Food Magazine May 2011 by Prime Creative Media

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

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INFORMING FOOD AND BEVERAGE MANUFACTURERS

MAY 11

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Foodmagazine MAY 11

INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

WWW.FOODMAG.COM.AU

INSIDE

INGREDIENTS

Added calcium Dairy industry targeting health and wellness

EXPORT

Keeping track Automating the traceability process of product labelling

FEATURE

Testing equipment

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SAFETY

FOOD SAFE LUBRICANTS Know the right lubricants to use in the food proccessing industry

Testing products as they move through production

INDUSTRY Chocolate The changing shape of the chocolate market

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WELCOME

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

Battening down the hatches The Carbon Tax is on the way and Australian businesses will need to further cut costs in order to remain competitive.

JOURNALIST – Rita Mu P: 02 9422 2572 F: 02 9422 2722 E: rita.mu@reedbusiness.com.au

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EDITOR: David Stone food@reedbusiness.com.au

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f there is one issue that is uniting industry across Australia at the moment then it would have to be the Labor Government’s controversial Carbon Tax proposal. As this edition of Food Magazine goes to print the Julia Gillard Government is preparing to present its multi-party climate change plan next week, complete with fixed carbon price. Despite Julia Gillard’s preelectoral promise that there would be no carbon tax while she leads the federal government, the initiative was reintroduced and now a date has been fixed for July 1st 2012. The Australian Food and Grocery Council (AFGC) were quick to draw attention to the added strain the carbon tax will place on the food industry, which is already under intense pressure. AFGC Chief Executive, Kate

Carnell said, “Industry is under growing pressure from rising input costs across the supply chain, such as energy, wages and water, higher transport costs, record high global commodity prices and supermarkets forcing down retail prices, which is seriously impacting margins.” With the Australian dollar as high as it currently is, imported goods are offering consumers a cheaper option and the carbon tax will very likely work to further undermine the competitiveness of Australian manufactured goods. Last week nineteen food and grocery manufacturers joined the miners in co-signing a letter to the Federal Government warning the carbon tax could damage Australia’s export and import markets. Among those who signed are George Weston Foods, Nestle and Yakult, all of whom wanted to

draw attention to the fact that businesses operate within a fiercely competitive global market. But the issue is a complicated one. True, when the carbon tax is put into action, Australia will be a less appealing place for companies to set up business. But many businesses now recognise the importance of climate change and understand that steps need to be taken and measures put in place. The government is moving towards a lower emissions economy and in some sense, bold steps need to be taken. Whether this is the right way to go about it will remain an issue of debate until we start seeing the effects of the bill. But in any case, for the food and beverage industry to remain profitable there now has to be an intensifying of focus on ways of developing systematic energy saving programmes.

INSIDE MAY ISSUE EVENTS

Average Net Distribution Period ending Sep ’10 6,020

AUSPACK PLUS

Schneider Electrics

We take a look back on some of the highlights from AUSPACK PLUS 2011.

Reducing energy in the food and beverage industries

REQUEST FOR INFORMATION (RFI) SUPPLIERS OF CERTIFIED SUSTAINABLE PALM OIL (CSPO) Woolworths has a commitment to source RSPO (Roundtable on Sustainable Palm Oil) certified sustainable palm oil (CSPO) by 2015 for Woolworths own brand products. As part of our implementation plan we are seeking information from suppliers/importers of palm oil to help us understand the current status of supply of CSPO in Australia. This is a Request for Information only and NOT a supply tender and will not result in a supply contract. Interested parties can obtain the RFI questionnaire by emailing: mteoh@woolworths.com.au

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PROCESSING

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WHAT’S HOT ONLINE

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

Radiation fears for Japan’s food exports Radioactive material has been detected in Japan’s food and water supplies, triggering fear from the international community that the country's food exports could also be contaminated. Nuclear reactors at Japan’s Fukushima Daiichi power plant have been leaking radiation since the earthquake and tsunami devastated the country on 11 March. According to ABC News Online, traces of radiation exceeding national safety standards have been found in milk from a farm about 30 km from the plant and spinach grown in neighbouring Ibaraki prefecture. Low levels of radioactive iodine have also been found in tap water in Tokyo. According to ABC News Online, a sample containing 1.5 becquerals per kg of iodine was detected. The tolerable limit for food and drink is 300 becquerals per kg. Food Standards Australia New Zealand (FSANZ) has requested the Australian Quarantine and Inspection Service to temporarily stop food imports from four of Japan’s prefectures that surround the nuclear plant. These include the prefectures of Fukushima, Gunma, Ibaraki and Tochigi. While food regulators in Singapore and Hong Kong have begun testing Japanese imported fresh fruit and vegetables for radiation contamination, FSANZ said the risk of Australian consumers being exposed to radioactive materials in foods imported from Japan was negligible.

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International community launches food safety risks organisation An international organisation has been formed by food safety authorities and experts across the world to better communicate the food safety risks involved in the supply chain. The organisation, the International Centre of Excellence in Food Risk Communication (ICEFRC), was created as a collaborative initiative between global food and health organisations, government agencies, academic institutions, and non-profit communication organisations. The founding partners of the organisation include Food Standards Australia New Zealand, Health Canada and four US-based organisations - the International Food Information Council Foundation, the Joint Institute for Food Safety and Applied Nutrition, the National Centre for Food Protection and Defense, and the United States Department of Agriculture. According to the organisation, its website aims to provide food safety, health and nutrition resources to food producers, consumers, government officials, health professionals, academics and journalists. According to the website, the goals of the ICEFRC are to: • Convene credible and influential governmental, communications, and health authorities to maximise their individual and collective reach and effectiveness for the public good • Contribute to the international body of knowledge on food risk communication

Food manufacturers go green A meat processor and dairy manufacturer are among sixteen Australian manufacturers going green to tackle climate change. The companies will transform their production lines so they use less water and emit less carbon with $4.4 million in shared funding from the Australian Government’s Re-tooling for Climate Change Program. Announcing the grants, Innovation Minister Senator Kim Carr said green

• Increase the effectiveness of food risk communication, thereby enabling informed decisions about food safety, nutrition, and health “In order to have effective food risk communication, stakeholders should share knowledge and understanding about potential risk in a manner that helps individuals make well-informed decisions,” the organisation said on its website.

industries were the foundation for a stronger economy. “These grants provide manufacturers with the funds they need to get their ideas off the ground,” Senator Carr said. “Through innovation, they will cut their costs, reduce their waste, and boost their profits. That’s good news for consumers – and good news for the environment.” The projects announced include a new method for recycling the condensate created in juice manufacturing for use in the production process.

In addition to the Government’s $4.4 million investment in the 16 projects, private organisations are also investing $5.3 million to help Australian manufacturers make the move to greener technologies. “I welcome the leadership these companies are showing today,” Senator Carr said. For more information on the Government’s support for business and manufacturing, visit www.ausindustry.gov.au and www.innovation.gov.au, phone 13 28 46, or email hotline@ausindustry.gov.au.

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NEWS

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Scientists slam Coles’ move to hormone-free beef Scientists across the country have come together to campaign against Coles’ decision to ban the sale of hormonal growth promotants (HGP) in beef. The 35 scientists voiced their objection to the hormone ban by signing an open letter to the Weekly Times newspaper. Professor Peter Wynn of the School of Animal and Veterinary Sciences at Charles Sturt University, one of the scientists to support the campaign, said Coles’ move to HGP-free beef could lead to loss of production for farmers, particularly in feedlots. “The suggestion by Coles is that Australian farmers who use HGP on their cattle are producing a lower quality product which is somehow unsafe for human consumption,” Prof. Wynn said. “Such insinuations are fiction and not supported by science.” “The facts are that beef which has been treated with HGPs is safe to eat. The use of the growth hormones is approved and regulated by the agency, the Australian Pesticides and Veterinary Medicines Authority. “The hormones used in treated cattle are naturallyoccurring and in much lower levels than in other food products such as eggs or soymilk. Prof. Wynn said Coles’ anti-HGP move could force

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Three dead in the latest Chinese milk scare Another dairy food safety scare has hit China, after milk tainted with nitrate kills three people and causing 35 others to fall seriously ill. According to reports from state media, the victims were poisoned after drinking milk from two dairies in the Gansu Province, in the north-west of the country. The nitrate that was detected in the milk is a chemical used in the curing of meat. Of the 35 who have become sick as a result of drinking the milk, most are children under 14; one is in a critical condition, the others are stable. Chinese authorities have sealed off the two offending farms and the senior managers are under investigations. In recent years China has been rocked by numerous contaminated milk scandals and this latest report comes just days after the licenses were taken away from more than half the dairies operating in the country. In 2008 China was struck by the melamine-tainted milk case, which killed six children and made around 300,000 people sick. Consequently consumer confidence in domestic milk products has dropped dramatically, causing a strengthening of preference for imported products.

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losses in production efficiency of up to 15 per cent in feedlot and grass-fed beef enterprises. Coles hit back saying the majority of Australian beef was already HGP-free and the campaign was being funded by the Animal Health Alliance, which represents pharmaceutical companies that produce HGPs. “It is important to note that 60 per cent of Australian beef is already HGP free and Coles’ initiative will not materially change this. Coles is not asking the rest of the industry to go HGP free,” Coles said in a press statement.

According to Rabobank analysts, China became the world’s largest dairy importer during 2010, with Chinese buys dominating Fonterra’s GlobalDairyTrade auction.

Fosters pull beer from Coles and Woolworths The country’s two biggest supermarkets, Woolworths and Coles, are at it again. Not only have the two grocery giants slashed the price of staple foods such as bread and milk; they are reportedly now in a price war of who can sell the cheapest beer. According to The Sydney Morning Herald, Fosters heard the supermarkets were planning to sell their top-selling brands such as VB for $28 a carton – well below the usual retail price of $38. In response, Fosters has reportedly discontinued supplies to the two chains, saying the significant price reduction could damage the reputation of its brands. Price cuts to dairy products earlier this year triggered a fiery response from the Australian Dairy Farmers, who said the price cuts to milk, butter and cream would cause job losses and price hikes for the dairy industry. Coles cut its price of milk by as much as 33 per cent in January to $1 a litre - the lowest price in store for any fresh milk.

Slimming seed products “highly toxic”, warns NSW Food Authority Plant seeds marketed as slimming products under the labels ‘The Latin Seed’ and ‘Slim Seed’ were recalled earlier this year in March after DNA testing revealed the products were made from a prohibited and toxic plant. According to the NSW Food Authority, the slimming seed products, which are sold online and in selected health food stores, do not contain the Aleurites moluccana species (commonly known as Candle Nut) – as suggested on the packaging - but instead, contain a “highly toxic” plant called yellow oleander. According to the Queensland Government Poisons Information Centre, yellow oleander, which has been listed as prohibited product under the Food Standards Code, has caused the deaths of several children. Symptoms of yellow oleander poisoning include vomiting, diarrhoea, dizziness and a slow or irregular heartbeat. The NSW Food Authority has advised the distributors of the slimming seed products to withdraw and discontinue sales. The Authority said that anyone concerned with potential health effects of these products should seek medical advice.

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NEWS

Baco fruit juice launch in an O-I bottle Baco, the Victoria based fruit juice manufacturer, has launched four new flavours of its Apple Tree fruit juice range in O-I glass bottles. The bottles include an applied ceramic label, which states the bottle typically uses 30 per cent recycled content, reduces carbon emissions by around 15 per cent and creates an energy saving of close to 10 per cent. Baco’s Managing Director, Mark Epstein, said O-I’s glass bottle also helped create an environmentally responsible brand. “We believe people intuitively know fruit juice tastes better in glass but we think there is an important environmental story to tell too as glass is made from natural

materials, mainly sand which is abundantly available in Australia,” Epstein said. “Glass is 100 per cent infinitely recyclable and is the perfect packaging choice for our Apple Tree juices which are made from 100 per cent Australian fruit juice and contain no added sugar or preservatives and no artificial flavours or colours.” O-I Asia Pacific’s General Manager of Marketing and Sales, Jacqueline Moth, said customers continued to recognise glass as a sustainable packaging choice.

“We recently conducted a complete life cycle assessment to examine the carbon footprint of different packaging types including glass, aluminium and PET,” Moth said. “The LCA demonstrated glass packaging produced the least amount of carbon dioxide and any increase in recycled content (cullet) further improves the CO2 footprint of glass packaging.” Apple Tree’s new flavours include Apple, Blueberry and Blackcurrant, Apple and Honeydew Melon, Apple and Pomegranate, and Valencia Orange.

Food manufacturers to slash salt levels of sauces and processed meats The salt content of simmer sauces and saturated fat content of processed meats will be reduced under a voluntary agreement with leading food manufacturers and retailers. The saturated fat content of the processed meats will also be cut under a new commitment made between the Federal Government’s Food and Health Dialogue and leading manufacturers and retailers. The cuts will be made to 85 per cent of the market share for simmer sauces currently sold in Australia and 95 per cent of the market share for processed meats. “With processed foods forming the bulk of the food supply for sale in Australia, manufacturers, processors and retailers have an increasingly important role to play in securing the health and wellbeing of the Australian community,” said Catherine King, Chairman of the Dialogue and Parliamentary Secretary for Health and Ageing. Leading manufacturers such as Mars Food Australia and Nestle Australia, as well as major retailers Woolworths, Coles and ALDI, have agreed by the end of 2014 to: reduce by 15 per cent the sodium content of pasta sauces, Indian-style sauces and other simmer sauces that exceed 420 milligrams of sodium per 100 grams; and reduce by 15 per cent the sodium content of Asian-style simmer sauces that exceed 680 milligrams of sodium per 100 grams. In the case of processed meats, major retailers and manufacturers have agreed, by the end of 2013, to: reduce the sodium content of bacon and ham/cured meat products to 1090 milligrams per 100 grams; reduce the sodium content of emulsified luncheon meats to 830 milligrams per 100 grams; and reduce by 10 per cent the saturated fat content of cooked/smoked sausages and luncheon meats (excluding salamis) that exceed 6.5 grams of saturated fat per 100 grams.

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Reflections on the show:

AUSPACK PLUS 2011

With around 1050 brands, 263 separate exhibiting companies, 102 new exhibitors and 45 international exhibitors, AUSPACK PLUS 2011, which was held in late March in Melbourne, can be counted as a great success. By David Stone

he last of the stands have been packed away, the display machinery shipped home and the order books poised for review. As the dust begins to settle over the Melbourne Convention and Exhibition Centre, Food Magazine considers some of the highlights from the show.

usually incompatible polyethylene or polypropylene with thermoplastic starch (TPS), which has been made from renewable and sustainable raw materials, such as corn or tapioca. www.bioplastics.org.au

2) iDSnet Manager Version 2 from Matthews Intelligent Identification

1) Bioplastics Pavilion With the last two years seeing numerous breakthroughs in polymer technology, the Bioplastics Pavilion was an exciting place to stop at AUSPACK PLUS 2011. Among the exhibition companies, there was Cardia BioPlastics, who have been blending the

The locally developed iDSnet suite integrates all coding and labelling equipment to deliver a true product-traceability solution throughout manufacturing businesses, creating more streamlined operations. www.matthews.com.au

Cap off a Great Product

3) IRB 760 Palletising robot from ABB Unveiled at AUSPACK PLUS 2011, the IRB 760 industrial palletising robot from ABB is capable of providing full-layer palletising. It is a 4-axis robot that can move and rotate large and heavy products at high speeds, with maximum care. It has a compact design which allows it to be fitted into an existing packaging line. www.abbaustralia.com.au

4) Aspet PoliProtect APB from Dhunseri Aspet PoliProtect APB Polyester Resin is a TPA-based PET copolymer hot fillable resin

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with both an active oxygen scavenger and a passive barrier incorporated into the pellets. In addition to the oxygen protection and the carbon dioxide retention for the packaged contents, the ASPE PoliProtect APB yields containers with sparkle, high strength and toughness. www/aspetindia.com

5) Australian Institute of Packaging National Technical Forum As the hostel and bustle of the show continued downstairs, AIP members congregated in one of the upper rooms for the National Technical Forums. These talks covered topics as broad as accessibility and tamper evidence, to safety and compliance to shelf ready packaging. www.aipack.com.au

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What the organisers had to say Event Manager Mark Welsh, said that “AUSPACK PLUS 2011 expanded to embrace packaging, processing, plastics, materials and associated technologies all under one roof to deliver a stunning array of solutions for industry.” “Visitors and buyers that attended AUSPACK PLUS 2011, embraced the changes to what has traditionally been Australia’s largest and most successful packaging machinery display, with large numbers of visitors attending to see the expanded format presenting processing, plastics, materials and associated technologies,” Mr Walsh said. “Early feedback from visitors or buyers demonstrates they have been successful in achieving their missions to see the latest products, new technologies, see live working demonstrations, consult with expert exhibitors, meet new suppliers, and find solutions to improve their business,” he said.

What the exhibitors had to say “We were a first time exhibitor here at AUSPACK PLUS and the show has been a fantastic way of launching our product into the market place. Our intention at AUSPACK PLUS was to build the brand name and let the market know that we are here and we do exist. The show has been exceptional for us and we are very happy with the result.” Result Packaging. “I found the show overwhelming for a first time exhibitor, our products are new to the market and this has been a brilliant way to launch our new product ‘Flexible’. The show has been much better than we expected and we are very keen to participate in Sydney in 2013.” Foster Packaging, Joe Foster. “AUSPACK PLUS 2011 was the best show we have ever had; it exceeded the expectation over the first two days. AUSPACK PLUS for us is an opportunity, not an expense. We will be back with a bigger and better stand in 2013.” HMPS, Managing Director, Mark Emmett. “AUSPACK PLUS 2011 was very well organised by ETF, we have had some good leads and the AIP National Technical Forum was also very beneficial to us.” Dhunseri Petrochemical & TEH Ltd (India), Vice President, Kumar Sinha. “Our first AUSPACK was in 1997 and this has been one of the best shows we have attended. We had the smoothest move in and the flexibility of both the move in and move out was exceptional. The communication from the organisers has been fantastic.” Pro Pack.

What the visitors had to say “We were looking to find some different options for packaging machines for our business. We found the show extremely effective because there were many companies to show us the different options available. We will certainly attend again.” Jonothon Doubleday, Director AusPac Ingredients. “I found AUSPACK PLUS 2011 to be a valuable visit. A great way to stay informed of industry trends in our region. The AIP National Technical forums were an excellent series of presentations and very worthwhile for all Packaging professionals.” Anthony Druitt, Packaging Manager, Coca-Cola South Pacific. “It was good to see all the biodegradable packaging stands together at AUSPACK PLUS 2011, as this makes it easier for delegates to see all that is available in a short space of time. It is always good to see some operational equipment, such as filling lines and palletisers.” Jason Fields MAIP, Packaging Development Manager, SunRice. “AUSPACK PLUS continues to grow and offers everyone interested in packaging and processing the opportunity to gain an insight into components, equipment and processes that are at the leading edge of technology. Everyone in the industry looks forward to AUSPACK PLUS and the AIP National Technical Forum as the occasion to catch up with likeminded individuals to discuss issues and seek solutions.” Llew Stephens FAIP, Senior Packaging Technologist, National Foods.

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INGREDIENTS

An enriched source of calcium Consumer interest in health and wellness has given rise to new innovations in enriched and fortified dairy products. By David Stone.

fter several years of market difficulty, the dairy industry is bouncing back. Moreover, innovation in product development has seen dairy processors expanding into the health and wellness sectors. The past few years have been tough on the dairy market. The global financial crisis obviously took a significant toll, but the industry has also had to contend with volatile climatic conditions, a sharp rise in production costs and increasingly healthconscious consumers. However, dairy processors are adapting and evolving. According to a recent Ibis World report, Australian milk and cream processing revenue is expected to grow from $6.7 billion to $7.7 billion over the next five years. Part of this rise can be explained by the timely rain across south-eastern Australia during April 2009 and also through production cost being passed down the

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supply chain, however, a more important factor has been manufacturers building on the inherent nutritional value of dairy foods. New health and wellness focused products, with novel ingredients and innovative packaging have been key to growth in this sector. Within developed markets, where milk consumption is already high – such as North America, Western Europe and Australia – milk producers are driving growth through the development of new products that promote better nutrition. An increasing number of products that are fortified with calcium, iron, minerals and vitamins are becoming available on supermarket shelves. Australia produces around 10 billion litres of milk each year and exports over $2.5 billion worth of milk and related products annually. About half of this export is represented by some form of processed product, be it cheese, milk powder or butter.

Enriching the benefits Dairy products enriched or fortified with minerals and vitamins, offer strong potential in this sector. In terms of the benefits of enriched and fortified products, our bodies require vitamins and minerals to regulate its functions. Different nutrients help digestion, the nervous

system, brain functions and other body processes. Many everyday foods provide such nutrients and some more than others. Whereas vitamins are organic substances (made by plants or animals), dietary minerals such as calcium, magnesium, potassium, sodium, iron, and zinc are chemical elements that are not produced by the body and must be ingested through food. Fortifying products with vitamins and minerals to promote good health is nothing new. However, recent advances in nutrition science and manufacturing are now moving the industry from identifying nutrient deficiencies, towards creating foods that promote optimal health and wellness, as well as reduce the risk of diseases. Some vitamins and minerals have always been popular in food fortification, the top three being calcium, and vitamins A and D, which started primarily in milk and milkbased products. While dairy foods are a natural source of calcium, dairy marketers are learning that consumers like to see the words “with added calcium” on food labels. A current trend is for products to be calcium fortified with levels of up to 50% of the RDI (1000 mg, serving 240 ml). But

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INGREDIENTS The Labelling Machine Company

To promote, decorate, inform & seal.

Milk producers are driving growth through the development of new products that promote better nutrition adding such levels of minerals presents certain challenges; namely the impact on the taste of the product and solubility concerns. Dairy producers now need to balance consumer demands, with a delicate food type and out of which create products that are not only safe and convenient, but also healthy and taste good. “It’s not enough to have a fortified or functional beverage – there needs to be a good balance between taste, level of

mobility and convenience, health benefits and affordability,” says Mr Wouter Moormann, Market Unit Manager, Food Division of Purac Asia Pacific, a leading ingredient company. Marketing campaigns to augment the popularity of vitamins and mineral fortified foods have gone a long way in expanding this market sector. Fortunately, food and beverage manufacturers are willing to work with experts in nutrient

and blending technology who can offer solutions for innovative product development and formulations. Ingredient specialists like Purac can offer the necessary expertise to transform innovative ideas into profitable end products. “This way, manufacturers can stay ahead of the latest trends and continue to appeal to the changing consumer base,” Mr Moormann reiterates.

Challenges to fortification Calcium fortification The addition of calcium to dairy beverages is a tricky process, as proteins naturally present in dairy products are highly sensitive. They tend to coagulate during heat treatment if proper care is not taken. The solubility of ingredients plays an essential role in fortification. The use of insoluble calcium sources requires thickeners to keep them in suspension that may result in a slimy mouth-feel and an added gritty taste to the product. Alternatively, the use of highly soluble calcium chloride will cause an immediate protein precipitation that can adversely affect the taste experience of the beverage. Fermented dairy products In fermented dairy products such as yogurt, calcium fortification may be carried out to the pasteurised milk without affecting fermentation; alternatively calcium can be added to the yogurt itself. The addition of fruit may further complicate the process of fortification. When fruit is added to the product, the addition of calcium to the fruit preparation is preferred in a two-stream process. Generally sequestrants are added to ensure formulation stability. To prevent the formation of insoluble calcium citrate, it may be necessary to replace part of the citric acid with lactic acid. On the other hand, the choice of high or low methoxylated pectin can result in unwanted gelling. Shelf-Life and nutrition value As manufacturers deal with nutrient interaction and degradation, they also have to ensure that the product meets with label claims during the length of shelf life. Some foods can lose their nutritional value during processing.

Innovative solutions Despite the array of benefits provided by mineral fortification, the reactivity of iron compounds poses other challenges to be overcome in beverage fortification. The bioavailability of iron, for example, may be enhanced by the addition of vitamin C, whereas mineral-vitamin interactions can accelerate the destruction of some vitamins. During storage or processing of products, added iron sources are susceptible to oxidation. This may lead to discolouration and a metallic after-taste. To prevent this, the formulator must account for the particular challenge of single and combined minerals and final form of delivery. It is therefore, essential to formulate an ingredient mix that provides innovative solutions to minimise the cross interaction of vitamins and minerals in the finished product. PURACAL and PURACAL XP – both products of Purac offer solutions that prevent the alteration of taste and texture. These soluble calcium sources are suitable for calcium fortification because of their natural image, good solubility and neutral flavour. In addition, the bioavailability of calcium from their products is similar to that of milk calcium. They impart a creamy mouth-feel and silky consistency in calcium-fortified dairy beverages, without sacrificing texture and taste for better enjoyment. With a slight adjustment of the formulation, proteinbased beverages such as soymilk, yogurts and regular milk can be successfully fortified with calcium. For more information on Purac contact Mr Wouter Moormann, Market Unit Manager (Food Division), Purac Asia Pacific, Tel: +65 6222 1707, Email: w.moormann@purac.com www.foodmag.com.au | May 11 | Foodmagazine 13

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PROCESSING

Lowering energy costs Schneider Electric has identified the food and beverage industry in Australia as a major growth opportunity for 2011 and will increase its business focus and expand its team in the sector in coming months. By Kevin Gomez.

ith volatile commodity prices and increasing competition, there is mounting pressure on food and beverage manufacturers to develop systematic energy saving programmes. It is this aspect of food and beverage processing that Schneider Electrics has begun to target and in some cases has been able to demonstrate up to 30 per cent energy savings. “Improving the efficiency of operations is crucial if food and beverage manufacturers are to remain profitable in what's becoming an increasingly competitive market,” Craig Roseman, newly appointed national segment manager, Food & Beverage, Schneider Electric Industry Business Australia told Food Magazine.

become plant-wide issues. Once armed with this insight manufacturers can start to automate and optimise processes.” Schneider Electric’s increased focus in Australia is part of the group's wider strategy to strengthen expertise in this market internationally. It includes the global appointment of Carola Puusteli into a newly created role as vice president of Food and Beverage, based in France. Schneider Electric believes that energy management is key to Australian food and beverage organisations remaining competitive. Roseman explains: “In the food and beverage sector, rising consumer expectation is placing pressure on manufacturers to push sustainability higher

Organisations in the food and beverage sector can typically reduce energy consumption by 30 per cent simply by optimising the systems they have in place Roseman explains: “Best practice begins by conducting a detailed audit into the efficiency of operations at all manufacturing sites, so that inefficiencies, such as motors running unnecessarily when systems malfunction, can easily be identified. “This insight is most valuable when fed into SCADA systems that present information in an easy-to-digest dashboard. It gives operations managers complete visibility of plant systems and isolates and identifies problems early on before they

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

up the business agenda.” At the same time, however, the food and beverage sector is trying to balance challenges such as falling profit margins, increasing compliance requirements, higher costs of raw materials and rising product complexity. “Savvy manufacturers are addressing these challenges by adopting a strategic four-step approach to improve the efficiency of operations,” notes Roseman. “This involves measuring and analysing energy use, deploying efficient devices,

As energy costs continue to increase, the food and beverage industry has a commercial incentive to save energy through efficient installation, optimisation, automation, monitoring and rigorous maintenance. automating and optimising performance and embracing a continuous programme of monitoring and improving. “Those that have followed this four-step process are able to 'do more with less' while at the same time achieve significant energy savings.” “Schneider Electric's experience globally shows organisations in the food and beverage sector typically reduce energy consumption by 30 per cent simply by optimising the systems they have in place,” adds Roseman. “Our model allows us to share technology and specialist process control knowledge with our partners, meeting the end-user's expectation of a well-coordinated system,” he notes. “Our focus on the food and beverage segment will include the associated

A key business driver for the food and beverage industry in 2011 will be increasing operational productivity and efficiencies, while keeping margins low. businesses which currently provide expertise or technology and where our customers expect a single solution provider approach.” For further information: www.schneider-electric.com.au.

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SAFETY

The good oil – lubricants and food safety Every piece of machinery in a food handling facility, from blenders to forklifts, contains lubricant. But if there is a risk of the lubricant coming into contact with food, it must meet food safety standards. By Karen Constable, HACCP Australia.

ubricants perform a huge variety of roles in machinery, mostly as a means to reduce friction between moving parts. And there are many opportunities for lubricants to come into contact with food and food packaging in most food handling systems. Lubricants are also placed deliberately in contact with food, as in the case of release agents used to prevent food sticking to grills or baking pans. Lubricants are most often liquids, but they can also be non-liquids, such as grease, paste and powders. They typically contain 90% base oil and 10% additives. The additives deliver performance characteristics such as increased viscosity, resistance to corrosion or resistance to oxidation. The base oils in lubricants are usually mineral oils derived from crude oil. These may be designated as synthetic or nonsynthetic. Generally speaking, non synthetic oils are derived from crude oil by solvent extraction and by hydro-cracking, whereas synthetic oils are manufactured from crude oil by processes such as isohydromerisation or other chemical reactions. Base oils from animal and plant sources are also used to create lubricants. Canola, castor and palm oil are commonly used plant products, and are often used to create specialist synthetic esters. Tall oil, from animal sources and lanolin from sheep’s wool grease are also used as components of lubricants. Solid lubricants include Teflon (PTFE), graphite and other inorganic solids, such as boron nitride, molybdenum disulfide and metal alloys of lead, tin and zinc.

Food grade lubricants HACCP-based food safety systems require lubricants that could come into contact with food to be ‘safe’. Lubricants that are designed to be safe for use in 16 Foodmagazine | May 11 | www.foodmag.com.au

food processing are commonly marketed as ‘Food Grade’. Food grade lubricants have a low level of toxicity and are usually formulated to be a pale or clear colour and have a low odour. There are of course many characteristics of lubricants that affect the choices of the food industry; viscosity, performance and cost all being important. Operational tolerances must also be considered, since heat, steam and acidic environments are common in the food industry. Food grade lubricants must meet all these requirements, as well as having a suitably ‘safe’ composition. Many common lubricant additives are moderately toxic and these additives are not suitable for use in food grade lubricants. With respect to ingredients and formulation that are considered safe, the lubricant industry usually makes reference to the US FDA 21 CFR (Food and Drug Administration Code of Federal Regulations 21). To claim ‘Food Grade’ status for their lubricants, manufacturers may declare compliance with the FDA requirements or with ISO or European standards for food grade lubricants. Many manufacturers register their products with NSF – a US-based non-government safety and hygiene organisation. The NSF

Background check A significant weakness of the system is that it does not include an assessment of the manufacturing systems of the lubricant manufacturer. With a focus on formulation as a means to designate a lubricant ‘food

Lubricant manufacturing systems should address the need to prevent chemical contamination by toxic substances registration category system is used for lubricants for ‘incidental food contact’ – designated H1 or for direct food contact – designated H3. There is also a category, H2, for lubricants that are suitable for use in food processing areas where there is no possibility of the lubricant or lubricated part contacting food. NSF registration is based on a formulation review and a review of labels and instructions for use.

grade’, it is easy to overlook the necessity to manufacture, pack and store lubricants so that they are hygienic and free from contamination, which could lead to hazards in the food that they may contact. Lubricant manufacturing systems should address the need to prevent chemical contamination by toxic substances, which could occur from errors during batching, blending or labelling processes or by inadvertent contamination

of raw materials or packaging materials. Protection from biological hazards, such as might occur if rodents or insects made their way into empty packaging containers before filling, is equally important. Labels and marketing materials for food grade lubricants list declarations of conformance and certifications for the product. NSF, AQIS and some other certifications are based on formulation, instructions and labelling alone. Other certifications, including certification to ISO 21469:2006, and HACCP Australia Standards, also take into account the manufacturing systems of the lubricant suppliers to ensure that the product has been manufactured and packaged hygienically and safely. Further information: HACCP Australia 02 9956 6911 www.haccp.com.au

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Co-locating with the 44th Annual Convention of

The leading technology event for the food processing industry returns for its biggest show yet! Foodpro is the definitive event where you can find solutions to get ahead. See how the latest in food processing machinery, manufacturing technology and packaging innovation can improve your returns Meet with specialist suppliers to compare the latest food processing machinery and services. Revitalise your business at Foodpro 2011 – it only comes around once every 3 years so don’t miss out!

Register now for FREE entry at foodproexh.com Use registration code ‘FOOD’ Sydney Convention & Exhibition Centre 10th – 13th July, 2011

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CAPS AND CLOSURES

Caps &

closures Asian soft drinks consumption continues to drive future closure demand • Plastic closures volume increased to over 6% between 2003 - 2010 • Asia accounts for 36% of total annual closures volumes • 1055 billion beverage closures sold in 2010 – 58% for soft drinks, 31% for beer and 11% for dairy drinks • Canadean publishes new special report, “Innovation in Beverage Closures” In spite of the economic slowdown in many markets over the last 2 years, beverage closure demand has continued to grow strongly, driven partly by the sustained shift towards pre-packaged beverage consumption in many developing markets and partly by the continuing growth in popularity of the plastic ‘bottle plus cap’ format – especially PET bottles in smaller ‘on-the-go’ sizes.

O-I launch new glass food jars with various closures The glass maker Owens-Illinois (O-I) has launched a new Australian-made food jar range, which includes 24 design variations. The new range, called Bueno, is available in three designs, two sizes and four closure systems. The new range offers total packaging solutions for food products and is designed to be used on existing production lines. The four closure systems are tamper evident and include a plastic cap, foil lid, pop-top metal cap and screw-top metal cap, each suited to a variety of foods and occasions. www.o-i.com

Actega introduces Provalin PVC-free sealant for glass jars Provalin, developed by Actega, is a PVC- and plasticiser-free sealant for a wide range of lug-type lids for glass jars. Thanks to the TPE granulate used, Provalin not only prevents air emissions, but also the migration of undesirable substances from sealant to product, making it more economical and reliable for the safe storage of foods than traditional PVC-based sealants, says Actega. The TPE granulate is also cleaner, produces less waste and requires less energy than plastisols. Furthermore, there are no viscosity problems such as those associated with plasticisers and PVC sealants, says Actega. www.actega.com

Tetra Pak has unveiled three new caps and closures Tetra Pak, has unveiled three new closures designed for the global beverage market. These include: • DreamCap, an ergonomically designed closure specially for on-the-go consumption; • LightCap, designed to keep plastic use and cost to a minimum, making it particularly suited for larger-sized closures and; • HeliCap, which combines one-step easy opening with distinctive tamper evidence. www.tetrapak.com 18 Foodmagazine | May 11 | www.foodmag.com.au

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FOOD SAFE PRODUCTS AND SERVICES Are your non-food products, equipment and materials FOOD SAFE? Are your service suppliers FOOD SAFE and HACCP compliant?

Be sure, be FOOD SAFE Look for the food safety mark

www.haccp.com.au Looking for food safe products or services? Call us on 02 9956 6911 or visit the ‘Endorsed Suppliers’ page on our website.

HACCP AUSTRALIA

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PACKAGING

The need to

network

Having spent 27 years in the packaging industry, Pierre Pienaar, believes the need for and success of networking is greater than ever.

etworking involves individuals in a field, forming mutually-supportive and helpful relationships with people in the same or related fields. Networks are created and developed for different purposes, but typically for knowledge gain and career advancement. Networking should be a priority when beginning and/or developing a career. Networking is an essential tool for anyone wanting to progress in a career and up the corporate ladder. Networking is most essential for career knowledge. The richest growth comes from collaboration and the sharing of expertise. This may take the form of making contact with relevant people for the purpose of advice, recommendations and even as a referee. Compile a list of all current contacts, both business and personal; especially those associated with your role and industry. Once you have established your list of contacts, look at who provides the best possible links to the careers you are pursuing, such as managers or those in senior positions, and seek their opinions ranging from advice on the industry, their own role and the companies they know within the industry. Enhance your list by joining institutions like the AIP, associations and industry groups to network with other professionals and key contacts in the industry. After speaking with these people you should be able to harness the skills, information and attributes you are after at any given time and what, if any, training you require.

How networking can help with career advancement Networking is not merely a way to get jobs, as is commonly believed. While networking may eventually lead to job opportunities, there are other ways a career can benefit. • Learn about an occupation by conducting information interviews with members of a network. • Secure recommendations within a network when seeking new employees. • Research within the network to enhance your knowledge for a work project. • Get information about a potential 20 Foodmagazine | May 11 | www.foodmag.com.au

Pierre Pienaar MSc FAIP, National President of the Australian Institute of Packaging employer before entering an interview. • Use the network to get information about a client

Maximise the benefits of networking • Don't be shy. If you need advice call someone in your network. • Your network does not exist only for your benefit. Offer your help to others as well. Many people have the misconception that networking is only for job hunting. They attempt to utilise it only when looking for work. Don’t be labelled as ‘that person who’s always looking for a job.’ There is more to networking. It is reciprocal. • Check in with your contacts every now and then. Internet social networking offers a myriad of contact formats. Start a webpage for your network. Remain professional at all times. John Donne’s Meditation XVII reminds us “No man is an island, entire of itself; every man is a piece of the continent.” And collectively the synergy that comes from networking is always exponentially more effective than when operating in isolation, as an island. Pierre Pienaar MSc FAIP National President Australian Institute of Packaging info@aipack.com.au www.aipack.com.au

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More Australian companies choose TRONICS for their packaging needs

TRONICS Pty Ltd

tronics.com.au 1300 661 300

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EXPORT

Product traceability: a bird’s eye view with PCM During the recent AIP National Technical Forum, one of the topics was how Package Code Management (PCM) solutions manage product traceability up and down a supply chain. PCMs show their true value in preventing time, product and money wastage, plus maximising profits, as Phil Biggs, National Sales and Marketing Manager at Matthews Intelligent Identification tells Food Magazine.

rue supply chain traceability means being able to track products from the beginning (right from the ingredient and packaging suppliers), through manufacture and distribution, and into the retail store. Such full-line traceability is only possible with correctly coded product. Without that, businesses can face: rework, product and packaging waste, product recalls, penalties from retailers, potential damage to their brand, and reduced production efficiencies, which, of course, impact on their OEE (Overall Equipment Effectiveness). They also face compromised product traceability, which comes with its own set of issues. Just looking at re-work, it’s not always possible to re-package products to get the correct coding (packaging type or the item’s shelf life are factors here), in which case, the actual cost of un-coded or miscoded product is really much higher. Then there’s the more expensive case of incorrectly coded product reaching retail shelves, when recall both eats into profit and company reputation. Common coding issues include: • errors (such as no code or label, the wrong code or label and inconsistent codes between packaging levels) • manually selecting or editing codes (which is very time consuming and highly error prone) • having many types and brands of coders (usually each with a different interface), and • no central control point (which make it difficult for QA to control, particularly if this is manual) PCM solves these issues by giving a central database of information for each SKU packaging layer (i.e., date codes, bar codes, batch codes and message formats), so there’s one message-design tool for all coders and labellers. Whether primary coding, secondary coding and labelling or pallet labelling, each device is networked back to the central database. In simple language, after

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

a new production run is chosen — done once, via the central control — the right codes are sent back to all printers for that production line. Consistently. The benefits of a PCM solution are immediate, being: better managing message creation, controlled message selection, simpler operation (so less errors), faster product changeovers, increased accountability and the fact that traceability becomes automated. This automation via a PCM solution means the right code goes on the right product at the right time.

To summarise, a PCM solution offers manufacturers: • supply chain traceability (achieving this connectivity from source to shelf, with real-time inputs into ERP systems) • increased visibility and control (with all inputs and changes being done from one central location, there’s an instant line

Whether primary coding, secondary coding and labelling or pallet labelling, each device is networked back to the central database. We have developed a model that identifies five stages of traceability maturity. See the diagram below. With the ability to drill to line and even printer level, stage four’s benefits include: • live status of faults and warnings • bar-code validation (for all primary, secondary and pallet) • e-mail or SMS equipment condition alerts • event logging of every single action or input, and • remote diagnostics Stage five’s benefits include: • live production and fault reporting • the ability to collect process or environmental data and link that to batch, carton or pallet data • connecting to other packaging equipment (such as check-weighers, metal detectors, leak detectors, fillers and so on) • and the all-important ability to connect vision systems (this really comes into its own for checking things as detailed as cap colour, a cocked cap, that the label is correct both front and back, whether labels are crooked, the correct fill level, a damaged primary pack, the fact a code is actually on the item, and so on)

Phil Biggs (R), national sales and marketing manager for Matthews Intelligent Identification, with Mark Dingley (L), who heads up the iDS Group within Matthews Intelligent Identification. iDS Group developed the multi-award winning iDSnet PCM solution. At AUSPACK 2009, iDSnet won Best New Product.

status view and human errors are eliminated, which all enables better resource planning and allocation) • increased productivity (with reduced coding and labelling errors, faster network changeovers and no rework costs and wastage).

Product traceability curve

Phil Biggs is national sales and marketing manager for Matthews Intelligent Identification, an Australian leader in traceability, coding, marking, labelling and automatic data capture. Matthews Intelligent Identification won the APPMA Design Award at AUSPACK PLUS 2011 for its PCM solution, iDSnet. This Australian-developed solution is now being exported internationally. Further information: www.matthews.com.au

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FEATURE

Checking for bad culture One of the most critical roles of the food manufacturing industry is to deliver food that is not only of good quality but is safe to eat. By Rita Mu.

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

eing aware of food safety risks and hazards at an early stage of production, not only can save on costs and time, but it helps to improve public health and build consumer confidence.

Microbiological testing According to Food Standards Australia New Zealand (FSANZ), the majority of food recalls (36 per cent) over the past 10 years were due to potential microbial contamination. The three most common

bacteria include Listeria, Escherichia coli (E. coli) and Salmonella. FSANZ statistics show that 48 per cent of food recalls in the last 10 years were due to Listeria monocytogenes contamination; 19 per cent were due to Salmonella contamination; and 12 per cent were a result of high levels of E. coli. Most microbiological contaminations result from poor food handling practices or inadequate temperature control. For example, the presence of E. coli in ready-to-eat foods can result from

insufficient heat treatment. According to FSANZ, E. coli should not be detected in foods at a level exceeding more than three per gram. The standard plate count, also referred to as the aerobic plate count or the total viable count, is one of the most common tests used in microbiological food testing. There are a few companies such as Medvet Laboratories and Arrow Scientific that offer microbiological testing services to the food industry. Arrow Scientific offers a range of

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FEATURE

HACCP verified 3M testing plates for bacteria including E. coli, Salmonella and Listeria that can help verify sanitation at critical control points throughout the food production line. The latest addition to the company’s product portfolio – the 3M Petrifilm bacteria testing plate - is suitable for both raw materials and finished products and enables food processors to perform onsite microbial testing.

Chemical analyses In addition to microbiological testing, conducting chemical analyses in the food and beverage manufacturing industry are equally important to ensure

Being aware of food safety risks and hazards at an early stage of production, not only can save on costs and time, but it helps to improve public health and build consumer confidence food safety. Chemical tests can be applied to identify contaminants such as cleaning products, pesticide residues and metals such as lead. Food manufacturers may also perform chemical tests to identify product quality. For example, tests on nutritional

content and ingredients such as protein, salt, dietary fibre, fat, oil or alcohol content. Companies including MEP Instruments, Graintec Scientific and Arrow Scientific offer a variety of instruments that measure food ingredients. MEP Instrument’s new modular Packaged Beverage Analyser for Beer (PBA-B) from Anton Paar performs multiple measurements in one cycle – including density and specific gravity, alcohol content, original extract, extract content, apparent extract, degree of fermentation and carbon dioxide content measurements. The PBA-B requires no sample preparation as samples are taken directly from the package. According to MEP Instruments, the PBA-B, yields results in four minutes and only requires water and a water/ethanol mixture are required for adjustments and calibration.

Water activity Determining the water activity of a product can help define critical limits for microbial and chemical parameters, which need to be controlled to prevent food safety hazards. It is also an important measure of product quality. For example, information on water activity can set critical control points to avoid loss of crispness in dry products and caking and clumping of powders.

Marketing and Sales Manager at Graintec Scientific, Craig Moore, says the company’s Decagon water activity devices are the company’s best sellers. The latest addition to the Graintec Scientific’s range of instruments is the Decagon AquaLab DUO, which measures water activity and moisture content simultaneously. The sample equilibrates in a sealed chamber and the Duo analyses sample moisture—both water content and water activity—by measuring relative humidity in the chamber. “Water activity provides a lot of information to manufacturers about the shelf-life, texture, taste [and]

smell of their product,” Moore says. “Water activity is not linear, and thus manufacturers can gain a wealth of information about how they can better develop their product, determine how much water they can use in a product without changing the texture, increase their profits, and avoid those nasty product recalls.” Looking for qualifications in food testing? TAFE offers courses specific to the food manufacturing industry that can help you and/or your workers develop their laboratory skills in food testing. www.tafensw.edu.au www.tafesa.edu.au

Fat, oil analyser from Graintec Scientific The ANKOM XT15 Extractor, which has been subjected to rigorous testing over a broad range of samples, provides efficient and economical solvent extractions, says Graintec Scientific. The XT15 allows for the extraction of up to 15 samples at a time and is capable of more than 150 samples per day. Also its 90°C temperatures accelerate extraction kinetics, reducing most extraction times to under 40 minutes, according to Graintec. Filter bags are included to simplify handling and enable batch processing. The XT15’s automatic solvent recycling and activated charcoal filter also eliminates the need for a vent hood and reduces costs. Two versions of the ANKOM XT15 are available: the ANKOM XT15 Extractor 120v and the ANKOM XT15 Extractor - 220v.

Still Good as Gold After 80 Years Happy Birthday Keith Harris! For 80 years, Keith Harris Flavours and Colours have helped launch some iconic Australian brands, some you might taste every day. With an innovative range that spans Confectionery, Bakery, Beverage, Dairy, Meal Solutions and Snack Foods, your local Keith Harris team offers a new level of creative partnership, including in house ﬂavourists and product development, local manufacturing and outstanding customer service. All worthy of a Gold Badge.

www.keithharris.com.au

www.foodmag.com.au | May 11 | Foodmagazine 25

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INDUSTRY

A healthier future for chocolate Consumer trends are reshaping the traditional confectionery market and chocolate, in particular, is undergoing a healthy facelift. David Stone.

espite, or maybe because of, the economic gloom of the past few years, the confectionery industry in Australia has remained buoyant. Perhaps there has been consolation for consumers in keeping up that occasional treat. But now, as finances improve and disposable incomes increase, the confectionery industry faces the advent of a more ethically minded and health conscious consumer. Of the twin trends dominating public interest – sustainability and health – the confectionery manufacturing industry needs to tackle the challenges of both.

Ethical indulgence With the emergence of the ethically-minded consumer, there has been a shift towards increasingly sustainable methods of production, as well as fair and equitable trading conditions. The chocolate market, particularly in Australia, is dominated by a small number of major companies, namely: Kraft (Cadbury), Nestle and Mars. Meanwhile the majority of the world’s cocoa is farmed from countries with very low GDP. As consumers become more discerning about the food they eat and as multination business comes under closer scrutiny in this age of shared information, there is more and more demand for fair and responsibly sourced ingredients. Currently the fastest growing segment of the confectionery market, particularly in the US, Europe and Australia, is Fairtrade and organic products. And while Fairtrade cocoa represents less than 2% of the world cocoa market and organics only 1%, both categories are on the rise. Sustainably sourced ingredients are high on the priority list for most in the food and

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

beverage industry and so too is Fairtrade and organics. For an inexpensive luxury item, such as chocolate, innovation is needed in order to attract an increasingly discerning consumer. The Fairtrade Cadbury Dairy Milk began hitting Australian and New Zealand shelves last year, which, given Cadbury (Kraft Food Inc) own close to 50 per cent of the market share, is believed to have increase the sale of Fairtrade chocolate 20 fold. The immediate upstream affect has been the improvement of more than 45,000 Ghanaian cocoa farmers, through the stability of pricing. And downstream, it has brought Fairtrade to a greater prominance than ever before. “This is a real milestone for Fair Trade”, said Steven Knapp, Executive Director of Fairtrade Australia and New Zealand. “Cadbury is leading the way, listening to consumers and demonstrating that major chocolate manufacturers can make a real difference. “We actively encourage other manufacturers in Australia and New Zealand to follow Cadbury's lead." Elsewhere in the Australian chocolate market, the Fairtrade logo has begun to appear on: Aldi home brand chocolate, Alto Eco, Cocolo and Green & Black’s.

Healthier treats The same consumers are also demanding more in terms of the nutritional value of their foods and, for a product traditionally high in sugar and fat content, steps are require in order to maintain appeal. The confectionery industry is increasingly promoting the health benefits of chocolate. In a 2003 article titled Dark chocolate boosts antioxidant levels, New Scientist

writer Gaia Vince said, “eating chocolate can boost the level of heart-protecting antioxidants in the blood”, although Ms Vince qualified the remark by stating that “consuming milk at the same time cancels the potential health benefits”. The article explained that antioxidants help lower the levels of free radicals in the blood; helping reduce the risk of cardiovascular disease and some cancers. It went on to say that dark chocolate has twice the amount of antioxidants as milk chocolate. More recent research, this time published in the UK’s Telegraph, suggested that powdered dark chocolate “contains more healthy plant compounds, gram-for-gram, than many fruit juices”. The study was conducted by scientists at the Hershey Centre for Health & Nutrition, however, it underwent a peer review and was subsequently published in the Chemistry Central Journal. That confectionery manufacturers on the scale of Hershey have Centre for Health & Nutrition, goes some way to demonstrate the importance health and nutrition has for the industry. There has, however, been doubt cast on such claims and in an article published by ABC news in 2010, the Heart Foundation

said that there is no cardiovascular health benefit from eating chocolate. The National Director of Healthy Weight, Susan Anderson, told ABC news "Chocolate, coffee and red wine are OK as part of a balanced diet, but these findings confirm that if you're consuming them thinking you're reducing your risk of heart disease, then think again”. "The best way to get enough antioxidants”, Ms Anderson went on to say, “is to eat a variety of plant-based foods, such as vegetables, fruit, legumes, wholegrain breads and cereals, nuts and seeds every day." Over the last 10 years chocolate manufacturers have had to compete with an emerging line of healthier alternative products, such as cereals, nut and yoghurt bars. So while chocolates true health benefits remains an issue of debate, manufacturers still need to adapt to the health consciousness of today’s consumers. The past few years have seen an increasing emphasis on healthier versions of traditional products: sugar-free, dark, naturally produced and organic chocolate. Elsewhere fruit, nuts and other function ingredients are being mixed with chocolate in order add healthy value to treats.

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HACCP AUSTRALIA eliminate the hazard - reduce the risk

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PRODUCT SHOWCASE

E TranSlicer Cutter from URSCHEL The E TranSlicer 2000 Cutter by Urschel Laboratories uniformly slices with precision at high capacities and is ideally suited for elongated products. Products effectively cut on the machine include potatoes, plantain, celery, asparagus, beans, peppers, lettuce, bread sticks, carrots, zucchini, chicken tenders, wieners, citrus peel, extruded products, pickles, pepperoni, and many other applications. • Accepts firm products up to 4" (101.6 mm) and compressible products up to 6" (152.4 mm) • Stainless steel materials; machine size designed to fit easily into existing processing lines. • Newly designed cutting wheel mount/holder assembly allows simple wheel changeovers. • Hinged/sliding panels offer full access to all key areas of the machine and simplifies maintenance and wash downs. • Sloped surfaces throughout the machine including a self-draining frame ease cleaning. • Sanitary design with all mechanical components completely separate from the food zone. • Simple to use integrated electrical enclosure features circuit breakers instead of fuses and a brake motor button that releases the brake to facilitate maintenance.

Primus Gemini sorter from BEST

• Electrical cables raised off of frame to allow simple washdowns and alleviate trapped food particulates. • Indicator lights on the electrical panel and guardlocks illuminate when guardlocks are properly engaged. • Available across-the-line start or variable frequency drive.

The new BEST Primus Gemini sorter has been designed for use in the fresh blueberry industry. Conventionally, fresh blueberry sorting requires two separate machines, one to take out the discolored products, the other for soft berry detection. Because of this double sorting step, the berry was dropped down the sorters twice, resulting in a higher risk of bruising. The new Primus Gemini sorter allows the blueberry farmer to first sort his berries on color, reject the off spec products and further on inspect the blueberries again and remove the structural defects using laser technology. Both sorting steps are integrated in one single sorter. This allows the processors to limit the risk of damaging and separate both reject streams, which now can be used for different purposes, where before they were frequently lost.

Heat and Control 07 3877 6333 www.heatandcontrol.com

BEST +32 16 741 906 www.bestsorting.com

Weigh, scan and label with the Speedway from Mercer in Motion Mercer in Motion’s Speedweigh is a fast, multi-purpose scale for the food processing industry. It can weigh, scan and label up to 30 large cartons per minute with an accuracy of 1:3000 in static mode and 1:2000 in dynamic mode. Especially designed for the food processing industry, the Speedweigh has a stainless steel durable construction that is able to tolerate the most hygienic

wash down requirements. It is a self-contained system integrating all key components of a weighing system, says Mercer in Motion.

The GoldPeg continuous cooking and cooling system, the RotaTherm CUBE, cooks and processes a wide range of food products, such as processed cheese, baby food and sauces, to an extremely high standard. The versatile RotaTherm is the core technology of the CUBE. The RotaTherm is particularly distinguished by adjustable heating and processing parameters, including cooking temperature, direct steam injection heating profile, shear, pressure, mixing and many others – all with a precise level of control.

With dimensions of only 1.6m x 1.6m x 1.6m, the compact RotaTherm CUBE delivers a solid production punch with throughput rates of up to 1,000 kg/hr and a cooking temperature range up to 145°C and direct vacuum cooling down to 60°C.

Mercer in Motion 07 3279 2020 www.mercerinmotion.com

Pather P8 print and apply system from RotaTherm CUBE continuous cooking Result Packaging from Gold Peg International The Panther P8 is a print and apply system, which can be configured as a tamp, blow, swing arm, flag wrap, passive wipe, active wipe, active blow, inverted tabletop, and more. The P8 has the ability to communicate via Ethernet/IP (commonly used Allen-Bradley protocol) and TCP/IP. The system has a built in web page that can be accessed from any PC that has network access. The control systems are self diagnosing, and with the addition of the touch screen interface, there is expanded detail. Result Packaging 03 9706 4474 www.resultpackaging.com.au

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

Gold Peg International 03 8531 2999 www.goldpeg.com

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ON THE

Eaten with relish Product name: Wood’s Tomato Relish

SHELF

50g Portion Control

Manufacturer: Wood’s Condiments Ingredients: Diced tomato (50%), sugar, onions, vinegar, tomato paste, herbs and spices, salt, thickener (1422), acidity regulator (330), firming agent (509) Shelf-life: 12 months Packaging/graphics company: Wood’s Condiments Product manager: Wood’s Condiments Product website: www.woodscondiments.com.au

Refreshing brew Product name: Hopman Premium Pale Manufacturer: JMB Beverages Ingredients: Hops, Malt, Barley, Wheat, Yeasts and Purified Water Shelf life: 15 months

Cool treats

Packaging/graphics company: Hybrid Product manager: Jarrod Myles Website: www.hopmanbrewing.com.au

Product name: Magnum Temptation Fruit Manufacturer: Streets Ingredients: Vanilla ice confection, fruit sauce, dried sweetened cranberry pieces, chocolate pieces, coca mass from Ecuador. Shelf life: 2 years

Packaging maker/graphics company: Sonoco-Trident

Product manager: Warren Minde Website: www.mymagnum.com.au

Zuppa soup!

Sweet chips Product name: McCain Sweet Potato SuperFries

Manufacturer: McCain Foods Ingredients: sweet potato (76%), canola oil, tapioca starch, rice flour, potato starch, corn starch, corn fibre, baking powder, sugar, dried carrots, dehydrated sweet potatoes, natural flavour, natural colour (160b) Shelf-life: 18 months Packaging/graphics company: Elmwood Product Manager: Scott White, Product Manager of Retail Potatoes Website: www.mccain.com.au

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

Product name: La Zuppa’s Moroccan Pumpkin and Chickpea and Hearty Chicken and Vegetable Manufacturer: La Gina Ingredients: Moroccan Pumpkin with Chickpea – water, Pumpkin, Lentil, Chickpea, Potato, Onion, Sweet Potato, cabbage, Carrot, White bean, Tomato paste, Salt, Green pea, Ginger, Herbs and spices Hearty Chicken and Vegetable – Chicken stock,(Water Chicken, Onion, Carrot, Salt, Celery) Vegetables (Potato, Pumpkin, White Bean, Water spinach, Onion, Carrot, Cabbage, Sweet corn), Brown rice, Chicken and Tomato paste Shelf life: 2 years Packaging/graphics company: Heine Jones Product manager: Jennifer Ogilvie-Grant Product website: www.lagina.com.au

Healthy culture Product name: Ski Activ Digestion Manufacturer: Fonterra Brands (Australia) Pty Ltd Ingredients (Vanilla): Skim milk, milk solids, sugar, water, cream (from milk), thickener (1442) (from maize), inulin (prebiotic), vegetable gums (406, 440), flavours, acidity regulators (332, 270, 330), live cultures (S. Thermophilus, L. Delbrueckii B. Lactis prodigestis™). Contains: milk & milk products. Packaging/graphics company: Passport Design, Melbourne Shelf life: N/A Product manager: Jaymie Cabitac Product website: www.skiactiv.com.au

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EVENTS 18th Annual Beverage Forum May, 24-25, 2011

Grand Hyatt, New York, USA

National Manufacturing Week (NMW) 2011 May, 24-27, 2011

Melbourne Convention & Exhibition Centre

Fresh Connection 2011 June, 8-10, 2011

Exhibition Centre, Brisbane

Queensland Safety & Materials Handling Show 2011 June, 21-23, 2011

Exhibition Centre, Brisbane

Foodpro 2011 will be held at Sydney Convention and Exhibition Centre, July 10-13

Foodpro 2011 July, 10-13, 2011

Sydney Convention & Exhibition Centre

Food Challenge Awards 2011 July, 13, 2011

Darling Harbour, Sydney The nomination deadline for the Food Challenge Awards is fast approaching, so do not hesitate to get your nominations in. A full list of details can be found at: www.foodmag.com.au/awards

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

Olympic Park, Sydney

Sydney Materials Handling 2011 October, 26-28, 2011

Olympic Park, Sydney

www.foodmag.com.au | May 11 | Foodmagazine 31

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The multitalented multi-serve

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

Building Brands Together. To speak with an O-I customer service representative contact: Customer Service Phone 1800 643 165 Fax 1800 626 986 Email salesaust@ap.o-i.com

OI 10499.8 APR11