Food Standards Australia New Zealand (FSANZ) has begun consulting on two proposed changes to the Food Standards Code.
The agency is consulting on the use of hydrogen peroxide as a processing aid to maintain a stable pH in the production of dairy products manufactured using lactic acid producing microorganisms. According to FSANZ, Fonterra Cooperative Group has applied for the use of hydrogen peroxide.
The closing date for submissions on this application is 5 June 2012.
In a separate proposal, FSANZ is planning 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. The closing date for submissions on the proposal is 15 May 2012.
FSANZ chief executive officer Steve McCutcheon said that FSANZ has not identified any public health and safety concerns with these proposed changes.
