Food Magazine August 2015 by Prime Creative Media

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

AUG/SEP 2015

WWW.FOODMAG.COM.AU

2015 Food Magazine Awards

Print Post Approved 100007267

light up Sydney

F Food magazine Awards coverage Full ppages 17-42

Food Awards platinum sponsor Flavour Makers

Winners are grinners says Kelly Cube

Kez's Kitchen win with free & naked

EXCLUSIVE REPORT: All the dough on the bread industry

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WELCOME

PUBLISHER Martin Sinclair P: 02 8484 0607 F: 02 8484 0915 E: martin.sinclair@cirrusmedia.com.au

Awards successes light the way to a brighter future for food manufacturers

EDITOR Branko Miletic P: 02 8484 0976 F: 02 8484 0915 E: branko.miletic@cirrusmedia.com.au

GRAPHIC DESIGNER Louis Santos P: 02 8484 0724 F: 02 8484 0915

Editor: Branko Miletic

E: louis.santos@cirrusmedia.com.au

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• Bottling & refrigeration • Meat & smallgoods • Coding & scanning • Pallets & storage

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

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t the recent Food Magazine Awards, there were so many exciting companies and products showcased that honestly, I was not sure which way to look. Not that this is such a problem, as usually at these types of events, it’s the lack of interesting news that is more the issue rather than the overload of talent and innovation. So what does this mean for the country? Well, lets start with the figures. According to the ABS, in 2013-14, Australia’s food manufacturing sector was worth a tidy $42 billion. In that same year, it also generated $22 billion worth of exports. This means that food manufacturing is about the same size as the mining sector and four times bigger than car making. And the best news is, it’s still growing - in fact, many commentators have noted that our food manufacturing sector has only scratched the surface of what it can ultimately achieve. In a world of persistent doom and gloom predictions about the so-called imminent demise of Australian industry, this is not just great news - its almost an

epiphany of the road to Damascus proportions. So getting back to the Food Magazine Awards, as far as I am concerned, while there were a number of deserving winners on the night, all those that were nominated should get an award of some type. The passion, energy and sheer skill that was on show was a clear and present testament to what can be achieved with a lot of hard work and fresh ideas all combined with a laser-like vision. In a country that has a dearth of talent, ideas, people and resources and that is poised to capitalise on the population and socio-economic explosion in Asia, this can only mean many more years of great news and even greater results. To the overall winner, Kelly Cube, I extend my sincere adulations. To all the other entrants, thank you for attending and I hope to see you and your fantastic creations in years to come. Branko Miletic, Editor

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4. NEWS 6. EXCLUSIVE REPORT: BREAD PRODUCTION IN AUSTRALIA 10. COUNTRY OF ORIGIN LABELLING

Average Net Distribution Period ending SEP ‘14 - 5,384

14. SMART FOODS ARE HERE 17. FULL 2015 FOOD MAGAZINE AWARDS COVERAGE 44. REDESIGNING OUR FOOD PACKAGING TO REDUCE OUR WASTE 46. ON THE SHELF

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NEWS

$25 mill needed to restore wine industry to profitability: WFA The Winemakers’ Federation of Australia (WFA) and the Wine Grape Growers Australia (WGGA) have asked the government for $25 million over four years in supplementary government investment for Wine Australia’s marketing activities. The money would be used to boost the Australian wine industry’s profile, build demand, maximise the potential of the FTAs and to restore levels of profitability throughout the supply chain. Vic Patrick, Chair of Wine Grape Growers Australia said “If these activities are not undertaken, our competitors will quickly fill the vacuum and the modest gains made in some regions over the last 12 months will be fleeting and the recovery of inland grape prices further delayed.” WFA Chief Executive, Paul Evans, said the industry needs to seize the potential to grow demand for Australian wine and address the on-going structural mismatch between supply and demand at profitable price points.

“Until this happens we are likely to see poor levels of average profitability continue for both grape growers and winemakers, Evans said. “Specifically, we need the resources and promotional activities to restore sustained global consumer interest in Australian wine and to capitalise on the macro-economic shifts that have moved recently in our favour. Adequate funding for the global marketing of our wines is critical if we are to compete with heavily subsidised Old World producers and lower cost New World producers.” The push follows the release of the 2015 Vintage Report, which shows a 2015 Vintage crush of 1.67 million tonne with some modest and patchy strengthening in average winegrape prices and exports. Evans said the 2015 Vintage Report reveals a winegrape crush marginally lower than the seven-year average and slightly down on last year’s 1.70 million tonne estimate and 2013’s high of 1.83 million tonnes.

2015 AUSTRALIAN WINE CRUSH

South Australia 716,592 tonnes

Victoria* 60,258 tonnes

In brief CoOL system revealed The Government has approved a new food labelling system which will show consumers where products are made, grown or packaged. An initial voluntary take-up of the country of origin food labels will see changes appear on the shelves later this year.

Fonterra cuts 523 jobs Fonterra announced it will "disestablish" 523 roles in a move to save to co-operative approximately $60 million a year. The jobs in the firing line are in Fonterra's central procurement, finance, information services, human resources, strategy and legal teams.

Tassal acquires De Costi Seafoods Tassal will pay $50 million upfront and in cash on completion of the acquisition and a share option, capped at 10 million shares, which will be paid over the next three years. The acquisition will allow Tassal to control its supply chain from the fish farms, right through to retail.

Coles refunds suppliers Coles was instructed to refund over $12 million to suppliers and has also allowed suppliers to exit the ARC program without penalty or have their ARC contribution rebates reviewed. The $12 million is in addition to the penalty of $10 million fine in December last year.

Bid for a2 Milk Company

New South Wales* 332,092 tonnes *excluding Murray Darling-Swan Hill

Red Crush 835,523 tonnes

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Western Australia 30,069 tonnes

TAS - 7197 tonnes QLD - 610 tonnes ACT - 21 tonnes

White Crush 834,041 tonnes

Baiada Group busted A Fair Work Ombudsman inquiry into the Baiada Group found exploitation of a labour pool comprised predominantly of overseas workers in Australia on the 417 working holiday visa. Exploitation included significant underpayments, extremely long hours of work, high rents for overcrowded and unsafe worker accommodation, discrimination and misclassification of employees as contractors.

Woolworths' CEO resigns Following 'disappointing' financial performance, Woolworths' CEO and MD, Grant O'Brien, will step down. The news comes weeks after a plan was revealed to reinvest $500 million in 'cost savings' across FY16 and FY16 into lower prices, service and an 'enhanced offer for customers.' O'Brien said he believes it is in the best interests of the company for new leadership to see those plans to fruition.

Images: Photodisc (top) ; TimArbaev (bottom) - Thinkstock

Murray Darling/Swan Hill 381,732 tonnes

The a2 Milk Company received an expression of interest to acquire all shares of the company from the Dean Foods Company and Freedom Foods Limited.

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LABELLING

Country of Origin Labelling: it’s changing, but what is the cost?

The country of origin labelling debate has been gaining momentum for years and new Country of Origin labels will appear on shelves before the end of the year – but what will be the cost of these changes, and will they really make a difference? Jasmine O’Donoghue reports. The new food labels

lthough the legislation will be introduced in the Federal Parliament in early December, the verdict is in and the new labels have been released.

What we've got The proposed country of origin labels will include new standard phrases and a kangaroo and bar-chart graphic. This will be supplemented by online information and smart phone apps. The new labels will communicate two key messages: 1. Whether the food was grown or made in Australia: this will be the first part

of the phrase (e.g. Made in Australia) and the kangaroo will only be used if the food was grown or made in Australia. 2. What percentage of the ingredients in the food/product was Australian grown: the bar chart will communicate the percentage (in bands/ increments) of the ingredients that were grown in Australia, this will be the second part of the standard phrase (e.g. Made in Australia from 100% Australian ingredients)

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There will also be the option to change the label seasonally, to depict the percentage of Australian ingredients in the product, or make an “at least”

claim all year around, e.g. “Made in Australia from at least 20% Australian ingredients,” or use a seasonal average, e.g. “Made in Australia from seasonal produce – average 50% Australian

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LABELLING

ingredients, scan barcode for more info.” There is no requirement to provide any further information. Companies will be encouraged to provide specific ingredient information, but it will only be on a voluntary basis. This means that while the labels will show if none of the ingredients were grown in Australia, they will not specify where they were grown, unless the company decides to display that information. New rules have also been brought in to make it clear what “made in” means. In order to make a “made in” claim, the company must be “substantially transforming ingredients so the end product is something fundamentally different to the grown ingredients.” The claim ‘made in’ does not mean importing ingredients and just

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performing minor processes on them, like slicing, freezing, canning, bottling, reconstituting or packing. When the origin of the ingredients is Australian, additional claims such as ‘grown in Australia’ or ‘product of Australia’ may also be used. New rules will also require any “packed in” statements to include a clear country of origin statement, specifying where the ingredients are from.

Who cares? In 2012, in a survey of 743 CHOICE members, 71 per cent of said it was crucial or very important to know where

food comes from. When asked about their reasons for buying Australian food, twothirds of consumers said they feel strongly about buying Australian to keep food manufacturing jobs in Australia, while three quarters said they feel strongly about buying Australian to support Australian farmers. It’s a seemingly simple equation; improve the country of origin labelling and Australians will buy Australian, right? The Australian Food and Grocery Council (AFGC) is not convinced. In its submission to the Country of Origin Food Labelling Inquiry, the AFGC said while there are many surveys that indicate consumers “want”

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LABELLING

origin labelling and that they “would” buy Australian if it were more clearly labelled, actual consumer behaviour is demonstrably different. The submission referenced a 2014 Catalyst survey of Australian grocery buyers, that found as few as one in six (and possibly only one in nine) shoppers cite country of origin or “Australian” as a top three driver of their purchasing decisions, although 61 per cent of respondents regularly check country of manufacture. For Australian consumers, key drivers of actual purchasers are price, quality, brand and habit.

All CoOL claims are not created equal The survey also found that consumers placed roughly equal value on the importance of place of manufacture, as they did to the source of ingredients. Consumers place more importance on where the product is grown for fresh food like meat and vegetables, while the place of manufacture is important for processed products like confectionary and baked goods. Simon Crabb, Owner of SJC Food Processing Consulting says consumers care if a product is Australian because they are either patriotic and they buy

Australian to support the industry, or do so because of Australia’s high standards. “People feel that if they’re buying something from overseas, they might not understand too much about how those products are grown or processed or packed overseas and they may rather buy Australian and spend a bit more because I believe we’ve got a better ability to keep the key factors in production right.” While Crabb admits that not every consumer cares about CoOL, he says “more and more from what I can see, more people want to know ‘what am I eating and where did it come from and how was it produced?’ ...So I think some people will certainly applaud the change.”

Who will it effect? Australia’s pork, horticulture and seafood industries are three food commodities that are closely involved in the country of origin debate, according to the CEO of Australian Pork Limited (APL), Andrew Spencer. “Australian agriculture is the only big commodity where we compete in Australia, in our own market with imported

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produce,” Spencer says. “That basically applies to pork, where we have imported pork being used to make ham and bacon, it applies to horticulture, where we are importing some fruit and vegetables and it also applies to seafood, where we are importing fish and prawns. If you think of the rest, beef, lamb, grains and other types of commodities, there’s very little or no imports whatsoever. “There’s a range of reasons for that. Some of it’s to do with biosecurity protocols…so that means you don’t get competition internally where domestic goods compete with imported goods. There’s also of course the market issues. For example, Australia’s one of the most sufficient producers of lamb in the world, so no one can really afford to start trying to compete against us in our own market,” he says. The pork industry’s processed products, in particular, ham and bacon, are likely to feel the positive impacts of a clearer labelling system. “Today around 70 per cent or more of all ham and bacon consumed in Australia is made from imported pork,” Spencer says. Under the new system, the “Made

in Australia” claim can no longer appear on imported pork without specifying that it is made from imported pork, a move that Spencer calls “a significant step forward.” While the new system has been criticised for leaving it up to the manufacturers to voluntarily declare the origin of a product’s main ingredient, Spencer isn’t phased. “Actual country of origin can’t always be mandatory as this changes for many processors through the year, who swap between the US and Canada as source countries.” Whether changes to labelling will put pressure on processors to source Australian, will all depend on consumer preference.

Not so simple The issue with CoOL is that it must be applicable to many different commodities, and while one solution works for one industry, it may disadvantage another. Over-regulating CoOL requirements could penalise Australian food exporters from trading on “Brand Australia” – particularly popular in Asian markets. This would be a huge disadvantage, at a time when many food manufactures have their eye on the Asian market. Australia also has an agreement with the World Trade Organisation (WTO) that requires that any technical measures (such as origin labelling) not to discriminate against imported products and be based upon demonstrated need for regulation. This means that changes to CoOL must not be more trade-restrictive than necessary to fulfil its objective; to inform. Imported products will continue to be required to be labelled with a country of origin (Product of Thailand, Made in Canada etc.), and labels on foods claimed to be packed in a particular country must indicate whether they include ingredients imported into that country. Importers will also be required to make their country of origin claim in a box on the label, like Australian producers, so it can be easily found by consumers. The US recently ran into trouble with the World Trade Organisation (WTO), after it introduced mandatory CoOL, in response to small scale beef producers

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LABELLING

who believed consumers would support local product and pay more. But, unfortunately for the producers, they didn’t. The WTO Dispute Settlement Body panel declared several aspects of the CoOL requirements to be in violation of international law as it created a cost structure that favoured domestic suppliers, without meeting a legitimate objective.

Where to from here? The next step for the federal government is to work with the States and Territories, with plans to introduce the legislation to Federal Parliament in early December 2015. But the government expects the new labels will be voluntarily displayed before Christmas. Once the policy is legislated, a staggered phase-in period will come into force on the 1st of April 2016. A spokesperson for the Minister for Industry and Science said to assist with the transition to the new labels, “there will be further consultations including industry workshops across the country as well as an online portal where companies can access information and download the labels. “With some companies sourcing

produce from all over the world and ingredients changing regularly printing different labels isn’t practical. Importantly, all imported products must clearly state their country of origin which will be printed in a box with the country of origin is defined as where a product was made or grown, such as ‘Made in Italy’ or ‘Product of Canada’.” While businesses previously had to pay up to use the green and gold kangaroo, those who qualify for the ‘Made in’ claim will be able to use the kangaroo as part of the new label at no cost. The maximum cost for those in the food sector manufacturers, according to the Department of Industry and Science, “is around 0.2 of a percent on a product that costs AUD$2.50, or half a cent. This is a cost that is only incurred in cases where a company wasn’t already going to change their label between now and when it’s enforced and a lot of companies will want to revamp their labelling to highlight the Australian ingredients included in the product.” So, will it really make a difference? It’s time for Australia’s consumers to decide.

What will the new food labels apply to? ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥

Fresh fruit, vegetables and nuts Meat, poultry and seafood Eggs and dairy products Deli products and cured meats Fruit and vegetable juices Canned/dried/packaged fruit and vegetables Canned/packaged and frozen 'ready to eat' meals Baked goods Meal bases, dressings and sauces Cereals and muesli bars Cooking ingredients Rice, noodles and pasta Jams and spreads

Sectors making foods not included in the list who want to use the new food labels may do so voluntarily.

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HEALTH FOODS

Bread production in Australia:

rising to new challenges According to industry analysts, IBISWorld, Australia’s bread industry is not only going through a number of changes - its also facing challenges that is forcing it to both rationalise and innovate, writes Branko Miletic.

he recently released (July 2015) IBISWorld Industry Report has found that bread manufacturers are facing numerous challenges. This has particularly been the case over the past five years. Growing competition from supermarkets’ instore bakeries and the consumer shift away from factory-baked bread towards specialty and artisan retailers have caused the industry’s share of the overall bread market to fall. Additionally, volatility in prices over the past five years has dampened industry growth prospects and squeezed profit margins. Evolving nutritional concerns, especially those relating to carbohydrate consumption and the related increases in gluten intolerance, have all combined to work against the industry. However, the report also found that the industry’s prospects, modest as they may be, present a number of niche

growth opportunities. The functional and fortified bread segment for example is expected to drive demand, as are new low-carb and other healthier bread offerings that appeal to increasingly healthconscious consumers.

market bakeries, as Coles and Woolworths continue their aggressive push into the fresh food segment. As a result of these conflicting variables, IBISWorld expects industry revenue to grow by an annualised 1.8 per cent over the next five years, to total $2.8 billion in 2020-21.

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Increasing demand for specialty high-value breads will drive growth in niche and artisan bread products over the next five years. Bakeat-home products, par-baked and flashbaked premium bread products targeted at the food - service sector will also drive growth. However, industry growth will be restrained by competition from instore super-

According to the IBISWorld report, in 2015-16, industry revenue is expected to grow by 1.7 per cent, mainly driven by the increasing number of premium products offered, and new pricing models. In 2015-16, industry revenue is forecast to reach $USD2.6 billion. Although growth is weak, it is still an improvement relative to the industry’s performance in 2010-11 and 2011-12.

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It's breadsticks at 10 paces Over the past five years, the bread industry has faced intense competitive pressures that have pushed down both prices and volumes for numerous participants. To combat downward margin pressures, many operators have attempted to improve production efficiency by increasing automation, however, the report noted there has also been a growing focus among operators on higher margin products, including artisanal breads. Revenue from Goodman Fielder’s artisan bread business for example increased by 75.0 per cent in 2013-14. Another significant threat comes from supermarkets aggressively increasing their share of private-label bread by baking their products instore, to compete directly with franchise bakeries and branded bread products. Sales of private- label bread have increased over the past decade, and now account for more than 30 per cent of

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HEALTH FOODS

retail supermarket bread sales. Bread pricing wars have driven this development, with the two supermarket giants attempting to attract customers and gain market share in the bakery products segment by selling $0.85 loaves. Coles and Woolworths together control over 70 per cent of the grocery market, with private-label products accounting for nearly one in three products on supermarket shelves. At the same time, it is interesting to note that George Weston has supplied home-brand bread to Woolworths for the past decade, while Goodman Fielder supplies rival Coles.

Taking the (white) bread out of our mouths Australians have also become more sophisticated in their bread consumption said IBISWorld, opting for a greater variety of international and artisan breads. This includes seeded, wholemeal, organic and gluten-free loaves, along with sourdough, rye breads and focaccias. The increase in the number of artisan bakeries, particularly in capital cities, is further testament to this trend. Some industrial bread manufacturers are seeking to exploit these changing consumer tastes, widening their product ranges to incorporate more premium products as they gradually move away from the traditional white loaf said the report. The industry’s performance will also be influenced by the rise of external competitors. Instore supermarket bakeries and artisan bakeries, which are not included in the industry, are a considerable threat. Coles and Woolworths together operate over 1200 instore bakeries, and this number is forecast to rise over the five years through 2020-21 as they continue their aggressive push into the fresh food market. In response, industry players will need to focus on catering to the increasingly sophisticated tastes

of the food-service sector, to counter volume and pricing pressures. Added to this figure is the higher consumer expenditure on restaurant and cafe food, which in the medium term is expected to translate into stronger demand for artisan breads, including a range of sourdough, ciabatta and flatbread varieties.

Gives us this day, our daily bread The rise of health consciousness is known to be the primary driver of innovation for the industry, which is in the decline phase of its lifecycle. Growth in demand for healthier and more convenient substitute foods, such as snacks, biscuits, cereals and fruit, will partly lower the demand for bread. This will be particularly true for factory-produced white bread. However, the continued introduction of new premium and ‘better-for-you’ products such as fortified breads, gluten-free loaves, high protein bread and fruit or nut breads will help offset this trend, as bread manufacturers market towards

health-conscious consumers. In the five years through 2020-21, industry revenue is expected to increase by an annualised 1.8 per cent to total $USD2.8 billion. This includes growth of 1.3 per cent in 2016-17. Despite revenue growth, enterprise, establishment and employment numbers are expected to continue declining as the industry continues to consolidate. On a brighter note, a shift towards higher value artisan breads and other premium bread products will help boost profit margins, partially offsetting the effects of intense competition. According to most industry pundits, international trade will remain negligible.

Kneading to know the future Over the next five years, the IBISWorld report predicts growth in high-margin premium breads is likely to drive revenue growth. However, this positive trend will be largely offset by the growth of private-label supermarket products that are baked instore. Branded industrial producers of bread, such as Goodman Fielder, are expected to respond to changing

consumption trends by altering their product mixes to reflect demand for gourmet and artisan breads. Despite this shift, white bread still accounts for 43 per cent of total bread sales and will remain the dominant product segment until there is significant narrowing of the price difference between artisan and industrially baked bread. Production levels will be dictated by downstream demand. Industry players are expected to face a tightly contested domestic market as retail and supermarket bakeries gain market share, particularly in specialty product segments. This means that growth in the volume of bread produced will depend on the major participants’ success in developing highvalue products. The wider introduction of higher margin branded products, and their increasing importance in the industry’s product range, will play a role in raising prices. An opportunity for some players exists in expanding food-service sector offerings, to meet the growing demand for pre-baked artisan breads with quick preparation times.

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TECHNOLOGY

New technology delivers smarter foods There is growing market recognition of the health and convenience benefits of smarter foods, especially those involving fruit and vegetables as ingredients, and new value-added food products are utilising unique processing technologies. By Hartley Henderson.

his developing scenario could have enormous potential market benefits for Australia’s fruit and vegetable producers as well as the food and beverage processing industry, who hope to expand both domestic and export markets. According to food processing industry consultant, Dr Hazel MacTavish-West, the world currently has 1 billion people hungry and 2 billion overweight people, and for the first time we are experiencing a reduction in our life expectancy. “Key causes of chronic disease arising from obesity include poor food choices and consumption of a predominance of foods rich in energy, and suboptimal in terms of vitamins, minerals and fibre. Therefore, there is a need to get smarter at producing food and to help people be smarter in selecting and consuming the right food, and not wasting food unnecessarily,” she said. “Smarter food meets the needs of the consumer. Increasingly, this means foods that don’t contain artificial colours, flavours or preservatives, foods that are produced locally, are easier to use because they are ready to pour or eat, foods that have a longer shelf-life, and foods that sell themselves through attractive functional packaging. “Healthy global food trends include high protein, gluten-free, low carbohydrate, low or reduced sugar, low fat or healthy fat. We have seen emerging science showing that optimal diets could in fact be vastly different to current dietary guidelines. “People are becoming more interested in health. According to Innova Database, some 135,000 new products were launched globally in the last 12 months, and almost half had active or passive health claims. Foods with no additives/ preservatives made up 13 per cent of these food products. “In the last three years some 48,500 new products with vegetables as ingredients were launched globally and 95 per cent were 14 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

not in the fruit and vegetable category, so we are seeing significant cross category migration of fruit and vegetables into other categories.” Hazel believes that big food processing corporations are becoming increasingly interested in fruit and vegetables because they are viewed as healthy, natural sources of fibre, vitamins and minerals, natural colour, sweetness and flavours and they have the potential for nutritional and health claims – with a clean label. “These qualities can help manufactured foods appear to be as ‘legally healthy’ as whole fresh fruit and vegetables, and there are increasing opportunities to turn whole fresh produce into ingredients for value-added food products.” New processing technologies such as freeze-drying enable conversion of fresh fruit and vegetable products into shelf-stable snack products with a longer shelf-life and ability to travel more easily and economically to often distant markets. “We need to stop transporting water around the world by dehydrating food where it is grown, and process more food centrally, where the parts of the fruit or vegetable that become waste can be recaptured and converted into other food ingredients,” Hazel says.

est Hazel MacTavish-W

MD of Perfection Fr esh, Michael Simon etta

Specialised food An example of a business investing in technologies for the future of food is Forager Foods - a specialised fruit and vegetable food development, manufacturing, packing and marketing business located near Deloraine in North Western Tasmania. Substantial investments have been made in a range of processing equipment including three state-of-the-art freeze-drying machines, a powder mill, and other associated machines for processes such as blanching and packaging. The company has also established Forager Fruits to produce a new range of natural, healthy, tasty and crunchy fruit and vegetable

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YOU snacking product from Perfection Fresh snacks that are freeze-dried for people on-the-go. Managing Director, John Ranicar, says there is increasing demand for healthy foods and the emergence of significant niche markets, both in Australia and overseas, for fruit and vegetable snack foods. “We have quadrupled our output of freeze-dried fruit and vegetables and are gradually expanding the company’s exports, including to the United States. Freeze-drying retains vitamins, a long shelf life is ensured, the products do not need refrigeration, and are easier to export,” Ranicar told Food Magazine. “Freeze-dried fruit and vegetable products can also be turned into powdered products for use in cosmetics and pharmaceuticals and for providing flavouring and colouring to other food products. Powdered vegetables have become a leading growth market for us, including the provision of powdered beetroot as a food supplement that can be added to smoothies, drink mixes and cakes.” Ranicar points out that some 30 per cent of fruit and vegetables grown in Tasmania do not make it to shelf due to grading-out. “This produce can be turned into value-added products instead of being sent to cattle feedlots,” he said.

Superior quality Employing over 500 fulltime staff at farms and processing facilities across Australia, Perfection Fresh is the country’s largest family-owned fresh produce business. Managing Director, Michael Simonetta, says “our purpose-built, value-add, state-of-the-art facilities process more than 30 million consumer units of produce per year that are pre-packed to suit the specific needs of our various retail and export customers, and new processes have been developed to provide shelf stability and ready-to-eat options,” he said. “We have introduced new produce brands such as Broccolini Baby broccoli, Qukes Baby Snacking cucumbers, and Vine Sweet Minicaps Baby capsicums as well as establishing Picasso Foods which is a creative and innovative value-added specialty foods business that operates under

An iLove fruit salad from Perfection Fresh the Perfection Fresh banner,” he said. “Our plants are selectively bred - not genetically modified – to encourage the best performing produce varieties based on flavour, sweetness, texture, shelf life and appearance. We are developing plant varieties that meet consumer, grower, and environmental demands, sometimes up to a decade in advance.” In relation to new markets and future directions, Simonetta says out that people have less time so there is more snacking and a need for greater convenience. “They are also looking for healthier foods so there is a growing focus on fruit and vegetable value-added products. It is important to be innovative and keep abreast of the latest trends so currently we have 20 – 30 new products in the pipeline,” he said. Hartley Henderson is a regular contributor to Food Magazine and has held senior positions in government, semigovernment and business enterprises and was National Program Director with the Productivity Promotion Council of Australia. MacTavish West 03 6224 4905 www.mactavishwest.com.au

SINCE 1950

OVER SIXTY FIVE YEARS OF INNOVATION & WORLD-CLASS SERVICE With manufacturing facilities and sales ofﬁces worldwide, Heat and Control supports manufacturers with experience, expertise and resources to develop the most value driven and efﬁcient solutions for any food production challenge. Processing + Packaging Systems Snack | Process Prepared | French Fry | Conveying Seasoning + Coating | Weighing + Packaging Inspection | Controls + Information

Forager Foods 0418 138 539 www.foragerfoods.com.au Perfection Fresh 02 9763 1877 www.perfection.com.au

www.heatandcontrol.com | e: info@heatandcontrol.com

www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 15

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THE WINNERS

2015 Food Magazine Awards

light the way for a brighter food industry future

o another year and another Food Magazine Awards is now over. And what a night it was. To the many sponsors, entrants and guests that turned up, it certainly was a night to remember. Starting with a food showcase that blew away everyone’s taste buds with new flavours and interesting combinations like H2Coco’s coconut water with a full shot of espresso coffee, five: am’s Organic Cacao Yoghurt, Palate’s CitrusInfused Miso Salmon and all the way up to NOSHU’s Guilt Free Donuts, it would be safe to say that those in the tasting area were experiencing delicious mouthborne explosions that they probably have never known before. After this trip down Yummy Lane, the main awards program started with an introduction from the editor of Food Magazine, Branko Miletic and then straight to the MCs for the night, The Chaser Boys, Chris Taylor and Craig Reucassel who lit up everyone’s mood with their unique brand of humour. The special guest speaker for the night was Alex Garas, Senior Brand Manager at Sanitarium, who in many ways represented an interesting part of the food brand development spectrum to that of the guests - i.e. as a representative of a mature brand, Alex offered a series of branding and marketing perspectives that were of genuine interest and worth to the collective food industry crowd. Then of course then awards began, with the night being described as one of the best awards nights for some time.

Sponsors:

According to some of the invited guests, it certainly was a night to remember. Anni Brownjohn President of The Right Food Group and Chair of the National Organic Standards Board of Australia said: “Thank you for once again taking the lead by providing the platform for the Australian food industry to recognise and congratulate the best in the business.”

Laboratories, Earlee Products, HACCP, Kerry, Newlyweds Foods, APPMA, The Right Food Group and AIP, who was the partner of the awards - also deserve a huge thank you. Lastly, the biggest thank you needs to go to all the entrants, whether they won an award or not. Without the hard and innovative work

“Myself and my people appreciate and applaud your efforts. We know just how much work goes into awards.” Ms. Brownjohn went to say that, “Thank you also for providing the opportunity for my company to sponsor, Earlee Foods - It’s been good for us, our team and our customers.” A special mention needs to go out to the esteemed judges, Sandra Pereira, Andrew Penton, John Kapos, Paul Squires, Ralph Moyle, Ron Mines, Craig Young, Peter Day and Joanne Cockerill. The sponsors of the 2015 Food Magazine Awards - Flavour Makers - who was the Platinum sponsor, DTS Food

of these wonderful food manufacturers, these awards would not only not be possible, they would not actually even exist. From Food Magazine and Cirrus Media, we would like to offer a big hearty cheer to each and every person involved in these awards and look forward to seeing you next year at what we know will be an even bigger and more exciting event.

Branko Miletic Cirrus Media, Managing Editor Manufacturing & Editor of Food Magazine

Partner of the awards

www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 17

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Best of the Best KELLY CUBE Kelly Cube Wholefood Meal Kit

"What they said" "I think its about innovating a sustainable way of making food" Cameron Joss, Director, Kelly Cube.

18 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Kelly Cube won the prestigious Best of the Best award, after taking out the Packaging Design category. The judges were impressed with the idea of having biodegradable packaging that keeps your meal warm and that can be delivered to your home or office or can be picked up. The judges said the idea is “not just radical, it’s also the way of the future. This is a simple yet stunning idea that will make zero wastage while guaranteeing premium produce for consumers. It’s how food was always meant to be sold.” The Wholefood Meal Kit contains portioned ingredients and a recipe to cook dinner in 10-15 minutes from opening the cube. The packaging design holds the humidity and temperature, keeping the produce fresher for longer. The packaging is reusable and recyclable and local councils return the packaging directly back to the local manufacturer. The material is greener than cardboard and breaks down in sunlight. The Kelly Cube was designed to support local farmers and all seasonal produce is sourced directly from farmers and local producers. The produce is freshly harvested and packed straight into a cube to keep the maximum nutrients in the produce.

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5:17 PM

PROUD 2014 INDUCTEE TO THE VICTORIAN MANUFACTURING HALL OF FAME

CMY

Flavour Makers is the amazing Australian food company that inspires people to discover the enjoyment of food that actually tastes great. We oﬀer an end-to-end food development and manufacturing solution for a wide range of

applications including INDUSTRIAL, RETAIL, FMCG, QSR and FOOD-SERVICE. Working in partnership with our customers we add value to every phase of the project cycle, from insight discovery, right through to manufacturing and fulﬁlment.

Flavour Makers Pty Ltd 223–225 Governor Road, Braeside Victoria Australia 3195 W www.ﬂavourmakers.com.au T 61 3 9580 3344 F 61 3 9580 4222

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2015-08-17T09:12:59+10:00

Meat and Smallgoods WOOLWORTHS Created with Jamie Beef Meatballs & Wagyu Chorizo

"What they said" "There is a lot more to come from Jamie so look out" Mattie Ayoub, Product Development Specialist Woolworths

20 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

This year’s Meat and Smallgoods award was taken out by Woolworths for its Created with Jamie Beef Meatballs & Wagyu Chorizo. Created with Jamie Beef Meatballs & Wagyu Chorizo is a convenience product in an oven ready tray. The meatballs (with no added hormones) come ready to bake with whole cherry tomatoes, a rich herby tomato sauce and cheddar cheese for melting on top. The consumer pre-heats the oven, removes the top of the packaging and pours the sauce over the meatballs and place them in the oven. The judges said it was a “great range which will appeal to families who want a great tasting and wholesome meal with the convenience of a short cooking time. The flavour range will appeal to children and adults and excellent marketing with the Jamie Oliver brand. The sustainable production adds to the appeal and the product will be popular.” Woolworths announced the partnership with Chef Jamie Oliver in October 2013. Since the announcement, the business has launched the ‘Created with Jamie’ brand. The new co-brand focuses on bringing better, healthier, higher welfare and delicious fresh food to life for everyday Australians. The range has shown a greater appeal to high-value, mainstream & premium shoppers, singles and couples aged between 25 and 55 years. It is for time-poor customers who are looking for great tasting, wholesome and convenient fresh food.

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Beverages INSIDE OUT NUTRITIOUS GOODS Unsweeteend Almond Milk

"What they said" Arriving on the night and seeing the venue and it's location was what made us realise that the night was going to be a memorable one. From the professional greeting upon entering the walkway to the free flowing alcohol and varied personalities of all attendees, the 2015 Food Magazine Awards exceeded all expectations from the Inside Out team. Vuong Nguyen, Director & Co-Founder, Inside Out Nutritious Goods

22 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Inside Out Nutritious Goods won the Beverages award with its Unsweetened Almond Milk. It impressed judges with its High Pressure Processing (HPP), which enables the product to be more flavoursome, despite only having three ingredients: filtered water, activated almonds and sea salt. The process ensures the product is safe for consumption by using extreme pressure rather than heat. The judges commented “this form of processing is still in its infancy. It is a challenging process but its outcome is extraordinary. I look forward to seeing this product in my local area.” The Unsweetened Almond Milk is the first non-dairy beverage to utilise HPP. The method uses extreme pressure to kill nasties, without damaging the flavour, texture and nutrients of the product. Every other product adds emulsifiers, stabilisers, oils and other unnecessary additives because of the side effects of UHT. The product uses the highest percentage of locally sourced whole and activated almonds (12 per cent), other brands use only 2-7 per cent. The cold-pressed procedure and unique production process has also enabled Inside Out Nutritious Goods to produce the only additive-free almond milk that froths well in coffee, as it does not split when heated. The process also extends the products’ shelf life and it can last up to two weeks, refrigerated. The product targets health-conscious individuals aged between 16-40 years and also those that are lactose intolerant. It offers the most nutritious dairy alternative for those that are lactose intolerant and the most nutrient-rich almond milk for those that are health-conscious. The Sydney-based company has a range of products including almond milks and coconut water: both categories dominated by long-life UHT products with additives, emulsifiers and preservatives. The company has grown rapidly to sell in over 350 outlets, despite launching less than 12 months ago. Among these are retailers like Harris Farm, Thomas Dux and About Life. It’s used in cafes like Three Blue Ducks, The Boathouse, Bar Indigo, Porch and Palour and Ruby’s Diner.

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THE WINNERS

2015-08-17T09:34:49+10:00

Baked Goods LA TORTILLERIA Corn Tortillas

"What they said" "Its amazing that we can get recognition for real Mexican food coming from Australia, that is made in Australia with all Australian ingredients" Diana Hull, Director, La Tortileria

Taking home Food Magazine’s 2015 Baked Goods category is La Tortilleria for its Corn Tortillas. La Tortilleria is a traditional Mexican tortilla bakery that makes corn tortillas from scratch following the artisan ‘nixtamal’ method used by indigenous Aztecs since 1200BC. The Corn Tortillas start with wholegrain Australian-grown corn, which is cooked, soaked overnight, and stone-ground fresh to create a product that is: preservative and additive free, non-GMO, gluten free, vegan and 100 per cent Australian. The judges commented “the artisan style of this product and specific dietary applications has wide consumer appeal. The product and process provides a great brand story to communicate in marketing. The packaging also reinforces the concept and is simple and appealing. Being an Australian produced product meets consumers awareness of our food chain and it should be well received.” The judges said it was clear the product and process has been well thought out. “The use of traditional ingredients and methods is more than just for traditions sake; it is to deliver a superior product with clearly better texture and taste. Other innovations, such as the use of limewater to control pH set this product apart.” La Tortilleria does not use imported processed corn flour reconstituted with water to make its tortillas. By using the whole grain of corn freshly ground, it means the tortillas are stronger, more malleable and have an authentic corn taste. The tortillas are gluten free, preservative and additive free, GMO free, vegan, wholegrain and contain only two ingredients: corn (99.5 per cent) and sea salt. It is the first corn tortilla in Australia that contains no preservatives or additives and has a shelf life of over 8 weeks.

www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 23

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2015-08-17T09:38:35+10:00

Health and Wellness KEZ'S KITCHEN Kez's Free & Naked Choc Mud Bars

"What they said" "This award is telling us that we are doing something right" Wendy McKenzie, National Sales Manager, Kez's Kitchen

24 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Kez’s Kitchen won this year’s Health and Wellness award with Kez’s Free & Naked Gluten Free Choc Mud Bars. The bars are a cold pressed, gluten free bar made from nothing but five natural ingredients: dates, cashews, cocoa, sesame seeds and chia seeds. They are a source of fibre, have no added sugar and are low in sodium. The processing of this product differs to a traditional snack as it is cold pressed, not baked. The judges commented “this product delivers against the key macro trends currently impacting consumer behaviour around health and wellbeing. The product delivers a long list of health credentials, including using a clean label, being less processed and gluten free and suitable for the paleo diet. The four star rating is another proof point for this product range.” The judges described the product as being “a truly innovative product with a focus on health and wellbeing throughout the process. All of this is projected through the packaging.” In response to the growing demand for gluten-free products, Kez’s Kitchen launched a Gluten Free brand called “Kez’s Free” in 2007. By 2014 the shift towards Healthy Eating prompted the company to expand the range to Kez’s Free & Naked which is gluten-free and also includes all natural, simple, never baked ingredients and has a strong focus on nutritional value.

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Dairy FIVE:AM Organic Cacao Yoghurt five:am took home the Dairy award with its Organic Cacao Yoghurt. The company’s brand identity caught the judges’ attention. “The strong sense of the brand identity comes through as a powerful, consistent message across all touch points - from the farms, to the packaging material selection, pack design product manufacturing and marketing activity,” the judges commented. five:am says it is not simply an organic brand. “It is an entire culture and a lifestyle and this resonates through our branding. The brand is encapsulated in the following 5 pillars: Environment, Community, Local, Taste + Nutrition, Health + Wellbeing.” The judges said “it would be interesting to hear more about the flavour selection process. This is a story that is believable, easily understood and therefore easy to spread through word of mouth and social media.” The product is made by blending cacao with five:am’s organic yogurt to create five:am Organic Cacao Yoghurt. five:am produce a range of Australian made and certified organic food and beverage products. All products are free from preservatives and chemical additives. The five:am vision is to promote healthy living and environmental sustainability and support family farms.

"What they said" We are delighted to have been a winner, especially at such a high-profile awards ceremony. It's amazing to see the appreciation for our brand and product, in such a short time -- as we have been around for less than 5 years! Kate Baskin: Assistant Brand Manager, five:am

26 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

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THE WINNERS

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Snack Foods NOSHU FOODS NOSHU Guilt Free Donuts

"What they said" "Its wonderful to be recognised for something that is so different and innovative that everyone told us would not be possible" Rachel Bajada, CEO, NOSHU Foods

The Snack Foods category was won by NOSHU Foods with their Guilt Free Donuts. NOSHU Guilt Free Donuts are an on-the-go snack designed to give consumers the pleasure and enjoyment of snack foods, without all the guilt. NOSHU recreates traditionally unhealthy, nutrient-poor foods and redevelops them into sugar-free, gluten free, better versions. The judges were dazzled by the concept, commenting “Wow what a great idea natural guilt free donuts, healthy indulgence for both kids and adults. NOSHU have the overall look and feel of a fresh and clean brand. “A great small business developing a great looking product for the busy and health conscious Australian. I love that they say ‘we believe that healthy food should not be bland or boring’. These guilt free donuts really look exciting and we can’t wait to eat them,” one judge commented. Conveniently packaged in individual 45 gram portions, with three flavour options, NOSHU snack donuts are baked not fried, trans fat free, low carb and made with no added sugar or artificial sweeteners. They are suitable for everyone from diabetics to gluten free, or those who are allergic to nuts and dairy. NOSHU Foods is a company dedicated to developing snack foods which are as decadent and delicious as they are healthy – always standing by the no sugar promise and creating “free from” alternatives in the grocery category.

www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 27

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Organics BAKE MIXES Chewy Cacao-Chip Muesli Bars Mix

"What they said" "I wanted to give people an easy way to bake healthy food" Genevieve Le Hunt, Founder & Director, Bake Mixes

28 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Bake Mixes took home the hotly contested award for the Organics category, with its Chewy Cacao-Chip Muesli Bars Mix. The mix requires the addition of coconut oil and honey or pure maple syrup, to make the muesli bars. The Muesli Bars mix is packed with certified organic, whole food ingredients including rolled oats, raw-cacao nibs and coconut. These muesli bars are suitable for vegans and anyone with dairy, egg or wheat intolerances. One judge commented “designed to be friendly to those that cannot tolerate gluten, they are not only sustainable with their packaging but also healthy and delicious with their ingredients, and are designed to revolutionise the way people cook. The product has been specifically developed to show that baking is quick, easy, nutritious and fun and as close as possible to home-made mixes. “This product has the potential to help make everyone in Australia a baker.” Bake Mixes intends to revolutionise the way people cook for convenience and change the negative idea that pre-mixed baking mixes have to be full of preservatives and sugars and show consumers that just because a product is easy and convenient, doesn’t mean it needs to be nutritionally void.

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Prepared Foods PASSAGE FOODS Street Kitchen - Rogan Josh Scratch Kit

"What they said" It was a thoroughly enjoyable industry night. The FMCG industry is so fast paced and the Food Awards are a great event to stop and recognise our achievements... Shaun Doutre', Key Account Manager, Passage Foods

30 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Passage Foods won the Prepared Foods category with its Rogan Josh Scratch Kit. The kit is the first authentic Rogan Josh Scratch curry available in Australian supermarkets. The concept caught the attention of the judges as it taps into the consumer desire to cook at home like a master chef but in a time friendly manner. The judges said “this product allows the consumer to feel much more part of the cooking process than a fully prepared cooking sauce, but delivers authentic flavour in a convenient time frame. The packaging design is strong and delivers against the street food cues. The Rogan Josh Curry has broken the three major elements of the curry into three smaller packs - the dry spice, the garlic and ginger paste and the sauce so the consumer can easily create a street food dish from scratch. One judge commented “Passage Foods street kitchen have presented a fine, unique example of three piece pack to prepare Indian food in a unique manner. The packaging presents the pack in the clear manner with a window which invites consumer attention.”

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THE WINNERS

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Ingredient Innovation GOURMET GARDEN HERBS & SPICES Revolutionary System of Herbs & Spices

"What they said" "It's been such an amazing journey -- it's a world first that allows the fresh flavours of fresh herbs and spices to be used in everyday cooking" Deborah Clement, CEO, Botanical Food Company R & D Director.

Gourmet Garden won the award for Ingredient Innovation for its Revolutionary System of Herbs & Spices. The range is made with organically grown herbs that are washed, roughly chopped and dried within 12 hours of harvesting so they stay fresh for four weeks once opened. The range includes basil, chilli, coriander, ginger and parsley and is sold in two packaging formats. The first is an organised series of resealable pinch pouches with flavour-matched, colour-coded name tabs allowing busy cooks to find the right herb easily and sprinkle straight from the pack with their fingers. The second packaging format is stackable pots designed to be compactly ranged on supermarket shelves and also stack and store neatly in the fridge door. The product was developed to bridge the gap between fresh herbs that don’t last and dried herbs with diminished flavour One judge commented: “this is a strong innovative concept underpinned by patented technology. This concept is first to market and has revolutionised the way consumers use spices during the course of their daily activities. Gourmet Garden has ensured that this product insight has been carefully researched and marketed to consumers.” Another judge said: “what a great Aussie product. I love the fridge-door friendly herb caddy stores and organised pouches and tubes, allowing consumers to bring to their kitchen bench for ‘a herb garden at your fingertips.’ The result is not just an awesome product or pack design, but instead, a consumer led herb system designed specifically for busy cooks.” Gourmet Garden Herbs & Spices is an Australian company that specialises in the growing, harvesting and packaging of prepared herbs, spices and seasonings for busy cooks who value freshness.

www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 31

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Ready Meals DELLA ROSA FRESH FOODS GROUP Santino Ultra Premium Stonebaked Pizza Range

"What they said" We are passionate about what we do; we show our passion and as you know, the bitterness of poor quality remains long after the sweetness of low prices is gone. Piero Sgarido, Operations Manager, Della Rosa Fresh Food Group

32 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Food magazine’s 2015 Ready Meals category was won by Della Rosa Fresh Foods Group with its Santino Ultra Premium Stonebaked Pizza Range. The range comes in three variants. The Pesto Chicken and Chorizo pizza is blend of pesto chicken, fresh chorizo and roasted peppers with mozzarella cheese. The vegetarian pizza uses fresh roasted peppers, spinach, feta cheese and basil pesto and mozzarella cheese and the Salami Capricciosa range is a combination of Salami, mushrooms, olives, shaved parmesan cheese and mozzarella. Della Rosa addressed the competition entry requirements well and the judges commented that the “clever use” of YouTube was impressive. Judges said “descriptions of ingredients, manufacturing processes and marketing processes very cleverly used the maximum word allocation for the entry. The carton has it all. Great graphics with delicious looking food, the family story and the strong Italian heritage theme. Della Rosa is an Australian owned product manufacturer, innovator and designer, which was founded four years ago.

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KERRY provides the foresight & technology to help develop products that delight & nourish consumers across the globe.

Kerry Australia’s key capabilities include: • Dry Plant: Batters, Flour Based Coating Systems, Dairy & Cheese Powder Blends, Emulsifiers & Texture System Blends, Powdered Beverage Blends, Seasoning & Spice Blends, Rubs, Marinades, Topical Snack Seasonings, Frozen Cores, Extruded Crumb. • Wet Plant: Cheese Sauces & Bases, Ice Cream Bases & Variegates, Sweet, Savoury & Beverage Sauces, Dressings & Mayonnaise, Fruit Based Sauces.

Find out how Kerry can help you and your business, call us on 1300 650 881.

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2015-08-17T10:22:55+10:00

Label Design MORLIFE Dark Chocolate 5 Berry Mix

"What they said" It's really important to translate what we stand for and to show what we mean -- a different kind of food from most companies -- a food that is functional... Warren Stuart and Courtney Waterson, Morelife

34 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Morelife won the award for Label Design with its Dark Chocolate 5 Berry Mix. Morelife said the design is unique as it links imagery that consumers know to be high in nutritional value, berries, to that of the indulgent look of swirling chocolate, to depict the chocolate coating. The design brings attention to a key feature of this product, its antioxidant strength, by including a bar graph comparing the antioxidant strength (ORAC measures) to other similar foods. This adds credibility to the product. One judge commented the product had a “good use of indicators, selective fonts to tell the different stories. The finish on the packs highlighted the story they were telling to all consumers. Great style, and a very good result.” Another judge was equally impressed: “The graphics jump out at you; eat me, eat me! The label presents a mouthwatering image, making it hard to resist. The focus on antioxidants and wellness are great marketing tools, enhanced by the independent testing result (ORAC measures) and the smart use of the logo to incorporate the nutrition information. The label presents high credibility to the goodness inside the pack. The entry describes eloquently the differences to other designs in the market place.” The design shows that a key feature of this product is its antioxidants strength, which is shown visually through a bar graph on the pack, which compares the antioxidant strength to other similar foods.

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THE WINNERS

2015-08-17T13:47:59+10:00

Community Engagement HEILALA VANILLA

"What they said" The idea of bringing scholarship winners to NZ is excellent as a way to help tell the full product story back to the people involved in Tonga. Involving the Home Economics Department at the school is a great way to engage the next generation. Judges comment

Heilala Vanilla, a company established on the principles of fair trade, won the Community Engagement award. Heilala Vanilla is a South Pacific partnership, based in the Vava’u Islands (in the Kingdom of Tonga) and New Zealand; growing, processing and marketing a range of vanilla products. The judges commended Heilala Vanilla on its “tremendous story of connecting two worlds, a way apart in some ways but entwined together in other ways.” The partnership between Heilala Vanilla and the people of Vava’u, Tonga, started as an aid project in 2002 with various building projects on the island that followed after a cyclone. The Heilala Vanilla story began with a gift of land from a Tongan chief to a New Zealand family and the first harvest in 2005 was a mere 45kg. In 2014, Heilala Vanilla harvested five tonne from the community cooperative of vanilla growers. From Heilala Vanilla’s New Zealand base, a range of pure Vanilla products are created and marketed to specialty food retail, food service and food manufacturer customers in seven countries. The project for 2015 is to provide a three month work placement scholarship for one of the Heilala team in Tonga to come and spend three months with the team in New Zealand. This provides income for the recipient, Sofaia, as she can earn money in the off season and send it back to her family and it allows her to see the Heilala operation in New Zealand and how the vanilla growing in Tonga flows through to the range of products produced and exported around the world. While in New Zealand Sofaia was also sponsored on a youth leadership programme and will take these skills back to the Heilala plantation in Tonga and share these skills. The judges said “the idea of bringing scholarship winners to NZ is excellent as a way to help tell the full product story back to the people involved in Tonga. Involving the Home Economics Department at the school is a great way to engage the next generation.” The full range of 100 per cent pure vanilla products include vanilla beans, vanilla extract, vanilla paste, vanilla sugar, vanilla syrup, ground vanilla bean powder and virgin coconut oil.

www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 35

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2015-08-17T13:51:35+10:00

Packaging Design KELLY CUBE Kelly Cube Wholefood Meal Kit

"What they said" This award is not about me -- its about supporting our farmers. Cameron Joss, Director, Kelly Cube

36 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Kelly Cube took out the Packaging Design category with its Wholefood Meal Kit, which contains portioned ingredients and a recipe to cook dinner in 10-15 minutes from opening the cube. The packaging design holds the humidity and temperature, keeping the produce fresher for longer. The packaging is reusable and recyclable and local councils return the packaging directly back to the local manufacturer. The material is greener than cardboard and breaks down in sunlight. The judges commented “such a great concept, something we have always wanted, especially when there is nothing healthy to eat and anyone can pick up one of these and make the meal in 15 mins. Love how the packaging is fully food grade and 100 per cent recyclable. It’s great that the packaging also keeps the food cold like an esky. This is a very intelligent form of packaging and made to look so simple. Would definitely purchase this and try it out as it looks very easy to make and healthy to eat. Definitely great at reducing food waste and also overeating. Love It!”

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2015-07-28T11:53:59+10:00

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THE T TH E WI W WINNERS I NN N N ER ERS S

2015-08-17T10:59:35+10:00

Sustainable Manufacturer B.-D. FARM PARIS CREEK

"What they said" It's such great recognition for all the hard work our employees put in. Ulli Spranz, Managing Director, B.-D. Farm Paris Creek

38 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

B.-d. Farm Paris Creek won the award for Sustainable Manufacturer. The company was set up in 1987 with the need in mind for clean, healthy, environmental friendly dairy products for health conscious families. B.-d. Farm Paris Creek has proven that processing and production can be sustainable, financial viable and successful. The company has done this by: reducing cleaning detergents and waterusage, eliminating harmful additives (colours, flavours, stabilisers, preservatives, etc.), recycling all waste and saving energy by implementing systems and reducing usage of fossil fuels. Many farms (dairy and broad acre) have been converted to supply milk, and they get paid a premium price, in order for their families to successfully continue farming. All B.-d. Farm Paris Creek’s products are made using natural production methods. There are no unnecessary processes that harm the nutritional values of milk. Even though the company has continuously increased production over the years, it still regards itself ‘hand-made and artisan’, due to the natural methods retained. All products are certified biodynamic-organic. The judges said the company was a “great example of a home grown company growing by reinventing themselves and using technology to help them lessen their footprint on the environment, whilst also reducing energy costs. The company has embraced renewable energy and also organic supply as a means of differentiating themselves in a crowded dairy sector. It has a good range of products and appeals to many parts of the community.”

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THE T TH E WI W WINNERS I NN N N ER ERS S

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Food Safety & Innovation in non-food COOLSAN AUSTRALIA ChillSafe

"What they said" "This award means a helluva lot to us -- it's a real validation" Thomas de Masi, CEO

40 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Coolsan Australia won the award for Food Safety and Innovation in Non-Food for its ChillSafe Satchet. The product is an environmentally activated Reactive Oxygen Species (ROS) generator that reduces bacteria, mould, yeast and ethylene in commercial coolrooms, chiller units and refrigerated transport. The judges said “what I like about ChillSafe is it is a simple concept yet the science behind it is well understood! Food spoilage is a global problem and the opportunities and uses for ChillSafe are enormous. The product’s application is easy and functional. With any product the return on investment is a key requirement and ChillSafe fits the criteria.” The ChillSafe sachet is environmentally activated within a cool room by absorption of water vapour, and once activated continuously releases highly reactive oxygen species into the air of the cool room for up to one month. The ROS produced by the ChillSafe sachet continuously works against the two agents mainly responsible for damage to, and contamination of fresh produce; ethylene, a plant hormone that shortens the shelf life of produce by hastening fruit ripening and bacteria, which decomposes produce and increases pathogen risk for human consumption. In addition to the direct benefits of the ROS for reducing degradation of fresh produce, the antibacterial action of the ROS vapour provides an additional layer of protection against contamination of produce by pathogenic organisms that might present in the storage space by continuously treating the air in the cool room and reducing the bacterial load in the forced draft chiller units. This product is the first unpowered and commercially available product where Reactive Oxygen vapours are used to reduce degradation of fresh produce by controlling the activity of both ethylene and bacteria in refrigerated storage spaces.

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2015-05-26T13:22:44+10:00

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THE T TH E WI W WINNERS I NN N N ER ERS S

2015-08-17T13:58:01+10:00

Employer of the Year THANKYOU

"What they said" "We entered the food FMCG market boldly with a strategy that many people said wouldn't work. To be recognised by the industry only two years on is truly humbling," Commercial Director Jarryd Burns. "Culture is key! We value people - they aren't just 'resources' ...our people are what makes Thankyou great. This is why we created a 'People & Culture' department instead of a 'Human Resources' department," Co-founder and Director of Thankyou, Justine Flynn.

42 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

Thankyou has been named Employer of the Year, attracting the judges’ attention with their mission and team culture. Thankyou is a social enterprise designed to empower everyday Australians to change the world through a simple purchase in their everyday lives. Thankyou’s three product ranges - water food and body care - each exist for the sole purpose of funding safe water access, food aid and hygiene and sanitation projects for people in need. The judges commented “Thankyou has its mission at their core and this drives their purpose-driven team culture. They have well-structured developments plans for their team with a focus on leveraging strengths. I especially like the clarity of their impact meeting motivating employees by focusing on the outcome of their mission (the number of people impacted).” Positive culture and values have been implemented since the inception of Thankyou in 2008, and are filtered from the top down. Human resources are managed in-house with the company’s People & Culture team. A strong focus in placed on personal and professional development through the Learning Engagement and Achievement Plan (LEAP) initiative. LEAP ensures everyone is on track for their professional growth goals and KPIs and provides vision and direction while encouraging ownership over the process. Each team member is also encouraged to find mentors and meet with them regularly to seek guidance and grow in their roles. To date, Thankyou has funded safe water access for 150,939 people, hygiene and sanitation training for 190,957 people and 12.1 million days’ worth of food aid on top of long-term food solutions to people in need. Thankyou has 24 products, including muesli, oats, muesli bars, bottled waters and a body care range.

FD0815_000_HEA1

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SUSTAINABILITY

Repackaging our future to reduce waste With the debate around climate change becoming increasingly more mainstream, food manufacturers must start considering innovative ways to reduce food waste and become more resource efficient. By Gareth Reynolds.

onsider this. For every bag of groceries you buy this year, you will most likely throw one in five of them in the bin. It sounds ludicrous, but with the average Australian household now wasting around $1,036 worth of groceries each year, it is an all too prevalent reality that is often ignored. While many will shake their head at how much hard earned money Australian families are throwing away, the scale of food waste and the resultant environmental impact should be just as baffling. When food is wasted the vast majority of it ends up in landfill, where it rots and releases harmful methane gases into the atmosphere. The impact of this is greater than most think because the energy and resources used to harvest, process, warehouse and distribute this food are also wasted. Of Australia’s total greenhouse gas emissions, 23 per cent comes from our food supply chain – second only to coal fired power stations. The confronting statistics don’t stop there, as our food waste isn’t confined to our kitchen bins. According to the NSW Environmental Protection Agency (EPA) report published in 2012, a whopping 74 per cent of food is wasted before it even has a chance to be sold. This is largely due to labelling issues, supply chain inefficiencies, lack of stock rotation, inadequate refrigeration, with consumers playing their part too by not understanding the difference between “use by” and “sell by” dates. Strictly from a business stance, avoiding waste makes sense. It saves money, reduces environmental impact and can build brand recognition. Like most things however, the devil is in the detail, and in many cases reducing waste can seem challenging. That being said, there are a number of things food manufacturers can do to help reduce their waste profile.

Use your supply chain as a force for good In recent years, supply chains have taken centre stage in the move towards a more environmental and socially responsible society. The 2013 United Nations Global Compact Corporate Sustainability Report found that companies are increasingly talking about supply chain 44 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

sustainability. It is here, deep within the supply chain, where food manufacturers can start taking a stand against waste and the resultant social and environmental impacts. By starting with the traditional measurements of cost and performance and then looking beyond them to consider the entire value chain – including sourcing, distribution, usage and recycling – manufacturers can address social and environmental challenges without sacrificing cost competitiveness or performance. Through this process, food manufacturers should be able to make smarter, more informed choices that consider the entire product lifecycle and reduce overall environmental and social impacts, while also ensuring economic viability.

Embrace technology In any discussion about climate change, it is unfortunate that packaging is often considered part of the problem rather than the solution. Technological advances mean packaging can now be in the vanguard in the fight against waste. For example, packaging that uses vacuum and oxygen scavenging technology has been found to increase product quality and shelf life by reducing oxidation and the resultant degradation of many food products. Ensuring a clean environment in food processing rooms should also be a first priority, as processing hygiene has a critical impact on shelf life. Look for hybrid systems with greater cling to improve sanitation while reducing water usage. From a food manufacturing perspective, another simple way to help reduce food waste is by ensuring your

product labelling is clearly defined so consumers know exactly how to store their food and when to consume it by.

Find a good partner For those food manufactures not in a position to radically overhaul their supply chain, or take on the latest technologies, there are still ways in which to reduce the amount of food ending up in landfill. For example, some food is discarded because it is considered unavoidable waste that cannot be sold or eaten. Vegetable peel, egg shells and animal bones are a perfect example. Many of these by-products end up in landfill but, through the right partnerships, there are ways for reuse. As an example, animal bones could be further processed to produce liquid beef stock or processed to feed livestock and animals. Another way we can become more food savvy is through partnerships with food recovery organisations such as FareShare, OzHarvest and FoodBank. These charities collect excess food from commercial outlets and deliver it free of charge to the needy across the country. FareShare alone provided nearly 900,000 free meals last year from food that would otherwise have ended up in landfill. For companies unsure how to reduce their food waste, turning it into something that benefits disadvantaged parts of the community. Gareth Reynolds, Executive Director of Marketing ANZ Food Care, Sealed Air www.sealedair.com

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ON THE SHELF

1 - Protein Pud

2 - Lean Cuisine Steam Whole Grains

3 - Keen's Curry Recipe Bases

The single serve puddings are a high protein dessert designed to satisfy indulgent taste buds without compromising a healthy lifestyle. The three flavours of salted caramel, choc coconut and strawberry have been awarded a 4.5 health star rating. Manufacturer: Slim Secrets Shelf Life: 12 months Packaging: plastic cup container with spoon Website: www.slimsecrets.com.au

The Steam Whole Grains range are pre-prepared meals with nutrient dense whole grains including red and white quinoa, brown rice, wholemeal couscous and wild rice. The range comes in three flavour combinations and features two whole serves of vegetables. Manufacturer: Lean Cuisine Shelf Life: 18 Months Packaging: Cooking tray inside a 350g box Website: www.leancuisine.com.au

Keen's new range of recipe bases comes in five varieties: Chow Mein, Creamy Chicken Curry, Satay Beef, Curried Sausages and Singapore Noodles. Keen’s new range is designed to make “family favourites” easy. Product Manufacturer: Keen’s Curry Shelf Life: Two years Packaging: Foil Sachet Website: www.mccormick.com.au/Keens

4 - Product Name: Ancient Grains Organic Sourdough

5 - Abe's Kids Bagel Bites

6 - Almond Milk

ABE’S Kids Bagel Bites are a lunchbox option or snack for children and uses Australian wholemeal flour and natural flavourings. It has half the fat content of potato chips and no artificial colours, flavours or preservatives. They come in two flavours; Pizza and Sour Cream & Chives. Manufacturer: Abe’s Real Bagels Shelf Life: Six months Packaging: 6 x 15gram bags Website: www.abes.co.nz

Soy Amazing’s almond milk contains over 12 per cent almonds in each bottle and is a low calorie drink with no additives or preservatives. The almonds used are raw and activated to ensure the maximum amount of nutrients from every almond is used. Manufacturer: Soy Amazing Shelf Life: Two weeks Packaging: Plastic bottle Website: www.soyamazing.com.au

Bill’s Certified Organic Health Bakery has released two Ancient Grains loaves: Power Protein and Activated Super Seeds. Manufacturer: Bill’s Certified Organic Health Bakery Shelf Life: Six days Packaging: Fully degradable polyethylene packaging Website: www.billsorganics.com.au

46 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

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ON THE SHELF

7 - Pitango's new World Flavour Range Pitango’s new range comes in four flavours; Indian Free Range Chicken Soup, New York Free Range Chicken Noodle Soup, Spanish Free Range Chicken Paella Soup and Malaysian Vegetable Laksa. Manufacturer: Pitango Shelf Life: 6 Weeks Packaging: Pouch Website: www.facebook.com/pitangofoods

10 - Substation No. 41 Rum Made in Australia, Substation No. 41 Rum is a golden dark rum aged for a minimum of two years in oak barrels. Substation No. 41 Rum has been commissioned by the rum artisans at Substation No. 41 Rum Bar. Manufacturer: Substation No. 41 Shelf Life: No expiry date if left unopened Packaging: 700mL bottle Brand Website: Available on www.danmurphys.com.au

8 - Jed's Bean Bags

9 - Heritage Desserts range

Jed’s Bean Bags are the only brew-in-a-cup bags in Australia that contains 100 per cent freshly roasted ground coffee, with no trace of instant coffee. The collaboration of tea and coffee technology was developed to emulate a plunger experience. Manufacturer: Jed’s Coffee Co. Shelf Life: Six months Packaging: 10 single serve foil sachets in a box Website: www.jedscoffee.co.nz

The new range comes in reusable handmade European terracotta pots, with a garnish, ready to be served at home. The three flavours are Madagascan Vanilla Panna Cotta, Mixed Berry Mousse and Madagascan Vanilla Creme Brûlée. Manufacturer: Chris’ Dips Shelf Life: 25 days Packaging: European terracotta pots Website: www.chrisdips.com.au

11 - Vanilla & Lucuma Raw Fermented Paleo Protein

12 - Applejacks cider

Amazonia Raw Fermented Paleo Protein is a wholefood formula that combines a sprouted base with fermented seeds and greens to create a paleo-friendly protein blend. Manufacturer: Amazonia Shelf Life: 90 days after opening Packaging: Airtight cylinder made from recyclable materials Website: www.amazonia.com.au

Made from New Zealand apples, Applejacks is a Kiwi cider cut with 42BELOW vodka. The cider comes in two different flavours Pippin Dry has a fresh, crisp apple hit with a dry flavour and Ginger Jive has a dry apple taste upfront and a lengthy kick of ginger spice. Manufacturer: 42Below Shelf Life: 12 months Packaging: 330ml glass bottles Website: www.applejacks.com.au

www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 47

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LOGISTICS

Yellowtail swings into efficiency

One of Australia’s largest beverage distributors, Casella Family Brands, has made some unprecedented efficiency gains at their distribution centres.

istributor of the Yellowtail wine label, Casella, supplies around 27 per cent of Australia’s bottled table wine, holds a record for the fastest growing imported wine in US market history, and distributes more than 12.5 million cases of wine to 50 countries around the world each year. Following such a sustained period of rapid growth, Casella recognised it needed new technology that could improve visibility of inventory across its two distribution centres (DCs), which could offer the required degree of scalability to improve product availability and drive future growth. After an 18 month search for the right candidate, Casella settled on a partnership with logistics specialists Manhattan Associates, which has seen implementation of the SCALE (Supply Chain Architected for Logistics Execution) software at Casella’s distribution centres. Casella Family Brands Distribu-

tion Manager Sam McLeod said the new warehousing software system has made some significant changes to their business, streamlining their old supply chain methods and increasing efficiency by 22 per cent. “Prior to the implementation of Manhattan’s SCALE software we had something that wasn’t far off a paper based system,” McLeod said. “We could not scan or log anything leaving the warehouse aside from which we wrote down and then logged back in through our previous system. “For us it’s been a big change because now we scan every single outgoing product via unique Licence Plate Numbers (LPNs) which gives us a great degree of traceability that we certainly didn’t have before.” With traceability being the number one concern in the wine distribution game, McLeod said the new system ensures minimum disruption in the event of a recall thanks to enhanced product monitoring.

48 Foodmagazine | Aug/Sep 2015 | www.foodmag.com.au

“We could run a product, say a Shiraz 1.5L retail product, which would be about 30,000 to 40,000 cases in one hit. Under our previous system if we had a recall based around one hour’s worth of product, we would still have to recall all 40,000 cases to get the required batch, because there was no way of determining what products were processed in a given time period,” McLeod said. “Now, in theory, we could narrow that range down to 500-600 cases. The old Casella system required manual marking of pallets on order sheets, an extensive checking process of 40 sea-containers worth of product each day. However, now orders are picked, placed in staging areas, and then scanned back out to the containers. “That’s made an awfully big difference to us; this is hours each week that we’re saving because we don’t have to go back and double check.”

McLeod said the new system is anticipated to save Casella three per cent on wages in the coming financial year, a significant share in an operation of that size. The other major benefit Casella has seen is an increase in the utilisation of warehouse space by 22 per cent. “Being able to increase our warehousing capacity means that, as we have the fastest bottling line in the Southern Hemisphere, our warehouse is our limiting factor,” McLeod said. “By increasing our usage of the floor space by 22 per cent, we can run to 22 per cent greater efficiency over the course of the year, and that’s a big saving on revenue, which is fantastic.” McLeod said the company previously had to employ up to five people allocating stock from different regions of the warehouse to be picked and placed in the loading bays, a task which can now be co-ordinated from a single computer. “Before we had five people across 500 SKUs, trying to pick independently of one another, but now our system allows us to use up one row before we look at another one, then we can use that up and move on,” he said. “As you can imagine it’s a very complex equation for individuals to handle, sitting at a computer with data entry, but for scale at the click of a button we can allocate those associated rows, and that’s where the 22 per cent comes in. “Simply put, thanks to the availability improvements we’ve achieved with Manhattan’s technology, our coveted Yellow Tail brand is seen on more dining tables, on more store shelves, and in more bars, pubs, clubs, hotels and restaurants around the world with every passing week and month.”

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PRODUCTS: MOTORS & DRIVES

Miniature drive with NEMA motor DryLin SLN-27 is a small and lubricant-free system for positioning small loads that comes with an optional NEMA 11 certified motor. Developed specifically for handling tasks in confined spaces, this high-performance miniature linear drive offers design flexibility. The DryLin SLN-27 miniature linear axis is based on the DryLin N27 linear guide system. The linear rail of both the N27 and SLN-27 is made of durable anodised aluminium. The plastic carriage has high wear resistance, is maintenancefree, self-lubricating and corrosion-resistant, providing a 'fit and forget' solution. With compact dimensions of only 22mm high by 28mm wide, the SLN-27 is ideal for low-load sensor adjustments and feed mechanisms, as well as lightweight handling tasks such as those found in laboratory equipment and camera inspection machinery. Lightweight plastics and aluminum make the DryLin SLW-27 extremely

Decentralised drive system for food makers robust. The carriage is driven by a 5mm trapezoidal or high-helix thread lead screw and is available in a range of pitches from 0.8mm to 5mm. The lead screw nuts are made of iglide high-performance polymers, which are optimised for lubricant-free operation over the entire stroke length, which can be a maximum of 250mm.

Treotham Automation 02 9907 1788 www.treotham.com.au

The Movifit asynchronous motor controller from Sew-Eurodrive combines decentralised installation technology with the food and beverage industry's more demanding requirements such as stringent cleaning processes. With an IP69K degree of protection, Movifit is designed for harsh manufacturing environments, and to withstand high pressure and high temperature water cleaning. Movifit also features a unique coating that is scratch resistant, and is resistant to common industrial cleaning agents. The aseptic housing design incorporates a sloping surface, reducing the possibility of bacteria build up due to accumulation of waste debris.

The sloping housing contours encourage water and cleaning agents to drain-off the unit during the cleaning and sanitation process. The unit design, comprising of a 'terminal box' style connection chamber and a separate housing for the electronic components, assures quick replacement of electronics section without disconnecting the wiring. The dualchamber design protects the power electronics against humidity.

SEW-EURODRIVE 03 9933 1000 www.sew-eurodrive.com.au

New PLC module EVT has released the EyeMIO-v2, a PLC-IO-Module for industrial use that takes on the control of the peripheral devices and therefore is an interface between the image processing system and the production plant. The EyeMIO-v2 offers four digital in and outputs, which can be operated DC-isolated. It has an RS232 and USB interface. The USB Block-Device Interface allows it to operate or read inputs and outputs much faster as extremely fast IO requests are possible. Additionally, the RS232 parameter, such as baud rate, parity and stop bits can be configured individual via USB. Each of the four digital I/Os are also PWM compatible. In addition, the EyeMIO-v2 can also be configured with the EyeMIO manager on customer request. A once configured EyeMIO keeps its data and can be integrated into a production plant, while the revised arrangement of LEDs makes it easier to check errors or the communication.

EVT www.evt-web.com

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For your nearest distributor please call (03) 5940 3266 www.foodmag.com.au | Aug/Sep 2015 | Foodmagazine 49

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PACKAGING

To gloss, or not to gloss? A decade or two ago, supermarket aisles were full of high gloss packaging, but things have changed, writes Brent Du Preez.

gloss finish has been aesthetically pleasing to consumers, because of its high reverse print quality and clinical reflective finish. It presented a pack image that is high quality, fresh and professionally produced. This was achieved by initially reverse printing an image to a transparent film (like BOPP or PET) and then laminating this to a secondary substrate. This was particularly interesting for packs that were traditionally packed in surface printed papers and films, where most surface printed packs would look ‘tired’ after pack handling. Gloss varnishes were lacking and could not come close to the reverse printed film laminations. Additionally the reverse printed film presented the perfect scuff resistance and also allowed packs to be printed in the seal areas. These glossy packs stood out on the supermarket shelves and everyone wanted it.

Form Fill and Seal packs, like powder sachets, chip packs and labels, started to convert to the superior laminations. Based on the varnishes unmatched gloss performance against reverse printed films, this trend continued until a majority of flexible packs were using the high gloss reverse printed films. Eventually there was a continuous line of gloss packs on the supermarket shelves. Furthermore, traditional PE coated Paper wraps like ice-cream lollies were being replaced with gloss finished surface printed BOPP’s. Paper/Foil/PE type sachets were going to more extremes of adding an extra PET film, gloss finishing the more costly PET/ Paper/Foil/PE laminate. From a marketing perspective, it became frustrating to achieve product differentiation on the super glossy super market shelves. Over the last five years, in response, there has been a gradual reversal from

gloss to a matte as a point of difference. A more natural looking paper appearance has become more appealing to consumers from an environmental perspective. The matte finish also better suits the image of certain products being packed. Chip packs are an example of this. About eight years ago only a few ‘kettle’ type chips were packed with a matte finish. Today the matte finish has spread across many other chip types and brands. Similarly, some of the chocolate coated confectionery packs have also moved from gloss to matte finishes. Interestingly, it has been said that consumers have a subconscious association of gloss packs and ‘weight gain’. Packing theses type of products in a matte finish breaks this subconscious association and creates a more healthy perception of the product. There is also a growing trend in combining a matte and gloss finish on the

packs. This involves a specialised printing process, but presents unique finishes on the packs, where the packs are predominately matte, but have a gloss finish enhancements over the brand names or specific images. This is now popular and frequently seen on ground coffee or coffee bean packs. More recent printing technologies have developed varnishes and inks that present much improved scuff resistance plus matte and gloss outcomes, which rival the reverse printed films. One can now achieve excellent print finishes and quality in paper laminates, making it easier for consumers to tear open the packs or sachets. Brent Du Preez MAIP Australian Institute of Packaging (AIP) educate@aipack.com.au www.aipack.com.au

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