Food Magazine March 2012 by Prime Creative Media

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

MARCH 12

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INSIDE

INGREDIENTS

PACKAGING

The impact of folate on neural tube defects

Remaining competitive on the world stage

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WHAT'S FRESH

LOSING OUR FOOD INDUSTRY

CONTROL WEIGH 21 Catch vs Check Weighers The same but different

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WELCOME

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

Securing our food safety We need to step up and make sure we can rely on Australian food in the years to come

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hat does safety mean to you? We're always being told to travel safe, cook safe and just be safe in general. When it comes to the food manufacturing and packaging industries it encompasses a whole lot more than ensuring that you're wearing a hard hat or visible clothing when necessary. A safety incident that injures a worker at a plant or an outbreak of something like salmonella reaching the media can have dire impacts on a company's reputation. Research and case studies predict something like this, that damages a company's reputation, can take anywhere from three to 15 years to recover from. Some companies never recover. So then, why, for goodness sake, is the industry not taking all the precautions available to prevent these kinds of incidents? Because apparently taking precautionary steps to avoid these kinds of damaging incidents is an indication that something is wrong at a company. Does that completely backwards to anyone else? Instead of ensuring the safety

of workers and the products by implementing precautionary measures and telling consumers that they are doing so, companies prefer to just sweep the whole topic under the rug. Maybe it is time for the government's to step up and mandate the precautions company's have to take so that the ones who do aren't singled out for the wrong reasons. As much as we bang on about the Nanny State that we live in, we need to acknowledge it is time for the government's to step in and regulate our industry. How would you feel if your child or grandchild never tasted an Australian apple, or had milk from a cow raised and milked in Australia? That will be the reality if we do not do something now. Everybody from the industry is telling me how hard it is to stay afloat in business with the current supermarket duopoly pushing companies and farmers out of work. It doesn't take a genius to work out that most of these prices are not sustainable, and as more fruit and vegetable growers and dairy farmers

leave their respective industries because they can no longer make any kind of livelihood because of the predatory behaviour of the Woolworths and Coles, we will either see prices skyrocket or a flood of imports coming to our country to keep prices down. We don't always know how food is grown and manufactured in other counties, so we are putting our health and safety at risk. Imagine we get to the stage where we are completely reliant on food importsand there is another GFC, or a natural disaster that strikes our major food supplier. Who do you think their loyalties are going to lie with? Us, or their own people? So we will have to crawl back to our farmers and growers and beg them to provide our food again. Only problem is, they will be gone. So we need to act now. We need governments on this, we need consumers on this, and we need companies and farmers fighting for their rights, before it's too late.

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NEWS

Food Magazine's Q&A I grew up in... India and completed my Ph.D in Dairy and Food Microbiology (Academic Australian Ph.D). I have published 52 research papers in different international scientific journals. I have been working in Australia for the last 24 years, after finishing my post doctorate in Germany. In high school, I was passionate about...Foods and food science.

Jasjit Singh, Technical and R&D Manager, Jewel of India

My current role involves... Research and development work in various Indian curries, finger foods and salads with particular reference to nutritional requirements for the different consumers' demographics. One of the future focuses is the development of different vegetables and meat products in different seasons with particular reference to various kinds of spices. Modern industrialised bioprocesses are in progress to get the effect of spices on human health. Projects are in progress on the ingredients of spices being used in Indian curries such as ginger, garlic and turmeric on cancer tissues to find the remedies for cancer treatments and other therapeutic values. Before my current role, I worked... As a Food Technologist in Cumberland Industries, Quality Assurance Manager in P&N Beverages and Technical Manager in Primo, ensuring all the KPIs of food safety and quality issues are met to support the growth initiatives and technical solutions to customers' complaints for the success of business. I had also been the Food Technical Consultant for various food companies in Sydney, giving me plenty of opportunities to move around.

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Studies/training that has helped me in my current role includes... For my academic qualifications I went to the National Dairy Science Institute, Punjab University, India. I also completed post doctorate work, got some industrial experience, engaged in creative thinking, different short courses, and strategic planning. I've worked for 30 years with international industrial experiences in major projects in foods in different countries including Australia helped me to be in the current role.

My favourite food is... Indian curries and finger foods. It is amazing to be working on these foods to keep their freshness as well as implementing new ideas in the foods manufacturing plant I am working at present.

My work is helping to better the food industry by... Helping the industry to develop new technologies and new strategies, utilizing the food waste from various processes and recycling different fresh vegetables to save the environments. Working to develop new healthy fresh and nutritious food products for school canteens and for weight loss plans, irrespective of significant changes in the frequency of climate extremes, including heat waves, droughts and floods. Currently I am working on the project relating to the effect of spices on cancer tissues. These spices are being used in Indian curries and finger foods.

The food industry needs to change... The awareness of healthy nutritional fresh foods for everyone to replace the junk foods so we can reduce our medical bills. We need to be constantly looking for ways to exhibit Australian fresh food manufacturers and show that it's better than any other country, particularly with regards to the growth and manufacture of fresh food products.

The most challenging part of my role is... Using fresh produce and dealing with the complexity of strategies in fresh products and innovation with new spices and waste coming from the manufacturing of such products. Quality and safety, effective and efficient processes with lower costs and improvement of productivity are vital parts of my role. The best part of my role... Is innovation of new ideas from concept to product in fresh food industry.

The thing that gets me out of bed in the morning is... (Apart from good cup of Indian tea), my job as senior manager in a fresh food industry that is supplying to the big trade partners in Australia to introduce new innovative ideas to the food industry.

The current food/brands that we will be eating in 50 years time are...A broad range of brands associated with convenience and trust with consumers, which continue to develop new products to meet the needs of a consumer as well as health and quality of a reasonable price In 50 years, the food industry can look forward to... Further innovation and commitment to quality and service, the key challenges we face in the world are health and sustainability. Global consumption and use of resources is the biggest factor in a sustainable future. We need to look forward, not back, and try to attract a new generation of customers.

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Dob in a supermarket: ACCC

BY JESSICA BURKE

Mars cuts chocolate bars with more than 250 calories In a move that is sure to upset chocoholics everywhere - but perhaps please their doctors - Mars has announced plans to stop shipping chocolate bars that exceed 250 calories per portion. It will mean the king sized chocolate bars made by the confectionary giant, including Snickers, M&M's, Mars, Milky Way and Dove will effectively be unavailable by the end of 2013. Even a regular sized Snickers contains 280 calories, but the company advises that it includes three serving sizes. A king-sized Snickers contains 510 calories. The family sized blocks of chocolate produced by the company will still be available, as they are intended to be shared. Some critics have accused Mars of reducing chocolate size to save money on expensive cocoa, but the company has said in a statement that it is another move by the company to create healthier products for its consumers. The company has previously announced aims to reduce sodium levels in all Mars products by 25 per cent from 2007 levels, stop marketing chocolate products directly to children under 12 and it also started displaying calorie counts on the front of packages, eliminating trans fat and reducing saturated fat. "Mars has a broad-based commitment to health and nutrition, and this includes a number of global initiatives," the company said in a statement.

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The Australian Competition and Consumer Commission (ACCC) is urging people to reveal the wrongdoings of Coles and Woolworths, as the controversy surrounding the supermarket giant's increases. ACCC chairman Rod Sims has told supermarkets he is on a mission to uncover any abuses of market power, after receiving extensive allegations over the last six months. ''If people have concerns, come to us with the evidence," he said. "It is all very well for some of the industry representatives and others to talk about behaviour that is going on there, but we need evidence." Jennifer Dowell, Australian Manufacturers Workers Union Food and Confectionery Division National Secretary told Food Magazine the industry is under increasing pressure from the major supermarkets. "The food processing industry in Australia is captive to the duopoly, they don't have control of their destiny whatsoever, the decision Coles and Woolworths make they just have to go with. "There is increasing pressure to cut costs and to produce for private label so they're being pushed to the wall." Sims said the ACCC will handle complaints about market abuse by Woolworths and Coles with care

and it will be focused on protecting vulnerable individuals and companies and finding ways to ensure competition in the sector. But he acknowledged that until an example is made, and a criminal charge for cartel behaviour is handed down, businesses may not take the warnings seriously. ''The only way that you are going to get compliance with an act is if people see that it is being enforced," he said. "I think it is going to be an unfortunate day all-round when we have to take criminal action in relation to cartels, but if that is what it takes then that is what is going to have to happen.'' But Dowell told Food Magazine that companies are understandably too scared to voice their outrage over their treatment. "Things are really difficult because people in the industry will not talk publically about Coles and Woollies and the industry will not talk publically about Coles and Woollies because if they do, you can be sure those products will disappear from the shelves." "In the case of the duopoly of Coles and Woollies, the anti-competitive practices that go on are appalling, their behaviour is disgraceful and the ACCC needs to have more power to deal with it.

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NEWS George Weston fined after worker's hand injury One of Australia's largest food manufacturers was convicted of failing to provide a safe plant and fined $50 000 this month, after a workers hand was caught in a machine. The incident, at George Weston Foods' Castlemaine smallgoods plant in Victoria, happened on 30 July 2010. The female worker at the plant, which trades as Don KRC, was packing small frankfurts on a processing line when the plastic wrapping got stuck and required removal. While the machine was switched off before the guarding was removed, as the woman was clearing the blockage, a colleague who was unaware what she was doing, switched the machine back on. She suffered a crushed hand in the incident and severe burns. Following an investigation, it was discovered that the company was aware the machine did not comply with Australian safety standards because it could fail to stop when the guarding was opened. The company's guilty plea, co-operation during the investigation and improvements to workplace safety following the incident, including changes to guarding on the machine concerned immediately after the incident, were commended by Magistrate Cottrell in the sentencing. The company was also in the midst of examining several OHS issues across the site when the incident occurred.

Progress through innovation

Schweppes workers return to work

Over 150 workers at Schweppes' Tullamarine plant returned to work for the first time in over eight weeks on 14 February. The factory, north-west of the Melbourne CBD, locked workers out on 15 December when they began industrial action over the company's plans to introduce 12-hour shifts to boost productivity. Workers said the company did not provide enough time prior to the implementation of the roster changes to be able to arrange childcare and living arrangements. After two months without pay over the issue, employees are ready to get back to work, according to Ben Redford, assistant secretary of the United Voice union. "They are really happy we will be able to attack the proposed 12-hour shifts at Fair Work Australia, which will have a detrimental effect on the lives of workers," he said. "We cut a deal with the company last week and they are now being paid and they will be back to work." The dispute, combined with a chemical spill at the Koorngarang Island plant of energy giant Orica led to some stores across Australia selling out of Schweppes products.

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Meat worker killed at Esperance site A 31-year-old meat processing workers was killed on her Esperance worksite on 15 February. WorkSafe representatives will travel to the site to investigative the tragic death, which is believed to have occurred around 10am, while she was working with machinery. WorkSafe WA Acting Executive Director Ian Munns said any workrelated death was a tragedy, and offered his sincere condolences to the woman's family.

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Watching the demise of the Australian food industry

Jennifer Dowell, National Secretary of the Confectionary and Food division of the Australian Manufacturing Workers Union talks one-on-one with Jessica Burke about why we will rely on unsafe food imports and why the government needs to step up.

Last year the manufacturing industry had the highest number of industrial disputes ever, why do you think that is? Some of it was leftovers of WorkChoices issues where for a period of time people weren't able to negotiate or discuss things, so there is a bit of catch up there. In addition, there's just some normal stuff you get with negotiating agreements, and in the food sector in particular there is incredible pressure on manufacturers so they're looking to cut costs essentially so that gives a much more difficult environment for negotiations to take place. There is a lot more demand on the workforce to give up conditions or wages and of course that invariably leads to disputes because it is really hard to reach an agreement. They're competing with imported products, but there are many ways to do that and one of the first ways a lot of companies are going about it is to cut work conditions and wages or cut the workforce altogether. The situation at Shweppes when they were locked out over the company's plans to introduce 12-hour shifts without providing enough warning, is that something that is becoming increasingly common? Yes it is, from our point of view. It's very similar to the Qantas issue, where there is this huge reaction to people who are trying to negotiate in the same way they always have and then you get a huge reaction from the manufacturer where they just lock them out of their jobs. There does seem to be a strong approach being taken by manufacturers in response to the pressure they're under to some extent, and they're just refusing to negotiate in any sort of reasonable manner. People are now simply just locked out or work, which used to be a very rare occurrence, but is becoming increasingly common. Is it legal? Essentially, they're entitled to take action in response to what the workers take, but I don't think it's balanced. We have to go through a ballot process, get the support of all workers, specify what the action will be, and we then have to take it within 30 days. Once we've jumped through all those hoops, the

employer can just lock you out for an indefinite period of time. They don't have to go through any ballots or processes like the employees do, they can just pull that move on the day, basically. It's increasingly difficult when employers lock people out of the workforce and they don't have wages coming in and generally it is done on the basis that they can't come back to work until they've signed off on whatever the proposal is so generally they do have to give up working conditions or wages to get back to their job. It's a stupid approach and it is short sighted and not all companies go down that path because they see that it does destroy the working relationship. You will end up with a workforce that is disengaged with the company, who don't feel valued or respected, and it will take years to rebuild that trust once it's lost. Do you think there's a hush hush mentality on safety in the industry? The food processing industry is under incredible amounts of pressure, we've put that to the commission. In the Senate Inquiry, the committees do everything they can to raise the issues, because we have got is producers who providing for the domestic market, but the market is controlled by the duopoly of the two major retailers and that is something that doesn't happen anywhere else in the world, no other market has these issues. The food processing industry in Australia is captive to the duopoly, they don't have control of their destiny whatsoever, the decision Coles and Woolworths make they just have to go with. There is increasing pressure to cut costs and to produce for private label so they're being pushed to the wall. You were a part of the Senate Inquiry into the supermarket dominance and you said it is failing Australian companies and workers. How do you think we can overcome the issues? Well in the case of the duopoly of Coles and Woollies, the anti-competitive practices that go on are appalling, their behaviour is disgraceful and the ACCC needs to have more power to deal with it. Once you've achieved market dominance as they have through their creeping acquisitions, there's not a lot of power for the ACCC.

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like with like. We produce food to a very high level and what is being imported from overseas needs to be the same quality. There needs to be more regulation and better testing for what comes into our country. If food is imported from a high risk site, like China, that will undergo testing, but not if it's from New Zealand. The way the import laws work in New Zealand mean that they can import a product from China, put it in a bag in New Zealand and ship it to Australia as a 'product of New Zealand.' If we try to export to other countries we face huge barriers, but we have removed all the barriers for others getting food into our country. These are all issues that governments and people, if they are honestly concerned about safety, need to make sure they count as top priorities. Somewhere along the line it would be nice if there was some recognition across all of the major parties that we do have a major issue here and that they want to work on how to solve that. With the national food plan and the senate commission raising the recognition about some of these issues, it will be

Would you support a Supermarket Ombudsman, as suggested by the Australian Food and Grocery Council (AFGC)? If we get more powers given to the ACCC, any power to an Ombudsman, and get people the ability to raise issues without losing their job, then that is a step in the right direction, because right now they cannot. I know we've been systematically raising this issue for 10 years but it has gotten so bad that people finally have to accept that there is a problem. My concern is that if we lose food sovereignty, if we lose control of our food chain we become hostage to other countries supplying our food. How ridiculous is that? In Australia we have the ability to produce the best food in th e world, so how are we getting into this situation? If we rely on imports, and a country decides it is going to give its own market priority, as it very well should, what do we do? Where do we go? At a time when the world is saying Africa needs to have food sovereignty, we're actually participating in a process where we won't be able to feed our own people. We will be reliant on importing food. When we finally hit the wall and find that everything is coming from overseas and we no longer have any Australian food industries, it will be too late. AFGC did a report showing 130 000 workers in the food and grocery sector will be out of work by 2020 if the current environment continues. What are your thoughts on that? It isn't going to be 2020 before this happens, I have been here for 20 years and I am always in and out of factories and I can tell you with absolute certainty that it will be before 2020. The problem with that is that people aren't comparing

interesting to see what action, if any, will be taken. How serious are we about food safety?

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Food industry ignoring safety issues The food manufacturing business poses a myriad of potential health and safety risks; but nobody is willing to be proactive about the issues, as Jessica Burke reports.

icture this scenario: Company A experiences an outbreak of something in its food which causes masses of its products to be recalled, resulting in huge losses for the company's profits, production and reputation. Something like a salmonella outbreak or something equally severe can take years, if not decades, for a company to come back from. Once the public has lost trust in a company, it is very difficult to make people forget the past, stop associating your brand with a negative situation, and come back better than ever. So, in the food industry, where the health and safety of the products are probably more important than any other, why is there such a "hush hush" mentality to safety?

Why is nobody being proactive? Shaughan Syme doesn't understand why food manufacturers are not being proactive in protecting their products and reputations. His company produces and distributes the BAXX machine, which eliminates mould spores and other airborne single cell organisms that pose risks to food safety and health. The machine is being snapped up quickly by the medical industry, but so far food manufacturers have not embraced it. "I have been very surprised that the food industry has not been as quick as I expected in adopting this technology, seeing as it needs to focus so much on safety," he told Food Magazine. "We are not suggesting this is a replacement for normal hygiene and cleaning, it is a supplement. "With all these companies having health issues and recalls and going out of business because of it, considering this is such a low cost solution I

thought they would be installed everywhere straight away. Syme explains that the technology the machine uses is safe and effective and does not pose the risks to health that many other machines which aim to solve similar issues do. "The BAXX is new technology which produces hydroxyls, which are produced in nature, as nature's own disinfectant," he explained. "The concept is to target the ozone but without the dangers. "The ozone is a molecule with an extra hydrogen atom and is a danger to human life. "There are some other options but they're only effective in quantities that kill human and plant life and everything else you could think of. "If you use these types, you have to have locks on all the doors, flood the room with ozone and two hours later, before it's used again, you have to flood the room with oxygen, which defeats the entire purpose. Symtec's machine does not endanger human health. "Hydroxyls are found in nature, they were discovered 200 years ago, when a scientist tried to figure out why people who live in sunny, warm climates were healthier than those in colder ones. "It's a water molecule, H2O, which is missing a hydrogen so it becomes OH- and that's an unbalanced position, it wants to turn back to a molecule so the atoms are attracted to single cell organisms and attach to the wall

and turn back into harmless water, but the cell has ruptured and dies. "Mould spores, bacteria and fungus spores are all single cell organisms. "The BAXX is very effective because it is mechanical rather than chemical, so the organisms can't become immune to it."

Safety attitude "back to front" A spokesperson from WorkCover NSW told Food Magazine while it is not definite that the industry has a "hush hush" mentality to safety, the rates of incidents does not seem to be declining. "It's not something I have sensed [the hush hush mentality], but I guess generally speaking, often there is a reluctance from an organisation to want to engage with any regulators, whether its WorkCover or another

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food industry body. "But we strongly encourage companies to be proactive. "We would much prefer they be proactive and talk to us so we can come out there and give our input. "I know it is difficult and we are always working strongly to change the perspective of what we do and we are very keen to engage with industry. "I think it's a bit back to front. "If an organisation could cause someone to be seriously injured or worse, killed, it is only in their best interest to talk to us and avoid any injuries and the costs and damage to reputation that would cause. "It's all about gaining competitive advantage these days between companies so people need to embrace safety and be proactive about it."

Companies hesitant to suggest problems

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Syme agrees with the sentiment that the industry has its safety priorities back to front. "We have sold quite a number of these machines and probably 90 per cent have been to companies that have problems and are looking for a solution," he told Food Magazine." "Nine out of 10 times the BAXX solves the issue, but when we ask the company if we can use them as a reference, they've been reluctant to have their name attached to it simply because they don't want other companies or the public to know they had problems in the first place. "I think to have it mandated would be an advantage seeing as this is not a fad, it is a proven

thing and it is perfectly safe for humans. "I honestly thought companies would be calling us daily and climbing over one another to get to us because it is so simple and cost effective. "The 800s unit is $AU3850 plus GST plus $26 delivery, so it is not a financial burden at all, we're not talking a $15 000-20 000 system. "You buy it for that price and then there is no further costs, no maintenance or services, just and the electricity costs- which is 1200 watts, about the same as two lightbulbs! "It doesn't need to be oiled or cleaned, it might just need a dust every once in a while if it is in a dusty area. and the electricity costs- which is 1200 watts, about the same as two lightbulbs! "And it's completely stainless steel - and stainless steel doesn't rust. Syme believes the attitude should be reversed, so companies are focusing on being proactive rather than reactive to safety. "I think that's where a lot of companies are missing the point, they don't have to admit they have a problem, you could easily turn it around as a bonus to let your customers know you fitting these things voluntarily because are being proactive about it and that you are concerned with safety. "That's exactly what we're doing in doctor's surgeries too, we will have a plaque displayed in waiting room informing people the air is being treated by BAXX technology for your safety, to stop the spread of infections. "People don't have to take our word for it; they can research hydroxyls themselves, and find out all the information on the internet."

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INGREDIENTS

Best thing since sliced bread

7HERE RELIABILITY COMES AS STANDARD

Spina bifida is on the decrease in Australia, partly due to the actions of the food industry, as Jessica Burke reports.

magine a life where you were paralysed below the waist, you couldn't go to the bathroom on your own and your brain did not allow you to function normally for your age. This is the reality of someone born with significant spina bifida. Derived from the word for 'split spine' in Latin, Spina Bifida is one of a class of serious birth defects, called neural tube defects (NTDs), which involve damage to the bony spine and the nervous tissue of the spinal cord. The neural tube defect, which includes some vertebrae not closing properly, affects one in approximately every 1000 births. Nerve signals to most parts of the body located below the level of the 'split spine' are damaged and a wide range of muscles, organs and bodily functions are affected. Because the spinal cord does not develop properly, and vertebrae remain open, children born with this serious birth defect often face worsening health throughout their life spent in a wheelchair. The parents of children with the worst cases of spina bifita often need to attend to their child like they are a baby, even as they grow into adulthood, which poses inherent problems as they become bigger and more difficult to manage. "The one thing that is constant with spina bifida is that there is a huge variety of impacts associated with it," Bill Shead, Manager, Spina Bifida Hydrocephalus Queensland told Food Magazine. "You get people who can walk and function relatively fine, and on other hand there are people so badly affected they can't function at all. "There are a small number of people who pass away from the affects of it. "It's usually around the time of birth and then there seems to be another danger period in the teens.

"The reason seems to be from associated brain malformation." So what if we could prevent children being born with this debilitating condition? Luckily, we can. A woman who consumes a 400 Âľg of folic acid per day in the lead up to her pregnancy can essentially eliminate the risk of her baby being born with spina bifita. Fantastic, take a supplement once a day for a month before you start trying to fall pregnant. Simple, right? Not quite, because the problem is that a huge percentage - which nobody seems to be able to provide an exact figure on - of

It seems like the obvious reply would be a resounding "yes!" but when the suggestion of mandatory folic acid fortification in breads sold in Australia was suggested in 2007, many people were against the idea.

Nearly all bread in Australia will contain added folic acid. pregnancies in this country are not planned. Therefore, those expectant mothers who weren't planning on a pregnancy are not only looking down the barrel of a monumental change to their life they aren't sure if they want, but they're also more likely to end up with a child with spina bifida. How many times have you heard someone you know say "we just stopped trying, and then next thing we knew, we were pregnant"? Spina bifida is a life sentence for most children born with the condition, and also for the families whose lives are thrown into a spin by their child's condition, so if there was a way to ensure children wouldn't have it, would you support it?

Food Magazine has spoken to several organisations that educate and treat children with conditions including spina bifida, and all agree that the rate of the neural tube defects are tending down, due to the rising awareness of the importance of folate for women. Robyn Brice Director of the Orange Early Childhood Intervention told Food Magazine the suggestion of folate in bread was met with some criticism, because "when anything is made mandatory, people don't like it, they want to feel like they have a choice." It has been mandatory for Australian millers to add folic acid, which is a form of the B vitamin folate, to wheat flour for making bread since September 2009.

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It means nearly all bread in Australia will contain added folic acid, besides those with flour represented as "organic," though many of those bakers will add it voluntarily. A spokesperson from Food Standards Australia New Zealand (FSANZ), the body that regulates the mandatory fortification, said the initial opposition also came from within the industry. "There was initial opposition from the flour milling industry as they believed it would add considerable costs to their operations for new facilities, and increased ongoing operating and verification costs," she told Food Magazine. During the two-year consultation period, FSANZ comprehensively assessed the potential health benefits and risks from increasing intakes of folic acid across the population and based on all available scientific evidence, adding folic acid to wheat flour for making bread in Australia is safe for the whole population. It says it is "continuing to monitor emerging scientific research on folic acid and public health and safety," and that "no new evidence has emerged to change our original conclusion that mandatory fortification with folic acid is safe." The mandatory fortification was a desperate attempt by Australia and New Zealand to ensure women were getting enough folic acid, because despite

recommendations, most women were not consuming enough, particularly those who had no conscious plans to fall pregnant. "For many years, Australia and New Zealand had introduced a number of initiatives to increase the folic acid intake of women planning to or who may become pregnant to reduce the risk of their children developing neural tube defects," the FSANZ spokesperson told Food Magazine" "For example, a health claim on labels of foods containing a minimum amount of folate including folate-fortified food, education programs, voluntary folic acid fortification of foods (breakfast cereals and bread) and encouraging women to

take folic acid supplements. "Despite these initiatives, most women of child-bearing age were still not consuming enough folic acid. "Mandatory fortification of wheat flour provides additional protection against neural tube defects. "Mandatory fortification is one initiative to reduce neural tube defects and other initiatives will continue to be important. "These include existing voluntary fortification measures in other foods and encouraging women planning to or who may become pregnant to take supplements." Thankfully, regulation was introduced in 2009 after a two year consultation

period, despite the opposition, and spina bifita rates in Australia are consequently on the decrease. "There has been an enormous decrease in the number of children we treat for spina befita," Brice, who has worked at the Orange centre for 18 years, told Food Magazine. "I can hardly remember the last time we had a child with spina bifita," she said. "We have about 80 families who access our centre and I have not seen a child with spina bifita in at least five years. "Awareness has been raised about folate and how important it is and I believe it was a fantastic move by the regulators to make it mandatory."

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14 Foodmagazine | March 12 | www.foodmag.com.au

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Training babies to be obese British researchers have published findings that babies who are fed pureed food rather than eating finger food they feed themselves are more likely to be obese.

esearchers from the University of Nottingham in Central England followed 155 children and studied the links between the foods they were fed and their obesity rates. The "Baby Knows Best"? report, published in the BMJ Open Journal, was conducted on children between 20 months and six years old who were fed by their parents who recorded responses to 151 different foods. The 63 who were spoon fed pureed food were more likely to be obese and also developed a "significantly increased liking for carbohydrates," while the 92 who were weaned on finger foods and fed themselves ate less and preferred sweeter-tasting foods. "Our results suggest that infants weaned through the baby-led approach learn to regulate their food intake in a manner which leads to a

lower BMI [body mass index] and a preference for healthy foods like carbohydrates," the researchers wrote. "This has implications for combating the well-documented rise of obesity in contemporary societies." "No difference in the prevalence in picky eating was found across groups. "Moreover, 93.5% of the baby-led group reported that their child had never experienced a choking incident (a serious concern for parents and practitioners)." The researchers believe the findings indicate that when a child is able to regulate their own food intake, they do not overeat as much and they develop a taste for "foods that form the building blocks of healthy nutrition, such as carbohydrates." "Children weaned using the baby-led method are more likely to encounter carbohydrates in

their whole food format earlier than spoon-fed children as these foods are ideal early finger foods (eg, toast and pitta breads) so age of introduction may impact on behaviour," the report said. "However, our data show that exposure per se did not influence preference for carbohydrates, so another factor must be driving preference here. "Presenting carbohydrates to infants in their whole food format, such as toast, rather than a pureed form may highlight awareness of perceptual features (such as texture) that is masked when food is pureed." The research did find, however, that the 'baby-led approach' did produce a higher chance of babies being underfed than the spoon fed group and more research is necessary to expand on the findings and their impacts.

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A $imple loaf of bread As the supermarket price wars continue to dominate headlines, bread companies are caught in the crossfire, but all is not as it seems.

ack in November there seemed to be few people welcoming the idea of daily bread deliveries to supermarkets being scrapped, with many saying they will no longer buy the staple from the supermarkets if the shelf life is extended to 10 days. News that Australia's largest bread maker Goodman Fielder was considering abolishing daily bread deliveries to cut costs made headlines, amid increasing talk about supermarket dominance of privatelabel products and damage it will cause to the Australian manufacturing industry. Bread is already sold at as little as $1 a loaf at major supermarkets, but in

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order for manufacturers to make a profit from the bread being sold so cheaply, they must find ways to cut corners, and delivering bread less often is a good example of that. Goodman Fielder chief executive, Chris Delaney, said at the time that the impact of the decisions by the major supermarkets meant "a new business model for baking" was urgently needed and it would review its product range and attempt to extend shelf life of bread. More than 40 per cent of costs for the bread company are spent on deliveries, making it an obvious choice when costcutting measures had to be put in place.

But it seems consumers will not have to worry about bread no longer being delivered daily, at least not by Goodman Fielder's. A spokesperson from the company told Food Magazine the move has not been implemented, and is very unlikely in the foreseeable future. "That was something that was said as an off-the-cuff remark made in a briefing, and it's certainly not something we've progressed with and we do not have any plans to, moving forward. "It was something we were investigating, but will not be implementing at this stage. The spokesperson explained that

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for now, the move is not necessary or appropriate for the Australian market. "Of course we keep abreast of developments in other countries and look at whether they are things we should consider, but this is one we will not be moving on at the moment.." When the idea of bread staying on shelves for 10 days or longer was suggested, many questioned how fresh the bread can be after such a period and how many preservatives would be required to extend the shelf life so long. For smaller bakeries, who bake fresh every day, supermarkets extending the shelf life of products from bigger companies would most likely result in consumers turned away from older bread and towards the fresher products.

More than 40 per cent of costs for Goodman Fielder bread company are spent on deliveries. Kendra Teasdale, Group Communications Manager at Bakers Delight Holdings told Food Magazine the company is hopeful consumers will chose higher quality products. "It can only be positive for us, but in terms of the quantitative impact, we're not in the business of speculating, and

that will remain to be seen. "Consumers will really make the choice. "If bread has been sitting on a shelf for days before it's consumed, then they will determine whether they prefer fresh bread baked on the same day it's sold or something that was manufactured days and days before." Asked whether the companies reducing their deliveries will have to increase the preservatives in the bread to do so, Teasdale told Food Magazine "I can't say what other companies are doing, but certainly preservatives are used to prolong shelf life. "At Bakers Delight we don't use any preservatives because our bread is sold the same day it's baked." And just like when you were young and your mum would send you off to school with a vegemite sandwich that inevitably got squashed within an inch of its like before you opened it, sandwiches are still favoured by Australians, which means bread baking is a big business with more companies joining the ranks all the time. Latest research shows 26 sandwiches are purchased every second, meaning they are maintaining their position at the top of the table for the most popular lunch option. The Australasian Sandwich Association (ASA) released a report this

month which found over 816 million sandwiches were sold in the year up until September 2011. The research, conducted by the NPD Group's CREST service, found hamburgers 41 per cent behind as the second most popular, with 481 million sales. Then came fish and seafood, with 307 million servings in the same period. Graeme McCormack, Executive Director of the Australasian Sandwich Association said the humble sandwich is

regaining popularity against other popular modern and international lunch choices. "Servings of sandwiches have remained strong and increased by one per cent over the year, making them four times more popular than main dish salads and 16 times more popular than sushi and sashimi," he said. "Over the year 189 million and 50 million servings of these foods were purchased respectively, leaving both with a surprising drop in servings.

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www.symetec.com www.foodmag.com.au | March 12 | Foodmagazine 17

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PACKAGING

The challenges in packaging A

Finding ways to reduce costs and wastage is all in a day's work for those in the packaging industry, and educating the Average Joe about the processes would be a huge benefit also, as Pierre Pienaar, National President of the Australian Institute of Packaging (AIP) writes.

ny packaging consultant would love the gift of prophesying but, sans that, there are some clear challenges that have emerged in the packaging industry which warrant serious attention if participants in this very important sector of the market were to keep up with change. We that are involved in this vibrant, ever-changing industry, know too well how challenged we are daily to keep abreast with the demands placed on us by industry and the ultimate consumer. The world really only needs packaging for two main reasons: 1. To provide food and commodities for people throughout the world. 2. To help free trade, worldwide. The latter a helps countries to develop further and improves their overall standard of living. Thinking about packaging, innovative constructions and 'over-the-top' designs come to mind that beg for undivided attention and create a desire. Unfortunately, creating only this kind of packaging is certainly not the usual practice in the industry. Of course, there are many more dimensions to packaging and in a daily routine the performance of packaging is measured with respect to the demands in various areas. Packaging really consists of materials, production technologies, printing techniques and manufacturing. It ultimately needs to satisfy diverse clients and consumers. Today we waste large amounts of food due to inadequate packaging,

18 Foodmagazine | March 12 | www.foodmag.com.au

transport and storage, especially in less developed countries where large groups of the populations move to the cities to find an income.

Understanding packaging The general public has little understanding of packaging as it is the product that is of interest. The consumer/customer package may influence the consumer/customer at point of purchase, but the transport package is only interesting to manufacturers and distributors. This common environmental packaging view has subsequently influenced the selection of packaging materials and designs. The reduction of packaging weight has been significant; light packaging materials have been successfully developed. Recovery has been introduced and accepted very well by the public. The free trade movement has meant that new importers and exporters have entered the world market and they have often been able to operate at lower costs than the Western world companies due different salary levels and social systems, and this development will continue in the future. One way to meet this competition has been for Western world companies to move manufacturing and supply to the low cost markets. Consequently, longer transport distances have come more into focus and it has become a major concern to design supply chains to move products to Western markets. Efficiency and effectiveness have become central issues.

Sustainable packaging Ever expanding amounts of waste, growing oil reliance, extended producer responsibility, pending local and national legislation, and increasing consumer demand have all intensified the pressure on businesses to create and utilise sustainable packaging. Companies are faced with decisions

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about simply reducing the amount of packaging they use or switching over to packaging that is reusable, recyclable or biodegradable. With each of these options, there are benefits and challenges to be had.

responsible packaging are drafted. ¥ Social responsibility is the name of the game these days, e.g. environmental and community awareness ¥ Reduced packaging has been shown to minimise the costs of operation.

being questioned. ¥ Packaging must meet the needs of the product it is holding. ¥ Companies must make an effort to properly advertise their sustainable packaging efforts.

Benefits

Challenges

Packaging economics

¥ Governments are becoming involved in sustainability. With several new regulations regarding business operations and their impact, it is safe to believe that it is only a matter of time before regulations regarding certain levels of

¥ Biodegradable packaging poses particular challenges to producers. The availability of compost facilities and ensuring that customers properly recognise biodegradable materials and dispose of them accordingly, are both

Pressures on packaging are intensifying in the global marketplace. Too often, packaging is forced into a commodity status, at the mercy of the decisions and strategies of other sectors. But packaging will begin to strengthen

Education The Australian Institute of Packaging (AIP) applauds those companies and individuals who commit to grabbing opportunities which will continue to improve their knowledge and understanding of the environment which earns for them their bread and butter. The AIP offers on-line learning for a Certificate of Packaging Technology as well as a Diploma in Packaging Technology. These focus on the art, engineering and science of packaging technology

The free trade movement has meant that new importers and exporters have entered the world market and they offer lower costs than the Western world companies. its role as a strategic partner in the marketplace. There is probably no single scenario of the future for which we would have difficulty finding support in a school of economic theory or with a few specific practitioners. Armed with the knowledge that prediction is possible and lacking biasness based on significant knowledge or background in the area of packaging economics, the following is probable. If the packaging professional keeps an alert eye on these items he need never be surprised by unexpected costs. We need to engage in packaging innovations and research and continue to strive for excellence in packaging innovations and research to remain ahead of the pack and set the benchmark. Plenty of work has been and is being done in this specific aspect but we need to do more. For us to do more not only tomorrow or next week, but in the years ahead then we need to educate.

and are acknowledged by 27 countries around the world. Online learning offers convenience and flexibility along with a supportive Course Tutor. The AIP also offers a Corporate Partnering Program where businesses opt for a tailored training program that focuses on their specific requirements and provides a bespoke learning experience for a specific group of employees or an entire workforce. Training programs can be designed to lead into a qualification if required or to provide a set of information specific to a business or market area. Perhaps this will be the year you decide you can no longer ignore the need for increasing not only production but, dare I say more importantly, increasing knowledge so that production increase will flow on from this. Pierre Pienaar www.aipack.com.au

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Are you ready? The Ready Meal category is seeing a huge increase in Australia, as our lives gets busier and the manufacturers deliver healthier options for a quick meal, as Jessica Burke reports.

eady meals are not what they used to be. Gone are the days of soggy green mush masquerading as peas, meat processed to within an inch of its life and gravy and sauces made almost entirely of salt and MSG. Nowadays, consumers are demanding fresher ingredients, healthier, portioncontrolled meals and simplicity in preparation. And the manufacturers are listening, because, truthfully, they would be insane not to. In one of the fastest- growing food industries, it is crucial for companies to be on top of the game, or risk losing out to competitors. Kit Rahman, McCain Foods marketing manager told Food Magazine the range offered by the company, including Healthy Choice, is continually changing and improving quality, in line with consumer demands. "Food expertise, food knowledge and

food experimentation are at unprecedented levels in Australia through an explosion of food-related media," he said. "Restaurants have increased their quality, everyday people are a bit more concerned with what they put into their mouths and a renewed interest in cooking has led to a greater range of cuisines being explored." Tony Rollandson from Gippsland Food Company, which produces the Lean Cuisine range, told Food Magazine that as people get busier, sales of ready meals are seeing a spike in popularity. "Consumers who are time short are buying into market as well," he said. "Our traditional target market is extending, there are more consumers than ever heading to the supermarket to pick up something quick and easy. "If you look at it from Lean Cuisine's perspective, the amount of time and effort we put behind improving the cuisine type, type of meals we offer and

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dramatically improving the of quality of meals has been huge because the market is demanding that. "As they're looking for more exciting meals and healthier meals we had to move with the times." Rahman agreed, explaining Healthy Choice's goal is to make healthy and tasty meals in the ready meal category more exciting for consumers, who are not only busy but also living alone more than ever before. [Being busy] is definitely a factor - we also have changing population demographics with greater numbers of single-person households, and cooking for 1 person isn't much fun," he told

boomers who've hot dispensable income and are looking for a healthy alternative, others are middle aged men and women who are simply time poor with work and other things. "There are all types of people looking for a healthier alternative these days, particularly those in single households." Some shoppers Food Magazine spoke to said the price of a single meal often puts them off buying Ready Meals, but Rollandson explained that using fresher ingredients and healthier alternatives cannot be done as cheaply as using lowquality products. "If looking at the price points, they from $4.50 to $9, so if you compare that

"Food expertise, food knowledge and food experimentation are at unprecedented levels in Australia through an explosion of food-related media."

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Food Magazine. "The typical consumer of Healthy Choice would be a single female, 30-40 yrs old, interested in maintaining her health and weight-conscious but not to the point of extreme dieting or calorie-counting. "She works, leads a full life outside of work and packs a lot into her schedule." Rollandson is less inclined to speculate about the type of consumer Healthy Choice attracts, explaining that the demographic is constantly shifting as obesity and associated disease remain front page news. "It's quite varied," he explained to Food Magazine. "A considerable number are baby

to other food or drinks they're relatively inexpensive for what you're getting," he said. "Our steamed range for Lean Cuisine is growing dramatically at the moment, as are our premium options, which offer a split tray with protein separated from the carbohydrates." Over at Healthy Choice, Rahman notes a different growth pattern in cuisine types, with people choosing heartier, comfort-type foods. "The most popular meals in the McCain range are the traditional "classic" meals including Chicken Parmagiana, Lasagne, and Roast Chicken," he told Food Magazine.

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Markless Sensor Technology New labelling technology is making it easier than ever to read and identify marks and ensure the continuity of labels, as Sean Carter from Advance Industrial Sensors writes. A familiar dilemma Hands up the label or packaging designer that hasn't wished that they could do away with that annoying registration mark, and devote all of the available printed area to branding and product information? Hands up the cost accountant that looks at the overlap area on a labels edge, and wishes that they didn't have to put up with the many hundreds of metres of material that are wasted on high volume runs? Hands up as well, the production manager who has had to change the position and type of sensor whenever a different type of label is introduced into a production process, and wishes there was a way to sense all labels with one device regardless of the image? Why do labels need registration marks? On traditional labels those bothersome identification marks are required for process control. They define the product length and are detected by contrast sensors which are used by machines to make cuts in the correct position. This has resulted in a game of "hide and seek" with marks on labels, banderols, tubes, and other packaging. This registration mark often has to be covered for aesthetic reasons. So overlaps are designed into labels to conceal the marks when they are applied. These overlaps on the label's edges can

be up to 10-15mm depending on specific circumstances. Unfortunately on transparent labels overlap is unable to be employed and label and packaging designers must simply put up with the unwanted presence of a registration mark. Additionally, the areas immediately in front of the registration mark have to be designed in low contrast in order to ensure reliable and clear detection and switching by the contrast sensor. And if there is print on the label resembling a mark, a complex intervention is usually required in the machine control process to identify the correct mark and ignore the "visual noise".

A better way Well the good news is that there is now technology available that will read and identify repeated features on labels and does not have to look for a registration mark in order to provide a cutting signal output. This new technology is called "markless sensor" technology. It marries the flexibility of camera based vision sensors, with the specific demands of identifying marks in roll fed label machines. With this new technology the operator feeds a roll of labels or similar into the machine, and then a special optical sensor detects the total length of the label, scans it, and then memorises it as

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www.foodmag.com.au | March 12 | Foodmagazine 21

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a template prior to production. External encoders continually correlate the label template with the actual roll position and speed and provide particularly high output reliability. During production an optical system working on the pattern recognition principle reads the label strip and recognises recurrent signs that match the taught image. Processing algorithms within the sensor process the image and provide outputs.

By eliminating that inconvenient registration mark, it gives the label designer complete freedom in designing his or her labels. Erroneous switching caused by contrasts resembling a registration mark is avoided, and an exact switching point can be determined even at very high speeds - up to 7m/s with an accuracy of 0.6mm. Accordingly, when used for cutting, this

technology is very accurate compared to traditional technologies.

Aesthetic and material gains Additionally, by eliminating that inconvenient registration mark, it gives the label designer complete freedom in designing his or her labels. The entire label area can be utilised and in the case of transparent labels, the absence of a cutting mark improves the aesthetics significantly. Cost savings are realised because elimination of the cutting mark, and the need to hide it, means a reduction of the overlap area. The length of the label is therefore reduced, leading to substantial material savings in high volume production. Increased machine autonomy results as well because a shorter label means more labels per roll and less down time due to roll changes, as well as greater reliability thanks to better position control. Additionally such technologies can provide faster and easier format change by selection of saved

formats via Ethernet UDP communication, and image quality and set points can be displayed on a laptop by parameterisation software. This technology can be easily adapted for existing machines and can be added with relatively little upheaval to production schedules. Most machines can be upgraded in less than a day provided that appropriate planning and engineering work is carried out before hand. Not only that, but a machine can theoretically be upgraded for not much more than the cost of purchasing the multitude of conventional registration sensors currently required under programmed maintenance.

The alternatives Without a doubt, traditional registration sensors will continue to have a place within process control. They are capable of very high speed operation, reasonably high accuracy, they are usually easy to set up, and easy to use. However, label designers will always

have to make compromises in their packaging if they continue to rely on traditional contrast sensor technology. Vision sensors do offer the ability to identify printing and packaging features, and additionally offer high flexibility. However, they have relatively slow scanning speed because the processing algorithms can be quite complex, and as such they are often ill suited to high speed labelling and printing applications. By combining the best aspects of both, markless sensor technology offers real benefits to the end user. ¥ Lack of restrictions ¥ High scanning speed ¥ High accuracy ¥ Easy configuration ¥ Easy format change Without a doubt, markless sensor technology is the innovative solution that labelling and packaging designers have been waiting for. Design freedom is now here!

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Catch vs check weighers There is probably no other industry where ensuring accurate weight readings is more important than the food industry. Tim Francis, General Manager, Scale Components explains some of the different types of weighing equipment.

oth catch weighers and check weighers are used to weigh items/ products while in motion (while they are moving, in a continuous fashion and usually without stopping). Often referred to as "in line" weighers, these devices are typically found and used in conveyor driven systems , and are often found in food processing/ packing/grading applications. Almost all models are available in wash down type finishes of stainless steel or aluminium (or a combination of both). For either type of in line weigher the weighing mechanism itself is the same - both systems rely on high precision, high speed (response time) load cells with mounting assemblies designed to cope with the stresses involved with moving conveyors and dynamic weighing. The real difference is found in the weigh controller used and the type of operation performed by the weigher. The weigh bed (usually a food grade endless type belt) can vary greatly in length and width depending on the application requirements, and as a result most catchweighers and Checkweighers are made to order. So what's the difference? Catch weighers are for trade approved applications - that is, the exact weight recorded by the scale can be used to

calculate a charge no matter what the weight is. (i.e. price per kilo/gram) Check weighers are for non trade applications - the exact weight cannot be used to calculate a charge however the weights can be used for classification or grading. Catch weighers are generally used in the food industry for high value products that are sold by weight such as beef, lamb or chicken products. Fortunately in the food industry the items to be weighed are generally consistent and the overall scale size and cost can be kept to a minimum alternatively catch weighers, used in the freight industry (also charged per kilo) need to be able to weigh a wide variety of items from 10cm in length up to about 190cm in length and therefore those machines are much larger and can be more expensive. Check weighers are generally used to asses if items fall within a particular weighing range. For example a fruit and vegetable packer may wish to pack boxes of apples but only apples that

Check weighers can also be used to ensure that a minimum weight has been achieved. For example, if a filling line is producing powdered baby food in 1kg packets, a check weigher is often used to make sure that at least 1kilogram (no less) of baby food is actually inside the packet. Weight readings for

are at least 50grams in weight but no more than 100 grams in weight. In this instance a check weigher with divert options would be used to allow only those apples that fall within the specified weight range to continue further into the process while the apples that do not meet the weight requirement can be diverted to another process. It is quite true that apples (like meat) are usually sold by weight however the supply contract may call for a consistent supply (ie no very small apples and no very large apples).

items that have been measured to be overweight (product "give away") can be manipulated and fed back to the filling system to minimize the product give away whilst still achieving the minimum fill requirement. Naturally the checkweigher can also be used to reject/ divert any underweight items.

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24 Foodmagazine | March 12 | www.foodmag.com.au

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PRODUCT SHOWCASE

Getting results Herma has introduced a new selfadhesive HERMA LAM laseractivatable material, developed specifically for CO2 laser inscription. The HERMA LAM's protective coating means laser printing can be used for all applications. The laser makes contact with the label and the coating changes from white to black, with no damage to the label itself.

Testing and freeze drying GEA Niro will be launching two new products this year: the GEA Niro POWDEREYE in-line powder analysis system; and the GEA Niro RAY 2, a laboratory-sized freeze dryer specially designed for R&D work with food products. The GEA Niro POWDEREYE is a new in-line powder analysis system for spray dryers that allows producers to optimise powder sampling and analysis. The POWDEREYE system makes all the most frequently used tests required during the operation of a spray dryer, within a single unit. In-line analysis includes: Powder Moisture Content (by microwave technology), Powder Bulk Density, Powder Tapped Bulk Density, Powder Temperature and Scorched Particles (by digital image analysis). The RAY 2 is a large laboratory-sized batch freeze dryer that can handle sample sizes of up to 25kg. This allows for production in small volumes for product development and testing purposes. RAY 2 has been developed for products like vegetables,

fruits, fish and meat, and - in a special execution - delicate products like probiotics, instant coffee, etc. It has the ability to operate at the low pressures needed for freeze drying probiotics and handle the high gas levels associated with freeze dried coffee manufacture.

Rob De Reus 03 9875 4000 www.geap.com.au

Reduce downtime. Lower maintenance costs. Improve safety.

(high resolution even in small fonts) printing - on or off the production line before or after label application.

It can be used in dusty or inhospitable environments, or for standard food, beverage or pharmaceutical application. This material coupled with CO2 laser technology is useable for high resolution text, graphics and barcodes, and can be used on all print orientations. There is no need for thermal transfer ribbons, or replacement of print heads. It's accurate with sharp, precise edges

Result Packaging 03 9706 4474 www.resultpackacgaing.com.au

New generation of x-rays JL Lennard has announced the availability in Australasia of the Thermo Scientific Xpert C400, a next-generation x-ray system for contaminant detection and product inspection. The Xpert C400 combines high sensitivity with durability to improve detection standards. Covering a wide range of applications, the easy-to-use system includes many advanced capabilities as standard features, making it simple for a food producer to raise its safety monitoring capability. With many leading retailers now mandating that products be inspected by x-ray before being placed on store shelves, the arrival of the Xpert C400 detection and inspection system is timely for food processors of all sizes. The Xpert C400 easily detects metal, glass, dense plastics and other contaminants in packaged food, and can also analyse an x-ray image to estimate weight, fill-and-count,

The complete belt splicing tool Since its first introduction, the Aero™ Conveyor Belt Press has revolutionised conveyor belt splicing. Easy-touse and quick, this air-cooled press has all components integrated into the tool. Just plug into your nearest power supply and it’s ready to use. It’s that easy.

and check that the correct objects are inside a packaged item. The system's highly sensitive detectors are available in multiple resolutions (0.8/0.4mm), and its suite of algorithms is designed to find small contaminants in complex images with few, if any, false rejects. A low-power x-ray source (85W) reduces the system's shielding requirements whilst easily penetrating typical items under inspection. The Xpert C400 can run in harsh environments with less maintenance and fewer repairs than other systems. It is tested to fully meet IP65 requirements for dust and washdown and operates from 5¡ to 40¡ C.

JL Richards 02 9475 9013 www.jllennard.com.au

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www.foodmag.com.au | March 12 | Foodmagazine 25

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EVENTS NMW 2012 National Manufacturing Week 2012 is shaping up to be the biggest and best yet; even the Premier has thrown his support behind it.

ational Manufacturing Week (NMW) has been given more than a seal of approval by NSW Premier Barr O'Farrell, who has labeled it "crucial," for the industry and the state. NMW is Australia's largest integrated manufacturing event, and will this year be held May 8-11 at Sydney Olympic Park. "As Premier and Minister for the nation's largest manufacturing region - Western Sydney - I am keenly aware of the value that a healthy and dynamic manufacturing sector delivers for the NSW economy," O'Farrell said. "By bringing together customers and suppliers, and promoting new technologies and innovations, trade events such as NMW are crucial to ensuring our local businesses remain internationally competitive," he said. Companies and developments big and small, and all sizes in between, will be represented at the event, including a focus on Australia's growing capabilities in manufacturing for low volume, high value niche products. Paul Baker , NMW Exhibition Director, told Food Magazine the organisers are confident 2012 will offer more new and exciting developments than ever before "To begin with, more than 450 companies will be exhibiting new, innovative products and services in areas ranging from workplace safety to sustainable manufacturing, robotics and automation," he said. "More broadly, industry tells us that they come to NMW to pick up new ideas

and see the latest products. "Visitors will see rolling demonstrations and displays of technologies that can make a big difference by boosting productivity, or by opening up new capabilities. "NMW will once again be laid out in Product Zones to help buyers and sellers find each other quickly and this year, we're introducing two new Product Zones. "Running alongside the expo, NMW will also present a one-day high level conference focusing on practical strategies for manufacturers to address industry challenges. "In a nutshell, the highlight for food manufacturers who visit NMW will be new ideas for addressing consumer demand for innovative products and lower prices." CGB Precision Products, suppliers of precision bearings for specialist manufacturing applications, are among the small companies doing well in niche markets. And will be participating in NMW for the first time in almost a decade. "We have found a growing interest in CGB's new products, for extreme or extremely precise applications," CGB's Managing Director, Bill Lingard said. "In addition to our existing business in aerospace and automotive applications, we're now working with companies in printing, dental, automation, measurement and a range of newer industries - and NMW will be a central point for exhibiting our products to these and other manufacturers." Paul Baker said the event's mix of

26 Foodmagazine | March 12 | www.foodmag.com.au

Over nine thousand people visited National Manufacturing Week last time it was held in Sydney

large and niche exhibitors reflects an industry that has grown steadily in absolute terms over the last decade albeit at a slower rate than other sectors of the economy - contributing $111BN to Australia's economy in 2010 - 2011. "Australia's manufacturing industry is alive and well," Baker said. "There's no denying that manufacturers are operating in a tough environment, with the high value of the Australian dollar and higher cost base presenting a competitive challenge." "However, there is clear evidence Australian industry is responding with increased productivity and innovation. NMW 2012 will, once again, feature a showcase of the latest capabilities available to industry - and we believe there will be strong interest in these new developments." While Baker doesn't want to speculate about prospective numbers, he did tell Food Magazine the event continues to grow each year. "We can't of course predict the demand - but the last time NMW was held in Sydney, we attracted more than 9,000

visitors from shopfloor workers to CEOs of companies in Australia and overseas. I'm confident that we'll see similarly strong attendance figures this year." He was in complete agreeance with the premier that the exhibition is crucial for the manufacturing industry. "He's absolutely right! "The sector contributes more than $31BN to the State's revenues - and, despite all the challenges facing it, the manufacturing industry is predicted to grow steadily this decade. "NSW's manufacturers also employ some 300,000 people - especially in Western Sydney, Australia's largest manufacturing region - and are major providers of apprenticeships and training opportunities. Manufacturing is also a major investor in a range of allied industries, from transport to R&D, that play a role in NSW's economic development. "The Premier has stated publicly many times that he wants to create an environment where businesses thrive - and we're very pleased that, as part of that vision, NMW has the Premier's support."

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Just like Mama made them Product: Mama Kaz Tropical Passion Muffin Manufacturer: Mama Kaz Ingredients: Sugar, Wheat Flour, Egg,

ON THE

SHELF

Vegetable Oil (Antioxidant (307)), Passionfruit (5%), Vegetable Fat (Vegetable Oil, Emulsifiers (471, 477), Antioxidant (320)), Milk Solids, Thickener (1422), Raising Agent (500, 541), Salt, Maize Starch, Vegetable Gum (415), Flavour (Contains Egg & Milk), Emulsifier (481), Acidity Regulator (330). Contains Wheat, Egg, Milk. May be present: Tree nuts, Soy, Sulphites and Sesame. Shelf life: 5 days Packaging: Mama Kaz Product Manager: Abbie Thompson, Polkadot PR (02) 9281 4190 Website: www.mamakaz.com.au

An apple a day keeps the doctor away Product: Wild About Juice- Apple & Cherry Manufacturer: Wild About Fruit Ingredients: Nothing added, 100% pure ingredients. 80% apple juice, 20% cherry juice with natural apple and cherry fibre. Shelf life: 6 months

Packaging: Chimera Design Product Manager: Ben Mould 03 5964 4226 Website: www.wildaboutjuice.com.au

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

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

www.foodmag.com.au | March 12 | Foodmagazine 27

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