A few years ago I was honoured to be on the Consumer Liaison Committee of Food Standards Australia New Zealand and one of the issues we were asked to discuss and advise on was Iodine being added to salt to be used for breadmaking.

At the time it was identified by experts across the country that the Australian population had an iodine deficiency and it was largely due to the change in sanitiser in dairies. A sanitiser is used to kill bacteria and for many years the sanitiser of choice was iodine based. This meant that a very small amount of iodine was in all of our dairy foods and this was enough, with a good diet, to keep our national levels of iodine sufficient. However the sanitiser that is commonly used now is chlorine based, which means that the background level of iodine in our diets has significantly reduced.

So a very small amount of Iodine is now included in all baked goods so that that background levels is replaced.

So it is now interesting that Doctors across the country are now highlighting a possible iron deficiency across the country.

Most people get iron in their diets from red meat. However, many people are not eating the amounts of red meat which were eaten in the past and so there it is likely that there is an increasing iron deficiency across the country.

For the iron in the food to be absorbed, the body needs Vitamin C and so the deficiency may also be partly due to people not eating enough foods high in that essential nutrient.

Iron deficiency can be very serious and includes the following symptoms; fatigue, angina, disorders like restless leg syndrome, and memory and mental processing problems in children.

It is believed that women and pre-schoolers are the two groups most at risk, but other groups include very young, very old, and those not being careful with vegetarian and vegan diets.

To determine if someone is iron deficient, an iron study should be done to identify the level and possible reason.

Dr Jonathan Baird-Gunning  in the latest edition of the Australian Prescriber journal, said; “Iron deficiency is very common. There are lots of ways to correct iron deficiency, ranging from dietary advice—ensuring you’re eating enough iron-rich food—to taking oral iron supplements. In more severe cases iron injections or blood transfusions may be needed.”

As vegetarians and vegans do not eat red meat, they must be very carefully in ensuring that they manage their diet to be well balanced nutritionally. It should not be a diet choice taken on lightly or without good research and practice.

470 of Australia’s finest dairy foods were entered in the 2017 Dairy Australia’s Grand Dairy Awards. 56 producers submitted their products and the finalists have just been announced. The Champions will be announced in February 2017.

This is the 18^th year of the Awards and the first for the  People’s Choice Award. This will enable the public to have a say in the Champion Cheese.

To get into this national award, each product had to first win  gold at the state competitions.

The Awards, now in their 18th year, celebrate the best of the best in Australian Dairy, recognising quality, excellence and the refined skills of local Australian producers who craft some of the best dairy product in the world.

Amanda Menegazzo, convener of the Australian Grand Dairy Awards said; “We’re thrilled to announce the impressive line-up of 2017 finalists and pay recognition to the talented Australians who dedicate their time, passion and skill to producing high quality dairy foods for Australia and the rest of the world to enjoy. The calibre keeps improving year after year. We are rapt to see such a mix between old and new faces for 2017 – from established brands such as Bega Cheese, to new-comers like family owned Little Big Dairy.”

From the finalists the Grand Champion will be the one with the highest scores from the winners of each dairy category. 

The 2017 Australian Grand Dairy Awards Finalists are;

 Fresh Unripened Cheese

Montefiore Trecce

Montefiore Cheese Australia

That’s Amore Cheese Burrata

That’s Amore Cheese

La Vera Pure Whey Ricotta

La Vera Fine Cheese Producers

White Mould

King Island Dairy Black Label Double Brie

Lion Dairy & Drinks-King Island

Emporium Triple Cream Brie

Lactalis Group

Nowra Farmhouse Triple Cream Brie

Unicorn Cheese

Semi Hard & Eye

Section28 Artisan Cheese Monforte

Section28 Artisan Cheese

Heidi Farm Tilsit

Lion Dairy & Drinks-Burnie

Heidi Farm Raclette

Lion Dairy & Drinks-Burnie

Cheddar

Bay of Fires Cheddar

Fowlers Cheese

Bega Strong & Bitey Cheddar

Bega Cheese Limited

Westacre Extra Tasty Cheddar

Bega Cheese Limited

Hard Cheese

Ashgrove Signature Parmesan

Ashgrove Cheese

La Vera Matured Pecorino

La Vera Fine Cheese Producers

Mil Lel Superior Parmesan Cheese

Warrnambool Cheese & Butter Factory Company Holdings Ltd (Warrnambool)

Blue Cheese

King Island Dairy Roaring Forties Blue

Lion Dairy & Drinks-King Island

King Island Dairy Bass Strait Blue

Lion Dairy & Drinks-King Island

Berrys Creek Oak Blue

Berrys Creek Cheese

 

Washed Rind/Mixed Rind

Emporium Selection Washed Rind

Unicorn Cheese

Flinders Estate Washed Rind

Unicorn Cheese

King Island Dairy Stormy Washed Rind

Lion Dairy & Drinks-King Island

Flavoured Cheese

That’s Amore Cheese Diavoletti

That’s Amore Cheese

Barambah Organics Labna with Fennel and Sea Salt

Barambah Organics Pty Ltd

King Island Dairy Stokes Point Smoked Cheddar

Lion Dairy & Drinks-King Island

Goats & Sheep’s Milk Cheese

Frolicking Goat Buche

Frolicking Goat

Meredith Dairy Plain Chevre

Meredith Dairy Pty Ltd

Prom Country Cheese Venus Blue

Prom Country Cheese

Natural Yoghurt

Mundella Greek Natural Yoghurt

Mundella Foods Pty Ltd

Mundella Premium Natural Yoghurt

Mundella Foods Pty Ltd

Ruby and Roy’s Natural No Added Sugar Yoghurt

 The Fabulous Fresh Bros. Pty Ltd

Flavoured Yoghurt

Sharma’s Kitchen Mango Lassi

Sharma’s Kitchen Pty Ltd

Maleny Gourmet Yoghurt Apple & Cinnamon

Maleny Cheese

George’s Authentic Greek Yoghurt Apple & Cinnamon

The Natural Yoghurt Company

Ice Cream

Dooley’s Premium Licorice Ice Cream

Dooley’s Ice Cream

Dooley’s Premium Chocolate Ice Cream

Dooley’s Ice Cream

Timboon Fine Ice Cream Vanilla

Timboon Fine Ice Cream

Dairy Gelato

Maleny Food Co. Chocolate Gelato

Maleny Food Co.

Cow and the Moon Peanutzilla Gelato

Cow and the Moon

Milani House of Gelato Dark Chocolate

Milani House of Gelato

Dairy Dessert

House of Riz Traditional Greek Rice Pudding

House of Riz

House of Riz Passionfruit Rice Pudding

House of Riz

Pauls Milk Max Dairy Snack Chocolate

Parmalat Australia Ltd-South Brisbane

Milk

Maleny Dairies Farmers Choice Full Cream Milk

Maleny Dairies

Norco Non-Homogenised Milk

Norco Foods-Labrador

Alexandrina Pure Jersey Full Cream Milk

Alexandrina Cheese Company

Specialty White Dairy Drink

The Little Big Dairy Co Less Cream Milk

The Little Big Dairy Company

Misty Mountain Farms Lactose Free Full Cream Jersey Milk

Mungalli Creek Dairy

Dairy Farmers 2% New Milk

Lion Dairy & Drinks-Malanda

Flavoured Dairy Drink

Oak Chocolate

Parmalat Australia Ltd-Nambour

Norco Ultimate Chocolate

Norco Foods-Raleigh

Dare Double Espresso

Lion Dairy & Drinks-Malanda

Cream

Bannister Downs Double Cream

Bannister Downs Dairy Company

Bulla Crème Fraiche

Bulla Dairy Foods Pty Ltd

The Little Big Dairy Co Pure Double Cream

The Little Big Dairy Company

Butter

Western Star Salted Butter

Fonterra Brands (Aust) Pty Ltd-Cobden

Aldi Beautifully Butterfully Salted Butter

Murray Goulburn-Koroit

Fonterra Brands (Aust) Pty Ltd-Cobden

Dairy Dip

Paradise Beach Purveyors Pesto Swirl Dip

Paradise Beach Purveyors Pty Ltd

Paradise Beach Purveyors Instant Nachos Dip

Paradise Beach Purveyors Pty Ltd

Bekaa Dairy Labneh

Bekaa Dairy Products & Ultimate Dairies

So what is the number one thing in food which is most hated / avoided by Australians?
That and the rest of the top ten have been found in the recent Global Health and Ingredient Sentiment Survey by Nielsen.
The research shows that of thos surveyed, nearly half want to see more “all natural” food available in the supermarket. They seem to want simple ingredients and processes.
This creates a situation for manufacturers because it is known that consumers also want taste, texture, colour, health benefits, environmental considerations and shelf life. Much of which requires specific ingredients or processes, which do not necessarily equate to “all natural”. Product and Process Development has obviously never been more important to a food business.
Michael Elam-Rye, Associate Director – Retail at Nielsen, said; “Informed and savvy consumers are demanding more from the foods they eat and are happy to pay more if they believe it is better for them. This presents an opportunity for food manufacturers to increase share by offering and marketing products that are formulated with good-for-you ingredients, and an opportunity for retailers to trade consumers up with more premium priced products.”
Nearly nine out of 10 of those taking the survey said there were specific ingredients they tried to avoid because they thought they were not good for their health, or that of their families.
The following is the list of the top ten most hated ingredients / foods / components;
• Antibiotics/hormones in animals products
• MSG (Monosodium glutamate – a flavour enhancer)
• Artificial preservatives
• Artificial flavours
• Artificial sweeteners
• Foods with BPA packaging
• Artificial colours
• Sugar
• Genetically modified foods
• Sodium

The following is included here with permission from Food Standards Australia New Zealand
Please find below information on a recent Australian consumer level food recall. This information is also available on our website at www.foodstandards.gov.au/recalls
JL Johnson & RM Palmer, Trading as Vegan Perfection has recalled Bonvita Rice Milk White Bar from independent health food stores in NSW, QLD, VIC, TAS due to the presence of an undeclared allergen (milk). Any consumers who have a milk allergy or intolerance may have a reaction if the product is consumed. Consumers who have a milk allergy or intolerance should not consume this product. The product can be returned to the place of purchase for a full refund.
Date notified to FSANZ -17/11/2016
Food type -White Chocolate Block
Product name -Bonvita Rice Milk White Bar
Package description and size -Yellow and silver paper wrapper, 100g
Date marking -Best Before 01-04-2017
Country of origin -The Netherlands
Reason for recall -The presence of an undeclared allergen (milk)
Distribution- Independent health food stores in NSW, QLD, VIC and TAS
Consumer advice
Any consumers who have a milk allergy or intolerance may have a reaction if the product is consumed. Consumers who have a milk allergy or intolerance should not consume this product. The product can be returned to the place of purchase for a full refund.
Contact -JL Johnson & RM Palmer, Trading as Vegan Perfection (03) 9763 7474
www.veganperfection.com.au

The following is a media release from Food Standards Australia New Zealand and is included here with permission.

Updated Safe Food Australia guide now available
Date: 21/11/2016
(Australia only)

Food Standards Australia New Zealand (FSANZ) today released the third edition of Safe Food Australia.

Safe Food Australia is a guide to the food safety standards in the Australia New Zealand Food Standards Code.

FSANZ Chief Executive Officer Steve McCutcheon said Safe Food Australia is used by government agencies responsible for enforcing food standards. Businesses may also find it offers guidance that will help them to comply with the standards.

“The new edition includes updated evidence and information to address current food safety issues and trends. It also provides new guidance for mobile, temporary and home-based vendors,” Mr McCutcheon said.

“It is now available as a searchable online document to help readers quickly and easily access the information they are looking for.

Mr McCutcheon also launched FSANZ’s online Food Safety Hub—a one stop food safety shop—providing information for food regulators, businesses and consumers.

“The Food Safety Hub brings together food safety advice, guides, resources and tools to make it easier for users to find what they’re looking for.

“I encourage food businesses, regulators and consumers to visit the Food Safety Hub which can be accessed from the FSANZ website,” Mr McCutcheon said.

Safe Food Australia is available at www.foodstandards.gov.au/safefoodaustralia and the Food Safety Hub can be accessed at www.foodstandards.gov.au/foodsafetyhub.

Safe Food Australia was prepared by FSANZ at the request of the Implementation Subcommittee on Food Regulation. Advice and guidance on complying with the Food Standards Code should be directed to local food enforcement agencies, as FSANZ is not able to interpret the requirements of the Food Standards Code.

Media contact
0401 714 265 (Australia) or +61 401 714 265 (from New Zealand) or media@foodstandards.gov.au

 

When I am running training there is nearly always at least one person in the class who firmly believes the food safety myth about the need to wash your raw poultry before it is cooked.
It is a myth, and is a significant source of cross-contamination in your kitchen if it is done. With the big turkey times of the year, both Thanksgiving and Christmas, rapidly approaching, it seems a good time to put this myth to rest.
The following is the last word in this myth and is from the United States Federal government food safety website – www.foodsafety.gov
Food Safety experts (including us at USDA) do not recommend washing raw meat and poultry before cooking. Many bacteria are quite loosely attached and when you rinse these foods the bacteria will be spread around your kitchen.
In fact, research shows that washing meat or poultry in water spreads bacteria throughout the kitchen—onto countertops, other food, towels and you. Water can splash bacteria up to 3 feet surrounding your sink, which can lead to illnesses. We call this cross contamination. Researchers at Drexel University have shown that it is best to move meat and poultry straight from package to pan, since the heat required for cooking will kill any bacteria that may be present.
But what about a whole turkey? USDA does not recommend washing a whole turkey before you cook your Thanksgiving meal. You are likely to spread germs around your kitchen if you do so. The only reason a whole turkey (or any meat or poultry for that matter) should be washed is if it was brined. Thanksgiving cooks who are purchasing a brined turkey, or brining their turkeys at home, must rinse the brine off before the turkey goes into the oven. If you plan on serving a brined turkey this year, here is how to minimize the risk of cross contamination.
Brined Turkey
If you must rinse the turkey and clean out the cavity, first take the time to remove dishes, dish drainers, dish towels, sponges and other objects from around the sink area. Then cover the area around your sink with paper towels. Place the roasting pan next to the sink, ready to receive the turkey.
Clean the sink with hot soapy water, rinse well, and fill it with a few inches of cold water. Even if the cavity is partially frozen, use cold water to rinse the cavity. Cold water is still warmer than the frozen cavity. Run the water gently to prevent splashing. Make sure the water is coming out the other end of the cavity. If it isn’t, the neck or giblets may still be in there.
And that’s it! No need to scrub or rinse the rest of the turkey. Hold the turkey up to let it drain into the sink and gently place the turkey in the roasting pan. Remove the paper towels, clean the sink and the area around the sink with hot soapy water, and proceed with your preparations.

In June 2016 a new standard was released to give companies around the world an agreed set of definitions and reporting requirements for the massive problem that is food loss and waste.
Across the world it is estimated that about one third of all food grown is lost or wasted. It is thought that this equates to around $A940 billion a year and a loss of about one quarter of all the water used for agriculture. Further, it is thought that the land mass involved in growing this lost / wasted food is about the size of China.
This is a massive waste of resources and money and has been the subject of much work by many individuals, companies and government bodies worldwide.
Finally the Food Loss and Waste Accounting and Reporting Standard has been released.
It is in large part based on the requirements of Target 12.3 of the United Nations Sustainable Development Goals, which calls for a 50 percent reduction in the total food waste worldwide by 2030.
The new Standard aims to ensure consistency for companies and countries working toward that target.
It contains specific definitions for food loss and waste, as well as what needs to be measured and methods for doing so.
Several large multinational companies are already publicly reporting food loss and waste as part of their annual reporting and have set goals to reduce them. This new Standard will assit them and other companies with achieving their intenal goals.
The Standard is part of the Food Loss and Waste Protocal – which can be found at www.FLWQP.org
Even though this is an international standard, it something that all food business should seriously considering looking at and implementing, as food waste affects every business.

The following is a media release from Food Standards Australia New Zealand and is include here with permission.

Call for submissions on minor changes to the Food Standards Code

Date: 11/11/2016

Food Standards Australia New Zealand (FSANZ) has called for submissions on a minor proposal to make minor changes to the Food Standards Code.

FSANZ Chief Executive Officer Steve McCutcheon said the proposal sought to correct typographical errors, inconsistencies and formatting issues, and to update references.

“The proposed amendments are all relatively minor in nature. No potential public health and safety concerns have been identified,” Mr McCutcheon said.

“FSANZ is consulting on the proposed changes with government agencies and is notifying stakeholders. Members of the public are welcome to provide comments.”

All FSANZ decisions on proposals are notified to ministers responsible for food regulation who can decide to ask for a review or agree that the standard should become law.

The closing date for submissions is 16 December 2016.

More information

Read the call for submissions report

How to make a submission

Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand) or media@foodstandards.gov.au

The following is the media release by the Food Safety Information Council to launch Food Safety Week 2106

Over a third of Australians risk food poisoning by playing raw egg roulette
Australian Food Safety Week 6 to 12 November 2016

6 November 2016

Research released today by the Food Safety Information Council shows that 36% of Australians are taking a risk by eating raw egg dishes, with10% eating raw egg dishes at least once a month.

Rachelle Williams, Council Chair, said that the theme of the 20th Australian Food Safety Week is ‘Raw and risky’ foods and raw or minimally cooked eggs have been linked to many food poisoning outbreaks.

‘More than a third of Australians are putting themselves at risk of food poisoning by eating raw egg dishes. While eggs are a simple, cost effective and nutritious part of our diet you need to know that eggs can be contaminated by the food poisoning bacterium Salmonella when they are laid. While the egg industry supplies fresh eggs as safe as possible they can be a source of food poisoning if not handled or cooked properly. If you have hens at home the eggs can still cause food poisoning.

‘This is particularly true for uncooked dishes, sauces and dressings containing raw or lightly cooked eggs. These include uncooked desserts like mousses and tiramisu; sauces and dressings such as hollandaise; fresh mayonnaise, and aioli; drinks containing raw egg such as egg nog and health shakes with added raw egg, and steak tartare. These foods are risky if eaten uncooked and need to be handled safely.

‘Follow these tips to minimise your risk of food poisoning from eating eggs:
• Stop and think about where in the hen an egg comes from. It’s always important to follow good hygiene when handling eggs so as to not transfer ‘poo’ contamination from the egg shell surface to other foods you are handling that are not going to be cooked.
• Dishes containing raw eggs as an ingredient, that aren’t going to be cooked before being eaten, should not be served to vulnerable people who are at greater risk from food poisoning such as small children, pregnant women, the elderly and people with compromised immune systems. Egg meals should be cooked for these vulnerable people, for example until the yolk of a boiled egg has started to become firm or eggs have become set in omelets or scrambled eggs.
• Do not buy cracked or dirty (e.g. visible faeces, feathers) eggs. These are more likely to be contaminated with Salmonella. Bring the presence of any eggs like this to the attention of the seller as it against food safety legislation to sell cracked and dirty eggs. If eggs get a crack in them while you handle or transport them, it’s safest to discard them or cook them thoroughly as soon as possible, for example in a baked cake.
• If you accidentally drop pieces of shell into your egg mixture while preparing food, it could contaminate the mixture and it will need thorough cooking. Remove the shell pieces with a clean spoon or fork.
• Wash your hands with soap and running water and dry thoroughly before handling any food including raw eggs and after handling eggs so you don’t contaminate other food.
• If you are not going to cook the eggs further, don’t separate the yolk from the white using the shell as that could contaminate either part of the raw egg. Invest in an egg separator.
• Prepare raw egg foods just before you are going to consume them and if you need to store the dish refrigerate it immediately at 5°C or below, so the bacteria cannot grow.
• Keep your eggs refrigerated in the cardboard box you purchased them in. This will not only keep them fresh longer, but you’ll also be able to check the ‘best before’ date on the box.
‘If you have your own hens, keep the nesting materials and litter clean and dry and change it regularly, gather eggs from their nesting places daily. Carefully check any eggs for cracks, wipe off any visible dirt with a dry cloth or paper towel but don’t wash the eggs as this can transfer the contamination into the egg contents. Always remember to wash your hands with soap and water and dry thoroughly after handling eggs. If your children and grandchildren have been helping to collect the eggs, be sure they wash their hands too.

‘Finally we would especially like to thanks Elanco Animal Health
(Australia) and Media Heads whose sponsorship made this 20th Australian Food Safety Week possible,’ Ms Williams concluded.

There is more information on our website www.foodsafety.asn.au where you can also test your knowledge with our ‘Raw and risky’ quiz.

Media Contact: Lydia Buchtmann, Food Safety Information Council, 0407 626 688 info@foodsafety.asn.au

Recently the 2016 Healthy Food Guide Award winners were announced.
McKenzie’s SuperBlend range was awarded Product of the Year and was described by the judges as a “game-changer”.
Judge and dietitian, Brooke Longfield, said; “It removes the fuss of slow-cooking lentils, beans and whole grains – important inclusions in a good, nourishing diet. These innovating high-fibre blends boil up in just 15 minutes.”
The annual Healthy Food Guide Awards are focussed on the healthiest packaged foods on supermarket shelves across eleven different categories, and are run by the Healthy Food Guide Magazine
Co-judge Andrea Duvall, editor of Healthy Food Guide, said; “Thanks to technology, food companies are making products that pack in more nutrition, as well as being quick to prepare, making it easy in our busy lives to eat well. We applaud the food companies that are doing great things in this area.”
Here is the list of all the 2016 winners;
2016 Product of the Year – McKenzie’s SuperBlend range
• SuperBlend Fibre: Freekah, Lentils & Beans
• SuperBlend Protein: Lentils, Quinoa & Beans
Best kids’ lunch box snack – The Happy Snack Company Kids Roasted Fav-va Beans (Pizza)
Judges’ comment – ‘Rich in fibre, not salt and fat like many lunch box snacks.’
Best sweet treat – Mayver’s Cacao Super Spread
Judges’ comment – ‘A chocolatey spread that’s a good source of fibre, protein and heart-healthy fats’.
Best snack bar – Wallaby Granola Bar (French Vanilla with Sour Cherry)
Judges’ comment – ‘This bar stands out for its great flavour – and it has a third of our daily fibre needs‘
Best allergy-friendly snack – The Happy Snack Company Crunchy Roasted Fav-va Beans (Red Pepper & Chilli)
Judges comment – ‘Free from gluten and nuts, this low-kilojoule snack is an easy and delicious way to eat more fibre-rich legumes, and it will fill you up, too!’
Best on-the-go dairy snack – Coon Natural Tasty Cheese Snacks
Judges’ comment – ‘This classic cheese now comes in snack-sized wrapped portions which are an easy, calcium-rich snack you can nibble on the go or pack into work/school lunchboxes.’
Best breakfast cereal – Uncle Tobys 3-minute Steel Cut Oats
Judges’ comment – ‘While steel cut oats need stove-top cooking, this innovative cereal offers a heart-friendly hot breakfast in only three minutes.’
Best allergy-friendly staple – Burgen Gluten Free Soy-Lin Bread
Judges’ comment – ‘We love how this gluten-free bread’s taste and texture, and with nearly 20 per cent of your fibre needs in two slices, you’ll be on your way to your daily target.’
Best time-saving product – Coles Brown Rice & Chia Seed
Judges’ comment – ‘Microwave rice pouches are an easy and convenient way to eat more whole grains, and the chia seeds add a nutrient boost. Half a pouch has 30 per cent of you daily fibre needs.’
Best meal flavouring – Table of Plenty Pistachio Dukkah
Judges’ comment – ‘This nutty spice mix has just a sprinkling of salt compared to many other meal flavourings, and is great for coating chicken or fish, or you could even sprinkle it over a boiled egg as a snack!’
Best ready-made meal – Woolworths Delicious Nutritious Beef & Tomato Casserole
Judges’ comment – ‘Extra points for meaty chunks and a home-style flavour! It’s great for those wanting to avoid highly processed frozen meals.’
Best vegetarian food – Vegie Delights Chickpea & Red Lentil Kofta
Judges’ comment – ‘With more than 10g of hunger-busting protein and less than 500mg sodium per serve, these chickpea patties are a tasty stand-by to include in your next meat-free meal.’