Two calls for submissions for potential changes to the Food Standards Code
The following are two calls for submissions on potential changes to Food Standards Code. They are included here with permission from Food Standards Australia New Zealand.
Call for submissions on GM corn line application
Food Standards Australia New Zealand (FSANZ) today called for submissions on its assessment of a corn line that is genetically modified to be tolerant to a herbicide and protected against certain pests.
FSANZ Chief Executive Officer Steve McCutcheon said the corn had been modified to be tolerant to glufosinate ammonium and to be protected from pests such as the western corn rootworm.
“FSANZ conducted a thorough safety assessment on the application, which included comparing the GM corn with a non-GM corn from a molecular, toxicological and nutritional point of view,” Mr McCutcheon said.
“The aim of the assessment is to find out if there are any differences between the GM food and its conventional counterpart. No public health or safety issues were identified and the corn was found to be as safe as its conventional counterpart.”
Submissions are invited from government agencies, public health professionals, industry and the community.
All FSANZ decisions on standards are notified to ministers responsible for food regulation. The ministers can decide to adopt, amend, or reject standards or they can ask for a review.
The closing date for submissions is 29 March 2016.
More information
Application A1116 – Food derived from Herbicide-tolerant & Insect-protected Corn Line MZIR098
Information about how to make a submission
Call for submissions on processing aid application
Food Standards Australia New Zealand (FSANZ) today called for submissions on an application to use glutaminase sourced from Bacillus amyloliquefaciens as a processing aid.
FSANZ Chief Executive Officer Steve McCutcheon said the application, from Amano Enzyme Inc., stated that the enzyme would be used in the production of certain ingredients or food products used as seasonings, for example yeast extract, soy sauce, miso, vinegar or fish sauce.
“Glutaminase catalyses the conversion of L-glutamine to glutamate, an important component of taste and quality in food, and it could be used as an alternative to other processes to produce high glutamate foods or ingredients,” Mr McCutcheon said.
“FSANZ found no public health and safety issues associated with the source microorganism or with using the enzyme preparation as a food processing aid.”
FSANZ welcomes comments from government agencies, public health professionals, industry and the community.
The closing date for submissions is 4 March 2016.
More information
Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand)