Food Magazine May 2013 by Prime Creative Media

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

WWW.FOODMAG.COM.AU

Print Post Approved PP349181/00696

INFORMING FOOD AND BEVERAGE MANUFACTURERS

MAY 2013

PLUS: APPMA celebrates 30 years | Latest trends in soft drinks | King Island Dairy

Complete Food Packaging Solutions

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Filling and Packaging machines: • Pouches • Cheese Cutting • Cheese Wrapping • Cups • Bottles • Cans • Bag in Box • Cartons • Cases • PET Bottles

PO Box 378, 1-3 Freight Road Tullamarine 3043 Victoria Australia Telephone: +61 (03) 9335 1211 Fax: +61 (03) 9335 1331 Email: info@khspacific.com.au

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WELCOME

The simple things You know how people say that you don’t know what you’ve got ‘til it’s gone?

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

ell I can vouch for that. And while I’m sure that my renewed appreciation for certain things pales in comparison to those suffering more serious deprivations, I still think they’re worth mentioning. I’ve only just returned from Indochina, where I went on a whirlwind three week tour, eating noodles three times a day, meeting so many wonderful people and, what’s inevitable for most holidaymakers, learning about other cultures and ways of life. What I also learnt, and what might seem trivial now, but trust me it didn’t at the time, is just how awesome Australian currency is. Why doesn’t every country have waterproof notes, each dollar amount clearly distinguishable from the others? The amount of times I’d successfully haggled a pair of thongs or a knock-off pair of sunnies down to what I admit was a ridiculously cheap price, only to pull out a massive wad of cash and riffle through it frustratedly, while the elderly vendor lady stares wide-eyed, kicking herself for not sticking to her guns. Another thing – and one a little more relevant to you – tap water. I love that we can drink the tap water here in Australia. I cringe when I think about the number of water bottles my

boyfriend and I must have gone through, especially considering everyday we were walking kilometres in 30+ degree heat and what felt like 100+ percent humidity. And on the topic of water – in south-east Asia every water bottle is sealed with a plastic wrap. Of course this provides peace of mind, but again, the whole time I was overseas I was just imagining piles and piles of plastic bottles and plastic seals, praying that the recycling policy over there was as effective and efficient as the bar staff during Happy Hour. I know they’re fairly obvious observations, but they still opened

"If you see an overwhelmed, lost-looking girl ... feel free to introduce yourself." my eyes a little wider on just how lucky Australians are. I hope to learn many more valuable lessons – in this case about manufacturing both here and abroad - this month at AUSPACK PLUS, so whether you’re exhibiting or visiting, if you see an overwhelmed, lost-looking girl wandering the isles, feel free to introduce yourself and shed some light on why you think Australia’s the lucky country.

INSIDE

NEWS

WHAT'S FRESH

From mining boom to dining boom; government grant helping manufacturers go green.

DAIRY King Island Dairy has released two new cheeses after a seven year hiatus.

CAPS & CLOSURES

18 EDITOR - Danielle Bowling P: 02 9422 2667 F: 02 9422 2722 E: danielle.bowling@cirrusmedia.com.au GRAPHIC DESIGNER - Rizwan Nawaz P: 02 9422 2322 F: 02 9422 2722 E: rizwan.nawaz@cirrusmedia.com.au ACCOUNT MANAGER - Chris Wilkinson P: 02 9422 2151 F: 02 9422 2722 E: chris.wilkinson@cirrusmedia.com.au QLD SALES MANAGER - Sharon Amos P: 07 3261 8857 F: 07 3261 8347 M: 0417 072 625

E: sharon.amos@cirrusmedia.com.au

Australia needs to be part of the global packaging community.

ON THE SHELF

Three of the latest products to hit the market.

APPMA celebrates its 30th anniversary during this month’s AUSPACK PLUS exhibition.

ASSOCIATE PUBLISHER - Martin Sinclair P: 02 9422 2607 F: 02 9422 2722 E: martin.sinclair@cirrusmedia.com.au

26 28

PACKAGING

How to implement an effective lean management strategy.

BEVERAGES What’s new in the soft drink arena?

INDUSTRY MAP M&J Chickens’ Harry Souris takes our Q&A.

EVENTS

Two not-to-be-missed events to put in your diary.

SALES MANAGER - Will Fernandes P: 02 9422 8994 F: 02 9422 2722 E: will.fernandes@cirrusmedia.com.au PRODUCTION DIRECTOR - Troy Stevens P: 02 9422 8748 El: troy.stevens@cirrusmedia.com.au PRODUCTION COORDINATOR - Tracy Engle P: 02 9422 2707 F: 02 9422 2722 E: tracy.engle@cirrusmedia.com.au SUBSCRIPTIONS AUS NZ 1 year subscription 99 109 2 year subscription 189 199 For subscription enquiries call customer service: 1300 360 126 ISSN 2202-0268

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www.foodmag.com.au | May 2013 | Foodmagazine 3

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WHAT'S HOT ONLINE WWW.FOODMAG.COM.AU

From mining boom to dining boom

Government grant helping manufacturers go green

FoodMagAU posted on timeline: We’re really impressed with Cadbury’s latest development - peel & reseal packs.

Angel Zhou commented: Not seeing the point in resealing! Food Magazine responded: Some people have self control. Unfortunately the FoodMag team does not. All gone Gina Lofaro commented: If only the chocolate tasted like it used to. Mind you, I think the reseal packs might be a good step forward. I find the cardboard box style family blocks have a smell/taste of cardboard. Just me? Food Magazine responded: Now that you mention they do. Here’s the full story on the new release from Cadbury as well. http://bit.ly/13qmvhZ

@Coles tweeted: We’re pleased to announce 35,000 jars of Coles Brand pickled onions will soon be sourced from South Australian supplier Spring Gully. @BillVandepeer commented: @Coles well there is a two edged sword if ever I have seen one. #agchatoz @FatcowAU got involved: @BillVandepeer Hey Bill. What do you mean by recovering duopolist on your bio? Did you work for the supermarkets at one point? @BillVandepeer replied: @FatcowAU nope, it just means that I try to avoid using the duopoly and occasionally fall off the wagon, hence recovering. @FatcowAU replied: @BillVandepeer Ahh.. i see. The editor of @foodmagaus recently started trying that. Very hard to do!!

4 Foodmagazine | May 2013 | www.foodmag.com.au

Food will be Australia's next great export opportunity and economic reforms need to implemented now to reap the benefits of Asia's future demand for food, says Visy Industries executive chairman, Anthony Pratt. The billionaire packaging and recycling magnate delivered his vision for Australia's agriculture sector at The Australian and The Wall Street Journal's inaugural Global Food Forum in Melbourne in mid-April. According to Pratt, there is the potential for Australia to quadruple its food exports to a value of $2 trillion and feed 200 million people in the process. A US government-funded study released in April found that food production will need to rise by 60 percent by 2050 just to keep pace with expected global population increases and changing demands. A major part of this increased demand will be from Asia where the middle class is forecast to grow from 500 million to three billion consumers over the coming decades. Australia is ideally placed near Asia and, given demographic forecasts, will have almost 20 times more arable land per capita than China, India and Indonesia. So, as Pratt sees it, expanding food production and increasing exports will be Australia's "greatest responsibility and opportunity in the 21st century." He said that competition laws will need to be changed to allow consolidation among rural companies and also suggested suspension of payroll tax for food manufacturers and government incentives for innovation in agriculture. Pratt contrasted the government assistance offered to the automotive and agricultural sectors; as well as the level of media and community concern devoted to each sector. He said "The food industry decline has had a bigger impact than the close-down of car factories. The irony is that we have a competitive advantage in food manufacture. We don't have that competitive advantage in producing cars."

New solar power generators are expected to save leading winemakers, De Bortoli and Barossa Vintners, tens of thousands of dollars every year. The project, partly funded by the federal government's Clean Technology Investment Program, will incorporate more than 1,300 solar photovoltaic panels for electricity generation on-site. The 230 kW solar array at De Bortoli Wines in Griffith NSW will provide process heat for the winery's bottling operations and will be the largest solar power array on a winery in Australia, once built in June this year. The array in Tanunda for Barossa Vintners will be the largest for a winery in South Australia, and the state's fifth largest rooftop solar generator. Late last year, confectioner Robern Menz used a near-$500,000 government grant to embrace green technologies at its production facility in Glynde, Adelaide, while Teys Australia Meat Group was allocated a $4.17m grant through the Clean Technology Investment Program to make $8m worth of operational upgrades at its Rockhampton facility. In announcing the grant, Capricornia MP Kirsten Livermore said Teys' grant will help Teys to capitalise on export opportunities in a more evironmentally-friendly fashion.

SIGN UP TODAY! To receive our free Food Magazine e-newsletter. What are you waiting for? Have all the latest news and views delivered to your inbox! Scan this QR code or visit our website for more info.

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Compare these Blowoffs

Facts about Blowers

There are a variety of ways to blow the water from the bottles shown in the photo below, but which method is best? To decide, we ran a comparison test on the same application using four different blowoff methods: drilled pipe, flat air nozzles, Super Air Knife™ (each using compressed air as a power source), and a blower supplied air knife (using an electric motor as a power source). Each system consisted of two twelve inch long air knives. The following comparison proves that the EXAIR Super Air Knife is the best choice for your blowoff, cooling or drying application.

Energy conscious plants might think a blower to be a better choice due to its slightly lower electrical consumption compared to a compressor. In reality, a blower is an expensive capital expenditure that requires frequent downtime and costly maintenance of filters, belts and bearings.

The goal for each of the blowoff choices was to use the least amount of air possible to get the job done (lowest energy and noise level). The compressed air pressure required was 60 PSIG which provided adequate velocity to blow the water off. The blower used had a ten horsepower motor and was a centrifugal type blower at 18,000 RPM. The table at the bottom of the page summarizes the overall performance. Since your actual part may have an odd configuration, holes or sharp edges, we took sound level measurements in free air (no impinging surface).

Drilled Pipe

Blower Air Knife

This common blowoff is very inexpensive and easy to make. For this test, we used (2) drilled pipes, each with (25) 1/16" diameter holes on 1/2" centers. As shown in the test results below, the drilled pipe performed poorly. The initial cost of the drilled pipe is overshadowed by its high energy use. The holes are easily blocked and the noise level is excessive - both of which violate OSHA requirements. Velocity across the entire length was very inconsistent with spikes of air and numerous dead spots.

The blower proved to be an expensive, noisy option. As noted below, the purchase price is high. Operating cost was considerably lower than the drilled pipe and flat air nozzle, but was comparable to EXAIR’s Super Air Knife. The large blower with its two 3" (8cm) diameter hoses requires significant mounting space compared to the others. Noise level was high at 90 dBA. There was no option for cycling it on and off to conserve energy like the other blowoffs. Costly bearing and filter maintenance along with downtime were also negative factors.

Flat Air Nozzles

EXAIR Super Air Knife

As shown below, this inexpensive air nozzle was the worst performer. It is available in plastic, aluminum and stainless steel from several manufacturers. The flat air nozzle provides some entrainment, but suffers from many of the same problems as the drilled pipe. Operating cost and noise level are both high. Some manufacturers offer flat air nozzles where the holes can be blocked - an OSHA violation. Velocity was inconsistent with spikes of air.

The Super Air Knife did an exceptional job of removing the moisture on one pass due to the uniformity of the laminar airflow. The sound level was extremely low. For this application, energy use was slightly higher than the blower but can be less than the blower if cycling on and off is possible. Safe operation is not an issue since the Super Air Knife can not be deadended. Maintenance costs are low since there are no moving parts to wear out.

Here are some important facts: Filters must be replaced every one to three months. Belts must be replaced every three to six months. Typical bearing replacement is at least once a year at a cost near $1000.

• Blower bearings wear out quickly due to the high speeds (17-20,000 RPM) required to generate effective airflows. • Poorly designed seals that allow dirt and moisture infiltration and environments above 125°F decrease the one year bearing life. • Many bearings can not be replaced in the field, resulting in downtime to send the assembly back to the manufacturer. Blowers take up a lot of space and often produce sound levels that exceed OSHA noise level exposure requirements. Air volume and velocity are often difficult to control since mechanical adjustments are required. To discuss an application, contact:

Compressed Air Australia Pty Ltd GPO Box 2792 Darwin NT 0801 Phone: 1300 787 688 Fax: 1300 787 637 email: info@caasafety.com.au www.caasafety.com.au

The Super Air Knife is the low cost way to blowoff, dry, clean and cool.

Blowoff Comparison

$954 *Based on national average electricity cost of 8.3 cents per kWh. Annual cost reflects 40 hours per week, 52 weeks per year.

$2,671

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Past, present and future This year, the APPMA et’s be honest. Manufacturers tors, all across more than 7,000 square leading labelling and coding agencies regardless of which industry metres of floor space. from across Australasia. is celebrating its 30th segment they belong to - are It’s a record year for the event, which anniversary, and Now and then facing tough times. The high Australian first kicked off in 1985, with the largest As well as helping manufacturers from dollar, competition from cheap imports ever number of exhibitors taking the according to chairman, across the globe to connect and learn brought in from international markets and floor over the four days from 7 to 10 Mark Dingley, now from each others’ experiences, this year’s growing pressure from the supermarket May, 2013. is the time for all AUSPACK PLUS is being held in the duopoly are all making business a very Exhibitors this year spruiking their manufacturers to prepare "The Association has an increased focus, not just on packaging machinery, but also on for what lies ahead. processing, and both of these elements ... will be focussed on at AUSPACK PLUS." Danielle Bowling reports. hard slog for our homegrown brands. wares and sharing their expertise include same year that the APPMA is celebrating

But that doesn’t mean the future is bleak. According to chairman of the Australian Packaging & Processing Machinery Association (APPMA), Mark Dingley, these tough times mean manufacturers - and therefore suppliers to the industry, including APPMA members - need to get on the front-foot and adapt their business models accordingly. AUSPACK PLUS, which is owned by the APPMA, is Australia’s largest packaging and processing machinery, materials and technology exhibition and is the perfect opportunity for manufacturers to not only network with both Australian and international industry members, but see the latest and greatest in technological advancements in packaging and processing machinery from around the world on display, all under one roof. The biennial event will this month be held at the Sydney Showground, boasting more than 1,200 brands and 302 exhibitors, of which 72 are international exhibi6 Foodmagazine | May 2013 | www.foodmag.com.au

packaging and processing machinery companies, plastics manufacturers, processing equipment suppliers and

its 30th anniversary. “The APPMA formed 30 years ago. The main focus was to provide Australian

Australian Wrapping Company - Stand 440 Australian Wrapping Company will be demonstrating a wide range of machines, including the new Smipack FP500HS which is a high-speed side seal shrink wrapping system capable of wrapping over 100 packs per minute and is also perfect for long items where traditional L-Bar systems cannot be used. They will also be showcasing the BP600AR (pictured), which is a bundle wrapping system with a collation in-feed belt that is ideal for small bottles and jars. Also on display will be other shrink wrapping equipment from Smipack, Bollore shrink films, pallet wrappers from PKG, TLM flow wrappers and the Crima auto bagging system.

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manufacturers with an Association of members that upheld ethical and quality standards from a packaging machinery point of view,” Mark Dingley, APPMA chairman told Food magazine. “The main focus of the Association back then, and still the case today, is to represent the packaging and processing machinery industry at a very high calibre trade show, which has become known now as AUSPACK PLUS.” Today, the Association has an increased focus, not just on packaging machinery, but also on processing, and both of these elements of manufacturing will be focussed on at AUSPACK PLUS, which over its 30 years has created a loyal following and a well-respected reputation. “Both the Association and AUSPACK PLUS have significantly grown over the last 30 years. AUSPACK PLUS has become the premier packaging, processing machinery and materials show in Australia. The show was sold out months ago, which demonstrates the true strength of the event and the acceptance of a trade show run by the industry for the industry,” he says. “What AUSPACK PLUS represents is a premium packaging and processing machinery and materials show ... where the best technologies from around the world can be seen in one space.”

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Kruger & Salecker Maschinenbau - Stand 800 Kruger & Salecker Maschinenbau is a leading manufacturer of moulding machinery for the food processing industry in Europe. Since 1948, it has been working with the confectionery market and has been designing machinery for a range of applications in this industry, including the processing and moulding of marzipan and similar pastes. Another area that has become increasingly important in recent years is machines for bakeries and producers of health food. Kruger & Salecker Maschinenbau's technology can be used with a low percentage of sweeteners and binding agents, which

supports the production of organic products. The company also deals in conveying systems, for example specially-designed conveyor belts, fence belts, separating conveyors, conveyor lifts and cranes.

Ten years ago at AUSPACK PLUS.

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8 Foodmagazine | May 2013 | www.foodmag.com.au

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Moving forward Dingley, who’s been on the APPMA board since 2002 and is also general manager of operations at Matthews Australasia, which will also be exhibiting at AUSPACK PLUS, says the manufac-

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the industry. “We read about the pressures that manufacturers are facing daily, in the newspapers, in trade magazines, on the news at night. It obviously has a flow-on effect to our members. So if manufac-

"We don't have a large manufacturing base, but it is an important manufacturing base to Australia." turing industry today is being faced with a lot of changes and challenges. “The industry has changed significantly in recent years, and I think, from an Association point of view, we need to change with the times as well. We need to stay relevant for our members and for

turing is hurting in Australia then our members hurt. “The impact of the high Australian dollar and the effect it has on manufacturing exports has been talked about a lot. So we are seeing manufacturing having to change in Australia. We are having to

Happy B'day from AIP Ralph Moyle, national president at the AIP, says happy birthday to the APPMA and reflects on 30 years of change. Congratulations to the APPMA from the AIP on reaching 30 years. The value the APPMA has brought to the Australian packaging industry over these years is immense and nothing displays this better than the quality of AUSPACK PLUS. Thirty years ago, Australia was a very different place. In 1983, Malcolm Fraser was PM until replaced by Bob Hawke in a landslide; Ash Wednesday bush fires claimed 71 people, Australia II won the America's cup and the Australian dollar was floated; and Hawthorn defeated Essendon for the VFL premiership. Yes, it was a while ago. Packaging in Australia 1983 was predominantly cans, glass and corrugated cardboard. Cartons did not yet have to have barcodes and plastics were in their infancy. Materials were simple mono-based and environmental/ sustainable factors were not prominent. Today, the range of packaging formats is vast. The materials

are composite and are designed to suit a purpose. A packaging technologist today has to ensure packaging is not only 'fit for purpose', but is also lighter, sustainable, environmentally friendly and accessible to all ages, while meeting the rigors of a fast and extensive supply chain. Packing lines run faster than ever and inventory movements are smaller and express. APPMA and the AIP have shared many links over this period. The Foundation Treasurer of the APPMA was also a Fellow of the AIP - Robert Brook. We continue this fine tradition of sharing today. Knowledge is the core to working successfully in this fast changing world and "Packaging Education" is the mantra of the AIP. We believe in training our members in the latest trends and technical developments from around the world. Through improved packaging education, Australian packaging technologists can continue to make significant commercial and social impacts. The AIP applauds the APPMA's 30th year milestone and we look forward to working together for another 30 years.

www.foodmag.com.au | May 2013 | Foodmagazine 11

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MBP Packaging - Stand 830 MBP (Melbourne Baopack Packaging), is an automatic packaging solutions supplier, affiliated with the Chinese Baopack, and is rich in packaging technology experience. The company has five series and over 20 models of packaging machines, widely used in puffed food, grains food, liquid and pet food. Its machines have been awarded a number of design patents and technology patents. MBP's customers are distributed in more than 50 countries around the world, such as the United States of America, Canada, the Netherlands, Finland, Brazil, Venezuela, Argentina, Saudi Arabia and Jordan.

adapt to the new ways of doing business and the impacts that they might have moving forward,” Dingley explains. Part of this adaptation is the continued embracement of automation, something which all manufacturers have had to consider in today’s technologydriven world. “They have to do things faster and leaner. There are a lot of lean projects going on at the moment. Quality has to stand out, not just because of the cheaper imports, but also because of consumer expectations. Consumers expect more. So a lot of manufacturing is faced with the need to upgrade, to produce at a lower cost but still maintain a higher quality.” With quality front of mind for both industry members and consumers, it’s somewhat ironic that another growing trend in the industry is consolidation. Manufacturers’ growing reliance on equipment, which often delivers efficiency and productivity benefits beyond what humans are capable of, means that products and machines are, innevitably, replacing people. “Manufacturing and production is changing. Plants are being consolidated. Where there may have been three plants previously, there may now only be one,” says Dingley. “But that one plant now needs to be

not only a lot more automated, but also more flexible as it is doing the same job that three plants did 10 or 15 years ago.” Yes, consolidation and automation might be growing trends in the industry today, but if conditions are so difficult at the moment, can Australian manufacturers really afford to be investing in the latest and greatest new technologies? “It’s a case of perhaps they can’t afford not to,” says Dingley. “To survive, production lines have to be a lot more productive, efficient and flexible to cope with the quickest change-over times between products.

board. It’s a big discussion point at a lot of meetings that the APPMA is involved in and which our members are having. “We are having to demonstrate that new machinery really is going to deliver on a whole range of the KPIs which production lines are currently being tested against.” Dingley says AUSPACK PLUS is the perfect opportunity for the industry’s decision makers to see all the products that they’ve researched and read about in the flesh, so to speak. “The worldwide web makes information more accessible these days, with techni-

enced on a web page. “More importantly, visitors can then discuss face to face with the suppliers their requirements. AUSPACK PLUS allows visitors to round-off their research,” Dingley says.

What lies ahead So what do the next 30 years look like for the APPMA? Dingley told Food magazine that the Association, just like its members, is in no position to look that far ahead - or at least with any real certainty. “I don’t think anyone these days and in this environment can predict with true confidence what lies ahead, 30 years from now. I think what’s important is the next five to 10 years, and then the next five to 10 years after that. “I know we’d all like to think that we’ll have businesses that are relevant in 30 years’ time but it will take a lot of hard work. Certainly the Association is going to be here for another 30 years, to grow AUSPACK PLUS and to support our growing member services as well. “Let’s put it this way: Australians are resilient people. We don’t have a large manufacturing base, but it is certainly an important manufacturing base to

"Certainly the Association is going to be here for another 30 years, to grow AUSPACK PLUS and to support our growing member services as well." Yes, there may be some investment required, but the output is what’s important. [Manufacturers] have to work on being more productive. They have to work on efficiency improvements which will help them to get their return on investment from upgrading to these new pieces of machinery. “There are cost pressures involved but manufacturers are looking for more than just the best price, they’re looking for productivity and efficiency across the

HEALTH AND SAFETY FLOORING

cal information on machinery now readily available, at any time of the day or night. “Manufacturers certainly do their homework. They understand the machinery, but at AUSPACK PLUS, in one place, they get to see and compare all the machinery that they may be looking at and which they have researched online. They can come to the show, see the equipment right there in front of them, and therefore review the functionality and human interface which cannot be experi-

Australia and to the economy. Yes, we’re going to see continuous change, because at the end of the day the manufacturing industry is about continuous improvement,” says Dingley. “Who knows what the next 30 years will bring? But one thing is for certain: it will bring change and every organisation, every business that has a touch-point with manufacturing, regardless of where you sit in the food chain, so to speak, will have to continue to adapt and improve.”

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A bird's eye view of AUSPACK PLUS 2007.

Reactive Engineering - Stand 140

Reactive Engineering provides food processing equipment such as the Unitherm Continuous Cook Chill System (pictured), a compact hygienic design, which can cook, bake, grill and chill products while minimising losses. From Sormac they will exhibit their patented onion peeler, and its ability to handle onions of different diameters by the turn of a handle. The Sormac USM S100 can peel one layer of skin or multiple layers, improving peeling yield. The belt cutter from Kronen is a versatile machine, offering adjustable slice thicknesses at the touch of a button. It can process difficult herbs like parsley and lemongrass and hard products such as carrot and pumpkin. The Marco TRAC-IT Yield Control Module dramatically reduces giveaway, facilitates individual operator analysis and product specification adherence. It delivers electronic traceability and control, using proprietary software and firmware.

Wet or dry? With PET-Asept it’s your choice – and either way the germs are doomed. www.krones.com AUSPACK PLUS 2013 Sydney, 7 – 10 May Stand 616

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DAIRY

Worth the wait

After a seven year hiatus, the renowned King Island Dairy brand kicked off 2013 with two new product releases, bolstered by the more refined cheese palette of today’s consumer, writes Danielle Bowling.

hile many manufacturers might think that in order to resonate in the mind of today’s fickle consumer they need to continually launch new products, King Island Dairy advocates for innovating when the time’s right. Naomi Crisante, cheese ambassador at King Island Dairy, told Food Magazine, “King Island Dairy has quite a range of products and they did go through a bit of a process of looking at what products are winners and what are the lower performers, I suppose. Every manufacturer will go through that process. They’re also not in the space of just doing new product development for new product development’s sake - even though retailers often ask for that. “It’s about making sure that they’re releasing when it’s right and for the right market. It’s not that this process took seven years,” she says. The brands’ two new products are the King Island Dairy Furneaux Double Cream [pictured above], available in all

grocery stores (Coles from September) and Thomas Dux grocers; and the Black Label Huxley Washed Rind, also available at Thomas Dux, in delis and various foodservice venues across the country. Getting both cheeses on the shelf has been a labour a love, says King Island Dairy’s head cheesemaker Ueli Berger. “Over a year ago we started playing with the Furneaux. We weren’t comfort-

us even longer to get it to the stage where we were really comfortable and we felt that we had something quite different.” The Huxley - King Island Dairy’s latest addition to its Black Label range of artisan cheeses - is an example of the current trend in Australia where consumers still want affordable cheeses, but are keen to look beyond the popular camemberts and bries.

“With our Huxley, if you have a look, it’s not sticky on the surface. It’s actually quite dry, so when you touch it it’s not off-putting like some of the other washed rinds, where if you touch it you have the smell on your fingers all day. “This one is quite dry and we wanted something that people will be able to pick up and the smell isn’t overpowering, but still has a nice, complex flavour.

"We looked at everything we do after the Jindi incident, but we're definitely doing more than we have to. We feel like we have to do that to be 100 percent safe." able with the first batch so we adjusted things until we actually found a process we were comfortable with. Then we had to do all the shelf-life trials to make sure it’s still good at its Best Before date, and then we had to adjust some things again. So it actually takes a long time to get a product to market and to be comfortable with it,” he says. “The Huxley was even more work because it’s a bit different again. It took

14 Foodmagazine | May 2013 | www.foodmag.com.au

Washed rind cheeses have always been quite polarising, with their strong flavour and aroma sometimes proving to be a little too much for less adventurous eaters. King Island Dairy’s Huxley, however, was designed to be a crowd-pleaser. Made without mould, it has a distinctive, but not overpowering flavour and an orange coloured rind thanks to the blend of selected cultures, cloth-washed over the cheese by hand during the maturation process.

“So we changed the texture quite a bit to make it a semi-soft instead of a soft cheese,” says Berger. “Going forward with this washed rind, considering the texture that we achieved, I think we have a big chance to use different things like red wine and peppercorns on the surface ... and still keep the nice texture there. I think we have opportunities to use the recipe and make two or three quite different cheeses. We have the base

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Not only do King Island Dairy’s cheeses need to pass Berger’s critical eye and fulfill an obvious need in the market before they can be introduced to the general public, they also, of course, need to meet strict food safety requirements. Earlier this year fellow cheese manufacturer, Jindi, recalled more than 100 of its products following a Listeria outbreak which saw the death of three people and led to one NSW woman suffering a miscarriage. This incident, according to Berger, only cemented the importance of a vigilant screening and testing process. “Our testing regime is stricter than regulation actually requires,” he says. “We looked at everything we do after the Jindi incident, but we’re definitely doing more than we have to. We feel like we have to do that to be 100 percent safe.”

Every batch of cheese is tested before it goes to the market, and cannot be released before the test results come back with the all-clear. “It’s an expensive exercise but it’s not expensive compared to having the problems that Jindi has had. So it’s money well invested, I think,” he says. While admitting he’s concerned that Jindi’s recent problems might affect the consumers’ perception of the entire cheese industry, Berger believes King Island Dairy’s well-established relationship with its customers and trusted reputation will make all the difference. “People know us not just as a good cheese brand in terms of flavour, but as a safe cheese brand as well ... We’re definitely worried that people might say ‘Oh, soft cheeses, we’re not touching them.’ That won’t be good for anyone. But I think our brand is strong enough and that people have enough faith in us,” he says.

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DAIRY Where to from here? The best way forward, according to cheese ambassador, Naomi Crisante, is to capitalise on and continue to develop the consumers’ maturing cheese palette, and to keep King Island Dairy front of mind while doing so. “I’ve been in the cheese industry for 20 years and when I started we were very much processed cheese eaters, but we’ve

necessary and helping to educate the consumer on the variety of cheeses on the market is crucial, Crisante adds. “The manufacturer needs to take control to make sure that the information is consistent across consumers and foodservice. It’s an ongoing education process all the time.” For King Island Dairy, this education process will involve various touch-points

"There's a good story with great heart behind this brand. It's more than just a brand." moved to natural cheddars now and more to vintage cheddars, for example. We’ve never had the variety of specialty cheeses available in local supermarkets that we do now. You can go in and grab a brie, a washed rind, blue cheese, camembert, you can get hybrids - there’s something for everyone. Australians like to try something new, which is where these two new releases fit in really well,” she says. Developing new products where

including tastings, social media activity, events and advertising campaigns. “It’s about making sure that every touch-point is educating consumers and promoting what is core to the brand - the most beautiful, indulgent product that comes from this tiny little island in the middle of Bass Stait,” she says. “There’s a good story with great heart behind this brand. It’s more than just a brand.”

The new Black Label Huxley Washed Rind from King Island Dairy

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BEVERAGES

Making a splash Innovation in the soft drink sector is slowing down, but the industry still has new avenues to explore, writes Andrew Duffy.

oft drinks are some of the most popular and most talked about beverages on the market, but despite their dominance, innovation in the sector is starting to stall. Traditionally a fast moving and competitive market, new releases in the industry are falling, and analysts say after years of expanding influence, manufacturers may have reached their peak. According to a new report by Innova

ages accounted for just 14 percent of global new product activity in soft drinks in 2012,” Innova research manager, Lu Williams, says. “This reflects a mature status, the fairly concentrated nature of the industry and the relatively limited innovation opportunities in comparison with some other parts of the market, such as fruit and juice drinks.” But despite the fallbacks, research

Sugar free alternatives have long been provided by soft drink makers, and if current leads are anything to go by, this trend is likely to continue. Not only in Australia but on the global scale as well, soft drink makers are looking to cut sugar in order to draw in a larger portion of consumers. “Interest in low calorie and reduced

"With consumers increasingly concerned about the impact artificial sweeteners may have on their health, brands have moved to quell concerns by bringing sugar back." Market Insights, the soft drink industry represented a surprisingly small portion of new releases last year, and the dearth of new products may represent a break in the sector’s traditional strength. “Despite their ongoing dominance in terms of market size, carbonated bever-

by Innova points to one new channel for the industry. Like other beverage makers, soft drink manufacturers have put their eye on developing healthier options for the market, with consumers increasingly concerned about their health and well-being.

18 Foodmagazine | May 2013 | www.foodmag.com.au

sugar lines is now well established and products using this type of claim accounted for 17.5 percent of global carbonate launches in 2012,” the Innova report claims. “This percentage rises to nearer a quarter in the USA and Western Europe

and falls to about 11 percent in Asia.” But unlike the sugar free releases of yesteryear, these products have a new twist. Instead of cutting sugar altogether, brands are now looking toward increasing artificial sweeteners whilst lowering, but not removing, the sugar content. It’s a subtle yet significant change for the industry, and while the early signs are promising, it’s relatively new ground for some of the industry’s biggest brands.

New interest Because it has the largest soft drink market in the world, manufacturers have traditionally looked to the United States to lead innovation in the sector. But the dominance of the US market

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BEVERAGES

has also contributed to its demise, with large brands keeping upstarts in the market to a minimum. “Product development tends to be led from the US, although the very concentrated nature of the market, with the top three players accounting for 90 percent of sales, has served to limit innovation in some instances,” Williams says. “This has also tended to stifle the development of new players and brands.” Nevertheless the market is getting tighter and with this the industry has started to diversify, with more obvious differences emerging between products, particularly those released in Australia. Mid-calorie or low sugar drinks are now a big focus for soft drink brands, and

The Next product One of the most talked about low calorie releases of recent times has been the Pepsi Next launch. This release was of particular importance not only because it represented a major leap into the mid-calorie market, but because its Australian release was significantly different to other global releases. Unlike its US counterpart, the Australian launch of Pepsi Next had a stronger focus on retaining the sugar content. “The brand was launched in Australia in 2012, but interestingly using a formulation with stevia for 30 percent sugar reduction, rather than the 60 percent reduction in the US version with a variety of sweeteners,” Williams says.

With its lower reliance on alternative sweeteners, the Australian product posts a significantly higher sugar content, and it’s a far cry from the sugar-free Pepsi Max consumers are most used to. In Australia, stevia is considered a ‘natural’ ingredient and the fact that the sweetener is plant-based has helped allay health concerns and improve the product’s image. The move has also been used by a number of non-alco-

are still unsure how they’ll be received by consumers, and the new competition brought in by these products may introUsing stevia helps manufacturers portray a healthier image.

"Despite their ongoing dominance in terms of market size, carbonated beverages accounted for just 14 percent of global new product activity in soft drinks in 2012." the sugar free alternatives of previous years are playing second fiddle to these new developments. “A more recent trend aimed at regenerating interest in a mature and generally static market is that of mid-calorie products, positioned as a halfway house between the taste of full-sugar products and the health benefits of sugar free options,” Williams says.

With consumers increasingly concerned about the impact artificial sweeteners may have on their health, brands have moved to quell concerns by bringing sugar back into the equation. This move forms the crux of the difference between the US and Australian versions of Pepsi Next, with the local version being sweetened with sugar and stevia only, while the US version takes on a blend of sugar and four different sweeteners.

holic beverage makers, particularly juice makers, which enjoy the benefit of closely aligning their products with more ‘natural’ ingredients. But despite the new buzz around mid-calorie drinks, Williams says the new products aren’t without their downfalls. These products are not well tested in the market, so brands

Grant helps Coke go green Coca-Cola Amatil is investing in an energy-saving project at its Richlands facility in Queensland, reports Malavika Santhebennur. The project involves the installation of the latest 'blow-fill' or PET bottle self-manufacture technology into an existing beverage production line for 1.25 and two litre PET bottles. It is funded by the Clean Technology Food and Foundries Investment Program, which is part of the federal government's Clean Energy Future plan, announced in July 2011. The program provides grants for investments in energy efficient equipment and low emission technologies, processes and products. Coca-Cola Amatil is using almost $1.3 million in revenue from the grant for the project. "A price on carbon is providing businesses with an incentive to find ways to cut carbon pollution, save costs and improve processes," the Minister for Climate Change, Industry and Innovation, Greg Combet said. "Through this project the company will save up to $285,000 in energy costs a year while

20 Foodmagazine | May 2013 | www.foodmag.com.au

also reducing the amount of plastic in bottles." The project was forecast to reduce emissions intensity of its blending and filling equipment by 32 percent, reducing energy usage by 40 percent. Combet said in addition to government spending, Coca-Cola would also contribute $2.5 million towards installing the PET technology. The project follows backlash against CocaCola for opposing the Northern Territory's container deposit scheme. The scheme was overturned when the federal court ruled in favour of Coca-Cola, Lion and Schweppes Australia, who also opposed it. The scheme involved consumers receiving a small deposit for returning an empty beverage container to certain collection depots. It was met with heavy opposition from the beverage industry, which complained it pushed beverage prices up.

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duce complications for existing products with a strong and loyal fan-base. “They may not have widespread consumer appeal, may confuse consumers with a raft of different calorie levels, sweeteners and positionings, may, in any case, cannibalise sales of existing full and low calorie lines,” Williams warns.

The trend intensifies Pepsi isn’t the only large soft drink brand to enter the mid-calorie market, with main rival Coca-Cola also making similar moves overseas. Last month Coke released a new reduced calorie Sprite for the UK market, and in a sign of how confident the company is in the product, the new release will completely replace the existing Sprite range. Like the Australian incarnation of Pepsi Next, this new Sprite will be sweetened with stevia and sugar, but will contain 30 percent less sugar. The launch will bring Coca-Cola’s UK assets up to speed with what is already becoming a well-established trend in other markets, and the company has already released Sprite with 30 percent less sugar in France. Back in the US, Coke has also developed tested F D 0 5and 1 3 _ 0 its 0 own 0 _ mid-calorie HER. p d drinks for Fanta and Sprite.

Both products feature ‘natural’ sweeteners, including sugar, stevia, and erythritol, producing a product with 50 percent less calories. With the US traditionally acting as a litmus test for the wider industry, Coke’s foray is likely to attract plenty of competition in the soft drink market. And not to be outdone, number three player in the US, Dr Pepper Snapple, has also been driving its Dr Pepper Ten concept, a 10 calorie soft drink aimed at young males who are traditionally less interested in health and dieting. In January, Dr Pepper launched new lines of 7 Up Ten, A&W Ten, Sunkist Ten, Canada Dry Ten, and RC Ten, all

The Wider view The issue of health, and particularly the worsening obesity epidemic, looms large over most new soft drink releases. It follows a highly publicised ban on large sugary drinks in New York restaurants, and closer to home Australian regu-

these investments show they’re willing to make big bets on the emerging trends. But only time will tell whether these releases hit the spot, with health improvements and profitability the true measures of success on this front. In the meantime, brands and pundits

"If anything, the new trends in soft drinks show manufacturers aren't willing to be caught behind the eight-ball." of which relied on a revamped recipe. “With 10 calories, they are neither traditional diet soft drinks nor even f really P amid-calorie g e 1 offerings, 2 3 / 0 but 4 / fall 1 3 , somewhere in between,” Innova said.

lators have long considered tightening the rules on this controversial market. If anything, the new trends in soft drinks show manufacturers aren’t willing 1 1 : 0 5 : 0 5 AM AEST to be caught behind the eight-ball, and

alike will have to sit back, wait and watch, because at the end of the day it will be the consumers who ultimately decide whether these new product developments sink or swim.

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CAPS & CLOSURES

Closing the gap Implementing lean manufacturing in the caps and closures industry is a long journey. Phalanx Consulting’s Peter Lawlor explains the steps to success.

n recent years, lean management has become one of most prevalent business improvement strategies across all corners of the globe. In Australia, significant advancements in productivity performance have been achieved by those organisations that have fully embraced the waste elimination objectives of a typical ‘lean’ journey. So, what are the key factors necessary for organisations in the caps and closures industry to successfully drive a lean management initiative? And how can it ensure success and accelerate progress? The key is to ensure that before program start-up, the organisation’s leaders buy-in to the fact that their lean management program must be viewed from a whole-of-business perspective. As such, when designing its lean implementation strategy, the company must address

Lean strategy

Measurements and benefits

Ensuring the company is “ready for lean” provides the road map for the company’s lean implementation approach. Diagnostic assessments should be conducted by the Lean Practitioner to gain an understanding of the company’s improvement and best practice potential. This knowledge base is then used to engage the leadership team in the design of an effective lean implementation strategy, which is tailored to fit the company’s needs. The strategy should incorporate lean tools selected specifically for the

A key question often asked of us by management teams in all industries is “what returns will my investment in lean yield and when will the returns be realised?” This question is particularly relevant for companies in the caps and closures industry where margins are tight and rapid returns on investment are imperative. In our experience in the caps and closures industry, we start by assisting organisations to understand what lean is about and help them find out how lean

"These goals provide a focus for continuous improvement and are often converted into dollar value savings for the business." each of the drivers discussed below. These key drivers have equal importance in developing and driving productivity growth for businesses in the caps and closures industry.

Organisational development A key driver of a company’s performance in lean management is the capacity of its leaders to successfully lead and manage the implementation process. An assessment of this capability is required prior to program start-up to ensure the company is “ready for lean”. Weaknesses in organisation structure, position profiles, and systems of accountability must first be addressed to ensure that success in lean is both continuous and sustainable for the company.

company’s needs and designed to address priority areas of waste within the business.

Training The success of the lean strategy is highly dependent on all employees being engaged with it. To achieve this, employees must possess the necessary skills and behaviours required to participate in a wide variety of improvement initiatives designed to their role. Without these skills and behaviours, employees are likely to lack the confidence and enthusiasm required to effectively participate in the company’s lean efforts. Training courses which provide employees with process improvement and competitive manufacturing skills and knowledge are vital to achieving rapid rates of productivity growth within the business.

22 Foodmagazine | May 2013 | www.foodmag.com.au

can drive long term business growth and profitability. We show the company how lean has benefited other organisations like theirs and how their own business can similarly benefit. Our diagnostic assessments (described above) scope the benefits of the lean opportunity within their business. We then ascertain the investment required (which may be off-set by applicable and appropriate government funding regimes, which we help them obtain). This enables us to then determine what returns may be achieved as a result of their investment. In answering the measurement question, organisations should assess this from two perspectives. Firstly, and as discussed above, the company should assess the opportunity in terms of the need to create a culture of

excellence to ensure its ability to compete in today’s business environment. This less tangible benefit must be taken into account when assessing the benefits of undertaking a lean journey. The second requirement is to measure the benefits which are to be realised through lean implementation. Goals should be established for the program which address cost reduction, quality improvement, scrap reduction, service enhancement, as well as other objectives. These goals provide a focus for continuous improvement and are often converted into dollar value savings for the business. In our experience in the caps and closures industry, metrics that monitor critical aspects of operational performance (such as overall equipment effectiveness) and rapid changeover times are also critical for driving continuous improvement. Companies in the caps and closures industry considering the application of lean in their business must first ensure that the content of the lean program is correctly aligned with the company’s strategic goals. This sets the platform for developing the culture of excellence that is critical to the program’s success. Only once this solid platform is in place can quantifiable goals and cost reduction targets be set and pursued with vigour. Phalanx Group is a multi-disciplined management consultancy that specialises in transforming organisations.

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INDUSTRY MAP

POULTRY

24hwritsh

Here, Harry Souris, national operations manager at M&J Chickens, sheds light on growing and running a family business.

M&J Chickens What do you love about your job? On behalf of myself and my family I’d have to say that M&J Chickens is like having another sibling in our family. It’s a great sense of pride that comes over us each and every time we see our brand around town, whether it be our vehicles on the roads across Australia or an article in a magazine like this one or even our logo on TV at football games. Mum and Dad started this business a few years before I was born and I have been heavily involved ever since. We still, as a family, spend endless hours in and on the business and are constantly brain-storming to find ways to revolutionise our products and remain leaders in the poultry industry whilst continuing to exceed our clients’ expectations.

How did you get to where you are today? Give us a bullet point career path. This question is a little tricky for me because I was basically born into it. My siblings and I have been actively involved in the business since we were old enough to walk and talk. I remember packing products into boxes at the tender age of eight years old. These days we all play an active part in the running of the business on a national level. Being based and having worked in the Sydney head office, we endeavour to maintain all of

What are your primary roles and responsibilities in your job? Give us a day in your working life. I am responsible for the operational side of the business on a national level. I liaise with our teams across Australia on a daily basis to maintain stock control and to make sure that things are running smoothly. In doing so I’m also required to travel regularly and conduct meetings and training for our management teams to then pass on to their staff.

our warehouses at the level of quality and service that is synonymous with the M&J Chickens name, which is ultimately our family’s reputation.

What training/education did you need for your job? When I left school I studied Business Management at the University of Western Sydney. This has assisted in helping me to manage people and also in interpreting financial documents, but to be honest, being involved in this business since a child has

What tools and/or software do you use on a daily basis? We operate using a software system called Clear Objective. This system processes all our sales orders and purchase orders. I refer to this system as the ‘brains’ behind our business because it allows us to maintain stock control and

IT is on call 24/7 which relieves a lot of pressure because we know we have the support available when necessary. What is the one thing that you are most proud of in your professional life? I would have to say that I am most proud of the growth of our cook-house. I have seen the cook-house grow from a small oven in the back of one of our warehouses to an entire cook-house facility that occupies two industrial warehouses. Our cooked range consists of five

M&J Chickens offers high quality, poultry-based fresh products.

different lines in a wide range of different flavours. Cooked product now makes up for just over 30 percent of our business.

"My siblings and I have been actively involved in the business since we were old enough to walk and talk."

Biggest daily challenge? The biggest challenge for me is motivating people day-to-day. I have been raised in a very positive and uplifting environment and that has resulted in me having a very positive mentality. I find it hard to sympathise with people that lack motivation and I try to encourage people to come to work every day and be happy and full of life. I believe that positivity and motivation are the key to keeping staff happy.

meant that I have grown with the business and have had hands-on experience to help get the business where it is today and also where I am within the business. It’s the upbringing and involvement that I’ve had with the growth of the business that has given me the knowledge to be able to succeed in my position.

What is your biggest frustration in your job? I must say it takes a fair bit to frustrate me and over the years I have learned to have a high level of patience and tolerance in order to get through my working days. I try not to let things bother me and I do my best to lead by example by remaining cool, calm and

24 Foodmagazine | May 2013 | www.foodmag.com.au

forecast stock moving forward to ensure we are not caught off-guard. It also provides the necessary financials required so that we can keep track of profitability. Being such a fast-paced business dealing with fresh produce and operating 24 hours a day has meant that we also have a close relationship with our IT personnel.

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INDUSTRY MAP

Cooked product makes up just over 30 percent of M&J Chickens' business.

AUSTRALIAN INDUSTRY Y MAP

Food magazine recently launched its Industry Map, where we ask manufacturing professionals to shed light on the trials and tribulations of their industry. The Industry Map is targeting all members of the food and beverage manufacturing industry, from the presidents to the packers! You all play an important role in making the industry what it is, so please share your experiences by completing our Q&A. collected at all times. If I were to get frustrated it would be on the rare occasion that something goes wrong which is out of my control. An example of this would be when a supplier is unable to fulfill our product needs, which then affects our ability to produce product for a client. That is the ultimate frustration for me because letting down our clients is always the worst case scenario. I would exercise every possible option before letting down the client. Is there anything else about your job you want Australia to know about? I’d like to say to anyone in Australia thatAdoesn’t know D_ F D S KofOour M Acompany Y _ 1 3 or what we do that M&J Chickens is a 100

It's your chance to have your thoughts heard, as they'll be published on percent Australian family-owned brand our website, and perhaps even in our mag! with the family still actively involved in the everyday running of the business.We’ve grown from a local chicken shop in Wiley Park, New South Wales, TO GET STARTED, SCAN THIS QR CODE to a national business with operations or use this link to access: http://bit.ly/industrymap in every major state of Australia. We are now also export-approved and are excited to say that we’ve begun the processes to export our products to Asia and the U.A.E. Working as a family, we’re committed to a high level of service and quality. Our goal is to make M&J Chickens a household name and have people from all over the world enjoying our poultry products. We strive to innovate and 1 broaden 2 0 1our 3 -product 0 3 - range 2 0 Tto1suit 0 :the0 9 : 5 2 + 1 1 : 0 0 needs of our clients.

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PACKAGING

Global Packaging W Australia can’t operate in a vacuum, and must be part of the global market, Ralph Moyle, president at the Australian Institute of Packaging explains.

e all know the words and have sung them countless times: “We’ve golden soil and wealth for toil; Our home is girt by sea.” This extract from our proud Advance Australia Fair anthem remind us of our richness and isolation. But as our manufacturing base continues to shrink, we must be alert to the core fact that we are part of the global community and not just the “Land Down Under”- whether we like it or not. The global market is not uniform or always fair. Every region has its own challenges and opportunities. Australia does share some of the trends of the global market, but not all of them. Globally, the demand from emerging markets is a growth area while low growth, low investment and price conscious consumers limit traditional markets. Australia is a mature market and many local manufacturers are

26 Foodmagazine | May 2013 | www.foodmag.com.au

challenged by the high Australian dollar. Aspects that affect packaging performance in the manufacturing, supply chain as well as retail sectors will continue to be important as companies zone in on getting more out of every section of their business for less cost. With this directive, lighter, faster, consistent materials and designs will succeed. The usual features of being environmentally

friendly, retailer friendly and accessable to a wider group of consumers are no longer exceptions but the rule and are necessities in being accepted by today’s very educated and discerning consumer.

World Packaging Organisation: National Technical Forum The Australian Institute of Packaging (AIP) is assisting our manufacturing community by reinforcing the importance of packaging as a strategic social, economic and commercial tool. Several years ago, the AIP became an

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PACKAGING

active member of the World Packaging Organisation (WPO), thus becoming part of the global packaging community. We now have the WPO in Sydney as part of our National Technical Forum at AUSPACK PLUS 2013 on Thursday, 9 May. The AIP is bringing together remarkably diverse cultures that are eager to learn from each other on how to employ and improve packaging for their people. The WPO board members will be our presenters at the not-to-be-missed National Technical Forum. With the theme ‘Global Packaging Trends’ and international speakers

Speakers and topics Keith Pearson, general secretary, World Packaging Organisation will be speaking about ‘Discovering the missing link: sustainable advances in the packaging supply chain.’ Pearson is based in South Africa. Patrick Farrey, executive director, Institute of Packaging Professionals, will be presenting a paper on ‘Economical, social and ecological aspects of packaging and the American market potential.’ Farrey is based in the United States of America. Dr Johannes Bergmair, head of Life Science, Food Packaging, Pharmaceutical and Medical Products, will be discussing ‘Packaging and food safety: the Global Approach.’ Dr Bergmair is

ment director, Indonesian Packaging Federation, will be presenting a paper on ‘Global trends in packaging in Indonesia

How to attend The 2013 AIP National Technical Forum is open to members and non-members and there are limited seats available. Visit our events section on www. aipack.com.au for an online booking form. There is a big wide world of global packaging out there and every manufacturer, big or small, has something to learn. So please join us at the National Technical Forum and share in this very valuable experience.

"As our manufacturing base continues to shrink, we must be alert to the core fact that we are part of the global community." from the World Packaging Organisation coming to present from countries incluincluding Brazil, Austria, India, South Africa, Indonesia and the United States of America, the AIP National Technical Forum will be a must-attend event on the 2013 calendar.

based in Austria. Thomas L Schneider, CPP, president, World Packaging Organisation, will be talking about ‘WPO: A global advantage.’ Schneider is also based in the United States of America. Ariana Susanti, business develop-

Indian Institute of Packaging, will present a paper on ‘Economical, social and ecological aspects of packaging and the Indian market potential.’ Professor Saha is based in India. Luciana Pellegrino, executive director, ABRE - Brazilian Packaging Association will be presenting a paper on ‘Packaging and marketing: global approach.’ Pellegrino is based in Brazil.

and within the region.’ Susanti is based in Indonesia. Professor Narayan Saha, director & principal executive officer,

Rheon Encrusting machines imagination your only limitation

Rheon products abound in meat & poultry, snack & health, bakery products such as cookies & bread dough’s, cheese, seafood, confectionary, pet food & even ice cream treats. Continuous co-extrusioneg: sausage rolls, fruit bars and apple strudel. Short or long log extrusioneg: croquettes & hot dogs. Round deposits up to 300grams- eg: bread pockets, lled meat & poultry meals, lled doughnuts. Ease of operation with a simple control panel from which machine operation is controlled at the press of a button. The panel also has 99 memories for calling up your products running speci cations. Low pressure feeding to handle materials gently & avoid fragile particulate breakdown in the casing and/or lling - baked beans or vegetables into meat or potato casing, strawberries & cherries travel through the machine with minimal damage. Options allow solid centres or a second lling, open topped products, mosaic & shaped extrusions. Stainless steel construction and fully hose-able for easy & sanitary cleaning. Single, double and multi-head versions available. Test kitchen facilities available with development assistance. FROM -

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www.symetec.com www.foodmag.com.au | May 2013 | Foodmagazine 27

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Oil with Heart Foundation tick of approval Product name: Suncoast Gold Australian Macadamia Oil, 500ml Product manufacturer: Exquisite Macadamias Ingredients: Cold pressed macadamia oil Shelf life: Two years Packaging: 500ml glass bottle Brand website: www.suncoastgoldnuts.com

Perfect for the lunchbox Product name: Puffs - Caramel, Berry and Choc Product manufacturer: Uncle Tobys Ingredients: Wheat puffs, wheat flour, wheat starch, sugar, antioxidant, wholegrain rolled oats, glucose, sweetened condensed milk, skim milk powder, cocoa, emulsifiers, flavour, wholegrain wheat, vegetable oil, honey, salt Shelf life: Five months Packaging: Box of six Brand website: http://www.facebook.com/officialuncletobys

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Your complete packaging solution

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EVENTS

SALES Tube

SERVICE

Filling & Sealing

SPARE PARTS

Pouch Filling & Sealing Automated Equipment

Manufacturing Conference and Awards 30 May, 2013

Flow Wrappers Inspection Equipment Capping Machinery Sachet Equipment Cartoners Case Machines Tray Sealers

Contact WALLS MACHINERY to discuss your specific packaging needs.

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Brisbane Convention and Exhibition Centre The Manufacturing Conference, to be held in Brisbane on 30 May 2013, aims to start a skills-led revolution to ensure that the sector is positioned to meet the future economic growth of Queensland. Organised by QMI Solutions, a national body that helps manufacturers implement workforce development strategies, operational enhancements and innovations, and link industry peers, the conference will see a range of high profile speakers take to the stage to discuss and debate the changing face of manufacturing. QMI Solutions is also celebrating its 20th anniversary this year, and the conference will also be a chance to look back at the last 20 years and the most brilliant manufacturing and engineering innovations, as well as take a glimpse at what the next 20 years have to offer, notably in the field of additive manufacturing, biotechnology and nanotechnology. The Manufacturing Skills Awards, organised by Manufactur-

30 Foodmagazine | May 2013 | www.foodmag.com.au

ing Skills Queensland (MSQ), an industry body part of QMI Solutions that works closely with the Queensland government to ensure the long-term competitiveness and capability of the manufacturing and engineering sectors, will take place on the evening of the conference. They aim to recognise outstanding contributions to Queensland manufacturing and engineering, showcasing industry successes and insights in 12 categories, rewarding schools, apprentices, indigenous apprentices, trainees, students, teachers, training organisations and small to medium as well as large employers. For more information visit http://qmisolutions.com.au/qmi-solutions-divisions/msq/awards-msq/

WineTech 2013 15-17 July, 2013

Sydney Convention and Exhibition Centre With Australia's wine industry readying for a new period of growth, WineTech 2013 - the triennial exhibition of oenology products and services - is this year set to present vital opportunities for winemakers and grapegrowers to

enrich their capabilities. "With forecasters such as IBIS predicting that the industry will grow by some $260 million in the next five years, right now is the right time for producers to invest in new capabilities," says Nina Vidale, event manager for WineTech 2013. WineTech 2013 will be a showcase of innovations that underpin growth. It is the forum that brings winemakers and grapegrowers together to discuss common interests and new ideas, and exposes new products and services that help boost producers' results. "Above all, WineTech enables the industry to source and invest in new technologies," Vidale said. This year's event sees WineTech returning to Sydney after more than a decade - a move welcomed by the NSW Wine Industry Association as an opportunity for industry to engage with technical advances that lead to opportunities including export growth. The Association's president, David Lowe, commented, "Australia must regain its international reputation for innovation. Sydney will be the place where we can hear how to regain the edge." At WineTech 2013 you will be able to: 짜 Source and buy the latest products and services from Australian and international suppliers 짜 Debate industry issues that may affect your business 짜 Network with potential suppliers, customers and partners in an interactive and engaging business environment 짜 See, touch, feel and experience live working machinery. For more information head to www.winetechexpo.com.au

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S NOMINATION

EX1T7 MEANY 2D01E3 D

HURRY, ENTRIES ARE CLOSING SOON FOR THE 9TH ANNUAL FOOD MAGAZINE AWARDS. These prestigious awards recognise best practice and innovation in the Australian and New Zealand food and beverage manufacturing and packaging industries. Submit your entry and you can see your success and hard work rewarded at a glamorous gala event.

2013 CATEGORIES ☛ Baked Goods ☛ Confectionery ☛ Dairy ☛ Health & Wellness

☛ Meat & smallgoods ☛ Ingredient Innovation ☛ Organics ☛ Food Safety and Innovation in Non-Food

☛ Prepared Foods ☛ Ready Meals ☛ Snack Foods ☛ Beverages

HOW TO ENTER www.foodmag.com.au/awards rebecca.jelaca@cirrusmedia.com.au

T: 02 8484 0990 WHY NOMINATE? • Exposure and publicity • Recognition for your hard-working team members • Valuable networking opportunities with key industry leaders

For sponsorship opportunities, please contact Sharon Amos on +61 07 3261 8857 or by email at sharon.amos@cirrusmedia.com.au

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