Food composition – project reports
Here you can find reports from projects relating to the chemical composition of food.
In this section, you can also find project reports relating to the composition of food, including reports about the presence of natural toxins, allergens and contaminants, and their impact on human health and nutrition.
You can also find reports about the food residue surveillance programme (FRSP).
The following project reports can be accessed by clicking on the relevant pages in the left-hand menu. You can also find these and other documents by searching directly in the food safety Industry eLibrary.
Allergens In Food Processing: Industry Case Studies
Publication type: Multi-part documentsAllergenic source material may inadvertently be present in processed foods. A bakery and a dairy case study invetistigated best practice to avoid this.
Aspartame: Information Sheet (32 KB PDF)
Publication type: Information pamphletsInformation on the safety of aspartame in foods.
Awareness and Knowledge of Folate and Folic Acid in Women of Child-bearing Age (3 MB PDF)
Publication type: Scientific researchA survey of New Zealand women's knowledge of folic acid, its importance and use in pregnancy, and their opinions on the addition of folic acid to bread.
Bisphenol A: Information sheet (33 KB PDF)
Publication type: Information pamphletsInformation on the safety of bisphenol A in foods.
Cyanogenic Glycosides - Information sheet (36 KB PDF)
Publication type: Information pamphletsInformation on the safety of cyanogenic glycosides in foods.
Discussion Document on Sodium and its effects on Food Safety and Human Health
Publication type: Multi-part documentsA literature review on sodium in the body; health implications from inappropriate intakes; the level required for optimum health and risk management strategies
Food Residues Surveillance Programme: October 2010, round 2
Publication type: Multi-part documentsFood Residues Surveillance Programmes (FRSP) annually assess the effectiveness of current controls of chemical residues on imported & locally-produced foods.
Fortification Overages Of The Food Supply: Folate
Publication type: Multi-part documentsA report on the analysis of folate in a selection of fortified foods and comparison of results with levels claimed on product labels.
Fortification Overages Of The Food Supply: Folate And Iron (188 KB PDF)
Publication type: Scientific researchA report on the analysis of folate and iron in a selection of fortified foods and comparison of results with levels claimed on product labels.
Fortification Overages Of The Food Supply: Vitamin A, Vitamin D And Calcium (505 KB PDF)
Publication type: Scientific researchA report on the analysis of vitamin A, vitamin D and calcium in a selection of fortified foods and comparison of results with levels claimed on product labels.
Fortification Overages Of The Food Supply: Vitamin C, Zinc And Selenium (167 KB PDF)
Publication type: Scientific researchA report on the analysis of vitamin C and zinc in a selection of fortified foods and actual levels of selenium in infant formulae.
Glucosinolates: Information Sheet (26 KB PDF)
Publication type: Information pamphletsInformation on the safety of glucosinolates in foods.
Level Of Trans Fatty Acids In The New Zealand Food Supply (1 MB PDF)
Publication type: Scientific researchA survey of the fat and fatty acid content of selected New Zealand foods, including trans fatty acid content.
Levels Of Iodine In New Zealand Retail Salt
Publication type: Multi-part documentsA report on the analysis of iodine in 20 different table salt products available for purchase in New Zealand.
Monosodium Glutamate (MSG): Information Sheet (68 KB PDF)
Publication type: Information pamphletsInformation on the safety of monosodium glutamate in foods .
Polycyclic Aromatic Hydrocarbons: Information Sheet (30 KB PDF)
Publication type: Information pamphletsInformation on the safety of polycyclic aromatic hyrdocarbons in foods.
Residual Protein and Potential Allergenicity in Processed Products from Allergenic Source Materials 2010-2011
Publication type: Multi-part documentsThe aim of this project was to analyse the potential impact of certain food processing technologies on the allergen content of various food matrices.
Residual protein and potential allergenicity in processed products from allergenic source materials
Publication type: Multi-part documentsAn analysis of three food products derived from allergenic sources for residual levels of allergenic protein.
Risk profile: Caffeine in energy drinks and energy shots (809 KB PDF)
Publication type: Scientific researchCaffeine in energy drinks and energy shots in New Zealand.
Scoping Risk From Natural Toxins In New Zealand Crop Plants (834 KB PDF)
Publication type: Scientific researchA qualitative assessment of the risks associated with natural toxins in crop plants available in New Zealand. A qualitative assessment of the risks associated...
Sodium and iodine levels in bread
Publication type: Multi-part documentsProvides baseline data on the sodium and iodine content of bread prior to mandatory iodine fortification in 9/2009.
Survey Of Salt In Processed Foods (147 KB PDF)
Publication type: Scientific researchA survey of salt in selected New Zealand processed foods.
Technological Issues With Iodine Fortification Of Foods (2 MB PDF)
Publication type: Scientific researchA report that examined the technological issues associated with iodine fortification of foods.
Vitamin D: A Review Prepared for the New Zealand Food Safety Authority and the Ministry of Health
Publication type: Multi-part documentsA literature review on vitamin D in the body; health implications of deficiency; the level required for optimum health and risk management strategies.
Vitamin K in Milk: Anlene Risk Assessment.
Publication type: Scientific researchRisk Assessment of Vitamin K in Anlene milk product.
