Attachment 1
... select the term which best reflects the true nature of the food, which is not misleading and which meets consumer expectations. This amendment in conjunction with the naming requirements of Standard 1.2.2 and the provisions of the Commonwealth Trade Practices Act 1974, the New Zealand Fair Trading A ...
... select the term which best reflects the true nature of the food, which is not misleading and which meets consumer expectations. This amendment in conjunction with the naming requirements of Standard 1.2.2 and the provisions of the Commonwealth Trade Practices Act 1974, the New Zealand Fair Trading A ...
Resistant starch: an indigestible fraction of foods
... The presence of RS in starchy foods decrease the potential availble carbohydrate and energy expected from their chemical composition. Resistant starch survives the action of endogenous mammalian enzymes to reach the large bowel, and was recovered from faeces of both human volunteers and mice (10). R ...
... The presence of RS in starchy foods decrease the potential availble carbohydrate and energy expected from their chemical composition. Resistant starch survives the action of endogenous mammalian enzymes to reach the large bowel, and was recovered from faeces of both human volunteers and mice (10). R ...
wholegrain - Food Standards Australia New Zealand
... select the term which best reflects the true nature of the food, which is not misleading and which meets consumer expectations. This amendment in conjunction with the naming requirements of Standard 1.2.2 and the provisions of the Commonwealth Trade Practices Act 1974, the New Zealand Fair Trading A ...
... select the term which best reflects the true nature of the food, which is not misleading and which meets consumer expectations. This amendment in conjunction with the naming requirements of Standard 1.2.2 and the provisions of the Commonwealth Trade Practices Act 1974, the New Zealand Fair Trading A ...
The Truth About - Aspartame Resource Center
... Is aspartame considered to be safe? Yes. Aspartame is the most studied sweetener on the market. Because aspartame breaks down during digestion into ordinary food components and because it accounts for only a small proportion of the total intake of these components, it is not plausible that aspartame ...
... Is aspartame considered to be safe? Yes. Aspartame is the most studied sweetener on the market. Because aspartame breaks down during digestion into ordinary food components and because it accounts for only a small proportion of the total intake of these components, it is not plausible that aspartame ...
Guidelines on food fortification with micronutrients
... field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of informa ...
... field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of informa ...
this entire book 194 page pdf file (4.5
... The first chapter (1) looks at the role of algae in history and the implications from its productivity. How can spirulina transform your personal health? (2) Nutritional attributes are described and compared with other foods. (3) A review of personal self care programs shows how to use and benefit f ...
... The first chapter (1) looks at the role of algae in history and the implications from its productivity. How can spirulina transform your personal health? (2) Nutritional attributes are described and compared with other foods. (3) A review of personal self care programs shows how to use and benefit f ...
attachment 2 - Food Standards Australia New Zealand
... In recent years, there has been an increase in both the number and extent of use of nonculinary herbs in orally consumed products presented as foods particularly beverages and energy bars. In some countries, this has included the use of tobacco plant extracts resulting in the development and marketi ...
... In recent years, there has been an increase in both the number and extent of use of nonculinary herbs in orally consumed products presented as foods particularly beverages and energy bars. In some countries, this has included the use of tobacco plant extracts resulting in the development and marketi ...
initial assessment report - Food Standards Australia New Zealand
... lack of knowledge among women about the benefits of folic acid; knowledge not always equating to behaviour change; and numerous barriers to supplement usage, such as cost, access and compliance issues. ...
... lack of knowledge among women about the benefits of folic acid; knowledge not always equating to behaviour change; and numerous barriers to supplement usage, such as cost, access and compliance issues. ...
EaRtH Food SpiRulina
... personal health? (2) Its nutritional attributes are described and compared with other foods. (3) A review of personal self care programs shows how to use and benefit from this superfood. (4) The extensive clinical research suggests spirulina is a probiotic and therapeutic food. What is the role of ...
... personal health? (2) Its nutritional attributes are described and compared with other foods. (3) A review of personal self care programs shows how to use and benefit from this superfood. (4) The extensive clinical research suggests spirulina is a probiotic and therapeutic food. What is the role of ...
Stakeholder Discussion to Reduce Population-Wide
... control over how much sodium they consume, and it is often challenging to choose diets that are lower in sodium. There are wide ranges in sodium levels among packaged and restaurant foods, which suggests that there is an opportunity for substantial reductions in sodium that can go unnoticed by consu ...
... control over how much sodium they consume, and it is often challenging to choose diets that are lower in sodium. There are wide ranges in sodium levels among packaged and restaurant foods, which suggests that there is an opportunity for substantial reductions in sodium that can go unnoticed by consu ...
Nutrition and food consumption among the Inuit of Nunavik
... Excellence of Canada (ArcticNet). The ship visited the fourteen villages of Nunavik, which are coastal villages. The study was based on self-administered and interviewer-completed questionnaires. The study also involved physical and biological measurements including clinical tests. The survey was ap ...
... Excellence of Canada (ArcticNet). The ship visited the fourteen villages of Nunavik, which are coastal villages. The study was based on self-administered and interviewer-completed questionnaires. The study also involved physical and biological measurements including clinical tests. The survey was ap ...
floraglo lutein: see the difference
... directly by filtering blue light filter, or indirectly by working as an antioxidant. Lutein can exist in nature in its true “free” form (“lutein” or “free lutein”) or bound to fatty acids (lutein esters). Lutein is not synthesized by the body and thus must be ingested as part of the diet in order fo ...
... directly by filtering blue light filter, or indirectly by working as an antioxidant. Lutein can exist in nature in its true “free” form (“lutein” or “free lutein”) or bound to fatty acids (lutein esters). Lutein is not synthesized by the body and thus must be ingested as part of the diet in order fo ...
A Brief History of Barley Foods
... in Greece, a combination of barley and wheat flour has been used to produce lighter, crunchier biscuits that do not require soaking before eating. Barley was not fully accepted by all Greeks, however. Aristotle, as well as bakers in more cosmopolitan communities such as Athens (where breads were pre ...
... in Greece, a combination of barley and wheat flour has been used to produce lighter, crunchier biscuits that do not require soaking before eating. Barley was not fully accepted by all Greeks, however. Aristotle, as well as bakers in more cosmopolitan communities such as Athens (where breads were pre ...
Evaluation of certain food additives and contaminants (WHO Food
... Report from the Forty-second Session of the Codex Committee on Food Additives (CCFA) and the Fourth Session of the Codex Committee on Contaminants in Foods (CCCF) The Chairperson of the CCFA, Dr Junshi Chen, informed the Committee about the principal achievements and outputs of the Forty-second Sess ...
... Report from the Forty-second Session of the Codex Committee on Food Additives (CCFA) and the Fourth Session of the Codex Committee on Contaminants in Foods (CCCF) The Chairperson of the CCFA, Dr Junshi Chen, informed the Committee about the principal achievements and outputs of the Forty-second Sess ...
Probiotic Food Products Classes, Types, and
... addition, the manufacturer should take on the responsibility (albeit not required by law) of providing guidance to consumers or clinicians about the type and extent of safety assessments that have been conducted on its products. According to The Joint FAO/WHO Expert Consultation recommendations, eve ...
... addition, the manufacturer should take on the responsibility (albeit not required by law) of providing guidance to consumers or clinicians about the type and extent of safety assessments that have been conducted on its products. According to The Joint FAO/WHO Expert Consultation recommendations, eve ...
LYCOPENE CONTENT OF SELECTED FOODS AVAILABLE ON
... The determination of lycopene content in foods was carried out in the years 2002–2003. Materials used during this investigation were different varieties of tomatoes sold on the Polish market as well as selected tomato products manufactured in Poland, including juices, concentrates, pastes, ketchups, ...
... The determination of lycopene content in foods was carried out in the years 2002–2003. Materials used during this investigation were different varieties of tomatoes sold on the Polish market as well as selected tomato products manufactured in Poland, including juices, concentrates, pastes, ketchups, ...
application a565 – nisin use in processed meat products
... for the high intake consumers (i.e. 95th percentile intake levels). These results do not raise any public health and safety concerns at the levels proposed by the Applicant for nisin. The Applicant provided data demonstrating that the presence of nisin would inhibit the growth of certain spoilage ba ...
... for the high intake consumers (i.e. 95th percentile intake levels). These results do not raise any public health and safety concerns at the levels proposed by the Applicant for nisin. The Applicant provided data demonstrating that the presence of nisin would inhibit the growth of certain spoilage ba ...
explanatory statement application a565 use of nisin in processed
... for the high intake consumers (i.e. 95th percentile intake levels). These results do not raise any public health and safety concerns at the levels proposed by the Applicant for nisin. The Applicant provided data demonstrating that the presence of nisin would inhibit the growth of certain spoilage ba ...
... for the high intake consumers (i.e. 95th percentile intake levels). These results do not raise any public health and safety concerns at the levels proposed by the Applicant for nisin. The Applicant provided data demonstrating that the presence of nisin would inhibit the growth of certain spoilage ba ...
The Soy Conspiracy
... suffering while on vegetarian and near-vegetarian diets. Most often the chief culprit was soy. The Whole Soy Story is based on my dissertation so there never was any question that I'd have to base every claim on hard science. MWA: Let's back up and talk about what soy is and where it comes from. Dr. ...
... suffering while on vegetarian and near-vegetarian diets. Most often the chief culprit was soy. The Whole Soy Story is based on my dissertation so there never was any question that I'd have to base every claim on hard science. MWA: Let's back up and talk about what soy is and where it comes from. Dr. ...
survey of inorganic arsenic in seaweed and seaweed
... inorganic arsenic in seaweed. Standard 1.4.1 – Contaminants and Natural Toxicants contains a ML for inorganic arsenic of 1 mg/kg, calculated with respect to the mass of seaweed at 85% hydration. In general, MLs are established for contaminants in those foods which are significant contributors to the ...
... inorganic arsenic in seaweed. Standard 1.4.1 – Contaminants and Natural Toxicants contains a ML for inorganic arsenic of 1 mg/kg, calculated with respect to the mass of seaweed at 85% hydration. In general, MLs are established for contaminants in those foods which are significant contributors to the ...
The Resistant Starch Report
... maltodextrins and dextrins. For nutrition labelling purposes, Foods Standards Australia New Zealand (FSANZ) considers dietary fibre as the material isolated using AOAC Method 985.29, 991.43 or 2001.03 (FSANZ 2012). While methods are stated for inulin, fructooligosccharides and polydextrose, no metho ...
... maltodextrins and dextrins. For nutrition labelling purposes, Foods Standards Australia New Zealand (FSANZ) considers dietary fibre as the material isolated using AOAC Method 985.29, 991.43 or 2001.03 (FSANZ 2012). While methods are stated for inulin, fructooligosccharides and polydextrose, no metho ...
Neha Mahajan Final Thesis CD
... style and they fit their limiting spending money. The most well recognized aspect of the diets of adolescents is that they tend to opt for fast foods and convenience snacks, as seen on television and advertised in most streets in towns or cities. In fact such a style of eating has become part of the ...
... style and they fit their limiting spending money. The most well recognized aspect of the diets of adolescents is that they tend to opt for fast foods and convenience snacks, as seen on television and advertised in most streets in towns or cities. In fact such a style of eating has become part of the ...
French Food Safety Agency
... In France, data on the incidence of and mortality from brain cancers were supplied by the FRANCIM network (F. Ménégoz, 2001). These cancers include meninges tumours and tumours of the brain itself (see graphs in the annex). Between 1980 and 1997, the incidence (number of new cases appearing each yea ...
... In France, data on the incidence of and mortality from brain cancers were supplied by the FRANCIM network (F. Ménégoz, 2001). These cancers include meninges tumours and tumours of the brain itself (see graphs in the annex). Between 1980 and 1997, the incidence (number of new cases appearing each yea ...
... when the results of the requested studies of metabolism became available. Studies of mutagenicity, additional long-term (1-year) studies in rats, and observations of the effects of annatto extract in humans were also considered. The metabolism studies were conducted on three different extracts—a veg ...
attachment 1
... decrease low density lipoprotein (LDL) cholesterol levels in the blood. Products with added phytosterol esters are primarily targeted to adult consumers, particularly those over 40 years of age, interested in achieving a lower cholesterol level without major changes to their diet. The purpose of the ...
... decrease low density lipoprotein (LDL) cholesterol levels in the blood. Products with added phytosterol esters are primarily targeted to adult consumers, particularly those over 40 years of age, interested in achieving a lower cholesterol level without major changes to their diet. The purpose of the ...