Food Magazine December 2010 by Prime Creative Media

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Foodmagazine DECEMBER 10

INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

WWW.FOODMAG.COM.AU

INSIDE

PROCESSING

Organics How farmers and producers are earning consumer trust

SAFETY

Dyson Airblade Cutting a swathe through the hand drying debate

INGREDIENTS

Print Post Approved PP349181/00696

NATUREâ&#x20AC;&#x2122;S

SWEET

PACKAGING

Modern packaging From bioplastics bags to the latest innovation in design

ALTERNATIVE

NANOFOODS

Sugar alternatives put under the spotlight

At the nano level Nanotechnology, the revolution in waiting

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WELCOME

End Note

Foodmagazine www.foodmag.com.au EDITOR David Stone P: 02 9422 2862 F: 02 9422 2722 E: david.stone@reedbusiness.com.au

Before you begin reading this our last issue of 2010, I would just like to say, from everyone here at Food Magazine, have a Merry Christmas and a Happy New Year!

JOURNALIST Rita Mu P: 02 9422 2572 F: 02 9422 2722 E: rita.mu@reedbusiness.com.au NATIONAL KEY ACCOUNT MANAGER Richard Bunting P: 02 9422 2718 M: 0448 071 896 E: richard.bunting@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 GRAPHIC DESIGNER Louis Santos P: 02 9422 2724 F: 02 9422 2722 E: louis.santos@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

T EDITOR: David Stone food@reedbusiness.com.au

he majority of editors will tell you, at least those I’ve spoken with, that the editor’s letter is always the last job before the magazine is signed off, packed up and sent away for printing. There is a good reason for this order of things, the space provides an opportunity to take a moment and reflect on the magazine as a whole; to provide readers with something of an abstract summary of the pages to come; and, despite appearing within the first few pages, to address the various issues raised therein and offer something of an end note. While I was thinking about this December issue, however, the idea struck me that I’ve no interest in adding a final word to the points raised – summary, sure, but no final word. Most of the themes broached in these pages concentrate on developing ideas or ongoing processes or upon contrasting themes that need to be addressed further. The Food Challenge Awards pages represent, of course, the early stages of a planning process, which will ultimately lead up to July 2011. The food industry is ever changing and evolving; the

Average Net Distribution Period ending Mar ’10 6,018

market and how those dealing with organic products are approaching the issues of consumer trust. Given this is the last Food Magazine of the year; we have included a Top Ten Trends for 2011, an insider’s predictions for what’s hot and what’s not. So in summary, there are a massive amount of topics and subjects that need to be dealt with in 2011 and because of this it is a truly exciting time to be following the Industry. And far from wanting to put a final word on things, I really want to encourage you, the reader, to voice your opinions on food, beverage and packaging matters. Let me know your thoughts on issues that the magazine has raised or on issues affecting your business. Comment on stories we have posted on the website or contest points you disagree with. My vision for Food Magazine is to become a resource to help your business, a sounding board for issues you want addressed and more than anything, to be dealing with topics that are important and relevant to you. Oh, and Merry Christmas

INSIDE DECEMBER ISSUE TRENDS

FCA is evolving, too - new categories have been introduced in order to address and celebrate new trends. Within the features section, we take a glimpse at the growing science of nanotechnology. Far from finding mainstream application or even general acceptance in the industry, nanotechnology is only in its nascent stages and may become merely a footnote in the history of food science. But the technology has massive potential and could be a food revolution in the wings. This issue also features an article that investigates the steady decline of food science graduates, asking why students are becoming less inclined to enter the field and what implications this has for the industry. The issue is concerning and provocative, but it also marks the beginning of a series which I hope will shed a more positive light on the graduate process. In the following issues we will learn more about how various companies and organisations have systems in place to help graduate enter the food, beverage and packaging industries. In contrast to food science, we consider the state of the organics

SCIENCE

Predictions for 2011

Decline of food science

The top ten of what’s hot and what’s not in the food and beverages industries for 2011.

The disappearing art of food science at the graduate level.

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WHAT’S

A carbon price brings food industry to the brink

HOT ONLINE

W W W. F O O D M AG . C O M . AU BY RITA MU

Kraft Chief Executive listed as world’s second most powerful woman US business magazine Forbes has ranked Kraft Foods Chief Executive Irene Rosenfeld as the second most powerful woman in the world. According to Forbes, Ms Rosenfeld’s $26.3 million compensation package in 2009 made her the nation's second-highest-paid female, after Yahoo!'s Carol Bartz. The magazine praised Ms Rosenfeld for “drawing fire early this year after announcing plans to acquire British candymaker Cadbury.” Ms Rosenfeld was beaten my US’ First Lady, Michelle Obama, who was described as a “fashion icon” and “Jacqueline Kennedy with a law degree from Harvard” by the magazine. Television talk show host Oprah Winfrey was crowned third place, followed by Angela Merkel, who has topped the list for the past four years. French chief executive Dominique Senequier of AXA Private Equity was named 100th most powerful woman for leading her fund into winning the award for "the firm most likely to outperform for investors over the next decade" from a respected industry publication.

Public support for GM foods drops Australians continue to support biotechnologies that provide health and environmental benefits, but support for genetically modified foods has dropped since 2007, a new national survey has found. The latest study of public perception towards biotechnologies – conducted biannually over the past 10 years – was released in October by the Department of Innovation, Industry, Science and Research. Biotechnologies of key interest to the public include genetic modification (GM), cloning and stem cell research. Dr Craig Cormick from the Department’s National Enabling Technologies Strategy team said stem cell use remained the most accepted application, with 92 per cent of respondents perceiving stem cell technology as beneficial to human health. GM foods remained as one of the least supported biotechnologies. Over the past four years, support for GM foods increased from 64 per cent in 2005 to 77 per cent in 2007. In 2009-10, public support for GM foods dropped to 67 per cent. Mr Cormick said more research and better labelling systems in place for GM foods was key to changing public perceptions.

NZ crops declared safe from chemicals New Zealand’s crops have shown positive results in health and food safety in this year’s Food Residue Surveillance Program. The programme, managed by New Zealand Food Safety Authority (NZFSA), analysed local and imported crops prone to exceeding the maximum residue limit (MRL) for agricultural chemicals. While MRLs are used to determine whether growers have followed good agricultural practice (GAP), the NZFSA said they were not to be used as safety levels. “It’s important to understand that a breach of an MRL indicates that good agricultural practice hasn’t been followed,” said NZFSA principal adviser for chemicals Paul Dansted. “Exceeding the MRL doesn’t mean the food is unsafe. “MRLs are set at a level that will ensure a person’s total exposure to

that chemical will be within the acceptable daily intake.” This year’s programme focussed on bananas, bok choi, broccoli, cucumbers, grapes, nectarines, oranges and wheat. Mr Dansted said the second round of results of the programme were similar to the results of round one. There were no non-compliances detected in the samples of bananas, broccoli, grapes, nectarines and wheat. However, bok choi again accounted for a large number of noncompliances with 11 instances of chemicals over the allowed MRL found in the 23 samples taken. “We expected this might happen as samples for the two rounds were taken so close together that growers didn’t have time to change their practices based on our investigators’ visits and the information we have given them,” Mr Dansted said.

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According to the NZFSA, MRLs were breached in the first round because growers were confused about how to classify bok choi. Many growers considered the vegetable a brassica, a plant belonging to the mustard family, rather than a leafy vegetable. In other crops, the fungicide metalaxyl and the insecticide methamidophos were found in six samples of New Zealand cucumbers at non-compliant levels, and the herbicide pendimethalin was found in one sample of imported oranges at a non-compliant level. The pesticide endosulfan, banned in NZ because of its environmental impact, was found in cucumber. While only trace levels of endosulfan were detected, Mr Dansted said the Environmental Risk Management Authority and the Department of Labour would be investigating why the pesticide was present.

Queensland Senator Ron Boswell has warned that Prime Minister Julia Gillard’s commitment to a price on carbon could permanently destroy the competitiveness of Australia’s largest manufacturing sector – food. The result could be a collapse in production and the loss of national food self-sufficiency. The $102 billion Australian Food and Grocery industry announced in October the first ever international trade deficit. The industry’s bottom-line has dropped from a $4.4 billion surplus in 2004-05 to a deficit of $1.8 billion in 2009-10. The global financial crisis; a strong Australian dollar; driving already fierce competition from imports; big increases in input costs for labour; energy and water; and Australia’s long drought, were all cited as contributors to the historic turn-around. The recent targeting of massive water cuts for farmers in the nation’s food-bowl, the Murray-Darling Basin, is deepening concern about the future of the industry, which now employs 288,570 – down from its peak of 315,000 in 2006-07. “Many factors impacting on the sector are beyond our control, but we do not have to add to those massive pressures with a carbon price that will flow right through the supply chain, impacting on costs, and prices – every step of the way,” Mr Boswell said.

SA researchers to improve food ethics South Australian researchers have been awarded funding by the federal government to help improve Australian food ethics. Researchers at the University of Adelaide will use a $155,000 grant to explore the public’s understanding on food ethics and foster public participation in food policy, while the University of South Australia researchers will use a $198,824 grant to ensure Indigenous knowledge is considered alongside mainstream science practices to improve environmental management. The projects are part of the Australian Research Council’s 2011 Major Grants Announcement, under which $376 million was announced for 1126 research projects. Funding will begin in 2011 and be administered over a period of up to five years under the Discovery Indigenous Researchers Development, Discovery Projects or Linkage Projects scheme.

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FOOD FILLING & PACKAGING EQUIPMENT Arnott’s takes steps to ensure Tim Tams are free from child labour The Australian biscuit and cracker maker, Arnott’s, has announced that all its chocolate-based products, including Tim Tam biscuits, will use ethically sourced cocoa that has not been made with the use of child labour. Arnott’s was prompted to act following a public campaign earlier this year by World Vision, with the 144 year old company saying it was “committed to playing its part by sourcing sustainable cocoa that avoids the use of child trafficking and unacceptable forms of child labour” by the “end September 2010”. World Vision’s CEO Tim Costello welcomed the company’s commitment. “By sourcing its cocoa through the Fairtrade certification system, Arnott’s is helping farmers get a fair price for their cocoa. It will also protect Arnott’s supply chain from exploitative labour practices,” he said.

New Woolworths food labelling to support North QLD producers Woolworths has shown support for North Queensland’s primary producers with a new food labelling initiative that will allow customers to identify locally grown produce. QLD Premier Anna Bligh congratulated Woolworths on its ‘North QLD Grown’ labelling initiative. "Every day, QLD and Australian consumers [will] have the opportunity to feast on an incredible array of freshly grown North Queensland produce from seafood to beef, vegetables and tropical and exotic fruit,” she said. According to Ms Bligh, North QLD's

Specialists in the supply of Food Filling, Processing, Packaging and Handling Machinery for the Food and Beverage Industry.

agribusiness generates in excess of $3 billion in farm gate value each year and the industry is growing at five per cent per annum. Member for Townsville Mandy Johnstone said the labelling initiative would appear on all North QLD sourced fresh fruit and vegetables and fresh seafood. "The labelling will clearly identify what produce comes from North QLD and we'll be supporting our local farmers and local jobs every time we buy food with one of these labels on it," Ms Johnstone said.

FSANZ recalls foods containing weight-loss medication Three brands of imported coffee and chocolate have been recalled from sale by Food Standards Australia New Zealand after they were found to contain sibutramine, a prescription weight-loss medication not permitted in foods. The recalled products, marketed and labelled as ‘slimming foods’, were: • Moti Angel Coffee • Sumabe Acai Berry Coffee • Leptin weight loss chocolate The products were not labelled as containing sibutramine, despite FSANZ finding high levels of the

chemical that could affect cardiovascular health. Sibutramine was withdrawn from the market in Australia on 9 October 2010 after results from the Sibutramine Cardiovascular OUTcomes (SCOUT) health study showed the weight-loss medication was linked to higher rates of heart attacks and strokes in obese or overweight patients. The NSW Food Authority is conducting further tests in a range of similar products for the presence of sibutramine.

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NEWS

Landmark partnership in Australia’s food bowl

Virus-resistant capsicums to reduce economic impacts Queensland scientists are breeding new lines of capsicums resistant to viruses, which cost local industry $10 million in damage each year. Minister for Primary Industries, Fisheries and Rural and Regional Qld Tim Mulherin said up to 10 per cent of commercial production in the Qld could be affected by the tospoviruses; Capsicum chlorosis virus (CaCV) and Tomato spotted wilt virus (TSWV). According to Mr Mulherin, TSWV was already a problem in Bundaberg and CaCV a problem in the Bowen and Burdekin regions. "These viruses have the ability to further spread and impact our state's profitable capsicum industry, worth in excess of $100 million annually,” Mr Mulherin said. “Our objective is to develop superior capsicum parent lines resistant to these viruses.” The development of Tospovirus resistant capsicums is a joint project with Syngenta Seeds and Horticulture Australia Limited running from 2010 to 2014.

Lilydale launches Australia’s first free range chicken sausages Australian producer of free range chicken, Lilydale, has launched its free range, gourmet, gluten-free chicken sausages. According to Lilydale, the sausages are the first of its kind in Australia. Two types are available: Traditional Chicken and Basil & Sweet Chilli Chicken. “Demand is growing rapidly for Lilydale’s free range chicken, so we think our free range chicken sausages are the perfect product to add to our range, just in time for summer,” said Lilydale Brand Manager Laurel Brown. Lilydale’s chicken sausages are available at Coles stores nationally (excluding WA).

A new collaboration to improve the sustainability of Australia’s $102 billion food and grocery manufacturing industry in Victoria has been signed between the Victorian Government and the Australian Food and Grocery Council (AFGC). Under the innovative Sustainability Covenant, Environment Protection Authority (EPA) Victoria, Sustainability Victoria and AFGC will commit up to $500,000 over three years to help support food and grocery manufacturers in Victoria to become more sustainable, by reducing water use, energy use and waste production. Victoria is widely considered Australia’s “food bowl” with about one third of Australia’s food coming from the state. AFGC Chief Executive Kate Carnell said, while many AFGC members were reducing their carbon and water footprints, the new Covenant – a tripartisan agreement between AFGC, Sustainability Victoria and the Environment Protection Authority Victoria – will enable industry to continue to produce clean, affordable, nutritious and sustainable food.

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

Food Challenge Awards 2011 The Food Challenge Awards 2011 is already building momentum, with the first few nominations beginning to trickle in and the hardworking and dedicated FCA events team in full swing, getting ready for next July.

omination kits are available from the Food Magazine website, at http://www.foodmag.com.au/awards.aspx, with information on each of the categories, our contact details and the sponsors for the event. Building on the popularity of last year’s Awards, we will be introducing four new categories for 2011. Food Safety and Innovation in Non-Food, which will be sponsored by HACCP Australia, has been added to the list in order for us to recognise and celebrate those elements of the food industry which, despite being vital for the safe production of food, are all too often get overlooked as mere details in the process. With consumers increasingly turning away from

products with complicated addictives and looking instead to simpler, more natural foods, we have introduced the Organics & All Natural category, which will be sponsored in 2011 by Flavour Makers. As we merge Packaging Magazine with Food Magazine, the need for appropriately rewarding the creativity and innovation that goes into food packaging, has become more and more apparent. Sponsored by FormRite, the Packaging Design Award aims to praise best new product development within the industry. Finally, there will be The People Choice, an award thrown open to democratic vote, where you, the readers decide.

The 2011 award categories include: • • • • • • • • • • • • • • •

Alcoholic Beverages Baked Goods Confectionery Dairy Food Safety and Innovation in Non-Food Health and Nutrition Meat & Small Goods Non-Alcoholic Beverages Organics & All Natural Packaging Design Pet Food Ready Meals Snack Foods Soups & Prepared Meals Sustainable Manufacturing

Sponsors – Food Challenge Awards 2011

SPONSOR: Newly Weds Foods Asia/Pacific CATEGORY: Meat & Small Goods Established as a joint venture by Newly Weds Food (USA) and George Weston Foods (Australia) in 1983, today’s Newly Weds Foods Asia Pacific consists of three state-of-the-arts facilities located in Sydney, Bangkok and Manila. Attached to each facility are R&D centres which provide an immediate response to customers’ inquiries for new product development and online technical support. Through a focus on technology and innovation, Newly Weds Foods Asia Pacific

offers a broad range of high quality coatings and seasoning systems suitable for fish, seafood, chicken, turkey, pork, beef and vegetable, many of which are adapted to meet specific customer requirements. Supported by an enthusiastic and skilled team of sales professionals and food scientists, Newly Weds Foods Asia Pacific provides technical support, customer service and confidentiality. With over 25 years experience and with access to the global resources of Newly Weds Foods, Newly Weds Foods Asia Pacific is well placed to keep abreast with the latest food trends, regulatory wishes and the ever changing needs of local customers and those in the end-markets all around the world. Newly Weds Foods Asia Pacific 02 9462 9300 www.nwfap.com

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SPONSOR: Raymax Lasers CATEGORY: Sustainable Manufacturing Raymax Lasers focuses on the supply of lasers technology equipment, offering solutions to the Australian and New Zealand industrial and technical marketplaces. Distributing for many leading European laser suppliers in Australia and New Zealand, Raymax Lasers

offers lasers for the scientific, advanced manufacturing, coding and nano and/or micro technology areas. Staff at Raymax Lasers have many years of combined experience with laser technology and the laser industry. All staff are factory trained in installation and maintenance of the laser equipment they sell. We only sell lasers and related accessories and are committed to advancing this technology in Australia and New Zealand. Raymax Lasers offers its customers integration and design expertise to complement the laser products that they sell and support, with trained personnel to assist them in resolving their production issues. Raymax Lasers 02 9979 7646 www.raymax.com.au

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Where It All Comes Together

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INGREDIENTS

Natural sweeteners currently popular in the market are steviol glycosides; extracts from the leaves of the South American plant Stevia rebaudiana.

With more than half of Australians overweight or obese, Rita Mu takes a look at how the food and beverage industries are providing no- and low-calorie options by substituting sugar for natural and artificial sweeteners.

The sweeter taste of life S

ugar offers multiple benefits in foods and beverages; it adds flavour and texture and is packed full of energy, however, why are more consumers starting to reach for foods and drinks that no longer contain sugar as an ingredient? Sucrose – made from sugar cane and sugar beet – is one of the most common sugars found in food and beverage production. Others include lactose (such as in milk) and fructose (such as in fruits). However, one of the major disadvantages of using these sugars is the high-calorie factor. The use of high fructose corn syrup (HFCS) in food and beverages was causing an uproar in the US, with critics claiming that the syrup, used in as much as 40 per cent of caloric sweeteners in the US, was contributing to the nation’s obesity epidemic. According to the US Centre for Disease Control, a third of Americans are obese. While the most commonly used HFCS in the US is made up of 55 per cent fructose and 45 per cent glucose, the fructose content can range up to 90 per cent. A study published this year in the

scientific journal Appetite, led by Princeton University and Rockefeller University in the US, found rats that had access to HFCS, gained up to 257 per cent of their baseline weight in a six month period. That’s a lot of waistline. With such results in mind, some critics are blaming the excessive consumption of HFCS as a major contributor to the incidence of obesity in the US. In September, the Corn Refiners Association petitioned the US Food and Drug Administration to allow food and beverage manufacturers to label high fructose corn syrup as ‘corn sugar,’ saying in a statement that “independent research demonstrates that the current labelling is confusing to American consumers,” and that the term, ‘corn sugar,’ was a “succinct” and “accurate” description for the syrup. With many of us eating more and exercising less, consuming too much sugar can become a real health concern (see ‘A fat nation’). According to Business Development Manager Sian Billington at Sugar Australia, it’s this

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kind of consumer thinking that has driven the food and beverage industries to deliver healthier options that are lowcalorie or calorie free. “Manufacturers are concerned about obesity and diabetes and looking at ways to make better health products,” Ms Billington told Food. “If you have a look at the products that have been launched [recently], they are wellness products such as Vitamin Waters.”

The sweeter option Among the many natural and artificial sweeteners available in the food and beverage industries, a few stand out for

table top sweeteners and beverages. Advantame, manufactured by Japanese company Ajinomoto, is approximately 100 times sweeter than aspartame and 20,000 times sweeter than sucrose. According to FSANZ, a second public consultation on the use of Advantame as a sweetener will be held between February and March 2011. “FSANZ expects to complete the Final Assessment by June 2011,” a FSANZ spokesperson told Food. “Following that it will be considered by the Ministerial Council who will be the ultimate deciders on approval.” According to Ms Billington, a

With many of us eating more and exercising less, consuming too much sugar can become a real health concern their low-caloric or non-caloric properties. Some of the more common artificial sweeteners available on the market include aspartame, sucralose and sacharrin. Food Standards Australia New Zealand (FSANZ) is currently reviewing the artificial sweetener advantame for use in

combination of sweeteners is often used in food and beverage production. “Different sweeteners have distinct flavour characteristics, sweetening profiles and functional properties that are different to sugar,” a spokesperson from Sugar Australia said.

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“What manufacturers tend to do is use a combination of sweeteners to get the sweetening and flavour profile they require as well as correct stability in their products.” Natural sweeteners currently popular in the market are steviol glycosides; extracts from the leaves of the South American plant Stevia rebaudiana. Steviol glycosides are estimated to be 250 to 300 times sweeter than sucrose sugar. Stevioside and Rebaudioside A are the main glycosides of interest for their sweetening properties. The use of crude stevia or whole-leaf stevia as sweeteners in food and beverage production is banned in Australia, the European Union and the US. FSANZ approved the use of steviol glycosides (with a minimum of 95 per cent purity) as sweeteners in food and beverage products in 2008. Other nations who have approved steviol glycosides include Japan, Korea, Russia and Brazil. The European Union – excluding France – has yet to approve the sweeteners. Rebaudioside A has been classified as Generally Recognised As Safe (GRAS) by the US Food and Drug Administration. Food and beverage giants currently using steviol glycoside sweeteners in their products include The Coca Cola Company, PepsiCo and Swiss chocolate company Barry Callebaut. Major suppliers of the sweeteners include Cargill, Merisant and Sunwin International Neutraceuticals. Merisant, most commonly known for their artificial table top sweetener Equal, launched their natural sweetener brand in Australia in October this year. Equal Stevia is comprised of 14 per cent of steviol glycosides. According to Asia Pacific General Manager Rachel Aldridge of Merisant, there is a new market for natural sweeteners.

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“Some people are fine with artificial sweeteners, but there are a lot of people who would prefer a natural offering,” she said. “Equal Stevia are the people who are after low-calorie, but had not been consuming it a lot because they preferred a natural version than an artificial version.”

Search for other avenues

A fat nation While the latest Australian Bureau of Statistics’ National Health Survey shows 61 per cent of Australians are overweight or obese, the rest of the world is no slimmer. According to the latest projections on global obesity by the World Health Organisation (WHO), approximately 1.6 billion adults are overweight and at least 400 million are obese. The WHO projects that by 2015, the figures will grow to 2.3 billion and 700 million respectively. With more and more people tipping on the ‘heavy side’ of the scales, the rates of cardiovascular diseases and Type 2 diabetes are also increasing. According to Diabetes Australia, diabetes is Australia’s fastest growing chronic disease. Type 2 Diabetes, caused by a combination of environmental and genetic factors, is increased in people who are overweight or obese. It is the most common form of diabetes, affecting up to 90 per cent of all people with diabetes.

While some food and beverage manufactures wait for approval of the use of certain sweeteners, this has not stopped them from reaching their markets of interest. For example, in an effort to reach the weight-conscious European market, Cargill launched a reducedcalorie chocolate made from its zerocalorie Zerose erythritol sweetener. Unlike the company’s Rebaudioside A based TRUVIA sweetener, Zerose erythritol has been approved by the European Union for use in food production. According to Cargill, its new reduced-calorie chocolate is 30 per cent less calories than other chocolates on the market. While the Ajinomoto Company awaits approval of advantame in Australia and New Zealand, it has been busy helping major cereal manufacturer, the Kellog Company, develop products that “deliver benefits in the areas of weight management” with the natural non-caloric sweetener monatin. According to Ajinomoto, monatin is 2,000 times sweeter than sucrose. With the increase in popularity and development of new sweeteners – will sugar become an endangered ingredient in food and beverage production? According to Ms Billington, it’s unlikely. Sugar still offers major benefits for food and beverage manufacturers.

“Sweeteners have their place, but the cost of some sweeteners is reasonably high,” Ms Billington said. “Sugar, traditionally, has been a cost-effective sweetening and bulking agent.” I know for some old-fashioned food makers such as my grandmother, Christmas wouldn’t be the same without a few spoonfuls of sugar.

The faces behind sweeteners Natural sweeteners Cargill: manufacturer of Rebaudioside A based sweetener, TRUVIA. The natural sweetener is used in a range of products including Coca Cola’s Sprite Green and Powerade Play. Sunwin International Neutraceuticals: manufacturer of Rebaudioside A based sweetener, Only Sweet. Sweetlife: Australian manufacturer of xylitol sweetener, Perfect Sweet. Danisco: manufacturer of xylitol sweetener, XIVIA. Merisant: manufacturer of Equal Stevia, which consists of 14 per cent of steviol glycosides, and manufacturer of Rebaudioside A sweetener, PureVia. The sweetener is used in PepsiCo’s vitamin water SoBe Lifewater. Artificial sweeteners Reckitt Benckiser: manufacturer of saccharin based sweetener Sugarine. The Nutra Sweet Company: manufacturer of aspartame based sweetener NutraSweet. Merisant: manufacturer of aspartame based sweetener Equal. The company also recently launched their Equal Baking sucralose based sweetener. McNeil Nutritionals: manufacturer of sucralose based sweetener SPLENDA.

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PROCESSING

Casual consumers drive

organic growth With the organic sector subject to ad-hoc purchasing, Desta Itote considers the mechanics of the industry.

nterest in organic food is on the rise and with it, the continued growth of the ‘lifestyles of health and sustainability’ (LOHAS) market segment. About 6 in 10 households currently purchase organic products on occasions and statistics from the 2010 Australian Organic Market Report (AOMR), showed domestic retail sales of organic products has grown by over 50 percent in two years (from $623Million to $947Million); with projections for retail sales to reach $1Billion by the end of 2010. But despite this growth, the latest organic consumer research reveals there is still a need for the Australian organic industry to better engage consumers in order to further grow the industry. Mobium Group was commissioned in early 2010 by the Biological Farmers of Australia (BFA) to conduct a consumer survey that would form the basis of the consumer report for the 2010 Australian Organic Market Report. The survey was conducted as part of Mobium’s ‘Green-Tracker’ programme and was developed using the LOHAS framework.

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LOHAS consumers’ purchasing habits are driven by purchasing by the majority of organic ‘users’ is generally their values and world views. Four groups exist within shallow, with participation in just a few categories and the frequency of purchase is very ad-hoc.” this market segment - Leaders, Leaning, Learners and Nick believes this creates a “major upside” for the Laggards. industry to increase the frequency of purchase by The survey looked at consumers’ understanding of ‘casual’ organic users. By understanding the motivations the benefits of organics, purchasing behaviours (such of consumers, the industry can better meet their needs as frequency and types of products), as well as and increase purchaser loyalty. barriers to increased purchasing of “The future growth for producers and organics. Nick Bez, Research ‘knowing you can processors in terms of growing demand Director at Mobium Group, said the most significant finding from trust it is organic’ was will be highly dependent on getting casual organic buyers to increase the research was that despite one of the greatest purchase weights. If this cannot be overall increasing consumer barriers to purchase. achieved there is a real danger that participation in organics – up from growth rates will stall,” he said. 40 percent of households in 2008 to Nick said the key to preventing this will be 61 percent in 2010 – participation and for the industry to provide more convenience and frequency is still “ad-hoc” and “shallow”. better access to a wider range of organics in “The total level of household spending on organics is typically under 10 percent of total food purchases at mainstream channels, like supermarkets as well as “providing compelling reasons for consumers to present,” he said. “While overall participation has increased, the level of > Story continues on PAGE 14

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PROCESSING

> Story continued from PAGE 12 ‘switch’ to organics in more of their purchase choices”. Retailer Deborah Wray, sponsor of the Market Report agrees. “This research tells us that “chemical-free” is important to a huge 91% of consumers in guiding their shopping choices. In addition, consumers feel strongly about avoiding additives and genetically modified ingredients in their food and protecting the environment. There is clearly potential to increase consumer spending in organics,” she said. “The greatest barriers to more purchases are still price and convenience. As retailers we need to communicate the message that organic is for everyone and to make it accessible to the average shopper. “Organic food should no longer be packaged or priced as an exclusive or niche product. While there will always be a price premium, we try to keep the price competitive with the non - organic equivalent and also provide a one - stop shop for consumers.” Despite the growing awareness and understanding of the benefits of an organic lifestyle, trust in organic is also a major concern for retailers and producers of organics: 57 percent of respondents said that ‘knowing you can trust it is organic’ was one of the greatest barriers to purchase. While recognition of organic ‘trust marks’, such as the ‘Bud’ logo, is increasing, the survey shows that “at “Organic food present, none of the should no longer be organic industry trust packaged or priced marks have achieved widespread awareness as an exclusive or amongst the general niche product. public.” (Mobium, 2010) Policy and Brand Standards Manager of Coles Supermarkets, Neil McSkimming, says that Coles uses the Bud logo as a method of communicating integrity to its customers. “Coles offers customers a range of organic products, with both proprietary and Coles branded products. “Our Coles branded organic products are clearly labelled with the Australian Certified Organic Logo (bud logo) to help consumers buy certified organic products they can trust,” says Neil. Despite this assurance there is still a level of confusion, which Neil believes has to do with standards. “We believe that some consumers may be confused about exactly what ‘organic’ actually means and the lack of a single national standard for organics contributes to this confusion,” he says. But Dr Andrew Monk, Director and Standards Convener of the BFA, says that the organic industry is currently in a state of flux as it undergoes a shift in branding and marketing. “We believe a lot of the ‘noise’ currently in the system, rightly relates to the small amount of product in the marketplace that is not legitimately certified organic. These products gain a lot of attention, both because of the exacting expectations of organic consumers and also because of the very open public debates and reviews we conduct as an industry,” he says. Deborah from Wray Organic believes trust needs to be developed. “When customers are explained how the certification system works they understand and are satisfied,” she says. 14 Foodmagazine | December 10 | www.foodmag.com.au

“Trust is there if the customer has built up a strong relationship with a retailer who has proven to be ethical.” Despite these issues, the growth of the industry is hard to dispute. Nick Bez from Mobium Group believes that the main reason for the growth of participation in organics is the shift in social consciousness, which has seen many consumers place greater emphasis on issues of health and ‘natural nutrition’ and he says the ‘aspirational’ nature of organics has contributed to this. But with 83 percent of consumers citing ‘price/value’ as the main barrier to purchasing organic, there is still a lot of work to be done. “The challenge for the industry is to build the ‘value proposition’ of organics in the eyes of the consumer,” says Nick.

The survey data produced by Mobium Group forms the basis for the consumer section of the 2010 Australian Organic Market Report. Independently researched by the University of New England (UNE) in Armidale NSW, the Report was launched at the Organic Expo and Green Show in August. The benchmark publication provides much needed up-to-date data, which will assist to provide direction for this fast-growth industry for the coming two years. To receive you copy of the 2010 Australian Market Report contact the BFA office on 07 3350 5716. “While health and nutrition arguments provide a sound base, exploration of other platforms needs to be considered. This will be highly dependent on the category but for food items could include taste, with greater emphasis on the experience of using the product,” he says. And with such a diverse industry, it will take everyone working together towards the same result.

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SAFETY

Cutting a swathe through the hand drying debate The Dyson Airblade has been granted HACCP Australia approval, David Stone considers what this means for the food industry

he Dyson Airblade, model A01, has managed to succinctly address the major issues that have previously prevented the use of hand dryers within food processing environments and now, having arrived on Australian shores and gained HACCP Australia approval, the industry is beginning to take notice. For a long while Dyson were best known for having reshaped the way we think about the domestic vacuum cleaner; the outward appearance was unique and appealing, but it was thanks to the ingenuity of the bag-less design that earned the UK company its well deserved accolades. In a move away from vacuum cleaners, the Dyson team spent more than three years pouring all their problemsolving creativity into the rethinking of the hand dryer. Seen next to the typical warm air hand dryers that the Dyson Airblade was created to supersede, there is little crossover in appearance. With smooth grey lines and a curved trough for the hand well, the Dyson Airblade stems undoubtedly from the same design vision that brought the vacuum cleaner. But even down to the gentle wave-shape of the plastic molding, the Dyson Airblade is an example of form following function.

The great debate There has been a long running debate concerning the relative merits of air dryers, compared with paper towels, for use within the food industry. Quality Assurance, Environmental and Food Safety Managers have been divided on the matter, with much of the controversy centring on the argument that air dryers take too long to perform their function, while also producing an ill-effect from the high-pressured movement of air within in a toilet environment. On the other side of the coin, paper towels can

It is encouraging to see a new product that is economical, functional and also hygienic block drains if not disposed of correctly; restocking can be both expensive and environmental unsound; while an empty paper towel unit is an all too familiar problem. There have been numerous university papers and other research reports addressing the issue in recent years, with many having been sponsored by interested parties. But aside from the research conclusions, the majority of

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research has drawn on three issue of particular importance: efficacy, time and air quality. Warm air hand dryers can take up to 40 seconds to be effective and, as James Dyson has mentioned, “you put your hands under…rub them for a bit, then give up and wipe your hands on your trousers”. The Dyson Airblade, however, with a 10 second drying time, is much more likely to encourage correct usage. This significant reduction in drying time has been achieved by both a redesigning of the air channelling process and an ergonomic approach to the hand slots.

Form follows function The hand slots have been designed to mimic the shape of the hands as they are lowered into the dryer and is operated by a non-contact system. Once inside, the motor is triggered, which draws in air, channels the current through a HEPA filter, before emitting two high velocity blades of air, which are blown through two continuous apertures the width of an eyelash at a speed of over 640kmh. As the hand are drawn up out from machine, moisture is essentially scrapped off by the blades of air. One of the major health concerns

regarding traditional hand dryers is the circulation of unclean air. The Dyson Airblade tackles this problem by drawing in air from the surrounding environment and then passing it through the HEPA filter (a pleated 600,00mm2 membrane impregnated with anti-microbial addictives), which captures 99.9% of airborne bacteria. This clean air is then used to remove moisture from the hands, but rather than being blown back into the toilet area (or worse still, on to the user’s clothes), the pressure of the air blast, which is scrapping the water from the hands, sends the moisture downwards, away from further contact and is dispersed as vapour. Having been available in Europe for some time, the Dyson Airblade is beginning gain interest within the

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Australian food manufacturing industry. John Gillman of the Australian based Fletcher International Export said the company installed the machines about 12months ago and they have since received favourable responses from both employees and management. “Previously all our washrooms were fitted with handtowel dispensers, but after successfully trialling three machines, we now have a total of 12 in place.” Mr. Gillman referred to both the reduction of waste and improvement of hygiene as motivating their choice to invest in the Dyson Airblade. “We have installed them in our meat processing facility, where they get a high volume of use and we have had no problems with them”, Mr. Gillman added, “From our point of view, so far, they’re a pretty handy asset”. Simon Evans, the amenities manager at Cargill Meat Europe said that “using paper towels was costing £18,000 (AUS$29,000) per annum. There are a lot of hand dryers on the market and it was important for us to find a time-saving alternative”. Cargill installed the Dyson Airblade hand dryer for a trial period and said afterwards, “We were very impressed. Using the Dyson Airblade means we save money on waste paper and we also save on man-hours”. At Macrae’s seafood plant in Scotland, Steve McLean, the facilities engineering manager estimates the saving as being $40,000 per annum and adds, “the units look great, they’re quick and efficient”.

Stamp of approval Dyson recently submitted the machine for certification and endorsement by HACCP Australia. Industry experienced food technologists at HACCP Australia have reviewed the machine, the design, performance and efficiency and have found it to offer a safe hand drying process. Karen Constable, of HACCP Australia, who headed the research into this product, commented “this is not to say other methodologies are not appropriate to the food industry, however, the Dyson

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Airblade certainly addresses the concerns we have with some electric hand dryers and is able to offer a very appropriate solution. We look at many new products and initiatives that are aimed at the food market and it is encouraging to see a new product that is economical, functional and also hygienic.”

n addition to speed, efficiency and the improvement of air quality, the Dyson Airblade pumps out cold air – avoiding the heating element found in most hand dryers – which generates close to 80% in energy saving. This environmentally friendly factor helped Dyson gain the Carbon Reduction Label from the Carbon Trust. The label measures the carbon emissions produced across a product’s entire life cycle; from materials and manufacture, transport, in-use operation, right through to end-of-life disposal and recycling. The alluminium A01 (the version with HACCP Australia approval) was found to emit 4.82g/CO2 emissions per dry. In Australia, Dyson is now working with a local Carbon Trust partner Planet Ark, to help inform Australian consumers about the carbon footprint of their everyday products.

In order to clear up any confusion that may have been caused in the previous issue of Food Magazine, all mention of ‘HACCP’ in the October issue of Food Magazine was used as an abbreviation of ‘HACCP Australia’. In the generic form, HACCP is an acronym of Hazard Analysis Critical Control Point, which refers to an internationally recognised food safety protocol and is without ownership. While HACCP Australia’s business practises extensively in food safety matters, the protocol itself does not belong to the company. In case there was any doubt or misinterpretation, we will endeavour to use the company’s full name – HACCP Australia – in future publications.

www.foodmag.com.au | December 10 | Foodmagazine 17

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PACKAGING

Cardia Bioplastics biodegradable bag made from CO2 emissions

elbourne packaging technology company Cardia Bioplastics Limited claims to have developed the world’s first biodegradable plastic bag created from a blend of carbon dioxide (CO2) emissions and starch. Chairman Pat Volpe said the company has successfully completed a first production run of the carrier bags, known as CO2S – and are now seeking an international commercial partner to take the technology further. “This is the first time CO2 emissions have been transformed in this way and the development has the potential to revolutionise the production of bioplastics around the globe,” he said. Pollutant CO2 emissions are captured prior to being released into the atmosphere. This pollutant is then transformed into a polypropylene carbonate (PPC) polymer and blended with a renewable resource (starch),

using the company’s new technology, to produce the Cardia Bioplastics CO2S resin. This product is then used to produce a completely biodegradable carrier bag. Pat Volpe said this revolutionary development promises to offer packaging alternatives globally, with the company now in discussion with several parties interested in the technology. “Our new patent pending blending technology used to manufacture CO2S compostable product will complement the existing Cardia Bioplastics portfolio.” Pat Volpe said. “We are delighted to be at the cutting edge of green technology by developing a new generation of bioplastics films for carrier bags and other products that is able to transform a problematic waste pollutant into an environmentally friendly alternative product,” he said. Cardia Bioplastics now plans to perfect the new CO2S technology by increasing the PPC content and the

renewable resource component, so that up to 60% less virgin oil will be used, when compared to currently marketed biodegradable oil based products.

Consumers demand for recycled materials in packaging The packaging industry will need to use recycled content in their products to meet consumers’ demands, according to a report released by the US Sustainable Packaging Coalition (SPC) last month. The report, Guidelines for Increasing Post Consumer Recycled Content in Plastic Packaging, addresses common

issues and strategies for increasing recycled content in common beverage, dairy, electronic, household care and laundry, pharmaceutical, personal care product, and snack plastic packaging. “Using recycled content is an environmental strategy that is understood and embraced by consumers, so there’s sig-

18 Foodmagazine | December 10 | www.foodmag.com.au

nificant market demand to change the way we make plastic packaging,” said author of the SPC report and GreenBlue Senior Fellow Katherine O’Dea. “This is the first practical resource to offer guidance and solutions for using recycled materials in specific high-volume plastic packaging applications, and it

sets aggressive yet realistic expectations for increasing recycled content use.” The report provides reference charts that offer a snapshot of the performance requirements, regulatory, technical, and aesthetic considerations, and market availability challenges in using recycled content.

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Top designs at the Cormack Innovation Awards Now in its ninth year, the recently held Cormack Innovation Awards once again spawned a deluge of highly inventive packaging solutions, from the current stock of Australia’s 3rd year designs students. And it was the daunting task of the judges senior industry representatives working in FMCG, beverage, chemical cleaning and pharmaceutical companies – to pick winners from the group of nominees. The Gala Presentation evening took place on the 21st October at Doltone House where, following a drinks reception, guests were treated to an entertaining talk by the Dr. Karl Kruszelnicki, which outlined a brief history of innovation. Shortly afterwards, Tan Zhu Chen Joseph Louis, from the University of News South Wales, was named as the ultimate winner, with his unique child resistant closure package; scooping $2,500 in prize money and a three month paid internship with Cormack Packaging. Among the runners up were: second place Eric Chau (UNSW), dual third place recipients Michael Brock (UNSW) and Jessica Browne (UTS). Highly Commended were awarded to Timothy Hazzard (UTS), Tristan Dimitroff (UNSW) and Vincent Sin (UTS). While lecturer Steve Ward from the University of News South Wales collected the perpetual trophy on behalf of the school. The evening also featured the Australian Institute of Packaging’s (AIP) second Scholarship for the Certificate in

Packaging, which was presented by AIP National President, Mr. Pierre Pienaar, to Eric Chau a student of the University of New South Wales. Pierre Pienaar, President of the Australian Institute of Packaging says, “As National President of the Australian Institute of Packaging (AIP), I was delighted to be involved in the Scholarship Judging programme for the 2010 AIP scholarship, which we run alongside the Cormack Packaging Awards. The AIP was very pleased with the results and we look forward to the programmes continuation in 2011”. The AIP Certificate in Packaging is an internationally accredited course developed by the Institute of Packaging UK (IoP) and holds recognition in 27 countries. Eric Chau impressed the panel of judges with his obvious enthusiasm and passion to pursue a career within the packaging industry. “With still a year and a half of his Industrial Design degree left to complete, Eric has already complete a diploma in business management and is a regular at AIP site visits and active student programmes,” Mr. Pienaar said. “Winning the AIP scholarship will definitely change my whole career, opening up endless possibilities,” said Eric Chau. “I am eager to learn the many principles packaging design has to offer and one day to make an impact within the packaging industry.” Mr Chau said.

From Left to Right: Dual Third place – Jessica Browne UTS; and Michael Brock UNSW. Second Place – Eric Chau UNSW; First Place – Tan Zhu Chen Joseph Louis UNSW, and Howard Glinn, Cormack Sales & Marketing Manager. www.foodmag.com.au | December 10 | Foodmagazine 19

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EXPORT

Boost to livestock genetics exports THE Queensland Government, Beef Australia and the livestock industry are partnering to develop livestock genetics as a key export for Queensland. Trade Minister Stephen Robertson said overseas markets had already shown significant interest in Australia’s livestock genetics. “Queensland is well-known as a competitive producer of worldclass beef, exporting more than $3 billion in beef commodities to more than 100 countries each year,” Mr Robertson said. “Selling our genetics to overseas buyers is a value-added service that appeals to livestock operators wanting to enhance the performance of their stock.” Mr Robertson said Queensland currently exports genetics and live breeding animals throughout Asia, the Middle East and the Americas, with potential export opportunities to Eastern Europe. Minister for Primary Industries Fisheries, Rural and regional Queensland Tim Mulherin said Queensland had the unique advantage of a

diverse climate that allowed the production of livestock and genetics suitable for any tropical location in the world. “Queensland producers have bred stock specifically adapted

to the diversity of the region’s climate,” Mr Mulherin said. “Having stock that are well adapted to the environment they will enter is vital for the successful production of top

quality beef and genetics. “Australia's isolation and stringent biosecurity are also key advantages, helping to keep us free from the world's serious cattle diseases, and therefore

making us the obvious choice for sourcing healthy, quality livestock.” Mr Robertson said the first step in the new marketing strategy was to form an export working group to coordinate promotion of Queensland’s genetics products to the world. “Activities are already underway to develop a marketing strategy, with industry stakeholders meeting to discuss ideas for coordinated promotion,” Mr Robertson said. “Our ultimate goal would be to match exports of our commercial beef industry with beef breeding seedstock sales. “We’re keen to develop a portfolio of livestock genetic exports including semen, live cattle for breeding, and accompanying technical services to demonstrate how we can value add to our customers' production systems. “The diversity of our gene pool and the state-of-the-art facilities, research and technology we have available are strong selling points for buyers we can capitalise on.”

Farmers Federation push for export deals with north Asia Australian farmers are urging the Federal Government to ramp up negotiations in agricultural exports with north Asia. “There’s a big chance we can nail agreements with both Korea and Japan in the short-term, while China will be a longer negotiation,” National Farmers’ Federation (NFF) President David Crombie said following an NFF Trade Committee meeting in Canberra on Wednesday. Mr Crombie said Korea, Japan and China were “growing markets” and already made up 31 per cent of Australia’s total agricultural exports. Mr Crombie said Korea were one of Australia’s biggest markets for beef, dairy and sugar, and sealing an agreement with Korea should be a priority. “Korea has stitched up bilateral trade agreements with our two biggest

competitors – the United States and the European Union – those deals, once ratified, will leave Australia’s farm exports out in the cold,” he said. “According to the Centre for International Economics (CIE), the US deal with Korea will slash Australia’s agricultural and food exports into Korea by 12.4 per cent by 2030 – gouging around $800 million from our accumulated agricultural and food exports. That is, of course, unless we act quickly to get our own deal with Korea. “The CIE estimates that an AustraliaKorea trade agreement would see our agriculture and food exports into the Korean market increase by 53.3 per cent by 2030, or around $700 million, even if the US deal is ratified.” Mr Crombie said the NFF were committed to supporting the Australian Government on the agreements. “Like the Australian Government, we

20 Foodmagazine | December 10 | www.foodmag.com.au

remain committed to the World Trade Organisation’s multilateral trade reforms through the Doha Round, however, in the meantime, important bilateral trade with Korea, Japan and China pose

tangible benefits for Australia and Australian farmers. “We want these deals done and we expect an ambitious outcome for agriculture.”

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Westpac and EFIC supporting Australian exporters Westpac and the Export Finance and Insurance Corporation (EFIC) have announced that they have signed a Master Working Capital Guarantee Facility to help Australian exporters gain additional working capital to finance export contracts. The agreement enhances Westpac’s suite of export financing and risk solutions supporting customers seeking to export goods or services who require access to both pre and post shipment funding. Peter McMurrich, Head of Trade, Westpac said, “The export working capital guarantee, provided by EFIC, will enable Westpac customers to finance export contracts that they couldn’t otherwise fund. The agreement with EFIC will enable us to assist more businesses with their export finance needs and enhances the extensive range of export solutions that we offer. The guarantee supplements our trade finance capabilities and reflects our commitment to helping our customers grow their export business.”

The role of EFIC, the Australian Government’s export credit agency, is to help Australian exporters overcome financial barriers. Export working capital guarantees from EFIC to Westpac will enable more of Westpac’s small to medium sized customers to access additional working capital to deliver on their international sales contracts. Andrea Govaert, EFIC’s Executive Director, SME said, “A shortage of working capital to fulfil a new export contract or multiple export contracts is often a problem for small and mediumsized exporters. Guarantees issued under the agreement with Westpac can help Australian businesses to finance their export contracts and keep growing their businesses internationally.” EFIC’s export working capital guarantee is a flexible guarantee which can support a single export contract or many export contracts with different buyers. Generally, the guarantee is for a minimum of $500,000.

Plum Grove awarded funding to boost WA wheat exports Western Australian wheat exporter Plum Grove is the latest company to receive $17,000 in funding as part of the final round of the Federal Government’s Wheat Export Technical Market Support Grants Program. Minister for Agriculture, Fisheries and Forestry Senator Joe Ludwig said the funding would assist Plum Grove to establish links with South Africa, Malaysia and Vietnam, as well as increase national exports to these countries. Plum Grove was one of six wheat exporters who received funding as part of the grants program, which aims to help new and small scale wheat exporters to break into the international market. Other grant recipients included NSW Agfarm, NSW Australian Grain Link, NSW Agracom, QLD Pentag Commodities and Victorian Visionrich. The Australian Government has allocated $600,000 over three years for the grants programme, with up to $200,000 available each year, starting in the 2008–09 financial year. Individual companies can access up to $60,000 over the life of the programme. www.foodmag.com.au | December 10 | Foodmagazine 21

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FEATURE

The nano-revolution:

small size, big taste With consumers pushing for healthier foods, Rita Mu takes a look under the microscope to see if nanotechnology can offer any benefits.

“

This gum is a full three course meal all by itself. “It will be the end of all kitchens and all cooking. “Just a little strip of Wonka’s magic chewing gum and that is all you will ever need at breakfast, lunch and dinner” – Willy Wonka, Charlie and the Chocolate Factory Fancy a chewing gum that delivers the flavours of a three-course meal? With nanotechnology, such extraordinary ideas can become a reality. Only recently did British food scientist David Hart, at the Institute of Food Research in Norwich, announce that he was at the brink of creating such flavoursome chewing gum using the powers of nanotechnology. While it has yet to revolutionise the foods we eat on a global scale, the potential of nanotechnology to deliver healthier, longer-lasting and better-tasting foods cannot be ignored.

Small size, big potential Nanotechnology is essentially the science and engineering of very small particles 22 Foodmagazine | December 10 | www.foodmag.com.au

between 1-100 nanometres (nm) in size (smaller than human cells and bacteria). By reducing the size of food particles to the nano-size, this can help improve the properties of food ingredients such as vitamins and minerals. Nano-sized food particles have a greater surface area per mass unit, and greater surface areas than larger particles, making them more biologically active. For example, smaller salt particles have an increased ratio of surface area to mass – this allows food manufactures to use less salt in their products without having to compromise taste. Nanotechnology can also aid in the delivery and absorption of food additives and dietary supplements by cells and tissues. The process is known as a nano-delivery system and involves the encapsulation of additives and supplements such as vitamins, minerals, flavours and omega-3 fatty acids in nano-sized vessels. In this way, the additives and supplements are protected from degradation, increasing their bioavailability to cells and tissues. Nano-sized vessels can be coated so that they provide targeted

delivery of food ingredients to their sites of action in the body. The applications of nanotechnology expand beyond nanofoods and nano-delivery to include food processing, food packaging and food safety. According to Food Policy and Regulation director Kim Leighton at the Australian Food and Grocery Council (AFGC), the most likely area that nanotechnology could be used in Australia is in packaging materials. “There’s work being done in packaging material – such as to improve the stability of packaging materials and to reduce the degradation of products in packaging – but even in this area, it is still at a research stage,” he said.

Where are the nanoparticles? Nanoparticles are more common than one might think. For example, water and air are naturally comprised of nanoparticles. Some food ingredients are also naturally in nanoscale proportions. For example, the proteins in mayonnaise form nanoscale clusters – and it’s these nanostructures that contribute to the smooth, creamy texture of mayonnaise.

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FEATURE

The Project on Emerging Technologies (www.nanotechproject.org), established in 2005 by the Woodrow Wilson International Center for Scholars in the US and the Pew Charitable Trusts, to ensure public engagement in the use of nanoparticles, lists 39 consumer products in its inventory that comprise of nanoparticles. In addition to supplements, cooking utensils and food packaging equipment, the inventory lists a variety of food and beverage products comprised of nanoparticles currently for sale. Examples include the Canola Active Oil from Israeli company, Shemen Industries, and Nanoceuticals Slim Shake Chocolate from American company, RBC Life Sciences. According to FSANZ, there are no manufactured nanofoods or beverages in the Australian market as yet. “The food industry has informed us that they do not plan to use nanotechnology in the near future,” a FSANZ spokeswoman told FoodMagazine. The world’s three biggest food manufacturers; Nestlé, Kraft Foods and Unilever, have all denied any current use

ducting any research into nanotechnology. “We recognize the potential nanotechnology has in the longer term to improve the properties and benefits of food - we therefore support the principle of sound scientific research on possible applications of nanotechnology in food production.” According to Mr Leighton, the amount of research being conducted by Australian manufacturers on the applications of nanotechnology in foods was “very limited.” “Nanotechnology is only one very small fraction of the total research budget available for companies,” Mr Leighton said. “In fact, most of the work being done in Australia will be more to do with academic research and packaging research, rather than its application in food.”

Better safe than sorry Despite evidence demonstrating the potential evolutionary benefits of nanotechnology in the food sector, there are still many issues that need to be dealt with before food produced using nanotechnology can be declared consumer safe. Rodent studies conducted by

Nanoparticles are more common than one might think. The applications of nanotechnology expand beyond nanofoods to food processing, food packaging and food safety of nanotechnology, however, they have indicated they are keeping a close eye on the scientific research. Kraft Foods states on their website: “Currently we’re not using nanotechnology. But as a leading food company, we need to understand the potential this technology may hold for us in terms of food safety, product quality, nutrition and sustainability.” According to a Unilever spokesperson there is “considerable potential” for nanotechnologies in food and beverage production. A spokeswoman for Nestlé Australia told FoodMagazine: “Nestlé is not con-

researchers around the world in the last 10 years have shown that the smallest nanoparticles are more diversely distributed around the body, including to the brain, than the larger counterparts. Research led by Roel Schins at the Environmental Health Research Institute in Germany and published in the scientific journal, Nanotoxicology, revealed that compounds used as food additives such as titanium dioxide and silica can cause DNA damage at the nanoscale. Worldwide, there is a lack of nanospecific regulation of foods produced using nanotechnology, and perhaps this is due to a limited amount of knowledge

on how the physio-chemical properties of nanoparticles, such as size and surface chemistry, affect their absorption and distribution in the body. In Australia, foods produced using novel nanotechnology will be regulated the same way as ‘Novel Foods’, ‘Food Additives’, ‘Processing Aids,’ and ‘Nutritive Substances’ in the Australia New Zealand Food Standards Code. When FoodMagazine went to print, the European Commission called for public consultation on a proposed definition of the term ‘nanomaterial’. The definition will be used as an “overarching, broadly applicable reference term for any European Union communication or legislation addressing nanomaterials.” In the US, the Food and Drug Administration developed a Nanotechnology Task Force in 2006 to identify and recommend ways to address knowledge or policy gaps in the safe and effective use of nano-engineered materials in FDA-regulated products. Mr Leighton said that providing awareness to consumers about the use of nanotechnology in foods was a necessary part of regulation. “It’s important that consumers have sufficient information to make an informed choice – so where nanotechnology is used in a food – it is appropriate that consumers have access to the information, or at least are aware that nanotechnology has been applied.” According to Mr Leighton, consumers are currently more interested in fresh and natural foods than nanofoods. “Until we see some real, practical evidence that nanotechnology is a useful technology and the Industry can benefit from it, it is unlikely that it will be adopted in Australia. “The application of nanotechnology [in food production] depends on whether there is a clear benefit, whether it is efficient and effective in delivering that benefit and whether it provides a competitive advantage to the industry or the manu-

Nano apps in food • Nanofoods: nano-sized food particles can help reduce obesity and weight-related problems. The greater surface area per mass unit of nanosized food particles can allow for healthier versions of foods to be produced that taste just as good as the original products. • Nano-delivery systems: Nanoencapsulation can provide controlled delivery and enhanced uptake of food ingredients by cells and tissues. • Food processing equipment: Nanosieves or the application of coatings made of nanoparticles to food processing machines can help filter out bacteria. • Food packaging: Nanocomposites, such as clay, integrated into food packaging can help improve gas and thermal barrier properties and increase tensile strength. Nanoparticles can also be used for the delivery and controlled release of vitamins, probiotics and flavonoids into food products, preventing off-flavours and undesirable textures in foods. • Food safety: Nano-sensors incorporated into food packaging have been developed to detect food spoilages, for example, nanoparticles that fluoresce in different colours on contact with food pathogens. facturer. If it doesn’t do all of those things in the first instance, a manufacturer has no incentive to use it.” While the use of nanotechnology in foods and beverages is still at its early stages of research in Australia - you have to admit – the development of a threecourse meal-flavoured chewing gum, would be a pretty cool thing for Industry.

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TRENDS

Top ten trends f Casting a glimpse into the future, Innova Market Insights has come up with ten emerging trends that will impact new product activity in 2011.

n previous years, the market researcher successfully identified upcoming trends to watch, including “Go Natural” and “Sustainability Rise” for 2008, “Trading Up and Down” for 2009 and “Sense of Simplicity” for 2010, all of which have now come right to the fore, as predicted.

Processed is Out for 2011, with consumers growing tired of being increasingly disassociated from the food they eat and turning against products full of complicated additives and with overly-long shelf lives. This has resulted in the natural/clean-label trend, with launches on a natural, organic or no additives/preservatives positioning rising dramatically over the past two years.

Offering Real Value is vital in this age of austerity. Although the food industry has been immune to the economic downturn in many ways, there has been a marked rise in consumers seeking real value for money propositions, not just in terms of low-cost or budget items, but also for products with perceived additional benefits, such as indulgence. “Proven” is the new buzzword and the relatively few companies that have successfully navigated the EFSA health claims maze, will be keen to highlight their ingredients from this perspective to 24 Foodmagazine | December 10 | www.foodmag.com.au

encourage a previously skeptical consumer to try out a new functional food product. Use of the word “proven” has grown dramatically on new products since 2008, with numbers doubling over that period. Personalized nutrition is also becoming an increasingly important vehicle for global giants, as illustrated by the creation of Nestlé Health Science SA and Nestlé Institute of Health Sciences in September 2010 to “target new opportunities between food and pharma”; Unilever’s creation of a novel partnership with Dutch research outfit TNO to explore links between diet and health; and PepsiCo’s announcement of a significant new nutrition strategy via its Global Nutrition Group. Return to Softer Claims is also apparent, however, with concerns about the impact of the tough EFSA health claims scrutiny now rife in the European food industry. A cloud of uncertainty hovering over health claims has resulted in a fall in numbers of food and drinks products launched on an “active health” [food plus] platform, despite growth in “passive health” [food minus] launches. Innova Market Insights tracked 1,960 new products with an active health positioning in the first half of 2010, down from nearly 2,200 in the same period in 2009, while numbers with a passive health claim rose from less than 8,750 to 10,350.

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s for 2011 Getting “Connected” to brands is moving forward dramatically with the rise of social media platforms and more creative marketing campaigns to increase consumer engagement. The UK has led in this arena with campaigns such as those from Walker’s (PepsiCo) with its 2008-2009 “Do Us A Flavour” and its 2010 “Flavour Cup” promotions. More recently, Cadbury started its Spots & Stripes promotion in the run up to the London 2012 Olympic Games, whereby consumers join one of the two teams (Spots or Stripes) and start scoring points.

Culinary Expansion is resulting largely from consumers eating out less, but instead spoiling themselves with true indulgence at home. Rising interest in quality home cooking and the return of more traditional kitchen skills have also resulted from this trend. There have been rising numbers of repositioned and completely new products designed to cater to the creative home cook. New Relaxation Paradigm recognizes the need to minimize stress and encourage relaxation as a counter to the meteoric rise of energy drinks during the first part of the 21st century. While the energy trend has not apparently halted in any way, a counter trend is also emerging, focusing particularly on creative relaxation beverages. On the same theme, tea is taking on a relaxation mantle in some instances, with the number of tea launches

rising strongly in the year to September 2010 and about 5% of them featuring the word “relax.” Fruit & Veg Revival is apparent as manufacturers go back to basics and focus more on the inherent health benefits available. Packaged fruit snacks, fruit smoothies and juice and water blends are all seeing considerable activity, with one of the most interesting launches in late 2010 featuring the Spanish introduction of Toro Naranja (Whole Orange), a Minute Maid (CocaCola) orange juice created by pressing the entire orange (including the peel), thus offering double the antioxidant content of the standard product.

Try A Little Respect: as the sustainability trend continues to gather pace, whether for environmental or humanitarian reasons, manufacturers are increasingly answering calls for more sustainable practices to benefit both humans (fairtrade, etc.) and animals (e.g. free-range). Selling the Technology may be used as an alternative approach to cutting back on processing, if manufacturers can clearly explain the benefits that an alternative technology can provide to consumers, whether in terms of flavour, shelf-life or presentation. The challenge is to explain complex technologies in a manner that the average consumer can easily understand.

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FEATURE

The disappearing art of

food science With a declining number of science graduates coming through universities, the Australian food industry is beginning to feel the pinch from a shortage of food scientists. Darren Baguley investigates.

ood science is a decidedly unglamorous profession, to the point of almost total invisibility and this lack of appeal to undergraduates is shaping up as a problem in the making for Australian food manufacturing companies. There has been no sudden growth in

demand nor has there been a slow period in the industry, which might have discouraged high school leavers from taking food science courses. Indeed, demand has grown generally in line with economic growth, but right at the very root of the problem is less students doing

Undergraduate enrolments in food science and technology peaked in 2006 and then began to decline

26 Foodmagazine | December 10 | www.foodmag.com.au

science at both HSC level and university. This is partly because there’s a shortage of science teachers in schools, but also because interest in the study of science is declining all over the Western world. According to a report by the Australian Institute of Food Science and Technology (AIFST), Education Providers Working Group undergraduate enrolments in food science and technology peaked in 2006 and then declined from 2006 to 2007 and from 2006 and 2008 by 8 percent and 10 percent respectively. The proportion of international students, from nine universities providing data, increased from 28 percent in 2004 to 37 percent in 2007. Food science is only a high profile profession when something goes wrong and it’s not a logical progression for someone doing HSC science to go on to do food science as an undergraduate. “A lot of people who are doing science for HSC or at university just don’t realise that food science offers a career,” says University of NSW food science lecturer, Janet Paterson. One major reason for this is food

manufacturers are noticeable by their absence at both high school and university career expos; scholarships and cadetships are few and far between and food science is definitely not seen as very 'sexy', Paterson adds. “The pure sciences don’t see it as focused enough – because you know about more than one thing – and it’s much sexier to work in genetics or pharmacology. But food is very complex because the chemistry is very involved, there are microbial issues and the stuff needs to be fit to eat when you’re finished with it.” In addition, when people do think of food science, scares like Mad Cow Disease (BSE), Salmonella, E. coli and Genetically Modified crops spring to mind. Plus, a growing backlash among consumers against over-processed foods, laced with large numbers of additives, means going into the food industry is seen as unattractive to many graduates. Also, although the annual AIFST salary survey shows that remuneration is improving, salaries in other areas of science such as pharmaceuticals, not to

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FEATURE

practical work being done on the grounds mention business, IT, marketing, law etc. that it costs too much and they’re tend to be much higher. There is an upside, however, in that food strapped for cash. “But really, there’s also a lack of basic scientist jobs tend to be fairly recession lab skills and companies don’t have the proof, says Paterson. “The food industry is a big industry and it doesn’t suffer as much time, money or inclination to train graduates in those skills. Skills like can as other industries during downturns because people still have to eat even if they seam testing, which requires nothing more than a hacksaw and a micrometre don’t need a new car or pair of shoes.” and making up plates of media for Some universities have been seeking to culturing microbes, are no longer being make food science more attractive by taught in many university courses. In broadening the course to include other some cases graduates are actually doing aspects of the food industry, such as TAFE courses to get those skills.” marketing and nutrition. While this may Appointments Group owner, Andrew halt the decline in graduates entering the profession, it has an impact on the practical Preston, also doesn’t agree there is a skills shortage in the food industry. “I skill levels of graduates, says Science think it’s a debatable point. There’s an People principal, Diana Neery. expectation among employers And it is the lack of practical skill that be far more is the real issue, according to Neery. A lot of people thatjobpeople ready as gradu“There are plenty of graduates who are doing ates than they were coming through the various universities, the problem is science for HSC or at in the past because compathey’re graduates who can’t university just don’t nies have less spell, use grammar properly or realise that food inclination to train write a report. Employers want people up themthese skills because lab managers science offers selves and that creates don’t want to have to rewrite reports a career a perception there’s a that graduates have done.” shortage of job ready applicants. Neery also believes that universities “The same applies with more experihave reduced the emphasis on practical enced people. Most of our customers are training, which is having an impact on looking for people with quite precise the job readiness of graduates. “Many specifications, because they don’t have schools have dropped back the amount of

the time or the inclination to give people the training they did in the past. So to a degree, I think the perception of a shortage is coloured by people’s changed expectations.” “The colleges and universities are closing down courses because there is less demand for food technologists because food technology is not a terribly well paid profession and there are lots more glamorous opportunities out there in the marketplace. There has been a fair influx of foreign born food technicians, which have taken up the slack to some degree and I think the perception that there’s a shortage stems partly from the

number of people from overseas that need training before they’re fully suitable for the Australian market.” Although in the past both Victoria and Queensland have put large amounts of money into the area to attract food manufacturing facilities, the skills shortage, if there is one, doesn’t seem to be on the radar of state or federal governments The situation is not all doom and gloom, however. Unlike the United Kingdom, which struggles to fill one in four of all food scientist vacancies – despite liberally dispensing working visas – Australian food manufacturers at the moment are still able to get the staff they need.

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PRODUCT SHOWCASE

Xeikon and Moss introduce Digital Decorating System for label printing XEIKON, a division of Punch Graphix and Italianbased MOSS, a leader in container decorating technologies, have launched the Digital Decorating System. The Digital Decorating System enables the digital heat transfer process to be applied to seamless plastic tubes. Previously designed for printing on polypropylene, the Digital Decorating System’s ability to print on HDPE has opened up a new sector and a vast array of end uses. The technology ensures fast and cost-efficient decoration of seamless plastic tubes, even in very short runs. It creates a sharper image for a more refined result, helping products stand out from the competition The Digital Decorating System is ideal for label printers and injection molders. It is a high-quality, flexible and cost-effective alternative to direct screen or direct offset print for short-to-medium runs. The system requires no set-up or plate costs. It also delivers much higher quality compared with direct print technology, in terms of both image quality (1200 dpi) and a more opaque white. Two simple steps are involved in using the Digital Decorating System. The first step is Xeikon’s web press, which prints the exact number of transfers required for the decoration.

Drum Dump Feeder

In the second step, the roll of printed transfers is fed into the MOSS Digital Decorating System, which applies transfers to seamless tubes via the heat transfer process. The result is a high-quality, digitally printed and applied decoration that is scratch and water resistant.

FLEXICON’S new TIP-TITE Drum Dump Feeder seals drums against a discharge cone, tips the drum and feeds bulk material into downstream equipment, dust-free, at controlled rates. The drum platform is raised by a single hydraulic cylinder, creating a dust-tight seal between the rim of a drum and the underside of the discharge cone. A second hydraulic cylinder tips the platform-hood assembly and drum, stopping at dump angles of up to 90 degrees with a motion-dampening feature. Material flowing through the discharge cone charges the intake adapter of a cantilevered flexible screw conveyor that feeds downstream equipment volumetrically. Flexicon Corporation (Australia) 1 300 353942 www.flexicon.com.au

Punchgraphix +32 (0) 3 443 13 11 www.punchgraphix.com

Mussel processing system for minimal shell breakages TNA processing system combines an open, gateless stainless steel design with caustic wash down capabilities to minimise food safety risks. The simple, yet flexible open design means there are no hollow sections or bug traps which is a critical concern for the seafood industry. A key feature of the system is the five TNA roflo HMW 3

electromagnetically-driven horizontal motion conveyors, which have been constructed to handle aggressive pressure cleaning with caustic solutions without the need to remove any guarding or machine parts. The TNA roflo HMW 3 is also gateless, minimising the risk of contamination. The hygienic design is particularly important in

shellfish applications where microbial pathogens, particularly Listeria, are a serious threat. The linear motion of the TNA roflo HMW 3 transports the IQF mussels with no vibration, reducing damage to the shells. TNA Australia 02 9714 2300 www.tnasolutions.com

Oven food tracking systems DATAPAQ oven food tracking systems are temperature profiling systems, comprised of a data logger, a protective thermal barrier, Insight software and thermocouples. The systems are designed to travel through the oven with the product, measuring the true product and environmental temperature throughout the process. The MultiPaq21 data logger, which

is protected from the heat of the oven by a thermal barrier, records the temperature data. The critical product temperatures are gathered and analysed with Insight software, providing detailed reports at a single click. Thermal barriers come in all shapes and sizes to suit any oven or process. Datapaq Food Tracking Systems are available in Australia from OneTemp.

28 Foodmagazine | December 10 | www.foodmag.com.au

Correction

OneTemp 1300 768 887 www.onetemp.com.au

On page 12 of the October issue of Packaging Magazine we ran a product showcase entitled Industrial feeding robot, which discussed the IRB 2400 by Tecnopack. The text was incorrectly illustrated with an image of a “Technowrapp” machine. Technowrapp are supplied by HBM Packaging Technologies and are not associated with Perfect Packaging. Food Magazine apologises for any confusion created by this mistake.

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PRODUCT SHOWCASE

Super Throat metal detector SAFELINE’S new Super Throat (ST) Metal Detector is designed for the inspection of free falling products in vertical packaging applications. At the heart of the new ST Series metal detector is the company’s revolutionary Profile electronics platform which is available in fixed or multi frequency configurations. The detector has an advanced detection coil sys-

tem, delivers high levels of sensitivity, with improvements being greater than 30 per cent in typical food production environments. The ST Series uses a software algorithm that identifies the signals given off by metal contamination and discriminates between these signals and those generated from the actual product itself. Once identified, these

Italian Piston Food Fillers

unwanted signals are amplified and subsequently processed to take detection performance levels to a new level. The Safeline Super Throat (ST) Metal Detector is available in Australia from MPI Australia.

such as the printing industry. Fork over units are much narrower as the legs do not go around the pallet, due to this these units are not suitable for all applications. Straddle units can be used to lift skids and pallets as the legs can straddle a full pallet and pick the pallet up off the ground.

VOLUMETRIC piston fillers from Italian manufacturer G.S. Italia are now available in Australia and New Zealand. The piston fillers are specifically designed for fresh food manufacturers, for products ranging from liquids to viscous products such as paste, semi paste or semi thick liquids such as Bolognese sauces, filling both cold and hot products (to a max of 90ºC). The fillers are available in both manual and automatic versions and are designed to be joined to packaging lines with conveyors, packing machines and thermoforming machines. There are a variety of machines available to suit the requirements of small to large manufacturers, filling a single product through to the filling and preparation of ready meals. G.S. Italia is now represented in Oceania by HBM Packaging Technologies.

Warequip 03 9314 2611 www.warequip.com.au

HBM Packaging Technologies 02 8814 3100 www.hbm.com.au

MPI Australia 02 9648 3011 www.mpiaust.com.au

Walkie Stackers for easy lifting WAREQUIP have a large range of Walkie Stackers from manual units through to electric units in both straddle legged and forkover units. With Warequip’s Walkie Stackers, machines do all the lifting. This prevents back-injuries from occurring when heavy objects are lifted incorrectly. Capacities range from 500kg to 1000kg with lift heights ranging from 1600mm to 3000mm.

Manual units have hand or foot lift operation and level release. Semi-electric units have electric lift and manual push. Warequip also has full traction units which are electric lift and electric drive. Full traction units have the option of a ride on platform and operator safety guides to assist with operator safety. Fork over units are used to lift skids, and are ideal in companies who use skids instead of pallets

Interested to visit or exhibit at Seoul Food 2011: please contact us KOTRA Melbourne Ms. Jennifer Yu & Mr. Hanson Lee Ph: 03 9867 1988 E: koreatrade@bigpond.com Web: www.kotra.or.kr

Export Solutions Pty Ltd Ms. Magda Hall Manager – Exhibition & Trade Fair Services Ph: 08 9481 8699 E: magda@exportsolutions.com.au Web: www.exportsolutions.com.au

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ON THE

SHELF Seasonal treats Product name: Kezâ&#x20AC;&#x2122;s Manufacturer: Fruit Mince Pies Ingredients: Fruit mince (35%) [fruit (apple,

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Chunky choc crunch Product name: White Choc Chunk & Macadamia Nut Manufacturer: Byron Bay Cookie Company Ingredients: Wheat flour, white compound chocolate (24%) [sugar, vegetable oil, milk solids, emulsifiers (soy lecithin, E492), flavourings], butter, macadamia nuts (11%), sugar, eggs, maize cornflour, soy lecithin, cultured dextrose, salt, raising agent (sodium bicarbonate), flavouring. Packaging/graphics company: Byron Bay Bakehouse Shelf life: 9 months Product manager: Michael Langtry Product website: www.cookie.com.au

sultanas, currants, citrus peel), sugar (brown and white), glucose, thickener (1442 from maize), spices, salt, food acid (330), preservative (202, 224), flavour], wheat flour (wheat flour, thiamine, folic acid), butter (cream, water), sugar, egg, rice flour. Packaging/graphics company: Mayor/Brandism Shelf life: 6 Months Product manager: Brand & Marketing Manager is Jara Bojcuk Product website: www.kezs.com.au

Sauce, of course Product name: Tartare Sauce Manufacturer: Beerenberg Ingredients: Vegetables (Onion, Gherkin, Capers, Garlic) (20%), Water, Canola Oil, Vinegar, Sugar, Thickener (Modified Corn Starch), Egg Yolk Powder, Salt. Packaging/graphics company: n/a Shelf life: 18 months Product manager: Russell Heyzer Product website: www.beerenberg.com.au

Very berry Product name: Seasonâ&#x20AC;&#x2122;s Choice Four Berry Mix

Manufacturer: McCain Ingredients: 100% Berries (Strawberries, Blackberries, Blueberries, Raspberries), No preservatives or added sugar. Packaging/graphics company: n/a Shelf life: 24 months Product manager: Anand Surujpal Product website: www.mccain.com.au

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EVENTS Packaging for Tomorrow December, 7, 2010 Melbourne

6th Nutra INDIA Summit February, 6, 2011 World Trade Centre, Mumbai

Perth Fine Food & Hospitality Exhibition March, 20-22, 2011 Perth Convention & Exhibition Centre

AUSPACK 2011

National Manufacturing Week (NMW) 2011

March, 22-25, 2011

May, 24-27, 2011

Melbourne Convention Centre

18th Annual Beverage Forum

Foodpro 2011

May, 24-25, 2011

July, 10-13, 2011

Grand Hyatt, New York, USA

Sydney Convention & Exhibition Centre

Pacific Beverages opens Australia’s greenest brewery

acific Beverages has recently opened its new green Bluetongue Brewery, with celebrities such as former rugby league player Andrew Johns and Australian band Thirsty Merc as some of the guests attending the ribbon-cutting ceremony. Previously located in Cameron Park in Newcastle, NSW, Bluetongue

- now located in Warnervale on the Central Coast - is the second largest brewery in the state. According to Chairman of Pacific Beverages and Group Managing Director of Coca-Cola Amatil (CCA), Terry Davis, Bluetongue is Australia’s greenest brewery. It features a $10.5 million water recovery plant from

CST Wastewater Solutions and Global Water Engineering (GWE), which helps reduce the brewery’s water usage and carbon footprint. According to CEO of Pacific Beverages Peter McLoughlin, the Bluetongue Brewery is one of the most environmentally sustainable breweries in the world.

Bluetongue Brewery, Warnervale, Central Coast

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ÂŠ Copyright O-I 2010. Not to be copied in whole or in part without prior written permission of O-I.

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