Food Magazine September 2013

Foodmagazine magazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

SEPTEMBER 2013

WWW.FOODMAG.COM.AU

Print Post Approved PP349181/00696

FOOD MAGAZINE AWARDS WINNERS REVEALED

CELEBRATING INNOVATION PLUS: Reducing food waste | Allergen labelling | Trends in meat consumption

Pirtek and Food Grade Solutions... the Perfect Partnership!

Food grade hoses for all applications - FDA approved

All food hoses pressure tested, tagged and capped

Standard grade and Premium grade food hose options available

Wash down hoses and guns, pressure wash hoses and accessories

Stainless steel end connectors in

Protect lanolin lubricant that is 100% natural and food grade approved

BSM, RJT and Tri Clover All food hoses hygienically assembled

94 convenient locations Nationally, all IS09001:2008 accredited

Servicing your Food grade needs anywhere... anytime 24 Hours - 7 Days

WELCOME

Oh, what a night...

Events like our awards night are invaluable to your business, and your sanity.

N

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

o one’s going to argue that the rise of all things digital has made our lives easier - especially when it comes to doing business.

‘Flick me an email’ has replaced ‘drop me a line’ and consumers and businesses alike can research, pay for and accept new products without even thinking of leaving their desks.

We’ve heard it a million times before: the internet has made the world smaller, connecting us in ways our grandparents would never have dreamed of. But, like most good things, it’s come at a cost. Ironically, the worldwide web has disconnected us as much as it’s brought us closer together.

That’s what made this year’s Food magazine awards such a great event. For the first time in a long time, (probably since last year’s awards night) many of you got to rub shoulders with your mates in the industry - the ones that I’m sure you swore you’d catch up with in the weeks following the 2012 gig.

How refreshing was it to actually shake hands and talk to people over a beer or a glass of bubbles, no LinkedIn request required??

The Product Showcase was a great prelude to the awards ceremony, with a number of great products for all to see (and taste).

Judges mingled with the people behind the products they’d critiqued, the Food mag team got to put faces to the names we’ve been writing and reading about, and well, we all had a good yarn about what the year’s been like to date.

Before we knew it, the awards presentation was underway, and 13 of the country’s best food and beverage manufacturers were praised for getting yet another innovative, in-demand product on retailers’ shelves.

I’d like to thank you all - judges, sponsors and nominees - for supporting the awards program. In today’s high-tech, fast paced world, events like ours are invaluable, not just to plug your brand or your latest creation, but to keep people inspired.

"I'm already racking my brain on how we can make the awards bigger and better."

I can’t wait to see you at the 2014 awards - the 10th anniversary of what has become the industry’s most highly anticipated event.

I’m already racking my brain on how we can make it bigger and better. Feel free to put your two cents in - just flick me an email...

INSIDE 04 NEWS

10 FOOD MAG AWARDS

37 PACKAGING

41 ON THE SHELF

A new Salt Swap initiative; Imported stone fruit gets approval.

We announce the winning companies and products from the Food magazine awards. Scan the QR codes for videos!

The Australian Institute of Packaging celebrates its 50th birthday.

We profile three of the latest and greatest new products on retailers’ shelves.

38 FOOD SAFETY

42 EVENTS

Accurate allergen labelling is a must, for the wellbeing of both your brand and your consumers.

Sustainability is the name of the game at this three-in-one industry event, held in Melbourne next month.

06 WHAT'S FRESH

Food waste is a serious issue both for today’s population and future generations. How can food packaging help?

ASSOCIATE PUBLISHER - Martin Sinclair P: 02 8484 0607 F: 02 8484 0915 E: martin.sinclair@cirrusmedia.com.au EDITOR - Danielle Bowling P: 02 8484 0667 F: 02 8484 0915 E: danielle.bowling@cirrusmedia.com.au

34 MEAT & SMALLGOODS

Cost is king when it comes to which meats Aussies are enjoying today.

QLD SALES MANAGER - Sharon Amos P: 07 3261 8857 F: 07 3261 8347 M: 0417 072 625 E: sharon.amos@cirrusmedia.com.au SALES MANAGER - Will Fernandes P: 02 8484 0994 F: 02 8484 0915 E: will.fernandes@cirrusmedia.com.au

JOURNALIST - Aoife Boothroyd P: 02 8484 0907 F: 02 8484 0915 E: aoife.boothroyd@cirrusmedia.com.au

PRODUCTION COORDINATOR - Tracy Engle P: 02 8484 0707 F: 02 8484 0915 E: tracy.engle@cirrusmedia.com.au

GRAPHIC DESIGNER - Rizwan Nawaz P: 02 8484 0322 F: 02 8484 0915 E: rizwan.nawaz@cirrusmedia.com.au

SUBSCRIPTIONS 1 year subscription 2 year subscription

ACCOUNT MANAGER - Chris Wilkinson P: 02 8484 0151 F: 02 8484 0915 E: chris.wilkinson@cirrusmedia.com.au

For subscription enquiries call customer service: 1300 360 126 ISSN 2202-0268

AUS NZ 99 109 189 199

O/S 119 209

Average Net Distribution Period ending MARCH ‘13 - 5,456

CIRRUS MEDIA Tower 2, Level 3, 475 Victoria Ave, Chatswood, NSW 2067, Australia Locked Bag 4700 Chatswood Delivery Centre, NSW 2067, Australia P: 02 9422 2999 F: 02 9422 8657 ABN 80 132 719 861 www.cirrusmedia.com.au © Copyright Cirrus Media, 2013

PRINTED BY: Bluestar Print 83 Derby Street, Silverwater NSW 2128 P: 02 9748 3411

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

WHAT'S

HOT ONLINE W W W. F O O D M AG .C O M . AU

FoodmagAU posted an album:

Salt Swap initiative launched in Lithgow

www.bit.ly/fd0913_ss www.bit.ly/fd0913_sf

Food magazine Awards 2013

FoodmagAU posted a status: PM Kevin Rudd said during tonight’s live debate that he’s worried “big time” about the supermarket duopoly and how it affects our producers.

Marie-Louise Gibbard commented: He should have been worried about this a very very long time ago!

Caroline O'Clery commented: Wasn’t even the answer to the question Amanda Bailey commented: They never talked about costs of production here vs overseas. Rudd says he’s from a farm, well why does this miss the agenda.

Lizette Snaith commented:

Imported US stone fruit approved for Aussie supermarkets Can’t believe that Goverment Depts are allowing this to happen when trees are being pulled out in the Goulburn Valley area NOW!!! There is NO NEED for Australians to eat stone fruit in winter, we have locally grown seasonal fruits available instead. Better for farmers, better for the environment, better to eat ...

Lets Get the Real Facts replied: Lets not get hysterical. Stonefruit from the USA is imported because it’s NOT in season here!

Likewise we EXPORT our fruit to the USA when it’s not their fruiting season. It’s called trade and it helps our farmers make money from exporting, but also means we can eat quality fruit when our trees are dormant. This has nothing to do with protecting Aussie farmers.

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

Imported US stone fruit approved for Aussie supermarkets

Nu-Tek Salt Australasia has partnered with The George Institute in an attempt to curb the health risks associated with high sodium diets, launching a Salt Swap program in Lithgow.

Salt Swap is a community health campaign to reduce salt intake by swapping household table salt with Nu-Tek's Salt for Life product, which offers 70 percent less sodium than conventional table salt.

A diet high in salt, or sodium chloride, can have a number of negative effects on health including high blood pressure, stroke and heart disease.

Nu-Tek's Salt for Life product is a potassium chloride formulation rather than a sodium-based one, therefore offering consumers a healthier alternative to traditional table salt.

Salt Swap will not only see Lithgow households replace their salt shaker with Salt for Life, independent bakeries in the area will also be replacing their salt with Nu-Tek's product.

Nu-Tek's director, Jason Cummings, said "We're working on getting 100 percent of the independent bakeries using Nu-Tek salt in their bread products, to reduce the sodium in their bread, and we're aiming to have 50 percent of independent caterers and restaurants using Salt for Life. We're also aiming to have 75 to 95 percent of households using Salt for Life."

Currently in the third year of a four year program, Salt Swap identified the average adult salt intake in Lithgow is nine grams a day, more than twice the Australian suggested dietary target of four grams a day.

The initiative aims to reduce salt intake in the area by 10 percent, and Mary-Anne Land of The George Institute said Salt Swap Lithgow places Lithgow at the forefront of achieving the World Health Organisation's 2025 target of reducing the population's salt intake by 30 percent.

Cummings told Food magazine, "It's an exciting exercise. There's lots happening and we're trying to work with the community and get them to change how they use salt, especially at home.

Because, at the end of the day, any [reduction] in salt levels is a benefit."

The Fresh Produce Group (FPG) has announced that they have secured the rights to import USA grown stone fruit into Australia for the first time.

The move will provide Australians with the opportunity to purchase peaches and nectarines in the winter period when they are traditionally unavailable due to seasonality. The FPG believes that the approval has come at an opportune time for Australian consumers as the fruit is currently in peak season with excellent eating quality and appearance.

"We have worked closely with the relevant stakeholders in the US and Australia in getting this approved, using selected grower partners we know can deliver," says Geroe Raco, commercial director - fruit.

CEO of FPG, Robert Nugan said the approval will give consumers access to a wider variety of quality fruit.

"We have a history of making difficult protocols work through well managed air freight programs to give customers more choice and variety," said Nugan.

The move has come at a sensitive time for the Australian industry as orchardists from Victoria's devastated Goulburn Valley region recently announced that they will have to destroy 750,000 unwanted trees to avoid attracting vermin and disease to the area.

The Goulburn Valley area which is renowned for its high quality peach and pear crops, was informed by key buyer SPC Ardmona, that they will no longer be accepting produce from 170 growers in the region from 1 May this year, sighting an influx in cheap imports as the prime reason.

In addition, Pakistani mangoes will also soon be stocked in Australian supermarkets following approval from the Australian Department of Agriculture and Forestry (DAFF).

Ahmad Jawad CEO of Pakistani exporting company, Harvest Trading said that the approval has come after a long and sustained effort by Pakistani mango exporters and government officials.

速 Urschel and TranSlicer are registered trademarks of Urschel Laboratories, Inc. U.S.A.

PRECISION FOOD CUTTING IS OUR BUSINESS

Quality-driven food processors around the world choose Urschel slicers and dicers for a reason. Drawing on a rich heritage of innovation, Urschel continues to re-invent perfection today with intensive research and development driven by world-class engineering talent. Whether your plant is large or small, count on Urschel for an extensive product line built for precision, reliability and quality.

Explore the family of Urschel slicers at www.URSCHEL.com www. U R S C H E L .com

urschel@heatandcontrol.com.au | +61 7 3877 6333 | AUS/NZ testing available

A

Waste not,

want not

round 40 percent of food intended for human consumption in developed countries ends up as waste. In Australia, 4.2 million tonnes of food is wasted each year: 2.7 million tonnes from households and 1.5 million from the commercial and industrial sector.

And with the global demand for food expected to jump 77 percent by 2050 (compared to 2007), food and beverage manufacturers need to reassess not only how they go about making their products, but what they’re doing to ensure they survive the supply chain and are consumed as intended.

RMIT University recently released a report, commissioned by CHEP Australia, titled The Role of Packaging in Minimising Food Waste in the Supply Chain of the Future, which examines where and why food waste occurs.

An Australian-first, the research draws on an international literature review as well as interviews with representatives from 15 organisations from within Australia’s food and packaging industries, focusing on food waste that occurs prior to consumption.

Australia’s food manufacturing industry is the second largest non-domestic contributor to food waste, sending 312,000 tonnes to landfill each year, beaten only by the food services sector, which generates 661,000 tonnes of food waste annually.

Report recommendations The study lists a number of reasons for food loss and waste at each stage of the supply chain, including damage from pests and disease; as well as unpredictable weather conditions in agricultural production; products not meeting retailers’ quality and/or appearance specifications; and issues in distribution including damage in transit/storage due to packaging failures and inadequate remaining shelf lives.

The report then went on to identify a number of opportunities to reduce food waste through packaging improvements.

These include: 1. Distribution packaging that provides better protection and shelf life for fresh produce as it moves from the farm to the processor, wholesaler or retailer.

2. Distribution packaging that supports recovery of surplus and unsaleable fresh produce from farms and redirects it to food rescue organisations.

3. Improved design of secondary packaging to ensure that it is fit for purpose, i.e. that it adequately protects food products as they move through the supply chain.

4. A continuing shift to pre-packed and processed foods to extend the shelf life of food products and reduce waste in distribution and at the point of consumption.

5. Adoption of new packaging materials and technologies to extend shelf life of foods (see table opposite)

" Australia's food manufacturing industry is the second largest non-domestic contributor to food waste."

With the global population set to soar and the growth of our agricultural industry threatened by climate change and competing land uses, Australia needs to toss out food waste and packaging is the key, writes Danielle Bowling.

Image: Thinkstock 6 Foodmagazine | September 2013 | www.foodmag.com.au

But this doesn’t mean our food and beverage manufacturers are wasteful or negligent – most of the food waste that occurs in the industry is unavoidable, and almost 90 percent is recovered and used as animal feed, compost, or energy.

Helen Lewis, adjunct professor at RMIT University and environmental consultant, told Food magazine, “The recovery rate in the food manufacturing sector is already very high, so the focus needs to be on reducing the amount of waste that is generated in the first place.

“Most manufacturers can do more to reduce the amount of waste they generate in distribution and at a retail level by looking more closely at where and why this occurs. For example, if manufacturers don’t specify their distribution packaging carefully, it may fail during transport or handling and result in products being damaged and thrown away. There is definitely an opportunity to improve the level of packaging expertise within companies to ensure packaging is specified correctly,” she says.

6. Education of manufacturers, retailers and consumers about the meaning of use-by and best before date marks on primary packaging.

7. Product and packaging developments to cater for changing consumption patterns and smaller households.

8. Collaboration between manufacturers and retailers to improve the industry’s understanding of food waste in the supply chain.

9. More synchronised supply chains that use intelligent packaging and data sharing to reduce excess or out-of-date stock.

10. Increased use of retail ready packaging to reduce double handling and damage and improve stock turnover, while ensuring that it’s designed for effective product protection and recoverability at end of life.

This list of recommendations indicates that improvements can be made to both primary packaging and secondary/tertiary packaging in order to protect a product up until it’s on a retailer’s shelf, while also boosting its longevity once it’s there.

PRIMARY PACKAGING TECHNOLOGIES THAT CAN EXTEND SHELF LIFE Technology

Description

Potential impact on food waste

Multi-layer barrier packaging

Packaging that contains multiple layers to provide the required barriers to moisture, gases and odour. Specific requirements can be met using a combination of polymers, aluminium foil and/or coatings.

Keeping out moisture and oxygen delays product degradation.

Modified atmosphere packaging (MAP)

Gases are added to packaging before it is sealed to control the atmosphere within the pack, and then maintained by a high gas barrier film, e.g. through vacuum packaging. Carbon dioxide is added, alone or with nitrogen and sometimes oxygen, depending on the product.

Reduces respiration rates in the product and reduces growth of microorganisms.

Edible coatings

Based on a range of proteins, lipids, polysaccharides and their composites, they can be used on fruit, vegetables, meat, confectionery and other products.

Create a barrier directly around food products (rather than external packaging).

Ethylene scavengers

A range of different technologies that involve chemical reagents added to polymer films or sachets to absorb ethylene. Used for fruit and vegetables.

Removal of ethylene delays ripening and extends the shelf life of fresh produce.

Oxygen scavengers

Substances that remove oxygen from a closed package. They are often in powder form in a sachet. Used for sliced processed meat, ready to eat meals, beer and bakery products.

Oxygen accelerates degradation of food by causing off-flavour, colour change, nutrient loss and microbial attack. Removing oxygen slows the degradation process and extends the shelf life of food.

Moisture absorbers

Pads made from super-absorbent polymers, which absorb moisture. Used for fresh meat, poultry and fresh fish.

Maintain conditions that are less favourable for growth of microorganisms.

Aseptic packaging

Packaging that has been sterilised prior to filling with Ultra High Temperature threated food. This gives a shelf life of over six months without preservatives.

High temperatures kill microorganisms and tight seals on the packaging prevent the entry of microorganisms, gas or moisture that could promote degradation.

Source: The Role of Packaging in Minimising Food Waste in the Supply Chain of the Future CHEP Australia is one organisation company’s reusable plastic crates are a good opportunity for damage during handling. already implementing sustainability initiaexample of both primary and secondary/ The strength of the crate and better ventilatives to help extend produce’s shelf life and tertiary packaging that can extend shelf life. tion and cooling rates also help to protect the minimise waste in the supply chain.

“CHEP’s reusable plastic crates elimiproduce,” he told Food magazine.

Phillip Austin, president of CHEP nate the need to repack produce as it moves “Overall, reusable packaging is more F D 0and 9 1New 3 _Zealand, 0 0 0 said _ S the OL 1 through 2 0 1 - 0 8chain, - 2 which 9 T 1reduces 5 : 3 the 3 : 4 robust 8 + 1than 0 : one-way 0 0 Australia the3supply cartons and less

susceptible to piercing by sharp objects or crushing as it moves through the supply chain.”

Austin said an independent life cycle assessment of CHEP’s reusable plastic crates shows they save 8,000 tonnes of

Powering Australian Food Manufacturing > Install solar power or process pre-heating to reduce the pressures of increasing energy bills; > Payback times as little as 3 – 6 years > Financed solutions available The Solar Project 08 8260 8230 | info@thesolarproject.com.au | www.thesolarproject.com.au www.foodmag.com.au | September 2013 | Foodmagazine 7

poor stock rotation systems or materials handling processes could see perfectly good foods discarded by manufacturers, which not only wastes food but comes at a significant cost to the company as well.

“There appears to be a lot of confusion about the difference between use-by and best before dates, and when a food is still safe to eat. It’s a problem for consumers, who may get the two mixed up and throw away food that is still edible,” Lewis says.

The NSW’s government’s Love Food Hate Waste campaign is managed by the Reusable crates reduce produce Environment Protection Authority and run damage through the supply chain.

Image: CHEP Australia in partnership with retailers, food manufacturers, local government authorities and community groups in an effort to reduce solid waste, 64,000 tonnes of carbon emis- product, which helps extend shelf life food waste in the state. sions and 460 million litres of water from (unlike cardboard),” the grower said.

While 97 percent of respondents in its the supply chain every year.

Food Waste Avoidance Benchmark Study Primary packaging An Australian grower interviewed as believed they store their food correctly, those While of course secondary/tertiary packag- that did identify poor storage as a contribupart of the RMIT University study (all of ing technologies such as reusable plastic whom remain anonymous), agrees that tor to waste cited a lack of understanding of crates can have a positive influence on reusable plastic crates can improve effistorage instructions/conditions and not using reducing food waste, a large proportion of ciencies and extends produce’s saleability. food before its used-by or best before date as the industry’s focus is shifting to primary “Plastic crates allow for better ventilathe main contributors. packaging, as this is where shelf life is a tion and better protection. They also support Sixty-four percent of respondents knew better transport utilisation because the pallets key consideration in packaging design. the difference between use-by and best Confusion surrounding the meaning of can be stacked higher. They don’t require as before dates, but the study concluded that ‘use-by’ and ‘best before’ dates is a signifimuch stretch wrap. There is less handling, more work can be done to clarify these cant contributor to food waste in Australia. although the crates aren’t used as much for definitions and reduce consumer confusion.

Consumers often dispose of products when retail display as they were originally. can help by A D _ F D S Y MMA R _ 1 2 . p d f Pa ge 1 2 1 / 0 2 / 1 2 , 1 : 5“Food 9 manufacturers PM they’re still of a good, edible quality, and “Plastic crates allow us to wet the ensuring that the dates are clearly marked

As used in UK and European hospitals, and now fast being adopted in food preparation areas, commercial kitchens, and the food manufacturing industry as well.

on the packaging, not hidden under a seam or written in tiny font. They need to be readable. They can also provide more information to consumers about the meaning of date marks and how to store food correctly to extend its life,” Lewis says.

Where today’s use-by and best before dates sometimes fall short, ‘intelligent’ or ‘interactive’ packaging technologies represent opportunities for both manufacturers and consumers to be given real time information on a product’s quality.

The RMIT University study says, “Supply chain collaboration and data sharing could be facilitated by ‘intelligent’ or ‘interactive’ packaging technologies. Intelligent food packaging can provide real time use-by or expiration data, product tracing and temperature indicators, which are either time-based, activated by certain chemicals, driven by radio frequency identification data (RFID), or have thermal sensors, to provide better ‘on demand’ feedback to various supply chain stakeholders.”

Helen Lewis agrees that these ‘smart’ technologies could be a game-changer in the food manufacturing industry.

“Smart labels will become more important as technologies improve and costs come down. They can help companies to track and manage inventories to reduce waste in the supply chain. They can also be used by manufacturers, retailers and

BaxxAir Destroys Bacteria BACTERIA : testing on air-borne pathogens found the Baxx to be up to 99.9% effective in removing all pathogens after 90 minutes.

VIRUSES : in controlled environments viral traces were reduced by 88.96% after 90 minutes.

Phone: (61 2) 9939-4900 Fax: (61 2) 9939-4911 E-mail: ssyme@baxx.com.au PO Box 426, Brookvale - Australia 2100 C22/148 Old Pittwater Rd, Brookvale - Australia 2100

www.baxx.com.au 8 Foodmagazine | September 2013 | www.foodmag.com.au

TESTS INDICATE EFFECTIVE ELIMINATION OF THE FOLLOWING ESCHERICHIA COLI (E COLI) STAPHYLOCOCCUS AUREUS LISTERIA MONOCYTOGENES PSEUDOMONAS and ASPERGILLUS NIGER CAMPYLOBACTER BACILLUS SUBTILIS SPORE SALMONELLA SACCHAROMYCES CEREVISIAE MRSA, C.DIFF(SPORE FORM) AND NOROVIRUS

consumers to identify when a food has spent time outside of its required temperature range,” she told Food magazine.

Will more packaging help?

research noted that plastic film around a bunch of fresh herbs can extend its shelf life from two to five days. Packing fresh herbs in punnets (another growing consumer trend) doubles this again.

However, some cut vegetables that are washed, peeled and cut before hitting retailers’ shelves suffer a reduced shelf life thanks to faster physiological deterioration and microbial degradation.

If Australia follows current trends in countries such as the US, we will soon be seeing a lot more pre-packed fresh produce, says Helen Lewis.

“This is already happening, partly in response to consumer interest in convenient and pre-prepared foods such as salad mixes, which use multi-layer and modified atmosphere packaging. More sophisticated packaging is being developed for specific product categories, such as seafood,” she says.

“The trend towards more packaging, particularly for fresh produce, involves a

Image: Thinkstock

It might seem a little ironic that one of the strongest themes of the RMIT University study is the need to extend shelf life and reduce food waste by increasing the amount of packaging used for food products.

If food manufacturers and producers are to curb the amount of waste they send to landfill, shouldn’t they be reducing their reliance on packaging, not increasing it?

The RMIT University report says the industry can reduce food waste by supporting a growing shift towards processed and pre-packed foods, while because we know that the environmenbe recyclable at the end of its life.” also considering product and packagtal footprint of food is so much greater So less isn’t necessarily best when it ing developments that cater for single or than the impact of the packaging, when comes to packaging and sustainability. No smaller serve products. you consider the energy, water, land and doubt consumers in Australia are becomBut this theory of using packaging chemicals that go into growing, processing ing more environmentally-conscious, but to enhance shelf life extends beyond and transporting food over its life cycle. they’re also seeking convenient, affordable processed foods. Despite what many may argue, keeping fresh produce in its natural "We'll end up using more packaging to reduce food waste, and some of this packaging state isn’t necessarily the best option when isn't yet widely recyclable. However ... the benefits appear to outweigh the costs." it comes to product longevity.

The challenge, according to the study, is conscious trade-off. We will end up using “A small amount of packaging can meal solutions. As RMIT’s study suggests, to establish “trade-offs” between convenimore packaging to reduce food waste, and extend the product’s shelf life and ensure food manufacturers need to find a balance ence, packaging, shelf life and product waste. some of this packaging is not yet widely that it gets consumed rather than thrown to ensure all parties – consumers, businesses However it’s a case by case, or rather recyclable. However, in most cases the away. To manage this trade-off it’s and of course the environment – are not only product by product, situation.

A fresh benefits appear to outweigh the costs from important that all packaging is designed happy and healthy, but are getting the most F D0 9 1 3 _ 0 0 0 _ F I B 1 2 0 1 3 - 0 8 - 2 3 T1 6 : 3 2 : 1 2 + 1 0 : 0 0 produce supplier interviewed for the an environmental point of view. This is to minimise environmental impacts and to out of their food - for the long term.

www.foodmag.com.au | September 2013 | Foodmagazine 9

A taste of

THE BEST Fourteen of the country’s newest, most in-demand food and beverage products were praised at this year’s Food magazine awards, where industry leaders united to celebrate innovation in what has otherwise been a challenging year.

Danielle Bowling reports.

I

didn’t know what to expect from this year’s Food magazine awards. It was my first awards night as editor of Food mag, and I’d been told it was ‘the industry’s night of nights’, and warned that all you hard working food and beverage manufacturers like to party. Well they weren’t wrong.

The 9th annual Food magazine awards night was a great success, with more than 300 industry members getting together to break bread and celebrate the latest and greatest products on the market.

The Product Showcase was fantastic.

Companies including Soma Organics, Nature’s Blend, Old Time Brewing and Sweetness the Patisserie got the crowd mingling, sharing their thoughts on all things manufacturing and, of course, doing the all important taste test.

Darren O’Brien, managing director foods at Mondelez International, kicked off the night as guest speaker. He had the crowd eating out of his hand as he spoke of the disastrous launch of Kraft’s iSnack2.0, an easy-to-spread cream cheese infused variation of Vegemite, launched in 2009, which was almost immediately hit with a wave of criticism from a huge number of very unhappy little Vegemites.

What made the launch of this new

10 Foodmagazine | September 2013 | www.foodmag.com.au

The Chaser Boys

spread so highly anticipated was that it asked consumers to name it. It even boasted a ‘Name Me’ label for a while there. So you can imagine the Australian public’s confusion, disappointment and down-right anger when Kraft went with its own name, iSnack2.0. Unsurprisingly, the name was swiftly changed to the much more approachable, Cheeseymite.

Darren’s message at the Food magazine awards was clear, and relevant to all manufacturers, large and small: don’t think that you know better than your customers.

winning products in the coming pages, but I’d like to say that Morlife’s entries this year were a stand-out. They’ve not only spent the past 12 months developing innovative, exciting new products that are both tasty and healthier than their more conventional counterparts, but if their nomination forms for the awards are anything to go by, they really do know how to sell themselves.

Congratulations to the Morlife team, we hope to see you again next year.

And that goes for all of you. Next year will be the 10th anniversary of these much-

"Keep doing what you're doing: creating some of the best food and beverage products in the world."

So with this very valuable lesson learned, the night was officially underway.

Once again The Chaser Boys took the reins as MC, and had the crowd in stitches in no time, perfectly toeing the line between outrageous and outright offensive (I’m so glad you all know how to take a joke!).

Throughout the course of the evening 14 awards were presented, as well as our prestigious Best of the Best crown, which this year went to functional food company, Morlife, based on Queensland’s Gold Coast. You can read more about their

loved industry awards, and it would be great to celebrate this milestone with some fresh faces and new products there amongst the more familiar ones, who year after year continue to develop top-notch products that continue to be recognised and rewarded by our esteemed judging panel.

So please, keep doing what you’re doing: creating some of the best food and beverage products in the world – just make sure you let me know about them!

I’m looking forward to another cracking event in 2014.

turn your product idea into consumer reality

Design & Engineering | Manufacturing | Installation & Commissioning Service & Spare Parts | Operator Training

achieve production reality with Heat and Control’s food processing + packaging systems seasoning + coating conveying + blending frying systems preparation systems oven systems branding + searing weighing + packaging size reduction sorting + inspection controls + information systems

proud sponsors of the 2013 food magazine awards rewarding excellence in the

australian food industry

progress through innovation since 1950 info@heatandcontrol.com | heatandcontrol.com

Food Processing & Packaging Systems

Best of the Best + CONFECTIONERY & SNACK FOODS: MORLIFE Snakes & Choc-Coated Golden Berries

F

unctional food company, Morlife, was the big winner on the night, taking out both the Confectionery and Snack Foods categories, as well as the overall Best of the Best award.

Based on the Gold Coast, Morlife’s Snakes won the Confectionery category.

Product development manager, Cheryl Stewart, said Morlife’s Snakes are a

Belinda & Cheryl Stewart from Morlife healthier alternative to the jelly snakes most of us are familiar with.

“We won a Queensland government grant to produce this product. We said we’d do two things: we said we’d lower the sugar in the confectionery product, which we did by 20 percent – over and above other confec-

tionery products – and we also said we’d add vegetables and fruit to the Snakes.”

Stewart said Morlife’s freeze dried fruit powders are key to the company’s ability to market itself as a healthier confectionery brand. The powders give the Snakes colours and taste but contain no preservatives, artificial colours and are gluten-free.

Morlife’s second win at the Food magazine awards was for in the Snack Foods category, for its Choc-Coated Golden Berries.

Golden Berries contain the compounds Vitamin C, A and bioflavonoids, and also have good levels of protein, Vitamin B, B2, B6, calcium, phosphorus, fibre and pectin and, to top it off, the highest magnesium content of any fruit.

To create this winning product, Morlife combined the tart yet slightly sweet Golden Berries with dark chocolate.

“Morlife Dark Chocolate Golden Berries are in themselves a unique and delightful tasting super-food.

“Golden Berries (aka gooseberries) are now gaining attention as an Amazonian superfruit, native to South America. The reason we incorporated these with dark chocolate is that dark chocolate contains high levels of cocoa solids, known to be a good source of polyphenols antioxidants.

“The contrast between the soft texture and tart taste of the berry with the premium dark chocolate is sure to appeal to any

chocolate lover.

“It’s a naughty but nice snack. It’s really high in antioxidants so it’s a really good treat if you’re going to have a snack,” she said.

Just when Stewart thought she could get comfortable in her seat and enjoy the rest of the awards night, Morlife was back up on stage, claiming the night’s most prestigious award – the 2013 Best of the Best award.

The judging panel for this year’s awards was impressed with Morlife’s ability to innovate not only through the development of new products, but also through effective packaging and a marketing campaign emphasising its point of difference.

Morlife has not only experienced impressive growth here in Australia, forming an valuable partnership with key retailers including Woolworths, but it’s also established relationships with overseas markets in countries including New Zealand, Singapore, Thailand, the UAE and Malaysia.

Stewart credits the company’s success to the passion and commitment of its team members.

“To win the Best of the Best is an honour. We must be doing something right,” she told Food magazine. “I truly, honestly, believe in our mission and our vision. We’re very passionate about what we do and it’s all about bringing wellness to people through adding nutrient-dense ingredients to every day foods. And we’re going to continue along that path.”

P Find

12 Foodmagazine | September 2013 | www.foodmag.com.au

Evaluate

Select

Watch the interview with Belinda & Cheryl Scan the QR code or use www.bit.ly/fa13_bob

Organics THE RIGHT FOOD GROUP Organic Noodle Kitchen - Asian Noodle Range

T

Anni Brownjohn from The Right Food Group

he Right Food Group proved it’s got the right idea in mind with its Organic Noodle Kitchen - Asian Noodle Range, taking home the Organics category at this year’s Food magazine awards.

The Right Food Group is one of Australia’s leading organic developers and manufacturers, specialising in certified organic and low allergen foods. The company’s products are gourmet, simple to use and chef-inspired with the added benefit of being healthy.

The Right Food Group is a certified organic, JAS MAFF (Japan), HACCP, Halal and Kosher certified company which develops and manufactures organic simmer sauces, dressings, table sauces, salad dressings, marinades, stir fry sauces and fruit spreads.

The Organic Noodle Kitchen noodles are a unique new Asian product range featuring designer packaging and attractive shelf ready inners and available in a number of flavours including Organic Beetroot, Spirulina, Charcoal and Whole Wheat.

The new range grew out of founder Anni Brownjohn’s desire to create innovative and great tasting, organic foods. Not only has the Organic Noodle Kitchen range received praise within Australia, but the company also won Best New Organic Product at the BioFachWorld Organic Trade Fair, held in Nuremburg, Germany earlier this year. The Organic Noodle Kitchen –

Asian Noodle Range is the first Australian product to win the prestigious award.

The Right Food Right was founded in 1999 by Brownjohn, who has a keen passion for healthy food.

“I started The Right Food Group because I believe in healthy food for Australians and we’ve continued that journey right up to now. We like to create innovative, new foods and exciting foods that make everyone’s life easier,” said Brownjohn.

When asked why she thought the company may have won the Organics category, Brownjohn put it simply: “I think we won because we actually do the best product,” she told Food magazine.

In order to make the best product, Brownjohn says that excellent producers and quality ingredients are imperative.

“I think that Australia creates the most innovative foods because we are a small market. We work really hard and we’ve got great products to work with, great ingredients and great farmers.”

In addition to The Right Food Group’s

already distinguished range, Brownjohn says that the company has a few more exciting product to launch this year.

“We’ve got organic two minute noodles and cup noodles coming to market which will be launched at the Fine Food festival. They are healthy, simple, quick food solutions with no MSG - just great tasting noodles with great flavours that are good for your health.”

Watch the interview with Anni Brownjohn Scan the QR code or use www.bit.ly/fa13_org

The easiest way to find products and suppliers

Manufacturing | Mining | Industrial

askferret on 1300 156 836

www.foodmag.com.au | September 2013 | Foodmagazine 13

Meat and Smallgoods CREATIVE FOOD SOLUTIONS Grab and Go Hot Country Roasts

C

reative Food Solutions’ Grab and Go Hot Country Roasts are available in three flavours: Australian Beef, Lamb and Pork - all ethically raised. The roasts are free from artificial colours, additives and preservatives and have a shelf life of 28 days.

The company produces a range of sous-vide roasts that it supplies on a large scale to RSL clubs and age care facilities, and has now developed a smaller one kilo roast meat range designed to be sold in conjunction with the currently expanding roast chicken market which supermarkets including Woolworths have developed over the past few years.

Creative Food Solutions worked with a European packaging supplier based in Australia to combine sous-vide cooking, normally reserved for the hospitality industry, with an “ovenable” reheat bag, allowing the meat to be slow cooked and browned for meal time without any mess in an oven.

The product’s cooking bag, made of a nylon structure, is what makes the Grab and Go Hot Country Roasts so innovative, the company says.

“This is the first time we have been able to sous-vide and roast the product in the same bag. This has allowed us to lock in flavour and moisture from paddock to plate,” Creative Food Solutions said in its nomination form.

“Is it as good as a Sunday roast made from scratch? It’s better,” said Ian Hill, creative manager at Creative Food Solutions. “It’s much better because you don’t have to wash up. We provide you with a one kilo roast meat, ready to take home, sliced up, put it in front of the family and you are the star.”

Watch the interview with Ian Hill & Peter Cox Scan the QR code or use www.bit.ly/fa13_mea

Left: Calvin Boyle from Newly Weds.

Top: Ian Hill & Peter Cox from Creative Food Solutions with Boyle.

Bottom: Grab & Go Hot Country Roast 14 Foodmagazine | September 2013 | www.foodmag.com.au

Dairy FIVE:AM Organic Powerpak and Smoothy range

Watch the interview with Sophie Speer!

Scan the QR code or use www.bit.ly/fa13_dai

Sophie Speer from Five:am with Frank Floriano from Tronics

F

ive:am has taken out the Dairy category for the second year running, this time for its Smoothy and Powerpak range.

Five:am is an organic yoghurt company that has been in operation for just under two and a half years. The company was created by David Prior who had a vision to create a purely organic yoghurt that considers the environment in every aspect of its production.

The latest additions to Five:am’s range were released towards the end of 2012 and featured 240ml Smoothies in coffee

bean, vanilla bean and passion mango varieties, as well as 200g Powerpaks in honey, blueberry and banana.

Five:am’s Smoothy range is made with thick natural organic yoghurt rather than milk, and resembles the consistency of a traditional Indian lassi. The tang of yoghurt is complemented by the sweetness and fragrance of mango or vanilla bean, and for coffee lovers, the Five:am coffee bean smoothy is made with real coffee.

Five:am’s Powerpak range is made from the company’s low fat organic yoghurt,

16 Foodmagazine | September 2013 | www.foodmag.com.au

blended with antioxidant rich acai, fibre and protein from linseed and flavoured with organic fruits such as banana or blueberry, as well as organic honey.

The Powerpak is packaged in a durable squeezy pack designed to be held comfortably in the hand and withstand being thrown around in a sports bag. Each pack contains 10g of protein, making a great on-the-go meal or after sports snack.

Sophie Speer, sales and marketing manager for Five:am, credits the company’s success to its great tasting offerings, along with its desire to create innovative products.

“I think we won because we have really amazing, great tasting, beautiful, pure products,” she said.

In addition to Five:am’s already impressive product portfolio, Speer explains that there are a few more exciting additions expected to hit the shelves in the coming year.

“There are a few new products coming up on the horizon, a few new flavours, not so much new formats, but new flavours including a new coconut flavour and a new raspberry flavour,” Speer told Food magazine.

Filling  ­

­ € ‚� ƒ  �€

System Integration Software

Capping

Laser Coding & Marking � ­  �€

Small Character Coding � � �… ­

Â

Â?Â? Â? Â?

Label Applicators ­ � � � ƒ € ­    �€

Thermal Transfer Overprinters

� € ­ � „ „

Label, Print & Apply

Large Character Coding

� � € ­ € �

� � ­ € ­ �€ �€ „

† �

† �

More Australian companies choose TRONICS for their packaging needs

TRONICS Pty Ltd

tronics.com.au 1300 661 300

Beverages REBELLO Cheeky Rascal Cider (new varietal range)

T

wo years ago, Rebello launched Cheeky Rascal Cider – the country’s first apple and pear cider to be blended with fruit wine and made entirely from real, fresh, local strawberries, raspberries and blueberries.

And this year, the company won the Food magazine awards’ Beverages category for its new varietal range.

Rebello’s market research indicated that cider consumers were always looking for something new and interesting, and in November 2012, the company added a new limited edition range of real fruit ciders to the Cheeky Rascal portfolio, based purely on creations requested by the consumer.

CEO Ruth Gallace, said the research findings have “allowed us to bring experimental batches of new and interesting ciders to the consumer without disrupting the consistency and reliably of our well-loved core range.”

The seven new varietals are made from real apples from Victoria and include Passionfruit Pink Lady, Apple Guava, Gingerberry, Ginger Apple, Strawberry Apple Mint, Honey Apple and Apple Mint.

With the introduction of herbs and honey, new processing methods had to be developed, posing a number of challenges for the company. Gallace commented that the process was “very time consuming and complicated... involving much trial and error.”

Even with all the complications that go hand-in hand with introducing a new product line to the market, Rebello’s new varietals proved to be a wondrous success. The Passionfruit Pink Lady

Watch the interview with Craig Wilson Scan the QR code or use www.bit.ly/fa13_bev

cider pre-sold out before it was even on the market.

Gallace said one of the flavours in particular, Honey Apple, turned out to be highly controversial - “people either love it or hate it,” she said.

“When we’re provoking such extreme responses to our experimental limited editions, this confirms that we’re pushing the boundaries and really giving consumers something interesting.”

Craig Wilson, distributor for Rebello Wines and Cheeky Rascal, said the key to the brand’s success was innovation and keeping ahead of the competition.

“It’s about keeping at the forefront of the market; it’s about releasing new products,” he said.

“It’s always about keeping ahead of the game.”

Another point of difference for the new varietal Cheeky Rascal Ciders is that they are 100 percent real fruit blended ciders, with no additives, flavourings or concentrates, and all apples are sourced from within Victoria.

As a further testament to the company’s success, Rebello is current working closely with the Victorian government’s Department of Business and Innovation on export opportunities in Asia, and is also considering entry into the US and UK markets.

To the company’s knowledge, Cheeky Rascal is the only Australianmade fruit blended cider on the market, providing a unique marketing opportunity both domestically and overseas.

Cheeky Rascal has been marketed through a number of channels including industry competitions and awards, a public relations campaign, direct to trade and through promotional materials.

Since the initial launch, the company has presented its range at a number of trade and consumer shows including Fed Square Micro Breweries Showcase, Hanging Rock Harvest Picnic, Mordialloc Fine Food and Wine, Bright n Sandi Food and Wine Festival, Melbourne Food and Wine Festival, and SBS Food Journey. Cheeky Rascal also has a regular schedule of about a dozen farmers and craft markets, which it attends each month throughout Victoria.

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

Craig Wilson, representative from Cheeky Rascal Cider with Warren Hutt from Matthews Australasia

Packaging Design CMACTIVE Torus Pak

T

CMActive representative with John Williams from the APPMA 20 Foodmagazine | September 2013 | www.foodmag.com.au

he Torus Pak was a stand-out contender in the Packaging Design category this year.

In all traditional meal trays, the base is a solid integrated part of the container, but the Torus Pak has a unique flexible base with a folded pulling tab, enabling the meal to be presented on a porcelain plate exactly the way it’s intended.

After removing the packaging, the meal will appear freshly cooked, as if plated by the chef and all traces of industrial production will be erased. As the top film will not be removed during the transfer of the meal, the Torus Pak also has an important safety element as no hot steam will burn the user’s fingers.

CMActive imports and distributes the Torus Pak in Australia and upon claiming the Packaging Design award, a company representative told Food magazine “It’s probably a world first. It’s the first time ever that a piece of packaging allows you to actually plate and present a meal, whereas traditionally, if you had any form of foodservice packaging, and you want to eat off a plate you have to take the meal out of the packaging and put it onto the plate, which is usually in reverse to how it went in. So it might look nice in the packaging but by the

time you’ve finished [plating] it looks like a dog’s breakfast.

“But with Torus Pak, the base of the product removes so the meal drops straight through and however it looks in the pack is how it ends up on the plate.

“You can maintain the chef’s integrity right throughout, so I think the Torus Pak has some great labour saving and cost saving benefits for the foodservice industry. We pay a lot for labour [in Australia] and there’s labour shortages in foodservice so if you can simplify that, extend shelf life and improve product safety as well, then I think the Torus Pak has some great opportunities,” he said.

Watch the interview with CMActive Scan the QR code or use www.bit.ly/fa13_pac

Celebrating 30 Years Looking for leading Packaging and Processing Machinery manufacturers and suppliers in Australia?

Visit the members section of www.appma.com.au for an extensive range of packaging and processing companies, products, brands and trade names all under one roof.

Established in 1983 the Australian Packaging and Processing Machinery Association (APPMA), is Australia’s only national packaging and processing machinery organisation and the proud owners of AUSPACK PLUS; which is the largest biennial packaging and processing machinery and materials exhibition in Australia.

The APPMA’s objective is to promote, integrate and foster participation and development at all levels of the packaging and processing machinery side of the industry. Members include manufacturers and importers of packaging and processing machinery and materials who are suppliers to the food, beverage, cosmetic, pharmaceutical, veterinary and household packaging industries.

The APPMA provides all of your packaging and processing machinery answers...

Proudly Sponsoring

PACKAGING + PROCESSING + MATERIALS

30TH ANNIVERSARY

Owned and presented by the APPMA

Tuesday 24th to Friday 27th March 2015 Melbourne Convention & Exhibition Centre

For all of your packaging and processing machinery and materials answers visit the members section of www.appma.com.au

Prepared Foods SPRINGHILL FARM The Real Bread Mix

S

pringhill Farm originated on a sheep and grain farming property near Bacchus Marsh, Victoria, where the Barber family farmed for two generations. The family hosted kindergarten and school children for a country experience, where they could feed the animals, watch sheep being shorn and collect stalks of oats to observe, taste and smell the grain being transferred into flour.

The muesli slice was their final taste of the country before heading home, and it was this modest muesli slice that won the hearts of these school children and fuelled the idea of moving the focus of the business to baking.

Now, 25 years later, Springhill Farm

has been passed on to the next generation of family bakers, the Whatleys, who have spent years determining the right ingredients, flavours and textures to create a range of slices, biscuits and gluten-free products for consumers, both with and without food allergies.

With its winning Real Bread Mix, Springhill Farm wanted to prove that, despite what many think, gluten-free products aren’t always dry and tasteless.

To do this, the company added flaxseed flour, psyllium and pea protein to its bread mix, ensuring the resulting bread is not only gluten-free, but also has a fluffy texture and what the company refers to as “as-good-as-the-real-thing taste.”

In early 2012, Springhill Farm

Adrian Cester from Flavour Makers with James Whatley from Springhill Farm 22 Foodmagazine | September 2013 | www.foodmag.com.au

further developed its range, adding ‘Seed’ and ‘Fruit’ varieties to The Real Bread Mix foundation, with the added benefit of also being wheat-free, eggfree, dairy-free and nut-free.

These mixes can not only make bread, but can also be substituted for traditional wheat or fruit flours to make hot cross buns, a variety of puddings, biscuits and cakes.

Accepting the award for the Prepared Foods category at this year’s Food magazine awards was Fiona Whatley, co-owner of Springhill Farm. She said “We’ve got three flavours: Original, Fruit and Seed. It’s gluten-free, egg-, wheat-, nut-, dairy- and soy-free. It can be used for bread, pizzas, biscuits,

cakes, muffins – all sorts of things. So it’s really versatile and applicable to lots of lots of different people.”

Watch the interview with James & Fiona Whatley Scan the QR code or use www.bit.ly/fa13_pre

We help you create amazing food ...that actually tastes great!

Australian made, Australian owned.

-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 \ZL X\HSP[` UH[\YHS PUNYLKPLU[Z HUK IYLHR[OYV\NO J\SPUHY` PKLHZ [OH[ ^PSS OH]L `V\Y J\Z[VTLYZ JVTPUN IHJR MVY TVYL

Food Development & Manufacture

Contact our Culinary Centre: 1800 FLAVOUR • flavourmakers.com.au

Create amazing. Always.

Health & Wellness GLUTEN FREE GRAIN FREE Food for Everybody - Cake Premixes

T

aking home the award for the 2013 Health and Wellness category was Gluten Free Grain Free’s Food for Everybody – Cake Premixes range.

The company’s founder, Tania Hubbard, says that the Cake Premixes range is an Australian first and the ultimate allergen-free offering as it’s gluten-free, grain-free, nut-free and dairy-free. The range is also free of preservatives and additives while being high in nutrient-dense ingredients.

The new range is hand-milled in a dedicated gluten-free and grain-free production space on the Sunshine Coast in Queensland and includes flavours such as chocolate, vanilla, strawberry, date & cinnamon and ginger, with a completely sugar-free variety currently being finalised.

The product consists of organic coconut flour, organic pumpkin seeds, coconut sugar and organic spices and has been made to bake like a normal every day cake.

The Cake Premixes offer a fantastic solution for the school system where children and staff are often required to eat nut-free food. The range is also as a great tasting treat for celiac- or glutenintolerant children.

Gluten Free Grain Free was founded four and half years ago as one of Australia’s first gluten-free and grainfree cafes. Hubbard says that it was in

Watch the interview with Tania Hubbard Scan the QR code or use www.bit.ly/fa13_hea

this cafe that the business completed its market research for their winning product range.

“In that cafe we did probably about 1,000 blind tests on this particular product and we developed it with our customers in mind,” said Hubbard. “Now here we are four and a half years on, and winning a totally cool award!”

Sustainability is also a key feature of Gluten Free Grain Free’s business model. The company uses Fair Trade raw ingredients where possible, employs local designers and printers for its recycled, recyclable labels and packaging, uses the least amount of packaging possible for its range, and also negates the use of glue in its packaging.

Although the company has plans to export its products to New Zealand and European markets, at this stage, Gluten Free Grain Free is focusing on firmly establishing itself in the Australian market, after which the company will assess export opportunities.

“At this stage, we are focusing on the Australian market with our product to ensure we have capacity for export,” said Hubbard. “We have met with possible partners in New Zealand and plan visits to Europe in the next two years.”

Hubbard says that Gluten Free Grain Free’s most audacious goal is to ensure that the company secures a strong part of the gluten free market by successfully managing the changes that need to be established to become one of Australia’s leading gluten-free and grain-free specialists.

In keeping with the company’s innovative nature, Hubbard explains that Gluten Free Grain Free’s next product will satisfy her personal goal of making an almost entirely allergen-free product.

“At the moment I’m working on, gluten-free, grain-free, nut-free, dairyfree, yeast-free bread.

“It’s my goal to cover all of the allergens but it is still food for everybody, it’s completely about eating great food that’s good for you.”

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

Tania Hubbard with her partner Eric

Sustainable Manufacturing CST WASTEWATER SOLUTIONS Chok Chai Starch RAPTOR

C

ST Wastewater Solutions is an Australian company and a member of the Global Water and Energy Alliance, a group of companies around the world committed to providing solutions in waste and wastewater treatment for the recovery of green energy and water.

The RAPTOR anaerobic wastewater technology with ANAMIX thermophilic digester, for the processing of waste cassava pulp and its conversion into biogas, has been installed by Global Water Engineering at the Chok Chai Starch tapioca starch plant in Uthai Thani, Thailand.

CST says the technology, broadly applicable to food and agricultural industries in Australia, is an environmental boon in that it processes and converts the leftover fresh cassava pulp, which starts to ferment once stored, into useful green energy. The rotting organic material would otherwise generate a considerable odour and release heavily polluted wastewater from mountainous pulp piles.

Chok Chai Starch’s Thermophilic RAPTOR – the world’s first plant to incorporate the thermophilic biological digestion process for cassava pulp – not only greatly reduces leftover pulp, but boosts the plant’s existing biogas production to replace fossil fuels and to generate electricity.

The Chok Chai Starch RAPTOR

Jack Mallen-Cooper from CST Wastewater with Bob Hamilton from Earlee 26 Foodmagazine | September 2013 | www.foodmag.com.au

plant produces enough biogas to generate 3.3 to 3.4 MW of renewable electricity for sale to the local grid, while the biogas produced by previously installed ANUBIX B reactors is heating the factory’s two thermal oil boilers, using green energy produced from digestion of organic matter in its wastewater.

“Advanced anaerobic technology such as that installed at Chok Chai Starch is also strongly applicable to any factory or process with one or more digestible solid waste streams,” said Global Water Engineering CEO, Jean Pierre Ombregt.

“Such plants – including breweries, fruit, food waste, agricultural industries, and energy crops including corn, can easily use this technology to generate energy. It really does open the door to environmental and production efficiency gains globally.”

Watch the interview Jack Mallen-Cooper Scan the QR code or use www.bit.ly/fa13_sus

Ready Meals PASSAGE FOODS Pumpkin Curry Side Simmer Sauce

T

his year’s Ready Meals category winner, Passage Foods, won for its innovative ready-to-eat Pumpkin Curry Side Simmer Sauce.

The inspiration behind the new line came from a collaboration between Passage Foods and market research company, AC Neilson which found that Australian consumers are demonstrating a growing interest in the Indian tradition of sharing multiple meals at the dinner table.

It was this information that prompted Passage Foods to develop its Passage to India sides range – a ready-to-eat/heat and serve side simmer sauce featuring Australian pumpkin and a balance of spices.

The product is the first ready-to-eat Indian pumpkin meal on the Australian market, made from all natural ingredients while also being gluten-free and

vegan friendly.

While traditionally Indian curries require spices to be fried in order to achieve the right flavour profile, Passage Foods has managed to replicate authentic flavours by using a retort process.

The company spent months tweaking with the recipe to ensure that the taste and consistency was just right, and are now extremely proud to have the product on supermarket shelves.

The side simmer sauce is packaged in a shelf stable pouch, sold throughout Woolworths, Coles and IGA supermarkets, with a shelf life of up to two years.

Chris Doutre, sales and business development manager for Passage Foods, said that Passage Foods has now become the market leader in Australia’s Indian simmer sauce industry and also

exports its products to the US, United Arab Emirates, New Zealand, Malaysia and Taiwan.

In addition to the success of the Passage to India line, Passage Foods also offers a host of other simmer sauces from varying cuisines, with a number of new products in the pipeline.

“There are new products coming up all the time,” said Doutre.

“We have a number of new projects happening and we don’t just only produce strictly Indian, because Passage Foods is all about a journey of cuisine, so we’ve got Passage to India as well as Passage to Asia, Passage to Morocco, Passage to China and Passage to Indonesia.”

Doutre believes that the company’s success in recent times is largely due to its commitment to innovation and

product development.

“I think today, to be able to stay on top in the industry, you’ve got to be innovative. You’ve got to be able to come up with new ideas all the time.”

Watch the interview with Chris Doutre Scan the QR code or use www.bit.ly/fa13_rea

Chris Doutre (middle) with his son (left) & Mike de Paoli from Kerry Ingredients 28 Foodmagazine | September 2013 | www.foodmag.com.au

:KHUH ,W $OO &RPHV 7RJHWKHU

0($7 6<67(06 )/$92856 $PBUJOHT 'SP[FO 4UVGmOHT 'VODUJPOBM .FBU 4ZTUFNT .BSJOBEFT 3VCT (MB[FT $33(7,6(56 6,'( ',6+(6 $VMJOBSZ #BTFT 4BVDFT (SBWZ .JYFT 4BWPVSZ 4FBTPOJOH #MFOET 4UVGmOH .JYFT

62836 6$8&(6 '5(66,1*6 $VMJOBSZ #BTFT $POEJNFOUT $VMJOBSZ 4BVDFT XFU ESZ GPSNFE

%SFTTJOHT .BZPOOBJTF 4BWPVSZ 4XFFU 'MBWPVST 4FBTPOJOHT 4OBDL 4BVDFT %JQT

35(3$5(' 0($/6 3 3$5(' 0($/6 $VMJOBSZ *OHSFEJFOUT %BJSZ 4ZTUFNT 'MBWPVST -JQJE 4ZTUFNT 4BVDFT %SFTTJOHT 4FBTPOJOHT )FSCT 4QJDFT

$VTUPNJTFE 'PPE *OHSFEJFOU 'MBWPVS 4PMVUJPOT KERRY ASIA PACIFIC _ 7HO _ (PDLO VDOHV DQ]#NHUU\ FRP

Food Safety & Innovation DYSON Airblade Tap

W

ith two entries in this category, it was Dyson’s Airblade Tap that came out on top and claimed the gong for Food Safety and Innovation in Non-Food.

The Airblade Tap is a touchfree appliance that combines hand washing and hand drying in one unit. The product is the result of nearly three years’ intensive R&D by a team of 125 Dyson engineers and an investment of $60m.

Dyson says the Airblade Tap is the fastest, most cost- and environmentally-efficient way to wash and dry hands hygienically, with its compact design also providing a space saving solution for food manufacturing facilities.

In the food sector, the Dyson Airblade Tap is one of only two products approved

by HACCP Australia for use in food environments as a hand drying alternative to costly paper towels.

In terms of its sustainability credentials, the Airblade Tap produces 5.8g of CO2 per dry compared to 17.8g of CO2 per dry for other hand dryers and 15.5g of CO2 per dry for paper towels.

Watch the interview with Tom Davey Scan the QR code or use www.bit.ly/fa13_saf

The Airblade Tap also offers savings of up to 97 percent in annual costs and 62 percent in CO2 emmissions when compared to paper towels.

Another impressive feat for the company, the product’s V4 digital motor is the world’s smallest, most efficient, power dense and comprehensive 1600W motor ever developed.

The Airblade Tap also eliminates a number of safety hazards in the workplace including water on a facility’s floor, created by users moving from the tap to the hand drying area; the paper towel supply running out; and having overflowing bins of soiled paper towels. The touch-free operation of this all-in-one tap and hand dryer also means the potential for micro-organism transference is reduced.

“Our Dyson Airblade Tap is a fantastic new technology that really looked to solve the problem of things like water on the floor in bathrooms,” said Tom Davie, finance and operations director for Dyson in Australia and New Zealand.

“What we did with the Airblade Tap is use the fantastic technology that we’d already developed for our Dyson Airblade product, and integrate it within the tap. So therefore you don’t have that situation where you’re dropping water on the floor, now you can do it all in one place,” he said.

The product is another addition to Dyson’s range of innovative, category changing, high performance appliances.

The Airblade Tap not only promotes better hand hygiene practice by users thanks to its speed, hygienic touchfree ease of use and novel function, but also has significant cost and carbon footprint reductions when compared to conventional taps and paper towel.

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

Tom Davey with Martin Stone from HACCP Australia

For more information on the non food product certification scheme and its benefits or to find food safe products, materials and equipment that best support the food industry, visit:

www.haccp.com.au or call our Sydney office on: 02 9956 6911

HACCP AUSTRALIA eliminate the hazard - reduce the risk

HACCP AUSTRALIA

WHAT ALL THE BEST, FOOD SAFE EQUIPMENT IS WEARING

Deni Jakimovski & Adrian MacRaild from Bakers Delight

Baked Goods BAKERS DELIGHT Chia and Fruit Loaf

T

he winner of the Baked Goods category was bakery franchise, Bakers Delight, for its Chia and Fruit Loaf.

Made from Chia wholemeal dough with dates, sultanas and a hint of mixed spice, the Chia and Fruit Loaf contains no preservatives and, like all Bakers Delight products, is made from scratch every day.

The key point of difference to other fruit loaves is that the Chia and Fruit Loaf contains no added sugar and, thanks to the chia seeds, has added health benefits.

An ancient seed, the chia seed was first used by the Aztecs in South America.

Now grown and harvested in WA’s Kimber-

ley region, it contains omega-3 ALA, dietary fibre, protein and antioxidants making it the most nutritious grain available.

Bakers Delight is also supporting the Australian food manufacturing industry, partnering with the Chia Company in Kanunarra back in 2010 to ensure a sustainable supply of Australian-sourced chia seeds.

New Zealand bakeries also stock the Chia and Fruit Loaf, and outlets in Canada will soon follow suit, with both regions adhering to the Australian recipe. When launched in Canada, the Loaf will be available in over 700 bakeries worldwide.

Bakers Delight said its Chia and Fruit

32 Foodmagazine | September 2013 | www.foodmag.com.au

Loaf, launched in August 2012, is a leader in the baked goods sector.

“We see the Chia and Fruit Loaf as an evolution of ‘fruit bread’, not just a flavour variation,” the company said. “In terms of marketplace competition, very few fruit toast varieties offer any additional health benefits to their loaves. Whether they are fresh baked or factory manufactured, most fruit toasts are marketed as indulgent or decadent options for consumers. We’ve positioned Chia and Fruit as a healthy option for consumers to eat whilst still enjoying the full flavours of fruit and mixed spices.”

Watch the interview with Adrian & Deni Scan the QR code or use www.bit.ly/fa13_bak

Ingredient Innovation CO YO CORPORATE Coconut Milk Ice Cream Alternative

F

Jane Wilkinson & Henry Gosling from CO YO

or the second year in a row, CO YO Corporate has taken out the Food magazine awards’ Ingredient Innovation category.

Last year, the praise went to its Coconut Milk yoghurt, but this year the focus was well and truly on the new Coconut Milk Ice Cream Alternative.

Manufactured from pure coconut milk instead of dairy milk, the Coconut Milk Ice Cream Alternative presents consumers with a dairy-free and vegan alternative to a dairy-based ice cream.

Traditional ice cream must contain 10 percent milk from a mammary gland in order to use the product name “ice cream”, so CO YO had to name its new product an “ice cream alternative.”

The company describes the Coconut Milk Ice Cream Alternative as “almost velvety in texture, with a unique smoothness on scooping.”

It’s available in Natural, which is just pure coconut cream without any additional flavouring, as well as seven other flavours including Cacao; Acai and Blueberry; Mango and Lime; Pina Colada; Sticky Date and Tamarind; Cherry and Raw Choc Nibs; and Vanilla and Nutmeg.

CO YO also uses tapioca and pectin instead of the usual egg and gum emulsifiers and where possible uses coconut nectar to sweeten the dark flavours, and organic raw cane sugar for the lighter coloured flavours.

In its award nomination form, CO YO said, “There are many consumers in our population who have been deprived of the pleasure of eating ice cream because of an intolerance to dairy products and now, finally CO YO provides that choice. The flavours are innovative and exciting; the texture is smooth and velvety. The use of pectin and tapioca as an emulsifier is safe for those with allergies and the use of unrefined sweeteners makes for a guilt-free treat, well almost!

“The challenge for CO YO’s Ice Cream Alternative was to produce a smooth product with good scoop ability.

This was difficult because coconut has a low freezing point and is inclined to be very hard unless large quantities of gums are used and we didn’t want to do this, so finding the right balance of tapioca, pectin and the nectar was very important. The fruits we use help the texture, particularly the mango and lime and sticky date and tamarind which provide more natural sugar.”

CO YO’s Ice Cream Alternative is distributed throughout Australia and will soon be exported to New Zealand.

In other exciting news for the company, the product will also soon be on shelves in the US, in a deal similar to that in the UK, where since 2011, a company has manufactured CO YO products under licence in London and distributed them throughout the UK and Europe.

CO YO Corporate Pty Ltd was formed in 2009 to manufacture a dairy free yoghurt from coconut milk which, after much experimentation, was launched to the market in early 2010.

As the product was a totally new concept for Australia, the company was uncertain as to how it would be recieved initially, but were delighted when it was wholeheartedly embraced by the health food industry and subsequently the gourmet sector, helped by recognition from several high profile chefs.

The addition of CO YO’s Ice Cream Alternative marks a welcome addition to the company’s successful yoghurt line.

Watch the interview with Henry Gosling Scan the QR code or use www.bit.ly/fa13_ing

www.foodmag.com.au | September 2013 | Foodmagazine 33

MEAT AND SMALLGOODS

Whatâ&#x20AC;&#x2122;s getting

the chop?

There are many different factors influencing the sales of meat, poultry and smallgoods, writes Aoife Boothroyd.

All images: Thinkstock 34 Foodmagazine | September 2013 | www.foodmag.com.au

MEAT AND SMALLGOODS

S

easonality, product availability, the type or cut of meat, consumer diets and religious events all affect when, where and how Australians consume meat. But, somewhat unsurprisingly in today’s day and age, the most pressing factor influencing which protein we put on our fork is cost.

Although the popularity of specialised meats such as Wagyu, Angus, Hereford and organic varieties appear to be popping up more and more at restaurants and bars all over town, it’s the price-conscious cuts that are leading the pack.

Both the foodservice and retail sectors are demonstrating a growing interest in ‘non-prime’ cuts of meat due to a price sensitive market, and chicken, with its distinct price advantage, is just as popular as ever.

So what does this mean for the meat and poultry industries? Will Australia continue to travel down the path of ‘cheaper is better’? Will the sentiment of quality over quantity kick in, and will chefs and food manufacturers have to be more inventive by experimenting with non-prime cuts to maintain brand equity and competitiveness?

Australian beef and veal production surged six percent year-on-year, reaching 2.2 million tonnes – breaking the previous record which was set back in 2007-2008 by one percent, or 15,296 tonnes, when similar climatic conditions were being experienced.

The Australian Bureau of Statistics’ meat production figures for the June quarter 2013 state that while each meat category has experienced an increase in production, (with the exception of lamb) beef has retained its position as Australia’s largest meat commodity, followed by chicken.

• Beef production in the June quarter 2013 increased by one percent to 564,000 tonnes when compared to the previous quarter.

• Veal production in the June quarter 2013 increased by one percent to 10,000 tonnes when compared to the March quarter 2013.

• In the June quarter 2013, mutton production increased by 16 percent to 58,000 tonnes, compared to the previous quarter.

• Lamb production in the June quarter 2013 remained steady at 115,000 tonnes when compared to the March quarter 2013.

• In the June quarter 2013, pig meat production increased by two percent to 91,000 tonnes, compared to the previous quarter.

• Chicken meat production increased by one percent to 263,000 tonnes when compared to the previous quarter.

$6.3 billion, according to Meat and Livestock Australia.

Industry's take on trends and demand So when it comes to what Australians are actually consuming, a number of factors are driving current trends.

Demand for more Australian meat and poultry products is growing, specialised cuts of meat are becoming increasingly popular and an increase in convenient food solutions are also on the rise amongst time-poor consumers.

Rod Miller, sales and product development manager for Sydney-based food manufacturer, P & H Fine Foods, says that above all else, price is the most significant factor influencing which meats Australians eat.

“Price is the main determinant in the general food market. If you are talking about specialised foodservice it’s differ-

trends, Miller admits that P & H has had to adjust its product offering accordingly.

“Changes that we have had to make include [a focus on] lower quality products – it’s the price point basically.

We look around general markets and everyone unfortunately, not so much the restaurants, but every other food outlet like pubs and clubs always have chicken schnitzel on the menu and you think, why? Once again, it’s the price point.”

No matter how you slice it, cost leads the way Miller says that within the foodservice sector, convenience and readymade solutions are becoming more popular due to a lack of skilled labour.

“Skilled labour and the cost of labour has affected the market in a big way and this is where our business comes into play more and more because of what we do. We make products that simplify

"There is growing interest in non-prime cuts in both foodservice and retail."

ent, but for general retail, it’s very price conscious at the moment,” Miller told Food magazine.

“People who want quality products What do the stats say? will still pay for it, but at the same time, 2013 has been a rough year for Australthere are less and less people going down ia’s meat industry. The ongoing cattle that market because there is no money in crisis in the nation’s north, animal cruelty it for them. accusations - particularly within the poul“Everyone including the big name try industry - and live export suspensions chefs are downsizing their style of have made headlines around the globe. cuisine to offer to wider markets, and that A recent report from Meat and affects us as well because when they say, Livestock Australia stated that drought‘we don’t have a need for your product’ – Although Australia produces a huge induced adult cattle slaughter drove we then have to change our range a little amount of red meat, the majority of record-breaking increases in production bit to suit the current trends.” it is exported overseas with figures in FD 0 9 1 3 _ 0 0 0 _ HER 1 2012 2 0 1 3 -at 0628percent, - 1 6 T 1 0 :at 1 4 : 3 5 +In1order 0 : to 0 keep 0 up with market from 2012-2013. sitting valued

things for the chefs – unskilled chefs – so the job is done to a consistent standard.”

When it comes to the types of meat currently in demand, Miller says that specialised cuts are popular, but chicken still reigns supreme.

“With the different cuts of meat it’s all in the naming of the cut – the Wagyu, the Angus, grass-fed products – they are quite popular and they look good on a menu.

“Duck and quail are popular only in certain markets and turkey is only a Christmas thing, but chicken is cost effective. You look at the price of a chicken breast compared to a steak, or to a duck or quail. You know, it’s value for money.” »

Germ-free packaging and conveyors with Fast and Effective UV disinfection.

Less waste, improved quality, reduced risk of re-contamination.

www.heraeus-noblelight.com/au

Clean Cover UV tunnel - Steribelt - Bluelight UV module

Phone: 03 9874 7455 Email: sales.HALA@heraeus.com www.foodmag.com.au | September 2013 | Foodmagazine 35

MEAT AND SMALLGOODS

Miller explains that an increased interest in nose to tail consumption has proven to be a valuable opportunity, considering the industry’s push towards lower cost solutions.

“High-end restaurants look for the non-prime cut of quality meat and think, ‘what can we do with this cut to make it special?’ And that way they can still command that higher price point by really using the chef’s ability. In the old days you would get a nice piece of fillet steak, now chefs have got to think, ‘what can I do with that bit of beef brisket?

What can I do with it to make it really, really special?’”

Andrew Cox, group marketPhylactou adds that the health benefits products over recent years has also ing manager for Meat and Livestock families and more men cooking, people of chicken as well as its price advantage Australia agrees that a growing interest influenced sales. from Asian backgrounds, young singles/ are the main driving factors. in non-prime cuts and the cost effective“There have been some negative couples and empty nesters,” says Cox. “Chicken in particular is viewed as ness of chicken are the driving trends in influences over the years which may “I do think there has been an increase a high source of protein, low in fat and meat consumption today. have contributed to the overall sales of in [demand for] convenience and readypart of a balanced diet which has been “I would say the key trends are poultry, such as the bird flu outbreak, the made products but not an explosion, and helped by a growing marketing campaign treatment of chickens as portrayed by the increased interest in less traditional only to the extent where the quality is as promoting chicken in Australia. It is also cuts and new flavours,” Cox told Food media, as well as the media’s [coverage] of good as something cooked fresh.” easily digested by the older population magazine. “There is growing interest in growth hormones being used in chickens.

Chicken is the meat that which has resulted in an increase in sales non-prime cuts in both foodservice and “There has also been a growing demand continues to ruffle feathers amongst hospitals and the aged health retail. Beef brisket, beef cheeks, short for free range chicken, however the majorSam Phylactou, group general manger at care industry. ribs, chuck, flank, skirt, oxtail, and lamb ity of our product is still barn-raised, which M&J Chickens, told Food magazine that “Chicken is also competitively neck and shoulder.” takes preference over free range.” when it comes to poultry, chicken will priced, which is a major influencer when “Chicken has a distinct price So the consensus is clear: cost is always remain on top. it comes to poultry consumption over advantage so while that remains, it king when it comes to Australians’ “Firstly, our growing population and other meat options – the latest statistics will be consumed the most - however meat eating habits. While nose to tail the tendency of white meat to be more beef is actually the largest fresh meat "Cost isn't the only factor when it comes to meat popular than red meat, in my opinion, when you take into account the money will keep chicken at the top in terms of spent on the product.” consumption in Australia." poultry popularity,” he says.

Cox explains that cost isn’t the only “A few factors affect this – for examindicate that chicken consumption in factor when it comes to meat consumpconsumption is gaining traction, as ple continued migration of Asian cultures Australia is up to 45kg per capita.” tion. Religion, lifestyle choices and represented through the increased and their preferred use of chicken in their Despite chicken holding the crown demographic backgrounds also play a interest in non-prime cuts, consumers cooking, cultural and religious influences as one of the most versatile and widely large part. and manufacturers can’t go past the also make chicken the preferred meat, as consumed meats, Phylactou says that “There is increasing fragmentation humble, low cost chicken at the checkout F Dcore 0 9audience 1 3 _ 0– 0less 0 _ SPR 1 well2 as 0 the 1 3dietary - 0 8 benefits - 2 9 Tof1chicken.”

5 : 3 6 : 4 bad 6 +press 1 0 and : 0 a0push for free range in152wx155 the traditional or on the menu. copy 2 29/8/13 12:29 PM Page 1

ENSURE MEAT & POULTRY SAFETY WITH SPRAYING SYSTEMS CO All processors have common goals – to ensure the highest level of food safety possible, optimise production and reduce costs.

Whether you’re bagging whole products; packaging linked or formed items; fresh meats; packaged poultry or sliced products, the AutoJet® Antimicrobial Spray System helps processors achieve this outcome.

The system has a proven track record of effectively controlling pathogens including E.coli, Salmonella and Listeria monocytogenes, while reducing operating costs.

Spraying Systems Co.

PTY LTD

7 Sara Grove, Tottenham 3012 Victoria • Ph: (03) 8378 4100 • Fax: (03) 9315 3223 • sales@spray.com.au • www.spray.com 36 Foodmagazine | September 2013 | www.foodmag.com.au

IT BOASTS: Closed loop control and precise application Flexibility with varying shot sizes and time intervals Simplified validation process Easily integrated into existing lines Easy clean-up Talk to Spraying Systems about your processing requirements, they’re the experts in hygiene and sanitation for food processing.

Serious Spray – Serious Results

PACKAGING

Packaging a

milestone

Don Ferguson, national president AIP from 1985-1986.

For half a century, the Australian Institute of Packaging has been serving the education and training arm of the Australian packaging industry, writes president Ralph Moyle.

T

he starting date was 12 September, 1963. Fourteen industry experts had a vision to create a packaging institute that would provide a professional identity for packaging technologists in Australia.

To put this date into perspective, do you remember what you were doing in 1963? Petrol was $0.29 per gallon (yes, gallon) or today that is $0.06 per litre. A new band called The Beatles released their first album. Diet Coke hit our shelves, Channel 9 was founded and Robert Menzies was re-elected Prime Minister.

The Australian Institute of Packaging (AIP), this year celebrating a remarkable achievement of longevity - its 50th anniversary - was put into motion by the foundation president, Noel McLennan, together with Arthur Harris, Frederich M. Flentje, Edward R. Dann, William A. Ross, Marcus Heselev, Leslie Buck, Ray Cox, A. Hislop, J. Trotter, G. Jeudwine,

the industry via education and technical training as well as providing cross-functioning networking opportunities.

AIP members come from a wide range of industry segments; some are energetic and youthful, others are more mature and knowledgeable. Regardless of who they are and where they’ve come from, one of the AIP’s core reasons for success over its half century is the continual exchange of knowledge and sharing of experiences. Packaging is a diverse field and no person knows it all.

Education is at our core. We continually speak to our members and the industry about what is relevant at that time.

Our members tell us what topics our monthly seminars should cover; as well as the topics required for training industry staff at our half-day training courses.

Students who undertake our tertiary studies at internationally accredited Diploma and Certificate courses (available for the past 32 years) gain support from a

• To promote professional standards profession of packaging. of competency through education If your company or staff is looking for and training. education and training within the packag• To advance and promote the standing of ing industry, the AIP can help you. We’re packaging specialists as a profession. here for the individuals who make up • To serve and establish confidence this industry, fostering their growth and within the packaging profession. development in this dynamic industry.

• To aim towards professional qualifica- We look forward to working with you tions F Dfor 0 all 9 1members.

3 _ 0 0 0 _ N A C 2 - in the 1 future 2 0 1and 3 to - representing 0 8 - 2 9 Tour 1 1 : 2 0 : 2 0 • To uphold integrity and ethics within the beloved industry for another 50 years.

"We continually speak to our members and the industry about what is relevant at that time."

W. Smith, F.H Ottaway and E.G Davis.

These individuals are recognised as the official foundation members of the AIP, and without their vision, the Institute would not be as relevant today.

Ever since that memorable day in September 1963, the AIP has moved forward to provide a professional identity for individuals within the industry. For 50 years, the primary function of the Institute, which is not-for-profit and based on individual, not company-membership, has been to enable professional development of its members and to disseminate technical knowledge of packaging throughout

network of fellow members.

From the beginnings in Melbourne 50 years ago, the AIP is now a respected part of the World Packaging Organisation (WPO) and conducts training courses across Australia and New Zealand and more recently in Asia and Africa.

Our objective is simple – knowledge is growth.

The AIP Mission Statement is as relevant today as it was 50 years ago and it will be the basis of our continual growth moving forward: • To serve as an independent professional body of packaging specialists. www.foodmag.com.au | September 2013 | Foodmagazine 37

FOOD SAFETY

Allergy labelling

How transparent is yours?

A

ccurate allergy labelling is a pertinent issue for food manufacturers. Food Standards Australia and New Zealand (FSANZ) states that between four and six percent of children and one to two percent of adults suffer from serious food allergies.

Mandatory declarations regarding the presence of allergenic ingredients were introduced in Australia and New Zealand in 2002, with rigorous declaration requirements considered to be the most appropriate risk management option.

However, precautionary statements such as ‘may contain traces of...’ or ‘processed on the same equipment as food that contains...’ are not regulated in the Australia New Zealand Food Standards Code (the Code) and have been criticised by key allergen groups and academics.

A recent study published in the Medical Journal of Australia questioned the wording of a host of allergy declarations, concluding that ambiguous terms such as ‘may contain traces of’ can lead to varied levels of caution by consumers – regardless of the actual risk.

The study was a collaboration between the Victoria University, the Murdoch Children’s Research Institute and the Royal Children’s Hospital, and focused on whether the wording of allergen labels influenced purchasing decisions.

for both consumers and manufacturers? How does different wording affect purchasing decisions and what are food manufacturers and industry stakeholders doing to combat ambiguous allergen labelling practices?

Allergies: a threat to your brand and your buyers A vast number of foods threaten to cause severe allergic reactions including anaphylaxis.

According to FSANZ, the majority of food allergies are caused by the consumption of peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, wheat and other sources of gluten.

Each of these ingredients must be declared no matter how much of the ingredient is actually present in the food, under Standard 1.2.3 of the Food Standards Code.

In July this year, Australian bakery, Sunfield, was fined $48,000 and $21,000 in legal costs for failing to declare nut and egg contents in its cakes, and last year pre-mix cake company Duncan Hines was in hot water over undeclared tree nuts, resulting in nationwide product recalls.

FSANZ, along with key allergy consumer groups, is currently working with industry to make precautionary

"Ambiguous terms such as "may contain traces of" can lead to varied levels of caution by consumers, regardless of the actual risk."

You can’t afford to underestimate the importance of accurate allergen labelling, Aoife Boothroyd reports.

All images: Thinkstock 38 Foodmagazine | September 2013 | www.foodmag.com.au

The study surveyed 250 parents of children with a history of anaphylaxis and found that 65 percent of the sample ignored warning labels stating that the food was ‘made in the same factory’ as allergenic foods and 22 percent of respondents ignored labels warning that allergens ‘may be present’ in the product.

Lead author of the study, Victoria University PhD Giovanni Zurzolo, said that results of the study were quite alarming and highlighted inadequacies in food labelling legislation.

“Although these warnings may actually represent the same or similar levels of risk, consumers perceived different risks based on the different wording of precautionary labels,” said Zurzolo.

“Policies that promote greater clarity and consistent use of precautionary statements may help to deal with this complacency.

So what is the value of voluntary precautionary statements? Should they be regulated to ensure transparency

labels more helpful and transparent for allergy sufferers – this includes the potential inclusion of precautionary labelling as part of a broader review of the Regulatory Management of Food Allergens (2010).

FSANZ together with government, industry and consumer groups, launched the Food Allergy Portal in May this year. The portal was developed by the Allergen Collaboration, which was established by FSANZ in late 2011, in an effort to strengthen engagement amongst key stakeholders involved in food allergen management.

“Consumers with food allergies continue to benefit from the food manufacturing industry’s long and successful track-record of working collaboratively to ensure safer food choices,” Australian Food and Grocery Council (AFGC) CEO, Gary Dawson, said.

“This new allergy portal is an important addition to the information and tools already available in promoting awareness about food allergies and how to manage

FOOD SAFETY

them. The portal also allows new best practice resources to be promoted, as well as filling gaps in education materials,” said Dawson.

In addition to the Allergy Portal, the AFGC established the Allergen Bureau in 2005 to assist the food industry, consumers and the wider community to understand food allergen issues and provide consistency and transparency in labelling requirements.

The Allergen Bureau launched a new initiative, in conjunction with Anaphalaxis Australia named VITAL - Voluntary Incidental Trace Allergen Labelling.

VITAL was designed to assist industry to better communicate the presence of non-intentional allergens and acts as a full While Zurzolo believes that VITAL “Other countries such as Japan and risk management approach designed to is a step in the right direction, he says the Switzerland have banned the use of minimise the potential impact of incidensystem has its limitations. precautionary statements on food prodtal allergens including everything from “We have previously reported that ucts. Instead, they use established threshingredient management to factory design. since its establishment, uptake has been old levels as a basis for recommendation VITAL uses world-leading assesslow”, Zurzolo told Food magazine. to determine if an allergen is labelled in ment tools to manage incidental allergen “A limitation of the VITAL process the ingredients list or not,” he says. risks, and if labelling is required, is that it underpins another precaution“In the current Australian situation provides a single statement to commuary statement, the ‘may be present’ where there is no law forbidding precaunicate that risk: “MAY BE PRESENT: statement, which is similar to the other tionary statements, VITAL is a step in (list of allergens).” This single stateprecautionary statements.” the right direction. In order to make these ment was developed in conjunction with Zurzolo also adds that there is no statements more transparent, consumers allergy sufferers and was specifically information on food products alerting need to be made aware that products that intended to avoid confusion arising from the consumer that products bearing this bear the VITAL statement have underambiguous statements such as ‘made in statement have undergone a different F D0 9 1 3 _ 0 0 0 _ SKO 1 2 0 1 3 - 0 8 - 2 1 T 1 0 : 0 7 : 0 gone 8 + a1 different 0 : 0 0risk assessment and may the same factory as...’ risk assessment. be potentially safer for them to consume.

Depend on us for the best in blast chilling.

Improved food safety Improved kitchen organisation Better food quality HACCP approved Total sanitising system

Delicate chilling & freezing, strong chilling & freezing

“We urgently require all manufacturers to implement VITAL into their risk assessment, and for VITAL to label their food products so that any risk is clear to the allergic consumer.”

You can never be too careful Keeping up-to-date with regulatory changes and voluntary agreements can be a challenging matter for food manufacturers especially for SMEs. Adelaide-based chocolate manufacturer Haigh’s chocolates has taken precautionary statements to new heights by listing a particular allergen, milk, as an ingredient. »

Sanigen, total sanitising system 60 dynamic & 20 personalised cycles

Low temperature cooking function Regeneration, holding & pasteurisation cycles

HACCP memory and alarm

Model shown MF 70.2 PLUS

Contact us to talk with a SKOPE Irinox specialist. skope.com 1800 121 535 www.foodmag.com.au | September 2013 | Foodmagazine 39

FOOD SAFETY

Keeping up with voluntary standards and changes in legislation may be a challenge for today’s manufacturers (who already have an abundance of red tape to deal with), but ignorance and complacency are certainly no excuse for non-compliance.

The key recommendations that the FSANZ website lists for those food manufacturers determined to be proactive in allergen labelling are: • Implement an effective allergen management plan.

• Train staff in food allergen risks, management and communication.

• Provide clear and accurate information on the allergen status of your product.

"In the current Australian situation, there is no law forbidding precautionary statements."

A few years ago, the chocolate manufacturer expanded to two manufacturing plants and while restructuring, they temporarily combined the milk chocolate and dark chocolate manufacturing lines.

A number of the dark chocolate lines do not contain milk as an ingredient, however due to the nature of the new manufacturing line, the risk of milk contamination increased, and varying trace levels of milk were recorded. From

this, Haigh’s decided to declare milk as an ingredient in order to eliminate any potential risk for allergen sufferers.

Haigh’s has now completed the upgrade and moved back to separate manufacturing lines for the milk and dark chocolate products which will avoid the risk of milk contamination and therefore labelling will be readjusted over the next six to 12 months.

To add to the company’s commitment towards food safety, Haigh’s will also be

Foodservice

Accommodation

Foodservice

implementing a new initiative aimed at promoting transparency within allergen labelling in-store. Labelling will also be changed on all of Haigh’s products to promote transparency by listing all allergens under the ingredients list.

Maintaining best practice in allergy labelling In order to keep abreast of best practice in allergen management, food manufacturers need to implement effective risk management programs.

FSANZ states that food manufacturers are responsible for managing the unintentional presence of food allergens.

Beverage

Accommodation

Beverage

Foodservice

Foodservice

Accommodation

Foodservice

Foodservice

Accommodation

Beverage

Beverage

Accommodation

Management Management Accommodation

Beverage

Management

Management

Beverage

Management

Management Management Beverage Management Foodservice FoodserviceAccommodation AccommodationBeverage

Your number 1 source for hospitality information and products

www.hospitalitymagazine.com.au 40 Foodmagazine | September 2013 | www.foodmag.com.au

When it comes to allergen labelling, it pays to be transparent. The vaguely specific precautionary statements that the industry has adopted up until now won’t cut it for much longer.

Who knows whether or not the government will legislate precautionary labelling? But regardless of the legal requirements, food manufacturers are highly encouraged to implement VITAL and be vigilant with their allergen declarations to ensure that any and all risks are clearly conveyed to the end-user. After all, it’s better to be safe than sorry.

Subscrib e to our e-newsle tter

ON THE

SHELF

Easy to cook curry Product name: The Spice Tailor Product manufacturer: The Spice Tailor Ingredients: Coconut milk, onion, garlic, ginger, coriander, garam masala, guntoor chilli, black cardamom Shelf life: Two years Packaging: Three transparent ingredient pouches, riveted together and held with an eye-catching sleeve, keep the product looking fresh and delicious, reflecting the three easy steps to cook an authentic Indian meal in just 10 minutes.

Brand website: www.thespicetailor.com

Gluten-free goodness Cooler cola

Product name: Genius Gluten Free Product manufacturer: Genius Ingredients: Water, tapioca starch, rice flour, potato

Product name: SodaStream Cola range Product manufacturer: SodaStream Pty Ltd Ingredients: (Cola varietal): Carbonated water

starch, rapeseed oil, maize starch, psyllium husk powder, humectant (vegetable glycerine), sugar, stabiliser (hydroxypropyl methyl cellulose), dried egg white, yeast, flax seeds, salt, flavouring, rice starch, preservative (calcium propionate) Shelf life: Three days after defrosting Packaging: 102g to 560g plastic wrapping Brand website: http://geniusglutenfree.com/our_story/

(water, carbon dioxide), sugar, colour (caramel e150d), food acid (phosphoric acid -e338), natural flavouring, non-nutritive sweeteners (sodium cyclamate, acesulfame potassium), acidity regulator (sodium citrate – e331), caffeine.

Shelf life: 12 months Packaging: 500ml plastic bottle with red colouring, grey colouring and blue colouring Brand website: http://www.sodastream.com.au A D _ F D G WA F E B _ 1 3 . p d f

Pa ge

HEALTH AND SAFETY FLOORING S LIP RES I STANT • ULTR A CLE AN • IMPERVIOU S

1800 ROXSET 1800 769 738 www.roxset.com.au

1

2 4 / 0 1 / 1 3 ,

2 : 0 3

PM

Do you need flooring for your Food Facility?

Food Factories, Meat Processing Facilities, Bakeries, Hotels, Nursing Homes, Hospitals, Restaurants, Retail Outlets, Seafood and all other Safety Surfaces. www.foodmag.com.au | September 2013 | Foodmagazine 41

Images: Thinkstock

EVENTS Three-in-one sustainability event 9th - 10th October, 2013 Melbourne Convetion and attended the exhibition of about 270 discuss the important issues affectExhibition Centre, VIC sustainable energy companies. ing the sector, including the chalAll-Energy Australia and Australian With the co-running of all three lenge of increasing sustainability in Sustainability have joined forces with events, attendees will this year have business practices.

Waste Expo to co-locate all three access to an increased diversity of Waste Expo was formulated to events in Melbourne this year. products, companies, professionals provide a platform for Australia's The all-in-one event will showcase and guest speakers. key solution providers in the counclean energy, sustainability, waste In the past the Australian try's waste and recycling industry. and recycling best practices.

Sustainability Conference and ExhiDelegates at Waste Expo have a Free to attend, the All-Energy bition has been run as a relatively unique opportunity to engage with Australia exhibition is in its fifth year, niche event, combining a high level industry professionals from both providing the latest and greatest in series of seminars with a tightly government and corporate sectors, energy efficiency developments. focussed exhibition.

It has attracted F D0 6 1 3 _ 0 0 0 _ SI L 1 2 0 1 3 - 0 6 - 0 4 T 2 1 : 5 5 : 1 learning 4 + 1 0 how : 0 0the experts sustainIn 2012 over 4,500 visitors an engaged audience ready to ably and cost effectively manage

42 Foodmagazine | September 2013 | www.foodmag.com.au

waste and implement recycling solutions.

Group exhibition director, Reed Exhibitions Australia, John Gorton, said "The genesis of the co-location was the synergies between sections of the target audiences of All-Energy Australia, Australian Sustainability and Waste Expo.

"It was a logical step to combine the three events, especially when delegates are becoming increasingly time poor and cannot justify numerous days away from the office."

Foodmag.com.au is now mobile

Available on PC, tablet and mobile!

Reaching more food and beverage manufacturing personnel than any other title in the industry

Introducing the new innovative cooked range of products for the food services industry

“ A v a il a b l e in a gr e a t v a r ie t y o f fl a v o u r s M & J C hic k e n ’ s r e a d y c o o k e d c ha r gr il l e d c hic k e n b r e a s t is t he p e r f e c t s o l u t io n f o r c r e a t in g qu ic k s a l a d s , w r a p s o r s e r v in gu p a f a b u l o u s m e a l ” E d d ie C o fi e (E x e c u t iv e C he f )

C ha r gr il l e d C hic k e n B r e a s t (c o m e s in n a t u r a l , t a n d o o r ia n d l e m o n & he r b fl a v o u r )

w w w . m a n d jc hic k e n s . c o m . a u