New Zealand has adopted a Joint-Food Standard under the Australia New Zealand Food Standards Code which mandates the addition of folic acid to non-organic wheat flour in bread. There is a two-year transition period to allow flour millers time to implement this change.  Folic acid is an essentia...

Food Standards Australia New Zealand (FSANZ) recently released education materials to help people understand the risks associated with pure and highly concentrated caffeine powders and foods....

As most of New Zealand has moved to COVID-19 Alert Level 2 this week, to help businesses operating under the Food Act 2014 get back up and running, New Zealand Food Safety has updated guidance about operating safely....

As most of New Zealand has moved to COVID-19 Alert Level 3 this week, to help businesses operating under the Food Act 2014 get back up and running, New Zealand Food Safety has updated guidance about operating safely....

On 25 August, MPI emailed the new Safe Practice Guidance for Food Retailers and Food Manufacturers under COVID-19 Alert Level 4 to all registered Food Act 2014 food retail and manufacturing businesses. The document is now live on this MPI web page: Safe work practices during Alert Level 4....

The (UK) Institute of Food Science and Technology publishes useful Information Statements. Recent additions include a focus on laboratory testing, including key considerations in deciding on test methods, and interpreting results. Examples include: Microbiological Analysis - key considerations ...

Roy Betts, a fellow at UK's Campden BRI posted a great blog recently on specific pathogens associated with different food types.  This includes considerations on what to test for in food products. You can read and download the blog here ...

The Ministry of Business, Innovation & Employment (MBIE) has recently gazetted a new Consumer Information Standard which mandates country of origin labelling of certain meat, seafood, fruit, vegetables and cured pork products (bacon, ham). Note that compliant country of origin labelling for all ...

MPI has issued new food labelling guides for: 1. Retail packaged foods. Click here to download  2. Foods sold to manufacturers and further processors.  Click here to download 3. Foods sold to foodservice and catering businesses. click here to download...

Managing the risks associated with food allergens is a major food safety challenge for food producers and suppliers. Incorrect or unclear allergen information can be a matter of life or death for people living with a food allergy To help food businesses manage these risks the Allergen Bureau and ...