Foreword (March 2021)

By Joe Lederman (FoodLegal Chairperson), John Thisgaard and Jenny Awad (FoodLegal Bulletin Co-Editors)

Welcome to the March 2021 edition of FoodLegal Bulletin!


1.     Plain English Allergen Labelling

New Plain English Allergen Labelling (PEAL) requirements have come into effect. FoodLegal conducts private training for food companies in the new PEAL requirements, and can provide consulting services or training on request.


2.     Trending Claims 2021

A few remaining tickets are still available for FoodLegal’s Trending Claims workshop on Tuesday 23 March 2021. This Workshop will guide you through the latest Court precedents and regulatory enforcement actions that impact trending food product claims.

Click here to register.


3.     In this March 2021 edition of FoodLegal Bulletin

Our FREE article “Current developments in food law and policy in Australia and elsewhere” provides this month’s update on new regulatory developments and scientific developments that impact food producers and suppliers, beginning with Australia, but also internationally.

Our article “Will food products now need to declare processing aids in their ingredients lists?” addresses one of the important changes brought about by new Plain English Allergen Labelling requirements, and whether manufacturers of foods will have to start declaring processing aids in their ingredients lists.

Our article “Regulatory issues to consider when supplying convenience foods via retail” explores the legal risks and issues which should be considered when balancing convenience and compliance in the context of packaged foods supplied via retail sale.

Our article “Why it is easier to claim that a complementary medicine has been “Made in Australia” than a food” considers the introduction of a new threshold for origin claims made in relation to complementary medicines, and questions whether food manufacturers have been short-changed.

FoodLegal Scientist Dr Rozita Vaskoska discusses the microbiological, toxicological and regulatory considerations regarding the use of fermented foods in food product manufacturing in the article “Fermented foods, the Food Standards Code and other safety regulatory issues”.

Our article “FSANZ’s collaboration with Health Canada regarding risk assessments of GM foods” looks at the recent agreement made between FSANZ and Health Canada with respect to the sharing of safety risk assessments for genetically modified foods.

We hope you enjoy this March 2021 edition of FoodLegal Bulletin!

Joe Lederman, John Thisgaard and Jenny Awad

FoodLegal Bulletin

This is general information rather than legal advice and is current as of 13 Aug 2021. We therefore recommend you seek legal advice for your particular circumstances if you want to rely on advice or information to be a basis for any commercial decision-making by you or your business.