Notification Circulars contain information that FSANZ is required to publish under the Food Standards Australia New Zealand Act 1991. They include information about progress on applications and proposals, along with other matters. Subscribe to our email service to receive an alert when circulars are published.
This application seeks to permit Lentinula edodes mycelia for use as a processing aid in the fermentation of pea and rice protein to produce a protein ingredient to be added to various foods.
Proposal P1028 – Infant Formula reviewed the regulatory requirements for infant formula products in the Australia New Zealand Food Standards Code (the Code). The FSANZ Board approved variations to the regulatory requirements on 4 June 2024. These are being considered by Australian and New Zealand food ministers, with a final decision anticipated by late August 2024.
The purpose of this proposal is to clarify requirements in the Australia New Zealand Food Standards Code with respect to claims about carbohydrate content and the components of carbohydrate (such as sugar) in relation to food that contains more than 1.15% alcohol by volume (ABV), including alcoholic beverages.
Through Proposal P1010, we're reviewing Standard 2.9.4 - Formulated Supplementary Sports Foods of the Australia New Zealand Food Standards Code (the Code).
To review the current biotoxin (DST and PST) maximum levels (MLs) for bivalve molluscs in Schedule 19 to Standard 1.4.1 of the Code, with the aim of harmonising with Codex MLs for bivalve molluscs (CXS 292-2008).
This application seeks to amend the Australia New Zealand Food Standards Code to permit fructanase from genetically modified Trichoderma reesei to be used as a processing aid in bakery products.
This application seeks approval for the sale and use of food derived from corn line MON95275, genetically modified for protection from coleopteran insect pests.
This applications seeks to permit the use of carboxypeptidase from genetically modified Aspergillus oryzae, as a processing aid in the manufacture and/or processing of proteins, yeast and flavourings; the manufacture of bakery products; and brewing.
