A number of food retailers are recalling spinach and mixed salad products from stores in multiple states following detection of shiga-toxin producing E. coli (STEC) in 2 spinach products.
The Applicant is seeking approval for aminopeptidase to be used as a processing aid in bakery applications. The enzyme is derived from Trichoderma reesei, genetically modified to overexpress the aminopeptidase gene from Aspergillus clavatus.
This time last year Plain English Allergen Labelling (PEAL) requirements became mandatory across Australia and New Zealand. These changes, developed under Proposal P1044, transformed how allergens are declared on food labels, making them easier to identify and understand for millions of consumers.
Did you know food recalls can do more than just remove unsafe food from shelves?
In response to conducting a recall of their product, most businesses take proactive steps to prevent food safety issues from recurring. As part of food recall reporting requirements, food businesses are required to identify corrective actions they have taken.
To extend the use of the food additive sweetener steviol glycosides to flour products (crumpets, pikelets and pancakes) that are produced on a hotplate.
To permit the voluntary addition of 3-fucosyllactose, a human-identical milk oligosaccharide, in infant formula products. The 3-fucosyllactose is produced using genetically modified Escherichia coli K-12.
We are excited to announce the release of a new compilation of the Food Standards Code.
This user-friendly PDF brings together all 80 Standards and 29 Schedules that currently make up the Code into a single, searchable document. Developed in response to stakeholder feedback, this convenient resource makes it easier than ever to navigate and use the Code.
The document will be updated whenever a change is gazetted. Subscribers will then be notified through our Notification Circular email.
