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2019 Key Foods program

In 2019, FSANZ undertook an analytical program to update and expand our food composition data holdings. Sixteen foods were selected for nutrient analysis for which we hold no data, or the data we do hold is out-dated and may no longer reflect the products available for consumption.

The nutrients selected to be analysed differed for each food depending on what data was available, the quality of the data, and whether the nutrient was likely to be present in the food.

Sampling

Eight samples were purchased for each food. The foods were sampled across Victoria and the Australian Capital Territory (ACT). For some samples, multiple items were required to ensure an appropriate sample weight was obtained (i.e. one sample of lollies included 2-3 bags).

Sampling was carried out in the ACT by FSANZ and in Victoria by the National Measurement Institute (NMI). All food purchases were made within capital city and metropolitan areas to represent the buying habits of the majority of the community. Food purchases were made at a range of retail outlets including supermarkets and health food stores. If more than one sample of the same brand was purchased, different batch codes or use by dates were selected where possible.

The complete list of foods selected for analysis is available in Table 1.

Table 1: Foods analysed in the 2019 Key Foods analytical program

Foods No. of samples purchased (no. of items purchased*) No. of brands/varieties
Cereals and cereal products    
Bread, garlic, commercial, cooked 8 (10) 6
Bread, Naan, commercial 8 (15) 6
Bread, pizza base, commercial 8 (11) 8
Pasta in cream based sauce, dry mix 8 (20) 7
Pasta in cream based sauce, prepared with reduced fat milk and margarine 8 (20) 7
Fruit products and dishes    
Apple, dried 8 (19) 6
Goji berry, dried 8 (17) 7
Pineapple, canned in natural juice 8 (14) 4
Pineapple, canned in syrup 8 (15) 3
Non-alcoholic beverage    
Coffee mix, with beverage whitener and sugar, dry powder 8 (19) 6
Fruit drink, apple juice, commercial (20% - 35% juice) 8 (38) 5
Vegetable products and dishes    
Beetroot, canned, drained 8 (16) 6
Seed and nut products and dishes    
Nut, cashew, roasted, unsalted 8 (15) 5
Nut, cashew, roasted, salted 8 (16) 5
Sugar products and dishes    
Honey 8 (8) 5
Confectionery    
Lolly, jelly varieties 8 (12) 8

*In some instances, multiple items must be purchased to reach the required weight of 500 g per sample.

Preparation & analysis

The samples were delivered by hand or sent by courier to NMI. Once received, the samples were photographed and copies were provided to FSANZ for approval prior to analysis.

NMI prepared samples according to the sample preparation procedures provided by FSANZ. Each sample was weighed (before and after preparation where appropriate), homogenised and combined to form one composite sample. Nutrients analysed in this program are listed in Table 2.

NMI conducted the analyses at their Melbourne laboratories. Methods of analysis used have been accredited by the National Association of Testing Authorities.
 

Table 2: Nutrients analysed in the 2019 Key Foods program

Proximates Vitamins Minerals Other
Moisture Carotenes (α and β) Aluminum Fatty acid profile
Protein Cryptoxanthin Arsenic Caffeine
Fat Lutein Calcium Cholesterol
Starch Lycopene Copper Tryptophan
Sugar profile Retinol Iodine  
Total dietary fibre Thiamin (Vitamin B1) Iron  
Ash Riboflavin (Vitamin B2) Lead  
Organic acids Niacin (Vitamin B3) Magnesium  
  Pyridoxine (Vitamin B6) Manganese  
  Cobalamin (Vitamin B12) Molybdenum  
  Pantothenic acid (Vitamin B5) Phosphorus  
  Total folates Potassium  
  Folic acid Selenium  
  Ascorbic acid (Vitamin C) Sodium  
  Tocopherols (α, β, γ and δ) Zinc  

Results

FSANZ validated the results using our existing analytical data, food labels (ingredient lists and nutrition information panels) where available, and data from international food composition databases for similar foods.

The majority of results were consistent with previous findings. A small number of analytes in some foods showed levels outside the expected range. These food samples were reanalysed by the laboratory, and all results were verified and accepted. 

For the complete set of results generated from this program refer to:

Conclusion

The results of this analytical program have filled some important data gaps and given us an improved level of confidence about the composition of these foods which contribute to population nutrient intakes. The results will also feed into future releases of the FSANZ published databases, including the Australian Food Composition Database and future national nutrition survey databases (AUSNUT).

Page last updated 11 April 2024