It is well known that in Australia there is a massive wastage of food , from the farmers to the storage facilities to the supermarkets, to the factories and finally from us the consumers.

According to OZHarvest, 50 percent of all the food wasted (read thrown away) is from consumers.

Why?

We buy too much, we don’t keep a close eye on the shelflife of our food, we buy what we don’t need, or we are confused about what best before and use by mean.

If you add it all up, it is waste that could and should not happen.

So what is happening to try to reduce this monumental social, economic and environmental problem?

The Federal Government has recently introduced the National Food Waste Strategy.  However it has only pledged $1 37 million to get it going. The Strategy has four priority areas– policy support, business improvements, market development and behaviour change. What is needed now is a plan for action and tight timeframes for those actions to happen.

The focus of the Strategy is obviously to reduce waste at levels which the government has some control of influence – industry and government itself. Therefore this Strategy will do very little to impact on the waste from the public. We need to somehow make wasting food to be socially unacceptable, without making it ridiculous.

The aim is to reduce food waste by 50 percent by 2030. This is a long time, although it will go by quickly, to take to reduc food waste significantly.  There has to be a tighter timeframe to get this national (and in fact international) disaster under control.

Businesses and government need to take the lead and  make decisions now to act immediately to get it done and the new Strategy does not go far enough or quickly enough. But it is the public which must make the biggest change to make it work in the long run.

Only buying what you need, keeping an eye on shelflife and being prepared (and happy) to buy fruit etc that are not perfect – will all make immediate change and reduce consumer’s 50 percent contribution.

We all know that food has to be tested for food safety and quality before it leaves the factory and that it can take days and is usually not cheap. Well, that is not the case any longer.

But it has been the way for a long time and is recognized both scientifically and legally.

A simple little 15 cent dipstick is about to change things in a big way.

The dipstick is made from the same material used with paper towels and separates out the DNA and RNA from living molecules. The extracted molecules are then tested for bacteria, viruses and other cells, including cancer.

It has been developed by researchers from the School of Agriculture and Food Sciences at the University of Queensland.

Researcher Professor Jimmy Botella said;“We have successfully used the dipsticks in remote plantations in Papua New Guinea to diagnose sick trees and have applied it to livestock, human samples, pathogens in food, and in detecting environmental risks such as E. coli-contaminated water,” he said.

Obviously a lot more testing needs to be done on this new method to ensure it is effective, repeatable and scientifically valid before it can be accepted as standard certified laboratory testing method.

However it offers an enormous opportunity to reduce product testing costs and time, which will have a massive impact on the food industry.

Price is important when it comes to buying things, but it is no longer the only, or even the primary, factor being considered when we make a purchase.

There was a time when the main issues when making a purchase were is it the right thing, how many do I need, are they available now and is it a good price. No longer.

Of course the price of something is still an important part of our decision making, but what is a good price and what is not is very much determined by the individual.

As an example, when it comes to food, the sky is really the limit when it comes to what is a good price and what is not.

The generic brands in the supermarkets have lower prices generally than the name brands and they sell well, especially in some areas. But there are many people who will only buy a particual brand of a certain food because they believe that it tastes or looks better or for some other reason.

These reasons include aspects which were not even on the radar years ago – like the carbon footprint, the Health Star Rating, the health benefits, whether the food is “natural” and the social impact of the company either selling or making the food.

Everyone knows that organic and free range eggs cost us more to buy, but many people make a deliberate decision to buy them because they feel good about where those eggs are coming from. This is another example of where price is no longer the primary factor in the purchase decision.

It is not only food which now have many factors contributing to the sale or not, it is the companies which make or sell the food.

A recent decision by a leading supermarket chain in Australia shows how companies are adjusting what they do to meet non price issues to generate sales. This supermarket recognized that there is a group in our community which finds the whole loud and often crowded supermarket experience  to be daunting and so they do not do it. Autistic folk and their carers can struggle in supermarkets due to the noise, lots of people and huge choices available.

So one of our supermarket chains has instigated “Quiet Hour” between 10.30 and 11.30am every Tuesday in all their stores across the country, after running successful trials.

The lights will be lowered, noises will be reduced and staff will be focused on helping those who find supermarkets to be scary places.

It is not the price which will impact on the decision to purchase, but the company offering a situation which helps it’s customers make thos purchases.

This action will generate more sales for this supermarket chain, through the Autistic folk and their carers now being more comfortable to shop at that time each week, but also by letting the community know that it is doing this, the social capital of this company has dramatically increased.

The focus by food companies on increasing social impact by food products and associated businesses is new, but is becoming an expectation in the purchase decision as we move into the future.

The following are more trends for 2018 as expected by Amazon’s Whole Foods;

Edible flowers

It is well known that some flowers are edible and can be seen in salads and other dishes. It is expected that flowers will become quite common on our supermarket shelves.

Powders

There is much bouncing around the internet about the benefits of turmeric in helping arthritis.  So start to expect seeing this, and other, potentially health benefitting powders make their appearance in foods in our supermarkets.

Unusual Mushrooms

Mushrooms are a must for vegans and vegetarians, and are very popular with others as well. The expected trend is that unusual mushrooms, like reishi and chaga, will be used as ingredients in coffee and tea, as well as in body washes and soaps.

Not just Falafel

Hummus and falafel will be the doorway for people to really start to experience the amazing cuisine from the Middle East.This includes the use of traditional Middle Eastern spices.

What is really in my food?

The demand to know what is in food and how it was made is only going to increase, as consumers want more and more transparency.This includes GM, free trade and of course the carbon footprint.

Not just for the Vegos?

There is a debate happening in the food industry about what is milke. The reason is that there has been an increase in the availability of a variety of plant based “milks”. This is just one of the plant based proteins that are now available and these are not just being marketed to vegetarians and vegans.

Textures

We like foods which are crunchy and it is expected that we will be seeing a lot of popped and puffed foods appearing to satisfy this need.

Taco or not

Mexican food has been popular for quite a while but it seems that the taco is going to be leading the charge for an increase in this cuisine. Don’t be surprised to see this versatilesoft or crunchy favourite served with all sorts of foods, including sweet.

Carbonated coffee?

Soft drink is decreasing in popularity but that doesn’t mean that carbonated drinks are on the way out. In fact there will be carbonated drinks coming which we would not expect, including coffee.

New recall. Included here with permission from Food Standards Australia New Zealand

Vodka Cruiser Sunny Orange Passionfruit 275mL

Sold in Mixed 10 packs

Packed from 9/10/2017 to 13/11/2017 (non promotional pack) & Packed from 27/09/2017 to 30/10/2017 (promotional pack)

Available for sale in all States & Territories

Problem:  This product contains an added colour (102) which is not declared on the label.

Food Safety Hazard: Any consumers who have a tartrazine (Colour 102) allergy or intolerance may have a reaction if the product is consumed.

Where sold: Major (Coles, Woolworths, Metcash) and independent liquor outlets across Australia.

What to do: Consumers who have a tartrazine (colour 102) allergy or intolerance should not consume this product. Return complete cartons to place of purchase for refund.

Note: All flavours in the Vodka Cruiser Mixed 10 pack are safe for consumption for those who do not have an allergy or intolerance to Colour 102.

Vodka Cruiser Sunny Orange Passionfruit 275mL bottles sold individually, in 4 packs and 24 packs are not affected by this recall.

Contact details: Call the Consumer Relations Centre on 1800 244 054 (9am until 5pm AEDT Mon – Fri).

Country of Origin: Australia

According to the Global Food & Drink Trends 2018 Report by Mintel, Market intelligence researchers, there are five food trends in the next year.

1. Full product transparency

It will be expected by consumers that manufacturers will need to be completely transparent with their products, especially when it comes to safety, and traceability. Consumers are wanting to see that their food is ethical, environmental and natural and that this must be for everyone, not just those with more money to spend.

2. Self-care awareness

So not only to manuacturers have to provide ethical,and natural products but also ones that give eother nutitional or emotional benefits (or better still both). This emotional benefit will include having portion sizes and packaging that work for consumers. An example of this is the new baked bean cans and labelling by Heinz  with four different size cans for different numbers of people.

3. Food and drink personalisation

For Christmas last year there were several canned goods which were available from selected stores with people’s names printed on the label. This is just one example of the increasing trend toward personalisation of food and drink.

But it is not only the label which will be personalised but the food within the packaging. It is expected thatr online shopping is going to be a big driver of this trend.

4. ‘Cultured’ laboratories

Already we have at least one laboratory making non animal meat in it’s facilities. This is only the beginning of cultured products. It can also potentially be linked to personalisation.

5. Texture is the new taste experience

Why do crsips sell so well, especially when we know they are not the best food for us? It is easy, it is about the texture and what flavours are put with that yummy crunchiness.

This desire for texture is expected to be an increasing trend into and beyone 2018.

According to the results of a recent survey by RaboDirect we Australians are each wasting $1050 worth of food each year (14 percent of their weekly grocery buy) or $9.6 billion in total.

There were 2300 people in the survey and they were aged between 16 and 65.

One of the contributors to this waste, according to the survey results, is throwing out food which has gone past it’s best before date.

Best Before is used on foods that have quality issues, not food safety, so they are still safe to eat after that date. So there is really is no reason why this food needs to be thrown out, especially if people are buying and manging their food sensibly.

Apparently there is also an increasing trend toward not eating leftovers and this is also contributing to the waste.

Leftovers are fine to eat as long as they were cooled down quickly after cooking, have been stored properly and at less than 5°C  for no more than up to five days before being heated to at least 75°C before being eaten.

According to the research, the main reason people are throwing food out is because it is going off and is not usable. There is only explanation for this – buying too much food and not managing it properly when they get it home

Foodbank Australia recently revealed that 3.6 million Australians have experienced food insecurity in the past 12 months. This waste becomes even more ridiculous when that is considered.

So which state is the biggest food waster?

The research shows that 19 percent of Victorians are wasting food compared to only four percent of Tasmanians.

It is probably not surprising that more of those living in Metropolitan areas(16 percent) are wasting food compared to those living in the regions (10 percent). The survey also identified that as a general rule the older a person is the less wasteful they will be, with only seven percent of Baby Boomers compared to the 20 percent for thos Gen Yers.

Despite celebrity cooking shows being all the rage, the Food Safety Information Council released a national survey today for Australian Food Safety Week that shows that the majority of Australians surveyed have no idea of safe

cooking temperatures for high-risk foods such as hamburgers, sausages and poultry.

Food Safety Information Council Chair, Rachelle Williams, said that the Council was amazed that 70% of those surveyed reported that they didn’t know the safe cooking temperature for these high-risk foods.

‘Even worse, of those that reported they did know the correct temperature, most were wrong with 15% saying below the safe temperature of 75°C and 9% stating it should be 100°C or more, which would be a pretty burnt piece of food.

‘Coupled with this lack of knowledge is another of our surveys which found 75% of Australians surveyed reported that there wasn’t a meat thermometer in their household and only 44% of those with a thermometer reported using is over the previous month.

‘With an estimated 4.1 million cases of food poisoning in Australia each year, and escalating rates of Campylobacter and Salmonella infection in Australia, we are encouraging all Australians to pick up a food thermometer from their local homeware store and learn how to use it properly. This will not only ensure safer food but you will also be able to cook the perfect steak.

‘You should place the food thermometer in the thickest part of the food. As close to the centre as possible and it should not touch bone, fat, or gristle. Start checking the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean the stem of your food thermometer before and after each use.

The Council recommends these temperatures for cooking these high-risk foods safely:

• Red meat or pork that is minced, stuffed, rolled or boned or is mechanically tenderised (with small holes in the surface to penetrate into the meat) or corned beef pumped with brine using needles will be contaminated by bacteria throughout so must be cooked to 75°C in the centre. This also applies to red meat livers.
• Any poultry such as chicken, ducks or turkey (including their livers) will also be contaminated throughout whether they are whole or minced so they must be cooked to 75°C in the thickest part near the centre.
• Leftovers should be reheated to 75°C in the centre and make sure they are stirred to ensure an even temperature
• Eggs and egg dishes, such as quiche, should be cooked until 72 °C in the centre (or until the white is firm and the yolk thickens)

These foods will only have contamination on the outside so can be cooked to your taste:

• Red meat in whole cuts, such as steaks, chops, pieces and whole roasts, make sure the surface is well browned and cook the centre to your taste. As a guide: well done is 77°C, medium 71°C and medium rare 63 °C (leave to rest for 3 minutes)
• Pork in whole cuts can be cooked like red meat, but is better quality if pork steaks and pieces are cooked to 70°C and roasts to between 70°C and 75°C
• Fish fillets can be cooked to around 69°C or when flesh flakes easily.

‘These tips can be downloaded in poster form from our website which we suggest you stick up in your kitchen. Use a thermometer for great food, cooked safely every time,’ Ms Williams concluded.

There is more information about Australian Food Safety Week 2017 here including an online quiz and fact sheet.

The Food Safety Information Council would like to thank Queensland Health, the Australian Chicken Meat Federation, the Department of Health and Human Services Tasmania, Elanco Australasia and Media Heads for their support in making Australian Food Safety Week 2017 possible.

Media contact: Lydia Buchtmann 0407 626 688, info@foodsafety.asn.au

Australian Food Safety Week is the major activity of the Food Safety Information Council which is a health promotion charity that aims to reduce the estimated 4.1 million cases of food borne illness in Australia each year. Food poisoning results, on average, in 120 deaths, 1.2 million visits to doctors, 300,000 prescriptions for antibiotics, and 2.1 million days of lost work each year. The estimated annual cost of food poisoning in Australia is $1.25 billion.

Once again, work done by the premier scientific body in Australia has gone overseas instead of giving benefit to Australians. Many of CSIRO’s developments are licenced first to companies overseas, so Aussies don’t get to see it. It is not that CSIRO does want to have it’s developments used here but our companies don’t always seem to get on board, so it is people overseas who see and use these many of inventions and developments first.

In the most recent case, a brilliant development by CSIRO is now being sold in the USA after it was licenced by a Canadian Biotech company. It is the Canadian company which has used the development in a very specific fruit.

So what is this amazing development?

Non-browning apples.

Yes, apples that will not go brown when cut and do have any coating like lemon juice or vitamin c / calcium.

Apples go brown after slicing because of the damage to their cells, which allows an enzyme called polyphenol oxidase (PPO) to react to other cell components. This browning effect is also seen in potatoes, which is where the CSIRO research was done.

CSIRO’s development is building an anti PPO gene, which when inserted into the structure of the plant, prevents the PPO being produced and therefore the brown colour. It is another example of how genetic modification call help us.

The new apples are called “Artic Apples” and hopefully we will see them Down Under sometime soon.

Aldi already  has no plastic bags in their stores and the two major supermarkets in Australia have announced that there will be none in their stores by end 2018.

For Woolworths, this will also mean Big W and the other businesses in the group.

Brad Banducci, Chief Executive Officer of the Woolworths Group, said; “We currently give out more than 3.2 billion lightweight plastic bags a year and hence can play a significant role in reducing overall plastic bag usage. Whilst we know this is a major decision, we will work very closely with all of our store teams to ensure the transition for our customers is as simple as possible.”

Woolworths are not only removing plastic bags from it’s many outlets but has determined that it will also be working to reduce plastic across the it’s whole supply chain. So the flow on effects will be hitting manufacturers and fresh produce suppliers as well.

Obviously the aim of these decisions is to encourage customers to use reusable bags and dramatically reduce the massive amount of bags which end up as waste each year.

Coles Chief Customer Officer, Simon McDowell, said; “We know customers like the convenience of single-use bags, so we’ll make sure we have plenty of other options for them if they forget to bring their own bags from home.”

Coles is still going to have the option of soft plastic recycling at 630 stores.

Several states  already have government bans on plastic bags and it is expected that it will eventually be the case across the country.