,Food Standards Australia New Zealand has initiated a public consultation on Application A1306, which proposes amendments to the Australia New Zealand Food Standards Code to permit the use of chitosan derived from Agaricus bisporus as a processing aid in wine, beer, cider, and other alcoholic beverages.
The application, submitted by AB Mauri, specifically seeks regulatory approval for the use of mushroom-derived chitosan as a fining agent and antimicrobial stabilizer during the production of alcoholic beverages. While this substance is already permitted as a food additive at levels consistent with Good Manufacturing Practice (GMP) in several food categories, its use in wine production in Australia currently requires explicit inclusion under Standard 4.5.1.
FSANZs scientific and technical assessment concluded that chitosan from A. bisporus effectively performs its intended technological functionsnamely removing impurities (fining) and controlling microbial growthwithout exerting any effect in the final product. As such, it meets the regulatory definition of a processing aid.
From a safety perspective, FSANZ determined that there are no public health concerns associated with the proposed use. Toxicological evaluations indicate no evidence of genotoxicity, allergenicity, or adverse health effects. Consequently, an Acceptable Daily Intake (ADI) of not specified remains appropriate, reflecting the substances low risk under intended conditions of use.
Internationally, fungal chitosan is already authorized for similar applications. It is approved as a fining and antimicrobial agent in wine within the European Union and is also recognized in Canada and the United States for antimicrobial use in various food products. The proposal is therefore expected to improve regulatory alignment and support international trade consistency.
If approved, FSANZ will amend Standard 4.5.1 (Wine Production Requirements Australia Only) to explicitly permit mushroom (Agaricus bisporus) chitosan as a processing aid, limited to its use as a fining and antimicrobial agent. Its application will remain subject to GMP conditions, ensuring that only the minimum effective quantity is used.
The proposed amendment is expected to provide benefits to the Australian wine industry by enhancing production efficiency, improving product quality, and aligning domestic regulations with those of New Zealand and other international markets. As the use of this processing aid is voluntary, manufacturers will adopt it based on commercial and technological advantages.
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