New Zealand

Food Composition Database


The New Zealand FOODfiles are continually being updated and released regularly. Similarly, a new edition of the Concise New Zealand Food Composition Tables is also published regularly.

It is not possible to analyse all foods in New Zealand every year, therefore foods must be prioritised for nutrient analysis. To ensure the best use of resources Plant & Food Research considers the following factors when creating a priority food list:

  • Does a similar food already exist in the database, and if so how old is the data?
  • Is it a new food and, if so, is it likely to be successful in the marketplace?
  • How frequently is the food consumed in New Zealand?
  • What nutrients does the food contribute to the diet of New Zealanders?
  • Is there a need to replace data from overseas with New Zealand analytical values?
  • Does the food have a unique composition?
  • User feedback.

Food Records that have been added to the NZFCD since the release of the New Zealand FOODfiles 2013 Version 01:

FOODfiles 2014a Type of foods
New Foods Breakfast cereals: mixed grain flakes with dry fruits; Dairy: yoghurts sweetened with added fruits (premium, dessert and drink), yoghurt strained (Greek style), whole milk (4% fat), ultra filtered low fat milk; Fin fishes: canned tuna in oil, brine or spring water (undrained either plain or flavoured). Vegetables: assorted cooking methods (asparagus beans, silverbeet, carrot and pumpkin)
aMore detail can be found in the update file ‘New Food Records replacing the old Food Records in latest version of FOODfiles.xlsx’.