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Labelling review recommendation 40 - country of origin labelling

Labelling review recommendation 40 - country of origin labelling   In 2011, an independent review of food labelling recommended that Australia's existing mandatory country of origin labelling (CoOL) requirements for food be maintained and be extended to cover all primary food products for retail sale (recommendation 40). In response, ministers responsible for food regulation asked FSANZ to continue an existing proposal that would extend CoOL requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken and to develop a further proposal to extend CoOL to all…

Published February 2024

Labelling review recommendations 6 and 47

Labelling review recommendations 6 and 47   (May 2017) In 2011, an independent review of food labelling included two recommendations relating to food safety labelling elements and the labelling of food allergens. Recommendation 6 was that the food safety elements on the food label be reviewed with the aim to maximise the effectiveness of food safety communication. Recommendation 47 was that warning and advisory statements be emboldened and allergens emboldened both in the ingredients list and in a separate list. In response to recommendation 6, ministers asked FSANZ to undertake a technical evaluation…

Published February 2024

Technical evaluation for recommendation 13 (trans fatty acids)

Technical evaluation for recommendation 13 (trans fatty acids) (May 2017) In December 2014 FSANZ completed an evaluation of a labelling review recommendation on trans fatty acids (TFAs) and provided advice to ministers. Ministers considered the FSANZ advice at a meeting on January 30 2015. The labelling review had recommended that: mandatory declaration of all trans fatty acids above an agreed threshold be introduced in the Nutrition Information Panel if manufactured trans fatty acids have not been phased out of the food supply by January 2013. In their response to the recommendation,…

Published February 2024

Truth in labelling, weights and measures and legibility

Truth in labelling, weights and measures and legibility Truth in labelling Fair trading laws and food laws in Australia and New Zealand require that labels do not misinform consumers through false, misleading or deceptive representations. In Australia, this legislation includes the Australian Consumer Law (ACL) contained in the Competition and Consumer Act 2010, and state and territory Fair Trading Acts and Food Acts. In New Zealand, this legislation includes the Food Act 2014 and Fair Trading Act 1986. In Australia, the Australian Competition and Consumer Commission (ACCC) enforces the Competition and Consumer Act 2010. In New Zealand, the Commerce Commission is responsible for enforcing the Fair Trading Act 1986. Name or description of the food Foods must be labelled with an accurate name or description…

Published December 2023

Folic acid - monitoring folic acid fortification

Folic acid - monitoring folic acid fortification

Published December 2023

Food for special medical purposes

Food for special medical purposes (June 2016) Food for special medical purposes is used to manage the diets of people with certain diseases, disorders or medical conditions. These special foods are intended for people whose nutritional requirements cannot be met by normal foods. Food for special medical purposes can include formulated dietary products intended for use as the only source of nutrition, and also some formulated products that can supplement a person's food intake. Some of these products can be taken orally, whereas others need to be taken through a feeding tube (e.g. a naso-gastric tube). They are to be used under the supervision of a medical practitioner and other appropriate health professionals. Regulation Standard 2.9.5 of the…

Published February 2024

Iodine in food and iodine requirements

Iodine in food and iodine requirements (June 2016) Iodine is in many foods, but much of the Australian and New Zealand food supply is now low in iodine, which has led to widespread iodine deficiency. The table below is a guide to the iodine content of various foods. However, the actual iodine content of food will vary depending on where it is grown and how it is made. Approximate iodine content of various foods Food micrograms of iodine per 100 g micrograms of iodine per serve serve size Oysters 160 144 6 oysters - 90g Sushi (containing seaweed) 92 92 1 sushi roll - 100g Canned salmon 60 63 1 small tin - 105g Bread (except organic bread) 46 28 2 slices bread -60g…

Published December 2023

Iodine fortification

Iodine fortification Iodine is a naturally occurring mineral and an essential nutrient for life. It is found in the food we eat and the water we drink. Adequate intakes of dietary iodine by Australians, particularly females of child-bearing age and breast-feeding mothers is important for health and to reduce possible iodine-deficiency health problems such as impaired neurological function in babies and young children. Mandatory iodine fortification was implemented in Australia in 2009 through Standard 2.1.1 of the Australia New Zealand Food Standards Code which required the replacement of non-iodised salt with iodised salt for making all breads except organic bread and bread mixes for making bread at home. Mandatory iodine…

Published December 2023

Iodine requirements and sensitivities

Iodine requirements and sensitivities Some individuals are sensitive to high levels of iodine. These people are sensitive to both high levels of iodine in food and iodine used in x-ray procedures and iodine-based antiseptics. Iodine sensitive people only react to very high doses of iodine that far exceed the amount of iodine that people would receive from their normal diet, even with mandatory fortification. The addition of iodine to bread (mandatory iodine fortification) is unlikely to cause harm even in the majority of iodine sensitive individuals. Iodine sensitive individuals may be advised to avoid foods high in iodine such as kelp, seaweed and seafood which may contain hundreds of micrograms or several milligrams of iodine. In…

Published December 2023

Plant-based milk alternatives

Plant-based milk alternatives   (June 2016) Several beverages derived from cereals, legumes or nuts or a combination of these products are available on the market as dairy milk alternatives. These beverages are made from:

• legumes such as soy 
• cereals such as rice or oat 
• nuts such as almond.

Published February 2024