Food June 08 by Reed Business Information RBI

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June 2008

INGREDIENTS PROCESSING SAFETY PACKAGING EXPORT

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AUSTRALIA’S LEADING MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRY

BLAME IT ON THE FOOD ne in ten Australians believe they have a food allergy, in reality though just one to two percent are truly allergic to some type of food.

University of Western Sydney Professor of Immunology and Allergy, and Campbelltown Hospital Allergy Specialist, Professor Connie Katelaris has shown that Australia has topped the list in food allergies, with most people believing they are affected. Statistics, however, tell a different story. “These imagined food allergies are far more likely to be reported by women than by men,” Professor Katelaris said at a meeting of dermatologists. “Food allergy is a diagnosis favoured by many alternative practitioners, despite the lack of evidence showing that it is actually to blame.”

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Australians seem to be the world’s worst food allergy hypochondriacs, blaming food for their bloating, fatigue and other symptoms, when in more than 90% of cases there is no evidence their diet has anything to do with these problems. Although some of the difference can be accounted for by less dangerous but still unpleasant food sensitivities, both categories still seem to be over-diagnosed. As a result, many people are needlessly limiting their diets in the false belief this does them an element of good. In fact, they are simply putting

Facts & figures

Baked goods Breaking bread habits

> Story continues on PAGE 3

Up the taxes on unhealthy food, says AMA An Australian Medical Association (AMA) blueprint for fighting Australia’s obesity epidemic, has said that higher taxes should be imposed on junk foods and sugary soft drinks while fruit and vegetables should be subsidised. AMA’s statement also calls for a complete ban on junk food advertising aimed at children and a national front-of-pack nutritional labelling system. According to AMA, higher taxes should be applied to products known to

Fast food

significantly contribute to obesity, especially in children. Foods known to be healthy, such as fruit and vegetables, should be subsidised by government to ensure their prices become and remain very low, particularly in remote areas. “There is abundant evidence that prices influence people’s consumption choices and levels, including prices set through taxes and subsidies,” the statement said. Accordingly, a uniform front-of-pack

system of nutritional labelling for packaged food should be mandated, and supported by an ongoing public education campaign. “Labelling of packaged food items must facilitate healthy food choices by enabling consumers, from all socio-economic and cultural backgrounds, to easily recognise and compare food items in terms of their effects on weight and health. “Australians should not have to pay more at checkout to live healthier lives.”

Packaging A slice of the pie

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20 page guide

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PUBLISHER – Chris Williams emaili: chris.williams@reedbusiness.com.au GROUP EDITOR – Jamie Wade Ph: (02) 9422 2352 Fax: (02) 9422 2966 email: jamie.wade@reedbusiness.com.au EDITOR – Lena Zak Ph: (02) 9422 2620 Fax: (02) 9422 2966 email: lena.zak@reedbusiness.com.au JOURNALIST – Celia Johnson Ph: (02) 9422 2956 Fax: (02) 9422 2966 email: food@reedbusiness.com.au NATIONAL AUSTRALIA & NZ ADVERTISING MANAGER – Carol Ewing M: 0448 053 310 Fax: +61 3 9772 4720 email: carol.ewing@reedbusiness.com.au EVENTS COORDINATOR – Ashley Buncher Ph: 02 9422 2944 Fax: 02 9422 2966 email: ashley.buncher@reedbusiness.com.au QUEENSLAND SALES – Sharon Amos Ph: (07) 3261 8857 Fax: (07) 3261 8347 M: 0417 072 625 email: sharon.amos@reedbusiness.com.au SOUTH AUSTRALIA & WESTERN AUSTRALIA SALES – David Murray Smith Ph: (08) 8371 5800 Fax: (08) 8371 5900 M: 0411 748 213 email: david@agsmedia.com.au PRODUCTION COORDINATOR – John De Fraia Ph: (02) 9422 2627 Fax: (02) 9422 2966 email: john.defraia@reedbusiness.com.au SUBSCRIPTIONS– Customer Service Ph: 1300 360 126 Fax: (02) 9422 2633 1 year AUD$140. Overseas prices apply email: customerservice@reedbusiness.com.au

EDITORIAL

JUNE 2008

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FOOD’S BIGGEST ISSUE EVER! t’s been a huge month for FOOD Magazine in every sense of the word. The Challenge Awards finalists are finally ready to be announced, and the food industry’s showcase event – foodpro 2008 – is upon us once again.

As the date for the closing of nominations for the Awards fast approached this month, we were simply overwhelmed by the number of outstanding finalists who entered their innovative products in 2008. The fit-to-burst pages of the Awards section (starting on page 26) are a great testament to the exciting advances going on in Australia’s food and beverage manufacturing sectors. Food has been on the proverbial tips of everyone’s tongues, with seemingly every newspaper screaming the words ‘food crisis’ across daily headlines. While we at FOOD do not presume to have the answers to this world-wide problem, this

Lena ZAK Editor food@reedbusiness.com.au

month’s Export section, on page 49, does attempt to help Australia’s manufacturers in tackling some of these very current issues. The quintessential food industry event, foodpro is back after a three year absence. The four-day, not-tobe-missed event is promising to be bigger than ever, and we’ve tried to make your time at foodpro 2008 as easy and constructive as possible, with our 20-page bumper guide.

Blame it on the food > Story continued from PAGE 1

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Circulation 7565 as at September 2007 (formerly Food & Pack)

Food ~ 3

themselves at risk of malnutrition and further ill-health. Professor Katelaris explained that the phenomenon is being fuelled by the popularity of instant tests offered by some alternative medicine practitioners, which

Turn to page 53 for all the information you need to make this a great day (or four) out. Focusing on the Baked Goods industry this month, has been an interesting journey. Whether it’s advances in packaging; innovative ingredients that are helping to tackle health issues; or an outlook for the future of Australia’s bread industry that you’re after – you’ll find it all inside. And finally, we’ve re-introduced the Fast Food section – for a selection of interesting

food bits and bites from around the world. We hope you enjoy this historic issue of the magazine, and would like to take this opportunity to once again congratulate all the finalists of the FOOD Challenge Awards, 2008.

We’ve been simply overwhelmed by the number of outstanding finalists who entered their innovative products this year.

purported to detect food allergies by analysing hair or blood, but are in fact entirely bogus. According to Professor Katelaris, the popularity of these diagnoses comes from the fact that they are easily understood by the average person, and easily responded to. An immune system problem, which is far more complicated, is not as ‘attractive’.

Although genuine food allergies affect about 6% of children, most of these cases are usually resolved. About 97% of children allergic to dairy products shed their sensitivity by adulthood, while twothirds of children outgrow allergy to eggs and 20% lose their allergy to peanuts. Immunologists and other doctors agree that food allergy is being overblown.

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FAST FOOD

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JUNE 2008

Chill out A detailed and comprehensive manual addressing cook chill for all involved in the food production chain is being released by the AIFST at this year’s ‘Our Food Our Future’ convention. The Blue Book is a vital update on the Australian Cook Chill Council’s book issued in 2000 and responds to the changes in food safety practices and production developments for both the foodservice and retail sectors.

H2Oh my God A US company has launched ‘God’ brand Spiritual Water, offering clearer focus, positive thinking and connections to higher powers. The 500ml bottles bear prayers and images of Jesus, St Michael and the Virgin Mary, together with standard nutritional facts. “We are trying to connect people with God, not take advantage of people,” say the owners.

They’ll cheers to that Austrian brewer Stifts has concocted a new range of Fan Lager to cash in on the upcoming European soccer championships. The labels are designed with the jerseys of the 16 participating teams for Euro 2008, which kicks off on June 7.

Produce of Heaven Premium food and wine producers from Tasmania are developing a $4 million agricultural business park in Devonport, aiming to ensure regional producers can leverage the growing number of export opportunities within Australia and overseas. The Park is part of a unique suite of support activities planned for the region under the Produce of Heaven banner, which are expected to grow the annual value of agribusiness in the area from $445 million to $578 million.

Woolworths charges higher prices for groceries in Australia than in New Zealand, the company’s Chief Executive, Michael Luscombe, has admitted before a national inquiry. Against a backdrop of price-gouging allegations, Luscombe, the star witness of the Australian Competition and Consumer Commission’s inquiry into grocery prices, told a Melbourne hearing that N.Z. shoppers were benefiting from “narrower margins” in Woolworths stores because Woolworths’ N.Z. outlets were less established than their main competitors.

Italy’s Parmalat has joined forces with Murray Goulburn to make a joint bid for NSWbased Dairy Farmers. Japan’s National Foods and N.Z.’s Fonterra have already signalled their interest, with the National Foods bid reported unofficially to be between $800 and $900 million. All four bidders are seeking regulatory clearance by the Australian Competition and Consumer Commission. Dairy Farmers put itself up for sale in March but has committed bidders to confidentiality.

Is that a gecko in your egg? This can can

TOP 10 STORIES IN MAY 1. 300% beer tax increase 2. RTDs ban to hit grog stocks 3. Milk without permeate 4. Bringing back the snack 5. Is that a gecko in your egg? 6. The latest in can innovation 7. Parmalat in with a bid 8. Sultry Sally potato chips will seduce 9. Filling the breakfast void 10. Twice the rice would be nice

The majority of parents support a ban on advertising junk food to children, according to a new survey. Parents believe the advertising is undermining their efforts to teach children good eating habits and is doing nothing for their children’s health, the Newspoll survey found.

The grass is always greener

Bids on Australia’s dairy best

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No more junk in advertising

Alcoa, the company that invented the pull-top aluminium can, is introducing the vented wide-mouth can – the industry’s first-ever can with a built-in vent that enables consumers to enjoy a smoother pour, delivering a draft-like experience by reducing the vacuum. Alcoa, Ball Corporation and Coors Brewing Company have worked to develop the 204 diameter vented wide mouth end and testing and trials were conducted at Alcoa and Ball to deliver the invention.

Australian Medical Association’s Northern Territory President, may accidentally have discovered how the potentially deadly salmonella bacteria get into eggs. Dr Peter Beaumont discovered a tiny dead gecko between the inner shell and the membrane of a chicken egg that he cracked open while cooking, and suspects the gecko actually climbed inside the chicken before it entered the egg.

“To think that there is anything Australia can do to dampen global food inflation, or global energy inflation, is absolutely absurd.” Australia’s Reserve Bank strategy of raising interest rates to battle inflation is potentially dangerous, Nobel Prize-winning former Chief Economist of the World Bank, Columbia University Professor, Joseph Stiglitz warns.

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PROCESSING

JUNE 2008

LEAN POWDER PROCESSING –

Food ~ 5

THE KEY TO SURVIVAL

e are all citizens of the world, wanting to enjoy every style of food, wherever we may be. The result is that supermarket shelves are being filled with a huge variety of products, creating an ever-increasing demand for frequent product changes on manufacturers.

Most modern production plants built in the 90s employ a high degree of automation, but few have the ability to switch between product families efficiently. The conventional way to achieve greater flexibility is to reduce automation and employ numerous operators for simple, repetitive tasks. The problem with this model is that there are less and less individuals in the western world interested in production-based jobs. Recently the general high salary levels have encouraged manufacturers to consider moving or outsourcing production to lower cost economies. Such a move, however, is not easy to realise and manage, especially for

small to medium size enterprise, and the risk of failure is very high. Ever-increasing transportation costs and the environmental impact of shipping produce around the world supports the argument for producing high variation goods close to where they are consumed. Maintaining research and development together with production is also more efficient. Significant changes facing food processors over the last ten years are being generated

by increased levels of consumer sensitivity. The most widespread issue is the need to separate potential allergens (proteins, egg products, nuts, etc.) from other ingredients. Increasing ethnic requirements, such as Kosher and Halal, seriously limits the practicality of using conventional ‘high volume’ automated systems such as those adopted in the 90s. It also presents a significant burden in a manually operated plant, as the human factor has to be constantly managed to

Fig 1: Separating the mixer from Formulation and Packing to improve overall equipment effectiveness (OEE).

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6 ~ Food

PROCESSING minimise the risk to product and brand. Lean production theory offers a superb compromise – embracing sensible automation and providing almost instant changeover times by applying single-minute exchange of dies (SMED). There are ‘smart’ manufacturing methods available that, when correctly applied, bring benefits that far outweigh the apparent (and often non-existent) savings of relocating manufacturing to cheap labour territories.

Waste not In the world of Lean Manufacturing, avoidance of waste is the driving philosophy. The reality for traditional food processors is often the opposite, with waste everywhere: 1. Overproduction – mixing more than ordered because cleaning is such a burden; 2. Waiting – operators and expensive process machinery standing idle whilst other parts of the process are being cleaned; 3. Inventory – customer requirements for rapid and “next day” delivery resulting in huge finished goods and intermediate goods storage; 4. Defects – from human error or equipment cross contamination causing frequent rework or at worst, risking the company brand value; 5. Transporting – additional transportation to and from inventory storage and between processes to meet ‘peaks and troughs’ of market demand; 6. Over-processing – technology selected on ‘worst case scenarios’ and applied to the whole, as opposed to applying sufficient technology for the application. The 80 – 20 rule applies in many cases to both process technology and level of automation; and

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JUNE 2008

7. Motion – unnecessary movement of people and product between processes due to poor process flow, with additional motion being caused by poor plant/factory layout. The actual and potential cost associated with waste is enormous, leading to higher consumer prices and reduced profitability for producers. Moving the same wasteful process to a lower-cost economy is not the long-term answer. Smarter manufacturing without waste is the key to sustainable profitability.

Flexibility and efficiency Many of the answers to the challenges presented to food producers lies in the use of an intermediate bulk container (IBC) system. A modern IBC System allows a greater degree of automation, whilst assuring batch traceability with a ‘one batch, one dedicated storage

In the world of Lean Manufacturing, avoidance of waste is the driving philosophy. and process vessel’ system. This allows fast product changeover (SMED) and virtually unlimited flexibility to meet market demand without relying on campaign manufacturing philosophies and large process and finished goods inventory. These solutions are by no means new. IBCs have been used for decades, but often had a poor reputation for bad design resulting in dusty and labour-intensive plants. The trend shift in the market place has forced most of the significant powder handling system suppliers to focus their development towards modular IBC systems. This has resulted in rapid technology improvements, some of which are described below.

Fig 2: Direct packing from IBC through sieve to 25kg bags.

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PROCESSING

JUNE 2008

Food ~ 7

Put your final control element in the right spot...

Fig 3: IBC batch mixer with high shear capability.

Why use IBCs? The process flow chart shown in figure 1 illustrates how a typical mixer has been separated from both the process of formulating the batch upfront and the time consuming packaging of final goods. In Lean terms, this means that the non-value-adding operations (cleaning, loading and unloading of the mixer) can be made external, allowing the mixer availability (OEE) to be close to 100% rather than 5-15% which is the norm with traditional in-line systems. Along with huge productivity

these systems. It is now possible to pack direct from the IBC without any feeder at all, allowing complete end of line flexibility for minimal capital outlay. A system with an integrated sieve can be cleaned in minutes, allowing ultimate efficiency with even the most diverse production requirements.

Mixing The benefit of charging and unloading the mixer with IBCs is self-evident. Today’s trend is to use the IBC itself as the mixing vessel, totally removing the need for on-line cleaning, loading

Ever-increasing transportation costs and the environmental impact of shipping produce around the world, supports the argument for producing high variation goods close to where they are consumed. increases, the system becomes faster and easier to clean. It prevents cross contamination and allows full traceability of the batch – a major benefit with dramatically increasing product variety and cleaning regularity.

Final Packaging Whether packing into 25kg bags for B2B trade or into consumer packs, the traditional focus has been on the number of packs per hour, with little or no consideration to the time it takes to clean the line when changing product. Such an approach is practically useless with today’s production challenges. Cone Valve IBC solutions can re-fill any packing system without the need of a cross feeder to provide consistent top up. A well designed, complete consumer packing line can normally be wet washed in less than one hour, compared up to a full shift with traditional systems. There are very significant developments with B2B packing to simplify

and discharge of a fixed mixer. IBC mixing has been used for decades across many industries providing the flexibility benefits described throughout this article. The challenge has always been in dealing with cohesive materials and even liquid addition – a significant requirement in the food industry. This has encouraged the development of new ‘high shear’ capabilities with IBC blending. It pushes the boundaries over fixed mixing technology more than ever. The results of these developments are truly astonishing. Smart manufacturers commissioning a new project are likely to seriously consider the use of IBC mixing because of the wider lean benefits. Along with system flexibility and elimination of ‘in process’ inventory, one IBC mixer can achieve two to three times the capacity of a conventional fixed mixer, reducing investment cost and space requirements.

Using ABB positioners & converters! Getting the right product quality in food & beverage doesn’t just depend on measurement accuracy. To give your customers the results they demand, get the signal from your automation equipment to the final control element with the ABB positioner and I-P converter family. The ABB patented conversion technique in our positioners and converters gives you: Best positioning accuracy Unbeaten vibration & shock immunity Ultra-low air consumption. Additionally, the ABB flagship positioner, the TZIDC, uses advanced diagnostics and continuously adapts to YOUR process needs to give the best results, highest productivity and lowest cost of ownership. Want to know more? Visit www.abbaustralia.com.au or contact us

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PROCESSING

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JUNE 2008

the labour requirement in the formulation area. It also eliminates the risk of human error at this critical part of the value stream.

A Lean approach Equipment and system suppliers are constantly innovating to meet the challenges faced by their customers. Lean Thinking, combined with new technology, has the potential to dramatically improve the efficiency and profitability in any business. Faced with the need to cut costs, management

The cost associated with waste is enormous, leading to higher consumer prices and reduced profitability.

Fig 4: Batch formulation using the automated Flexibatch dosing system.

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Batch Formulation Formulating a batch of typically 10-20 ingredients is a very time-consuming and labour intensive task. Smaller operations cannot justify investment for automation, but simply try to improve the working environment. Larger manufacturing plants face the challenge of handling hundreds or thousands of ingredients. Whilst Big Bags provide an appropriate distribution package for medium size components they offer limited in-house process / dosing capabilities. With a Big Bag

formulation system virtually every product requires its own dosing position no matter how frequently it is being used, making the plant impractical in size and cost (capital and operational). By decanting Big Bags into Cone Valve IBCs, the same level of automation can be achieved with a tenth of the space and a third of the cost over conventional systems. The Flexibatch dosing system, combined with smart manual systems for frequently changing micro ingredients, can radically reduce

teams need to think carefully. Should production move abroad just to take advantage of cheap labour or could existing resources be used to manufacture more efficiently? By adopting a Lean approach with the right technology, improved cash conversion times and reduced wastage could make it more profitable to re-engineer existing plants. But Lean manufacturing is a not just a physical change. The message has to be championed from the top to the bottom and with the endorsement of all. Lean is employed as a company-wide philosophy, not just a departmental project. www.matconibc.com

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PROCESSING

JUNE 2008

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Better taste for sterilized food Shaka™ technology is moving forward, with the first industrial units now available. During processing time, the containers are vigorously shaken at a frequency of 100 to 150 cycles per minute. The agitation of the products is made through a horizontal movement of the baskets. This product agitation allows the userto sharply speed up the heat penetration. Cycle times are reduced by four to six compared to usual autoclaves. The reduced process time has a highly positive impact on the quality of the products (colour, taste, vitamin preservation, etc.) compared to what is usually obtained with static or rotary autoclaves. The Shaka can be used with any type of container available, including cans, glass jars, plastic trays, and pouches. Several tests have been performed on

baby foods, soups, sauces, dairy products, vegetables and ready meals and the results have shown better-tasting sterilized products having a fresher mouth-feel compared to what is currently found on the market. Extensive studies were performed by national R&D centres such as CCFRA in the U.K., CTCPA in France and Norconserv in Norway, which confirmed these impressive results. Shaka by Steriflow pilot autoclaves are available in diameter 900mm and industrial unit in diameter 1300mm, withone basket. The next step is the introduction of an industrial Shaka by Steriflow before the end of 2008 with diameter 1300mm, and two baskets. For further information contact Esko Australia on 03 9464 5611. www.eskoaust.com

Shaka™ 1300 pilot press.

Cadbury Schweppes Ringwood recognised at Sustainability Awards Cadbury Schweppes has been recognised at the Victorian Premier’s Sustainability Awards 2008. The company’s Ringwood manufacturing plant was nominated in the large business category, in recognition of the significant and measurable change in minimising the environmental footprint at the facility, recording a 19% reduction in greenhouse gas emissions in 2007, saving over 10,000 tonnes of CO 2 – the equivalent of taking 2,075 cars off the road. The Premier’s Sustainability Awards recognise Victorian businesses, community groups, individuals and public bodies that are reducing their environmental footprint and using resources in innovative ways. The Cadbury Schweppes manufacturing site also made reductions in total water consumption, saving 15%, or approximately 19 million litres of water – the equivalent to the household water use of 104 average Australians. Cadbury Schweppes Ringwood

Environment Manager, Joe Croke, said the company has committed to a global change in reducing its carbon footprint and the Ringwood plant has set the bar high as a target for other manufacturing plants across Australia. “The savings that we made at Ringwood occurred whilst our production volume increased by more than 10%. This clearly demonstrates that reducing environmental impact does not mean a decrease in manufacturing processes, which is an assumption made by some companies. “This nomination was a confidence boost for our company and we hope that the changes we’ve implemented across Australia will receive similar recognition,” added Croke. The independent entry and judging processes were managed by the Banksia Environmental Foundation, with the winner of the Large Business Award being Davey Water Products. www.sustainabilityawards.vic.gov.au www.foodmag.com.au

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INGREDIENTS

JUNE 2008

Start seeding the news — I’m fuller today ew research released by the University of Sydney has revealed daily bread choice can play a role in satisfying hunger and decreasing food intake at subsequent meals

The research, conducted by Professor Jennie Brand-Miller of the Human Nutrition Unit, on behalf of George Weston Foods from January to March 2008 has unlocked new insights into weight management. The study asked subjects to consume standard white sandwich bread and Burgen® Wholemeal and Seeds bread – and rank their feelings of fullness following each meal, as well as the subsequent meal’s food intake. Twenty healthy subjects, both male and female, participated in the trials, each consuming either two slices of Burgen Wholemeal & Seeds Bread (83g) or two slices of test white bread (74g) with margarine and jam and a glass of water, with a washout period of at least three days in between testing. Results demonstrate that eating two slices of Burgen Wholemeal and Seeds bread as part of a breakfast meal left subjects feeling fuller for longer. On

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average, subjects reduced their intake by 500 kilojoules and 4g of fat compared to when they ate two slices of standard white bread. Professor Brand-Miller, said that the results shed new light on the issue of satiety and weight management. “A lack of satisfying, filling foods is a hurdle for many when trying to maintain a balanced, healthy diet. There are many diets and food fads that claim to improve satiety, which is why we were keen to conduct a scientific study in this area. “The research clearly demonstrates that eating Burgen bread enhances satiety and consequently decreases food intake at the next meal.” The trial also revealed that after eating two slices of Burgen bread subjects had a lower glycemic response as compared to white bread, which may have contributed to keeping hunger pangs at bay. Burgen bread is also a source of

dietary fibre and provides protein – which may again have helped to provide greater satiety responses. The research was unveiled with the re-launch of several newly reformulated Burgen bread variants. The Burgen range includes seven variants – each of which has been specifically developed to provide the goodness of wholegrains as well as a wide range of vitamins, minerals and phytochemicals. George Weston Foods Baking Nutrition Manager, Kathy Usic, has said that the Burgen range helps consumers to tailor their choice of bread to their specific health requirements. “Burgen recognises that everyone has different nutritional needs. We understand that a healthy and fulfilling lifestyle can mean different things to different people, and we cater for a range of different needs” “The new research demonstrates one way our Burgen bread may assist with weight management, which is just one area we focus on in the range. The Burgen Oatbran and Honey bread contains soluble fibre from oats to help lower cholesterol absorption and Burgen Rye bread contains three types of fibre to assist with digestive balance by providing 30% of

Burgen® Wholemeal & Seeds bread enhances satiety. your daily fibre needs – two key focus areas for overall health and wellbeing.” Burgen® is available in supermarkets nationwide at a recommended retail price (RRP) of $4.56 per loaf. Variants include: Burgen® Wholemeal and Seeds, Burgen® Soy-Lin, Burgen® Rye, Burgen® Oatbran and Honey, Burgen® Pumpkin Seeds, Burgen® Fruit and Muesli, and Burgen® Mixed Grain. www.burgen.com.au.

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SAFETY

12 ~ Food

JUNE 2008

IMPROVING HYGIENE STANDARDS

REDUCES COSTLY PROBLEMS A

s the consumer appetite for a greater variety of food increases, so does the demand on food manufacturers, and well-worn equipment quickly deteriorates, enhancing the risk of it becoming inoperable.

Trade publications regularly publish alarming lists of food recalls, reinforcing the belief that current Australian manufacturing practices are not of the highest standards. Food manufacturers therefore need to concentrate on greater investment in their plant infrastructure if they are to avoid costly food recalls, becoming at the mercy of stringent industry directives. Leading process instrumentation specialist Endress+Hauser (E+H) Australia is addressing this need. “In the food industry, it is imperative to select the correct process instrumentation design with the highest degree of hygienic protection for the particular application,” E+H Managing Director, John Immelman has said. Immelman highlights the ‘temperature shocks’ that can be caused to manufacturing equipment during cleaning cycles, as just one cause of increased wear. “The sudden fluctuations in temperature, occuring between the production and cleaning processes, can induce massive stress on the pipework and instrumentation. With the demand for faster batching, the

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CIP/SIP cleaning temperatures are increasing from 90ºC to 120ºC, thereby further exacerbating the temperature shock problem.” In food and beverage plants, a typical victim of extreme temperature variations is the electromagnetic flow meter. All magflow meters have a liner made out of PTFE (nylon) to isolate the conductive liquid from the outer housing. During the cleaning process, the

it features the condensation tight pressure sensor technology, CONTITE. The Deltapilot S offers the highest accuracy and repeatability even during rapid and significant temperature changes. E+H has an extensive range of instrumentation specifically designed (special process connections, highly polished finishes and stainless steel housings) for hygienic applications, to cope with the increasing demands

“Sudden fluctuations in temperature occuring between the production and cleaning processes can induce massive stress on instrumentation.” PTFE softens and loses concentricity, and when cooled, retains the distorted shape, incurring high inaccuracies. The E+H solution is the Promag H which has an embedded metal mesh in the PTFE to ensure it maintains its shape. Just launched for level measurement in tanks and vats, to specifically handle these temperature shocks, is E+H’s Deltapilot S. A hydrostatic pressure transmitter for level measure of liquids in wet environments,

on equipment that measure the parameters crucial to the food industry such as level, flow, pressure, temperature, viscosity, pH and conductivity. Immelman also points to new international requirements, such as the U.S. standard, FDA 21CFR11, which determines how data must be recorded and stored in food batch processes. As a consequence of the threat of bio-terrorism, food manufacturers are prohibited from

exporting food products to the U.S. without 21CFR11 implementation. “There is an awareness that countries, including Australia, must improve hygiene standards, if they are to compete on a global platform. “E+H is concerned that the food industry is not keeping pace with technology and that levels of hygienic manufacturing in Australia are not of the highest possible standards.” Summing up, Immelman said that “not having fully functional hygienic instrumentation in place could be problematic for the industry, however E+H can help solve this with its cost-saving food specific instrumentation.” www.au.endress.com

The Deltapilot provides effective measurement solutions to extreme temperature variations in the CIP/SIP process.

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14 ~ Food

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5:08

SAFETY

JUNE 2008

FOOD SAFETY IN HOT WATER ome of the most horrific workplace injuries in a food production environment can involve hot liquids such as oil, water or various production mixtures as well as steam. Darren Baguley writes.

The good news is that while such injuries still occur occasionally in the commercial kitchen environment – a recent case was that of an inexperienced KFC employee who suffered severe burns after pouring hot oil into hot water – they are becoming increasingly rare in a food production environment. Simplot’s Bathurst Plant Safety Manager, Ray Stapley, believes that when dealing with hot oil, maintaining a safe work environment primarily comes down to doing all the small things well. This starts with applying the Australian Standard risk assessment model

(AS4360) – identify the hazards, evaluate the risk and then control them – to any process being done by the plant. Once the risk assessment is done, a hierarchy of controls is applied. At the highest level an organisation will look to see if it can eliminate the dangerous process or material from the production line. If that’s impossible then the next step is to look at substitution where the activity, process or substance is replaced with a less hazardous one. The next level in the hierarchy is to use engineering controls, i.e. isolate the hazard from

employees with mechanical aids such as barriers and machine guarding, ventilation or insulation. This is followed by administrative controls which are the establishment of appropriate policies, procedures and work practices to reduce an employee’s exposure to risk. The final level is the use of Personal Protective Equipment (PPE) such as gloves, aprons, eye shields etc., to protect the process workers. This hierarchy can be seen in the case of

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Injuries caused by hot liquids are becoming increasingly rare infood production environments.

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SAFETY

JUNE 2008

Simplot’s Bathurst plant which produces the Australian icon Chiko roll. “Generally we’ve automated as much as possible,” Stapley has explained. “The fryers and oil baths are sealed up, covered and signposted and we have generally eliminated people getting close to, or coming in contact with, the hot oil. There are automated controls, so if operators do have to take the covers off the fryer or put the mix into containers, it shuts off various things and there are alarms, bells, whistles, etc., to let people know that there’s a danger.” Stapley has said that training, part of the administrative controls level, is also critical. “You can’t automate things completely so there has to be a combination of automation and awareness; safe work procedures that people have to sign off on to indicate they’ve read and understand the procedure. “Beyond that you need to ensure that the workers are competent at performing the task and fully conversant in what happens and why. You don’t put a young, inexperienced, casual or part time person in that area.” The last level, PPE is also necessary. “You need to protect people with the correct gear in case something happens,” said Stapley. These factors apply equally to maintenance and cleaning of process equipment. “Clean in Place (CIP) and safety procedures prior to doing the cleaning such as lock down, lock out, tag out and isolation type procedures, etc., are

very important when it comes to maintenance and cleaning. Againthough, it’s doing the risk assessment, and even if you automate you still need to train the people properly.” KingFood’s Peter Gulliver echoes Stapley in the context of using steam and food processing kettles. “At its simplest it comes down to – don’t touch hot things. For example, we don’t use live steam, all the steam is contained within pipe work which is lagged and put through a jacketed system so there’s no live steam anywhere. We’ve also replaced steam for cleaning with clean-inplace or simply heated, but not boiling water.” Gulliver says that the production environment includes open kettles which get up to about 140ºC to 150ºC which is enough to severely burn someone. However, like Stapley, Gulliver emphasises the importance of training. Safety is an inherent thing with everything you do. All our job sheets contain itemised instructions relative to safety which is mainly eye and lung protection – gloves, safety glasses and respirators at the various stages during the mixing process.” In KingFood’s case most safety risks have been contained by automation. “We have one mixer that is heat jacketed but it’s controlled by a computer,” said Gulliver. “You programme in that you want it to go to this many degrees and hold for so many minutes, hours, etc., and

“When dealing with hot oil, maintaining a safe environment primarily comes down to doing the small things well.”

Food ~ 15

cool to this temperature. That can be in any configuration you want so there’s no need for the operator to stick his head into the mixer or to use thermometers to measure temperature.” In addition to benefits associated with quality and productivity, safety is one of the keys factors in the move towards automation in the food processing industry. There are obvious hazards associated with exposure to hot liquids such as scalding and burns. In many areas the use of automation has resulted in significant improvements in safety through the segregation and isolation of personnel from hazardous substances. Operators are no longer directly exposed to hot liquids and are able to operate plants remotely, and automation can provide the additional safety benefits needed, through a reduction in manual handling of hazards.

The use of PPE such as gloves, aprons and eye shields does a great deal in protecting process workers.

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16 ~ Food

5/27/08,

5:12

BAKED GOODS

JUNE 2008

BREAKING BREAD HABITS OF AUSTRALIAâ&#x20AC;&#x2122;S MANUFACTURERS

he demand for consumer goods is generally positively related to real disposable income. This, however, is not true of staple products such as bread. IBISWorld presents an industry report on bread manufacturing in Australia.

Higher incomes facilitate the purchase of higher quality, more nutritious foodstuffs, and as real disposable income has increased in Australia, a tendency to purchase more protein and less carbohydrates has emerged. In recent years, however, purchasing patterns have once again seen change as consumers have been prepared to purchase more expensive specialist breads. Changing lifestyles have also had an important impact on the demand for the products of the bread industry. In many cases the main meal of the day is no longer the evening meal, and consequently sandwich lunches have been replaced in popularity with hot meals eaten out. The growth in home freezer usage affected bread consumption by reducing wastage and enabling shoppers to take advantage of supermarket specials, and this has depressed the average value of sales. Consumers are increasingly concerned about the calorific content of bread and bread products. However, increasing awareness of the links between certain foods and diseases

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The demand for a more varied range of bread has been reinforced by the changing ethnic structure of the Australian population. such as cancer and heart disease have resulted in much greater awareness of the importance of high-fibre diets. This has encouraged the consumption of wholemeal and mixed grain breads. The demand for a more varied range of bread and bread products has also been reinforced by the changing ethnic structure of the

Australian population. This has had its greatest impact on non-factory bread production.

Taking more dough During 2007-08 the Australian bread manufacturing industry recorded a revenue total of $2,020.3 million, an increase of 4.5% from the previous year. The industry, which

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BAKED GOODS

JUNE 2008

New Zealand was the most dominant country that Australia exported to in 2006-07, accounting for 32.5% of the export market, followed by French Polynesia, which accounted for 30.7% of exports.

baking franchises have also successfully tapped into increasing demands by consumers for high-quality, freshly baked bread. Factory-bread makers also face significant competition from supermarket bakeries.

Think outside the bread-box

The best in sliced bread

Traditionally, price has been the most important basis of competition since bread products have long been regarded as staple items and thus have not generated much interest from consumers. Today, price continues to be a major basis of competition, although greater marketing efforts by the industry have increased the importance of non-price competition. Recent years have seen industry participants invest considerable resources in branding their products within particular segments. High-profile brands also often extend the life-cycle of products, resulting in higher sales. Manufacturers are developing innovative new products, incorporating natural ingredients such as nuts, raisins, pumpkin, barley and vegetables, and introducing bread with functional qualities enriched with fibre and vitamins. Outside the industry, bread manufacturers encounter competition from bakeries and other hot bread shops. The spread of franchises like Brumbies and Bakers Delight is weakening the competitive advantage of manufacturers. Today, consumers can expect standardised products from these outlets, much like factory-produced bread. However,

The introduction of new technology and the adoption of greater automation are inevitably reducing the role of labour in the production process. This is especially true in factory baking where, in the last decade, high speed production lines have dramatically increased throughput, allowing manufacturers to significantly raise production without requiring corresponding increases in employment.

Bread manufacturers encounter strong competition from bakeries and other hot bread shops.

Image by: Steven Green.

comprises of around 135 establishments, employed 11,524 people who gained $539.7 million in wages and salaries. Australia is the largest single market for locally manufactured bread, and Australians have traditionally been large consumers of bread goods. It is estimated that at least 90.0% of all households purchase bread, although consumption appears to be declining over the long term. In 1948-49, each Australian consumed an average of 64 kg of bread annually, but by 1998-99 per capita consumption had fallen to 54 kg per annum. In the future, rising competition from other food sectors may help to continue this ongoing decline. Historically, Australian bread manufacturers have focused heavily on supplying the domestic market. The relatively short life of bread, its bulkiness and low per-unit value, continue to make exporting unattractive. As a result, the industry’s participation in the international market is minor. In the twelve months to June 2008, Australian bread exports are estimated to be valued at $13.1 million and account for just 0.6% of total industry turnover, with New South Wales being the nation’s top breadexporting state. The industry is yet to fully take advantage of Australia’s reputation as a safe producer of food. Meanwhile, the technologically advanced nature of production in the industry add to the international competitiveness of Australian bread products.

Food ~ 17

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18 ~ Food

Small bakeries have become more competitive with major players in the last few years.

5/27/08,

5:13

BAKED GOODS Most Australian bread makers lack the critical mass necessary to conduct basic research in food science. This is especially evident in the development of new functional bread products. In many cases, limited funds make the commercialisation of high-technology products in Australia difficult. Whilst local product innovation is low, the industry has invested large sums in production-technology, especially automation. In the typical large-scale bakery or factory, there is now little manual labour directly involved

in production. After the dough is mixed in large steel vats, it is sheeted and moulded by machine, then left to prove in a heated chamber before proceeding on a conveyor belt to the ovens where it is baked. After being taken from the oven, the bread is extracted from the tin by suction and is then sent off by conveyor belt once again, to the cooling cabinets. Fully mechanised slicing and wrapping machines have also been introduced. Finally, the bread is dropped into plastic trays ready for delivery. The development of instant doughs and pre-mixes by upstream flour millers has had a positive impact on bread manufacturers. Both products have helped speed up produc-

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tion and reduce the degree of skill required of the baker. This has made small bakeries more competitive with major players in the last few years. New firms wishing to compete against large-scale bread producers face many hurdles. The industry’s recent history suggests that small bread makers are most likely to prosper in the competitive environment by introducing sufficiently specialised products.

The who’s who The bread industry is highly segmented. Apart from a small number of very large bakeries, there are many small bakeries and hot bread shops. At least some of the smaller bakers supply generic products to supermarkets, while others supply specialty products. FOOD INVESTMENTS – Established in the 1960s, this publicly listed company is a wholly-owned subsidiary of the UK-based, British Allied Foods and one of the largest food manufacturers in Australia today. Its principle activities include the milling, manufacture, processing and distribution of food products. Food Investments operates through its George Weston Foods (GWF) business, manufacturing, distributing and selling bread, fruit bread, rolls, buns, muffins and breadcrumbs throughout Australia and New Zealand. Much of Food Investments’ bread manufacturing is carried out through the Tip Top Bakery Business, comprised of 13 bakeries located across the country and employing 3000 people. Tip Top bakes around 1 million units of bread products every day. These are distributed to supermarkets, retail outlets, schools and hospitals. GWF aggressively markets a widening range of bread brands. Noble Rise is among the company’s biggest brands, and in the past year, several new bread lines have been added to the Noble Rise range. Targeting the health conscious consumer set, the company released Tip Top Up in July 2002, as the first bread to be enriched with Omega-3 DHA.

JUNE 2008

The company has also launched Top Taste Mini Muffins and a range of international breads marketed under the brand Bazaar Breads of the World. BURNS PHILP & COMPANY – Incorporated in 1883, the company is a leading industry player. Australian based, it is engaged in the production, marketing and distribution of a range of food products. Headquartered in Sydney, the multinational has operations spanning more than 20 countries. The food producer’s operations are divided into three divisions: Yeast and Bakery, Herbs and Spices, and Goodman Fielder. In Australia, Burns Philp operates in the bread manufacturing industry through Goodman Fielder, having gained control of it in March 2003. Prior to its acquisition, Goodman Fielder was Australia’s largest food manufacturer with more than 87 production sites across the country. An international business, the food manufacturing giant boasted manufacturing, marketing and distribution operations in over 40 nations. Today, the baking operations of Goodman Fielder produce a wide range of bread, buns, rolls and stuffing mixes. Bread baked at Goodman Fielder bakeries are marketed under the brand names Helga’s, Wonder White, Country Split, Buttercup, Sunicrust, and Uncle Tobys. According to company sources, Goodman Fielder bakeries together command a 54% share of the packaged bread market. It is also heavily involved in supplying product to the food industry through its participation in a joint venture with Fresh Start Bakeries. The venture, called Fresh Start, is contracted to supply buns and English muffins to the Australian arm of McDonalds. MOUNTAIN BREAD AND FOOD – Situated in Melbourne and specialising in the baking of mountain bread, the company currently distributes throughout Australia. Mountain Bread is also exported to the U.S. and New Zealand. COUNTRY LIFE BAKERY – This family-run business, established in 1989,

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INDUSTRY REPORT #C2183: WINE MANUFACTURING

DON’T RELY ON WHAT YOU HEAR ON THE GRAPEVINE. Industry revenue is estimated at $5,492 million. For a wine to be labelled as being from a geographical area, 85% of the fruit used in manufacturing must be from that area.

Red wines account for 62.7% of total Australian table wines consumed in overseas markets. Table wines account for approximately 91.9% of sales vo volume.

Grapevines were introduced into Australia as early as 1788.

There are about 370 enterprises, operating 420 establishments, employing 16,250 people. South Australia is the leading wine state, with more than 900,000 people visiting winery cellar doors each year, spending about $340 million. Sparkling wines account for approximately 4.7% of sales.

Wine bottles under $8 account for 37% of industry revenue and 65% of volume sales.

Fortified and other wines account for approximately 2.3% of volumes sold. Exports are the largest market for Australian wine manufacturers.

Globally, Australia is the fifth highest wine producer and fourth largest exporter by volume.

Major export destinations include the UK, USA, Canada, New Zealand and Japan.

Foster’s Group Limited is among the global top 20 wine companies, and the top 10 premium wine production companies.

The second largest market segment is wholesalers and domestic retail outlets which account for 24.9% of sales.

Australians consume, per capita, 21.3 litres of wine per year. In France, per capita consumption is 55.4 litres.

South Australia dominates production, accounting for an estimated 48.5% of the market. New South Wales is the second largest industry performer, with 32.2% of Australian wine manufacturing output.

The wine industry is Australia’s third largest food category export, after meat and grains.

The NSW Hunter Valley was one of the first wine grape growing regions established in the early 1800’s.

Exports total about $3,142 million per year, accounting for over 55% of industry revenue. Of those employed in this industry, just 29% work in metropolitan areas, with South Australia and Victoria nearly 62% working in inland produce a higher proportion of regional areas. premium wines than other states.

Australians consume an estimated 9.8 litres of alcohol per person per year, measured in terms of pure alcohol.

With 1000’s of industry and company reports, constantly updated, you’ll find the answer at IBISWorld - whatever the question. www.ibisworld.com.au ALL YOU NEED TO KNOW

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20 ~ Food

The increasing sophistication of consumers in the past five years has driven greater product development.

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BAKED GOODS produces healthy, organic and dietary breads. These products are distributed to supermarkets, health stores and catering services throughout Australia. The business is also engaged in exporting, although the majority of its bread is sold domestically. Since its formation, Country Life Bakery has continuously expanded its output. LA FAMIGLIA – A leading garlic bread manufacturer based in Brisbane, the business is owned by Michael and Cathy Clarke. Since its beginnings ten years ago, the company has undergone substantial growth. Its original workforce of nine has grown to 75 persons and it now stands as the largest producer of

garlic bread in the country. The bread manufacturer opened a new $1.25 million factory in Queensland in 2003. From this facility, the business produces garlic bread for sale in Australia as well as export markets in Fiji, Singapore, Hong Kong and South Korea.

Looking ahead One of the biggest threats facing the profitability of the industry is the ongoing consolidation of the retail food client base. The continuing reduction in the number of retailer buyers and the growth of giant food supermarket chains and use of category management practices is weakening the negotiating strength of the industry’s players in supply contracts. Buying patterns are also changing as more large retailers elect to purchase from companies that can meet their nationwide, rather than just regional needs. Greater buying power and negotiating strength by the industry’s key client base is also resulting in increasing complex demands that can add to production and packaging costs. Traditionally, most Australian consumers have based purchasing decisions on taste, quality, packaging, price and use-by-dates. However, the increasing sophistication of consumers in the past five years has driven greater product development than recent decades. Leading industry players GWF and Burns Philp have been the first to take advantage of the developing functional breads market.

JUNE 2008

GWF’s Tip Top Up range has captured 12% of the total bread market since its release in 2002. Meanwhile, Burns Philp’s Wonder White enriched bread has been the top selling bread in most Australian states. The trend towards greater product diversity is expected to continue as the industry faces an increasingly dynamic and evolving marketplace. In particular, greater developments are expected in the area of organic food. This trend has already begun to take off in the U.K. and many European countries where consumers can now access a wide variety of organic products in major supermarket chains. However, the success of organic bread in the Australian market will depend on the availability of organically produced inputs such as milk powder and butter. One of the biggest threats currently facing the Bread Manufacturing industry is the rising popularity of low-carbohydrate diets. The U.S. bread industry has already recorded lower sales due to the media publicity surrounding popular fads such as the Atkins Diet. Anecdotal evidence suggests that the Australian industry is likely to face a similar situation as the media continues to focus on the correlation between bread consumption and weight promoted by diets, and Australian bread manufacturers will need to work hard to develop a cohesive industry strategy to combat falling sales caused by this trend.

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GPY&R MDRE0051/FM

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22 ~ Food

5/27/08,

5:15

BAKED GOODS

JUNE 2008

A cookie monster celebrates t’s been twenty years since the first Mrs Fields cookie store opened in Australia, at Sydney’s Wynyard station. Since then the freshly-baked, traditional cookie treats from Mrs Fields’ stores have been cemented as a popular local indulgence.

Mrs Fields Australia managing directors Debbie and Andrew Benefield.

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Mrs Fields Australia managing director Andrew Benefield still remembers buying oven-fresh cookies in 1988, from the company’s first Australian store. Benefield, who was in his first job back then, recalls well the “spoiled feeling” he would experience whenever he bought his favourite fresh cookie from the Mrs Fields store. From the early beginnings, the Mrs Fields stores were company owned and run, and new stores quicklypopped up in Sydney, Melbourne and Brisbane, with 17 outlets operating by 1994. It was then that Mrs Fields in the U.S., which still controlled the Australian operation, decided to close all but four stores and sold the master franchise to Denis Polivnick who set about expanding the store count again. Traditionally, cookies were sold by the kilogram, with cups of soft drink. While this worked extremely well in the States, it did not appeal so well to the Australian public. In 1998 Polivnick introduced barista style coffee, to go with the oven-fresh cookies, which account for

40% of all sales today. By 2000 he had built the group back up with 15 stores across three states, elevating the turnover to over $5 million per annum. Innovative products and point of difference items have attributed to the Mrs Fields success story with Benefield as the currentvisionary at the helm. “The new Premium Brownie is a great example of this,” according to Benefield. “There are other cookie, bakery and cafe-style companies and chains that produce similar products, however the new, round, Premium Brownie has to be a stand-out. “The refined recipe, rich flavour and ‘tort’like appearance and enticing topping all add up to make the Premium Brownie more of a sophisticated treat than just a chocolateflavoured slice. “It’s round, not square, and comes in a choice of two lush and rich toppings of caramel and dark, or dark and white chocolate. Of course coffee and treats are available from other chains too, yet what puts Mrs Fields in front is that the products are prepared fresh on-site, with a large range of flavours available. Mrs Fields’ recipes use no artificial flavours

Mrs Fields’ recipes use no artificial flavours or preservatives.

or preservatives and stick to a no-GM policy for their ingredients. This policy, combined with an innovative and creative approach has added an edge to the Mrs Fields stores, making them a real alternative to traditional bake houses and coffee shops for treats, sweets, coffee and cakes. The recently released Oatmeal Peanut Scotchy Cookie was the winning recipe out of over 700 entries in the international Mrs Fields

Cookie Recipe Competition. Mrs Fields’ latest innovation is the range of Cookie Cakes – choose any cookie flavour and have a personalised cake ready to be picked up in under two hours. The cakes come in different shapes and sizes and are kept affordable at $28. Like the oven-fresh, soft-baked cookies themselves, the Cookie Cakes are a soft-bake item, answering a cookie lovers’ dreams of eating the biggest cookie ever. www.mrsfields.com

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PACKAGING

JUNE 2008

Food ~ 23

READY-MADE BAKED GOODS THE MODERN TREND

onvenience food is enjoying continuing popularity and currently recording twofigure growth rates in the market. As consumers demand fresher goods, food processors are creating more refrigerated, ready-to-serve products that are easy to prepare and have a high quality taste.

To retain freshness and extend shelf-life as far as possible, refrigeration is not enough, and these products require packaging with a modified atmosphere. This involves evacuating the pack, filling it with a special protective gas mixture of nitrogen and carbon dioxide and then closing it with an airtight seal. This limits the multiplication of germs in the pack, and preserves taste and quality for considerably longer. However, many products require individually developed solutions that go beyond the standard.

One-way pressure release Freshly-rolled yeast dough for pizza is one example of this type of product. Yeast dough gives off CO2 when it ferments, but protective gas packages have an airtight seal. This means that the packaging ‘balloons’ and the customer mistakenly concludes that the product is spoiled. To avoid this, the pack must release the excess CO2, but should not let in any oxygen from the atmosphere if sinking temperatures lead to a drop in pressure – i.e. it needs a one-way valve. The challenge is to find a technically and economically viable way to integrate a oneway valve into the packaging. The solution is available in a special Multivac R 530 thermoformer. Thanks to the enormous range of construction options, the machine can be adapted to the individual needs of the customer.

Applying a valve For this unusual precision process, the upper web is scored in a cross-shape in eight places. The valve sealer carriage then moves over the upper web, positioning a valve above each of the crossshaped slits. Valves are sealed firmly to the upper web, completely covering the score marks.

The machine has already used heat and pressure to thermoform eight packing moulds from a lower web, and the packing moulds are hygienically filled from above at the loading section. The upper web is then positioned over the lower web providing one valve in each pack, and sealed together at the long sides – this allows gas flushing from the sides, which are still open. The packs are then evacuated, filled with protective gas, and finally sealed and separated. This process provides a reliable technical solution to the problem of ‘ballooning’ packages. The one-way valve in each pack lets excess CO2 escape through the slit while maintaining an absolutely airtight seal with the upper film. The valve is discretely placed on the underside of the film so as not to attract attention. Gas flushing removes the oxygen stored in the rolls of dough from the packaging, leaving precisely the desired gas mixture inside.

Proven in practice Despite the array of technically complex individual steps, the machine produces the large format valve packs with a very high cyclic performance, and thus functions economically. To achieve this, there is exacting quality assurance for the fully automatic procedure at several points: sensors check the valve and the pack contents are in the correct position, faulty packs are automatically sorted off onto the exit conveyor belt. A detector also finds packs, where the rolls of dough have been contaminated by metal during production. The solution, developed by Multivac, proved itself in practice over a year of testing at Swiss Nestlé subsidiary, Leisi. This special machine now runs around the clock in three shifts, only stopping to change film or for maintenance. This www.foodmag.com.au

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PACKAGING

24 ~ Food

A special Multivac thermoformer with a valve applicator. Each package is provided with a oneway valve, allowing the CO2 to escape and preventing the 'ballooning’ of the package.

year, Nestlé has brought in another R 530 with valve application device to extend production. This is where some further developments come in, such as modern IPC controls. The design has also changed slightly: the side sheets were removed for the length of the loading section, to give staff more room to move during filling.

Mirrored lines, padded packages The Dutch bakery chain Bakkersland specialises in ready-made baked goods – manufactured from a wide range of dough and in a variety of sizes, from mini-rolls to

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baguettes. Here the quality of the packaging matters as the baked goods have to retain their quality until they reach the ovens of the consummers, requiring absolutely impermeable packaging with an extremely low residual oxygen content. Bakkersland also relies on the thermoforming machines by Multivac with six machines of type R 530 currently in use. Multivac has coordinated the machines with each other in a special way, with all operational elements of the second line installed as a mirror image to the first line – such as the controls, film intake, etc. In this way the machine operator can keep both lines in view from the centre path between the packaging machines and complete all necessary tasks without first having to walk around the machines – creating a great increase in work efficiency. The R 530 machines installed at Bakkersland reach an output of eight to ten cycles per minute. The product output depends on the size of the baked goods. For example, every hour the machines package up to 25,000 small rolls or 5,000 baguettes. The pre-baked products are guided to the lines directly after cooling off and are then automatically placed into the thermoformed packages. The packages are thensealed in a modified atmosphere, where a slight ‘balloon’ effect is accomplished: This padding protects the products from pressure and bumps. The Multivac machines achieve a residual oxygen level of less than 0.2%. Together with

JUNE 2008

the strong, tightly sealed seam, this offers the guarantee for a long shelf-life for the products. At Bakkersland, a seal testing station is also installed, which can detect and sort out the rare cases of leakage, thus minimizing sales rejects.

Special solutions are the norm Creative packaging solutions are often not just functionally necessary. In the booming convenience market, product presentation at the point of sale plays a decisive role – an increasing amount depends on attractive packaging shape and design. This means that different products need different solutions. This is why adapting industrial machines to individual customer requirements is the norm at Multivac. According to Multivac Sales Manager, Dr Matthias Ehrat, “Multivac has been making thermoformers for challenging packaging for about 40 years, and we have become experts at configuring and installing complex machines. “We work with our customers to produce solutions that find a way to carry out special packing tasks. The results are often bespoke products, precisely tailored to the application.” Multivac’s new generation is among the prize winners of this year’s iF Packaging Award, awarded by renowned iF Industrie Forum Design. The award recognizes successful integration of innovative design with reliability, functionality, ergonomics and processing. www.multivac.com.au

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JUNE 2008

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PACKAGING

Food ~ 25

Australian Packaging increases its slice of the pie rivately owned, flexible packaging specialist, Australian Packaging (AP), has become the leading contracted supplier to the national pie and sausage roll industry.

Established in 1981, the company has grown rapidly, while constantly meeting growing market demands. During the 80s and 90s the focus of the company’s strength was primarily geared toward the snack and fresh food industry, and while these sectors still represents a large portion of turnover, investment in specific machinery has seen the Australian bakery industry efficiently serviced by this Caringbah-based company. AP supplies the majority of the nations pie manufacturers with perforated and strip-perforated, heat-sealable polyester that is either plain or up to eight-colour printed. Investment in a state of the art, computer controlled Bielloni 8 Colour Flexo Press plus a bank of high speed perforators and slitters has seen the plant’s efficiency levels soar. Director Ray Cranfield has explained that these technical upgrades, coupled with ongoing support from raw material suppliers, have secured AP’s current status in the market. “We purchase a vast tonnage of film

annually for the baking industry. This enables us to pass on substantial cost savings to our customers, without compromise to quality, service or lead times”. AP expertise is not limited to pies and sausage roll wrapping. According to Operations Manager Vivienne Tasker, the past three years have shown remarkable growth for the company within the baking industry in general. “While some of our customers maintain a focus on pies and sausage rolls, others have incorporated cakes, muffins, donuts, baguettes and biscuits. A variety of our specialised, printed films are supplied to this market via our customer base to Coles, Woolworths, Aldi, Qantas, Jetstar, Virgin Blue as well as a rapidly expanding export market to the Asia Pacific region.” AP has forged a successful path through what is perceived to be a highly competitive arena. When asked to explain this achievement in recent years, Company Director Dianne Anderson, upheld several

reasons: “We implemented a management re-structure in February, 2007 and since then have increased our turnover by nearly 10%. Close to 8% of this increase has come from the bakery industry. “Our production facility, under the management of Peter Barnes, has been purposely geared, both in terms of personnel and machinery, toward supplying this market. Secondly, we have stayed ‘under the radar’ of the majors. We rarely advertise and the majority of our work, from all sectors of baked goods, has been generated by word of mouth. Our equipment is geared to efficiently handle from 100 kilogram to 10 tonne runs.” Although the company has broadened its import division during the past five years, 90% of the printed and perforated films supplied to the baking industry nationwide are produced on site.

Australian Packaging supplies the majority of the nation’s pie manufacturers.

www.austpack.com.au

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JUNE 2008

FOOD CHALLENGE AWARDS FINALISTS CELEBRATING INNOVATION AND EXCELLENCE

FOOD Magazine presents the 2008 Challenge Awards finalists, comprised of an immense variety of food manufacturing companies and products that have most successfully demonstrated product innovation and excellence in their chosen fields over the past year. Since their inception four years ago, the Awards have gained momentum and grabbed the attention of industry heavyweights and individual, smaller players alike. The Awards are a great opportunity for these two sectors of our food industry to come together. This year’s Awards are the biggest ever, and the excitement surrounding the nominees’ entries has been simply overwhelming. Competing for a Challenge Award provides companies with an opportunity to showcase

their finest achievements, instilling in everyone involved with the products a true sense of pride and prestige. For those who win, it offers a chance to be recognized by their peers and to capitalise on the significant publicity generated. This becomes apparent when reflecting on where last year’s winners of the Awards now find themselves. Innovation and excellence is rewarded once a year with a Challenge trophy, but is achieved in the every day work of the manufacturers who make our food and drink processing industries some of the best in the world. FOOD Magazine would like to wish a sincere congratulations to all of this year’s finalists, and to thank them for all the hard work involved in putting together their nominations.

Last year’s FOOD Challenge made for a night to remember, and the 2008 Awards night promises to be bigger and better than ever.

The FOOD Challenge Awards are proudly sponsored by Although the 2008 Awards finalists comprise the broad spectrum of Australia’s food and beverage industry, the companies and their products are all similar in a key area – they are meeting the demand for a healthier product, without compromising on quality or taste. The message is clear, Australia is facing an alarming increase in chronic health conditions and many of the finalists this year are meeting their social obligation to provide nutritional alternatives that enable consumers to easily make the necessary positive changes in lifestyle patterns. By rethinking the processing methods or using alternative packaging

www.foodmag.com.au

technology, these companies have shown it is possible to achieve a first-rate product, with an extended shelf life, without the need for additives or preservatives. The inclusion of the highest quality ingredients also means that the healthier option can, in fact, be the tastiest. Heat and Control would like to take this opportunity to commend all the companies that entered the FOOD Challenge Awards this year, and in particular those who have reached the finals, and wish each one the very best of luck.

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Progress through innovation

Food Processing and Packaging Equipment Heat and Control is one of the world's leading manufacturers of food processing and packaging equipment systems. We have over 50 years experience, 142 U.S. patents, and the best staff of engineers, technicians and consultants in the industry. Our mixture of know-how, innovation and commitment to quality guarantees best-of-breed custom solutions to any part of your production, from breading and frying chicken breasts to seasoning and bagging potato chips.

• • • • • • • • • • • • • •

Bakery Food Candy & Confectioneries Cereal Cheese Coffee & Tea French Fries Fruit & Vegetable Meat Poultry & Seafood Other Prepared Foods Pasta Salads Snack Foods Specialty Snacks Tortilla Products

www.heatandcontrol.com

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28 ~ Food

JUNE 2008

ALCOHOLIC BEVERAGES AWARD FINALISTS The Alcoholic Beverages Award is proudly sponsored by Markem-Imaje, a leading global provider of identification solutions, values innovation, passion, integrity, performance and sustainability. The Markem-Imaje team is dedicated to excellence and is committed to their customers. Markem-Imaje works with businesses from all sectors but the most innovative and exciting advances are often seen with the food and beverage industry. The finalists in this category clearly exhibit this, many of the beverages creatively building on drinks that have existed for hundreds of years. Markem-Imaje congratulates the finalists on their hard work.

Moulin Rooz Absinthe Australia’s first ‘Bitter Herb Pastis’ was created to meet the global growth and demand of absinthe, since the lifting of restrictions of its manufacture in Europe and more recently in America. Moulin Rooz is Australia’s first premium absinthe, created from five times distilled spirits of Australian grapes, combined with a perfect balance of elderflower, gentian, fennel seed, hyssop and wormwood. Distilled in artisanal copper pot stills, the mix creates a perfect expression of bitter and aromatic herbs, underlined with aniseed and giving subtle suggestions of unique indigenous bush botanicals – a truly Australian taste.

Essential Liquor Range The Australian Herbal Liqueur After locking in over 60 international awards under their belt, the Australian Vodka Company began to experiment with indigenous Australian botanicals. Feeling that the world view toward Australia was very positive, and ready for the unique flavours the country has to offer, the Company felt it was time for an Australian liqueur. The Australian Herbal Liqueur is a unique entry into a marketplace in which no other product truly depicts the ‘Australian Bush in a Bottle.’ A composition of lemon myrtle leaves, native forest peppermint, eucalyptus and aniseed myrtle is perfectly blended to create an ultra-premium liqueur that exudes the luscious tones of the Australian bush.

Consisting of 18 products with nine varieties for bars and nine cooking liquors, the range highlights essential oils, natural flavours and ingredients without the use of preservatives or artificial flavours and dairy products, for the discerning drinker or connoisseur. Featuring a variety of unique flavours comprising of essential oils which culminate in a delicious experience of natural flavoured liquors ideal for cocktails, bar and kitchen use, the range presents a healthier choice of boutique liquors with a longer shelf life than its famous competitors. The uniquely themed flavours include Lavender/Saffron, Musk, Jelly Bean and Chilli/Chocolate.

Reschke Fume Sauvignon Blanc Reschke wine has been specifically created to be more appropriate to pair with food. The wine has an oak component, giving more subtle, spicy flavours, unlike today’s more commercial Sauvignon Blancs. The bottle’s label is removable, allowing the bottle to be reused for water or olive oil in restaurants or at home, and Reschke Wines subtly keeps some branding on the bottle once the labels have been removed. The bottle is closed with a glass stopper giving the best possible neutral closure for the wine, offering an alternative closure to the traditional cork and screw cap commonly used by the wine industry.

www.foodmag.com.au

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30 ~ Food

JUNE 2008

BAKED GOODS AWARD FINALISTS The Baked Goods Award is proudly sponsored by Insignia is committed to quality in all facets of label manufacturing and is proud to be involved with the Awards because they recognise quality and innovation in the food and beverage industry. As an official supporter of the Australian Olympic Team, insignia praises the dedication and determination of every athlete. In recognising excellence, insignia is proud to be sponsoring Elka Graham as a guest speaker at the Food Challenge Awards and, like the outstanding finalists in the Baked Goods category, insignia wishes the Australian Olympic Team the best of luck in their chosen fields.

Ookies These 40g cookies have been especially designed to be high in fibre and lower in fat than regular cookies. Portion size is specifically designed to cater for children’s appetites. Ookies are dairy free and perfect for kids with dairy allergies or intolerances. Each Ookie has its own great taste and is full of either fruit or protein. The cookies come in three flavours: Choc Crisp, Apple Crumble and Super Fruit. Currently Ookies are the only product of their type that meets the stringent requirement of the ‘Amber’ School Canteen Food Services Policies, and are a great addition to any lunchbox.

Sultry Sally Potato Chips These baked, 97% fat free potato chips, made from Australian potatoes, and come in four flavours – Sea Salt, Thai Sweet Chilli & Lime, Salt & Vinegar and Cheese & Onion – and two pack variants (125g and 75g). The product was developed to address the need for a snack that met the increasing concern in the community for food that is low in fat. It was developed to be of real benefit in the daily fight against obesity, providing an exciting, flavoursome and nutritious snack experience. The Chips have no direct main-stream healthy product competitor that has a potato chip’s mouth-feel, taste and texture.

Sultry Sally Potato Chips are a dual-finalist in the Snack Foods Award category.

The Oatmeal Peanut Butter Scotchie Cookie Introduced as part of the 20th year anniversary of Mrs Fields in Australia this year, as the winner of the international home cookie recipe competition with over 700 entries, the Oatmeal Peanut Butter Scotchie Cookie was chosen by Mrs Fields herself. The Cookie is made without any preservatives or tranfats and features the wholesome taste of oatmeal, the crunch of roasted peanuts and the flavour and texture of an old fashioned butter scotch cookie. The Scotchie comes fresh and hot on a plate as part of the Coffee-Cookie Combo, wrapped if taken away or in one of Mrs Fields’ heart-shaped cookie boxes – turning the humble cookie into a valued gift.

Tucker’s Natural Gourmet Crackers

Premium Brownie This Brownie, from Mrs Fields, comes in a choice of caramel, chocolate and dual chocolate flavours and is available with either a caramel and dark chocolate or a white and dark chocolate layer on top. The refined recipe, rich flavour and ‘tort’-like appearance and enticing topping all add up to make the Premium Brownie more of a sophisticated treat than just a chocolate flavoured slice. Mrs Fields stores offer the new Brownie for just $3.50, with more value, more flavour, a choice of two rich toppings, without any artificial colours, flavours or preservatives and baked fresh on-site.

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Created in response to the growth in the global market demand for authentic premium crackers and biscuits, Tucker’s answer came in a distinctive triangular shape, making the product ideal for serving with dips, cheeses, hors d’oeuvres, salads, main meals, soups, desserts, hot and cold drinks and to decorate platters. The product is more robust than others on the market, meaning that they do not break easily and carry toppings as well as dip well, making them extremely practical. And, according to the company, you can even double dip without causing cross-contamination!

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32 ~ Food

JUNE 2008

CONFECTIONERY AWARD FINALISTS The Confectionery Award is proudly sponsored by Challenges encourage excellence, and to create excellence, one must be innovative. Innovation drives Matthews Intelligent Identification — and that’s exactly why we sponsored the confectionary section of this year’s FOOD Magazine Challenge Awards. Year after year, these awards have encouraged very high levels of excellence through innovation. The confectionary sector is important economically to Australian food processing, and, as an inaugural sponsor, Matthews believes it’s important to encourage and support local industry. Well done to all entrants for their foresight and efforts. Our particular congratulations to the finalists, whose pursuit of excellence has seen them achieve this distinction.

Sweet William Not Nuts Chocolate Bar A unique combination of deliciously creamy chocolate and roasted soy beans, creating a completely nut free chocolate bar with all the nutty crunch and taste of nuts, Sweet William developed Not Nuts to meet the growing consumer interest and demand for nut free products, especially since the incidence of peanut allergies has increased in the community. Not Nuts is free of peanuts and tree nuts, dairy free, gluten free, lactose free, contains no artificial flavours and colours, no preservatives, and has a low GI rating. Not Nuts is also vegan suitable, Kosher and Halal certified.

Croc Chocs

Zoogle Jellies A product range consisting of delicious animal shaped jellies, Zoogles come in six different varieties, with each packhighlighting a different animal or group of animals. These are – Aussie Outback Animals, African Safari Animals, Sea Animals, Birds, Snakes and Crocodiles. Zoogle packs also come with swap cards of glossy, colour photographs of endangered species in their natural habitats. Zoogle Jellies are ‘smart treats’, and parents can feel comfortable in this classification. Furthermore, consumers can take pride in the knowledge that with each purchase of Zoogle Jellies worldwide, a significant portion of sales goes directly to Australia Zoo to aide in conservation and wildlife recovery efforts.

Cadbury Boost Totally Nuts This new chocolate bar from Cadbury combines a chocolate centre packed full of peanuts, covered in smooth caramel and surrounded surrounded in Cadbury Dairy Milk milk chocolate. Boost Totally Nuts was developed to stimulate category growth through offering consumers a unique combination of chocolate, peanuts and caramel in a chocolate bar. The innovative inclusion of the peanuts into the chocolate centre has allowed the bar to stay true to the Boost brand, delivering a big peanut hit.

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A product line developed as a 20g, portion-controlled, single serve of chocolate in the shape of a crocodile. The Crocs are available in three varieties – Milk Chocolate, Strawberry Cream and Caramel Cream. Croc Choc packs also come with exciting and collectable swap cards of endangered species in their natural habitats, providing consumers with information about the particular species in a fun, informative and accessible format. Croc Chocs is an initiative created by the Incredible Chocolate Company, designed to serve as its contribution to the fight for wildlife protection and conservation. Parents can feel good about providing their children with a treat that is created from the most natural ingredients possible, whilst also providing them with invaluable information on the world’s precious animal species.

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The new Linx 6900 Solver cuts solvent use by up to 40% without compromising reliability.* The cost saving gained is possible because this Linx 6900 Continuous Ink Jet printer thinks as it inks. It’s designed to be the most reliable solvent saver around, thanks to a new ink system and intelligent software which both adapt dynamically to printing conditions. The result? Less solvent use, less production down-time and less environmental impact. All this plus the proven benefits of the Linx 6900 makes the new Solver a must for the workplace: • Self-cleaning printhead for trouble-free start-ups • Intuitive colour user interface and easy operation • Compact and portable with easy plug and play operation • Robust printhead efficiently prints up to five lines

Quit helpline: 1300 CODING www.matthews.com.au

LINX 6900 SOLVER - THE ONLY SOLVENT SAVER THAT THINKS AS IT INKS www.matthews.com.au email: info@matthews.com.au Telephone: 1300 CODING

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34 ~ Food

JUNE 2008

DAIRY AWARD FINALISTS The Dairy Award is proudly sponsored by The annual Food Challenge Awards is a great platform for members of the food community and their suppliers to get together and collaborate on products and developments that have occurred in the various categories, and dairy in particular. Columbit are proud suppliers of the Weber Slicing Technology and a great deal of the sliced cheese consumed in our region passes through a Weber Slicer. Columbit wish all the finalists the very best of luck and thanks all the players that contributed to this category.

Pauls All Natural This 98% fat free flavoured milk has nothing artificial added to the ingredients, and is preservative free, high in calcium and with low-GI. Given the increased consumer focus on a healthy lifestyle and all natural products, Pauls All Natural was developed to appeal to the older beverage consumer who would normally be exiting the flavoured milk category due to health/weight concerns and a developed taste for less sweet flavours. Pauls All Natural comes in three flavours, including Banana & Honey, Malt & Honey and Malt & Chocolate.

Dairy Farmers Thick & Creamy Yogurt This range of everyday premium yogurts were developed to revolutionise the sweetened yogurt category by introducing a premium quality product which delivered innovative packaging and superior flavour and texture, to appeal to both current yogurt consumers and bring new users into the segment. The product meets consumers’ needs for a genuinely thick and creamy, low fat yogurt.

Pauls All Natural is a dual-finalist in the Non-Alcoholic Beverages Award category.

Ice Crème Caramels Serendipity Ice Cream presents a new, frozen self-saucing ice cream. The challenge in developing the product was to create a syrup that was solid enough when frozen that it would not be affected by the subsequent covering with ice cream, but was still liquid enough to pour over the ice cream section of the dessert when unmoulded for presentation to the diner. The result is a unique product that goes from freezer to place in around 25 seconds and beautifully presents as a stand-alone dessert.

New Kraft Singles The new range of Kraft Singles meets more grown-up taste preferences and provide dairy goodness. Available in Extra Tasty, Swiss and Light ‘n’ Tasty, in 205g and 410g packs, New Kraft Singles have a stronger flavour and a firmer texture – meeting older kids taste preferences, without losing the convenience of individually wrapped slices. The Singles contain no artificial colours or flavours, have half a glass of milk in every slice, as well as 21% calcium RDI per slice. Enriched with vitamin D to assist with calcium absorption, they come in a unique foil packaging and are easy to find on supermarket shelves.

www.foodmag.com.au

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JUNE 2008

HEALTH & WELLNESS AWARD FINALISTS The Health & Wellness Award is proudly sponsored by As a leading supplier of innovative packaging solutions in Australia and New Zealand, Amcor is proud to be supporting the Food Challenge Awards for the fourth time. The growing importance of healthy lifestyles throughout the community, both locally and around the world, is having a profound influence on packaged product development within the FMCG sector. The finalists for the Health and Wellness Award demonstrate the importance of packaging as a means of communicating a product’s key attributes to the consumer in this crowded sector of the market. Amcor congratulates the 2008 finalists in this category.

Heinz Steam Fresh Mix & Match A range of frozen vegetable, rice and protein meal components sold separately, but which can be combined together to create easy steam fresh meals, the Heinz SteamFresh Mix & Match offer a complete finished meal solution without the need to add in other components. With Mix & Match, the steam technology allows for greater taste, texture and colour retention, larger serving sizes, and control over which components the consumer wishes to use to create their finished meal.

Chocolistic Seed Bar

Absolute Organic Chips Eco-Farms’ Chips are made using Australian vegetables to produce a healthy snack without the use of pesticides or chemicals. The Chips are presented in colourful packages with a mat finish to create an environmental feel, and come in four organic flavours, including beetroot, sweet potato, sweet chilli & sour cream, and lime & cracked pepper.

A decadent cocoa and seed health bar which offers the public a truly unique and healthy snack that is free from all additives, fillers, hidden sugars, and other nasties, while, at the same time, being satisfying and delicious. The product caters specifically for a niche market of people with allergies and intolerances as well as those generally interested in health. With optimal health in mind, the bars are not cooked or heated. According to the company, the main ingredient is Lots of Love, giving the product its zest and delight.

Certified Organic Balsamic and Caesar Dressings Providing healthy eating choices with fresh salads that are certified organic, gluten free, dairy free and egg free, Ozganics has developed original organic salad dressings that are fat free or low in fat, and delicious with any salad. Caesar Dressing is traditionally an egg and dairy-based dressing high in fat but Ozganics has created a tasty, visually appealing alternative, which is suitable for those on restricted diets and the health conscious. The Balsamic Dressing contains no added oil or fat and has a tangy fresh flavour.

Absolute Organic Chips are a dual-finalist in the Snack Foods Award category.

Dandaragan Estate Ultra Premium Extra Virgin Olive Oil This international award winning Extra Virgin Olive Oil, is a 100% natural product that is processed within six hours of harvesting. Having won the “Best Foreign Olive Oil in Italy” award, the Dandaragan Estate range of olive oils is endorsed by leading international five-star chefs as part of their culinary prowess. These endorsements, along with the unique bottle, label and complimentary pourer supplied with each bottle, highlight Australia as the country of origin and the Oil’s position as a top-of-the-range, 100% pure Olive Oil.

www.foodmag.com.au

Tick Approved Healthier Choice Pizzas Crust Gourmet Pizza Bars have created a range of take away pizzas which have earned the Heart Foundation Tick of Approval. Crust’s range of Healthier Choice pizzas are the only take-away pizzas to have earned the Tick. The range was developed in close association with the Heart Foundation to meet its strict standards in terms of fat, saturated fat, salt and fibre content. The pizzas come in six flavours, comprising of vegetarian – Bruscetta, Roast Vegetable, and Baby Spinach; and non-vegetarian – Chicken & Avocado, Roast Chicken and Roast Beef.

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38 ~ Food

JUNE 2008

MEAT & SMALLGOODS AWARD FINALISTS The Meat & Smallgoods Award is proudly sponsored by With well-established businesses in Australia and New Zealand, Siemens is a diversified, technology-based solutions provider, specialising in the areas of water, energy, environment, healthcare, productivity, mobility, safety and security. Siemens innovative automation and control systems give our customers in the food and beverage industry a competitive advantage. Siemens local expertise combined with our global research and development capabilities ensure that we deliver the best return on investment to our customers. Siemens congratulates Cargills, Fishers Meat, KR Castlemaine and Teys for being selected as finalists in this category.

KR Castlemaine Shaved Meat Range KR Castlemaine has recently launched an innovative new four-pack design into the dairy-case section. Comprising a range of shaved hams, chicken, turkey and salami products, the new format offers the consumer convenience and freshness with either 4 x 30g portions or 4 x 50g portions. The four-pack is neatly held together with a new-look outer sleeve, which is a revolutionary design for the smallgoods category, delivering key benefits to the retail trade.

Cargill’s Microwave beef is a dual-finalist in the Ready Meals Award category.

Fishers Beef Sirloin This product was created in answer to a consumer-driven need for more consistently tender products. The Sirloin is lightly infused with a teriyaki marinade. Fishers Meats have taken budget beef striploin and turned it into a steak that compares favourably with most of the top grades of sirloins while being retailed at about 75% of the cost. The product is delivered frozen, boasts a massive 730 day shelf life, and is a unique entrant in the current Australian market.

Teys Gold MSA Steaks The packaging of the MSA Steaks is visually appealing and increases customer’s awareness of MSA beef. The fact that it is also thermoformed increases the shelf life of the product for up to six weeks, which then gives the retail sector plenty of time for the consumer to purchase the product. The individually boxed 300 gram MSA Steaks appeal to the high-end retail sector, giving the option and opportunity to purchase a conveniently packaged, restaurant quality steak.

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Microwave Beef Increases in the number of working women and changing trends in ethnicity have led to greater indulgence in microwave cooking. For those with time constraints, who are on the lookout for easy meal solutions, taste, food quality, and convenience are attractive factors. Cargill’s Microwave roast beef is an innovative new beef product that is ready-to-cook and guarantees a juicy, soft and tender textured meat. The product is presented in microwave-safe packaging for microwave cooking or can be removed from the packaging and roasted in a conventional oven.

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40 ~ Food

JUNE 2008

NON-ALCOHOLIC BEVERAGES AWARD FINALISTS The Non-Alcoholic Beverages Award is proudly sponsored by Domestically, Tronics represents Videojet, which arguably has the largest identification product range in the world, consisting of small character, large character, thermal, laser and array printers. Tronics also manufactures labelling equipment for both the domestic and international markets, including primary labelling, secondary labelling (LPA), leak detectors, news liner applications and heat transfer equipment. Tronics is pleased to support this vibrant sector and congratulates the finalists of this Award on their product development and outstanding packaging.

Bickford's Ice Tea Cordials

Ice Break Loaded A line extension to the successful Ice Break brand that taps directly into the ‘energy’ component inherent in the brand’s current framework. This real iced coffee with a hit of guarana provides consumers with an energy drink option that can be easily consumed in the morning to provide an immediate energy boost, sustained increase in energy levels and a full feeling in the stomach to get through to the next meal.

Combining all the benefits of both premium cordial and ice teas as a concentrate, these products offer consumers delicious Ice Tea Cordial with excellent value for money. Available in three varieties, Peach, Lemon and Green Tea, each makes 3.75 litres of ice tea at less than 25 cents per serve. Available in a concentrate liquid format, the Cordials are unique on the Australian market, containing tea extract and tea polyphenols, and are made without the addition of any artificial colours of flavours.

Mango, Peach & More Nudie Crushie Mandailing Estate single origin coffee and Mandailing Estate Kopi Luwak The Estate coffee is grown from 170 year old trees found in the Sumatran jungle. The trees are very low-yielding, and are some of the last remains of the original Dutch plantations grown by the Dutch East Indies trading Company. The Kopi Luwak is the coffee made from the skat of the civet cat. These coffee beans are the rarest in the world and the coffee is the most perfectly processed and smoothest coffee on earth.

The new Nudie flavour was chosen as a result of a Nudie election, which coincided with the Australian Federal Election in 2007. Having asked the Australian public for their favourite fruit flavours, the apple, mango, peach and mashed banana flavour was chosen. The ‘people’s choice’ juice has become one of the most successful of Nudie’s range of 100% super, premium, fruit juices.

Bickford’s Milkshake Mixes Bickford’s Milkshake Mixes are the first liquid milk modifier on the Australia market, offering consumers traditional flavoured milkshakes in the comfort of their own home. Designed to offer consumers easy to prepare, traditional flavoured milkshakes which are reminiscent of the delicious flavours served in 1950’s milk bars, the Mixes were developed to provide consumers with an easy mix, easy stir solution for a substitute for drinking plain milk. Available in three delicious, traditional flavours of Vanilla Malt, Strawberry, and Chocolate, they are designed specifically for flavouring milk.

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Phoenix Organic Drinks Range These beverages, made entirely from certified organic ingredients, in a range of drinks including carbonated soft drinks, juices, sparkling juices, mineral water and a light sparkling range of herbal infused drinks. Providing a healthy, natural alternative to the mainstream, the drinks include a honey sweetened and an organic sugar sweetened range of Cola, Ginger Beer, Lemonade, Lemon Lime and Bitters, Creaming Soda and Herbal Cola. Phoenix Organics constantly innovate with flavours and product ranges to meet customer demands and keep consumers stimulated.

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JUNE 2008

READY MEALS AWARD FINALISTS The Ready Meals Award is proudly sponsored by Developing a ready meal product in today’s market is certainly an exciting challenge. The category falls in line with one of the three food industry mega trends of today – being convenience. The other two megatrends include indulgence and health. Submissions for this Award have increased from last year, which is a true indicator of this high-growth category. The finalists submissions certainly met the convenience driver, and have drawn a large amount of high-quality products. Kerry would like to congratulate the finalists for their outstanding product submissions and wish them the best of luck in this competition.

Birds Eye Lightly Seasoned Fish Fillets Birds Eye’s 100% skinless and boneless fish fillets are lightly seasoned in herbs, spices and crumbs. They come in a range of flavours: Lemon & Cracked Pepper, Garlic & Parsley and Sea Salt, are a good source of Omega 3, contain no artificial colours or flavours, and have the Heart Foundation Tick. With more fish and less crumb than regular crumbed fish portions, Birds Eye Lightly Seasoned fish fillets are available in 400g packs of 4 fillets, not as a complete meal on their own, but rather as a meal component.

Wild Rocket, Baby Spinach and Salad Mix Ladybird’s organic, pre-packed salads were created to fill a void in the marketplace for quality, quantity and continuous supply of organic salad mixes. Because leafy greens absorb chemicals far more readily than other vegetables due to their surface-area-tovolume ration, the ingredients in these salads, which are organic and not sprayed with pesticides, are far safer to eat. The salads are packaged in a new compostable material, made from corn, and creating a perfect, healthy fusion – inside and out.

Pitango Organic and Carbon Neutral Risotto Range and Fresh Curry Meals are triple-finalists in the Health & Wellness and Soups & Prepared Foods Award categories.

Pitango Organic and Carbon Neutral Risotto Range and Fresh Curry Meals Pitango are the world’s first fresh meal manufacturer to become carbon neutral with carboNZero certification. Using premium ingredients grown in the New Zealand’s south island, and importing premium organic ingredients from hand-picked sites around the world, Pitango’s gourmet meals are made with the highest quality ingredients, and are presented in stylish packages with artwork to emphasise the products’ unique benefits.

Organic Bubs A range of ready-to-serve children's meals made from 100% certified organic fresh ingredients, Organic Bubs’ meals are prepared by hand in small batches, using homestyle cooking methods such as steaming, baking and slow cooking. Using the finest Australian-grown produce from certified organic growers and wholesalers, ingredients are cooked fresh and immediately snap-frozen to lock in all their natural flavour, colour and nutrients, and to avoid over-processing.

Wild Rocket, Baby Spinach and Salad Mix are dual-finalists in the Health & Wellness Award category.

ALDI Specially Selected Restaurant Meals In conjunction with ALDI, Creative Food Solutions have developed a range of ready-to-heat-and-serve restaurant quality meals for the retail market. Each product contains two portions of either 180 gram, Boneless Breast of Chicken or 180 gram, 150 day Grain Fed, Angus Beef Medallions served with a variety of freshly made chef-quality sauces. The range covers cuisines from classical (Beef Medallions in Green Pepper Corn Sauce) to modern Australian (Beef Medallions in Forest Berry and Port Wine) and Asian influenced (Chicken Breast in Roasted Peanut Satay).

I&J Fish Strips Fish Fingers are a traditional format over 50 years old that have started to lose some relevance with consumers in the face of alternative options. I&J Fish Strips are an evolved offer, designed to cater for a broader range of usage occasions. The Strips are made from fish fillets coated in seasoned crumbs. The product range caters to versatile ways for consumers to enjoy fish and was developed as a move away from traditional formats to invigorate the category.

www.foodmag.com.au

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JUNE 2008

SNACK FOODS AWARD FINALISTS The Snack Foods Award is proudly sponsored by As a company heavily involved in original food design, Earlee Products is again proud to sponsor the Snack Foods Award. Snacks should not only be fun to eat, but be formulated thoughtfully to incorporate wholesomeness and nutrition. Although in the past we have had fat-reduced snacks high on the list of entries, Earlee would like to see less carbohydrates, especially sugar (including juice concentrates) and highly processed carbohydrates such as starch, as major ingredients. The challenge will be to develop cost-effective, tasty, protein-rich snack foods. These Awards are a great initiative of FOOD Magazine, and an excellent platform to showcase new Australian foods. We at Earlee are delighted to be involved and eager to see what great products will emerge.

Nutrient Secrets is a dual-finalists in the Health & Wellness Award category.

Nutrient Secrets Multi-functional foods are set to be the next big thing in the marketplace. Lots of ingredients which are naturally better for you, put together in small packages are the way forward. As with the original Slim Secrets range where a niche market was successfully found amongst a highly competitive one, the Nutrient Secrets bars cater for those more interested in nutritional value. Nutrient Secrets Smart Vanilla and Almond is a delicious, chewy snack bar full of nuts, with added flaxseed, ginkgo and a hint of vanilla flavour.

Curios Breakfast skipping can be as high as 50% within the Australian population, and with the negative effects of missing breakfast significant, Curios aims to provide a convenient nutritious breakfast option for those missing the most important meal of the day. High in protein and fibre, low in fat (less than 5%), and containing 41% wholegrain, the breakfast cereal chip has no added MSG and no more than 20% added sugar. Curios is a totally new breakfast format and a world-first innovation.

John West Tuna to Go A combination of the goodness of tuna with water crackers, to create a delicious snack to dip into at anytime. Each handy single serve is a generous 61 grams and a natural source of protein and Omega-3. Tuna to Go contains all natural ingredients, with no artificial colours, flavours or preservatives. The perfect size for a handbag, work drawer or lunchbox, Tuna to Go is available in three popular tuna flavour combinations â&#x20AC;&#x201C; Tomato & Basil, Lemon & Cracked Pepper and Plain.

www.foodmag.com.au

Select Harvests Lucky Nut Range To relaunch the Lucky brand with a 50 year heritage, 34 SKUs of cooking nut and snacking products were redesigned, developing a uniform look across the total range. Photography on all packaging was used to enhance appetite appeal with tamper-proof clear seals on snack tubs ensuring product freshness and visibility. The nut, fruit & seed snacking mixes deliver maximum taste appeal for consumers, with a great balance of health and taste.

SunRice Chicken and Barbecue Flavour Rice Cakes Snack Packs SunRice received many requests for convenient single-serve versions of their flavour rice cakes, with consumers looking for a healthier alternative to chips and traditional crackers for inclusion in school and work lunches. The SunRice Thin Flavoured Rice Cakes were then packaged into convenient three-packs of either Chicken Flavour or Barbecue Flavour. Five packs of each flavour are available in a convenient multi pack format. The product contains 100% Australian grown wholegrain brown rice and was specifically formulated to help meet the recommended daily intake of wholegrain cereals.

CrunchTime A range of three crunchy, tasty and nutritious cluster breakfast snacks, CrunchTime were developed just for kids, in line with school canteen nutritional guidelines. CrunchTime delivers a crunchy, tasty texture with real pieces of wholegrains and fruit. The innovative use of fruit flavours such as watermelon has seen a hugely positive response from kids, and the single serve sachets, which are convenient to give the kids either for breakfast or as a snack throughout their day, deliver portion control to what kids eat.

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JUNE 2008

SOUPS & PREPARED FOODS AWARD FINALISTS The Soups & Prepared Foods Award is proudly sponsored by The annual FOOD Challenge Awards provides a great opportunity for the innovators in the food industry to demonstrate their understanding of what consumers are looking for in a product. The 2008 finalists in this category recognise a number of key drivers, providing authentic meals and meal components with premium taste, and with consideration being given to the increasing awareness of healthy eating, allergens and nutrition. Some products have incorporated fresh, natural and organic ingredients. Convenient meal preparation resulting in great taste and goodness completes the offerings. Flavour Makers compliments the finalists on the quality of their entries.

McCormick Slow Cookers These six dry recipe bases were developed specifically for the slow cooking method, ensuring optimal flavour and filling a market gap. With all the herbs and spices already measured out, just add the recipe base to the slow cooker with meat and liquid and let the appliance do the rest.

Ozganics Curry Sauce Range These Indian Curry Sauces – Butter Chicken, Roghan Josh, and Tikka Masala – hold Organic Certification, and are gluten, dairy and egg free. The flavour blends stand alone when cooking, offering a quick, easy and nutritional alternative in food preparation, and the in-house spice blends ensure product consistency and unique flavour results.

Pilpel Vegan Soups, Darikay Pesto, and Darikay Curry Meal Solutions Pilpel produces gourmet soups, curries and dips using fresh vegetables, hand-cut to create nutritious products with deep flavours. There is no compromise on quality, and no fillers used to substitute the best ingredients. The range of soups have all been awarded medals by Sydney Royal Fine Food.

Continental Side Dish Macaroni Cheese Continental’s range is the only macaroni cheese with a Heart Foundation Tick and constitutes 25% of daily calcium needs. It takes into consideration balanced meal guidelines, aims to assist mums in giving their families healthy meals, and consists of three variants – Super Saucy, Cheese & Bacon and Nacho Cheese.

Coriander & Mint Relish Emelias Relish is free from any chemicals, gluten or additives, using fresh mint, coriander and spices to offer the market the clean, green taste of natural Australian produce. Emelias’ marketing has been achieved with the owners themselves travelling to every Australian town and showcasing the products they feel so passionately about.

Dine The aim of the Dine cat food product re-launch is to delight consumers through enhanced flavour and format variety, improved cat acceptance, pack convenience, shopping experience and emotional connection. Variety of choice has been extended via the delivery of new product designs, and all pack formats now offer a peelable easy-open system.

Heinz Cook At Home This baby-friendly ingredients range can be stirred, baked or poured to create new meal varieties. Consumers do their own preparations at home, adding the product to fresh vegetables, pasta or meat, tapping into the market of low users of canned/jarred baby food who choose to prepare baby meals themselves.

Salads To Go Mrs Crockets’ salad range was developed for time-poor consumers looking for a healthy, convenient meal solution. The protein salads offer nutritionally balanced, tasty meals and the two varieties cater for a wide taste sphere, offering consumer choice – traditional ham and cheese salad with mustard dressing and a Thai-inspired flavour.

Beerenberg Coopers Ale Barbeque Sauce Bertolli Provincial Pasta Sauces A range of Pasta Sauces inspired by local specialities of different regions of Italy, the flavours include a Creamy, Creamy Tomato and Tomato Range, providing a strong quality point of difference from existing Bertolli products, a change from existing mainstream formats, and a premium alternative to core pasta sauce offers. www.foodmag.com.au

Beerenberg decided a sauce made with Coopers beer would be uniquely Australian, bringing back the authentic flavour of an old-fashioned Aussie barbeque. The end product is a sauce that has a malty flavour, a rich fruity and spicy taste, and is dark in colour due to the presence of the ale.

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Major Sponsor

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Food ~ 49

Exporters should strive to set value, not price t seems like the era of cheap food is nearing an end. The global rice stocks are at a 25-year low, with many net exporters of rice like Vietnam, India, China and Cambodia restricting exports, while many net importers, including the Philippines and Bangladesh are struggling to find sufficient supplies. Manali Pattnaik writes.

Food prices have been pushed to a historic high. As disposable incomes are squeezed from all angles, demand for imported packaged food, in particular, is being reduced. As consumers review their eating habits, it seems like there is no end in sight to this emerging crisis. Meat and poultry in China currently cost 46% more than a year ago, and in March 2008, the leading dairy producers were given the green light by the government to raise milk product prices by up to 14%. The food sector is like a barometer which indicates consumer behaviour, aspirations, goals and evolution patterns of the market.

“The current trend threatens to slow the longterm movement towards marketisation in Asian food markets by pushing consumers back to traditional, cheap and unpackaged food,” forecasts Euromonitor International’s senior analyst Damian Shore.

A closer look at the price-pinch Governments across Asia have been swift in their reaction by reducing tariffs and trade barriers to encourage imports and relieve supply pressures in India and South Korea; banning or restricting exports of key commodities, such as rice in India and Thailand;

increasing food subsidies and public sector wages, and sometimes even threatening punitive measures against what they describe as hoarding by intermediaries. The Singapore government is advising consumers to buy local products or switch to house brands, and is casting the food net wider by scouring from non-traditional source countries for cheaper alternatives. New sources include seafood from Namibia, pork from Belgium, Chile and the Philippines, and poultry from New Zealand and Chile. South Korea, as part of the wider trade deal to ward off the inflation threat, has decided to

Exporters should not downplay the importance of marketing and brand building.

Inoxpa Stainless Steel Lobe Pump This synchronous, non contact action Inoxpa Lobe Pump makes it ideally suited to processing ofthin or viscous products, as well as solids in suspension. It’s compact design achieves high pressures without front support bearings, providing an easy stripdown from the front to service both seals and seal casings and thus removing the need to disconnect any pipelines. JP1719AW

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www.foodmag.com.au

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50 ~ Food

reopen its market to U.S. beef. This will have a direct negative impact on Australian imports, which accounted for almost 75% of South Korean beef imports last year. China has gone a step further by adopting a more mercantile approach. It has banned the construction of new soybean crushing plants. Announcing the decision, China’s National Development and Reform Commission’s He Yanli, claimed that foreign ownership limited “China’s ability to negotiate prices and secure supplies”.

A world of cheaper alternatives NTUC FairPrice Singapore’s Director of Integrated Purchasing, Tng Ah Yiam, has stated that “despite rising inflation, our house-brand items continue to be 10 to 15% cheaper than comparable brands in the market.” The mantra for shoppers is to choose frozen meat over chilled meat at 50% less, and to switch to different grades of rice which cost up to 20% less. “Source diversification has always been our strategy to stabilise prices and food supply. We will continue to expand our sources of supply from various countries,” said Tng. FairPrice’s house-brand rice from Vietnam is 20% cheaper than rice from Thailand, and its olive oil from Italy is 30%

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EXPORT cheaper than other brands from Spain. “Since we launched the 5% Housebrand discount scheme, sales of our Housebrand products have grown by close to 40%,” Tng remarked.

Time to re-think strategies Australian exporters need to fight back with a ‘forward plan’. The answer is not an easy one, but according to Euromonitor International, corporate strategies to carve out export opportunities could include: • Reformulating products to reduce production costs; • Reducing pack sizes; • Simplifying manufacturing processes by reducing product proliferation; • Rationalising production facilities; • Shifting production into higher margin segments, such as baby food; and • Targeting lower income consumers with ‘inferior’ (in the economic sense) goods. Austrade New Delhi’s Trade Commissioner, Michael Carter, told FOOD Magazine that in Indonesia, importers are price-sensitive but “there is no indication of a move away from Australian food exports”, as Indonesian importers are more concerned about maintaining supply of Australian foods for deliver-

JUNE 2008

ing the quality-point to their consumers. This has been facilitated by efforts from Australian exporters to explain the reasons behind the higher prices, such as extended drought conditions, diversion of land use from food crops to biofuel crops, and higher production costs as a result of high oil prices. Due to the Thai-Australia Free Trade Agreement (TAFTA), import tariffs for over 5000 line items have been eliminated since 2005, and although Thailand is, at this time, focussing on US products due to the currency situation, Australian-made products will certainly be considered and looked to for the long run. Despite intense competition from the Indian food processing sector, the Bangalore retail project has been launched by Austrade and the Department of Agriculture, Fisheries and Forestry (DAFF). The first shipment of Australian processed foods across 11 categories and +160 SKUs is likely to hit the retail shelves in Bangalore shortly.

Euromonitor International suggests exploiting reduced tariff barriers to increase exports, re-doubling efforts to reduce costs, concentrating on highervalue segments of the market and investing in marketing to increase the value of brands. Carter also cautions exporters not to downplay the importance of marketing and brand-building and to have forward plans building in the margins or variances across the manufacturing cost (labour, material

The food net is being cast wider by scouring from nontraditional source countries for cheaper alternatives.

Value over price There are no definitive short-cuts to surviving in a market where the pricebar is constantly upped. Thus, the name of the game is to strategise, reformulate plans and innovate further.

and production cost) for the next three to five years. Australian exporters need to improve the run-rate on production flow, readily renegotiate packaging contracts, and regularly review the price-forwarding arrangement so that there is continual focus on reviewing the pricing structure. In conclusion, Carter said that “most successful companies set apart from others by building around quality in terms of products, and weaving it into a more effective marketing and branding activity.”

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Austrade guides Australian businesses into new markets he Australian food and beverage industry is recognised worldwide for its healthy image, offering high quality products with innovative manufacturing and packaging technologies. Sarkis Khoury writes.

Austrade’s Chief Economist, Tim Harcourt has said that the number one driver of the worldwide food industry is the desire by consumers for fresher, healthier and more nutritious foods, such as organic, chemical-free and additive-free products. “Australia’s reputation as a clean, green, healthy and disease-free environment, has also given exporters a competitive edge over other countries,” according to Harcourt. “Figures from the Department of Agriculture, Fisheries and Forestry show that Australian food exports grew from $17.4 billion in 1998-1999 to almost $24 billion in 2005-2006, declining to $23.3 billion for 2006-2007, largely because of the drought. “While the world food industry is affected by fluctuating economies and environmental challenges, innovative Australian food exporters are turning barriers into opportunities. “This has seen Australian exporters tap into many international markets and turn small businesses from humble beginnings into global export success stories,” said Harcourt. With a network of more than 115 overseas locations in over 60 countries, Austrade provides a number of dedicated and tailored services to Australian exporters. This includes practical advice, market intelligence and ongoing support (including financial) to Australian businesses looking to develop international markets. Austrade also provides advice and guidance on overseas investments and joint-venture opportunities and helps put Australian businesses in contact with potential overseas investors.

Bringing home the baking Austrade’s U.S. based Food and Beverage Team Leader, Mark Berwick, has said that Australian baked goods are quite popular in the U.S. and there are significant opportunities in two main categories. “The first

(opportunity) being baked goods that are healthier and less processed when compared to their counterparts in the U.S., such as Mountain Bread, which offer an alternative range for the health-conscious consumer,” explained Berwick. Victorian based, Mountain Bread, which commenced exporting its range of flat bread varieties to the U.S. in 1999, now exports its products to other international markets, including the U.K., Canada, New Zealand, South Africa, Fiji, Dubai and across Asia. “The other category is specialty baked goods which offer the discerning consumer a unique and high-quality product. The Old Colonial Cookie Company’s shortbread and the range of waferthins crackers produced by Valley Produce Company and

Australian companies are finding success in exporting baked goods. Waterwheel are successful examples,” Berwick said. Gran’s Fudge, which began over thirty years ago as a small family business, is a prime exporting example. Located in the heart of the Shoalhaven dairy region south of Sydney, it is exporting its range of over 25 flavours of fudge internationally, which includes the U.K., Japan, Singapore, Canada and South Africa. Berwick notes that the underlying key to success is to research the marketplace and the culture of the country, and to learn the language of trade, freight, quarantine and food labelling requirements. www.austrade.gov.au www.foodmag.com.au

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A food by any other name A

n Environmental Science and Research study has found that labels on foods fortified with vitamins and minerals are not to be trusted.

42.5% of labels understate the amount of nutrients in the product.

The study, by food scientist Dr Barbara Thomson, measured nutrient levels in 160 food and drinks including baby food, cereal and fruit drinks, and compared them against the claims manufacturers made on the labels. The discrepancies were glaring, with

about 58% of samples not meeting the claims made on the label. Dr Thomspon found differences in levels of vitamin C, D and A, folate, calcium, iron and selenium. Of those, 15% had fewer nutrients than claimed on the label, potentially breaching the Fair Trading

Act, which prohibits false representations of products. 42.5% understated the amount of nutrients in the product, while 42.5% met the claim. “The labels don’t necessarily reflect what’s in the food,” said Dr Thomson. “Being over the label claim can be just as bad. The work we’ve done shows that the roducts are up to five times over.” Her tests were performed for the New Zealand Food Safety Authority over three years, with up to five batches of food being tested each day for the sake of accuracy. According to Dr Thompson, the message to manufacturers is a wake-up call. Dr Thomson is now taking a closer look at folate levels in products before mandatory fortification. Findings so far will not result in action against erring manufacturers because the testing was done for monitoring purposes rather than policing.

JUNE 2008

Hello pork pie In mid April New Zealand Pork carried out a detailed survey of meat retail prices across 28 cuts of meat in 12 stores including Woolworths, Foodtown, New World, The Mad Butcher, Countdown, Pak’n’Save, Warehouse Mega and Meat Cuisine online. “We compared everyday prices, across equivalent cuts, for the four main meats – pork, beef, lamb and chicken,” said New Zealand Pork CEO, Sam McIvor. “We’ve discussed these results with other retailers around the country and they backed up our analysis. Pork is now the cheapest meat available, and a saviour for the currently stretched household food budget. “While pork is the world’s most consumed meat, for many New Zealanders it will be a new meat on the weekly menu,” said McIvor. “We’ve achieved the unenviable position of being the cheapest meat in the cabinet.”

Refrigeration Chilling & Freezing Tunnels Storage & Retrieval Systems Process Systems Process Equipment Process Conveying Instumentation Consumables Product Handling Slaughter Boning

www.foodmag.com.au

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Food ~ 53

Getting the most out of foodpro 2008 he largest, most prestigious and high-profile trade event for the food and beverage industry in the Asia Pacific region, is once again being staged at the Sydney Convention & Exhibition Centre. Running from 21 to 24 July, foodpro 2008 will span four halls, hosting close to 300 suppliers of the food and beverage sectors.

Showcasing every aspect of the food processing industry, from food packaging and the meat industry to food processing equipment, additives, ingredients, testing equipment, water treatment, pumps and ancillary equipment, foodpro 2008 is a chance for the industry’s leaders to showcase their products and services. Held once every three years, foodpro enables exhibitors to network, sell and promote to thousands of food industry professionals. On display will be the freshest and most innovative ideas, the latest technologies and the newest developments in food products and services. A major highlight of foodpro 2008 will be its co-location with the

industry’s principal conference featuring advances in food science. The Australian Institute of Food Science and Technology Incorporated will host its 41st Annual AIFST Convention discussing the theme – Our Food Our Future. To make the most of this great industry event, follow these insider tips from Wiley’s Business Development Director, Andrew Newby: ● Make sure you decide what equipment is of most interest to your future business needs. Have in mind what you are looking for (capacity, features, budget, etc.) and spend time with the relevant suppliers; ● Don’t forget to let your key

●

suppliers know you will be there, and book appointments with exhibitors in advance, as it is certainly disappointing to arrive at an exhibitor’s stand and find the person you need to see is not there at that time; Suppliers may have show specials for small tools, equipment or supplies, so if appropriate, get some commitment to negotiate and spend money if a bargain arises; Assess the value of lectures held alongside the exhibition as there are often valuable talks appropriate to your industry; Plan your schedule to allow time to talk to people and not just walk around. If you have more than one representative from the company attending, split up to cover more ground. Meet together for the exhibitors’ stands that are most important to you. Take plenty of business cards. Most exhibitions have electronic card readers to record your details for follow-up, but you will

still need to hand out plenty of business cards as you make your way around the halls. ● Book accommodation early as the recommended hotels will fill up quickly. ● Share the new technology and ideas with others in your company when you return. This will reinforce the value of the visit to your superiors and ensure support for future events; ● Try to refrain from accepting too many brochures as there is plenty of information on suppliers’ web sites that can be sent to you electronically later; and finally, ● Pace yourself, enjoy, and don’t bite off more than you can chew! Foodpro 2008 will run from Monday July 21 to Thursday July 24 at the Sydney Convention & Exhibition Centre, Darling Harbour. To learn more about foodpro 2008, contact Peter Petherick from dmg world media on 03 8420 5402 or email foodpro@dmgworldmedia.com.au. www.foodproexh.com

www.foodmag.com.au

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Wholesome flavour for prepared foods BJ Harris Trading introduce a new mirepoix product available from Nikken Foods. Mirepoix 2367 is a natural, vegetarian mirepoix powder (vegetable stock) made by sautéing carrots, celery, garlic and onions with spices prior to continuous vacuum drying. This product provides a rich mirepoix flavour base, ideal for adding wholesome flavour to soups, sauces, gravies, instant noodles, dips, dressings and prepared foods. Nikken also manufacture their original mirepoix powder, code 2361.

This product is produced with onion, celery and carrots, sautéed in chicken extract, white wine and spices. Both mirepoix products provide exceptional flavour delivery and can be declared as natural. Both are GMO free. Exhibitor: BJ Harris Trading Key Contact: Kate Harris Stand: 6082 T: 02 9949 6655 E: kate@bjharris.com.au W: www.bjharris.com.au

Mirepoix flavour base is ideal for adding to a range of foods.

Treating highly contaminated waste-water streams

Acqua Separators has the ability to test their systems on site.

Acqua Separators specialises in reducing water and trade waste operating costs in the food and beverage industry, designing and installing systems to treat wastewater streams, enabling water reuse, and also recovers ‘inprocess’ product, while using patented and proprietary technologies. Acqua Separators has the ability

to test their systems on site. According to the company, this allows for the technology to be trialled and measured before making any capital commitment. Acqua Separators can treat difficult or highly contaminated waste streams, such as those that cannot be disposed to sewer, but must be collected and transported off-site.

The range of treatment systems delivers operational efficiency, significant cost savings and strong return on investment. Exhibitor: Acqua Separators Key Contact: Brett Salisbury Stand: 6110 T: 07 3025 3354 E: brett_salisbury@acquagroup.com W: www.acquagroup.com

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Altro Safety Flooring has up to 20 years life expectancy and gives life long slip resistance and there is no glaze to wear off as is the case with ceramic tiles.

Altro Safety Flooring does not crack, chip or scratch whereas ceramic tiles can be broken and chipped and when broken they are prone to harbour bacteria. Altro is not only resilient, it

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Food ~ 57

Effective packaging solutions

DMF has been in the market of manufacturing and selling flexible PVC doors for over 40 years. Their product range includes PVC Visiflex Strip doors, Swingflex doors, High Impact Traffic doors and High Speed Roll doors. New to the range are the highly engineered Efaflex doors from Germany, for whom DMF are now a licensed agent. DMF’s operations cover all Australian states as well as overseas markets like New Zealand, Indonesia, Malaysia, Singapore, the Philippines, Hong Kong, China, Thailand, South Korea, Taiwan and India. DMF will be displaying working units of their doors at foodpro 2008.

Amcor offers its customers access to its knowledge of manufacturing processes both locally and globally. A multinational packaging leader, Amcor’s origins are Australian but their present and future are global and diverse. According to the company, Amcor’s value engineering services offer customers the ability Amcor’s corrugated to explore new ways to increase operational packaging SureFresh® efficiency and achieve cost reductions via carton. more effective packaging solutions. With a broad portfolio of packaging covering fibre, flexible and rigid, Amcor brings an equally extensive range of Value Engineering services to their customers. At foodpro 2008 Amcor will showcase its recent winning product at the Packaging Council of Australia awards, the Surefresh® carton – a 100% recyclable fresh produce alternative to waxed boxes and returnable crates.

Exhibitor: DMF International Key Contact: Stephen Fell Stand: 4012 T: 0407 892 612 E: sfell@dmf.com.au W: www.dmf.com.au

Exhibitor: Amcor Australasia Key Contact: Kirilly Short Stand: 4011 T: 03 9490 6100 E: kirilly.short@amcor.com.au W: www.amcor.com

Efaflex high speed doors from DMF International.

Doors with intelligence

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Available exclusively from Globus Group. See the Globus Team at Food Pro at stand 4001 www.foodmag.com.au

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JUNE 2008

Peace of mind for food safety requirements With its expanded facilities and new alliance with AsureQuality, DTS Food Laboratories offers the widest range of technical and risk management support services available from a single provider. Services include instrumental and general chemistry; general microbiology; pathogens; allergens; genetically modified organisms; pesticide and other chemical residues; food forensics; milk analytical services; proficiency testing; shelf life design and evaluation; dioxins and related compounds; veterinary medicines; aqua biotoxins; and mycotoxins. DTS Food Laboratories (the trading name of Dairy Technical Services Limited) is committed to

Intralox’s Activated Roller Belting perpetual merge application.

providing the independent, timely and accurate analytical services necessary to meet safety standards. Owned by members of the food industry and one of Australia’s largest independent food testing laboratories, DTS Food Laboratories is steadily expanding its microbiological, chemical and physical analytical capabilities. Exhibitor: DTS Food Laboratories Key Contact: Paul Bellchambers Stand: 6026 T: 03 8371 7600 E: pbellchambers@dtsfoodlabs.com.au W: www.dtsfoodlabs.com.au

DTS Food Laboratories is committed to providing the analytical services necessary to meet food safety standards.

Unveiling new case handling solutions Intralox acts as a business partner to its customers by developing modular plastic belting solutions that are specified to their needs. With the introduction of conveyance technology for case handling applications, Intralox has helped its customers worldwide increase bottom line profits by improving conveyor throughput, reducing line jams, and significantly reducing maintenance and downtime. Intralox’s booth at foodpro 2008 will include Activated Roller Belting™ (ARB), providing automated method for directing the movement of conveyed

articles; Spiralox™ which includes belt series that cut product waste in half, eliminate metal wear debris, and reduce downtime for maintenance; and sanitation solutions designed to enhance sanitation efficiency by conserving the time and water used for cleaning. Exhibitor: Intralox Australia Key Contact: Jon Ball Stand: 4007 T: 02 9544 1142 E: jball@intralox.com W: www.intralox.com

We can make all your Check Weighing dreams come true… See us at Foodpro 2008 on Stand 6072 For more information call

1800 241 434

www.andmercury.com.au

• Quality Control • Customised to suit your conditions • Metal Detection Available • Improves efﬁciency www.foodmag.com.au

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Providing solutions to the process industry

Busch Australia will launch an award-winning pump for the packaging industry at foodpro 2008. The company is known in the Australian packaging industry for their range of R5 rotary vane (oil-lubricated) vacuum pumps. The new generation oil-lubricated pumps conserve energy by using smaller motors, are easier to maintain and can be operated even in a food preparation room. Busch Australia will also be displaying a range of environmentally friendly dry-running pumps such as the Cobra and Panther. The dry-running pumps require no water or oil to operate.

The Kockums Bulk Systems Group including Control Automation specialise in the design and supply of powder handling systems from raw materials in, through to packed goods out. The product range comprises of bulk bag filling/emptying; IBC systems; aero mechanical conveyors; pneumatic conveying of fine and coarse powders; silo discharge aids for powders; weighing and metering; bagging; manual and automatic palletising systems; wrapping and hooding. On display will be the VacuEasylift vacuum assisted lifter for bags/cartons/drums; a loss in weight IBC discharger station; microveyor pneumatic conveying system; and the new olds elevator for handling fragile materials.

Exhibitor: Busch Australia Key Contact: Emma Hellstrom Stand: 5148 T: 02 9609 6690 E: emmah@busch.co.nz W: www.busch.com.au

Exhibitor: Kockums Bulk Systems Key Contact: Jason Groves Stand: 3040 T: 0407 837 127 E: j.groves@kockumsbulk.com.au W: www.kockumsbulk.com.au

Cobra dry screw vacuum pumps.

Vacuum pumps and systems

Design and supply of powder handling systems.

www.foodmag.com.au

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Accurate temperature reading equipment

GoldPeg's Vacuum De-aeration and Cooling System.

The Gold Peg Reciprocating Temperature Probe achieves accurate temperature measurement over extended production run times. Gold Peg will be displaying a range of their products at foodpro 2008, including the Vacuum De-aeration and Cooling System which is used to receive the cooked product from the RotaTherm® Continuous Cooker or cooking mechanism and to flash cool or de-aerate to a set point temperature. Flash cooling removes heat, moisture and entrained air from the product prior to filling, producing a consistent product density. The in-line disintegrator will also be on display, reducing particle sizes prior to cooking.

The in-Line disintegrator is placed after the Product Feed Pump and before the inlet to the RotaTherm® Continuous Cooker or the cooking mechanism. Its inventor, Bob Smith, will be available to discuss production challenges at Gold Peg International’s stand. Exhibitor: Gold Peg International Key Contact: Paula Bell Stand: 3009 T: 03 8531 2999 E: enquiries@goldpeg.com W: www.goldpeg.com

A tradition of craftsmanship for this knitting circle Foodpro 2008 will mark the celebration of 50 years of knitting for Ennio, and members of the family business will discuss how their products are designed to assist with all meat packaging requirements.

Bubble-Net Patterns: Square, Honeycomb & Honeycomb Clear.

www.foodmag.com.au

On display will be Bubble-Net Patterns – a range of knitted, all-in-one casings with excellent smoke penetration; and square, honeycomb, honeycomb clear and diamond patterns which allow

for visual effects to differentiate products. Ennio will also be introducing their new National Sales Manager, Tracy Greenaway, who has been in the meat packaging industry in various capacities over the last 20 years and will be on hand to assist in tailoring individual meat packaging solution. Exhibitor: Ennio International Key Contact: Sally Kerr Stand: 3118 T: 08 8261 9444 E: sally@ennio.com.au W: www.ennio.com.au

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Healthy minerals for a range of beverages Deltagen Australia is a supplier of flavours, colours, processing aids, stabilisers, and analytical test kits to food and beverage manufacturers throughout Australia. Deltagen are the Australian distributors of Marigotâ&#x20AC;&#x2122;s Aquamin products. Marigot has added a new product to its Aquamin range with Aquamin Soluble, which comes from red seaweed harvested off the west coast of Ireland. Due to its unique properties Aquamin Soluble is soluble over a wide range of pH conditions and does not produce any clouding or colour. It is ideal for use in a broad range of beverages such as flavoured waters, carbonated drinks and sports nutrition products. In addition to calcium, Aquamin Soluble also contains magnesium and 70 other trace minerals. The health benefits of this product have been established in a range of clinical trials. Exhibitor: Deltagen Australia Key Contact: Anne Binns Stand: 6120 T: 03 9801 7133 E: anneb@deltagen.com.au W: www.deltagen.com.au

Visyâ&#x20AC;&#x2122;s unique inkjet printer can print detailed graphics and words onto food items.

Developing product identification solutions With traceability a hot topic in the food industry, accurate date and batch number marking on food packaging is vital. Visy Technology Systems, which develops solutions for product marking and coding applications, will showcase the Hitachi PXR-P (P), a new inkjet marking machine at foodpro 2008. This machine can handle white pigment inks for a high-contrast print onto dark packaging materials. Visy also will be demonstrating a unique ink jet printer and ink suitable for printing detailed graphics and words directly onto baked food

items. The display will be a cooperative effort between Visy Technology Systems and Edible Advertising. This technology can be use to apply custom-designed graphics for pie tops, breads and other specialty pastry items. Exhibitor: Visy Technology Systems Key Contact: Steve Jowett Stand: 5010 T: 03 9358 8404 E: steve.jowett@visytech.com W: www.visytech.com

Visit us at Foodpro, Stand No. 3094

www.foodmag.com.au

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Treat it mean, keep it clean The flagship of a new generation of thermoform packaging machines, the R 535, will be demonstrated at foodpro 2008. Multivac’s clean and clever R 535 is the first of its kind seen in the industry. The Multivac R 535 features a clean-in-place automatic system, cleaning both the inside and outside of the machine. The key aim of the German manufacturer is to be the first choice in packaging machinery for customers by providing high quality equipment, supported by extensive post-sales support and service for the lifetime of the machine. Exhibitor: Multivac Australia Key Contact: Michael Sparakowski Stand: 4044 T: 03 9339 8000 E: michael.sparakowski@multivac.com.au W: www.multivac.com

The open design chain and chain guide, supported by an optional clean-in-place system for cleaning without deposits.

Economical plastic pallet solutions Ozkor will showcase the ExPal 1140 export pallet and the Ozpal 1165 heavyduty production pallet at foodpro 2008. According to the company, plastic options are the way of the future as they are more hygienic, durable and easier to clean than timber alternatives and do not absorb and retain harmful bacteria. The majority of Ozkor’s business is

www.foodmag.com.au

based on the supply of economical plastic pallets selected from a range of over 100 styles and sizes – everything from lightweight pallets used for export, to very heavy-duty pallets designed to last well in excess of 20 years. Whatever is the most economical solution to the customers’ problem, is the one that will be recommended by Ozkor.

Exhibitor: Ozkor Key Contact: Alan Morgan Stand: 3110 T: 02 9672 8588 E: a.morgan@plasticpallet.com.au W: www.plasticpallet.com.au

The Ozpal 1165 standard Australian footprint was developed as a heavy-duty pallet to replace timber in the food industry.

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Solving challenges for the food industry Rheology Solutions, a specialist sales and service organisation dedicated to the science of materials characterisation, has prepared an extensive range of free technical articles on the challenges found within the food industry and how to solve them. The company will also be exhibiting laboratory viscometers, in-line process viscometer, recirculating heating and cooling water baths, and gas generators from leading manufacturers worldwide. Rheology Solutions is a specialist sales and service organisation dedicated to the science of materials characterisation. A number of the products on display will be fully operational. This will provide visitors with the opportunity to operate the equipment and discuss their specific application requirements.

Spray Nozzle Engineering â&#x20AC;&#x201C; the only local specialist manufacturer of patented products, exported to the world.

Water-wise solutions The ViscoTester 6L classic rotational viscometer provides the fast determination of viscosity as defined in many ASTM standards. Exhibitor: Rheology Solutions Key Contact: Patrick Griffin Stand: 6084 T: 03 5367 7477 E: patgriffin@rheologysolutions.com W: www.rheologysolutions.com

Much of the Australian food and beverage manufacturers sector relies on irrigated agriculture for important inputs, and water scarcity in key production areas could lead to higher prices for grain, meat, and other inputs. Measures to reduce water demand or recycle waste water at the plant or company level can offset this to make a real difference to the manufacturerâ&#x20AC;&#x2122;s bottom line. Water-saving specialists Spray Nozzle Engineering will exhibit their water-efficient spray nozzles, water saving washdown equipment, trigger

gun nozzle systems and patented tank cleaning nozzles. According to the company, a lot of water is used during activities such as cleaning, sanitising, washdown, cooling, quenching and dust suppression. With Spray Nozzle Engineering companies can save water during these processes. Exhibitor: Spray Nozzle Engineering Key Contact: Stuart Morgan Stand: 5032 T: 03 9583 2368 E: stuart@spraynozzle.com.au W: www.spraynozzle.com.au

us at Vist Stand Pro Food .5078 No

www.foodmag.com.au

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Ready-to-use test kits for food and feed analysis

New range of blades MKA is a Melbourne-based manufacturer of blades, sealing jaws, tray sealing tools and machine spares. At foodpro 2008 MKA will have on display their new, locally made slitter blade range for poultry and other industries. After waiting for over 12 months for the correct grade steel stock to achieve the quality they required, the company is happy to announce this new range of blades are available at competitive prices. Also on display will be tray sealing knives and spares as well as sealing jaws for packaging machinery and other machine spares and serrated blades.

R-Biopharm Australia-Laboratory Diagnostics is the new Australian subsidiary of R-Biopharm. This subsidiary will bring the comprehensive portfolio of ready-to-use food and feed diagnostic products from R-Biopharm AG to the food testing laboratories throughout Australia. R-Biopharmâ&#x20AC;&#x2122;s portfolio includes test kits for the analysis of residues, allergens, GMO, microbiology, hygiene and constituents in a number of easy-to-use formats. These include dip sticks, lateral flow devices, immunoaffinity columns, enzyme immunoassay, PCR and a comprehensive range of enzymatic reagents. Exhibitor: R-Biopharm Australia Laboratory Diagnostics Key Contact: Phillip Hill Stand: 6096 T: 02 9668 0600 E: p.hill@labdiagnostics.com.au W: www.labdiagnostics.com.au

R-Biopharm's new Australian subsidiary offers ready-to-use test kits for food and feed analysis.

Exhibitor: Machine Knives Australia Key Contact: Noel Ryan Stand: 5125 T: 03 95450488 E: noel@mka.com.au W: www.mka.com.au

Green sheets reduce packaging waste Environmentally friendly packaging solutions are helping to save the planet while saving manufacturers money. Grip Sheet, a non-slip, protective insert paper sheet, used to reduce breakage and protect products distributed on pallets, is made from recycled kraft paper and is fully recyclable. According to the company, the product reduces the amount of other packaging materials required to stabilise a load, thereby reducing wastage and saving both time and money. Also, Grip Sheets can be reused for up to four pallet trips where practical. Grip Sheets have been designed with automation and economy in mind and are effective regardless of the load.

Grip Sheet technology has recently been given approval by Woolworths.

www.foodmag.com.au

Exhibitor: Grip Sheet Australia Key Contact: Richard Barron Stand: 3132 T: 07 5547 0915 E: sales@gripsheet.com.au W: www.gripsheet.com.au

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Energy efficient heaters deliver savings

Products coming from a Formatic forming machine and being automatically trayed by a shuttle conveyor.

As the battle against global warming heats up, five-star energy ratings are no longer desirable – they’re a necessity. Pick Direct Steam Injection (DSI) water heaters use 100% of the available energy, resulting in energy savings of up to 28%. Used in labs and processing plants worldwide, in applications from jacketed heating to in-line

cooking, Pick DSI heaters inject steam into any liquid or aqueous slurry, delivering hot water or liquid on demand, at precisely controlled temperatures. Exhibitor: Pick Heaters Key Contact: Mark Brueggemann Stand: 5178 E: markb@pickheaters.com W: www.pickheaters.com

Versatile food processing machinery Symetec will participate in foodpro 2008, showcasing its versatile equipment lines that are used in almost all facets of the food industry. Symetec’s major equipment lines – the Rheon encrusting machine from Japan and the Formatic Forming and Portioning machines from the U.K. will be joined by Symetec’s relatively new agency of Advanced Modular Spiral Freezers.

Symetec agencies will be represented on the stand by principle’s from Deighton Manufacturing, Rheon and Advanced, InWestPol and Helix. Exhibitor: Symetec Key Contact: Shaughan Syme Stand: 3078 T: 02 9939 4900 E: ssyme@symetec.com W: www.symetec.com

Pick Direct Steam Injection water heater.

www.foodmag.com.au

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A badge of honour for 25 years Badge Constructions wants those in the food processing industry to stop working harder and start working smarter. Having completed numerous commercial construction projects in a wide range of industry sectors, including the food and beverage sector, the company prides itself on delivering projects on time and to budget – allowing clients the freedom to focus on their field. Named 2007 SA Commercial Builder of the Year, Badge Constructions also has

offices in Brisbane and Perth. Celebrating its 25th anniversary this year, Badge now have valuable experience in building food supply and production facilities across Australia and New Zealand. Exhibitor: Badge Constructions Key Contact: Danica Sieben Stand: 3075 T: 08 8293 5799 E: dsieben@badge.net.au W: www.badge.net.au

Inghams Enterprises Edinburgh Parks, S.A.

Beating off bacteria from the bottom up

The world at your feet from Flowcrete.

Specialist flooring firm Flowcrete will use foodpro 2008 to demonstrate how its seamless Flowfresh polyurethane resin flooring range is helping food processors and manufacturers to beat off bacteria in a wide range of environments. The Flowfresh range is specifically designed for application in food and drinks processing, dairies, pharma-

ceutical and healthcare facilities and wherever hygiene is the top priority. Flowfresh meets AQIS and international specifications and is the only system of its kind available in Australia, helping companies achieve regulatory compliance and providing a safe working environment. Superior thermal shock distortion properties make

Flowfresh suitable for use in extreme temperatures (-40ºC to +120ºC), from chillers and freezer rooms to hot, wet processing areas where live steam cleaning is carried out. Exhibitor: Flowcrete Australia Key Contact: Sean Tinsley Stand: 5128 T: 07 3357 5125 E: sean@flowcrete.com W: www.flowcrete.com

See us at Foodpro Stand 3052

Use our expertise to help you choose the correct option for your needs: All cardboard All plastic All metal Metal frame — plastic panels Available accessories include: Heater jackets Tilters Bags Accessories

sales@ibcsolutions.com.au www.foodmag.com.au

Tel: 08 8274 2112 Fax: 08 8274 2113

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Packaging machinery solutions Walls Machinery, specialists in the supply, service and design of packaging machinery solutions, will be exhibiting machinery from leading manufacturers Anritsu and Toyo Jidoki at foodpro. On display will be the Anristu Checkweigher, Metal Detector and X-Ray Inspection System – solutions in food safety and reliability. The Anritsu X-Ray was recently rated number one by the Danish Meat Association. Also on display will be the Toyo

New stabiliser for milk drinks

Jidoki TT8CR – the world’s leading retort pouch filler and sealer. Walls Machinery provides a wide range of packaging and processing machinery, proudly representing some of the world’s leading manufacturers. Exhibitor: Walls Machinery Key Contact: Sam Walls Stand: 4036 T: 02 9891 9100 E: samwalls@wallsmachinery.com.au W: www.wallsmachinery.com.au

Toyo Jidoki TT8CR retort pouch filler and sealer.

From IBC to turnkey solutions Matcon’s stand at foodpro 2008 will have demonstrations of how Intermediate Bulk Containerised (IBC) system provides a Lean approach to dry batch manufacturing. In conjunction with their agent company RVO, there will be a display of a Lean method in how reusable pre-mix or ingredient packaging can be utilised in the production area without doublehandling. Other equipment on display will

include a Laboratory Scale Blender, a Variable Height Discharge Station for ingredient dosing and formulation, Intermediate Bulk Containers (IBC) and a batch tracking software demonstration. Matcon provides a wide range of powder handling solutions for efficient handling of powders, granules or tablets at customer’s sites. Their scope of supply ranges from individual items to complete turnkey solutions.

Matcon's lab scale IBC blender. Exhibitor: Matcon Pacific Key Contact: Dave Newell Stand: 3094 T: 02 9892 4822 E: dnewell@matcon.com.au W: www.matconibc.com

A new product from the Philippines will be unveiled at foodpro 2008. TBK Manufacturing will launch CMD-555, a semirefined kappa carrageenan designed for the stabilisation of chocolate milk and soy milk, in both pasteurised and UHT systems. This 100% pure product has not been diluted with either salts or sugars. CMD-555 provides spread, stability and resistance to over-stabilisation in pasteurized and UHT-processed flavoured beverages. TBK Manufacturing Corporation is a leading manufacturer of high-quality and cost-effective carrageenan in the Philippines. Exhibitor: TBK Manufacturing Corporation Key Contact: Peter S. B. Tan Stand: 6040 E: sales@tbk.com.ph W: www.tbk.com.ph

www.foodmag.com.au

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Product identification and traceability solutions The world’s largest product identification solutions provider will unveil their brand new product range to Australia’s fast moving consumer goods industry at foodpro 2008. This will include demonstrations of their innovative thirdgeneration lasers and worldwide awardwinning print and apply label applicators. Markem-Imaje is now the largest and most successful coding and marking solutions provider globally, following the merger of Markem Corporation in the U.S. and Imaje S.A. in France. Personalised samples of the third-generation lasers will be available at foodpro. A GS1 representative will also be present at the stand to assist with any barcoding and compliance queries. Exhibitor: Markem-Imaje Business Group Key Contact: Catherine Topp Stand: 5066 T: 07 3858 7666 E: ctopp@au.imaje.com W: www.markem-imaje.com

XP-3000 x-ray food inspection system.

X marks the spot The award-winning 2000 print and apply is featured at foodpro 2008.

The XP-3000 series x-ray food inspection systems will be displayed at Accuweigh’s stand at foodpro 2008. Every working component of these x-ray inspection systems is engineered for a very high duty cycle. AST’s x-ray inspection systems are capable of high-speed scanning of large and dense products (like 27kg cartons of frozen meat and heavy blocks of cheese). Smaller products are handled with ease as the x-ray outputs on the XP-3000 series are up to 150kV, 900 watts. Designed for harsh environments utilising a powerful industrial PC with touch screen to allow an

unlimited number of products to be pre-programmed, comprehensive reporting, full image storage, LAN and on-line support through VPN, AST’s x-ray systems are designed to run unattended, at full production speeds. Various models are available, including a dual channel system for inspecting different product lines simultaneously. Exhibitor: Accuweigh Key Contact: Gary Bryant Stand: 5090 T: 07 3216 6966 E: gary.bryant@salter.com.au W: www.accuweigh.com.au

Packaging and equipment for perishable foods Globus is a specialist supplier of packaging and equipment for perishable foods in Australia and New Zealand. Globus integrates leading technologies in barrier films, bags, casings and processing equipment, to deliver solutions that make process and profit sense. Globus will present a wide variety of food processing and packaging machines at foodpro 2008, including Poly-Clip Systems clipping and sealing equipment for the smallgoods, cheese, pet food and sealant industries. The new Opti 200 food pump from Marlen research will be on show, as well as their G-Tec range of cost effective filling and cooking equipment. Vacuum Pump SPA and Komet will be displayed, alongside the latest in injection technology for moisture infusion, from the Spanish manufacturer Metalquimia. Exhibitor: Globus Group Key Contact: Nick Jones Stand: 4001 T: 02 8700 1700 E: nick.jones@globusgroup.com.au W: www.globusgroup.com.au www.foodmag.com.au

Poly-Clip Systems are fully automatic sealing and doubleclipping machines for processed meat, dairy, and pet food applications.

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The Mecmesin Closure Torque Tester.

ALPAL

NEW! , ILL EASY F CK, TA EASY S ORE & T EASY S ORT OF P TRANS IDS! LIQU

• Ideal for liquids, powders, granules, fruit and vegetables, the ALPAL interlocks when stacked and requires no tools for assembling • 40 filled packs per 40ft shipping container • 240 empty packs per container • Stacks up to 8 high Standard size 1150 x 1150 x 1150mm

Leak detection system boosts quality control South Australian company SI Instruments will showcase their new leak detection system at foodpro 2008. With safety and traceability of the utmost importance in manufacturing, this new system has an on-board database which connects to a computer via a bluetooth connection. Data from up to 10,000 tests can be stored for traceability. With this system, small leaks of just 10µm can be detected. According to the company, speed and precision are combined with simplicity and ease-ofuse for convenience. The leak detection system consists of a transparent vacuum chamber combined with a user-friendly digital controller. Custom-made sizes are available upon request. SI Instruments invites show attendees to bring along samples they would like to have tested.

COMBOLIFE

• Returnable & foldable for fluid handling • Collapsible bag in a box solution • Suitable for food contact • Disposable inner bag for liquids • Bottom discharge • Container capacity 1400Kg Standard size (Folded 467mm H) 1155 x 1155 x 1132mm

ATLAS • • • • • •

Exhibitor: SI Instruments Key Contact: Jeannette St Martins Stand: 5139 T: 08 8352 5511 E: jeannette@si-instruments.com W: www.si-instruments.com

A family company since 1879 One of Australia’s longest established businesses, J.L. Lennard, founded in 1879, is a family-owned, Australian business. The company distributes many of the world’s leading packaging machines for the beverage, food and pharmaceutical industries; food equipment for fast food outlets, restaurants, supermarkets and hotels; as well as machinery and supplies to the printing industry. J L Lennard’s new Sydney head office in Silverwater provides 3,500 sq.m. of space on a single level, including showroom, spare parts repository, training centre, test kitchen and clear-span warehouse with a ceiling height of up to six metres. Exhibitor: J.L. Lennard Key Contact: Tony Dinallo Stand: 3017 T: 02 9475 9000 E: sydney@jllennard.com.au W: www.jllennard.com.au

A reinforced FIBC for liquid and solids Folds like a bulk bag Stacks like a rigid container up to 3 high 40 filled packs per 40ft shipping container 400 empty packs per container 1200Kg rated

Standard size filled 1100 x 1100 x 950mm Pallet required (1500Kg rated) but not shown

ATLAS STACKER PALLET TM

• Tubular steel frame eliminates damaged packaging during shipping and storage • Supports loose pre-packed goods on pallets by supporting load from above • Collapsible extension to pallet • Collapsed height 180mm • Pallet & assembly 1500Kg rated Standard size 1150 x 1150 x 1120m For more information go to

www.bha.com.au

to see our comprehensive range

BULK HANDLING AUSTRALIA PTY LTD P.O. Box 221 Croydon Vic 3136 Paul Gonzales , Product Manager , Composite IBC’s Ph:+(613) 9761 4433 Mb:+(613) 0407 311 296 www.foodmag.com.au

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Water saving’s Retaining cellular integrity throughout the drying process in the bin Rhima Australia will be exhibiting the latest, automated, water-saving, 200L bin washer at foodpro 2008. Specialising in automated washing systems and with a national service and technical division designed to provide customers with support after installation, Rhima automated washing systems increase productivity, reduce excessive labour and energy costs, reduce water consumption and improve hygiene standards. Rhima Australia’s automated crate washers, bin washers and general purpose washers will also be on display. Exhibitor: Rhima Australia Key Contact: Louise Hockham Stand: 4025 T: 03 8586 5444 E: louise@rhima.com.au W: www.rhima.com.au

CUDDON Freeze Dry have been designers and manufacturers of freeze dry equipment since 1962. Internationally recognised, CUDDON provide turn key installations to the food, pharmaceutical, nutricutical and disaster recovery industries. CUDDON General Purpose units, with a 24 hour drying cycle, range from 5.5 to 1500kg condenser capacities. The company is now proudly associated with Italy’s ICF & Welko and is able to offer

a full and extensive range of drying equipment. According to the company, ICF & Welko Special Plants are renowned for their spray dryers, agglomerators, evaporators, fluid bed dryers and complete coffee and milk processing lines. Exhibitor: Cuddon Freeze Dry Key Contact: Robyn Cuddon Stand: 5006 E: sales@cuddon.co.nz W: www.cuddonfreezedry.com

CUDDON’s units range from 5.5 to 1500kg condenser capacities.

Solving equipment requirements now and in the future A wide range of food industry filling machines from Grunwald Filling Machines, the world leaders in this sector, will be on show at foodpro. Fallsdell Machinery is the Australasian agent for the range which features rotary, inline, dosing and bucket-filling machines. Since 1981 Fallsdell Machinery has specialised in high quality, new and second-hand machinery in the pharmaceutical, food, cosmetic, and chemical industries. Fallsdell Machinery will be exhibiting the popular Two Lane Hittpac Filling and Sealing Machine, as well as the Fallsdell In-line Emulsifying System, ribbon mixers, liquid

mixers, stainless steel tanks, vats, buckets and stainless steel ware. They will also have scales, and information about Flexicon Peristaltic Fillers and the range of Holland Tablet Tooling, as well as images on screen from their second-hand division. Exhibitor: Fallsdell Machinery Key Contact: George Stam Stand: 3092 T: 02 9791 0933 E: george@fallsdell.com.au W: www.fallsdell.com.au

Moving forward DTS Food Laboratories and the Australian Food Testing Operations of AsureQuality have combined to create a world class analytical service for the food and allied industries. The combined operation will continue to trade as DTS Food Laboratories and AsureQuality will take a minority shareholding in what will be the largest commercial food testing laboratory in Australia. With its expanded facilities and close ties with AsureQuality, DTS Food Laboratories now offers the widest range of technical and risk management support services available from a single provider.

Contact Information 5/352 Macaulay Rd, Kensington VIC 3031 Commercial: sales@dtsfoodlabs.com.au www.foodmag.com.au

The integration of these two respected and progressive businesses creates a stronger technical support team to assist clients with their food safety risk management programs, technical projects, auditing and certification needs. AsureQuality Australia P/L will continue to provide Certification (including HACCP), Proficiency, Seed and Animal Diagnostics services from its Tullamarine site.

Visit us at Foodpro 2008 – Stand 6026

Your partner in food safety and quality management • • • • • • • • • • • • • •

Instrumental and general Chemistry General Microbiology Pathogens Allergens GMO Pesticide & other chemical residues Food forensics Milk analytical services Proﬁciency testing Shelf life design & evaluation Dioxins and related compounds Veterinary medicines Aqua biotoxins Mycotoxins

Ph: 61 3 8371 7600 • www.dtsfoodlabs.com.au Paul Bellchambers: VIC/SA/TAS/WA 0433 685 969

David Laboyrie: NSW/QLD 0414 713 129

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Food ~ 71

A cut above the rest The LASKA SuperCutter is a furtherdevelopment of the LASKA Bowl Cutter for industrial applications, from 200 up to 750L, and incorporating many technical and technological advantages. The LASKA SuperCutter Model KUX has an even increased knife cutting speed of 160 m/sec. According to the company, this high speed LASKA Super Cutter obtains the finest cutting results in the shortest batch time. All LASKA SuperCutters are equipped with variable bowl speed, and speed for the unloader, for best adjustment on different raw materials and production processes. The LASKA SuperCutters will be on display at the Columbit stand at foodpro 2008. Columbit markets, sells and services products and equipment to the wine, food and beverage industry in Australia, N.Z. and South Africa.

The new LASKA SuperCutter KU 500 V.

Exhibitor: Columbit Australia Key Contact: Grant Zeh Stand: 4014 T: 02 9700 7666 E: grant@columbit.com.au W: www.columbit.com.au

Win a bottle of Moet Take part in an infused-oil tasting competition during foodpro 2008 and you could win a bottle of Moet Champagne. RejuvaCare International, suppliers of specialty functional health food, beauty food and nutraceutical ingredients, have organised the competition to showcase their range of food ingredients during the expo. According to the company, RejuvaCareâ&#x20AC;&#x2122;s portfolio predominantly encompasses ingredients to promote and maintain good health and wellbeing, with a focus on areas which include immune health, anti-ageing health care,

childrenâ&#x20AC;&#x2122;s nutrition and healthy weight management. RejuvaCare provide technical advice and expertise as part of their ingredient supply package. All technical and business managers have formal food technology degrees and/or food science PhD qualifications as well as hands-on food industry experience. Exhibitor: RejuvaCare International Key Contact: Cathy Dalla Stand: 6008 T: 02 9321 0123 E: cdalla@rejuvacare.com.au W: www.rejuvacare.com.au

www.foodmag.com.au

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72 ~ Food

JUNE 2008

Solution for hygienic requirements Stainless steel is increasingly the material of choice for food processors and manufacturers. Easy to install, with no welding required, stainless steel for drainage and pressure lines for water and compressed air, is a long-term and low-maintenance solution for hygienic requirements. Blucher Australia supplies stainless steel products for both drainage and supply systems for industrial and commercial applications, and will exhibit its product and technical know-how at foodpro 2008. The company had been supplying its

Bluncher Australia’s drainage range.

Blucher stainless steel drainage and Mapress pressure systems to the Australian, New Zealand and South-East Asian markets for the past 15 years and will be demonstrating Blucher Australia’s easy-to-use press tool at the show. Exhibitor: Blucher Australia Key Contact: Alyssa Heyne Stand: 5008 T: 08 8374 3426 E: blucher@blucher.com.au W: www.blucher.com.au

Finding economical solutions to semi-bulk handling IBC Solutions will exhibit a range of folding intermediate bulk containers and related accessories at foodpro 2008. Prominent at this year’s event will be the latest update to the popular Lite 1100 liquid bag-in-box unit, and the new All Metal Dry Goods unit available for storage and transport of powders and cereals. The Spacekraft cardboard range will be featured, particularly for use in semi-bulk export. In addition, the LMK

Thermosafe range of high performance heating products for IBC and drums will be of interest to any company which experiences difficulties with viscous ingredients in their plant. Exhibitor: IBC Solutions Key Contact: Nigel Smalls Stand: 3052 T: 08 8274 2112 E: n.smalls@ibcsolutions.com.au W: www.ibcsolutions.com.au

foodsolutions expo2008 solutions for the food processing industry

Wednesday

JUNE 25 2008 Werribee Racecourse Bulban Road Werribee, Victoria

▲ Food

packaging ▲ Machinery ▲ Refrigeration ▲ Labelling and more REGISTER NOW TO VISIT

www.airah.org.au/fse2008 Sponsorship opportunities also available Contact: Heather White 0438 669 903 E-mail: heather@airah.org.au organisers

Food Science Australia is a joint venture of CSIRO and the Victorian Government

www.foodmag.com.au

IBC Solutions has a vast range of accessories, including heater jackets for drums.

Visit us a t Stand # 6120 – FoodPro

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JUNE 2008

The new Linx 6900 Solver adapts to specific printing conditions.

The latest in intelligent coding Matthews Intelligent Identification will demonstrate the new Linx 6900 Solver at foodpro 2008. This highly e fficient continuous inkjet (CIJ) coder uses a new ink system and specially created intelligent software to ‘think as it inks’. By adjusting its operation according to the needs of the code being printed, it only uses the amount of solvent required. The Linx 6900 Solver will be of particular interest to large-scale users of CIJ technology, who are printing 24/7. Matthews will also show the popular Linx 4900 (ideal for food, pharmaceutical and wash-down environments), along with labelling and laser technology. Having been the first to show laser marking barcodes onto cartons, Matthews will demonstrate other uses for this widely applied technology. Exhibitor: Matthews Australasia Key Contact: Kea Gravenall Stand: 3072 T: 03 9763 0533 E: kgravenall@matthews.com.au W: www.matthews.com.au

UNDERSTAND THE CORE PRINCIPLES OF

FOOD AND BEVERAGE

PACKAGING Short course on the core elements of food and beverage packaging.

Food ~ 73

Labelling systems and data management solutions The Peacock Bros stand at foodpro 2008 will display a variety of new barcode label printers, automated label printer applicators and wireless inventory tracking solutions ideal for the food industry. Along with a range of in-house produced barcode labels and thermal ribbons, Peacock Bros will demonstrate the latest Z series of label printers from Zebra offering additional functionality on previous models. The new Jetstick label printer applicator will be on the stand as an inexpensive alternative for automated label printing and application onto fruits and packaging in industrial environments. Peacock Bros is the leading supplier of thermal barcode printers, barcode scanners and readers, thermal labels, receipt printers and full colour label printers in Australia. Exhibitor: Peacock Bros Key Contact: Craig McKenzie Stand: 5168 T: 1300 723 282 E: craigm@peacocks.com.au W: www.peacocks.com.au

Peacock Bros design custom software to suit individual labelling requirements.

Don’t slip up – get the right flooring Altro Safety Flooring, which invented vinyl safety flooring more than 50 years ago, will showcase safety flooring for food processing areas, kitchens and laboratories at foodpro 2008. According to the company, the flooring is easy to clean, hygienic, hard-wearing and HACCPendorsed. Altro has the largest range of vinyl safety flooring in Australia, covering every slip resistance level from R10 to R12 with 11 distinct product ranges and a total of over 100 colours. Altro Safety Flooring is used throughout Australia in hospitality, health and aged care, education, retail, government and transport facilities, as well as domestic housing.

Altro flooring promises function without compromise.

This short course provides a basic understanding of the core elements of food and beverage packaging principles and systems to, predominantly, early career professionals. The course combines lectures, company visits and interactive workshop sessions. There are no academic entry requirements to this short course. An optional assessment leads to a Certificate of Achievement which may serve as credit for the VU Packaging Degree Program that will be offered shortly.

Exhibitor: Altro Flooring Key Contact: Warwick Duncan Stand: 5161 T: 03 9764 5666 E: warwick@asf.com.au W: www.asf.com.au

COURSE LECTURE TOPICS Food and Beverage Packaging Introduction to Food Science: Food and Pharmaceutical; Composition, Sensitivities and Critical factors (including fresh, minimal processed and processed foods); Preservation technologies related to packaging; Principles of aseptic/septic systems and MAP; Shelf Life; Package-Product Interaction. Packaging Technologies Conventional Filling Methods: Cold filling; Hot Filling, Aseptic filling, MAP, Form Fill and Seal (FFS) systems (horizontal and vertical), Closures and Closing; Material and Product Interactions including critical features in filling; secondary and tertiary packaging systems and features.

Date: 28, 29 & 30 July 2008. Cost: $2000/- (Includes handouts and catering)

For information call Marilyn Welch at the Packaging and Polymer Research Unit on 9919 8044 or email marilyn.welch@vu.edu.au

WWW.VU.EDU.AU/HES CRICOS Provider No. 00124K

www.foodmag.com.au

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PRODUCT SHOWCASE

74 ~ Food

High speed labeller The LAV3 high speed labelling machine has been upgraded to a modular system, offering customers more vertical form fill and seal applications. The LAV3 now has the ability to work with flow wrappers without any mechanical or program changes. Designed and manufactured in

Taping machine for fixed-format boxes

Australia, the labeller is built on the understanding that one machine for one job is no longer a need for many companies. ADM Packaging Technology 03 9484 8791 george@admpt.com www.admpt.com.au

Dedicated pallet labeller United Barcode Systems (UBS) pallet labellers have been introduced to the Australian market by Dy-Mark Identification Solutions. The newly launched APL 8000 series are designed for single, dual and even three panel applications, and custom built for pallet applications. According to the company, the APL 8000 series makes compliance and traceability regulations easy and ensures the ultimate technology in GS1-128 barcode labels printing. The series is offered with an optional elevator, allowing the pallet labeller to adjust and adapt to any

www.foodmag.com.au

JUNE 2008

pallet configuration and pre-programmed height. The optional elevator can also label one pallet from different heights. The APL 8000 series integrates the Datamax A-Class family of print engines. The UBS systems, designed with a heavy-duty powder coated finish and fully adjustable stands, are suited for harsh production environments. Dy-Mark Identification Solutions 07 3723 8043 markl@dymark.com.au www.dymark.com.au

Perfect Packagingâ&#x20AC;&#x2122;s Gem 520 is a semi-automatic taping machine from Comarme, which seals with adhesive tape the upper and lower parts of fixed-format boxes with manual adjustment. According to the company, the Gem 520 is the ideal solution for sealing fixed format boxes and with the addition of two accessories becomes a complete packing station. The upper taping unit has a patented system which, by regulating a spring, enables the subsequent weight on the box to be present, and any differences in height of the boxes to be absorbed. The boxes are fed by lateral conveyor belts, and driven by a single motor, optimising even transfer of the boxes and ensuring perfect alignment of the upper and lower flaps, which in turn guarantees perfect sealing. Perfect Packaging also supplies a wide range of packaging machines including Tecnopack Flow Wrappers, Leepack Standup, Retort & Vacuum Pouch Filling & Sealing Machines, HDW Multihead Weighers & Mesutronic Metal Detectors. Perfect Packaging 02 9688 3200 sales@perfectpackaging.com.au www.perfectpackaging.com.au

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JUNE 2008

5/27/08,

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PRODUCT SHOWCASE

Food ~ 75

Putting the pressure in the mix Mixquip Side Entry Agitators now incorporate a mechanical seal to suit all high-pressure applications. Products in pressure vessels, deaerators and vacuum tanks, can be blended or mixed using these new Mixquip Agitators. The Australian-made agitators can now be simply fitted to blend and mix any liquids in pressure vessel mixing requirements. The efficient agitators provide low-shear agitation when fitted with a Mixquip Superflo propeller, producing high flow while using less energy. Mixquip Agitators have all stainless steel wetted parts and have been successful in a wide range of mixing applications which include dairy, chemical, food, wine, beverage, juice and alcohol products. Mixquip 02 4626 5000 mixquip@teralba.com

The lite side of packaging â&#x20AC;&#x201C; simple and complete Propac Industrial has introduced a new economy model to their Vertical Form Fill seal packaging machine range. Known as the Propac Lite, the new model includes many features of Propacâ&#x20AC;&#x2122;s proven AV-xx series of machines but in a simplified version built into a small foot print. The Propac Lite is aimed at the end user who requires high speed and reliability but does not require some of

the more advanced features available on the AV-xx series machines. Made to produce Pillow Bags, Gusseted Bags and Block Bottom Bags at speeds up to 100 bags per minute, the machine is suitable for all laminated film structures and has a bag size range of 60mm to 250mm wide by 350mm long. The machine also has a Double Draw function that will allow the production of bags up to 700mm long.

According to the company, the versatile machine, while small of stature, is robust enough to allow direct mounting of filling systems such as Auger Fillers and Combination Weighers, simplifying the complete packaging system. Propac Industrial 02 9674 9261 sales@propac.com.au www.propac.com.au

www.foodmag.com.au

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10:23

ON THE SHELF

JUNE 2008

Temptingly wholesome nutrition Ingredients: Oats Temptations Wild Berry Basket – Uncle Tobys rolled oats, sugar, dried fruits – currants, freeze-dried berries (strawberry-0.5%, raspberry-0.5%), milk powder, natural flavour. Shelf life: 15 months Brand/product manager: Steve Maidment Contact email: cac@uncletobys.com.au Packaging supplier: Amcor Graphics package designer: Cowan

Exquisite range of Aussie teas Ingredients: Rejuvenate Tea – Green tea, mint, ginseng, ginkgo, bacopa. Shelf life: 24 months Brand/product manager: Koala Tea Contact email address: herbs@lis.net.au Packaging supplier: Craft InPrint Graphics package designer: Elle Fikke

Rolling into supermakets near you Ingredient: There are 26 spice varieties in the ‘tub’ range. Shelf life: 24 months Brand/product manager: Stuart Redman Contact email: stuart_redman@mccormick.com Packaging supplier: Barry Plastics USA Graphics: So Design

www.foodmag.com.au

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ON THE SHELF

JUNE 2008

Food ~ 77

Full rustic flavour Ingredients: Potato 97%, vegetable oil (canola), dextrose.

Shelf life: 24 months Brand/product manager: Scott White Contact email: swhite@mccain.com.au Packaging supplier: Aperio Graphics package designer: Pageset

Fulfilling healthy lifestyle needs Ingredients: Bürgen Pumpkin Seeds Bread – Water, wholegrain wholemeal wheat flour (23%), mixed wholegrains (14%) (kibbled purple wheat, kibbled rye, kibbled wheat) wheat flour, pumpkin seeds (9%), wheat gluten, canola oil, baker's yeast, milk solids non fat, vinegar, salt, cultured whey, vitamin (Thiamin). Shelf life: 5 days Brand/product manager: Belinda Newsom Packaging supplier: Amcor Graphics package designer: Morton Branding

A tick of approval Ingredients: Apple and Mixed Berries with Papaya and Guava Puree – Apple (60%), refined fruit (pear/apple) juice, blueberries (1.5%), blackcurrants (1.5%), papaya puree (0.25%), antioxidant (ascorbic acid), colour, guava puree (0.5%), flavour. Shelf life: 18 months Brand/product manager: Ben Hill Contact email: benhill@spcardmona.com.au Packaging supplier: Visy Graphics package designer: So Design

Omelettes for school canteens Ingredients: Fresh farm eggs, fresh leg ham. Shelf life: 12 months frozen Brand/product manager: Julie Proctor Contact email: julie_proctor@sunnyqueen.com.au www.foodmag.com.au

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EVENTS

78 ~ Food

JUNE 2008

Dallas: Healthy Foods International Exposition and Conference

Issues and Crisis Management in the Food Industry

Healthy Foods International Exposition and Conference

3 to 5 June, 2008

18 to 19 June, 2008

V: Four Seasons Hotel, Sydney E: contact@foodauthority.nsw.gov.au W: www.foodauthority.nsw.gov.au

V: Dallas Convention Center, Texas E: hfiesk@newhope.com W: www.healthyfoodsintl.com

Confectionery and Baking Industrial Expo

52nd World Food Business Summit

3 to 5 June, 2008 V: Shanghai Mart, China W: www.cbichina.net

AIP National Conference 2008 12 to 13 June, 2008 V: Luna Park, Sydney E: nerida@aipack.com.au W: www.aipack.com.au

Sweet Eurasia 13 to 15 June, 2008 V: Istanbul Expo Centre, Turkey E: info@sweeteurasia.com W: www.sweeteurasia.com

www.foodmag.com.au

Florida: Sprint Confectionery

18 to 20 June, 2008 V: International Congress Centre, Munich E: ciessummit@ciesnet.com W: www.ciessummit.com

Queensland Food Safety Conference 2008 19 June, 2008 V: Northgate, Brisbane E: sofroni@eml.com.au W: www.foodindustries.com.au

Good Food & Wine Show

Sprint Confectionery

20 to 22 June, 2008

22 to 25 June, 2008

V: Sydney Convention & Exhibition Centre E: goodfood@divexhibitions.com.au W: www.goodfoodshow.com.au

V: Marriott Tampa Waterside Hotel, Florida E: ereilly@ecrm-online.com W: www.ecrm-online.com

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EVENTS

JUNE 2008

Sydney: FoodPro 2008

NZIFST Conference 2008 “Sustainable Food”

Food ~ 79

2008 Supply Chain & Logistics Conference

24 to 26 June, 2008

31 July to 1 August, 2008

V: Energy Events Centre, Rotorua E: rosemary@nzifst.org.nz W: www.nzifst.org.nz

V: Sofitel Hotel, Brisbane E: info@qldscc.com W: www.qldscc.com

Food Solutions Expo 2008

Retail Expo Australasia

25 June, 2008

12 to 14 August, 2008

V: Werribee Racecourse, Victoria E: heather@airah.org.au W: www.airah.org.au/fse2008/index.html

V: Sydney Convention and Exhibition Centre E: retail@divexhibitions.com.au W: www.retailexpo.com.au www.retailforum.com.au

Fish Ireland 2008 – Conference on Innovation & Sustainability

WA Safety Show 12 to 14 August, 2008

26 June, 2008

V: Perth Convention & Exhibition Centre E: safety@aec.net.au W: www.wasafetyshow.com

V: Donegal, Ireland E: killybegsconference@bim.ie W: www.bim.ie/killybegsconference

Hong Kong International Wine Expo

IFT Annual Meeting & Food Expo

14 to 16 August, 2008

28 June to 1 July, 2008 V: New Orleans, USA E: bsylvester@ift.org W: www.am-fe.ift.org

NASFT Summer International Fancy Food and Confection Show Ireland: Fish Ireland 2008

29 June to 1 July, 2008 V: Javits Center, New York W: www.fancyfoodshows.com

FoodPro 2008

V: Hong Kong Convention and Exhibition Centre E: exhibitions@tdc.org.hk W: hkwineexpo.hktdc.com

Hong Kong Food Expo 14 to 18 August, 2008 V: Hong Kong Convention and Exhibition Centre E: exhibitions@tdc.org.hk W: hkfoodexpo.hktdc.com

21 to 24 July, 2008 V: Sydney Convention and Exhibition Centre E: peterpetherick@dmgworldmedia.com W: www.foodproexh.com

41st Annual AIFST Convention in Co-location with FoodPro 21 to 24 July, 2008 V: Sydney Convention and Exhibition Centre E: julie@foodaust.com.au, mel@foodaust.com.au W: www.aifst.asn.au

2008 Organic Expo 25 to 27 July, 2008 V: Sydney Convention and Exhibition Centre E: exhibitors@organicexpo.com.au W: www.organicexpo.com.au

Hong Kong: Food Expo

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Page 32

Because everyone’s palate is different! W

hen you stack Kiel’s food grade plastic pallets up against others in the

marketplace, you can see why Kiel pallets are used by some of Australia’s foremost food companies. They’re rotationally made so there’s no “nooks and crannies” for germs to get a free ride. They’re easily disinfected. They don’t rust. They can hold up to 2 tonnes when racked. They won’t fracture when put under load. There’s no nails or splinters for OHS issues. Plus Kiel Industries have 46 different

your particular warehousing requirements.

menu to suit

IG DES

LES

colours on the

TIES VARIE S OUR COL

SIZ

designs, sizes, shapes and

STY

FDOCT05_P32

For a hygienic square deal on pallets please fax back for more information Pallets

Load Transfer Station

Name Address P/code Title Company Phone Fax

Kiel Pallets INNOVATORS IN POLYMER PALLETS

Barfoot Road (PO Box 64) Mirboo North Victoria 3871 Ph: (03) 5668 2203 Fax: (03) 5668 2205 Freecall 1800 813 508