Food & Beverage Industry News August 2023

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The importance of industry events

Editor: Adam McCleery

The importance of industry trade events across Australia, and the rest of the world, have taken on extra significance in the wake of an unprecedented handful of years. I will avoid using the dreaded ‘P’ term for it.

on the horizon. This has helped us to showcase the latest trends with clear insight.

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With foodpro in the rear-view mirror, and Fine Food Australia upon us, there is no better time to focus on how trade events help the industry grow together.

My experience at Auspack last year, along with FoodTech, and now, foodpro, happening this July, manufacturers have demonstrated the desire to come together to showcase solutions. These events have shown that existing, and emerging technologies is a quicker and far more efficient method for getting the industry up to speed.

The handful of years since the last foodpro which was cruelly felled by the dreaded ‘P’ word (pandemic) has allowed for the industry, and its various sectors, to advance more than is customary between foodpro events, bi-annually.

The atmosphere at foodpro was one of optimism, possibly because event life and schedules have returned to normal, but it was easy to see stakeholders, exhibitors, and visitors alike were keen to be on the floor.

From packaging, to ingredients, conveyors, and everything in between, it was as if the whole industry was on display for all to see. As the editor of this magazine, it also provides me with valuable insight into where the industry currently stands, and what is

The seminar’s, lie those provided by the Australian Institute of Packaging (AIP) are also valuable in getting stakeholders on the same page, while also helping push towards a more sustainable future. The most common feedback I received during my time at foodpro, from visitors and exhibitors alike, was that this year really felt like a return to the pre-COVID days, including having more international guests on site.

Having Fine Food Australia follow foodpro inside a couple of months, I think, is well timed because the event itself is a perfect follow up to what foodpro focuses on.

Showcasing everything from food to catering and front of house, along with packaging, equipment, and retail technology, supplementing some areas which foodpro does not focus on. It’s a good example of how events, and several of them a year, work together to canvas the entire food and beverage manufacturing and service sectors. These shows also reinforces the strong foundation which has been built over generations.

And with consumer, and government demands, changing, it is more important now that all key stakeholders are aware of what’s expected of the industry moving forward, and how to achieve it together.

Until next time. Happy reading!

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18 MEET THE MANUFACTURER

Naked Life Spirits has grown from a kitchen experiment to one of the fastest growing companies in the country.

22 PACKAGING

COPAR’s innovations around wheat straw packaging is gaining traction with a new testing and certification facility underway.

24 DATA SCIENCE

The moneo IIoT software platform is like a smart watch for your factory.

26 PACKAGING

For more than 70 years, the Endeavour Foundation has built a strong reputation for providing a string of solutions to the industry.

28 INDUSTRY EVENTS

Diversified Communication continues to provide the industry with leading events.

30 INDUSTRIAL CONTROL

Across every aspect of food and beverage operations, Siemens solutions made to add value.

32 HANDLING EQUIPMENT

Combilift is helping stakeholders make the most of warehouse space, streamlining processes.

34 ECOMMERCE

Partnering with BigCommerce offers expert knowledge and assistance for your ecommerce needs.

36 COMPRESSED AIR

CAPS (Complete Air and Power Solutions) have been providing expert solutions to the industry for more than 40 years.

38 MANUFACTURING

Earlee Products’ injection premixes help to create a more economical output for manufacturers.

40 FOOD MANUFACTURING

Foodfx has found its batch No. 5 relish is gaining traction across the industry.

42 NEW PRODUCTS

Official ANZ snack of FIFA Women’s World Cup 2023

The Smith’s Snackfood Company has announced it is an official Tournament Supporter in Australia and New Zealand of the FIFA Women’s World Cup 2023 as an extension of Frito-Lay North America’s relationship with FIFA.

As a Tournament Supporter of the FIFA Women’s World Cup, the Smith’s Snackfood Company brands will be the

only savoury snack options available to the general public at stadiums and FIFA Fan Festivals, offering spectators a host of iconic snacking options.

“Globally we are committed to investing and celebrating women’s sports and I’m proud that we are extending this support locally here in Australia. Our snacks are known to bring people together and offer moments of fun, they go hand-in-hand

with enjoying iconic sporting events, so we are delighted to be a tournament supporter of the FIFA Women’s World Cup 2023.

“As world-class women’s football takes centre stage in Australia, we are also excited to be supplying football fans with their favourite snacks and serving up our biggest-ever promotion,” said Vandita Pandey, CMO, of The Smith’s Snackfood Company. F

Pat Cummins joins Nexba and Goodness Group Global as brand ambassador

Pat Cummins, captain of the Australian Test Cricket team and international sporting icon, has announced an exclusive partnership with the expanded Nexba business.

As part of the collaboration, Pat will embrace his love for Kombucha and become a Nexba shareholder and brand ambassador in Goodness Group Global, the better-for-you company.

The multi-year partnership will see the 30 year old right arm fast bowler become a shareholder in Goodness Group Global, as well as a public face of the Nexba brand, and at the forefront of NEW brands to be built under the Goodness Group Global umbrella.

Nexba is a leading brand in ‘Naturally Sugar Free’ functional soft drinks that has removed more than 6 billion grams of sugar from global diets.

This year, Nexba expanded to become Goodness Group Global with the goal of building a house of brands that ‘taste good & do good’ while creating positive change by removing sugar and artificial ingredients from consumption.

Cummins said he was delighted to be associated with an organisation that champions good health & wellness.

“Good health and wellbeing have

life,” said Cummins.

“Partnering with Nexba and Goodness Group Global allows me to extend that passion and make a real impact in the lives of people by promoting healthier alternatives to

“Nexba and Goodness Group Global share my vision of creating positive change, and I’m excited to be part of a team that is dedicated to removing sugar and artificial ingredients from consumption.

importance of fuelling our bodies with nutritious and all natural foods. With Nexba and Goodness Group Global, we’re not only offering drinks that taste good but also contributing to our overall well-being.” F

Smith’s will be the only savoury snack options available to the public at stadiums and FIFA Fan Festivals.

Cummins said he was excited about the new role with Nexba.

Australia’s first crop of Happy Chop – Tearless Onions has arrived exclusively in Woolworths Supermarkets stores across NSW, Victoria and the ACT from 12 July until September.

The unique onion variety is exactly as the name implies, an onion that’s less likely to make you cry when you cut it.

As a natural self-defence mechanism, onions release a combination of natural chemicals and enzymes (or ‘volatile compounds’) that can cause some tears and irritation when an onion is damaged or cut.

Happy Chop – Tearless Onions contain fewer of these compounds, and these compounds continue to reduce

after they are harvested, compared to regular onions where these compounds increase over time. This means they become more tearless over time.

Happy Chop – Tearless Onions were developed over decades using natural methods, including cross-breeding existing onion varieties.

Woolworths Supermarkets’ general manager for fruit & veg, Paul Turner said: “We’re excited to bring this incredible variety to our customers to take the tears out of meal prep. I’ve heard all sorts of stories about how people avoid tears when cutting onions –whether that’s wearing glasses, freezing onions or wearing a mask.

“These Happy Chop – Tearless

Onions stand out as a unique innovation in Australian produce. Onions are a household staple and this is a great

Woolworths launches Australia’s first tearless onions Avallen Calvados appoints new Australian distribution partner

In a country where Calvados is already a popular spirits choice, the Australian bar scene is booming, with venues experimenting and serving up high-quality drinks and cocktails to the discerning population. And discerning is an appropriate description for Australian citizens.

Research carried out by Monash University showed that eight out of ten Australians were concerned about Climate Change, a conclusion that’s no surprise given that the island nation is one threatened by climate-related wildfires, flooding, and habitat extinction.

Avallen’s climate-positive Calvados has already enjoyed key successes in the territory, such as iconic listings in popular city bars like ‘Maybe Sammy’ and ‘RE’ – the latter considered by many to be the world’s most sustainable bar.

Founded by French entrepreneur Gregoire Bertaud, Noble Spirits is an Australian spirits distributor that promotes ‘mindful drinking’ and actively encourages spirit selection based on conscious living.

This, combined with Bertaud’s

appreciation of Calvados and Avallen’s production in Normandy – gives the distributor a unique understanding of the company’s place in the Australian market.

Tim Etherington-Judge, Avallen’s co-founder said of the new partnership, “Noble Spirits are an ideal partner for Avallen, given that we’re matched on so many values, but most particularly on our ethos of sustainable drinking.

“We know that Australian citizens are deeply concerned about climate change. We know that the bar scene out there is keen to embrace disruptive brands. And we know just how much good we’re doing and how great-tasting our Calvados is.

“I think this is the start of something truly great for us and I’m buzzing for my upcoming trip to Sydney to shout about everything we are and all that we do.”

To celebrate the launch of the new partnership, Etherington-Judge will be in Sydney mid-September 2023 where he will demonstrate, to industry buffs and citizens alike, how Avallen is revolutionising the category. F

option for many people who end up in tears when preparing onions. It’s another way we continue to deliver on our promise to bring the best fresh fruit and veg to our customers,” said Mr Turner.

While being less pungent, Happy Chop – Tearless Onions retain a great onion flavour and are slightly sweeter than regular brown onions. They can be enjoyed raw or cooked.

Happy Chop – Tearless Onions are 100 per cent Australian-grown exclusively for Woolworths.

They are available in 500g packs for $2.50 each. They are currently available in Woolworths Supermarkets in NSW, Victoria and the ACT between July –September 2023, while stocks last. F

Avallen’s climate-positive Calvados has already enjoyed key successes in the territory.

The Tearless Onions are 100 per cent Australian-grown exclusively for Woolworths.

Two Birds flies into the sunset but legacy of progress lives on

Lion has announced plans to cease brewing Two Birds beer and will close ‘The Nest’ taproom and brewery in Spotswood, VIC.

Two Birds Brewing became part of Lion through the purchase of Fermentum in 2021.

“While Two Birds Brewing has won a number of local and international brewing awards, sales have been on a downtrend for several years,” said head of marketing for Fermentum, Ed Jamison.

“Despite continued marketing investment, it is not showing signs of a turnaround, and we’ve made the difficult decision to cease brewing Two Birds and close ‘The Nest’ taproom in Spotswood, Victoria.”

The closure will impact six permanent and seven casual team members, with redeployment

opportunities currently being explored in other parts of Lion.

If no alternative roles are available, redundancy, outplacement support and counselling will be provided to impacted team members.

“I’d like to recognise the Two Birds Brewing founders, Jayne Lewis and Danielle Allen, who have blazed a trail for diversity and inclusion in brewing in opening Australia’s first female founded brewery,” said Fermentum’s supply chain leader Rich Crowe.

“Closing Two Birds is a difficult decision that has not been taken lightly and we want to continue to acknowledge and celebrate their unique contribution both to the Fermentum team and the wider industry.

“The legacy of Two Birds will continue to live on, not only in the hearts of those who have enjoyed our

unique brews but also in the progress we have made towards gender equality

Four Pillars and Lion announce landmark deal

Lion has moved to 100 per cent ownership of Four Pillars. The announcement comes a little

over four years since Lion purchased 50 per cent of the Yarra Valley-based gin business.

The acquisition includes ownership of the world class distillery in Healesville and all domestic and international sales and marketing of the brand.

Four Pillars joins the Lion owned Vanguard Luxury Brands distribution business, providing a solid foundation for growth in premium spirits.

Four Pillars co-founders, chief distiller, Cameron Mackenzie and brand and strategy director, Matt Jones will remain in the business in their current capacities while co-founder and trade director Stuart Gregor will remain in the short-term before taking an extended sabbatical.

L ion CEO Sam Fischer has welcomed the announcement.

“It’s not every day you get to buy the world’s best gin distillery but today Lion is absolutely thrilled to add Four

Pillars to our portfolio,” said Fischer.

“Twice winners of the International Gin Distillery of the year, on the shortlist again this year, and Australia’s benchmark craft spirit – it is a great day for our business.

“We look forward to supporting the continued growth of this remarkable brand, working with Cam and Matt to help drive our future plans. Alongside continued investment behind our core beer business, we see premium spirits as a real opportunity for future growth.”

T he combined Four Pillars and Vanguard business will operate as a stand-alone spirits division within Lion Australia, called Four Corners Global Spirits, to be headed up by former Beam Suntory executive Ed Stening, who will report into Lion Australia Managing Director, David Smith. F

in the brewing world,” added Two Birds Brewing co-founder Danielle Allen. F

The combined Four Pillars and Vanguard business will operate as a stand-alone spirits division.

The brand is remembered for its progress towards gender equality.

Mandatory packaging targets can turn Australia’s tide on plastic

In a historic agreement, Australia’s Environment Ministers have committed to introducing mandatory packaging waste recovery targets, which could transform Australia’s packaging landscape. Reducing and recycling plastic packaging will no longer be a matter of voluntary or co-regulatory action.

The REDcycle collapse has highlighted the ineffectiveness of current arrangements and exposed the fact that other single use plastic packaging recovery rates are

embarrassingly low and will miss agreed targets.

A new world class product stewardship scheme is now proposed to be in place by 2025.This will bring in new packaging rules to make manufacturers and retailers responsible for designing, reducing, collecting, and recovering their packaging.

“Properly implemented, this is a game-changer and will finally help Australia turn the rising tide on plastic waste and litter,” said Jeff

Angel, director for Australia’s leading waste and plastic pollution NGO, the Boomerang Alliance which represents 55 environment groups.

“As is the case in Europe, packaging producers should be responsible for better design, and all associated costs for collection, transport, and recovery of their packaging. The Commonwealth and State Governments now have the opportunity to develop a comprehensive world leading scheme with mandatory targets, that will

deliver meaningful results.”

The national packaging target for plastic packaging is to have 70 per cent either composted or recycled by 2025, with 20 per cent of plastic packaging to contain recycled plastics.

Latest figures show that only 18 per cent of plastics are currently being recycled and only 4 per cent of plastic packaging contains recycled content. Virtually all 450,000 tonnes of soft plastics generated in Australia each year are currently destined for landfill”, said Jeff. F

Latest figures show that only 18 per cent of plastics are currently being recycled.

Sam Wood announced as the new VIBE brand ambassador

Asahi Beverages has announced the appointment of leading health and fitness expert Sam Wood as the new ambassador for VIBE Soda.

“The appointment of Sam Wood is an exciting partnership that will support VIBE’s launch in Australia and its ongoing marketing strategy,” VIBE recently launched in Australia and joins the extensive Asahi Lifestyle Beverages portfolio. said Lauren Fildes, Asahi Lifestyle Beverages general manager – Marketing.

“We have been speaking with Sam and his team for some time now and are thrilled to share this exciting news with our customers and the broader market.

“Sam Wood is a nationally recognized face who combines health and a positive attitude to life. He champions a balanced healthy lifestyle which is very complementary to the overall values of VIBE.”

Wood is one of the country’s leading health and fitness experts and the owner of 28 By Sam Wood.

With more than 20 years of experience in the health and fitness industry, he is a highly successful entrepreneur, businessman, author, and media commentator.

Wood pairs his extensive experience in fitness with a keen focus on mindset and motivation and enjoys a healthy and balanced lifestyle.

“With such a saturated market of sodas out there, it’s hard to decipher which ones are better for you. VIBE has been able to nail a drink that can be consumed as an alternative to a soft drink yet still packs a punch full of flavour,” said Wood.

“The functional benefits across the three different flavours offer variety for consumption on whatever vibe you’re feeling.” F

Wood is one of the country’s leading health and fitness experts and the owner of 28 By Sam Wood.

AFGC welcomes support for new Australian recycling capabilities

The Australian Food and Grocery Council welcomes the federal government funding to increase Australia’s recycling capabilities as important progress in developing a circular economy for packaging materials.

AFGC CEO Tanya Barden said $60 million in funding for hard-to-recycle plastics, including soft plastics, and consultation on a national framework for recycled content traceability, announced on Tuesday by Minister for the Environment and Water, Tanya Plibersek, will boost the ability of food and grocery companies to use recycled materials in packaging.

“Food and grocery manufacturers want to use more recycled packaging content, including food-grade recycled plastics, in their packaging to increase sustainability while maintaining the

quality and safety consumers expect,” said Barden.

“The AFGC is developing the National Plastics Recycling Scheme (NPRS) to keep soft plastic packaging out of landfill and to recycle that packaging into new, food-grade material.

“This funding will support the development of a new re-manufacturing industry for packaging through investment in advanced recycling technologies, including those that turn plastic back into oil for reuse in foodgrade packaging. Such technology is currently the missing part in the supply chain and is central to the NPRS as a sustainable solution for soft plastic packaging, developed by the AFGC with major brands.

“Traceability standards are also essential to reduce the use of virgin

materials. The AFGC has called for a nationally consistent framework for recycled packaging content and this move helps all parts of the supply chain to have confidence.

“Australia’s food and grocery

industry is undertaking significant work to improve rates of recyclability and recycling on all packaging. Momentum is building and the AFGC welcomes the vital support being shown with these government initiatives.” F

Next-generation sweet protein unearthed from fungi

MycoTechnology has announced the landmark discovery of a natural sweet protein derived from honey truffle.

This first-of-its-kind discovery paves the way for the launch of honey truffle sweetener, a potentially game-changing alternative to sugar and artificial sweeteners that could reduce global sugar consumption and build towards a healthier future.

This breakthrough is the culmination of MycoTechnology’s extensive efforts to investigate the highly sought-after truffle and uncover the source of its sweet taste.

The honey truffle has been consumed for centuries and valued for its uniquely delicious properties. In identifying and isolating the sweet protein, MycoTechnology continues to leverage its advanced technology to harness the versatility of fungi and address new food system challenges.

“Our honey truffle sweetener is

derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognized as the

future of sweeteners,” said Alan Hahn, CEO of MycoTechnology.

“This breakthrough ushers in a

new era of clean label sweeteners, revolutionizing the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.”

A significant development in the sweetener sector, the news is already sparking enthusiasm, with several commercial partners expressing their interest in new collaborations. MycoTechnology is developing a proprietary platform designed to scale production, minimize manufacturing costs, and optimize yield.

The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and absence

“The journey to discover this sweetener was fueled by a blend of tenacity, curiosity, and dedication to a healthier future,” said Hahn.

“Today, we stand on the brink of a sweet revolution that could transform the food industry and consumer health in unprecedented ways.” F

The AFGC has welcomed the federal government funding to increase Australia’s recycling capabilities.

The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar.

Backing Victoria’s world class producers

Victorian acting minister for Trade and Investment Danny Pearson visited Patient Wolf Distilling Co in Southbank to announce a $31.2 million investment in the programs that promote Victorian producers.

Victorian distillers, winemakers and their communities will benefit from a further $10 million in funding for the Distillery Door program and $5 million for the Wine to the World program.

These programs support industry growth, skills development and domestic and international market expansion, while further strengthening regional towns as a tourism destination.

The Labor Government will continue to deliver hospitality scholarships through a $5 million investment, ensuring Victoria’s food and beverage industry is equipped with skilled workers.

Scholarships of up to $10,000 will be

provided to regional and metropolitan students, supporting them to succeed in their new careers while providing a much-needed workforce boost for our hospitality sector.

Underpinning Victoria’s world class food and drink industries are the ingredients grown by Victorian farmers.

To help our farmers continue to grow the high-quality produce they are known for, a $3 million funding package will be delivered over the next three years to address key farm safety risks.

Acting minister for Trade and Investment Danny Pearson said, “From paddock to plate, we’re proud to be helping ensure Victoria’s premium produce can be enjoyed by more consumers – at home and abroad.”

“We’re backing our drinks producers to take their products to the world and create jobs here in Victoria.”

Minister for Agriculture Gayle Tierney said, “Not only are we helping

Victorian distillers, winemakers and their communities will benefit from a further $10 million in funding.

the people at the heart of our agriculture sector, we’re also providing hospitality training opportunities ensuring

Victorian produce continues to play a starring role in the food and drinks we enjoy.” F

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Waste from winemaking could be a valuable source of ingredients for nutraceuticals, pharmaceuticals and food colouring, according to new research from chemical engineers at Monash University.

PhD student Xueqing (Rachel)

Liu and Associate Professor Victoria Haritos, Monash University

Department of Chemical and Biological Engineering, found that compounds derived from red wine grape varieties have significant levels of bioactive natural compounds called polyphenols and anthocyanins.

“Bioactive polyphenols and anthocyanins could have a number of commercial applications as functional ingredients, in dietary supplements and as natural food colourings” explained Rachel Liu.

Diets rich in polyphenols, which are found in a range of fruits, vegetables and cereals, have been associated with protection against

responsible for the colours red, purple and blue in many fruits and vegetables, have also been associated with antioxidant effects and the prevention

by weight remaining as waste, including skins, seeds and stalks, after processing.

The majority of winemaking waste

Research finds healthy use for winemaking waste Bupa and Cassava Bags Australia partner to reduce plastic waste

“Across the Australian wine industry of waste from which these compounds could be recovered and used” said Professor Victoria Haritos. F

Bupa has expanded its partnership with Cassava Bags Australia in a pilot that will see the health and care company start to move away from utilising a range of single-use plastics across its national network of Health Insurance stores, dental practices and corporate offices.

As part of the initial pilot, Bupa will begin utilising products such as 100 per cent biodegradable Cassava Bags Australia bin liners and kitchen waste products along with clinical products such as headrests and tray sleeves across a number of Bupa Dental practices around Australia.

Cassava Bags Australia produces 100 per cent natural, biodegradable and compostable bags and other products made from the Cassava plant – a starchy

root vegetable.

They were winners of Bupa’s 2022 eco-Disruptive competition, which connects start-ups with dedicated Bupa teams to help develop innovative solutions to the biggest environmental challenges facing our planet.

Roger Sharp, Bupa’s Chief Sustainability & Corporate Affairs Officer for Asia Pacific said this partnership is extremely important in demonstrating that Bupa can deliver healthcare in more sustainable ways by collaborating and thinking innovatively.

“As a large organisation, we currently use thousands of plastic products every year that are necessary for hygiene and often cannot be reused or recycled, so taking action to find sustainable alternatives which we can incrementally

scale up is a real priority for us.

“This partnership is a testament to our people who worked with Cassava

Bags Australia as part of Bupa’s eco-Disruptive program and we can’t wait to see what comes next,” Roger said. F

The majority of winemaking waste is currently returned to the land as compost.

Cassava Bags Australia produces 100 per cent natural, biodegradable and compostable bags.

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How catching the right trends at the right times leads to success

One of Australia’s fastest growing companies in 2022, Naked Life Non-Alcoholic Spirits, is proof positive that reading the tea leaves of consumer trends pays off. Adam McCleery writes.

David Andrew, founder and owner of Naked Life Non-Alcoholic Spirits, said becoming successful in growing a food or beverage company from the ground up relied on ambition, calculation, and plenty of risk.

Andrew launched the company in 2016 after a stint in management consultancy and a trip to the USA.

That trip saw Andrew discover a sugar-free soft drink offering from a company which had already secured $100 million in market share.

“I had gotten myself off sugar for a healthier diet, which included avoiding artificial ingredients, and that’s when I noticed there was no sugar-free soft drink that wasn’t full of artificial ingredients,” he said.

“I decided that was an interesting proposition. I was working with food businesses at the time, helping them scale up and I realised this was a growing market.”

Because of the shortage of options, Andrew decided to start experimenting in his own kitchen, coming up with his own flavour profiles and sugar free carbonated drink options.

“In 2016 I went on a holiday to the USA and the market leader there was doing exactly what I was looking for, and they were a $100 million business at the time, so I could tell there was a big market for this type of product,” he said.

“It was nice when I tasted it, but I realised the stuff I had been making for myself back in my kitchen tasted better.”

Suddenly, the possibilities started to

become clearer for Andrew.

“I came home and threw everything into it and by the end of the year I had launched Naked Life Soft Drinks with four flavours to start,” he said.

“We then got some distribution with small distributors around the country and the business was born.”

The biggest challenges from the outset, Andrew said, has generally centred around getting flavour profiles right.

“Developing something that a lot of people said couldn’t be done was tricky, but I am someone who believes anything is possible,” he said.

“We started working with flavour houses to try and find a way to make it work. We took inputs to get the flavour profiles we wanted.”

Through trial and error, and a

splash of innovation, Andrew began to recognise the process for finding the right flavour profiles.

“You must combine with the familiar flavour when you do something new, grounding it in familiarity is one of the challenges, and when you’re doing it, you realise you need to ensure that there is familiarity,” he said.

“That was a key learning for us as we developed our products.”

Finding the right business partners, specifically around bottling, also presented some learning curves for Andrew and the Naked Life team.

“The scale up process was another incredibly challenging aspect. You must find people to bottle at a scale that you can afford, because you do need to start small, and you have to source all the

Naked Life Non-Alcoholic Spirits has experienced rapid growth on the back of the non-alcoholic beverage trend.

the time, and we wanted to be a major brand around Australia.

“To do that we wanted to find a large bottler to give us the ability to scale up over time, but that proved hard to do at the start.

“In the first few summers we were out of stock of key flavours because we were small and that had a big impact on us. Those types of things are challenging.”

Every challenge was used as a learning experience for the Naked Life team, and only helped with the company’s continuing growth.

“For us it’s really important, whilst we have had challenges, when you work with a big company there is no excuse,” said Andrew.

A lesson Andrew learned was to diversify partnerships to help mitigate any risks to the production and supply process.

“We homed in our skill to have multiple partners to work with at any time to create some safety nets against risks. As we have gotten bigger, we ensure we have that now,” he said.

“You can get them in a couple of different ways. If the bottler is too big

a degree of flexibility.

“Supermarkets might change what they want on a dime, or delays, flexibility is critical.”

This flexibility also allows for the growth of other business partners.

“When you have a major bottler, and the runs are well known with consistent output, you can have a smaller bottler to help with other runs and they can grow with you,” Andrew added.

“It’s important to have a good partnership with suppliers so you can help each other.

“If you have a strained partnership, it’s hard on the team. Finding the right partner that has similar ambitions and ability as yourself is important.”

When it comes to producing a new product for the Naked Life range, Andrew said the company abides by a critical approach.

“We always start with product quality. Most people produce to a cost, but we produce to an outcome,” he said.

“That can be difficult on margins, and you have to find creative ways to get around that, but in the end, we believe if the product doesn’t taste amazing then

David Andrew started Naked Life after recognising a growing market for healthier non-alcoholic products.

Image credit: Louis Trerise

Figures showed that RTD’s were growing in popularity alongside non-alcoholic options, giving ride to a new Naked Life product range.

important than having a slightly lower margin.

“There’s no faster way to be deleted than to have things not being bought, and if they don’t taste good then they aren’t bought.”

The start point for the Naked Life team is to find a flavour profile they believe consumers will respond well too, but can also find a point of familiarity where possible.

“We start with that basic idea because in the end you have to decide if you can architect a drink you really want, and if you can, then you can start looking at costs,” said Andrew.

“But if you make to costs, you miss out on the possibility of creating something great and tweaking it afterwards. That’s a big philosophy for us, it must taste amazing. That’s a pillar of our success.”

One of the first things the team identify is whether the product can be made to taste better, or equal, to possible competitors in the market.

“The way we decide on what we want to make is assessing how close we can get it to tasting as good or better as competitors, and others in the space,” said Andrew.

“We can make it taste close to the same as many products, such as lemon

crush, but there are other flavours which are harder to achieve.

“You need to make sure you’re either bang on with flavour or a long way away so people don’t see it as trying to replicate. Once we have done that, we look at the economic viability of manufacturing it.”

The formulation of these flavours is critical before pressing forward.

“Once we have figured out the approach, we look at the economics of it. It isn’t always a viable option economically, but we try to come up with a creative solution,” said Andrew.

Naked Life Non-Alcoholic Spirits’ espresso martini is a good example of this.

“We had to use cold brew Melbourne coffee to make it taste how we wanted but that was far too expensive, but we weren’t happy with what else we could find,” said Andrew.

“You have to protect the product and the brand and making to a cost is not a way to achieve that if you’re going for taste first.

“We look at other additives, like distilled botanicals which can be challenging to source, to try and find that flavour profile. It’s definitely a journey.”

Andrew said it was common for the team to go through 20 or more flavour combinations and iterations before

Naked Life conducts intense research and development for every product.

Andrew said the company focuses on flavour ahead of production costs.

finally settling on the final product.

“I think the intensity we have has helped us grow,” he said.

“If you don’t have a bit of crazy in you then you can’t get to the outcomes you want, and we have that when it comes to our trial-and-error process, we are relentless and make sure it’s perfect.”

“We mix and match and it is a nice innovation process to figure out the elements for the exact outcome we want, and everyone in the office loves getting involved.

alcohol at all.”

For Andrew, what was of particular interest in those figures was the age group that was turning away from alcoholic beverages.

“It’s driven by 18-to-35-year old’s, it’s a structural shift which will accelerate. When we looked at those two factors, we looked for an entry into the market,” he said.

“Non-alcoholic beer was already being done, but non-alcoholic cocktails had a massive demand, as did RTD’s.”

“We also involve external people and customers and it’s an exciting day when we sign off on a new product.”

The actual Naked Life Nom-Alcoholic Spirits part of the company took off in 2020, Andrew said, and since has helped the company experience tremendous growth. Growth which Andrew credits to due diligence.

“There was a part of me that recognised this was a market with future growth and decided to pull the trigger,” he said.

“Sometimes you must be bold, and it’s a bit easier for us because we have different ‘firsts’ with our products. We bet on where we believe the natural trajectory of consumer behaviour will go.

“We looked at the non-alcohol segment figures which showed 20 per cent of Australians over 18 didn’t drink

Research showed that at the time only five per cent of the non-alcoholic beverage market was for cocktails or RTD’s.

“There was a massive gap there that we knew would be filled. Creating something brand new meant we had to ask ourselves how to make it take off,” said Andrew.

“The convenience of an RTD cocktail was that entry point, because RTD’s are trending at the same time. Reading the signals properly helps mitigate the risks of a new product launch.

“If you make calculated moves based on intersecting trends and markers gives you the best chance for success.”

And it is with this sort of insight and risk taking that has helped Naked Life Non-Alcoholic Spirits top the AFR Fast Starters List in 2022. F

The popularity of non-alcoholic beverages has rapidly grown since 2020.

"You need to make sure you’re either bang on with flavour or a long way away and people don’t see it as trying to replicate. Once we have done that, we look at the economic viability of making it."

Rapidly renewable packaging for the future

COPAR’s wheat straw alternative packaging options promise better composting and recyclable capabilities, along with rapid renewability. Adam McCleery writes.

COPAR’s continuing partnership with the University of Newcastle continues to reap benefits as an Australian compostable certification centre is closer to becoming a reality. Currently certification for compostable packaging is achieved overseas, and the alternative packaging is imported into Australia, which presents some problems.

Dr Thava Palanisami, Associate Professor, Environmental Plastics Innovation Cluster, Global Innovative Centre for Advanced materials(GICAN) at the University of Newcastle, said the overseas certification presented issues around the composition of the packaging product.

“The University of Newcastle has

“In this area there is no Australian made product, we have been importing, which produces a problem because you are unable to control the chemistry of the product.

“The product can contain any chemicals, coating for example, and that introduces waste management and toxicity issues.”

Which ultimately puts the compostable and recyclable aspects of the packaging products at risk.

“While discussing these issues InnovationClub came back and we proposed an innovation lab for design and testing within Australia, which is needed to be certified internationally,” said Palanisami.

“While developing products today

As a result of this the InnovationClub provided funding, along with funding from the Commonwealth.

“It is a mutual benefit for all involved. We have come a long way in the last few years,” said Palanisami.

Palanisami said the introduction of Australian made and certified alternative packaging, like COPAR’s Wheat Straw packaging, would also have a huge positive impact on an already struggling waste management system within Australia.

“If you talk about Sydney, we are struggling with picking up food waste. Compost like these products reduces the product volume. It is a massive benefit for big cities,” he said.

An onshore testing and certification facility would also mitigate the risks associated with overseas development, testing, and certification.

“It’s very important, without this facility you would be making product with a theoretical background about its composting ability,” said Palanisami.

“By the time you have spent all that money and bought the machine a simple coating can spoil your product and even if you have natural coating you need to know what the standards are to achieve certification.

“And regulations change regularly so you can’t rely on one certification and bring the product to the market, it must be a process from the start which we can do at the lab, from raw material to the end product.”

Colin Farrell, business development manager at COPAR, praised the partnership with the University of Newcastle for helping

market.

“The relationship we have with the University of Newcastle is really starting to bear fruit,” he said.

“The big thing for us is end of life and how we manage that process with all packaged goods, and it makes it easier. We have industrial and home

composting to think about.

“What the university will do is ensure our products are certified compostable, that will help us.”

Currently the University of Newcastle and COPAR are looking at ways of accelerating the already fast composting of their wheat straw product.

“We want to make sure they break down into natural compost,” said Farrell.

“For example, rapid thermophilic composting machines is a new

COPAR’s partnership with the University of Newcastle is helping the company make inroads in the Australian market.

“If you talk about Sydney, we are struggling with picking up food waste. Compost like these products reduces the product volume. It is a massive benefit for big cities.”

“If it is home composting it can compost at home and it takes a short amount of time, it will be gone in about a week because it is wheat straw, depending upon how it is composted.”

The product will also prove to be a big benefit to the food service industry.

In terms of helping ease the burden on waste collection, especially in major metro centres, at home composting is key.

“If you look at Sydney recycling, most councils have only two bins so there isn’t something in place just for compostable in all areas,” said Farrell.

“We have a product that can be recyclable in a paper stream and compostable. If you get excessive food waste on it, it’s not recyclable but it’s compostable.

“There’s a lot of variations to recycling and our goal is to make those things easier for consumers and the industry.”

The composting aspects of COPAR’s wheat straw alternative packaging is an area where the company wants to increase its education of the market and consumers.

“We have a partnership with Sustainability for Kids. They are working with us to focus on composting, and we are creating a character called Compost Ben, which is focused on what is composting, how it is done at home, and how it is done with COPAR products,” said Fathima Sameer, marketing, branding and communications specialist at COPAR.

“It’s designed for kids and adults can also understand it easily. We will have modules, webinars, or even seminars, to educate consumers.

“In terms of consumers we can have modules online which will inform them about our objectives and ongoing efforts”

A huge benefit of the wheat straw pulp used to make product packaging, is its capability of being used as a fertiliser.

“When we went to the University of Washington in Seattle, they were impressed with what he had done with wheat straw for packaging, but what we hadn’t considered was the potential in the by-products of the wheat straw pulping process,” said Farrell.

“The by-products include those elements removed from wheat straw to create the pulp. They have proven to be a good fertiliser, which has previously been sold in the US. There are also more opportunities with this as a packaging option for bio-plastic films

which proves it’s good to have a range of things for solutions instead of focusing in just one area.”

COPAR will also be exhibiting at Fine Foods in September, showcasing its main products and solutions.

“At Fine Food we will display

that Thava is currently testing.

“You can use the whole wheat straw to provide added benefits beyond just packaging and we are continuing our testing of that to get to market with a circular solution.

“It’s about cradle-to-cradle circularity, not cradle to grave.”

Farrell said the renewable speed of wheat straw was one of its major benefits when it comes to creating a circular economy.

“Having used products that can be rapidly renewable is a big benefit,” he said.

“Paper is good also, but it’s not as rapidly renewable as wheat straw. A lot of people are moving to paper though,

our existing ranges and show how composting works and how to have an accelerated solution. And we also want to highlight wheat straw and all the benefits of it as a packaging material.”

Fibre-based packaging continues to grow in popularity across the food and beverage industry, but the emergence of wheat straw has created a viable option with some added benefits.

Fibre-based packaging from hemp, to bamboo, and paper, have found a place within the industry because they provide a more environmentally friendly options to traditional packaging. And wheat straw can take it to another level. F

COPAR’s wheat straw alternative packaging is both recyclable and compostable.

"We have a product that is recyclable in a paper stream and compostable, it is the best of both worlds. If you get food waste on it, it's not recyclable but it's compostable."

A smart watch for your factory

The moneo IIoT software platform is like a smart watch for your factory, offering a complete view of asset health while enhancing an engineer’s predictive maintenance program and workflow. Food & Beverage Industry News reports.

When explaining what ifm’s moneo solution can provide to a factory or plant, Freddie Coertze says it can be likened to how a smart watch on your wrist works.

“The moneo DataScience toolbox uses historical data, sensor data, and inputted process parameters to diagnose problems, detect anomalies and predict potential issues – just as a smart watch might give you an indication of your health through the monitoring of different physical attributes and the information you feed into it, ” explains the ifm Australia National IoT Business Manager. “This intelligent toolbox is designed to provide a holistic view of asset health and enhances an engineer’s predictive maintenance program and workflow.”

According to Coertze, the moneo DataScience Toolbox enables engineers to take a DIY approach to predictive maintenance with its SmartLimitWatcher tool.

“It is a self-service platform and

the algorithimic method of the SmartLimitWatcher is trained to measure and compare data against predicted target values,” he says. “It’s comparable to having an in-house doctor that monitors the health and performance of your assets on an

“It then enables automatic and early anomaly detection, giving users the ability to react quickly to deviations within the production process,” says Freddie. “In other words, you’re not relying solely on historical data to make decisions, and can be proactive about asset management, meaning equipment hasn’t already started to fail by the time you intervene.”

Named after the latin meaning ‘to warn or advise’, moneo is a solution that can be scaled according to a business’s needs – whether that’s a standalone asset or an entire plant, meaning it is suited to a wide range of applications.

intelligence mathematical model to automate learning and verification of monitoring accuracy.

• R eliable: Uses real-time conditionbased monitoring and historic data to measure performance against target variables.

• Customised: Alarms and warnings are tailored to individual preference, including the sensitivity to anomaly detection.

Coertze also points out that implementation of the moneo DataScience Toolbox is cost-effective compared to an engineer attempting to run a data science project on their own.

ongoing basis, providing suggestions for improvement to prevent deterioration and lengthen the asset life.”

Just as a doctor relies on a patient’s medical history in addition to information a patient will provide as to what’s ‘good’ , the moneo DataScience Toolbox is essentially taught what is ‘good behaviour’ for an asset.

Key benefits of the moneo

DataScience Toolbox include:

• Self-service, easy to use: No data science expertise required. Provides a simple five-step wizard for users to set up. Data preparation and quality checks are automated.

• Smart: Draws on best-fit artificial

“It’s worth doing the comparison to see the value that moneo can provide to a business. Because it is self-service, you’re excluding the need for data scientist expertise which can cost upwards of $20,000. It’s fast, it’s scalable, it provides an excellent price-to-performance ratio, and it can be integrated with existing systems,” he concludes. F

“This intelligent toolbox is designed to provide a holistic view of asset health and enhances an engineer’s predictive maintenance program and workflow.”

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Large enough to cope and small enough to care

For more than 70 years, Endeavour Foundation has built a strong reputation for providing broad solutions to the industry while also helping employees achieve employment goals. Adam McCleery writes.

Endeavour Foundation’s work with the food and beverage industry, along with supports for

him and the entire team a great deal of pride.

“We have the best workforce that

Endeavour Foundation helps people with disability reach their employment goals, and by extension life goals, while

“For my team they want to be part of something bigger and contribute and we can provide a good quality outcome for our commercial customers but also great employment outcomes for people with disability.”

Cook said the disability service provider’s work with the food and beverage industry was one of the key pillars of the organisation and it also provides fertile ground for helping his team achieve their employment goals.

“The four key things we do are general food packing, document destruction and shredding, resource recovery, and timber milling including stakes and peg production,” he said.

“We have diversity but one of our primary planks is supporting the food and beverage industry.

“We provide commercially viable solutions to industries and help them solve their problems. One of the biggest is capacity and production challenges.”

While food and beverage manufacturing has various sizes of production processes, many are high volume, an area for which Endeavour Foundation thrives in providing solutions.

“If you’ve got a mass production

Endeavour Foundation has helped the industry stakeholders and employees reach their goals.

Endeavour Foundation has diverse offerings but food and beverage is a primary plank.

process and an end user client that has a specific packing requirement you can’t set an entire factory line to deliver that, you need someone to adjust that for you,” said Cook.

“We take the challenges that the industry faces and deliver solutions while helping our people achieve their employment goals.”

Vicki Nguyen, director, Jomeis Fine Foods, has worked with Endeavour Foundation and was full of praise for the work that the organisation does.

“We have been working with Endeavour Foundation for many years now and have always been super impressed with their speedy turnaround time and outstanding customer service,” she said.

“Being a small family business, it is important for us to be nimble and do small yet frequent runs to ensure not too much money is tied up in stock at any one time.

“Endeavour Foundation allows us to do exactly that. They have been a wonderful find for us. We have full confidence that as we grow Endeavour Foundation will be able to manage that growth and be on that journey with us each step of the way.”

Arianne Sackville, founder and owner of Bell & Bone, was equally impressed by the partnership with Endeavour Foundation.

“Bell & Bone is proud of its partnership with Endeavour Foundation,” she said.

“Since day one, they have made me feel a part of their community and shown me how much my business means to each and every employee there.

“We have worked closely on projects with great success as they always go

above and beyond for me and my brand. They are meticulous with their work and make sure that each Bell & Bone product goes out the door looking fantastic.”

The positive feedback about Endeavour Foundation is a clear indicator of the organisation’s aims.

“We are large enough to cope but small enough to care. We’ve got the agility that allows us to not only do things quickly but also tailored to the customers’ needs,” said Cook.

“This enables some of the larger players to participate in markets they possibly wouldn’t have been able to before.”

One of Endeavour Foundation’s packing solutions has manufacturers sending product to their social enterprises for rework, or to be packed for retail ready purchase.

“For example, we have products manufactured in America, which are then imported into Australia, but it can’t hit the shelves here until it is repackaged to fit our market requirements,” said Cook.

And in terms of volume, Cook said a current product within this model is being sent in pallets of two dozen at a time, indicating the packing capacity of Endeavour Foundation.

“That one is a classic example of packing rework where to be compliant you must adhere to the rules,” Cook added.

However, the main pillar of Endeavour Foundation’s solutions and employment goals for its team members revolves around decanting of bulk goods.

“We have three major food packing locations where we do work for brands

around how we work in the market

“Something that’s really important

is

you enable our employees to aspire to, and accomplish, their employment goals. F

Endeavour Foundation helps people with disability contribute to the workforce.

One of Endeavour Foundation’s packing solutions has manufacturers sending product to their facilities for rework.

Fine Food Australia 2023 to deliver a massive show for food industry visitors

A massive array of exhibitors will be showcasing to industry visitors at this year’s Fine Food Australia 2023. Food & Beverage Industry News reports.

The nation’s only established tradeshow dedicated to all things food is returning to Sydney’s International Convention Centre over four massive days from 1114 September 2023. Presented annually, the show was last held in Sydney in 2019. More than 850 Australian and international exhibitors representing the food industry will be showcasing over two massive floors in the areas of food; hospitality and retail technology; catering equipment; coffee, tea and beverages; bakery; dairy; flavours of the world; front of house; marketplace; meat and seafood; packaging; Tastes of Australia; and selected international representatives.

and engage visitors with latest industry news, trends and more.

A wealth of support

Supported by Platinum Sponsor MILKLAB, Fine Food Australia is also supported by the NSW Government and Investment NSW as a strategic partner who are also sponsoring The Source Kitchen. Other major sponsors include Mayers Fine Food for the Mayers Innovation in Patisserie demonstrations, Square Australia for presentation series Talking Tech.

Fine Food Australia 2023 is the only industry expo supported by key Government and association bodies including Austrade, Australian

Association of Australia (FSAA) and National Association of Food Equipment Suppliers (NAFES).

An invaluable visitor experience

Event Manager, Andrew Lawson, said, “We are thrilled to be back in Sydney for 2023 hosting the ultimate food trade event, to inspire, educate and unite this incredible industry, which is the backbone of our culture and communities.

“As far as visiting Fine Food Australia goes, this is really an unparalleled vehicle for uniting the industry. The event is an opportunity to reignite business conversations, innovation, and face-to-face connections

total visitors with 584 international visitors. A huge 95 per cent of those visitors were highly satisfied with their visit saying that attending the event was important to their business. Additionally, seven out of 10 visitors said they were likely to purchase a product or service from an exhibitor. This year we are confident that attendance and feedback will be even greater.

“We have long been a proud supporter of the food industry showcasing the latest our partners have to offer, whilst also providing education and insight from industry leaders through activations and presentations. Whether you have a well-established business or are a start-up, we look forward to bringing the industry together over four fantastic actionpacked days.”

Highlights and new additions

Talking Tech

New for 2023, Talking Tech, sponsored by Square Australia will delve deep into the influence, opportunities, and advancements in technology. Key insights will be shared from leading experts to help make life easier for foodservice and hospitality businesses and staff.

Key sessions include:

• Using AI to Boost Business Profits

- How restaurant management and marketing are being revolutionised by ChatGPT and AI solutions.

• Training Tech - Cafe and restaurant owners share how they are using digital solutions for fast, effective onboarding and training.

• Take Control of Your Restaurant Numbers - How successful business owners are using the latest digital tools to reduce costs with same-day information and easy-to-understand reports.

The Source Kitchen Hosted by leading food and beverage consultancy, Straight To The Source, and sponsored by Investment NSW, The Source Kitchen sessions feature

Fine Food Australia returns to Sydney this September.

insights on Australian produce, ideas and provenance through interviews, ingredient spotlights, and industry workshops with farmers, artisans, innovators, and must-see food demonstrations.

Key sessions include:

• Reduce, Reuse, Repurpose, Recycle

- Profiling how leading chefs and forward-thinking venues are waging an innovative war on waste with practical ideas for businesses to implement.

• New Frontiers in Flavour, Innovation and Sustainability – The cuttingedge ingredients and products revolutionising innovations in food and drinks. Hear from speakers Lee Towle - Longview Green Garlic, Chris De Bono – Sanyou and Stacey Allen - Claystone Meats

• T he Sober Revolution -

Understanding the Phenomenon of Non-Alcoholic Beverages. Hear from David Murphy - One Penny Red/Lyre’s and Katrina PattonPyewacket’s Traditional

Talking Trends

In the post-pandemic world, it’s even more crucial to keep up with industry insights. Returning for 2023, Talking Trends, powered by Food Industry Foresight, features guest speakers sharing a wealth of industry knowledge and conducting important discussions regarding the future of food.

Key sessions include:

• W hat is in store for our industry and what’s changed since the pandemic

– Learn about the main trends and developments and what the near

future looks like. Hear from Sissel Rosengren - Food Industry Foresight.

• T he Hottest AI Apps to Transform Your Food Business - Hear from futurist Craig Rispin.

• Finding true flavour in product or menu development – Unveiling the secrets to finding compelling flavours in products and hottest menu development for restaurants.

Hear from Adam Moore - Culinary Revolutions.

Mayers Innovation in Patisserie

With leading pastry chefs conducting masterclasses on desserts, cakes and more, the Innovation in the Patisserie Stage presented by Vanrooy Machinery in collaboration with Mayers, showcased a wide range of high-end patisserie equipment and features exciting demonstrations from Australia’s best bakers, chocolatiers and pastry chefs.

Chefs appearing include:

• Simon Veauvy – AP Bakery

•

Foodie Coaches Profit Workshops

New to 2023, hospitality and restaurant business consultancy, Foodie Coaches, will host workshops to help unleash business potential by taking profitability to the next level on Wednesday, 13 September.

ACF Culinary Challenge

This electrifying competition attracts chefs, trainees, and apprentices annually from around Australia. Watch foodie masters showcase skills as they compete against the clock - and each other in individual and team categories.

Nestlé Golden Chef’s Hat

Join Australia’s longest-running culinary competition, dedicated to helping junior and apprentice chefs develop their cooking skills and broaden their culinary horizons.

Innovation Awards 2023

Celebrating excellence in the food industry, the ever-popular annual Innovation Awards will return to Fine Food Australia once more featuring Retail, Bakery, Foodservice Product and Hospitality Equipment categories.

New Product Showcase

See the latest products, equipment and ideas to hit the market within the last 24 months in an interactive showcase on the concourse of the ICC Sydney.

The Official Great Aussie Pie Competition

Now in its 34th year, this industryendorsed competition provides an opportunity for bakers, pastrycooks, chefs, butchers, apprentices, and more to compete for sought-after titles of Australia’s Official Greatest Meat Pie; Australia’s Official Greatest Gourmet Pie; Australia’s Official Greatest Plain Sausage Roll; and Australia’s Official Greatest Gourmet Sausage Roll.

Bake Skills

Showcasing the talents of our younger generation of bakers and pastry chefs, visit the Bake Skills Australia National Pastry Chef Championships (11 and 12 September) and The Bake Skills Australia National Baking Championships (13 and 14 September). Also see daily demonstrations and taste samplings at their stand.

FSAA Foodservice Today & Tomorrow Conference

Delve into current issues and pressing topics, guided by eminent thought leaders and industry experts - the luminaries scripting the future chapters of the foodservice narrative. Engage in crucial conversations on sustainability, and innovation and listen and connect with former Sunrise host David Koch as he shares his views on the future of the Australian and global economy.

FSAA National Awards of Excellence

Held on 12 September, guests at the awards will have a chance to reconnect with industry leaders and celebrate those who have achieved professional excellence.

For the last 39 years, Fine Food Australia has continued to be the definitive trade event for the food, beverage and hospitality industries in Australia. F

• A lejandro Luna – Sonoma Bakery

L orenzo Librino - Lode Pies

A huge turnout of exhibitors and key stakeholders is expected to pack out Sydney’s International Convention Centre.

Fine Food Australia presents a great setting for industry networking.

*Note: sessions and speakers listed are up to date at time of print. Refer to the website for most up to date program

Driving productivity, efficiency, and sustainability through greater signalling

Across every aspect of food and beverage operations, Siemens solutions are designed

The Siemens SIRIUS range provides a flexible and robust solution for monitoring and streamlining production.

Like the complete range of SIRIUS push buttons, the signalling columns also have an IP66 and IP69K rating, which means they can be hosed down by high pressure, making them ideal for food and beverage applications.

“These features will see these signalling columns become part of your complete safety solution - where you can have alarms and red flashing lights signalling the machine is down or someone has entered into an area they shouldn’t be in,” said Geppert.

“It really fits in with the whole signalling and safety portfolio.”

The wider flexibility of the signalling columns has a positive flow on effect on the rest of the production process, essentially helping with uptime.

“It certainly will help increase the plant uptime so that you can be warned before getting into shut down situations so that you can take proactive steps,” said Geppert.

“With signalling columns in the past, you would effectively be limited to indicating whether a machine was on or off.

“With this new column, you can do so much more - take tank levels for example. In this instance you might have 15 elements split up over your signalling

column and each element will indicate whether your tank is empty, quarter full, half full etc. – Ultimately giving you much better visibility of your process.”

Geppert also said that no matter what type of food or beverage product was being produced, all manufacturers and producers stood to experience material advantages by upgrading to this new style of signalling column.

“It doesn’t matter if the process is, bread or brewing, they are all able to experience these benefits,” he said.

“Typically, in those processes the user will buy packaged machines, like a conveyor or wrapping line. You can easily apply these signalling columns to each of those lines and have common indication right across your plant no matter which part of the line it is.”

Geppert said in addition to the SIRIUS industrial control portfolio, APS as the national distribution partner for Siemens also give local customers access to the full suite of SIMATIC factory automation solutions – a feat that gives customers access to everything under one roof to ultimately speed up process and production.

“Time to market is a significant advantage of the Siemens portfolio from APS Industrial. Because we can offer

a full solution, we can get production up and running quicker than trying to integrate various suppliers into a solution,” he said.

“Whether it be a push button or a signalling column, to a safety relay or limit switch, they can all be networked together to form part of the automation solution,” said Geppert.

“Our clients will typically use integrators for the software and board builders for the switchboards and so on. At APS we provide the products that go into the solution and pre-sale support in

terms of application guidance to assist the integrators, board builders and end users to get the best result.”

“In addition to discrete connections, we also offer IO Link for integrating tightly into your automation system. In old school days you would hardwire a lot of signals to turn on whichever lights you wanted to whereas now it is just part of the automation and very easily, via the IO Link, the automation system can signal whatever is required.”

“When you are talking about food and beverage in general, you are talking about batch control and so it’s important to have an automation system that can handle that batch production and it requires all sorts of sensors to control that production.

Having a fully integrated automation system, all from one provider, allows for faster engineering and enhanced functionality.

“It is all designed to work together, and quality is a key driver in the food and beverage industry.”

As productivity and efficiency gains become more and more prevalent in the food and beverage industry, new innovations, like those from Siemens and APS, will continue to change the face of production. F

The new 8WD46 high-performance signal columns are perfect for industrial applications.

The 8WD46 signalling columns can be programmed for maximum flexibility.

Shelf-optimising magic: Combilift’s Aisle Master

Combilift is helping stakeholders make the most of warehouse space, streamlining processes. Food & Beverage Industry News reports.

Amid the pandemic, efficient warehouse space management has become essential for the food and beverage industry.

It ensures convenient access to bulk product storage, streamlining operations and ensuring timely customer fulfilment.

Recognising the ongoing challenges in this sector, Combilift, a prominent manufacturer of space-saving handling equipment, provides a solution in the very narrow aisle (VNA) forklift, the Aisle Master.

This was the case with Luscombe Drinks, an organic drink manufacturer located in Devon, England.

“When I first started investigating possible forklifts, I initially thought of VNA man-up or reach trucks, but our materials handling consultant recommended the Combilift Aisle Master,” said operations manager Tim Wigley, of Luscombe Drinks.

“I trusted his advice, and after visiting two local Aisle Master users, I was immediately won over by the performance and versatility of the vehicle.

“Our previous on-site storage system was based around a counterbalance truck, with inside and outside areas with three metre aisles.

“On top of this we were paying for external storage of 600 pallets plus incurring the extra costs for transportation, so it made sense to look at building our own facility on site.”

By adopting the Aisle Master, Luscombe Drinks achieved narrow aisle widths of 1,900 mm rack to rack, accommodating 1,390 pallets in a compact space of 1,225m².

The Aisle Master efficiently utilised vertical space, lifting two-tonne pallets and raising one-tonne pallets of bottled drinks to an impressive height of 7.65 metres on the top beams.

Combilift Aisle Master –key features and benefits: ersatility

he Aisle Masters operate seamlessly on any surface, eliminating the need

for separate machines. They can transport loads from trailers to the racking position in one operation.

• Enhanced efficiency

Aisle Master forklifts have robust chassis for rigorous indoor and outdoor usage. They are made with top-grade materials and distributed from Combilift’s headquarters in Ireland.

• Optimised storage capacity

By optimising racking layouts and reducing aisle widths to as little as 1.8 metres, storage capacity can be dramatically increased. This results in a 50 per cent expansion in warehouse storage, reducing costs and improving efficiency.

Luscombe Drinks – customer testimonial

“Having the Aisle Master in place has also opened our eyes to other possibilities,” said Wigley.

“Outsourcing cold storage is even more expensive than ambient so the next stage will be to build our own and get a second Aisle Master with a cold store spec.

“This will give us more control over our stock, there will be two machines available when the workload is heavy, and we can cut costs even further.”

Contemplating whether to expand your warehouse or open a new facility? Combilift provides services tailored to customers’ needs. It’s offerings include visual aids, expert recommendations, and personalised support, all designed to optimise storage space. F

The benefits of utilising warehouse space with Combilift are numerous.

Combilift’s Aisle Master is winning over the food and beverage industry.

Ecommerce has never been more appetising

Make the most of your ecommerce experience by partnering with BigCommerce, just like tens of thousands of leading brands. Food & Beverage Industry News

BigCommerce is the platform powering ecommerce for midmarket and enterprise brands across all online channels.

And as the world evolves to be more interconnected and reliant on digitisation, it becomes important to partner with a company like BigCommerce. Because with BigCommerce, merchants can attract, convert, and create repeat customers while lowering operating costs.

In fact, tens of thousands of business-to-business (B2B) and business-to-consumer (B2C) companies are already using BigCommerce’s ecommerce platform software solutions to improve their online stores, and in turn, grow digital sales.

W hen it comes to the food and beverage manufacturing industry, BigCommerce has some big clients, including Ben & Jerry’s, Theo

Chocolate, and the Beer Cartel.

A case study of the company’s work with Theo Chocolate provides clear examples of the reasons for, and benefits from, using BigCommerce to improve the digital side of the industry.

Named after the Theobroma Cacao bean, Theo Chocolate makes its chocolate from scratch since its founding in 2005. While the business began by selling to grocery stores and through its physical retail stores, the company also wanted to scale by adding ecommerce to the mix.

After first launching on a more customised platform, the team realised that they had essentially built two shopping experiences, one for direct-toconsumer (DTC) and one for smaller wholesale clients, and neither was built for the customer to have a good experience shopping online.

Working with their agency partner, Overdose, Theo Chocolate made

BigCommerse is helping empower merchants to construct, innovate, and grow their businesses online.

the decision to build its new site and ecommerce future on BigCommerce.

“Overdose was able to capitalise on the flexibility of BigCommerce to adapt its out-of-the-box functionality to create custom features for our business. And they completely up-levelled our wholesale customer experience by making things more cohesive and userfriendly,” said Lynne Rowan, director of marketing at Theo Chocolate.

“Yes, we operate both our wholesale and consumer businesses out of the same instance on BigCommerce, and it’s been great,” said Rowan.

“Utilising the tools available to us like subscriptions, email, SMS to really build up customer loyalty and retention efforts helps us do a big job better.”

Theo Chocolate’s site metrics have

also improved while on BigCommerce. In fact, the brand saw a 23 per cent increase in site visitors, 69 per cent increase in its conversion rate, a 108 per cent increase in transactions and a 22 per cent decrease in average page load times.

For interested stakeholders from within the industry, BigCommerce has

a

‘cookbook’, called, Recipe for Success:

The Ecommerce Cookbook for Food and Beverage Brands.

The cookbook explores key strategies stakeholders can use to improve online branding while also learning about key ecommerce features.

Inside the cookbook are data-driven insights, technological advice, and key real-world examples of how to put this knowledge into practice.

The cookbook is broken down into six key areas for success. They are accelerating digitalisation, reducing complexity, improving the user experience, selling B2B online, growing globally, and igniting innovation.

BigCommerce’s work with the Beer Cartel also provides another clear example of the growth merchants can achieve with a more specialised ecommerce approach.

The brewer experienced 300 per cent growth in sales after introducing a scalable platform and integrated tools for the best efficiency possible.

The Beer Cartel’s work with BigCommerce also resulted in 400 per cent growth in online traffic, and a 650 per cent growth in its email database.

“We were very thorough in our search for an ecommerce platform that would suit our long-term needs,” said Beer Cartel owner, Richard Kelsey.

“The ease of integrating tools like MailChimp, Zapier, and Justuno with BigCommerce ensures that our business continues to run efficiently, which in turn provides us more time and energy to focus on new initiatives.”

BigCommerce also offers design freedom by giving merchants the choice of using native low/no code tools, a merchants’ own front-end solution, or both.

Plus, BigCommerce helps turn shoppers into buyers with a frictionless checkout experience and unmatched payments flexibility. Pre-integrated with market leading solutions, merchants can choose the best payment options for their business — from digital wallets and crypto to buy now pay later solutions.

And to help grow and expand their brands, BigCommerce offers state-ofthe-art extensibility to its customers, including Multi-Storefront, B2B and B2C on one platform, Click and Collect, and more.

BigCommerce is focused on being the best ecommerce platform, so merchants can focus on what matters most to them: growing their businesses. F

Tens of thousands of business to business and business to consumer companies already work with BigCommerce.

“The ease of integrating tools like MailChimp, Zapier, and Justuno with BigCommerce ensures that our business continues to run efficiently .”

Maintaining air quality in food and beverage production

Air purity is critical to protect against contamination from particles, water, and oil across multiple facets of production to varying levels of defined standards. Here, industry leader CAPS Australia explores multiple ways to achieve this.

Oil-free compressors

The food and beverage industry requires clean, dry compressed air to comply with safety and hygiene standards. The ideal approach to achieving and maintaining this critical air purity is to minimise the risk of contamination in the first place by using oil-free compressors. Though they come with a higher initial capital cost, oil-free compressors offer long-term benefits associated with less ancillary equipment and servicing, as well as a significant reduction of risk, often making them a worthwhile investment.

CAPS Australia meets this requirement with its range of ISO Class 0 oil-free compressors, guaranteeing 100 per cent oil free air for industrial applications.

For larger scale applications, CAPS has a full range of oil-free centrifugal compressors as well as rotary screw compressors from 37kW to 355kW in either fixed or variable speed. These machines are versatile and tailor-made so there are many factors to weigh up when choosing the right compressor. Elements such as size, speed control, continuous or intermittent usage, portability, and site operating conditions including altitude and ambient temperature can all impact which system will suit your needs. Our experts at CAPS can help you assess your requirements to find you the perfect match.

On a smaller scale, the CAPS CS Series offers an all-in-one solution with a dryer, storage tank and compressor in a single unit, keeping the real estate of the system as compact as possible. This smaller footprint translates to higher efficiency, a key component when choosing the right compressed air system particularly as energy prices skyrocket across the country. Offered as single

phase from 1.5kW – 2.2 kW or three phase from 3.7kW to 7.5kW, CAPS suggests this integrated solution as ideal for small food and beverage applications requiring oil-free air.

Cost-effective solutions

Due to their lower initial costs, many manufacturers opt instead to use oil-lubricated compressors with air treatment processes downstream.

From a 7kW CAPS Brumby through to a 315kW Ingersoll Rand, there are many technologies and brands to choose from, meaning it can be quite challenging to evaluate different compressors and select the best technology for your system. CAPS offers a full suite of compressed air solutions and the expertise to help you choose the right

equipment to suit your needs. CAPS understands that every application is unique, which is why we offer customised solutions and provide ongoing support to ensure optimal performance.

Air treatment

Air dryers are an essential element to meeting the quality of air critical to food and beverage manufacturing. Air dryers help to remove moisture from compressed air systems, decreasing the humidity and preventing bacteria from growing, as well as ward off rust and elongate the life of the machine. Desiccant air dryers are popular for industrial applications and processes that require extremely dry air, where a desiccant material such as silica gel, molecular sieve or activated alumina is

Maintaining air purity is critical in food and beverage manufacturing and CAPS Australia provides expertise to achieve this.

F

CAPS has a full range of oil-free centrifugal compressors available to the industry.

Injection pre-mixes continue to trend upwards

Earlee Products’ injection premixes have a proven track record of helping to create a more economical output for manufacturers, and consumers. Food & Beverage Industry News reports.

Earlee Products has built a strong reputation around its clean label solutions, including moisture infusion marinate premixes, which help drive down the cost of protein to both the manufacturer and the consumer whilst providing a finished product with optimum eating quality.

Earlee Products has specialised in this space for more than three decades and in that time had identified markets which

benefit the most from its solutions.

The current market environment has helped drive the popularity of the company’s moisture infusion marinate premixes, which present a host of benefits across the production process and at the point of sale.

Brett McMullen, group general manager at Earlee Products, said the company’s moisture infusion marinate premixes were perfectly suited to

current trends across the food and beverage industry.

“The price of protein is going through the roof so every step you can make to reduce that cost by increasing the yield is a benefit to the consumer and the manufacturers,” he said.

“Using ingredients including fibres, starches, fruit and vegetable extracts and proteins they deliver quality for the consumers, even if it’s a cheaper product

to produce, it can still be nutritious, eat well and have consistent quality.”

Lea Reid, Research and Development manager at Earlee Products, said the company’s decades of experience in the sector had refined its development of moisture infusion marinate premixes.

“We have products we have been making for many years which suits a pre-existing market, but we have a newer range which is clean label and that is

Earlee Products has specialised in optimising eating quality for more than three decades.

where the trends are heading,” she said.

“There is industry and consumer demand for clean label with less numbers on labels.

“Moisture infusion marinate premixes have been around for many years and suit the market because the benefits are that they improve the moisture retention, enhance the flavour and are part of a system where the functional ingredients work together to create an improved yield for the manufacturer.”

This results in more succulent meat for the consumer and better value for the manufacturer.

“In a manufacturing environment, yield increases mean cost decreases which can turn a once unaffordable product into something within the reach of all consumers whilst maintaining a good eating quality” he said.

“There’s two kind of products, there’s ones where raw meat is injected and the product is sold raw to the customer and an example of that would be moisture enhanced pork or raw silverside beef.

“And then there’s the range where the meat is already cooked, anything from a

classic ham and delicatessen meats right through to some of the new pre-cooked meats that are prepared for things like ready meals.”

The growth of the ready meals sector has also helped play a part in the recent growth of injection premixes in the market, along with the growing costs associated with manufacturing meat products.

“It’s also a way of introducing flavours into the product,”

“You can marinate the meat which helps add flavour into the product in a way that appears natural. It makes it more consistent, so you tend not to get big variations, which evens things out across the product line.”

There are two main ways the moisture infusion marinate premixes are applied to proteins.

“There’s injection, or they mix it with water and tumble it into the meat, so the water is absorbed into the meat.”

In terms of applying the solution to existing production lines, McMullen said the process was an easy one to learn and implement.

“It all depends on what equipment

the manufacturer has. If they have an injector, they can use injection otherwise they can use a tumbler,”

“In its simplest forms it can be a straight soak, if you are using thin strips or diced meat you can even soak it in the brine overnight.”

This can be achieved with relative ease, and still result in an economical product, without capital investment.

“The manufacturer can use their existing equipment and achieve the desired results,”

“Part of the service we offer is helping our customers achieve their goals and we achieve this through training and assistance in how to get the best outcome for their business,” said Reid.

“We don’t just sell a standard range of products; we tailor make it to suit our customers’ needs.”

On top of this is the second process Reid spoke about, which is around clean label E-free.

The demand for clean label has grown substantially over recent years on the back of changing consumer demands. Many consumers are now seeking out ingredient listings before

making purchasing choices.

“It’s either an injection, tumble, or a simple soak and we have developed clean label alternatives for all of them that still improves yield, reduces cost and improves profits.

“And the benefit to the producer is its clean label and can be marketed to the consumer as such.”

There is also the capacity to pair this solution up with others that are offered by Earlee Products to increase the benefits even more, such as Flav®Fresh.

“Not only do you inject and get your yield but if you team it up with our Flav®Fresh product you get the extension of the shelf life by controlling microbial growth and mitigating the risk of product failure,” said McMullen.

Earlee Products offers services and solutions which have proven to help curb the negative impacts of consumer demands around clean label products, and the increasing price of protein production.

And as those consumer demands only continue to increase, it remains advantageous to employ the expertise provided by Earlee Products. F

Decades of experience in the sector has helped refine Earlee Products’ development of moisture infusion marinate premixes.

Find batch No.5 at Fine Food Australia

Foodfx, specialists in wholesale food supply and manufacturing, have found its batch No. 5 relish is gaining traction across the industry. Food & Beverage Industry News reports.

Foodfx’s batch No. 5 has continued to grow in popularity across the food and beverage industry for its quality in providing customers with added menu benefits.

“Our role and vision as we see it, is to be the preferred culinary partner for all of our customers, whilst also going the extra mile to understand our customers’ requirements ensuring we create a flavour that exceeds their expectations,” said Andrew, Foodfx’s National Sales and Marketing Manager.

“Our speciality is to enhance customer’s experience with our premium and diverse offering of condiments for their menu range.”

Established in 1986 as a food manufacturer specialising in recipe creation and customisation, Foodfx has become a leading partner for National QSRs, food service and further manufacturing (B2B) for professional chefs across all types of cuisines.

In the 37 years since its inception. Foodfx has provided the food and beverage industry with the premium and diverse condiment offerings it always aimed to do.

batch No. 5 is the youngest brand within Foodfx’s portfolio but is still proving to be a popular option for stakeholders.

“batch No. 5 offers customers accessible superior mayonnaises, sauces and relishes to compliment all styles of menus,” said Andrew.

“The batch No. 5 relish was originally developed as a quality proposition across multiple condiment categories whilst being able to be stored at room temperature allowing for ease of access and ease of use.”

The relish, like all other offerings from Foodfx, is made of the highest quality ingredients that the company can source.

“As a new and developing product we have sourced the highest quality

ingredients, and Australian sourced where possible, to ensure the product lives up to the ever increasing elevated benchmark that the batch No 5 brand has now developed across the broader Food Service market place,” said Andrew

Andrew highlighted some of the critical drivers behind the growing popularity of batch No. 5 relish.

“Foodfx has across the last 18 months allowed our Food Service account management team at state level to support the product with Distributor and End User promotional activity,” said Andrew

“This, and the passion our total business has shown for the product & brand sets it apart from the rest of the marketplace, allowing for category growth in multiple sub channels.”

The continuing growth of the vegan market is another critical driver behind the development of batch No.5, and one Foodfx has been able to capitalise on successfully.

“Having a variety of products produced by Foodfx for the Vegan market, including batch No 5 relish, has certainly driven not only relish but the complete Foodfx vegan range,” said Andrew.

Other alternative diet markets also provide the same drivers as the vegan market.

“We have also noticed the increased demand of Gluten Free products, something Foodfx and batch No.5 proudly offers, as restaurants move to make their menus more accessible for more people,” Andrew added.

“Our strategy has been to ensure we make this range accessible across both price and format so as not to slow its potential growth and availability to all customers.”

Because of the popularity of batch No. 5, the Foodfx team is excited to be exhibiting at Fine Food Australia 2023, in Sydney.

“The total sales and marketing team will be exhibiting and attending Sydney Fine Foods this year,” said Andrew.

“We are hopeful that our first venture with the expo delivers outstanding opportunities for not only batch No 5 relish, but the complete range, including batch No. 5 free range flavoured mayonnaise in 2.3 pails, 10 kg pails and our batch No. 5 sauce range Hot Habanero and Buffalo available in convenient 1kg bags.”

Foodfx will also be showcasing its other brands at Fine Food Australia.

“Those are Port Mahon, our fresh chilled finest mayonnaise range, which uses premium Australian ingredients and free range, whole eggs to create creamy mayonnaises,” said Andrew.

“And the other is Herman’s

Homemade, which offers the market high quality meal bases for customers to replicate meals that feel homemade.”

Andrew also took the opportunity to reiterate Foodfx’s commitment to being locally owned and manufactured.

“Foodfx proudly stands as Australian owned for Australian made premium condiment manufacturing, using only the highest quality local Ingredients.

We always ensure we work with a ‘customer first’ mentality, our decisions are always based on the customers’ requirements whilst also delivering against our brand personalities,” he said.

“batch No.5 will continue to be a focus brand of ours in 2023 & 2024 particularly given the current economic pressures facing all of our customers and the total industry.

“batch No.5 gives accessibility to our customers who are looking to choose a quality product.” F

Foodfx’s batch No. 5 relish is gaining traction across the industry.

Heavy-duty flow meter resists corrosive biogas

ST51A Biogas Flow Meter from FCI combines superior measurement accuracy with high reliability and dependability in corrosive gases.

Organic waste such as food or meat processing plants, fermentation systems for dairy products or wineries and breweries, as well as on-farm manure, and sewage treatment plants, is often digested under anaerobic conditions in reactor tanks. The output is valuable biogas, which is measured with flow meters to support green co-gen energy systems or for disposal by flaring.

Organic waste creates a potent mixture of combustible methane (CH4), carbon dioxide (CO2), water and trace levels of corrosive hydrogen sulphide (H2S), gas is problematic for many flow measuring technologies. The combustible properties of CH4 gas require HazEx safety approvals. In addition, the corrosive, sticky nature of the H2S particles affects the performance and can clog many flow sensors, leading to frequent, labourintensive cleanings.

With its rugged, no-moving parts thermal dispersion gas mass flow sensor, the ST51A Biogas Flow Meter is designed specifically for dirty, potentially hazardous biogas processes. It provides system operators with highly accurate and repeatable mass flow measurement to facilitate system control, log gas production data and provide mandated safety and environmental reporting information.

The ST51 Flow Meter from FCI is designed to survive these corrosive biogas processes. It comes standard with rugged 316 stainless steel body construction and Hastelloy-C22 thermal sensors. It features a no-moving parts, non-clogging design which eliminates the need for constant

cleaning under wet, dirty biogas conditions. The ST51A meter carries the CE mark and is available with Div.1/Zone 1 Ex agency approvals of FM, FMc, ATEX and IECEx.

AMS Instrumentation & Calibration

www.ams-ic.com.au

(03) 8577 8000

Diaphragm seal solutions for water/wastewater, food and beverage

NOSHOK provides a comprehensive offering of standard & elevated pressure, and reduced pressure replaceable and non-replaceable Diaphragm Seals.

NOSHOK Diaphragm Seals ensure process safety and integrity by isolating and protecting pressure measurement devices from corrosive, erosive, viscous, slurry or high temperature process media.

These seals are available with a variety of connection sizes, as well as o-ring and housing materials for a wide range of applications and are backed by an industry-leading warranty. NOSHOK offers a comprehensive portfolio of seal types (in-line, flow through, front flush) and extensive process connections (male and female NPT, flanged and sanitary).

The diaphragm seals are available in a variety of materials, such as metallic, non-metallic, special coatings to meet the requirements of many applications. A wide range of system filling fluids are also available to meet process requirements.

The Noshok designed diaphragm seals added to pressure measurement devices, filled and calibrated provide a complete process solution.

Certified calibrations traceable to NIST are also available.

To complement the Noshok Diaphragm Seal Solutions products, the company offers a range accessories including capillaries, cooling elements and sanitary clamps and gaskets.

AMS Water Metering Pty Ltd

www.amdwatering.com

03 8577 8000

BST presents the Nuvo-7168GC

Backplane Systems Technology is proud to present the Nuvo-7168GC series is, a ruggedised AI inference platform supporting NVIDIA® RTX A2000 GPU which offers better longevity for industrial AI inference applications, such as machine vision inspection, machine automation, and intelligent video analytics. Operating with NVIDIA® RTX A2000, Nuvo-7168GC delivers 8 TFLOPS in FP32 GPU computing power for real-time AI inference.

Key Features:

• Supports NVIDIA® RTX A2000 GPU

• 25°C to 60°C wide-temperature operation

• Intel® 9th/ 8th-Gen Core™ hexa-core 35W/ 65W LGA1151 CPU

• 6x GigE ports, 802.3at PoE+ option available (ports 3~6)

• M.2 2280 M key NVMe (Gen3 x4) socket for fast storage access

• 4x USB 3.1 Gen2 ports and 4x USB 3.1 Gen1 ports

• Accommodates two 2.5” SATA HDD/ SSD with RAID 0/ 1 support

• MezIO™ interface for easy function expansion Nuvo-7168GC: Intel® 9th/ 8th-Gen Core™ AI Inference Platform with 6x GbE and MezIO™, supporting NVIDIA® RTX A2000.

Backplane Systems Technology

www.backplane.com.au

(02) 9457 6400

High-end planetary gear unit with output shaft

The low-backlash, high-performance planetary gear units of the AG2300 series offer high torque, low torsional backlash and a very low noise level in all 14 gear ratios. The high-end gear units for the AM8000 and AM8500 servomotors have a high power density and are able to absorb high radial and axial forces. The high quality and running smoothness of this helical gear unit series meet the highest control quality demands.

The low-backlash, high-performance planetary gear units of the AG2300 series offer high torque, low torsional backlash and a very low noise level in all 14 gear ratios. The high-end gear units for the AM8000 and AM8500 servomotors have a high power density and are able to absorb high radial and axial forces. The high quality and running smoothness of this helical gear unit series meet the highest control quality demands.

The MF standard variant allows high positioning accuracy and highly dynamic operating cycles (duty cycle < 60 %). The high-speed MC variant is suited for positioning with high nominal speeds in continuous operation (duty cycle > 60 %).

The gear units of the AG2300 series are perfectly matched to the AM8000 and AM8500 motor series. The inertia ratios, the required torques and the suitable motors can be conveniently calculated directly in TwinCAT with the TwinCAT 3 Motion Designer. In addition, the tool checks in a single step whether the selected motor can be adapted to the gear unit. The planetary gear units are fitted to the respective motor in the factory and delivered as a complete motor/gear unit.

Features

• equipped with output shaft

• standard version MF for high positioning quality in highly dynamic

operating cycles, highspeed version MC for high speeds in continuous operation

• available in 7 or 6 sizes

- MF: SP060 to SP240

- MC: SP075 to SP240

• acceleration torques

between 36 and 5400 Nm

• high axial and radial forces

• maximum efficiency, maximum power density

• low torsional backlash

• low running noise and smooth running thanks to helical gearing

• lubricated for life

• IP65 protection rating; any installation position

• integrated into TwinCAT 3 Motion Designer for optimal specification

Beckhoff Automation Pty Ltd

www.beckhoff.com

(03) 9912 5430

REIMAGINING THE SUPPLY CHAIN

MEGATRANS returning 18-19 September 2024

BOOK YOUR STAND TODAY

megatrans.com.au

MEGATRANS is Australia’s largest integrated conference and exhibition dedicated to the logistics industry. MEGATRANS will showcase the latest in artificial Intelligence (AI), robotics, automated racking, telematics and route optimisation, warehouse automation,

Melbourne Convention and Exhibition Centre