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2020 Key Foods analytical program

In 2020, FSANZ undertook an analytical program to update and expand our food composition data holdings. Fifteen 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 five states and territories (Australian Capital Territory, Queensland, Victoria, South Australia and Western Australia) to provide a range of production locations. For some samples, multiple items were required to ensure an appropriate sample weight was obtained (i.e. one sample of rice crackers included 2-3 packets of rice crackers).

Sampling was carried out by FSANZ and 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, independent grocers and fresh fruit and vegetable 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 2020 Key Foods analytical program

Foods No. of samples purchased (no. of items purchased*) No. of brands/varieties
Savoury biscuits    
Biscuit, savoury, rice based, with added vegetable powder 8 (19) 5
Biscuit, savoury, seed based, without flour or grain 8 (20) 6
Sweet biscuits    
Biscuit, sweet, breakfast-style 8 (8) 2
Biscuit, sweet, cream-filled 8 (10) 8
Biscuit, sweet, caramel-filled, chocolate coated 8 (9) 4
Powdered chocolate drink    
Nesquik, powder, chocolate 8 (8) 1
Snack foods    
Corn chips, salted 8 (14) 5
Vegetable crisps 8 (16) 4
Chocolate, dark, no added sugar 8 (19) 4
Pasta    
Pasta or noodles, egg-style, boiled 8 (8) 7
Pasta, lentil/pulse based, boiled 8 (9) 8
Dairy products    
Ice-cream, premium, vanilla 8 (8) 5
Milk, flavoured, chocolate, reduced fat 7 (7) 3
Vegetables    
Pumpkin, all varieties, fresh, raw 8 (8) 3
Lettuce, iceberg, fresh, raw 8 (8) 1

Preparation & analysis

The samples were delivered 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 2020 Key Foods program

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