Australian Eatwell PTY LTD


Facts and Figures


Nov
12
2014

Australian Organic Certified Standard




When looking for food products for many, especially with the rise in consciousness of health issues and farming practises, an organic certified standard is needed. This certification is more than just a sticker on the packaging it is something achieved by the farmer and the manufacturer.

The Australian Certified Organic Standard is reviewed every three years to ensure it meets industry expectations, the Australian Government also has its own standard but Australian Certified Organic adds to these and introduces its own standards. Regarded as one of the strictest standards in Australia, the Australian Certified Organic Standard bring together both national and international standards so consumers have a simple choice when buying organic products.

Australian Eatwell products such as the Chickpea, Cumin and Coriander and Mixed Grain, Parsley and Thyme burgers and the Simply Better Foods Tofu and Hakea Tofu carry the Australian Organic Certified Standard and thus comply with the strict regulations needed. 



Nov
06
2014

The organic farming industry – IBIS report





The organic farming industry over the past several years has seen significant growth, IBIS has recently conducted a market research report highlighting the growth.

The report focused on farms that primarily produced organic fruit, vegetables, grains and other crops and livestock. These farms do not involve the use of artificial chemicals, pesticides and fertilisers. The report also only focused on organic producers that are certified organic.

Over the past five years organic farming has been one of the economy’s best performing industries, the global demand for organic products is rising with the increasing health consciousness, environmental concern and the increase convenience of organic food.  Revenue grows at an estimated 12.1% per year and for the 2013-14 year revenue is projected to be $557 million. With the increase in consumer demand comes an increase in businesses/companies and employment opportunities. Currently IBIS has estimates there are over 2000 businesses and over 8500 employees in the organic industry.

The worldwide shift in consumer preferences towards organic products has been very beneficiary for the industry. Even with the growing trend organic produce still only represents 1% of the total value of farming sales (grains, meat, horticulture and diary) in Australia. But with trends not likely to decrease organic farming will continue to grow in Australia and around the world.  


Nov
02
2014

HACCP Quality Control






Australian Eatwell holds and produces many food products, and with this comes the responsibility of keeping the products to the upmost quality. Quality control systems help with this, Australian Eatwell operates within several quality control systems. The blow focuses on HACCP.

Firstly what is HACCP? It stands for Hazard Analysis Critical Control Point. It is used by the food and related industries for the control of food safety hazards, and to reduce the risk to acceptable levels. Any product or service used within the food industry can be endorsed as long as it meets the strict guidelines, such products endorsed include; human resource providers, cleaning aids and utensils, display systems, storage systems and finished product packaging.

Companies don’t need to have a HACCP Programme but Australia’s leading food businesses demand that their suppliers have a HACCP-based food safety programme in place, therefore it is extremely helpful to have one. A HACCP programme cannot simply be purchased off the shelf because each project is specifically tailored to each company’s needs, therefore requirements and costs vary between the operations of companies.

HACCP is recognised throughout Australia but its principals have also been adopted all over the world, particularly in Europe, Australasia and the United States. HACCP is now becoming an important feature of the import and export process, and is recognised by all countries as the best method of food risk management.