Food & Beverage Industry News June 2024

TRADITION meets THINKING FRESH

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Editor: Adam McCleery

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Copyright Food & Beverage Industry News is owned by Prime Creative Media and published by John Murphy. All material in Food & Beverage Industry News is copyright and no part June be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published.

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Articles

All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format.

Cover Image: Koko Black Head Office

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Keeping up with ever growing demand

TEditor: Adam McCleery

he food and beverage industry is undergoing rapid evolution in its processing methods, with new and emerging technologies making significant impacts.

These advancements are delivering a range of benefits, positively affecting the industry’s bottom line, output, and environmental footprint. The June edition of Food & Beverage Industry News sheds light on the continuous improvement in processing solutions, enhancing products entering the market across various applications.

Processing technology is deeply interwoven with every aspect of food and beverage manufacturing, and its swift progress aligns well with the global push towards sustainability and environmental consciousness.

The industry faces increasing scrutiny regarding its carbon footprint, driven by calls from governing bodies, governments, and consumers alike.

Initiatives such as The Paris Agreement and the Federal Government’s Modern Manufacturing Initiative underscore the expectations for progress.

In Australia, industries have been challenged to achieve Net Zero emissions by the end of the century, with interim targets urging companies to start reducing emissions by 2030.

The imperative to meet these targets is clear, with the consequences of missing them significant.

This edition of Food & Beverage Industry News delves into how processing specialists, among others, are adapting their strategies to align with the Net Zero road map.

Consumer demands continue to shape the industry, particularly regarding environmental consideration.

There is a growing insistence on environmentally friendly products, influencing everything from

sourcing ingredients to packaging choices.

The power of consumer preferences in driving industry change cannot be overstated, with companies increasingly compelled to embrace sustainability to maintain market relevance.

Concepts like the circular economy have gained prominence, offering innovative solutions to reduce waste and promote sustainability throughout the supply chain.

Despite challenges encountered along the way, ongoing innovation is making these ideas increasingly feasible.

The trajectory of the food and beverage industry points towards a future that is markedly different from the present, a prospect that is both challenging and exciting.

As the industry continues to evolve in response to consumer demands and environmental imperatives, it is clear that change is not only necessary but also inevitable.

Some of the most prominent consumer preferences that are helping drive food and beverage manufacturing trends includes plat-based, alternative proteins, clean label, functionality, personal nutrition, sustainability, convenience, transparency, and ethical sourcing, among others.

These trends are shaping the future of food manufacturing, driving innovation, and reshaping the way we produce and consume food.

And listening to and following these trends prove time and time again to benefit food and beverage manufacturers, who also routinely prove how agile the industry is when it comes to pivoting.

Happy reading, and stay tuned for more on the dynamic landscape of food and beverage.

20 MEET THE MANUFACTURER

Koko Black’s emphasis on premium Australian chocolate has found success.

24 CIRCULAR ECONOMY

Composting is another key area of focus for COPAR.

26 EFFICIENCY

Krones has innovated a more energy-efficient method for heating sensitive beverages.

28 INDUSTRIAL HOSES

Continental can help you leverage Microban antimicrobial technology to enhance safety and hygiene standards.

30 PROCESSING

How Pilz Australia helped Poco Loco, a Belgian snack food manufacturer, enhance its production.

32 FOOD SAFETY

Tetra Pak is championing New Food technologies to combat food insecurity.

34 FOOD MANUFACTURING

RMR Process has decades of experience in food facility design.

36 SOFTWARE SOLUTIONS

The use of cutting-edge product life cycle management software solutions, such as Centric PLM, provides a host of advantages.

38 FOOD PROCESSING

AMS Instrumentation & Calibration has built a strong reputation for providing precision instrumentation.

40 THERMAL IMAGINE

FLIR Systems has been a pioneering force in the realm of infrared technology.

42 INDUSTRY INSIGHT

Government reveals a strategy to elevate domestic manufacturing and boost Australia’s economic advancement.

46 GOVERNMENT

The release of the final report by the Select Committee on Supermarket Prices.

48 DAIRY MARKET

50 NEW PRODUCTS

51 AGRICULTURE

The project set to transform Queensland’s Scenic Rim.

The International Fresh Produce Association (IFPA) is deepening produce trade connections for Australian and New Zealand exporters as South Korean consumers seek out new lines and eating experiences.

The IFPA’s Global Development Committee and East Asian Task Force conducted a fact-finding mission facilitated by Korean Business Services Inc. to explore opportunities within the South Korean marketplace during a visit to Seoul.

Activities included retail visits to Garak Market, Lotte Market and Costco Korea and a cultural excursion.

IPFA managing director A-NZ Ben Hoodless said there was a strong desire from a South Korean delegation from across the supply chain for the IFPA to present a unified approach to developing global fresh produce imports.

Hoodless said that because of weather events in 2022, South Korea now relies on imported food with annual imports of food and agricultural products totalling around $50 billion.

“Domestic horticultural production

The IFPA leads mission to grow fresh produce exports Australian avocados enter Indian market

The representative body for the Australian avocado industry, Avocados Australia has announced its much-anticipated entry into the Indian market.

The announcement was made at Avocados Australia’s launch trade reception held at the Australian High Commission in New Delhi India.

During the launch of Australian avocados in India, Australia’s Deputy High Commissioner to India, Nick McCaffrey said the collaboration marks a significant milestone for both Australian avocados and the Indian fresh fruit market.

“The introduction of Australian avocados to the Indian market signifies a promising partnership between our nations. It’s a testament to the growing bilateral ties and the potential for further collaboration in the agricultural sector.”

Australian avocados are set to give the Indian taste buds an amalgamation of flavour, texture and nutrition.

However, severe weather events in 2022 significantly impacted apple and tree crops leading to increased imports.

“Specifically, it imports $1.7 billion worth of fresh fruits, nuts and other processed fruit and expects a further increase in imported fresh fruits.

The United States, Spain and Mexico are South Korea’s top three exporters

of vegetables.

Hoodless said Australia and New Zealand’s reputation for producing clean, safe produce presented significant potential for the export of tropical and sub-tropical fruits.

“A rising middle class and increasingly tech-savvy population is driving the demand for a broader array

wellness appeal,” said Hoodless.

Hoodless continued to say South Korean consumers were keen to try new foods and wanted to know the origin of the produce. They also demanded premium produce and understood the value of paying a premium for healthy, highquality lines. F

With Brett Lee as a brand ambassador, this launch aims to introduce a premium and healthy option to Indian households, promoting the incorporation of avocados into everyday meals and snacks.

Avocado consumption has increased in India, with global demand also witnessing a significant surge over the past decade.

Australia produced just over 115,385 tonnes of avocados in 2022/23 and production is forecast to increase strongly over the next few years to approximately 170,000 tonnes by 2026.

In line with this production growth, Aussie growers are committed to increased exports which are critical for the future viability of the Australian avocado industry.

The launch of Australian avocados in India marks a significant step in the industry’s global expansion journey, promising premium quality for Indian consumers. F

South Korea’s annual imports of food and agricultural products totals around $50 billion.

Australia produced just over 115,385 tonnes of avocados in 2022/23 and production is forecast to increase.

Australian beef and sheep meat exports stay firm

Neat & Livestock Australia (MLA) has delivered updates that show beef and sheep meat exports continue to rise.

Beef

Beef exports have reached the largest volume for April since 2015, and the second highest ever recorded, as they have lifted 46 per cent from April 2023 to 113,431 tonnes.

Exports lifted in most major export markets, with the United States remaining the largest beef market with exports rising 127 per cent from last year to 27,257 tonnes.

Large increases were also seen in several smaller markets across SouthEast Asia and the Middle East and North Africa (MENA) region.

Exports to Thailand more than doubled to 2,141 tonnes, while exports to Saudi Arabia lifted 235 per cent to 1,602 tonnes.

The only major market where exports dipped was China, where volumes eased 11 per cent compared to last year to 14,888 tonnes.

Beef exports have reached the largest volume for April since 2015.

exports to smaller markets and a slight fall in exports to China, Australia’s beef exports are now the most diversified they’ve been since 2016.

Exports outside of Australia’s top four markets have made up 25 per cent of the total in 2024 so far, compared to 17 per cent for the first four months of 2023 and 15 per cent in 2022.

Lamb exports rose 41 per cent from April last year to 31,318 tonnes, while mutton exports rose 20 per cent to 18,913 tonnes.

This is the largest April export figure for lamb, mutton, and overall sheep meat exports on record, following very strong export totals in February and March.

The United States remained the

Simon Edgar appointed GM of Lion’s spirits business

Lion has appointed Simon Edgar as the new general manager of its spirits business, comprising of Vanguard Luxury Brands and Four Pillars.

Bringing a wealth of experience from his previous roles, Edgar most recently served as the managing director of Innocent Asia at Innocent Drinks, based in Hong Kong, since 2017.

Prior to his tenure at Innocent Drinks, he held various key positions within The Coca-Cola system across Europe and Asia-Pacific. Notably, he played a pivotal role in several acquisitions, including that of Innocent Drinks, where he also spearheaded the post-acquisition integration efforts.

Last year, when Four Pillars joined Lion’s Vanguard Luxury Brands distribution business, it formed a new,

stand-alone spirits division in Lion.

Edgar’s experience of working within both smaller craft businesses and larger corporations makes him ideally suited for his new role at Lion.

Originally hailing from New Zealand, Edgar has recently returned from spending 6 months competing in sailing regattas around the world, bringing a fresh perspective and renewed energy to his new position.

“We are thrilled to welcome Simon to Lion as the new leader of our spirits business,” said Lion CEO, Sam Fischer.

“His proven track record of leadership and strategic vision will be invaluable as we continue to grow and innovate in the craft spirits industry.

“After bringing Four Pillars Gin into the fold alongside Vanguard, our spirits offering has continued to go from

exports, while mutton exports to MENA lifted 144 per cent from last year to 5,853 tonnes.

Exports to Saudi Arabia rose 153 per cent to 1,956 tonnes while exports to the United Arab Emirates lifted 28 per cent to 804 tonnes and exports to Qatar lifted a massive 501 per cent to 765 tonnes. F

strength to strength, we are confident that Simon’s expertise will further strengthen our position as a leader in the market.”

“Not only is it exciting to return to this part of the world, but to be named

General Manager of such a portfolio of premium brands, including market leader, Four Pillars, as well as the likes of Four Roses, Fortaleza and our growing tapped cocktails range, is a real thrill,” said Edgar. F

Edgar most recently served as the managing director of Innocent Asia at Innocent Drinks.

Cattle vet named 2024 Rabobank Young Beef Ambassador

Lead the Change

Specialist cattle veterinarian Charles Vaughan has been recognised for his leadership in the beef industry being named 2024 Rabobank Young Beef Ambassadorat Beef 2024.

Dr Vaughan, 30, from Darwin in the Northern Territory, was presented with the award in front of more than 700 guests at the Rabobank Beef Industry Awards Dinner at Beef 2024 in Rockhampton last night.

The award – which is presented every three years at the Beef Australia event, the nation’s largest beef expo –recognises young, forward-thinking and high-achieving people working in the beef sector. Among those in attendance at the dinner were Prime Minister Anthony Albanese and Federal Minister for Agriculture Murray Watt.

Presenting the award, Rabobank Australia CEO Mark Wiessing said Charles Vaughan’s leadership and vision extended beyond his own animal health

business (Charles Vaughan Veterinary Services) servicing the pastoral and export sectors across northern Australia, and included his role at Australian Cattle Enterprises (ACE), an integrated cattle company based in Darwin, as well as biosecurity projects undertaken in South East Asia.

“Successfully managing multiple roles across a large and geographicallychallenging area shows how proactive and effective Charles is as a leader,” said Wiessing.

“And considering his impressive track record so far, it will be fascinating to witness his journey into the future.”

Recognising the important role and contribution of young, up-andcoming people in the beef industry, Mr Wiessing said Dr Vaughan was also fast becoming a strong industry advocate – in 2023 representing the Northern Territory Live Exporters Association in Vietnam at the Australian Beef Cattle Symposium.

Image: RaboVet

Specialist cattle veterinarian Charles Vaughan has been recognised for his leadership in the beef industry.

Woolworths partners with OzHarvest on everyday grocery item

Woolworths is expanding its partnership with OzHarvest to help reduce hunger across Australia, donating 10 cents from the sale of every Woolworths High Fibre Sliced Sandwich Bread products to the food relief charity going forward.

These funds will help the organisation distribute even more meals to Australians in need. The support from the supermarket is in addition to Woolworths’ long-standing partnership with OzHarvest, which has provided more than 75 million meals since 2014.

Customers shopping in-store and online nationwide at Woolworths will find a yellow OzHarvest banner on the packaging of three varieties of the Woolworths High Fibre Sliced Bread range, which includes:

• Woolworths Wholemeal Sandwich

Hi-fibre Bread 700g

• Woolworths Multigrain Sandwich

Hi-fibre Bread 700g

• Woolworths White Sandwich

Hi-fibre Bread 700g

Laura Glendinning, OzHarvest Joint Head of Impact, said: “There has never been a more important time to support our cause and we’re so grateful for our wonderful national partnership with Woolworths.

“We are seeing record levels of people seeking our services, so every cent counts.”

According to OzHarvest, bread is one of the most wasted foods in Australia. To help Aussies get the most out of their loaf, the Woolworths team has developed a number of storage tips and creative recipes to use up leftover

bread throughout the week.

“We know that sliced bread is a staple in the shopping basket of many Australian households,” said Guy Brent, managing director of Woolworths Food Company.

All funds support the cost of drivers, vans, warehouses, coolrooms, freezers and more, helping to ensure that as much fresh, healthy surplus food can get to as many Australians in need of food relief as possible. F

2024 National Food Waste Summit speaker line-up revealed

The 2024 National Food Waste Summit is scheduled to take place in Melbourne on July 24th and 25th and the speaker line-up has been revealed.

This year’s pivotal event in the fight against food waste boasts an impressive line-up of international speakers and

experts dedicated to addressing one of the critical environmental challenges.

Leading the charge is Craig Reucassel, the dynamic host of ABC’s War on Waste, who will set the tone for the summit with a keynote address

“Craig Reucassel’s presence underscores our commitment to igniting awareness and driving meaningful change. His insights will inspire attendees to take action in their own communities,” said Steven Lapidge,

of international speakers, including Dana Gunders, executive director of ReFED in the US, Jolanda Dings, director of sustainability at Lamb Weston EMEA in the Netherlands, and Kaitlin Dawson, executive director of NZ Champions 12.3 in New Zealand.

Lapidge said expertise from Dr Lisa Johnson, an on-farm food waste measurement expert from the US, and Toine Timmermans, Director at Food Waste Free United in the Netherlands, will also be shared.

Lapidge said that in addition to international perspectives, the Summit will feature prominent Australian experts from across the food loss and waste sector.

Attendees can expect to gain insights into various aspects of the food supply chain, from measurement and regulation to consumer behaviour and packaging innovations.

The 2024 National Food Waste Summit promises to be a mustattend event for industry leaders and organisations committed to creating a more productive and sustainable Australian food system. F

The 2024 National Food Waste Summit promises to be a must-attend event.

Image: WolliesOz

All funds support the cost of drivers, vans, warehouses, cool rooms, freezers and more.

Asahi Beverages acquisition shakes up Australian premium spirits

Australian Distillery Never Never and Asahi’s partnership to bring huge value to the customer.

Sellers said the acquisition is taking place because of Never Never’s incredible success.

“We are acquiring Never Never because we recognise Never Never’s incredible brand and success. Combining Asahi’s reach with Never Never’s amazing portfolio, extensive spirits knowledge and capability will enhance the value proposition for our customers,” said Asahi Beverages Group CEO Amanda Sellers.

Never Never launched in 2016 when three mates, George Georgiadis, Tim Boast and Sean Baxter started distilling gin out of an Adelaide shed.

The brand has since picked up awards including World’s Best at the World Gin Awards and three consecutive wins as Champion Australian Distiller at the Australian Distilled Spirits Awards.

Never Never’s home is on top of

Chalk Hill in the region of McLaren Vale, South Australia, where it produces its gins such as Triple Juniper and Oyster Shell.

Bartenders and gin-lovers alike have embraced Never Never’s flavour concentration, innovation and obsession with quality.

Managing director and co-founder George Georgiadis said the partnership will allow the Never Never to provide better support and access for existing customers and consumers.

“This partnership allows us to realise our vision by helping change, and also grow, Australia’s gin market, where around 80% of gin Australians drink is imported – despite Australia being home to some absolutely cracking gin brands.

“With their consumer brandexpertise and deep customer relationships, Asahi will help grow Never Never in a way which we’ve always aspired to. Our values have been crucial in building our brand, and align

incredibly strongly with the values and culture of Asahi Beverages,” said Georgiadis.

Never Never will be sold through Asahi’s alcohol division Carlton & United Breweries. F

Image: Asahi Beverages

Sellers said the acquisition is taking place because of Never Never’s incredible success.

Distilled Spirits Council of the United States to visit Australia

The Distilled Spirits Council of the United States (DISCUS) will be coming down under for a trade tour of Australia for the first time since 2019.

Continuing their mission to raise the profile of American Spirits in Australia, the tour will see several DISCUS member brands showcase their spirits and share their brand stories in person.

The tradeshow aims to help these brands make new connections with local distributors, bartenders, retailers, media and other key representatives in the sector.

Manager of export promotions for DISCUS, Joel Matticks, said the council is excited to go back to Australia to connect key trade players with brands that they may not have known about.

“Our previous efforts have led to brands gaining representation and sales opportunities in Australia, and we’re hoping that this visit garners the same results and leads to Australians being able to access an even wider range of quality American distilled spirits,” said Matticks.

The DISCUS members interested include craft brands such as Arizona Distilling, Red Eye Louie’s and Traverse City Whiskey who will arrive in Sydney on Monday, May 27th.

Formal events will commence on Tuesday, May 28th with a mini trade show at The Ace Hotel in Surry Hills.

This event will welcome key retailers, importers, media, and bartenders to mingle with DISCUS brand members, and sample products that aren’t yet available in Australia.

The trade show will also act as an opportunity for DISCUS brand members who already have a presence in Australia to continue building relationships with key industry players.

Members will then travel to Melbourne for a similar event on Thursday, May 30th at The Stamford Plaza, to take part in the inaugural Melbourne Trade Show hosted by The Whisky List.

Additionally, DISCUS members will have a section at the Trade Show where products that have never been tried in Australia will be available to explore and

sample by key Australian players. The trade tour is a part of DISCUS’ ongoing ‘Cheers! Spirits from the

USA’ campaign to raise awareness and knowledge of the heritage, flavour profiles, and quality of U.S. distilled spirits. F

Naturally Good announces 2024 award finalists

Australia’s leading healthy living industry event Naturally Good has announced 2024’s award finalists, uncovering some of Australia’s most innovative products.

The awards highlight brands that trailblaze and revolutionise the natural health industry, with an emphasis on innovation, quality and sustainability.

The Naturally Good awards span across 14 categories in the healthy living space including best food product, best beverage product, best functional food or beverage product, and more.

Expert judges are made up of industry leaders including but not limited to consultant, Despina Lord, Soulfresh founder & CEO, Didi Lo and Prof consulting director & founder.

Event director Sofie Teh said the diversity and innovation of the award entries are inspiring.

“The judges were unanimous in the immense challenge of reviewing such high-quality submissions this year. It’s incredibly inspiring to see the diversity and innovation of products, new brands and the individuals leading change.

“All are champions deserving of celebration – they demonstrate bravery, creativity, and are offering more exciting choice for consumers who are becoming increasingly conscious of their purchases and spending,” said Teh.

Goodspace, Wuli Grooming, Fine Fettle Foods, Proper Crisps, Natures Farmer Sea, and Plantworx all secured two or more nominations across different categories.

Innovative brands highlighted by their nomination for Best New Brand include Tulita, Nimbus, Yaala Sparkling, Blume Prebiotic Tonic, PETMIMA, Goodspace and Melrose Peak Hydration. F

Event director Sofie Teh said the diversity and innovation of the award entries are inspiring.

The trade tour is a part of DISCUS’ ongoing ‘Cheers! Spirits from the USA’ campaign.

ABAC’s Quarterly Report reminds marketers of the importance of proactively educating their marketing teams and agencies on responsible marketing of alcohol.

“As complaints about alcohol marketing remain steady after a post Covid dip, it has never been more important for marketers to proactively educate their teams and agencies on responsible marketing of alcohol,” said ABAC chair Hon Tony Smith.

“ABAC offers a wide range of options including its recently updated packaging guide, a free one hour online training course, interactive training workshops and pre-vetting advice which remains the most effective means of reducing the risk of a Panel breach and is available to ABAC signatories as well as non-signatory alcohol producers and retailers.

ABAC puts emphasis on proactive education by alcohol marketers Coles canned tuna range to get tick of approval from Marine Stewardship Council

To mark World Tuna Day, Coles announced that all its Own Brand canned tuna will begin to carry the Marine Stewardship Council (MSC) blue fish tick label from September.

This makes Coles the first Australian supermarket to announce its commitment to having the MSC standard for sustainable fishing and seafood supply chain assurance across its canned tuna range.

When the transition is complete, more than 45 popular Own Brand canned tuna products, including Coles Tuna Chunks, Pacific brand Yellowfin Tuna and Wild Tides, will contain tuna caught in MSC-certified fisheries and feature the MSC blue fish tick label, giving customers the assurance they are purchasing wild seafood from a wellmanaged and sustainable fishery.

The additional MSC-certified tuna products will be available in Coles stores nationally by the end of the year, taking

“Last quarter a range of concerns resulted in a breach of Code standards, including:

• Social media posts showing or directly implying excessive alcohol consumption or anti-social behaviour, such as alcohol abuse and implications of criminal activity with the Panel reminding marketers that parody and humour does not make this acceptable.

• A lcohol marketing and packaging with strong or evident appeal to minors, through imagery, like cute cartoon style drawings, and clear associations with confectionery.

• Describing alcohol consumption as ‘guilt free’, which requires caution as it might suggest alcohol offers a health benefit.

• A lcohol use while swimming which is an obvious safety issue that continues to draw Panel breaches. Taking just an hour to educate

yourself on ABAC standards prevents irresponsible communications entering the market, and ensures the alcohol industry is meeting community expectations.”

ABAC chair Hon Tony Smith emphasised ABAC’s First Quarterly Report for 2024 detailing decisions made during the past quarter is available online. F

the total number of MSC-certified Own Brand products to 75 including the Coles Canned Pink Salmon range, Frozen Beer Battered Fish Fillets and Thawed Australian Raw Banana Prawns.

The announcement comes as Coles was crowned MSC Best Sustainable Seafood Supermarket at this year’s Sustainable Seafood Awards Australia. Independently judged, Coles received the award for having the most significant commitment to MSC-certified seafood of any retailer in Australia.

The MSC is an international non-profit on a mission to end overfishing and restore fish stocks for future generations.

The MSC blue fish tick label on a seafood product means it comes from a wild-catch fishery which has been independently certified to the MSC’s science-based standard for sustainable fishing and has been kept separate all along the supply chain. F

Image:

Coles

The MSC blue fish tick label on a seafood product means it comes from a wild-catch fishery.

Image:

Tanya

ABAC chair Hon Tony Smith emphasised ABAC’s First Quarterly Report for 2024.

Cameron Mackenzie inducted into Australian Distillers Hall of Fame

Four Pillars Gin Co-founder and Head Distiller, Cameron Mackenzie was inducted into the Australian Distillers Hall of Fame at the Australian Distillers Annual Conference held in Brisbane.

The induction comes after a decade of Four Pillars producing worldclass gin, including being named International Gin Producer of the Year by the IWSC a record-breaking three times (2019, 2020, 2023), seeing Cameron named IWSC Master Distiller of the Year (2023) and becoming the second Australian ever to be inducted into the Gin Hall of Fame (2023).

Leading the way as Head Distiller since the very start, Cameron has been responsible for the range of Four Pillars category-defining gins from the original Rare Dry, the cult favourite Bloody Shiraz and innovations like Olive Leaf Gin.

Four Pillars gins have been awarded Best in Category eight times, along with 17 Global Gin Masters, countless Trophies, plus Double Gold and Gold medals at competitions around the world.

Cameron was also a driving force behind Four Pillars becoming one of the most sustainable distilleries in the world and Australia’s first carbon-neutral gin distillery in 2022.

“Being the seventh inductee to the AD Hall of Fame is truly an honour,” he said.

“Of course, Stuart had to beat me in as inductee number six last year.

“But this really is a testament to how far Four Pillars and Australia’s craft distilling industry has come over the last ten years. When we first started out, there were a handful of people making gin in Australia and we were just a few

blokes in the back of a winery with a single copper still.

“Now I’m standing in a room

Craft brewery named best in the world for gluten free beer

TWØBAYS Brewing Co. has won gold at the World Beer Cup.

The gold is only the 5th time an Australian brewery has achieved such high accolades at the most prestigious beer awards on the planet.

The World Beer Cup awards were hosted in Las Vegas, attracting 9,300 entries from 2,060 breweries from 50 countries.

Only one gold, silver and bronze was awarded in each category, meaning the team of 280 judges had the tough job of picking the best of the best.

The win for the Victorian brewery TWØBAYS puts Australian craft brewing and gluten free beer on the map globally.

When Founder and CEO of TWØBAYS, Richard Jeffares, was diagnosed with Coeliac disease in 2015, he thought he would never drink great beer again.

Now Jeffares’ gluten free brewery, the only in Australia, has been named the

best in the world, for their Session Ale.

“When we opened doors in

December 2018, US gluten free breweries set the standard. Today, we

alongside hundreds of innovators and leaders in the craft industry… it’s an incredible decade to celebrate.” F

joined them on the global platform with a World Beer Cup gold medal,” said Jeffares.

Jeffares said that the credit has to go to the brewers, as gluten free beer requires avoiding traditional ingredients.

“This is massive recognition for our brewers Kristian, Grant, Stephen and our packing team for their brewing and packing skills. Our brewers have all stepped away from the barley beer world to brew with our difficult malts (millet, buckwheat and rice) and I think the whole gluten free community thanks them for making us all some great beers,” Jeffares said.

TWØBAYS Session Ale is a mid-strength (3.5 per cent abv) American style Pale Ale, brewed with naturally gluten free millet, buckwheat and rice malts.

TWØBAYS were not the only Aussies to pick up an award this year, with fellow Victorians, Hop Nation picking up a Bronze for their American Red Ale, The Buzz. F

Image: TWØBAYS

Cameron was also a driving force behind Four Pillars becoming one of the most sustainable distilleries in the world.

The World Beer Cup awards were hosted in Las Vegas, attracting 9,300 entries.

IO-Link Safety System A

Pilz has developed a complete IO-Link Safety solution for safe communication at field level. The solution from Pilz comprises an IO-Link Master, as well as field devices and compatible accessories. The complete package from the expert in safe automation makes it easier to integrate IO-Link Safety technology into plant and machinery.

Among the first devices in the Pilz portfolio to be equipped with IO-Link Safety functionality are:

Safety light curtains PSENopt II advanced IOLS

Control unit PITgatebox IOLS

IO-Link Safety Master PDP67 IOLS

IO-Link Safety Master

As the interface to the safety controller, it enables bidirectional communication up to field level. IO-Link sensors and actuators can be connected in addition to the IO-Link Safety devices, as can classic safety sensors.

Safety controller

The safety controller monitors the inputs and controls the outputs. For decentralised control architectures, communication between the controller and decentralised periphery is via PROFINET / PROFIsafe, for example.

IO-Link Safety Devices

IO-Link Safety devices include safe sensors and safe actuators. They communicate directly with the IO-Link Safety Master and provide important status information. Improved diagnostic options are the result, including in the field of functional safety. The IO-Link Safety devices can be identified and parameterised independently, thus ensuring simple exchange and reduced downtimes.

IO-Link Devices

IO-Link devices include sensors and actuators with IO-Link functionality. For example, signal lights, level sensors or temperature measurement sensors. The generated data is forwarded directly to the higher level Master, where it can be further evaluated.

Safety Sensors

Safety sensors are used in almost every sector and application, enabling plant and machinery to be operated safely and e ciently. These standard safety sensors can also be connected to the IO-Link Safety Master.

Chobani Australia appoints new managing director

Chobani, a global food and beverage company, has announced the new appointment of Scott Hadley as managing director for Australia and New Zealand.

Joining Chobani’s global executive leadership team, Hadley will report to Kevin Burns, Chobani president and chief Operating Officer.

Hadley said, “The Australian team has built an incredible organisation and culture and I’m looking forward to building on these great foundations and continuing to disrupt the industry and drive this business and category forward.”

Prior to joining Chobani, Hadley was chief executive officer at TasFoods, an ASX-listed diversified food and beverage business. He has also held senior roles at Asahi Beverages, TT-Line Company,

Fosters Group, GlaxoSmithKline and Cadbury Schweppes.

Hamdi Ulukaya, Chobani founder and chief executive officer said, “As we thought about the leader we needed, it’s clear Scott is the natural choice to lead the team in this next phase of our journey.”

“He shares our passion for innovation, positively impacting humanity, and he believes deeply that food can and should be a force for good. We are thrilled to welcome Scott into the Chobani family.,” said Ulukaya.

Hadley is a member of the Australian Institute of Company Directors, holds an Executive MBA from Australian Graduate School of Management, is a Certified Practising Accountant and has completed the Senior Executive Program at London Business School.

General Mills serves up support for Foodbank Australia

Global food company General Mills will donate up to $220,000 worth of Latina Fresh ricotta and spinach agnolotti to the Foodbank in partnership with Coles.

General Mills will donate one packet of Latina Fresh ricotta and spinach agnolotti 625g for every packet sold in May 2024 at Coles so people can feed their family and someone in need.

This effort builds on General Mills’ longstanding partnership with Foodbank including a volunteer program where employees give their time to help pack and sort food.

The General Mills and Coles initiative is an extension of the ongoing support Latina Fresh provides to Foodbank as part of its collaborative supply program.

General Mills donates production time and labour at its Rooty Hill manufacturing plant to make Latina Fresh ricotta and spinach agnolotti packs for Foodbank every single month.

The company’s suppliers also support

Image: Chobani Australia

Hadley is also member of the Australian Institute of Company Directors.

Global food company General Mills will donate up to $220,000 worth of Latina Fresh ricotta and spinach agnolotti.

The NSW winners of the 13 national categories will automatically progress as finalists.

Nominations now open for the 2024 Premier’s Export Awards

Nominations are now open for the 2024 Premier’s NSW Export Awards to showcase the best of NSW innovation, ingenuity, and quality on the global stage.

Investment NSW Deputy Secretary Katie Knight said NSW exports of goods and services continue to trend upwards.

Exports overall contribute to $150 billion to the state’s economy, with trade supporting one in five Australian jobs.

“Businesses which export are a major driver of economic growth, and these awards are a fantastic opportunity to celebrate the success of these businesses in strengthening NSW’s position as Australia’s most globally connected economy,

“NSW has leading businesses exporting across a diverse range of sectors and I encourage them to apply and be recognised for the valuable contribution they make to the state’s economy,” said Knight.

At the 2024 Awards, Chair of the Export Council of Australia, Dianne Tipping, will acknowledge outstanding businesses across 13 national categories and five NSW categories.

“NSW exporters are trailblazers in innovation, expanding their reach to new and dynamic markets— from food and beverages to clean technology,

“These prestigious awards serve as a platform to celebrate global success and motivate others to embrace international growth,” said Tipping.

Nominations for the Premier’s NSW Export Awards close on Friday 14 June 2024, with finalists expected to be announced in September leading up to the awards ceremony on Friday 11 October 2024.

The NSW winners of the 13 national categories will automatically progress as finalists to the Australian Export Awards. F

Sustainability in production

Your product is your greatest asset. That is why we offer innovative process technology solutions that ensure not only top quality and performance but also the prudent use of water and other resources. The goal: affordable foods and drinks which have been sustainably produced.

The number of meals for Australians facing hardship is set to increase as SecondBite and FareShare merge to broaden impact.

In a transformative move for the food rescue and relief sector, SecondBite and FareShare have announced they will merge on July 1, 2024.

SecondBite’s research has found that 48 per cent of all Australians have skipped at least one meal a week due to financial reasons.

With food insecurity growing dramatically across the country, the need for organisations operating in the food rescue and relief industry to work together is greater than ever.

Founded in 2001, FareShare operates Australia’s largest non-profit kitchens in Melbourne and Brisbane which transforms rescued and donated food, as well as produce grown on their farms,

Ground-breaking merger between SecondBite and FareShare Taste WA paves way for food and beverage export opportunities

The Cook Government is supporting 95 Western Australian food and beverage producers to connect with international buyers as part of a week-long trade mission called Taste WA.

Taste WA 2024 inbound trade mission promotes Western Australian produce including red meat, seafood and wine to international markets.

It is a week-long program to connect overseas buyers with 95 local food and beverage producers.

Agriculture and Food Minister Jackie Jarvis said WA produce some of the finest produce in the world.

“We produce some of the finest quality meat, fruit, vegetables and grain in the world and the Cook Government is working tirelessly to unlock new trade opportunities for our primary producers.

“Taste WA provides a unique opportunity for 95 local producers to connect with overseas buyers and we know an increased demand for our products means a stronger local

into around two million meals for people in need, every year.

Meals cooked by FareShare chefs and volunteers are distributed to agencies and charities to feed people experiencing food insecurity, including hundreds of thousands of ready-to-eat meals to First Nations communities in QLD and NSW.

Founded in 2005, SecondBite was borne out of a realisation that perfectly healthy, edible food was being discarded and farmers and retailers.

With operations in every state and territory, SecondBite works with farmers, retailers and manufacturers to harness approximately 25 million kilograms of surplus quality produce every year.

The produce is then provided to more than 1000 charity partners to support their communities experiencing

food insecurity.

Moorfield said the merger was a logical next step for the two organisations after many years of collaboration at the Board, executive

and operational levels.

SecondBite has long committed to supplying ingredients with which FareShare cooked meals for SecondBite to distribute through its network. F

economy,” said Jarvis

Nineteen premium food and non-alcoholic beverage buyers as well as 12 fine wine buyers will tour the Perth metropolitan area and the Southwest to learn more about WA’s premium food and beverage offerings.

The mission includes buyers from China, Japan, United Kingdom, Singapore, Thailand, South Korea, United Arab Emirates, Vietnam, Malaysia and Taiwan.

Activities throughout the week include regional visits to farms and wineries, and paddock-to-plate experiences.

In conjunction with Taste WA, a Cambodian food importer of meat, seafood and dairy will also meet with local food producers.

Previous Taste WA missions have resulted in meat, chicken and dairy exports to Singapore, premium Margaret River wines to Vietnam and several value-added premium products to the United Arab Emirates.

SecondBite has long committed to supplying ingredients with which FareShare cooked meals.

Previous Taste WA missions have resulted in exports to Singapore, Vietnam and the UAE.

Koko Black’s journey began in the early 2000s, driven by a desire to fill a gap in Australia’s chocolate scene with premium, distinctly Australian offerings. Food & Beverage Industry News reports.

Crafting the magic of sweet success

Nestled in the heart of Australia’s culinary scene lies the rich history of Koko Black, a chocolatier that has captivated taste buds and hearts alike.

From its humble beginnings at local stalls to its triumphant response to the challenges of COVID-19, Koko Black’s journey is a testament to resilience, innovation, and a deep understanding of its consumers.

The story begins with the founder, Shane Hills, who embarked on a mission to translate the indulgent flavours of European chocolate into an Australian context.

With meticulous attention to detail, Hills curated a range of products that resonated with the local palate, blending traditional techniques with a unique Aussie twist.

In those early days, Koko Black was not just a chocolate brand; it was a destination for in-store delights, where patrons indulged in decadent cakes and innovative chocolate cocktails, all crafted in a boutique-style setting.

Yet, as Koko Black grew, so did its vision. Listening keenly to the desires of their loyal customers, the brand embraced an Australian ethos of thinking outside the box, refusing to be confined by the rules of traditional chocolate-making.

Drawing inspiration from the country’s rich culinary landscape, Koko Black began infusing their creations with native ingredients, introducing bold and unexpected flavours that delighted the senses.

“Our approach was clear,” reflects a Nicolas Georges, Growth & Innovation, Koko Black.

“We wanted to showcase the best of Australian ingredients while maintaining the artisanal charm that defines our brand.”

Indeed, this commitment to innovation paid off, with signature offerings like Tasmanian Leatherwood Honeycomb becoming instant favourites, tantalising taste buds with their unique local flair.

However, it was the onset of the COVID-19 pandemic that truly tested Koko Black’s mettle. Overnight, their bustling in-store business came to a grinding halt, leaving the team with no choice but to pivot swiftly in the face of adversity.

With resilience and ingenuity, they embraced an omnichannel approach, expanding into online and direct-toconsumer avenues, and even exploring

Nicolas Georges has overseen growth and innovation at Koko Black.

new territories through exportation.

“It was a challenging time, but it also presented an opportunity for growth and reflection,” said Georges.

“We realised that our strength lay not just in our products but in the emotional connections they fostered, particularly as gifts.”

As the world emerged from the shadows of the pandemic, Koko Black found itself not only surviving but thriving. Armed with a newfound clarity of purpose, they emerged stronger than ever, with a renewed focus on gift-giving and celebrating their Australian identity.

In the ever-changing landscape of the chocolate industry, Koko Black stands as a beacon of innovation and resilience, a testament to the power of adaptability and the enduring allure of fine chocolate.

As they continue to delight chocolate lovers around the world, one thing remains certain: the sweet success of Koko Black is a story worth savouring.

Georges said the strong lean towards collaboration has continued to pay dividends for the business and brand as a whole.

“We have doubled down on collaborations. For example, every July we celebrate World Chocolate Day,” he said.

“We find a great contemporary Australian pastry chef, or someone in the food space, and we create a one-day product.

“That also helps us network with other chocolate experts. We co-create that one off experience to show how much we love to experiment with our product.”

Koko Black has built a successful business on the back of offering European inspired chocolate that is uniquely Australian.

Koko Black fuses together traditional European style chocolate and a unique Australian blend.

This approach also provides interesting and profitable new channels for Koko Black.

“That whole collaboration space has really worked hard for us over the years,” he said.

“We’ve been fortunate to work with brands in the more commercial domain and together we can curate something interesting and unique, which is always a massive opportunity for Koko Black.”

“In that space, you also have to ensure your product does not disappoint, and being a premium chocolate we knew e would get a boost from that.”

Another challenging aspect of successful growth in the space has been around retaining that premium, expertly crafted, product while scaling up.

Georges said while there were challenges involved, they were ones

“For example, we have a lot of chocolatiers and chefs in the business and as we’ve grown their work has grown to include production, not just creation,” he said.

“As we grow, one of the key balance points is to figure out what part should you be able to automate or scale up while retaining the unique nature of your product without impacting what a consumer wants or a creator has achieved.

“Versus changing parts that make no difference between manual and automation.”

Georges said it is always an ongoing ‘trial and error’ approach.

“And because of the product and brand being top end, if it doesn’t feel right or stack up to our standard then we

don’t do it.”

Georges said Koko Black’s approach to sourcing ingredients was the same, and all about retaining the premium nature of the product and brand.

Among the unique ingredients used by the company are lemon myrtle, whipstick wattle, and Davidson plums.

When it comes to hiring new team members, Koko Black’s emphasis on high quality also applies.

“You need skill, training, and tenure,” said Georges.

“What we’ve done is looked at hiring and training and retaining staff to be able to have work all year round,” he said.

“We adapt our business to fit with the seasonal cycles we see in the market.

“That ensures they always have work and that the company is always producing and creating.”

Another factor that is always changing as a result of continued growth and diversification of product channels centres on the right selection of manufacturing solutions.

“It has forced us to look at equipment and solutions to help us manage our product in the best way we can,” said Georges.

“We never want to compromise on sustainable ingredients and being 100 per cent natural.”

Koko Black’s journey from a local chocolatier to a global brand is a testament to its ability to adapt and innovate in the face of adversity.

Through a commitment to quality, innovation, and embracing a uniquely Australian identity, Koko Black has continued to flourish and aims to build on its reputation as a top choice for premium chocolate. F

The Koko Black team of experts take pride in developing new and interesting flavours for the market.

Koko Black embraced and continues to overcome.

Koko Black is always experimenting to create and produce uniquely Australian style chocolate.

Koko Black founder Shane Hills started the business with a single store in Melbourne.

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Empowering communities through sustainable waste solutions

The Foodie, a centrepiece of COPAR’s composting endeavour, operates seamlessly with the company’s fibre-based packaging to create biomass opportunities. Food & Beverage Industry News reports.

COPAR, in collaboration with key stakeholders, is implementing new composting solutions, which work in tandem with its packaging solutions, to divert food waste from land-fill.

By integrating advanced composting technology with community-focused initiatives, COPAR is transforming food waste into valuable compost, which can then be used to grow fresh produce. This innovative approach not only reduces landfill waste and methane emissions but also closes the loop by turning waste into valuable resource.

COPAR has already installed its Foodie in-house accelerated composting solution collaborating with industry partners as part of a pilot program, testing its real-world results which have already shown to be positive.

The Foodie is specifically designed to compost food waste safely and efficiently,

and in combination with COPAR’s sustainable packaging. This project also emphasises the importance of community engagement and education in fostering sustainable habits

Hugh Perrottet, operations manager at COPAR, was optimistic about the progress being made on the company’s integration of the Foodie composting system and the community strategy around it.

Perrottet said the Foodie has been installed at the Chester Hill RSL Club in south-western Sydney.

“One of the main results we wanted to see was what difference it makes using the composting system instead of letting the food waste go into landfill,” he said.

“At the moment, you can put 25kg of food waste into the unit (including compostable packaging), which basically works on a 24-hour cycle, and then you can utilise that waste in a couple of

By integrating advanaced composting technology with community-focused initiatives, COPAR is helping empower others through innovative composting solutions.

Image:

COPAR

The COPAR team has actively colloborated on its composting solutions with industry stakeholders.

different ways.”

Perrottet said that to realise those different secondary functions meant proper re-search and development, which included critical pilot programs, such as with the Foodie system.

“You go into a project with one or two pieces of the strategy that you really want to achieve, but then you start really examining it a lot more,” he said.

“You find out so many more options that you can either help the environment or commercialise outcomes from all these types of solutions.”

Perrottet said COPAR’s new presence in the space provided several advantages when it comes to the adoption of new innovations and methods, mainly because they were more agile.

“Which means we are always open to new ideas. We always go into it with the idea that there is always an opportunity for improvement or innovation,” he added.

“I’m sure there’s many more options to be found in terms of hospitality venues, clubs, even councils. Places that typically dispose of their food in landfill.”

Perrottet said having a pilot program and testing results was one of the most impactful educational tools because it demonstrated a tangible outcome.

“You start talking to them about why sending your food waste to landfill is not a good option, and how it adds to all the

issues,” he said.

“Getting past those things relatively quickly, for us was quite easy, but, taking out and educating everyone else is a little bit harder.

“And that’s where things like community and government education comes in, in terms of how we work together on all these different projects to actually get a better outcome.”.

Such as with the Foodie, in conjunction with COPAR’s fibre-based packaging, creating immediate benefits for its users

“With this type of product, you can just throw it in there together and not even have to worry about it, because of our compostable packaging technology,” added Perrottet.

Meanwhile, Fathima Sameer, marketing specialist at COPAR, is in an ideal position to see how education is a key component in the push for these sorts of environ-mentally positive solutions.

“What we’re trying to do is change the habits that people have been used to for so many years,” she said.

“As part of this, we are doing things like trying to collaborate with local councils and asking them to adopt habits that will sustain for a longer period.

“And of course, for a wider focus our strategy will look to help reduce food waste, but also convert into compost that is more valuable.”

Sameer reiterated some of the impor tant results from use of the Foodie composting system.

“What we’ve learned is our products, which are the fibre-based, compost in less than 24 hours, while the bio-plastic bags compost in 48 hours,” she said.

“And it not only gives rapid composting, but it also gives a nutrient rich compost.”

This nutrient rich compost then has several uses, from fertilising to mulching, and more.

“We are trying to form a whole ‘Cradle to Cradle’ process where you start off with waste, in this case wheat straw, and then you create something valuable which is packaging, then that goes back into compost along with food waste,” added Sameer.

“Instead of contributing to landfill it can be repurposed somewhere else.”

With the right practical solution, the next most important factor is the continued education

“Recycling is not the only solution,” said Sameer.

“We want to have other avenues of waste solutions that can be adopted easily and that is why we are trying to put compositing at the forefront too.

“It’s not an easy task but essentially, coming from a user’s perspective, we want to simplify the process and make it easier to learn and adapt.”

As part of this, COPAR has partnered

with Sustainability for Kids to help extend the education around the positive impact of composting and recycling.

“That’s also part of what are we trying to achieve with councils, to have educational initiatives or these community programmes, and to build a loyalty program around to ensure that people not only change habits, but get to grips with this little habit,” said Sameer.

“We have also partnered with U by Utilitarian, which is a new platform currently being built for a circular approach.

“Ideally it’s a single platform where you can learn new information, participate in campaigns, and also track your impact in terms of waste disposal.”

Perrottet said it was surprising how little was known about the opportunities that exists within Australia in terms of capitalising on this waste biomass.

He said seeing people realise the positive opportunities available to them was al-ways a great feeling.

“It’s going to open so many avenues for products that we never even thought would exist,” he said.

COPAR continues to emphasise simplicity and education in changing long-standing waste disposal habits.

The company continues to advocate for a holistic approach to packaging, waste management, and integrating composting alongside recycling as viable solutions.

The Foodie is specifically designed to compost food waste safely and efficiently, and in combination with COPAR’s sustainable packaging.

Image:

New Africa/shutterstock.com

Image: COPAR

Energy-saving concept for direct heating

Krones has innovated a more energy-efficient method for heating sensitive beverages like milk-based drinks and plant-based alternatives using their VarioAsept D system. Food & Beverage Industry News reports.

Krones AG, continues to build upon its reputation for innovative solutions and technologies aimed at optimising the production process with the development of its latest energy-saving concept. Krones’ process technology team has revolutionised the heart of the VarioAsept D – that is, the direct-heating process itself. Taking a cue from highgravity brewing, which has proven itself in the beer sector, Krones has introduced what it calls high-gravity heating, in which the product (oat drink or a dairybased drink) is fed into the direct-heating system in a concentrated form. In other words, the water content of the beverage at this point is lower than that of the finished product.

• T here are two methods available for the direct heating of a product: The VarioAsept D can use either injection or infusion, whichever the customer prefers.

• For infusion, Krones uses what it calls high-gravity heating. This process makes it possible to reduce the amount of energy consumed both in the direct heating itself and in upstream steps such as mashing.

This concept can render the making of highly sensitive products such as milk-based beverages and plant-based milk alternatives like oat drinks significantly more energy efficient.

T he genius of heating a concentrated product in this way becomes apparent when we look at the cooling process

That’s because, to arrive at the desired finished product, a conventional directheating system will remove the same amount of steam that was injected or infused into the product during heating.

Since the high-gravity approach involves adding water to a concentrated product in a later stage, Krones solves the problem by simply leaving a predefined

amount of the steam in the product during cooling.

Advantages of the concept

Producers of highly sensitive beverages like milk-based drinks and plant-based milk alternatives benefit from the energy-saving concept at several points along their process.

For instance, the finished product itself can be used as a heat source, so that no additional steam needs to be supplied to the heat exchanger.

A higher target temperature following heat treatment means that less cooling output is demanded of the condenser.

The temperature of the process water coming off the flash cooler can, in fact, be raised by up to 15 degrees Celsius, and the resulting surplus heat can be used in upstream processes such as mashing.

The idea underlying this holistic energy-saving concept originated in the

brewing industry, where it has proven extremely beneficial.

And now Krones has shown that it can also be adapted for the manufacture of dairy and other liquid-food products. It’s a perfect example of how energy-saving concepts that have long since become established in the brewing industry can also be applied in the liquid-food sector.

Beverage and liquid food companies also benefit from this innovative vigour. Because, thanks to this energyefficiency concept, they are able to reduce the amount of energy needed to make their products – and, in the bargain, to actively contribute to rendering their entire production operation more sustainable.

This shows that energy-saving concepts can be effectively applied across industries, benefiting beverage and food companies by reducing energy consumption and enhanci ng sustainabilit y. F

Krones has introduced what is calls highgravity heating with the VarioAsept D.

Helping drive safety and hygiene standards with Microban technology

Continental can help you leverage Microban antimicrobial technology to enhance safety and hygiene standards in beverage processing. Adam McCleery writes.

Cindustries including food and beverage manufacturing, particularly with regards

Microban antimicrobial technology.

The increasing popularity of Microban antimicrobial technology in the food and beverage sector is attributed to its capability to safeguard products throughout manufacturing and washdown procedures.

It is also able to effectively prolong hose life span and mitigates the risks of failure and contamination during manufacturing.

Microban technology is designed to protect products from the growth of bacteria, mould, and mildew, all of which can cause a range of issues in the production pro-cess if not carefully managed.

Issues including contamination of product which results in costly recalls and shutdowns.

On top of this, as industry standards continue to evolve towards more sustainability and stronger food safety processes, Continental’s Microban industrial hoses offer a solid solution to

strengthen a link in the manufacturing chain and enhance safety capabilities with regards to CIP processes.

The company’s hoses for the foodstuffs industry are subject to stringent hygiene regulations and numerous standards to ensure quality and adherence to industry standards.

As a result, they are suitable for wine, beer, strong alcoholic beverages, dairy, and non-alcoholic beverages.

In recent months Continental has been eager to expand its reach across the Australian market with solutions that have already been certified in overseas markets with even more stringent requirements.

They feature a smooth, plasticiserfree lining that doesn’t leave any odour or taste.

Suitable for all common connecting systems, Continental’s hoses are also resistant to cleaning in place (CIP) and all harsh cleaning processes in the beverage industry.

Images: Continental

Continental’s hoses for foodstuffs are subject to stringent hygiene regulations.

Continental’s extensive industrial hose portfolio provides perfect solutions for beverage manufacturers.

“When you look at the application, you must convey the fluid throughout the pro-cess, whether from the original vat into the still or from the still out to wherever, through all of those different elements,” said Clayton Brown, product manager, Fluid Handling Solutions, Industrial Solutions, APAC, Continental.

“Obviously if a hose product fails through the production cycle, you can’t move the fluid, which means you aren’t brewing.

“Straight away you are suffering not just from a replacement cost, but you’re stop-ping the entire production process and you’re probably scrapping all of that product.”

According to Continental’s figures, the use of built-in antimicrobial protection in the food and beverage industry, can reduce the growth of bacteria by as much as 99 per cent.

The biggest advantage to built-in antimicrobial product protection is that the technology works continuously to limit bacterial growth on the hose.

Continental’s food transfer and wash-down product offerings, for both PVC and rubber.

The company also builds its rubber transfer hoses on chrome mandrels to ensure a completely smooth, homogenous liner which is key to preventing bacterial growth on the inside of hoses.

Other features of the rubber transfer hoses include braiding with extruded liners and spiral reinforcements.

Continental’s ongoing development of industrial hoses for the food and beverage sector emphasises safety, hygiene, and reliability as primary focal points.

T

he two offerings best suited to the food and beverage industry are the ExtremeFlex Bev-erage with Microban and Vintner with Microban.

ExtremeFlex is ideal for applications necessitating hose flexibility, such as accommodating tight bend connections in confined areas.

Featuring a lightweight and pliable design with a chlorobutyl tube, this hose avoids imparting any taste or odour contamination, rendering it suitable for use in beer, wine, distillery, and beverage transfer processing facilities.

Adding to the products tensile strength and flexibility is a spiral-plied fabric with double galvanised helix wires reinforcing it.

“A key feature of our ExtremeFlex beverage hose is that is has an easy clean cover,” said Brown.

“When we talk about the industry itself and food regulations, having an easy clean cover when auditors come in and inspect the facilities you can wash this hose down and it looks like brand new.

“This is a nice value proposition to breweries who like to ensure their operations look nice and clean for auditors and visiting patrons. Our Extremeflex Beverage is best suited to breweries.”

Meanwhile, the Vintner is a crushresistant hose that is an alternative to a more traditional softwall, or steel wire reinforced hoses.

Due to its innovative design, the Vintner hose can regain its shape after being crushed, enhancing its suitability for transferring beverages such as wine, beer, and other non-oily food items in both in-plant and tank truck operations

Continental also has another seven low-pressure hoses and four highpressure hoses that are suited to the food and beverage industry and each one boasts Microban technology and capable of working pressures of 300 PSI to as much as 6,000 PSI.

The high-pressure and low-pressure hoses are divided into two separate categories, Nitrile and EPDM, each with varying application uses.

The best time to use Nitrile hoses is if there will be water with a light cleaning chemical or oil solvent within it, or when the application of the hose involves the transfer of oils, animal fats or grease.

Meanwhile, EPDM hoses are recommended for manufacturers when dealing with water containing light cleaning agents and chemical additives, provided that the application doesn’t involve contact with oil on the cover.

These hoses require a broad temperature rating for optimal performance, although abrasion resistance is not a primary concern.

“Essentially, the products we produce are very high-quality products from the material compounding, development, and testing. The quality and life cycles of our products are appealing for clients,” said Brown..

“Other hose products could have bacteria build up inside over time, because of inferior compounds used or imperfections in the hose tube.

“Bacteria buildup inside of hoses if unknown or go untreated could have adverse impacts on people’s health.

“This is something we at Conti avoid with our hoses by ensuring our material development and quality assurance practices are prioritised.”

Continental’s commitment to innovation and quality in industrial hose development, particularly for the food and beverage sector, underscores its role as a leader in ensuring safety, hygiene, and reliability throughout the manufacturing process.

By leveraging advanced technologies like Microban, the company continues to of-fer solutions that meet evolving industry standards and address the unique needs of its customers. F

The Vintner is a crushresistant hose that is an alternative to more traditional softwall options.

Safe and efficient production line for Poco Loco

When Poco Loco, a Belgian snack food manufacturer, aimed to optimise its production lines for efficiency and safety, it turned to Pilz. Food & Beverage Industry News reports.

When Belgian snack food manufacturer Poco Loco decided to review its production lines and processes, optimisation was the goal.

The concept was to focus on: the efficiency, but also the safety of the lines. Since the retrofit, the configurable small controller PNOZmulti 2 has been the central safety component at this Belgian manufacturer of high-quality Tex Mex products, ensuring that the production of these delicious snacks is consistently good, as well as safe.

Poco Loco is based in Roeselare, Belgium, and its portfolio reads like the menu at a Mexican restaurant.

From chip to dip, the company offers its global customers practically

everything: different types of tortilla wraps, tortilla chips in all sorts of flavours, complete meal kits as well as spice mixtures and salsas.

The manufacturing process for tortilla chips is almost as wide-ranging as the portfolio: the first step is to prepare and measure out the ingredients to form a corn batter.

The corn batter mix is then fed through an extruder machine to obtain a good texture.

Then the mixture arrives at the dough sheeter machine, which consists of two giant rollers a very short distance apart, which turn and roll the dough out to the required thickness. It’s at this stage of the manufacturing process that the chips are cut out.

A drying process follows before the chips are baked in the hot oil of a deepfat fryer. After an intermediate quality check, the spices are added accordingly and finally, bagged.

It’s a complete production cycle with meticulously defined steps. The interlinked plant must work through these steps precisely and in a coordinated manner.

“The fact that the plant control was decentralised was exactly what led to problems in the past,” said PLC programmer Jeroom Verstraete from Poco Loco.

“It was because the interlinked production line had been installed by different machine builders and also that the plant control was a combination

of various PLCs and emergency stop relays.”

Control is better together

Machines as separate units – that’s cumbersome, and not just at control level. “Annoying side-effects”, as Poco Loco called it, were the result.

Each plant section had a separate emergency stop circuit, which led to emergency stops sometimes shutting down safety zones separately from each other.

A typical problem when several machines are interlinked, as Francky Maveau, head of the electrical engineering department at Poco Loco, knows too well.

“All hands in the technical

Images:

Pilz Australia

Pilz showcased its expertise in helping optimise production lines through its work with Belgian snack food manufacturer, Poco Loco.

department were needed when it came to troubleshooting,” said Maveau.

“If all the emergency stops on a safety controller are connected in series, it is often difficult to locate the problem exactly when there is a breakdown.

“Often, we had to open lots of connection boxes and emergency plugs and check each cable. That often resulted in long downtimes.”

That’s why the objective for the retrofit should not only be a safe production line, but also efficient operation.

Jeroom Verstraete explained the

PNOZmulti 2 is used, faults can be located directly on the display and can be rectified immediately.

All safety functions are easy to configure via the PNOZmulti Configurator.

Today, in the event of a malfunction, only individual production sections are stopped; the rest of production can continue running efficiently. With these adjustments Poco Loco was able to safeguard production efficiently: downtimes have been significantly reduced.

installation of the

Half page horizontal

VS: 210(W) x 122(H)mm

MS: 220(W) x 132(H)mm

Safe type area : 204(W) x 116(H)mm

FLIR Thermal Imaging Cameras Revolutionize the Food Industry

controllers

Using FLIR thermal imaging cameras, you can make automated non-contact temperature measurements in many food processing applications. FLIR smart sensor automation cameras are ideal for users who want built-in, on-camera analytics, and alarm capabilities.

The use of thermal imaging cameras in food processing is growing for applications such as:

・Oven baked goods

・Microwave cooked meats

・Inspecting ovens for proper temperature

・Proper lling of frozen meal package compartments

・Checking integrity of cellophane seals over microwave meals

・Monitor conveyor ovens

Pilz’s

small, configurable, safety

PNOZmulti 2 helped to increase productivity.

New ideas and new possibilities with New Food

With a focus on collaboration, Tetra Pak is championing New Food technologies to combat food insecurity. Pooling resources with global networks to craft compre-hensive solutions. Food & Beverage Industry News reports.

Imagine the unseen forces of organisms and cells, invisible to the naked eye, stepping up to tackle some of humanity’s most pressing issues.

In this case, food insecurity. New methods such as biomass and precision fermentation, or cultivated meat, represent a ground-breaking approach with vast potential to feed a growing global population while conserving precious natural resources.

At Tetra Pak, these innovative New Food processes are the next frontier in the company’s promise to protect what’s good: food, people and the planet.

Through collaborative efforts with an extensive international network spanning public, private, and academic spheres, Tetra Pak is helping the industry reach the frontiers of New Food innovation.

The company is pooling resources to confront present-day challenges head-on, crafting comprehensive solutions that span from inception to market, ensuring the seamless introduction of pioneering products.

Ida Svensson, director Portfolio and Capabilities for Tetra Pak, said the challenges associated with food insecurity are likely to increase if new technologies and methods aren’t adopted and introduced globally.

“At Tetra Pak, our purpose is to make food safe and available everywhere. But we, with many others, are seeing that the food systems we have in place today are not sustainable,” she said.

“We already have many people who

are undernourished or without proper access to food.

“If we look towards the future, the challenge increases.

“For example, we predict that by 2050 the world population will be 10 billion people and in order to feed that population we need to produce at least 50 per cent more food globally than what we are now.”

The rise of New Food, such as precision and biomass fermentations processes, or even cultivated meat, are becoming increasingly popular solutions to address this growing issue.

“Adding to this, it’s unlikely more land will be used for the production of food either, because we already use approximately 50 per cent of the available land for agriculture,” said Svensson.

“If you also consider climate change, it’s more likely that viable land will decline, than the opposite.

“If you combine this with the increasing population, you see that we need new ways to produce food if we are to successfully feed the world’s population.

“And that is a challenge no one can solve alone, collaboration is critical.”

Svensson said that while Tetra Pak had built a strong identity around its packaging solutions, it is the company’s world-leading, but less recognised processing business that will drive the development of new food technologies.

“The fact is Tetra Pak is a big player with deep and broad knowledge in food processing,” she said.

“We also do extensive research into emerging technologies. A handful of years ago my colleagues identified exciting technologies with high potential –these were biomass fermentation and precision fermentation technologies, which we today include when we talk about New Food.

“While fermentation has been used for thousands of years, what’s new is

Tetra Pak is poised to have a prominent position in the New Food revolution.

that you combine it with the bioreactor that has been used in pharmaceuticals.

“We take advanced technology from the pharmaceutical industry in the form of a bioreactor, and we combine it with classic fermentation technology.”

Svensson said since she started to work in the new food space, she has seen firsthand the growing popularity of the technology on a global scale, something which she said was an exciting prospect.

“If you look at the United States, President Biden has announced more investment into biotechnology, the Danish and Norwegian governments have done it too. This is showing the rest of the world what is coming in this space,” she said.

“Cultivated meats also uses fermentation but it presents other challenges, so we don’t include that in New Food. But of course, we explore it and keep an eye on developments around it.

going on.”

is able to keep abreast of the latest developments and innovations in the

New Food space, such as with precision fermentation.

“If you look at precision fermentation, in short, you can say that you can program the microbes to produce what you want,” added Svensson.

“For example, you can use microorganisms like algae or fungi as a ´factory’ to pro-duce specific proteins or fat that you then take out and can use as ingredients in food production. You can then use that to replicate proteins i.e. milk proteins.”

One of the biggest challenges currently faced by New Food is the cost, and Tetra Pak is helping to find ways to drive down those costs to create a more viable product option f or manufacturers.

“If you look at pharmaceutical bioreactors you normally have low volumes and high cost, but with food it’s the opposite. We want high volume

New Food.

“These products are already on the market in the US and Singapore, but Oceania is behind which is something we need to help overcome. Consumer acceptance is another big one. We know that any new product has hurdles to overcome in this regard,” said Svensson.

“At the end of the day the cost point is very important to be able to reach larger markets.”

Svensson added that in just the last handful of years Tetra Pak has increased its investment in New Food technology, showing how much value the company sees in the sector.

“At Tetra Pak, we had a program focusing on New Food and now the company believes in it so much the program has been closed and we now have New Food as one of our eight main processing categories,” she said.

Part of this increased focus also

collaborate across boundaries,” said Svensson.

“For example, here we are working with Lund University to launch Biotech Heights, which is designed to help drive the biotech industry forward.

“We also want to bring in other industries and collaboration partners to drive substantiable food and materials using biotechnology.”

Tetra Pak’s expertise in helping key stakeholders and industry decision makers scale up positions makes them perfectly positioned to help manufacturers do the same thing, in this case with the rise and implementation of New Food technologies.

With increased investment and a strategic shift, Tetra Pak is poised to have a prominent position in the New Food revolution, fostering collaboration and scaling up

Biomass and precision fermentation can play critical roles in meeting growing food demand.

Images: TetraPak

Soaring costs can be avoided with expert consultation

RMR Process is seeing firsthand the challenges being faced by the food and bever-age industry with regards to rising construction costs. Food & Beverage Industry News reports.

For RMR Process director Peter Taitoko, the challenges being faced by the food and beverage industry due to the rising costs of building materials and land, also present an opportunity to reduce both capital and operational costs simultaneously.

Taitoko has seen first-hand the impact rising costs are having on manufacturers, particularly those looking to expand operations.

“At a time where our food and beverage manufacturers should be capitalising on the opportunities to invest

in our industry and strengthen our global position, they’re facing more and more challenges just to remain competitive and profitable, let alone having the confidence to expand operations,” he said.

“ The challenges currently being laid out by food manufacturers in the senate inquiry are real and we’re seeing it across the entire industry.

“Supply chain, freight, energy, and labour costs are major contributing factors and we’re cognisant of this from the early discussions we have with

companies looking to expand.

“Manufacturers are getting hit from all directions. They’re the value-adders in the supply chain and producing world class products but their growth is being stifled by increasing costs and an inability to effectively pass the costs on.”

Companies that are rising above these issues and actively build are then faced with the challenge of rising costs of real estate and construction, as well as the ex-cessive timeframe for most town planning processes, apparently still a hangover from the pandemic.

Taitoko says that once the decision has been made to relocate, it’s possible to reduce the footprint requirements of a new facility by breaking down all the elements that go into the facility design.

“When planning a new facility or expansion we need to understand the company’s supply chain, where the pressure points exist, primarily from a cost perspective,” he said.

“For example, if we can work with the supply chain partners to reduce the amount of incoming and finished goods held on site, then it’s possible to reduce

RMR Process provides decades of experience in helping companies get the most out of their investments into food facility construction and management.

Images:

RMR

the spaces required for warehousing.

“We also look at whether we can make the factory go faster, in a smaller footprint with lower energy requirements while increasing capacity without increasing head count and if we can, the result can be significant reductions in both Capex and Opex. Optimising the way the manufacturer operates today means a downsized footprint when designing a new facility.

“We will aim to reduce construction costs wherever possible, in fact we’d rather in-vest in faster processing and packaging lines than real estate in all instances, the trick is to work out how to make this possible.”

This is a key approach by RMR Process in recent projects.

One Queensland client engaged RMR Process to help them with expanding its operations, specifically into new factory space adjacent to the existing facility.

But after in-depth consultation with the experts at RMR, that new factory site has been put on the backburner and instead the investment will be spent on new process and packaging equipment

of dollars through that process as the warehouse is far cheaper to build than a food factory and doesn’t require an onerous town planning process” said Taitoko.

“In some cases, a new manufacturing facility is still necessary, and we can help to find the right site, but we’ll still lean towards a brownfield site which involves fit-ting out an existing building.

“There’s an argument that existing sites come with legacy issues, but the cost to rectify these issues today can still be significantly lower than the construction costs for a new build.

“The best possible outcome is to find a vacant food facility that can be easily made fit-for-purpose as this can avoid major construction costs and lengthy planning periods if the site is deemed a “change of use” by the local councils.

“We strongly encourage our clients to plan ahead by having a record of recent land and building sales or rentals. When the right site comes along you should know what your returns and serviceability look like if you succeed in purchasing or renting.”

beverage manufacturers requires a major rethink and believes that more than ever we need a wholistic supply chain strategy to take some pressure off capital and operational costs for manufacturer.s

“Another interesting example is with a manufacturer that we are working with right now. We are helping them divest out of their real estate and downsize their footprint,” said Taitoko.

“The process is quite outdated with minimal automation, so to achieve the goal we’re investing in newer technology, higher speeds and more automation. Through this, we can downsize real estate footprint while simultaneously speeding up the factory.”

Once the new footprint has been minimised, another great way to reduce capital and operational costs is to consider innovative offerings such as outsourcing energy supply.

“We now work with third-party providers that can provide heating and cooling as a service so rather than paying energy companies for electricity to run cool rooms and gas to run boilers, they can provide the infrastructure to remove

said Taitoko.

With Scope Three emissions targets now a significant factor within the industry, the major retailers are now placing additional pressure on manufacturers to provide carbon emissions data.

The option of reducing the site energy requirements and outsourcing supply can reduce capital and operational costs, as well as help to chip away at the Scope Three emissions targets, so there’s significant upside for many sites with this type of model.

Taitoko said this was only a small sampling of the expert consultation provided by RMR Process and the positive outcomes therein. The expert team of engineers at RMR Process, which specialises in designing and building world class food facilities and processes will help manufacturers make the right investment decisions during their growth phases.

He encourages stakeholders within the industry to utilise the invaluable insight they provide which will ultimately save a client money, while still

RMR Process knows first hand the impact rising costs are having on food and beverage manufacturers, which informs its approach in creating opportunities to reduce capital and operational costs.

Leverage software solutions for better product development

The use of cutting-edge product life cycle management software solutions, such as Centric PLM, provides a host of advantages for the supply chain, from manufacturers to retailers. Adam McCleery writes.

Centric Software’s flagship product life cycle management (PLM) solution is developed for the consumer goods industries, including food, retail, apparel, cosmetics, and personal care, and more.

Centric PLM empowers brands, retailers, and manufacturers to streamline and optimise their product development processes, from ideation and design to manufacturing and retail.

The platform allows teams to collaborate more effectively, manage product and compliance data, track progress, and ensure that products are brought to market efficiently and on time.

By centralising product information and work flows, Centric Software’s solutions enable companies to improve product quality, reduce time to market, and adapt to changing market demands more effectively.

They also offer modules tailored

to specific industry needs, such as materials management, sourcing, quality management, and retail execution.

Overall, Centric Software aims to empower businesses to innovate, increase efficiency, and drive growth through better management of their product development processes.

A Product Information Form (PIF) is a document used in various industries, particularly in sectors like cosmetics, food, and pharmaceuticals.

“The best way to talk about PIF is with regards to suppliers of ingredients, manufacturers of finished goods, supermarkets, all these different entities and separate companies, is to say a PIF is the ideal way to exchange information about food in a standard way,” said Graham Jones, Centric Software sales director – Australia/New Zealand.

It contains comprehensive information about a product’s formulation, manufacturing

process, safety data, and regulatory compliance. PIFs are typically required by participants in the supply chain to ensure that products meet safety standards and legal requirements before they can be marketed or sold.

“For example, how does an ingredients supplier communicate to a manufacturer exactly what the ingredient has, its nutrients, its allergens, whether it’s kosher, and so on,” said Jones.

“For this, there needs to be a standard way to achieve this and have this information on hand, that is Product Information Form. The PIF is a standard statement that can be exchanged between two companies.”

Overall, PIFs serve as a centralised repository of information about a product, helping raw material and ingredient suppliers, manufacturers, regulators, and other stakeholders assess its safety and compliance with relevant

regulations and standards.

The PIF is a way of getting ingredient information in to your organisation and sending it out finished product information, but it is not the full story, which is where the PLM comes in.

Centric PLM provides a centralised digital platform where teams can collaborate, communicate, and track the development of products from concept to market.

It offers functionalities for product design, development, sourcing, planning, quality management, and collaboration among different stakeholders involved in the product life cycle. This includes designers, product developers, suppliers, manufacturers, merchandisers, and retailers.

“A PLM is where you keep everything, its one source of truth,” said Jones.

“That means the information that’s in the PIF, but also all the other relevant

Centric Software aims to empower businesses to innovate, increase efficiency, and drive growth.

and important information. The recipes, the ingredients, labelling, packaging, cost price, sell price. All the details that are important.”

Essentially, a PLM is a systematic approach to managing the entire life cycle of a product, from its conception, through design and manufacture, to service and disposal.

It involves the coordination of people, processes, business systems, and information to ensure that products are developed and brought to market efficiently, cost-effectively, and with high quality.

PLM software systems, like those offered by Centric Software, help organisations manage these stages by providing tools for product data management, collaboration, workflow automation, and analytics.

These systems enable crossfunctional teams to work together more effectively, track project progress, manage changes, and ensure that products meet quality, cost, and time-tomarket objectives.

Overall, PLM aims to optimise product development processes, reduce time and costs, improve product quality, and enhance competitiveness in the marketplace.

enhance the launch of new products, establish organisational structure, eliminate inefficiencies to reduce costs, foster innovation, and accelerate time to market.

With Centric PLM, businesses gain access to a centralised digital hub for real-time tracking and management of product data.

This platform facilitates collaboration with retailers and suppliers, fuels product innovation, and simplifies the management of formulation changes and ingredient traceability. From there, the research and development team get involved to help move things along the next stages of development and production.

In an increasingly competitive global marketplace, Centric PLM equips food and beverage producers with the competitive advantage they need to succeed.

“In food and beverage, the new product idea often comes from the supermarkets,” said Jones.

“They see a gap in the market and will go to a manufacturer and tell them what they want so they can fill that gap. The PLM is the beginning of that. As it stands, more than 18,000 brands and more than 815 companies use and trust

to be developed.”

From there, the research and development team get involved to help move things along the next stages of development and production.

“The R&D team get familiar with the details before finding all the required stake-holders to develop that product solution,” said Jones.

“Then there is collaboration between the customer and the manufacturer to get the desired product. The whole process is part of the life cycle.”

“Then it gets sent downstream to other systems to produce these goods, and Centric’s PLM is there from the beginning of the idea until the product is approved for manufacturing.”

As it stands, more than 18,000 brands and more than 815 companies use and trust Centric PLM.

In the wake of the global pandemic, which caused the industry to adapt and pivot, and changing consumer demand, means food and beverage manufacturers have to be more agile and flexible than ever.

Being able to follow these trends and meet the demand early creates a string of benefits for both the manufacturer and the retailer. Using Centric PLM offers a perfect tool to help achieve

The various advantages provided by the using Centric PLM can be broken down in several categories:

• One source of truth and one user interface – including for PIF information

• I mproved collaboration

• Speed time to market

• Harmonisation of product data

• Staying close to consumers

• Managing growth

“The PLM goes from idea to approved product and the PIF is a connector,” said Jones.

“The benefits of the PLM itself include accuracy. Without a PLM people use spread-sheets, email and sharing documents which can lead to lots of issues.”

Jones said having all relevant product information on hand, from its development right up to the most up to date changes, was of huge benefit.

“With a PLM you can search and find any relevant information quickly. You can also check cost prices, ingredients, all of it,” he said.

“That one source of truth is invaluable. Everything is also version controlled. It gets more and more important when it comes to compliance, which is very important in the food and

Centric Software’s PLM Platform allows teams to collaborate more effectively, manage product data, task progress, and ensure products are brought to market efficiently.

Over 50 Years of excellence in delivering precision solutions

AMS Instrumentation & Calibration has built a strong reputation for providing precision instrumentation, calibration equipment/software, and controls across diverse industries including food and beverage

our bespoke solutions ensure that your production meets the highest standards of efficiency and compliance.”

The company takes pride in fostering these enduring relationships and are committed to nurturing existing ones while forging new ones as opportunities arise.

“AMS’ proven track record over the many years is testimony to our commitment to sales and service,” said Kuiper.

Our salespeople make sure they gain the best knowledge they can about the customer so that they can apply the right solution for the job required.”

In the dynamic realm of the food and beverage industry, where safety, quality, and efficiency hold utmost importance, the significance of advanced instrumentation and precise calibration cannot be emphasised

These technological tools are

public utilities throughout Australia.

The company’s extensive history of success over the years serves as evidence of its dedication to both sales and service, including in food and beverage manufacturing.

Founded in 1973, the company is headquartered in Melbourne, Victoria, with additional offices in New South Wales, Western Australia, and Queensland. Their product lines extend to New Zealand, Papua New Guinea, and the broader Pacific Region.

Boasting more than 350 years of combined technical knowledge, and having represented suppliers for over 30 years, AMS Instrumentation & Calibration has continued to build

(covering flow, pressure, level, temperature, analytical, and ancillary equipment) along with calibration tools to diverse industries, government sectors, and public utilities.

AMS Instrumentation & Calibration CEO, Dirk Kuiper, said the company continues to find success off the back of the expert team under his employ, which in turn helps the company address the unique needs of each customer.

“Our approach involves a thorough assessment of your processes to identify the optimal instrumentation and calibration strategies that align with your goals,” he said.

“Whether you’re in the beverage, dairy, or confectionery sector,

AMS Instrumentation & Calibration’s understands that the success of a food and beverage company hinges on it ability to maintain consistency.

AMS’ extensive range of products helps the company provide the right solution to enhance any area of the manufacturing process.

Images: AMS Instrumentation & Calibration

ensuring that every product meets the rigorous standards set for food safety and quality.

“We supply specialised flow meters in various areas, such as for gas and liquids. We also supply a range of pressure and calibration equipment. We ensure we have an extensive range of our solutions,” said Kuiper.

As a company that is deeply immersed in this field, AMS understands that the success of a food and beverage company hinges on its ability to maintain consistency, preserve food quality, and ensure the safety of its products.

This is where the company’s expertise in instrumentation and calibration becomes crucial, acting as the cornerstone for achieving these objectives.

The precision offered by cuttingedge instruments enables companies to monitor and manage their production processes with greater efficacy, ensuring that every product exiting the facility meets the highest quality standards.

Navigating the intricacies of the food and beverage industry goes beyond surface-level knowledge; it requires a partner like AMS, one that is well-versed in the industry’s nuanced challenges and stringent regulations.

“This understanding underpins our dedication to delivering unmatched service and innovative solutions to businesses across the board,” added Kuiper.

“ Whether it’s refining the brewing process for craft beer, ensuring precise pH levels in soft drinks, or optimising temperature and humidity for fermentation and storage, our expertise is committed to elevating operational efficiency and product quality for food and beverage companies.”

Choosing to collaborate with a seasoned expert isn’t just a decision for today; it’s an investment in the enduring success and sustainability of your business.

In the realm of food and beverage production, strict compliance with regulations is paramount to safeguarding food quality and mitigating risks to consumer health and safety.

I nstrumentation and calibration serve as indispensable assets in this endeavour, providing the means to meticulously oversee and regulate the entire production cycle, spanning from product preparation to packaging and labelling.

AMS’ solutions span across several areas of food production.

thereby averting potential threats to food safety and minimising unforeseen production disruptions.

Instrumentation serves a multitude of functions, promoting safety and uniformity in various applications.

This includes overseeing cooking processes to ensure the safety of meats, pastries, and other prepared foods, maintaining consistency in automated cutting for items like meat, cheese, or bread, and measuring moisture levels in baked goods.

In beverage production, it’s crucial for maintaining precise concentrations of flavourings and additives, as well as monitoring fermentation and filtration processes.

Essential instruments such as flow meters, level probes, temperature sensors, and pressure gauges play pivotal roles in upholding stringent standards of quality control and safety within the food and beverage sector.

Essential instrumentation is pivotal in optimising food and beverage processes, guaranteeing that products adhere to the industry’s rigorous standards of quality, safety, and

this technological arsenal are flow meters, essential for regulating ingredient flow rates. By precisely managing liquid and flowable ingredient additions, flow meters empower producers to achieve uniformity across products, a cornerstone of both consumer satisfaction and regulatory compliance.

• L evel instrumentation: This technology ensures that fluid levels stay within designated parameters, averting overflows or shortages that could disrupt manufacturing or result in product wastage.

• Temperature instrumentation: Effective temperature control is paramount in inhibiting the proliferation of harmful pathogens, guaranteeing product safety.

• Pressure instrumentation: This is especially critical in processes involving carbonated beverages or steam usage, where precise pressure levels are vital for product safety and quality. Pressure gauges and transmitters aid in upholding these

integrity or product safety.

Together, these instruments constitute the cornerstone of contemporary food and beverage production, epitomising the precision and control necessary to meet today’s elevated standards of product quality and safety.

“Within the complex terrain of the food and beverage sector, where precision and dependability are paramount to triumph, AMS-IC stands out as your preferred ally for all your instrumentation and calibration requirements,” said Kuiper.

“Our profound proficiency and unwavering commitment to perfection distinguish us, guaranteeing that your endeavours consistently meet and uphold the stringent benchmarks essential for both quality and safety.”

AMS Instrumentation & Calibration solutions span across several areas of food production, including cooking and baking, fermentation, beverage production, dairy processing, quality control, and waste management. F

Transforming perception with advanced thermal imaging

Thermal imaging assumes a vital role in overseeing the food production process, and FLIR’s specialists have developed an upgraded system for enhanced reliability. Food & Beverage Industry News reports.

FLIR, a Teledyne Technologies company, specialises in the design and manufacture of thermal imaging cameras, sensors, and related technologies.

Thermal imaging plays a crucial role in food manufacturing, offering numerous benefits that enhance quality control, process efficiency, and safety standards.

Their products are used for applications such as thermal imaging, night vision, temperature measurement, and threat detection.

Thermal imaging plays a crucial role in food manufacturing, offering numerous benefits that enhance quality control, process efficiency, and safety standards.

Thermal imaging cameras can detect temperature variations in food products, allowing manufacturers to identify hot spots or cold spots that may indicate improper cooking, refrigeration, or storage.

By monitoring temperature uniformity, companies can ensure that food items are cooked or chilled to the correct temperatures, reducing the risk of foodborne illnesses and ensuring

The FLIR A-Series are easy to control, compact, and

monitoring

product quality.

Through this application, thermal imaging can, and does, play an important role in strengthening food

safety during the production and storage process.

Specifically, the use of thermal imaging cameras in food processing is growing for applications such as:

• O ven baked goods

• M icrowave cooked meats

• M icrowave drying of parboiled rice and other grains

• I nspecting ovens for proper temperature

• Proper filling of frozen meal package compartments

• Checking integrity of cellophane seals over microwave meals

• I nspecting box flap glue of overwrap cartons

• Mon itoring refrigerator and freezer compartments

“Thermal imaging can show an incomplete shape, non-uniform temperature profile, or varying gradients.,” said Sean Towner, sales manager at FLIR Systems.

“Thermal data analytics assist in finding and correcting errors in the production equipment, thereby helping to prevent the output of

defective products.

“FLIR has various fixedmount thermal cameras ranging from A50/70-Series to the A-Series, which are both suitable for food and beverage industry.

“There are smart sensor cameras that can be easily integrated into HMI/ SCADA systems and have built-in analytics and alarms and built-in web interface depending on your condition monitoring needs.

“As well Image Streaming cameras are available that are Genicam and GigE compliant and support RTSP protocols.”

The FLIR A-Series are easy to control, compact and are a fixed-mount continuous monitoring thermal imaging camera for condition monitoring, process control/quality assurance, and fire prevention.

Fire prevention is an important factor in the value of thermal imaging, helping mitigate the risk of fire and the losses that come with it.

The FLIR A-Series can also tackle the most complex remote monitoring objectives and perform 24/7 reliably, some models even have built-in alarms to help you find the problem before you realise it.

FLIR’s range of thermal imaging cameras provide a string of advantages around, but not limited to, food safety.

are a fixed-mount continuous

thermal imaging camera for condition monitoring. Images:

Temperature differences of 1°C/1.8°F or more are often used to determine pass/fail criteria for everything from packaging and sealing to food production, die casting, and a variety of other applications.

On top of this, infrared imaging can repeatedly and accurately illustrate thermal patterns and gradients used to identify these flaws in production processes, helping create a more reliable and food safe process.

The A-Series thermal imaging camera also offers up to ±2°C accuracy within temperature ranges of -40°C to 2000°C.

“The latest innovation for thermal imaging is our dual field-of-views lens,” said Towner.

“With a single form factor just 6mm longer than the standard single-lens setup, you now can have two lenses without adding weight while enjoying a smoother experience operating the camera.

“This dual field-of-view lens, also called FlexView, is designed to improve operational efficiency, safety, and accuracy.”

The A-Series also offers fully radiometric performance and imaging quality, resulting in the ability to measure and record the temperature of

every pixel in the scene for improved decision support.

“Precision and timing are very important in food and beverage industry, but human errors do occur sometimes, so thermal technology does play an important role to make sure these errors occur as rarely as possible,” said Towner.

“Thermal imaging technology is proving to be considerably useful in terms of strengthening controls on food safety standards in a cost-and timeeffective way.

“Thermal imaging helps ensure quality especially fixed mount cameras which can report quickly and without any direct contact with the equipment minimising disruption to the production line.”

Thermal imaging cameras can also act as environmentally friendly tools to improve food safety while simultaneously working to limit the current rate of energy consumption and gas emission such as ammonia from refrigeration system.

The host of benefits in the use of FLIR’s A-Series thermal imaging creates another barrier of protection for the food production process.

FLIR’s thermal imaging solutions also promise an ease of integration and

The FLIR A-Series also promises ease of integration and use.

use, empowering users to make quicker and more informed decisions.

A great example of the company’s continued innovation is its adoption of AI technology to enhance its thermal imaging solutions.

This leap in sensor technology promises sharper, more detailed imagery, enabling users to discern finer nuances

in their thermal scans with unparalleled clarity.

By harnessing the power of Artificial Intelligence, these systems can now automatically identify and classify objects within the thermal imagery, streamlining work flows and empowering users to make quicker, more informed decisions in various scenarios. F

Albanese’s plan to transform the Australian economy

In a recent speech, Prime Minister Anthony Albanese revealed a strategy to elevate domestic manufacturing and boost Australia’s economic advancement, offering federal assistance to pivotal industries. Food & Beverage Industry News reports.

Prime Minister Anthony Albanese has unveiled an ambitious plan to boost local manufacturing and supercharge Australia’s economic growth.

In the speech, he announced plans to introduce the “Future Made in Australia Act”, a legislative initiative combining new and existing measures to stimulate investment and job creation across key Australian industries.

Specifically, Albanese’s speech unveiled plans to utilise taxpayer-funded incentives to boost investment in hydrogen, green metals, and advanced manufacturing.

These new plans underpin a total economic reform, which, as Albanese explained, aims, “to drive growth, improve competition, lift productivity and create the next generation of prosperity and opportunity.”

In his speech, Albanese highlighted global uncertainty, competition, and disruptions as key reasons for Australia’s imperative to strengthen its domestic manufacturing sector.

“The benign assumption that free trade would spread unchallenged, and globalisation would guarantee peace and

prosperity for all,” he said.

“Yet even in countries like Australia that have benefited enormously from the opening-up of our economy and engaging in our region, opportunity has not been shared evenly.

“In other parts of the world, the fault lines are far wider.

“Strategic competition is a fact of life,” he said.

Globally, trends in manufacturing and clean energy sectors have seen increased competition from emerging economies, rising demand for sustainable

reform to change this.

“This new wave demands a new approach - and since the last election, our Government has been laying the foundations to deliver it.”

Albanese stated that foreign governments are facilitating industry growth, citing subsidies for local industry provided by the European Union, Japan, Canada, South Korea, and the United States under President Joe Biden’s Inflation Reduction Act.

“Nations are drawing an explicit link between economic security and national security,” he said.

“We must recognise that the partners we seek are moving to the beat of a new economic reality.

“In their different ways, they are

re-aligning their economies to better drive and distribute growth across their own populations.”

Albanese alluded to the Governments future steps in achieving this plan, which will build upon the ‘new wave’ of economic reform.

“In next month’s Budget – and beyond – we’ll be building on that foundation,” he said.

“In this time of transformative opportunity, our Government will not be an observer or a spectator – we will be a participant, a partner, an investor

Prime Minister Albanese said said the givernment will provide more details into costing the coming months.

and enabler.”

The Government is set to provide more details into costing within the coming months, but Albanese did provide a glimpse as to what can be expected.

“The preparation for what comes next, has to start now,” he said.

“This means looking at how government procurement can support small business and local manufacturing, as well as sustainability and the circular economy.

“Putting together the most efficient and effective combination of financing

the ACTU, Smart Energy Council, and Science and Technology Australia.

However, the Act has also received criticism from opposition leader Peter Dutton, who expressed scepticism about the plan’s feasibility, highlighting potential challenges and areas of concern.

Geoff Crittenden, CEO Weld Australia, expressed excitement over the announcement, but believes that there aren’t enough details available.

“I think everything in the plan is positive at the moment,” he said.

“I was very excited, and I’ve read some of the research that the Government published in the last couple of weeks, and it’s really good.

“But there’s nowhere near enough detail yet.” F

Images: Anthony Albanese PM/ anthonyalbanese.com.au

Foreign markets are helping facilitate industry growth.

STRALIAN LK NDLING

Senate Committee releases final report into supermarket pricing

The release of the final report by the Select Committee on Supermarket Prices has sparked significant dialogue among key industry stakeholders and decision-makers. Food & Beverage Industry News reports.

After the Select Committee on Supermarket Prices released its final report several key industry stakeholders and decisionmakers have spoken on the findings and recommendations.

The Greens-led Senate Select Committee on Supermarket Prices has recommended making price gouging illegal, as well as introducing divestiture laws to create powers to break up Australia’s supermarket duopoly.

“This is a landmark report with serious proposals to tackle the price of food, and the profiteering that has done so much harm to the people of Australia,“ Greens Economic Justice spokesperson and Committee Chair Senator Nick McKim said.

“The committee has produced concrete steps that would tackle these problems head on.”

“Chief amongst these is the recommendation that price gouging be made illegal. This would mean that corporations couldn’t just arbitrarily increase prices without facing consequences from the courts.”

McKim said this move would create significant power to stop unreasonable pricing.

“The committee has also recommended divestiture powers for the supermarket sector, which would give the Federal Court the power to break up corporations when they abuse their market power or act unconscionably,” he added.

The committee’s other recommendations include:

• T he establishment of a Prices and Competition Commission to examine and monitor prices and price setting across the economy and require supermarkets to publish historical pricing data.

• T hat the Food and Grocery Code of Conduct be made mandatory with significant penalties for breaches, and be expanded to greenlife industries and any retailer that stocks food and grocery products

• T hat the ACCC be given powers to investigate land banking and unfair trading practices.

• Supermarkets be made to adopt mandatory standards for unit pricing, and notify customers of changes in sizes or prices of products, to help prevent shrinkflation

• For the Government to standardise discount and promotional terms, to

The National Farmers Federation welcomed the findings of the Greens-led Senate Select Committee on Supermarket Pricing.

prevent supermarkets promoting fake discounts.

• For the Government to back stronger health and safety standards for supermarket employees

• Fu rther investigation of the role of multinational food manufacturers in price increases in Australia

• T hat the National Food Waste Strategy is updated to require supermarkets to publish data on food waste and consider whether unrealistic cosmetic standards are adding to waste.

“The committee has heard the devastating evidence on the effects of price gouging and how hard it is hitting people,” said McKim.

“The Greens established this inquiry to bring food prices down and that is exactly what our recommendations will do.”

Australian Food & Grocery Council

The peak body for food and grocery manufacturing in Australia notes the report by the Senate’s select committee on supermarket pricing.

The Committee’s report highlighted the need to strengthen the Food and Grocery Code of Conduct through tougher penalties and the introduction of an independent arbiter. It also underlined the reality and concern over fear of retribution faced by food and grocery manufacturers. This chimes with the review of the Code by Craig Emerson which strengthens protections for suppliers.

“Clearly, the entire food and grocery supply chain, from retailers to suppliers and consumers– remains under pressure,” said AFGC CEO Tanya Barden

“However, we all need to share the costs as well as the benefits equitably without putting any one link in that chain under undue pressure.”

Regarding divestiture powers, the AFGC considers these are potentially premature at this stage given the commitments the government has made the strengthen the merger laws and Food and Grocery Code of Conduct.

Many of the issues raised in the recommendations of the Committee’s report are being looked at by the ACCC’s year-long inquiry.

Pricing arrangements in the industry are complex making the ACCC well placed to take up these matters.

Food, beverage, and grocery manufacturers account for over 270,000 jobs, many of them in rural and regional

Australia. The health of the industry and those jobs depends fair practices that generate sufficient profits to justify investment in manufacturing.

AFGC’s submission to the inquiry called for investment incentives that drive manufacturing capability and job creation through boosting the sector’s competitiveness, resilience, and agility.

With regards to multinational companies, AFGC is disappointed that companies were given fewer than 3 business days’ notice to appear in front of the Committee.

As the report notes, the companies have since forwarded their written submissions to the Committee and cooperated with the process. Their submissions are available on the public record.

National Farmers Federation

The National Farmers Federation welcomed the release of the final

report, highlighting the importance of highlighting the challenges being faced by Australian producers.

“We’ve long argued that the Australian food and grocery supply chain lacks adequate competition,” said NFF president, David Jochinke.

“We see supermarkets and retailers using their market power to harm farmers through lower prices, unfair risk burden and supply uncertainty. This places significant pressure on small, family-run businesses.

“(This) report is another piece of evidence to support the challenges being faced by thousands of Australian farmers, in particular those supplying perishable goods.”

Jochinke said the NFF were still working through the report but welcomed a number of the Committee’s recommendations which closely align with calls from the sector.

“These include making the Food

and Grocery Code of Conduct mandatory, extending the Code to cover major retailers of ‘Greenlife’ products, and putting in place significant penalties for breaches,” he said.

“Further, we strongly welcome the report’s recommendations for continued reform of Australia’s mergers framework, and an increase in resourcing and strengthening of powers of the Australian Competition and Consumer Commission.

“These recommendations build on previous reports including the ACCC Perishable Agricultural Goods Inquiry in 2020, creating a clear evidence base for these recommendations to be urgently actioned by Government.”

“There is a Bill before Parliament right now to create divestiture powers. The only thing standing in its way is the Labor Party,” said McKim. F

The AFGC’s submission to the inquiry called for investment incentives that drive manufacturing capability and job creation. Images:

Global dairy markets hold steady amid weather challenges

Global trade in Milk Solids Equivalents (MSE) increased by 17 per cent year-on-year in February and 6.9 per cent over the last quarter, driven partly by clearing of products at low prices. Food & Beverage Industry News

Global fundamentals haven’t altered much since our last update, with the only major change driven by cold and wet weather which will limit and delay the EU spring peak in milk, especially in the UK and Ireland.

Global trade increased 17 per cent year-on-year in Milk Solids Equivalents (MSE) terms in February and was 6.9 per cent higher over the last quarter. In the past year, trade was 2.8 per cent above the prior year, but this is driven in part by clearing of product at low prices and compares to a low base through Q1-2023.

EU production is now unlikely to grow year-on-year, but this does little to alter the drift in ingredient and cheese

markets. Cool weather has unsettled butterfat markets in the short-term, but warm weather and improved cream demand should stabilise prices.

The weak demand side of the dairy complex is unchanged, despite the significant low-price restocking that has occurred in recent months in some key export regions.

The lack of recovery in Chinese trade remains the major drag on the global balance, with little evidence of any

change in the local dairy supply chain.

Firm cheese and butter prices in the EU will test consumer elasticity in the coming months.

The US cheese market remains in focus given the importance of marginal trade to the big three exporters.

Short-term cheese prices in the US rallied in April due to supply-side concerns, despite ongoing pressures on consumer spending.

The impacts of the Avian Flu

Short-term cheese prices in the US rallied in April.

The lack of recovery in Chinese trade remains the major drag on the global balance.

AMS introduces the FS10A Analyzer Flow Switch/Monitor

The instrument’s remote configuration is Div 1/Zone 1 FM approved for hazardous environments. The remote configuration is useful when the sensor’s installation area is subjected to high temperatures or for mounting directly to the front panel of the analyzer placing its display in a more convenient location for technician viewing.

The FS10A Analyzer Flow Switch/Monitor is designed with an easyto-read top-mounted, flow rate monitoring LED array for at-a-glance visual indication of operational status of proper flow rate to the analyzer or sampling system, or that an alarm/trip point has occurred. The flow switch’s set-point is conveniently user settable via two push-buttons accessible at the top of the unit or via the RS232C I/O port.

The Model FS10A is ideal for use with nearly all types of process and emissions sampling systems, including gas chromatographs (GCs), mass spectrometers, optical spectrometers, photometers, and others. Standard configurations will accommodate standard 1/8, 1/4, 3/8 and 1/2 inch tubing as well as the SP76 (NeSSi) modular manifold.

Depending on the tube size, the FS10A Analyzer Flow Switch/Monitor operates over a wide flow range in air/gas.

The Model FS10A’s outputs include a 1A relay settable for NO or NC operation and with user-settable for failsafe, hysteresis and/or time delay, and a 4-20mA analog output for trending.

In addition to its SIL-2 rating, the Model FS10A features global hazardous area operations approvals including: ATEX, CE, CRN, EAC/TR CU, FM, FMc and IECEx for use in Div 2/Zone 2 environments.

AMS Instrumentation & Calibration (02) 8197 2825

www.ams-ic.com.au

Lauris Technologies unveils FF1225 Series to the market

The Lauris Technologies FF1225 Series Ultrasonic Flare Gas Flow meter, designed and manufactured for accurate flare gas metering.

Lesser meter technologies, not “Fit For Purpose” are at times selected in a cost cutting effort.

These inferior solutions can result in inaccurate flow measurements and higher maintenance costs.

The FF1225 delivers accurate flare gas measurement over a wide range with minimal maintenance intervention.

The flow meter is offered with several options including local or remote mount transmitter, temperature and pressure transducers, and a multi-path version that provides flow uncertainty of better than 1 per cent. Offering great flexibility in application.

Both the local or remote LCD display shows velocity, flow rate, total

flow, temperature and pressure. The onboard memory of the transmitter/display allows for storage of up to 250,000 data points. Total data stored is defined by the sample rate programmed by the user.

The FF1225 is based on proprietary ultrasonic transit-time measurement with minimum detectable gas velocity of lower than 0.01 m/s (0.03 ft/sec).

The maximum velocity measurement capability of 100 m/sec (330 ft/sec) standard and 150 m/sec (·500 fUsec) optional provides turndowns of 10,000:1 through to 15,000: 1

In conclusion, the Lauris Technologies FF1225 Series Ultrasonic Flare Gas Flow meter emerges as a cutting edge solution for accurate flare gas measurement, combining precision, versatility, and low maintenance requirements to deliver reliable performance in demanding industrial environments.

Features:

• Lowest minimum detectable velocity;

• No pressure drop;

• Totalised flow, flow rate;

• Wide range of metallurgy;

• Variety of pressure rating Qs.

AMS Instrumentation & Calibration (02) 8197 2825

www.ams-ic.com.au

Greener future on the way for Scenic Rim agriculture

The 10-year project is set to transform Queensland’s Scenic Rim with promised government investment equalling $291 million. Food & Beverage Industry News reports.

One of Australia’s most productive agricultural areas is set to be home to a new food manufacturing and distribution hub.

The Scenic Rim Agricultural Industrial Precinct (SRAIP) is now a step closer after the coordinator-general recommended it proceed, subject to conditions.

“The Miles Government continues to support projects that deliver renewable energy outcomes, environmentally sustainable solutions and create new jobs,” said Minister for State Development and Infrastructure Grace Grace.

This is an ambitious project that aims to create an integrated agriindustrial hub in the Scenic Rim region of Queensland and benefit local farmers.

“The project is expected to create direct economic and supply chain contributions, unlocking new market opportunities for local farmers, and creating new employment opportunities.”

Expanding the operations of Queensland-owned vegetable farming and marketing company Kalfresh, the

precinct would unlock new market opportunities for local farmers and create new employment opportunities in the Scenic Rim local government area.

Grace said the inclusion of the facility was a unique feature of the project.

“The proposed facility would also provide a new source of fertiliser for the local farming community to use in crop production adding value to what would normally end up as waste,” she said.

Circular economy aspects of the project include the redirection of waste from landfill to create electricity and fertiliser and the reuse of treated industrial wastewater for industrial and agricultural purposes.

Kalfresh anticipate the facility would generate the project’s full power needs, with residual power fed back into the local electricity grid.

“What we are proposing for the Scenic Rim Agricultural Industrial Precinct (SRAIP) includes many firsts, in particular establishing a renewable energy facility that will convert food and agricultural waste into green power, green gas and a bio-fertiliser,” said Kalfresh CEO Richard Gorman.

“The Precinct will provide a home for food and beverage value-adding businesses in the farming region, which means they’re more efficient and able to compete with foreign imports.

“Our community will be the first in Queensland to be connected to baseload green energy 24/7, that’s generated from food waste and crops grown in local paddocks.”

Representing an investment of $291 million, the precinct will create 641 direct jobs over the 10-year construction period and an additional 475 direct jobs annually during operation.

Minister for Agricultural Industry Development and Fisheries, and Minister for Rural Communities Mark Furner described the initiative as

‘visionary’.

“This is a visionary initiative that combines food manufacturing, bioenergy production, and sustainable practices. It promises economic growth, job opportunities, and a greener future for Queensland agriculture.

“The initial stages of the development involve the construction of two vegetable processing facilities, the anaerobic digestion facility, roads and utility installation and connections. Following this, a composting facility would be developed producing up to 50,000 tonnes per annum of compost.

“Once fully developed, there is an estimated contribution of over $140 million to the Scenic Rim economy per year in gross value added.” F

Queensland’s Scenic Rim will soon have a new manufacturing and distribution hub.

Scenic Rim.