Topic “NZ Food Safety Authority” — Exporter Magazine

Australia and New Zealand’s food standards body has approved an application for higher maximum permitted levels of steviol glycosides in ice cream and several beverage categories, which will enable a more acceptable taste profile in finished products, according to FoodNavigator.com. NZFSA specialist advisor, Marion Castle says a significant part of the study will be talking with growers face-to-face about their current practices. Information from growers will contribute to future risk profiles and guidance materials.