Australia New Zealand Food Authority Food Standards The following notices are made pursuant to the Australia New Zealand Food Authority Act 1991. All correspondence, including requests for further information on the matters detailed below, should be forwarded to the following: Standards Liaison Officer Australia New Zealand Food Authority P.O. Box 7186 CANBERRA MAIL CENTRE ACT 2610 AUSTRALIA Tel: (00 61 06) 271 2219 Fax: (00 61 06) 271 2278 or Ms Elizabeth Flynn Acting Manager, New Zealand Operations Australia New Zealand Food Authority P.O. Box 10-559 The Terrace WELLINGTON 6036 Tel: (04) 473 9942 Fax: (04) 473 9855 Notices Pursuant to Section 14 The authority has made preliminary assessments, accepted the following applications and will make full assessments. To assist in this process, the authority invites written submissions on matters relevant to the applications by 9 October 1996. Xylanase Processing Aid for Starch (A317). This application was received on 16 June 1996, from the Nordisk Bioindustrial Pty Limited, to vary the Food Standards Code to permit the enzyme endo-1,4--xylanase (EC 22.214.171.124), a type of hemicellulase, for use in starch processing. This enzyme is produced using recombinant DNA techniques from a strain of Aspergillus Oryzae carrying the gene coding for the enzyme from Aspergillus aculeatus and is inserted by plasmid pToC237. The trade name for this product is Shearzyme. Edible Coating for Fresh Processed Fruit & Vegetables (A319). This application was received on 12 July 1996 from the Australian Food Industry Science Centre to vary the Food Standards Code to permit ascorbic acid and its sodium salt, sorbic acid and its salts, and the modifying agents listed in Groups I (vegetable gums), II (mineral salts), and III (food acids) in Table I of Standard A10Modifying Agents, as ingredients of edible coatings for use on fresh processed fruits and vegetables. The coating is intended to prevent enzymatic browning and reduce microbial growth without the use of sulphur dioxide.