Search

Generally expected levels (GELs) for metal contaminants

Generally expected levels (GELs) for metal contaminants Additional guidelines to maximum levels in Standard 1.4.1 - Contaminants and Natural Toxicants July 2001 This guide helps to identify a range of contaminant levels that would normally be expected in particular foods. Standard 1.4.1 - Contaminants and Natural Toxicants in the code specifies the maximum levels of contaminants and natural toxicants permitted in the foods listed in the standard. All foods listed in the standard must comply with the maximum levels set out in the standard. Read the additional guidelines to maximum levels in Standard 1.4.1 Opening or downloading a PDF…

Published December 2023

Methods of analysis for foods

Methods of analysis for foods July 2001 This guide will help analysts to choose appropriate methods of analysis for food where these are not specified in the Code. Read Methods of analysis for foods Opening or downloading a PDF document Food standards advice FSANZ does not provide advice on compliance with the Code. You may wish to engage a lawyer or consultant for compliance advice. The code is enforced by state and territory and New Zealand agencies and the Department of Agriculture for imported food. To contact us via email about what is in the Food Standards Code use our…

Published December 2023

What do food additives do?

What do food additives do? (May 2016) Some food additives have more than one use. Food additives are listed in the statement of ingredients according to the most appropriate class name for the purpose of the food additive in that food. Examples of the most common class names are:

• Acids/Acidity regulators/Alkalis help to maintain a constant acid level in food. This is important for taste, as well as to influence how other substances in the food function. For example, an acidified food can retard the growth of some micro-organisms.
• Anti-caking agents reduce the tendency of individual food particles to adhere and improve flow characteristics. For example, seasoning with an added anti-caking agent flows freely and doesn't clump together.
• Antioxidants retard or prevent the…

  Published December 2023

Additives

Additives Food additives play an important part in our food supply ensuring our food is safe and meets the needs of consumers. How to find out about a food additive If you want to know more about a food additive look at the ingredient list on the food label for the additive's function and name or number, e.g. acidity regulator (260). You can use this information to gain a better understanding of what is in the food you eat. The lists below can help you identify food additives as you shop.

• Alphabetical food additives list (pdf 273kb) 
• …

  Published January 2024

Aspartame

Aspartame Aspartame is an intense sweetener added to low-energy or sugar-free foods. It is used in foods including yoghurt, confectionery and carbonated beverages. The safety of aspartame has been comprehensively reviewed by FSANZ and other international organisations, including:

• Food and Agricultural Organization/World Health Organization
• Joint FAO/WHO Expert Committee on Food Additives (JECFA)
• European Food Safety Authority (EFSA)
• US Food and Drug Administration (USFDA).

Published December 2023

Food colours

Food colours (February 2019) Food colours are either produced naturally or derived synthetically. Like all food additives, colours must undergo a safety assessment by FSANZ before they can be used in food or drinks sold in Australia or New Zealand. This process sets a safety limit for food additives to try and ensure no one would eat an unsafe level, even if they ate a large amount of foods containing the colour over a lifetime. The food colours currently approved have been used safely for decades and FSANZ reviews all new evidence about the safety of food colours. Surveys undertaken by FSANZ have found that Australian children consume low levels of food colours. Food intolerance Some people notice a reaction to either natural or synthetic additives.…

Published January 2024

Glazing agents

Glazing agents (May 2021) Glazing agents are a type of food additive used to coat the outside of food to give it a shiny appearance and/or a protective coating that can extend shelf life. They are typically used on fresh fruit and vegetables, bakery products, chocolate, chewing gum and other confectionary products. Glazing agents include vegetable oils or animal fats (471) and waxes such as beeswax (901), shellac (904) and carnauba wax (903). Before any food additive can be used in food sold in Australia and New Zealand, they must be assessed for safety and approved by FSANZ. As part of the safety assessment, we make sure there is a sound technical reason for their use and that the levels are safe and suitable for food.

• …

  Published December 2023

MSG in food

MSG in food (October 2017) In 1908, a Japanese chemistry professor determined that monosodium L-glutamate (MSG) was responsible for the characteristic meaty or savoury taste of the broth of dried bonito and Japanese seaweed. Since then, various salts of glutamic acid including MSG (all of which are also known as 'glutamates') have been commercially produced and deliberately added to food as a flavour enhancer. Glutamates also occur naturally in almost all foods, including meat, fish, vegetables and mushrooms. Even breast milk contains naturally occurring glutamate. In general, protein-rich foods such as meat contain large amounts of bound glutamate, whereas vegetables and fruits (especially peas, tomatoes, and potatoes) and mushrooms tend to contain high levels of free glutamate. Certain cheeses, such as…

Published December 2023

Glutamates and food

Glutamates and food (July 2017) Glutamic acid is an amino acid, naturally produced in humans and occurring in free form, for example, in tomatoes, soy sauce or certain cheeses. Glutamates are added to a wide range of foods to enhance their flavour by giving them a “savoury” or “meaty” taste. Current permissions in Australia and New Zealand Food additives are approved for use in Australia and New Zealand only if it can be shown no harmful effects are likely to result from their use.FSANZ conducts pre-market safety assessments on all food additives and monitors relevant scientific developments. Glutamic acid and glutamates (E 620-625) are authorised food additives in the EU and Australia and New Zealand in line with good manufacturing practice (GMP). This means that a food manufacturer can…

Published December 2023

Nitrates and nitrites

Nitrates and nitrites (September 2011) Nitrates and nitrites occur naturally in plant foods as part of the nitrogen cycle between air, land and water environments. Most of our dietary exposure to nitrates and nitrites is through fruit and vegetables. Eating fruit and vegetables is widely recommended due to the strong evidence of beneficial health effects against a range of diseases. Nitrates and nitrites have also been used as food additives in cured meats and some cheeses for many years, primarily to prevent the growth of Clostridium botulinum. Adding nitrites or nitrates improves the microbiological safety of these foods and extends their safe shelf life. In the past, some concerns have been raised about possible health risks associated with nitrates and nitrites in foods. To estimate Australians'…

Published December 2023