4. Why is it important for the consumer to have all this information?

 It is important for the consumer to have all of this information on the food package because it can tell us vital information about the food. It can tell us what nutrients and in what amounts are in the product. It can warn us if the food contains a certain food allergen such as milk, nuts or wheat. It is able to inform us if the food is fresh or if it is out of date. It can explain how to store, prepare or cook the food we purchase, especially if it is pre-made, such as cake mixes and pastas. It gives us all the product ingredients present in the food. It can give us information on where the food was produced and by which company. And most importantly, food labels are there to provide the consumer/purchaser with any basic information about what is in the food we are eating and the best way to handle it.

3. List the other information that must be included on a product label.

1.            The name and description of the food – all food labels MUST give a name for the food            that is either prescribed by the code (such as Infant Formula) or is a name/description that describes the true nature of the food (such as cheese spread) The name must be accurate and cannot misinform or deceive the consumer. 

2.           An identification of the ‘lot’ number (Food recall Information) – Food labels are legally required to show the name and Australian business address of the manufacturer or supplier plus the lot and batch number of the food (or date coding) to enable efficient food recalls. Food is recalled when it poses a possible public health and safety risk to consumers.

3.           Name and Australian street address of the supplier of food (Food recall information) - Food labels are legally required to show the name and Australian business address of the manufacturer or supplier plus the lot and batch number of the food (or date coding) to enable efficient food recalls. Food is recalled when it poses a possible public health and safety risk to consumers.

        4.    List of Ingredients – The ingredients present in the food are always listed from greatest to smallest by the weight (including any water that has been added) at the time they had been added to the product.

5.              Date mark – All food labels have date marks to tell buyers about the safe shelf life of food. These date marks help the customers how long the food can be kept before it begins to deteriorate. All food with a shelf life less than 2 years must be date marked.

6.             Nutrition information panel (NIP) – The nutrition information helps keep the consumer track of what they are eating and can enable them to choose between different products to get the best for them and their family. The Nutrition Information Panel (NIP) helps compare key nutrients and serving sizes.

7.           Country of origin of the food – Country of origin labelling describes the country or countries where the food was grown, manufactured or packaged. All packaged food must be identified as having been made from imported or local produce or a mixture of both.

8.         Warning and advisory statements – If a food contains an ingredient or components of an ingredient that could cause severe adverse reactions then it must be declared on the label, no matter the quantity. 

2. Review the poster on food labelling (‘Food labels – What do they mean’) by Food Standards Australia and New Zealand (FSANZ) at www.foodstandards.gov.au. Search under the ‘Food matters’ heading and then under ‘Food labelling’.

Most of the packaged food must have a nutritional information panel. The information must be presented in a standard format (as shown in the image to the right) which shows the amount per serving and per 100g for any food, or 100mL for any liquid. There are only a few exceptions to requiring a nutrition information panel. For example:

• Extremely small packaging that are roughly the size of a large chewing gum packet
• Food that has no significant nutritional value (like a single herb or spice, tea, and coffee)
• Foods that are sold unpackaged (unless a nutrition claim is made)
• Food made and packaged at the point of sale (such as freshly made bread in a local bakery)

Packaged foods have to carry labels that show the percentage of the key ingredients or components in the food product. This enables the customer to compare similar products. As shown in the ingredient list from the nutritional information panel below shows that in this item there is 8% banana, 8% strawberry, 4% grape, 2% peach and 2% pineapple. Some foods though (white bread or cheese) have no characterising ingredients. 

All foods must be labelled with an accurate name or description (e.g. ‘fruit yoghurt’ MUST contain fruit) If the product were to contain fruit flavourings instead of real fruit, than the label MUST say ‘fruit flavoured yoghurt’.

Considering the number of foods available, recalls of unsafe of unsuitable foods are infrequent. Food labels must have the name and business address In Australia or New Zealand of the manufacturer or importer, as well as the lot identification of the food. This makes food recalls (if necessary) more efficient and effective.

Some foods, food ingredients or components of an ingredient can cause severe allergic reactions in some people (anaphylaxis) Foods like peanuts, tree nuts, shellfish, finned fish, milk and eggs and their products (when present in food) could cause severe allergic reactions and MUST be declared on the label whatever the quantity. Gluten is also included in the list, but the caution is more for people with Coeliac Disease instead of an allergy.

Any labelling requirement legally required in the Food Standards Code must be legible, prominent, and distinct from the background and in English. The size must be at least 3mm high, with an exception of very small packages.  

Suppliers must label food products with accurate weights information. Weights and measures declarations are controlled by Australian State and Territory and New Zealand Government fair trading agencies.

Date marking that is having either a ‘best before’ or ‘use by’ date, gives you a guide about the length of time a food should be kept before it begins to fade.

When specific storage conditions are required, manufacturers must include this information on the label. For example, ‘This yoghurt should be kept refrigerated at or below 4°C’.
In Australia, packaged (and some unpackaged) foods must state the country where the food was either produced or made. This could just be identifying the country where the food was packaged for retail sale, and if any of the ingredients do not originate from that country, a statement that the food is made from imported or local and imported ingredients.

Ingredients must be listed in descending order (by ingoing weight). This means that when the food was manufactured the first ingredient listed contributed the largest amount. If fat, sugar or salt are listed near the start of the list, the product contains a greater proportion of these ingredients. If the product contains water, it also must be listed in the ingredients according to its ingoing weight.

Food additives play an important part in the food supply, ensuring that our food is safe and meets the needs of the consumer. The food additives list can be confusing, so, to help reduce the confusion, each food additive is given a short code number. Food additives are used in processed foods in relatively small quantities. 

Rice Paper Rolls with Vietnamese dipping sauce

Today we made rice paper rolls with a Vietnamese dipping sauce, which were delicious. In this lesson, I had learnt a new knife skill, which was to brunoise some chilli. To brunoise the chilli, I had to cut it into small cubes. Once all the prep for the filling was done, we had to soak the rice paper wrappers in some warm water, and then place it on a board. We then placed the filling in and wrapped it. I already knew how to wrap these as I had made a similar food before. These smell amazing, and I can't wait to try them and share with mum and dad!

Caramel apple pull-aparts

In this hospo lesson, we made caramel apple pull aparts. To make the pastry, we had to revisit the technique of making scones. I made the pastry while my partner made the apples. We then rolled up the apples in the pastry, cut them into sliced and put it in the oven. While they were cooking, we made the caramel to pour over the apple pull aparts. They smell delicious, I want wait to have some!!

Chili chicken with coconut and basil

In this practical lesson, we made chili chicken with coconut and basil, with an accompany of rice. We first had to chop up all the ingredients, and once that was done, we put all the ingredients in a wok and stirred it. While that was cooking, the rice was placen in a pot with water and was just left until cooked. I'm not a fan of coconuts, so I didnt eat this dish, although it did smell good. Hopefully my parents enjoy it!

Food additives

What is a food additive? A food addtive is a chemical added to keep food to keep them fresh, enhacnce their colour or to keep them fresh. Give 4 reasons why these substances are added to foods. Enhance their colour, texture, flavour and to keep them fresh. Fill in the following chart: List some other food additives: flavours, mineral salts, thickeners and vegetable gums, raising agents Some people are sensitive to food additives. List some reactions which may indicate a sensitivity. Hives or diarrhea Other people have a reaction to additives. List these and the symptoms that indicate these. Digestive disorder - diarrhea and colicky pains Nervous disorders - hyperactivity, irritability and insomnia Respiratory problems - asthma, rhinitis and sinusitis Skin problems - hives, itching, rashes and swelling List some common additives that may cause problems: flavour enhancers, food colouring, preservatives and artificial sweeteners How do you know which additives are added to foods? Check the label on the back of food packages The addition of food additives is closely monitored by government and international organisations to ensure their safety and that foods containing additives are precisely labeled. Which organization is responsible for this in Australia? Explain what they do. Food Standards Australia New Zealand (FSANZ). They are responsible for the approval of which food additives are allowed in Australian food. What is the Australian Foods Standards Code and what do they do? Legislative instrument under the Legislative Instruments Act 2003. It provides unified food manufacture and handling Standards,and concentrates on protecting public health and safety,whilst providing flexibility to permit industry innovation. Read the articles on “Some additives in Detail” and Would you like meat with that pie” on Blackboard and answer the following questions. Identify the types of foods that may contain propionates. Certain baked goods with flour - bread, cookies, biscuits and pastries Why are propionates used in these types of foods? They help keep baked goods fresh and reduce the growth of mould and other micro-organisms What is the advantage to the consumer of buying foods that contain propianates? The afford consumers of having soft, freshly baked goods in the home without having to buy them daily. What is aspartame? Concentrated sweeteners that is about 200 times sweeter than sugar. Why is this additive not recommended for use in recipes that are to be baked and heated? Breaks apart when heated, resulting the loss in sweetness. Investigate a range of diet foods and identify which contain aspartame. List these below. Diet soft drinks, yogurts, Wrigley's extra, drink powders,crisps, tabletop sweeteners. Meat Pies. What ingredients are found in some meat pies according to the Australian Consumers Association? Minced gristle,connective tissue, offal and a blob of fat the size of a golf ball. What % of meat is required in meat pies? 25% What is ANZFA’s definition of the term meat? Meat and meat products to replace the minimum level for meat at 25% with a minimum level for meat flesh at 25%. Does this differ from your definition? Explain. Yes, we expected more meat in pies and less additives. Outline the amount of fat found in the pies tested. Why is this finding a concern? 15g - 35g of pure fat, and 20-40% of the upper recommended daily limit of sodium for adults.