Call for submissions on proposed changes to the Food Standards Code

On 24 April 2012, Food Standards Australia New Zealand (FSANZ) invited submissions on two proposed changes to the Food Standards Code. FSANZ Chief Executive Officer Steve McCutcheon said Fonterra Cooperative Group Ltd had applied to use hydrogen peroxide as a processing aid to maintain a stable pH in the production of dairy products manufactured using lactic acid producing microorganisms. The closing date for submissions on the application is 5 June 2012. Full details of the proposal are available at: Application A1068 – Hydrogen peroxide as a processing aid for fermented dairy ingredients and products In a separate proposal, FSANZ is seeking to change the Code to ensure it permits the use of ethyl lauroyl arginate as a food additive in sausage and sausage meat containing raw, unprocessed meat. “Ethyl lauroyl arginate has been a permitted food additive in a variety of foods following approval in 2009,” Mr McCutcheon said. “The current proposal is to amend the Code to implement the Authority’s original intention that this additive could be used in sausage meat and sausages, as well as in other foods. “FSANZ has not identified any public health and safety concerns with these proposed changes.” The closing date for submissions on the proposal is 15 May 2012. Further information is available at: Proposal P1020 – Ethyl lauroyl arginate as a food additive in sausages

Food Standards Australia New Zealand, 24 April 2012 ;http://www.foodstandards.gov.au ;