Over the last 10 years our interest in visiting cafes has significantly increased with nearly 60 percent visiting one at least once every three months for a cuppa, compared to around 51 percent in 2006.

This is just one of the findings in the recent study by roy Morgan Research into Australians eating habits.

Over 48 percent of Aussies are now visiting a café / coffee shop to eat at least three times a year, compared to less than 41 percent in 2006.

It is not only Cafes, Pubs are also now places of choice for food at least once every six months, with an increase of  six percent to 45 percent since 2006.

Interestingly, eating out at a fast food place at least once every three months has only increased by 1.6 percent to over 48 percent since 2006. However, over 58 percent of us are eating fast food in a three month period.

So we are eating out more and it is increasing.

The biggest increase in our consumption of outside food has been with the ordering of pizza, since 2006 there has been a 12 percent increase (to nearly 44 percent) of Aussies ordering a pizza to be delivered at least once every three months. It is no wonder there are now quite a few players in that market.

The type of food being eaten when out has increased to over 74 percent from around 65 percent in 2006. So we are eating out more and eating different types of foods as well. So although pizza (especially delivered) is still very popular, many other types of foods and experiences are now being enjoyed and sought by Australians.

An interesting question on the survey was about how often would someone eat out if they could afford to. The answer was that 23.1 percent of those surveyed would eat out every night if they could afford it. That is nearly a quarter of us, if you take those surveyed as representative of the whole community.

Meals on Wheels is a godsend to many people in this country.

It involves food being delivered to a person’s house at a very reasonable price, to save making it themselves or having to go out to shop.

The service is used not only by the elderly but also by those who because of illness or recuperating from surgery, cannot get out to shop for themselves or cannot make their own meals.

There is a variety of choices available; main meals, soups, desserts, salads or a combination of them all.

The person can have enough food delivered for the whole week or just for certain days. The food can be delivered both fresh or frozen – depending upon the area. It is usually delivered by one of the Associations 78 700 volunteers from the 740 branches across the country.

The food is sometimes made by Meals on Wheels itself, but most often by Aged Care Centres in the area.

Because the food is most often going to the elderly, there is a strong need for it to be nutritionally balanced for that group. This means that there needs to be a higher fat and protein content than would be found in equivalent frozen or fresh meals in supermarkets.

Therefore the Australia Meals on Wheels Association has partnered with the Smart Foods Centre, University of Wollongong to produce The National Meal Guidelines.

It is the first time a national approach has been set for meal planning, presentation and nutrition for delivered meals for the elderly. It will also be great resource for aged care centres, respite centres and community centres.

The Guidelines can be found at
http://nswmealsonwheels.org.au/About/About-Us/National-Meal-Guidelines?utm_medium=email&utm_campaign=National%20Meal%20Guidelines%20launch%20and%20thanks%20to%20our%20Partner%20Oakvale&utm_content=National%20Meal%20Guidelines%20launch%20and%20thanks%20to%20our%20Partner%20Oakvale+CID_e49faf146513a405a4d09352791c3d05&utm_source=Meals%20on%20Wheels&utm_term=Download%20National%20Meal%20Guidelines

OK, so we all know of people who have to eat a gluten free diet because they have Celiac disease. We also know a lot of people who choose to eat gluten free because it makes them feel good or better.
There is a huge amount of gluten free food now available through the supermarkets and in the food service industry to meet this demand. If a retail or hospitality business is not providing at least one gluten free option now, it will be losing sales. Gluten free is now very much mainstream and part of our everyday life.
However in a study done by the American Heart Foundation, there is evidence that if you choose to eat a gluten free diet when you do not have to, you may be increasing your risk to develop Type 2 Diabetes.
The study was done over 30 years found that of those who eat 12 or less of gluten daily, it was those who ate the most who had the lowest risk of Type 2 Diabetes.
The linkage seems to be that those who eat less gluten, eat less cereal fibre, which helps to reduce the likelihood of Type 2 Diabetes.
Researcher, Geng Zong from Harvard University, said “Gluten-free foods often have less dietary fiber and other micronutrients (such as vitamins and minerals), making them less nutritious, and they also tend to cost more. People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes.”
Another study, by the University of Southern California (USC), has found that fasting a few days each month can actually help reduce heart disease and the risk of both Type 1 and 2 Diabetes.
Dr Valter Longo, from USC said; “Our mouse studies using a similar fasting-mimicking diet indicate that these beneficial effects are caused by multisystem regeneration and rejuvenation in the body at the cellular and organ level.”

So what is milk?
Is milk the excretion from the mammary glands of a female bovine, or is it just a white liquid that we drink that may come from cows, goats or even nuts?
Is soy milk or almond milk or rice milk actually milk or is it just worded that way so that the products get sales? Or so people get how to use them – ie as a substitute for the dairy based milks?
This is question bouncing around right now as the milk industry are talking about putting a case together to have milk clearly defined so that the word cannot be used on other products.
It’s like Champagne. A name that can only be used on a specific type of product made a certain way in a specific region in France. This word is not permitted to be used on any product that does not meet those requirements. The problem is that Sparkling Wine does not sound as inviting as Champagne – with it’s long and involved history.
This is similar to what the milk industry are thinking.
But it’s not just milk which is under the spotlight, the Tax Department are now asking, what does the word, salad, actually mean?
Their reason is simple, depending upon what is a salad and what is in it as to whether it gets taxed or not.
Salads do not have GST, as it is considered a necessity and so is exempt, to encourage good nutrition.
Nutritionists also ask the same question? As “salads” have very different nutritional properties.
Is a pasta, rice or seafood salad actually a salad or not?
According to the Macquarie dictionary only “ a dish of uncooked vegetable typically served with a savoury dressing” can be considered a salad.
So it’s all – what’s in a name.

The following is a national recall notice from Food Standards Australia New Zealand and is included here with permission.

Chan’s Yum Cha at home Seafood Prawn Hargow dumpling

Tasman Foods International Pty Ltd has recalled Chan’s Yum Cha at home Seafood Prawn Hargow dumplings from Costco stores in NSW, ACT, QLD, VIC and SA due to the presence of undeclared allergens (soy and egg).

Consumers who have a soy and/or egg allergy or intolerance may have a reaction if the product is consumed. If you have a soy and/or egg allergy or intolerance you should not consume this product and can return it to the place of purchase for a full refund.

Date notified to FSANZ – 07/03/2017

Food type – Prawn Dumpling

Product name – Chan’s Yum Cha at home Seafood Prawn Hargow dumplings

Package description and size – 1kg (40 pieces per package) cardboard box

Date marking  – All best before dates up to and including 01.12.2018

Country of origin – Vietnam

Reason for recall – The presence of undeclared allergens soy and egg

Distribution – Costco in NSW, ACT, QLD, VIC and SA

Consumer advice

Consumers who have a soy and/or egg allergy or intolerance may have a reaction if the product is consumed. If you have a soy and/or egg allergy or intolerance you should not consume this product and can return it to the place of purchase for a full refund.

Contact – Tasman Foods International Pty Ltd

03 8555 9876  www.tasmanfoods.com   www.chansyumcha.com.au

A superbug is a bacteria which is not killed effectively by antibiotics, through a developed resistance.

They are a growing problem for all of humanity, because our silver bullets, antibiotics, do not kill all bacteria any more, which results in illnesses which we had wiped out or controlled  – deaths are also happening which would not have happened some years ago.

A recent report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) says that there are 25,000 deaths related to antibacterial resistance each year.

How has this happened – simple we have over  and misused the magic treatment of antibiotics and many bacteria have now developed partial or total resistance to them.

It is one of the big threats to human health worldwide and has many specialists globally very very concerned about the future.

“Antimicrobial resistance is an alarming threat putting human and animal health in danger. We have put substantial efforts to stop its rise, but this is not enough. We must be quicker, stronger and act on several fronts;”  said Vytenis Andriukaitis, the EU’s health and food safety commissioner.

Nearly everyone has heard of MRSA – Methicillin Resistant Staphylococcus aureus – or as it is commonly known, “Golden Staph”. Many of us even have had a Golden Staph infection or know of someone who has. But this is only one of the pathogenic bacteria which are now showing antibiotic resistance. There are some 200 types of Salmonella which can make humans sick and many of these are now showing antibiotic resistance.

Most of the antibiotics used today are not given when humans and animals are sick, but are instead used in feed as preventatives to stop stock becoming ill. This has meant that bacteria now have a much greater exposure to the antibiotics and so resistance is more likely.

Mike Catchpole, the ECDC’s chief scientist, said “Prudent use of antibiotics in human and veterinary medicine is extremely important. We all have a responsibility to ensure that antibiotics keep working.”

Much work is being done across the world to find solutions to this huge and increasing health proble. Most involve working on alternatives to antibiotics, particular for use in feed.

The following is a media release from the Food Safety Information Council Ltd and is included here with permission.

Deadly deathcap mushrooms – warning not to pick or eat wild mushrooms

The Food Safety Information Council today warned people not to pick or eat wild mushrooms as deadly deathcap mushrooms start to appear in southern and western regions of Australia.

Rachelle Williams, Council Chair, said that the poison in one deathcap mushroom, if eaten, is enough to kill a healthy adult. In the past 16 years, four people have died after eating deathcap mushrooms found in the ACT. In 2012 two people died after eating the deadly mushrooms at a New Year’s Eve dinner party in Canberra, and in 2014 four people were seriously poisoned.

‘These mushrooms start to appear this time of year and have been found in the Canberra region, in and around Melbourne and even in Adelaide. They are not native to Australia and are often found near oak trees growing in warm wet weather during Autumn. The similar marbled deathcap mushrooms have also been recently found in WA. While no cases have been reported in NSW or Tasmania it may be possible that they grow there.

‘Deathcap mushrooms are difficult to distinguish from other wild mushrooms so we recommend you play it safe and only eat mushrooms that you have purchased from the supermarket, greengrocer or other reputable source. People born overseas, especially in Asian countries, should be aware that these deadly mushrooms can look like edible mushrooms that they may have gathered overseas.

“The toxin in deathcap mushrooms is not destroyed by cooking. Symptoms include vomiting, diarrhoea and stomach cramps and often don’t appear until 10 to 16 hours after eating.  These symptoms may ease for 2 to 3 days before a terminal phase of 3 to 4 days begins. Without early, effective medical intervention people may go into a coma and die after 2 or 3 weeks of liver and kidney failure.

‘Nine out of ten cases of mushroom poisoning in Australia result from deathcap mushrooms. However there are other wild mushrooms in Australia that, while not fatal, can make you ill with vomiting and diarrhoea.  These include the yellow stainer which resembles field a mushroom and is the most commonly ingested poisonous mushroom in Victoria.

‘Many reported cases of fungi poisoning are in children under five years of age. Most young children who eat poisonous mushrooms find them in the garden at home. Children younger than five years of age have a natural inclination to put things in their mouths. If you have a toddler, you should regularly check your garden for mushrooms and remove them to reduce the risk of accidental poisoning.

‘If you suspect you may have eaten a deathcap mushroom don’t wait for any symptoms to occur but go to a hospital emergency department taking a sample of the mushroom with you if you can. You can also contact the Poisons Information Centre on 13 11 26 (24 hours a day 7 days a week),’ Ms Williams concluded.

Further information:

ACT Health: If you think you see any possible Deathcap mushrooms growing in Canberra do not touch but report them contact Access Canberra on 13 22 81 see more information

Queensland see more information

Better Health Channel (Victorian Government) see more information

Australian National Botanic Gardens see more information

WA Health see more information 

Media contact:

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

The 2016 Roy Morgan Research Customer Satisfaction Awards have been announced and there are some interesting results. The Awards are based on the results of the Consumer Single Source Surveys throughout the whole of the year.

Aldi has taken the Supermarket of the Year for the fourth time.

The following are the food related winners for 2016;

Coffee Shop of the Year – Muffin Break

Quick Service Restaurant of the Year – Guzman y Gomez

Liquor Store of the Year – First Choice Liquor

Supermarket of the Year – ALDI

According to the 14000 people recently surveyed by Nielsen, Aldi has done very well in the Product of the Year for 2017.

Product of the Year Director, Sarah Connelly, said the major retailers were stepping up and branching into even more categories than they have done in the past.

“Aldi have done a great job promoting their winning products over the last few years. When people see that they have a wide range of award winning products it gives them the confidence to go in-store to try them out. As a result these first-time shoppers often become regulars,” Connelly said.

The following are the winners in the food and drink categories;

Bakery

Specially Selected Brioche Burger Buns 4pk – Aldi Stores (A Limited Partnership)

Beverages

Naturally Sugar Free range – Cola, Lemon, Orange – Nexba Beverages

Cakes

Cake in a Cup – White Wings    Goodman Fielder

Coffee Machine

EXPRESSI Coffee Capsule Machine, Titanium or White – Aldi Stores (A Limited Partnership)

Coffee Pods

EXPRESSI Calabrese Coffee Capsules – Aldi Stores (A Limited Partnership)

Convenience – Sides

Tilda Pules and Rice range – Manassen Foods Australia

Fresh – Sides

Asian Crunchy Salad – Tilda

Cooking

Val Verde Passata 500g pack  – Conga Foods

Dips

Deli Originals Feta Dips 150g – Aldi Stores (A Limited Partnership)

Gluten Free – Healthy Treats

Mini Rice Cakes Snack pack 3 flavours

Gluten Free Side

Coles Brand  Australian Quinoa – Coles Supermarkets

Healthy Snacks/Snack Bars

Fruity Tops – Joy Foods

On the go snacks

Brooklea Stampede Chocolate Dairy Snack 140g – Aldi Stores (A Limited Partnership)

Ready Meals – Fresh pasta

Coles Brand – Coles Supermarkets

Pasta Sauce

Coles Brand Pasta Sauce Fresh – Coles Supermarkets

Pizza

Specially Selected Wood Fired Pizza 439g-445g – Aldi Stores (A Limited Partnership)

Sauces

Free Range Rich Tartare Seafood Sauce – Birch & Waite Foods

Savoury Snacks

Red Rock Deli  Sweet Potato Crisps – PepsiCo Australia and New Zealand

Small Goods – Bacon

Premium Butcher’s Style Bacon range – DON Smallgoods

Small goods – Ham

D’Orsogna Triple Smoked Ham – D’Orsogna Limited

Soup

Various Chilled Soup flavours – Coles Supermarkets

Sweet Biscuits

Ultimate Chocolate Chip Cookie – Coles Supermarkets

Sweet – Frozen

Sara Lee   Incredibly Crunchy Cheesecakes – McCain Foods

Yoghurt

Dairy Dream Greek Style Lime Yoghurt on Strawberry Layer 2x125g – Aldi Stores (A Limited Partnership)

According to Food Standards Australia New Zealand – A food recall is action taken to remove unsafe (or potentially unsafe) food from distribution, sale and consumption. If a product is recalled, consumers are generally advised to not eat or drink it, and to either return it or throw it out.

To find out if a recall is happening – FSANZ says – Businesses recalling food should also inform consumers through a newspaper advertisement, a press release to news media outlets, a notice in the store where the product has been sold, their website and/or social media accounts. Information on recalls that need urgent consumer action may also be issued by a media release from FSANZ, the federal Department of Health or a state or territory health department. The Australian Competition and Consumer Commission (ACCC) also publish recall information on their website, iPhone app and Facebook account.

The following is the breakdown of the 71 food recalls in 2016;

1. Undeclared allergens – 32
2. Microbial contamination – 20
3. Foreign matter – 7
4. Biotoxins – 6
5. Labelling issues – 2
6. Chemical contamination – 1
7. Other – 3

Food business are required to have a recall program if they; manufacture, import, distribute or transport food. If a business must have a Food Product Recall Program, it must follow the current Protocol to be found at www.foodstandards.gov.au  This includes the requirement to do regular Mock Recalls and keep records of them.