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Food technologies and novel foods

Food technologies and novel foods In this section

Response to Pinget et al 2019 study on nanoparticles in food

Response to Pinget et al 2019 study on nanoparticles in food In May 2019 a study was released linking titanium dioxide particles with inflammatory bowel diseases and bowel cancer. FSANZ has reviewed the study and determined it does not change our previous assessment of titanum dioxide. The study's limitations mean that no conclusion can be drawn from it about titanium dioxide and inflammatory bowel diseases and bowel cancer. The reasons for our conclusion are set out below. TiO2 has been tested in long-term carcinogenicity studies in rats and mice, in which TiO2 was fed in the diet at concentrations sufficient to cause white faeces. These studies found no evidence of inflammatory changes or induction of tumours. The International Agency for Research on…

Published 19 June 2019

Review of titanium dioxide as a food additive

Review of titanium dioxide as a food additive FSANZ has completed a review of the safety of titanium dioxide (TiO2) as a food additive. Our review found there is currently no evidence to suggest dietary exposure to food-grade titanium dioxide is a concern for human health. Titanium dioxide is a natural pigment that has been used for decades as a colouring agent to make foods whiter or brighter. In Australia and New Zealand it is allowed to be added to a wide range of foods. Its long history of use in food has not given rise to reports of adverse effects. Multiple reviews of titanium dioxide by FSANZ and regulators overseas have concluded that there are no safety concerns from its use in food. In 2021 the European Food Safety Authority (EFSA) published a new report which…

Published 28 September 2022

Information about Tagatose for Individuals with Disorders in Fructose Metabolism

Information about Tagatose for Individuals with Disorders in Fructose Metabolism (Last updated April 2012) What is tagatose? Tagatose is a novel food that has been approved by Food Standards Australia New Zealand (FSANZ). Tagatose is very similar in chemical structure to fructose and has similar properties to traditional sugars (e.g. is sweet tasting and has similar cooking properties) but unlike most other sugars it is only partially absorbed by the gastrointestinal tract. Because of this, tagatose has a reduced energy value compared to traditional sugars and so is intended for use in foods as a reduced energy sugar substitute. Where does tagatose come from? Tagatose occurs naturally at low levels in the gum from Sterculia setigera (an evergreen tree), as well as heated cows milk and other dairy…

Published 22 March 2013

Cell-based meat

Cell-based meat   What is cell-based meat? Cell-based meat is produced using animal cell culture technology, where meat is produced from animal cells using a combination of biotechnology, tissue engineering, molecular biology and synthetic processes. Cell culture technology does not reproduce the animal itself, but produces a product that is intended to resemble traditional meat from an animal, such as steak, minced meat, etc. Technology has advanced to a stage where this is possible, so companies are increasingly exploring cell-based meat options as an alternative to farmed meat. Is cell-based meat the same as plant-based meat alternatives? No. Plant-based meat alternatives are made from plants and plant-based proteins and produced to look and taste like traditional meat, despite…

Published 2 March 2023

Isomaltulose

Isomaltulose   Isomaltulose is a sugar substitute found naturally in very small quantities in honey and sugar cane juice. It contains glucose and fructose and therefore has similar properties to traditional sugars. FSANZ has approved the use of isomaltulose as a sugar substitute in food. Isomaltulose provides the same amount of the energy as sucrose, but is digested more slowly, leading to lower and slower increases in blood glucose when compared to sucrose. It is suitable for use as a total or partial replacement for sucrose in certain foods. Commercial isomaltulose can also be made from sucrose using enzymes. Is isomaltulose safe? For most people, yes. However, a FSANZ safety assessment (pdf 403 kb) suggests it is…

Published 13 January 2017

Response to studies cited as evidence of adverse effects from GM foods

Response to studies cited as evidence of adverse effects from GM foods (Last updated August 2018) FSANZ monitors scientific literature and other information about GM foods. Occasionally studies are published claiming to show adverse effects from GM foods, or are interpreted by people other than the authors as being evidence of adverse effects. These studies may relate to GM foods already approved or GM foods still being researched or developed. They can also be about the technology in general. FSANZ analyses any new information relating to GM foods that have already been assessed by us, to see if we need to revise our previous safety assessments. For studies on GM foods still being researched and developed or about the technology in general, we will analyse the new information if it causes significant…

Published 12 February 2021

Labelling review recommendation 34 - irradiation labelling

Labelling review recommendation 34 - irradiation labelling (May 2017) The Food Standards Code currently states that when a food or food ingredient has been irradiated, it must be labelled that it has been treated with ionising radiation. This requirement applies to packaged and unpackaged irradiated foods, when sold to consumers. In 2011 an independent review of labelling recommended that the requirement for mandatory labelling of irradiated food be reviewed. In their response to the recommendation, ministers responsible for food regulation stated that it was timely to review the need for the mandatory labelling of irradiated food, and assess whether there is a more effective approach to communicate the safety and benefits of irradiation to consumers.…

Published 5 March 2018

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 12 May 2017

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 12 May 2017