Advisors for Strategic Decisions and Innovations
Our team of consultants and lawyers can help you with questions relating to compliance, food safety, quality assurance, risk assessment and management and other strategic decisions.
Food Industry Education and Training
At FoodLegal we believe that education is crucial to keeping your competitive edge. We offer both in-house and corporate sessions in compliance training, food marketing and sessions on new updates and regulatory developments in the food industry. To find out more about our training courses click here or to organise in-house training, contact Charles Fisher on +613 9606 0022.
Lawyers and Regulatory Compliance Consultants
FoodLegal can provide you with the expertise in food laws and food regulation compliance that you need. We can assist in resolving issues with regulators, technical compliance & provide risk assessment and management advice for food companies. FoodLegal provides expertise in food marketing & labelling laws, product development, the Food Standards Code, the Australian Competition and Consumer Act, the Food Act and other regulatory advice relating to the food industry and allied fields.
To read more about our services, click here
In April 2015 FoodLegal launched FoodLegal InHouse™. It is a subscription service to assist with food innovation, food labelling and food marketing compliance. Originally developed as a comprehensive set of compliance tools to assist Foodlegal’s own compliance consultants, FoodLegal InHouse delivers these tools to subscribers. FoodLegal InHouse makes our compliance expertise part of your team. FoodLegal InHouse is a desktop solution and a platform to reduce the cost of compliance and will enhance the productivity of your food company.
Please view more about FoodLegal InHouse by clicking here.
- Mar 06, 2017
- Authored By Joe Lederman & John Thisgaard
Maximum residue limits (MRLs) apply to agricultural and veterinary chemicals that are used in food production. The recent FSANZ Proposal P1027 (with effect from 12 January 2017) has amended the way that these limits apply to certain chemicals. This article explains the change, and demonstrates how two different interpretations of the new regulation could have differing impacts on different foods.
- Mar 06, 2017
- Authored By Rozita Vaskoska
Nowadays, many consumers can`t imagine a baked roll, cappuccino or chai latte without a pinch of cinnamon flavour in it. But cinnamon is certainly not only spice and flavouring. There is scientific evidence that the components of cinnamon have direct and indirect health effects. This article aims to give an overview of where cinnamon, the second most important spice in the world after pepper, comes from, the international market, its composition and its health effects.