Food Magazine August 2011 by Prime Creative Media

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Foodmagazine AUGUST 11

INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

WWW.FOODMAG.COM.AU

INSIDE

FOODPRO 2011

Highlights from the show

SAFETY

Staying cool

BEVERAGES

Print Post Approved PP349181/00696

AWARDS

FOOD CHALLENGE AWARDS 2011 And the winners are...

Trends in nonalcoholic beverages

LABELLING Benefits of clean labelling

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WELCOME

Foodmagazine www.foodmag.com.au PUBLISHER – Michelle Graves E: michelle.graves@reedbusiness.com.au

Step back and reflect After what has been an intensely busy few months, the beginning of August has afforded many with a little breathing space.

EDITOR – David Stone P: 02 9422 2862 F: 02 9422 2722 E: david.stone@reedbusiness.com.au JOURNALIST – Rita Mu P: 02 9422 2572 F: 02 9422 2722 E: rita.mu@reedbusiness.com.au

ACCOUNT MANAGER Mark Ryu P: 02 9422 2151 M: 0404 803 356 E: mark.ryu@reedbusiness.com.au QLD SALES MANAGER – Sharon Amos P: 07 3261 8857 F: 07 3261 8347 M: 0417 072 625 E: sharon.amos@reedbusiness.com.au SA, WA & NT SALES – Alex Evans P: 02 9422 2890 F: 02 9422 2722 E: alex.evans@reedbusiness.com.au PRODUCTION COORDINATOR Jennifer Collinson P: 02 9422 2657 F: 02 9422 2722 E: jennifer.collinson@reedbusiness.com.au SUBSCRIPTIONS – CUSTOMER SERVICE Aus NZ O/S 1 year subscription 99 109 119 2 year subscription 189 199 209 P: 1300 360 126 F: 02 9422 2633 E: customerservice@reedbusiness.com.au RBI Manufacturing & Electronics Group Tower 2, Level 3, 475 Victoria Ave Locked Bag 2999 Chatswood DC NSW 2067 P: 02 9422 2999 F: 02 9422 2722

EDITOR: David Stone david.stone@reedbusiness.com.au

etween trade shows and award ceremonies, the schedule has kept us all on our toes and now that all the stands have been packed away, some of us may have a few moments to reflect on what has just past. A trade show, such as Foodpro, provides an opportunity to check the pulse of the industry; to assess how trends are developing and gauge the level of purchasing that is going on. The industry is still in a period of recovery in a post-Global Financial Crisis world, poor international trade and a high Aussie dollar has switched us from being a netexporter to a net-importer and even now, with escalating debt in Europe and the US, there are rumours flying about of further difficulties to come. As such, we entered Foodpro

with a certain amount of trepidation, but after what felt like a shaky first two days, the crowds started to arrive, order books began to fill and for many, the show was a great success. We have a brief wrapping up of the event later in the issue. The other big news during July was, of course, Food Magazine’s 7th annual Food Challenge Awards. Falling on the last day of Foodpro, there were a few anxieties that we would lose numbers due to postFoodpro exhaustion. But such concerns proved unfounded, the food industry is peopled by much hardier folk, and Doltone House hosted more than 350 guests for a superb evening of celebration and laughter. The winners for each of the 14 categories are revealed in detail a few pages further on,

but I would just like to say one last congratulations and thank you to all the many finalists, the judges, our Chaser boys MCs and to everyone else who came along and made it such a memorable evening. One of the highlights of the night was the talk given by Dr. Michael Eyles, who discussed some of the “megatrends” that are shaping the food industry at the moment and how innovations in this sector are, in their turn, shaping the way the world treats food. It was a fascinating topic and far too big and intricate to review here, but whether it is the developing of new products or new ways of delivering food or else communicating with consumers, it involved many of the themes that we will be focusing on in Food Magazine over the coming months and years.

FOOD CHALLENGE AWARDS WINNERS PAGE 10

Average Net Distribution 6,022 as at March 2011

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WHAT’S HOT ONLINE

Wine industry panics over links to plain packaging tobacco

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Winemakers have expressed a wish to distance themselves from the tobacco industry, after an anti-plain packaging campaign made associations between tobacco and alcohol. An advertising campaign, which has been developed by British American Tobacco and rolled out in the national newspapers, shows a beer bottle minus the brand label. The advert has several messages 1) Plain packaging will “destroy brands that are worth millions, if not billion, of dollars”. 2) The policy “may infringe international trademark and intellectual property laws. 3) And because of this, the Government could face millions of dollars in legal fees defending the policy. The plain packaging plan has obviously raised hackles and the forthright and belligerent tone of the ad campaign attests to just how far the tobacco industry is willing to go in fighting its implementation. But the ad has ruffled some feathers in the wine industry, as it plays on fears that alcohol might be forced to follow tobacco down the path of plain packaging. The Winemakers Federation of Australia (WFA) has been quick to disassociate alcohol from tobacco, stating that its members would reject any links made between the two industries. Stephen Strachan, the Chief Executive of the WFA, was quoted in the Sydney Morning Herald as saying, ''our industry does not like any association between tobacco and alcohol''. The concern voiced by the wine industry does raise an interesting issue: if the Government forces tobacco companies to sell using plain packaging on the basis of health policies, which other products should be sold in plain packs? Alcoholic beverages? High sugar beverages? Confectionery? Fast foods?

BY RITA MU

Relocation of True Foods factory creates 100 jobs About 100 jobs will be created as food manufacturer True Foods moves some of its Melbourne operations to former Nestle’s factory in Maryborough, Victoria. The Nationals’ Member for Northern Victoria, Damian Drum, said most of the workers will be sought from the region. “There’ll be a range of high-level management people will be relocated from Melbourne,” he told ABC News Online. “However, I think the vast majority of workers will be workers that are picked up locally from the Maryborough region.”

Dairy industry reacts as ACCC clears Coles in milk price wars The Australian Competition and Consumer Commission (ACCC) has announced that it found no evidence that Coles broke any competition rules when it slashed its house brand milk to $1 a litre. The Coles milk price reductions, which began garnering headlines half a year ago, kick-started a price war with supermarket rival, Woolworths and sparked a debate over the pricing of staple food products. Concerns that the lowered costs would hit dairy farmers, seems unfounded, according to the ACCC. Following an industry-wide investigation, ACCC chairman Graeme Samuel said that the major impact from the reduction has been on the supermarket’s profits. "These price reductions have benefited

consumers who purchase house brand milk," said Mr Samuel. The ACCC had investigated whether Coles had violated provisions in the Competition and Consumers Act that concern predatory pricing activity. The concern was that Coles had been taking advantage of their market power to damage the competitiveness of its rivals. However, the Queensland Dairy Farmers Organisation (QDO) has expressed its disappointment at the ACCC’s decision not to pursue Coles for predatory milk pricing. “We are extremely disappointed by this decision from the ACCC”, said QDO President Brian Tessman. “The conclusion is premature because a lot more of the impact from this cut-throat discount is still to come. The major impact on farmers will hit home in the

4 Foodmagazine | August 11 | www.foodmag.com.au

coming months, as farmers seek to renegotiate new contracts for the coming year,” Mr. Tessman added.

Beer sales slump, as tastes go premium Beverage sales have slumped in the last five years, with a decrease in packaged beer as the main cause of the decline, according to a new report by Nielsen. The 2011 Wider Beverage Report shows that for the first time since 2006, total beverage retail sales fell last year. Total alcoholic and non-alcoholic beverage volumes also fell over the past year, the report shows. Traditional beers such as VB and Tooheys have suffered a fall in sales volumes over the past few years, while premium beers like Coopers, Peroni and Blue Tongue have bucked the trend with strong growth.

According to the report, Australians are spending 60 per cent of their beverage dollars on alcoholic drinks – an amount which is five times greater than the next largest category, carbonated drinks. “Packaged beer has been a key component in the recent beverage decline,” Director for Nielsen’s Liquor Services Group, Liz Watkinson, said. “It represents the largest beverage segment, and accounts for nearly one dollar in every four spent in the beverage category. This is the first time we’ve seen the segment decline in over four years, as the traditional low carb and premium beer growth engines no longer appear to be fuelling the category.” Functional waters, energy drinks, tea drinks and cider experienced the highest growth rates of all the beverage segments in recent years, according to the report.

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NEWS

Food Magazine’s Q&A game. Unfortunately Woodcock is not available in Australia.

which gave me a better understanding of a variety of functions including law, finance and marketing. I also participated in a training series called Leadership Trust, which moulded my management style and taught me to effectively utilise and maximise the resources available to me. I’ve used this principle for over 30 years.

The thing that gets me out of bed in the morning is...Working with my many talented colleagues and customers. I enjoy my interactions with them and greatly value the lessons I take from those interactions each day.

My work is helping to better the food industry by...Providing unparalleled innovative and quality glass packaging. I truly believe that glass is the perfect packaging medium for food and beverages.

Brian Slingsby

Brian Slingsby, General Manager, O-I Australia

In high school, I was passionate about...Chemistry, physics and most importantly rugby union.

Before my current role, I worked in/as/at...I spent over 20 years with the company in the UK prior to taking up the role of General Manager at O-I’s former Guangzhou plant in southern China. I was in China for three years before moving to O-I New Zealand where I worked as General Manager for 10 years. I’m currently in my 38th year of employment at O-I.

My current role involves...Overseeing the operations of four manufacturing plants located in Adelaide, Melbourne, Brisbane and Sydney, as well as sales and marketing, finance, logistics and procurement teams.

Studies/training that has helped me in my current role include...Gaining my qualification as an analytical chemist – this was the first stepping stone. I’ve since completed a number of postgraduate studies including a business management course

I grew up in...Doncaster, Yorkshire in the United Kingdom alongside my identical twin brother. My family still resides in the UK, including my 96 year-old mother and four siblings.

The most challenging part of my role is...Ensuring we are fully outward focused and maximising the benefits glass can bring to our customer base. The best parts of my role...Include my involvement in new product development and being present at the birth of

The food industry needs to change...Their views on the sustainability of different packaging types. The current food/brands that we will be eating in 50 years time are...Hopefully woodcock as an increased number of Australians continue to travel and become more experimental with their eating habits. In 50 years, the food industry can look forward to...A whole news series of glass packaging innovations from O-I including new colours, closures, textures

I truly believe that glass is the perfect packaging medium for food and beverages packaging icons. I also enjoy witnessing the development and career progressions of our employees and seeing them being promoted to higher positions within the business. My favourite food is...Woodcock – a small English game bird, which roosts on the forest floor - although I enjoy all

and functionalities such as microwavability. The possibilities are endless. Recent new products are just the start of what customers and consumers can expect to see from O-I as we continue to work very closely with food and beverage companies on new product developments and emerging packaging trends.

What do these brands have in common?

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Visit www.bfa.com.au; email info@bfa.com.au or ph 07 3350 5706 for a full list of products or further information.

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NEWS

AFGC rallies against carbon tax despite $150m package Food manufacturers and retailers are fast crunching numbers to see how they stack up in the new carbon tax world of higher prices. By David Stone. Under the Government’s carbon tax package, the food industry will receive $150 million over six years to assist industry to become more energy efficient, as part of as part of the Clean Technology Food and Foundries Investment Program. The Australian Food and Grocery Council (AFGC) chief executive Kate Carnell has lobbied the Government to increase the $150 million package, believing it would not be sufficient for a $102 billion industry, which is already investing heavily in technology to reduce environmental impacts. Under this program, funding will be provided on a co-investment basis, with industry contributing three dollars for every dollar from Government. “This could make it difficult for smaller manufacturers, as the costs of becoming more energy efficient are often very high,”

said Ms Carnell. She added that “at the end of the day, there will still be price increases right across the supply chain and this will impact on the competitiveness of industry”. According to chief executive of the Australian National Retailers Association, Margy Osmond who spoke with ABC’s AM, any price rises in the food retail the high Australian dollar,” Ms Carnell said. space is more likely to be the product of “AFGC is perplexed by Treasury figures what is happening with the manufacturers announced [Sunday] by the Prime Minister, of the food products. regarding the price rises of food Carnell said the cost At the end of and grocery products on increase will predominantly result the day, there will supermarket shelves. The Treasury modelling appears from the high price still be price increases not have been released – we of power. right across the urge them to release these “The Government carbon tax will increase supply chain. figures.” However, economists are saying the cost of Australian the figures do stack up as the effect of the manufactured goods – but will not affect tax on households will be limited, because imports, which are already cheaper due to

The Government has unveiled its plans to impose a $23 per tonne carbon tax. households will be compensated, including lump sum payments to millions of households before the tax starts mid-next year. Taking effect on 1 July 2012, the carbon tax will target about 500 of the highest polluting companies with the aim of cutting 159m tonnes of carbon pollution by 2020. Companies that produce 25, 000 tonnes of carbon dioxide per year or more will be penalised, although certain industries will be exempt, including agriculture and forestry.

The multitalented multi-serve O-I’s new 750mL multi-serve bottle is a versatile industry option suited to a range of non-alcoholic beverages, such as milk and juice as well as foods including pasta sauce. O-I’s multi-serve bottle is the only locally manufactured 750mL glass bottle available in Australia and preserves the taste, quality and freshness of your products. Our new 750mL multi-serve is milk friendly and designed to ﬁt standard Australian and New Zealand milk crates ensuring convenient storage and transport.

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Recognising and rewarding best practice and innovation in food and beverage manufacturing

The Food Challenge Awards 2011. By David Stone and Margaret Tra

The pick of the bunch E

arly July marked a particularly busy time for the food industry; we had Foodpro, then the AIFST Conference and culminated with Food Magazine’s 7th Annual Food Challenge Award. And by all accounts, this year’s Food Challenge Awards was the biggest, loudest and most successful yet. Doors opened around six and with the finalists busy setting out their display tables, guests began to arrive in droves. By the time

everyone was seated, the headcount was just tipping over 350. The evening kicked off with a captivating and insightful talk about food “megatrends” given by the renowned food scientist, Dr Michael Eyles. After that the night whistled by in a blur of laughter and applause, helped in no small part by the razor sharp wit of the brilliantly controversial Chaser boys, Chris Taylor and Craig Reucassel, who played host.

One by one each of our sponsors took to the stage to introduce their category and help whittle down the 108 outstanding finalists to 14 lucky winners. Dinner was served, wine glasses refilled and by the time the Best of the Best award was handed out everyone in the room appeared to be thoroughly enjoying themselves. Discussing the topic afterwards, the judging panel seemed to agreed that this

year’s finalists had been extremely competitive, which just adds extra credit to our winners.

And the winners were… Cheeky drink With an expertise in fruit wine and innovative blends, Robello wines took a cheeky transition to ciders. Proving to be a very successful move, the company took the Alcoholic and Non-alcoholic Beverages award, sponsored by O-I, for its Cheeky Rascal Cider. Cheeky Rascal ciders contain 100 per cent apple, strawberry, raspberry and pear juice with no flavouring or concentrates used.

1: Felicity Nevin, FIT-BioCeuticals. 2: Andrea Brown and Cassandra Spies, Twisted Frozen Yoghurt. 3: Brian Springell, Earthcare Management.

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AWARDS

Robello’s chief executive officer Ruth Gallace said the company were delighted to win the award, as it recognises the efforts of its entire team. “By looking at all its business components, Cheeky Rascal Ciders has given us the opportunity to reflect on the contribution of all these areas, to creating this great product, which is now seeing phenomenal growth in the market place,” said Gallace. Cheeky Rascal is made inline with best practices in food safety. The company also harvests its own rainwater and has a sustainable water treatment process to reduce waste. www.rebellowines.com.au

The cookie bar Byron Bay Cookies have raised the bar in the Baked Goods category, after winning the award for its Cranberry and Almond Muesli Cookie Bar. Byron’s rich, moist, soft textured cookies use home style ingredients, with no added preservatives or artificial colours. High in fibre and with 30 per cent less fat than its regular Fig & Pecan cookie, the cookie bar is the first muesli product to be added to Byron’s range. Marketing manager Emilie Emond said this was their first Food Challenge Award,

and is honoured to be recognised in the Baked Goods category. “Aside from being high in fibre and reduced fat, this product opens the door to new channels in the convenience sector,” she said. Being HACCP and BRC accredited ensure the cookie bars meet the highest quality standards, while the bleach-free and recyclable outer packaging helps reduce the company’s carbon footprint. www.cookie.com.au

Berry sweet Family business Morlife won the Confectionery award for its Dark Chocolate Coated Blueberries. Full of antioxidants, Morlife Dark Chocolate Coated Blueberries contain nutrient dense foods that not only taste delicious but also provide the body with health benefits. Owner of Morlife, Dr Warren Stewart said he was happy but surprised to win. “Winning this award truly reinforces what we as a company are trying to do. Our mission is all about taking the guess work out of healthy eating by developing nutrient dense functional foods that are simple to incorporate into your daily diet,” said Dr Stewart. When creating the chocolate covered

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blueberries, Morlife were looking to develop a product that tastes delicious and also has health benefits. “This award is very important for Morlife as we hope this will help us increase awareness of our products. And highlight the increasing demand the public is now putting into the availability of foods that are more nutritionally beneficial,” he said. www.morlife.com

Dairy with a twist Making fresh frozen yoghurt with a delicious twist has seen Twisted Frozen Yoghurt collect the Dairy Award, sponsored by Tronics. The product is gluten free, low in fat, plus high in calcium and protein. Co-founder of Twisted Frozen Yoghurt, Cassandra Spies, said the yoghurt has less than half the sugar found in most household ice creams. “We are very honoured to not only have been included as a finalist but also winning the Dairy category at such an early stage of the business,” “This award recognises all the hard work that our team has put into our brand and our product. We will continue to push the boundaries at Twisted and develop new products to ensure we remain as Australia’s

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best FroYo,” said Spies. Twisted has 25 flavours on rotation each week, in addition to a range of Pro-biotic Smoothies including; real fruit smoothies, its ‘In the Zone’ range (38g of protein/shake) and Superfood Smoothies with a shot of Acai. Toppings and yoghurts are sourced locally where ever possible and the cups are biodegradable. www.twistedyoghurt.com.au

High and dry Dyson won the Food Safety and Innovation in Non-Food award for its A01 Airblade Hand Dryer. Sponsored by HACCP Australia, this new category was designed to recognise safety within the food processing environment. The Dyson A01 Airblade hand dryers reportedly delivers a fast HACCP approved hygienic hand drying solution, with significant cost and energy savings for food industry operators. Dyson ANZ managing director Michael Read, said the company was honoured to have won a highly coveted award from Food Magazine, considering the calibre of finalists who entered in the category. “Although Dyson only recently entered the food equipment market, we have found

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AWARDS

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the food sector extremely exciting to work with and are really proud to receive this acknowledgement from leaders within the food industry,” he said. “We’d also like to thank HACCP Australia for sponsoring this new category in the awards and their ongoing support for the Dyson Airblade hand dryer.” Read said. www.dyson.com.au

Raising the bar Extensive research and product development by FIT-BioCeutical paid off when they won the Health & Wellness award for the IsoWhey Functional Protein Bars. Sponsored by DSM, the bars were formulated as a meal replacement designed to provide a high quality, low allergenic, low carbohydrate nutritional protein snack for everyday needs with the added benefit of functional ingredients. Evan Hayes the CSO, technical director of FIT-BioCeuticals, said he was honoured to receive the award for Health & Wellness. “We have worked very hard to bring the IsoWhey Functional Bars to market, listening to what our customers want and need as part of the IsoWhey Weight Management Program,” he said. The bars contain ingredients that offer health benefits, in addition to providing traditional nutrients such as protein, carbohydrate, vitamins and minerals. www.fit.net.au

Innovative balance Several exotic spices, flavours and nanofoods have been recognised in the new Ingredient Innovation category. DKSH Australia won the award for its Barley Balance, an all-natural concentrate of barley beta-glucan. Supported by clinical trials, barley betaglucan is used to improve heart health, blood glucose, digestive health, satiety and weight management and immunity benefits. Business development manager Mary Trengove said the company was very happy to receive the award. “Innovation in ingredients is essential for product innovation and we are pleased to have had the opportunity to enter Barley Balance,” said Trengove.

“On behalf of DKSH and our partner PolyCell Technologies, many thanks to Food Magazine for creating this opportunity,” she said. The process begins with the world’s most advanced conventional food barley genetics grown on the Canadian prairies by contract growers. It is then processed in a unique dry fractionation plant (HACCP, GMP) to produce beta-glucan concentrations of up to 30 per cent, with no wet processing. www.dksh.com/australia

Free range delight Lilydale took the top spot in the Meat & Smallgoods category with its Free Range Chicken Mince. Lilydale’s mince is suitable for healthy home-style burgers, hearty lasagne and inspiring contemporary meals, such as the popular san choy bow. Lilydale brand manager Laurel Brown said the company was proud to receive the award. “It’s an important validation of knowing that the love and care we put into bringing the Lilydale range to market is well received with this recognition from our industry peers, as well as the loyal support from customers,” said Brown. According to Lilydale, the free range chicken mince is unique to the meat cabinet of supermarkets because it offers a free range chicken choice in a well-established category, in addition to extending the free range offer into popular traditional recipes. www.freerangechicken.com.au

4: Greg Jung, Formrite with Errol Seymour, The Organic Fine Food Company. 5: Joseph Haddad, O-I with Ruth & Matt Gallace, Rebello Wines. 6: Anthony Cummins, Newly Weds with John Tuttle, Baiada Poultry. 7: Charlotte Rebbeck, Green Monkey with Andrew Pearce, Kerry Asia Pacific. 8: John Grace, Raymax with Jessica Simes, Joseph Haddad, Sebastian Bellino and Bruce Davison, O-I. 9. Emilie Edmond, Byron Bay Cookie Company.

A mango tango Mango To Go by Earthcare Management took the Organic and All Natural award, which was sponsored by Flavour Makers. Mango To Go has a smooth texture, a luscious taste and retains the key characteristics of taste, aroma and colour of a premium Queensland mangoes. Having only launched nationally this year, Earthcare Management director Brian Springell said he was excited that his product received national industry recognition, in a field of strong competitors. “To get the product to this stage, from the original vision, has required considerable research, investment and hard work,” Springell said. “The recognition from the award will provide leverage to attract new distributors and retail outlets to try our unique product. It is the type of advertising that you cannot buy – so thanks very much to the Food Magazine, the sponsors and the judges,” he said. www.mangotogo.com.au

Pouches of organic goodness All the way from New Zealand, Green Monkey’s Beef and Lamb Pouches received the Ready Meals award, sponsored by Kerry Ingredients. The organic baby food brand is designed for babies aged six-months and onwards. The fruit, vegetable & meat ingredients are sourced entirely from New Zealand and safely nurtured by certified organic farmers. Green Monkey is the proud recipients of both Australian and New Zealand awards in the last ten months, according to

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AWARDS

managing director of Green Monkey Charlotte Rebbeck. “We are absolutely honoured to be chosen the winner among such a fantastic range of product. Green Monkey prides itself of a small and extremely creative team and to receive such an award is mind-blowing,” “Green Monkey premium 100 per cent traceable organic baby food is available in Woolworths, IGA, Thomas Dux and some independents. “Green Monkey is also usefully selling in New Zealand, China, Singapore, South Africa and UAE.” Rebbeck said. The product was developed by a team of mothers, nutritionists and food technologists to ensure that the baby food is the best and safest available. www.greenmonkey.co.nz

10. Donna Blackhall and Ben Carter (Total Foodtec). 11. Front: Robert Marguccio, Greg Pyne (Heat and Control), Middle: Amber Crowley, Tracey Anderson (Heat and Control), Mark Ryu, Sharon Amos (Food Magazine). Back: Scott Burrows (Heat and Control), Eddie Stafford (Ishida Europe). 12. The Food Challenge Awards trophies 2011

Snack attack Two-time winner The Organic Fine Food Company took out the Snack Foods award, sponsored by Result Packaging & Packaging Design award, sponsored by Formrite, for its WorkSnak Mini Smoothies. The Organic Fine Food Company launched its unique range of shelf stable, all-fruit mini-smoothies under its WorkSnak brand to supply lower calorie healthy snacks to busy workplaces. The smoothies are sold ready-to-drink in convenient snack size plastic tubs with tamper proof lids, in boxes of two and with straws provided, according to managing director Errol Seymour. “To win the Snack Food Category is hugely satisfying, because our whole business revolves around the snack food industry,” said Seymour. “To also win the Packaging Category is also wonderful because our product is brand new, and winning this highly respected award gives us confidence in marketing the new product,” he said. A natural sweetener Stevia is used to avoid added sugar or concentrated fruit juice. The tubs are BPA free, with smoothies

pasteurised for food safety, and produced in small batches under the company owner. www.organicfinefood.com.au

Lean and Green Investing $3.5 million in equipment and trials at its Adelaide plant to launch Lean+Green wine bottles, rewarded O-I the Sustainable Manufacturing award, which was sponsored by Raymax. Lean +Green wine bottles are between 18 and 29 per cent lighter in weight than their predecessors. O-I’s range was designed to provide Australian winemakers with lightweight bottles and associated environmental benefits, including less energy and water use, as well as improved freight efficiency. Director, sales and marketing of O-I Australia Joseph Haddad said this is O-I’s sixth national award. “This is the sixth national award O-I has received for Lean+Green and it recognises the dedication of our employees in developing and successfully implementing such a significant advancement in sustainable wine packaging,” said Haddad.

14 Foodmagazine | August 11 | www.foodmag.com.au

The Lean+Green project was truly innovative in that it involved a total step change to making wine bottles in Australia. This was achieved by using new designs and new manufacturing technology, and selecting 750mL claret and burgundy bottles. Installation of narrow neck press and blow (NNPB) technology at O-I’s Adelaide plant allowed the company to take out considerable weight, energy and water consumption from each bottle but maintain the proportions and premium image brand owners require. Based on O-I’s current French Green production levels, these innovative designs reportedly save almost 20,000 tonnes of glass packaging a year. www.o-i.com

Hide and seek Simplot Australia’s Leggo’s Hidden Veg Pasta Sauce won the Soups and Prepared Foods award, sponsored by Flavour Makers, as well as the Best of the Best award. Simplot’s brand manager Kate Murphy, said the calibre of finalists in all categories

was exceptional and to receive recognition really tops off what has been a very exciting launch. “An incredible amount of hard work was put into this product range by so many people and to see it all come together with a fantastic range on shelf, as well as this wonderful recognition from the industry, is really gratifying,” The Hidden Veg concept came from families struggling with fussy kids who refuse to eat their vegetables. The solution was to ensure the tomatobased sauces contained a variety of ‘hidden’ vegetables, including pureed carrot, sweet potato and pumpkin and finely diced spinach and zucchini. It contains five serves of vegetables in each jar, and at least 10 per cent of each sauce is ‘hidden’ vegetables. The company wanted to meet consumers desire to get vegetables into their family’s diet, and to provide added ease and convenience for consumers who currently purchase traditional sauces and add their own hidden vegetables. www.leggos.com.au

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Proud Winners of the Food Challenge Award for Ingredient Innovation.

Barley Balance™ Lowers Cholesterol Assists in Weight Control Modulates Blood Sugar Levels Boosts Immunity Improves Digestive Health

Barley Balance™ is a naturally concentrated barley beta – glucan which lowers cholesterol, reduces blood sugar and can promote weight loss with proper diet changes. Barley Balance™ is made from barley grains which have been specially designed to yield high levels of ß-glucans. It is a rich source of concentrated natural ß-glucan soluble fibre and a well known way to make foods healthier. The Barley ß-glucans, which make up the key bioactive fraction of Barley Balance™, have been widely studied in dozens of respected clinical trials around the world in the last 25 years. These studies confirm a set of amazing benefits to human health and nutrition, when ß-glucans are added to the diet.

Some of today’s, chronic, health problems are positively affected by small amounts of ß-glucan. Studies indicate 3 grams or more can help lower cholesterol by as much as 20%. And blood sugar cycles show lower peaks and longer periods of better energy balance. This reflects a reduced Glycemic Index, slowing release and absorption of sugars. It is an honour to have received this award for an ingredient which can be used to develop food and beverage products able to address several health issues facing our community today. TM

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FOODPRO 2011

Foodpro 2011:

Highlights from the show As the doors close on Australasia’s largest food and beverage manufacturing industry trade show, Food Magazine takes a moment to reflect on the four days of Foodpro. By David Stone.

arly one Sunday morning in July, while half of Sydney was enjoying a leisurely weekend breakfast, the Exhibition and Convention Centre was abuzz with the last minute preparations for Foodpro 2011. With somewhere in the region of 300 exhibitors, spread out across five halls, Foodpro was a trade show on a major scale. Even before the doors opened to the first wave of visitors, the noise and clamour of display-equipment and the murmur of conversations echoed about the space. The Food Magazine team was there, linking up the video display, arranging the subscription forms and generally arranging the booth. Overhead the PA announced the start of the four-day event and within hours the floor was crowded with the highest concentration of industry professionals we are likely to see this year. The exhibitors were a varied collection, consisting of everything from small, homegrown operations to firmly established international companies. With every conceivable aspects of the food and beverage industry covered; a visitor can start the morning at a major equipment player, such as Food Processing Equipment, pass a labelling specialist like Peacock Bros, before heading towards ingredients developers, such as DKSH Australia, all before lunch. Despite the strain on your feet from the many kilometres that quickly add up as you walk from stand to stand, the realisation soon dawns that those four days are never going to be enough to see all that Foodpro has to offer. The most effective approach is to read through the exhibitor list,

work out a plan of who you need to see and then stick to it. Much easier said than done. We know food and beverage is a thriving industry, totally some $102 billion, but it’s not until something like Foodpro comes along that this can begin to be put into perspective. There are a multitude of contributors all the way along the food and beverages supply chain and each has a valued place at the Show. With so much on offer, Foodpro provides an opportunity to not just reacquaint yourself

of sectors: including alcoholic beverages, but also vegetable and tomato-based sauces, edible oils and dressing, jams and spreads, and particularly baby food. While beer and wine remain of central importance to the company’s business, O-I Asia Pacific Business Manager for Food and Non-Alcoholic Beverages Sebastian Bellino believes there is an opportunity to grow in the food and nonalcoholic beverages sector. “At the moment, packaging in the food and non-alcoholic

There are a multitude of contributors all the way along the food and beverages supply chain and each has a valued place at the Show. With so much on offer, Foodpro provides an opportunity to not just reacquaint yourself with familiar names, but to discover a whole host of previously unknown brands. with familiar names, but to discover a whole host of previously unknown brands. With all this going on, singling out highlight from the show is no easy task, but if I was to pick a top 5, it would look something like this…

O-I Glassmaker O-I were out in force, with a smooth, contemporary stand, designed with a focus on the group’s new Glass Is Life campaign. O-I have been a driving force behind a recent industry push towards a greater adoption of glass in today’s food and beverage packaging. The results of a 2009/2010 consumer survey, commissioned by O-I and conducted by the market research group Ipsos ASI, revealed an overwhelming preference for glass in a number

16 Foodmagazine | August 11 | www.foodmag.com.au

beverage sector all looks very much the same,” Mr. Bellino remarked. “The right packaging can allow a brand to stand out and glass is a fantastic, healthy, sustainable product that can help do this”. “We want to grow in that market space, and we want to grow with the market. Through innovations and through deisgn, O-I is very focused at bringing more people back to glass.” Mr. Bellino said.

Schütz DSL With one of the most eyecatching designs of the show, the Schütz DSL display stood out in Hall 4, on the corner of one of the main thoroughfares. By incorporating its range of food-grade IBCs

Sebastian Bellino, O-I.

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FOODPRO 2011

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and plastic drums, the container manufacturer drew attention to its position in the food industry as a leader in industrial packaging and reuse solutions. The Schütz ECOBULK range of 1000 litre intermediate bulk containers (IBC) are manufactured on site at the company’s Melbourne plant, where clients are provide with collection and recycling through the Schütz Ticket Service. The ECOBULK is made from an extrusion blow-moulded high density polyethylene (HDPE) with the EVOH permeation barrier and additional UV and light protection. This means that the IBC has a highly effective barrier against gases (such as oxygen, carbon dioxide and nitrogen); while odours and flavours cannot escape. Complying with the specifications of the Food & Drug Administration (FDA), the EU and being HACCP certified, the ECOBULK is suitable for all kinds of liquid, including food products.

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18 Foodmagazine | August 11 | www.foodmag.com.au

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No food industry fair would be complete without the Heat and Control delegation and Foodpro did not disappoint. The food and packaging equipment on display covered a range of capabilities and processes (catering for prepared meats, poultry, seafood, French fries and baked and fried snacks) and included single, standalone machinery as well as components for integrated systems. Among the display equipment was the Urschel TranSlicer Cutter, which features a newly designed cutting wheel mount/holder assembly, providing a far simpler wheel changeover; a stainless steel self-draining frame; and is ideal for slicing both vegetables and cooked meats. Heat and Control also brought along the compact Ishida QX 775 Tray Sealer, which offers both a high throughput rate as well as maximum flexibility. Easily integrated into an existing line, the Ishida is fully

compatible with different types of material, including board, plastic and aluminium.

Matthews Intelligent Identification Matthews Intelligent Identification was found in Hall 3, representing Australia’s leading product identification and product traceability solutions. As well as a dizzying array of labelling, marking and barcoding machines, the Matthews team was on hand to talk about their Packaging Code Management (PCM) solutions. The iDSnet Enterprise system has been developed to enable effective supply chain management, through integration of primary, secondary and tertiary packaging coders; applying SSCC and GS1 compliant barcodes; and working within ERP/WMS systems and other packaging machinery that might already be on the production line.

44th Annual AIFST Convention For those who had time to step away from the exhibition floor, the 44th Annual AIFST Convention, which was held in the lecture theatres just upstairs, was on hand to offer some food for thought. With four days of lectures, discussions and workshops, the Australian Institute of Food Science and Technology (AIFST) event provided a rich intellectual feast; tackling issues as meaningful and relevant as they were complex. In line with the theme of the convention - “Tackling Tomorrow Today” – the impressive list of speakers offered innovative and engaging practical solutions for some of the major issues heading our way. From global food security and lowering carbon emissions, to predicting future megatrends and performing Life Cycle Analysis research; the AIFST Convention is Australia’s preeminent food science forum and this year’s event lived up to all expectations.

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PACKAGING

Packaging design for an ageing population At the recent AIP National Technical Forum, held alongside AUSPACK PLUS 2011 in Melbourne, Arthritis Australia reminded delegates to be cognisant and ever mindful of those members of society who struggle with the opening of even a basic pack. By Pierre Pienaar.

pening some or other pack on a daily basis is taken for granted by most. Such tasks are performed by most with little thought for those who struggle to manage these actions owing to one or other physical impediment. Arthritis Australia does an excellent task of bringing to the attention of designers the challenges some members of society have in dealing with otherwise ordinary, daily tasks. Packaging designers would be wise to take note of this organisationâ&#x20AC;&#x2122;s advice. Many a senior citizen will reflect, for anyone sufficiently interested to listen, how certain products will never be purchased by them because the pack containing the popular brand is too much of a challenge to open. Can the industry afford to turn a deaf ear to such informed feedback? Arthritis impacts directly on 3.85 million people, or 18.5 per cent of the Australian population. Add to this other disabilities and soon a sizeable percentage of the population would be struggling with packs. Surely it is the duty and obligation of all packaging technologists and packaging engineers to always consider the needs of these consumers when designing packs for the market place. Keep an eye out for the elderly or infirm on flights around Australia when meals are served. Notice how often an attempt is made to open an ordinary pack, such as potato crisps, a can of drink, a sandwich in a clamshell, a unit-dose jam or butter where the corner of the foil lidding needs to be found and removed, and you will see how often these products are put aside unopened if the consumer does not have the confidence to ask for assistance or if help is not offered by those around.

While arthritis is a growing problem for packaging designers as the size of the senior population grows, a further challenge is

Can the industry afford to turn a deaf ear to such informed feedback? providing easy-to-read instructions for the visually impaired. It would be wise to remain mindful of the influence those with the physical challenges have on the buying power of their empathetic family members. There are many simple design features that could be incorporated into packaging to enhance the ease of opening: perhaps enlarging a 28mm closure; putting a groove into the top of the closure where a table

knife can be placed, giving it more leverage; using tamper evident seal labels rather than clip-lock closures or closures with a drop-down retaining bead. In flexible packing greater use can be made of easy-peel opening type film structures where the bag can be more easily pulled apart when opening. If each designer made the effort to improve the opening capacity of just one pack over the next year the chances are sales would be directly affected by many more happy customers. You are encouraged to forward your success stories to this column where a reflection on this topic will be offered one year from now. Pierre Pienaar FAIP National President Australian Institute of Packaging www.foodmag.com.au | August 11 | Foodmagazine 19

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SAFETY

The importance of

staying cool Most commonly, inappropriate food storage arises from a failure to keep food hot enough or cold enough to prevent microbial growth. Food Magazine examines how to reduce the risks of ‘temperature abuse’. By Karen Constable, HACCP Australia Pty Ltd.

T • •

• •

emperature abuse in a commercial or industrial setting is often associated with failures in cold storage. Common causes of failures include: Overloading of cool rooms The use of cold storage equipment, such as cool rooms and freezers, to chill or freeze products rather than for maintaining product temperature. Frequent door openings, causing temperature fluctuations Improperly set thermostats, difficult-to-read displays and inaccurate gauges

Temperature control problems not only lead to potential food safety hazards, but can also adversely affect energy consumption when refrigeration compressors do not cycle efficiently. For compliance with food safety management systems, inadequate temperature monitoring records are a very common cause of non-conformances.

Refrigeration controllers Refrigeration controllers are powerful tools for food safety, greatly reducing the risk of temperature abuse, as well as allowing greater control over food quality attributes. Some also have the capability of reducing energy usage and meeting monitoring and data recording requirements for compliance. Refrigeration control devices are used in cool rooms, freezer rooms, maturing rooms, produce stores, refrigerated cabinets, display cases and in processing operations including brewing, cheese-making and freezedrying. As well as controlling and monitoring temperature, they may also be used to manage humidity and air velocity. Refrigeration controllers are a system of integrated sensors, microprocessors and logic controllers that combine to control refrigeration compressors, evaporators and condensers, as well as performing refrigerant management and energy management functions in some scenarios. At their most simple, they www.foodmag.com.au | August 11 | Foodmagazine 21

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SAFETY

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function as a thermometer and thermostat; more complex systems may control multiple compressors, optimise energy usage, manage defrost cycles and even control cool room lights. From a food safety perspective, the key function of a refrigeration controller is to prevent temperature abuse - that is, to keep the refrigeration equipment operating such that the food stays within a safe temperature range.

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22 Foodmagazine | August 11 | www.foodmag.com.au

HACCP-based food safety plans require the regular temperature monitoring for foods and food ingredients that need to remain refrigerated. The frequency of monitoring is determined by the level of risk. Most food businesses monitor storage temperatures using cool room gauges â&#x20AC;&#x201C; these gauges usually show air temperature inside the storage area â&#x20AC;&#x201C; however, it is important that the temperature of the food itself is also monitored and recorded. Purchasing choices for refrigeration controllers often focus on issues of power supply compatibility, available space and cost. To get the maximum benefit to the safety and quality of food products and for convenient integration with a food safety programme, the following attributes of a refrigeration controller should be considered: â&#x20AC;˘ Range: range refers to both temperature range and the number of inputs and outputs of the system. Direct monitoring of actual product temperature is required for HACCPbased food safety programmes and this can be conveniently achieved by choosing a controller with appropriate

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input options, such as a compatible product probe. Alarm capabilities: alarms are an essential tool for detecting and preventing temperature abuse. Alarm settings and critical limits should be easy to set and manage. Alarms, alerts and status updates in SMS and email formats are convenient Recording capabilities during power failure: data recorded during power failure events can be used to determine whether critical limits have been exceeded Precision of sensors Defrost management capabilities Network capabilities, integration with existing systems, wireless options Display panel: the proposed location and cleanability of the display panel can have food safety consequences. Flat keypads, smooth surfaces and hygienic fasteners allow easy cleaning. IP 65 rated panels are desirable in wet areas. Display read-out: the layout, font size and font colour can affect the ease of use, particularly under difficult lighting conditions. Number of decimal places on display Remote operation capabilities Data and records: access to data (including remote access and internetbase access), flexibility of reporting options, format of presentation of data and security of data Certifications and Food Safety Certificates of Conformance.

HACCP Australia 02 9956 6911 www.haccp.com.au

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Customised Taste Technology

NEWLY WEDS FOODS More than “just” the WORLD LEADER in food coatings!! As well as our comprehensive range of Japanese Style Breadcrumbs & customised coating systems, did you know Newly Weds Foods also offers specialised functional ingredients and ﬂavours for the red meat and poultry industries? Our range includes Sausage Premixes, Brines, Cures, Phosphate Blends, Emulsiﬁers, Flavour Boosters, Seasoning Blends, Sauces, Marinades and Rubs. For more information phone: +61 2 9426 9300 or email: customerservice@newlywedsfoods.com.au

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BEVERAGES

Stop and go! The various tempos of the soft drinks market Product innovations in the last few years have been driving the soft drink manufacturing industry forward. Food Magazine takes a look at some of these innovations and current trends in the sector. By Rita Mu.

Australia, the company was criticised by consumer watchdog Choice for marketing the beverage as healthy and nutritious while containing high sugar content. In January 2011, the UK Advertising Standards Authority banned Coca-Cola for marketing its Vitamin Water as nutritious. Choice’s campaign against Coca-Cola continues today.

oft drink giant Coca-Cola celebrates its 125th birthday this year. From starting out as a carbonated syrup sold at five cents a glass at Jacobs’ Pharmacy in the US state of Georgia, to becoming the world’s biggest soft drink company, offering a wide range of carbonated, sports, energy and vitamin drinks, Coca-Cola has come a long way. And while the company is just one of many in the soft drink market today, its multibillion dollar success is perhaps thanks to a relentless drive for product innovation – a quality reflected across the entire industry, particularly in recent times. According to a report by market research group IBIS World released in June 2011, Australia’s $3.2 billion soft drink manufacturing industry has grown 3.2 per cent per annum since 2006. While traditional carbonated drinks are still the cash cows of the industry – making up about 75 per cent of the market – the steady growth of the industry in the last five years is reportedly a result of the introduction of new products like sports and energy drinks.

Where to next?

Energy burst According to IBIS World, sports drinks are currently the fastest growing sector in the industry, followed by energy drinks. While these products make up only a small portion of the Australian soft drinks market - 3.9 per cent and 3.6 per cent respectively – they are becoming

Beverages, made from ingredients such as valerian root and melatonin, could hit Australian shelves as soon as this year. increasingly popular as consumers find themselves caught up in busier lifestyles. Sports drinks such as Coca-Cola’s Powerade and Scwheppes’ Gatorade have grown between 20 per cent and 55 per cent per annum over the past five years. This is a combination of the faster pace of life and smarter marketing, says IBIS World. Sports drinks, designed to provide hydration, are being increasingly promoted as revitalising aids for anyone feeling run down, rather than just for sportsmen.

The energy drinks market reportedly grew by 23.8 per cent in 2009-10, with the biggest sellers being Austrian brand Red Bull and Frucor Beverages’ V.

Health conscious According to IBIS World, sales of carbonated soft drinks have slumped in recent years and this due in large part to increasingly health-conscious consumers moving away from sugary, high-calorie beverages. Soft drink manufacturers have

24 Foodmagazine | August 11 | www.foodmag.com.au

responded quickly to this change with the launch of a variety of non-alcoholic ‘healthy’ beverages. These included lowcalorie, zero sugar and multi-vitamin drinks. Coca-Cola launched its zero-calorie and -sugar carbonated drink, Coca-Cola Zero, in Australia in 2007 with an $18 million marketing campaign. Today, lowcalorie cola drinks are the second biggest sector in the Australian soft drink industry – making up a 23 per cent portion of the market - following the 29.8 per cent regular cola sector. In 2007, Coca-Cola acquired Energy Brands Inc (Glacéau), maker of Vitamin Water. Soon after launching the brand in

While the last five years have been positive for soft drink manufacturers, wetter and colder than average weather across the country and rising interest rates have prevented substantial sales growth in 2011. According to IBIS World, the industry has experienced a revenue growth of only 1.9 per cent this year - a figure well short of the predicted 3.2 per cent. However, conditions in the industry are expected to improve in the next five years as the economy picks up and marketing initiatives and product innovations continue. IBIS World forecasts the industry will grow 2.2 per cent per annum to reach $3.6 billion by 2015-16. But what will soft drink manufacturers think of next? According to IBIS World, relaxation drinks are set to become the next big thing. These beverages, made from ingredients such as valerian root and melatonin, could hit Australian shelves as soon as this year. Food Magazine approached Coca-Cola to find out whether they would be celebrating their birthday with the launch of a new beverage. Not surprisingly, they were reluctant to give away any clues. “The Coca-Cola Company has refreshed the world for 125 years, and we’re celebrating everyone who made that possible,” the company said. “[We] are always interested in investigating innovative ideas and products. We look specifically at what trends and products will resonate with consumers locally. As far as specific launches, [we] can not share any particulars with you at this stage.”

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TRADE

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Index predicts retail trade slump in 2012 Retail trade activity in Australia is likely to flatten in the first quarter of the 2012 financial year, according to the second edition of the Australian Food and Grocery Council (AFGC) CHEP Retail Index.

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he Index forecasts 1.5 per cent growth in retail trade year-on-year for the quarter ending 30 September 2011. The June result showed a 3.2 per cent increase year on year, while the Index showed retail activity slowing for August 2011 with a modest 1.9 per cent increase year on year. This Index, drawing on physical and product movements throughout Australian supply chains, provides a new and early indication of economic activity, as well as insight into historical trends and a forecast on retail trade activity for the next quarter. AFGC Chief Executive Kate Carnell said the latest Index result reflected weaker consumer sentiment, and the increase in the number of Australians using the high Australian dollar to purchase online from offshore suppliers. “Households’ confidence is falling as families cut back on spending to deal with higher costs of living and potential uncertainty around increased costs from the Federal Government’s proposed carbon tax and possible interest rate rises,” Carnell said. “A fall in retail spending translates to less movements through Australia’s long supply chain, impacting upon the food and grocery manufacturing sector, which is already under pressure from a ‘perfect storm’, such as rising input costs from wages, water and energy power prices, higher transport costs, including fuel and near record high global commodity prices.” The inaugural AFGC CHEP Retail

Index forecast for May 2011 was 2.5 per cent, compared with the actual Australian Bureau of Statistics (ABS) result for May of 2.4 per cent, released in July 2011. CHEP Australia General Manager Phillip Austin said the data the company contributed to the Index highlighted how CHEP’s position in the Australian supply chain could unlock value for its customers.

Household confidence is falling as families cut back on spending “What is unique about the Index is that it provides a forecast for the quarter ahead,” Austin said. “CHEP’s deep understanding of supply chain activity allows us to find ways to collaborate with customers and industry to unlock value.” The AFGC, CHEP and Deloitte developed the Index using extensive analytical modelling of more than 10 million data points based on CHEP pallet movements, historical ABS data, and other data sources. This methodology has been tested by Deloitte over the past two years and the results then subjected to a retrospective review over the last seven years, indicating that the model is a lead indictor of the ABS Retail Trade. The AFGC CHEP Retail Index is published quarterly, with the next announcement due in late October 2011. For more information visit www.chep.com/index/

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Flavour Makers: Creating a world of flavour New product in mind? Let us do all the hard work for you. Our Culinary Development Centre (Incorporating: R & D Laboratory; Fully equipped test kitchen; Sensory Laboratory; Presentation kitchen with conference facility) in conjunction with our talented culinary technologists and widely experienced chefs, are guaranteed to bring authenticity and functionality to your new product.

Flavour Makers Pty Ltd 91-97 Woodlands Dve Braeside VIC 3195 Phone: 1800 FLAVOUR www.flavourmakers.com.au

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FEATURE

Shifting consumer preference for clean labels Natural and additive-free have become part of the consumer’s vocabulary today, prompting growth in every category, from sauces to bakery, and from meats to beverages. By Wouter Moormann, Market Unit Manager (Food Division), Purac Asia Pacific.

s health and wellness continue to evolve from trend status to common expectation, more food companies are looking to reformulate their products to make them healthier. Consumers across all demographics are taking a closer look at labels, steering clear of products with a cocktail of chemicals. Consumer interest and perceptions on clean labels may vary, but the common thread lies in the search for ingredients with names they can pronounce and processes they are familiar with. The generally accepted definition of a clean label product is one that is free from chemical additives; has a simple ingredient listing; and is minimally processed using traditional techniques that are understood by consumers, and not perceived as artificial.

Because of the perception that artificial equals “bad” consumers are likely to opt for a product with natural preservatives. The high rate of obesity and an ageing population are both high on the list of current concerns consumers, placing healthier diets front and centre in their consciousness. Less is more when it comes to food labelling and under increasing pressure from consumers and regulators, food manufacturers who are working to offer products with fewer claims and ingredients, are mindful of the quality of the ingredients used.

Shaping public perception The key challenges they face include issues of shelf-life extension, food safety, maintaining flavour and taste, ensuring convenience and affordability – criteria the modern health-conscious, on-the-go consumer looks for. While food safety issues due to recent food recalls may not primarily be driving consumers' desire for simplicity and clean labels, the demand for healthy products and a desire to go back to basics are

prompting a shift to products with clean labels. There is a movement in this direction because consumers generally believe that better health is achieved through consuming 'real' products that undergo less processing. The convergence of two key issues of balancing healthy food choices without the compromise of food safety and shelf life means that food-product designers need to carefully consider their product formulation and choose ingredients that

28 Foodmagazine | August 11 | www.foodmag.com.au

mesh the latest product-protection technology with a natural ingredient list.

Flavour Rules Although less is more, simplicity in communication is necessary and visual appearance of products is crucial, the flavour of the product is and will remain the single most important factor. An interesting challenge is, for example, how to maximise a savoury taste in product launches like sauces (soy,

chilli, ketchups, pasta sauces etc.), noodles, meats and bakery that require clean labels and a reduction in sodium content as well.

Food Safety Innovation is the basis of food preservation. Retail foods and food service manufacturers alike are making a relentless effort to further ensure food safety. Recalls can severely affect a brand’s

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Servicing the Food Industry for 30 years Food grade hoses for all applications - FDA approved Standard grade and Premium grade food hose options available Stainless steel end connectors in BSM, RJT and Tri Clover All food hoses hygienically assembled All food hoses pressure tested, tagged and capped Wash down hoses and guns, pressure wash hoses and accessories Protect lanolin lubricant that is 100% natural and food grade approved 89 convenient locations Nationally, all IS09001:2008 accredited

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FEATURE

image and even the share holder could be impacted. Regulations set by governments, guidelines implemented by retailers and a growing number of healthy claim logos have forced the food industry to reevaluate the necessity of food chemicals in their products.

Fresh and ready-to-eat meats The use of sodium in meat products has come under greater scrutiny with the increase in consumer awareness for healthier alternatives. Research has shown that the added shelf life provided by sodium and potassium lactates can be significant. When comparing meat products that contain no lactates to those with lactates added, the latter of meat product has a shelf life of up to two to three times higher. Improvement in the extension of shelf life for cooked cured products is between 30 and 50% and for cooked uncured meats the shelf life is between 50 and 100%.

Bakery products Quality deterioration presents a huge problem for the global baking industry. In general, the higher the moisture content of the product in its fresh state, the more pronounced are the changes resulting from staling. Products such as breads, yeast-raised sweet goods and cakes stale much more markedly than do cookies and crackers, which have much lower initial moisture content. Extending shelf life by adding humectants to control microbial and chemical activities is based on the reduction of water activity or the relative vapour pressure. Humectants bind moisture, reducing the system's water activity levels. The levels of monoglycerides responsible for the softness of bakery products can be reduced with the use of sodium and

potassium lactate solutions. The use of lactates and lactic acid ensures that bakery products retain their softness without compromising its flavour and taste whilst maintaining an acceptable shelf life.

Not only are consumers looking for natural products, the majority do regularly monitor food and beverage labels. In many countries, commonly used ingredients like calcium propionate to control mould growth do not qualify as natural ingredients. Purac’s newly developed clean label line will have a high efficacy in bakery products to control moulds, but can, in specific countries, be labelled as Natural. Also

30 Foodmagazine | August 11 | www.foodmag.com.au

these ingredients have a neutral taste profile; adding to their appeal.

Natural, clean labels Not only are consumers looking for natural products, the majority do regularly monitor food and beverage labels. They base their food selection on the ingredient list and look for simple and a short list of ingredients. In their quest for more natural foods, one thing they don’t want to see on a label is artificial preservatives. Ingredients like sodium benzoate, sorbates, and sulfites provide protection from dangerous microbes such as Salmonella, Listeria and E. coli but these sound like unappetising “chemicals” that are sometimes linked to allergies and even diseases like cancer. While consumers realise that preservatives are necessary in some foods to keep them wholesome and safe for

consumption, because of the perception that artificial equals “bad” consumers are likely to opt for a product with natural preservatives. Clearly artificial or chemical preservatives have had their share in the limelight. They are simply not accepted by consumers who have become discerning and aware of the potentially negative aspects of such chemicals. It is no surprise that manufacturers and retailers are responding urgently to this consumer demand and switching from artificial to natural to provide consumers with genuine and real, natural alternatives. For more information on Purac’s natural and pure food solutions, contact Mr Wouter Moormann, Market Unit Manager (Food Division), Purac Asia Pacific: +65 6222 1707 w.moormann@purac.com

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PRODUCT SHOWCASE

F-6 food processor for filling applications The PLC controlled F-6 from Formax incorporates the latest technology to bring processors more options. The F-6â&#x20AC;&#x2122;s hydraulic compression system controls product flow with each filling cycle, assuring accurate fills and consistent weight control. A single horizontal plunger covers the entire mold plate and operates one-on-one for larger portions, or several fillings for smaller portions. Feed screws, timed alternatively to switch on and off eliminate tumbling or overworking and preserve texture. The hopper accepts cold, highly extended or sticky formations without bridging. The

the F-6 to variable speeds of 20 to 65 strokes per minute. Mold plates from 3mm to 25mm thickness can be used. Sealed stainless steel cabinets are equipped with a blower to reduce humidity and control temperature. Feed screws are removable for easy clean-up. A single person can easily remove parts and prepare for sanitation. CBS Foodtech are the distributors of the Formax F-6 in Australia. Positive Feed Hopper has a 300 pound (136 kilogram) capacity. The hydraulic mold plate drive powers

range of packaging applications including containers for cream, yogurt and ice cream, beverages, snacks, butter and margarine. Aperio is the distributor of Chadwicks lids in Australasia.

Hally Labels has unveiled a new range of labelling solutions at Foodpro, which have been developed to enhance shelf presence and actively engage consumers with products. Syntherm Clear is a direct thermal film, which can be used for variable information labelling, where appearance and branding is key. The clear film allows the product to be shown under the label, allowing for the branding to be integrated with the product. DUALabel P3 is a new double layer label that combines a self-adhesive board solution for perishable food products, with double side information. The DUALabel is double-sided adhesive label that can be peeled and replace multiple times. This creates an additional space for recipes, brand stories, loyalty programs or other images. Satin Cloth is another self adhesive but with a high-end look and holographic imagery.

Aperio 04 2524 5059 www.aperiogroup.com.au

Hally Labels 02 8756 4999 www.hallygroup.com

CBS Foodtech 02 9979 6722 www.cbsfoodtech.com.au

Polyester lids from Chadwicks Chadwicks produce UV flexo-print quality polyester, aluminium foil and laminate lids. Chadwicks offers: more than 400 unique shapes of lids; gravure, flexographic and offset litho printing; specialty inks and finishes including metallics; design and originations studio to develop

32 Foodmagazine | August 11 | www.foodmag.com.au

designs; various embossing patterns including random grub, pin dot, linen and customer specific patterns and; heat seal lacquers, laminates and extrusion coated materials for sealing to most container materials including PS, PP, PE, PET, PVC and ABS. Chadwicks lids are compatible for use with a

New labelling solutions from Hally Labels

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PRODUCT SHOWCASE

Perfect confectionery, snack food packaging Perfect Packaging offer rotary pouch filling and sealing machinery from Leepack of Korea, which are used to package products in stand up/ re-sealable pouches. The rotary pouch filling and sealing machines are specifically designed to handle pre-made pouches. The machine operates by picking up

an empty pouch that is stored in a magazine, transferring the pouch into grippers, opening the pouch, filling it with product, then transferring it into the chamber and then vacuuming the pouch. The machine then seals and cools the top seal, finally discharging the filled and vacuumed pouch. Perfect Packaging offer a wide range

of rotary pouch filling and sealing machinery that meet the high performance demands and ensures the highest of quality and durability. Perfect Packaging 02 9688 3200 www.perfectpackaging.com.au

TechnoWrapp stretch wrapping machine TechnoWrapp has released its new B300 stretch wrapping machine, which features an automatic rotary arm and patented ‘Syncro’ ring guide. The rotary arm with a patented ring guide rotates around the load at 45rpm, wrapping 130 pallets per hour with 10 wraps for each pallet. The ring is floor mounted to assist the rotary arm during rotation. It enables clamping, cutting and welding of the film while in motion.

The machine contains an EP-V1 electronic pre-stretch system with a tacho generator adjustable from the HMI touch-screen. This reportedly enables smooth dispensing of the film

and a high degree of pre-stretch. TechnoWrapp stretch wrapping machines are designed to keep film usage to a minimum. On a pallet measuring 800mm x 1200mm x 1500mm high, using 9 layers of film and a standard film reel of 500mm wide x 23μm, distributors HBM Packaging Technologies says only 96 grams of film is used. HBM Plastics & Packaging Technologies 02 8814 3100 www.hbm.com.au

Fresh air for the food industry Food and beverage manufacturers use compressed air to push food stuffs—such as powders and cereals—through pipes and it often has direct contact with the product during processing. It may also be used to cool down baked goods, clean bottles or spray produce. In some applications, compressed air supplies oxygen to bacteria for fermentation or is pumped into liquids to raise dissolved oxygen levels. The cleanliness and quality of compressed air used in food and beverage processing is vital to prevent contamination of the end-

product and potential harm to the health of consumers. Certified Class 0, 100 per cent oil-free air compressors from CAPS Australia eliminate the risk of rejections and health risks associated with oil contamination being transferred directly to the product. The compressors also minimise downtime associated with cleaning filters and other air system components by providing pure air, free from additional contaminants. CAPS Australia 08 6250 9800 www.capsaust.com.au

Rheon Encrusting machines imagination your only limitation

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

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

Visit our web site at

www.symetec.com www.foodmag.com.au | August 11 | Foodmagazine 33

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EVENTS AIP to introduce new Print Technology course

The Safety Show Sydney 2011 October, 25-27, 2011

August, 8, 2011

Sydney Showground, Olympic Park, NSW

View Point Centre, St. Kilda, VIC

18th Australian HACCP Conference

Sydney 2011 Materials Handling Show

RACV Royal Pines Resort, Gold Coast, QLD

Sydney Showground, Olympic Park, NSW

September, 12-16, 2011

October, 26-28, 2011

ON THE

SHELF

Splish splash Product: SPLISH Organic Olive Oil Manufacturer: Australian Organic Farming Ingredients: Organic extra virgin olive oil Shelf life: 2 years Packaging: Mayday Living Brands Product manager: Andrew Hardy Website: www.kailisorganic.com

North of Nice Product: Fresh Pasta Egg Pappardelle Manufacturer: San Remo Ingredients: Durum wheat semolina, water, eggs (9%), salt, acidity regulator (lactic acid), colours (annatto, tumeric). Shelf life: 90 days Packaging: n/a Product managers: David Vincent Product website: www.sanremo.com.au 34 Foodmagazine | August 11 | www.foodmag.com.au

Concentrate on the cordial Product: Cottee’s 1 litre Double Concentrate Cordial (Apple Raspberry flavour featured) Manufacturer: Schweppes Australia Pty Ltd Ingredients: Sugar, reconstituted fruit juices (Apple 48%, Raspberry 2%), Food acid (citric acid), natural flavours, fructose, preservatives (sodium metabisulphite, sodium benzoate) colour (anthocyanins), thickener (sodium carboxymethylcellulose), natural sweetener (steviol glycosides). Shelf life: 9 months Packaging: n/a Product manager: Meg Roberts Product website: www.cottees.com.au

Choc-a-bloc Product: AÇAÍ Infused Dark Chocolate Manufacturer: Amazonia Ingredients: Acai berries (6g freeze dried), organic cocoa mass, organic sugar, organic cocoa butter, natural vanilla flavour, non-GMO emulsifier. Shelf life: 12 months Packaging: Marketing Office Product manager: Dwayne Martens Website: www.purpleberry.com.au

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www.linco.com.au

WEIGH PRICE LABELLING

VERTICAL FORM FILL & SEAL

FLOW WRAPPERS

BAG INSERTING & SEALING SYSTEMS

THERMOFORMER

BAG INSERTING AND SEALING

TRAY SEALING

WEIGH PRICE FORM FILL & SEAL LABELLING MAP MACHINES

Email: sales@linco.com.au

Tel: 1300 4 LINCO or

TRAY SEALING THERMOFORMING

LABEL APPLICATORS

Tel: +61 2 9624 2055 (outside Australia)

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Where It All Comes Together

Customised Food Ingredient & Flavour Solutions END USE MARKET PRODUCT APPLICATIONS Prepared P Prepared d Meals M l

Dairy D Dairy i

Confectionery C Confectionery f ti

Soups, Sauces & Dressings

Cereals & Bars

Soft Drinks

Savoury Snacks

Ice Cream & Frozen Desserts

Alcoholic Beverages

Meat Systems & Flavours

Bakery

Nutritional Beverages

Appetisers & Side Dishes

Tea & Coffee

KE ERRY ASIA PACIF FIC | Tel: 61 2 9741 4422 | Email: sales.anz@kerry.com