:
The following processing aids may be used in the course of manufacture of any food at a level necessary to achieve a function in the processing of that food -
(a) foods, including water;
However, all wine produced in Australia must also comply with Standard 4.1.1-Wine Production Requirements (Australia only). Standard 4.1.1 underpins Australia¡¯s 1994 Agreement with the European Community (EC) on trade in wine, which relies on Australian wine being recognised as wine of designated quality and origin (e.g. appellation controllé, DOC , qualitδtswein etc).
Standard 4.1.1 does not permit the use of plant proteins as processing aids. Therefore a variation will be required to Standard 4.1.1 in order to permit these products as processing aids for wine produced in Australia.
3. Objective
The objective of this assessment is to determine whether it is appropriate to amend the Code to permit the use of all or certain plant proteins for use as processing aids in wine production in Australia.
In developing or varying a food standard, FSANZ is required by its legislation to meet three primary objectives, which are set out in section 10 of the FSANZ Act. These are:
- the protection of public health and safety;
- the provision of adequate information relating to food to enable consumers to make informed choices; and
- the prevention of misleading or deceptive conduct.
In developing and varying standards, FSANZ must also have regard to:
- the need for standards to be based on risk analysis using the best available scientific evidence;
- the promotion of consistency between domestic and international food standards;
- the desirability of an efficient and internationally competitive food industry;
- the promotion of fair trading in food; and
- any written policy guidelines formulated by the Ministerial Council.
Public health and safety will be protected by ensuring that any plant proteins, which are approved for this purpose are safe. The promotion of consistency with international wine standards and the promotion of fair-trading in wine will be considered during assessment of this application.
Full Report [ pdf 176kb ]