Packaging
Name one function of food packaging
Protection, preservation, information, marketing
What does FSANZ stand for?
Food Standards Australia New Zealand
Which nutrient is listed in grams and is linked to energy provision
Protein
Give one reason why additives are used
Preservation, flavour enhancement, colour, texture
Name one example of an emerging food technology
3D food printing, lab-grown meat, high-pressure processing, edible packaging
Which packaging material is biodegradable?
Paper/cardboard
Name two mandatory allergens that must be declared on labels
e.g. peanuts, milk, eggs, tree nuts, soy, wheat, sesame, fish, shellfish
True/False: FSANZ requires NIP values per serve and per 100g
True
True/False: All food additives are artificial
False
Which emerging tech uses pressure instead of heat to kill bacteria in food?
High-pressure processing
Give one environmental disadvantage of vacuum sealing
Single-use plastic, non-biodegradable
What is the purpose of having a use-by date on food packaging?
Safety → food must not be consumed after date
If a NIP says “Energy: 500 kJ per serve”, how much energy in kilojoules is in 2 serves?
1000 kJ
Name the additive that prevents oil and water from separating
Emulsifier
Name one benefit of lab-grown meat
Reduced environmental impact, animal welfare, controlled quality
Which packaging option has the lowest carbon footprint: aluminium, plastic, or compostable bioplastic?
Compostable bioplastic
True/False: Ingredients must be listed in any order
False → listed in descending weight order
Which section of a NIP would you check for someone monitoring salt intake?
Sodium
Give one potential health concern linked to overconsumption of certain additives
Allergic reactions, hyperactivity in children, digestive issues
True/False: Edible packaging is currently used in commercial food production
True
Explain why glass packaging is both environmentally beneficial and problematic
Recyclable & reusable, but heavy to transport → higher emissions
Name three elements of a food label required by FSANZ
Name/description, ingredients list, allergens, NIP, storage instructions, manufacturer details, use-by/best-before date
Why is it important to list both per serve and per 100g values?
Allows comparison between products regardless of serving size
Name one natural additive and one artificial additive
Natural: salt, lemon juice, beetroot extract, honey, rosemary extract
Artificial: tartrazine (yellow food colouring), monosodium glutamate (MSG), sodium benzoate, BHA
Explain how 3D food printing could help with personalised nutrition
Can print meals tailored to dietary needs, portion sizes, nutrient content