Opportunities in Australia for ingredients companies

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Related tags: Australia

New flavours, baking inclusions, and functional food ingredients
may be the answer to increased exports to Australia for food
ingredient companies, market analysts Frost & Sullivan write
this week

New flavours, baking inclusions, and functional food ingredients may be the answer to increased exports to Australia for food ingredient companies, market analysts Frost & Sullivan write this week. According to Frost & Sullivan, despite the fact that Australia is a huge food producer, it still imports close to 10 per cent of its domestic consumption. And this volume is expected to grow in the future. This is because of the increasingly multicultural mix of its population and the increasing openness of Australians to new foods. Ivan Fernandez, Frost & Sullivan Food Vertical Portal Manager writes in an article that to understand the current food standard codes governing Australia it is essential that the exporter keep a track of the Australian Quarantine Information Service (AQIS), which develops quarantine conditions for food exports from any country, and the Australia New Zealand Food Authority (ANZFA), which is the policy developer. For the exporter eyeing the Australian market, there are several items of legislation that are significant, such as those related to imported-food control, customs, and quarantine-risk evaluation. But among these, the most crucial is the new joint Food Standards Code for Australia and New Zealand, which applies equally to imported and locally produced food This Code, published in December 2000, has a two-year transitional periodin which businesses can comply with either the joint Code or the AustralianFood Standards Code (AFSC) in Australia, or the New Zealand FoodRegulations 1984 (NZFR) in New Zealand. Obviously, at the end of thetwo-year transitional period, the AFSC and the NZFR will be repealed,leaving the joint Code as the common food regulation in both countries. The ANZFA has developed a series of Food Standards User Guides and Code Fact Sheets to assist manufacturers and retailers in their interpretation and application of the new standards. A few significant changes introduced include: more exhaustive labelling requirements; new initiatives covering allergen labelling; mandatory nutrition information labelling; percentage labelling; specification of information requirements for foods without packaging; and less number of exemptions from ingredient listing on food labels. Read the full article at www.frost.com

Related topics: Policy

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