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msg 'free' from foodservice labelling
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the food standards australia new zealand (fsanz) on thursday announced the decision of its board not to require the mandatory declaration of added flavour enhancer monosodium glutamate (msg) in foods served in restaurants and other food outlets. fsanz managing director ian lindenmayer said the board had accepted that, in certain circumstances, some people may experience some reaction to large amounts of msg when consumed in a single meal. "these reactions, while unpleasant, tend to be transient and do not produce any long-lasting effects. there is no robust evidence that msg is a significant trigger factor in more serious reactions such as asthmatic attacks," lindenmayer added. "our risk analysis found overwhelming evidence that msg is safe for the general population at the levels typically incorporated into various foods. "this work took into consideration two toxicological evaluations conducted by the joint expert committee on food additives and contaminants - a committee of the food and agriculture organisation and the world health organisation."this committee concluded there were no safety concerns over the use of msg and did not consider it necessary to set an upper limit for its use. "as a result, fsanz will not proceed with an application from nsw health to require food outlets to provide written advice of the presence of added msg in their food." the fsanz cautioned that the desire to overload consumers with so much information could mean that vitally important warnings are overlooked. "because restaurant foods are continually changing with seasonal variation to the availability of the raw ingredients and changing consumer tastes, restaurant menus have generally not been used to convey this sort of information," lindenmayer said. ''instead, we generally encourage people who think they have sensitivities to particular foods or food ingredients to enquire about the presence of these in foods they might be ordering when visiting restaurants." he added that, for this reason, it has not been the practice to require such details to be shown on restaurant menus, even for food ingredients such as nuts and seafood which can cause serious adverse reactions in those people who have an allergy to them. glutamate occurs naturally in virtually all foods, including meat, fish, poultry, breast milk, fruit and vegetables. peas, tomatoes, potatoes, mushrooms and certain cheeses tend to have high levels of free glutamate, which contribute to their flavour-enhancing effects when used in cooking. the agency added that various processed and prepared foods, such as traditional seasonings, stock, sauces and canned soups, also contain significant levels of free glutamate, both from natural sources and from added msg. readers can access the draft assessment report here .
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
11
October
2002
Category :
Standards and Certificates
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the uk's fsa has issued its harshest judgement on the food industry's use of artificial colour and preservatives yet, following the publication of the southampton study at the beginning of the month, and is calling for action on labelling as well as reformulation. the southampton study, commissioned by the fsa, concluded that cocktails of artificial colours and the preservative sodium benzoate can have an effect on children with hyperactivity or adhd (attention deficit hyperactivity disorder.
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if you are already eating a vegetarian diet or if you are moving in that direction, then by simply eating enough food from a variety of sources (consuming sufficient calories for your energy needs), you will automatically be getting enough protein. why? because each and every plant food contains complete protein in varying amounts. some plant foods, including broccoli, asparagus, bamboo shoots, and brussels sprouts, are very high in protein.
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food marketers are vying harder than ever for your shopping dollar. they use any of 14,000 additives to make their products last longer, taste fresher or seem more appealing. the health effects of these compounds, especially in combination, are only gradually becoming apparent.read all the details in our four part series highlighting the worst compounds typically added to the food supply.butylated hydroxyanisole (bha)this is a petroleum-derived antioxidant used to prevent oil-containing foods from becoming rancid.
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from heart-friendly margarines to sugary cereals that strengthen bones, once-demonized foods are being spiked with nutrients to give them a healthier glow — and consumers are biting, even on some that are little more than dressed-up junk food.a report released thursday finds that even in a weak economy, people will pay a premium for products seen as preventing a health problem or providing a good alternative to sodas and empty-calorie snacks.
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leatherhead food international has put in place a new structure for its research services, basing them around three platforms that have major relevance for the food industry today: nutrition, food innovation and food safety. the uk-based consultancy has two division of its business. it is well known for its world food legislation services team that can advise on regulations across the globe, and also operates as a provider of scientific research - whether independently, in partnership with other research bodies or government departments, or on behalf of its members.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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the 
extracts from the 
australia’s largest organic body - the biological farmers of australia (bfa) - has rejected claims by 