Foreword (February 2022)
Foreword
By John Thisgaard, Jenny Awad (FoodLegal Bulletin
Co-Editors) and Joe Lederman (FoodLegal Chairperson and Co-Editor)
Welcome to the February 2022 edition of FoodLegal
Bulletin!
1. Upcoming
FoodLegal events
FoodLegal is running the following workshops in March
2022:
Food Labelling
101
This full-day
workshop will dive into the nitty gritty of food labelling and how
to make your food labels compliant for any products being sold or imported into
Australia and New Zealand.
Tickets still
available for Thursday 24 March 2022 – Book
here
Health Marketing
of Food
This half-day
workshop is vital for anyone using health positioning to set their food
products apart in a time when consumers are crying out for healthy products...
while food regulators, the ACCC, and the TGA are all cracking down on such marketing.
Tickets still
available for Thursday 31 March 2022 – Book
here
2. In
this February 2022 edition of FoodLegal Bulletin
In this FoodLegal Bulletin, our FREE article “Current developments in food law and policy in Australia and internationally” updates
the latest in regulatory developments and news.
In “Risks associated with making “pure” claims on food”, FoodLegal Co-Principal Jenny
Awad discusses key legal and regulatory compliance risks arising from recent ACCC
enforcement action against a company making misleading “pure” claims on vanilla.
In “Does 'Precision Fermentation' differ from ‘Traditional’ fermentation?” FoodLegal Scientist Dr Behannis Mena
and FoodLegal Senior Lawyer John Thisgaard examine the differences, in both
practical and legal terms, between
these different forms of fermentation.
In “The regulatory frameworks that apply to primary production in New Zealand”, FoodLegal
Senior Lawyer John Thisgaard addresses the regulatory frameworks relevant to
primary producers in New Zealand, and how these laws differ from those in
Australia.
“Are there issues or concerns with Monacolins in foods in Australia?” by FoodLegal
Scientist Dr Behannis Mena considers important technical and regulatory issues
associated with the production of monacolins through starch fermentation of
moulds and yeasts.
Our article “The laws for micro-abattoirs on or near the farm” considers the regulations and laws that may apply
throughout Australia to impact on the concept of a micro-abattoir or meat
processing facilities.
We hope you
enjoy this February 2022 edition of FoodLegal Bulletin!
John
Thisgaard, Jenny
Awad and Joe Lederman
Editors
FoodLegal Bulletin
This is general information rather than legal advice and is current as of 4 Feb 2022. 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.