Food Magazine June July 2013

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Credit where credit’s due Congratulations to our awards finalists, you’re the real innovators!

W

EDITOR: Danielle Bowling danielle.bowling@cirrusmedia.com.au

hat does innovation mean to you?

I recently read about a new ‘innovative’ product in the US called Soylent - a completely flavourless food replacement aimed at the time-poor but health conscious.

Really? Health conscious? The beige drink is said to contain all the nutrients a person needs to survive, without the flavour of, well, anything.

I cringe when I read about these products. Not only because I love my food - including the ability to chew it and taste it but because it scares me when I realise that some people think that replacing a healthy, well-rounded diet with a nutrientfilled glass of nothingness is innovative.

Over the past few weeks I’ve had the pleasure of reading about real innovation in the food manufacturing industry.

We had a fantastic response to the call-out for entries into the upcoming Food magazine awards, and over the past couple of weeks, myself and the new Food mag journo, Aoife Boothroyd (welcome Aoife!) have had to whittle down all the very worthy nominations to a handful of finalists in each of the 14 categories.

Whether it’s a new sustainable and hygienic approach to handwashing; a coconut milk ice cream alternative; or a safer way of transferring hot ready meals to the plate, the 2013 Food magazine awards finalists are true blue examples of thought leadership in food manufacturing.

This edition profiles the finalists in each category, who will all be heading to our gala awards dinner at Sydney’s Luna Park on 26 July to not only find out if they’ll take home the crown for their category, but to also spruik their new product, which will be on display for all to see.

I wish all the finalists the very best of luck. I look forward to meeting you all on the big night! And while I do consider

"The finalists are true blue examples of thought leadership in food manufacturing." myself to be a member (albeit a very green one) of the food manufacturing sector, first and foremost I’m a consumer and it’s for that reason that I thank each and every one of you for truly innovating - flavours, calories and all.

INSIDE 04 NEWS

12 FINALISTS REVEALED

AA pulls pin on Coles bag campaign; bottlenecks in wine; palm oil labelling.

42 CODING, MARKING & LABELLING

45 ON THE SHELF We profile four of the latest products to hit supermarket shelves.

06 WHAT'S FRESH

46 PRODUCTS & EVENTS

We announce the 2013 Food magazine awards finalists, ahead of July’s gala dinner.

40 CONVEYORS Three SA brands tell us about the stresses and successes of operating in today’s food manufacturing industry.

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The five bottlenecks in wine

Iva replied: Hi Sylvia, the labour costs in the larger wineries is only 12-15% of the production budget of the finished product. Smaller wineries do not have scale efficiencies and owners must be great managers (rare) or work long hours themselves. Boutique wine must be better than commercial wine to command high prices (not always the case). Workers are not the problem, mechanisation has replaced much of the labour input.

Tania Hubbard posted on our wall:

Palm oil labelling is unclear, Choice

Woke early this morning to a bit of a wet chilly mornin’ up here on the Sunshine Coast only to find my next copy of Food magazine arrived in the mail! Yippee thanks crew! Coffee and a read before hitting the production space was a terrific start to the day. Thanks so much for such an informative, timely publication! xx Tania FoodmagAU reshared: This just made our day! Glad to see there are people out there that love our mag as much as we do!

@foodmagaus tweeted:

Thanks so much to @Vegemite for sending us this delicious hamper!

It's being demolished as we speak!! pic.twitter.com/NVgdB3O1VV Vegemite replied: Our pleasure @foodmagaus!

We didn’t expect it would last too long ; ) #StartwithVEGEMITE

IBISWorld has released its Wine Manufacturing in Australia 2012-13 report which lists five key inhibitors to growth and success in the industry, as well as annual growth statistics and trends.

The report states that the past five years has seen volatile economies in key export markets such as the US and UK demonstrate a sharp decline in demand due to the recession.

Oversupply of wine and wine grapes was listed as the most challenging issue faced by the industry in recent years. According to the research, at least 20 percent of bearing vines in Australia are surplus to requirements and at least 17 percent of vineyard capacity is uneconomic, resulting in Australia producing 20 million to 40 million cases a year more than it is selling.

The high Australian dollar contributed to an annual decline in exports sales of 9.7 percent over five years through to 2013, while rising competition from new low-cost wine producers over the past decade saw several new producers enter the market from countries including New Zealand, Argentina, Chile and South America.

The increasing dominance of the supermarket giants has equated to Coles and Woolworths holding a 60 percent share on the alcohol retailing market. This is expected to increase as both supermarkets have plans to open another 270 stores within the next two years.

The report also revealed that annual growth from 2008-13 has dropped by 3.2 percent and is due to rise by 1.1 percent throughout 2013-18, and revenue for 2012-13 sits at $5.3b, with a profit of $273.9m.

Sylvia commented:

@ChocolateJohnny tweeted: Just finished the judging for the 2013 food magazine awards @foodmagaus.

Good luck to all

4 Foodmagazine | June/July 2013 | www.foodmag.com.au

It's not so much that we have rising competition from new low-cost wine producers - it's more to do with the fact that we are a 'high cost' wine producing country. Everything we try to produce in this country is too expensive for the rest of the world to buy because our wages and consequently, all other inputs costs, other are probably the highest in the world.

Consumer protection group Choice is claiming that ambiguous labelling techniques on products containing palm oil are not allowing consumers to make informed decisions at the checkout.

Approximately 50 percent of packaged products including those of leading brands such as Arnott's, Coca Cola (SPC Ardmona), Goodman Fielder and Nestle all use palm oil and label it under the guise of vegetable oil.

Palm oil is the most consumed edible oil in the world accounting for 33 percent of total production in 2009. Over 130,000 tonnes of the controversial ingredient is imported into Australia annually and used in popular grocery items.

"Unfortunately only 14 percent of palm oil produced is sustainable, and deforestation is resulting in catastrophic environmental damage.

Additionally, it has a saturated fat content of 51 percent, which fares poorly in comparison to other vegetable oils such as canola, sunflower and olive," said Choice spokesperson Tom Godfrey.

"CHOICE believes that in order for consumers to make an informed decision to avoid palm oil should they wish to, access to accurate labelling is vital. For a product with such high levels of saturated fat, we think it is important to clearly and specifically label, rather than leave it up to the consumer to decipher fat levels on the nutritional panel," he said.

Tammie commented: I don’t understand why the government refuses to make moves to have correct labelling for palm

NEWS

oil when it is so high in fat! People wonder why obesity is such a big issue, seems we only need to look as far as our supermarket shelves!

AA pulls bags after "viscious campaign"

farmers threatening to boycott the supermarit Possible television commercial. ket if it did not pull the campaign.

The groups feared that funds generated Max commented from the sale of the bags could be used to fund I am a farmer because I love animals and the land, campaigns designed to attack the Australian so animal cruelty leaves me sick to my stomach livestock industry.

"It is a dark day for animal welfare in this counand I am happy to work with anyone who can try when a retailer's support for an animal welfare help me provide a better life for my cows. But, initiative is vehemently opposed by the farming sadly, it seems that’s not what Animals Australia lobby," said AA campaign director, Lyn White. is all about. Spend time on their forums and "This decision was not made lightly but in you’ll quickly find the sentiment is that animals the midst of this distracting attack, the animals should not be farmed at all. That’s why the NFF at the heart of this issue were being disreis worried. Animals Australia has a quite radical garded and forgotten. We also could not stand membership with a mainstream look. by and watch an act of generosity from Coles be turned against them.

Kate commented "It is one thing for these groups to defend I want one of those bags. Where can I get one? the live export trade, but to actively oppose a public initiative encouraging consumers to use their purchasing power ... is deplorable."

White says that while some members of the farming community may see the decision to pull the bags as a victory, she urges them to To receive our free reflect on the message that they are sending Food Magazine e-newsletter. to the wider community.

The alliance between Coles and AA was designed to provide a platform for farmers to What are you waiting for? move to more humane systems, but White says Have all the latest news and this message has been lost. views delivered to your inbox!

She adds that the NFF's reaction to the Scan this QR code or visit campaign has only increased the groups' our website for more info.

1 1 6 / 0 5 / 1 3 , 1 1 : 1 0 : 3 9 AM AEST determination to promote the cause, confirming that AA will bring back its successful Make

SIGN UP TODAY!

Animal activist group Animals Australia (AA) has asked Coles to withdraw its Make it Possible shopper bags from stores.

The decision to pull the bags was a direct response to the "vicious campaign" launched by the National Farmers Federation (NFF) against Coles and Wesfarmers.

The NFF and farm groups around the F D0 6 1 3 _ 0 0 0 _ F L E. p d f Pa ge country were outraged that Coles planned to sell shopping bags on behalf of AA, with some

www.foodmag.com.au | June/July 2013 | Foodmagazine 5

&

Breakthroughs bottlenecks Here we speak to three hard working food and beverage manufacturers about what it’s like doing business in today’s day in age, and what needs to change to ensure Aussie brands survive for generations to come. Danielle Bowling reports.

E

arlier this year, I was lucky enough to be invited to South Australia as part of Advantage SA’s Premium Food tour. A whirlwind two day trip, we met with a number of inspirational food and beverage manufacturers in Adelaide, Coffin Bay, Port Lincoln and the incredible Kangaroo Island.

With an international reputation for top quality foods and wine, and growing export opportunities in regions including China, India, the US and South-East Asia, who better to ask about the trials and tribulations of manufacturing than those South Australians getting their hands dirty?

Peter Davis, owner, Island Beehive Kangaroo Island is famed as being the only source of the most pure Ligurian bees on Earth, and it is from these bees that Island Beehive produces its renowned organic honey.

As well as using honey from his own hives, owner Peter Davis has eight other producers contracted to supply honey, with all the packaging and labelling completed on the Kingscote premises, and adhering to the strict guidelines of the National Association for Sustainable Agriculture Australia (NASAA), the brand’s organic certifier.

Perhaps the most exciting development in Davis’ business in recent times is

China’s growing interest in his products.

Davis recently sent an order for 10,000 jars of honey to China, which was no easy feat seeing as it all had to be packaged and labelled by hand.

“We couldn’t find a packer who was certified to pack organic honey in South Australia at a price that we could actually accept, or that the customers would accept. So we decided to pack it ourselves. Only having a small, handpacking machine, we packed 10,000 jars for that order, and a week after that order, another one came in for 6,000 jars plus 2,000 one kilogram units,” Davis said.

“So we went from having a $30,000 order to having another $40,000 order as well.”

Davis sees exporting as the biggest opportunity for his business moving forward, and is in the process of installing a mechanical production line to boost productivity and efficiency.

“We want to go mechanical because we can see that instead of doing seven tonnes in two months, we might have to do seven tonnes in a couple of weeks, and we just don’t have that capacity at this stage.”

As excited as he is about Island Beehive extending its reach overseas, Davis says actually getting the product off Australian soil is a

6 Foodmagazine | June/July 2013 | www.foodmag.com.au

tedious and frustrating process.

Despite the rigorous testing involved in receiving organic certification, Davis told Food magazine the exporting process for organic products is much more restrictive than for non-organics. Not only are there a lot of I’s to dot and T’s to cross, but there’s also a lot of confusion between NASAA and the Department of Agriculture, Fisheries and Forestry.

“We’ve been having lots of trouble trying to get the right forms. None of them seem to know which forms you require ... It’s not a very clear process.

“We’ve been trying to export wax into LiguPeter Davis and his organic honey.

ria and we’ve spent the last two and a half months trying to do the paperwork and we still don’t have the right forms.”

Other than an abundance of red tape, other key issues causing Davis grief are the high Aussie dollar and increasing expenses. Put them all together and doing business can be a real chore for companies like Island Beehive, which despite its growing successes overseas is struggling domestically with

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retail figures stagnant at 2008-09 levels.

“We get ice cream from Streets and the distributor came in last month and said that each week in Adelaide four to five small delis, pizza shops and chicken shops that have ice creams are closing their doors because they’re not getting the turnover. They’re not getting people coming through the doors,” he said.

Davis can empathise with these struggling business owners, himself frustrated with the seemingly endless expenses associated with operating your own brand.

“The red tape that we have to comply with, the taxes that we have to pay, the electricity and the water prices have all gone up so much that everyone’s going broke,” he said.

“The government’s trying to tell us trade, trade, trade but all they do is make it bloody harder for us.”

more than $3m.

Completely unaware of the effect it would have, Sims turned to social media, trying to rally support for the iconic brand.

“We’ve got 35,000 fans on our Facebook page, and they’re predominantly all South Australians because our FruChocs brand is iconic here. So we sent out a

Phil Sims, CEO, Robern Menz It took the collapse of a fellow South Australian brand for Phil Sims, CEO of confectioner Robern Menz, to realise just how supportive Australian consumers are of homegrown brands.

In April, 65-year-old pickles and sauce company, Spring Gully, went into voluntary administration with debts of F D0 6 1 3 _ 0 0 0 _ AUS. p d f

simple message which said ‘Spring Gully is in a spot of bother at the moment. It would be great if you could all go out and buy some of their products,’” explained Sims.

What followed was a tremendous amount of commentary and sharing on social media, and more importantly, three weeks’ worth of Spring Gully sales took place over a three day period.

Bolstered by South Australians’ efforts to help the struggling brand, Sims helped launch a new campaign - Shop and Swap.

“We’re asking shoppers, when they go to the supermarket, to consider swapping one product to a locally-made, South Australian one,” Sims told Food magazine.

“It’s about the South Australian food industry. It’s unrealistic for people to swap everything to South Australian - one, because we don’t make everything in South Australia, and two, people have their favourite brands and we understand that - but if your basket has 30 items and you consider Phil Sims, CEO

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swapping one of those for a South Australian alternative, then overall, that would make a huge difference to our local industry.”

Sims says most South Australians have a vested interest in the food manufacturing industry’s survival.

“The food industry is the biggest single employer, as far as an industry sector goes, in the state. One in five people in South Australia is connected with the food industry in one form or another. By supporting the local industry it has a major effect on the South Australian economy,” he said.

But more often than not, Aussie brands need more than just domestic support.

“Most of our businesses need more than the local market to grow these days. The local scene is great but most of us need to be doing significant business across state boundaries and in overseas markets.”

Despite this need to send products offshore, manufacturers like Robern Menz face an uphill battle when it comes to exporting goods.

“When you’re bringing in some ingredients because you don’t have any other option, like with cocoa, it [the high Australian dollar] helps because you’re importing.

But if you’re exporting it’s particularly challenging. Your product is costing 20 to

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30 percent more to the end buyer than what it did a couple of years ago.

“We’ve exported a lot of things but it has been less of a focus these days and the Australian dollar is one factor …

You’re suddenly 20 to 30 percent less competitive and a lot of suppliers, to keep their markets open, are being asked to subsidise that because they [retailers] don’t want to pay anything more. And if

season would produce some top notch drops. And he wasn’t wrong.

“I think the biggest accomplishment that we’ve achieved is that we’re highly rated by Australian wine critics, and we have a five star rating from (James) Halliday, which puts us in around the top four percent of wineries in Australia,” Norris said.

Despite the brand’s loyal following both within Australia and in countries

"One in five people in South Australia is connected with the food industry in one form or another." you get into some of these big retailers overseas and you’re desperate for their business, that’s what you do,” said Sims.

With a 105-year history and four generations of successive family ownership, Sims says he’s most proud of the company’s ability to evolve and stay relevant in what is a very difficult time for many food manufacturers.

“We’ve had to embrace change to remain relevant,” he said. “We’ve evolved from a retailer into a fruit processor to more of a confectioner and we’re dabbling back in retail again now. We’ve recently opened a new shop in the tourist town of Harndorf ... And when you’re in a tourist town, the bulk of the business is on weekends and public holidays, so you have to be mindful of the labour costs. You’ve got to make sure that your model is sustainable to carry those sorts of costs. We understand they’re there and that it’s a cost of doing business.”

Yale Norris, GM, Islander Estate Vineyards There are obvious pros and cons to manufacturing wine on a small island off the coast of South Australia, but Yale Norris, general manager of Islander Estate Vineyards, says he wouldn’t change a thing.

Islander Estate’s founder and French winemaker, Jacques Lurton, planted the vineyard on Kangaroo Island in 2000, knowing that the island’s cool climate, pristine environment and long ripening

including China, Hong Kong, Sweden, Finland, Canada and the UK, producing wine on the island, which sits 13km from the coast of Australia, presents a number of challenges.

“Part of the downside of making beautiful wine on Kangaroo Island is that you have to struggle with getting things to and from the island, and that increases our production costs significantly. Everything we have from a parts’ perspective for the winery and the vineyard has to come across by ferry and from an export perspective and a bottling perspective everything has to go back off the island by ferry. So our transport costs are exponentially greater than our counterparts on the mainland,” said Norris.

Another big challenge Islander Estate faces, like many other local manufacturers, is labour.

“A lot of folks come to Kangaroo Island wanting a very relaxed lifestyle, and vineyard work isn’t necessarily relaxing, it’s pretty hard yakka. So we have challenges with getting labour, and in getting people to stay.”

Not only is it difficult for the winery to find and retain good workers, but paying them also presents a problem.

“The cost of labour is extremely high compared to other places in the world. That

Yale Norris says the winery's 'romantic' story is a real selling point.

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www.foodmag.com.au | June/July 2013 | Foodmagazine 9

certainly makes it less competitive. A lot of unskilled jobs have very high rates and it makes manufacturing difficult.

“It’s not really sensible to pay an unskilled person 200 percent to work on a Sunday,” Norris said.

But unlike other manufacturing brands

should cost $3 a bottle.”

Norris’ concerns were echoed in IBISWorld’s recent Wine Manufacturing in Australia 2012-13 report which stated that 20 percent of bearing vines in Australia are surplus to requirements and at least 17 percent of vineyard capacity is

"A lot of unskilled jobs have very high rates and it makes manufacturing difficult."

has no meaning whatsoever.

“The Asian market is certainly big on that and I think that’s a huge driver of why we’re there, because Jacques has a very romantic story about coming to this small island and having a vision to create beautiful, world-class wine from this little place in the middle of nowhere. I think that adds a lot to the mystique of the brand.”

So despite oversupply issues and unreasonable labour expenses, Norris insists Australia is one of the best places in the world to make wine, or more importantly, to make the sort of wine you

in Australia, Islander Estate isn’t threatuneconomic. The report also claimed that ened by imported products.

Australia is producing 20 million to 40 “Imports aren’t a problem because of the million cases a year more than it’s selling. high tariffs they pay to bring wine in. One of “So the challenge for us isn’t necesthe benefits, as a consumer, of the high dollar sarily the high dollar, it’s the amount of Food Magazine's is that imported wine became more affordAustralian wine that’s looking for a home trip to South Australia able. But the quality of an imported wine somewhere else in the world. The compecompared to what you find domestically in a tition we face with domestic competitors similar price point is not there.” looking for new markets outside Australia The bigger concern is one of oversupis certainly a challenge,” said Norris. ply, insists Norris. Wineries with more Despite this, Islander Estate, which product than they know what to do with produces between 5,000 and 6,000 cases are selling in bulk to “the Coles and of wine per year, sees great growth Woolies of the world”, who are then sellopportunities both here and abroad, with ing it very cheaply. the brand’s very romantic story proving “That’s a difficult thing because to be a great selling point. you have some guys making nice wine “The story is the driver of a lot of that they’re unable to sell and they have sales, no matter where you are. People excess capacity which is then sold as a want to hear a story, they want to underclean skin. That’s a challenge because stand the history of the brand, rather than people have the perception that wine F D0 6 1 3 _ 0 0 0 _ SI L 1 just2buying 0 1 3 something - 0 6 - 0off4 the T 2shelf 1 : which 5 5 : 1 4 + 1 0 : 0 0

want to make.

“We have a lot of government support,” he said. “The industry as a whole has the freedom to make the wines that they want to make. In different parts of the world you have a lot of restrictions on what you can grow, where you can grow it, how you can blend.

“Like all things Australian, you have this amazing freedom to go out and plant this here or have a punt, have a go and if it works that’s great. If it doesn’t, then bad luck. But I think it’s really exciting that in Australia you can go out and cut your own path.”

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www.foodmag.com.au | June/July 2013 | Foodmagazine 11

LEADING

THE WAY

With the ninth annual Food magazine awards just around the corner, we’re pleased to announce this year’s finalists, who will no doubt be attending our upcoming gala awards night with bated breath.

I

t’s almost here. The food and beverage manufacturing industry’s night of nights is just around the corner.

On 26 July, the best of the best in food manufacturing will head to the Crystal Palace event space at Sydney’s Luna Park to celebrate innovation in an industry which - let’s be honest - has been put through the wringer lately.

You might also be pleased to know that the Food mag team has responded to the pleas of last year’s party animals, organising the event to be held on a Friday night, so you can all let your hair down, enjoy the night (with a few vinos), and not have to explain your less-than-impresssive state at the office the next day.

We’ve had an extremely impressive response to this year’s call out for nominations, trumping the past few years’ efforts, with the Health and Wellness and Ready Meals categories proving particularly popular.

After a very difficult deliberation process, the Food mag team was able to narrow each of the 14 categories down to between four and six finalists.

Their nomination kits are now in the

hands of our new-look judging panel, comprising a number of fresh faces as well as some long-standing Food mag judges, all of whom have extensive experience in and knowledge of food and beverage manufacturing in Australia.

Our judges this year • Pierre Pienaar - education co-ordinator at the Australian Institute of Packaging and owner of packaging consulting business, PackTech Solutions • Ralph Moyle - director, Packaging Solutions and national president at the Australian Institute of Packaging • Fritz Meyer - head of technical - Asia Pacific Zone, McCormick Foods • John Kapos - owner Perfection Chocolates and Sweets • Paul Squires - director, Sensory Solutions • Ron Mines - director, Aussie Pack n Ship • Craig Young - senior marketing manager, SunRice • Andrew Penton - senior brand manager, Sanitarium • Mitchell Taylor - managing director, Taylors Wines, chairman Australia’s First Families of Wine

Want to join in on the fun this year?

See www.foodmag.com.au/awards for details.

12 Foodmagazine | June/July 2013 | www.foodmag.com.au

• Mike Weeds - process performance manager, Dairy Innovation Australia • Peter Day - executive director – compliance, investigation and enforcement, NSW Food Authority.

The judges’ decisions will be announced at the gala dinner, where each lucky finalist can not only bring a guest to help with the celebrating/commiserating, but also has the opportunity to put their finalist product on display for all to see.

The Chaser boys are back Our MC for the night will once again be The Chaser boys, most recently from the ABC’s consumer affairs program, The Checkout.

Craig Reucassel and Julian Morrow

some advice on how food brands can avoid The Checkout’s critical eye...

So, who made the cut?

Over the next few pages we announce the finalists for each category. I’d like to take this opportunity to thank our awards’ sponsors: Heat and Control; Flavour Makers; Janbak; HACCP Australia; Kerry Ingredients; Newly Weds Foods; Tronics; APPMA; Matthews Australasia; Earlee Products; and Kurz.

Of course I’d also like to congratulate the finalists for 2013 and thank each and every manufacturer that took the time to complete a nomination. Reading over your entries was a real eye opener - it showed me just how innovative and forward-thinking you are - even during testing times.

"Reading over your entries was a real eye opener it showed me just how innovative and forward-thinking you are - even during testing times." had us in stitches in 2012 and will no doubt have the same effect this year with their satirical jibes and perhaps even

Good luck to this year’s Food magazine awards finalists. I look forward to seeing you all in July!

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1414Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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Clever CleverCooks CooksMoussaka Moussakaconsists consistsofofa succulent a succulentbolognese, bolognese,rich richwith with tomato, tomato,Australian Australianbeef beefand andlamb, lamb,scented scentedwith withrosemary rosemaryand andcumin, cumin,then then layered layeredwith withbaked bakedeggplant eggplantand andpotato. potato.The Thebéchamel béchameltopping toppingadds addsa rich a rich cheesy cheesyflavour flavourofofcheddar cheddarand andparmesan. parmesan.

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1616Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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The TheButter ButterFactory Factorymakes makestraditional traditionalcultured culturedbutter, butter,true truetotothetheFrench French specifications. specifications.

The Thecompany companyproduces producesabout about600kg 600kgofofbutter butterper perweek weekand anddistributes distributes nationally nationallyviaviaeither eithera distributor a distributororordirect directtotothethecustomer customerviaviamail mailorder. order.

The Thebutter butteris ischurned churnedusing usingthethebest bestquality qualitycreme cremefraiche, fraiche,made madeon-site on-site with withcream creamfrom fromhigh highcountry countrycows cowsand andsalt saltfrom fromthethelake lakebeds bedsofofDimboola Dimboola ininwestern westernVictoria.

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Myrtleford MyrtlefordCultured CulturedButter Butteris ishand-made hand-madeininthethebusiness’ business’historic historicbutter butter factory factorythat thatallows allowsvisitors visitorstotosee seethetheproduction productionand andtaste tastethetheproduct product on-site. on-site.This Thisallallforms formspart partofofThe TheButter ButterFactory’s Factory’scommitment commitmenttotoa transa transparent parentproduction productionsystem, system,where wherethethecustomer customerknows knowsthetheprovenance provenanceofofthethe product, product,from fromthethepaddock paddocktotoplate. plate.

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Yummia’s Yummia’spoint pointofofdifference differenceis isthat thatitsitsproducts productscome comewith withfresh freshfruit, fruit, yoghurt yoghurtand andmilk milkalready alreadyadded addedand andarearesetsetininthethechilled chilledsection sectionofofthethe supermarket, supermarket,not notthethedry dryaisle. aisle.

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Yummia Yummiaproducts productscontain containnonoadded addedsugars sugarsasasthey theyrely relyononthethenaturally naturally occurring occurringsweetness sweetnessfrom fromfresh freshfruit. fruit.

The TheBircher BircherMuesli Muesliis isa modern a moderntwist twistononthethesoaked soakedswiss swissbircher birchermuesli, muesli, using usingnatural naturalyoghurt. yoghurt.Consumers Consumersdon’t don’thave have totopre-soak pre-soakthetheingredients, ingredients,but butcan canenjoy enjoya a quality qualityand andhealthy healthybircher bircherright rightaway. away.

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The Theseal sealalso alsoensures ensuresfreshfreshness nessofofthetheproduct. product.

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Longwarry LongwarryFood FoodPark Parkcollects collectsfresh freshmilk milkevery everyday dayfrom fromthethecows cowsthat that graze grazefreely freelyininthetheclean cleanand andgreen greenenvironment environmentofofGippsland.

Gippsland.Cream Creamcheese cheese is isproduced producedfrom fromthis thisfresh freshmilk milkusing usinga state-of-the-art a state-of-the-artand andfully-automatic fully-automatic production productionprocess processunder underwatchful watchfuleyes eyesofofskilled skilledcheese cheesemakers makerswho whotake take pride prideinintheir theirwork. work.

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1818Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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The TheAustralian AustralianBrewery, Brewery,driven drivenbybyenvironmental environmental and andquality qualitybenefits, benefits,has haschosen chosentotopackage packageitsitsbeer beerinin aluminium aluminiumcans cans- the - thefirst firstsmall smallcraft craftbrewery brewerytotododothis, this, reducing reducingpackaging packagingweight weightbyby4242percent, percent,compares comparestoto a similar a similarbottled bottledproduct. product.

2020Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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Fresh FreshMeal MealKits Kits

Organic OrganicNoodle NoodleKitchen Kitchen- Asian - Asiannoodle noodlerange range

Made Madefresh freshin-store, in-store,thetheFresh FreshMeal MealKits Kits– – Fajita Fajitaand andKorean KoreanBBQ BBQ– –were wereintroduced introducedtoto capitalise capitaliseononthethegrowing growingready readymeals mealsmarket. market.

They Theycontain containa ‘wet a ‘wetmix’ mix’ofof100 100percent percent fresh freshchicken chickenbreast, breast,Lenard’s Lenard’smarinades marinadesand and vegetables, vegetables,together togetherwith withananadd-on add-on– –tortillas tortillas ororhokkien hokkiennoodles noodles– –totocomplete completethethemeal. meal.

They Theyarearepackaged packagedininthethequintessential quintessential brown brownpaper paperbag, bag,dressed dressedsimply simplywith witha a boutique-style boutique-styleproduct productlabel labeland anda practical a practical zipziplock lockinner innerforforwet wetingredients. ingredients.

Together Togetherwith withananinnovative innovativepoint-ofpoint-ofsale salepresentation, presentation,thetheFresh FreshMeal MealKit Kitoffer offeris is communicated communicatedtotocustomers customersatata glance. a glance.

The Theinnovative innovativepackaging packagingofofOrganic OrganicNoodle NoodleKitchen’s Kitchen’sAsian Asian noodles noodlesblends blendsdesigner-style designer-styleand andbrand brandvoice voicewith with increased increasedfunction functionand anda retail a retailshelf-ready shelf-ready design. design.

The Thecorrugated corrugatedinner innerretail retailpack packgives gives enhanced enhancedprotection protectiontotothetheproduct, product,while while conveying conveyinga pure, a pure,premium premiumand andorganic organic“feel”. “feel”.

The Theouter outerpack packis isshelf-ready shelf-readyand anddesigned designedforfor easier easierpallet palletconfiguration configurationand andmaximum maximumprotecprotection tionofofthetheproduct. product.

The Theperforation perforationdesign designallows allowsretail retailstaff stafftoto efficiently efficientlyplace placeand anddisplay displayproduct productononshelf shelf quickly, quickly,while whilethetheprinting printingdesign designallows allowsbrand brand recognition recognitionand and“sell” “sell”atata shelf a shelflevel. level.

SPICEVINE SPICEVINE

SOMA SOMAORGANICS ORGANICS

SpiceVine SpiceVinemarinades marinades

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These Thesemarinades marinadesarearepackaged packagedinto into food-grade food-gradeclear clearpouches poucheswith witha a tamper tamperevident evidentscrew screwtop topspout. spout.

SpiceVine’s SpiceVine’sintent intentwas wastotopackage package itsitsproduct productwhile whilekeeping keepingininmind mindthethe end endcustomers’ customers’requirements, requirements,such suchasas thetheability abilitytotosee seethetheproduct, product,ease easeofof use useand andre-storing re-storingthethepart-used part-usedprodproductuctinina way a waythat thatensures ensuresit itstays staysfresh. fresh.

The Thepackaging packagingalso alsominimises minimisesthethe weight weightand andsize sizeofofproduct productcartons cartonsforfor wholesale wholesaletransportation. transportation.

When Whenfull fullofofproduct, product,thethepouch pouchhas haslimited/no limited/noairairinside insideand andhence hence oxidation oxidationis isreduced, reduced,keeping keepingit itfresher fresherforforlonger. longer.

The Thethree threeraw rawSoma SomaBites Bitesarearepackaged packagedwithin withina recyclable a recyclablecardboard cardboardtube tubewith with a pop-top a pop-toplid.lid.The Thecardboard cardboardtube tubeinsulates insulatesthethethree threeraw rawbites bitestotoavoid avoidcrushing crushing during duringtransport. transport.It Itis isdesigned designedasasa portable, a portable,organic organicsnack snacktotocarry carryininbags, bags,keep keep inindesks desksorortravel travelininlunchboxes lunchboxeswithout withoutthetheworry worryofofleaving leavingmess. mess.

Unlike Unlike‘wrappers’ ‘wrappers’and andtypical typicalfilm film packaging, packaging,thetherecyclable recyclabletube tube is isless lesslikely likelytotoend endupupasas litter litterand andthethebite bitesize size portioning portioningallows allows customers customerstotoeateata a single singleserve serveand and save savethetheremaining remaining two twosafely safelyininthethe resealed resealedtube. tube.

CMACTIVE CMACTIVE Torus TorusPak Pak Torus TorusPak Pakis isa patented a patentedmeal mealpackaging packagingsystem systemwith witha unique a uniquefeature feature- the - themeal meal can canbebepresented presentedonona plate a plateexactly exactlythetheway wayit itis isintended. intended.The Theunique uniqueretractable retractable film filmbase basewith withthetheTorus TorusPak Pakpulling pullingtabtabenables enablesthetheend enduser usertototransfer transferthethemeal meal from fromtray traytotoplate platewithin withinseconds, seconds,with withthethechef’s chef’spresentation presentationintact. intact.

After Afterremoving removingthethepackaging, packaging,thethemeal mealwill willappear appearfreshly freshlycooked, cooked,plated platedbyby thethechef chefand andallalltraces tracesofofindustrial industrialproduction productionerased. erased.

AsAsthethetop topfilm filmisn’t isn’tremoved removedduring duringthethetransfer transferofofthethemeal, meal,nonohot hotsteam steamwill will burn burnthetheuser’s user’sfingers, fingers,making makingthetheTorus TorusPak Paka safe a safeand andconvenient convenientsystem. system.

2222Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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Congratulations to the Winners of the 2013 APPMA Awards of EXCELLENCE

W

Celebrating 30 Years

ith over 250 people in attendance the Australian Packaging and Processing Machinery Association (APPMA) announced the winners of the 2013 APPMA Awards of Excellence during AUSPACK PLUS on the 8th of May in Sydney. The 2013 awards are proudly supported by Midway Metals, PKN, Schenker and SMC. According to Mr Mark Dingley, Chairman, APPMA, the biennial Awards of Excellence were designed to recognise innovative and outstanding packaging and processing solutions. Sam Kekovitch was the Emcee for the evening.

“Companies that enter these biennial awards are recognised for their contribution and outstanding achievements against their peers within the wider packaging industry and we encourage everyone to enter,” Mr Dingley said. Awards categories include Export Achievement Award, Design Achievement Award, Customer Partnership Award, the Imported Equipment Award, Best New Product Award and the APPMA Scholarship.

2013 EXPORT ACHIEVEMENT AWARD

2013 IMPORTED EQUIPMENT AWARD

The 2013 APPMA Export Achievement Award was presented to JMP Engineering for their corner board applicator and stretch wrapping system.

The corner board applicator is designed to automatically apply any size corner board, on any size pallet with product, then automatically stretch wrap and top sheet. The system is a finely engineered solution to an awkward manual process that improves safety and potentially reduces operating costs.

2013 DESIGN ACHIEVEMENT AWARD The 2013 APPMA Design Achievement Award was presented to Fibre King for the RPC GS Erector.

The RPC GS Erector is Fibre King’s low cost automation solution for the erecting of Reusable Plastic Crates (RPCs). Its detailed design development has led to a simpler machine, better matched to customer’s needs, reduced capital cost, improved up time, and resultant increased sales. The RPC GS Erector promotes use of recycled packaging solutions leading to lower environmental impact.

2013 BEST NEW PRODUCT AWARD The Best New Product Award is designed to recognise the most innovative product or equipment in the packaging and processing industry that is launched in Australia for the first time during AUSPACK PLUS 2013.

The 2013 APPMA Best New Product Award winner has been awarded to Machinery Automation & Robotics (MAR) for the Singulator.

The Singulator provides a simple answer to the requirement in packaging and processing environments for high speed sorting of products from a group of individual items in random orientations into a single stream.

Proudly Supported by

The 2013 APPMA Imported Equipment Award was presented to JMP Engineering for the Kawasaki manufacture and supplied robots that are integrated into JMP Engineering turnkey solutions.

JMP Engineering has demonstrated, for both customer and supplier, an increase in profit, and specifically for the customer an increase in productivity and efficiency.

Added to that, and beyond the award criteria, the OH&S improvements inherent in the JMP/Kawasaki solutions represent a real benefit to any user.

2013 CUSTOMER PARTNERSHIP AWARD The 2013 APPMA Customer Partnership Award was presented to JMP Engineering for their automatic palletising and stretch wrapping system designed for Pepsico Group. 183 palletising systems have been sold to Pepsico Group to date.

The system is an automatic palletising and stretch wrapping system, in one.

A combined and compact total system, which automatically palletises any shape and size product, on any size pallet, then automatically stretch wraps, within a compact cell with rates of up to 80 pallets per hour.

2013 APPMA SCHOLARSHIP The 2013 APPMA Scholarship is designed to offer one person the opportunity to further their packaging education through an internationally accredited Diploma in Packaging Technology, is awarded to Jamie Schellebeck, Packaging Engineer, Amcor Fibre Packaging.

Jamie is eager to gain more technical expertise in the packaging industry by undertaking the Diploma in Packaging Technology and is a fine example of the future generation of packaging engineers within the industry.

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Caramelicious Carameliciousproduces producesfour fourauthentic, authentic,natural, natural,handmade handmadecaramels: caramels:Salted Salted Butter, Butter,Cocoa, Cocoa,Cocoa CocoaHazelnut Hazelnutand andVanilla.

Vanilla.

They Theyareareslow slowsimmered, simmered,hand-crafted hand-craftedininsmall smallbatches, batches,using usingonly onlythethe finest finestand andfreshest freshestnatural naturalingredients ingredientsincluding includingsugar, sugar,salted saltedbutter, butter,fresh fresh cream creamfrom fromlocal localproducers, producers,Dutch Dutchcocoa, cocoa,vanilla vanillaextract, extract,roasted roastedhazelnut hazelnutand and Fleur FleurdedeSelSeldedeGuérande Guérandetotocreate createsoft softand andbuttery butteryrich richgourmet gourmetcaramels. caramels.

These Thesecaramels caramelsareareperfect perfecttotobebeused usedononcrêpes, crêpes,toasted toastedbread, bread,brioches briochesand and can canbebeadded addedtotosweeten sweetenyour yourcoffee, coffee,yoghurt yoghurtororeven eventotodecorate decorateyour yourdesserts. desserts.

The Thecaramels caramelshave havenonoartificial artificialflavour, flavour,nonocolouring, colouring,nonopreservatives preservatives and andarearegluten-free. gluten-free.

With Withplans planstotoexpand expandininSingapore, Singapore,Dubai, Dubai,Hong HongKong Kongand andacross acrossAsia, Asia, Caramelicious Carameliciousproducts productscan canbebefound foundlocally locallythroughout throughoutVictoria, Victoria,South South Australia, Australia,thetheNorthen NorthenTerritory Territoryand andininWestern WesternAustralia Australiainina range a rangeofofdelis, delis, crêperies, crêperies,gourmet gourmetspecial specialshops shopsand andgrocery grocerystores. stores.

One Oneofofthethemost mostpopular popularproducts products ininthetheGluten GlutenFree FreeBakery Bakeryrange range is isthetheGluten GlutenFree FreeRocky RockyRoad Roadslices, slices, bursting burstingwith withsilky silkychocolate chocolateand andwhite whiteand and pink pinkmarshmallows. marshmallows.It Itis isjust justlike likethethetraditional traditionalrocky rockyroad roadbutbutit ithas hasthetheadded added benefit benefitofofbeing beinggluten-free. gluten-free.

The TheRocky RockyRoad Roadtreats treatsarearestocked stockedbesides besidesthetheother otherSpringhill SpringhillFarm Farm gluten-free gluten-freebakery bakeryrange rangeproducts productsininthethebakery bakerysection sectionofofColes Colesand andthey they have havebeen beenknown knowntotofool foolthetheaverage averageperson personwith withtheir theirtraditional traditional“non“nongluten-free” gluten-free”taste. taste.

Traditionally Traditionallygluten-free gluten-freetreats treatsarearerumoured rumouredtotobebedry dryand andcardboardcardboardlike likeinintexture, texture,but butthetheSpringhill SpringhillFarm FarmGluten GlutenFree FreeBakery Bakeryrange rangeis ismoist moist and andfull fullofofflavour. flavour.

Springhill SpringhillFarm Farmlooked lookedoutside outsidethethebox boxwhen whenworking workingtotocreate createglutenglutenfree freeproducts productsthat thatarearemore morenutritious nutritiousthan thanothers othersononthethemarket, market,and andsoso incorporated incorporatedingredients ingredientsincluding includingflaxseed flaxseedflour, flour,psyllium psylliumand andpea peaprotein protein ininitsitsrecipes. recipes.

The TheSpringhill SpringhillFarm FarmRocky RockyRoad Roadis isone oneofofthethemost mostsought-after sought-afterprodproducts uctsininthetherange, range,offering offeringCoeliacs Coeliacsand andthose thoseonona gluten-free a gluten-freediet dieta tasty a tasty alternative alternativeforforkid’s kid’sparties, parties,lunch lunchboxes boxesand anddecadent decadentafternoon afternoonteas. teas.

SWEETNESS SWEETNESSTHE THEPATISSERIE PATISSERIE

MORLIFE MORLIFE

Sweet SweetMallows Mallows

Morlife MorlifeSnakes Snakes

Sweetness SweetnessThe ThePatisserie Patisseriecreates createsartisan artisanconfectionery confectioneryand andis isdedicated dedicatedtoto handmade handmadeproduction productionmethods. methods.ItsItsrange rangeincludes includesnougat, nougat,fudges, fudges,english english toffee, toffee,rocky rockyroad, road,caramel, caramel,gummies gummiesand andjellies. jellies.

The Thecompany’s company’ssignature signatureproduct productis isSweet SweetMallows Mallows- fresh, - fresh,handmade handmade marshmallows marshmallowsavailable availableininmore morethan than3030flavours flavoursincluding includingblueberry blueberryand and blood bloodorange, orange,passionfruit, passionfruit,strawberries strawberriesand andcream, cream,rosewater, rosewater,toasted toastedcocococonut, nut,blackcurrant blackcurrantand andvanilla vanillaand andlime. lime.

Sweetness SweetnessThe ThePatisserie Patisserieis is built builtononthethephilosophy philosophythat that thetheearth earthis isimportant importantand andasas such, such,makes makesevery everyeffort efforttoto buy buylocally locallyand andorganically. organically.

ItsItskitchen kitchenis ispowered poweredwith with green greenenergy energyand andprioritises prioritisesthethe recycling recyclingofofitsitswaste. waste.

The Thecompany companyalso alsoresists resists thetheuse useofofpre-mixes, pre-mixes, mould mouldinhibitors inhibitorsoror added addedpreservatives. preservatives.

InInthis thisproduct, product,Morlife Morlifeoffers offersananalternative alternativelolly lollysnake, snake,not notonly onlywith withless less sugar sugarbut butalso alsocontaining containingthethegoodness goodnessofofhighly highlyconcentrated concentratedreal realfruit fruit and andvegetables vegetablesthat thatarearewell wellhidden. hidden.This Thiswas wasdone donetotoensure ensurechildren childrendon’t don’t reject rejectthetheidea ideaofofeating eatingvegetables. vegetables.

Morlife’s Morlife’sSnakes Snakesarearea great a greatway waytoto enjoy enjoyconfectionery, confectionery,with withbetter betternutrition. nutrition.

The Thefruits fruitsand andvegetables vegetablesintegrated integrated into intothetheSnakes Snakesarearecarrot, carrot,spinach, spinach,red red beetroot beetrootand andpumpkin. pumpkin.The Theflavours flavoursofof these thesevegetables vegetablesarearedisguised disguisedwith withthethe delicious delicioussweet sweetflavours flavoursofoffruits fruitssuch suchasas apple, apple,raspberry, raspberry,orange orangeand andpineapple. pineapple.

Morlife MorlifeSnakes Snakescontain contain2020percent percent reduced reducedsugar sugarcontent contentcompared comparedtototwo two other otherleading leadingconfectionery confectioneryproducts. products.

The Thefruit fruitand andvegetable vegetablepowders powders incorporated incorporatedinto intothetheSnakes Snakesareare processed processedunder underoptimum optimumconditions conditionstoto retain retainmaximum maximumnutrition, nutrition,flavour flavourand and colour colourofofitsitsoriginal originalfood. food.

The TheSnakes Snakesalso alsocontain containnono preservatives preservativesororartificial artificialsweeteners. sweeteners.

2424Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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CARMAN'S CARMAN'SFINE FINEFOODS FOODS

Salt Saltfor forLife Life

Carman's Carman'sBerries Berries&& Flakes FlakesLight LightMuesli Muesli

Salt SaltforforLife Lifeis isa blend a blendofofNu-Tek Nu-TekSalt Saltand andsea seasalt salt which whichhas has7070pecent pecentless lesssodium sodiumthan thantable tablesalt. salt.

The Theproduct producttakes takesadvantage advantage ofofthethegrowing growingawareness awarenessthat that diets dietslower lowerininsodium sodiumreduce reduce your yourrisk riskofofhigh highblood bloodpressure pressure and andstroke. stroke.

It Itallows allowsfood foodmanufacturmanufacturerserstotoachieve achieve3030toto5050percent percent sodium sodiumreductions reductionswithout without compromising compromisingtaste, taste,quality, quality, yield yieldororshelf shelflife. life.

Carman’s Carman’sBerries Berries&&Flakes FlakesLight LightMuesli Muesliis is made madefrom from7070percent percentgrains, grains,is is9797percent percent fat-free fat-freeand andhigh highininfibre, fibre,helping helpingyou youtoto feel feelfull fullwithout withoutweighing weighingyou youdown. down.

With Withonly only120 120calories caloriesperperserve, serve, Carman’s Carman’sBerries Berries&&Flakes FlakesLight LightMuesli Muesliis ismade madeupupofofdelicious deliciousgrains grainsand and fruits, fruits,rye, rye,bran branstraws, straws,oats, oats,bran branflakes, flakes,barley, barley,rice, rice,cranberries, cranberries,flame flameraisins, raisins, currants, currants,Pink PinkLady Ladyapples, apples,freeze freezedried driedstrawberries strawberriesand andnatural naturalvanilla vanillaflavour. flavour.

NoNogenetically geneticallymodified modifiedingredients ingredientsororartificial artificialcolours coloursareareused usedinin Carmans’ Carmans’products, products,made madeininAustralia Australiafrom fromthethebest bestingredients ingredientspossible. possible.

NATURES NATURESBLEND BLEND

GLUTEN GLUTENFREE FREEGRAIN GRAINFREE FREECO. CO.

Omegasmart Omegasmart- Omega - OmegaPeanut PeanutButter Butter

Gluten GlutenFree FreeGrain GrainFree FreeFood Foodfor forEverybody Everybody- Cake - CakePremixes Premixes

Omegasmart Omegasmart- Omega - OmegaPeanut PeanutButter Butteris isananinnovative innovative world-first world-firstdeveloped developedininAustralia.

Australia.

Omega OmegaPeanut PeanutButter Butteris isgluten-free gluten-freewith with Omega-3 Omega-3DHA+EPA DHA+EPA(fish (fishoil), oil),reduced reducedsalt saltand andnono added addedsugar. sugar.

The Thebenefits benefitsofofOmega-3 Omega-3DHA+EPA DHA+EPAareare well welldocumented documentedforforboth bothchildren childrenand andadults adults and andinclude includepromoting promotingheart, heart,eye eyeand andbrain brain health healthand andbrain braindevelopment developmentininchildren. children.

The TheOmega-3 Omega-3gives givesOmega OmegaPeanut PeanutButter Buttera unique a unique selling sellingpoint, point,not nottotomention mentionthethefact factthat thatthetheproduct productwas wasalso alsothethefirst first peanut peanutbutter buttertotobebeendorsed endorsedbybyCoeliac CoeliacAustralia.

Australia.

This Thiscake cakerange rangeticks ticksthetheboxes boxesforforgluten-free, gluten-free,grain-free, grain-free,nut-free nut-freeand anddairydairyfree, free,providing providinga solution a solutiontotocafés, cafés,schools, schools,home homebakers bakersand andanyone anyoneseeking seeking a truly a trulygluten-free gluten-freecake cakethat thatis ispacked packedwith withnutrient-dense nutrient-denseingredients, ingredients,and andis is free freeofofpreservatives preservativesand andadditives. additives.

The Therange rangeincludes includeschocolate, chocolate, vanilla, vanilla,strawberry, strawberry,date dateand and cinnamon cinnamonand andginger, ginger, with withother otherflavours flavours and anda completely a completely sugar-free sugar-freeversion version currently currentlybeing being finalised. finalised.

TASSAL TASSALOPERATIONS OPERATIONS

MORLIFE MORLIFE

Tassal TassalQuick Quickand andHealthy HealthySalt Salt Reduced ReducedSmoked SmokedSalmon Salmon

Morlife MorlifeGoji' Goji'Antiox AntioxWholegrain WholegrainGluten GlutenFree FreeMuesli Muesli

Tassal TassalSalt SaltReduced ReducedSmoked SmokedSalmon Salmonis isanan Australian-first Australian-firstproduct productand andcomes comeswith with6060 percent percentreduced reducedsalt, salt,making makingit ita healthy a healthyalternaalternative tiveforforAustralians Australianswho whowant wantororneed needtotobebemindmindfulfulofoftheir theirsodium sodiumintake. intake.

ByByusing usinga lower a lowersodium sodiumsalt saltduring duringthethesmoksmokingingprocess, process,Tassal TassalSalt SaltReduced ReducedSmoked SmokedSalmon Salmon still stillretains retainsallallthetheoriginal originalhealth healthbenefits benefitsofofsalmon. salmon.

The Theproduct productis isavailable availableininsalmon salmonslices, slices,meaning meaningsalt-conscious salt-conscious consumers consumersareareafforded affordedmaximum maximumrecipe recipeversatility. versatility.

2626Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

Morlife MorlifeGoji’ Goji’Antiox AntioxWholegrain WholegrainGluten Gluten Free FreeMuesli Mueslihas hasless lessenergy, energy,more moreprotein protein (of(ofa higher a higherquality) quality)and andless lesssaturated saturated fatfatthan thanitsitscompetitors. competitors.Additionally Additionallyit it contains containsless lesscarbohydrate, carbohydrate,less lesssugar, sugar,more more fibre fibreand andhalf halfthetheamount amountofofsodium. sodium.

It Italso alsohas hasa higher a higherantioxidant antioxidantcontent content from fromusing usinga variety a varietyofofdried driedfruits fruitsincluding including goji gojiberries, berries,blueberries blueberriesand andcranberries. cranberries.

ToTotop topit itoff, off,Morlife MorlifeMuesli Mueslihas hasnono added addedsugar sugarororsalt, salt,and andcontains containscinnamon cinnamon powder powderforforflavour. flavour.

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Sustainable Sustainable Manufacturing Manufacturing ALTO ALTOPACKAGING PACKAGING

DYSON DYSON

8x6 8x6APET APETMAPwrap MAPwrapTray Tray

Airblade AirbladeMk2 Mk2hand handdryer dryer

Alto AltoPackaging, Packaging,together togetherwith withWoolworths, Woolworths,has hascreated createdAustralasia’s Australasia’sfirst firstAPET APET meat meattray traywith withthetheintroduction introductionofofthetheAPET APETMAPwrap MAPwraptray trayforforthetheWoolworths Woolworths Gourmet GourmetSausage Sausagerange. range.

APET APETis isthethemost mostreadily readilyrecycled recycledmaterial materialininAustralia, Australia,meaning meaningthetheAlto Alto MAPwrap MAPwraptray traycan canbeberecycled recycledwith withother otherAPET APETproducts productssuch suchasasplastic plasticbottles. bottles.

Due Duetotoitsitsrecyclability, recyclability, thetheAPET APETininAlto’s Alto’s MAPwrap MAPwraptray trayis isa a more moresustainable sustainable and andenvironmenenvironmentally-friendly tally-friendlyoption, option, when whencompared comparedtoto alternative alternativemeat meatpackaging packaging material materialoptions. options.

The TheDyson DysonAirblade AirbladeMk2 Mk2produces produces5g5gofof carbon carbondioxide dioxideper perdry drycompared comparedtoto17.8g 17.8g ofofcarbon carbondioxide dioxideper perdry dryofofother otherhand hand dryers dryersand and15.5g 15.5gofofcarbon carbondioxide dioxideper perdry dryofof paper papertowels. towels.

The TheV4V4digital digitalmotor motortook took1010years yearstoto develop developand andis isthetheworld’s world’ssmallest, smallest,most mosteffiefficient, cient,power powerdense denseand andcomprehensive comprehensive1600W 1600W motor motorever everdeveloped. developed.

There Thereis isalso alsononoheating heatingelement elementforforthethehand hand dryer dryerwhich, which,with withitsitsfast fastoperation, operation,means meanslow low energy energyis isrequired requiredtotooperate operateit.it.

The TheDyson DysonAirblade AirbladeMk2 Mk2is isthetheonly onlyother otherhand handdrying dryingalternative alternative totopaper papertowels towelsapproved approvedbybyHACCP HACCPAustralia Australiaand andHACCP HACCPInternational.

International.

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CST CSTWASTEWATER WASTEWATERSOLUTIONS SOLUTIONS

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Chok ChokChai ChaiStarch StarchRaptor Raptor

The TheDyson DysonAirblade AirbladeTap Tapproduces produces5.8g 5.8gofof carbon carbondioxide dioxideper perdry drycompared comparedtoto17.8g 17.8gforfor other otherhand handdryers dryersand and15.5g 15.5gforforpaper papertowels. towels.

Sustainable Sustainablewater waterconsumption consumptionwith withWELS WELS 6 6star starrating ratingwas wasengineered engineeredwith withthethetap’s tap’s aerator, aerator,while whilethetheproduct’s product’ssensor sensoroperation operation ensures ensuresnonowastage wastageofofwater waterororair. air.

The Thelack lackofofa heating a heatingelement elementforforthethehand hand dryer dryerand and1212second seconddry drytime timealso alsoaids aidsininlow low energy energyconsumption. consumption.

The TheDyson DysonAirblade AirbladeTap Tapdelivers deliversupuptoto6262 percent percentless lesscarbon carbondioxide dioxideper perdry dryand andupuptoto9797 percent percentannual annualcost costsavings savingswhen whencompared comparedtoto paper papertowels. towels.

The TheRaptor Raptoranaerobic anaerobicwaste wastewater watertechnology technologywith withAnamix Anamixthermophilic thermophilic digester digesterforforthetheprocessing processingofofwaste wastecassava cassavapulp pulpand anditsitsconversion conversioninto into biogas biogaswas wasinstalled installedatatthetheChok ChokChai ChaiStarch Starchtapioca tapiocastarch starchplant plantininUthai Uthai Thani, Thani,Thailand.

Thailand.

Chok ChokChai ChaiStarch’s Starch’sThermophilic Thermophilic Raptor Raptor– –thetheworld’s world’sfirst firstplant planttoto incorporate incorporatethethethermophilic thermophilic biological biologicaldigestion digestionprocprocessessforforcassava cassavapulp pulp – –boosts booststhetheplant’s plant’s biogas biogasproduction production totoreplace replacefossil fossil fuels fuelsand andgenerate generate electricity. electricity.

MATTHEWS MATTHEWSAUSTRALASIA AUSTRALASIA 81x 81xLabel LabelPrinter PrinterApplicator Applicator The TheAvery AveryDennison Dennison81x 81xLabel LabelPrinter PrinterApplicator Applicatoris isananinnovative innovativeprint-and-apply print-and-applyidentification identificationsolution solution that thatuses usesbackingpaper-free backingpaper-freelabel labelmaterial materialforforcarton, carton,tray trayand andpallet palletlabels labelsviaviaLightSmart LightSmartTechnology.

Technology.

LightSmart LightSmartlabel labelmaterial materialdiffers differsfrom fromtraditional traditionalpressure-sensitive pressure-sensitive(PS) (PS)labels labelsbybynot notneeding needing backing backingpaper. paper.

The TheAvery AveryDennison Dennison81x 81xLabel LabelPrinter PrinterApplicator Applicatorincreases increasesproductivity productivityand andimproves improvesefficiency efficiency and andsustainability sustainabilitybybyreducing reducingpaper paperwaste, waste,water waterand andenergy energyusage. usage.Another Anotherkey keydifference differenceis isthethe flexibility flexibilitytotoprint printdifferent differentlength lengthlabels, labels,because becausethethematerial materialis isononone oneroll rollthat thatcan canbebecutcuttotothethe desired desiredlength, length,thus thusmaximising maximisingmaterial materialuse. use.

2828Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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Chicken ChickenKebabs Kebabs

Creative CreativeFood FoodSolutions Solutionsis isproviding providing thethecustomer customerwith witha new a newconcept conceptininitsits Grab Graband andGoGoCountry CountryRoast, Roast,available available forforthethecustomer customertototake takehome homeasasa hot a hot traditional traditionalroast. roast.

The Thethree threechoices choicesininthetherange rangearearethethe same samethat thatthethecustomer customerwould wouldprepare prepareatat home: home:Australian Australianbeef, beef,lamb lamband andpork, pork,allall ethically-raised. ethically-raised.

Creative CreativeFoods Foodshas hascombined combinedsous sousvide videcooking cooking with withanan“ovenable” “ovenable”reheat reheatbag, bag,allowing allowingthethemeat meattotobebeslow slowcooked cookedand and browned brownedwithout withoutany anymess messininananoven. oven.

The TheChicken ChickenKebabs Kebabs areareunique uniquetotoM&J M&J Chickens Chickensasasthey they arearemade madefresh freshtotoorder orderfrom frompremium premiumquality qualitychicken chickenthigh thighfillets filletsand and contain containnonoskin skinand andnonofat. fat.

The TheChicken ChickenKebabs Kebabsareareavailable availableinina range a rangeofofmarinade marinadeflavours flavoursincludincludingingcoated coated(flour); (flour);garlic garlicspice; spice;special specialspice; spice;lemon lemonpepper pepperspice; spice;sesame sesameand and sundried sundriedtomato; tomato;oregano, oregano,salt saltand andpepper; pepper;and andperfecto perfectospice, spice,among amongothers. others.

They Theycan canbebeoffered offeredtotocustomers customersinincafes, cafes,pubs pubsand andclubs, clubs,and andtaketakeaway awayshops, shops,individually individuallylayered layeredininboxes boxesand andeasy easytotoseparate. separate.

Kebabs Kebabsarearemade madeononrequest requestwith withorders ordersbeing beingable abletotobebeplaced placedforfornext next day daydelivery. delivery.

SUNPORK SUNPORKFRESH FRESHFOODS FOODS

LENARD'S LENARD'S

Red RedWine Wineand andThyme ThymeSlow SlowCooked CookedPork PorkShanks Shanks

Char-Grill Char-GrillSplit SplitChicken Chicken

Barkers BarkersCreek CreekRed RedWine Wineand andThyme ThymeSlow SlowCooked CookedPork PorkShanks Shanksarearemade madeinin Queensland Queenslandfrom frompremium premiumgrain-fed grain-fedpork porkand andlocally locallysourced sourcedingredients. ingredients.

The Theshanks shankswere weredeveloped developedtotocater caterforformarket marketdemands demandsforfornew newand andunique unique ‘centre ‘centreofofplate’ plate’meal mealofferings, offerings,with withthethefull full flavour flavourofofthethepork porkand andthethesauce saucecaptured captured viaviathethesous sousvide videprocess. process.

Slow Slowcooking cookingthetheshanks shanks ensures ensuresthethedelivery deliveryofofa quality, a quality, restaurant-style restaurant-styleproduct productthat thatcan can bebefinished finishedoffoffeasily easilybybychefs chefs and andcooks, cooks,while whilealso alsodemondemonstrating stratingthetheversatility versatilityofofpork. pork.

Lenard’s Lenard’snew newChar-Grill Char-GrillSplit SplitChicken Chickendelivers deliversananauthentic authentic‘char-grill’ ‘char-grill’ experience experienceand andtaste tasteatathome. home.

AAfamily-sized family-sizedwhole wholechicken, chicken,butterbutterflied, flied,rubbed rubbedwith withLenard’s Lenard’sspice spice blends, blends,and andgarnished garnishedtotoperfection, perfection, Lenard’s Lenard’snew newChar-Grill Char-GrillSplit Split Chicken Chickenrecreates recreatesauthentic, authentic, flavour-packed flavour-packedcharcoal charcoalchicken chicken atathome. home.

Available Availableininfour fourtastes: tastes: Chimichurri, Chimichurri,Spanish, Spanish,Greek Greek and andTikka.

Tikka.

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Steggles StegglesLean LeanChicken ChickenMince Mince

Easy EasyChef Chefis isa range a rangeofofvalue-added value-addedfresh, fresh,uncooked uncookedproteins proteinsproviding providingconsumconsumerserswith witha meal a mealsolution solutionthat’s that’seasy easytotocook cookand and delivers deliversa high a highquality, quality,healthy healthymeal meal without withoutany anyfuss. fuss.

They Theycan canbebecooked cookedinin thetheadvanced advancedDuPont DuPont Teijin TeijinFilm Filmpouch, pouch, allowing allowingforforseveral several cooking cookingmethods methods including includingininthethe oven, oven,sandwich sandwichgrill grill ororBBQ. BBQ.

Steggles StegglesLean LeanChicken ChickenMince Minceis isa a combination combinationofofMaryland Maryland(drumstick (drumstick and andthigh) thigh)meat meatand andbreast breastchicken chicken meat, meat,specifically specificallyformulated formulatedtotohave have a balance a balanceofofleanness leannessand andflavour. flavour.

The Theproduct productboasts boastsThe TheHeart HeartFounFoundation dationTick Tickand andcontains containsnonoartificial artificial colours, colours,flavours flavoursororpreservatives. preservatives.

InInorder ordertotomaintain maintainthethestrict strict nutritional nutritionalguidelines guidelinessetsetoutoutbybyThe TheHeart HeartFoundation, Foundation,Steggles StegglesLean LeanChicken Chicken Mince Minceis isindependently independentlytested testedonce onceevery everyfour fourweeks weeksforforsaturated saturatedfatfatlevels, levels, fatfatlevels levelsand andsalt saltcontent. content.

3030Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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The TheWrightway WrightwayBin Binallows allowsthethebin bintoto bebemanoeuvred manoeuvredwithout withouteffort effort(even (even inintight tightspaces), spaces),allows allowsshort shortstature stature operators operatorstotocomplete completetasks taskswithout without risking riskingtheir theirwellbeing, wellbeing,and andelimieliminates natesthethedamage damageand andreplacement replacement expense expensecaused causedbybydragging draggingbins bins over overnon-slip non-slipflooring. flooring.

With Withthetheaddition additionofofWrightway’s Wrightway’s Lid LidLifta Liftahands-free hands-freefoot footpedal, pedal, there’s there’salso alsonononeed needtotochange changegloves gloves ororwash washhands handsafter afteruse. use.

The TheTesto Testo104-IR 104-IRtemperature temperaturemeasuring measuringinstrument instrument fulfills fulfillsthethetwo twomost mostimportant importantfunctions functionsforformeasurmeasuring ingthethetemperature temperatureofoffood: food:non-contact non-contactmeasurement measurement with withananinfrared infraredsensor sensorand andcontact contactmeasurement measurementwith witha a penetration penetrationprobe probe- all - allininone onesingle singleinstrument. instrument.

The Theinstrument instrumentis isIPIP65,65,allowing allowingforforit ittotobebecleaned cleaned under underrunning runningwater, water,which whichhelps helpstotokeep keepit itasashygienic hygienic asaspossible. possible.The Thetwo-in-one two-in-onefeature featureallows allowsforforboth both quick quickmeasurements measurementsand andcore coremeasurements measurementstotobebemade made quickly quicklyand andeasily. easily.

Staff Staffdon’t don’tneed needtotoundertake undertakeextensive extensivetraining trainingbefore before using usingthetheTesto Testo104-IR, 104-IR,therefore thereforesaving savingonontime timeand andcosts. costs.

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The Thebubbles bubblesreleased releasedbybythetheDAF DAFprocess processcarry carrythethesuspended suspendedmatter mattertoto thethesurface surfaceofofthetheflotation flotationcell, cell,where wherethethematter matteris isremoved removedbybya rotating a rotating scoop scoopororsurface surfaceskimmer. skimmer.

Torus TorusPak Pakredefines redefinesmeal mealpackaging packaging with witha unique a uniqueflexible flexiblebase baseand anda a folded foldedpulling pullingtabtabwhich whichenables enables thethemeal mealtotobebepresented presentedonona a porcelain porcelainplate plateexactly exactlythetheway way it itis isintended. intended.

After Afterremoving removingthethepackaging, packaging, thethemeal mealwill willappear appearfreshly freshlycooked, cooked, plated platedbybythethechef chefand andallalltraces tracesofofindustrial industrialproduction productionwill willbebeerased. erased.

AsAsthethetop topfilm filmwill willnot notbeberemoved removedduring duringthethetransfer transferofofthethemeal, meal,nonohot hot steam steamwill willburn burnthethefingers fingersofofthetheuser, user,which whichalso alsomakes makesthetheTorus TorusPak Pakthethe most mostconvenient convenientsystem systemfrom froma consumer’s a consumer’sperspective. perspective.

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Clean Cleanhands handsarearea necessity a necessityininthethefood foodindusindustry, try,making makinggood goodequipment equipmentforforwashing washingand and drying dryinghands handsa must a mustforforany anyfood foodfacility. facility.

The TheDyson DysonAirblade AirbladeMk2 Mk2has hasre-engineered re-engineered thetheoriginal originalAirblade Airbladehand handdryer dryerforforgreater greater efficiency efficiencyand andsustainability sustainabilitybenefits. benefits.

InInthethefood foodsector, sector,this thisproduct productis isone oneofof only onlytwo twothat thatis isapproved approvedbybyHACCP HACCPforforuse useinin food foodenvironments environmentsasasa hand a handdrying dryingalternative alternative totothethecostly costlyand andpoor poorenvironmental environmentalchoice choiceofof paper papertowels, towels,and andthethesubsequent subsequenthigh highlevel levelofof waste wastethey theycreate. create.

3232Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

The TheDyson DysonAirblade AirbladeTap Tapis isa new, a new,high highperformance performancetouchtouchfree freeappliance, appliance,that thatcombines combineshand handwashing washingand andhand handdrying drying ininone oneunit. unit.

Compact Compactand andsleek, sleek,thetheunit unitis isthethefastest, fastest,most mostcost costand andenvienvironmentally ronmentallyefficient efficientway waytotowash washand anddry dryhands handshygienically. hygienically.

ItsItscompact compactdesign designalso alsoprovides providesa space a spacesaving savingsolution solution forforfacilities facilities- one - onethat thatfits fitsover overa sink a sinkininany anyarea areaofofthethe facility, facility,and andwithin withinany anyawkward awkwardspace, space,from fromthetheanteroom anteroom totoa commercial a commercialkitchen. kitchen.

ItsItsshape shapealso alsoallows allowsforforeasy easycleaning cleaningand andsuitability suitability forforeven eventhethemost mostdesign designconscious consciousofofenvironments. environments.

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Celebrate CelebrateHealth HealthQuinoa Quinoa- Moroccan - Moroccan Celebrate CelebrateHealth Healthhas hascreated createda range a rangeofof three threeflavoured flavouredquinoa quinoaproducts productstotoprovide provide ultimate ultimateconvenience convenienceand andunrivalled unrivalledculiculinary naryenjoyment, enjoyment,ininvibrant vibrantand andcontempocontemporary rarytwo twoserve servepouches. pouches.

Quinoa Quinoahas hasbecome becomeananincreasingly increasingly popular popularingredient ingredientbecause becauseofofitsitsnutritional nutritional value, value,containing containinghigh highprotein proteinlevels levelsand andallall thetheessential essentialamino aminoacids. acids.

Celebrate CelebrateHealth Healthhas hassourced sourcedthethehighest highest quality qualityquinoa quinoaand andthen thenadded addedspecially specially selected selectedherbs herbsand andspices spicestotodeliver delivertruly truly authentic authenticflavour flavourvariants, variants,with withthetheMorocMoroccan canoption optionbeing beingthethemost mostpopular. popular.

This Thisis isthethefirst firstpasta pastasauce saucespecifically specifically designed designedforforfussy fussykids kidsaged agedthree threetoto10,10, totomake makethethestruggle struggleofofgetting gettingthem themtoto eateatvegetables vegetableseasier. easier.

It’s It’salso alsothethefirst firstpasta pastasauce sauceavailable available ininthethemajor majorAustralian Australiansupermarkets supermarketsthat that utilises utilisesStevia Steviaasasa sugar a sugarreplacement. replacement.

The Theproduct producttherefore thereforenot notonly onlytastes tastes great greatbut butis isalso alsoa healthy a healthyalternative alternativeforfor children, children,containing containingtwo twoserves servesofofvegetables vegetablesininevery everypack. pack.

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InInearly early2012, 2012,Springhill SpringhillFarm Farmfurther further developed developeditsitsrange, range,adding adding‘Seed’ ‘Seed’ and and‘Fruit’ ‘Fruit’varieties varietiestotoThe TheReal RealBread Bread Mix Mixrange. range.

The TheReal RealBread BreadMix MixFruit Fruitand and Seed Seedmixes mixesarearealso alsowheat-free, wheat-free,eggeggfree, free,dairy-free dairy-freeand andnut-free. nut-free.

These Thesemixes mixesnotnotonly only make makebread breadbut butcan can bebesubstituted substitutedforfor traditional traditionalwheat wheatoror fruit fruitflours flourstotomake make hot hotcross crossbuns, buns,puddings puddings orortasty tastybiscuits biscuitsand andcakes. cakes.

These Thesemarinades marinadesarearepackaged packagedinin food-grade food-gradeclear clearpouches poucheswith witha tamper a tamper evident evidentscrew screwtop topspout. spout.

SpiceVine’s SpiceVine’sintent intentwas wastotopackage package itsitsproduct productwhile whilekeeping keepingininmind mindthethe end endcustomers’ customers’requirements, requirements,such suchasasthethe ability abilitytotosee seethetheproduct, product,ease easeofofuse useand and re-storing re-storingthethepart-used part-usedproduct productinina way a way that thatensures ensuresit itstays staysfresh. fresh.

The Thepackaging packagingalso alsominimises minimisesthethe weight weightand andsize sizeofofproduct productcartons cartonsforfor wholesale wholesaletransportation. transportation.

When Whenfull fullofofproduct, product,thethepouch pouchhas haslimited/no limited/noairairinside insideand andhence hence oxidation oxidationis isreduced, reduced,keeping keepingit itfresher fresherforforlonger. longer.

GLUTEN GLUTENFREE FREEGRAIN GRAINFREE FREECO. CO. Gluten GlutenFree FreeGrain GrainFree FreeFood Foodfor forEverybody Everybody- Cake - CakePremixes Premixes This Thiscake cakerange rangeticks ticksthetheboxes boxesforforgluten-free, gluten-free,grain-free, grain-free,nut-free nut-freeand anddairy-free dairy-free – –providing providinga solution a solutiontotocafés, cafés,schools, schools,home homebakers bakersand andanyone anyoneseeking seekinga truly a truly gluten-free gluten-freecake, cake,packed packedwith withnutrient-dense nutrient-denseingredients ingredientsand andfree freeofofpreservatives preservatives and andadditives. additives.

The Therange rangeincludes includeschocolate, chocolate,vanilla, vanilla,strawberry, strawberry,date dateand andcinnamon cinnamonand andginger ginger with withother otherflavours flavoursand anda completely a completelysugar-free sugar-freeversion versioncurrently currentlybeing beingfinalised. finalised.

The Theproduct productincludes includesorganic organiccoconut coconutflour, flour,organic organicpumpkin pumpkinseeds, seeds,coconut coconut sugar sugarand andorganic organicspices spicesand andhas hasbeen beencreated createdtotobake bakejust justlike likeany anyother othercake. cake.

3434Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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-SH]V\Y 4HRLYZ ^VYR ^P[O `V\ [V JYLH[L ÅH]V\Y Z`Z[LTZ [OYV\NO [V JVTWSL[LK WYVK\J[Z YLHK` MVY [OL O\UNY` (\Z[YHSPHU THYRL[ >L ZWLJPHSPZL PU JYLH[PUN H ^VYSK VM ÅH]V\Y [OH[ ^PSS OH]L `V\Y J\Z[VTLYZ JVTPUN IHJR MVY TVYL Contact our Culinary Centre: 1800 FLAVOUR • flavourmakers.com.au

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CO COYO YOCORPORATE CORPORATE

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Co CoYo YoCoconut Coconut Milk MilkIce IceCream Cream Alternative Alternative

The Theaverage averagesoft softdrink drinkcontains containsmany manyharmful harmfulacids, acids,which whichhave havetotobebe neutralised neutralisedbybya complex a complexcombination combinationofofsugars sugarsand andchemicals. chemicals.One Oneofof these theseacids acidsis isphosphoric phosphoricacid, acid,which whichcan cancontribute contributetotoconditions conditionssuch suchasas osteoporosis, osteoporosis,kidney kidneydisease diseaseand andtooth toothdecay. decay.

InIncontrast contrastBionade Bionadeuses usesgluconic gluconicacid, acid, a natural a naturalside sideeffect effectofofthethedrinks’ drinks’ fermentation fermentationprocess. process.

Gluconic Gluconicacid acidhelps helpsyour yourbody body totomore moreefficiently efficientlyabsorb absorbimportant important minerals, minerals,is isa comparatively a comparativelymild mild food foodacid acidthat thatwill willnot notaggresaggressively sivelyattack attackyour yourteeth, teeth,and andis is rare rareininthethebeverages beveragesmarket. market.

While WhileGluconic Gluconicacid aciddoesn’t doesn’t necessarily necessarilygive giveyou youhealth healthbenebenefits, fits,it itdoes doesreduce reducethethehealth healthrisks risks presented presentedininother othersoft softdrinks. drinks.

Bionade Bionadeis is100 100percent percent organic organicand andcomes comesininfour fourexotic exotic fruity fruityflavours: flavours:Elderberry, Elderberry, Orange Orangeand andGinger, Ginger,Lychee Lychee and andHerbs.

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CoCoYoYoIceIceCream CreamAlternaAlternative tiveis ismanufactured manufacturedfrom from pure purecoconut coconutmilk milkinstead instead ofofdairy dairymilk, milk,giving giving consumers consumersthethechoice choice ofofa dairy-free a dairy-freeand andvegan vegan alternative alternativetotoa dairy-based a dairy-based iceicecream. cream.

Traditional Traditionaliceicecream creammust must contain contain1010percent percentofofmilk milkfrom from a mammary a mammarygland glandininorder ordertotobebeable abletotouse usethetheproduct productname name‘ice ‘icecream’, cream’,soso CoCoYoYois isreferring referringtotothis thisproduct productrange rangeasasanan‘ice ‘icecream creamalternative.’ alternative.’

It Itis isavailable availableininNatural, Natural,which whichis isjust justpure purecoconut coconutcream creamwithout withoutany any additional additionalflavouring, flavouring,asaswell wellasasseven sevenflavours flavourscarefully carefullychosen chosentotoenhance enhance thetheexotic exoticnature natureofofthethecoconut. coconut.These Theseflavours flavoursareareCacao, Cacao,Acai Acaiand andBlueBlueberry, berry,Mango Mangoand andLime, Lime,Pina PinaColada, Colada,Sticky StickyDate Dateand andTamarind, Tamarind,Cherry Cherryand and Raw RawChoc ChocNibs Nibsand andVanilla Vanillaand andNutmeg.

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Tapioca Tapiocaand andpectin pectinareareused usedinstead insteadofofthetheusual usualegg eggand andgum gumemulsifier, emulsifier, and andwhere wherepossible, possible,coconut coconutnectar nectarsweetens sweetensthetherange’s range’sdarker darkerflavours. flavours.

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The Theuse useofofunique uniqueflavours flavoursininthetheOrganic Organic Noodle NoodleKitchen KitchenAsian Asiannoodle noodlerange rangeprovides provides forfora visually a visuallyappealing appealingproduct, product,without withoutthethe need needforforartificial artificialcolours coloursororadditives. additives.

The TheSpirulina, Spirulina,Charcoal Charcoaland andBeetroot Beetroot noodles noodlesretain retainbright brightcolours coloursafter aftercooking, cooking,and and give givesubtle subtleindividual individualflavour, flavour,without withoutoveroverpowering poweringthetheaccompanying accompanyingdish. dish.

Organic OrganicNoodle NoodleKitchen Kitchenis isthetheonly onlysuppliers suppliers ofofSpirulina, Spirulina,Charcoal Charcoaland andBeetroot Beetrootflavour flavour noodles noodlesininthetheAustralian Australianmarketplace. marketplace.

The Theuse useofofthese thesenatural naturalingredients ingredientsgive give colour, colour,taste tasteand andvisual visualappeal appealwithout withoutthetheneed need forforartificial artificialcolours coloursororflavours. flavours.

All AllOrganic OrganicNoodle NoodleKitchen KitchenAsian Asiannoodles noodles areareegg-free egg-freeand andsuitable suitableforforvegans, vegans,with withthethe Charcoal Charcoalnoodles noodlesa restaurant a restaurantalternative alternativetoto squid-ink. squid-ink.

Organic OrganicNoodle NoodleKitchen Kitchennoodles noodlesarearemanumanufactured facturedinina HACCP a HACCPcertified certifiedfacility, facility,which which is isalso alsocertified certifiedorganic, organic,Halal, Halal,and andis iscurrently currently undergoing undergoingKosher Kosheraccreditation. accreditation.

Omega Omega- Omegasmart - OmegasmartPeanut PeanutButter Butteris isgluten-free gluten-freewith withOmega-3 Omega-3DHA+EPA DHA+EPA (fish (fishoil), oil),reduced reducedsalt saltand andnonoadded addedsugar. sugar.

The Thekey keypoint pointofofdifference differenceis isthetheaddition additionofoffish fishoil,oil,which whichgives givesOmega Omega Peanut PeanutButter Buttera unique a uniqueselling sellingpoint pointasasresearch researchshows showsOmega Omeganutrients nutrientshelp help promote promoteheart hearthealth, health,eye eyehealth, health,brain brainhealth health and andbrain braindevelopment developmentininchildren. children.

Omega Omega- Omegasmart - OmegasmartPeanut PeanutButter Butter contains containsallallthethebenefits benefitsofoffish fishoil, oil,withwithoutoutthethefishy, fishy,unpalatable unpalatabletaste. taste.

It Itis isa convenient a convenientway wayforforchildren childrenand and adults adultstotogetgettheir theirOmega-3 Omega-3without withoutthethe hassle hassleofoftaking taking‘yucky’ ‘yucky’fish fishoiloilcapsules. capsules.

The Thetarget targetmarket marketforforOmega Omega- Omegasmart OmegasmartPeanut PeanutButter Butteris isthethehealth health conscious consciousconsumer, consumer,including includingmums, mums, dads, dads,children, children,sports sportspeople peopleand andtradies tradies- anybody anybodylooking lookingforfora better a betterquality qualityofoflife! life!

The Theproduct productis isthethefirst firstpeanut peanutbutter buttertoto bebeendorsed endorsedbybyCoeliac CoeliacAustralia Australiaand andis isa a member memberofofthetheAustralian AustralianMade Madeand andOwned Owned campaign, campaign,with withthetheingreidents ingreidentssources sourcesfrom from sustainable sustainableAustralian Australiansuppliers. suppliers.

3636Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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Baked Baked Goods Goods KEZ'S KEZ'SKITCHEN KITCHEN Kez's Kez'sFree FreeGluten-Free Gluten-FreeVienna ViennaEclair Eclair Who Whosays saysthat thatjust justbecause becausea product a productis isgluten-free gluten-freeit ithas hastototaste tastelike like cardboard? cardboard?Kez’s Kez’sFree FreeVienna ViennaÉclair Éclairis is“all “allabout aboutthethetaste”, taste”,guaranteed guaranteedtoto smash smashthethetraditional traditionalthoughts thoughtssurrounding surrounding gluten-free gluten-freeproducts. products.

Kez’s Kez’sKitchen Kitchenhas hasused usedthethebest bestingredients ingredients it itcould couldsource sourcetotooffer offerthethehighest highestquality quality biscuit biscuitit itcould couldproduce. produce.Only Only100 100percent percent Australian Australianbutter butterand andpremium premiumchocolate chocolateareare used, used,and andallallKez’s Kez’sFree Freeproducts productsarearecertified certified Kosher Kosherand andHalal.

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Today, Today,Kez’s Kez’sKitchen Kitchenis isactually actuallyproducproducing ingand andselling sellingmore moreofofthethegluten-free gluten-freeversion version than thanthetheoriginal, original,which whichit itsays saysis isa credit a credittotoitsits product productdevelopment developmentteam. team.

BAKERS BAKERSDELIGHT DELIGHT HOLDINGS HOLDINGS Chia Chiaand andFruit FruitLoaf Loaf Made Madefrom fromchia chiawholemeal wholemealdough dough with withjuicy juicydates, dates,sultanas sultanasand anda hint a hint ofofmixed mixedspice, spice,thethenew newChia Chiaand andFruit Fruit Loaf Loafis isa delicious a deliciousand andhealthy healthyloaf. loaf.

Best Bestenjoyed enjoyedtoasted, toasted,thethekey keypoint pointofof difference differencetotoother otherfruit fruitloaves loavesis isthat thatthetheChia Chiaand and Fruit FruitLoaf Loafcontains containsnonoadded addedsugar. sugar.The Theflavours flavoursand andtextures texturesarearederived derived from fromthethefruit fruitand andseeds seedsinside insidethetheloaf. loaf.

The Themost mostimportant importantingredient ingredientininthetheloaf loafis isthethechia chiaseed. seed.Now Nowgrown grown and andharvested harvestedininWestern WesternAustralia’s Australia’sKimberley Kimberleyregion, region,this thistiny tinyseed seedhas has a number a numberofofhealth healthbenefits benefitsincluding includingOmega-3 Omega-3ALA, ALA,dietary dietaryfibre, fibre,protein protein and andantioxidants. antioxidants.

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Garlo’s Garlo’sPies Pieshas hasthethephilosophy philosophy “big “bigononmeat, meat,thin thinononpastry.” pastry.”

The TheMushy MushyPea PeaPiePieis isa classic a classicmeat meat piepiewith withmashed mashedpeas peasinside insidethetheflakey flakeypastry. pastry.

It Itcombines combinestwo twotypes typesofofcontent, content,which whichareare pre-cooked pre-cookedthen thendeposited depositedinto intothethepie: pie:thethelean leanbeef beefand andgravy gravymixture, mixture,and and thethemushy mushypeas. peas.

Unlike Unlikewhat’s what’savailable availablepiepiestores, stores,where wherepeas peasarearethrown thrownonontop topofofa a pie, pie,having havingpeas peasdeposited depositedinside insidethethepiepiemakes makesforforeasy easyconsumption. consumption.

This Thisis isalso alsoa product a productthat thathas hasgreat greatportability portabilitywith withallallthetheingredients ingredients embedded embeddedinto intothethepie. pie.

The TheMushy MushyPea PeaPie Pieis isone oneofofthethemost mostpopular popularlines linesininGarlo’s Garlo’swholesale wholesale market marketand andlike likeallallGarlo’s Garlo’sPies, Pies,it itis islow lowininsalt saltand andfatfatand andhigh highininprotein protein and andfibre. fibre.

Byron ByronBay BayCookie’s Cookie’sGluten-Free Gluten-Freerange rangefeatures featuresthree threedifferent differentlines, lines,thethe iconic iconicsingle singlewrap wrapcookies cookiesfound foundinincafes, cafes,thethegluten-free gluten-freegourmet gourmetgift giftrange range listed listedininDavid DavidJones, Jones,and andthethegluten-free gluten-freeWhite WhiteChoc ChocChunk Chunkand andMacadaMacadamia miaNut Nutcookie cookiebar baravailable availableon-board on-boardJetstar.

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The TheGluten-Free Gluten-Freerange rangedelivers deliversthethe same samedeliciously deliciouslydecadent decadent taste tasteasasByron ByronBay BayCookie Cookie Company’s Company’snormal normalrange range but butuses usesgluten-free gluten-freeflour, flour, specially speciallyformulated formulatedforforByron Byron Bay BayCookies.

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3838Foodmagazine Foodmagazine | June/July | June/July 2013 2013 | www.foodmag.com.au | www.foodmag.com.au

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5/06/2013 5/06/201311:07:27 11:07:27 AM AM

CONveyOrS

Rolling

towards

profits

I

n search of enhanced quality, safety and efficiencies food processors throughout the world are adopting more advanced, sophisticated cooking systems. In Australia there is more incentive to upgrade these systems government grants to incorporate added energy efficiencies into plants via the use of innovative technologies and equipment.

“Emphasis on the quality of the foods is one of the more noticeable trends in this market, particularly on the retail side,” said Barry Hansell, sales manager at Sydney’s Reactive Engineering, a supplier of processing and packaging equipment for mediumto large-size processors.

“Ready-to-eat meals sold by retailers are a good example. Ten years ago you’d be hard pressed to find really good quality in frozen meals. But now processors are focusing more on the fresh-prepared meals, which allow for a lot higher quality, and on much greater variety of dishes than we saw in the past,” said Hansell.

There is strong evidence that the move towards improved quality and greater variety is also being driven by the availability of more advanced and flexible cooking systems. Another influence is the

distribution and retail operations.

“The majority of our business comes from sandwich meats that we cook, slice, and marinate for the lunch trade in the foodservice category,” explains Saxon Joye, Prontier founder and managing director.

Joye adds that his philosophy doesn’t follow a rulebook. “I grew up in a restaurant kitchen - if you dream it, I’ll find a way to make it.” This is his trademark position on sandwich fillings.

This philosophy has led Prontier to a stream of innovations, such as the recent acquisition of two conveyor cooking systems, a flame grill and a spiral oven.

This equipment enables Prontier to achieve added flavour and a more authentic appearance for its products, plus the improved efficiencies of inline cooking.

The flame grill individually quickflames products and maximises the effects of flame-searing while minimising yield losses.

The multiple independently controlled burners and touch screen recipe selection make this unit flexible and efficient.

“We use this equipment to wrap the outside of ready-to-eat items in flames and seal the meat,” Joye explains. “It also

"Instead of batch processing we have a 'production river' which provides huge labour saving advantages."

The use of advanced conveyor cooking systems is improving product quality and cooking efficiencies among food processors in Australia - and saving on costs.

Adam Cowherd reports.

Australian government’s grant programs that support the investigation and implementation of energy efficient projects.

Such grants to food processors can help to reduce the payback period of projects, and offset the financial risk of investing in innovative technologies.

“Yield improvement remains important to Australian processors,” Hansell said, “but with newer cooking system designs, they no longer have to sacrifice quality to get a bit of extra yield. Today the opportunity exists for them to gain or at least maintain yield while improving on quality and cooking efficiencies.”

Hansell explains that, increasingly, his customers are switching over from sometimes unsystematic and more labourintensive batch cooking to high-efficiency inline or conveyor processing that improves on quality, consistency, yield and throughput.

Extended shelf life plus improved taste and appearance are significant among quality improvements, he adds.

Invigorating meat fillings and toppings

Image: Unitherm Food Systems

40 Foodmagazine | June/July 2013 | www.foodmag.com.au

Sydney-based Prontier produces readyto-eat protein sandwich fillings as well as meats for pizzas and salad toppings, and covers all aspects of manufacturing,

browns meat products such as chicken with a char-grilled stripe, which creates a fabulous presentation. The natural-looking flamed colour and authentic grilled flavour are important advancements for us. They are dramatic improvements in the quality.”

Prontier’s meats are fully cooked in a spiral oven, a highly flexible, small-footprint cooking system developed for processors who want the benefits of continuous conveyor-style cooking with reliable consistency and lower energy usage.

“Now, instead of batch processing we have a ‘production river,’ which provides huge labour saving advantages, and gives us real control over the way we finish every individual piece of food,” said Joye.

Spiralling into control The spiral oven is also a key cooking system at Sydney-based Primo Moraitis Fresh, which manufactures, processes and packages high quality ready-to-eat salads, soups and fresh cut processed vegetables.

Primo Moraitis Fresh caters to retail, foodservice, industrial manufacturers and quick service restaurants.

“Before getting this equipment we used little combination ovens and other small cooking devices,” said Ben Watt,

CONveyOrS

general manager. “When we first looked at the spiral oven, it seemed like a great piece of equipment that could have a lot of potential uses, which is exactly what it has. We’ve had ours for about 18 months, and we run a whole lot of items through it. We can steam, roast, bake, and super roast (roast and steam).

The system is really versatile, so it’s in use almost all the time.”

Among Primo Moraitis Fresh’s principle products are wet salads, including items such as creamy pastas, potato salads and coleslaw.

“We use a lot of bacon, pancetta and meats like that,” Watt explains. “So we roast those items through the spiral oven. The continuous process gives us great volume with a very even cook and great consistency.”

Watt says that his spiral oven is also used for steaming potatoes, not only because of the systems versatility, but also because of its speed and the fact that the spiral oven does a better job than boiling the potatoes in water. Currently, Primo Moraitis Fresh produces approximately 400 kilos of steamed potatoes per hour using this conveyor cooking system.

Improving efficiency and output Jewel of India is another Australian processor using a spiral oven in combination with a spiral chiller to meet its high quality standards while improving yields and other efficiencies.

Jewel of India is a ready-to-eat, chilled-meal manufacturer cooking a range of authentic Indian foods including ready-to-eat curries, simmer sauces, finger foods and Naan breads.

Headquartered in Sydney, the company supplies to clubs, hospitals, airlines and stadiums as well as butchers and delis, supermarkets, and caterers that service the military and mining industries.

“A spiral oven will be installed in our new high-risk production facility, which will provide us with food safety similar to the newest European and pharmaceutical standards,” said Jim Keating, Jewel of India general manager. “We will primarily cook chicken on this system. But the system will be able to cook other items that we may adopt in the future. We have done trials on meatballs, moulded lamb balls, chicken balls and fish through the spiral system and it has proved to be very flexible. The system will allow us to adapt quickly to market changes, so we don’t run the risk of being left behind.”

Although the spiral oven is newly-installed, Keating said he expects overall yield improvements to be between 15 and 20 percent. Other important efficiency features the new system is expected to provide include improved throughput, optimised product consistency and reduced labour.

“Improved cooking quality and efficiencies are very important,” said Keating. “Today, it’s really about output; it’s no longer all about input - the price of beef or lamb, the price of power, etc. But if you can improve the quality and efficiency within your operation, that is where your competitive advantage and profits lie.”

Adam Cowherd is vice president of international sales at Unitherm Food Systems in Bristow, Oklahoma.

The flame grill maximises the effects of flame searing while minimising yield losses

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CODING, MArKING & LABeLLING

Business intelligence:

Code for success

Total cost of equipment ownership, preventative maintenance and quality systems on-line are global and domestic trends in coding, marking and labelling.

Matthews Australasia’s Matt Nichol reports.

C

ost and efficiency are two forces that affect every facet of manufacturing — not just in Australia, but globally.

It’s a simple fact that the more efficient a manufacturer is, the higher their potential for profit. In this highly competitive business climate, the challenge for Australian manufacturing companies is to find creative ways of lowering costs without compromising high-quality products going out the door.

And, of course, this all has to happen while regulatory and compliance standards — such as coding and labelling — are maintained.

Investing in core business competencies and optimising management of noncore activities is a good way to achieve a sustainable competitive advantage.

Total cost of ownership One non-core activity is the life-cycle management of the coding, marking and labelling equipment that support your business operations. This is done by optimising their total cost of ownership, or TCO. While plant managers may look at the TCO of the business’ production capital assets — because these are what generate the income — giving the same attention to the coding and labelling equipment will also contribute to the business’ overall sustainable competitive advantage.

TCO is a concept used to represent all costs (both direct and indirect) of owning capital assets. It goes through the equipment’s whole life: starting with acquiring the asset, maximising its operation, maintaining its performance, and then determining when to properly upgrade it.

Direct costs are usually those you plan for in a budget and can see in invoices and receipts, so they’re easy to identify and track. As an example, here are some direct costs to consider with coding and labelling equipment: • Capital • Consumables over the period (such as ink, ribbon, and so on — although this is not a factor with laser coders) 42 Foodmagazine | June/July 2013 | www.foodmag.com.au

• • • • •

Routine maintenance Service contracts Corrective maintenance Spare parts Installation costs Typically, indirect costs are hidden and not included in a budget, so they’re instantly harder to measure and quantify.

Often, indirect costs aren’t factored into the coding and labelling equipment’s TCO either. And even if they are factored in at the start of a project, very rarely are they monitored over the equipment’s life to ensure it meets original expectations.

Here are some indirect costs with coding equipment: • Downtime if the equipment breaks down or requires maintenance • Shipping if the servicing is return-to-base • Replacement parts at time of service • Operator training • Financing costs if it’s a lease/rental • Cost of disposal

Question time Think about this... □ Have my operators received proper training? □ How many different suppliers am I managing? □ Am I buying and standardising on the best equipment available? □ Am I leveraging my purchasing power and volume? □ Have I compared the ownership of equipment from one manufacturer to another to know if I'm getting the best value for money?

Get proactive with TCO costs You can save money, increase your coding equipment’s performance and improve your workforce’s productivity all by simply understanding the life-cycle costs associated with equipment ownership. Try implementing some proactive strategies to optimise costs over your equipment’s fourphase life cycle: acquisition, operation, maintenance and disposition.

Here are some strategies to minimise your TCO and maximise the ROI on your coding equipment: • Regularly inspect and maintain the coder or labeller, with fixed-price service contracts • Invest in proper operator training (training is part of our installation process, but as new staff come on-board down the track, investigate training options) • Evaluate the mean time between failure, response times and same-day fix rates • Look at the coder’s capital cost versus its ongoing running cost (a low capital cost, but high running cost, is a hidden TCO) Each business decision you make in each one of the coding equipment life□ Are my operators trained on how to use all of the coding and labelling equipment? □ Do I know if it's going to cost more to service particular equipment than if I was to buy new equipment?

If you answer 'no' to some of these, then you have hidden costs. Eliminate those hidden costs by rationalising your coding and labelling asset base and reducing your number of suppliers.

This will maximise your buying power, increase your operator performance and reduce some management and administrative burden.

CODING, MArKING & LABeLLING An online quality system cost-effectively ensures products are fit for purpose.

All images: Matthews Australasia

cycle phases will impact the other factors.

The companies looking at TCO holistically — across both production and coding equipment — are the ones who improve their profitability and sustain a competitive advantage over their competition.

Planned maintenance Planned maintenance is also a very powerful weapon in having a sustainable competitive advantage.

Probably one of the best-known examples is Japanese carmaker Toyota, showing that Total Productive Maintenance (TPM) maximises profits in manufacturing.

In other words: take care of your equipment so you eliminate all unplanned downtime. This goes equally for your coding and labelling equipment.

But at what point does the benefit of preventative maintenance outweigh the expense of setting up TPM on-line? To explain, I’ll look at two approaches to coding equipment management: the more traditional “reactive” (“it’s broken now!”) maintenance and preventative maintenance.

The traditional approach: reactive maintenance Potential benefits - Hopefully, your equipment won’t break down. If it does, an inexpensive solution may work. But you cross the bridge of downtime and idle labourers when you come to it.

The costs - Reacting when something breaks is “flexible” to a degree — until you find yourself in a rut, unable to get parts or repair staff within a profitable timeframe.

The “putting out fires” approach usually occupies valuable resources, as key staff or technicians are forced to make crisismanagement time in their day.

If products aren’t going out merely because they don’t have the right codes or labels on them, and you’re unable to meet your commitments, reactive maintenance to a breakdown on the line could cost you more than is necessary in money, sales and customer relationships.

The lean approach: preventative maintenance Potential benefits - On a closely monitored line, you have more information about the condition of your coding equipment, so naturally you can discover what’s causing the breakdowns or stop-

the oil run out in your car. It’s far more expensive to blow a gasket than it is to get an oil change regularly. With so many variables, expenses pile up quickly, even for smaller Australian manufacturers who are looking to keep expenses low and grow relationships with retailers.

Preventative maintenance is effective in maintaining a sustainable competitive advantage Image: Matthews Australasia

pages more quickly. You also eliminate the risk of unplanned downtime and increase plant utilisation.

There’s no “I wonder what it really is” assessment (and cost) because you have up-to-date, real-time information. When your product is coming off the line with first-pass quality assurance on both it and its coding, you avoid the expense and hassle of rework.

Preventative maintenance is also a major factor in increasing your coding equipment’s life. (I can think of numerous manufacturers with in-line printers that are 15-plus years old, despite the “expected life” being five to seven years).

The costs - Expect to pay a monthly fee, the costs of which are determined by your choice in company and plan.

Another way to sum up the benefit of reactive over preventative maintenance is this: the reactive approach is like letting

Online quality system Another way to give your business a sustainable competitive advantage is by having a quality system — or vision technology — running on your production line.

Vision inspection systems, when combined with the right software, provide intelligent image recognition, giving a business the high level automated quality assurance it needs during production and

done automatically, and it can also mean reduced overheads in terms of staffing.

You can implement vision systems in a range of different environments, to do a range of tasks, from quality control to quality assurance and even process control.

Vision systems can inspect, identify, count and measure products across many different sectors — from food processing and pharmaceuticals to heavy industry. For instance, in food and grocery, systems can be programmed to check labels, barcodes, caps, bottle rims, product formation, use-by dates, tamper seal, lids, label match and product orientation. The system will let operators know of any issues when they happen, so they can be rectified before the product is shipped.

Vision systems can now be incorporated into other production line technology, so your automated solutions work as one. Any faulty products can be redirected to be fixed or rejected if the error can’t be fixed. For any business owner, preventing costly recalls for products that aren’t shelf-ready yet are shipped anyway, is invaluable.

The systems can also be used for process control to sort products based on their specific markings, and inspect them, ensuring the packaging contains the content it should at the correct levels. Industrial applications can include checking parts or components or even details like the amount of glue on edges for sealing.

There are many ways manufactur-

"Companies looking at TCO holistically ... are the ones who improve their profitability." packing. This continuously evolving technology cost-effectively ensures products are fit for purpose, and any potential for mistakes is eliminated.

Manufacturers can spend a great deal of time, energy and money checking products manually; but vision systems allow for appearance, character and defect inspections — and coding checks — to be

ers can give themselves a sustainable competitive edge. Understanding TCO on your coding and labelling equipment, using preventative maintenance and quality systems on line, are three surefire ways.

Matt Nichol is a laser-marking expert with Matthews Australasia.

www.foodmag.com.au | June/July 2013 | Foodmagazine 43

Image: Thinkstock

PACKAGING

A global

perspective A

The seven international speakers who formed part of the recent World Packaging Conference at AUSPACK PLUS had some very valuable lessons to share with Australia’s packaging community. Ralph Moyle reports.

t AUSPACK PLUS 2013, the Australian Institute of Packaging conducted the National Technical Forum with the theme Global Packaging Trends. The seven international speakers were part of the World Packaging Conference, and are leaders in their fields, travelling all the way from the USA, Austria, Indonesia, India, Brazil and South Africa to share their packaging insights.

The world cannot do without packaging. This was the core message from Tom Schneider (USA) – president of the World Packaging Organisation (WPO). The WPO provides a global advantage under its motto “Better quality of life through better packaging for more people” and Tom reminded the audience that we as packaging professionals are making a difference, but it starts with education.

Jin Zhe (Jack) from the World Packaging Centre (China) spoke on the scale of the changes and future of the Chinese packaging industry.

The value of the Chinese packaging industry was $248 billion in 2012, or 50 percent of the world’s output, and this

Speakers at this year's National Technical Forum Image: AIP

Our nearest neighbour has geographical challenges of 17,500 islands and 250 million people, which affect the required packaging formats to serve its culturally diverse people with the limited supply chain resources. The radically changing retail environment provides another dimension.

Professor Narayan C. Saha represented the Indian Institute of Packaging and spoke on Economical, Social and Ecological Aspect of Packaging and Indian Market Potential.

With a population 55 times that of

"The marketing strategy of a brand has to be materialised to consumers through its packages." continues to grow.

Dr. Johannes Bergmair of the Austrian Packaging Institute presented Packaging and Food Safety on a Global Level, which was full of alerts to packaging and food technologists about risks to food safety.

There is relevant legislation in many parts of the world but there is little cohesion between them and they are not complimentary.

Global Trends in Packaging in Indonesia and Within the Region was the presentation from Ariana Susanti of the Indonesian Packaging Federation.

44 Foodmagazine | June/July 2013 | www.foodmag.com.au

Australia, diverse food habits, economic growth rates of 6.9 percent, an emerging middle class and booming retail market, India has addressed its ecological aspects across the country. Government controls on certain packaging formats are being applied.

Rural India, where 74 percent of the people reside, is the “challenge of distribution – the market for the future.”

Luciana Pellegrino represented the Brazilian Packaging Association on the topic of Packaging as a Marketing Tool – Global Approach. The marketing strategy

of a brand has to be materialised to consumers through its packages, Luciana insisted. For consumers, packaging and product are one single element that cannot be disassociated.

Luciana’s last and most telling comment was the impact that an online presence can have on influencing consumers’ buying decisions. Be online; be connected with the real world, she insisted.

Keith Pearson provided the closing presentation on Discovering the Missing Link – Sustainable Advances in the Packaging Supply Chain, which was directed at all parties in the packaging industry, encouraging them to change the way they think and act. Food waste is becoming an increasing concern for consumers and industry members, with the former buying more than is needed and the latter often not packaging their products appropriately.

Keith shed light on the implications of our growing waste, especially in regards to sustainability, with one third of global food production lost or wasted annually.

His messages were simple: good packaging saves food; and recycling is not about removing waste but extending a material’s value and usability. A fine end to a global review of packaging.

ON THe

A Wonderful snack Product name: Wonderful Pistachios Sweet Chilli; and Salt & Pepper Product Manufacturer: Wonderful Pistachios Ingredients: Salt & Pepper Pistachios: pistachios, salt, pepper, sugar, onion powder, garlic powder, dextrose, lemon juice concentrate, yeast extract, rosemary extract.

Shelf life: 12 months Packaging: Black and transparent 250g bosch bag Brand website: wonderfulpistachios.com.au

SHeLF Resealable, real healthy Product name: Fast & Fruity Product manufacturer: Freshfields Ingredients: 100 percent fruit - apple, berries, peaches etc Shelf life: 12 - 18 months Packaging: Resealable pouch Brand website: http://shop.enzafoods.co.nz

Winter warmers Product name: Pitangoâ&#x20AC;&#x2122;s new soup range Product manufacturer: Pitango Ingredients: Pitango Vegetable and Quinoa flavour: organic vegetables including tomato, sweet potato, potato, carrot, celery, onion, broccoli, green and red peppers, all cooked with quinoa and spices.

Shelf life: 65 days Packaging: A pouch which should be stored in a chiller at two to four degrees celsius.

Brand website: www.pitango.com.au

A Special start to the day Product name: Special K Multigrain oats & honey Product manufacturer: Kellogg Australia Ingredients: cereals (66%) (rice, rolled barley, wheat, oats [7%], puffed triticale), sugar, wheat gluten, honey (5%), wheat flour, minerals (calcium carbonate, iron, zinc oxide), salt, molasses, flavours, barley malt extract, vitamins (niacin, vitamin B6, riboflavin, thiamin, folate).

Shelf life: 12 months Packaging: 475g carton made from 95 percent recycled material Brand website: www.specialkfoods.com.au

www.foodmag.com.au | June/July 2013 | Foodmagazine 45

PrODUCTS

eveNTS

Gala 400 mop range THE INTRODUCTION to the commercial cleaning market of Gala 400 mops by Pall Mall Manufacturing was based on its ability to source mops of a quality that matches any premium mop on the market.

The Gala 400 mop range is colour-coded in five colours as recommended by the Cleaning & Hygiene Council of Australia.

Yellow, red, green, blue and white are all available in a 400+ gram heavy duty, commercial-grade mop with superior quality fibre blend, delivering top-class cleaning results.

The tough fibre yarn gives long life in commercial use and the premium fibre reduces linting while being highly absorbent.

In addition, 1.5m long Gala aluminium handles are colour coded to match the mops and threaded to screw into the mop socket.

Pall Mall Manufacturing (02) 9584 9644 www.pallmall.com.au

Fast Inkjet Colour Label Printer THE Kiaro! is an Inkjet printer that combines excellent print quality with high-speed label printing.

Using the Kiaro! Fast Inkjet Colour Label Printer to print your own labels will cut label costs and add more flexibility to your packaging.

The Kiaro! was developed for manufacturers and processors who want to make fantastic labels at high speeds (7,200 labels per hour for 4” x 3” sized labels).

The Kiaro! instantly prints professional-quality labels at an attractive cost-per label.

Cut label costs: Get rid of your costly inventory of pre-printed labels.

Digitally print your own labels in short-run batches as you need them.

You control costs by printing only what you need, and spend money only when you print.

Quick label printing: Unlike other inkjet colour label printers, the Kiaro! prints colour labels at speeds that keep up with production lines, up to 12 metres per minute (from 2 - 8 ips, or 50 - 200 mm/s).

Colour label printing: The rich colours, 1200 dpi high resolution, and tight registration of Kiaro! printed labels rival the print quality of flexographic label printing presses.

You can digitally print labels that are picture-perfect without tweaking any artwork or buying printing plates.

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

AIFST National Convention July 14 - 16, 2013 Brisbane Convention & Exhibition Centre, South Brisbane The Australian Institute of Food Science and Technology National Convention is the premier food technology conference in Australia for industry, research and government organisations - locally and overseas.

The 46th annual Convention is packed with compelling topics such as: ¥ Food, science, history and culture ¥ Digestive health - pre & probiotics ¥ Technology matters - innovative technology ¥ Meeting modern expectations of shelf-life ¥ Salt/Sodium - mini workshops ¥ The impact of the GFC on consumer behaviour ¥ Value adding in fruit and vegetables using technology ¥ Managing food innovation in challenging times ¥ How the media has changed the way we look at food ¥ Getting product positioned: interface between innovation and marketing.

Whether you are a professional or student, marketer or scientist, working in farming, food processing, food safety or quality control, there is something at this event for everyone.

For more information head to www.aifst.asn.au/convention

46 Foodmagazine | June/July 2013 | www.foodmag.com.au

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