Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p60
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 162323–165175

for foods where there has been a significant change in consumption since the most recent Australian and New Zealand NNSs which relate to the application. This can be based on market share data or sales data or on a similar market in another country.

Note:

The most recent NNSs are the 2011–12 National Nutrition and Physical Activity Survey (NNPAS) component of the 2011–13 Australian Health Survey  (2 years. and above), the 2008–09 New Zealand NNS (15 years. and above) and the 2002 New Zealand Children's NNS (5–14 years).

     D.6 Data to show whether the food, or the food in which the novel food ingredient is used, is likely to replace another food from the diet, if applicable

This includes information on projected consumption levels for the novel food or food(s) containing the novel food ingredient, and frequency of consumption. This could include market research data or data from other international markets.

     D.7 Information relating to the use of the novel food or novel food ingredient in other countries, if applicable

This includes information on the food groups or foods in which is it used and the use levels.

     E Information on the nutritional and health impact of the novel food

Note:

Some of the information derived from section C in this Guideline (3.5.2) will be used also to assess the nutritional impact of the novel food. The information in this section E is in addition to the information set out in section C of this Guideline (3.5.2). Information in relation to the safety, dietary exposure and nutritional impact will be considered by FSANZ in characterising the risk of the novel food or novel food ingredient.

The application must contain the following information:

     E.1 Information to demonstrate that the use of the novel food or novel food ingredient will not cause a nutritional imbalance in the diet

This includes information relating to the effect of the novel food, ingredient or substance on the bioavailability of other nutrients.

This also includes consideration of the effect on the intake of other components of the overall diet (particularly macronutrients) which may arise from the novel food, ingredient or substance.

     E.2 Information to demonstrate that the addition of the novel food ingredient will not create a significant negative public health impact

If the purpose for adding a novel food ingredient to food relates to a potential beneficial physiological or health-related outcome, this will include information from scientific studies on any potential adverse effect(s) on the 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