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FSANZ begins consulting on proposed changes to the Food Standards Code
date:Apr 27, 2012
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.

12/19 17:30