Archive for October, 2009
Saturday, October 31st, 2009
A recent survey by the NSW Food Authority of savoury pastry products has shown that 99.75% were microbiologically safe - an almost perfect score!!
The NSW Primary Industries Minister, Ian Macdonald said “This is a great result, it means consumers can be confident that their meat pie or other favourite bakery products are being made to the highest safety standards. Around 45 bakeries were randomly sampled across Sydney and regional NSW as part of the survey including bakeries in Griffith, Holroyd, Hornsby, Penrith, Ryde and Sutherland.”
“The reason we did the survey is because meat pies, sausage rolls, pasties and quiches can be potentially hazardous foods, because large temperature variations occur in their manufacture, which can lead to bacterial growth if not monitored, ” said Mr Macdonald.
The survey of 172 savoury pastry products was done over four months with products being analysed for bacteria against the requirements in the Food Standards Code, including E. coli and Salmonella, within 24 hours of purchase. At the same time a questionnaire was conducted in the bakeries.
It showed that bakery food-handlers had a good awareness of the potential hazards to the food, and that good production practices were in use. The questionnaire also showed that 87 per cent of bakeries dump any left over pastries at the end of each day’s trade.
The survey found:
* 101 pies: Result = 100 (99%) good; 1 (1%) acceptable
* 38 sausage rolls: Result = 38 (100%) good
* 11 quiches: Result = 11 (100%) good
* 22 other products: Result = 22 (100%) good
“In the last decade there have been two documented food poisoning incidents in Australia linked to contaminated meat pies from bakeries, the most recent was at a retail bakery in NSW in 2000,” Minister Macdonald noted. “There were no unsatisfactory or potentially hazardous samples in this survey, which is a great result.”
“It’s encouraging to see that bakery operators are complying with correct food handling, thanks to ongoing education initiatives by the NSW Food Authority and councils,” Mr Macdonald said.
A similar survey was done by the Authority in July 2008 on sweet bakery goods and this showed a 97.8% satisfactory rating.
So, we can all feel safe eating that little treat from the bakery.
Friday, October 30th, 2009
Apart from a recent survey into the eating habits of children, there has been no nutritional survey done this century, and the Obesity Policy Coalition is pushing for the Federal Government to fund one in 2010.
Cancer Council Victoria and VicHealth are amongst the members of this Coalition. It is supporting the idea of taxes on junk food. This is an initiative that has been introduced into other countries and has caused significant debate.
The Coalition believes that a nutritional survey will provide opportunities to analyse the highest risk foods in terms of obesity and allow for information to then develop a suitable framework for such a tax to be introduced into Australia.
Obesity Policy Coalition Senior Adviser Jane Martin told The Age recently, “If we haven’t got the data on what people are eating and drinking and how habits are changing over time … it’s hard to know where to intervene and get a sense of the impact of any reform.”
The Preventative Health Taskforce, funded by the Federal Government, recently released a report recommending that more research and analysis is required to determine the effectiveness of taxes on specific types of food, to reduce obesity or increase the consumption of healthy food. It also recommended that a National Risk Factor Survey be funded and run in 2010.
“This is where we need to commission independent modelling, really to look for a rationalised tax and excise regime for alcohol that discourages the harmful consumption and promotes safer consumption,” Rob Moodie, who chaired the Preventative Health Taskforce said, when the report was released.
Although the AFGC, Australian Food and Grocery Council, has previously stated it’s opposition to junk food taxes, because it contents that they will not reduce likely obesity, it has also said that it would be interested in supporting taxation to promote eating healthily.
“Food taxes are regressive as they penalise people who can least afford it - however industry does support a review of taxation policies that promote active living and healthy lifestyles,” AFGC Chief Executive Kate Carnell advised last month.
The Federal Government has not yet made any decision about junk food taxes, as it is waiting for the Henry Tax Review to present it’s results.
“We’ll take that onboard (the recommendations from the Preventative Health Taskforce), but I don’t intend to tip my hand one way or the other,” Treasurer Wayne Swan said recently. “These are all important matters that are being considered through the Henry Review. As you’re aware, it doesn’t report until the end of the year and then we go from there through next year’s budget.”
Thursday, October 29th, 2009
Foodbank Australia is a food relief organization. Many food businesses across the country send food through to Foodbank, and it is then passed onto those needing food help through charities in every state. It is the largest organization of this type in Australia and provides enough food to make about 60 000 meals a day across the country for those in need.
Recently, Jenny Macklin, the Federal Families, Housing, Community Services and Indigenous Affairs Minister, announced a two year funding program worth $2million to help Foodbank Australia address what is acknowledged as a growing hunger issue in this country.
Kate Carnell, the Chief Executive of the Australian Food and Grocery Council, has, on behalf of her members, congratulated the Government on this initiative and recognizes Foodbank Australia for it’s contribution to addressing the serious issue of hunger, also the overwhelming support of manufacturers and retailers throughout the country. This support also significantly reduces waste.
“Australia’s biggest manufacturing industry is the major supporter of Foodbank Australia by donating and producing food which is passed on to leading charities,” Ms Carnell said. “Foodbank Australia is where the majority of Australian charities source their food from and the organisations act as the warehouse of the charity sector.”
Foodbank Australia has a target of 50 million kilograms of food being available to help Australia’s hungry. This funding will greatly assist with achieving this.
Last year 450 companies across Australia donated 17.2 million kilograms of food, during the Victorian Bushfires alone more than 600 tonnes of various foods were donated by our food industry.
Donations can be by a total product or working together with other businesses to produce a food that is then donated, this spreads the cost to individual businesses as they only donate the process, packaging, labour or ingredients.
If your business would like to join the list of businesses donating to Foodbank Australia or just want to know more about Foodbank Australia - visit www.foodbank.com.au
Wednesday, October 7th, 2009
Kosher is a Jewish term meaning “proper” or “fit” and applies to food being suitable for those of the Jewish faith. More information about Kosher can be found at www.kosher.org.au and www.ka.org.au
According to Jewish Law, all ingredients used in Kosher food require Rabbinic certification for the food to be considered to be Kosher. The following is a brief summary of the four categories of Kosher food;
1. MEAT
The meat from those animals that chew their cud or have split hooves, and all poultry. The animals must be slaughtered in a way that meets requirements and then the meat must be processed in a specific manner whilst being supervised by a Rabbinic Supervisor.
Cannot be mixed with dairy foods or it’s derivatives.
2. DAIRY
This is milk and all it’s derivatives. It must be from Kosher animals, not pigs, camels and others.
Cannot be mixed with meats or it’s derivatives.
3. PARVE (Neutral)
These are all Kosher foods not included in the first two categories. These can be mixed with either meat or dairy. Examples include; Eggs, Fish (with scales and fins only) and plants.
Fish cannot be mixed with meat or it’s derivatives.
4. NON KOSHER
a. Intrinsically non Kosher -
• All animals - except those cud chewing and with split hooves
• Most birds - except poultry
• Animals not slaughtered or processed according to Jewish Law
• All shellfish
• All insects
• All grape derived products that have not manufactured under Rabbinic supervision
• All hard cheese products that have not manufactured under Rabbinic supervision
• All mixtures of meat and dairy and their derivatives
• All mixtures of meat and fish
b. Non Kosher processing methods -
• Food and ingredients manufactured with heat processing.
• If processing equipment has not been cleaned using a special cleaning process (Kosherisation), any food made on it cannot be considered Kosher.
PASSOVER
There are extra restrictions in place for foods to be eaten during the eight day festival in April / May each year. This restriction relates to leaven products and their derivatives. These foods cannot be used without specific Rabbinic Passover certification.
Monday, October 5th, 2009
The Malaysian Ministry of International Trade and Industry has estimated that the market for Halal foods is valued at AU$685 billion worldwide. It is also estimated that the total number of Halal consumers in South east Asia is at least 250 million - including; Singapore, Malaysia, Indonesia, Thailand and the Phillipines.
This market is also increasing, because it is estimated that worldwide one person in five is a Muslim ,and it is expected that this figure will increase to 30% by 2025. (What’s new in Food Technology and Manufacturing Jul/Aug 2009)
These are prime markets for Australian food businesses, so it is essential that those exporting into this region consider the value of having their products suitable for sale to, and consumption by, Muslims. This means that the food must be Halal. There is also a growing market for Halal foods in Australia.
To be able to claim a food as being Halal it must be certified by a recognized body. There are at least 15 organisations in Australia that can certify a business as being Halal, including the following;
• Halal Certification Authority Australia
• Australian Halal Food Services Trust
• Islamic Co-ordinating Council of Victoria Inc.
• The Australian Federation of Islamic Councils Inc.
The basic certification process has five steps, depending upon the certifying body;
1. Application - filled out by the business and includes examples of reports, procedures, schedules and other supporting documents
2. Submission - The Committee of the certifying body reviews the application and supporting documentation
3. Processing - there is an on site audit to determine if all Halal requirements are being met consistently. Approval or disapproval of the application is based on the results.
• all ingredients must be Halal
• the processing equipment must be free from all non Halal contamination
• there must be separation of Halal and non Halal ingredients and finished product
• Halal processing must be done as required
• must meet all current food safety and hygiene requirements
4. Certification - Once approved, the certifying body issues a Halal Certificate to the business, which is usually valid for one to two years. The Certificate and use of the approved logo / symbol demonstrates that the food / service is suitable for Muslims.
5. Post certification - any changes to the business’s processes and ingredients must be advised to the certifying body. The renewal application must be sent to the body at least two - three months before the Certificate expiry to ensure that it can continue.
A directory of Halal businesses can be found at www.halalaustralia.com.au, and specific questions can be sent to directory@halalaustralia.com.au
Friday, October 2nd, 2009
The Westpac Food and Beverage Industry Awards for 2009 have been presented and there are some very interesting award winners. The Awards are an initiative run by the, Food Industry Association of WA (FIA).
Challenge Australia has done exceptionally well by taking the award for “Best Business of the Year” and picked up the prize for “Excellence in the Supply Chain”. This is quite a new business to Western Australia and is a joint venture between Challenge Dairy Cooperative (WA’s only Dairy Farmer Cooperative) and QAF Ltd Singapore.
The FIA Chief Executive Officer, Andrea Berteit, said that there had been an overwhelming number of businesses nominating for the awards, as well as the very high standard of the those nominations. “We received over 100 entries from almost 50 companies operating in WA ranging from large multinationals to regional companies supplying niche products and services,” she advised. “The nominations demonstrated the industry’s increasing integration from farm to market and its ability to innovate and compete on a national and international level. The achievements of these companies are indicative of just what our WA industry can offer to consumers and the WA community, and the importance of creating value beyond the farm gate.”
The winners of the other awards were;
Harvest fresh Cuts - “Best Retail Product” - for their ready-to-heat baby potatoes with parsley and butter.
The Chia Company - “Innovation Prize’ - for establishing Chia seed in WA. The Chia Company has become the world’s largest producer of Chia.
The Village Kitchen - “Best Food Service Category” - for their contribution in the area of portion controlled desserts to major hospitals across WA.
Alba Edible Oils - “Environment and Sustainability” award - for their outstanding commitment to sustainability and environmental practices without sacrificing profitability and long term viability.
WR Carpenter - “Export” award - for their achievements in exporting Wagyu beef to markets in Japan, South Korea, Hong Kong, Thailand and Singapore
TSW Analytical - “Best Service to Industry” award - for their contribution to the WA pork industry in achieving full traceability.
IGA - “Best Marketing Campaign” award - for their campaign to encourage the sale of WA products
