Archive for July, 2009
Thursday, July 30th, 2009
In June the Agriculture Ministers of the members of the European Union agreed to the draft rule to include food from cloned animals in the proposed legislation for Novel Foods.
The draft legislation will require that all assessment and approval for Novel Foods, including any food from cloned animals, for any member country will need to be done by the European Food Safety Authority. This will include an extension to the scope for any food from the first generation off spring from cloned animals.
The legislators believe that by specifically including food from cloned animals, it will for the first time formalise this area as well as regulate and monitor the use of this food source. Prior to this legislation, food from cloned animals was implied and assumed to be a novel food, but was not formally stated as such.
The statement from the European Council reinforced that novel foods should only be authorised if they did not “present a danger for consumers, do not mislead them and are not nutritionally disadvantageous for them”. A novel food is considered by the EU as those not used for human consumption to a significant degree within the EC before 15 May 1997.
The Council has been strongly criticised for approving the rule to use food from cloned animals as pert of the new legislation. It is seen by many as unacceptable, and UK Green MEP (Member of European Parliament) Caroline Lucas labelled the move as a “a potential stepping stone towards legislation to authorise such products” and said the approval “flies in the face of consumer concerns and a European Parliament vote in favour of an outright ban”. “It is deeply worrying that EU governments are keeping options open regarding the possible sale of meat from cloned animals on the European market.”
She said cloning was an “incredibly wasteful way of producing food, requiring the loss of many animal lives just to produce one successful clone”, adding that those which survived suffered high rates of illness and premature death.
“A green light to produce food from cloned animals would ultimately lead to a reduction in breed and genetic varieties of livestock, which have already become restricted through current practices. Such variety offers an essential safeguard against epidemics and food scares,” she added.
“In upcoming negotiations, the European Parliament must stand firm in calling for a ban on meat from cloned animals. Animal welfare, food safety, consumer confidence and the future direction of agriculture are at stake.”
The draft legislation will now go before the European Parliament for the second reading. It has already passed a motion banning food from cloned animals. After this reading, the legislation is expected to go back to the Council for further review.
Tuesday, July 28th, 2009
The New Zealand Food Safety Authority (NZFSA) has a formal agreement with Food Standards Australia New Zealand (FSANZ) to allow co-operation, and sharing of information and resources in common areas.
NZFSA has recently signed a similar agreement with the United Kingdom Food Standards Agency (UKFSA). This will give these two nations a similar close relationship to that already shared by New Zealand and Australia. Having such close relationships with other countries ensures good knowledge sharing in areas such as nutrition, labelling and composition.
The Food Standards Agency’s CEO, Tim Smith, said the formal recognition of the union would have benefits for both nations. “This agreement will enable more effective and speedier sharing of information, policy and best practise particularly around emerging issues and food incidents, the science informing our food safety and nutrition work, as well as composition and labelling,” he advised. “In a world where global food production and trade becomes ever more complex, this close working is a major asset in helping us to protect consumers within and across national boundaries, as well as improving the information available.”
“NZFSA and the UKFSA have always had a good and productive working relationship, and we have learned a great deal from each other,” NZFSA Chief Executive, Andrew McKenzie, explained. “Close relationships with the world’s other top food safety authorities are integral for NZFSA to achieve its mandate of protecting consumers. The arrangement cements our strong relationship, and provides us with new opportunities to expand it, particularly in the area of science.”
The ultimate aim of both of these bodies is protecting the consumer in terms of food safety and this agreement can only be of benefit to this.
Friday, July 24th, 2009
Environmental impact is becoming more significant to all of us, including food businesses. Issues such as the efficient use of water and electricity are no longer simply about saving money but also about reducing our business’s impact on the environment. In some cases these reductions are also legal requirements, for example; the requirement for Water Efficiency Management Plans for water users above a set level in Queensland.
Two years ago in the UK, the Carbon Reduction Label was launched by the Carbon Trust. It appears on more than 2500 individual product lines, and is being used by many internationally recognised companies, including; PepsiCo, Tesco, Coca Cola and Kimberley Clark. It has now been brought to Australia by Planet Ark and the Carbon Trust.
Through the use of an easy to understand label, companies can show customers their commitment to carbon reduction in their process and product. The companies must be able to prove they have measured the carbon footprint a product has at all levels of production and disposal, including the packaging, using a recognised method, and that they are then committed to reducing that impact. They must have proven reductions in that footprint every year to be able to continue use of the Carbon Reduction Label on that product.
Many business are coming to the realization that been as environmentally as possible is also about saving money as well as building reputations, although there may be initial set up costs to consider. The Carbon Reduction Label Scheme is focussed on exactly this realization.
“Many companies outside the UK, especially in the US, are using our methodology to calculate the carbon footprint of their products. But this partnership is different in that it promises to introduce the Carbon Reduction Label to a whole new national market. We believe this is the first step to making carbon reduction labelling the norm for consumer products worldwide,” Tom Delay, Chief Executive of the Carbon Trust, remarked.
Paul Klymenko, Research Director of Planet Ark, believes “The Carbon Reduction Label scheme represents a strategic opportunity for Australian businesses to measure and reduce their products’ carbon footprint and their energy cost. This is an exciting and groundbreaking partnership with the Carbon Trust. They have showcased the significant strategic value of communicating corporate commitments and cuts in product carbon footprints to European and American consumers. Our aim is to achieve the same success here with Australian companies and consumers.”
The first products bearing the label are expected to hit Australian supermarket shelves in 2010.
For more information - www.carbonreductionlabel.com.au
Wednesday, July 22nd, 2009
The Codex Alimentarius is the internationally recognised set of food standards and guidelines. All food law in all countries is developed based on these requirements, as well as the specific needs of each country.
In the last month, the Codex Alimentarius Commission has released several new food standards. The Commission does much scientific and consumer research and has lengthy discussions with the Health Authorities of it’s member countries before determining new standards or guidelines.
In the latest Commission meetings, approximately 500 people, representing 125 countries, participated.
The following are just a few of the new standards;
Listeria monocytogenes in ready-to-eat foods
As Listeria monocytogenes is such an issue for pregnant women, the young, the elderly and those with weakened immune systems, the Commission has adopted tight requirements for microbiological testing and also environmental monitoring. For foods where bacteria cannot grow a maximum level of L.monocytogenes has been set. For foods that are ready to eat, there must be none present. Ready to eat (RTE)foods are those that require no preparation or cooking and can be eaten straight from the packaging, eg; bagged salad.
Regional standards also adopted
Although they may not necessarily apply to all countries, the Commission also reviewed work on ginseng products, fermented soybean paste and gochujang. As a result of this review, a series of regional standards were also adopted at this recent session.
Work Proposals adopted
Guidelines and Principles to help governments develop and operate their national food control systems in a comprehensive and systematic way to ensure the consumers health and food industry fair trade.
Practices for the control of viruses in fresh produce, shell fish (mulluscan) and RTE foods. This particularly applies to Noroviruses and Hepatitis A.
Aflatoxin prevention controls in Brazil nuts. Aflatoxin, from moulds, are toxin to animals and are known to be a cause of cancer.
Maximum limits for Fumonisins in maize and maize products.This standard includes sampling plans. Fumonisins are produced by fungi.
“The standards and guidelines adopted this week will make a positive impact on the lives of people around the world,” CAC Chairperson, Karen Hulebak, said. “The Commission is working faster than ever before to address the most pressing food safety challenges we face.”
Ezzeddine Boutrif, UN Food and Agriculture Organisation Director of Nutrition and Consumer Protection, noted that Codex membership now represents 99 per cent of the world’s population and the guidelines were pivotal in addressing food safety issues.
“Applying Codex standards and guidelines are an important part of ensuring that consumers in every part of the world can be protected from unsafe food,” he said.
Other new work proposals adopted by the Commission include:
“We welcome the participation of more developing countries in the meeting this year which reflects global awareness of food safety issue and the impact of Codex Trust Fund,” said Dr. Jørgen Schlundt, Director of WHO’s Food Safety department.
For more information about Codex Alimentarius, refer to www.codexalimentarius.net
Monday, July 20th, 2009
For the third year, the Product of the Year Awards for 2010 has been launched. Australia has once again joined the global franchise that has consumers in 28 countries choose the best new product launches every year for their country.
Winners for 2009 included the following;
• Breakfast: Uncle Tobys Oat Crisp Cereal
• Meal kits: Greenseas Chunky Tuna Plus
• Dairy: Dairy Farmers, Rise Fresh Start
• Simmer sauces and recipes: McCormick Slow Cookers
• Sauces and marinades: MasterFoods Homestyle Marinades
• Herbs and spices: McCormick Herbs and Spices
• Hot drinks: Nescafe Greenblend
• Personal care: Dettol Instant Hand Sanitizer
• Dog food: Purina Lucky Dog 2 in 1 Beef and Marrowbone Dog
• Household cleaning: GreenWorks
• Cat food: Purina Supercoat for Cats
• Laundry: Omo Small & Mighty
• Insect control: Raid Automatic Insect Control System
• Household fragrances: Glade Scented Oil Candles
Research in the UK has shown that a product that bears the label “Product of the Year” has the potential to increase sales by 10-15%. Therefore this labelling is a powerful marketing tool and is obviously well worth winning.
In 2008, 5000 consumers were first questioned on their opinions about the best new products in the 14 categories, after a panel of expert judges in the marketing and design areas made decisions on a short list. The final decisions on the best products were made through an on line survey based on a set of strict criteria. Convenience was the obvious trend from this survey and it will be interesting to see if this trend continues or if some other issue emerges as being important to consumers.
Mike Nolan, CEO of Product of the Year global - based in the UK, said “In the UK more than half of supermarket shoppers recognise and value the Product of the Year logo, and we are confident that Australian consumers will put as much faith in their peers’ judgment as their UK cousins.”
Australia has long been a test market for the world, so we are very lucky here in terms of product innovation,” Australian Product of the Year Manager, Sarah Connelly, noted. “Though as shoppers become more and more pressed for time, any shorthand recommendation - such as the Product of the Year logo - will become a valuable asset for any brand.”
Entries in the Product of the Year Awards 2010 are now open to all Australian marketers who have launched a new product since July 1st 2008. Marketing Managers have until August 31st to enter their products, which will pass through an initial short listing process before a judging panel of leading consumer product experts and consumer affairs reporters.
“We will be announcing our chairman of judges and other panel members very soon,” Ms Connelly advised. Winners will be announced at an awards presentation in February 2010.
To enter, or for more, go to www.productoftheyear.com.au
Thursday, July 16th, 2009
National Vegetarian Week is from September 28 to October 4. This year Restaurant & Catering Australia (R&CA) and the week’s organisers will be releasing the results of a national survey to find out if menu options are becoming more diverse to reflect the shift in customer tastes. They will also be releasing resource kits to help and educate businesses and the general public about Vegetarianism.
There are essentially three groups of Vegetarians;
Vegans - do not eat any animal products at all (may include honey)
Ovo-lacto vegetarians - eat no meat at all (including red, white and seafood)
Non-meat - do not eat red meat but will eat poultry and/or seafood
During June, the R&CA invited both members and non-members to take part in the survey. It was designed to determine how far vegetarian and “healthy options” have been included on the menu.
“The type of food available in Australian restaurants is constantly evolving as consumers tastebuds continue to change,” said R&CA chief executive officer John Hart. “This survey is a great opportunity for businesses in the industry to take stock of what they offer and whether they are meeting the needs of the community.”
“We are committed to helping restaurants, cafes and caterers provide the best service for their customers and we urge all businesses to get involved in the survey and to adopt some of the suggestions that will be provided in the resource kits” Mr Hart said of the R&CA.
For more information about Restaurant and Catering Australia and the survey results, as well as to find out who won the Tim Cahill signed Socceroos Jersey, for participating in the survey, head to www.restaurantcater.asn.au
Tuesday, July 14th, 2009
The so called Southampton Six food colours are sunset yellow (E110), tartrazine (E102), carmoisine (E122), ponceau 4R (E124), quinoline yellow (E104), and allura red (E129). In a study published in The Lancet in 2007, they were used in mixtures that were linked to hyperactivity in children.
After a campaign by consumer groups, Aldi has become the first Australian supermarket group to require the removal of the Southampton Six, as well as other colours and preservatives it considers suspect, from it’s products. The deadline it has set is the end of 2009.Natural alternatives may be considered in it’s 205 stores along the Australian east coast.
“We chose not to wait for it be legislated in Australia as we believe the findings are enough to demonstrate this is the right thing to do,” group managing director Michael Kloeters said.
A campaign has been underway since September 2008 to encourage the Australian government to ban these six colours, as well as removing benzoate preservatives (210 - 218), sulphites (220-228), propionates (280 - 283) and synthetic antioxidants 310-312 and 319-320. The campaign is called ‘Kids First’ and is backed by Additive Alert, Food Intolerance Network, and Additive Education.
Aldi is alone in this decision at this stage, as Food Standards Australia New Zealand concludes that because the use of these colours is currently too low to be a public health risk, they will remain permitted by the Food Standards Code. This opinion is based on the results of a survey of usage that was conducted in 2006.
In July, the Members of the European Parliament voted for products that contain these colours to be labelled “may have an adverse effect on activity and attention in children”. There are some in the food industry that are calling this new requirement t a de facto ban, as there is little likelihood that a food business would want to use this labelling on their products.
It must be noted that after a review of the Southampton Study, the European Food Safety Authority (EFSA) found no scientific evidence supporting the current intake recommendations for any of these food additives. However, based on the European Parliament decision, the EFSA is now conducting a review of all safety data on all food additives.
Friday, July 10th, 2009
Food Additives are chemicals or materials that manufacturers and producers add to foods and drinks to improve at least one characteristic of those foods and drinks. The only additives permitted to be added to foods and drinks in Australia are shown in Chapter One of the Food Standards Code.
There are different types of additives, and one of these is the group of chemicals containing Nitrates and Nitrites. These are generally added for their preservative capability and also retard rancidity, stabilise flavour, and also produce the distinct pink colour of cured meat.
There are specific quantities permitted to be added to fermented meat products, and this must not exceed the levels shown in Chapter Two of the Code. These levels are based on recommendations from the World Health Organisation (WHO), as it is believed that large consumption of these chemicals over the long term may be linked to the development of some cancers.
Short term effects in some people may include; asthma attacks, headaches, dizziness and breathing difficulties. Therefore, the WHO recommends moderate consumption of products containing nitrites and nitrates.
About 80 per cent of nitrates in the diet occur naturally in vegetables, while nitrites sources include vegetables, fruit, and processed meats. Recent research has found that fruit and vegetables that are high in nitrates may also protect against gastric ulcers as they break down into nitric acid and therefore assist the stomach.
A study, published recently, and funded by the Michigan Agricultural Experiment Station, Michigan State University, and the American Heart Association has found that consumption of nitrates and nitrites may also have significant beneficial effects on cardiovascular health and blood pressure.
“These data call into question the rationale for recommendations to limit nitrate and nitrite consumption from plant foods; a comprehensive re-evaluation of the health effects of food sources of nitrates and nitrites is appropriate,” wrote the authors of this study, led by Norman Hord from Michigan State University.
For more information about nitrites and nitrates refer to www.foodstandards.gov.au
