Glossary

Product intentionally added to animal feed to improve: i) the quality of the feeds ii) the quality of the food products obtained from animals; iii) animal performance and health.

Test conducted on crops to establish how much pesticide remains after normal farming practices and for how long pesticides and their residues persist in the crops. The test results are used to inform rules about permitted amounts of pesticide residues in foodstuffs.

Ingredient added to foodstuffs to alter their flavour or odour.

Breast milk substitute aimed at infants who have commenced complementary feeding (i.e. the introduction of solid foods at or around 6 months of age).

A substance deliberately added to foods or beverages for beneficial technological reasons (e.g. to preserve, flavour, colour or ensure a particular texture). Food additives are not normally consumed by themselves nor used as typical ingredients in food.

Any material, typically packaging or kitchen equipment, designed to come into contact with foodstuffs.

Foodstuff containing concentrated amounts of nutrients or other substances that are intended to supplement the normal diet.

Science-based recommendations for healthy eating which translate numerical nutrition targets into lay advice on what foods to eat.

An illness caused by foods or drinks which have been contaminated by toxins or harmful microbes (e.g. bacteria, viruses).

Two or more people developing the same foodborne illness after eating or drinking the same food.

Added sugars plus those naturally present in honey and syrups, as well as in fruit and vegetable juices and juice concentrates.