Finally an agreed definition for Wholegrain.
All over much cereal based foods of late have been the words X% wholegrain. The public have been led to believe that wholegrains are good for them and so manufacturers and marketers are now ensuring that processed foods contain them and the labelling reflects this.
However, if asked it would be a fair bet that most people, including those in the food industry, would have difficulty in actually defining what wholegrains means.
Finally a major food body, has come up with an agreed definition for wholegrain.
There are three parts to a cereal grain; the endosperm (the largest part), the germ (the sprouting and smallest part) and the bran (this is the high in dietary fibre outer husk). Traditionally it is expected that a wholegrain product will contain a least a small proportion of each of these cereal parts. The complication is that not all countries have the same requirements or the same levels. This means that a wholegrain ingredient from one country will not be the same as one from another country, even if the percentage in each is stated as being the same.
The journal, Food and Nutrition Research for 04 February 2014 published the new European definition. This definition, from the HealthGrain Forum, is the result of work by a team from major universities and food research institutes in Europe.
This new definition will mean that all products made in, and coming out of, Europe will play by the same rules.
Australia’s Grain and Legume Nutrition Council (GLNC) is very pleased with the new European definition, which closely resembles that of the Australian and New Zealand Food Standards Code.
Ms Georgie Aley, GLNC Managing Director, said; “We’re delighted to see that the HealthGrain Forum Association has delivered on a key objective. The European definition also includes additional clarification on permitted grains and pseudo grains, which goes a long way to creating international harmonisation on the definition of a whole grain and is a welcome addition by the industry. Another fact to consider is that while a clear definition of what constitutes a whole grain ingredient is very much welcomed, the next important piece of clarification required for the industry is a detailed definition for what constitutes a whole grain food.”
“The GLNC Code of Practice for Whole Grain Ingredient Content Claims provides a clear definition of what constitutes a whole grain food. The Code sets a minimum of 8 grams of whole grain per serve to allow a food to be labelled as ‘contains whole grain. This new minimum level provides a consistent message to consumers on which products are whole grain, giving clarity on current labelling of whole grain foods in Australia and New Zealand,” Ms Aley said.
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News
So who is responsible for waste packaging?
I was shopping recently and checked out the quick sale section in the supermarket (as I am sure we all do!!!). After working out whether there is anything of interest, the next step is to look at the use by or best before dates and figure out how many days you have before it has to be eaten.
Most of us don’t then work out whether the amount of packaging is reasonable. This week I saw a product weighing 200g containing only eight small Indian vegetarian patties. Looked yummy, but I did not buy it as each pattie was individually placed into it’s own slot in the specially designed tray and then the whole thing was sealed and then a label was wrapped around the container. It was simply a classic example of excess packaging.
So why is it important to talk about this excess packaging thing on a website that is mainly concerned with food safety?
Simple, food safety is only part of what a business needs to consider and build into it’s products, process, and packaging. It does not stand alone.
Of course a business can be made or broken by food safety, A recent food recall in my local area is going to make it very difficult for that business to get back into the shops it had started selling in. People just expect that their food will not harm them when they eat it. In fact, it is even more than expect, it is really an intrinsic belief that the food they are eating will be safe. That is why a recall can be one of the worst things that ever happens to a business.
However, even if a business gets it’s food safety and quality right, if they do not think about the product, process and packaging at all stages of the product lifecycle, it will still fail as a business.
I did not buy a product that I liked at a good price, because I did not want to have to throw away so much excess packaging. A sale was lost, and I am not alone in making this part of my purchase decision.
Business must realise that they have a responsibility for the product from design to disposal and plan based on that.
This is the basis of the Australian Packaging Covenant, and most of the big companies in Australia have already signed up to it. They have realised that they have this responsibility and design their products and related packaging accordingly.
The hassle is that the vegetable patties that I was looking at are not manufactured by one of these big companies. It is now the turn of the smaller ones to make sure that they not only ensure food safety but also take responsibility for their packaging from design to disposal. They need to consider what will happen to that packaging, and do what they can to reduce it’s environmental impact. It simply makes business sense.
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News
Is the ocean a major future food source?
All of us would have been to the beach and seen the seaweed washed up and lying there. We would not have immediately thought of it as food or even possible food. In the future this may be a food of choice.
Seaweed is already heavily used in some countries and industries but is not a food that would be top of mind in most western countries. Thickening, gelling agents, and food colourings are regularly made from seaweed, and are used in a variety of foods.
We have all heard of Sushi, which uses a specific type of seaweed as the outer layer and this means that many have tasted it already and therefore may not be as averse to it becoming a bigger part of their diets. Insects do not have this advantage, but like seaweed, are an outstanding source of excellent nutrition and will form key parts of our future diets.
Seaweed is a common name for just one type of a group of species called Algae. There are basically three types of microalgae; Brown, Red and Green.
Brown algae is often seen as kelp and grow up toward the water surface. They are high in iodine and other hydrocolloids. Amongst their health benefits are anti-obesity and anti-diabetic properties.
Red algae is high in carotenoids and the B group vitamins. They are commonly processed to form products used in the food industry.
Green algae is an excellent source of chlorophyll, as well as iodine and magnesium. A commonly used type is Spirulina, which is probably the world’s best source of natural blue food colouring. It is used in drinks, ice creams, soft drinks and lollies.
Red algae has around twice the fibre content of most fruit, vegetables and cereals. Therefore species of them can be (and are) used in baking and other industries.
Although algae is already commonly used in many of the foods we eat every day, most of us are simply unaware that they are there. Once the community realises that we have been eating seaweed and algae for some time and therefore don’t fear it, it is certain that the ocean will be a major source of food in the future.
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News
Food industry is bucking the downward manufacturing trend.
A recent report from the Australian Food and Grocery Council (AFGC) and CHEP (a large packaging and distribution company) is showing that retail food sales haven’t been stronger, since 2010.
The AFGC CHEP Retail Index report, released at the end of January 2014, has the Index was higher in the December 2013 quarter compared to that of the December 2012 quarter. The suggestion for this increase may be that the strong sales expected by analysts for Christmas 2013 were actually stronger. The really good news is that based on these figures, sales for early 2014 should also be better than may have been expected.
The Australian Industry Group Australian Performance of Manufacturing Index has also recorded unexpected growth in January 2014. This seems contrary to the perception out there in the community that manufacturing is declining.
Gary Dawson, AFGC CEO, said; “The combined effect of low interest rates and improved consumer confidence after the Federal election has seen retailers experience a stronger-than-expected rise in retail sales over the past few months. Retailers will be hoping that the labour market also strengthens to support a return to a genuinely strong retail environment.”
Phillip Austin, CHEP Australia and New Zealand President, said; “The strong growth since August 2013 is a welcome change.We’re delighted that the retail industry experienced a stronger than forecasted Christmas peak and that the uplift can be expected to continue into the March quarter of 2014.”
April 2014 will see the release of the next AFGC CHEP Retail Index.
With much being made of the future of manufacturing in Australia, it seems that the food industry is not listening to the doomsayers, and is not dropping sales, in fact it is increasing according to several indexes. This is definitely a watch this space.
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News
So chocolate may really be the sixth food group.
It seems that research done by the University of East Anglia (UEA) and King’s College London shows that chocolate may in fact be the sixth food group and essential to life. Well, maybe that is going a little over the top, but it seems that eating chocolate regularly can actually protect us from diabetes and heart disease.
Chocolate and other anthocyanin containing foods have been found, in this study, to modulate blood glucose regulation which reduces the risk of Type 2 Diabetes.
Other anthocyanin containing foods include; tea, red grapes, wine, red coloured vegetables and berries.
The research findings were published in January 2014 in the Journal of Nutrition and involved almost 2000 female volunteers.
Professor Aedin Cassidy, leader of the research, said; “Our research looked at the benefits of eating certain sub-groups of flavonoids. We focused on flavones, which are found in herbs and vegetables such as parsley, thyme and celery, and anthocyanins, found in berries, red grapes, wine and other red or blue-coloured fruits and vegetables.”
“This is one of the first large-scale human studies to look at how these powerful bioactive compounds might reduce the risk of diabetes,” Professor Cassidy said. “But until now little has been known about how habitual intakes might affect insulin resistance, blood glucose regulation and inflammation in humans.”
Higher insulin resistance has been linked to type 2 Diabetes and the consumption of these foods seems to reduce that resistance, leading to the conclusion that they may reduce the likelihood of a person developing Type 2 Diabetes.
This part of the study only looked at the effect of these foods on healthy child bearing age women, so there is now a call for men and post menopausal women to undertake the next part of the research, with a focus on blueberries. This will determine if there is in fact an effect from these foods in all people.
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News
Current recalls February 2014
The following are two current food product recalls and the information is included here with permission from Food Standards Australia New Zealand. More information about recalls and other food issues can be found at www.foodstandards.gov.au
COLES BEEF BURGERS
Coles Supermarkets Limited has recalled Coles Burgers Thick Beef 500g from Coles and BI-LO supermarkets in NSW, NT, QLD, SA, TAS and VIC. The recall is due to the presence of an undeclared allergen (gluten). The product has been labelled gluten free. Consumers who have a gluten allergy or intolerance should not eat this product and may have a reaction if the product is consumed. Customers should return the product to the place of purchase for a full refund.
Date notified to FSANZ – 6/02/2014
Food type – Fresh beef patties from the meat section
Product name – Coles Burgers Thick Beef
Package description and size – MAP packed tray sealed product – 500g
Date marking – Best Before 17.02.14
Country of origin – Australia
Reason for recall – The presence of an undeclared allergen (gluten). The product has been labelled gluten free.
Distribution – Coles and BI-LO supermarkets in NSW, NT, QLD, SA, TAS and VIC.
Consumer advice – Consumers who have a gluten allergy or intolerance should not eat this product and may have a reaction if the product is consumed. Customers should return the product to the place of purchase for a full refund.
Contact – Coles Supermarkets Limited – 1800 061 562 – www.coles.com.au
BERRI PRIMA TROPICOOL TWIRLER FRUIT DRINK
Lion Dairy and Drinks has recalled Berri Prima Tropicool Twirler (6x200ml pack) from supermarkets nationally. The recall is due to the suspected presence of a spoilage organism that is causing an unusual smell and taste in the product. The product may also cause gastrointestinal symptoms such as vomiting, in some consumers. Consumers should not eat this product and should return the product to the place of purchase for a full refund.
Date notified to FSANZ – 7/02/2014
Food type – Fruit juice drink (6x200ml) UHT pack
Product name – Berri Prima Tropicool Twirler
Package description and size – Multi pack fruit juice drink (6x200ml) UHT product
Date marking – All Best Before dates from 06 DEC 14 up to and including 20 DEC 14
Country of origin – Australia
Reason for recall – Microbial (suspected spoilage bacteria)
Distribution – Nationally via Woolworths, Coles/BI-LO, Metcash/IGA, Franklins, Spar, Supabarn and other independent grocery stores.
Consumer advice – The product may cause gastrointestinal symptoms such as vomiting, in some consumers. Any consumers concerned about their health should seek medical advice. Consumers should not eat this product and should return it to the place of purchase for a full refund.
Contact – LION Consumer Enquiry Centre on 1800 677 852 – www.lionco.com
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News
How does someone get Scombroid food poisoning?
Scombroid poisoning is caused by the eating of specific types of fish that have been temperature abused, which causes allergic reaction symptoms.
Symptoms – typical allergy symptoms, eg; tingling / burning around the mouth, flushes of the face, nausea, vomiting, headaches, fever, palpitations
Onset – depending upon the individual – two minutes to several hours
Duration – depending upon the individual – several hours to several days
Cause – specific fish types not being kept at less than 5°C (41° F) after catching, allow bacteria present to work on the flesh and produce histamines. These cause the allergic reaction.
Treatment – most will not need but depending upon the individual antihistamines and other support may be required.
Likelihood – not common
Prevention
- Keep fish (and other potentially hazardous foods) below 5°C (41° F)
- Only buy from reputable businesses
- Only buy good looking quality fish
- Cooking does not destroy the histamines
A video explain the causes and prevention of Scombroid poisoning can be seen here
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News
Chocolate – now we know we are eating the good stuff.
Good chocolate is like good cheese or good wine or a good hot dog or even the perfect pizza.
We all have our own ideas what they are but there are some basics that we would all agree with and this is why we have competitions and awards for the best.
I am a home cheesemaker and know what a good vintage should be like, but I am not a cheese judge and wouldn’t even think about doing so. However those that are, rely on their sense of taste, smell, and sight to determine which is the best cheese.
The same applies to good chocolate. Up until now, it has been entirely dependent upon the skill and knowledge of the judge / taster as to which is the good stuff, and which is not.
Connoisseurs of chocolate, and the other gourmet foods, pay large amounts of money for the privilege of eating it. Their expectation is that the product inside the pack meets their ideals, as well as what is written on the label.
It is only recently that a suitable test has been developed that will allow people to know that the quality of the cacao beans going into the specific product are what the label says and are the highest quality. The test is able to confirm both the variety and origin of the beans used in the chocolate.
Genetic testing has been available for cereals, fruits, tea and coffee for some time, but it could not be used for cacao beans. This new test overcomes this problem.
The test involves identifying a specific set of DNA Markers which comprise the cacao bean species unique “fingerprints”.
The test is important as there has been a tendency by some low moral businesses to blend lower quality beans in with the premium cacao to increase profits. This new test will prevent this from occurring in future, and give those of us that love good chocolate, the confidence of knowing that we are eating only the good stuff.
For more information about the research, look at American Chemical Society’s Journal of Agricultural and Food Chemistry.
Written by Rachelle Williams – the Green Food Safety Coach
- Published in News