Risks and opportunities when using new or functional ingredients in food

The use of new or functional ingredients can give your product a unique selling point and market advantage. However, innovative ingredients may be subject to regulatory hurdles, maximum limits or marketing restrictions. This article explores how Australia and New Zealand’s food regulatory framework applies to new or functional ingredients using two case studies involving green tea extract and magnesium, as well as the key questions we ask to help you reduce risk and achieve compliance. The use of new or functional ingredients can give your product a unique selling point and market advantage. However, innovative ingredients may be subject to regulatory hurdles, maximum limits or marketing restrictions. This article explores how Australia and New Zealand’s food regulatory framework applies to new or functional ingredients using two case studies involving green tea extract and magnesium, as well as the key questions we ask to help you reduce risk and achieve compliance. FoodLegal is running a 60-minute webinar on 1 April 2026. Learn how to harness functional ingredients in your product formulations and marketing without exposing yourself to unnecessary risk. Book here. This article features many of the questions that you will need to prepare to be answered. This article features many of the questions that you will need to prepare to be answered.