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
FoodLegal InHouse subscription service
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.
FoodLegal Online
Need the answers on Australia’s Country of Origin Labelling laws?
Our team of consultants has developed a series of online training videos which brings FoodLegal’s experience and educational solutions right to your fingertips.
Click here to access our comprehensive online package.
How Australian food standards deal with wine technologies and their application to “wine” and “wine products”
- May 08, 2017
- Authored By Tony Zipper
“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” Ernest Hemingway, 1932 – ‘Death in the Afternoon’.
Sucrose is not in food only to be sweet: Meeting the deficiencies of other sweeteners when reformulating foods to replace sugar
- May 08, 2017
- Authored By Rozita Vaskoska
Sucrose, commonly called sugar, is one of the most widely used ingredients in the human diet. With pressures and encouragement on consumers and food companies to reduce consumption of sugar, industry has pursued food reformulation with the use of sweeteners as sucrose replacers. However, industry has to consider far more than just replacing the sweetening function of sugar. This article explores the options food producers may have in replacing the numerous other technological and functional properties and attributes of sugar in the process of reformulation of many food and beverage categories.
