Resources, Food Additives, Resources, Food Safety, News & Resources, Food Safety for Consumers, Publications, What's In Our Food
This booklet lists the food additives approved by the Food Standards Code for use in food. Additives can improve the keeping quality of a food by making it last longer on the shelf or in the fridge (for example, a preservative to prevent the growth of bacteria or a humectant to stop food from drying out), or improve the taste or appearance of a food (for example by the use of flavours, thickeners and colours).
Bivalve Molluscan Shellfish Regulated Control Scheme
Agriculture, News & Resources, Open Data & Forecasting
There is a one month lag between the data being processed and the data being published to the MPI website. The data is provisional for three months from the time of its release and is at the national level only.
At least three years of data is available on the MPI website. Further time series of the data are available on Infoshare, a service provided by Statistics New Zealand which allows viewing of the meat slaughter statistics at both the national and the regional levels. http://www.stats.govt.nz/infoshare/. The most recent time series of the data will be available on Infoshare by the 30th of each month.
Questions about the data can be emailed to firstname.lastname@example.org.
This report presents an updated assessment of the risk of commercial fisheries in New Zealand for 71 seabird taxa breeding in this region, including data to the 2016–17 fishing year. The risk for seabirds was estimated as the ratio of total fishery-related deaths to the Population Sustainability Threshold, with 18 species having an estimated risk ratio that was non-negligible. Black petrel continued to be identified as the species most at risk from commercial fisheries in New Zealand waters.
From 1 October 2014, it is illegal for a commercial fisher to remove the fins from any shark and discard the body of the shark at sea in New Zealand. MPI and industry have worked together to come up with a solution that effectively eliminates shark finning without undue impacts on fishing operations where shark finning does not occur and sharks are fully utilised. This fact sheet is one of a series of four fact sheets outlining the Regulations and what fishers need to know.
LIST OF APPROVED SLAUGHTERHOUSES FOR EXPORT OF MEAT AND MEAT PRODUCTS TO MALAYSIA as at 14 July 2019