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Foodborne illnesses remain a major public health burden, causing at least 200 illnesses that affect health, productivity, livelihoods, market access, and the economy. Importantly they are largely preventable. Advances that improve food safety are achievable when we use the best available evidence to guide well-defined, targeted action.

World Food Safety Day occurs annually on 7^thJune under the auspices of the World Health Organization (WHO) with support from the Food and Agriculture Organization. The date commemorates the establishment of WHO in 1948 and each year a priority topic of global significance is highlighted.

The theme for World Food Safety Day 2026 is From burden to solutions – safe food everywhere. It focuses on how data on illnesses and their burden can guide action towards targeted, successful, and cost-effective solutions. 

Reliable data on the health burden of unsafe food is the foundation for evidence-based policies, coordinated multisectoral action, and informed consumer choices. By identifying the highest risks then applying evidence-based measures, it is possible to reduce the impact of unsafe food and ensure safer food for everyone, everywhere. It highlights the significant role played by everyone along the food chain—from farmers and producers, to processors, transporters, retailers, regulators, food service operators, and finally the consumer.

The data, science, and guidance on how to prevent food contamination and foodborne illness enable Governments to develop cost-effective policies and interventions; food businesses to improve their food safety practices; and individuals to make sound, science-based decisions. This World Food Safety Day the emphasis is on data: with awareness of the magnitude, distribution and impact of risks in food supporting initiatives that make food as safe as possible. 

In Australia, it is estimated that foodborne illness costs the Australian economy around $3 billion per annum, reflecting productivity losses, health care expenditure, hospitalisations, and premature mortality.^[1] Illness caused by Campylobacter is the most costly, accounting for an estimated $517 million. While norovirus, Escherichia coli, and non-typhoidal Salmonella each contribute more than $150 million annually.

Nationally the Food Regulation System Work Plan 2025–2028 prioritises safe and suitable food, focussing on development of a dedicated Campylobacter Action Plan, as well as strengthened management of food safety incidents and recalls, and enhanced identification of emerging pathogens.^[2]

Ahead of World Food Safety Day, WHO is releasing the latest update from the Foodborne disease Burden Epidemiology Reference Group (FERG).^[3]  FERG was established in 2007 to estimate the global burden of foodborne illness, identifying who the most affected are, where they are, and why they are getting ill. These estimates assist governments to prioritise risk management measures and resource allocation for consumer protection.

The 2026 update by FERG will provide the most comprehensive global, regional, and first-ever national estimates of the foodborne disease burden (2000-2021). This update will fill a data gap and empower countries to strengthen national food control systems and reduce the burden.

World Food Safety Day reminds us that that access to safe and suitable food is a fundamental human right. Unsafe food resulting in foodborne illness places considerable pressure on the health care system and disproportionately affects vulnerable populations, including young children, older adults, and individuals who are immunocompromised. A safe food supply reduces preventable morbidity, hospitalisation, and long-term sequelae. The key messages in 2026 (See Figure 1) reflect the importance of science, evidence, and collaboration in identifying practical actions to reduce the impact of preventable foodborne illness 

1) FSANZ updates estimate of annual cost of foodborne illness | Food Standards Australia New Zealand

2) Food Regulation System Work Plan 2025 - 2028 | Food Regulation

3) Home - FoodborneDiseaseBurden.org

Food Science & Technology Week 2026

Presenters: Matt Flavel (The Product Makers) and Dan Dias (Deakin University)

AIFST’s New Frontiers in Ingredient Innovation for Food Safety webinar highlighted the opportunities and challenges of using natural ingredients to support food safety, product innovation and consumer trust.

Key Messages

1. Consumer demand for natural ingredients continues to grow

A major theme throughout the webinar was that consumers have a strong preference for natural products, driven by both rational and emotional factors.

Key trends highlighted included:

• Gen Z and Millennials are significantly more likely to purchase products based on perceptions of naturalness.
• "Clean label" and natural positioning remain among the strongest growth drivers in FMCG markets.
• Growth in GLP-1 usage is expected to further increase demand for nutrient-dense, minimally processed foods.
• Consumers often associate natural products with safety, sustainability and health, regardless of whether those assumptions are always scientifically justified.

2. Natural does not automatically mean safer or better

The presenters stressed the importance of evidence-based evaluation.

Key points:

• Natural ingredients are not inherently safer, more effective or more sustainable than synthetic alternatives.
• Many natural compounds can be toxic at certain doses.
• Scientific assessment, regulatory oversight and appropriate formulation remain essential.
• Consumer perceptions of safety should not replace rigorous safety assessment.

3. Natural products present opportunities for food safety innovation

Emerging natural compounds may provide alternatives to conventional antimicrobials and preservatives.

Potential applications discussed included:

• Antimicrobial food packaging.
• Shelf-life extension technologies.
• Food preservation systems.
• Livestock and agricultural applications.
• Novel bioactive ingredients that may reduce reliance on conventional antibiotics.

The presenters noted particular interest in compounds for which microbial resistance has not yet developed.

4. Sugarcane was presented as a promising source of bioactive ingredients

Matt Flavel highlighted Australian sugarcane as an example of a scalable and sustainable source of natural compounds.

Advantages include:

• Large and reliable supply.
• Established food safety history.
• Consistent raw material quality.
• Existing agricultural and processing infrastructure.
• Potential source of bioactive compounds with food safety and health applications.

5. Translating discoveries into commercial products remains challenging

A significant discussion focused on barriers to commercialisation.

Key bottlenecks include:

• Sustainable sourcing of raw materials.
• Consistency of ingredient quality.
• Processing requirements to improve functionality and bioavailability.
• Demonstrating safety.
• Regulatory approval pathways.
• Cost of manufacture.
• Ensuring the ingredient solves a genuine industry or consumer problem.

The presenters emphasised that many promising compounds fail because there is no clear commercial need or market demand.

6. Nutraceuticals sit between foods and pharmaceuticals

The webinar explored the growing nutraceutical category.

Key observations:

• Nutraceuticals are generally intended to support health rather than treat disease.
• They may include bioactive ingredients, vitamins, minerals and functional food components.
• Regulatory classification differs between countries.
• In Australia, products are generally regulated either as foods or therapeutic goods rather than as a distinct "nutraceutical" category.

7. Education remains critical

A recurring message was the need for better consumer understanding of food science.

The presenters noted:

• Consumers cannot reasonably assess ingredient safety themselves.
• Food scientists, regulators and manufacturers have responsibility for ensuring products are safe and appropriately formulated.
• Improved communication is needed to bridge the gap between scientific evidence and consumer perceptions.

Key Takeaways for Food Industry Professionals

1. Natural ingredient innovation remains a major growth opportunity.
2. Consumer demand for clean-label products is unlikely to diminish.
3. Scientific evidence must underpin claims about natural products.
4. Novel bioactive compounds may offer new food safety solutions.
5. Commercial success requires scalability, safety, consistency and clear consumer benefit.
6. Food scientists have an important role in educating consumers and maintaining trust in the food system.

The webinar highlighted a growing convergence between food safety, natural ingredient innovation, consumer preferences and health-focused product development. While natural ingredients offer exciting opportunities, successful innovation will depend on balancing consumer expectations with robust science, regulatory compliance and practical commercialisation pathways.

Today marks the beginning of AIFST Food Science & Technology Week 2026, and this year's theme — Food Science in Action — has prompted me to reflect on a career spanning more than four decades in the food industry.

When I first entered the profession, food science looked quite different. We relied on paper records rather than digital systems. Food safety management was still evolving. Concepts such as allergen management, sustainability, food systems resilience, and artificial intelligence were not part of our everyday conversations.

Yet one thing has remained constant: the critical role of science in protecting consumers and supporting a safe, nutritious, and sustainable food supply.

Throughout my career, I have seen food science in action in many forms. I have seen it prevent foodborne illness outbreaks, support product innovation, improve nutritional outcomes, drive regulatory reform, strengthen consumer confidence, and help businesses navigate increasingly complex challenges.

I have also learned that food science is fundamentally a people profession.

Behind every food safety system, regulatory submission, laboratory result, product launch, audit, or research project are dedicated professionals applying scientific thinking to solve real-world problems.

Much of what we do happens behind the scenes and often goes unnoticed by consumers. Yet every day, food scientists, technologists, microbiologists, nutritionists, quality professionals, regulators, and researchers are making decisions that affect millions of people.

As CEO of AIFST, one of the greatest privileges of my role is seeing the passion, expertise and commitment that exists across our profession. Whether I am speaking with students just beginning their careers or industry leaders with decades of experience, I am continually inspired by the people who choose to apply science in service of public health, innovation and trust.

This week, I encourage everyone to share their own example of Food Science in Action.

What challenge have you helped solve? What achievement are you proud of? Who inspired or mentored you along the way?

And for those considering a career in food science, I encourage you to explore the incredible opportunities our profession offers. The future of our food system will depend on the next generation of scientists and technologists who are prepared to ask questions, challenge assumptions and turn knowledge into action.

Because food science isn't just what we know.

It's what we do with that knowledge that matters.

Opinion Editorial: Deon Mahoney, Scientific Advisor, AIFST

World Health Day 2026 is being observed under the World Health Organization’s theme “Together for health. Stand with science.” This year’s campaign highlights the power of scientific collaboration to protect the health of people, animals, plants and the planet, and the need to turn evidence into action through a strong One Health approach.

For AIFST, this is a timely reminder that food safety is one of the clearest examples of science protecting public health every day. From identifying hazards and assessing risk to designing controls, monitoring outcomes and responding to incidents, food science plays a critical role in keeping food safe and suitable for consumers.

Access to safe and suitable food is a fundamental component of public health. Unsafe food resulting in foodborne illness imposes substantial pressure on the health system and disproportionately affects vulnerable populations, including young children, older adults, and individuals who are immunocompromised.

Food Standards Australia New Zealand (FSANZ) estimates the annual cost of foodborne illness in Australia at approximately $3 billion, reflecting productivity losses, health care expenditure, hospitalisations, and premature mortality.^[1] Campylobacter alone accounts for an estimated $517 million in economic burden each year, while norovirus, Escherichia coli, and non-typhoidal Salmonella each contribute more than $150 million annually.

Nationally the Food Regulation System Work Plan 2025–2028 prioritises safe and suitable food, focussing on development of a dedicated Campylobacter Action Plan, strengthened management of food safety incidents and recalls, and enhanced identification of emerging pathogens.^[2] Concurrently, food businesses need to focus on scientifically identifying hazards and implementing effective control measures.

Safe and suitable food is not simply a matter of compliance; it is a public health outcome grounded in science. When foodborne illness is prevented, pressure on the health system is reduced, vulnerable populations are better protected, and communities are healthier and more resilient.

As World Health Day 2026 calls on us to stand with science, food safety should be recognised as a vital part of that mission. Through a One Health lens, food science helps protect not only human health, but the broader systems on which health depends.

^[1]      FSANZ updates estimate of annual cost of foodborne illness | Food Standards Australia New Zealand

^[2]      Food Regulation System Work Plan 2025 - 2028 | Food Regulation

Read more about World Health Day 2026 - https://www.who.int/news-room/events/detail/2026/04/07/default-calendar/world-health-day-2026-together-for-health-stand-with-science.

The introduction of Plain English Allergen Labelling (PEAL) requirements under the Australia New Zealand Food Standards Code has transformed how allergens are declared on food labels. PEAL makes allergens easier to identify for vulnerable consumers and those who care for them. The requirements can be found in Standard 1.2.3 and Schedule 9 of the Code.

The PEAL requirements were introduced by FSANZ in 2021 after wide-ranging consultation and review. These requirements seek to clearly identify the presence of prescribed allergens using simple, plain, standardised English terms.

Businesses were then given three years until 25 February 2024 to transition their food labels to comply with PEAL requirements. There was also an additional two-year, post transition (stock-in-trade) period from 26 February 2024 that allowed businesses to sell food products packaged and labelled before the end of the transition period.

The post-transition (stock-in-trade) period is ending on 26 February 2026, following which PEAL compliance is mandatory for all applicable food products.

PEAL is a mandatory requirement to clearly indicate the presence of allergens (in bold) in the statement of ingredients, plus there must also be a summary statement that begins with the words ‘contains’. This statement should be underneath or adjacent to the ingredient list, in bold font that is equal to or bigger than text in the ingredient list.

PEAL also establishes the terminology requirements, such as:

• Seafood must be declared as fish, crustacea, or mollusc

• Listing milk instead of technical terms such as casein, whey, or sodium caseinate

• Identify individual tree nuts e.g. contains almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, or walnut.

Frequently asked questions

What is the deadline for full compliance with PEAL requirements?

26 February 2026.

What food products are covered by PEAL requirements?

PEAL requirements apply to all foods and beverages required to bear a label and intended to be sold in Australia and New Zealand. This includes imported foods. For further information see Standard 1.2.3 and Schedule 9 (Food Standards Code).

What food products are exempt from PEAL requirements?

PEAL requirements don’t apply to all foods. Examples included food sold to caterers and food exempt from a statement of ingredients (such as small packages, single-ingredient foods, or individual portion packets).

Do I need to label for allergens in processing aids and food additives?

Allergens must be declared when present in an ingredient, or in a food additive or processing aid.

Is my business PEAL compliant?

Now is an opportune time to review your existing packaging (including an audit of your label supplier) and engage with compliance experts to ensure your PEAL is consistent with the requirements of the Standard.

Where can I get more information?

https://allergenbureau.net/

Australian Food and Grocery Council and the Allergen Bureau have developed the Food Industry Guide to Allergen Management and Labelling. This guide describes industry best practice for the management of allergens, allergen labelling, and allergen communication.

The FSANZ Binational Food Industry Dialogue (BFID) met on 27 November, chaired by FSANZ CEO Dr Sandra Cuthbert. The BFID provides a forum for two-way engagement and information sharing between FSANZ and food industry representatives from Australia and New Zealand.

BFID11 marked the final meeting of 2025. Members agreed to publish the Committee Highlights online as a more dynamic summary following each meeting. 

AIFST is represented on the BFID by CEO Fiona Fleming, and member Dr Michael Depalo and Kim Tonnet.

As reported in Food and Beverage Industry News –https://www.foodmag.com.au/national-food-council-meets-to-shape-food-security-future/

Members of Australia’s newly appointed National Food Council met for the first time in Canberra, marking the next step in progressing the Australian government’s National Food Security Strategy, Feeding Australia.

The meeting included a briefing from ABARES on the economic drivers of food insecurity

and discussion on the possible scope of the strategy. Members reviewed stakeholder feedback and identified priority areas to guide the Department of Agriculture, Fisheries and Forestry’s upcoming co design and consultation process, scheduled for the first half of 2026.

Feeding Australia will aim to support the security and resilience of agriculture and food production systems. Australia’s agricultural production is forecast to reach a record value of almost $100 billion this financial year.

Although Australia has a well established food system supported by strict food safety and biosecurity measures, the council noted that new and emerging pressures on food and supply chains cannot be overlooked.

“Australia has a world class food system, but we know the future brings new threats and challenges to this system,” said minister for agriculture, fisheries and forestry, Julie Collins.

“Feeding Australia, guided by the advice from our National Food Council, will enable us improve food security across our supply chains, no matter what the future brings.”

The membership reflects the diversity and complexity of Australia’s food system, with expertise spanning small scale farming, large scale primary production and processing, innovation, supply chains, public health, nutrition and Aboriginal health.

The council’s appointment followed the first stage of public consultation on Feeding Australia through a discussion paper. More than 400 submissions were received from groups across the food system, outlining a broad range of views on challenges and opportunities.

Early themes from the consultation included nutritional security, producer productivity, supply chain resilience, market access, climate change and ecological stewardship. These submissions, along with a summary of feedback, have been published. Further consultation will take place in 2026 to support development of the strategy.

“Every Australian has a stake in our food future and community consultation on Feeding Australia will be ongoing as the strategy is developed,” said Collins.

“I encourage everyone with an interest in our food system to keep an eye out for these opportunities in 2026.”

foodpro, Australia’s leading trade event for food processing, packaging and innovation, has announced a major partnership with the Australian Institute of Food Science and Technology (AIFST) — giving the industry even more reasons to gather in Melbourne from 26–29 July 2026.

The AIFST and foodpro are pleased to announce that the AIFST 2026 conference will be held in Melbourne and run concurrently with the foodpro 2026 event. The AIFST conference (AIFST26) will be held over two days — Monday 27 and Tuesday 28 July — during the four-day foodpro event.

By co-locating with foodpro, AIFST26 will bring together food science and technology professionals, researchers, regulators and industry stakeholders alongside the broader food and beverage manufacturing and processing community. No matter what area of the agrifood industry you work or study in, the dual-event format offers an immersive platform where ideas, innovations and industry connections converge.

Over four dynamic days, foodpro 2026 will bring together the full spectrum of food manufacturing and packaging with more than 400 exhibitors, cutting-edge displays and hands-on learning opportunities for attendees. Attendees of AIFST26 can expect to explore topics of food safety, sensory and consumer science, food security and resilience, advances in health and nutrition, food manufacturing, ood policy and regulation, as well as innovation and sustainability.

Fiona Fleming, CEO of the AIFST, shared: “We're thrilled to be partnering with foodpro 2026 — creating a powerful platform to bring the food science and technology community together with the broader food manufacturing and packaging sector.

It’s an opportunity to strengthen collaboration across the industry and highlight the essential role of food scientists and technologists in shaping a safe, sustainable and innovative food future for Australia.”

Louise Brooks, Commercial Product Manager of foodpro, added: “We’re incredibly proud to welcome the AIFST as an official Association Partner for foodpro 2026 — a partnership that reflects our shared commitment to driving innovation, excellence, and collaboration across the entire food manufacturing and packaging supply chain.

This partnership brings together the full spectrum of our industry from research and innovation to production and delivery, creating an unparalleled platform for knowledge sharing, collaboration, and growth.

Together, we’re connecting the people, ideas, and technologies shaping the future of Australia’s food industry.”

foodpro returns to the Melbourne Convention and Exhibition Centre from 26–29 July 2026, celebrating over 50 years of connecting and inspiring Australia’s food manufacturing and processing community. Visitor registration will open soon at www.foodproexpo.com.

The AIFST26 Conference will be held at the Melbourne Convention & Exhibition Centre (MCEC), tickets will be available via the AIFST website - www.aifst.asn.au.

Together, foodpro 2026 and AIFST26 will showcase the innovation, expertise and collaboration driving the future of Australian food

For media enquiries, interviews or images, please contact: Brittney Smith, bsmith@divcom.net.au

About foodpro: The manufacturing sector is vitally important for our economic future, with food and beverage processing being Australia’s largest manufacturing industry.

foodpro connects professionals across the food and beverage value chain seeking cutting-edge solutions in processing, packaging, beverage equipment, digital technologies, logistics, and sustainability to drive efficiency, compliance, and growth.

For more information, please visit the foodpro website.

About Diversified Australia: Diversified Australia has 40 years of experience delivering high-impact trade shows and conferences. As part of a global network, we connect professionals across industries including energy, environment, food, security, and technology.

Eighty years ago today  (25 October 1945), the Nobel Prize in Physiology or Medicine was awarded jointly to Sir Alexander Fleming, Dr Ernst Chain, and Sir Howard Walter Florey for the discovery of penicillin and its curative effect on infectious diseases.

It was a pivotal moment for public health, recognising and establishing the important role of antimicrobials in preventing disease.

In 1928, in the course of experiments with Staphylococcus spp., Fleming noticed that, around a mould which had contaminated one of his cultures, the colonies of bacteria had been killed and had dissolved away.

But it was Howard Florey, Ernest Chain, and their scientific team who succeeded in taking this discovery and systematically producing a pure form of penicillin that led to the production of this potent pharmaceutical in large quantities at the beginning of the 1940s. In doing so, they revolutionised medical science, assisted the Allies to win World War 2, and went on to save countless millions of lives. 

Howard Florey was born in Adelaide in 1898 and graduated from the University of Adelaide, before studying at the University of Oxford as a Rhodes Scholar. Later in his life he was involved in the founding of the Australian National University (ANU), establishing the John Curtin School of Medical Research, and serving as chancellor of the ANU.

His vision, leadership and research made penicillin available to mankind. Plus he inspired those around him with his scientific enthusiasm, skill, honesty, and lack of pretentiousness.

In the presentation speech for the Nobel Prize in Physiology or Medicine in 1945, Professor G. Liljestrand (Karolinska Institutet) stated:

It affords a splendid example of different scientific methods cooperating for a great common purpose. Once again it has shown us the fundamental importance of basic research. 

This moment in history emphasises the enduring importance of good science in tackling our challenges – whether it is in medicine and disease prevention or addressing the challenges of managing food safety, food security, and sustainability. Good science is essential, as is a supply of competent scientists and support for research.

The Australian Institute of Food Science and Technology empowers the agrifood science community in its pursuit of knowledge and understanding to address future food needs safely and responsibly. As Florey said, Success in science is not just about intelligence or knowledge, but also about perseverance and the ability to learn from failures. 

www.aifst.asn.au

References 

• https://www.nobelprize.org/prizes/medicine/1945/ceremony-speech/
  
• https://ki.se/en/about
  
• https://www.abc.net.au/science/slab/florey/story.htm
  

The latest update from FSANZ.