Food Jul 2020

JULY 2020

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JULY 2020

Exports How to get a helping hand PLUS: Keeping staff safe during COVID-19 | Diversifying to survive

WELCOME

Making the most out of export opportunities CEO: John Murphy Publisher: Christine Clancy Group Managing Editor (Northern): Syed Shah Editor: Mike Wheeler

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ood Innovation Australia (FIAL) has a mission – to increase Australian exports, thus expanding the economy, which is designed to have a knock-on effect of increasing jobs. Rod Arenas is the general manager commercial, for the non-profit government enterprise, and you would be hard-pressed to find a more passionate advocate for exporting Australia’s food and beverage produce to the world. Food & Beverage Industry News gets the inside running from Arenas on what it takes to get on board the FIAL express as it champions Australian food and beverage products.

We also look at Air Liquide, who has assisted a catering company – struggling in the current climate – to diversify into readymade meals. Diversity is key to survival

for a lot of manufacturing and processing companies within our industry. Not only has Air Liquide helped the company get off the ground with its new venture, but it looks like ready-made meals are going to become a permanent part of the company’s offerings to market. Sometimes there is a silver lining on a cloudy day.

Finally, we talk about coldstorage. It is something that has been a bugbear for many retailers who want fresh produce on their shelves but the tyranny of distance doesn’t make it easy. We talk to a company that specialises in these builds – the Paul Brady Building Group – and how they help companies meet the needs and wants of the marketplace.

Have a great month.

INSIDE 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 may 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.

The opinions expressed in Food & Beverage Industry News are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated. © Copyright Prime Creative Media, 2019 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.

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www.foodmag.com.au | July 2020 | Food&Beverage Industry News 5

NEWS

Australian agriculture exports stay strong during COVID-19

Australia is in a good position to take advantage of opportunities that have been presented during the COVID-19 pandemic.

A

ustralian Bureau of Agricultural and Resource Economics and Sciences’ (ABARES) latest Insights report confirms that our agriculture exports have stayed strong during COVID-19 despite disruptions to supply chains and logistics.

Analysis of Australian agricultural trade and the COVID19 pandemic released in early June found that government and industry’s nimble response to rapidly changing market conditions had been critical to ensuring the strength of Australia’s trade profile.

Co-author and ABARES’ Head of Forecasting and Trade, Dr Jared Greenville, said this positioned Australia well to take advantage of opportunities during the global economic post-pandemic recovery.

“Supply chain and logistics disruptions observed in the early

stages of the pandemic are benefiting from government and industry responses, and despite the risks, overall export performance has remained strong,” Greenville said.

“While seafood exports experienced a significant decline in February 2020, March saw a slight rebound in export values for crustaceans and molluscs.

“The government acted quickly to establish the International Freight Assistance Measure.

“We saw government and industry respond to labour challenges, through, for example, visa extensions and permission for agricultural workers to stay with one employer for a longer period.

“Importantly, government has safeguarded the continuation of services that facilitate trade, such as certification, accreditation and other regulatory services, to ensure exports

6 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

and imports still flow.

Live animal exports are a watch point as the pandemic evolves, as demand from Indonesia and Vietnam declines, but export values remain above the five-year average.

Greenville said while the pandemic precipitated a global economic downturn, it was unlikely to have a significant impact on demand for essential food products.

“This persistence of demand was seen during the Global Financial Crisis when agricultural trade remained steady,” Greenville said.

But not all products from the agriculture, forestry and fisheries sectors are essential items.

“As economic activity declines and global incomes are reduced, products consumed through more discretionary spending have been more significantly affected.

“These include high quality

foods for cafés and restaurants.

These effects were seen for seafood where the outbreak in China has been estimated to have led to a fall in export earnings of around $200 million in 2019–20.”

The pandemic is also driving some changes that will likely remain part of the future trade landscape.

These include shifts in consumers buying more online, higher demand for stable and safe food, a greater awareness of supply chain risks, increased use of digital trade systems and the risk of creeping protectionism.

“The prospects for recovery for Australian agricultural trade are good,” Greenville said.

“Australia’s agricultural sector and trade profile have a long history of adaptation, evolution and growth in the face of external challenges and pressure.

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NEWS

Allergen-free food market to surge by almost 10 per cent T

he global allergen free food market size is anticipated to reach $111bn by the end of 2030. According to a study by Future Market Insights (FMI), the market is expected to depict a strong positive growth trajectory at 9 per cent CAGR between 2020 and 2030.

According to the report, the rising demand for clean label food products and for meat and dairy alternatives from the vegan consumers will stoke growth in the market.

There is increasing demand for healthy products that are free from GMO, gluten, and other added ingredients. This will in turn create growth opportunities for the allergen-free food market.

The report provides an overview of the allergen-free food market. It covers prevailing trends, analysing growth drivers and potential restraints. The impact of various

strategies adopted by the leading market players is studied as well in detail in the report.

It includes in-depth insights into the allergen free food market. Some of these are: • The estimated value of the market was at $47m in 2020. Through the course of the report’s forecast period, the market is projected to show an exceptional pace of growth.

• North America accounts for a dominant share in the allergenfree food market. Europe also holds a sizable market share. East Asia is bound to offer business opportunities to emerging market players.

• Key players are likely to focus on product innovations and manufacturing technologies to widen their reach in emerging markets.

• Digital advertising and adoption

of online sales channel to attract the millennial and Gen Z consumers are some of the key strategies of market players.

Consumers have become quite health conscious and a majority of them spend a significant portion of their disposable income on fitness and well-being. They have also become increasingly aware that along with exercise, a proper diet is necessary to achieve physical fitness.

Food fortification is enrichment of everyday foods with essential proteins, vitamins, and minerals.

Consumer preference for such foods is a result of various factors such as rising incidence of lifestyle-related diseases and weight management.

High protein foods aid in maintaining consumer health.

Gluten-free bakery products and snacks comprising protein and vitamin ingredients are gaining

popularity among consumers. Thus, the trend food fortification is rising, which will in turn support the expansion of the allergen free food market.

The demand for organic food products is rising at a higher pace than supply, creating a gap between the demand and supply of organic food.

Consumers are looking for produced without the use of any kind of fertilizers, pesticides, and chemical processing. Such farming and manufacturing practices are linked to deterioration of human health and environment.

The organic vegetables and fruits market happens to be the fastest growing one in the global food market.

This is indicative of rising prospects for the sales of preservative-free, GMO-free and other allergen free food products.

There are plenty of opportunities in the allergen-free food market. www.foodmag.com.au | July 2020 | Food&Beverage Industry News 9

NEWS

Lion Dairy & Drinks announces minimum pricing for 2020/21 L

ion Dairy & Drinks has announced its minimum pricing for its direct milk suppliers across key Australian dairying regions for the 2020/2021 milk season. This pricing is applicable from 1 July 2020 to 31 August 2021.

In line with the requirements of the new mandatory Dairy Code, which came into play on 1 January 2020, Lion Dairy & Drinks has released all of its contracts for each dairy region on its website and is offering both exclusive and non-exclusive supply agreements for the 2020/2021 milk season.

Murray Jeffrey, agricultural procurement director for Lion Dairy & Drinks, said the publication of regional-specific contracts and pricing on Lion Dairy & Drinks website was designed to provide transparency to farmers.

He said the company was mindful of the impact COVID-19 had on

southern milk pricing, together with the impact that drought has had on many farms in New South Wales, Southeast Queensland and Northern Victoria over the past 18 months and was sympathetic to the impact this was having on higher feed costs and farm profitability.

Murray said Lion Dairy & Drinks was committed to working with all its dairy suppliers on mutually beneficial partnerships and programs – this included continuing to facilitate its sustainability program, Lion Dairy Pride. The program, launched in 2017, is designed to help Australian dairy suppliers be more sustainable across five key areas of the dairy farm business system: milk quality, animal welfare, people, community and wellbeing, and the environment and business management. The program offers easy access to useful tools and templates, as well as links to external resources.

“Our minimum pricing for the FY2020/2021 milk season is a sign of our confidence in the Australian dairy industry, and in our growth strategy,” Murray said.

“Our purpose-led vision is to deliver sustainable, enjoyable nutrition to help people live well and our strategy will see us continue to focus on driving profitability in key dairy categories with our premium dairy brands and market-leading innovation.”

Murray said the company had proven to be the natural partner for dairy farmers who wanted to focus on growing value through nutritious, branded dairy products that delivered competitive returns and a sustainable future for the industry.

“We are focused on driving profitable growth in milk-based beverages, white milk and yoghurt, as well as for the benefit of our farmer partners, customers, network partners, consumers and other

stakeholders,” he said.

“Our approach to milk procurement for many years has been based on offering farmers, what we call the ‘3 Ps’: competitive pricing and contract terms, partnerships and a clear purpose and strategy built around growing profitable demand for dairy and ensuring sustainable returns through the supply chain.

“We are working hard to deliver compelling pricing underpinned by our focus on driving sustainable value back into the industry. Lion Dairy & Drinks is committed to working with all its dairy suppliers on mutually beneficial partnerships and programs.”

There are around 280 dairy farms supplying the Lion Dairy & Drinks business across Australia – this includes direct Lion Dairy & Drinks suppliers and suppliers through the Dairy Farmers Milk Co-Operative (DFMC).

Lion Dairy & Drinks is mindful of the impact of COVID-19 on the industry.

10 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

NEWS

Barramundi farm taps new markets to combat COVID-19 T

he world’s largest barramundi producer is now selling direct to the public after losing its restaurant and export markets due to the COVID-19 pandemic.

MainStream Aquaculture has more than doubled its retail sales of its premium Infinity Blue barramundi, and established an online store and commenced weekly farm gate sales at its Wyndham farm, 30 minutes from Melbourne’s CBD. MainStream managing director, Boris Musa, said while the pandemic had “significantly disrupted” the business’s traditional supply channels, including exports to 25 countries, it had accelerated plans to build a new customer base through direct sales.

“It was always an aspiration to develop that side of the business to forge a closer connection with our customers. The supply chain dislocation caused by COVID-19 has provided us with an opportunity to create direct consumer channels,” Musa said.

“Smart people say you should

never waste a crisis, and this has been a dramatic event that required decisive action and new way of operating to keep the lights on and staff employed. We are a far better business now and are poised to emerge stronger after COVID-19.

“One of the most exciting aspects has been the large percentage of repeat customers. They are obviously enjoying the product and our meal suggestions. We have had some really large orders, with people spending upwards of $500.”

While customers would typically pay about $180 per kilogram for the premium Infinity Blue barramundi at Australia’s top restaurants, online and farm gate prices are as little as $35 per kilogram, with delivery from farm to plate possible a day after harvest.

Farm gate customers also have the opportunity to catch a rare glimpse of MainStream’s Golden Barramundi, a collector’s item, with fish keepers paying up to US$20,000 a fish to keep the animals in private aquariums.

Musa said the business was

embarking on a selective breeding program with the intention of adding the Golden Barramundi to its retail menu.

“We have isolated the genes that will enable us to produce the fish on a reliable basis. We are expecting huge demand because it has a whiter fillet and incredible taste, and also because of its striking gold colouring,” he said.

While adapting to its own

MainStream Aquaculture’s managing director Boris Musa said the company is trying to build a new customer base through direct sales.

Coke vending machines to accept Bitcoin C entrapay, the digital asset integrator, has signed agreements with Coca-Cola Amatil in Australia and New Zealand to give thirsty antipodeans the option to use its Sylo Smart Wallet to pay for items across Amatil’s vending network using cryptocurrency.

Centrapay’s technology makes it easy for consumers, merchants and machines to leverage digital assets in the physical world. Its platform is designed to help brands connect directly with individuals and increase revenue and operational efficiency for merchants.

Transacting with digital assets

also reduces how much people need to touch the vending machine, a concern during the COVID-19 pandemic.

Coca-Cola Amatil supports 140 brands and 270 million consumers.

Amatil’s customers can use their Sylo Smart Wallet at any one of Coca-Cola’s 2000-plus vending machines with a QR code payment sticker. These are located across New Zealand and Australia and will accept payments in cryptocurrency or other digital assets with a scan of your phone’s camera when Sylo Smart Wallet is installed.

People only need to touch the

business challenges, MainStream has also stepped up its philanthropic commitments since the pandemic, joining forces with seafood wholesale partners in Sydney to donate produce to out-of-work hospitality workers, and Melbournebased charity From Us 2 You to help feed the homeless.

“It was a very simple decision to help out during these difficult times,” Musa said.

vending machine once to take their purchase.

Centrapay CEO, Jerome Faury, said that integration complexity and poor user experiences are barriers to adoption of Web 3 technology, such as digital identity and assets.

“We have solved both these issues.

Centrapay is pioneering the way to enable this new internet of value and bring its benefits to both consumers and merchants,” he said.

“And it comes with the added benefit of reducing physical contact and addressing the hygiene concerns we’ve all become acutely aware of due to COVID-19.

“At Centrapay, we’re working to create a future where individuals are in control of their own data and digital identity.

“Brands can connect directly and ethically with people, empowering them to make the right purchasing decision, while also supporting their retail and other distribution partners,” said Faury.

“Now we’ve shown how it can work in Australia and New Zealand, we’re looking to grow the business globally.

“We’ve established a presence in North America and will be targeting the US market next.”

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 11

NEWS

Product diversification set to see gains in the energy drinks market T

he demand for energy drinks is increasing, according to a report by Future Market Insights. There has been a sharp increase in the demand for coffee, dairy juice and other beverages as consumer’s stockpile on essential products to sustain them during quarantine period amidst the prevailing COVID-19 crisis.

Consumers prefer products that come from natural sources and are vegan, GMO-free, organic, and have other clean label attributes.

Their focus on holistic living and wellness is a key factor driving the energy drinks market. Consumers are determined to make more purposeful choices with their buying power, purchasing with intention of creating positive and valuable experiences, which is supporting the expansion of the market. It has been found that the consumers are in favour of beverages that contain natural ingredients and added antioxidants, vitamins and minerals. In energy

drinks, fruit concentrates are added which offer several health benefits.

A rising awareness of this will fuel the demand for energy drinks in the coming years.

Manufacturers in the market are expected to focus more on their offerings and make drinks healthier due to increasing concern about sugar content among consumers.

Besides this, innovation in flavour is enabling growth in the flavoured drinks category of the energy drinks market, according to the report.

Key takeaways from the energy drinks market study • The energy drinks market is estimated to be valued $295bn in 2020, registering a CAGR of 7 per cent between 2020 and 2030.

• Europe is forecast to account for the leading market share in the global energy drinks market in terms of value sales by 2030 owing to the ever rising consumption of healthy

Consumers favour brands that contain natural ingredients.

12 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

beverages in the Europe region.

• Demand for ready to drink energy drinks will rise in the coming years.

• Companies are focusing on augmenting their business presence in developing countries. They are focusing on geographical expansion. In addition to this, companies are entering into strategic alliances across the globe via acquisitions, mergers and partnerships.

Who is winning?

A few of the companies operating in the energy drinks market are Red Bull, Monster Beverage Corp., Kraft Foods, Nestlé, The Gatorade Company, PepsiCo, Suntory Holdings, Rockstar, Arizona Beverage Company, Sinebrychoff, HYPE Energy, Living Essentials, Zipfizz Corporation, Asia Brewery, Unique Beverage Company, Bomba USA, Vital Pharmaceuticals, NEALKO ORAVAN, spol. s r.o.

(Black Hoarse), Xyience Energy

Drink, Energy Beverages, and others.

Producers of energy drinks are regularly offering consumers with more innovative products including unique ingredients and flavours.

Innovation in energy drinks is intended to meet the evolving consumer demand for healthier beverages without compromising on the taste, flavour, texture, and nutritional qualities of the product.

• In April 2019, PepsiCo launched PepsiCo’s Propel Vitamin Boost, which contains vitamins and electrolytes. The product contains daily recommended values of vitamin B3, B5, B6, C, and E. It is available in three flavours peach mango, apple pear, and strawberry raspberry.

• In 2015, Unilever signed a partnership agreement with JD.com, China’s largest online direct sales company, which is expected to help the company to expand its presence in China through JD’s extensive online sales platform.

NEWS

Woolworths further reduces plastic packaging

Woolworths has removed more than 230 tonnes of plastic waste in the past 12 months.

E

ven during COVID-19, 70 per cent of Australians are continuing to rank taking care of the planet and making sustainable choices as important to them, according to research revealed

by Woolworths Group for World Environment Day. Woolworths has introduced a number of initiatives to further reduce plastic across a range of fruit and vegetables, including bananas, carrots,

tomatoes, potatoes, broccolini, sweet potatoes and organic apples.

By moving out of plastic clamshell and into adhesive tape for bananas, replacing rigid plastic trays with pulp fibre on tomatoes, moving to a paper tag on broccolini and reducing plastic film by 30 per cent in weight on carrots and potatoes, Woolworths has removed 237 tonnes of plastic packaging in the past year.

The tray Woolworths uses for its

sweet potatoes and organic apples is now made of recycled cardboard, rather than plastic.

Woolworths has also commenced a trial where it will switch plastic packaging in its Fresh Food Kids range of apples, pears and bananas to easy-to-recycle cardboard boxes.

“Something that was very surprising during COVID was the continued relevance of the environment, with 70 per cent of Australians saying that taking care of the planet and making sustainable choices remained important to them, even at the height of the crisis,” said Woolworths Group CEO Brad Banducci.

“While we’ve made pleasing progress in reducing the amount of plastic in our stores, supported recycling labelling initiatives, and made improvements in energy efficiency, sustainable sourcing and reducing food waste, we know there is

still much more to be done to meet our customers and our own aspirations,” said Banducci.

Since Woolworths removed singleuse plastic bags in 2018, more than 6 billion bags have been taken out of circulation. Woolworths has also started to offer paper shopping bags, made out of 70 per cent recycled paper, for customers to purchase to carry their shopping home in. In the past year, approximately 10,600 shopping trolleys worth of soft plastics have been recycled through its in-store RedCycle program. Woolworths also removed a total of 890 tonnes of plastic from its fruit, vegetables and bakery ranges over the past two years.

This means that all Woolworths stores now have food waste diversion partners in place. In the past year alone, the supermarket has diverted over 33,000 tonnes of food waste from landfill to our food relief partners or donated to farmers as feed stock.

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www.foodmag.com.au | July 2020 | Food&Beverage Industry News 13

NEWS

Digital market opens to connect producers to consumers A new digital marketplace is giving Australian producers a new home to connect with consumers seeking food and beverage products grown or made in their own backyard.

The website Fair Foodie has arrived with a mission to celebrate Australia’s diverse food and beverage producers through an interactive platform, bringing farmers, chefs, providores, brewers, winemakers and other artisans together with local-loving consumers to help Australian businesses flourish.

Fair Foodie is the brainchild of Lisa Papallo who always wanted to launch a similar platform to highlight Australia’s regional food and beverage producers. But with necessary restrictions to reduce the spread of COVID-19 in Australia, noticed farmers markets and their

stallholders doing it tough. So she fast-tracked her plans to launch the service.

“Shopping local is very important to me, but with the temporary closing of my local farmers market during the pandemic, I didn’t have a place to purchase the usual pantry essentials I loved and that I knew were grown or made in my local area,” Papallo said.

“Through Fair Foodie I’ve been able to connect with small, independent business owners from dairy farmers through to brewers and food truck operators – all with immense passion about the products they make, but little by way of online or bricks and mortar storefronts. I saw this as a new opportunity to showcase these producers all in one place, giving them the opportunity to connect

with more consumers and sell their goods.”

The Fair Foodie platform allows vendors to sign up, free of charge, and create their own personalised digital shopfront. Each profile features images, videos, descriptions, products and pricing managed completely by the vendor.

Vendors also have the opportunity to list and promote their own events.

Papallo’s goal was to make the onboarding process simple for any producer without any lengthy application or approval process, regardless of how big or small the business was.

“Many of these producers may not have experience building a digital storefront, so we want to make the process as easy and quick as possible to connect them with the Fair Foodie shopper. Rather than spending weeks or months building Fairfoodie allows food producers to connect with consumers.

14 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

an expensive website, a small business can now have their own customised digital storefront within an hour,” Papallo said.

In terms of selling products through the platform, producers have the option of directing customers to their own web stores or, for a nominal five per cent processing fee, utilise Fair Foodie’s secure shopping platform (powered

by PayPal) for shoppers to place orders directly. All fulfilment is managed through the vendors on the platform, giving them the freedom to choose their preferred delivery service and timeframes.

“Fair Foodie gives producers complete control over how their products are sold and delivered,” Papallo said.

By cutting out the middleman and standard shipping charges, more profit goes into the pockets of producers. Major delivery platforms in Australia have recently come under fire for charging upwards of 35 per cent commission fees to restaurants using their delivery services. In the retail sector, stock quantities and margins required to be on the shelves of Australia’s major grocery outlets may be unattainable for most small, independent producers.

“The control of delivery by vendors on the site ensures that no hidden charges are worn by either the producer or consumer – putting more money in producers pockets…” Papallo said.

At launch, the Fair Foodie platform hosted about 25 producers across New South Wales, Queensland, South Australia and Victoria, featuring a breadth of retailers from restaurants, food trucks, farm-fresh produce and cafes to kombucha makers, alcoholic spirits and baked goods.

Producers across Australia are invited to join Fair Foodie to host their own digital storefront.

Any business based in Australia, creating Australian goods in the food or drinks industry, are welcome to join.

NEWS

Wine app developer looking for funding A start-up, with a new augmented reality platform, has put out a call for investors from the wine, food & beverages, and packaging industries to back its funding round.

Winerytale has opened its Public CSF Share Issue Offer, seeking to raise up to $1.8m to roll out its muchanticipated platform to wine markets in Australia, USA, New Zealand, and South Africa.

The Winerytale app, purpose built for a young adult audience, encourages users to discover the story behind each wine, which is brought to life with augmented reality.

The concept, which also combines multimedia content, virtual interaction, and social media sharing is expected to capture the millennials wine market.

Winerytale founding partner, Dave Chaffey, said the response to the app had been positive.

“It’s an exciting concept that consumers have absolutely taken a shining to,” he said.

“The next step for us is to make it accessible to a much larger audience.”

According to Chaffey, the Capital Raise would fund an aggressive rollout to key markets.

“There’s an enormous opportunity that we intend to capture. Raising capital enables us to move rapidly into new markets, to win over audiences before the first lot of competitors arrive on the scene.”

Despite the promising outlook, Chaffey is aware that raising funds during a global pandemic will be a challenge.

“We’ve already been bitten”, he said. “Early this year, talks with two potential financiers were well advanced – then in March it all just stopped.

“It was the start of the pandemic, everyone was panicking. It was a

time to lock down. It was just one of those things.”

Chaffey is keen to avoid a repeat, for one reason – it slows down his company’s move to market.

“A rapid roll out delivers a tremendous commercial advantage, and provides a robust foundation

for growth,” he said. “This is why we’re calling on investment from within – from people established in, and around the wine industry, food & beverages, and even packaging industries. We make no secret of our ambitions to capture an emerging global market.”

Winerytale is an app that tells a story.

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apsindustrial.com.au www.foodmag.com.au | July 2020 | Food&Beverage Industry News 15

NEWS

Australian technology helps wine industry prevent trillion dollar losses A new Australian-developed technology suite called eBottli has launched, with the potential to defend Australian wine export industry against the booming global trade in counterfeit wines. EBottli delivers a suite of new tracking and blockchain data technologies, geolocating services for bottles or containers, and unique identifier labels for winemakers.

Developed with the support of the South Australian Government, eBottli helps guarantee a wine’s authenticity, and helps address the issue of brand trust for Australian exports – a huge issue in markets such as Asia.

Currently, Australia’s wine exports to China alone are valued at $1.25 billion; but fake plonk is even bigger business. Potential losses to the global industry due to counterfeits are estimated to reach $4.3 trillion by 2022. In China alone, experts claim around 50 per cent of wine over $35 is fake, and up to 70 per cent of bottles sold are fraudulent. This is a major problem for our wine exporters, who are already reeling from bush fires, drought, and the threat of a postCOVID trade war with China.

Founded by French-born, Adelaide-based Nathalie Taquet, eBottli is now working with 12 clients across Australia, including vineyards in the quality wine regions of McLaren Vale and the Barossa Valley in South Australia. Premium artisan wine labels are particularly vulnerable to export fraud.

“It’s quite unbelievable the extent that wine counterfeiters will go to,” Taquet said. “Some will simply replace valuable wine with cheap substitutes in the bottle, with fake labels. They also add juice, and spices for added flavour. Other dodgy bottles contain no grapes at all, and even have harmful substances added – such as lead acetate, which is a sweetener.”

There are a number of anticounterfeit technologies available to the Australian wine industry, but eBottli is the most comprehensive: it uses multiple tracking and geolocating technologies, is ready to use, has its own secure app, and is reliable and low-cost compared to others.

“The eBottli technology also allows wine drinkers to connect with the vineyard, and see the story of how the bottle came to be in front of them,” Taquet said. “Our ultimate plan is to have wine bottles arrive to the customer overseas, and then they can use their smartphones to scan the label and read its Australian story of origin.”

Taquet also envisages using technology as a major point of difference for her B2C business, the online wine club eBottli, which specialises in premium and luxury

Australia’s wine exports to China are currently worth $1.25bn.

16 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

French and Australian wines.

Bottli launched last year, and has already built a loyal wine-loving customer base.

Taquet and her family moved to Australia two years ago, and got their start in Sydney. The South Australian government provided attractive incentives to base eBottli in Adelaide, through the new Supporting Innovation in South Australia (SISA) program, so Taquet and her family made the move.

Although both businesses have been disrupted by COVID-19, Nathalie has a strong vision for the future for both Bottli and eBottli.

“We started Bottli to ensure Australians could access the best quality exclusive French and Australian wines,” said Taquet. “We deliver a niche selection of wines from smaller, boutique Australian wineries that do not supply major

bottle shops along with some French wines, to customers once a month.”

Taquet said a family-owned winery in the Burgundy wine region in France grew her own passion for the industry.

“Our French family heritage and passion for wine guided us towards unique artisan winemakers.

Bottli also offers wine concierge and sommelier services and we are able to track and source extremely rare and valuable bottles of wine from around the world on request,” said Taquet.

Before starting Bottli and eBottli, Taquet who has a PhD in Life Sciences and a background in science research, was working for Nestle Skin Health. She is on the Board of Wine Industry Suppliers Australia, and has future plans to move the eBottli technology into other produce export markets.

NEWS

NSW government provides relief to indie brewers

NSW deputy premier John Barilaro (left) with the IBA’s Peter Philip.

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SW Deputy Premier and Minister for Regional NSW, John Barilaro, announced welcome support NSW independent brewers by providing financial assistance to the Independent Brewers Association (IBA) to implement a range of measures that aim to pave the way for recovery.

Barilaro revealed $135,000 would contribute to the cost of memberships for the 120 independent breweries in NSW for a year and $60,000 would go to a partnership associated with the IBA’s annual conference, BrewCon being held in November. These contributions ensure the industry body can continue to provide valuable assistance and resources for members during their recovery from the coronavirus crisis.

The Independent Brewers Association represents over 600 small and medium businesses in every state and territory across Australia with a majority of members located in regional areas.

They employ over 3,000 people and support the employment of more than 25,000 in related industries of agriculture, logistics, hospitality, manufacturing and services.

“Our region depends on tourism, so we’ve been struggling to hang on, especially after the fires and then coronavirus. This support will allow us to keep staff onboard and focus on getting new beers ready for our local community and the next tourist season,” said Jacob Newman from Eden Brewery.

The support follows on from the NSW Independent Brewers

Action Plan launched by the Deputy Premier late last year which contained a broad range of initiatives to support growth in the sector. This new funding recognises that the industry has been devastated by the coronavirus pandemic and that NSW breweries will struggle to recover without assistance.

“We’d like to thank Deputy Premier John Barilaro for being a champion of the independent brewing industry, his support has been essential in delivering policy and regulatory changes that will have long-term benefits for every NSW brewery. This strong partnership with the NSW government is crucial for the health of our industry and it is the first step toward recovery for NSW breweries and their employees,” said Peter

Philip, IBA chair and founder of Wayward Brewing Company.

“Our industry has been doing it tough, especially small breweries based in regional areas that rely so heavily on tourism and taprooms for survival. A large percentage have lost nearly all their revenue since the pandemic started. This support will go a long way to alleviating some of the immediate pressures being faced these small, family owned and operated businesses,” said Philip.

The NSW government is lending its voice and asking the federal government to provide tailored responses for our industry, including modifying the small brewer excise refund scheme and developing a national strategy for the independent beer industry.

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 17

COLDSTORAGE

Expertise key to a coldstorage and food build Australia’s coldstorage supply chain is becoming more important as Australian products become more coveted, which is why it is imperative to have a facility built to the right specifications.

Mike Wheeler explains.

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t the Global Food Forum in Sydney last year, nonexecutive director of brewing giant Lion, Sir Rod Eddington, pointed out that in order for Australia to have a vibrant food and beverage export sector, it needed a good cold store supply chain.

The need for good cold store supply chain is one thing, but that isn’t possible if the facilities that store cold foodstuffs are not up to scratch. This is not lost on Paul Brady, director of Paul Brady Building Group (PBBG), specialists in coldstorage builds.

Having been in the building industry for the best part of 30 years, the last 25 building food and coldstorage facilities, Brady knows how important it is to get it right. And it was 20 years ago that he decided that these builds would be his specialty.

“We specialise in temperaturecontrolled hygienic environments, which means we understand

refrigeration, scale, production, storage, energy outputs and efficiencies and logistics” he said. “We provide all the specialist and necessary expertise and services to build food and cold storage facilities.”

One such build the company recently completed was for Ash Bros Food Services, based in Sunshine West in Melbourne. A company that has been around for 50 years, Ash Bros felt the march of progress when the Victorian government gave the go-ahead for the West Gate Tunnel project, which meant the Ash Bros premises in Yarraville had to make way for the new piece of infrastructure.

It wasn’t a case of just finding an existing warehouse to fit out, there were other factors Ash Bros had to look into, such as servicing clients, as well as staffing considerations.

“It took a while to find the right property, but one was found that was going to work,” said Brady. “We started

18 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

design in November, and we managed to get it completed in April with certificate of occupancy and Primesafe accreditation.”

But there were a few hiccups along the way. First, to get any type of fit out

completed in such a short time takes a lot of effort and co-ordination. Add in progamming building works through the Christmas and holiday period, COVID-19 restrictions, and deadline constraints in terms of Ash Bros

There is more to a coldstorage and food processing facility than just keeping produce cool.

COLDSTORAGE

The PBBG team finished the build on time even though it had to deal with COVID-19. vacating their existing premises, the pressure was on.

“There was refrigeration equipment stuck on the docks in China, however, we managed to locate equivalent units within Australia and had the system tested and commissioned one week before the deadline. It is one of the builds I’m most proud of,” said Brady.

Ash Bros director Christos Christou couldn’t be happier with the

outcome of the project.

“Going into a new premises was as bit daunting,” he said. “It was a big difference in operation, in sheer size and space. Everyone who has seen it is in awe of the design, quality and workmanship – it couldn’t be any better. Paul doesn’t cut any corners. It is a state-of-the-art premises that will keep us going for the next 20 years. It ticked all the boxes as far as being a great seafood processing premises.”

Australia is a vast continent and most of Australia’s food comes from the country areas of New South Wales, Victoria and Queensland, as well as the rural climates of South Australia and Western Australia. Distance is a huge problem in terms of getting from A to B with the Australian supply chain. However, these distances cause another problem that is becoming more on the radar of councils and both federal and state government – food waste. This was reinforced by The Expert Group’s study, Waste in the Cold Chain and Opportunities for Improvement, which stated that, “Conservative estimates put the cost of food waste within the cold food chain at $3.8 billion at farm gate values.”

Again, quality cold storage is essential for preserving the food supply chain. This is why it is important to get a company that specialises in such builds.

Brady admits that it is imperative to engage a building company with the right knowledge.

PBBG is also a one-stop shop.

“Early design involvement is key” said Brady. They will oversee mandatory planning and building permit requirements, as well as meeting auditing authorities build standards.

PBBG are then ready for the build from

The Ash Bros facility is much bigger than the company’s previous premises. the beginning right until the keys are handed over to the new owner.

How quickly can they work? Brady gives a recent example.

“We came across a project that had already been designed with a full set of building drawings completed, we found the design did not address key compliance requirements and incorrectly detailed such areas as the cold storage build.

“The client came to us in frustration and we managed to turnaround correct design and permits with handover all within four months and in time to meet the deadline. Unfortunately, the owner had spent the best part of $30,00040,000 with the initial designer.”

Energy efficiency is also a big issue for any food/cold storage operation, and PBBG covers a range of smart design options and engage building products/systems that ensure ongoing costs savings for their clients.

“We look at such areas as constructing an ante-room as the first point of entry before entering a

holding freezer, this separation can prevent direct warm air of any ambient warehouse temperatures entering into the freezer, therefore, decreasing the strain on the refrigeration units and the potential ice up of the fan coils.”

It is for these types of reasons it is important to have the builder onboard from early on, said Brady.

With their experience, they can see pitfalls, specify through design building products and systems where they are best suited and make sure the materials being used will do the job properly. Paul Brady Building Group carry out in-house insulated panel construction and recommend the use of FM-approved insulated panels on their projects, which are preferred by insurance companies.

As well as new builds, PBBG can do refurbishments, provide advice on preventative maintenance solutions, and provide emergency repairs. It also custom manufactures insulated door systems to fit the bespoke needs of its many clients. F

Quality building materials and attention to detail are important to a successful coldstorage and food build.

It is important that clients engage with a building company that has the knowledge and expertise to build a coldstorage and food processing facility. www.foodmag.com.au | July 2020 | Food&Beverage Industry News 19

EXPORTS

FIAL makes tradeshows a low-risk exercise.

Enhancing the export capability of Australian food businesses Food Innovation Australia Limited (FIAL) is the catalyst that encourages the food sector to collaborate and to grow its share of Australian food in the global marketplace. Here’s how they help.

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s the Food and Agribusiness Industry Growth Centre, Food Innovation Australia Limited (FIAL) is working with industry to grow Australia’s share of the food and beverage pie in the global marketplace. This requires boosting the competitiveness and productivity of the sector as a whole.

FIAL supports industry in achieving this aim by sharing knowledge, improving capabilities, increasing opportunities for collaboration and commercialisation, and facilitating connections with new markets.

“Since travel restrictions came into play, FIAL quickly pivoted to offer its Meet the Buyer initiative in a virtual format. This has seen many businesses develop new connections with buyers in China, Singapore and Thailand,” said FIAL’s general manager

commercial, Rod Arenas. “I don’t think it will be business as usual for international trade, but with disruption comes opportunities.”

FIAL will continue to offer its virtual Meet the Buyer events in markets all around the world, allowing Australian businesses to create those face-to-face connections that are critical to capitalising on export opportunities.

Arenas points out that Australian producers also stand to benefit from Australia’s reputation for being a source for high-quality, safe, and traceable products.

“Since COVID-19, we have seen a huge increase in the number of international buyers registering on the Australian Food Catalogue. Demand for Australian products has not stopped,” he said.

20 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

The only platform of its kind to be endorsed by Austrade and various state agencies, the Australian Food Catalogue allows suppliers to showcase their range to hundreds of registered buyers that are specifically looking to source Australian products.

“We are conscious that businesses need to keep their head above water,” he said. “How do they do that. They need to sell product, and find new customers. That doesn’t stop just because travel does.

“Industry needed quick solutions that were able to deliver tangible outcomes. FIAL was able to quickly adapt its initiatives and we are excited to continue to explore the digital opportunity.”

With announcements beginning to be made regarding confirmed tradeshow dates in 2021, many

businesses may be returning their attention to this method of securing sales.

FIAL makes the tradeshow experience a low-risk exercise for Australian businesses.

“Businesses that exhibit with us can focus on maximising the opportunity as FIAL takes care of everything – from the stand build, right through to stock freight.”

Exhibiting with FIAL is costeffective, and with 80 per cent of industry being SMEs, this is critical, according to Arenas.

“These businesses usually don’t get the chance to attend international exhibitions due to cost constraints.

We help bridge the gap so they can tap into these export opportunities,” said Arenas.

Arenas emphasises that to stand

EXPORTS

the best chance of succeeding in a competitive global marketplace, businesses must be export-ready. They must understand the market they are looking to enter and they must have a clear strategy.

To ensure attending businesses have the greatest chance of success, FIAL undertakes a thorough review of the business to identify abilities and≈readiness.

FIAL also runs numerous workshops to prepare businesses for export, and gain invaluable marketspecific insights.

International buyers are not open to all new suppliers. According to Arenas, they are seeking businesses that can show they are reliable suppliers of consistently highquality products, take a strategic and long-term view to their markets, are prepared to support buyers with promotional activity, and don’t have minimum quantities for initial orders, to enable new buyers to test the product before committing to larger volumes.

Buyers of food and beverages are looking for products that have both a strong marketable story behind their product, as well as unique attributes that makes their product novel compared to others.

Which categories receive the most interest depends on the wants and needs of the market within a specific country, as well as the target consumer/client, the marketplace or frame of reference, and the brand’s unique benefit, said Arenas.

As travel picks up, FIAL will also

Companies need to be suppliers of high-quality products to be part of a FIAL out-bound mission.

return to running its out-bound and in-bound trade missions.

An out-bound mission is where FIAL facilitates a comprehensive program for a group of Australian companies to build capability and knowledge in order to make the most of entering new potential markets overseas. It organises events that culminate in one-to-one business matching events, connections and introductions to key government contacts, insights and retail tours, forums and workshops in order to build a company’s in-market capabilities.

“We are looking to do an outbound for the UK, ASEAN and other markets for the next year,” said Arenas.

Then there are in-bound missions whereby overseas buyers

come to Australia to meet potential export partners. Last year FIAL brought in seven international buyers to the Fine Food Australia event.

“We took those buyers to Victoria, New South Wales, Launceston and Brisbane. We did business-matching events in all those places,” said Arenas. “Again, it was to create and establish connections.

We didn’t charge.

“We co-ordinated appointments with 180 companies. It was very successful. Some ended up purchasing stock. When these sorts of things happen, companies don’t have to go anywhere. They can stay in their home state and attend the event.

Again, this is important with a huge proportion of the sector being comprised of SMEs.”

Arenas said his own gauge of how well FIAL is doing is still results-driven.

“A good month for me is based on programs and activities in collaboration with industry. How many companies have we managed to get across the line to secure – for example – an international order?” he said. “It doesn’t matter where around the globe, it’s all about how we drive the industry and provide opportunities and build capabilities for the overall sector. We want to talk to anyone who is interested in food and agribusiness and how we can facilitate some of these opportunities.

“At the end of the day, it is about creating jobs. It is also about selling more Australian products into the global marketplace.” F

Out-bound missions are all about making connections and introductions into new markets. www.foodmag.com.au | July 2020 | Food&Beverage Industry News 21

MANUFACTURING

Out of the darkness, comes some light Diversifying your offering during a pandemic might be an issue to some companies. However, industrial partnerships with suppliers prove, more than ever, to be key in easing this process.

Mike Wheeler explains.

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hange is something that can be embraced, or seen as an unnecessary disruption that can cause anxiety. But what happens if that disruption is unexpected and takes away, literally, your whole market share.

COVID-19 has had a negative impact on a lot of industries and businesses. And while food and beverage have generally come out of it okay from a consumer point

of view with regard to supply and demand (pasta anybody?), there are certain sectors that have suffered considerably. Imagine you are a caterer who specialises in weddings, or a major supplier to airlines. One way to try and make up the deficit is to diversify.

And quite a few companies have, according to food-grade gas supplier Air Liquide’s Modified Atmosphere Packaging (MAP) specialist Remi

Darren Taylor and his team produce ready meals that can last longer on retail shelves thanks to the food-grade gases it uses.

22 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

Saget. Like a lot of companies hit

by COVID-19, Air Liquide has seen a downturn in some of its areas of business, but there has also been interest in other aspects.

Some impacted food manufacturers have decided to expand offerings and started looking at other markets, whether it is online with home deliveries or via retailers. Supplying food products to such channels helps tremendously

when shelf life is extended, which is possible using MAP. And in order for MAP to work, you need a good gas supply, which is where Air Liquide comes into its own.

Saget said there has been an increase in queries from SME manufacturers about how they can get longer shelf life for their food.

Indeed, supermarket chains and independent grocers need products to stay on the shelf for longer than a day

MANUFACTURING

or two, often making it part of their requirements.

“We have had an upturn in requests,” said Saget. “We have seen more demand for food-grade gas, especially for ready meals. For some companies this is already their business, but many restaurant chains and catering companies had to change quickly to the same business model that would allow for home deliveries, selling at supermarkets, or selling online.”

In order for a company to be able to pack ready-to-eat meals, it needs to have a packaging machine that is capable of getting the meal prepared for being sold in store.

“It’s not a difficult transition to make if you have the correct packaging machine,” said Saget.

“Obviously, you need to have one that has a gas flushing capability. You cannot gas flush manually.

“Packaging machines come in all sizes. Even your local butcher has a bench-top vacuum machines that could gas flush, or be retrofitted to do so.”

He said that gas is the last piece of the puzzle. Ultimately, manufacturers need to have the food right, then the packaging machine, the plastic tray and film, and then the gas. For ready meals, Air Liquide recommends a mixture called Aligal 15, which is made up of 50 per cent food-grade nitrogen and 50 per cent food-grade CO2. But this ratio may be adapted on a case-by-case basis.

“How it works is that the machine takes all the air out. It is the oxygen that will spoil the food eventually,” he said. “Then you add the gas. It takes a few seconds. The gas is food-grade, it is not chemical or anything like that.

It’s considered a processing gas, so it is not an ingredient or a preservative and does not need to be on the label.”

Saget is confident that while some of these companies have had to look for new markets out of necessity, he doubts they’ll stop producing gas-flushed food products once the industry gets back to normal.

“It’s probably going to be the case for most companies that have gone into the ready meal business that they will stay in there once things have gone back to normal,” he said. “They have been doing it for a few months now and they realise that it is working well, and it would allow them to have an extra stream of revenue. People are used to buying online, so they can

Food-grade gases are designed to help extend the shelf life of produce.

"We have seen more demand for foodgrade gas, especially for ready meals.

For some companies this is already their business, but many restaurant chains and catering companies had to change quickly to the same business model that would allow for home deliveries, selling at supermarkets, or selling online." easily keep their online shop open and keep delivering to people.”

One such firm is catering company Harvest By Darren Taylor, which saw the bottom fall out of its business, with 100 per cent cancellations of weddings and other events it had been booked to supply food prior to COVID-19.

“They also operate a bakery and make great pies and croissants for cafes across NSW,” said Saget. “The sale of bakery products they did went down by 95 per cent. They had to rethink their business model.

“The good thing was for founder Darren Taylor, he could start pretty much right away thanks to a machine he purchased earlier.

“I helped him with the right gas mix according to his food. We did some tests together to make sure the gas was flowing okay. Now he is selling online and is also selling to independent supermarkets across NSW. He also sells to a big chain of

butchers where his packed dishes are available in the open fridge next to the counter where you buy your meat. He is very happy.”

Taylor said he got an opportunity to get into the ready meals market in late 2019 and was planning on getting started halfway through 2020, but due to the effects of COVID-19, he decided to enter the market sooner.

The majority of outlets require prolonged shelf life to avoid dealing with products that are past their use-by date. This is especially true for ready meals, where they are packed in air, and they usually stay fresh for only a few days. A preservative-free conservation method like MAP helps.

“We got a packaging machine in Melbourne, and we looked at all the ways of extending the shelf life of the product and we decided to go with the MAP method,” said Taylor.

“We went with MAP because of the look of the product, it keeps the integrity of the product and it is very

safe and reliable. After ordering the machine and getting it in, we did a whole lot of tests. We developed a product that we thought would suit that application.”

Taylor was very pleased with the service from Air Liquide in terms of getting it all set up.

“Remi and his team were amazing,” he said. “Remi was extraordinary. He came in at the very beginning and we got the machine working in a way we were happy with it. Remi helped us with our gas levels, our oxygen levels, etcetera. ” The beauty to the system, according to Taylor, is that he cooks the food, trays it up straight away, puts it in the blaster until it comes down to 1˚C, and then packs it.

“It’s as good as you can get in terms of packaging. The film, the tray and the label – which is stuck on – are all microwave-oven proof. It has zero additives or preservatives,” he said.

“By using MAP, you don’t have to put any chemicals in it.”

With the eyes on the future, Taylor and his food manufacturing business emerges from the COVID19 crisis better positioned to face ever-changing market demands. The fact that he was able to swiftly adapt his operations is a reminder that tight partnerships with suppliers goes a long way when help is required to come out of a dark time, pandemic or not. F

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 23

HEALTH AND SAFETY

How one company handled the COVID-19 crisis and came out on top Unwanted disruption can be a blight on a company, but it’s how an interruption is handled that can be the making of a company. Food & Beverage Industry News gives an insight into one company’s journey.

Total Construction made sure that a sign like this was not up at any of its sites due to having a range of practices in place that negated the chances of COVID-19 appearing onsite.

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ontracts are signed, tradies are ready to start, the building site is now open, and there are deadlines to meet.

Then a once in a century event happens – the COVID-19 pandemic.

What happens now? Does the site close down? How long will government restrictions last? How will staff be looked after? What about penalty clauses in the contract if deadlines are missed? These and a dozen other questions go through the collective heads of many executive committee members at construction companies.

For food and beverage construction specialist, Total Construction, it was a matter of building on health and safety procedures it already had in place before COVID-19 struck and

restrictions were enforced. The company’s CEO, Jeff Jones, said they were being proactive from the get-go.

“We adopted temperature testing before it was put out there by the government,” said Jones. “We were testing every single person who came onsite. We asked people to sign declarations about whether they had travelled overseas. We did all the virtualisation of the office space – less people on site where possible.

We had project managers dialling in – all that sort of stuff.”

Throughout the first couple of weeks, the company did have a couple of scares, resulting in a site being shut down, and a hygienic clean of the whole area. However, there have been no reported cases on any of Total Construction’s worksites.

24 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

Procedures in place included the company’s Code Red process, which was part of its administration online tool. It lets Total Construction know it has a notification of an incident onsite and controls who communicates to the client and contractors. Because if it is not controlled properly, issues will arise, according to Jones.

“We decided early on there would be one source of information and that would be me for the vast majority of it,” he said. “There are updates for the staff throughout the process about an infected site or possible infected cases. They come to me and I was responsible for communicating to clients and subcontractors.”

One of the key ingredients to making sure operations ran smoothly was how staff reacted to the changes.

Without their cooperation and buying into the new “normal”, it would have been harder to implement the new processes, said Jones.

“Our workers were amazing,” said Jones. “Two things – their willingness to adopt change was better than I thought it would be and we asked them to do a few more things outside the norm, such as asking them to take reduced pay or extra leave. I suppose this is where your work culture really sings true.

The loyalty we have received from staff has been great.”

Jones said it wasn’t until the crisis came about that he saw the Total Construction workforce take initiative in its true sense, whether it was dislocated from a workplace, or dealing with a client’s needs remotely. As for the business itself,

HEALTH AND SAFETY "Our workers were amazing,” said Jones.

“Two things – their willingness to adopt change was better than I thought it would be and we asked them to do a few more things outside the norm, such as asking them to take reduced pay or extra leave.

I suppose this is where your work culture really sings true. The loyalty we have received from staff has been great." there was the expected downturn in terms of projects going ahead. Total Construction had almost 40 projects ready to go to tender at the beginning of the year, but when COVID came around, only eight actually came through. The good news is that another 10 have re-commenced the tender process since the beginning of June. However, some of the issues were not so much if the client was ready to green light the project, but whether supplies – especially those sourced from overseas – were available.

“We did have some early concerns about some supply items. We were caught short sometimes due to deliveries not arriving,” said Jones.

“We were lucky. We didn’t suffer too much delay from that. We did see a little drop in productivity due to the social distancing. In its early stages, certain trades were finding it hard to get people to turn up to site if there was a concern about health.

But by making our sites as healthy as we possibly could, we saw a swing around the other way, where we had contractors wanting to turn up to our site because they knew we protected their workforce better than Rules and regulations were paramount for Total Construction staff.

some other contractors. It became an opportunity to have more resources on site.”

Then there was the issue of reassuring clients there were not going to be cost blowouts.

“We had some conservative clients that weren’t sure if the pandemic was going to increase the construction costs because the project got delayed ” said Jones.

“Now, there is certainty and it doesn’t seem to have as much time impact as we first thought it might with supply items or productivity.

I think a lot more is known now compared to two months ago and projects are starting up again.”

With the food and beverage industry, some builds have gotten underway while others have had to be put on hold, but not for reasons related to the COVID-19 pandemic itself, but peripheral issues, too.

“It’s been a mixed bag with food and bev builds,” said Rob Blythman, general manager for the company’s Engineering Construction Group.

“When they are crucial projects, and when they are vital to their operation, time wise and production wise, they have all gone ahead.

Total Construction was proactive in making sure staff were kept up to date with any changes with the COVID-19 virus.

Whereas there have been others that have stalled because even though they’re sort of necessary works, they can wait. Some are sitting back and waiting for things to change in the general environment, particularly with regard to government stimulus and things of that nature before they push the go button.

“There was a food and bev project in Queensland we were set to start on in mid-March, but they had to shut it down before we began. This was because their particular product was deemed essential, and they didn’t want any potential risks to their production. Across our clients, there are some projects that have been delayed where they are not a priority and they can afford to push it back,” said Jones. “There are others that can’t afford it and we’ve had to start it straight away and there are a few in the middle that can’t risk disruption due to construction.”

Having food and beverage and aged care expertise it certainly

meant that Total Construction was more cognisant to dealing with health issues across the whole spectrum because it was already working in high-risk live environments. It meant that its safety committee didn’t differentiate between an industrial sector project environment to any other project.

Safety is safety, said Jones.

Jones finishes by stating that he believes that COVID-19 might even tweak the way some companies now do business.

“It might even change the longterm employment relationship,” he said. “This is because we’ve talked in the past about people used to work in one job for their whole life and how there is loyalty both ways. Over the last two decades this has deteriorated. As a result of the pandemic it has emphasised the value of loyalty going both ways as businesses work together with their staff to firstly survive and then thrive.” F

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 25

FOOD PROCESSING

Global effort delivers technology to enhance the cooking processes Acrylamide is an unhealthy chemical that forms when certain foods are heated to high temperatures and cooked using processes such as frying, baking and roasting. New technology is trying to fix this.

Food & Beverage Industry News explores a new way of reducing health risks in some of the country’s favourite snacks.

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ost major food safety authorities around the world are aware of acrylamide and its potential health danger to consumers and it has now become a growing concern for snack food manufacturers.

Snack food producers are challenged with finding ways to reduce acrylamide formation during frying without making fundamental changes to their manufacturing process, and without compromising on taste or quality.

To meet this challenge, food processors looked to equipment suppliers, such as Heat and Control, to work with them to develop equipment solutions for potatoes.

A global collaboration In one such collaboration, Australia-, US- and the UK-based Heat and Control teams worked with

a European snack processor and a Swedish tech company ScandiNova to bring to market a solution that has enhanced the cooking process.

It made the reduction of acrylamide possible and provided potato processers with a host of valuable additional benefits including improved yield and product quality, increased line efficiency and reduced operational cost.

It came about after research and development, the result of which was an equipment solution that would apply Pulsed Electric Field (PEF) processing to potatoes prior to manufacturing in order to reduce acrylamide. This solution became the E-FLO system, by Heat and Control.

The science of PEF PEF is a unique non-thermal method of inactivating microorganisms,

including many common food pathogens, without heating the product to the usual pasteurisation temperatures.

The destruction or inactivation of the microorganism is achieved by the breakdown of the microorganism’s cell membranes during exposure to electric fields.

PEF has previously been used in the food industry with juices, wine and olives as a means for sterilisation, preservation and for retaining nutritional values.

Heat and Control’s innovation was by the use of this method in a new application and for a different purpose.

For potatoes processors, the use of PEF treatment delivers cell disintegration, in place of the preheater operation. In this application, pulsed electrical fields create micro-pores in cell

membranes, which enable the loss of primarily of liquid contents such as asparagine and reducing sugars but not starch loss. Structural and textural changes are also realised, reducing wear on cutting blades, increasing line yield and reducing water usage.

The benefits of this processing method have seen food processors across various industries incorporate this technology into their processing lines.

A January 2020 report by Technavio stated the global food industry PEF systems market is poised to grow to more than $325 million during 2020-2024, progressing at a CAGR of about 24 per cent during the forecast period.

Developing E-FLO to deliver PEF Partnering with ScandiNova, a provider of solid-state, high-power pulse modulators and RF systems, Heat and Control developed the patent-protected E-FLO Electroporation System to deliver the PEF process to the new product of whole potatoes and with the overall goal of reducing acrylamide levels in potato chips.

The technology worked by sending PEF through the cell walls of the potatoes to perforate cell membranes with microscopic holes.

This allowed sugars and asparagine to be released from the vegetable before it was cooked, thereby reducing the harmful acrylamide.

The process

Collaboration was a key ingredient in reducing acrylamide during the production process.

26 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

Peeled and washed potatoes are supplied in measured quantities by upstream equipment and delivered to the E-FLO infeed chute.

The rotating E-FLO wheel transports the potatoes through the processing area

FOOD PROCESSING

The E-FLO system provides yield savings as well as faster processing times.

per cent. This is due to increased starch content in the outer cell layers of the potato slices and smoother surface after cutting, which enhances the oil drip-off effect after frying. This creates a more desirable, crunchier and premium product.

Today, the European snack processor continues to use the E-FLO to produce its potato chips with less acrylamide and meet EU regulations. The E-FLO Electroporation system is an example of innovative technology made in Australia with the help of global partners.

The right partner

as a compact, packed bed through a water bath.

Processing takes place in a water bath so that the electrical pulses can influence the product as desired. After a short exposure to the electric field pulses, to perforate the cell walls, the potatoes are lifted and discharged from the water bath by the continuing rotation of the wheel into the discharge chute. The potato then continues down the production line where greater amounts of sugars and asparagine can be removed during the slicing and washing stages.

In the case of the European snack processor, E-FLO saw excellent results with a reduction of acrylamide in its potato chips. As have other E-FLO installations, with some processors experiencing a reduction of acrylamide (in most cases) by over 50 per cent in their potato chips.

The E-FLO had met the original goal of reducing acrylamide while ensuring no degradation to the original taste and texture of the product. To the delight of the Heat and Control design team, the technology was able to offer other benefits.

Lower processing costs In addition to reduced acrylamide formation, the use of PEF technology in the E-FLO system was shown to also provide yield

savings with faster processing of the potatoes, cutting improvements for a longer blade life and lower oil content in the final product.

Aside from reducing acrylamide and creating a healthier product, other benefits of using electroporation included increased line efficiency and reduced operation cost. In addition to a return on capital investment due to increased yields processors enjoyed the following benefits: • Reduced acrylamide allowed them to meet EU legislation.

• Reduced preparation time, water and energy usage.

• Less blanching – electroporation allows the tissue of potatoes to become more permeable removing the need for blanching before cooking. With less blanching, starch loss was avoided and yield was increased • Reduced wear and tear of slicing blades – slicing thousands of potatoes daily results in dull slicer blades. PEF processing softens the tissue of the potato, allowing blades to slice between the cells of the potato rather than through them. This lessens the pressure and friction on tools, which equates to less down time and longer equipment life.

• Reduced oil use – slicing

between the cells of the potato also produces a smoother chip surface. A smoother surface means the chip absorbs less oil, which significantly reduces oil expenditure in the long run.

• Health benefits – PEF treatment typically reduces fat content of the final potato by two to three

Reduction of acrylamide is an important issue and one that industry is beginning to embrace on a global scale, regardless of regulation.

Potato processing is a significant investment and the key to success is choosing a supplier who can work with a company to meet their objectives.

The right partner can create a line that meets performance, quality, and efficiency targets from the outset.

Importantly, the total cost of ownership, rather than the individual cost of single pieces of equipment, should be considered. F

The PEF market is set to grow by $325 million between 2020 and 2024.

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 27

AUTOMATION AND CONTROL

Having a plan is important to helping customers Simplifying control processes and building partnerships are key to Bürkert’s new business development manager’s plans. Mike Wheeler talks to Luke Houlihan about his role.

L

uke Houlihan has spent most of his working life around wine and wineries and up until recently had his own boutique brand vineyard producing vintages out of the Yarra Valley.

With a Bachelor in of Applied Science in Wine Science, it made sense when a position became available to become part of the team at process, automation and control specialists Bürkert’s Australian operation. He jumped on board in a heartbeat and he couldn’t be happier.

“There’s such a huge amount to get my teeth into,” he said. “There is

massive scope for me and Bürkert to cover off, so I have a lot to look forward to. We are already getting traction from a large international wine group and the momentum is just starting. The next five years is going to be extremely exciting.”

One of the key focuses for Houlihan is to help winemakers, brewers and distillers streamline their production using innovative process and automation equipment. Houlihan said the industry is traditional, but it is about balancing the art of winemaking with the science of winemaking.

“It’s about maintaining that natural, organic way of winemaking with

28 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

new processes that will help improve product,” he said. “By maintaining or improving quality, you end up with a better proposition for your customers, in the sense you are offering best value for money in terms of your product. It is in a winemaker’s interest to look at those things. And I think the industry is at a stage where they are in a real consolidation phase. There are a lot of medium-sized and upwards wineries that are ready to recapitalise. They’ve paid down their debt on infrastructure and are in a position where they can put some more money into improving their processes.”

What makes Houlihan stand out from other BDMs is that he has on-theground experience in making wine so is well aware of some of the pitfalls that can occur in the process. He knows how important it is to have reliable equipment that won’t fail at a critical stage – something that Bürkert has in abundance.

“A key for us is also being able to offer for example, a simple valve that is good for five million cycles,” he said. “They can put it into place and forget about it. It’s not going to pack up mid-vintage and cause grief because their cooling system has gone down

AUTOMATION AND CONTROL

because they’ve put in a cheap valve.

The unseen thing is about offering a value proposition to a winemaker and saying ‘Spend a little bit extra now. Put this valve in and forget about it. It’s not going to cause you grief.’

“Mid vintage there are times when you’re running around seven days a week, working 20-15 hour days. If something packs up, you don’t want to try getting hold of a plumber at 11 o’clock at night to sort it out. It is a pain and is not what you want to be doing.”

It has been a baptism by fire of sorts for Houlihan as he came on board in May, right in the middle of the COVID19 pandemic, which meant he couldn’t get out and meet clients. However, that is about to change.

“I’m really keen to get out and look at the different control systems that are in place at the different installations.

It is much easier to talk about those applications when you can see them in situ rather than on a PDF file, which is how I’m seeing a lot of things at the moment,” he said.

In 2012 Houlihan took a new role Houlihan (left) has been in the wine industry for over 20 years.

Houlihan is looking forward to helping beverage manufacturers streamline processes. in the wine industry with a company that provided technical support and wine supplies, such as yeast and wine additives, as well as filtration equipment. In that role, he developed a strong technical understanding of water treatment for various industries including brewing and distilling.

Having offered such technical and sales support in the past, Houlihan knows a lot of people in the industry and has the expertise to help.

“I especially love the integration with network technologies to do jobs remotely,” he said. “I love that stuff.

There’s such a huge amount for me to do.”

Houlihan also believes in a holistic approach when it comes to helping clients out. He thinks it is important to develop a long-term relationship and strategy with a client, as opposed to fixing an issue and then moving on.

And he has his own reputation to think about, too.

“My goal is to partner with companies,” he said. “Most of my

Bürkert puts a lot of effort into refining equipment to suit a customer’s needs.

"By maintaining or improving quality, you end up with a better proposition for your customers, in the sense you are offering best value for money in terms of your product. It is in a winemaker’s interest to look at those things. And I think the industry is at a stage where they are in a real consolidation phase." friends are in the wine industry, I couldn’t on face value go to a friend and say ‘buy this valve, you’re helping me out’. I’m not going to burn my friendships over dodgy products. Being able to represent a company that is the Mercedes of process control is really exciting. You’re putting your reputation behind a really strong product. We look at their processes and rather than going into a winery and saying, ‘Right, here’s this valve.’ Or, ‘Buy this or that.’

We’re looking at asking the questions; ‘Where are you guys going? What do you want to achieve and how do you want to get there?’”

Bürkert puts a lot of effort into refining and developing equipment that will suit the customer’s needs.

Houlihan sees himself building on the networks and relationships he has already to talk to winemakers, brewers and distillers and help them develop strategies that will help their business grow.

“They need to have a blueprint in place so that when they are going forward, they are putting infrastructure in that will support where they want to be in another five to 10 years,” he said.

“At the end of the day we’re here to help make beverage manufacturers lives easier,” he said. “We are focusing on increasing and improving their production processes and reducing overall costs of production as well as simplifying production, too. We are also looking at ways automation and control can help improve their processes. It’s also about making them more sustainable environmentally, too.

Reducing wastage in areas like energy costs, excess compressors – there’s a whole range of ongoing savings with the right fit out. In summing up it’s about Bürkert making their lives easier in partnering with them for the long haul.” F

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 29

CONSUMER

How to reaffirm the online branding message One challenge for businesses moving their products online is to make their products stand out from the competition. GS1 Australia is helping them do that every day, explains Food & Beverage Industry News.

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S1 Australia offers a range of services to brands, some aimed at helping them navigate the intricacies of online retailing.

As business start to move away from traditional retail brick and mortar outlets towards online business models, there needs to be a smart marketing strategy to help both brands and consumers navigate through to outcomes that will meet both of their needs.

GS1 realises that it is important to support companies moving into this arena and that digital images and content are important tools in selling their products. Mark Blitenthall is GS1’s manager of service engagement and is leading the charge in terms of getting a new offering into the marketplace.

GS1 Australia, is the not-for-

profit organisation responsible for administering barcodes in Australia, and has been a long-term supporter of industry with services like barcode verification, which involves brand owners submitting product barcodes for testing to ensure that their products will scan at point of sale.

“More recently we’ve been offering additional services, including imaging capabilities via GS1 photography,” said Blitenthall.

“The service also offers other things such as content creation, where we curate the information that is on a product’s packaging. We provide the brand’s information to the retailers in an electronic format so they’ve not only got the product image, but all the information that goes with that image on the product.

30 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

“Consumers can look up the product based on its description, and be presented with a range of other information about the product such as the allergens it might contain.

As people become more conscious of the food they consume, they are looking for particular ingredients, so it’s important for food brands to provide this information. Consumer expectations are evolving too, so people keep expecting more information on ingredients.”

GS1 starts with the foundation of making a product traceable and sharing supply chain information using the barcode. This new service has evolved to having an image associated with the product, and supplementing the supply chain data with information that is of interest to the product’s end consumers.

“Many companies that GS1 Australia works with initially come to them to get a barcode.

“Then they’ll realise there are other things they need to do, like developing a working relationship with their trading partners,” said Blitenthall. “The retailer will recommend providing information about the product in order to facilitate its movement through the supply chain.

It’s at this point that GS1 can assist brand owners to provide all of the additional information that retailers require in order to support the process of getting their product to market.

“We also proactively reach out to our members to discuss their business needs with a view to providing as much support as we can. One of the solutions we provide to them is the photography

CONSUMER Online shopping is becoming more prevelant, so it is important to have all the product information available at the touch of a button.

GS1 can assist brand owners to provide all the information needed for a product. and content creation service,” said Blitenthall.

It costs about $95 per product for content creation. As a not-for-profit organisation GS1 is doing its best to make it as cost effective as possible.

“When you think about what organisations spend to launch a new product and all the R&D that goes into that product’s development, $95 It costs about $95 per product to create content.

per item is a small fee to ensure that the product’s on-line marketing has the same focus as the rest of the R&D effort,” said Blitenthall.

COVID-19 has also led to a push for more retailers wanting to get product online. A couple of months ago, there wasn’t as much urgency to have an online presence, according to Blitenthall. However, with COVID19, there has been a push from the retailers to not only have a bigger presence online but to make sure that the content on their websites is 100 per cent accurate and also that they are showcasing the products the best way they can.

“The retailers are encouraging brands to enhance their online presence, but I think that brand owners are also realising that there is a benefit to be had from making sure they have got accurate content,” he said.

"Consumers can look up the product based on its description, and be presented with a range of other information about the product such as the allergens it might contain. As people become more conscious of the food they consume they are looking for particular ingredients, so it’s important for food brands to provide this information."

“Everyone’s on a journey and we’re all at different stages on that journey.

Many are still at the stage of trying to get the product information and images right. COVID-19 has given it a bit more momentum and we’re starting to see retailers encourage, and brand owners buying into the concept of, supplying content.”

The process of using the service is straightforward, according to Blitenthall, and GS1 will do a lot of the leg work for the brand.

“All brand owners need to do is send us their products. We image them, transcribe all the on-pack information into an electronic format, and then contact the brand owner to let them know the information is ready for review,” he said. “They just need to review the image and product information. Once it has been approved and published, it automatically gets delivered to their trading partners

by GS1’s Smart Media, digital asset management platform. Smart Media

allows brand owners to store, manage and share all their images and product data and has direct integration into the different retailers.”

The brand has got the ability to choose which retailer to publish their images and content to, or they can choose to make the information public, providing access to all recipients Blitenthall thinks that COVID-19 is a game changer and that the retail landscape will probably never fully return to the way it was before the pandemic hit.

“I think it took a while for some brands to catch up to that. We’re really seeing a lot of traction now and people who may not have been used to shopping online have gotten used to it,” said Blitenthall. ˆ“People have been talking about the shift to on-line for a long time, but I think even when COVID-19 subsides it is going to continue the momentum that the past couple of months have given it.” F

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 31

AFGC

Keeping the shelves stocked The AFGC’s acting CEO Dr Geoffrey Annison puts in perspective the role Australia’s food industry has had in the COVID-19 and the recovery of Australian businesses.

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020 has certainly ushered Australia into uncertain times, and luckily for domestic consumers, the Australian food, grocery and beverage manufacturing sector was able to quickly jump into action to keep the shelves stocked.

When the COVID-19 pandemic reached Australia’s shores, the effects could be seen on supermarket shelves much longer than anticipated – the great toilet paper shortage will define that period in time. However, we saw a shortage of other staples such as disinfectant, handwash and soap, non-perishable food and cheaper protein options.

AFGC Acting CEO, Dr Geoffrey Annison, affirmed that for a population of around 25 million, there never should have been a panic. A statement voiced loud and clear by many advocates for calm.

“We make safe, nutritious food here and enough for 75 million people. We also value add to the raw commodities from our farms and sell that to the world. Our exports are worth nearly $35 billion with a strong import trade bringing in ingredients to add to the products we make here,” Annison said.

And indeed, in an open,

pre-pandemic globalised world, this food would be exported without any issues, given Australia is known for its food safety and quality. During COVID-19 however, this meant the country’s capacity to get food to shelves was possible – but it was food, grocery and beverage manufacturers that were the quiet hero’s in making sure it was achieved.

Many factories were quick to switch operations into overdrive, with many businesses keeping the manufacturing open 24 hours, seven days a week. This meant more of the food people needed could reach supermarket shelves quicker than ever before. This sector was responsible for over 270, 000 jobs in cities and regional towns – jobs that were needed to keep vulnerable Australian’s safe while the economy was shutting down.

When there were issues with essential supplies into remote indigenous communities, the sector rallied together to understand the issues and ensure pre-allocation of products went directly to these communities.

The present It is important that the recovery starts now. Companies must ask

32 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

themselves: What did we learn?

Where are the opportunities and where were our challenges? How do we make people understand how complex the process is and most importantly? How do we get to where we need to be for any future issues or even, the future needs in general?

The COVID-19 crisis has reinforced how strong and reliable Australia’s food and grocery supply chain is, and while there were some shortages initially, these have been minimal and mostly rectified swiftly. The AFGC is proud of how responsive and agile the sector is.

“Thank you to the companies, their staff and the logistics and supply chains for the great work they do in keeping the shelves stocked,” said Annison.

Members of parliament did come out and voice their support for the industry, particularly in the wake of a COVID-19 outbreak in a Victorian abattoir. The AFGC continually stated that COVID-19 cannot be transferred via food, but it certainly helped that the federal, state and territory agricultural ministers also spoke up.

The Hon Karen Andrews MP,

Minister for Industry, Science and Technology addressed the National Press Club in Canberra on May 20th, 2020, voicing her support for the sector.

“It’s fair to say that over the last few months, our manufacturers have displayed incredible ingenuity, resilience and collaboration in meeting the difficult challenges of our COVID-19 response,” she said.

“They have proved themselves vital, not just in the production of personal protective equipment, but also our food and packaging manufacturers who have ramped up production to meet demand during this crisis.”

The future As the COVID-19 crisis unfolded and started to settle, governments began to talk about economic recovery and building resilience to future shocks. However, there has been little detail on how the government was intending develop the policies and initiatives required to achieve these objectives. Different industry sectors will undoubtedly be brought in to discuss in detail how the COVID-19 crisis was managed, what the particular vulnerabilities of

Image credit: shutterstock.com

AFGC

Information is being gathered by the AFGC on how COVID-19 has impacted on the industry. businesses were revealed, and what the lessons are that can be taken forward to raise resilience to resist a future event, be it another wave of COVID-19 transmission, or some other natural disaster or challenge.

The AFGC is already part of the conversation with the government

COVID-19 has reinforced how strong Australia’s food supply chain is, according to the AFGC.

on the future of manufacturing in Australia. Advocating to ensure that the sector is viable into the future after 10 years of retail price deflation, now is the time to strengthen the sector, supply chains and ensure food security.

The food and grocery sector

has already been described as strategically important. Since the COVID-19 crisis took hold in Australia, the AFGC has gathered information on its impact on the food and grocery sector from its members and continues to do so.

This information will be invaluable

in assisting the government to understand the sector and its supply chains and construct the policies necessary to support it as a strategically important sector.

And the AFGC is now using this information in discussions about recovery and resilience.

“Manufacturing is alive and well in Australia and with the support from the Federal Government through either reducing red tape, short term incentives and allowances and helping business to navigate new markets, we have had the confidence and ability to remain strong during the COVID-19 crisis,” Annison said.

Having a strong, capable manufacturing sector, which can be agile and adaptable, has been vital during this pandemic. It is crucial that the country learns from this and continues to develop the sector into the future. The AFGC is using this experience and the lessons learned to work with government on how the organisation can shape the future of manufacturing in Australia, as well as continuing to grow and support the food, grocery and beverage sector over the next 10 years.

Capability exists in this country.

What comes next is what and how the country challenges the status quo to ensure its grows and is prepared for what the future holds for all Australian’s, said Annison. F

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 33

Smallgoods, ready meals packaging designs take centre stage Author

Nerida Kelton MAIP, Executive Director, Australian Institute of Packaging (AIP)

With the world of packaging design constantly evolving it was encouraging to see packaging technologists and designers being recognised for remarkable innovations at the 2020 Australasian Packaging Innovation & Design of the Year Awards.

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aking centre stage at the Australasian Packaging and Innovation & Design of the Year Awards were unique smallgoods, ready meals, lobster and fresh produce packs that incorporate innovative circular design elements with functional and intuitive design.

The Packaging Innovation Design of the Year Award – Food Category has been established to recognise

organisations that have designed innovative packaging and/or materials, within food packaging and processing including fresh, frozen or other. All entries were also judged on sustainable packaging design considerations and what packaging changes they are undertaking to meet the 2025 National Packaging Targets.

Planet Protector Packaging was awarded the Gold Award for

the innovative Lobster Protector.

The uniquely designed Lobster Protector packaging is a flat-packed, recyclable, biodegradable, renewable and compostable solution made from 100 per cent food safe materials.

This is the first time this has ever been achieved in the seafood industry. The packaging design consists of three key components – that being a wool liner, a fibreboard

The Lobster Protector is recyclable, compostable, biodegradeable and renewable.

34 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

insert and a corrugated carton with a unique coating to make the carton water resistant. The Lobster Protector is 100 per cent certified food safe and is 100 per cent recyclable and biodegradable, with the critical wool liner compostable (even home compostable). There are no plastic components in this solution.

Disruptive Packaging was awarded a Silver Award for Uniqcor for cold chain environments. The key challenge with transporting fruits, vegetables and seafood in cold chain is to maintain structural integrity in the box so that the produce does not get damaged. Uniqcor has been designed with advanced structural strength, which allows the packs to be reused up to seven times and are 100 per cent waterproof.

The Uniqcor is an environmentally friendly range of food packaging containers that are offered as an alternative to conventional cold chain packaging made from waxed cardboard or Polystyrene. A stand-out feature is the magazine-level print quality of the packaging, which allows customers to use the same packs all the way to the end user.

Platypus Print Packaging was also awarded a Silver Award for the Youfoodz Meal Kit, which takes the form of a small suitcasestyle product, with one of the pieces having a dual purpose converting into a recipe tent card. The packaging has multiple ingredients combined into one kit to be able to prepare a home cooked meal easily. The packaging houses a product, which by design, eliminates food waste.

The exact portion of ingredients is provided to the consumer in the kit-style package. The packaging substrate is made from softwood fibres, suitable for refrigeration.

As such the consumer can keep the ingredient together in the kit until ready for use. This reduces the likelihood of waste and improves shelf life. The two-piece design reduces the amount of pre-consumer waste and the packaging is 100 per cent recyclable through kerbside collection.

Primo Foods was awarded a Special Commendation for the Red Range Slice Pack. Primo replaced the packaging of its Red Range Slice Pack products with a smaller and universally sized, shelf-ready carton made from 100 per cent recycled cardboard. Previously the Red Range products were displayed on shelf via a plastic tray, which allowed the packs to stand up.

These packs, on the plastic display tray, were packed inside larger cartons at different sizes and with varying percentage of virgin kraft board. Removing the plastic display trays was the pinnacle of this improvement.

By removing the trays, the carton was able to be designed smaller, which in turn allow for carton size standardisation and for better pallet utilisation. This change saw the reduction of plastic by 99 tonnes due to removal of trays and the reduction of carton weight by 171 tonnes due to using a smaller size carton across the

Disruptive Packaging’s Uniqcor is designed for cold chain environments.

range. Because the new cartons were smaller, more cartons were able to be stacked onto a pallet.

This in turns allowed for a reduction in the number of pallets that needed to be handled through the supply chain every year. The new cartons are made from 100 per cent

recycled cardboard.

The recurring theme across all packs is that the packaging technologists and designers considered functionality, intuitive and accessible design features, fit-forpurpose principles and actively moved towards more sustainable

packaging with improved on-pack communication for consumers.

Now eligible for the prestigious WorldStar Packaging Awards we can’t wait to see these companies receive global recognition for their unique, innovative and sustainable packaging designs. F

Platypus Print Packaging received a Silver Award for Youfoodz Meal Kit. www.foodmag.com.au | July 2020 | Food&Beverage Industry News 35

MAINTENANCE

Foodlube for the machine masses Food-grade lubrication is an important cog in the maintenance plans of many food and beverage plants. Food & Beverage Industry News explains.

W

ith food production ramping up as people stockpile in the midst of COVID-19, reliability has never been more important – both in terms of product performance and the supply chain.

And it’s not just the supply chain of the goods themselves that is in the spotlight, but the products and services that keep those products in full production – the plants, machinery and back up service.

In order to keep everything running smoothly, a high-quality, food-grade lubricant is needed, and the ROCOL FOODLUBE range is designed to keep plant and machinery in top shape. Distributed by industrial products specialist, BSC, ROCOL fits the bill in many ways, according to BSC national key account manager, Steve Keown.

“ROCOL FOODLUBE has NSF certification, which is globally recognised, and it is also HACCP certified and the products are made using registered ingredients by the USDA and FDA,” he said. “They’re free from nut and soy oils, free from genetically modified ingredients as well. For a certification approval level, they’ve certainly got all the global checks in place.”

Most importantly, during these times, BSC has a large amount of stock of its range in its various warehouses around Australia. Not only that, but it has engineering staff that are on call and available 24/7 to help. Being Australia wide, the company can get product to customers very quickly. This is important – not only for planned maintenance – but in situations where unexpected downtime might occur due to the heavy use of machinery.

Emilio Seballos is the Channel Manager for Heavy Industry at ITW Polymers and Fluids (ITW P&F), the company that owns the ROCOL brand.

Based in New South Wales, Seballos knows from first-hand experience how well BSC comes to the party in terms of support, and even helping open up new markets for products.

“Working with BSC is very good.

Over the years our relationship has grown significantly,” he said. “They are really easy to work with because they are able to add value on top of providing products. Not only are they able to provide the bearings, the chains etcetera, we can then come in and help from a specialist lubrication standpoint.”

He even goes one step further when it comes to what BSC can do for those running the plant and machinery that keep the food and beverage industry chugging along.

BSC are definitely solution sellers, he said. “BSC offer solutions because they are already providing a technical service from the standpoint of bearings, belts, chains, lubrications and those sorts of things. They are already dealing with customers of our products on a technical level, so there is an excellent synergy between what they can do and what we can supply to industry.”

An example of this collaboration can be seen through both BSC and ITW P&F working together to conduct site assessments at a Global food manufacturer’s operations based in NSW. As a result of the site assessments, BSC and ITW P&F identified that the plants had an excess of stock holdings and were able to brand rationalise to the ROCOL brand and cut their stock holdings by up to half.

The experience from the NSW site was then transferred to the global food manufacturer’s Tasmanian sites. The team at WebsterBSC – BSC’s sister company – were then able to conduct a thorough lubrication survey of two of its food processing sites.

The WebsterBSC team worked in conjunction with ITW P&F, and analysed the lube stores in both operations. Similar to the NSW sites, the result, according to WebsterBSC sales rsepresentative Rick White, was a rationalisation in the number of lubricants that the factories had on site from 25 different lubricants down to only 10 products.

“ROCOL products are very

36 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

ROCOL FOODLUBE is important when it comes to keeping moving parts in good working order. versatile and can be used in a range of applications. By using ROCOL lubricants, the factories were able to reduce their lubricant inventory considerably – which made stock management a lot simpler and more efficient,” White explains.

To elaborate on the versatility of the ROCOL products, White introduces some of the products that WebsterBSC and ITW P&F recommended as part of the survey program.

“For example, the ROCOL FOODLUBE Premier 1 grease is an all-round grease that can protect ball, roller and plain bearings, slides and bushes in water wash offs,” he said.

“The FOODLUBE Hi-Power hydraulic oil and FOODLUBE Hi-Torque gear oil also have some

great features. We’ve supplied them successfully to major food manufacturers in Tasmania and nationally, with great customer satisfaction,” he added.

White, who works at the WebsterBSC Burnie branch and has been involved in the sale of industrial and engineering products for over 47 years, said continuous support is BSC’s secret to maintaining a lasting relationship with customers.

“When the same food manufacturer required hydraulic gear oils as part of their scheduled annual maintenance shut down, WebsterBSC was able to supply the order within just one day to avoid any unwanted delay. Our customers know that they can trust us to support them when they need it most.” F

ELECTRICAL AUTOMATION

Rely on a relay – solutions for more productivity Industrial relays needs to be reliable when it comes to electrical automation processes. Here’s why.

Reliability is key to relays, which are important for keeping manufacturing plants running smoothly.

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elay modules are universal isolating elements for use in electrical automation, and because of this versatility, there are always different requirements for them and their specific application. When selecting a relay module for your food and beverage application, and indeed, all industrial applications, there is an ever-present risk of incorrect dimensioning of the loads or signals to be switched.

In instances of incorrect relay selection, the result can be product malfunction or premature loss of the relay module leading to costly downtime and equipment replacement. With that said, choosing a partner that can help you throughout this process and give you access to a relay range that is globally recognised as a leader in reliability and performance is very important. As the national distribution partner of Weidmüller products and solutions in Australia, APS Industrial is that partner.

For more than 40 years, Weidmüller has specialised in the optimisation of cabinet infrastructures and their complete range of relay modules, solid-state relays and additional value-added services combine the highest standards with ultimate quality.

These relay modules require

less wiring effort, offer housing optimisation through space saving, have optimal marking and also offer cost reductions.

They are durable, reliable and

available in many different designs.

No matter the requirement in your plant or application, there is a tailor-made relay solution that offers increased productivity and safety. F

Timing functions Timing relays are used in automation technology to compensate for errors due to short cycle times.

Special Loads Relays to switch and monitor special loads, such as inductors and high inrush currents, safely and reliably.

Sensor Isolation Space-saving and fast switching coupling elements to decouple sensors from the field.

High Switching Frequencies Specially designed solid-state relays for reliable and fast decoupling of signals up to 550kHz. Signal Adaption Adaption of signals and their transmission from other systems to the control cabinet level.

Functional Safety Specific safety relays required for signals in process safety-related systems.

APS Industrial distributes a range of relay modules that require less wiring than some other models.

Power Power solid state contactor up to 75 A and miniature contactors up to 30 A.

www.foodmag.com.au | July 2020 | Food&Beverage Industry News 37

DAIRY REPORT

Global Dairy Commodity Update June 2020 D

airy markets turned the corner in May with improving demand as COVID-19 lockdowns started to ease in most regions while milk output slowed in the US and EU. The re-opening of foodservice outlets has lifted short-term demand for cheese and boosted confidence that the worst is behind the industry.

The strength of that recovery is now the primary focus – once populations are free to leave their homes and eat out, the reality of consumption is likely to leave a large gap in expectations.

The relaxation of COVID-19 restrictions will vary as governments juggle the political choices between managing health system overload and economic fallout. This will ensure varied rates of recovery in food service sales while business and tourism travel will remain minor until late in 2020 (at the earliest). The ongoing impacts of lower household incomes will drive “trading down” behaviour and weak discretionary

lower prices from developing Asian and MENA markets will be critical to the outlook. These regions are experiencing their own lockdowns, the flow-on from global recession and travel restrictions.

Skim milk powder Spot and futures improved in May as US values gained, moving ahead of European prices. NZ values softened but continue to trade at a premium.

GDT prices jumped significantly at the most recent event on heavy Chinese buying spending.

Slowing milk supply in Q2 will offset some of the slump in demand.

Weather will continue to heavily influence milk output, but US government payments to farmers will support margins and may encourage a return to milk growth in Q3. Commercial actions to reduce surplus milk and product will cut milk output. Weaker cheese demand may drive some change in post-peak

product mix in the US and Europe, where flexibility exists.

Commodity prices will be influenced by the risk of stock-build in SMP and butter, until there is meaningful rebuilding of cheese and butter demand in Europe and the US. Oceania prices will be impacted by the pressure on available product from the EU in Q3-2020.

The stimulation of stronger export demand in commodity ingredients at Cheese prices jumped due to cheddar shortages.

Whole milk powder Spot values were mixed in May; European values were steady and premium to NZ product, which softened through the month. Limited inventory available for prompt shipment out of NZ, however weather is looking favourable for a good start to the new season.

Cheese US prices jumped in May due to a short-term cheddar shortage with the combination of slowing milk supply, domestic retail demand and a rush to fill government purchases for food aid programs. This lift was the largest increase in 30 days ever on the exchange.

EU spot values recovered at a slower pace in May, while NZ spot values softened for the month.

Butter Spot values were mixed in May. The EU market stabilised and began to improve as cream surpluses were avoided and retail demand for butter remained strong. Slowing milk supply due to dry weather in a number of major EU producers helped. NZ values softened but continues to trade at a premium.

Whey EU spot prices were mixed in May and continued to trade below US prices, which firmed through May with better demand from China and Southeast Asia. F 38 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

MARKETPLACE

Deal activity slows down C

orporate activity in the food and beverage industry remained subdued following a slow start to the year and the coronavirus pandemic.

The coronavirus pandemic has negatively impacted investor sentiment across all industries in Australia. The foodservice industry has been significantly impacted by the forced closure of hospitality businesses. Six transactions were reported over the two months to 30 June 2020, which is below the historical average for this time of the year.

HS Fresh Food Holdings acquired the Adelaide-based Sunfresh Salads business. The shareholders of HS Fresh Food Holdings include Fortitude Investment Partners and the shareholders of the Houston’s Farm business.

ASX-listed Keytone Dairy acquired the manufacturing assets of AusConfec, including equipment for the manufacture of protein bars.

Keytone Dairy raised $12.5 million

through a share placement to fund the acquisition and to provide capital for future expansion opportunities.

Mitolo Family Farms acquired the fresh potato business of Thomas Foods International. Thomas Foods acquired the potato business in 2013 from the Modello Farms administrator.

Thomas Food International also acquired a 50 per cent stake in Frew International. Frew operates a meat processing facility in Stawell Victoria. The facility has daily capacity to process more than 6,000 lambs, sheep and goats.

Barry Callebaut Group acquired Victoria-based B2B industrial chocolate manufacturer, GKC Foods. GKC Foods produces chocolate, coatings and fillings for consumer chocolate brands.

Barry Callebaut has 10 chocolate and cocoa factories across Asia.

The acquisition of GKC Foods will provide Barry Callebaut with a manufacturing presence in Australia.

Ready meals manufacturer

Ben van der Westhuizen and David Baveystock are directors of Comet Line Consulting, an advisory business that specialises in acquisitions and divestments within the Australian food and beverage industry. For more information, visit www.cometlineconsulting.com.au.

Date

Target Name

Acquirer

Sector

6 March 2020

Sunfresh Salads

HS Fresh Food Holdings

Dressed salads

5 May 2020

Ausfec barline assets

Keytone Dairy

Healthy snacking

26 May 2020

Thomas Foods fresh potato business

Mitolo Family Farms

Fresh produce

28 May 2020

Frew International (50%)

Thomas Foods International

Meat processing

28 May 2020

GKC Foods

Barry Callebaut

Confectionery

28 May 2020

Ready Chef & Pasta Master brands

Beak & Johnston

Ready meals

Beak & Johnston expanded its brand portfolio by acquiring the Ready Chef and Pasta Master brands from General Mills. Beak & Johnston also entered into a license agreement to manufacture and distribute Latina-branded chilled ready meal products.

The outlook for corporate activity over the next few months has improved. The phased

opening of hospitality businesses is returning confidence to the industry and business owners are evaluating opportunities to position their businesses post-pandemic.

Comet Line believes that in time circumstances will stabilise providing buyers and sellers will more comfort on the future and a higher level of confidence to progress acquisition discussions. F

Commodity Outlook WHEAT – Prices to remain low reflecting abundant global supply.

BEEF, VEAL AND SHEEP MEAT – cattle prices to rise as herd

COARSE GRAINS – barley prices to fall because of high

rebuilding reduces supply. Saleyard prices of sheep meat to remain high with drought-depleted flocks restricting supply.

OILSEEDS – prices to fall, reflecting constrained global

DAIRY – milk prices to fall due to global production increase and demand shocks.

SUGAR – prices to fall due to higher world production.

Source: Department of Agriculture and Water Recources (ABARES), Agricultural commodities, June 2020

world production.

demand and high production.

www.foodmag.com.au www.foodmag.com.au | November | July 2020 2019 | Food&Beverage Industry News 39

NEW PRODUCTS

CCD cameras for VUV, EUV, x-ray imaging and pectroscopy Scitech is proudly introducing from Greateyes; the all new ALEX camera platform for your spectroscopy and imaging applications in the VUV, EUV, soft and hard X-ray range.

It integrates cutting-edge low-noise electronics and ultra-deep cooling technology (-100 °C) while keeping a very compact camera design. Multiple readout speeds can be selected, supporting pixel rates from 50 kHz up to 5 MHz. True 18-bit AD conversion allows the user to exploit the full dynamic range of the CCD sensor resulting in superior signal-to-noise ratios (SNR).

ALEX is ideally suited for detection of very weak signal intensities where a low noise floor is paramount. It also offers a stellar performance if speed is what the application requires. The choice is yours! Altogether ALEX offers unprecedented possibilities for your measurements of tomorrow.

Scitech (03) 9480 4999 www.scitech.com.au

Aplex’s ARCHMI-8XXA industrial HMI solution for IIoT Backplane Systems Technology presents Aplex’s ARCHMI-8XXA industrial HMI solution for the Industrial Internet of Things (IIoT).

ARCHMI-8XXA Series is powered by Intel Apollo Lake Pentium N4200 or Celeron N3500 processor. The Apollo Lake platform has better performance and power consumption than the previous platform. It is available in various sizes from 7-inch to 21.5-inch. It supports projected capacitive touch or resistive touch screens that provides a multi-touch solution with an IP66 true flat front panel display design.

This series features a rugged and fanless design with its aluminium diecasting chassis supporting great heat dissipation and protection against impact. It also has an easily accessible storage design for hard drive swapping. An optional I/O board, TB-528 Series is available for extension modules including Mini-PCIe, CAN bus, PoE, USB, COM and isolation I/O module to provide flexible I/O configurations to meet the needs of a variety of industrial applications. The ARCHMI-8XXA series also features a smart battery UPS Module option as a safety redundant solution. It offers emergency power back up to avoid data loss, protect equipment and continue operations. ARCHMI-8XXA series can provide engineers/factory managers visibility of the factory automation equipment with real-time response and data accessibility. It has been designed to meet various factory automation applications such as simple production tasks, real-time monitoring, intelligent automation control, data processing and H2M/HMI to enable Industry 4.0 in your factory.

Key features: • Intel Pentium N4200 processor or Celeron N3500 (optional); • 7-inch /8-inch /10.1-inch /12.1-inch /15-inch /15.6-inch /17-inch /19-inch

40 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

/21.5-inch TFT-LCD; • IP66 true flat front panel display; • f anless design with aluminium die-casting chassis; • easily accessible storage design; • smart battery UPS module (optional); • sunlight readable solution (optional); • expansion I/O board TB-528 series (mini-PCIe/CAN Bus/PoE/USB/COM); and • communications (3G/4G LTE/Wi-Fi/BT/GPS/RFID/NFC/PoE) .

Backplane Systems Technology (02) 9457 6400 www.backplane.com.au

NEW PRODUCTS

Pressure sensing digital flowmeters monitor pressure and flow EXAIR’s Pressure Sensing Digital Flowmeters provide a way for plant personnel to monitor pressure and flow throughout a compressed air system. A pressure sensor is mounted between the two flow sensing probes and the display can be configured to show air pressure or air flow.

A transistor output can also be configured to provide a low-pressure alarm to protect your processes and equipment. Pressure values are capable to display PSIG or BARG. Measuring compressed air is the first step toward identifying high compressed air use areas, compressed air leaks and optimising air use.

Each meter ships with the necessary hardware and tools for installation including drill bit, drill guide and hex wrenches. The pressure sensing feature is available on 51mm or larger flowmeters. They are available in standard units which display airflow values on a bright LED screen, with optional data logger to capture and control the data. The pressure signal is also available through optional wired and wireless serial outputs. Airflow values are expressed in Standard Cubic Feet per Minute (SCFM) or Cubic Metres per Hour (CMH).

Compressed Air Australia 1300 787 688 www.caasafety.com.au

Flow meters/controllers with Ethernet interfaces Bronkhorst High-Tech announces the availability of EtherNet/IP and ModbusTCP interface options for their mass flow meters and controllers, as well as their digital pressure controllers. Like the previously developed EtherCAT and Profinet communication protocols, EtherNet/IP and Modbus-TCP interfaces are based on Ethernet communication. Therefore, they can be applied with standard Ethernet cabling and support an unlimited number of nodes.

EtherNet/IP (Ethernet Industrial Protocol) is designed for use in industrial environments and time-critical applications. EtherNet/IP, first presented by the ODVA (Open Device Vendor Association) in the year 2000, is an open communication protocol that adapts CIP (Common Industrial Protocol) to the standard Ethernet.

The Modbus-TCP protocol is 100 per cent Ethernet-compatible and is used for data exchange between I/O controllers and I/O devices (slaves/field devices). It adapts the widely used Modbus protocol to TCP/IP with Ethernet as the common medium. Modbus-TCP is a master/slave (or client/server) system in which Bronkhorst instruments can only be implemented as slave devices.

Bronkhorst has many years of experience with fieldbus communication. With their “multi-bus� concept, the company offers their customers an extensive choice of nine fieldbus interface options. The wide range of digital metering and control devices is applied in many different markets, e.g. the food and beverage and chemical industries, gas and fluid analysis equipment, glass and tool coating processes, testing fuel cells for the automotive industry and in machinery used to produce electronic chips, LED lights and solar cells.

AMS Instrumentation & Calibration (03) 9017 8225 www.ams-ic.com.au www.foodmag.com.au | July 2020 | Food&Beverage Industry News 41

NEW PRODUCTS

iEi’s IMBA-H112 ATX motherboard LGA 1151 socket ICP Australia has introduced the iEi’s IMBA-H112 ATX motherboard LGA 1151 6th/7th Generation Intel Core i7/i5/i3, Celeron and Pentium processor.

IMBA-H112 is an ATX motherboard that supports a Socket LGA1151 Intel Core i7/i5/i3, Pentium or Celeron processor and two 288-pin 2133 MHz dualchannel DDR4 DIMMs up to 64 GB. The IMBA-H112 provides two GbE interfaces through the Intel I219LM and the Intel I211 PCIe controllers. The integrated Intel H110 chipset supports three SATA 6Gb/s drives. In addition, the IMBA-H112 includes HDMI, VGA and iDP interfaces for dual independent display.

Expansion and I/O include four PCI slots, one PCIe x16 slot, one PCIe x4 slot, one PCIe mini slot with mSATA support, four USB 3.2 Gen 1 (5Gb/s) and two USB 2.0 on the rear panel, two USB 2.0 by pin headers, one USB 2.0 by internal Type A connector, five RS-232 and one RS-232/422/485.

High Definition Audio (HDA) support ensures HDA devices can be easily implemented on the IMBA-H112.

Features include: • LGA 1151 Intel 6th/7th-generation Core i7/i5/i3, Pentium or Celeron processor supported; • dual-channel DDR4 2133MH; • supports dual displays with VGA/HDMI/iDP; and • supports USB 3.2 Gen 1 (5Gb/s) and SATA 6Gb/s.

ICP Electronics Australia (02) 9457 6011 www.icp-australia.com.au

Edge Gateway for sensor-to-server IoT security Monnit Corporation recently announced the release of the ALTA Advanced Edge Gateway. The new gateway aggregates data from feature-rich Monnit Wireless Sensors to any cloud provider, such as Amazon AWS. Coupling the prominent MQTTS protocol and the IoT’s broadest sensor range, Monnit’s Edge Gateway fulfils a key IoT mission of making deployments more agile and productive.

The expansive Internet of Things is inundating businesses with billions of data points, The Edge Gateway helps these businesses cope by decentralising data processing and bringing this processing closer to data-generating “things”. Firms will benefit from spontaneous analytics, instant action based on metrics and support for enhanced situation-based applications.

Edge Gateway features a web interface for configuring and managing Monnit Wireless Sensors, as well as designating MQTT brokers. As the Ethernet-based gateway receives sensor data, the gateway “fingerprints” the data with a cryptographic validation stamp. This authenticated data is then transmitted to a cloud broker (or multiple brokers), where it arrives in a standard format. The Edge Gateway’s integrated macros enable data configuration in virtually any format, such as JSON or XML, making it a powerful tool for data analysis and action.

Features include: • Scalability — one gateway accommodates up to 100 wireless sensors.

• Security — Data authentication via unique cryptographic validation “fingerprint”.

• Robust processing — Linux UBUNTU single-board computer with a 32-bit ARM.

42 Food&Beverage Industry News | July 2020 | www.foodmag.com.au

• Redundancy — Data transmission to multiple cloud providers or MQTT servers, ensuring operational reliability in the event of server failure.

Metromatics (07) 3868-4255 www.metromatics.com.au

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