Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p61
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 164899–167960

physiological status of the target or non-target population, including long term impact on health. This information is in addition to that outlined in section F of this Guideline (3.5.2).

     F Information related to potential impact on consumer understanding and behaviour

Note:

Some of the information derived from section D in this Guideline (3.5.2) will be used also to assess the impact on consumers. of the novel food. The information below is in addition to this information.

If the purpose for adding a novel food ingredient to food relates to a potential beneficial physiological or health-related outcome, the application must contain the following information:

     F.1 Information to demonstrate the level of consumer awareness and understanding of the novel food or novel food ingredient

     F.2 Information on the actual or potential behaviour of consumers. in response to the novel food or novel food ingredient

This includes information such as changes in consumption behaviour and changes in health and diet behaviour.

     F.3 Information to demonstrate that the food(s) containing the novel food ingredient will not adversely affect any population groups (e.g. particular age or cultural groups)

Note:

Consumption behaviour changes include substitution, addition or avoidance. Health and diet behaviour changes relate to the potential impacts of the food in the context of not promoting patterns inconsistent with nutrition and physical activity policies and guidelines for Australia and New Zealand. The extent of the impact of the addition of a novel food ingredient to food on consumer behaviour will vary depending on:

    (a) the nature of the novel food ingredient and the food(s) to which it will be added
    (b) the projected consumption levels for the food(s) containing the novel food ingredient including amount consumed and how often it will be consumed
    (c) whether currently used foods may be substituted for food(s) containing the novel food ingredient
    (d) whether there is a claim.

Thus, the amount of information necessary to address the impact on consumer behaviour will depend on the level of the impact. This will need to be considered in addressing the points above.

Information to support subsections F.1–3 of this Guideline (3.5.2) could include:

    (a) a literature review of the available evidence from Australia and New Zealand, or internationally (where appropriate)

    (b) robust quantitative or qualitative empirical research (where appropriate) assessing consumer responses to the proposed change e.g. studies assessing the Australian and New Zealand general population; findings broken down by population subgroups, including target and non-target population groups.

Where there is insufficient information on Australian and New Zealand consumer responses (or potential responses), as specified in section F, FSANZ may request an applicant to conduct empirical research to address these points. FSANZ can provide guidance here.

     3.5.3 Irradiated foods

An application