Sep 6 2010 --- Food Standards Australia New Zealand (FSANZ) has invited interested parties to comment on a draft national food standard (regulation) to ensure high levels of food safety in the seed sprouts industry, and on an application to approve Advantame as a high-intensity sweetener.

FSANZ has already developed food safety regulations for other primary industries called primary production and processing standards and is currently developing standards for eggs and egg products, meat and meat products, raw milk products and seed sprouts.

Advantame is a food additive, which must be approved by FSANZ before it can be sold in Australia and New Zealand.

FSANZ now invites the food industry, government agencies and consumers to review the assessment documentation for seed sprouts and Advantame at www.foodstandards.gov.au, and send comments to FSANZ by Monday 18 October 2010.

Primary production and processing standard for seed sprouts (Australia only) Proposal P1004 – 2nd Assessment
Seed sprouts are a germinated form of seeds and beans that are consumed either raw or cooked. Examples include alfalfa sprouts, onion sprouts, radish sprouts and mung bean sprouts.  Currently, there are no consistent national requirements for the production of seed sprouts. FSANZ is proposing an amendment to the Food Standards Code that would set regulatory food safety measures for sprout producers. Comment is invited from interested parties.

Advantame as a high-intensity sweetener Application A1034 – 1st Assessment
Ajinomoto Company Incorporated has asked FSANZ to approve the use of a new intense sweetener, Advantame, for use in table top sugar substitutes (powdered only) and a range of powdered beverages including fruit drinks, milks and milk flavoured drinks, instant tea and coffee, and protein drinks.  Ajinomoto has supplied a comprehensive data package on the safety and technological purpose of Advantame, which FSANZ has assessed.  This assessment provides the basis for a period of public consultation on the merits of the application.