Advisors for Strategic Decisions and Innovations
Our team of consultants and lawyers can help you with questions relating to compliance, food safety, quality assurance, risk assessment and management and other strategic decisions.
Food Industry Education and Training
At FoodLegal we believe that education is crucial to keeping your competitive edge. We offer both in-house and corporate sessions in compliance training, food marketing and sessions on new updates and regulatory developments in the food industry. To find out more about our training courses click here or to organise in-house training, contact either Charles Fisher or Craig Hunter on +613 9606 0022.
Lawyers and Regulatory Compliance Consultants
FoodLegal can provide you with the expertise in food laws and food regulation compliance that you need. We can assist in resolving issues with regulators, technical compliance & provide risk assessment and management advice for food companies. FoodLegal provides expertise in food marketing & labelling laws, product development, the Food Standards Code, the Australian Competition and Consumer Act, the Food Act and other regulatory advice relating to the food industry and allied fields.
To read more about our services, click here
FoodLegal Events Calendar
FoodLegal presents a range of public seminars, masterclasses and symposiums throughout the year.
We also run in-house workshops and training courses for food companies tailored to your needs.
Learn about our upcoming events by going to our events calendar or events pages!
In April 2015 FoodLegal launched FoodLegal InHouse TM. It is a subscription service to assist with food innovation, food labelling and food marketing compliance. Originally developed as a comprehensive set of compliance tools to assist Foodlegal’s own compliance consultants, FoodLegal InHouse delivers these tools to subscribers. FoodLegal InHouse makes our compliance expertise part of your team. FoodLegal InHouse is a desktop solution and a platform to reduce the cost of compliance and will enhance the productivity of your food company.
- Sep 06, 2016
- Authored By Tony Zipper
In developing new products, food producers are always looking for ways to appeal to the consumer and achieve repeat custom. One important aspect is consumers’ sensory interaction with food. Texture can be incredibly important in product development and is a key feature in experiencing food. This article examines the main substances which may be used to impact the texture of food, and looks at how they may be used depending on the desired effect and other considerations.
- Sep 06, 2016
- Authored By Joe Lederman & John Thisgaard
The Federal Department of Agriculture and Water Resources is currently undertaking a review of Australia’s export regulations. This article explains the nature of the review and the implications of the likely outcome.