Food & Beverage Industry News - September 2019

SEPTEMBER 2019

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SEPTEMBER 2019

CSIRO’s shockwave technology: the cutting edge of food innovation

PLUS: Adding value to the food supply chain | A2 milk's disruption to the market

WELCOME

New technologies from the CSIRO

W

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elcome to the first monthly edition of Food & Beverage Industry News. It’s a jam-packed issue with a array of stories that touch on many different areas of our industry. Our main article is about the CSIRO and new technologies it is helping develop for the food and beverage industry. Some are at the proof-of-concept stage, while others are already being commercialised. What is interesting other than the technologies themselves, is how the CSIRO also collaborates with many companies – especially SMEs – within the food and beverage industry. If you are an up and coming SME in our space, it might be an idea to visit their website or give them a call so you can see how you can help each other.

This edition also features a story about Alan Adams, who is Sealed Air’s director of sustainability. An interesting job title and even more interesting person, Adams talks about how we need to rethink sustainability in packaging.

Coming from a person who has a zero food waste policy in his own home, it makes for interesting reading.

In a thought leadership piece, newly appointed Rockwell Automation vice president of the Asia Pacific region, Scott Wooldridge, gives his opinion on where the automation industry is heading in terms of the food industry. He also talks about the opportunities the company is looking at in Asia.

Then there is a piece on the a2 Milk Company – from its beginning in New Zealand to its foray into the US where it is making inroads with retailers like Costco.

Finally, there is a piece about AquaRush, a new company in the bottled water category that not only makes its own product, but helps other companies bottle their water, too.

Have a great month.

Mike Wheeler

INSIDE 40

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28

6 NEWS

28 PROCESSING SOLUTIONS

38 SAFETY

18 FOOD TECHNOLOGY INNOVATIONS

30 WOMEN IN INDUSTRY

39 MATERIALS HANDLING

32 WASTEWATER

40 AUTOMATION

34 DISRUPTION

44 AIP

36 INGREDIENTS

47 NEW PRODUCTS

22 THOUGHT LEADERSHIP 24 BEVERAGE PROCESSING 26 SUSTAINABILITY Printed by: Manark Printing 28 Dingley Ave Dandenong VIC 3175

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4 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

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NEWS

Australian Pavilion set to expand at FHAFood & Beverage 2020

Exporting produce to Asia will be a key focus of the FHA-Food & Beverage trade event.

F

HA-Food & Beverage is Asia’s largest food and beverage trade event that brings together the global food and hospitality industry and will be held from 31 March-3 April 2020.

FHA has more than 40 years’ experience in having the a selection of high-quality international products – making it the international sourcing platform for buyers in Asia. The event has expanded into two mega events – FHA-Equipment, Coffee, Bakery & Tea and FHA-Food & Beverage, to provide an enhanced experience and personalised engagement, to meet diverse demands of the food and hospitality industry.

FHA-Food & Beverage is the

key business platform enabling the growth of the food and beverage industry in Asia and beyond.

Export Solutions is the Australian Representative for FHA-Food & Beverage and has assisted Australian companies with their participation in FHA and coordinated the Australian Pavilion for the past 10 years.

“We have secured even more space for the Australian Pavilion at FHA-Food & Beverage in 2020, in the same great location in Hall 8 at the Singapore Expo close to major distributors and other key international pavilions,” said Philip Litton, director of Export Solutions. “The last edition of FHA, in 2018, was a huge success, with the participation of 164 Australian

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exhibitors including nine state governments, industry bodies and government agencies “FHA is a must-attend trade show for Australian food and beverage companies looking to export to Asia.

Whether you’re a new exporter, or one of the biggest names in the industry, the event provides the opportunity to showcase your products to real buyers from across Asia. Our aim for the upcoming edition of FHA is to redefine participants’ journey at the events to enable more targeted and robust interaction, so that they can focus on strengthening existing partnerships or explore new collaborations. At FHA-Food & Beverage, we have new profiles such as FoodTech, Natural

& Organics and Meat, to name a few, and supporting these profiles with conferences and seminars. We have also developed new initiatives such as the FHA Buyers’ Programme to attract top-quality buyers from the region to the event,” said Martyn Cox, event director of hospitality, food & beverage – Singapore, Informa Markets.

“Australian food and beverage products enjoy an unburnished reputation in the Asian region for their high quality, safety and reliability. We are confident that these new initiatives and activities, coupled with the increasing interest in Australian brands, will ensure the presence of top buyers at the show,” he said.

NEWS

From chicken feathers to fire retardant R esearchers at the University of Auckland have developed a way to turn chicken feathers into a high-performing fire retardant Chicken is a popular source of protein in most parts of the world and millions of chickens are produced each year to eat.

Billions of chicken feathers are produced by the poultry industry, most of which end up in the incinerator or landfill. They can create a range of waste issues for the chicken processing industry.

However, Distinguished Professor Debes Bhattacharyya, of the University of Auckland’s Faculty of Engineering, has found a way to use chicken feathers as a base for a fire retardant, one that is safer than many fire retardants, cheaper to produce, and solves an international waste problem at the same time.

“People pay to get rid of chicken feathers,” he said.

Chicken feathers are made of a keratinous material that is found in the hair, wool, horns and hooves of mammals. They are also naturally occurring flame inhibitors.

Fire retardants are added to industrial and consumer products such as furniture, textiles, electronics, even Christmas trees, as well as building products such as insulation.

Traditionally, halogen compounds were added to create flame-retardant material, but while they were effective, they were highly toxic. “They might have saved you from death by burning, but have exposed people to other effects that are detrimental to health.

“Furthermore, as a result of the environmental long life and bioaccumulation, traces of the compounds have been detected in everything from household dust to breast milk, causing hormone-disrupting effects,” said Bhattacharyya.

As a result, there has been a global shift away from halogenic retardants and toward other types of retardants among which ammonium polyphosphate (APP) is the most

Using feathers as a fire retardant could be the answer to chicken processors looking for ways to dispose of a potential waste problem. prominent. However, as they are expensive to produce, there is an increasing demand for alternatives.

Bhattacharyya and his team have previously shown that chemically modified wool fibres, also made of keratin, can also be used as an effective retardant. This could potentially provide a revenue stream for low-grade wool in an era when the price of, and demand for, wool have declined.

They more recently turned to chicken feathers as an alternative source of keratinous fibres, which are even cheaper and in many countries, more of a waste problem.

The team has developed a rapid and simple way to chemically modify the keratinous fibres of both wool and chicken feathers, and convert them into a flame retardant powder

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that can be added to polymeric materials.

The powder enhances the fireretardancy of the polymer by accelerating char formation – the solid material produced in the initial stages of combustion, and which inhibits combustion.

Also, standard fire retardants need to be added in high concentrations, which can reduce strength as a result. “But what we’re showing is that we can optimise the process so that this fire retardant removes this disadvantage of inferior mechanical performance compared to current fire retardants,” said Bhattacharyya.

“We also assessed this from a commercial perspective and have been able to show that the cost around this compound is up to a third lower than the existing standard

compounds used as a fire retardant.

“It’s a perfect fire retardant material, passes most of the fire retardant standards, and can be used with polymeric materials.”

He acknowledges that while the method has so far been proven in the lab, producing the keratinous fibre-based product at a large scale and ensuring it is compatible with existing manufacturing processes, will need private or public investment.

However, initial results are very promising and have attracted the interests of several multinational companies.

“Our invention, whose intellectual property rights are protected, has been tested to show that it could be a direct replacement for APP, the predominant existing product.”

NEWS

ABB appoints new country managing director S lavko Planinic has been appointed the Australian country managing director and head of industrial automation for well-known multinational company ABB. According to a statement, Planinic’s strong leadership and experience across all business lines will underpin ABB’s growth momentum in Australia.

He succeeds the retiring Tauno Heinola. Planinic comes to the new position with more than 30 years’ experience in ABB, having served most recently as ABB Australia’s chief financial officer.

Planinic also brings an understanding of the company’s market and therefore is well aware of the challenges facing the key industries in which the company is involved.

His oversight and involvement in key market segments and account management programs will see ABB well positioned to seize growth

New country managing director for ABB, Slavko Planinic.

opportunities as companies look to improve their productivity and competitiveness through automation and digitalisation.

As part of his new role within the compnay, Planinic will be head of ABB Australia’s industrial automation business, which is ranked number two in the market globally. Planinic will lead a dedicated team with in-depth domain knowledge.

“ABB Australia’s commitment to supporting our customers, and ongoing engagement to grow the business in our identified segments, is stronger than ever,” stated Planinic.

“We believe industrial digitalisation and automation is a tremendous opportunity for businesses in Australia to raise their competitiveness globally and to play an important, decisive role for the future of this country.”

“For government, digitalisation offers innovative solutions for sustainable transport, infrastructure and energy challenges.

“As a technology leader, ABB is working closely with customers and industry to not only drive productivity but to do so in a way that reduces environmental impact.”

Planinic has served as a director of ABB companies in Australia for many years and has held finance leadership roles in Europe, as well as across South Asia throughout his career with the company.

He holds a Bachelor of Business Degree from the University of Technology Sydney. He also has a Master of Business Administration (MBA) from the Macquarie Graduate School of Management.

Planinic will continue to be based in Sydney.

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www.foodmag.com.au | September 2019 | Food&Beverage Industry News 9 FoodBevIndNews_JunJul19_100x275_nobleed_amended.indd 1

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NEWS

Will fruit-infused water be a substitute for carbonated soft drinks?

A recently published report on the fruit-infused water market, which includes the global industry analysis 2014-2018 and opportunity assessment 20192029, projects that the fruit-infused water is expected to reach $14.7 billion by the end of 2019 in terms of value, and is forecast to reach $31 billion by the end of 2029. The report states that the flavour and the nutritional content of fruit is infused in water to increase its nutritional quotient.

The global population is becoming more health conscious, and focussing not only on healthy food, but also healthy drinks to ensure complete nutrition. Water with high nutritional quotient such as fruit-infused water, is gaining more popularity. There were several findings in the report.

Unique flavours positively influencing the intake of fruit-infused water Manufacturers of fruit-infused water offer many flavours using different fruits. Amid them, the citrus flavour is more popular among consumers.

With increasing popularity of various flavours, manufacturers are experimenting and introducing new flavours. Manufacturers are coming up with innovate new combinations by infusing two or more fruits together in water.

This gives new taste and colour to the water. This continuous introduction of new and innovative flavours gives choice to the consumers and is influencing them to try these new versions. Increasing variety and choices for consumers are expected to drive the growth of the market.

Focus on health and wellness ensures opportunities for the infused water Industry Healthy living is one of the major

Fruit-infused water is expected to be a $14-billion market by the end of 2019. objectives of consumers worldwide.

The urban population is more conscious about fitness. When infused water is paired with a health regime, manufacturers of fruit-infused water get the benefit of positioning their product in the health segment. This provides great opportunities for manufacturers to introduce more flavours in the wellness market.

Fruit-infused water as a healthy substitute for soft drinks Fruit-infused water is a hydration product that has a taste and nutritional ingredients that can complement a healthy diet. Fruit-infused water can be considered as a substitute for normal drinking water and other soft drinks. Fruit-infused water is

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consumed along with a healthy diet by health-conscious consumers, and this trend is expected to boost the market demand in the nutritional segment.

demand for bottled water in fruit flavours. The demand driven by the consumption of bottled water is fuelling the market growth of fruitinfused water.

Increasing consumption of bottled water fueling the market growth

Impact of plastic packaging bottles on the environment

The consumption of supplied water is decreasing as the consumption of bottled water is increasing day by day. Consumers prefer bottled water in the hotel/restaurant/catering sector, and also while travelling.

Carrying bottled water is a much better choice for consumers rather than opting for supplied water when on a tour.

This leads to an increase in demand and consumption of bottled water and thus, also increases the

Manufacturers of fruit-infused water commonly use plastic bottles for packaging. The usage of plastic has a hazardous effect on the environment as well as human health.

Any type of water, which is stored in plastic may cause ill effects on human health after consumption.

Carbon footprint also increases when plastic is used as a packaging material. Therefore, the use of plastic bottles for packaging could be restricting the growth of the fruitinfused water market.

NEWS

Science can detect gluten in any food S cientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products.

At the National Science Week, it announced it has discovered a way to detect gluten in the less well-studied grain, rye, completing the “Grand Slam” of gluten-containing grains.

CSIRO was the first to be able to detect specific glutens in the other three gluten grains – wheat in 2015, barley in 2016, and oats in 2018.

Current commercial tests can only tell that gluten is present in a food but not the grain it’s from. The various detection kits currently available also give variable results of how much gluten is present.

Protein analytics expert with CSIRO, Professor Michelle Colgrave, explains how completing the picture

The CSIRO has discovered a way to detect gluten in rye.

with rye can help consumers and food manufacturers.

“Being able to detect any protein in diverse foods and beverages will help food companies ensure that what’s in the pack is what’s on the pack, and help consumers trust pack labelling around gluten-free claims,” Colgrave said.

This technology offers many

applications for the food industry – from helping track contamination in their raw ingredient supply chain, to improving product quality, food safety and meeting regulations.”

The researchers analysed 20 cultivars of rye from 12 countries, which they milled into flour, extracted the gluten proteins and used high

resolution mass spectrometry to identify and quantify the proteins.

The analysis revealed six proteins specific to all rye varieties but that don’t appear in other grains.

“Detecting gluten proteins in their original grain is relatively simple, but when they’re in food products consumers buy at the supermarket and have been baked, extruded or processed in other ways with other ingredients such as salt and sugar, it is a lot more complex.

The team tested a range of commercial flours, breakfast cereals and snack foods and detected the six rye proteins in all the foods that contained rye as a labeled ingredient.

They found one “gluten-free” breakfast cereal that contained trace amounts of rye, which did not appear on the ingredients list, and one sample of flour from the wheat-related grain, spelt, which was contaminated with about two per cent of the product.

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 11

NEWS

Huddle appointed new head of commercial at Deliveroo Australia O nline food platform Deliveroo has appointed Laura Huddle as head of commercial in Australia.

Huddle joins Deliveroo after more than nine years at event technology platform, Eventbrite, where she joined as employee Number 20 and held multiple roles including head of sales and business development for Asia Pacific and head of marketing – Australia and New Zealand.

Huddle will oversee Deliveroo’s relationship with the more than 11,000 restaurants on the platform in Australia, as well as focus on growing the number of restaurants with whom Deliveroo partners. The appointment comes as Deliveroo continues to expand the restaurants on its platform, having more than doubled the number

of partner restaurants in the past 12 months.

“This is an incredibly exciting time to be joining Deliveroo, a company that is focussed on transforming the way people think about and experience their favourite foods.

Partnering with, and enabling the success of Australia’s best and mostloved restaurants ,is key to this,” said Huddle.

“There’s no doubt that the traditional restaurant sector is changing as consumers are looking for both the convenience of on-demand food delivery and an amazing dine-in experience. I’ll be focusing on ensuring that Deliveroo can best position our partner restaurants to succeed across both.”

During her time at Eventbrite,

Huddle opened the Australia, New Zealand, Singapore, and Hong Kong markets, drove experimentation

Laura Huddle will focus on growing the number of restaurants with whom Deliveroo partners.

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12 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

within the small and medium business segment, and led APAC sales to achieve increased performance.

NEWS

AIP education director appointed Professor at Sichuan University P ierre Pienaar, education director for the Australian Institute of Packaging (AIP) and President of the World Packaging Organisation (WPO), recently received an appointment as Professor to the Sichuan University in Chengdu, China.

Chengdu is the fourth largest city in China with a population of 17 million and is the capital of Sichuan Province.

Sichuan University was founded in 1896 and is one of the three oldest universities in China. It is one of the most prestigious national key universities in education, research and social impact in China. It is engaged with 248 global academic universities and research institutes in 42 countries. The University has 34 faculties, 354 Doctoral programs, 438 Master Programs, 142 undergraduate programs and is ranked #13 out of 2914 universities in China. Sichuan University has some 60,000 full time students and 3,000 international students living on campus and attending classes each year. Including Postgraduates, Master and PhD level students, teaching and administration staff the number increases to 100,000 across three campuses located in Chengdu.

Pierre Pienaar will focus on sustainability in packaging among other subjects he will teach at Sichuan University.

Pienaar has been lecturing industrial design students as part of the Sichuan University Immersion Program for three years now.

According to Pienaar, his focus within the Immersion Program

is material science, packaging management, sustainability in packaging and packaging design subjects. All of the units have assessment pieces at the end where they need to attain a

minimum of 60 percent.

“While my teaching focuses on Industrial Design students, people from other courses and faculties, such as design, graphics, engineering, arts, sciences, often attend my classes,” Pienaar said.

“The number of students vary from year to year in the Immersion Program, but on average there would be 55 to 75 attending classes; which run from 8am to 5pm, Monday to Friday,” “I am certainly honoured to have this conferred on me from a prestigious university like Sichuan University. I am even more thrilled that leading universities, such as Sichuan University, acknowledges packaging and all that it is and means to society,” he said.

“Sichuan University acknowledges the principles of good academic practice and high ethical standards and they want to see innovative teaching that aims to educate students as critical and responsible members of society and provide them with advanced knowledge.”

Prof Pienaar said.

Pienaar has been lecturing at a number of other Universities in China since 2014 including Beijing University and Jiangnan University in Wuxi.

ifm raises $7,000 for Starlight Children’s Foundation i fm recently held a fundraiser for the Starlight Children’s Foundation with a Christmas in July theme, with ifm’s staff and their partners attending along with some of the company’s customers.

The night was very entertaining, with people bidding on holidays

and various household goods – from refrigerators to weekends away and everything in between.

The Starlight Children’s Foundation is a charity that grants seriously ill children a “once in a lifetime wish”. ifm raised more than $7,000, which will go towards giving

a seriously ill children a wish, an experience for the child and their family, which is aimed at increasing a child’s happiness and wellbeing.

These wishes include going on holidays, meeting a celebrity or sport star, experience wishes (e.g. swimming with dolphins) gift wishes

(e.g. cubby house, pets) and more. “ifm is proud to be a responsible corporate citizen and give back to the community,” said ifm director Dave Delany. “We really are very proud of our efforts for the Starlight Children’s Foundation.

It was a great event and everyone had a lovely time.”

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 13

NEWS

Getting milk from farm to fridge quickly

Swinburne’s Milk Supply Chain project will be conducted in collaboration with Bega Cheese.

S

winburne University will lead a research project valued at over $2 million to develop new technology that will get milk from farm to fridge more quickly, enhancing the productivity and competitiveness of Australia’s $13.7 billion dairy industry.

The ‘Live Inbound Milk Supply Chain Monitoring and Logistics for

Productivity and Competitiveness’ project (Milk Supply Chain Project) has just received $600,000 under round 7 of the federal government’s Cooperative Research Centres Projects (CRC-P).

CRC-Ps are designed to improve the effectiveness of Australian research by bringing researchers and industry together to solve real-world problems and deliver tangible outcomes.

Swinburne’s two-and-a-half-year project will develop an Internet of Things (IOT)-based system that links dairy farms, milk carriers and a milk processor, and allows live monitoring of milk supply chains. The data collected will enable highly accurate milk supply forecasting.

Swinburne’s Milk Supply Chain Project will be conducted in collaboration with Bega Cheese, Telstra and three Australian milk suppliers.

Director of Swinburne’s Internet of Things (IoT) and project researcher,

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Professor Dimitrios Georgakopoulos, says the project will improve operational efficiencies and create opportunities to generate revenue.

“We will be using cutting-edge technology, including over 700 sensors, to measure specific aspects of the supply chain. We will also use Telstra’s newly-deployed Narrowband Internet of Things (NB-IoT) network, which is Australia’s largest IoT network and one of the largest in the world,” Professor Georgakopoulos says.

“The data collected by the IoT sensors will find trends to make production schedules more efficient and enable highly accurate milk supply forecasting. These collectively enhance the chain’s productivity and competitiveness,” Professor Georgakopoulos says.

Swinburne continues to celebrate industry research success This Milk Supply Chain Project is the fourth Swinburne project to receive

funding under the CRC-P grant scheme since it was introduced in 2016.

Separate rounds have allocated funding to: • d evelop a new and unique biodegradable and renewable bio-based oil • i ntroduce an Australian graphene characterisation and certification capability, and • i nvestigate high-performance energy storage alternatives to lithium-ion batteries.

Swinburne 4.0 This project is part ogF Swinburne’s Industry 4.0 Initiative, which helps global industry solve challenges and create opportunities from the profound changes wrought by the industrial revolution.

Swinburne is the only university in Australia with a holistic Industry 4.0 strategy and recently won the Australian Business Award for business innovation.

NEWS

Destocking of beef reaches record levels – MLA

The first half of 2019 saw beef exports increase by six per cent.

C

ow turnoff has reached record levels as severe water shortages across many key beef production regions have accelerated the pace of droughtinduced destocking, according to Meat & Livestock Australia’s (MLA) Cattle Industry Projections August Update.

Cow and heifer slaughter reached 58 per cent of total adult cattle slaughter for three consecutive months from March to May, as many beef producers continue to destock or manage depleted breeding herds.

MLA senior market analyst, Adam Cheetham, said total Australian adult cattle slaughter for 2019 is now forecast to increase three per cent year-on-year to 8.1 million head.

“Elevated female slaughter and poor conditions have combined to drive average carcase weights lower so far this year to 282.5kg/ head,” Cheetham said.

“Despite national slaughter being

revised higher, the lower carcase weights have underpinned unchanged production levels at an estimated 2.3 million tonnes carcase weight (cwt), two per cent below the five-year average.

“The lot feeding sector continues to support national beef production and has been a critical link in the supply chain during the prolonged dry period.

“The number of cattle on feed reached a new record in the March 2019 quarter and has remained above the 1.1 million head mark for the fourth consecutive quarter.

“This number is expected to remain high, given the challenges of finishing cattle on limited pasture reserves.”

Cheetham said the national herd is estimated to have declined 7.3 per cent, to 26 million head for the year ending June 2019, while estimated branding rates have also fallen, reducing the number of calves on the

ground this season.

“On the upside, prices for finished cattle have improved this year and are likely to find continued support given an expected tightening of supply during the remainder of the year,” Cheetham said.

“This year has seen the largest premium between the heavy steer indicator and the Eastern Young Cattle Indicator (EYCI) in the last decade.

“Young cattle prices have been reasonably subdued and, until seasonal conditions allow restockers to re-enter the market with confidence, the store market is unlikely to see any significant price corrections.

“However, if a solid break in conditions were to materialise, there is the potential for young cattle and productive female prices to experience significant increases.”

Cheetham said demand for Australian beef has remained robust

this year, supported by a depreciating Australian dollar and rising demand from China.

“In the first half of the year, Australia’s total beef exports increased six per cent and grainfed shipments reached record levels.

However, coming up against some supply constraints in the second half of the year, 2019 exports are expected to finish the year steady at 1.13 million tonnes shipped weight (swt),” said Cheetham.

“Dry conditions have also supported cattle exports, with total shipments up 19 per cent in the first half of 2019. Cattle shipments are forecast to finish 2019 at 1.15 million head, up six per cent year-on-year.

“Beyond the weather, factors such as exchange rates, production in the United States and cattle price movements, trade developments and demand from China will remain important price drivers for Australian beef.”

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 15

NEWS

Breakthrough development in commercial production of natural aromatic compound C

onagen, a US-based biotechnology company focusing on research and development, announced its breakthrough development in the commercial production of natural aromatic compound, y-Decalactone from natural substrates using its proprietary technology. Found in many ripe fruits and particularly peaches, y-Decalactone is a versatile compound used commercially in formulations with distinctive fruit flavours of peach, apricot and strawberry in food, beverage, fragrance, nutrition, renewable materials, and pharmaceutical markets.

The technology created for the y-Decalactone product provides for more than 20 different lactones, many of which have not been available commercially because of a lack of

reliable sources.

“The strengthening and expansion of Conagen’s lactone production platform will better meet consumers’ demand for nature-based, clean ingredients,” said Oliver Yu, Ph.D., co-founder, and CEO of Conagen.

The compound is a member of a much larger family of lactones.

Variations in the structures of lactones define their unique sensory properties with mainly fruity and buttery characteristics. These diverse characteristics create a wider spectrum of application options for manufacturers that use lactone flavours in their products.

“Conagen’s lactone products are natural and non-GMO, making them ideal for use in a variety of consumer products,” said vice president of research and development, Casey Lippmeier, Ph.D.

y-Decalactone is used commercially in formulations with distinctive fruit flavours such as peach and apricot.

APS Industrial strengthens commitment to Queensland with branch relocation A PS Industrial has announced that it will be relocating its Brisbane office to 49 Borthwick Avenue, Murarrie, effective from August 19, 2019.

The 1,500sqm facility provides a boost to APS Industrial’s ability to service the local Queensland market with increased local stockholdings and office space. Together, these two factors enable greater local access to its product portfolio as well as the necessary capacity to support the ongoing recruitment of technical support, product management

and customer service roles.

“APS Industrial is now over 12 months old and in this time we’ve seen a significant uptake of our products and services in Queensland, which is very pleasing. To cater for this growing customer base and product demand – both now and into the future – we have invested in a new branch location,” said David Hegarty, managing director of APS Industrial.

“This significant increase in local stock-holdings paired with our new national distribution centre in Melbourne ensures we are well placed

16 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

to get the products to our customers quicker than ever before and that’s incredibly important to us,” Hegarty continued.

The move follows the launch of APS Industrial on March 1, 2018 where its master distribution partnership with Siemens in Australia was announced, as well as other core national distribution agreements with Weidmüller, Rittal and EPCOS (a TDK Group Company). Since those initial launch agreements, APS Industrial has also announced national distribution agreements with KATKO and

Grace Engineered Products.

“From the outset of APS Industrial, our focus was clear – partner with the world’s leading industrial manufacturers to bring the broadest portfolio in the industry to Australia and match that with exceptional customer service,” said Hegarty. “There’s no question our Queensland team have lived up to those core promises and this new move enables us to continue and build on this moving forward,” said Ernest Van Niekerk, state manager – Queensland, APS Industrial.”

NEWS

Coles agreement secures power from three solar power plants S olar power plants capable of generating sufficient electricity for 39,000 homes will be built in regional New South Wales following a landmark 10year agreement between Coles and global renewable power generation company Metka EGN. In the first deal of its kind to be made by a major Australian retailer, Coles will purchase more than 70 per cent of the electricity generated by three solar power plants to be built and operated by Metka EGN outside the regional centres of Wagga Wagga, Corowa and Junee – the equivalent of 10 per cent of Coles’ national electricity usage.

The photovoltaic solar plants will supply more than 220 gigawatt hours of electricity into the national electricity grid. Producing the same amount of power from non-renewable sources would result in more than 180,000 tonnes of greenhouse gas emissions every year, or the equivalent

of the annual emissions of 83,000 cars.

Coles group CEO, Steven Cain, said the increased use of renewable energy was a major part of the company’s commitment to be the most sustainable supermarket in Australia.

“Coles has been a cornerstone of Australian retail for more than 100 years, and ensuring the sustainability of our business is essential to success in our second century,” he said.

“We are thrilled that with this agreement, Coles can make a significant contribution to the growth of renewable energy supply in Australia, as well as to the communities we serve.

“We have already made changes throughout our business to use energy more efficiently, which has enabled us to reduce our greenhouse gas emissions by four per cent over the past financial year and more than 30 per cent since 2009, despite growing our store network.

“Over the past two financial years

alone, we have invested more than $40 million in energy-efficiency measures, including upgrading all store lighting to LED by the end of 2019 and the installation of solar panels on 30 stores.”

Coles chief property and export officer, Thinus Keeve, said Coles was the first major Australian retailer to commit to buying renewable energy through a Power Purchase Agreement.

“Agreements like this are crucial to growing renewable generation capacity in Australia because they give the developers the certainty they need to invest,” he said.

As well as supporting large-scale generation projects, Coles is working with property partners to increase on-site generation of renewable power at stores and distribution centres.

“We plan to install solar panels on another 38 stores this financial year and we will be working with our landlords and property developers to identify further locations suitable

for on-site solar power generation,” Keeve said.

The projects announced recently were developed by Australian renewable energy developer Terrain Solar, with the support of advisory firm PwC, as part of a portfolio of renewable generation plants. Metka EGN acquired the portfolio earlier this year and will build, operate and own the plants.

“Terrain Solar is incredibly proud of this landmark agreement that will underpin the construction of three new renewable energy plants in regional New South Wales,” said Terrain chairman David Griffin.

The new solar plants are expected to support more than 250 jobs in regional NSW, including over 240 during construction and 10 ongoing roles.

Construction is scheduled to begin in September and the plants are expected to commence supplying power to the grid in July 2020.

Coles is increasing its use of solar energy, which will account for 10 per cent of the company’s annual power usage. www.foodmag.com.au | September 2019 | Food&Beverage Industry News 17

FOOD TECHNOLOGY INNOVATIONS

CSIRO: at the cutting edge of new technologies for food processing Food & Beverage Industry News talks to the CSIRO’s Ciara McDonnell talks about new technologies that are having an impact on the food industry.

W

hen people think of the Commonwealth Scientific Industry Research Organisation, or CSIRO as it is affectionately known, most have images of boffins in white coats working in laboratories with Petri dishes, beakers and Bunsen burners busily inventing new gizmos and gadgets for an array of industries.

And while this is accurate to a degree, it also is a multi-faceted institution that has more than 5,000 dedicated staff spread around 57 sites throughout the continent.

It has more than 690 patents including the one that encapsulates its most famous invention, wi-fi, and covers many research spectrums, including mining, manufacturing and food. Most recent figures state that it returns about $4.5 billion to the Australian economy annually, and partners with more than 1200 SMEs per year. It’s a very busy place, and one that attracted Irish research scientist Ciara McDonnell to Australia.

McDonnell works at one of the three food sites CSIRO has set up throughout Australia. They’re at Werribee in Melbourne, North Ryde, Sydney and Coopers Plains,

Queensland, where she is based.

She spoke at a seminar at the recent FoodTech Expo held in Queensland. She talked about four food technologies that could have a lasting impact on the food industry.

“Coopers Plain is home to one of our food pilot plants that we share with the Department of Agriculture and Fisheries,” she said. “At that pilot plant, CSIRO has an emphasis on meat processing, so we have a suite of conventional pilot scale meat processing equipment. This can enable food processors to conduct trials at reduced batch sizes until the process is ready for scale-up.

Then we assist companies with that scale up to ensure the best route to commercialisation. When we do R&D, we do take a multidisciplinary approach. We have a lot of expertise in house and we understand the importance of each aspect – from safety, nutrition, processing, food chemistry and more.”

Future trends are very important in the institution’s work because CSIRO want to conduct research with impact for current and future markets. And what are some of the pressing issues in the food and beverage space at the moment?

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“We can certainly say that CSIRO research scientist environment, sustainability, Ciara McDonnell. health, clean label and minimal waste are some of the top food trends that we drive towards,” said McDonnell. “CSIRO sees itself as bridging the gap between academic research and commercialisation into industry.

We have access to a large suite of novel processing technologies ranging from pulse electric fields, spray drying, advanced convection, high pressure processing – the list goes on.

In addition, we look after pilot scale conventional processing technologies as well.”

One way of gauging where a technology is at in terms of its development towards commercialisation is the Technology Readiness Level (TRL). This can be 1 or 2, which means it is at the beginning of its What exactly is HPP? research level, and goes up to 9 or “HPP can offer an alternative 10 where it is being commercialised. to pasteurisation by inactivating High-Pressure Processing micro-organisms. A pre-packaged High-pressure processing (HPP), product is placed into a liquidwhich it is now commercialised filled chamber where it gets treated for many food applications, was but there’s no re-opening of the on the radar almost 20 years ago. pack, so no recontamination,” said

FOOD TECHNOLOGY INNOVATIONS

Ready-to-eat meals will benefit from some of the new technologies.

McDonnell. “Pressure is applied instantaneously and uniformly so it is evenly transmitted throughout the product, usually at about 600 megapascals (MPa) for less than five minutes. The process is dependent on the product type and its different properties like pH and water activity.

It is important to note that there are different microbial cell sensitivities to HPP; Gram-negative bacteria can be more sensitive than Grampositive, for example.”

What makes HPP so attractive is that the high pressure affects non-covalent bonds only. This means that small covalent molecules that give consumers health benefits, nutrients, colour to the product and the flavour molecules, are unaffected. HPP offers a means of maintaining the fresh-like characteristics of the product –

"CSIRO sees itself as bridging the gap between academic research and commercialisation into industry. We have access to a large suite of novel processing technologies ranging from pulse electric fields, spray drying, advanced convection, high pressure processing – the list goes on." better colour, extended shelf life – it fits with the clean label and fewer additives trend that is now part of the food and beverage landscape.

Currently, there are more than 1.5 million tonnes of HPP products produced per year globally. It is estimated that the industry will be worth about $80 billion by 2025.

It is broadening into new product sectors, with its main application

being shelf-life extension of refrigerated products.

However, McDonnell points out there is a catch. The technology doesn’t inactivate bacterial spores, whereas thermal pasteurisation can.

“So for those foods – low acid food, mainly with a pH greater than 4.6 – it will not work at reducing spore-forming bacteria,” said McDonnell. “Any manufacturer that

is interested in making products where spore control is required would have to limit the shelf-life, add preservatives; or the alternative is to heat the product, which could result in reduced flavour and nutritional value.”

McDonnell’s colleagues then started to experiment with a combination of heat and pressure, or high-pressure thermal processing (HPTP). They simultaneously applied moderate heat and pressure and reduced the spore load with less overall thermal load than would typically be required to pasteurise or sterilise a product. What they found was that if they applied a HPT process of 550 MPa for one minute at 87.5°C, they could achieve the same inactivation of Clostridium Botulinum spores as a thermalonly process of 10 minutes at 90°C.

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 19

FOOD TECHNOLOGY INNOVATIONS

They refer to this phenomena as HPTP synergy.

“You have less thermal load, so you are maintaining the nutritional molecules while achieving a threefold reduction in Clostridium botulinum,” said McDonnell.

But there was another catch. As mentioned, the CSIRO sees itself as bridging the gap between research and commercialisation. And it knows that many companies that have invested in HPP have units without heating ability, and this limits the scope of products it could potentially process.

“In order to commercialise the HPTP process, we need some processing adaptation,” said McDonnell. “My CSIRO colleague, Dr Kai Knoerzer, developed an insulated HPP canister that, after a pre-heating step, can be inserted into a conventional HPP unit to deliver a HPTP process. It is also able to withstand compressionable heat

"When we do any kind of R&D, we do take a multidisciplinary approach.

We have a lot of expertise in house and we understand the importance of each aspect – from safety, nutrition, processing, food chemistry and more." caused by HPP. And it doesn’t lose that heat either. This is something that is going to be licensed by CSIRO and it will allow HPP units to be adapted.”

Ultrasound Another technology finding its feet within the food industry is power ultrasound. It has commercial application in several processes in the food sector including mixing, emulsifying, homogenising and degassing products.

How does it work? Power ultrasound typically occurs at frequencies in the range of 20

to 100 kHz. As the soundwave travels, it oscillates above and below atmospheric pressure. When this occurs through a medium at power ultrasound frequencies, any microscopic gas bubble present in that medium will go through the cycles where it expands and contracts until it reaches an unstable size. It then goes through a final compression cycle and this causes the bubble to implode on itself.

This is known as cavitation. It is not visible to the eye, but it is a very destructive microscopic mechanism.

“My colleagues at CSIRO were interested in whether it could be

applied to help with accelerated drying, specifically of apple slices,” said McDonnell. “They used a novel approach known as airborne acoustics, and they got a 57 per cent reduction in drying time and 54 per cent reduction in energy consumption through the drying of apple slices. It is an example of how technologies can be adapted and applied to new applications.”

Pulse Electric Fields Next are pulse electric fields (PEF), which are based on placing the food between two oppositely charged electrodes.

“If you imagine a bacterial cell filled with charged ions – positive and negative – and we apply very short pulses of very high voltage so we don’t get heat generated.

Typically, this is about 20 kilovolts per microsecond – this results in the ions moving towards the oppositely charged electrode until

The CSIRO’s shockwave technology is still at proof-of-concept stage.

20 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

FOOD TECHNOLOGY INNOVATIONS

Giving food products a longer shelf life is one of the reasons the CSIRO is investing in new technologies. they permeate the cell membrane of the bacterial cell,” said McDonnell.

“Just like HPP, it is a way of targeting those micro-organisms without affecting any molecules that contribute to the flavour, colour and nutritional value of a product.”

It is high on the TRL scale as it has already been commercialised for fruit juices. It can extend shelf-life for preservative-free juices while preserving nutrients. In, has also helped companies achieve up to six per cent increase in extraction yield. ‘’We’ve looked at other applications, like non-terminal milk pasteurisation and improving the texture and quality of meat.”

Shockwave Shockwave technology is the most novel of all those discussed by McDonnell because it is at proofof-concept stage. It is the CSIRO’s newest investment, with the government entity having acquired a second commercial prototype, the first outside of Europe.

The idea of shockwave technology for meat applications first arose around 1997 when scientists decided to put pre-packaged meat

under water and detonate explosives to see if they could get significantly high pressures to tenderise meat.

“When I spoke about HPP I was talking about hundreds of megapascals,” said McDonnell.

“With shockwave technology, I am talking gigapascals. It is for a shorter time – microseconds. In previous studies, 100gms of explosives, placed underwater, were used to tenderise meat. Scientists thought, ‘This is great, but how can we commercialise something with explosives?’ For that reason the speed at which the idea progressed has been slow because, as you imagine with explosives, there were a lot of safety concerns.”

In 2001, dielectric discharge came into being, which helped recreate the shockwave. The technology uses two electrodes to generate a similar effect to the explosives. The scientists put voltage through the electrodes and the arc causes very high pressure under water.

“We have a commercial prototype, which can allow for continuous processing by a conveyor system. We put a product on it, allowing it to go into the water tank, undergo the high pressures,

and come out at the other side,” she said. “At the moment, we have a lot of concepts to prove with the technology. We think it might cause tissue disintegration, so we could accelerate the tenderisation of meat.

The first application we are studying it for is meat processing through an Australian Meat Processor Corporation-funded project.”

McDonnell said that when it came to modelling and pressure, the scientists aimed to understand pressure distribution in the treatment chamber and to identify the area of maximum impact.

“We used the information from the modelling and conducted trials with meat. We had a tenderisation effect which was measured objectively using a Warner Bratzler shear test, where the peak force required to cut through treated meat samples is recorded,” she said.

“And now we are working towards optimising this effect.”

The end result behind the technology is that it could offer processors reduced aging time if scientists can accelerate the aging by shockwave treatment. This is because it can take around 14-21

days to tenderise certain steak cuts.

McDonnell is hopeful that a lot of these technologies will come to fruition. Some will take longer than others to be realised, but that is the nature of science and discovery.

“There is a future for some of these novel technologies as they provide an opportunity for clean labelling, either by changing the food structure or inactivating microbes,” she said. “Certain applications have already been commercialised, and there are good opportunities for all these technologies to be taken up by the food industry.

“Who knows what else is to come from TRL 1 when new ideas are generated in research? They all certainly fit with the trends we are aware of, and they could help with things like having less waste. It could allow us to have more food for increased food demand.

“Also, with globalisation we need extended shelf life to reach new markets, so it will really help us on the supply chain and yield, as well as having healthier products and more efficient and sustainable processes.” F

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 21

THOUGHT LEADERSHIP

Speed key to IoT usage Rockwell Automation is one of the big players in the Internet of Things (IoT) space in Australia.

Food & Beverage Industry News talks to newly appointed regional vice president, Scott Wooldridge, about the IoT and why it’s important to Australia’s food processing industry.

S

cott Wooldridge has spent most of his career in the automation space, and he knows that now more than ever, automation’s time has come. Over the past 40 years many factories have implemented automation in all its various forms. However, over that time, the main driver was saving on labour costs. And if companies didn’t automate, they took their manufacturing business where labour was not only abundant, but cheap.

And while automation hasn’t always worked – the Australian car industry being one example – the industrialised world is now entering a new phase, which is being headed by the IoT and Industry 4.0.

As the regional vice-president of Rockwell Automation, Wooldridge’s brief covers Australasia, Japan, Korea and Southeast Asia.

Rockwell Automation has always been one of the big players in the Australasian market, but now it’s time for the American-based automation giant to spread it wings into the ever-increasing lucrative market to Australia’s north. This is a challenge that Wooldridge,

and the company, are up for.

“When it comes to our traditional controller space – motion control, PLCs, HDMI, networking – we have large market share, particularly in Australia,” he said. “Less so in the other countries in Asia Pacific. We see huge opportunities for us in these other countries when it comes to our core business. We would be the market leader in Australia and New Zealand, but we have much different competition in Asia. There,

product solutions and offerings that are emerging quickly, we can work with agility and share those areas of expertise.”

According to Wooldridge, there is a misnomer that Asia, as a whole, is an emerging market.

“You look at China, and some people call it an emerging market, but it is the second largest in the world now. It’s definitely emerged,” he said. “We do see other markets in the region – Vietnam for example –

"Asia is a region that we are looking at working closely with and collaborating together to be able to exchange resources and best practices across those countries." we’ve got some home-grown Asia Pacific manufacturers like Omron, Yokogawa and Mitsubishi that have grown up in the region. However, we have differentiated offers in those markets, which is very important.

“Asia is a region that we are looking at working closely with and collaborating together to be able to exchange resources and best practices across those countries.

Particularly on some of our newer

Bottling plants need to keep up with automation trends to stay competitive.

22 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

that are coming from a low base. It is quickly developing a manufacturing base.”

He thinks quality is an issue in the food and beverage industry when it comes to products from China, which has been to Australia’s advantage. He said Australia is seen as a high-quality food bowl into China and its emerged middle class has created a huge demand.

“We can see it in wine exports,

Rockwell Automation’s regional vicepresident for APAC, Scott Wooldridge. for example. We can see it in the dairy products and baby powder, where they have confidence in our quality and they see Australian products as a luxury brand, which is a good thing,” he said. “That’s where we want to be positioned. We don’t want to be a mass market provider.

We can tap into the top 10 per cent in China, which is still 150 million people – seven times our population and they are happy to pay a premium

THOUGHT LEADERSHIP

SMEs can start slowly and then build up their IoT capability over time.

for a luxury brand. That is a good reputation for Australia to have.”

As well as increasing the company’s presence in Asia, Wooldridge is charged with consolidating its leadership role within Australasia. He’s sees plenty of opportunities available where Rockwell Automation can expand, especially in the IoT space. While new manufacturing and processing facilities will have automation as part of their build, it is the SMEs and companies that should refurbish that should to look at implementing the IoT products.

Some CEOs and CFOs may think of the IoT as an unnecessary capital expenditure cost. While spending is necessary, there are a couple of positive outputs they should be thinking about, said Wooldridge.

He advises against going like a bull at a gate, and replacing all the plant and machinery at once.

Stakeholders should take their time when starting on the IoT journey.

There are several plus sides to this. First, it allows those running the factory to see how even little implementations can save on time and other efficiencies. Second, if it is done gradually, companies can fund it via their operational budget because they are saving money

on maintenance. Then, there is the scenario of, “what if you don’t implement IoT strategies?”

“We suggest having a five-year plan. Manufacturers will find it more expensive every year to keep the old equipment running,” said Wooldridge. “A lot of the time, we speak to people and they are already spending operationally on old equipment, or old automation gear they might have running, which only does a tenth of what their equipment should do. For a start, they can divert some of that maintenance spend into the new equipment, which will have less maintenance requirement because it is new.”

He is also quick to point out that a plant manager’s expectation that the new digital manufacturing solutions will start providing insights and outcomes quickly is a fair one.

“One of the overarching premises of IoT initiatives is that applications should be quick to deploy and deliver success,” he said. “There shouldn’t be a roll out of technology for technology’s sake. It should be agile technologies that you should be able to get a benefit from within three months of being installed.”

And don’t think that all older equipment needs to be replaced or is redundant, he said. Automation and

"One of the overarching premises of the IoT initiative is that applications should be quick to deploy and deliver success."

IoT-enabled equipment can run in conjunction with gear already onsite.

“It is meant to run parallel with existing systems – your control system, your MES system or ERP system, traditional layer one, two, three, or four systems,” said Wooldridge. “An IoT platform should be able to pull data out of any of those systems easily, mash it together, and give you reporting and analytics quickly.”

The company works with the traditional manufacturing sectors, including oil and gas, mining and the food and beverage sectors.

Wooldridge said there is good investment at the moment in adopting new technology across these segments including looking at higher levels of traditional automation.

“The reason is, if you are doing a greenfield factory, quite often we hear the term ‘lights out’,” he said.

“In other words, how can we get it to the point where it is so automated that it is basically running itself?

I don’t think that is practical or possible for all scenarios, but I think

we can get far closer. I think if you have global competition, then you need to continue to evolve and invest in automation at a local level.”

Over the next few years, Rockwell expects to a step change in the IoT space and the process markets, such as the more traditional heavy process markets including oil, gas and chemical.

“We are making heavy investments in R&D and partnerships, and to Rockwell these markets are alike,” said Wooldridge.

“Very close to automation and factory businesses. But they are new markets, so there is a lot of upside potential for us where we have a lot of customers that have historically used our equipment on a lot of the periphery of their processes – including food and beverage – but not at the core of it, particularly in the heavy industry space. We have ambition to the take the core, as well as protecting our factory and automation space and gaining growth in the IoT platforms space.” F

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 23

BEVERAGE PROCESSING

New facility meets Australian bottled beverage demands AquaRush has a new purpose-built water bottling plant that not only meets its own needs, but has the capacity to help out private label customers. Food & Beverage Industry News explains.

B

ottled water has been a refreshment for Australians for the best part of three decades. According to a recent IBISWorld report, the industry in Australia for the past five years through to 2018-19 was valued at just over $700 million, and is expected to grow by 0.8 per cent over the next year. IBISWorld believes this is due to Australians becoming more health conscious and the rise of disposable incomes, especially

among millennials.

One company that has been at the forefront of the bottled water and mixed beverage development is AquaRush. Established in 2014 by serial entrepreneur Roshan Chelvaratnam, AquaRush offers various types of water –ranging from spring, sparkling, mineral, demineralised and mixed beverages.

The company combines various technologies and manufacturing facilities, with the intent of reshaping

AquaRush bottles volcanic water, exotic sparkling water and flovoured water to name a few.

24 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

the future of bottled water in Australia and the world.

It has a new HACCP, GMP and ISO-accredited automated bottling and commercial facility that uses a range of technologies to produce the finest quality water products for the consumer and industrial markets at an affordable price point.

It is capable of filling 15,000 350ml bottles per hour and has both PET and glass-filling lines.

The company has existing

distribution channels in Australia, APAC, South Africa and the Middle East.

The company has a quality management system that continuously monitors its products to make sure they meet Australian regulatory guidelines, standards and codes of practice. Chelvaratnam is the founder and managing director of the company.

Over the past few years he has built a number of successful

BEVERAGE PROCESSING

AquaRush national sales manager, Marko Powell. businesses across the automotive, import, export and wholesale, electrical, and now beverage market.

“We’re focussed on developing innovative products that cater to people’s diverse lifestyles and interests; new product categories include premium sparkling water, high alkaline water and black sparkling water, to name a few,” said national sales manager Marko Powell. “We offer different variances of water to cater to the customer’s needs.

“We strive to remain at the forefront of innovation with the latest advances in water filtration.

We bottle volcanic water, exotic sparkling water, flavoured water, commercial water and more.”

AquaRush director, Roshan Chelvaratnam.

One area that the company doesn’t spare any expense is investing in the training and development of its staff.

Each quarter it offers skills-based training in a specialised area relevant to each role so the company’s staff are learning and developing their knowledge base.

“We’ve also invested in encryption technology allowing our water bottles to be scanned from a smartphone app,” said Powell. “This app links to a product landing page authenticating the product, digitising the experience and allowing consumers to interact with the product they’re purchasing.”

Sustainability is also a buzz word that is gaining traction in the food and beverage industry. This is something that AquaRush is serious

about, with it setting itself goals that will mean less plastic in landfills.

“Since 2018, we have implemented 66 per cent recycled plastic bottles and recycled cardboard,” said Powell. “Our goal is to work towards 100 per cent recyclable packaging and we are on track to doing so.

“We use 20 per cent glass in our overall brand portfolio and we aim to increase this to 50 per cent by mid 2020. Progress against our sustainability goals is discussed during senior leadership meetings each quarter.

“Beyond these meetings, the executive committee members are committed to executing against these goals, driving their importance within their immediate staff.”

When it comes to philanthropy, the company knows that giving back to the community is just as important as reducing its carbon footprint.

“We’ve donated money to help rebuild an orphanage for disabled children in Sri Lanka,” said Powell. “The aim of the orphanage is to provide a safe and caring environment for these children who would otherwise be forgotten.”

As well as producing a range of water products under various labels including the I Am, Kangaroo & Koala Aqua Downunder critters, and AquaRush 2Pure Water

brands, the company provides private label production services to other companies within the water industries.

AquaRush also supports the World’s first plant-based natural water, and which most recently won the Beverage of the Year Award at the 2019 Food & Beverage Industry Awards, as well as the Global Zenith Awards.

They are also the exclusive water partner to Global Table, which is hosted by Seeds & Chips, the global food organisation “The Team at AquaRush is excited to enter into a joint venture partnership with award-winning company Aqua Botanical Beverages from September 2019,” said Chelvaratnam.

“Aqua Botanical has won “Beverage of the Year” two years running and Aqua Rush will be bottling their ‘still’ and ‘sparking’ water products. Our alliance further reinforces our position as a bottler of choice in the industry.

“We will be at Food and Beverage Show displaying Botanical Water and many other fantastic products at our stand. Join us at J31 at the Sydney Fine Foods Exhibition to meet the team and discuss potential private label options and future product development opportunities.” F

AquaRush develops beverages that cater to people’s diverse lifestyles. www.foodmag.com.au | September 2019 | Food&Beverage Industry News 25

SUSTAINABILITY

Does plastic get a bad rap?

Plastics are not only necessary in the food arena, but they help cut down on food waste. Mike Wheeler talks to Sealed Air’s Alan Adams on the role plastic plays in the food packaging industry.

D

irector of sustainability is an unusual title, one that is not common within a multi-national company. But not only is that Alan Adams’ role for plastic packaging specialist Sealed Air, and he is also part of the leadership group for the company’s APAC region.

At a recent conference at FoodTech Queensland, the education director of the Australian Institute of Packaging (AIP), Pierre Pienaar, made the point that, “plastics are not going anywhere’. And he is right.

The thin, mainly oil-based product has a multitude of uses in many industries including food.

“Plastic is, and will remain, in my view, really important within the industry,” said Adams. “In fact, it is probably more important than ever when it comes to reducing food waste, and enabling our lifestyle.

What we have to do though, is drive it to a circular economy so we can utilise those resources.”

With China and other Southeast Asian countries declining to take Australia’s recyclables, sustainability is more important than ever.

However, it is something that Sealed Air saw coming over six years ago.

The then recently appointed (but now retired) CEO of Sealed Air, Jerome Peribere, knew sustainability was going to be an issue, and one that needed addressing sooner rather than later.

“Jerome came out with this idea that we should think about ourselves as a sustainability company,” said Adams. “That was controversial and confronting when you think we are predominantly a plastics manufacturer, so it didn’t necessarily resonate with the average person back then.

“However, his reasoning was sound because if you look holistically at our impact on the world, we have a positive impact on the environment. If you think what Jerome was thinking back then, it led to us redefining our vision and mission. Our vision became to create a better way of life and today this continues with our CEO Ted Doheny and our purpose statement that, ‘We are in business to solve critical packaging challenges and leave our world better than we found it’. And it is through enabling efficient supply chains for food and goods without damage, that we remove a lot of the wastage that can be created in many

Caption Darfresh-on-Tray packaging provides excellent merchandising Cryovac with premium features, such as easy-open, leak-proof and being freezer-ready.

26 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

Sealed Air’s sustainability director, Alan Adams. industries including food.”

These company ideas backed up the sustainability minded Adams’ thoughts on what the future would hold. Adams was already a member of the Bioplastics Association for Australasia and served as president for four years. The

association introduced standards for compostable and home compostable packaging for Australia during that time. Adams not only talks the talk, he walks the walk.

“I have a personal zero food waste policy at home,” he said. “It makes for some interesting food, and it has gotten easier to make it zero since I started composting. But we had herb salads from time to time, and it’s questionable how nice they are.

Plus we grow a lot more food of our own now.”

Adams believes that there is a disconnect between people’s perceptions of plastic and how it can also be a sustainable product. But that is because there are a couple of issues that need addressing. The main one being that the Australian recycling industry is still immature.

“The problem is we don’t have great infrastructure and sustainable recycling industry developed yet,” he said. “If you talk about what plastics are recovered and recycled in Australia – and turned into something useful, and not landfilled or shipped overseas – you are talking about 4.6 per cent of rigids

SUSTAINABILITY

and 1.2 per cent of flexibles. It is tiny.”

How can such a perception of plastics be changed? Adams believes it will take a change in mind-set. Too often, there is a myopic view, which is not telling the real story.

“Any supply chain, or any product has three big buckets,” he said. “First is inbound resources. What are the products made from? How are they made? How efficient is that? Then you have operational efficiency. Does it do the job? How well does it do the job? Does it deliver performance?

Then you have end of life. What happens to it after it has been used?

Equating sustainability just to the end of life is really missing most of the picture.”

This is why he thinks Australia needs a mature recycling/circular system in place. What has also changed is how much people now rely on plastics in everyday life, especially when it comes to the food industry. Adams grew up on a farm in the middle of the North Island of New Zealand. The lie of the land was a lot different back when it came to food waste. He remembers having a shepherd’s pie on most Monday nights because it was a left-over from the Sunday roast from the day before.

People rarely eat like that these days, he said. It’s all about lifestyle, too.

“We had very low food waste back then,” he said. “Can we wind back the clock 30 or 40 years ago and live that way? No we can’t.

People will not stand for it. We want to have the eating experience we want but also be able to recover those resources at end of life. Otherwise, you are asking us to unwind the lifestyle we really want, and that generally ends with quite a big consumer backlash.”

How does a company like Sealed Air develop sustainability around a product that is continually under the microscope? For a start, it develops packaging solutions that can help products last longer on the shelf, such as its Cryovac brand food packaging range. If product can last longer on the shelf, then there is less chance of it being thrown out before it is eaten. Adams also realises that the way people consume food is changing.

“We have to be creative in our solutions and the recovery of the materials we generate – and plastics is a big part of it – to enable us to

Adams has a zero food waste policy at home.

"I think what is really important is that Sealed Air clearly understands – and many people don’t see this – that sustainability is everything. It’s an umbrella over everything we do." efficiently have the food where we want it, when we want it and the size and quantity we want,” he said.

But do people want to eat food that is staying on the shelf longer.

Hasn’t the public been told again and again, that fresh is best? Sure, said Adams, but not all foods.

Back in the day, a butcher would cut the customer a piece of meat, wrap it in paper and it would be taken home to be eaten. However, new packaging technologies not only mean the aforementioned longer shelf life, but it can “fool” the meat into thinking it is still relatively fresh.

“The meat is dead when you have carved it and served it up and exposed it to the atmosphere,” said Adams. “It was as good as it was going to get at that moment. From then on, it is going to degrade. If, however, you vacuum pack it, the meat still thinks it is the bigger part of the piece of meat it used to be. Because oxygen is not getting to it, atmosphere is not getting

to it so, it continues to age and continues enzymatic action.

“There are case studies that will show you that the eating experience of vacuum-packaged meat with a longer shelf life is better than MAP packaged meat. Certain cheeses like to be aged, too. In the past it has been wax coatings and wax papers and things that helped keep longer shelf life. So there are efficiencies in a lot of this as well as potentially eating experiences. It isn’t like that with all foods. I’m not sure vacuum-packing apples will make for a good experience a few weeks down the track.”

Adams knows that there is a long way to go, especially in the recycling stakes. Even though there are challenges, he knows Sealed Air is on the right track when it comes to sustainability – it is what drives him every day. “I think what is really important is that Sealed Air clearly understands – and many people don’t see this – that sustainability is everything. It’s an umbrella over

everything we do,” he said. “If you look at our core values and drivers – which are about food safety and shelf-life along with operational efficiency, package optimisation and brand experience – all of those things are sustainability endeavours in their own right. But I am very aligned with it, which means I love my job and I’m very happy working towards those goals.” F

Cryovac Darfresh-on-Tray vacuum skin meat packaging helps extend the shelf life of case-ready fresh proteins.

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 27

PROCESSING SOLUTIONS

Rotary Dryer Roaster for nuts and meat snacks The quality of the final product is key to the success of Heat and Control’s Rotary Dryer Roaster.

Food & Beverage Industry News explains.

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he latest innovation in roasting technology from Heat and Control, the Rotary Dryer Roaster (RDR), will provide snack and prepared food operators with an end-to-end solution for the dry roasting of nut, seed and dry meat products like beef jerky.

The RDR multizone convection dryer/roaster system uses the technological advances in dry roasting so food processors can continuously process high volumes of foods.

“This latest addition to Heat and Control’s catalogue reinforces our strength in thermal food processing technology and provides snack and meat manufacturers with even more options, as well as confidence, that they can consistently produce high-quality product,” said Jim Strang, CEO for Heat and Control International.

“We have been offering the latest technology and the highest quality equipment since 1950, and the Rotary Dryer Roaster is the latest example of our continued commitment to develop solutions that empower our customers,” said Strang.

RDR for nuts The RDR advances Heat and Control’s snack line capability, enabling food manufacturers to take advantage of the cost saving benefits a single source supplier can offer with a solution for seasoned and coated nut snacks, including frying, dryer/roasting, seasoning, coating, conveying, weighing, packaging, case packing, inspection, and controls.

The RDR gives operators control to dry or to roast in a continuous, gentle, and sanitary manner with optimal quality and uniform results.

“The RDR provides high volume convective airflow combined with gentle rotary motion that ensures that all product is uniformly treated with heated air. Operators have full control over the roasting or drying process variables, enhancing the finished products’ colour, flavour, and texture,” said Greg Pyne, Heat and Control sales manager, Australia.

“While this is new equipment for the industry, processors see the potential,” explained Pyne.

“They recognise the benefits of the continuous process, the The RDR is suitable for such products as beef jerky.

28 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

consistency and repeatability of the process, and the savings resulting from reduced labour and floor space requirements.”

Unlike static rack ovens, as product is gently tumbled in the RDR, heated air circulates through the product bed to facilitate uniform drying/moisture removal or roasting.

The design handles the raw product in a continuous, high-density manner through a unique flighted drum that ensures positive motion.

Features include a drum design that facilitates continuous firstin-first-out product flow and independent fans and burners in multiple convection zones, which provide complete process control that can be tailored to various products. An externally mounted drum drive design provides access for internal clean-in-place piping and nozzles which provides for automated thorough cleaning.

RDR for meat products Along with nut products, the RDR is also suitable for applications such as the drying of meats and poultry to create jerky and meat chips, as well as drying pet products to create food and treats.

While Australia has yet to see the same levels of growth as other markets for natural/protein based snacks, consumers are looking for different food options, with demand for jerky on the rise. According to intelligence agency Mintel, the UK and US have achieved 50 per cent growth in the jerky market from 2011 through to 2016. Australia is poised to follow suite for similar growth, with a wave of niche, start-up operators entering the market. Australia is also home to the fourth largest paleo-market in the world.

Jerky snacks are rich in protein, and are becoming more readily available in retail outlets and

The RDR facilitates uniform drying/ moisture removal or roasting.

online as a substitute for cooked meats. Different product flavours, such as chili and lime, teriyaki or smoky chorizo, are also attracting consumers into seeking jerky as a protein rich option when its snack time.

Globally, the meat snack market was worth $6.4 billion in 2017, and is estimated to exceed $29.5 billion by 2025, according to PR Newswire.

The growing middle class across Asia are seeking more premium meat-based snacks that are sold in accessible locations for time-poor customers. As the Australian beef market has a reputation in Asia for being a high-quality product, there is demand for the export of Australian beef jerky products, providing manufacturers the opportunity to grow their business internationally.

One of the biggest issues in jerky production is lack of efficiency in the drying process, due to the amount of time it can take to dry the product with consistent taste and quality. Food processors can expand their portfolio to capitalise on new opportunities because the RDR gives operators control to dry or to roast product in a continuous, gentle, and sanitary manner with optimal quality and uniform results. F

SUP P ORT I N G S P O NS O R S

EXHIBITION SPACE NOW ON SALE 1ST - 3RD A P R I L 2 02 0

ME LBO U R N E CO NV ENT I O N & E XHI BI T I ON C ENT RE ASSOC IATION PA RTN ERS

WOMEN IN INDUSTRY

Apprenticeships program key to ongoing industry success Melissa Tinetti was an architect and then decided to join the faculty at RMIT University.

Food & Beverage Industry News talks to the associate dean of industry programs about why she had a career change.

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elissa Tinetti didn’t start out thinking she would be the associate dean of Industry programs at RMIT University. But it’s a fulfilling job that she enjoys and there is plenty to do, with literally hundreds of students to look after.

Tinetti’s first 10 years in the workforce had her utilising her architecture degree before she took time out to start a family.

“As a kid, I was always building things such as treehouses and I was making things with my hands,” she said. “And I did a drawing class at school in Year 9 and from that point on I realised I loved drawing and understanding how things could fit together. I started technical drawing from Year 10, so would have been 15, in a class with all boys. From that point I had a real passion for building and design and I pursued that as a career.”

She returned to the workforce to work in a small practice as a project architect.

However, it wasn’t long before Tinetti thought she would give teaching a go, and secured a role within the Building and Construction faculty at RMIT University.

“I thought that it would be really great to give something back, to an industry that had given me so much,” she said. “I applied for a teaching role in Building and Construction at RMIT University and that is where it all started.”

Ten years later, Tinetti’s current role at the School of Vocational Engineering, Health & Science at the same university keeps her busy. It was in this role that she was nominated as a Rising Star of the Year at the 2019 Women in Industry Awards.

Melissa Tinetti overseas the apprenticeship program at RMIT University.

Tinetti’s role is a big one. She heavily involved in looking after the apprenticeship program at the university, which she describes as a mini-school within the campus, as well as the Cert II, III and IV courses, plus diplomas and advanced diplomas.

Apprenticeships in particular, have been a hot topic recently due to a looming skills shortage. So much so, that at the beginning of August, the Queensland government announced that it was putting aside $32 million to offer free apprenticeships to any person under the age of 21 who had left school.

The government was hoping that up to 60,000 young people would take

30 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

up the offer.

“I find this role challenging.

I came to RMIT as a teacher in Building and Construction and while that is my passion and I taught in that program for four years, I needed more of a challenge which I found in a coordinators role,” she said. “That led me onto the program manager’s position. That doesn’t sound like a big role, however there were nearly 700 students and 25 teachers, which was almost a small school within itself. I was part of a strong team that helped to grow it to that size.”

“I managed that program for four years ,and then I found myself looking for something else. This was

the next step for me in my career.

I have now got a couple of little mini schools if you like, operating their own programs, which is very different for me.”

She does find the role challenging on many levels, from dealing with the numbers of students and all their needs and wants, through to issues such as those being disruptive in class, as well as meeting the expectations of the industries that will be receiving the graduates.

As well as electrical, plumbing and carpentry apprentices, she also looks after those in the instrumentation and refrigeration sectors, both of which are relevant to the food and beverage industry.

WOMEN IN INDUSTRY

“We have a lot of students who come through the program and end up working for Woolies and those types of companies that are doing the refrigeration for their outlets, which I think is a pretty big job in itself,” she said. “There a not a lot of them around, which makes it difficult to get teachers in that space, too.”

Although some of the courses could do with a few more students, there is a silver lining for those who are in the apprenticeship program.

With some TAFE courses – and a few university ones, too – there is an oversupply of graduates.

Engineers, instrumentation specialists and refrigeration electricians don’t fall into those categories. Tinetti gives a recent account of where she thinks the

"We have a number of students who come through the program and end up working for Woolies and those types of companies that are doing the refrigeration for their outlets, which I think is a pretty big job in itself." current lie of the land is as far as graduates. It’s good for those who are thinking of going to TAFE over the next couple of years.

“Recently, we were looking at starting a new advanced diploma and needed students to run a pilot program.

“This would have been a pathway for our current students so I thought that filling this would be easy,” she said.

“I thought, ‘I’ll sit down and

ring them all and see where they are now that the year is over’. So I sat down one afternoon and rang all 120 of them. Fifty-four per cent of them had decided to pathway into a higher education program. The other 46 per cent had a job already, or were travelling. There was no-one who said, ‘no, I don’t have a job’.

I am also lucky enough to work in areas where students can walk into a job and also be able to continue with their studies.

“The students who are doing Cert II don’t have jobs yet, they are doing their pre-apprenticeship,” she said.

“If we can encourage these students at this stage to continue with that trade, then we have something to work with. We’ve had some really large numbers of those students come through this year, that will help industry, which is the whole point of free TAFE.” And the future? Tinetti is positive that industry will be well served by the graduates that are coming through her doors.

“Over the next three or four years I’d like to see our trades program having a footprint that will provide opportunities not only for students, but help industry, too,” she said. F www.womeninindustry.com.au

More apprentices are needed in many of the main trades including refrigeration technicians and instrumentation specialists.

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 31

WASTEWATER

pH system ensures compliance with strict council wastewater regulations When a brewery needed a pH correction system to meet strict council regulations, it turned to Aerofloat.

Food & Beverage Industry News explains.

Devil’s Elbow CEO, Brendon O’Sullivan, found Aerofloat’s pH system met the brewery’s needs.

32 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

WASTEWATER

D

evil’s Elbow Brewery is fast becoming a highlight on any visitor to Dubbo’s itinerary.

Named after a bend in the Macquarie River that runs through Dubbo, the brewery is set in the town’s industrial precinct with over 400 people on site during the working week. Being the only food and beverage option in the area means business has arrived thick and fast to the brewery. Weekends bring the greater Dubbo crowds, as well as tourists looking for a unique spot for lunch or dinner – and the chance to sample some locally crafted beer.

When it came to addressing the strict wastewater requirements of Dubbo Regional Council, the team behind Devil’s Elbow found they needed a pH correction system to suit their specific needs.

Brendon O’Sullivan, CEO and general manager for Devil’s Elbow, visited 4 Pines Brewery in Sydney’s suburb of Brookvale after hearing the success of the wastewater treatment system there.

The team at 4 Pines recommended O’Sullivan get in touch with Aerofloat.

“We visited the site at 4 Pines and found that the Aerofloat pH system there was exactly what we were looking for. I got in touch with the Aerofloat team straight away,” said O’Sullivan. “Aerofloat were easy to talk to and very experienced – they really knew what our requirements were despite us being in such a niche market. They were able to build a system to specifically suit our needs and space.”

O’Sullivan values the voice of the brewing community around Australia.

“The craft beer community is outstanding. We’ve had support and ideas from every brewery we’ve spoken to, from Queensland to New South Wales and down to Victoria. We feel really lucky to have been recommended to work with Aerofloat,” he said.

Aerofloat installed a pH correction system to ensure compliance of outgoing wastewater. The system includes a 2,500L tank complete with a collection pit transfer pump and an inline solids filter, mixing pump, pH monitor, chemical dosing pumps and flow meter.

“The area we had to work with was pretty tight – around 2.5 x 1.5 metres.

The system was built to fit the site perfectly,” said Aerofloat’s operation’s manager, Tim McCann.

"Aerofloat were easy to talk to and very experienced – they really knew what our requirements were despite us being in such a niche market. They were able to build a system to specifically suit our needs and space."

“This particular system was unique as we designed it to be transportable using a standard sized ute,” said McCann. “This kept transport costs from Sydney to Dubbo at an absolute minimum and allowed us to arrive on-site with the system as soon as Devil’s Elbow were ready for installation.

“The system also includes a remotely viewable data logger, meaning the pH data and discharge flow rates are continually recorded.”

Having the automated system instrumentation allows Devil’s Elbow staff to monitor and predict pH over time. It also means that the system is under constant surveillance, with 24-hour monitoring in place. Devil’s Elbow staff are alerted automatically when any unusual activity arises, allowing them to focus on other tasks.

“Our local council requires us to provide monthly reports on wastewater effluent – the automated system means we can meet our commitment to that,” said O’Sullivan.

The brewery officially opened to the public on July 1, 2019, with four of the proposed 10 beers already available including its signature mid-strength lager Dub Vegas, the Nun Launcher pale ale, the Nosey Bob Red Ale and a German-style Small Arms Lager.

“We needed our pH correction system in place in time for production – Aerofloat ensured that we met that deadline, on budget,” said O’Sullivan.

“Aerofloat’s engineers made the pre-installation process easy by giving us clear instructions on what we needed on site.”

Aerofloat was able to apply its own company technology while incorporating parts from other suppliers.

“The turnaround from the Aerofloat team was terrific. Aerofloat built the system in a few days, and the installation took less than a day. It was simply a matter of lifting the skid off with a forklift and connecting the plumbing. A couple of walk-through lessons with the Aerofloat engineers following installation, and we were

ready to go,” said O’Sullivan.

The system has been in operation since June this year and is giving excellent results.

“The system has worked a treat.

We are really pleased with how easy it is to operate, and how effective it is. Council have already been on site and are really happy with the results,” said O’Sullivan.

Being the largest craft brewery in the Dubbo area, Devil’s Elbow also offers a cafe and coffee roasting, and a full kitchen serving up to 200 pizzas an hour.

“The brewery is a stand-out in the Dubbo area, creating as many as 40 new jobs and increasing tourism in the Dubbo area. Being right on one of the major highways leading into Dubbo means we attract passers-by as well,” said O’Sullivan.

Devil’s Elbow has long been a pipe dream of O’Sullivan and the other three founders, all of whom are long-time friends. O’Sullivan and his team enjoyed working with Aerofloat – as a family-run, Australianowned company, the Aerofloat team understood how to support the Devil’s Elbow crew in their new venture.

Aerofloat have given expert advice to the team as needed and the pH correction system is working effectively.

“The Aerofloat system has been operating as smooth as silk from the word go,” said O’Sullivan. “We have remote monitoring on there, allowing us to keep track of the system. It’s nice to know that if we encounter any issues, we’re not alone. Aerofloat’s engineers can log in remotely and will be able to get us back on track without needing to be on site.”

Aerofloat offers the food and beverage industry a full range of wastewater treatment expertise, including pH correction systems, full wastewater systems, software programming and electrical support for all its automated wastewater system instrumentation. F

Devil’s Elbow Brewery had to put in a pH correction system that met the strict guidelines of the Dubbo Regional Council.

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 33

EXPORTING

Disruption to milk market not a bad thing Sometimes, The a2 Milk Company has a target on its back. That’s fine, according to CEO Jayne Hrdlicka. Here’s why, explains Mike Wheeler.

A

2 milk had a rocky start when New Zealand businessman Howard Paterson and research scientist Dr Corran McLachlan founded the A2 Corporation in 2000. The milk, which claims to help reduce the risks of digestive problems, diabetes and heart disease because it is said to contain only A2 beta-casein, seemed to hit a nerve with people who were sceptical of its health benefits.

Three years after the founding of the company, both men died, which left the company in a state of flux. It went through several highs and lows – including going into administration in late 2003 – before becoming The a2 Milk Company, which now is based in Australia.

It is run by Jayne Hrdlicka, who started at the company just over 12 months ago. Hrdlicka was the CEO of Qantas subsidiary Jetstar before joining the milk company, and has held positions at Ernst and Young, Bain & Co, and was a director of

Woolworths between 2010-2016.

At the Global Food Forum held in Sydney, Hrdlicka spoke about where A2 milk is headed, why it is seen as a premium brand in China, and the science behind the milk’s claims.

It’s a risky strategy to base your whole business model on one product – more so when some are a little uncertain of what makes it different from similar products.

It’s share price has fluctuated over the past 12 months, but it does help when news gets out that discerning Chinese consumers think the milk is a premium brand. It has entered two of the most lucrative markets in the world – the US being the other – and Hrdlicka sees nothing but growth in the company’s near future.

“We’re not talking specific numbers, but we’re playing in the two biggest consumer markets in the world,” she said. “We’re building a deep franchise with those consumers and we’re really excited about what the possibilities bring to the

34 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

A2 milk powder is popular in parts of Southeast Asia. brand and shareholders.”

When it comes to the science behind A2 milk, Hrdlicka makes no apologies about its brand strategy and indicates that it is the disruption that A2 milk is bringing to the marketplace that is causing the issue. Most of the noise about the benefits, or lack thereof, of the milk, is coming from those who have a vested interest in the milk not being commercially successful. The irony being that this is also keeping the brand in the spotlight, which is

not a bad thing if you are Hrdlicka.

“We are quite comfortable with the company getting beaten up by big legacy players who feel uncomfortable because we are doing something different,” she said. “It happened in Australia, it happened in New Zealand. We expect it to happen everywhere we go and that is what happens when a disruptive approach to a category that has been around for a long time unfolds.

“It happened in aviation, and it is happening across all consumer

EXPORTING

products, not just milk. We expect that it is part of the process. The crazy part of it is that it draws consumer attention to the choices, including ours. It causes consumers to do their research and we’re the beneficiary. It is part of the process of evolving the category.”

Hrdlicka said the company worked hard in the early stages to ensure there was enough science for consumers to educate themselves.

She said there are a number of studies that have been completed by independent research markets that came to similar conclusions that the founders of the company did.

“What is fantastic for us at the end of the day, is the impact it has on the consumers,” she said. “And consumers are telling us they are enjoying a functional benefit and they can enjoy fresh white milk again where they weren’t able to in the past. Or, they were fearful of the impacts of dairy products, and this has given them new confidence to re-enter the new category.”

What is helping the brand, and something not lost on investors, is its foray into the Chinese market.

"Consumers are telling us they are enjoying a functional benefit and they can enjoy fresh white milk again where they weren’t able to in the past. Or, they were fearful of the impacts of dairy products, and this has given them new confidence to re-enter the new category."

With milk powder a hot commodity, it seems the affluent middle class in the Middle Kingdom can’t get enough. Hrdlicka knows how important the market is, so much so that she spent her first week working for the a2 Milk Company in Sydney, then the second week in China. She goes up there every six weeks or so, not just to be seen, but also to meet with their partners, listening and learning on the ground and making sure the company’s strategy in the area is sound.

“We are doing some really exciting things in China,” she said.

“We spent the first half of the financial year really understanding consumers, talking to mothers, talking to parents, talking to grandparents – really trying to

understand the decisions they are making and how they we making them – where they like to shop.

That gave us a lot of clarity on how to constructively build the brand and how to leverage our multichannel strategy.”

And what about the US? Retail giant Costco started selling the milk in parts of the US at the end of the 2018, but Hrdlicka isn’t getting carried away just yet.

“We were deeply appreciative of Costco’s support in the US,” she said.

“The success story for a2 milk in the US is in its early stages, but the signs are impressive. A2 milk is sold in 12,400 outlets across the country today and Costco is part of that story.

It is taking the product to consumers who are interested in different pack

sizes and are value driven, but they are a big and important format in the eyes of consumers and play a meaningful role in the repertoire.

They are important players in the natural channel and they have helped us build our brand.”

Finally, there is the online presence of A2 milk. Hrdlicka knows that part of the company’s future success lies in the less tangible online marketplace.

“Alibaba is a really important trading partner of ours as is Amazon via its Whole Foods portal,” she said. “I will say, as a matter of course, that we are multichannel company – ecommerce is a really critical channel for us as a business today and will be going forward. And if you listen to your consumers, it plays a really powerful role for them in their day-to-day lives. You don’t quite have the same choices in leveraging direct deliveries in Australia that you do in China and the US, but it is a changing canvas and digital players are changing the world for consumers at a very fast pace.” F

Cows are the main source of A2 milk, although goats can also produce it.

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 35

INGREDIENTS

Adding value to our raw materials – why it makes sense Food & Beverage Industry News looks at why adding value to raw materials has long-term benefits for Australian produce.

A

ustralia is fortunate that it is home to some of the best soil, an array of (some would say pedantic) regulations, and an agricultural industry that has world-class infrastructure. It is therefore not surprising, that overall it has a great reputation for producing ingredients that are wanted around the world.

And if you are a manufacturer of said ingredients, then the world could be your oyster in terms of finding overseas markets.

But there is a conundrum. There are many examples of countries exporting raw materials only to have them returned as finished goods and having a negative effect on a country’s balance of trade.

The same can be said for some agricultural goods.

At the Global Food Forum earlier this year, Visy chair Anthony Pratt praised Australian farmers and food processors for growing food exports

to $40 billion, despite drought. But he also wondered why we were exporting so many raw materials without adding value to them.

“Value adding drives Australian investment and jobs,” he said at the time. “For example, wheat sells for a $100 a tonne. If you turn it into flour it sells for $500 a tonne, and if you turn that flour into bread it sells for $5000 a tonne. Adding value through further processing, or adding value at horticulture, is better than selling bulk commodities like wheat, which undersells the value of our farmer’s expertise.”

Brookfarm and Cape Byron Distillery were born out of one family’s vision to take the humble macadamia nut and turn it into a diet staple for the products it created. The company, run by Martin and Pam Brook, was started when they bought a rundown farm in the Byron Bay hinterland in 1988.

“We were going to move our

Macadamia trees can take up to 10 years to come to fruition.

36 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

two very small boys up from Melbourne and we were going to become farmers,” said Martin Brook. “Then the crunch happened, so we almost went broke. It took us almost 10 years to get out of the financial issues, and we moved up permanently in 1999.

“In those days we couldn’t see a lot of sense growing a nut if you were getting $2.50, if you were lucky a kilo for a macadamia nut.

It takes 10 years to grow a nut. I think it is one of the world’s most delicious nuts and one of the worlds’ healthiest nuts. And we thought ‘right, let’s take this nut and let’s put it in premium products for people to eat every day’. We started with two products and now we have about 72 SKUs.” DD Saxena is the founder and promoter director of Riverina Oils and Bio Energy and is responsible for setting up the company’s $150 million canola oilseed crushing and

refining plant in Wagga Wagga. It has the potential to produce more than 200 tonnes of refined vegetable oil for the food industry.

Saxena’s company is at the other end of the spectrum. It is an ingredient supplier to both Australian and overseas companies.

Why aren’t more Australian companies setting up processing plants like his?

“I think the retail market is very limited, and therefore with branded goods there is a monopoly on distribution,” he said. “If you sell a product in most Asian countries, you are selling to 10,000 decisionmakers.

When you are selling something in Australia you are selling to five decisionmakers.

“I think we haven’t focussed when selling to the manufacturing industry globally. Because if we make good quality raw materials logically we should be the supplier of many ingredients that are value added

INGREDIENTS

to factories of the world.”

Brook said that in order to get into the added value market it is important to make sure food manufacturers know who their customers are, and what market they are trying to reach.

“It is interesting how our business has grown,” he said. “We export to 16 countries but it is to a specific customer that is looking for great tasting healthy food. All of our products are GMO free, no preservatives, no additives. It’s the customer who really does care about what they eat.

“It is the customer who wants to know exactly where it comes from and how it is made. It is all those things.”

As well as adding value by making the final product, there is another side effect. Something that Brook is proud of, and something that is not lost on Saxena, too.

“Byron Bay is a place of high youth unemployment for all sorts of reasons,” said Brook. “For us, obviously the environment is important in terms of what we do there. For us, it is giving young people not only jobs but careers.

We’ve had people who have been with us for 18 years and we’ve seen

Canola oil is a raw product that is in high demand. the difference that that makes in a person or families life and that is what keeps us going. And now Cape Byron distillery – doesn’t sound much – but within two years we have employed 16 people.”

Saxena’s company employs approximately 90 people, but he points out there are other aspects that

need to be taken into consideration when thinking about having a processing plant in a local area.

“It provides farmers certainty in terms of a destination market,” he said. “It also provides them a better outcome. I saw the opportunity to build a plant in Wagga Wagga because I wanted to create a

better quality product using better technology and efficiency because most of the crushing plants were not integrated or very modern in Australia. We chose Wagga due to access to supply and we felt the size of such a regional town and there was a lot of infrastructure to support us.” F

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 37

SAFETY

The right brew for beverage and distillery flooring With a plethora of micro-breweries making inroads into the beverage market, it pays to make sure the flooring surface is hygienic and safe. Food & Beverage Industry News finds out more from Roxset.

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he craft beer and distillery market in Australia is worth in excess of $4 billion and growing. Although currently dominated by North American brands, more exciting new craft brewers and distilleries are setting up rapidly throughout the country, with up to 600 brands now being available.

The Independent Brewers Association (IBA) estimates that there will be double-digit growth of 24.2 per cent for local craft beer through the liquor stores over the next 12 months, proving Australia has a growing appetite for quality beer and spirits. Wealthy investors and bankers also view the market as a key opportunity with the likes of Gerry Harvey recently investing $20 million to build Australia’s largest whisky company.

Similar to the building and construction of a winery, breweries and distilleries have parallel challenges in getting the floor coating just right.

The brewing process is subject to constant wear and tear and spills. This is driven by steam and boiling water creating a large swing in temperatures that the flooring needs to withstand.

Following on from the production process, forklifts and pallet jacks are used to transport ingredients and finished brews to delivery trucks. This constant traffic movement can cause the floor to crack and peel and result in dangerous trip hazards, as well as a build-up in bacteria. A seamless heavy-duty, non-slip epoxy floor from a company like Roxset Health and Safety Flooring will protect from accidents and inhibit growth of bacteria and provide ease of cleaning.

Another key consideration with the final coating is erosion. Sugar solutions used in wine making and brewing rapidly erode concrete, which can leave the surface pitted and damaged resulting in expensive downtime and repairs. It

also creates a hazardous working environment for workers.

Breweries, distilleries and wineries have a lot of rules and regulations they are required to follow, not just in terms of how they run overall, but their set-up, too.

Important requirements they must meet include: • A brewery floor needs to be made of non-porous material, with no cracks and gaps.

• F looring must have antimicrobial properties to prevent collection of bacteria and other harmful organisms and meet HACCP Compliance.

Flooring in breweries should be made of non-porous material.

38 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

• F loor coating must be moisture and chemical resistant and not degrade quickly due to repeated exposure.

• Floor coating must work well in both wet and dry conditions.

• Floor coating should be non-slip and have low environmental impact.

The SE Floor Coating Solution from Roxset is a specialised tailored system to suit high impact wet areas for the food and beverage industry.

Key clients over the past 30 years include, Ned’s Whisky, Capital Brewing, Vasse Felix Winery and Voyager Estate.

For consumers, breweries and

distilleries are a cool place to hang out and see how the beverage is made and to sample offerings. But what they do not realise is the level of detail, which goes into every choice made. From the brewing of equipment to the flooring, everything needs careful consideration.

Roxset has the expertise and history to make sure all hygienic and safety concerns are met in distilleries, wineries and breweries. It works with clients so it can find a solution that will mean the floor surface meets strict Australian standards and makes for a safe and healthy workplace for employees. F

MATERIALS HANDLING

ART Dynamic Chains can be activated with widely available mechanical devices and controls, in conjunction with a conventional control interface.

ART Dynamic Chain for package and parcel handling applications A new chain system allows for multiple behaviours on a conveyor line, which leads to efficiencies throughout the production process. Food & Beverage Industry explains.

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hird-party logistics, parcel, e-commerce, distribution and manufacturing companies need to handle packages, boxes, cases, pouches and bags efficiently – with minimal to zero damage.

Rexnord’s new ART Dynamic Chain is a suitable alternative to create dynamic behaviour in-line, with zero back-line pressure capabilities.

But what is ART Dynamic Chain? It is a Rexnord designed and developed conveyor chain that provides the ability to create multiple behaviours – zero back-line pressure, rotation, acceleration, deceleration, low-pressure accumulation, metering

The ART Dynamic Chain system can do the job of several conveyors.

and sequencing – in a single conveyor design. This is unlike many other options available that require multiple conveyors to perform similar tasks on a production line.

Rexnord only provides the ART Dynamic Chain, which allows OEMs to incorporate their own design and engineering expertise to create their conveying systems. This means that OEMs can custom-build their conveyor to suit, while incorporating a chain system that allows many different types of product to be handled in an efficient and costeffective manner.

The ART Dynamic Chain is

activated by applying pressure on the activation cones located on the outer edges of the chain. When an actuator applies pressure from the top, the rollers roll backwards, creating a deceleration, brake or stoppage of the item being conveyed. When an actuator applies pressure from the bottom, the rollers roll faster, creating an acceleration of the item being conveyed.

ART Dynamic Chain can be activated with widely available mechanical devices and controls in conjunction with a conventional control interface. No proprietary training is required, which means OEMs can use accepted and recognised technology to activate the chain.

A single conveyor design with multiple behaviour capabilities can use the same actuation devices to rotate, accelerate, decelerate, meter and sequence at will, depending on application needs. This cuts down on time and allows for a more efficient working conveyor.

But what can the chain device handle? Quite a bit, according to the manufacturer, including boxes, cases,

shrink-wrap, polybags, pouches, and many other shapes and sizes that are usually found using conveyors as a mode of transportation.

As mentioned, one of the key attributes of the system is its ability to do the job of several conveyors. A single conveyor design with multiple behaviour capabilities helps eliminate many individual conveyors, which not only reduces cost, but also the footprint of the system becomes much smaller than some other more complex and consequently more expensive systems currently available in the marketplace.

It also has enhanced gentle package and parcel handling with zero pressure capabilities, as well as flexible and full control on zero pressure behaviour when it handles diverse package and parcel mixes.

Applications for this smart package handling solution can be found across many industries including beverage, food and consumer products package handling in packer to palletiser (P2P) sections, as well as parcel handling in thirdparty logistics, e-commerce and warehousing arenas. F

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 39

AUTOMATION

Hans Beckhoff has seen a lot of changes in control technology over the past 20 years.

40 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

AUTOMATION

The future of PC-based control technology Hans Beckhoff gives a review of the last 20 years in PC-based control technology and an outlook on future developments.

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lot changes in two decades.

In automation technology in particular, there are exciting innovations every year – sometimes even revolutionary ones; however, the actual impact on the market is not usually seen until 10 years later.

At Beckhoff, we delivered the first Industrial PC back in 1986, which means that we have had PC-based control technology ever since. And as early as 1990, during our first presentation at the Hannover Messe trade show, a journalist asked me how long the PLC would still be around? As a young engineer, I leaned back and said, “Another five years”, an incredibly long time for me at the time.

When this journalist asked me the same question again in 1995, Beckhoff was doing well and we had grown wonderfully with our technology – but PC-based control technology only accounted for a negligible share of the overall market.

On the one hand, this is due to the time constant mentioned at the beginning. On the other hand, there is of course a certain inertia on the part of the large suppliers of control technology, which encourages them to stick with the tried-andtested technologies – such as PLC technology.

Nevertheless, we are convinced that Inter Process Communication (IPC) technology is by far the most powerful and often, the least expensive platform. It also is a platform that enables the bestpossible integration of IT and automation features.

EtherCAT hits the market Also around the turn of the millennium, the hour of Ethernet began to strike in the industrial environment. In 2003, Beckhoff itself presented EtherCAT, a corresponding solution.

We were optimistic and knew that what we had was something good. But we weren‘t aware at the time that we were defining a kind of global standard with EtherCAT. As it happened so often in our company’s history, we progressed with a certain naïve optimism and belief in our own strength and developed this technology out of our own conviction.

At that time, however, we were already seasoned fieldbus experts: we had our own communication systems, which we had already launched on the market. At the same time, we also knew all the other fieldbus systems – essentially CAN bus and PROFIBUS. Compared to existing solutions, EtherCAT represented a quantum leap: firstly in terms of performance, which we had optimised in such a way that we could use a single Ethernet telegram to collect bits and pieces of information from many participants in the field. Secondly, we built distributed clocks into the system from the outset in order to integrate an accurate system time into an automation system. At the time, every bus had to have a master card – a fact that is almost forgotten today. With EtherCAT, this was no longer necessary. Instead, the system could be operated on any standard Ethernet port.

After the first positive reactions from the market, we finally decided to make the EtherCAT technology available for open use.

In this context, we founded the EtherCAT Technology Group.

In 1998, we were able to offer IPCs with one CPU core and a clock frequency of 1 to 2 GHz for controlling a machine. Today, we supply Industrial PCs with up to 36 cores and a clock frequency of 4 GHz. This shows that hardware development has made great progress – in other words, Moore’s law has proven its validity over the

The levitating planar motor system is affectionately known as the flying carpet, which belies its cutting-edge technological attributes. years. And we believe that this will be the case for at least the next 10 years. If today we can integrate image processing or measurement technology into the control system, if we can synchronise 100 axes in one machine instead of 20 and if path control is possible at the same time, then we owe it to this increase in performance.

Trend towards magnetic drives Another development over the past 20 years has been the combination of functional areas, for example by integrating safety into standard control technology. And as far as drive technology is concerned, such new drive types as our XPlanar, the levitating planar motor system that we nicknamed the flying carpet, and of course, the eXtended Transport System (XTS) based on inverse linear motors have been successfully introduced to the market. Basically, I see a trend for the future in specialised magnetic drive forms, because today they can be mastered algorithmically, which means that a lot of mechanical effort on the machine can be replaced by software functionality.

Especially with regard to software, the last 20 years have also been the time when the IT world has moved even closer together with the automation world. In the case of TwinCAT 3, for example, this has meant the integration of the various tool chains such as Visual C, C++ and IEC 61131 into Microsoft Visual Studio. A further advantage lies in the integration of MATLAB/ Simulink and then measurement technology and image processing as a result.

I consider this consistent integration of functions originating from different areas, or even from different companies, in one software package, to be one of the most important development trends of the last two decades.

All in all, automation technology has, in retrospect, become simpler and more cost-effective. Think, for example, of one-cable technology or the electronic motor nameplate – 20 years ago, this was either rare or non-existent. At the same time, costs per axis in control technology have decreased by between 20 and 40 per cent during this period.

One topic that has been on the

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 41

AUTOMATION

Beckhoff agenda for over six years, but for which Beckhoff has not yet presented a market-ready solution, is PC-based or freely programmable safety technology. There are two different things that we have to consider here. First, we have been supplying hardware-based safety – i.e. the input and output terminals or safety logic terminals – for around 10 years now. These are freely programmable with a graphical editor and cover around 80 per cent of all standard safety functions. We have also decided to do without the safety hardware CPU and replace it with a purely software-based runtime. We have already developed the mathematical basics and special compiler techniques to do so.

Internally, this is now a finished product – the only thing still missing is a simple graphical editor. It will be available by the end of next year and then the official market launch will take place.

Taking on Industry 4.0 Then there is Industry 4.0, which is a complex topic. Digitisation is something that the industry and the world have been experiencing since 1970. The further development of hardware and software concepts has permeated more areas of life – and therefore also industry – with electronic data processing aids.

In this respect, I don’t see a major leap in development, but rather a development that has been going on for a long time but is accelerating.

The fact that German industry is still competitive shows that domestic companies have done their homework quite well in this respect compared with other countries.

The third industrial age, in which we found ourselves until recently, was based on the Acatech model – which, as we know, invented the term Industry 4.0 in the year 2011.

In this model, the production environment is characterised by the local intelligence of machines. The fourth industrial age, which has just begun, is now characterised by the fact that this local intelligence is combined with cloud intelligence. This is already my main concept of Industry 4.0 – i.e. machines that can talk to each other via the cloud, or call up services from the cloud and use them for processes on the machine. Conversely, a higher-

EtherCAT technology is available for open use. level intelligence can also see the machines as an extended output arm.

At Beckhoff, we can well imagine that some machine intelligence is shifting towards the cloud – we call this the “avatar concept.” Examples of this are the control of a machine with speech recognition running in the cloud, or vibration analyses for predictive diagnoses, which do not have to be carried out online, but can be carried out offline in the cloud. Even today, however, we can “cloudify” the entire PLC – depending on availability, bandwidths and achievable response times.

With technologies such as 5G, a lot seems to be feasible here; however, the response times are still above 1 ms – so a packaging machine, for example, cannot yet be controlled in this way.

Moving forward with newer technologies Now we can make a projection and ask: What will communication look like in 20 years? Personally, I think that we will then be around 100 GBaud and, with the help of special switching and wireless technologies, we will be able to reduce the response times for centralised applications to well under a millisecond.

And so in 20 years, your colleagues will be able to write retrospectively: 2018 was the time when the machines hesitantly began to talk to the cloud and retrieve services from the cloud – today, this is completely normal.

The basis for intelligence on the machine is, among other things,

42 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

the hardware. This will continue to be determined in the next few years by Moore’s Law, so that in 20 years we will certainly be able to use computers on machines that are 100 times more powerful than today. That would mean that you can control 100 times as many axes or cameras, or you can operate a machine with a lot of cameras 10 times faster. In this respect, we believe that, for example, the use of image processing systems on the machine – also as sensors and not just for workpiece evaluation – will increase.

On the other hand, as computing power and communication bandwidth increase, so do the cloud’s capabilities – at least by the same factor. Here, too, the engineer’s imagination is ultimately required to decide what can happen in this cloud.

In this context, terms such as artificial intelligence (AI) and machine learning emerge – topics that will certainly have repercussions on machine functionality not in 20 years’ time, but in the next two to three years. At Beckhoff, we have also already founded a working group that investigates AI algorithms for possible applications in automation – including path planning in robotics and sensor data fusion.

I have been asked; are the established automation technology manufacturers now running the risk of losing their “piece of the pie”?

I don’t think so. After all, the big IT companies – Google, Microsoft and SAP – are approaching the application level from above. In

other words, they have introduced edge computing concepts that in turn can contain local intelligence as well as machine control intelligence.

In this respect, traditional machine control manufacturers are still way ahead in terms of their knowledge base, because automation technology is really complex. So I’m not worried that Google might suddenly offer motion controls or more complex measurement technology. And what’s more, the market is simply too small for these companies.

The large IT companies are primarily interested in the data because lucrative business models can be derived from it.

Controllers or machine builders can supply this data.

As far as that is concerned, there will certainly be competition between automation suppliers and data processors. In addition, many machine end users have also developed their own strategy for this purpose.

And data? Let me put it positively. First of all, I think that the fear for data security is much more pronounced in Germany than in other countries. However, if you want to successfully develop business models in this area, you should put that fear aside and consider what you could gain from all the data.

Within the German AI community, and even within the Federal Government’s “key issues paper on artificial intelligence”, there is a proposal to develop an anonymised general database into which personalised data can be imported and then made available anonymously as a general data pool for a range of different uses.

There are also many other practical methods. We have agreed with some of our customers, for example, that they occasionally run a test cycle on the machine that makes no statement about what has just been produced.

During this test cycle, data is written that can then be used for predictive maintenance.

In short, there are solutions to the problem of data security.

I would always recommend not putting too much emphasis on fear at first, but rather looking positively at the different options available instead. F

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Let’s be truthful about sustainable packaging claims on-pack Author

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

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onesty when it comes to claims on-pack is becoming more important as consumers start to question the sustainability of packaging.

With the 2025 National Packaging Targets significantly shifting the packaging design landscape in Australia, a critical element that is coming up short is truthful and accurate environmental claims on-pack, and this issue needs to be addressed.

More than ever consumers are demanding brands to be honest about their sustainability journey, including the choice of wording and logos on-pack.

Gone are the days when you could get away with simply writing “recyclable”, “biodegradable” or “compostable” on pack. The use of statements like the “Do the right thing logo”, the recycle “Mobius loop” logo or the Plastic Identification Codes (PIC 1 to 7) just further confuse the consumer. The 2025 National Packaging Targets are now the perfect opportunity to review all environmental on-pack symbols and wording.

Changing the face of on-pack logos Next time you are in a grocery store let me encourage you to pick up six different products and have a look at all the logos and symbols being used. You will see arrows, numbers, rubbish bins, lots of abbreviations for industry groups and governing bodies, and a whole lot of information that in truth means little to a consumer.

Plastic Identification Code (PIC) The use of the Plastic Identification Code (PIC), or the symbol of the chasing arrow with a number in the middle, that is seen on most plastic packaging identifies the type of plastic the packaging is made of. For example, PET is classified as 1, HDPE is 2, PVC is 3, LDPE is 4, Polypropylene is 5, Polystyrene is 6, while 7 is Other, or mixed plastic types. This voluntary coding system adopted in 1990 assisted the collection, recovery and management of used plastics in Australia.

However, most consumers think it means they can put the plastic pack into the recycling bin even if it isn’t a

Consumers sometimes get confused about what the term “biodegradable” means on packaging.

44 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

recyclable plastic.

As a packaging technologist, designer or marketer could you honestly say that you know which bin each number should be placed? Do you know for a fact whether it is actually capable of being recycled through our facilities in this country, or that of your export market? Now imagine how confusing these symbols are to a consumer.

cent of people recognised the catch phrase and in 2015, only 38 per cent said they knew the phrase”.

So what does the symbol mean in the world of sustainable packaging and to consumers today? Are there more important and less confusing symbols that should be on-pack to ensure that packaging is placed in the right bin at end-of-life?

Do The Right Thing logo

Confusing claims and wording

The “Litterman” guy has been around for years. You will all know – even if it is subconsciously – the symbol of the man who throws the rubbish in the bin. While he is familiar to consumers, ask yourself what does the logo really mean? Does it mean that the product is recyclable or simply that you should be responsible and make sure the product goes in a rubbish bin at the end of life?

The “Do the Right Thing” slogan and symbol was a part of a marketing campaign launched in the 70s, which was intended as a “Don’t Litter campaign”.

According to Keep Australia Beautiful, “When the ‘Do The Right Thing’ campaign was launched, 80 per

Another challenge within the sustainable packaging journey is when brands decide to use words like “biodegradable” or “compostable” on-pack. Having packaging that is biodegradable or compostable may seem to be a good environmental initiative, but stating this on-pack is often confusing to consumers. If there are no available consumer collection or composting facilities that will accept this type of packaging in the country of sale, then this type of wording can be misleading. The AIP has spoken to many people over the past couple of years who naturally assume that if the packaging says it is ‘compostable’ or “biodegradable” that all is right in the world.

The use of the term “biodegradable” also leads consumers to believe that, no matter where disposed, biodegradable packaging will disappear to nothing within a very short period. This can lead the consumer to erroneously believe it is acceptable to litter biodegradable packaging, or that it will solve the ocean plastics issues.

In the same way the use of compostable plastics, which may “compost” (biodegrade by microorganisms in an oxygen environment) if placed in the right composting environment, can be misleading if consumers don’t have access to facilities for the collection and composting of compostable packaging with organic waste. Incidentally, the packaging may compost, but they do not create compost, i.e. nutrient-rich soil).

Before selecting compostable

Some on-pack instructions confuse consumers as to which bin recyclables are supposed to go in. packaging, a responsible brand should be identifying whether there are facilities available to their consumers to collect compostable packaging with their organic waste. If there are, then communicate this information on-pack so consumers understand the end-of-life process.

There are two other options currently available for use of compostable packaging.

The first is being able to establish closed-loop facilities for the collection of compostable materials and certified packaging.

These closed-loop systems are designed to facilitate the collection and recycling of nutrient-rich organic material, such as food scraps, along with the certified compostable packaging and return the nutrients into the soil rather than allowing them to rot away in landfill.

The second option is to identify home compostable-certified packaging and encourage consumers to dispose of it via their home composting.

However, the concern with this option is that many consumers will either contaminate the recycling system with this packaging or think they are doing the right thing and put it in the rubbish bin.

The Australian Bioplastics Association (ABA) provides a voluntary system to companies or individuals wishing to have their compostable

and biodegradable plastics packaging certified.

There are two certifications available: Australian Standard 47362006, compostable and biodegradable plastics – “Biodegradable plastics suitable for composting and other microbial treatment” – and Australian Standard AS 5810-2010 Home Composting – “Biodegradable plastics suitable for home composting”.

Recyclable symbols and logos There are so many variants of a recyclable logo or symbol that it makes your head spin, and, once again, consumers see these types of symbols on pack and naturally presume that they mean that the packaging is going to be recycled if placed in the correct bin.

The question that needs to be asked is “can this packaging truly be recycled in the country where we sell the product?”

The answer needs to determine the logos you use on-pack moving forward.

Brands need to be re-designing their on-pack communication with honesty, clarity and clear and easy-to-understand explanations.

So where to from here?

In April 2018, the Australian Packaging Covenant Organisation (APCO) launched a nationwide labelling scheme that will help consumers better understand how to recycle products effectively. The scheme will also assist

brand owners to design packaging that is recyclable at end-of-life. In conjunction with partners Planet Ark and PREP Design, this scheme aims to increase recycling and recovery rates and contribute to cleaner recycling streams.

The APCO Packaging Recycling Label Program is a nationwide labelling program that provides designers and brand owners with the tools to inform responsible packaging design and helps consumers to understand how to correctly dispose of packaging. The two elements of the program are the Packaging Recyclability Evaluation Portal (PREP) and the Australasian Recycling Label (ARL).

Australasian Recycling Label on-pack.

Packaging Recyclability Evaluation Portal (PREP)

The AIP has also developed a number of training courses that will assist the sustainable packaging journey, including Tools to Help you Meet the 2025 National Packaging Targets: PREP and ARL, Introduction to Sustainable Packaging Design, Lifecycle Assessment Tools for Sustainable Packaging Design and The Future of bioplastics and compostable packaging.

With the development of the 2025 National Packaging Targets, now is the time to stop and review all of your on-pack information to ensure that you are communicating effectively and honestly to consumers about your sustainable packaging. F

PREP provides a way for brand owners, manufacturers and designers to assess whether an item of packaging could be classified as “recyclable” through kerbside collection in Australian and New Zealand. PREP produces a report for each project that is evaluated. A project will list the recyclability classification for each “separable component” plus the user may nominate a scenario where the separable components are joined at the time of disposal (e.g. bottle and cap).

Combining technical recyclability and collection coverage, PREP provides the evidence base for applying the

Australasian Recycling Label (ARL) The Australasia Recycling Label (ARL) is an evidence-based, standardised labelling system that provides clear and consistent on-pack recycling information to inform consumers of the correct disposal method. The ARL is designed to be used in conjunction with PREP, which informs the user of the correct on-pack ARL artwork for each “separable component” of packaging. It is a simple and effective method to improve consumer recycling behaviours.

AIP Training

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 45

, D E E N U T. O Y E R R E ER N. V E F O T N A O H IS H W D IT RC A N I E F ES TH

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The slim profile allows easy placement of other equipment around a sample, including manipulators, light sources and perfusion systems.

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New igus energy chain generation openable without tools The new E4Q, a lightweight igus e-chain for unsupported lengths and long travels is available from Treotham.

The chain links of the e-chain have a smooth, contoured design and a completely new crossbar concept with locking straps for weight reduction.

These ensure that the new series can be opened and closed in seconds without tools. The energy chain has been specifically developed for the special requirements of unsupported lengths and long travels. The first prototype was presented by igus at the Hannover Messe 2019.

High unsupported lengths and long travels with large fill weight

create extreme stress on energy chains. The igus developers have designed the E4Q e-chain intended for such application scenarios.

Based on the robust energy chain standard E4.1 from igus, the new series brings along a long service life and a high degree of modularity.

In order to optimise material and therefore the weight of the energy chain, shapes inspired by nature are used. The smooth, contoured design can be found on the outside of the chain links as well as on the stop-dogs. Despite material recesses, the new development has a high strength and stability comparable to the E4.1 series.

Another special feature of the E4Q are the crossbars. These can be opened and closed completely without tools. On the top of the crossbar, there are two hollows for the fingers, by which the locking hooks can be easily pulled up. Unlocked on both sides, the crossbar can be removed with little effort.

This allows the easy opening and closing of the chain even in a guide trough and accelerates the filling of the e-chain by up to 40 percent.

Another advantage is that the new crossbar has significantly higher pull-out forces than its counterparts in the locked state thanks to its innovative type.

Due to the special design of the e-chain, this is very quiet in the movement. However, if the user desires additional noise reduction, igus has integrated an optional system in the inner horizontal stop-dog for the E4Q. These are two connected balls that dampen the impact during the radius and extension stop. The balls are made of a new noise-optimised and soft material that further reduces the sound level without restricting the stability of the stop-dogs.

Treotham Automation 1300 65 75 64 www.treotham.com.au

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 47

NEW PRODUCTS

Winmate’s IB70 and IK70 P-Cap open-frame panel PC series Backplane Systems Technology is proud to present Winmate's new P-Cap open-frame Panel PC series, the IB70 and IK70 are available in screen sizes from 15" inches to 23.8 inches.

The IB70 ships with an Intel Celeron Bay Trail-M N2930 to deliver a low power consuming result with no compromise on efficiency and the IK70 ensures a high performance thanks to its 7th-generation Intel Core i3/i5/i7 CPU, making the handling of multimedia content no longer a difficult task.

Both series carry a slim-line design with open-frame housing to minimize space restraints while giving a stylish look. A user-friendly multi-touch experience is guaranteed by the P-Cap multi-touch screen that allows any individual to operate the device.

Engineered with system extendibility in mind, which is a crucial demand for integrators to handle the various needs of many industries including retail and hospitality, the IB70 and IK70 come with plentiful I/O interfaces. The IB70 includes 2 x GbE LAN, 3 x serial ports, 1 x USB 3.0, 3 x USB 2.0, 1 x VGA (female), 1 x line-out, 1 x line-in, 1x mic in; while the IK70 contains 2 x GbE LAN, 2 x serial ports, 4 x USB 3.0, 1 x HDMI 1.4, 1 x DP 1.2, 1x Mic in and 1 x Line out. Such construction gives the two panel PC series the system expandability for retailers to conquer the challenge of adding to the kiosks multiple external devices such as card readers, cameras, printers and more.

The IB70 and IK70 P-Cap open frame panel PCs are tailored for a powerful data handling ability and peripheral support to fulfill the operational needs of the smart retail sector and many other IoT-related applications.

Key features: • I ntel Core i3/i5/i7 Kaby Lake(IK70) or Intel Celeron N2930 Bay Trail(IB70) • F ull-range of screen sizes from 15-inches to 23.8-inches • S lim-line design in open-frame housing • M ulti-touch P-Cap flat screen • P lentiful I/O connectors for external device connectivity • S uitable for kiosk applications Backplane Systems Technology (02) 9457 6400 www.backplane.com.au

McCrometer FPI mag, a new approach to accurate water flow measurement The McCrometer FPI Mag is suitable for capital or maintenance projects, retrofits and sites never before metered. The unique combination of accuracy, ease of installation and total cost savings make the FPI Mag the perfect choice for a wide range of municipal and industrial applications. It is the next generation mag meter.

The FPI Mag meets or exceeds industry standards of 0.5 per cent accuracy with third-party testing verification. The multi-electrode design and unique operating principle delivers accuracy unmatched by other insertion meters and rivals the performance of full-bore mag meters.

The FPI Mag is available in battery or solar powered options for forward flow sensors, enabling installation in remote applications without access to power.

Additionally, the new Smart Output feature, which allows the FPI Mag to connect to AMI / AMR systems through an encoded digital output.

The insertion design of the FPI Mag allows for easy, hot tap installation, which allows the meter to be installed without interrupting service, de-watering lines, cutting pipe, welding flanges or inconveniencing customers.

Customers save up to 45 per cent on installation and the total cost of ownership because the need for heavy equipment and added manpower required during a typical full bore, flanged meter installation isn't necessary.

The FPI Mag has no moving parts and a single-piece design. The multi-electrode water flow sensor contains nothing to wear or break and is generally immune to clogging by sand, grit or other debris.

The FPI Mag is available with forward-flow only or bi-directional measurement for line sizes from 100 to 3500mm.

The sensor body is made from heavy-duty 316 stainless steel 48 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

for maximum structural integrity and is hermetically sealed and protected by NSF certified 3M fusion-bonded epoxy coating.

AMS Instrumentation & Calibration (03) 9107 8225 www.ams-ic.com.au

NEW PRODUCTS

Rexroth’s new axial piston variable pump Rexroth's A10VOH axial piston variable pump bridges the gap between the classic thresholds of medium pressure and high pressure.

It can be used for applications that could previously only be handled by high-pressure units, including steering drives, hydrostatic fan drives and working hydraulics.

It is also suitable for other demanding tasks which require a high nominal pressure and a compact design. The A10VOH features highspeed self-priming. With a permissible rated speed of 2,300 rpm, it can achieve maximum displacement of 145 cm3 - without any impellers.

Machinery and its components must first and foremost be reliable and robust, even when under extreme application conditions. Hydraulic units are also expected to be space-saving and energy-efficient.

Over-sized and hence expensive high-pressure units are often used for applications with a pressure level somewhere between the classic thresholds of medium pressure (280 bar) and high pressure (350/380 bar). With its A10VOH (series 60, size 145), Rexroth has created a solution, which bridges the gap in order to enable users to achieve efficient operation in this 'light heavy-duty' application area.

The new axial piston variable pump features a permissible nominal pressure of 320 bar in corner power operation at maximum swivel angle and rotational speed. If the swivel angle is reduced, the permissible nominal pressure increases to up to 350 bar. As such, the A10VOH is ideal for use in various applications, including steering drives, hydrostatic fan drives and working hydraulics.

It is lightweight and, despite its size of 145 cm3, so compact that it requires the same installation space as the Rexroth A10VO (series 31, size 100).

High self-priming ability and rated speed Thanks to its innovative design, unlike other axial piston units the A10VOH does not require any impellers. With a permissible rated speed of 2,300 rpm, with maximum displacement of 145 cm3, it provides power density in the smallest of spaces. On account of its high-speed self-priming and lightweight design, Rexroth's new axial piston variable pump is perfect for use in the demanding medium-pressure range.

Bosch Rexroth (02) 9831 7788 www.boschrexroth.com/en/

I-7565M-HS High Speed USB to 2-Port CAN Bus Converter ICP Electronics Australia is proud to introduce ICP DAS' new I-7565M-HS high-speed USB to 2-port CAN bus converter.

The I-7565M-HS is a brand-new high-speed USB-to-CAN converter with two CAN channels. Providing even faster CAN bus communication performance than its I-7565 predecessor, it supports CAN2.0A/2.0B protocol and different baud rates ranging from 5 kbps to 1000 kbps. The most important feature of the I-7565M-HS is its ability to support the user-defined baud rate functionality no matter what that baud rate is.

When the I-7565M-HS is connected to a PC, the PC will automatically load the relevant device driver (hot plug and play). As a result, the I-7565M-HS makes data collection and the processing of CAN bus networks fast and simple for any user.

This module is perfect for a range of applications including CAN bus monitoring, building automation, remote data acquisition, environment control and monitoring, laboratory equipment and research, and factory automation.

Key features: • Compatible with high-speed USB 2.0, ISO 11898-2 standard • Supports CAN2.0A, CAN2.0B, and CAN Bus message filter configuration • Powered via USB, firmware updates via USB • Programmable CAN Bus Baud rate (10kbps-1000kbps) • CAN message timestamps within +/- 10us precision • Internal watchdog timer

• PWR, CAN Tx/Rx, and CAN Status Indication LEDs • Built-In dip-switch to Select 120 ohm terminal resister for CAN Bus • Utility tool for users module setting and CAN Bus communication testing • API library for user program development ICP Electronics Australia 02 9457 6011 www.icp-australia.com.au

www.foodmag.com.au | September 2019 | Food&Beverage Industry News 49

NEW PRODUCTS

maxGUARD control voltage distribution Innovative ideas are required in panel building for control voltage distribution. With Klippon Connect, Weidmüller is showcasing the pioneering connectivity solution for efficient planning, installation and operation.

As part of the Klippon Connect product portfolio, Weidmüller is offering maxGUARD and is thus further developing control voltage distribution. maxGUARD provides load monitoring and potential distribution in one complete solution — it's convincing, efficient and innovative. It is an application product, so in other words, it's precisely matched to the specific requirements in panel building.

Generally speaking, fail-safe and maintenance-friendly control voltage distributions that can also be installed in a time and space-saving manner are a must for efficient machine and facility operation. The new maxGUARD system integrates the potential distribution terminal blocks (that were previously installed separately) in the electronic load monitoring's outputs as a complete solution in a 24 V DC control voltage distribution component.

A new combination of load monitoring and potential distribution such as this saves time during installation, increases safety against failure and reduces the amount of space required on the terminal rail by up to 50 per cent. maxGUARD is characterised by its extreme ease of servicing.

Operating, testing and connection elements developed for the panel building application permit safe access to all voltage potentials and load circuits during commissioning and maintenance activities. In addition, maxGUARD can be used in a customised way.

Indeed, the sheer range of variants and the very different potential distribution terminal blocks and additional components enable customised solutions at all times. The consistently integrated test points in the maxGUARD control voltage distribution's input and output have proven themselves to be particularly user-friendly, as

they speed up troubleshooting operations. For testing and checking purposes, the potential distributors have practical disconnecting levers for simple galvanic isolation of the load circuit. maxGUARD is also equipped with cross-connectors that are unique on the market, so it reduces the time and effort needed for wiring due to crossconnections between load monitoring and potential distribution terminal blocks.

Finally, the new control voltage distribution system has a particularly space-saving design — electronic load monitoring elements and potential distributors have a 6.1mm pitch.

Weidmuller (02) 9671 9999 www.weidmuller.com.au/au/home

Radar sensor for continuous level measurement of water and wastewater The VEGAPULS WL S 61 is the ideal sensor for all typical application in water and wastewater. It is particularly suitable for level measurement in the water processing, in pump stations and overflow basins. The flood-proof IP 68 housing of VEGAPULS WL S 61 ensures a maintenance-free continuous operation. Integrated Bluetooth ensures wireless communication via smartphone, tablet or PC. Features include: • E xact measuring results independent of product, process, and ambient conditions.

• H igh plant availability, because the product is wear and maintenance-free.

• M aintenance-free operation through non-contact measuring principle.

• Simple sensor adjustment via smartphone or tablet.

The sensor emits extremely short microwave pulses through the antenna. The emitted signal is reflected by the medium and received as an echo by the antenna. The time between the emitted and received signal is proportional to the distance and depends from the filling height.

The determined filling height is converted into a respective output signal and output as measured value.

The wetted parts of the instrument are made of Valox PBT or PP. The connection cable is PUR insulated. The housing is optimised for applications in the waste water industry and manufactured

50 Food&Beverage Industry News | September 2019 | www.foodmag.com.au

of Valox PBT. Due to the encapsulated cable gland, the sensor achieves protection rating IP 68 (2 bar).

Vega (02) 9542 6662 www.vega.com

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