Food Standards Australia New Zealand (FSANZ) has called for submissions on an application to permit pectins and carrageenan as processing aids in Australian-made wine.

FSANZ’s Acting Chief Executive Officer Peter May said the processing aids, which are already permitted in imported wines, have been found to be safe and technologically effective as fining agents.

“At the levels proposed, any residual traces of the processing aids are very low and no public health and safety concerns have been found with their intended use,” Mr May said.

All FSANZ decisions on applications are notified to ministers responsible for food regulation who can decide to ask for a review or agree that the standard should become law.

The closing date for submissions is 6pm (Canberra time) 3 April 2017.

More information
A1126 – Pectins and Carrageenan as Processing Aids in Wine (Fining Agents)
How to make a submission
Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand) or media@foodstandards.gov.au

http://www.foodstandards.gov.au/media/Pages/new-processing-aids-for-wine.aspx