Application A1126 - Pectins & Carrageenan as Processing Aids in Wine (Fining Agents)

FSANZ has assessed an Application made by the Winemakers’ Federation of Australia to permit pectins and carrageenan as processing aids to remove heat unstable proteins from Australian produced wine and has prepared a draft food regulatory measure. Pursuant to section 31 of the Food Standards Australia New Zealand Act 1991 (FSANZ Act), FSANZ now calls for submissions to assist consideration of the draft food regulatory measure.