Call for submissions on proposal to add plant sterols to bread

Food Standards Australia New Zealand (FSANZ) has assessed an application made by George Weston Food Limited, trading as Tip Top Bakeries, to amend the Australia New Zealand Food Standards Code (the Code) to permit the addition of phytosterols, phytostanols and their esters (collectively referred to as plant sterols) as a novel food to bread and bread products, at levels up to 2.2 g per serving.

Plant sterols are already permitted to be added to certain foods, so this application is an extension of a current permission to a new food, ie, bread. The proposed amendment is designed to provide an additional source of plant sterols for consumers seeking to lower their blood cholesterol.

FSANZ has undertaken an assessment to determine the feasibility of adding plant sterols to bread, the risk to public health and safety and the effect on consumers seeking to lower their blood cholesterol. The food technology assessment concluded plant sterols can effectively be incorporated into bread and remain stable. The risk assessment concluded plant sterols can be safely added to bread at the proposed levels and that bread is an effective vehicle for delivering plant sterols to assist in lowering blood cholesterol concentrations.

On the basis of this assessment, FSANZ has prepared a draft food regulatory measure and now calls for submissions on the A1326 consultation for the proposed addition of phytosterols, phytostanols and their esters as a novel food to bread.

Submissions on this application need to be made through the Consultation Hub by 27 October 2026.

Image credit: iStock.com/Kanur Ismail