NMDM121 MEDICINAL FOOD SCIENCE. Session 3 Food Labelling Regulations Nutritional Medicine Department

Transcription

1 NMDM121 MEDICINAL FOOD SCIENCE Session 3 Food Labelling Regulations Nutritional Medicine Department Endeavour College of Natural Health endeavour.edu.au 1

2 Session Summary Discuss the role and responsibilities of Food Standards Australia New Zealand (FSANZ). Explain Australian food labelling regulations. Discuss the advantages and disadvantages of genetically modified foods. Endeavour College of Natural Health endeavour.edu.au 2

3 FSANZ: Role Food Standards Australia New Zealand (FSANZ) ultimate goal is a safe food supply and well-informed consumers. FSANZ is a bi-national independent statutory authority whose main responsibility is to develop and administer the Australia New Zealand Food Standards Code (the Code). The Code lists requirements for foods such as additives, food safety, labelling and GM foods. In Australia, Food Standards Australia New Zealand develops food standards to cover the whole of the food supply chain - from paddock to plate - for both the food manufacturing industry and primary producers. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 3

4 FSANZ: Responsibilities Developing standards for food manufacturing, labelling, processing and primary production. Providing information to consumers to enable better consumer choice. Coordinating national food surveillance, enforcement and food recall. Conducting consumer and industry research. Undertaking dietary exposure modelling and scientific risk assessments. Provide risk assessment advice on imported food. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 4

5 Food Labelling One of the main ways to help consumers to be wellinformed about the foods they are consuming is through food labelling. A major review of Australian food labelling regulations was undertaken by an independent Panel. The Panel s report called Labelling Logic was presented to the Government in January The Government responded to the report in December Endeavour College of Natural Health endeavour.edu.au 5

6 Food Labelling What information are you most interested in when you look at food labels? Do you think Australian food labels are easy for most consumers to understand? What information do you think food manufacturers are most interested in including on food labels? Endeavour College of Natural Health endeavour.edu.au 6

7 Food Labelling Nutrition Information Panel Percentage labelling Name or description of the food Food recall information Information for allergy sufferers Date marking Ingredient list Labels must tell the truth Food additives Legibility requirements Directions for use and storage Country of origin Endeavour College of Natural Health endeavour.edu.au 7

8 Food Labelling: Nutrition Information Panel Most packaged foods must have a Nutrition Information Panel. The information must be presented in a standard format which shows the amount per serve and per 100g (or 100ml if liquid) of the food. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 8

9 Food Labelling: Nutrition Information Panel There are a few exceptions to requiring a nutrition information panel such as: Very small packages which are about the size of a larger chewing gum packet. Foods with no significant nutritional value (such as a single herb or spice), tea and coffee. Foods sold unpackaged (unless a nutrition claim is made). Foods made and packaged at the point of sale, for example bread made in a local bakery. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 9

10 Food Labelling: Percentage Labelling o Packaged foods have to carry labels which show the percentage of the key or characterising ingredients or components in the food product- enabling the comparison of similar foods. o Some foods, such as white bread or cheese, have no characterising ingredients. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 10

11 Food Labelling Characterising Ingredients A characterising ingredient means an ingredient or category of ingredients that: Is mentioned in the name of a food; or Is usually associated with the name of a food by the consumer; or Is emphasised on the label of a food in words, pictures or graphics. It does not include ingredients used in small quantities for the purpose of flavouring; an ingredient that is the sole ingredient of a food and some other exceptions. (Australian Government ComLaw, 2011) Endeavour College of Natural Health endeavour.edu.au 11

12 Food Labelling: Name or Description of the Food Foods must be labelled with an accurate name or description, for example fruit yoghurt must contain fruit (although there is no minimum amount). If it were to contain fruit flavouring rather than real fruit, the label would need to say fruit flavoured yoghurt. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 12

13 Food Labelling How much avocado would you expect to find in a product called Guacamole style dip? Sourcehttp://commons.wikimedia.org/wiki/File:Guacamole_IMGP1256.jpg: Endeavour College of Natural Health endeavour.edu.au 13

14 Food Labelling: Food Recall Information Food labels must have the name and business address in Australia or New Zealand of the manufacturer or importer, as well as the lot identification of the food (or date coding). This makes food recalls, on the rare occasion that they are necessary, more efficient and effective. In Australia each year there are about 70 food recalls, most of which are precautionary and due to the food manufacturer identifying a problem from their own testing. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 14

15 Food Labelling: Information for Allergy Sufferers Common allergenic foods such as peanuts, tree nuts (e.g. cashews, almonds, walnuts), shellfish, finned fish, milk, eggs, sesame, soybeans and their products must be declared on the label however small the amount. Gluten must also be declared. Foods containing sulphite preservatives must be labelled as containing sulphites if they have 10 milligrams per kilogram or more of added sulphites. o (FSANZ 2009) Endeavour College of Natural Health endeavour.edu.au 15

16 Food Labelling: Date Marking Foods with a shelf life of less than two years must have a best before date. It may still be safe to eat those foods after the best before date but they may have lost quality and some nutritional value. Those foods that should not be consumed after a certain date for health and safety reasons must have a use by date. An exception is bread which can be labelled with a baked on or baked for date if its shelf life is less than seven days. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 16

17 Food Labelling: Ingredient List Ingredients must be listed in descending order (by ingoing weight). This means that when the food was manufactured the first ingredient listed contributed the largest amount by weight and the last ingredient listed contributed the least, compared to the other ingredients. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 17

18 Food Labelling: Truthful Labelling Suppliers must label food products with accurate weights and measures information (for the time of packaging). Weights and measures declarations are regulated by Australian State and Territory and New Zealand Government fair trading agencies. Fair trading laws and food laws in Australia and New Zealand require that labels do not misinform through false, misleading or deceptive representations. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 18

19 Food Labelling: Food Additives All food additives must have a specific use, must have been assessed and approved by FSANZ for safety and must be used in the lowest possible quantity that will achieve their purpose. Food additives must be identified, usually by a number, and included in the ingredients list. (FSANZ 2009) Endeavour College of Natural Health endeavour.edu.au 19

20 Food Labelling: Directions for Use and Storage Where specific storage conditions are required in order for a product to keep until its best before or use by date, manufacturers must include this information on the label. For example, This yoghurt should be kept refrigerated at or below 4 C or Refrigerate after opening. (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 20

21 Food Labelling: Country of Origin (COO) From July the Australian Government introduced a new country of origin food labelling system under Australian Consumer Law (ACL). This will make it clearer for consumers to know where the products they buy were produced, grown, made or packed. Businesses selling food in Australian retail stores will need to begin applying the labels from 1 July The law applies to food offered for retail sale in Australia, including in stores or markets, online or from a vending machine. The law does not apply to food sold in places like restaurants, cafes, take-away shops, schools, or to food provided by caterers. (Australian Competition and Consumer Commission, n.d.) Endeavour College of Natural Health endeavour.edu.au 21

22 Food Labelling: Country of Origin (COO) There is a two year transition period, giving businesses time to manage the change while still selling their existing stock. The new law becomes mandatory on 1 July Any food products that still have the old labels at the end of the transition period can still be sold until the end of their shelf-life. Food labelled after the end of the transition period must follow the new rules. (Australian Government, 2016) Endeavour College of Natural Health endeavour.edu.au 22

23 Food Labelling: Country of Origin (COO) Under the new system, most foods that are produced, grown or made in Australia will be required to display a label with: the kangaroo in a triangle symbol so you can easily and quickly identify the food s Australian origin a statement indicating that the food was grown, produced or made in Australia the minimum proportion, by ingoing weight, of Australian ingredients, indicated by a percentage amount and shown in a bar chart (Australian Competition and Consumer Commission, n.d.) (Image source, viewed 14 July 2016: Endeavour College of Natural Health endeavour.edu.au 23

24 Food Labelling: Country of Origin (COO) Product of and Grown in means that each significant ingredient or component of the product originated in or was grown in the country claimed and all, or almost all, of the production and manufacturing processes occurred in that country. Product of is often used for processed food and Grown in is mostly used for fresh food. For example If Product of Australia appears on a packet of smoked salmon, this means the salmon was both caught and smoked in Australia If Grown in Australia appears on an apple, it was grown in Australia. (Australian Competition and Consumer Commission, n.d.) Endeavour College of Natural Health endeavour.edu.au 24

25 Food Labelling: Country of Origin (COO) 'Made in' means that the product was made, or substantially transformed, in the country claimed, and at least 50 per cent of the cost to produce the product was incurred in that country. Substantial transformation means that the product has undergone a fundamental change in form, appearance or nature to create a new and different product. Certain processes such as slicing, canning, freezing or crumbing will generally not be considered a substantial transformation, and so will generally not be enough to support a claim that a product was made in a particular country. (Australian Competition and Consumer Commission, n.d.) Endeavour College of Natural Health endeavour.edu.au 25

26 Food Labelling: Country of Origin (COO) Made in claims relate to the production of an item rather than its content. This means that a product made in a particular country could contain ingredients from other countries. For example If Made in Australia appears on a jar of jam, this means that the substantial transformation of the jam took place in Australia the raw ingredients (e.g. fruit, sugar) were cooked together in Australia to make the jam. It doesn t necessarily mean that the ingredients were grown, sourced or processed in Australia. Imported prawns that are crumbed, packed and frozen in Australia could not claim to be made in Australia. In this case the finished product (frozen crumbed prawns) is not fundamentally different in form, appearance or nature from the initial goods (the prawns). (Australian Competition and Consumer Commission, n.d.) Endeavour College of Natural Health endeavour.edu.au 26

27 Food Labelling: Country of Origin (COO) Some companies currently use claims like Made in Australia from local and imported ingredients on their products. Under the new labelling system, companies will be required to state the percentage of Australian ingredients in their product so that consumers know what proportion of the ingredients are local and what proportion is imported (Australian Government, 2016). (Image source, viewed 14 July 2016: Endeavour College of Natural Health endeavour.edu.au 27

28 Food Labelling: Country of Origin (COO) Examples of labels with the kangaroo symbol, text and a bar chart which show the percentage of Australian ingredients (Australian Government, 2016). (Image source, viewed 14 July 2016: Endeavour College of Natural Health endeavour.edu.au 28

29 Food Labelling: Australian Owned The meaning of this claim doesn't come under current labelling laws, although there are guidelines in place for it's use. According to the ACCC the claim does not relate to COO, but rather that the company has majority Australian ownership. A company claiming to be Australian Owned must prove that at least 51% of its ownership is held in Australia. Full local ownership is required if it claims to be 100% Australian owned. (Fong, 2010) Endeavour College of Natural Health endeavour.edu.au 29

30 Food Labelling: Legibility Requirements Any labelling requirement legally required in the Food Standards Code must be legible, prominent, and distinct from the background and in English. The size of the type in warning statements must be at least 3mm high, except on very small packages (FSANZ, 2009) Endeavour College of Natural Health endeavour.edu.au 30

31 Food Endorsement Logos There are basically two types of logos: Quality assurance programs, such as the Heart Foundation Tick these require the product to meet certain standards for the product to be awarded the right to use the logo. Sponsorship deals often one-off arrangements between a product manufacturer and an organisation (such as sporting, health or scientific). It may be purely a financial arrangement. Endeavour College of Natural Health endeavour.edu.au 31

32 Food Endorsement Logos Examples of quality assurance logos e.g. Heart Foundation Tick, GI symbol, organic certification, or foods suitable for certain religious or cultural groups Endeavour College of Natural Health endeavour.edu.au 32

33 Nutrient Content & Health Claims A new food standard to regulate nutrition content claims and health claims on food labels and in advertisements became law on 18 January There is a 3 year transition period. Food businesses must comply with the new standard from 18 January Nutrition content claims and health claims are voluntary statements made by food businesses on labels and in advertising about a food. (FSANZ, 2013a) Endeavour College of Natural Health endeavour.edu.au 33

34 Nutrient Content Claims Source: Endeavour College of Natural Health endeavour.edu.au 34

35 Nutrient Content Claims Nutrition content claims are claims about the content of certain nutrients or substances in a food, such as low in fat or good source of calcium. These claims will need to meet certain criteria set out in the Standard. For example, with a good source of calcium claim, the food will need to contain more than the amount of calcium specified in the Standard. (FSANZ, 2013a) Endeavour College of Natural Health endeavour.edu.au 35

36 Health Claims General level health claims refer to a nutrient or substance in a food and its effect on a health function. For example: calcium is good for bones and teeth. High level health claims refer to a nutrient or substance in a food and its relationship to a serious disease or to a biomarker of a serious disease. For example: Diets high in calcium may reduce the risk of osteoporosis in people 65 years and over. An example of a biomarker health claim is: Phytosterols may reduce blood cholesterol. (FSANZ, 2013a) Endeavour College of Natural Health endeavour.edu.au 36

37 Health Star Rating The Health Star Rating system is a voluntary system to be phased in over 5 years with a review in 2 years. It gives packaged foods and drink a rating out of 5 to help consumers make healthier choices. The HSRC takes into account the four aspects of a food associated with increasing the risk factors for chronic diseases; energy, saturated fat, sodium and total sugars content of a food along with certain positive aspects of a food such as fruit and vegetable content, and in some instances, dietary fibre and protein content. Endeavour College of Natural Health endeavour.edu.au 37

38 Health Star Rating Endeavour College of Natural Health endeavour.edu.au 38

39 Genetically Modified (GM) Foods Endeavour College of Natural Health endeavour.edu.au 39

40 Biotechnology Biotechnology involves the use of microorganisms, cell cultures or enzymes to produce foods, plants or animals or to develop microorganisms for specific uses. Techniques used in biotechnology include recombinant DNA (also known as gene technology ) and genetic engineering to selectively modify plants, animals and microorganisms. Genetically modified organisms (GMO) are plants, animals or microorganisms that have been genetically modified using techniques of modern gene technology. (Lennard, 2011) Endeavour College of Natural Health endeavour.edu.au 40

41 Traditional Cross Breeding Humans have been manipulating the genetic make-up of plants and animals for many generations using traditional cross breeding. Traditional cross breeding involves selecting plants and animals with the desired characteristics (e.g. drought tolerant, high yield, good tasting meat) for breeding the next generation. These desirable characteristics arose from naturally occurring variations in the genetic composition of individual plants or animals. Endeavour College of Natural Health endeavour.edu.au 41

42 Tradition Versus Technology Selective breeding is relatively slow and imprecise because it involves mixing thousands of genes from two plants and hoping for the best. Traditional selective breeding involves combining the genes from two varieties of the same species. With genetic engineering modifications are made by introducing a specific gene needed to produce a desired trait. Genes from one organism can be inserted into another organism of the same species or a different species. Endeavour College of Natural Health endeavour.edu.au 42

43 Genetically Modified (GM) Foods Genetically modified foods are derived from genetically modified organisms (GMO). FSANZ defines GM foods as foods that (as a result of gene technology) contain novel DNA and/or novel protein or have altered characteristics. Examples of GM foods include corn plants with a gene that makes them resistant to insect attack or soybeans with a modified fatty acid profile that makes the oil better suited for frying. Endeavour College of Natural Health endeavour.edu.au 43

44 Do GM foods have to be labelled? Novel DNA and novel protein mean DNA or protein is different in chemical sequence (DNA or protein is genetically engineered) from those present in counterpart food that has not been produced using gene technology, Labelling is also required for GM foods that have an altered characteristic (e.g. altered nutritional profile) when compared to a counterpart non-gm food (e.g. soy beans with increased oleic acid content). These GM foods are listed in subsection S26 3(2) of Schedule 26 of the Food Standards Code and must be labelled with the words genetically modified, as well as any additional labelling required by the Schedule. (FSANZ 2016) Endeavour College of Natural Health endeavour.edu.au 44

45 Labelling of GM Foods From 7 December 2001, subject to certain exemptions, GM food products on sale in Australia and New Zealand either as a whole food or as an ingredient in a processed food must have their GM status identified if introduced genetic material or protein is present in the final food. This identification will appear on the packaging label or near the food if it is unpackaged. So, a typical ingredients list for a food containing a GM ingredient could be: Ingredients: wheat flour, water added, yeast, soya flour (genetically modified), vegetable oil, sugar, emulsifiers (471, 472E), preservative (282), enzyme amylase. (FSANZ, 2001) Endeavour College of Natural Health endeavour.edu.au 45

46 Labelling of GM Foods The statement genetically modified can be found on the label either next to the name of the food, e.g. genetically modified soy beans, or in association with the specific ingredient in the ingredient list, e.g. soy flour (genetically modified). If the food is unpackaged, then the information must be displayed close to the food at the point of sale, for example genetically modified soy beans on a container of loose dried soy beans. (FSANZ, 2013b) Endeavour College of Natural Health endeavour.edu.au 46

47 Labelling of GM Foods Exemptions include: GM foods that do not contain any novel DNA or protein or altered characteristics do not require labelling. Flavours containing novel DNA or protein in a concentration of no more than 0.1% are also exempt from labelling. Labelling is also not required when there is no more than 1% (per ingredient) of an approved GM food unintentionally present as an ingredient or processing aid in a non-gm food. Food prepared and sold from food premises and vending vehicles (e.g. restaurants, takeaway food outlets, caterers) is also exempt from GM food labelling requirements. (FSANZ, 2013b) Endeavour College of Natural Health endeavour.edu.au 47

48 Labelling of GM Foods Animal products derived from animals consuming GM foods are not required to be labelled as GM as the animal is not genetically altered by the consumption of such feed. In Australia, an estimated 487,200 tonnes of GM material was used in animal feed in (~ 5% of total grain and grain products used in animal feed that year). (FSANZ 2004) Endeavour College of Natural Health endeavour.edu.au 48

49 Labelling of GM Foods A cross-sectional study examined the relationship between consumer knowledge, attitudes and behaviours towards foods containing GMOs and the prevalence of GMO labelling in northern New Jersey supermarkets. The study reported a strong, positive correlation between consumer attitudes towards foods not containing GMOs and purchasing behaviour GMO labelling would assist consumers in making informed purchase decisions. (Vecchione, Feldman, and Wunderlich 2015) Endeavour College of Natural Health endeavour.edu.au 49

50 Examples of Traits in GM Crops The following table lists examples of the different desired traits identified for genetic modification, the perceived advantage and an example of a crop that would have this modification. (University of Michigan, 2007) Endeavour College of Natural Health endeavour.edu.au 50

51 (Ananda, 2010) Endeavour College of Natural Health endeavour.edu.au 51

52 Regulation of GM Foods In Australia, the Office of the Gene Technology Regulator (OGTR) (part of the Australian Government Department of Health) oversees the development and environmental release of GM organisms under the Gene Technology Act GM foods are regulated under Standard Food produced using Gene Technology, contained in the Australia New Zealand Food Standards Code. The standard (an enforceable regulation) has two provisions mandatory pre-market approval (including a food safety assessment) and mandatory labelling requirements. (FSANZ, 2013b) Endeavour College of Natural Health endeavour.edu.au 52

53 Safety Assessment of GM Foods The safety assessment of a GM food is conducted within the established risk assessment framework used by FSANZ. In the case of GM food, the primary purpose is: (i) to identify new or altered hazards associated with the food as a result of the genetic modification; (ii) to assess whether there is any risk associated with any identified hazards under the intended conditions of use; and (iii) to determine if any new conditions of use are needed to enable safe use of the food. Endeavour College of Natural Health endeavour.edu.au 53

54 Safety Assessment of GM Foods The safety assessment is characterised by: Case-by-case consideration of GM foods. Consideration of both the intended and unintended effects of the genetic modification. Comparisons with conventional foods having an acceptable level of safety. The responsibility for demonstrating the safety of any new food product on the market lies with the developer of that product. (continued on next slide) Endeavour College of Natural Health endeavour.edu.au 54

55 Safety Assessment of GM Foods FSANZ does not require that animal toxicity studies with whole GM foods be undertaken on a routine basis. There are currently no official mechanisms within Australia for monitoring the long-term impacts of GM foods. The responsibility for post-market monitoring is covered by an ongoing duty of care on the part of the developer. (FSANZ, 2013b) Endeavour College of Natural Health endeavour.edu.au 55

56 Advantages of GM Foods Potential advantages of GM foods include: Potential to contribute to a sustainable food supply as the population continues to grow and climate change brings new challenges (e.g. higher yields, drought resistant crops, etc.) Potential to improve nutrient and/or phytochemical composition of plants (leading to potential health benefits). Endeavour College of Natural Health endeavour.edu.au 56

57 GM Foods: Potential Problems Our ability to manipulate our food supply currently exceeds our understanding of what the full environmental and health consequences of that manipulation might be. Even though GM technology has promised to deliver benefits to consumers, the benefits to date have predominantly been to the organisations developing and selling GM seeds and to the producers of GM foods. Potential disruption of natural ecosystems and biodiversity. (continued on next slide) Endeavour College of Natural Health endeavour.edu.au 57

58 GM Foods: Potential Problems Potential introduction of new diseases. Potential introduction of allergens and toxins. Ethical dilemmas e.g. how many human genes does an organism have to contain before it is considered human? Cross contamination of non GM crops with GM genes. The possible spread of herbicide resistant genes to other plants such as weeds. (continued on next slide) Endeavour College of Natural Health endeavour.edu.au 58

59 GM Foods: Potential Problems Further environmental damage to marginal farming lands by continued intensive agriculture made possible by using plants more tolerant to drought or poor soils. Antibiotic resistance marker genes are sometimes used in the development of GM plants. It has been suggested that ingestion of food containing copies of antibiotic resistance genes could facilitate the transfer of the gene to bacteria inhabiting the gut of animals and humans. It is argued that these genes may then be transferred to disease causing bacteria and that this could compromise the therapeutic use of antibiotics. (Bawa & Anilakumar, 2013) Endeavour College of Natural Health endeavour.edu.au 59

60 Sale of GM Foods in Australia Some of the packaged foods in supermarkets contain GM ingredients derived from approved GM commodity crops of cotton, corn, canola, soybean, sugar beet and potato. Cotton considered a food because the oil can be consumed and the seed used in stock feed is approved to be commercially grown in Australia as is canola. The other GM commodities are imported. No fresh GM vegetables, fruit, meat or fish are sold in Australia. (FSANZ, 2001) Endeavour College of Natural Health endeavour.edu.au 60

61 Buying GM-Free Foods Greenpeace publish the Truefood Guide to help consumers avoid GM foods if they wish to do so. The Guide rates food brands and products as Green (GMfree) and Red (may contain GM ingredients). GMO-ID Australia was launched in It is a new certification body for genetically modified organism free (GMO-free) foods. Endeavour College of Natural Health endeavour.edu.au 61

62 References Ananda, R. (2010). Leaked cable: Hike food prices to boost GM crop approval In Europe. The Dissident Voice: Australian Government ComLaw. (2011). Australia New Zealand Food Standards Code- Standard Characterising ingredients and components of food. Retrieved from Australian Competition and Consumer Commission. (n.d.). Country of origin. Retrieved from Australian Government, Department of Industry, Innovation and Science. (2016). Australia's food labels are getting clearer. Retrieved from Bawa, A. S., & Anilakumar, K. R. (2013). Genetically modified foods: safety, risks and public concerns a review. J Food Sci Technol 50(6): Retrieved from Fong, T. (2010). Made in Australia? Which labels can you trust and which are just marketing hype? Choice online. Endeavour College of Natural Health endeavour.edu.au 62

63 References FSANZ (2001). Genetically modified foods. Food Standards of Australia and New Zealand. Retrieved from FSANZ (2009). Food labelling guidelines. Food Standards of Australia and New Zealand. Retrieved from FSANZ. (2013a). Nutrition content claims and health claims. Retrieved from FSANZ. (2013b). Genetically modified foods. Retrieved from FSANZ. (2016). Genetically modified food labelling. Retrieved from Lennard, L. (2011). Food law. In M. Wahlqvist (Ed.), Food and nutrition: food and health systems in Australia and New Zealand (pp ). Crows Nest, Australia: Allen & Unwin. University of Michigan (2007). Global change 2: Section 6 Group 5. Retrieved June 6, 2011, from Endeavour College of Natural Health endeavour.edu.au 63

64 References Vecchion, M., Feldman, C., Wunderlich, S., (2015). Consumer knowledge and attitudes about genetically modified food products and labelling policy, Int J Food Sci Nutr, 66(3): Endeavour College of Natural Health endeavour.edu.au 64

65 Endeavour College of Natural Health endeavour.edu.au 65