OCTOBER 2021
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s the world becomes more conscious of the impacts industrialisation is having on the environment and continued pushes for more sustainable practices, the food and beverage industry finds itself in an interesting position. There are countless systems and methods used in the production of a variety of food and beverages we enjoy everyday; this myriad of methods is where the industry can make a major mark on the sustainability and efficiency goals set out for the future. Whether in sourcing, production, processing, or any other part of the supply and production chain, companies continue to see huge benefits to even minor tweaks in their long-standing processes. One of the major benefits from employing new machinery that reduces energy output, to something smaller like a hands-free washer dryer, is the reduction in C02. The more I speak to stakeholders and decision makers in the industry, the more I come to realise the smallest, and the largest, of changes in the production of goods can have long standing and significant impacts on the environment. Meanwhile, the same new processes are also leading to more efficient production, which in turn saves a company money and resources. It has become clear that the industry has an advantage in creating a more circular, efficient, and recyclable economy and many of the stakeholders I speak to are well aware of this fact. As we move towards the 2025 target of reducing emissions by 30 per cent, I believe the food and beverage industry will continue to shine.
The consumer base is becoming savvier and will not hesitate to change buying habits if they feel they can help create a more sustainable industry. With the advent of QR codes, they can track a product’s production closer than ever before. The industry will continue to undergo changes, great and small, but to me that is an exciting prospect and leaves me very curious to see how it looks a decade down the line. This month I also spoke with Sara Lee general manager, Mark Mackaness, about how its acquisition by a new investment group, along with a New Zealand counterpart, will benefit the frozen dessert manufacturer. Sara Lee was able to avoid much of the strain put on supply chains by COVID-19 because the company sourced and produced locally. I’ve learned from many in the industry that the impact of COVID-19 was mitigated for those who had less dependence on imports, but it also afforded the chance to fortify local supply chains for the future. Hopefully that message will help drive home the added importance of supporting local, wherever possible. As we near the end of 2021 we are one year closer to the 2025 industry targets so many of you are working hard to achieve and I can say many of the companies I have covered are on track to, or have already met, many of the targets. The food and beverage industry continues to thrive and is helping lead the way in creating a more sustainable and efficient economy. Until next time, have a great month.
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www.foodmag.com.au | October 2021 | Food&Beverage Industry News 3
CONTENTS INSIDE 6 NEWS
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22 MEET THE MANUFACTURER Sara Lee is now part of a new partnership with Original Food Baking Co after being bought by a New Zealand investment group. 26 HYGIENE Dyson’s hands-free washing and drying products help to mitigate cross-contamination risks at manufacturing sites while also reducing C02. 28 FOOD SAFETY Bürkert has shared expert insight on the advantages of water blending systems within the production process.
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30 INNOVATION Allied Finishes SteriFloor technology is addressing issues that used to plague the development of antimicrobial flooring while also reaming non-slip. 32 PRODUCT RECALL GS1 is helping companies face the challenges presented by recall issues in the brewing sector.
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34 ALLERGENS Elisa Systems offers the industry a range of food allergen test kits that help mitigate the risks of cross contamination. 36 LUBRICATION Vega’s VEGAPOINT 24 is a point level sensor that can be used for all measuring tasks, from simple to more complex. 38 AUTOMATION Esker, specialists in cloud computing, is continuing to help the food and beverage industry prepare for a continued push toward digitisation.
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40 EVENTS The Melbourne International Coffee Expo is set to host the World Barista Championship in September, 2022. 41 AFCCC 42 AIP 43 AFGC 44 DAIRY 45 NEW PRODUCTS
4 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
NEWS
Aquaculture is now the largest sector of the seafood industry A ustralia’s aquaculture sector is continuing on a trajectory of steady growth, but the industry has experienced disruption due to the COVID-19 pandemic, according to the latest edition of ABARES’ Australian Fisheries and Aquaculture Statistics. Australia’s aquaculture sector has been steadily increasing in both value and share of gross value of fisheries production (GVP). “The GVP of the Australian aquaculture sector grew 10 per cent in 2019−20,” said ABARES executive director Dr Jared Greenville. “While total Australian fishery and aquaculture GVP in 2019–20 decreased slightly by 2 per cent to $3.15 billion, higher aquaculture GVP offset lower GVP in the wildcatch sector.”
Last year, aquaculture made up over half of the total GVP share of the Australian fisheries and aquaculture industry, up from 43 per cent in 2015–16 and 34 per cent in 2005–06. This created a 12 per cent contraction in the GVP of the wildcatch sector. “This trend isn’t limited to exports. Domestically, buyer behaviour has also changed,” Greenville said. “Australians consumed around 335,000 tonnes of seafood in 2019−20, a decrease from around 341,000 tonnes in 2017–18, including imported seafood products.” The total value of fishery and aquaculture product imports decreased by 4 per cent to $2.2 billion last year, driven mostly by decreased imports of prawns, squids and octopus. F
Australia’s aquaculture sector grew 10 per cent in 2019-2020, making it the largest in the seafood industry.
Farmfresh Fine Foods fights back on frozen imported food F
Farmfresh Fine Foods’ expansion is designed to grow the company’s capabilities to meet market demand. 6 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
armfresh Fine Foods, a Bundaberg fresh food processor, will expand its facilities to enhance its production and packaging capabilities through support from the Queensland government. This project will help Farmfresh Fine Foods fight back against frozen imports and create an estimated 24 local jobs. “The Queensland government’s $175 million Jobs and Regional Growth Fund will help Farmfresh Fine Foods put the bite on frozen food imports,” said deputy premier and minister for State Development Steven Miles. “We’re supporting a $4.3 million expansion of this family-owned Bundaberg success story, making them even more competitive when pursuing national supply contracts.”
The state government’s support will accelerate the company’s project by 12 to 18 months. “The Queensland government funding means we’re ready to expand production capacity across all our products to 3,270 tonnes annually in the short term,” said Farmfresh Fine Foods general manager Andrew Gerry. “This will include a new forming, battering and fry line, which will add to the extensive range of roasted frozen products, as well as pureed and pickled vegetables. “We’re planning to hire another 24 labourers and machinery operators by our second year of expanded operations, an increase of about 45 per cent to our current workforce of 53. “This will be a very exciting new growth phase for us – and for Bundaberg and other regional growers.” F
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NEWS
foodpro 2021 important event announcement D iversified Communications Australia, organisers of foodpro, have announced the cancellation of the planned 2021 exhibition due to the impact of continued border uncertainty and extended lockdowns. The event will now return 2326 July 2023 at the Melbourne Convention & Exhibition Centre. Since the postponement, back in June, the foodpro team has been working closely with the industry and monitoring the COVID-19 situation and multiple lockdowns across the nation. With the situation in Sydney showing no signs of improvement, the decision was made to cancel foodpro 2021, scheduled to run 10-13 October at Sydney Showground.
foodpro aims to bring together Australia’s food manufacturing community, connecting exhibitors and visitors from across Australia. It’s important to sustain a high standard of event delivery, and without continued certainty around borders remaining open, foodpro organisers made the call not to run this year. Although disappointed in not being able to host the event in 2021, the foodpro team said it appreciated the continued support its has received from exhibitors, partners, sponsors, speakers, and suppliers. The event team is committed to reuniting the industry at foodpro in 2023, 23-26 July at Melbourne Convention & Exhibition Centre. F
Due to the ongoing COVID-19 situation in Sydney, foodpro will return to Melbourne in July, 2023.
Report analyses Australia’s foodservice performance T
he NPD Group, a global data analytics company, has reported that the total foodservice consumer spend and traffic in Australia was up by 25 and 23 per cent respectively, comparing Q2 2021 with Q2 2020. For a pre-pandemic view, industry spend and traffic declined 8 per cent and 14 per cent respectively, versus Q2 2019. “The recovery of Australia’s foodservice industry continues to improve, but it will take time before we see pre-pandemic levels of spend and foot traffic,” said NPD Group senior vice president and deputy managing director Asia Pacific Gimantha Jayasinghe. “While there were periods of lockdown across the country in the second quarter of this year, Australia operated with minimal restrictions for the most part. “This has led to stronger than expected performance within some
foodservice segments, helping to boost overall industry growth when compared to last year.” The cheque growth rate was up 2 per cent versus Q2 2020, and 7 per cent when compared to Q2 2019. The increase in price per item was the key factor in the cheque growth across all ordering methods excluding pickup, which saw cheque growth driven by items per eater. All channels saw average eater cheque gains versus Q2 2019, though QSR declined 2 per cent versus Q2 2020. The decline of foodservice traffic versus Q2 2019 was driven by Quick Service Restaurants (QSR), and Full-Service Restaurants (FSR), dropping 12 per cent, and 38 per cent respectively. However, Retail saw traffic growth of 4 per cent versus Q2 2019. QSR and Retail showed positive spend performances in the
8 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
The food service industry has managed to see a rise in spending and traffic despite the pandemic. quarter, with both channels experiencing growth when compared to both Q2 2020 and Q2 2019. FSR rebounded from the drop in the market in Q2 2020 but was down
when compared to Q2 2019, due to the channel being the one most impacted by the recurrence of government restrictions imposed on the industry. F
NEWS
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 9
NEWS
Industrial hemp shows potential as a feed source for livestock C Charles Sturt Univeristy scientist Gaye Krebs said the pilot study looked at hemp as a feed source.
harles Sturt University scientists are playing a key role in new research to understand the opportunities to use industrial hemp as a feed source for sheep and cattle. Industrial hemp is an emerging crop that shows great potential, but further investigation is needed around its potential for grazing. “Hemp is a fast-growing, waterefficient annual crop that can be grown in a number of Australian states under strict licence conditions for seeds and fibre,” said Charles Sturt School of Agricultural, Environmental and Veterinary Sciences associate professor, Gaye Krebs. “A pilot study carried out at Charles Sturt University in Wagga Wagga identified potential for the crop to be used in livestock feed. But it also highlighted the need for more information, particularly around residues of
tetrahydrocannabinol (THC) in meat.” Industrial hemp contains low levels of this psychoactive compound and under current regulations, no detectible THC should enter the food market through animal products. Globally, there’s been very little research about the breakdown of THC in sheep and cattle and how long it remains in tissue after animals have been fed industrial hemp. “Our research aims to fill in some of those knowledge gaps to provide the information needed by regulators to allow the crop to be grazed by animals destined for the food chain,” said DPIRD project lead Dr Bronwyn Blake. The research will build on the findings of the 2020 pilot study, which highlighted the potential value of industrial hemp as a feed source, along with other potential benefits. F
Victorian agribusinesses go global in China, Malaysia and the UAE T
hree agriculture export specialists have been appointed by the Victorian government to help agribusinesses establish more global trade pathways. The new agriculture-focused specialists will provide in-market support from Victorian government Trade and Investment Offices in China, Malaysia and the United Arab Emirates. “Our specialists will provide dedicated agriculture export support in key markets so that our premium food and fibre can be made available for more people around the world to enjoy, creating even more jobs and opportunities for Victorians,” minister for Agriculture Mary-Anne Thomas said. In Kuala Lumpur, in-market specialist Ian Thompson will provide
insights to Victorian agribusinesses looking to grow their exports and diversify their markets in Southeast Asia. “There is a significant opportunity in South-east Asian markets, and the demand for quality Victorian food and agricultural produce is high,” Thompson said. Dubai-based in-market specialist Emma Page has a mandate for the Middle East and North Africa (MENA) region. She will support Victorian agribusinesses in responding to the strong demand for premium food and beverage products coming from the MENA market. Beijing-based in-market specialist Davis Tao Xu will deliver tailored advice to Victorian businesses in Victoria’s biggest food and fibre export destination. The state’s food
10 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
and fibre exports to China were valued at $4.7 billion in 2019-20. “China is a very dynamic place to do business with a lot of opportunities for agribusiness,” Tao Xu said. “I look forward to providing an expert’s view to the latest developments and trends from
the market.” Agriculture Victoria’s in-market specialists are funded through the $5 million Pathways to Export Program. The program is a fouryear Agriculture Strategy initiative, which is dedicated to creating export opportunities for Victorian agribusinesses. F
The VIC government appointed three agriculture export specialists to establish global channels.
NEWS
New soil carbon method could reduce costs for farmers T
he federal government has released a draft soil carbon method for public consultation under the Emissions Reduction Fund (ERF), helping farmers to benefit from soil management. This new method will support greater uptake of soil carbon projects by overcoming barriers to participating in the ERF, reducing costs and introducing new activities to store carbon. “Through the new soil carbon method, we’re making it easier for our farmers to be rewarded for their contribution to reducing Australia’s greenhouse gas emissions,” said minister for Energy and Emissions Reduction Angus Taylor. “For the first time it will allow modelled estimates of soil carbon change to be used, in combination with measurement approaches,
which is expected to materially reduce costs and increase returns. “Reducing the cost of soil carbon measurement to less than $3 per hectare per year is a priority under the government’s Low Emissions Technology Statement, and one of five low emissions technology priorities under our Technology Investment Roadmap.” The proposed method will enable agricultural activities that store carbon in soil to generate Australian Carbon Credit Units (ACCUs). These activities include improving fertiliser application, re-establishing pasture and modifying grazing practices. Under the ERF, over 98 million ACCUs have been issued and it is on track to reach 100 million ACCUs in the coming months. The Clean Energy Regulator (CER) expects the ERF to credit a record 17 million
Under the ERF its expected 17 million tonnes of emissions reductions in 2021. tonnes of emissions reductions in 2021 alone, a major milestone for the new soild carbon method. Another big advanatge is projects
under existing soil carbon methods will be able to transfer to the new method and reap the benefits of doing so. F
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www.foodmag.com.au | October 2021 | Food&Beverage Industry News 11
NEWS
Victorian poultry farms implement enhanced biosecurity A
year on from the largest outbreak of avian influenza ever seen in Australia, Victorian poultry farms are benefiting from biosecurity lessons learnt during the response to the episode. Victoria’s poultry flocks are free from avian influenza due to the combined efforts of poultry farmers, businesses, local community, scientists and emergency response personnel. The outbreak had to be controlled quickly as it could have decimated businesses and some strains had the potential to be transmitted to humans. On 31 July last year, birds tested positive for avian influenza on a Golden Plains free-range egg farm. Over the following four weeks, a further five farms tested positive – in Golden Plains, East Gippsland and Gannawarra Shires. In total, three different strains of avian influenza were found on six
Victorian poultry farms, infecting three bird species, H7N7, H5N2 and H7Ng avian influenzas. National freedom from the highly pathogenic avian influenza was declared on 26 February 2021. To achieve this, almost 1,400 surveillance visits were undertaken, and 2,700 surveillance text messages were issued. As part of the response to minimise the risk of more poultry testing positive, an Australian first “Housing Order” was introduced at the time for Golden Plains Shire. This required all people with domestic poultry to house their birds, to reduce their interaction with wild birds and reduce the risk of developing further cases that could cause it to spread further. The Victorian Agriculture Strategy highlights the importance of protecting the state from exotic pests and diseases that have the potential to cause great harm. F
The enhanced biosecurity is in response to the largest outbreak of avian influenza seen in Australia.
Tasmanian scallop fishery reopens in September A
IMAS developed a research plan to help reopen the scallop fishery.. 12 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
fter being closed for six years, the Tasmanian scallop fishery will reopen for commercial harvesting next month following the analysis of stock surveys in June and July this year. Having been closed since 2015 due to low stock numbers, the decision to reopen the fishery was made succeeding a research plan developed by the Institute of Marine and Antarctic Studies (IMAS). The IMAS analysis of the survey results gave an indication of scallop abundance, catch rates and size and the results in the vicinity of Babel Island, east of Flinders Island met the acceptable sustainability criteria for opening. The Scallop Fishery Advisory
Committee – which comprises representatives of fishers, processors, IMAS and the Department of Primary Industries, Water and Environment (DPIPWE) – has advised that the Total Allowable Catch (TAC) for the fishery has been set at 1,494.9 tonnes, or 145 kg/unit. The season will open in an area east of Flinders Island from Wednesday 1 September to Friday 31 December 2021. The Tasmanian scallop fishery is an important part of Australia’s seafood industry and operates under a fishery management plan supported by strict fisheries rules that need to be adhered to in order to keep stocks up. F
NEWS
Kinglake Distillery to produce first certified carbon neutral whisky K
inglake Distillery, a whisky producer based near the Yarra Valley, Victoria, has announced it will produce Australia’s first government certified carbon neutral whisky by the end of the year. This will be achieved in offsetting its carbon footprint, increasing the sustainability of its processes and undertaking rigorous auditing. Kinglake Distillery is also setting aside land for the re-planting of Indigenous native forest. Founded in 2018 by owners Sam Lowe and Chantal Daniels, the off-grid distillery functions using a mixture of solar and generator power, a tank for gas and an onsite dam for recycling cooling water. Surrounded by deep forests, bush, mountain streams and national parkland, it is designed to use its location to its advantage. All the whisky produced at Kinglake Distillery is made from scratch. Its single malt is made from
the mountain stream that rises on the property, which has the perfect mineral content for making whisky. It uses barley, 80 per cent of which is farmed and malted in NSW, supporting Australian growers. Lowe and Daniels focus on vatting different barrels – typically small-format ex-bourbon barrels re-coopered in Australia, well suited to ageing conditions in the Kinglake Ranges. A 2,500L copper pot-still was handmade by Tasmanian premier still-maker, Knapp Lewer, and was engineered to produce a heavy, flavourful spirit. Nature influences every stage of the whisky distilling process, and the result is an exceptional whisky that can only be made in Kinglake. The owners foster a strong brand ethos centred around authenticity, honesty and integrity. This is reflected in the reasonable price point of their single malt whisky, using the best ingredients
The carbon neutral whiskey will be produced in the Yarra Valley, Victoria. to produce outstanding quality, consumers can purchase a 500ml bottle for $100. Kinglake Distillery is set to become a genuine Victorian distilling landmark. With the
commitment to produce Australia’s first certified carbon neutral whisky, the company is dedicated to ensuring that drinking its whisky has no negative impact on the environment. F
“Digital twins” concept from UQ boosts food production S cientists at the University of Queensland are creating “digital twins” of mango and macadamia orchards to help boost food production, using simulation technology called DigiHort. Centre of Horticultural Science at Queensland Alliance for Agriculture and Food Innovation (QAAFI) director Professor Neena Mitter said it was an example of how computers are changing the industry. “Developing a digital model for an orchard with slow growing crops like mango and macadamia enables us to run virtual experiments at a scale and speed never before possible,” said Mitter. “Digital technologies offer an unprecedented acceleration in
innovation that will help make food production more productive, resilient and sustainable.” Lead researcher Dr Liqi Han said the technology would particularly benefit slow growing crops like fruit trees. “The digital modelling provides untapped opportunities for users to rapidly trial new ideas and acquire a reliable indicator of how to best optimise production systems,” said Han. “We call this technology ‘DigiHort’, short for Digital Horticulture.” The computer simulations can be a conceptual design of an orchard that doesn’t yet exist, a digital twin or detailed replica of an existing orchard,
or a digital variant, where changes are made to a digital twin. “All three forms can be integrated with environmental and management simulators,” said Han. Virtual trials start with the design, with software users able to decide where in a landscape to plant trees, the density of the canopies and the configuration of the rows. Users then consider how the trees are maintained, wielding virtual pruners and testing the impact of different – and even unconventional – tree training systems. This innovation is based on new LiDAR scanning technology applications undertaken with industry partner, Riegl Australia, and state government research stations.
It relies on High Performance Computing (HPC), which allows Han to run extremely fast virtual experiments without loss of accuracy. F
Researchers from UQ are creating “digital twins” of mango and macadamia orchards to boost production.
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 13
NEWS
Australian pulses meet the global demand for alternative proteins A
ustralian pulses will help meet the growing demand for alternative meats, dairy and other plant protein foods under newly funded research from the University of Sydney. The Transitioning Australian Pulses into Protein-based Food Industries project was awarded $993,573 in the latest round under the Global Innovation Linkages Program. Looking at ways to convert Australian grown pulses into plant protein ingredients and foods, the project will be funded over three years and receive private sector support. The annual value of the alternative meats, dairy, beverage and egg food sectors is set to rise globally to around $55 billion by 2025. Australia’s plant protein market is forecast to be worth $4.03 billion a year by 2030.
New research from the University of Sydney is designed to meet growing demand for alternative meat. Currently most plant proteins are derived from soybean and yellow pea, which have limited scope in Australian agriculture. The University of Sydney (USYD) team from the faculties of Science and Engineering will investigate turning
Australian-grown pulses into plant protein ingredients and foods. “Australia produces about three million tonnes of chickpeas, faba (or fava) beans, mung beans, lupin, field peas and lentils a year,” said USYD Faculty of Science lead researcher,
from the Sydney Institute of Agriculture, Professor Brent Kaiser. Kaiser and professors Fariba Dehghani, Roman Buckow and Timothy Langrish will investigate refining processes to extract protein concentrates and isolates from Australia’s commonly grown pulse varieties. Working alongside industry partners AEGIC, Roquette, Clextral, All G Foods and Wide Open Agriculture, they aim to develop and commercialise pulse-specific processing technologies. “Our aim is do this while also minimising water and energy consumption,” Kaiser said. “At the end of this three-year project, we envisage Australia’s plant protein food and ingredient sector will be sufficiently established to encourage local investment in protein fractionation plants. F
Sunshine state powers Australia’s biggest brewery A
ustralia’s biggest brewery, Asahi Beverages Yatala on the Gold Coast, is brewing beer with the help of the Queensland sun after installing solar panels on its roof. Around 7,000 solar panels directly harness the Queensland sun to produce Australia’s favourite beers, including Great Northern, Victoria Bitter and Carlton Draught. The new 3.01 MWp system on the brewery’s rooftops is one of the biggest installations of its kind in Australia. The panels were spread across 15,000 square metres, an area larger than Suncorp Stadium’s playing surface. “The solar power we now generate is enough energy to power more than 800 homes and nearly
9,000 beer fridges annually,” Yatala Brewery plant manager Tom Robinson said. The installation took 18 months and was completed without interrupting brewing operations. More than 150km of cable was laid. Yatala is owned and operated by Carlton & United Breweries, which was acquired last year by Asahi Beverages. This project is a significant step towards Asahi Beverages achieving its ambitious sustainability target of sourcing all its electricity across the country from renewable sources by 2025. The project was led by Smart Commercial Solar in partnership with AMPYR Energy. It is one of the most complex projects the company has undertaken in Australia due to its size. F
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Asahi Beverages facility in Queensland now has the biggest solar project for a brewery in Australia.
NEWS
Angove Organic reports growth for Australian Organic Awareness Month S eptember was the annual Australian Organic Awareness Month, which continues to bring unprecedented growth in sales – including for Australian-certified organic winemaker, Angove Organic. Angove Organic has seen 38 per cent year-on-year export growth as shoppers have aligned their tastebuds with good health. The future introduction of a mandatory standard for using the word “organic” to market wine will help alleviate consumer concerns, according to Australian Organic CEO Niki Ford. This is key, given Australia’s organic industry is estimated to contribute over $800 million of GDP in 2020, rising by a further 7.9 per cent during the pandemic. “Buyers of organic goods should
be able to have complete trust in the integrity of every single product they purchase, that’s why our Bud Logo has become a key proof point for what is truly Certified Organic,” Ford said. The Angove Organic vineyards have replaced chemical pesticides with Indian Runner Ducks, microbats and bees. The brand plays a role in the lives and health of millions of people worldwide, according to joint managing director Victoria Angove. “Australians have made it clear they are committed to doing better for people and planet, now acutely aware of the effect of the potential damage pesticides can have on our bodies and our environment,” Angove said.
Angove Organic has seen a 38 per cent growth, year over year, mainly due to consumer habits changing. “COVID-19 has given us pause for thought to consider what is important to use to ensure a healthy future.” There is freedom working in certified organic vineyards as well, in removing the usual masks, gloves and protective gear to protect workers from synthetic pesticides, herbicides and fertilisers.
“Angove Organic has come full circle from the days in the late 1800s when Dr William Angove, a medical doctor found himself experimenting with wine making, initially using it as a tonic for his patients to help with their ailments and support their health,” Angove Organic winemaker Tony Ingle said. F
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NEWS
Tasmanian dairy industry celebrates record milk production T
he Tasmanian dairy industry has celebrated a new annual record for milk production, having produced 961 million litres of milk – up 1.2 per cent from the previous year. These results reflect the ongoing success of Tasmanian dairy. This latest record exceeds the previous 2019-20 record for milk production, which saw 950 million litres of milk produced. Confidence amongst dairy farmers remains high and solid milk prices have been announced by all Tasmanianbased milk processors for the coming 2021-22 season. With this confidence, the state is seeing many farmers reinvest in their businesses through upgrades, such as irrigation, effluent systems, calf rearing sheds and more. As reported by Dairy Australia, Tasmania’s results from the
National Dairy Farmer Survey resulted in almost all respondents (96 per cent) making an operating profit in 2019/20 and a similar proportion expect to do so this financial year. The Tasmanian government has been a strong and consistent supporter of the state’s dairy industry and aims to continue to do so as the industry grows. The 2021-22 Tasmanian Budget has provided $100,000 in further funding to DairyTas to support the Cows out of Creeks program. This program has helped build over 111 kilometres of fencing and 150 water troughs on 37 dairy and beef farms in Circular Head, meaning some 240,000 cattle are limited from accessing waterways, providing a win-win for stock health and the creeks and rivers in the region. F
The Tasmanian dairy industry produced 961 million litres of milk this year, beating its previous record.
Calabria Family Wine Group is launched after continual growth T
he Calabria family has launched the Calabria Family Wine Group, signifying a new era for the
Griffith-based family winery and growing its portfolio. Following a year of brand acquisitions such as McWilliam’s
The Calabria Family Wine Group has officially been launched after a year of acquisitions.
16 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
Wines, Hanwood Winery, Deakin Estate and La La Land Wines, the family business has rapidly grown, cementing them among the largest family-owned wine groups in Australia. The Calabria Family Wine Group will house the family’s collection of brands and aims to ensure each of the brands carry their distinct identities, portfolios and distribution strategies. Vintners & Co. Merchants is the new distribution arm of the company representing Calabria Family Wines’ international distribution partnerships. It includes many international brands including the Italian labels Canti and Librandi, Portugal port house Dow’s, Argentinian winery Dona Paula and French champagne
producer Champagne Deutz. The brand has also celebrated its 75th anniversary. Its offerings in the international wine space allows it to work with a broad range of wine cellars and on-premise channels, a company spokesperson said. With the new acquisitions, Calabria Family Wine Groups’ portfolio has grown from 140 SKUs to 283 SKUs in the past 10 months. The brands and products will be serviced by the Calabria Family Wine Group sales team, which has added seven new members – mainly from McWilliam’s Wines – to ensure the knowledge of these wines is carried over to the newly established group. The Calabria Family Wine Group will be operated by Bill Calabria and the third generation of the Calabria Family. F
NEWS
Loryma produces wheat textures to create meat alternatives L
oryma, a globally distributed wheat producer, has released its portfolio of Textured Vegetable Protein (TVP) comprising of six basic types, in the Lory Tex range. While serving as a protein base, the Loryma TVPs also give meat alternatives an authentic mouthfeel. Through targeted selection, combination and hydrogenation of the dry texturates, different types of meat and fish can be replicated. This includes an array of processing variants such as sausage meat, fillets and minced meat. The neutral taste of the ingredients means there is no need for masking flavours. The texturates are available in powder format, which can be used for protein enrichment or vegetable sausage meat, and as granules for
products that imitate minced meat. The long fibres, flakes and chunks can be used on their own or in combination to reproduce grown meat structures like poultry, pork or veal alternatives. The Lory Tex range consists mainly of wheat gluten – a renewable raw material that forms meatlike fibres through an extrusion process. As a dry product, it can be transported unrefrigerated, easily stored and rehydrated individually. The bite strength determines the water absorption of the ingredient, with a texturate to water ratio between 1:2 and 1:2.5. It is available in three shades – light brown, coloured with natural malt extract and reminiscent of cooked pork, along with versions in brown and dark brown, which are coloured with caramel and resemble cooked beef.
Options for meat alternatives continue to grow with production of wheat textures. Depending on the combination, different vegan or vegetarian applications can be realised with the textured wheat proteins. If softer granulates are combined with firmer
ones, popular “home style” burger patties are created. The use of Lory Tex Fibres for a homogeneous fibrous texture authentically replicates a schnitzel. F
Eight Australian start-ups shortlisted for FoodBytes! Pitch 2021 E
ight Australian start-ups are among 45 global food system innovators shortlisted for the food and agri discovery program: FoodBytes! Pitch 2021. Recognised for outstanding innovation in the fields of sustainable supply chains, improved resource management and the next frontier of nutrition, the Australian cohort represent 18 per cent of this year’s FoodBytes! Pitch top 45, and includes five female- founded and led entrepreneurial businesses. The top 45 start-ups globally will now vie for selection in FoodBytes! Pitch 2021’s top 15, and the opportunity to participate
in FoodBytes!’ live streamed public pitch competition on 8-10 November. The ultimate winner will be chosen in each of three sectors: FoodTech, AgTech and CPG. Australian start-up, Perthbased Swan Systems, took out last year’s global Agtech Award, in FoodBytes! Pitch 2020 for its precision irrigation and fertiliser platform. This platform helps growers schedule, monitor and optimise management of water, nutrients and crop health to improve economic and environmental outcomes. From 45 shortlisted companies this year, 31 companies
directly address areas of food and agriculture that have been affected by the impacts of COVID-19. Corporate members play a pivotal role in the FoodBytes! by Rabobank platform – assisting with scouting criteria, scoring applicants, providing mentorship and fostering connections. With continued interest from participants to implement realworld solutions within their respective industries to drive change, FoodBytes! has seen a 120 per cent increase in corporate membership globally since 2020. Additionally, since 2017, participating corporate members
Eight Australian start-ups are on the global shortlist for food and agri discovery. have gone on to directly invest nearly $216 million in the program’s alumni. Membership enrolment for 2022 is already underway. F
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 17
NEWS
Foodland delivers first Retail Ready Program for local producers Foodland Supermarkets helped release the Retail Ready Program for more than 50 food and beverage producers.
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oodland Supermarkets, together with Food South Australia, have delivered its first Retail Ready Program to more than 50 local food and beverage producers to inform how brands can scale up operations and successfully enter the retail space. The Foodland brand currently supports a 95-store network across South Australia. The
inaugural program was designed in collaboration with Food South Australia. “This is an opportunity for us to engage with new and exciting brands and provide valuable insights that will see them establish their first commercial relationship with us at Foodland,” said Foodland Supermarkets general manager of Merchandise and Strategy
Christopher Villani. “Our network is trusted, strong and reliable and we want to educate smaller operators across the food and beverage industry to understand the business fundamentals and best practices that will see their product grow in the current retail climate.” Expert advice will be delivered on areas including financial considerations and pricing, production scale, sustainable practices, marketing and promotion, distribution and merchandising. Area specialists from Norman Waterhouse, Moore Australia, KWP! and sustainability consultant Peter Wadewitz will present to those attending. “We’re bringing together all the advisors that we trust and work
with to ensure we maintain a strong business now and in the future,” Villani said. The brands are excited to take part in the workshop and explore the possibility of one day entering the retail space, Food South Australia chief executive officer Catherine Sayer said. “It’s not every day that an opportunity like this presents itself,” Sayer said. “This program gives up-andcoming business owners a chance to ask all the questions you have about how to successfully create a product and brand that people will want to purchase time and time again. “We look forward to seeing each operator learn and grow from this experience.” F
Australian family-owned packaging supplier acquired by global company G
lobal packaging company, TricorBraun, has announced it has entered into an agreement to acquire Cormack Packaging, an Australian familyowned packaging supplier. This will establish the company’s footprint in the region. Serving customers with rigid packaging needs for more than 80 years and spanning three generations, Cormack Packaging primarily serves the food and beverage, pharmaceutical, personal care, industrial and household cleaning industries. “We are incredibly excited to mark our first entry into Australia with the acquisition of Cormack,” TricorBraun president and CEO Court Carruthers said.
All the Australian company’s team members, including managing director Mathew Cormack and the company’s executive team, will remain with TricorBraun. The team will continue to work out of the company’s existing locations across Australia and New Zealand. Effective with the closing of the transaction, Cormack Packaging will operate as “Cormack Packaging, a TricorBraun company”. “Joining the world-class TricorBraun team is the next great growth chapter in Cormack Packaging’s 82-year history,” Cormack said. Since it was founded, TricorBraun has partnered with management teams to successfully acquire and
18 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
accelerate growth for more than 25 packaging companies. Cormack Packaging marks TricorBraun’s third acquisition this year. “I am truly excited for the opportunities this brings to Cormack Packaging to better serve this
Packaging company TricorBraun has acquired Cormack Packaging.
region’s customers. Sharing like values, as well as a common passion and commitment to be the best partner for our valued customers, make TricorBraun the ideal home for Cormack Packaging to thrive,” said Cormack. F
NEWS
South Australian wineries enter the US market through Wine Australia S ixteen South Australian wine producers will be supported to grow their businesses by entering and expanding into the US market through the Wine Australia US Market Entry Program – with the South Australian government subsidising 50 per cent of the cost. Delivered by Wine Australia, the 12-month program is designed to educate wine producers about the technicalities of the US market, including compliance, marketing, pricing, sales, PR and logistics. The program offers both real-world guidance and market introductions with Wine Australia providing advice on how best to approach the US market guiding clients towards like-minded customers in the US who share
a wine producer’s vision and market goals. The program will provide participants with insights into one of the largest and most complex wine markets in the world. The South Australian government’s $5.4 million Wine Export Recovery and Expansion Program commenced on 1 July 2021 and will run for four years. Just days before Christmas in 2019, the Cudlee Creek bush fire tore through Golding Wines’ Adelaide Hills property, burning 95 per cent of its vineyards, destroying machinery, irrigation systems and infrastructure for several wine tourism experiences. The winery then endured the impact of COVID-19 and having to close its doors during lockdown.
The South Australian government’s $5.4 million Wine Export Recovery and Expansion Program started in July of 2021. The US Market Entry Program will support Golding Wines in its efforts to diversify exports into the US market.
The program is said to make a difference to South Australian wine producers looking to enter or expand into the US market. F
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www.foodmag.com.au | October 2021 | Food&Beverage Industry News 19
NEWS
Solve agricultural challenges with Agtech and Logistics
Agtech and Logistics Hub manager Owen Williams said open innovation was a key part of the hub.
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new Agtech and Logistics Hub based in Toowoomba, Queensland is preparing to scour Australia to solve realworld challenges in the agricultural industry, bridging the gap between
research and industry adoption. Identifying issues within the sector will provide a clearer picture of what problems need solving, Agtech and Logistics Hub manager Owen Williams said.
“Using this as inspiration, we’re able to be on the lookout for teams and individuals who will collaborate, interact with industry, then develop, test and grow new business ideas, products and services,” Williams said. “This open innovation concept is a major focus of the hub to allow us to further grow the industry,” he said. The Agtech and Logistics Hub will deliver a series of open programs that will fast-track the development of agriculture technology. To help deliver these programs, the Hub has announced a new partnership with Innovation Architects, a Queensland-based advisory group. “We recognise the importance for industry groups to actively participate in our innovation
ecosystem and collaborate with universities, government and start-ups to increase commercial opportunities and outcomes, to focus our innovation efforts on areas of competitive advantage such as agriculture,” Innovation Architects managing director Mark Gustowski said. “Solving industry challenges through innovation and technology is very exciting and we are confident that working with Innovation Architects’ framework and experience, that we will be able to fast track and deliver on validated solutions for the industry,” The Agtech and Logistics Hub is jointly funded by the Queensland government in association with the FKG Group, Toowoomba and Surat Basin Enterprise, University of Southern Queensland and the University of Queensland. F
Australian scientists create a new, superior faba bean variety U
niversity of Sydney scientists have released a new faba bean variety called FBA Ayla, providing an improved faba bean for growers in the northern New South Wales and southern Queensland region. The faba bean is the second most important grain legume after the chickpea in the sub-tropical grain growing region of Australia. The University of Sydney has been breeding faba bean varieties for this region from its Plant Breeding Institute in Narrabri since 2010. Development of high-yielding and disease-resistant varieties with superior seed quality is the focus of the breeding program at the Institute. The new variety was developed by the Faculty of Science’s Dr Kedar Adhikari, program leader and senior plant breeder at the Plant Breeding
Institute, Narrabri; part of the Sydney Institute of Agriculture. “Farmers will benefit from growing FBA Ayla without any compromise in disease resistance and seed quality,” said Adhikari. The highlights of using the FBA Ayla include high yielding across all faba bean growing areas of northern NSW and southern Queensland region and a similar level of tolerance to bean leaf roll virus, a significant disease in the northern region. Another highlight is Its uniform and superior seed size over PBA Warda will make it readily acceptable for marketing, while being a smaller seed than PBA Nasma will improve handling at seeding. FBA Ayla is suggested as a replacement for PBA Warda
20 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
Scientists have named the new faba bean variety FBA Ayla, which has an improved grow rate for farmers. and PBA Nasma. Limited quantity of seed will be available for commercial production in 2022 season from the commercial seed partner, Seednet. Faba bean breeding is a
collaborative project with New South Wales Department of Primary Industries and the University of Adelaide and supported by the Grains Research and Development Corporation. F
NEWS
Beta Glucan market projected to reach USD 525 Million by 2026 T
he global beta glucan market is projected to witness phenomenal growth over the span of 2020 to 2026, subject to the rising incidence of chronic health disorders including diabetes, heart problems, and obesity worldwide. In fact, as per WHO, obesity prevalence has nearly tripled since 1975 globally. Moreover, the year 2016 recorded over 650 million obesity cases. These daunting numbers and an increasing paradigm shift towards consumption of processed foods with nutritional benefits have offered a demand spurt for beta glucan, in turn impelling the overall dynamics of market over the years. It has been estimated that overall beta glucan market would account for a valuation of USD 525 million by the end of 2026. The growth is attributed to several trends including burgeoning product adoption across Europe for ensuring proper health and wellness, increased dominance of soluble product solutions, prolonged use in
The global beta glucan market is experiencing strong growth on the back of several factors including more product adoption. animal feed, the rising preference towards yeast-based products with 70 to 85 per cent purity and ongoing efforts by industry majors. Enormous health benefits associated with consumption of beta glucan has indeed propelled various companies and businesses to bring forth products that are high on beta glucan content. Not only this,
various states, as well as central governments, have also granted approval for use of these compounds in various F&B products and animal feeds. Recently, Kemin Industries had announced receiving approval across the economies in EU and Brazil, allowing its algae-extracted beta glucan ingredient- BetaVia
Complete to be commercialized on both these markets. It has been reported that the ingredient is generally manufactured via a patented process using a proprietary strain of algae, Euglena gracilis ATCC, making it the first and only ingredient extracted from this strain to be approved as a novel food by the EC. F
USQ researcher converts food waste into reusable materials T
he University of Southern Queensland’s Dr Kiran Ramesh Mahale has discovered ways to convert food waste into reusable materials. For Mahale, food has always been considered next to godliness. As a child, he was taught not to waste the precious commodity and this lesson set him on the path to food waste research. Mahale started his PhD at the University of Southern Queensland in 2017, studying how to convert food waste into useful materials. Or in his words, creating ways to generate revenue for farmers. “I first started looking at winery
waste. I found after they had crushed the grapes and taken the juice, the residue was discarded,” Mahale said. “That solid residue has many different chemical compounds which are pharmaceutically very important and in high demand. “One of the compounds I extracted and purified was malvidin3-glucoside, which has a market price of $317 for 10mg,” he said. “This shows that, in some cases, wineries can make more money by reprocessing their waste than selling wine.” Repurposing food waste can also help save another precious
A pan-genome describes every generic variation within any crop species. resource – water. “According to the Department of Agriculture, Water and the Environment, food waste costs the Australian economy around $20 billion every year,” Mahale said. “Fight Food Waste Cooperative Research Centre statistics have shown that around 25 per cent of
the total water our country uses for food production goes into waste products.” After extracting the chemical compounds from the leftover grape residue, Mahale then converted the remaining material into graphiticactivated carbon, which he used to purify contaminated water. He also delved into the reuse of pineapple waste for water purification and soil enrichment. “If we can convert waste into a value-added product – which can provide revenue for our farmers while helping to tackle our environmental issues – it’s a win-win for everyone,” Mahale said. F
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 21
MEET THE MANUFACTURER
Acquisition of Sara Lee earmarks an exciting future for manufacturer Frozen dessert specialist Sara Lee has operated in the Australian market for 50 years, and in that time, it has become a staple at the dinner table, but as Adam McCleery discovers, a new chapter for the brand is just beginning.
Frozen dessert producer Sara Lee is about to enter into a new era. 22 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
MEET THE MANUFACTURER
S
ara Lee will undergo some exciting changes in the near future after the South Island Office (SIO) investor group acquired it from McCain, with the sale being finalised on October 1. The announcement from the New Zealand investment group will help grow Sara Lee as it works towards a stronger presence in the dessert market. SIO also acquired New Zealand based wholesale bakers, Original Foods Baking Co, as part of its move into the market, with both company’s having a long tradition of supplying Australasia with baked goods and desserts. The combined product ranges and distribution channels are highly complementary to one another, which played a crucial role in the sale and merger. Sara Lee was purchased off Australian company McCain, who had purchased the dessert company in 2012. As part of its strategy to grow the Sara Lee business, McCain appointed Mark Mackaness as a dedicated general manager in 2019. He was tasked with building a standalone business capabilities, operating independently from McCain, which allow for a seamless transition for the business when it was sold. Mackaness said the combination of Sara Lee and The Original Foods Baking Co has created a great manufacturing partnership. “The new owner is keen that we explore the synergies that exist between the business. Over time, the group has a vision for creating the largest frozen bakery and desserts business in the region,” said Mackaness. “They have asked me to run the group. I will be the Sara Lee and group CEO so I can identify where those synergies exist and where our next acquisition pathway needs to be, so it makes sense for us to grow in a meaningful way.” McCain signed an agreement with both enterprises, which is designed to make the transition an easy one. “McCain has been great. They have worked hard on investing in this plant. They have also supplied us with a six-month transition service,” said Mackaness. “McCain has been supportive of the transition by agreeing to an agency arrangement from October 1
Sara Lee general manager Mark Mackaness is excited about the future.
"I focused on standalone marketing capability and HR and working hard to improve our culture and install the pride back into our business. As part of this there was a strong focus on the capability of our organisation and lifting the standards and expectations around performance." where they will continue to transact of our behalf to allow time to ensure a smooth transition for our customers and suppliers across the next six months as we build full standalone capability” Mackaness was hired for his extensive experience in the food and beverage manufacturing sector, having worked for Nestlé on brands like Milo and Maggi. His expertise in working on widely recognised brands was precisely what Sara Lee needed in a general manager, if they were to meet the job brief.
“I came in with a specific purpose to separate the business out for McCain and improve the performance. That was my mandate,” said Mackaness. “We recognised a way of doing that was by creating more standalone capabilities; like an independent business unit still owned by McCain but given strategic autonomy while utilising the scale and expertise of the McCain functions as support” Mackaness’ experience working inside companies that had a matrix business model meant he had the experience to apply the knowledge
he had previously learned. “Sara Lee still had to rely on some of the functions of McCain. For example, right away I identified two functions I felt would have the greatest impact on the turnaround in performance we were looking for, and that is brand and people” he said. “I focused on standalone marketing capability and HR and working hard to improve our culture and install the pride back into our business. As part of this, there was a strong focus on the capability of our organisation and lifting the standards and expectations around performance.” While the focus was on standalone capability, Sara Lee still needed to use the umbrella company’s wellestablished manufacturing processes to continue its performance overhaul. “We still work with McCain and use McCain for supply chain, finance functions procurement – things for me that are important but not going to necessarily drive the business performance in terms of the top line,” said Mackaness.
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 23
MEET THE MANUFACTURER
A critical part of the turnaround was developing a strategic five-year plan that outlined the path ahead. This has provided the road map that has shaped performance to date and gives us confidence for the future. The plan mapped out the potential for innovation, new channels and markets to continue the business expansion and create value and purpose for the iconic Australian dessert brand. “One of the first things we did was an extensive value stream mapping exercise to ensure we set up a more competitive and sustainable operational cost base for the business” said Mackaness. The mapping exercise identified six to seven other key areas where Sara Lee could see significant improvements “From procurement right through to supply chain and distribution we went after areas where we felt we had waste, in terms of process, product and productivity,” said Mackaness. “We went hard in that space and that’s where we really saw the major benefits of a focused organisation because were able to significantly reduce the cost of our operation, get sustainable cost reduction, that now has us on a new platform in terms of
a new cost base moving forward. “Second, was launching higher value NPD that was on trend with consumers and new to the category. Things like plant-based products and premium-based dessert offers. A renewed focus on the strength of the Sara Lee brand, which recorded a 96 per cent awareness rate, was another key area of focus. “The greatest asset this business has is the brand, but I think it’s fair to say we haven’t had enough investment behind it,” said Mackaness. “We need to continue to do more with the brand and continue to develop great new products and make it even more relevant today. “Increasing investment is certainly a key part of our future but investment in a meaningful and purposeful way. “Thankfully we were protected by the pandemic for several reasons, including resilience of the business and being in the food sector,” said Mackaness. “We are also very present in retail and food service; the reality is with lockdowns you lose food service but pick up in retail. “More than half our business is also in the health care sector, which
Sara Lee will continue to grow its market share under the guidance of investment group South Island Office. 24 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
New Zealand’s South Island Office, an investment group, recently acquired Sara Lee. wasn’t as impacted as hospitality, so we were able to successfully manage some of those declines and keep our business moving along.” Mackaness said all these factors, among others, played a crucial role in making Sara Lee appealing to the market, eventually leading to the acquisition by South Island Office. The SIO, which is comprised of independent and wholesale investors, is recognised for its expansive investment portfolio, with an eye
toward sustainability and profit. Mackaness said the investor group’s acquisition of Sara Lee, which is in its 50th year, is an excellent indicator of the company’s value to the market. The future looks exciting as Sara Lee work towards growing the frozen desserts and pastries market. “We will continue to run independently, employing locally and offering customers the same quality range,” said Mackaness. F
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HYGIENE
Companies can reduce water use and C02 with hygienic hand dryer technology from Dyson Dyson has engineered a sustainable, cost-effective and fast hand-drying solution that is alreading proven its worth at a New Zealand based meat manufacturer. Food and Beverage Industry News reports.
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ew Zealand’s Silver Fern Farms are working with global technology company Dyson to introduce Dyson’s Airblade Wash+Dry hand dryer in place of single-use paper towels. The New Zealand-based company, one of the nation’s leading procurers, processors, and exporters of red meat, approached Dyson to find an alternative to single-use paper towels at its Te Aroha facility, which were proving costly and
wasteful to the environment. The partnership started in 2020 and Dyson identified the Dyson Airblade Wash+Dry hand dryer as a way to solve Silver Fern Farms’ problems.
Futureproofing businesses “We engaged with Dyson to discuss the solutions available for a hygienic and fast hand drying at our processing plants with a view to replacing our current solution,” said
Dyson’s hands-free Airblade Wash+Dry hand dryer reduces carbon output and contamination risks. 26 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
Silver Fern Farms COO Mark Leslie. “To keep our sustainability journey moving forward, we trialled the Dyson Wash+Dry units at our Te Aroha site where, alongside Dyson, we could monitor the initiative and its effectiveness in reducing paper towel waste.” The trial immediately demonstrated to Leslie the benefits of installing the Dyson Airblade Wash+Dry unit. “Not only did the trial deliver cost
savings, less waste and reduce water consumption, but there was also zero reduction in traffic flow for our people,” said Leslie. “As a customer-led, global marketing business we are committed to producing quality products and the hygiene outcomes from our trial were also outstanding. Our sites now have approval for the Dyson Airblade Wash+Dry units to be rolled out to our 12 other sites around New Zealand.”
HYGIENE Hygienic and safe
More sustainable
Dyson Airblade Wash+Dry hand dryers dry hands in 14 seconds with HEPA-filters that capture 99.95 per cent of particles the size of bacteria (0.3 microns) from the washroom air. As a result, users are drying their hands with clean air, not dirty washroom air. They’re also touchfree, activated by hovering a hand under the sensor, mitigating crosscontamination risks. Other features highlighted by the multi-function design are that it saves space, is 39 per cent quieter than its predecessor, and reduces slipping hazards from water dripping from peoples’ hands, which also improves hygiene. “We know damp hands can transfer up to 1,000 times more bacteria than dry hands, while wiping hands on clothes can jeopardise the hand-washing process,” said Dr Salome Giao, senior microbiologist and scientist at Dyson. “They can add bacteria to the washed hands if they are not clean.” Dyson Airblade technologies are also certified for use in the food manufacturing industry by HACCP International and proving how hygienic the product is, it’s also used in hospitals.
Dyson Airblade technologies have a Carbon Trust certification, based on its ability to produce only 3.6g of C02 each day, down from the 4g produced by earlier models. They also result in 79 per cent less C02 use than single-use paper towels. On top of the carbon reduction, the Dyson Airblade technologies also use 52 per cent less water than other offerings in the market, with a flow of just 1.9 l/min, compared to the previous model which had a flow of 4 l/min. At the Silver Ferns site, installation of the new product reduced water usage from 6 litres per wash to around just 1 litre.
The Airblade is completely hands free and is a better than paper towels.
Impact Riordon Dickson, procurement category manager at Silver Fern Farms, said the reduction in water usage would have both environmental and commercial benefits, including eliminating the need for paper towels. “A unit installed into one of our primary butchery areas reduced single-use paper towel consumption from 230 single-use paper towels per day to zero,” said Dickson.
The ease of use of the Dyson product was another big advantage, said Silver Fern Farms engineering manager, Alan Carr. “They have a great design, and waste is easily and efficiently washed down the sink. “Straight away our employees were on board and giving us positive feedback. The trial shows sustainability in action to our people, with an obvious reduction
in waste and water use, as well as fast, hygienic cleaning for our people moving through the service area.” The Dyson Airblade Wash+Dry hand dryer is capable of being installed at any food and beverage manufacturing site across Australia, all of which require the highest level of hygiene when washing and drying hands to mitigate cross contamination. F
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www.foodmag.com.au | October 2021 | Food&Beverage Industry News 27
FOOD PROCESSING The water blending systems are flexible and can be applied to a range of processes in the industry.
Precise water blending system solutions from Bürkert Fluid control experts from Bürkert know better than most the advantages of introducing water blending systems into the production process. Food and Beverage Industry News reports.
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ater conditioning is an important process in many sectors, including food and beverage, chemicals and pharmaceuticals. When it comes to blending water and maintaining a specific degree of water quality or a precise temperature, success depends on the exact measurement and dosing of the process water and make-up water. Bürkert has developed a modular water blending solution with
several options of transmitters and controllers that control and regulate the blending process precisely. Bürkert’s Blending System can be adapted to a number of applications that support delivering a high quality of water to meet any legislation and standard. Craft brewing offers two examples of where the Blending System solution can be applied. One is with temperature control to achieve the desired strike
28 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
water temperature. The second is conductivity quality with blending and controlling two different qualities of water together to achieve the required output quality in manufacturing plants The right water quality can only be achieved by selecting the right components. Bürkert provides a best-fit solution, whether based on a standard solution or an individually customised system.
Depending on requirements, the piping, the process control, the sensor system and the control valves can either be pre-assembled or individually configured from individual components at Bürkert’s Systemhaus in Sydney. The system is built around Bürkert’s Type 8619 multiCELL controller. The multiCELL collects data from up to six sensors, allowing users to check the water temperature,
FOOD PROCESSING
Bürkert’s range of water blending solutions guarantees batch quality every time.
the pH value, the conductivity, the ORP value and the chlorine content at a glance. The multi-channel transmitter can also perform a range of dosing, flow, level, pressure, and control functions. Modularity in hardware and software offers high flexibility for adjusting it to the needs of the application, while sophisticated electronics and state-of-theart control algorithms ensure that optimum process control is maintained at all times with minimal operator intervention. Bürkert’s batch controllers are also another addition to perform simple control tasks. Depending on the individual design, the multiCELL is combined with hygienic butterfly valves, angle-seat valves, or modulating control valves, and various required instruments, such as conductivity
and temperature sensors, hard-wired or connected via IO-Link. A fitting example is the need in craft brewing to achieve the perfect strike water temperature consistently, a problem that is faced by many brewers in Australia. The brewing has a lot of manual operations in place and the consistency of brewing batches can sometimes a problem. In one such application Bürkert recently successfully completed, from a control system standpoint, the site PLC was full, with no I/O left to expand. Rather than take the option of building and programming a completely new PLC and panel system, the company decided to hand over the water blending control tasks to a Bürkert Blending System, without affecting or requiring to expand the existing site’s PLC.
The multiCELL was able to perform all the control tasks and collect all the sensor signals including running PID control algorithms as a closed-loop, standalone control system, including the driving of digital and analogue signals to the process valves and instruments, and then hand this information back over to the PLC via a single digital signal using EtherNet/IP. The brewer only had to add an Ethernet switch to the existing PLC panel. The Bürkert’s blending system
consistently achieves the strike water temperature, guaranteeing every batch meets the quality and taste that head brewers are proud to call their own. F
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Bürkert has developed a modular water blending solution that has precise measurement capabilities.
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 29
INNOVATION
SteriFloor addresses issues around antimicrobial surfaces in manufacturing Flooring specialists, Allied Finishes, has spent the past few years working on a new product that sterilises production floors without creating a slip hazard. Food & Beverage Industry News explains.
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llied Finishes recently received an ISO 22196 certification for SteriFloor, the new antimicrobial suite of flooring solutions developed by the company. The ISO 22196 certification specifies a method of evaluating the presence of bacteria on antibacterialtreated plastics and other product surfaces. It requires a standard review every five years. A few key factors make the certification of extra value to those who obtain it. First, the method is quantitative so the results can be
reproducible, which in turn should increaser confidence in the product. Second, the method, which is quite flexible, also tests for both growthinhibiting bacteria and bacteriakilling properties in the product. SteriFloor was designed to create an antimicrobial surface in food and beverage manufacturing while adhering to Work Health and Safety by not creating a slip hazard, something that plagued earlier attempts. The number of Allied Finishes suite solutions is currently at six since completing the research and
30 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
development phase with the help of scientists and a willing client. While flooring in general is recognised as being passively antimicrobial because bacteria growth isn’t made easy, floors don’t necessarily actively combat it. A research intern, Jayanti Arun Mendhi, joined the company in 2021 to analyse and test the range against current flooring. A client agreed to take part in the testing and Mendhi visited the site on two occasions to better understand the problems that needed solving. “I had informative conversations
with the clients to explain to them how antimicrobial coatings work and how improvements in technology could benefit their factories,” said Mendhi. “The two main objectives were to improve on existing coatings with antimicrobial properties by testing coatings prepared with antimicrobial technology, and secondly to research about problems faced by the food industry in relation to floorings – identify and suggest improvements.” Through her research Mendhi confirmed SteriFloor was among the
INNOVATION
SteriFloor is the result of extensive testing in the food industry.
The new formula avoids the risk of creating a slip hazard due to the mixture.
Allied Finishes has released its antimicrobial flooring offering, SteriFloor, to the market.
best antimicrobial technology she had tested for the market. As well as testing the product against competitors, Mendhi also conducted microbial tests comparing a SteriFloor sample to an untreated polyethene cement sample. “The existing antimicrobial coatings were tested by ISO standard tests and relevant reports were prepared,” said Mendhi. “Along with this, microscopy imaging was done to visualise samples with and without bacteria to better understand the existing and optimised products.” Mendhi then prepared an educational report on her findings for clients to better understand its advantages.
“Along with this, factory visits to the food factories assisted in understanding the needs of the clients and the problems faced by them in the food factories,” said Mendhi. “Extensive research was done through research databases to acquire more knowledge about some of the less commonly understood problems of the food industry.” The result that helped seal the release of SteriFloor came when, after two years, a site that employed the technology saw no bacteria growth on its floors for the entire duration. This created confidence in SteriFloor solving a problem that has plagued the industry for some time. F
A two year test of SteriFloor saw no bacteria growth.
SteriFloor helps to mitigate the risks of contamination on the facility floor. www.foodmag.com.au | October 2021 | Food&Beverage Industry News 31
PRODUCT RECALL
Recalls made easier for beverages and brewers GS1 is helping tackle the recall issues faced by the beverage and brewing sector across Australia as the demand for premium products continues to grow. Here’s how.
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he recent demand for premium beverages has resulted in record sales for packaged drinks. Craft beers, for one, have received annual sales of $370 million and growing at a rate of around 10 per cent every year. However, rapid growth can present new challenges, including navigating increased regulatory requirements and responsibilities. The beverage industry is classified as a food manufacturer and all food manufacturers have a responsibility to produce and supply food that is safe and suitable. When supplying to major retail chains, manufacturers are required to have a food safety program and product recall plan in place.
The call for strict regulations Food Standards Australia New Zealand (FSANZ), the statutory
authority in the Australian government health portfolio for product recall procedures, demonstrates foreign matter as one of the top three causes for product recalls. Glass is the third most common type of foreign material, with bottle breakages during production causing glass chips to be unintentionally scattered throughout product. Packaging faults and excessive pressure build up in cans have also been recorded in a recent spate of recalls.
If you need to recall a product, don't panic In the case of a recall or withdrawal, brand owners are required to notify regulators and customers that have received the recalled product as soon as possible. The FSANZ website
Recall Platform provides a string of benefits for the food and beverage sector.
32 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
recommends, ‘Notifications should be followed up in writing by email, fax or through rapid electronic systems such as GS1 Recall. You should confirm that your customers have received your notification and keep a record of this communication to satisfy the postrecall reporting requirements’. What is GS1 Recall? It is a digital platform available through GS1 Australia. A simple, yet powerful service available for the automatic communication of product recall notifications throughout the whole supply chain. “We developed the Recall platform with input from our industry partners and regulatory bodies to ensure industry can communicate more effectively, using a consistent format, to fulfil their duty of care of providing safe products,” said Andrew Brown, business development
GS1’s work with the brewing sector is helping overcome challenges presented by glass recalls. manager at GS1 Australia “During the process we learned that swift and effective communication is of utmost importance when it comes to minimising the impact and cost of a product recall for everyone. “A major benefit for using a digital communication tool is that regulators and trading partners are notified in real-time at the click of a button. “This includes capturing evidence of communications and providing an audit trail of when actions and communications took place, and delivering updates instantly to mobile devices.” GS1 Recall has been in use by major Australian retailers and suppliers for 10 years. It is a cost-effective way to prepare organisations in the event of a product recall, helping to protect products and brand reputation. F
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ALLERGENS
Elisa Systems addresses allergen test kit issues with latest product Elisa Systems utilises food allergen test kits to help combat allergen contamination in the food industry. Its latest offering, using egg proteins, is designed to take detection one step further.
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lisa System’s suite of allergen test kits are designed to help the food and beverage manufacturing industry mitigate the risk of cross contamination and the inadvertent presence of allergens in supplier ingredients. This helps ensure consumer safety and the burden and brand damage of product recalls. One of the latest offerings from Elisa Systems is its Processed Egg Residue detection
kit, ESEGGPR-48, which has been developed to provide a straightforward extraction procedure that facilitates high efficiency detection of egg protein in both non-processed and heatprocessed foods. Senior specialist analyst, Dr Richard Newton, told Food and Beverage Industry News the latest product offering from the company addressed an allergen, which is used in the food industry and can
34 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
“We want to make our test kits cover the widest range of products that are available to make sure they function appropriately and that is a big challenge for test kit manufacturers in terms of screening foods for the presence of allergens.” represent a cross-contamination risk in many facilities. “The biggest cause of recalls over the past 10-15 years in
Australia is the result of undeclared allergens,” said Newton. “With this new kit, we wanted to address some of the biggest issues with
ALLERGENS
The Processed Egg Residue Kit is unique in the ability to detect processed egg protein.
regard to detection of egg in highly processed foods, namely poor detection efficiency, which can lead to false negatives being registered.” Such processed foods containing egg may still trigger reactions in egg-allergic consumers. Detecting egg protein in heat-processed foods, such as bakery products, has traditionally been a difficult endeavour because most normal extraction processes are sometimes unable to effectively solubilise and quantify any egg protein that may be present. Additionally, the kit requires no additives or alternative extraction solutions for complex samples that may contain tannins/ polyphenols that have the capacity to interfere with assay performance. “Allergens can be hidden in many processed foods, and some test methodologies are unable to efficiently detect these allergenic proteins. That was the driving force behind the development of this product,” said Newton. “We want to make our test kits cover the widest range of products that are available to make sure they function appropriately and
"The biggest cause of recalls over the past 10-15 years in Australia is the result of undeclared allergens... With this new kit, we wanted to address some of the biggest issues with regard to detection of egg in highly processed foods, namely poor detection efficiency, which can lead to false negatives being registered." that is a big challenge for test kit manufacturers in terms of screening foods for the presence of allergens.” Some of the challenges of creating an allergen detection kit centres around the range of products, which in turn can create a complex system for testing. This complexity has been addressed for another food allergen, gluten, which often exists in baked goods as crosslinked aggregates. Measurement of gluten proteins required a modified extraction solution that contained reagents to break the cross-links and solubilise the protein such that the protein was available for detection by the specific antibody. The adoption of similar reagents in a
simplified protocol helped inform the development of the Processed Egg Residue detection kit. Test kits have adapted to address these issues where possible. There has recently been increased focus by kit manufacturers to address the issues around detecting egg protein contamination, although many egg detection kits can still have 10-100 fold reduced ability to detect egg in products such as biscuits, pastries, muffins, noodles and pasta. This new kit utilises a unique extraction protocol and satisfies the requirement of a straightforward quantitative or qualitative Egg Assay applicable across the widest range of foods, while still providing detection sensitivity of processed egg protein. F
The new residue kit was developed to provide a straightforward extraction procedure. www.foodmag.com.au | October 2021 | Food&Beverage Industry News 35
SENSORS
VEGAPOINT 24 level switches have been taken up by the industry at a rapid rate.
Easy installation, maximum efficiency VEGAPOINT 24 level switches solve the problem of detecting sticky and viscous substances. Food and Beverage Industry News reports.
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any food and pharmaceutical products have a distinctive texture: “melt-in-your-mouth” like some processed cheeses, grainy like peeling cream or also tough, sticky, crunchy and soft. Depending on the consistency, the demands on the level measurement technology used in production increase. After the successful launch of the VEGAPOINT range of level switches in 2020 the uptake by the industry was beyond VEGA’s original expectations but based on feedback there were still applications that required a different design and function. VEGA took this onboard and in consultation with the industry set about developing the new front-flush level switch VEGAPOINT 24 especially for use with sticky, viscous or abrasive products. Even with the strongest buildup, it reliably detects the product level in the application and indicates
it with a user-programmable, coloured illuminated ring that is highly visible. Combine this with the two transistor outputs that are independently selectable for different functions, and I/O Link industry-standard communication, and the result is a product that is designed and built to suit the applications within the industry
Runs perfectly when it lights up Thanks to its robustness, VEGAPOINT 24 is a plug-and-play sensor. It can be installed easily in a few simple steps. Flexible production systems with frequent and fast product changes benefit from the fact that it detects all media with the help of the default setting without adjustment. And extended functions, such as interface detection or foam blanking, can be configured easily with the interface of BLUETOOTH access and a userfriendly menu.
36 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
Only metal in the tank “This device is specifically designed and manufactured for the beverage, food and pharmaceutical sectors. Here, mixing and conveying are all about efficiency and safety, even with demanding liquids and bulk solids like molasses or nut-nougat cream,” said Volker Allgaier, product manager at VEGA. The front-flush design of VEGAPOINT 24 ensures universal application possibilities and no interference with agitators or mixing mechanisms. “Even cleaning procedures will work safely and efficiently alongside the flat measuring tip,” Allgaier said. “And the measuring face of the sensor also copes with sandblasting. This is because there is only metal in the tank.” Compared to plastic, he concludes, extensive tests have shown an extended service life by a factor of four.
The VEGAPOINT 24 is front flush and abrasion resistant.
SENSORS Fits like a glove Users achieve visibility of their processes with the new VEGAPOINT 24. The relationship between durability and low life cycle costs is groundbreaking. The decisive factor, however, is flexibility of use: with its versatile process fittings and adaptors, the level switch fits like a glove - even in already existing systems.
Benefits The VEGAPOINT 24 has a long list of features from its use, including a flush process connection. This can be used with mechanical flushing and cleaning systems, and it casts no spray shadow. Other benefits include bypassing build up with factory settings because no customer setup is required. It works on low dielectric liquid processes with factory settings, and it has individually settable outputs. The VEGAPOINT 24 can also detect different liquids in a process. For example, it can tell the differences between food product and cleaning liquids, which in turn mitigates contamination risks. The sensor is also resistant to abrasion, has hygienic process connections available along with
"This device is specifically designed and manufactured for the beverage, food and pharmaceutical sectors. Here, mixing and conveying are all about efficiency and safety, even with demanding liquids and bulk solids like molasses or nut-nougat cream." various process connections and all of this within a compact form. All those features come with the low-cost VEGAPOINT 24 Level switch.
Unique selling points The complete flush process connection is one of the many unique selling points for the VEGAPOINT 24. As a result, it can be used with pigging systems while casting no spray shadow. The ease of use for the VEGAPOINT 24, which ignores build up with factory settings and requires no customer setup, helps the piece work on low dielectric liquid processes with factory settings. A critical component for the food and beverage industry is the VEGAPOINT 24’s ability to detect different liquids during a process. For example, differences between food products and cleaning liquids. All surfaces of the VEGAPOINT
sensors that come into contact with the medium are made of PEEK and stainless steel and have optimal roughness values. All materials are also approved and tested according to Food and Drug Administration (FDA) and EG 1935/2004. This has been confirmed by independent laboratories and institutes. The design of the devices is certified according to the European EHEDG Directive and the North American 3-A SanitaryStandards Inc. VEGA sensors also ensure that all required media are available with sufficient reserve in every process step and reliably withstand the complex CIP and SIP processes. The selling points of VEGA’s sensors make them a quality choice for the food and beverage industry, solving historical issues with the manufacturing process while also being flexible, suited to adaptation with quick interchange. F
One of the available hygienic adaptor accessories for the VEGAPOINT 24.
ELISA Systems Processed Egg Residue Detection Kit ESEGGPR-48 The accurate detection of egg protein in heat processed foods, such as bakery products or pasta has previously been challenging. To overcome these issues ELISA Systems has developed a new Processed Egg Residue Detection Kit that incorporates a novel, straight-forward sample extraction to allow high efficiency detection of egg protein in both heat processed and non-processed foods. Our new innovative Processed Egg Residue Detection kit is now in stock and is ready to go! 8 Cox Road Windsor QLD 4030 Australia
Phone: E-mail:
+61 7 3625 9000 sales@elisasystems.com
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 37
SOFTWARE
Global cloud platform, Esker, is helping digitise the industry Esker has been working in the food and beverage manufacturing industry for the past 15 years and in that time has diversified its market offerings. Adam McCleery talks to Esker’s managing director ANZ. in working with customers and suppliers,” said DuMonet. The use of AI has continued to increase in the sector and Esker is at the forefront of this adaptation. “AI-driven solutions provide insights into supply chains, customer behaviours, issues and challenges,” said DuMonet. “As such, AI is already helping companies reduce operational costs and increase cashflows. “This means that resources can be redirected into areas such as product development, innovation, customer service, customer satisfaction and of course employee skills development.” And AI is applicable to manufactures of all sizes, DuMonet continued.
Esker’s SAP ensures food safety and compliance with industry standards.
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he Esker company is a global cloud platform built to unlock strategic value for finance and customer service professionals and strengthen collaboration between companies by automating the cash conversion cycle. Esker entered the market primarily to automate the processing of customer orders into their ERP, which improves forecast accuracy, and most frequently SAP, which ensures food safety, compliance with industry standards, and simplifying the recall process. However, in the past few years Esker also started to provide end-toend digitisation of the Order to Cash cycle in its Accounts Receivable. Esker managing director ANZ, Christophe DuMonet, told Food and Beverage Industry News that the company’s focus has always been to help digitise the industry. “Esker has also been working with food and beverage companies to drive their digital transformation in Procure to Pay with one of the most advanced Accounts Payable solutions for SAP and other ERPs,” said DuMonet. “As a solution provider, Esker is assisting companies reduce operational
costs and increase cashflow while improving both customer and supplier relationships through a portfolio of process digitisation and automation solutions.” A key focus of Esker’s goal is to deliver improved productivity for its clients while improving job satisfaction for finance and customer service functions across all industries and specifically in the food and beverage space. “Esker operates in over 50 countries, directly via its own subsidiaries and via partners. Esker is well placed to assist global food and beverage companies roll out solutions to drive digital transformation in all regions,” said DuMonet. The services provided by the company are also flexible. “Esker solutions can easily be localised to the local business requirements – hence avoiding the famous ‘one-size-fits-all’ when this approach clearly does not work
38 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
Esker helps the industry adapt to increased digitalisation.
“Niche companies need to access the same solutions as the larger MNCs in order to achieve operational cost reduction, increase cash flows and greater consumer insights,” he said. “Larger companies, due to their size and market presence, are typically challenged by the standardisation of process without eliminating agility in processes and people. “In this industry, trends can change quite fast and can also be local hence the need to remain consumer centric while benefiting from digitisation and automation.” According to DuMonet, future growth can’t be achieved without a harmonious and mutually beneficial business ecosystem. Esker provides a suite of services to help any manufacturer, large or small, adapt to the increasing digitalisation of the industry. F
OCTOBER 2021
Food safety takes centre stage
PLUS: Sanitation | Meet the Manufacturer | Hygiene
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EVENTS
Coffee expo to host World Barista Championship in Melbourne The Melbourne International Coffee Expo is set host the World Barista Championship in 2022 after its postponement due to the COVID-19 pandemic.
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he Melbourne International Coffee Expo had secured the prestigious World Barista Championship for the 2020 event before the COVID-19 pandemic threw the occasion into disarray. MICE is the largest dedicated coffee show in the Southern Hemisphere where more than 145 exhibitors descend on the Melbourne Convention and Exhibition Centre, demonstrating speciality coffee, technology, and trends. Some exhibitors already committed to the event include Barista Group Co, Premier Producers Australia, Soy Boy (Asia) and The Freedom Foods Group. The first event in over three years will finally allow the latest coffee-related technology to be showcased to the industry, this includes the best new espresso machines, automation, sensor technology and software updates. The industry is ever evolving
"We already knew Australia was a renowned coffee destination, and now we have the chance to share our coffee culture with a global audience." and three years is a long time to innovate new ideas. Exhibitors are also in the running for the MICE Product Innovation Awards during the event. MICE show director Lauren Winterbottom said organisers were excited to run the event again. “We knew Australia was a renowned coffee destination, and now we have the chance to share our coffee culture with a global audience,” said Winterbottom. The World Barista Championship is produced annually by World Coffee Event, a subsidiary of
The World Barista Championship has been rescheduled for the 2022 MICE event in Melbourne. 40 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
The Melbourne International Coffee Expo showcases the latest innovations in the industry. the Specialty Coffee Association. Its competitions involve time-restricted performances by baristas in front of a live audience and judges. The World Barista Championship
has two rounds, with the first seeing competitors complete two coffee services, a compulsory service, and an open service. For the compulsory service, the competitors will have to prepare three beverages while utilising whole bean coffee, which will be provided by the competition organisers. For the open service portion of the competition, competitors must utilise any whole bean coffee and prepare a presentation for the beverage preparation. The six competitors who receive the highest score from judges will then go onto the finals where they will battle over who can compete the best open service. “We were devastated that we can’t proceed with our plans as we had hoped,” said Winterbottom. “While expo plans have been delayed, we know that next year will be a huge celebration of the world coffee community coming together after three years apart.” Up to 70 per cent of the exhibition spaces are still available, but are going fast. F
AFCCC
Benefits of fighting food wastage far outweighs the cost Australian Food Cold Chain Council chairman, Mark Mitchell, writes about why food and beverage companies will benefit the most from curving food wastage.
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veryone in the food business, cold chain or not, should read the National Food Waste Strategy Feasibility Study, launched in early September by Assistant Minister for Waste Reduction and Environmental Management, the Hon Trevor Evans. I was there (virtually) in my capacity as chair of the Australian Food Cold Chain Council (AFCCC) and I came away with renewed hope that ‘we can do it’ – the ‘it’ being the reduction of this country’s rather disappointing waste of food by at least half by 2030. The study, commissioned by our friends at Food Innovation Australia Limited (FIAL), is massive and will underpin the work ahead by FIAL and the government-appointed Stop Food Waste Australia. But it won’t be easy, and it will come at a cost. But the best news is that this study proves to the doubters in the food supply and distribution industry that the financial benefits significantly outweigh the financial cost. The study says that at the national level, the benefits are significant – for every $1 invested, the economy will get $7 back, resulting in a $58 billion overall benefit over the 10 years to 2030. Every stakeholder group in the value chain will receive a net positive financial benefit. What pleased me most from the Assistant Minister’s call to arms, was his insistence that those involved in the food supply and distribution industry will need to step up to support the recommendations made by the study to achieve the 2030 target. As the study made clear, industry will be the greatest beneficiary from attacking food wastage. While industry will contribute most of the new investment ($1.45bn), it will also be the stakeholder group to benefit most, realising over $39bn in
estimated savings through avoided spend and efficiency gains. On top of those savings, we will have achieved what the AFCCC has always worked toward – a more efficient and collaborative industry that translates to a more just and equitable society. Among the recommendations made by the study is a large-scale nationwide consumer campaign, drilling right down to advising householders how to store cold food and at what temperature. Why? Because of the $36.6bn cost to the Australian economy of food wasted every year, $19.3bn of it comes from households. This means that up to $2,500 worth of food is thrown out per household every year. Almost one-third of the total of Australia’s food waste comes from the family fridge. The food sector, from farm to retail, is where the majority of actual changes will need to be made and that includes all the players in the cold chain – the producers,
the transporters, the operators of refrigeration assets, the wholesalers and the supermarkets. Echoing the AFCCC’s plea for those in the cold chain to change their process culture, the study said that achieving the target will only be possible if industries change the way they do business, for the long term – embedding new processes and practices ranging from new and innovative technologies to simple process and behavioural changes. It is the AFCCC’s belief that every company that handles food in refrigeration should embed quality management systems throughout their entire process. When the AFCCC meets a lack of appetite for improvement of cold chain processes, this reluctance to participate can be generally related to an inability to recognise that there is another, and bigger layer of responsibility on top of any number of refrigerated spaces, data acquisition technologies and intelligent refrigeration controls. The food cold chain must be seen as a second layer, or a combination
of the whole range of assets, used by companies to transport, store and distribute food from farm or manufacturing facilities to the consumer. Once these processes are incorporated into quality management systems, the chances of limiting food waste become increasingly higher. The AFCCC was acknowledged at the study’s launch and thanked for its initiatives in driving world best practice agendas for Australia’s food cold chain. We are just one part of the cold chain, but we are one of the solutions to the problem. We are here to help FIAL, Stop Food Waste Australia and the Australian cold chain industry to achieve the 2030 target, for everyone’s sake. The National Food Waste Strategy Feasibility Study has given all of us the data and the means, and will become the food waste roadmap. All we need is for industry to step up to the food plate. As the study says, no single lever on its own, industry, or policy-led, will be sufficient to halve food waste by 2030. F
The AFCCC is adamant the food industry will benefit greatly by investing in the reduction of food waste.
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 41
AIP releases sustainable packaging design case studies for the industry The Australian Institute of Packaging has showcased a list of award winners who used innovative packaging to earn industry recognition. Author
Nerida Kelton MAIP, Executive Director, Australian Institute of Packaging (AIP)
A series of case studies compiled by the AIP showcases companies that were recognised for use of innovative packaging.
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he AIP is pleased to advise that is has developed a series of best practice award-winning examples of innovative sustainable packaging design from across Australia and New Zealand. All of the case studies have been recognised in the annual Australasian Packaging Innovation & Design (PIDA) Awards and over 95 per cent have gone on to receive global recognition for their innovative sustainable packaging designs through the WorldStar Packaging Awards. Some of the ANZ winners have also received WorldStar Sustainable Packaging Special Awards; which is the most prestigious award in the world. The AIP encourages everyone to use these case studies as best practice examples from across Australia and New Zealand and an opportunity to take some of the learnings for your own sustainable packaging design projects.
The case studies include the following PIDA Award winners: Company: BioPak Product: Refined sugarcane pulp food service packaging Country: Australia Company: Brownes Dairy Product: For Australia’s first renewable gable top milk carton Country: Australia Company: C oca Cola Europacific Partners Australia Pacific Indonesia (CCEP API) Product: For the 100 per cent recyclable post-consumer recyclate rPET bottles Country: Australia Company: Detpak Product: RecycleMe System provides a sustainable and closed loop solution
42 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
Coca Cola was awarded gold in the retail pack category.
Woolworths took home a high commendation for use of the renewable pulp/fibre bakery tray.
for takeaway cups and lid Country: Australia Company: Earthwise and Pact Group Product: For New Zealand’s Earthwise brand of PCR 75 per cent rHDPE house-hold cleaning range Countries: Australia & New Zealand Company: ICEE Containers Product: eeco6 EPLA Insulated Boxes Country: Australia Company: Impact International Product: For the Sarah, Craig and Margorie recycled PE and sugar cane PE tubes. Country: Australia Company: Omni Group Product: PeformX Unbreakable Reinforced Stretch Wrap Country: Australia Company: Pact Group Product: rPET Moisturelock Meat Tray Country: Australia Company: Planet Protector Packaging Product: Woolpack Country: Australia Company: Plantic Technologies Product: Plantic R Packaging Material ultra-high barrier bioplastic. Country: Australia Company: Plantic Technologies
Product:
Country: Company: Product:
Country: Company: Product:
Country: Company: Product:
Country: Company: Product: Country: Company: Product: Country:
N EAT Meat Tray using Plantic RV high barrier Skin Pack recyclable material Australia Punchbowl Packaging Kaituna Blueberries pealable, tamper-proof top seal fibre punnets New Zealand Ranpak WrapPak Protector − biodegradable, recyclable and renewable packaging Australia Sealed Air TempGuard kerbside recyclable packaging for temperature sensitive goods Australia UPM Raflatac & Kiwi Labels Washable Adhesive on rPET punnet Australia and New Zealand Woolworths Renewable pulp/fibre bakery tray Australia
The AIP is currently working on the next series of case studies, which will include all of the 2021 Australasian Packaging Innovation & Design (PIDA) Award winners. F
SUSTAINABILITY
Sustaining Australia TV window into food manufacturing industry Author | Tanya Barden OAM, CEO, Australian Food and Grocery Council
With a sophisticated supply chain that spans the country and reaches out across the world, Australia’s food and grocery manufacturing industry is the link between our world-class agricultural sector and the supermarket shelves.
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ustralia’s food and grocery manufacturers provide the essential items used by people around the nation each and every day. As a major provider of employment, the heart of so many regional communities, and as a driver of innovation, the food and grocery manufacturing industry is an integral part of Australian society and the nation’s economy. The AFGC recently released Sustaining Australia TV, an online, long-form news series, as a showcase of this important industry and the dynamic people who work in it. This series, produced by the AFGC in partnership with ASN Media, showcases the depth, diversity and ingenuity of food and grocery manufacturing in this country. It captures the strong heritage of this $127 billion industry
and the vision for its future. In Lithgow, NSW, for example, the Ferrero factory that produces TicTacs and Nutella has been a mainstay of the local community since 1976. Ferrero has also planted almost a million hazelnut trees in the NSW Riverina in a pilot project to expand the Australian hazelnut industry and develop a counterseasonal hazelnut crop in the Southern Hemisphere for the future. In Albury-Wodonga, Asahi Beverages, in a joint venture with Cleanaway Waste Management and Pact Group, is building a recycling facility that will process the equivalent of around one billion PET plastic bottles each year – important new infrastructure that is building our domestic circular economy capabilities. And in north-east Victoria and southern NSW, manufacturers Mars, Kellogg and Manildra Group are working
with industry, scientists and grain growers on the Cool Soil Initiative, a project that is researching how crop management can increase soil carbon, reduce on-farm greenhouse gas emissions, and create a more sustainable future. Sustaining Australia TV highlights the importance of the industry in regional areas, exploring the key roles participants have in many regional communities. It also gives an insight into the role food and grocery manufacturers play in the lives of all Australians, whether they are in regional towns or in major metropolitan centres. The series comes at a time when the importance of the food and grocery manufacturing industry has been demonstrated by its agile responses to the ongoing challenges of the COVID-19 pandemic. We know how important this industry is to our lives today, and we know
it has a major role to play in Australia’s future – bigger, stronger and more sustainable. Recently, the AFGC released a major report, Sustaining Australia: Food and Grocery Manufacturing 2030, which outlined a vision to take the industry from its current value of $127 billion to $250 billion by 2030. It’s an ambitious target but one with a clearly outlined path. Food and grocery manufacturing is the largest manufacturing sector in Australia, accounting for 32 per cent of total manufacturing output, while employing almost 276,000 people. With the right policy and regulatory settings to encourage new investment, build skills and support innovation, this report shows how the industry can realise a high-growth future with employment of 427,000 people, high innovation and sustainability, and growth in exports. F
The Sustaining Australia TV series will showcase the diveristy and innovation in grocery manufacturing. www.foodmag.com.au | October 2021 | Food&Beverage Industry News 43
DAIRY
Global Dairy Commodity Update August 2021 M
arket fundamentals through the coming quarters are expected to remain mostly supportive of prices. Despite the profound challenges posed by the tangle of ground and sea logistics affecting most major supply chains, it is difficult to see any major disruption in the supply and demand landscape that could upset these settings through the remainder of 2021 and into Q1-2022. Northern Hemisphere milk production will grow at a slower pace while much focus in the short-term will be on the NZ season. Despite the ongoing race to vaccinate populations, the worst affected food market channels will continue to gradually recover as new rules for living with COVID become accepted, while the damage to incomes will affect affordability.
US milk is contracting quickly, but cheese and butterfat balances should improve. Demand for dairy commodities remains steady as a gradual shift towards eating out continues, although the challenges of managing the Delta variant of COVID (and others that will emerge) in unvaccinated populations will mean continued
restrictions impact foodservice channels – whether imposed or through self-imposed avoidance. China’s expanding demand remains absolutely critical to the global market balance. Despite an apparent build in powder inventories, major shifts in
internal milk use remain supportive of ingredient imports. There are already tight SMP supplies in EU and NZ, and the US will tighten next. The fundamentals are good for SMP with Chinese and South-east Asian demand, although landed costs (with hiked freight charges) are in new territory. US milk is quickly tightening. Cheese and butterfat balance sheets should improve with stronger food service patronage, as the US herd contracts a little and challenging feed costs and quality hamper yields. NZ milk supply remains a lottery – strong farm gate prices will drive as much milk as possible but there is a watch out with a shift to a drier seasonal outlook, which could crimp peak milk and early shoulder-season output. F
China’s expanding demand for milk is proving critical for the global market. 44 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
NEW PRODUCTS
New variable speed drive Brumby compressor The CAPS Brumby range of rotary screw air compressors has now been extended to include variable speed compressors to compliment the current fixed speed range. Units are available in sizes ranging from 5 to 15 kW. A variable speed drive compressor will use a variable speed, or VSD drive, which allows the motor to ramp up and down, allowing for power consumption savings. Properly sized for the same end use, a VSD compressor can yield power savings upwards of 35 per cent in some cases. Energy is always a significant cost to any business and the inverter in the VSD system performs a “soft” start operation by ramping up the motor speed slowly, which reduces the high draw peaks that are typical when a fixed speed motor is started. This also helps protect electrical and mechanical components from the starting mechanical stresses that can shorten the life of an air compressor. Over time, choosing the variable speed option will save you up to 35 per cent in power cost but will also make your installation last longer and avoid downtimes. Other features include: • Extra air storage capacity for spikes in air demand and longer cycle times • Integrated refrigerated air dryer and filtration package • National coverage, local support CAPS 1800 800 878 www.caps.com.au
Quality food requires quality temperature control Unlike most chillers in the marketplace, MTA chillers and heat pumps are designed for the food and drink industry, as confirmed by countless customers worldwide in the most diverse and demanding applications. The food industry requires reliability 24/7, and chillers which always work, whatever the conditions. These products feature the TAEevo Tech industrial process cooling chiller that covers a cooling range from 2kWr to 260kWr. With a chilled water supply temperature range from 30˚C down to -10˚C for the standard range, and down to -24˚C for LWT version, MTA’s TAEevo Tech range offers swift adaptability to rapidly changing requirements and ensures all phases in the process are catered for, even in the harshest conditions. Complete flexibility to all user needs is ensured due to MTA’s unique evaporator configuration, which allows the unit to operate with high flow rates and reduced pressure drops ensuring continual reliability and temperature control. MTA Australasia 1300 304 177 www.mta-au.com
www.foodmag.com.au | October 2021 | Food&Beverage Industry News 45
NEW PRODUCTS
Nord Drivesystems’ DuoDrive – two become one DuoDrive is an integrated gear unit/motor concept in hygienic wash-down design. It combines the high-efficiency IE5+ motor and a single-stage helical gear unit in one housing. Due to its optimised system efficiency, high power density and low noise emissions, it is suitable for users in food processing. Together with its simple plug-and-play commissioning, the DuoDrive solution results in a reduction in Total Cost of Ownership (TCO) compared to other drive systems. Features of the DuoDrive: • Power ranges: 0.35 – 1.5kW • High system efficiency • Compact wash-down design • Maintenance reduction • System solution for simple commissioning and plug and play Nord Drivesystems 1800 006 673 www.nord.com
SICK outdoorScan3 safety laser scanner with Dynamic Weather Assist (DWA) safety system The world’s first IEC 62998-certified safety laser scanner for indoor and outdoor use opens up a new world of safe and easy automation. With the outdoorScan3, people and machines can work outside together safely. This leads to higher AGV (Automated Guided Vehicles) speeds and a continuous material flow between several production halls. The outdoorScan3 enables users to increase their productivity both indoors and outdoors. It can be adapted to suit a range of different applications using the Safety Designer configuration software. With 128 individually adjustable fields, 8 simultaneous protective fields, and simple measurement data output via Ethernet, the scanner is versatile. SICK also offers a separate function block that enables automated, weather-dependent speed adjustment for AVGs. With its rugged design and the unique shape of the optics cover, the outdoorScan3 is suited for outdoor use. The vibration-resistant and shockproof mounting system gives the outdoorScan3 a real edge in this regard. Commissioning is quick and easy in combination with the standard M12 cabling. The AGV Dynamic Weather Assist safety system from SICK increases the availability of automated guided vehicles (AGVs) in rain and snow. It consists of the outdoorScan3 safety laser scanner, the Flexi Soft safety controller and a software function block. Using the function block, the safety laser scanner automatically switches its protective fields depending on the weather, thereby enabling continuous 46 Food&Beverage Industry News | October 2021 | www.foodmag.com.au
operation of the AGV, even in heavy rain or snowfall. Instead of stopping, the AGVs only move slowly than when the sun is shining. SICK 1800 334 802 www.sick.com
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