A bulletin for the Australian Food Industry March 1995
Contents: Raw materials - the impact of biotechnology on food crops | New labelling requirements for cheese | Chlorine and drinking water | Safe food handling | Self-serve salad bars
New labelling requirements for cheese
From March 1995 all Australian cheeses must be labelled with a statement of fat content. This results from an amendment by the National Food Authority to standard H9 of the Food Standards Code – Cheese and cheese products.
This change is designed to help consumers select appropriate cheeses for their individual purposes. In the past, it was possible to buy 'reduced fat' cheeses with a fat content comparable to many full fat varieties. Where the words 'reduced fat' appear in the name of a cheese the produce will be required to contain no more than 75 per cent of the fat content of the equivalent full-fat product.
Low fat cheeses are defined as those with a maximum 3 per cent fat content.
Food Science Australia
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