Third in an occasional series of reports on food matters of interest to consumers, compiled by Consumers SA Executive member Elaine Attwood.

Lupin added to mandatory allergen labelling list.

All food businesses will have to declare lupin whenever it is present as an ingredient or as a component of food additives or processing aids. They will have 12 months from 25 May 2017 to meet the requirements.  If the food is not in a package or is not required to have a label, information must be displayed with the food or provided to the purchaser if requested.

Lupin may be found in products including baked goods (i.e. bread, pastries, pies), pasta or noodles, sauces, beverages and meat based products (e.g. burgers and sausages).

Since 2007 Lupin has been recognised in Europe as an allergen requiring labelling.

(Free Newsletter 22/6/17- staff reporter 20/6/17 -  Breaking News on Food & Beverage Development and Technology - Asia Pacific. William Reed Business Media SAS)


Fruit freshness ripe for innovation with use of coated fabric.

A quick and reliable way to test the freshness of fruit is the focus of a study that adapts a coated fabric, which soaks up chemical compounds in the fruit juice to indicate ripeness.

Along with fellow study author Dr. Kenneth Furton, provost and executive vice president at Florida International University, the team think the chemical changes occur in oranges during storage can be applied to new active packaging.

The new environmentally friendly approach replaces solvents by using a muslin cotton composite as the base for their portfolio of new chemical coatings.

The university holds a patent on the invention and is currently working to commercialise the technology for use in a variety of applications. In addition, researchers at more than 30 universities have already independently validated the innovation.

(Source : Journal of Chromatography A - Published online ahead of print:  Fabric phase sorptive extraction as a reliable tool for rapid screening and detection of freshness markers in oranges.

Authors: Kenneth Furton, Abuzar Kabir et al

Free Newsletter - By Will Chu14/6/17 - Breaking News on Food and Beverage Development Technology- Europe 17/6/17)


Proposed ‘benchmark’ acrylamide levels set to impose further food firm limits.

Measures to reduce acrylamide levels in food took a step forward as new draft proposals outline ‘benchmark’ mandatory levels for the industry. The proposals state that Food Business Operators (FBO) of deep fried foods such as French fries, potato crisps and other potato products would have to apply ‘mitigation measures’ in order to reduce levels of the chemical.

Potato based products head up the list that also include bread, breakfast cereals,  and other fine bakery wares such as cookies, biscuits, rusks, cereal bars, scones, cornets and wafers.

The European Food Safety Authority (EFSA) identifies these foods as increasing the risk of cancer to consumers of all ages. In its scientific opinion EFSA said that while human studies investigating acrylamide exposure was ‘limited and inconclusive’, the margin of exposure based on current levels of dietary exposure ‘indicate a concern.’

‘The Benchmark levels of acrylamide presence in foodstuffs shall be reviewed by the Commission every three years’, the proposal stated, ‘and the first time within three years after the entry into application of this Regulation.’

(Free Newsletter -  By Will Chu 13/6/127 - Breaking News on Food and Beverage Development- Europe 17/6/7William Reed Business Media SAS) 


Eggs suspected as Salmonella infections increase.

There have been more than 700 salmonella cases up to the end of April according to the Western Australian Health Department. The agency said 713 infections of S. typhimurium had been reported - which was four times the usual number.

‘Eggs are a good source of vitamins and minerals but like many other foods they can be contaminated with bacteria, including Salmonella. It is best to avoid any uncooked foods or dishes that contain raw egg and don’t use cracked or dirty eggs. This is because it is impossible to guarantee the safety of eating raw eggs and dishes that contain unpasteurised raw egg products. This includes breakfast dishes containing eggs, desserts and aoli.

Prepare egg dishes as close as possible to the time of consuming and refrigerate at or below 5 degrees centigrade. It is important to wash and dry your hand thoroughly after handling eggs.’

(Free newsletter -  By Staff Reporter 13/6/17 - Breaking News on Food and Beverage Development and Technology - Asia Pacific 14/6/17.  William Reed Business Media SAS)


Abalone found to thrive on wine-waste diet

Waste from the wine industry is being development into aquaculture feed with highly promising results.

The South Australian Research and Development Institute (SARDI) has joined with Tarac Technologies to work on the project. Steam distilled grape marc, registered as Acti-Meal is the heat treated skins, pulp, seeds and stems of grapes left over after wine is made. Once known as a waste product, Tarac Technologies is a world leader in turning grape marc into a range of value-added products ranging from grape spirit to stock feed, grape-seed extract oil and soil improvers.

A six month trial of a test feed produced by Aquafeeds Australia containing 20% Acti-Mealis set to begin at an abalone farm in November after successful lab trials in Adelaide last year.

(Free Newsletter - By R.J. Whitehead 12/6/17 -  Breaking News on Food and Beverage Development and Technology - Asia Pacific 13/6/17. William Reed Business Media SAS)


EU expresses ‘high concern’ for hormone disrupting chemical Bisphenol A

Bisphenol A, a chemical found in consumer products such as food packaging, may soon be restricted in the EU after authorities expressed ‘high concern’ over its effect on human health.

According to the European Chemical Agency (ECHA) BisphenolA (BPA), an organic man-made compound, is a substance of ‘very high concern because of its endocrine disrupting properties.’ The compound is linked to a number of conditions including impaired thyroid function, metabolic disease and neurological learning difficulties. Its effect on the reproductive system are also of concern although evidence is weak and tentative.  The European Food Safety Authority (EFSA)  remain unconvinced by this latest decision, standing any its decision back in October 2016 that states evidence is too limited to draw any conclusions for human health.

(Free Newsletter - By Will Chu 19/6/17 - Breaking News on Food and Beverage Development - Europe 24/6/17. William Reed Business Media SAS)


Elaine's note:  The above are small extracts from more comprehensive papers. Members are encouraged to use the references to read the complete papers for the full story.

AuthorRay Dennis