The purpose of the literature review is to evaluate available evidence on the use and role of fortified milk-based products in the diets of older infants and young children, in addition to the efficacy of such products on nutritional and health outcomes.
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ISBN Online
978-0-478-42056-2
ISSN Online
2253-3923
Understanding caregivers’ perceptions and use of follow-up formula and toddler milks in New Zealand and Australia
This document reports findings from qualitative research conducted for the Ministry for Primary Industries (MPI) in July 2013. The purpose of the research was to understand consumer perceptions and uses of follow-up formula and toddler milks, and the role these products play in the diets of infants and young children aged six to 36 months in Australia and New Zealand.
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ISBN Online
978-0-478-42062-3
ISSN Online
2253-3923
Residual protein and potential allergenicity in processed products from allergenic source materials (ESR, June 2010)
The Australia New Zealand Food Standards Code requires labelling of all foods containing
ingredients, ingredients of compound ingredients, food additives or components of food
additives, or processing aids or components of processing aids from specified allergenic
source materials. The regulatory process allows parties to seek an exemption from the
mandatory labelling requirements of the standard if it can be demonstrated that the inclusion of material from an allergenic source is not likely to present a risk of allergic reactions in allergic consumers.
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Fortification overages of the food supply: Folate and Iron (Institute of Environmental Science & Research Ltd, September 2005)
The aim of the current project was to assess the levels of iron and folate in fortified foods and to compare levels to those claimed on product labels.
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Fortification overages of the food supply: Vitamin C, zinc and selenium (Institute of Environmental Science & Research Ltd, September 2007)
Human health surveillance, Food Safety, Food safety and suitability research
The aim of the project was to assess levels of vitamin C and zinc in a range of food types, and selenium in infant formulae; and to compare these to average levels claimed on product labels, and in the case of selenium in infant formula, to the mandatory minimum and maximum levels in the Standard 2.9.1 of the Food Standards Code. This information will assist in the development of food standards relating to nutrient fortification. The project follows similar projects assessing levels of folate and iron (2005) and vitamin A, vitamin D and calcium (2006).
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Survey of salt in processed foods (Institute of Environmental Science & Research Ltd, April 2006)
Food science, Food Safety, Food safety and suitability research
Key data gaps for sodium concentration of processed foods were filled through the analysis of 21 targeted foods to augment existing data from the 2003/04 New Zealand Total Diet Survey and the New Zealand Food Composition Database.
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Discussion document on sodium and its effects on food safety and human health (University of Otago, July 2010)
Sodium, mostly in the form of sodium chloride or salt, is widely used in foods to enhance flavour, preserve food, and improve processing. Around three quarters of sodium intake in Western countries is consumed in processed foods with a further 10-15 % added in cooking and at the table. Although sodium is an essential nutrient, the majority of the world’s population consumes far in excess of what is required, and more than recommended dietary guidelines. High sodium intake is a cause of high blood pressure, cardiovascular disease, and renal disease. It is associated with an increased risk of stomach cancer, and osteoporosis.
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Levels of trans fatty acids in the New Zealand food supply (Institute of Environmental Science & Research Ltd, May 2006)
Food science, Food Safety, Food safety and suitability research
This project has conducted a survey of selected New Zealand foods to determine moisture
and fat content, and fatty acid profiles. The principal objective was to provide data on trans
fatty acid content to support decisions regarding labelling.
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Determination of vitamin D in foods: Current knowledge and data gaps (Institute of Environmental Science & Research Ltd, February 2014)
This report collates information on the breadth and range of vitamin D fortified foods in New Zealand, technological issues associated with vitamin D fortification, and methodological issues associated with analyses of vitamin D in different food matrices.
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ISBN Online
978-0-478-42352-5
ISSN Online
2253-3923
Fortification overages of the food supply: Vitamin A, Vitamin D and Calcium (Institute of Environmental Science & Research Ltd, June 2006)
Food science, Food Safety, Food safety and suitability research
Vitamin D is an essential nutrient that can be synthesised in the body through exposure to sunlight or obtained through eating foods that are naturally good sources of Vitamin D. A deficiency of vitamin D can lead to rickets in children and osteomalacia (poor bone mineralisation) and osteoporosis (bone loss) in adults. Research suggests that vitamin D may also play a role in the prevention of certain cancers.
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Vitamin D: A review (University of Otago, March 2008)
Cholecalciferol, or ‘vitamin’ D as it is commonly referred to, is a popular research topic.
While it has long been known that vitamin D deficiency causes rickets in children, there is now renewed interest in this pro-hormone as potential health roles for vitamin D increase, with a concomitant rise in prevalence estimates for insufficiency. An informed discussion on vitamin D by public health professionals is now especially relevant because of recent evidence that many New Zealanders have low vitamin D status (1, 2).
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Awareness and knowledge of folate and folic acid: A survey of New Zealand women of child-bearing age (Research New Zealand, March 2011)
Food science, Food Safety, Food safety and suitability research
This survey was commissioned by the New Zealand Food Safety Authority to inform a broad review of risk management options that aim to improve the blood folate status of women of child-bearing age. Inadequate intakes of folate and folic acid are associated with an increased risk of a woman having a child with a neural tube defect (NTD). A standard requiring the mandatory addition of folic acid to bread was to come into force in September 2009, but this has been deferred until May 2012 and voluntary provisions for the addition of folic acid to bread remain in place.
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ISBN Online
978-0-478-37558-9
ISSN Online
2230-2794
Levels of iodine in New Zealand retail salt (Institute of Environmental Science & Research Ltd, July 2009)
Food science, Food Safety, Food safety and suitability research
Current estimates indicate that the majority of people in New Zealand and Australia are likely to have dietary iodine intake levels below their respective dietary reference intakes. An extension of permissions for voluntary iodine fortification of an increased number of foods and mandatory iodine fortification with potassium or sodium iodide or iodate are being considered as a possible means of improving the iodine status of New Zealanders and Australians.
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Fortification overages of the food supply: Folate (Institute of Environmental Science & Research Ltd, March 2009)
Food science, Food Safety, Food safety and suitability research
The aim of the current project was to measure the levels of folate in a range of fortified food
types and to compare these levels to those of levels claimed in the nutrition information panel
(NIP) on the product labels, to underpin the development of food standards relating to
nutrient fortification.