The following are recalls happening in Australia. The information is supplied with permission from the New South Wales Food Authority.

Recall: Naturally Good Chocolate Mud Cake Mix

Naturally Good Products Pty Ltd has recalled its Naturally Good Deliciously Free Moist Chocolate Mud Cake Mix from Coles, Woolworths, IGAs and Health Food stores nationally due to the presence of an undeclared allergen (milk).

Details are:

• Naturally Good Deliciously Free Moist Chocolate Mud Cake Mix – Best Before 04 Feb 2018
• Package description and size: Cardboard carton, 450g

Consumers who have a milk allergy or intolerance may have a reaction if this product is consumed. Consumers who have a milk allergy or intolerance should not consume this product.

Any consumers concerned about their health should seek medical advice.

The product can be returned to the place of purchase for a full refund.

For more information contact Naturally Good Products Pty Ltd 0418 946 006 or 03 9460 8050

www.naturallygoodproducts.com.au

Recall: Just Entrees Pty Ltd, pates

Just Entrees has recalled its pates from Coles stores in NSW, ACT, QLD, VIC, TAS and NT due to listeria monocytogenes contamination.

Details are:

• Just Entrees Australia Brandy Port and Sage Pate
• Just Entrees Australia Cracked Pepper Pate
• Just Entrees Australia Chicken Liver Pate

Date marking: Use By 22/4/16 and 6/5/16.

Package description and size: Vacuum packed, 125g

Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems. Consumers should not eat these products.

Any consumers concerned about their health should seek medical advice.

The products can be returned to the place of purchase for a full refund.

For more information contact Just Entrees Pty Ltd on 03 9758 3135 www.justentrees.com.au

The following Recall Notice is included with permission from Food Standards Australia New Zealand.

Passage Foods PTY LTD has recalled Street Kitchen Yellow Thai Curry, Street Kitchen Red Thai Curry and Street Kitchen Green Thai Curry from Woolworths stores nationally due to microbial (pathogenic bacteria) contamination. Food products contaminated with pathogenic bacteria may cause illness if consumed. Any consumers concerned about their health should seek medical advice. The products can be returned to the place of purchase for a full refund.

Date notified to FSANZ – 10/03/2016  

Food type – Curry kit

Product name

Street Kitchen Yellow Thai Curry

Street Kitchen Red Thai Curry

Street Kitchen Green Thai Curry

Package description and size – 3 sachets in cardboard wrap around, 285g

Date marking –Best Before, All Best Before dates

Country of origin –India

Reason for recall –Microbial (pathogenic bacteria) contamination

Distribution Woolworths stores nationally

Consumer advice

Food products contaminated with pathogenic bacteria may cause illness if consumed. Any consumers concerned about their health should seek medical advice. The products can be returned to the place of purchase for a full refund.

Contact –PASSAGE FOODS PTY LTD  03 9580 3344www.passagefoods.com

Ok, so you have a craving for fish and chips and you know just where to go to get the perfect fish and the crunchiest chips.

Would you change your mind on what type of fish you’re going to get, if there is a label on each fish type telling you what it is and where it came from?

Well, that is just one of the recommendations coming from the Australian Parliament’s joint standing committee on Northern Australia. This will bring all states and the Australian Capital Territory into line with the Northern Territory.

Uncooked fish and seafood already needs to be labelled with Country of Origin (CoOL) and this recommendation will mean that CoOL is required on all seafood across the whole country.

This is just one of the recommendations of the “Scaling Up” report, but is the only one specifically related to food labelling.

The full report and all 11 recommendations can be found here – http://www.aph.gov.au/Parliamentary_Business/Committees/Joint/Northern_Australia/Aquaculture/Report

The following is from an article written by Joe Lederman (Managing Principal, FoodLegal) and John Thisgaard (FoodLegal Consultant), and is an excellent summary of what food laws are under review or being changed.

© Lawmedia Pty Ltd, March 2016

Food Standards Australia New Zealand (FSANZ)

1.   New Australia New Zealand Food Standards Code (‘Food Standards Code’) now effective

As of 1 March 2016, the new Food Standards Code took effect.  

2.   FSANZ alters submission date on Application A1118

FSANZ has altered the closing date for submissions on Application A1118. The Application would permit food from a genetically modified, herbicide-tolerant corn line to be added to the Food Standards Code.

Submissions are now due 22 March 2016.

3.   FSANZ calls for submissions on variations to maximum residue limits (MRL)

FSANZ has issued a call for submissions on proposed variations to Australian MRLs for agricultural and veterinary chemicals. The request was lodged by the Australian Pesticides and Veterinary Medicines Authority (APVMA). The APVMA says its purpose is to harmonise Australian laws with those set by Codex Alimentarius and other jurisdictions.

Standard 1.4.2 in the Food Standards Code lists the maximum permitted levels of agricultural and veterinary chemical residues in food. These residue limits apply in Australia only, while New Zealand maintains its own MRLs.

FSANZ and APVMA have differing responsibilities in relation to the development of MRLs, to address chemical residues occuring in foods after chemical products are used for agricultural and veterinary purposes in Australia.

Submissions are due 29 April 2016.  

4.   FSANZ calls for submissions on Application A1120 – Agarose Ion Exchange Resin as a Processing Aid for Lactoferrin Production

FSANZ invites written submissions on the draft variations to the Food Standards Code arising from Application A1120. This application seeks to permit the use of agarose ion exchange resins as a processing aid in the production of high purity lactoferrin from bovine milk and milk-related products.

FSANZ Chief Executive Officer Steve McCutcheon noted that this processing aid is “already used elsewhere in the world to extract the lactoferrin from milk for use as an ingredient in other products. FSANZ has assessed the application and determined there are no public health and safety concerns associated with its use.”

Submissions are due 29 March 2016.

5.   FSANZ calls for submissions on Proposal P1028 – Standards for Infant Formula

FSANZ invites written submissions on draft variations to the Food Standards Code arising from Proposal P1028. The proposal aims to revise and clarify relevant infant formula product standards, including: category definitions; composition; labelling of products; representation of products.

Steve McCutcheon, FSANZ Chief Executive Officer, says that the proposal regards “clarifying some standards, bringing them up to date with the latest scientific evidence and aligning them with international regulations”.

Submissions are due 17 May 2016.

6.   FSANZ publishes Amendment No. 161

FSANZ published Amendment No. 161 to the Food Standards Code on 22 February 2016. The amendments were made under the following applications and proposals:

•Application A1100, increasing the maximum permitted level of acesuplhame potassium in chewing gum in line with international regulations

•Application A1104, concerning the voluntary addition of various vitamins and minerals to nut-and seed-based beverages

•Proposal P1040, updating typographical and transcription errors in the revised Code

•Proposal M1013, updating Schedule 20 regarding maximum residue limits

The amendments form part of the revised Food Standards Code, which commenced on 1 March 2016.

7.   FSANZ accepts Application A1126 – Pectins & Carrageenan as Processing Aids in Wine (Fining Agent)

FSANZ has accepted a new application A1126 to seek permissions for the use of pectins and carrageenan in Australian wine, following an administrative assessment by FSANZ. The application concerns the use of pectins and carrageenan as processing aids to remove heat-unstable proteins in wine.

Opportunities to comment will be available at a date set by FSANZ.

So is the butcher shop like the video store and facing the chopping block?

Well according to the recent research done by Roy Morgan Research there is good news – and bad news for the Butchers.

According to the research only 23.5 percent of those shopping buy meat from a butcher, but the good news is that these people are spending the most on meat – with an spend of $37 per week on average.

The two big supermarket chains account for 49.6 percent of meat sales between them, but only have a weekly spend of $26 on average.

The big winner in the meat game is Aldi with 7.6% of the sales but $22 on the weekly spend. It is the only supermarket chain to have an increase in sales since 2013.

Less Australians may be shopping at butcher shops but according to Roy Morgan Research those who do spend the most money on meat each week.

 Andrew Price, Consumer Products General Manager at Roy Morgan Research, said; “At the moment, despite their shrinking customer base, butchers are retaining a decent share of the overall fresh-meat market due to the above-average amount spent by those grocery buyers who continue to shop with them.”

There has been a reduction of about five percent in Australian purchasing meat each week since 2013, with purchases going from 75.6 to 70.7 percent.

So it seems that even though less people are buying meat at butcher shops, because these businesses are meeting the special needs of their customers, the future still looks good for them.

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

New Food Standards Code

Food Standards Australia New Zealand (FSANZ) today notified all stakeholders that a revised version of the Food Standards Code has now come into effect.

There is no transition period between the old and the new version of the Code.

FSANZ Chief Executive Officer, Steve McCutcheon, said the Code had been revised so it more closely aligns with food Acts in Australian states and territories and in New Zealand.

“While the Code looks a lot different, the changes are relatively minor in nature,” Mr McCutcheon said.

“All industry stakeholders will benefit from a clearer, easier to follow Food Standards Code.”

The new version of the Code can be viewed on the FSANZ website – http://admin-www.foodstandards.gov.au/media/Pages/Leap-into-the-new-food-standards-code.aspx.

More information

Food Standards Code – http://admin-www.foodstandards.gov.au/media/Pages/Leap-into-the-new-food-standards-code.aspx

Summary of changes – http://admin-www.foodstandards.gov.au/code/code-revision/Documents/P1025summary.pdf

Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand).

For all us chocolate lovers, the news just keep getting better and better.

Recently it was found that chocolate is good for your heart.

Now a recent study has shown that there may be cognitive improvements when we eat chocolate.

So it seems that chocolate is not only good for your heart, it is good for your brain as well. The good news just keeps on coming!!!!

But there is a catch – it is dark chocolate which seems to be the type giving these benefits.

The Maine-Syracuse Longitudinal Study (MSLS) has been happening for some time in Syracuse in New York, and researchers have published research in the journal Appetite, which indicates that dark chocolate consumption increases cognitive performance.

Why dark chocolate, instead of the more popular milk type? Dark chocolate has higher levels of flavanols.

The participants in the research were asked how often they ate from list of foods, which included chocolate, amongst demographic and health questions. They were then given cognitive function tests, including the Mini-Mental State Examination.

It was found that, ignoring other dietary habits and health issues, higher chocolate consumption showed higher cognitive function.

The researchers wrote “It is evident that nutrients in foods exert differential effects on the brain. As has been repeatedly demonstrated, isolating these nutrients and foods enables the formation of dietary interventions to optimize neuropsychological health. Adopting dietary patterns to delay or slow the onset of cognitive decline is an appropriate avenue, given the limited treatments available for dementia. The present findings support recent clinical trials suggesting that regular intake of cocoa flavanols may have a beneficial effect on cognitive function, and possibly protect against normal age-related cognitive decline.”

Source: Crichton GE, Elias MF, Alkerwi A. Chocolate intake is associated with better cognitive function: the Maine-Syracuse Longitudinal Study. Appetite. 2016.

The “Investigation into kilojoule menu labelling in Victorian chain food outlets” report by The Cancer Council and the National Heart Foundation has shed a light on the nutritional information being provided by the quick serve chains in Victoria.

The report shows that only two of the nine major quick serve chains in Victoria are providing consumers with enough information to be able to make an informed purchase decision.

Head of Prevention at Cancer Council Victoria, Craig Sinclair said; “In Victoria you need bionic eyesight and Sherlock Holmes’ detective skills to find out how many kilojoules are hidden in the burgers, donuts, pizzas and chips we’re consuming. Whereas, over the border in New South Wales, there are regulations that provide clear guidelines on how this information should be provided. This form of labelling together with an education campaign has been shown to be effective, with consumers choosing meals that are 15% lower in kilojoules than prior to the implementation of the system.”

It raise the question why, when we have a national labelling standard in the Food Standards Code, that different states are once again having different requirements. The reason the Food Standards code was agreed to was so that the country has the same food requirements in each jurisdiction. This makes it easier to monitor and control, and, most importantly, national companies, like these quick serve chains, do not have to meet different requirements in different places.

Mr Sinclair said; “The Victorian fast food outlets surveyed also operate in New South Wales where they are subject to this regulation; one wonders why the industry chooses to deny Victorians the same access to what should be basic nutrition information,”.

The following were the report’s findings;

• Only two of the nine (22%) chains, Boost Juice and KFC, consistently displayed kilojoule information.
• Almost half of the 59 outlets (46%) surveyed did not have kilojoule information on all items for sale.
• Almost one in five (19%) did not reference the average adult’s daily intake of kilojoules, as required in NSW, which allows customers to consider their choices in the context of their daily energy requirements.
• Less than half (47%) met the New South Wales standards for font, size and position of the kilojoule information
• Less than three in four (73%) provided kilojoule information that was legible to consumers.
• All chains provided kilojoule information on their website.

Coffee is big business, freshly brewed pick up a cup on the way to where you’re going coffee is very big business.

Some people have their absolute favourite places and will go out of their way to go there regularly.

For some life each day doesn’t start without a cup of their favourite.

But is it just the coffee that make people go to a set place, or is it the whole experience and the fact that the person behind the coffee machine knows just how you like it?

So which coffee place has been found to be the best satisfaction provider in 2015?

Doughnut King.

Each year Roy Morgan runs surveys to determine customer satisfaction ratings of Australian service industry and retailers. 50,000 Australians were asked about their experiences.

At the end of the year the results are accumulated and the final best satisfaction providers are announced for the year in the Roy Morgan Customer Satisfaction Awards.

So which supermarket provided the best satisfaction in 2015?

IGA Foodland in South Australia.

The quick serve (fast food) restaurant providing the best satisfaction was – Pizza Capers.

CEO of Roy Morgan Research, Michele Levine said; “Now in their fifth year, the Roy Morgan Customer Satisfaction Awards are widely considered to be the most accurate, reliable measure of customer satisfaction in Australia.”

I remember about 10 years ago going to a natural health seminar and the speaker pushing very hard to reinforce how we should not be eating low fat dairy foods and that butter and other higher fat dairy are really good for you.

I also remember the number of people walking out of the seminar talking about what an idiot the speaker was.

Everyone knows that for better heart health you need to reduce the amount of saturated fat in your diet and part of doing that is to eat and drink only low fat dairy foods.

We now have at least two generations which have grown up eating and drinking low fat dairy foods and find the taste of higher fat dairy foods to be strange.

Well it seems that the speaker who was considered silly at the time, actually had the right idea.

According to a recent study by Edith Cowan University in Western Australia there is no advantage to your health if you eat and drink low fat dairy foods compared to their higher fat types.

The eating habit study was done on 860 teenagers from early to late adolescence in Western Australia.

Edith Cowan University’s School of Medical and Health Science Researcher Dr Therese O’Sullivan said; “We have long been recommending people eat low-fat dairy on the assumption that because it has less calories and less saturated fat it is healthier for you, but there was very little out there in terms of good evidence that this is the case.”

The research can be found in Issue 8, Volume 1 of Nutrients Journal, also found that full-fat dairy may be just as beneficial for cardiovascular health as low-fat products.

Dr O’Sullivan stated; “When we examined the cholesterol profile of these teenagers we found that those who ate more low-fat dairy were no better off. In fact, we were able to show that for teenage boys, full-fat dairy consumption was associated with a slightly better cholesterol profile than low-fat dairy. Intakes of both low-fat and regular fat dairy products were associated with better blood pressure in boys.”

It is a generally held belief that full fat foods will increase the potential for obesity, so this had to be tested in the study. It was found that in fact this did not happen.

Dr O’Sullivan said; “Given that it has less calories per serve, it was assumed that low-fat dairy would help children and teenagers maintain a healthy weight, but we found that neither low fat nor regular fat products increased risk of obesity. This could be because children and teenagers are actually quite good at regulating their food intake, so eating full-fat dairy makes them feel more full, potentially reducing their consumption of other foods, but this is something that requires further research.”

This study only looked at teenagers, so it cannot yet be said that a similar result could also apply to older people, but if it does also apply them, there will be many changes to nutrition and the Healthy Food Pyramid.

So much more research will need to be done before a long held belief can be overturned.

The following is a terrific article from the CSIRO Blog and is included here with permission.

Salmonella: what is it, and how can you protect against it?

By Kari Gobius, Narelle Fagan, Cathy Moir, Pamela Tyers 17th February 2016

The recent Salmonella contamination of fresh produce has led to possibly more than 100 people becoming ill, sparking a nationwide recall of 30 bagged leafy green products and a nationwide drop in sales for other bagged-salad producers.

Unfortunately, food-borne illness from Salmonella isn’t unusual. Meat and salad rolls from a Sydney bakery were the likely cause of an outbreak in January 2016, for example, as was raw egg mayonnaise at Melbourne’s Langham Hotel in August 2015.  A large outbreak affecting 250 school principals who were attending a conference at the Brisbane Exhibition and Convention Centre in February 2015 was attributed to cross contamination and poor hygiene (as opposed to a Bart Simpson-esque prank). Salmonella  is the second highest cause of bacterial foodborne gastroenteritis in Australia, after Campylobacter. And Salmonella, along with Listeria monocytogenes, is responsible for more deaths in Australia than any other foodborne disease, each accounting for about 15 deaths per year.

Salmonella, along with Listeria monocytogenes, is responsible for more deaths in Australia than any other foodborne disease, each accounting for about 15 deaths per year.

It’s difficult to tell whether foodborne illnesses overall are on the rise or not, but we do know that there are now better detection, tracing and reporting systems, and with social media, people are likely to hear about it more easily and quickly.

What was unusual about this outbreak though is that it was in leafy greens, it was nation-wide and that the serotype was Salmonella Anatum. Salmonella Anatum can cause disease in humans, but in Australia is most frequently isolated from animals such as cattle, sheep, pigs, goats and chickens, and their environments. It has also been found in foods such as nuts, meat, imported herbs and spices, along with animal feeds and in dairy factory environments.

There are over 2,000 different serotypes of Salmonella with Salmonella Typhimurium the most common cause of salmonellosis in humans. Salmonella Anatum is a relatively uncommon cause of salmonellosis in humans. Symptoms are similar to infection caused by other Salmonella – fever, diarrhoea, vomiting and abdominal discomfort – but it appears to be a milder and shorter lived form.

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Salmonella colonies on agar.

Salmonellosis has been linked to consumption of horticultural produce internationally – in the US alone seed sprouts and tomatoes are frequently identified as vehicles for salmonellosis; cucumbers were implicated in 2012 and in a current outbreak. Salmonella Anatum was suspected in only 1 or 2 out of dozens of outbreaks.

Australia at the moment has more Salmonella outbreaks than any other country, with 73 cases per 100,000 people or just over 17,000 cases recorded in 2015. More research is needed in finding out why that is, how it’s transmitted and what can be done about it. Along with food and health authorities, we’re researching and supporting industry in a range of food safety and public health issues.

Re-washing pre-packed lettuce at home may reduce, but will not eliminate bacteria like Salmonella. In any case, bagged salad products are washed, sanitised and rinsed several times to slow unwanted bacterial growth. Temperature controls from farm to supermarket are also designed to keep refrigerated food products safe to eat.

What can we do at home to reduce our risk of food-borne illness? Key food safety tips include washing hands, storing food that is meant to be chilled (e.g. salad bags) at 5 degrees or colder, cooking food properly and keeping raw and cooked foods separate during storage and preparation.

For more information, check out other food safety tips and resources from CSIRO and the Food Safety Information Council, which includes a test on your food safety knowledge.