Business Aspects of Introducing a New Food in Australia - Assignment Example

Review the impact of introducing a new food in Australia Although English immigrants brought their foods and recipes to Australia but the country hasits own wealth of cultural food in existence- the indigenous food culture. As the food culture evolves Australia had introduced some rules and regulations for the safety of food products. Every country has laid down some guidelines to measure the impact of introducing a new food. In Australia the Food Standards Australia New Zealand (FSANZ) has laid down a scientific and technical evaluation to study the result of introducing a new food in the country. The Australian National Food Safety Standards has the role of labeling food standards to be introduce. In Australian Capital Territory (ACT) the agency responsible for ensuring the safety of food is the Health Protection Service (HPS) of ACT Health. The HPS under its Food Sampling Working Group (FSWG) looks after the development, overall implementation and co-ordination of the Food Survey Program (Program). These government agencies monitor the introduction of new food as well as supply to ensure that it is safe and pose no risk to the consumers. The new food should comply with standards for microbiological contaminants, pesticide residue limits and chemical contamination. Introduction of new food in Australia has to meet all the food surveillance data from public health units in Australia. This data includes the results of compliance testing, and specialty targeted surveys. If the new product is canned food then it comes under the Canned Food Information Service Inc (CFIS Inc) for the promotion and review of the product. The CFIS aims to convince consumers about the foods contained, and to dispel misconceptions and so generate increased purchases. The nutrition programme of CFIS is aimed to create the awareness of the influences of public opinion. After that the authority issue a license only after carrying out a comprehensive risk assessment process so that Australian environment and human health and safety would not be at risk. The national regulatory scheme does not look into the marketing issues of new food. The main objective of the authority is to provide an unambiguous recognition, under Commonwealth law. Nutrition labelling Mandatory nutrition labelling is necessary for the launch of any new food product as it has significant impacts on health in the community. The method of nutrition labelling divided into two steps, first, it identify the risk factors of diet-related disease and study their impact on health systems expenditure and the value of life. Secondly, it estimates the level of reduction in risk factors. Risk factors can be identified through diet-related diseases, which are associated with three risk factors, namely, obesity, hypertension and high blood cholesterol. It is no denying fact that nutrition information greatly influences consumer choice. According to an American study of the impact of the introduction of mandatory nutrition labelling the consumers principally respond to negative nutrition information. Nutrition labelling really boosts the consumer behaviour as it reduces the risk factors. In Australia food products that carry nutrition labels is considered as healthy. A nutritional analysis programme is vital for any new food product to know the size and complexity of the product and a careful assessment of the resources, skills, courage and discipline required to progress the task to completion (Scheelings 1987). The programme is more about data evaluation, which identifies the critical elements of quality assurance. The Nutrition Committee of the National Health and Medical Research Council (NHMRC) has developed work programme for the current revision of the Australian food tables. The work programme is composed of four components: the analytical programme; the processing and validation of food composition data and preparation for publication; the establishment of the Australian Nutrient Data Bank to store and process data; and the development of the NUTTAB computer data base. For nutrient analysis a survey is being carried out on the range of food products and their sources such as canned, dried, frozen, factory-processed, home-made etc. The nutritional analysis programme provides quality assurance. It is true that the canned food has a problematic image among consumers due to health reasons. For canned food nutritional balance is vital. Consumers’ attitude towards canned foods has many contradictions due to typical buying patterns. Promotion of food product Promotion of canned foods should contain all the details of the product. Take the example of baked beans, which require a statement: Canned baked beans fit well into the Australian dietary guidelines, they are low in fat, sugar and cholesterol-free. The product should claim the presence of fibre and iron in nutritional index, which is a useful source of protein, complex carbohydrate, potassium, calcium, magnesium, zinc, and thiamin. The product also mentions the reduced salt varieties. Similar statements are necessary for the promotion of any new food product. Nutritional index offers evidence of the benefits, which canned foods have. The impact of nutrient profile of a food is more positive than any particular nutrients in isolation. Scientific support for promotion Scientific support is vial to communicate the results of the introduction of new food to the public. Different canned foods have distinct strengths and to communicate this idea, visual bar charts showing a profile of the food are more informative than plain figures. Consumers right to food safety Australia has some food safety standards, which require businesses to follow food safety practices and use food premises and food transport vehicles that meet specified requirements. These standards were developed to cut the food borne-illness in Australia, to encourage healthy competition in food business and above all to provide a healthy and safety food to the consumers. As the nature of food supply keep changing it creates new challenges for food regulators to win and maintain consumer confidence. This includes several factors such as changing diets and consumer eating habits; the entry of novel foods and food technologies into the marketplace; new threats to food safety; and greater consumer demand for information and for assurances of safe food. The labelling survey for consumers has been done in two parts, first the qualitative research to create awareness, knowledge and behaviour of consumers and secondly to monitor labels project to track label changes over time. This kind of data collection not only enhances the quality of the food product but also reduced the cost and improved the safety standards. The main focus of the regulatory is on the higher risk activities such as serving food to vulnerable groups, while lightening administrative burdens for lower risk activities such as many community events. Consumers are now well aware of the fact that food and health are interrelated. Before introducing any new food product the manufacturer should keep he consumers taste and preference in mind. Consumers want assurance that the new food will not give them food poisoning; that it will provide the benefits claimed by manufacturers and nutrition experts; and that it will have no dire effect on their genetic makeup or that of their children. It is the right of the consumers to expect such things from the food they eat. Food irradiation Australian auhorities have recently restricted the use of food irradiation of herbs, spices and herbal infusions. This has been done to phase out the use of ethylene oxide over the next two years for health and safety reasons. Food recalls Among other food safety standards there is food recall systems for unsafe food for wholesale suppliers, manufacturers, and importers. This is to be done to prevent food poisoning among consumers. Food recall is actually a manufacturers request for consumers or distributors to return goods for a refund, replacement, or some modification or repair. If any contamination found in the food the authority would order the disposal of recalled, unsafe, unsuitable or returned food. But at times food manufacturer retrieve food for reasons that are unrelated to the safety of the food, for instance, packaging or labelling faults. Generally a risk of consumer injury is sufficient to trigger product recall or some lesser appropriate step where any of the following occurs: a single, serious, consumer illness or injury caused by contamination of the products; discovery of a design or manufacturing flaw, which could result in potential harm to consumers; a defect in labelling or discovery of outside interference or tampering with a product or receipt of a threat to tamper with a product. In the even of a product recall the manufacturers must abide by relevant regulations for product recalls. The manufacturers should know the guidelines that are applicable to their products. In this situation the manufacturers should develop and put into place at least a consumer complaints-handling protocol, a quality-control monitoring protocol and a product-recall plan that will make them realize recall much earlier. These would help manufacturers to deal with the recall quickly and effectively. They should consult legal advisers and risk mangers to fully understand the procedures and plans. It is true that establishing product recall and crisis management plans would be a costly affair but it would reduce the catastrophic effects of product recall and recognize a potential recall situation early. Product recall plans could protect as many consumers as possible from potential harm; minimise cost and inconvenience to the consumer; protect the companys reputation for high-quality goods and consumer protection; reduce the risk or extent of civil or other liability; and help the companys chances of successfully re-launching the product. The recall of food products highlights the obligations for consumers protection. Consumers have all the right to know what they eat so that they can make choice and that is why the product labelling is consider as a vital compeonent of empowering consumers. This really increases area of choice for consumers and also enhances the safety, nutrition and, therefore, healthiness of their diet. Conclusion It won’t be wrong to say that Australia has one of the safest food supplies in the world. This is because Australia has affective working partnerships between food manufacturers, food handlers, retailers and government regulators. These are he key areas that need to be addressed for a successful launch of any new food product in Australia. The new food product should meet all the primary and processing standards that have been laid down by the Council of Australian Government (COAG). The council is a single framework exists for the development of all domestic food standards covering the entire food supply chain. Introducing new food product not only boosts the business but also added value to he manufacturer’s other products through brand building and innovation instead of relying on price discounts. It also improved manufacturer’s marketing and sales resources that could generate profit margins. References: Nutritional Values of Australian Foods, English R. and Lewis J, 2004. Nutrition through he life cycle, 4th edition, Macgraw Hill, 1999. Food and Nutrition in Australia, 2nd edition, Wahlqvist M.L. 2002. Conducting Community-based nutrition education programs: a dietitian’s guide, Scott J.A. Dietitian Association of Australia, 1991. Australias Health 2000: the seventh biennial health report of the Australian Institute of health and Welfare. 2000. Canned Food Information Service Inc. 1988. Residual nutritional value (RNVI). Research and summary report. Health promotion-Foundations for Practice, 1st edition, Baillerie Tindall, Naidoo and Hills, 1999. Principles and practice in the Australian context, Allen & Unwin, OConnor and Parker, 1996. Read More