The CSIRO and Arnott’s biscuit manufacturing company created a high protein and high energy biscuit that included calcium, magnesium, iron, iodine and vitamins that satisified the requirements of the World Health Organisation World Food Program. The reasons for the fortified biscuits were because research showed that 30% of all deaths in Ethiopia were related to the AIDS virus. 1/10 of more the 70 million residents is HIV positive. 200,000 of those are under 15 years of age and are orphaned by the disease. Arnott’s achieved a biscuit that could help the Ethiopian children and there was a dramatic change in the health of the Ethiopian children.
Food Standards Australia and New Zealand (FSANZ) are in charge of setting standards for food in Australia and researching the nutritional value of foods. FSANZ researches the food ID, group, derivation, sampling details, edible portion, inedible portion, fat factor, nitrogen factor and the weight of the ingredients of Arnott’s Biscuits. FSANZ informs consumers the nutritional value of Arnott’s ingredients and products, to help consumers make wiser foods chocies for good health.
Arnott's works strongly with the Wheat CSC which ensures disease resistance and high yielding breeding stocks of soft wheat. It is important to have genetic diversity and a variety in the quality traits, however there should be a policy to help maintain the variety of wheat.
Food Standards Australia and New Zealand (FSANZ) are in charge of setting standards for food in Australia and researching the nutritional value of foods. FSANZ researches the food ID, group, derivation, sampling details, edible portion, inedible portion, fat factor, nitrogen factor and the weight of the ingredients of Arnott’s Biscuits. FSANZ informs consumers the nutritional value of Arnott’s ingredients and products, to help consumers make wiser foods chocies for good health.
Arnott's works strongly with the Wheat CSC which ensures disease resistance and high yielding breeding stocks of soft wheat. It is important to have genetic diversity and a variety in the quality traits, however there should be a policy to help maintain the variety of wheat.