Technical and Regulatory Issues of Packaging Affecting Taste: From Pallet to Palate

By Tony Zipper (food technologist, ARMIT (App. Chem.), FAIFST, FRACI) and Joe Lederman
FoodLegal Lawyers and Consultants
© Lawmedia Pty Ltd, March 2011

The issue of adulteration and contamination of food and food ingredients, as recently highlighted with Tartaric Acid for use in wine manufacture (see article on contaminated ingredients in our February 2011 issue of FoodLegal Bulletin), is not adequately managed by many food businesses. This article explores the key scientific and technological aspects, and the legal gaps in the Australia New Zealand Food Standards Code.