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GM Foods Education Resources
FSANZ have recently released a range of consumer education materials on genetically modified (GM) foods and new breeding techniques (NBTs). To access these resources and to learn more about GM foods, visit the FSANZ website....
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Food Processing Summary
Food processing can be defined as the use of methods and techniques involving equipment, energy, and tools to transform agricultural products such as grains, meats, vegetables, fruits, and milk into food ingredients or processed food products. This tool kit provides helpful fact-based information to...
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Cybersecurity - Food and Drink Business
Cyber attacks are a very real threat facing food and drink businesses. Ajay Unni writes about cyber attacks not just being a vague concept and why cybersecurity is a must. Cybersecurity in the Food and Beverage industry...
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Mandatory fortification of flour for bread making
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...
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Dangers of Highly Concentrated Caffeine Products
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....
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Food Business Guidance for Operating Under COVID-19 Alert Level 2
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....
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Food Business Guidance for Operating Under Covid-19 Alert Level 3
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....
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Food Business Guidance for Operating Under Covid-19 Alert Level 4
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....
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Laboratory testing considerations
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 ...
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Which Foods are Prone to Which Pathogens?
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 ...
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