This application seeks to amend the Australian New Zealand Food Standards Code to permit 2'-FL in combination with galacto-oligosaccharides and/or inulin-type fructans in infant formula products.
This application seeks approval to permit the enzyme glucose oxidase, sourced from Penicillium rubens, as a processing aid for use in the production of various foods and beverages.
This application seeks approval to permit the use of phospholipase A1 from a genetically modified strain of Aspergillus niger as a processing aid during degumming of vegetable oils and fats.
This application seeks approval to permit the use of beta-amylase from a genetically modified strain of Bacillus licheniformis in starch processing for maltose syrup production.
Food service and related retail sectors are vitally important to the Australian economy and our way of life. Food Standards Australia New Zealand (FSANZ) has assessed a proposal to strengthen food safety and consistently deliver safer food to consumers, thereby supporting consumer confidence in these sectors.
This application seeks approval to amend the Australia New Zealand Food Standards Code to permit the addition of phytosterols, phytostanols or their esters as a novel food to plant-based milk alternatives.
This application seeks approval to permit the use of Alpha-amylase from GM Bacillus licheniformis as an enzyme processing aid for use in brewed beverages, potable alcohol production and starch processing.
This proposal is to consider varying certain maximum residue limits (MRLs) for residues of specific agricultural and veterinary (agvet) chemicals that may occur in food commodities.
This application seeks approval to amend the Australian New Zealand Food Standards Code for approval to permit phospholipase A1 from a genetically modified strain of Aspergillus oryzae, containing the phospholipase A1 gene from Valsaria rubricosa, as a processing aid in the manufacture of bakery products.
This application seeks to permit pectinesterase from a genetically modified strain of Aspergillus oryzae containing the pectinesterase gene from Aspergillus tubingensis, as a processing aid in the manufacture of fruit and vegetable juices/products, coffee processing, flavouring production and wine production.
