What’s New in Food Technology & Manufacturing Jul/Aug 2024

SMART FOOD FACTORY

'Smart' multi-beverage facility powering up

Suntory Oceania, the $3bn multi-beverage partnership across the premium spirits and non-alcohol segments between Suntory Global Spirits1 and Suntory Beverage & Food, has commenced work on a 14 km stretch of solar panels at its new Ipswich facility in Queensland.

“The investment really shows the confidence that Suntory has in the Australian market and its ability to continue to grow and evolve,” said Mark Hill, Managing Director Oceania, Suntory Global Spirits.

The Ipswich facility will play a critical role in unlocking the power of Suntory in the region, delivering innovation and full end-to-end control of its portfolio, including manufacturing, sales and distribution.

Ian Roberts, Chief Supply Chain Officer Suntory Beverage & Food Oceania, said the facility provided extraordinary capabilities to fast-track innovation and disrupt the market.

“This is the largest single FMCG investment in Australia in over a decade,” Roberts said.

“Our carbon neutral ‘smart’ facility — powered by a combination of solar, biomass and green energy — will give Suntory unrivalled ability to innovate, respond to customer demand and deliver beverages that are made locally and sustainably.

“Led by our Growing For Good philosophy, Suntory has taken every opportunity to use leading technology and set new standards for sustainable manufacturing in Australia.”

Three sustainability investments currently underway at the site include:

1. 7000 solar panels will power the production of over 20 million cases of beverages a year on commencement.

2. A biomass boiler that will use offcuts from the local sawmill as fuel to generate heat for the sites manufacturing heating requirements.

3. The fitting of an organic Rankine cycle generator — a technology designed to capture waste heat and turn it into green energy to put back into the grid.

To date, the Ipswich facility has delivered approximately 450 construction and installation jobs, and once operational will support 160 long-term local roles. In addition, the business is now recruiting a further +130 roles to support the new Australian Alcohol Licensed Route to Market function — a new sales team responsible for bringing Suntory’s alcohol portfolio to market from mid-2025.

The Ipswich facility is on track to be operational this year with the ability to produce 20 million cases on start-up and over 50 million cases in the future. The additional beverage processing, packaging, warehousing and distribution will complement current manufacturing operations in Auckland

1. Formerly Beam Suntory International

ENVEA - SWR engineering manufactures an unrivalled range of monitors for powder, granulates and dust to meet the continued demands of industrial processes to better understand and control their processes to help provide increases in efficiency and product quality.

With almost 25 years of experience ENVEA - SWR engineering has achieved extensive knowledge in use of sensors for the measurement of flow, level, moisture, concentration, velocity and particle size detection. All working with the latest ground-breaking microwave and electromagnetic technologies.

FLOW MEASUREMENT

SolidFlow 2.0

Microwave sensor for on-line mass flow measurement of solids up to 20 t/h.

• easy assembly via weld-on socket

• for almost all types of dusts, powders, granules

• latest technology with active roping compensation

MaxxFlow HTC

Electromagnetic flowmeter, designed to measure bulk material flows from 10 .... 300 t/h.

The meter has no mechanical parts in the flow, is 100 % dustproof and erosion free because of ceramic inner pipe.

• arbitrary mounting position (inclined/free fall)

• low headroom required

• easy to calibrate

FLOW / NOFLOW DETECTION

FLOW/NOFLOW DETECTION

FlowJam & FlowJam S

Microwave detector for contactless monitoring of material flow (Flow/ NoFlow).

Reliable sensor insensitive to deposits or build-up of material.

• with adapters suitable up to 1000°C and 20 bar pressure

• as compact version or with separate electronics

• FlowJam S with 4 - 20 mA output

BLOCKAGE DETECTION

FlowJam Plus

This microwave sensor is an advanced version of the FlowJam already well known and used in thousands of applications.

Besides Flow or NoFlow,the FlowJamPlus in case of a NoFlow situation indicates if it is ...

• caused by blockage

• or empty pipe caused by a stop of material supply

Fo d FOR thought

Crafting

‘moo-free’ cheese

Plant molecular farming (PMF) could deliver a way to produce scalable, animal-free cheese that can fulfil cheese cravings.

Food-tech startup NewMoo, Ltd. makes its debut in the plant space by using PMF to produce casein proteins for making cheese. Caseins comprise about 80% of the proteins in dairy milk. The resulting product is designed to allow cheesemakers to deliver the same cheese experience as traditional dairy cheese via what NewMoo describes as a cost-effective, animal-free and sustainable pathway.

Until now, cheese alternatives have struggled to offer a real cheese experience with nutrition. Cheese analogs do not contain the key dairy proteins, caseins, necessary to precisely recreate the sensory properties of dairy cheese.

After three years of testing, scientists at NewMoo discovered a way to express casein proteins in plant seeds that can grow abundantly through traditional field agriculture.

The start-up’s technology and concept are built on research and intellectual property derived at the Weizmann Institute of Science, in Rehovot, Israel. The innovation allows for the expression of two or more caseins within a single plant via a novel approach to plant molecular farming. The seeds are then sown in outdoor fields. After harvesting the plants, the NewMoo casein liquid base is produced through a development process that is claimed to yield a hormone-free liquid casein naturally free of lactose and cholesterol and that replicates the functionality of dairy cheese. By developing animal-free caseins through plants instead of cows, it is possible to make almost any dairy product, starting with cheese.

CCEP sells Feral

Coca-Cola Europacific Partners Australia (CCEP) has announced it has entered into a Binding Agreement for the sale of Feral Brewing Company.

The sale will see the ownership of the Feral brand and employees transfer to a joint venture comprising independent Western Australian brewery Nail Brewing and a consortium of investors (joint venture partners). It will also involve fellow independent Western Australian brewery Beerfarm, purchasing all of Feral’s assets to enable continued production of Feral products.

Coca-Cola Europacific Partners Australia Managing Director Orlando Rodriguez said: “As CCEP continues to align as a bottler of our brand partner, The Coca-Cola Company (TCCC), the sale of Feral Brewing Company will ensure Feral is ideally positioned for the next exciting phase of growth, while enabling us to focus on our core NARTD portfolio.

“The purchasers possess the attributes to deliver the necessary scale to achieve long-term sustainable growth for the Feral business, and just as importantly, to continue to invest in the development and growth of the Feral team.”

Beerfarm and Nail Brewing are Western Australian independent breweries. Feral currently contracts brews for both parties at Feral’s premises and the parties intend to continue to support and grow the Feral brand and production volumes, while maximising beer production at the existing Bassendean site in Western Australia.

Edible fork for Maggi noodles

Nestlé has introduced a limitededition plant-based fork for Maggi cup noodles in India. Nestlé food science and packaging experts at its R&D centre in India collaborated with a local startup to develop a two-piece edible fork made from wheat flour and salt. The two ingredients, coupled with a proprietary fork design and manufacturing process, are designed to ensure the desired functionality while maintaining the nutritional values and taste of the noodles.

Redesigning accessories like straws, cups or cutlery is part of Nestlé’s commitment to eliminate or reduce the use of plastics in packaging. This comes in addition to simplifying packaging materials, scaling reusable and refillable systems wherever possible and exploring alternative packaging materials for different product categories.

Gerhard Niederreiter, Head of Nestlé’s Institute of Packaging Sciences, said: “At Nestlé, we continuously explore different types of alternative sustainable packaging solutions that ensure food safety, consumer experience and product taste and quality. In this case, our packaging experts developed a unique alternative fork that built on our scientific expertise across different kinds of food-grade packaging materials and shapes.”

Image credit: NewMoo.

SCT commences construction of refrigeration facility in WA

The SCT Group’s property arm is commencing the construction of a refrigeration facility at Forrestfield in Western Australia as part of the organisation’s growth strategy and commitment to assist Western Australia’s supply chain resilience.

The facility boasts a total building area of 9000 m2 with temperature control technology supporting freezer, chiller and ambient facilities to support product coming into the state, and drive opportunities for WA companies to send a broader product range to the eastern seaboard. It will facilitate 50,000 additional pallets of freight to and from WA, using a low-emissions freight option.

“This Investment is part of our growth strategy and commitment to assist the WA market with supply chain resilience to compensate for the deteriorating rail network and more extreme weather events,” said Geoff Smith, SCT Managing Director.

“We are conscious of the impacts of recent rail network outages on the WA public, particularly regarding supermarket and grocery items. We continue to seek a dialogue with the WA Government on the steps that can be taken to address these issues, which will require a larger commitment to the WA freight and logistics sector by both the private sector and government stakeholders,” Smith said.

The company is investing in solutions that are designed to make the flow of freight to and from Western Australia more cost-effective and secure.

TricorBraun acquires two Australian packaging distributors

TricorBraun has acquired Australian spirits packaging distributor UniquePak and Australian industrial packaging distributor Alplas Products (Alplas), further expanding the company’s Australian presence and strengthening its position as a packaging provider in Australia and New Zealand (ANZ).

“These acquisitions broaden our capabilities for spirits and industrial packaging across Australia and New Zealand,” said Andrew Allsop, Managing Director, TricorBraun ANZ. “The UniquePak and Alplas teams are highly respected for their expertise, focus on quality and customer service, and we look forward to investing in their continued growth.”

All UniquePak and Alplas team members will remain with TricorBraun. The companies will continue as standalone businesses, operating as UniquePak, a TricorBraun company, and Alplas Products, a TricorBraun company. Over time, the companies will transition to the TricorBraun ANZ brand.

TricorBraun established its footprint in the region with the acquisitions of Cormack Packaging in 2021, PB Packaging in 2022 and Plas-Pak WA in 2024.

Tic Tacs on top for taste

Ferrero Australia has won Canstar Blue’s ‘Most Satisfied Customers’ Award in the Best-Rated Breath Mints Brand category. The confectionery brand also secured high marks for overall customer satisfaction, with its original mint flavour and flavours such as Tropical Mix, Berry Mix and Sprite.

In accepting the award, Azzurra Puricelli, Head of Business Development & Marketing for Ferrero Australia, said: “At Tic Tac we believe in life’s small moments of joy, so we’re extremely proud to be recognised by our Aussie fans who rely on Tic Tac to get them through their day! This award is also testimony to Ferrero’s unwavering commitment to delivering quality products and exceptional customer experiences.”

This accolade marks Ferrero Australia’s second win at the Canstar Blue Awards this year, following Ferrero Rocher’s recognition as winner of the Most Satisfied Customers Award in the Boxed Chocolate Category.

Image credit: SCT Group.

(L-R) Azzurra Puricelli, Head of Business Development & Marketing – Ferrero Australia and Samantha Boyd, Brand Manager – Tic Tac, Ferrero Australia.

Fo d FOR thought

Banning bisphenols in food packaging

EU member states expert committee voted on 12 June 2024 to ban some bisphenols, including bisphenol A (BPA), in food-contact materials.

Bisphenols are used in the production of polymers and resins for plastic, which is then used in the lining of some food and beverage packaging to protect food from contamination and extend shelf life. It’s also used in nonfood products.

Small amounts of BPA can migrate into food and beverages from containers so back in April 2023, the European Food Safety Authority (EFSA) published a re-evaluation of the risks to public health from the presence of BPA in food. EFSA concluded the tolerable daily intake (or TDI) for BPA should be substantially reduced from the temporary value it had previously established in 2015.

Following on from this scientific assessment, the European Commission consequently proposed a comprehensive ban on the use of BPA in food-contact materials and invited parties to provide feedback. The proposed ban applies, in particular, to food and drink cans but also other types of products such as food processing equipment. This follows a ban six years ago of BPA in drinking bottles and containers for infants and children.

The European Parliament and the Council will now assess the proposal, which could be adopted by the end of 2024 if there is no opposition.

In Australia and New Zealand, FSANZ continues to monitor the emerging situation with respect to BPA, but notes that previous surveys undertaken in Australia have shown that very few foods contain detectable levels of BPA.

Mars unveils sustainable dairy plan

Dairy is the second-largest contributor to the carbon footprint of Mars Inc's billion-dollar snacking business and raw ingredients account for over 70% of the organisation's total greenhouse gas emissions.

Now Mars has launched its sustainable dairy plan that will be backed by a US$47m investment over three years.

Its climate-first approach to dairy sourcing, dubbed Moo'ving Dairy Forward, plans to reduce the carbon footprint of dairy in line with its 2030 ambition to slash emissions by 50% of its 2015 baseline measurement. The company will work with industry to implement a number of on-farm interventions such as enteric methane reduction, efficient manure management and sustainable feed production.

The plan includes a new collaboration with dairy cooperative FrieslandCampina. The Mars-FrieslandCampina Sustainable Dairy Development Program will provide a platform for new practices and innovative technologies to be refined and scaled up, with the goal of broader adoption across the entire co-op.

Mars has also launched three pilot 'net zero' dairy farms with the DMK Group in Germany. The sites will study and aim to implement new science and technology with an ambition to create a scalable and economically viable pathway to net zero dairy.

A founding member of the industry-wide Sustainable Dairy Partnership, the company is partnering with Fonterra and Sea Forest to explore sourcing from their SEAFEED seaweed food supplement trial. The trial seeks to demonstrate how the supplement can help to reduce methane from cows.

Bega Group reviews its peanut processing operations in Qld

On 6 June 2024, Bega Group announced that it has engaged corporate advisors Kidder Williams Limited to undertake a review of its peanut processing operations, the Peanut Company of Australia (PCA).

Under Bega Group’s ownership since 2017, PCA is a supplier of Australian-grown hi-oleic peanuts to both domestic and overseas markets. Along with its large-scale processing facilities, the business is home to what is claimed as the only peanut silos in the South Burnett region at a scale capable of holding volumes for year-round processing supply.

“The strategic review is focused on optimising Bega Group’s core business, with a focus on branded assets whilst evaluating options for non-core assets. There is no certainty that this initiative will lead to any particular outcome or transaction,” said Bega Group CEO Peter Findlay.

With locations across the Kingaroy, Tolga and Gayndah regions in Queensland, PCA currently processes approximately 19,000 tonnes of locally grown peanuts annually.

Double the cakes

AI-powered food facility in Queensland

Carolyn Jackson

Priestley’s Gourmet Delights (PGD) has officially opened its new $53 million, 7740 m2 AI-powered facility in Brisbane’s Acacia Ridge.

Founded by Marilyn Jones on the Sunshine Coast back in 1996, PGD originally produced a tonne of cakes a week for local cafes across Brisbane. Now the business produces around 100 tonnes of cakes and desserts each week, which are sold to foodservice distributors across Australia and New Zealand. It also has plans to launch a retail range of five individually packaged cakes and tarts.

Keeping it in the family, the current MD and CEO of PGD, Xanny Christophersen, is Jones’s niece and has been involved with the business since she was around 10 years old. She said: “Our new facility is something we’re incredibly proud of — the advanced manufacturing technology we’re using here will enable us to expand our production significantly and launch into the retail space.”

With a 55% increase on the footprint of the company’s previous premises, the new facility is a data-led SMART factory which can instantly harness real-time data to boost productivity, improve processes and drive growth. Mobile autonomous robots streamline the baking process — stacking product onto baking racks as well as safely moving the racks around the facility — doubling production capacity and ensuring the safety of employees by reducing the need for repetitive manual tasks.

“We’ve been using our new MES system which uses real-time data to coordinate and provide visibility across all the critical functions in our new facility. Through production control and monitoring, process automation and real-time analytics, the MES system can make better decisions to optimise our productivity,” Christophersen said.

“Due to this technology we’ve been able to streamline our production to craft our cakes at a higher volume and — crucially — in a way that is safer and smarter.

“We’ve also increased our oven capacity, which is powered by solar, as well as our depositing capacity, which means — through our automated line — we can now produce an additional 2500 muffins per hour (increased from 2900 to 5400 per hour). Our automated packing line is able to pack 25% more cakes per hour (an increase of 2800 to 3600 per hour).”

PGD’s employees remain an integral part of the company with staff involved in everything from hand decorating the products and selecting ingredients to tasting and quality control. Employees whose jobs are now automated are being upskilled towards higher-value roles which will enable them to develop their expertise and drive innovation of future products and processes. Currently employing 210 staff members, the business is set to increase staff numbers by a projected 56 roles by 2026.

“The technology we’re harnessing will allow us to boost productivity while also enabling us to grow our people — supporting them to upskill and creating a substantial number of new jobs for Queenslanders, as well as adding to the state’s economy,” Christophersen said.

PGD will launch a new range of five desserts into independent retail chains Drakes Supermarkets and Ritchies IGA,

with the view to expand to additional outlets across Australia. The range will include individually packaged cakes and tarts.

“Our expansion into retail under the brand Gourmet Delights will be consumers’ first direct exposure to our brand and will assist in growing their awareness of what we offer. Additionally, it is a key part of our overall business futureproofing strategy,” Christophersen said.

As with most new launches, the business expansion into retail had some challenges along the way — one of these was with the packaging design, which needed to be visually appealing while also considering the environment. “It’s great that our plastic containers are made with Recycled PET in Australia and both the container and sleeve are readily recyclable.”

Sustainable is a big focus for the business, which received a $2.5m Made in Queensland grant to help build the new facility and scale up its operation.

“All of our ovens have changed from gas to solar electricity. We have built an extensive solar panel system which is powering our new electric ovens and reducing our carbon footprint,” Christophersen said.

“It’s fantastic to be at the helm of such an innovative company. As the niece of the founder, I’ve watched the business grow over the years and our new facility is testament not only to her drive but the hard work of all of our employees.”

Original founder of Priestley’s Gourmet Delights Marilyn Jones (left) pictured with her niece and current MD and CEO Xanny Christophersen at the opening of the new facility in Brisbane’s Acacia Ridge.

Salty snack study: does size matter?

The size of an individual snack piece not only influences how fast a person eats it, but also how much of it they eat, according to a new study led by researchers at Penn State. The findings, which were published in the June issue of Appetite, may have implications for helping people moderate snack intake (calories and salt) without impacting their enjoyment of the snack.

The team of food scientists investigated how the size of pretzels influences eating behaviour — overall intake, eating rate, bite size and snacking duration — and found that people eat larger pretzels more quickly, with larger bites. They also found that while people ate smaller pretzels more slowly and with smaller bites, and ate less overall, they still had higher intake of sodium.

Seventy-five adults participated in the study, eating snacks three different times in the Sensory Evaluation Center. The oversized snack was about 2.5 servings of one of three sizes of pretzel — small, medium or large. To calculate eating rate and bite size, the researchers video-recorded each snacking session, noting how many minutes each participant spent snacking and the number of bites. They also measured how much each participant ate in both weight and calories.

When participants were given the same amount of food, how much they ate — in both snack weight and calories — depended on unit size, with study participants consuming 31% and 22% more of the large pretzels compared to the small and medium-sized pretzels, respectively. Size of the pretzel also influenced eating rate and bite size, with the largest pretzel size yielding the fastest eating rate and largest mean bite size.

The researchers also reported that, after accounting for eating behaviour, the pretzel size alone did not significantly affect how much a person ate, suggesting the eating behaviour that

the different pretzel sizes prompted was driving total intake. Their results suggest larger pretzel size induces a person to eat more quickly and take bigger bites.

Together, these findings indicate that unit size influences intake by affecting eating behaviour and they show that food characteristics such as unit size can be leveraged to moderate snack intake, explained corresponding author John Hayes, professor of food science and director of the Penn State Sensory Evaluation Center.

“The study suggests that food structure — texture, size and shape — can be used to modulate eating behaviour and food intake,” he said. “Food geometry, specifically unit size, is of particular utility for snack foods. We’re interested in how the material properties of foods can be harnessed to help people eat less without impacting their enjoyment.”

The relationship between pretzel size and sodium intake was obvious but previously overlooked, noted Madeline Harper, a graduate student in food science and lead author on the study. She explained that eating smaller pretzels likely results in higher sodium consumption. The smaller size has more surface area for the same weight, so the researchers hypothesise that more total salt on the surface means that a snacker would consume more sodium eating them.

“So, we’re suggesting that if you’re trying to watch your calorie intake or are trying to reduce the amount that you’re eating in a snack, then maybe a smaller pretzel would meet your needs better, because of the inherent way the size of the pretzel affects your eating rate,” she said. “But if you’re more worried about hypertension or the amount of sodium you’re consuming, the larger pretzel might be better for you, because you’ll consume less sodium in that treatment, even though you might consume more grams of pretzel.”

Air demand analysis

Using KAESER’s latest iteration of the Air Demand Analysis (ADA), a portable interface that simply clamps into the existing system, a trained KAESER sales engineer can measure then analyse a user’s compressed air needs with a minimum of time and disruption.

Armed with this information, KAESER Compressors can then recommend system solutions with maximum efficiency, based on the specific requirements. It may be as simple as identifying leaks and checking correct dimensioning of the current compressed air piping. Leaks are one of the biggest sources of inefficiency in a compressed air system and, therefore, can be a huge drain on energy costs.

Other system solutions may be more involved, depending on the nature of the business, such as the commissioning of an entirely new plant. Based on the results of the analysis, KAESER engineers can use the simulation program to create a tailor-made system in accordance with the user’s requirements, including storage, piping and air treatment.

Energy savings of up to 30% for compressors and 50% for refrigeration dryers are claimed to be not unusual. Not only that, around 96% of the energy supplied to a compressor can be recovered and reused for heating purposes, whilst around 76% can be used to heat water up to 70°C.

Another significant step is to team the energy-efficient Kaeser equipment with a SIGMA Air Manager 4.0 (SAM 4.0). SAM 4.0 allows the user to maintain intelligent control of the overall air system.

This advanced compressed air management system choreographs operation of multiple compressors, as well as dryers or filters, with efficiency. The patented, simulation-based optimisation process calculates future demand based on past compressed air consumption.

Comprehensive monitoring and energy management, as well as predictive maintenance, are possible with SAM 4.0. This minimises downtime and maximises productivity in the user’s production facility.

Kaeser Compressors Australia au.kaeser.com

Modules for bakery ovens

To assist the bakery industry overcome complexities in the installation process, GEA has been offering the possibility of preassembling modules at the production facility in Verona, Italy. The aim of plug&play ovens is to speed up the installation process, in order to reduce production downtime at the facility.

In order to create a plug&play service, the GEA engineers carried out a theoretical study on a 65 m-long and 1.2 m-wide oven. Considering that there are many factors in place such as conveyor belt, fuel and heating system used, a good estimate of the time needed to install the disassembled oven is around 45 days. With the plug&play option it is now possible to reduce the installation time to as little as 20 days.

The benefits of the plug&play option were recently demonstrated during the installation of a large oven for a user in Indonesia. The 24 m oven is reported to have taken four weeks instead of eight to install thanks to the pre-assembled modules.

Plug&play ovens can reduce labour costs: the total number of people working on the line is reduced, both for mechanics and electricians. In particular, the need for highly specialised personnel is no longer fundamental, as the most complex operations are carried out during the pre-assembly of the modules at GEA’s production site.

By installing plug&play ovens, the baker no longer comes into contact with the rock wool used to insulate the baking chamber. Without rock wool management, it is no longer necessary to isolate the production environment to avoid the risk of contamination with other production lines in operation during the installation process.

GEA Group www.gea.com

Spick and span

Cleaning considerations for plant construction and retrofits

Maintaining impeccable hygiene standards in food manufacturing is essential for product safety, regulatory compliance and operational efficiency. Integrating efficient cleaning systems from the start in new plant constructions or retrofits is critical. This approach not only safeguards hygiene but also streamlines operations and reduces longterm maintenance costs. This article from cleaning machinery specialist Spillz presents some key considerations.

Strategic water supply placement

The placement of water supply points is a foundational aspect of effective cleaning. Ensuring that water sources are strategically positioned near hightraffic and critical cleaning zones, such as processing areas, entry points and storage areas, can significantly streamline cleaning routines. Conveniently placed water supply points reduce the time and effort required for sanitation, allowing for more frequent and thorough cleaning. Moreover, it is essential to consider the type of water supply equipment installed. High-quality hoses, nozzles and connections can enhance water pressure and distribution, making the cleaning process more efficient. Installing backflow preventers at water supply points can also help prevent contamination of the water supply.

Integrating advanced cleaning systems

Integrating advanced cleaning systems during the construction or retrofitting phase can lead to substantial long-term

benefits. Conveyor cleaners, for instance, can incorporate steam cleaning systems, UV sanitation systems or spray bars to ensure continuous cleaning and reduce contamination risks. These systems can be set up to operate at regular intervals or during specific production phases, maintaining a high level of cleanliness with less manual intervention.

Automated cleaning systems, such as clean-in-place (CIP) technology, can be installed in tanks, pipes and other equipment. CIP systems automate the cleaning process, ensuring consistent and thorough cleaning without disassembly. This saves time and labour, reduces downtime and enhances safety by minimising human contact with cleaning chemicals. Additionally, installing equipment like high-pressure washers, foamers and sanitising stations can enhance overall plant cleanliness, particularly for large surface areas and hard-to-reach spots. High-pressure washers are effective for removing stubborn residues, while foamers distribute cleaning agents evenly

across surfaces, ensuring comprehensive coverage and adequate dwell time.

Designing for cleanability

The design of the plant itself plays a critical role in maintaining cleanliness. Using materials and surfaces that are smooth and non-porous, and incorporating rounded corners, minimises areas where dirt and bacteria can accumulate. This design choice makes cleaning easier and more effective. Stainless steel and epoxy-coated surfaces are ideal for food manufacturing environments due to their durability and ease of cleaning.

Effective drainage systems are also crucial. Designing the plant with sloped floors and strategically placed drains ensures quick and complete water removal during cleaning. This prevents water stagnation and microbial growth. Additionally, drains should be easy to access and clean, with removable grates and traps to prevent blockages.

Accessibility is another key factor. Ensuring that all areas of the plant, especially those above equipment, are

easily accessible for cleaning is crucial. This might involve designing walkways, installing removable panels or incorporating high-reach cleaning systems. Proper access reduces the risk of missed spots and ensures comprehensive sanitation.

Considering the use of automated guided vehicles (AGVs) or other robotic cleaning systems in the design phase is also important. Designate specific docking and charging areas for these robots to ensure seamless integration into daily operations. For robots that use water, plumbing these docks is necessary to supply the required water. However, waterless robotic systems eliminate this need, making them easier to integrate into existing plants and warehouses without significant modifications.

Dust management systems

Evaluating the levels of dust generated in different areas of the plant is essential. Depending on the dust levels, it may be necessary to install central vacuum systems or dust extraction systems during construction or retrofitting. Central

vacuum systems provide continuous dust removal across the plant, while localised dust extraction systems target specific high-dust areas. These systems effectively manage airborne particles, reducing dust accumulation on surfaces and equipment.

Accessing high-level cleaning areas

Cleaning areas above equipment, such as ceilings, overhead pipes and ductwork, presents unique challenges. Carbon fibre poles and extendable brushes allow workers to clean high areas safely from the ground, ensuring thorough sanitation without the need for ladders or scaffolding, reducing the risk of accidents.

Installing permanent scaffolding or lifts provides easy access to high areas for regular cleaning and maintenance. These structures should be designed to be stable and easy to navigate, allowing workers to clean high-level areas safely and efficiently.

Establishing effective cleaning routines

Effective cleaning routines are essential for maintaining hygiene standards. Tailor the frequency and intensity of cleaning to the specific needs of the plant. Daily cleaning should focus on high-traffic and critical areas to prevent the build-up of contaminants. This includes floors, work surfaces and equipment that comes into direct contact with food. Daily cleaning should be thorough but efficient, ensuring that essential areas are sanitised without disrupting operations.

Weekly deep cleaning should involve a more thorough cleaning of areas not covered in daily routines, such as walls, ceilings and behind equipment. This may involve disassembling and sanitising equipment, as well as scrubbing and disinfecting all surfaces. Periodic intensive cleaning should be scheduled during plant shutdowns or slow periods to minimise disruption. This comprehensive cleaning involves deep-cleaning all surfaces, inspecting and maintaining cleaning systems, and ensuring compliance with hygiene standards.

Implementing a system for monitoring and documenting cleaning routines can help ensure compliance with hygiene standards. Use checklists and logs to track cleaning activities and identify areas that may require additional attention.

Future trends in plant hygiene

The food manufacturing industry is evolving, with new technologies and techniques enhancing hygiene and efficiency. The use of automated and robotic cleaning systems is increasing, providing consistent and thorough cleaning with minimal human intervention. Advanced robots equipped with AI and machine learning can adapt to different environments and cleaning needs, optimising performance.

New sanitation technologies, such as antimicrobial coatings, ozone cleaning and advanced UV sterilisation, are emerging to further enhance plant cleanliness. These technologies offer additional layers of protection against contaminants and pathogens.

Data-driven cleaning uses sensors to monitor cleanliness levels in real time, allowing for targeted and efficient cleaning interventions. Smart sensors can detect areas with high contamination levels, triggering automated cleaning systems or alerting staff to take action. Additionally, the industry is moving towards more sustainable cleaning practices, using eco-friendly cleaning agents and reducing water and energy consumption. Implementing green cleaning technologies not only enhances hygiene but also supports environmental sustainability.

Conclusion

Maintaining high hygiene standards in food manufacturing plants is essential. By strategically placing water supply points, integrating advanced cleaning systems, designing for cleanability and establishing effective cleaning routines, plants can achieve optimal cleanliness and operational efficiency. Embracing future trends and technologies will further enhance the ability to maintain a clean and safe environment. Proper planning and consideration during the construction and retrofitting phases can lead to long-term benefits, ensuring the plant operates at peak efficiency while maintaining stringent hygiene standards.

Incorporating these cleaning considerations into plant construction and retrofits can help food manufacturers maintain high standards of hygiene, enhance operational efficiency and ensure compliance with regulatory requirements. Staying ahead of emerging trends and technologies will be key to sustaining these standards and achieving long-term success.

Conveyors for SMEs

Mettler-Toledo Product Inspection has launched the EC Series conveyors designed to meet the product quality control needs for small to mid-sized food manufacturers. The series can seamlessly integrate with the M30 R-Series metal detectors to offer an inspection solution for small and medium-sized packaged products in standard production environments. The integrated metal detection solutions are suitable for inspecting a wide range of both wet and dry applications, including meat, bakery and confectionery, ready meals and snack foods.

The simplified conveyor specifications include a range of options to suit production line integration needs while still meeting BRCGS requirements. Standard components are specified for ease of maintenance, facilitating maximum uptime and productivity. For example, the modular belt design and streamlined features enable easier cleaning — complemented by an ingress protection IP65 rating — quick servicing and reduced operator time. Reporting capabilities include OPC UA, USB and connectivity to Mettler-Toledo ProdX software for enhanced data management and traceability.

The new conveyors have been designed to meet both budget and regulatory compliance needs of users.

The series is compatible with three of the M30 R-Series metal detector models, which identify a range of metals, both magnetic and non-magnetic including all ferrous, non-ferrous, stainless steel and aluminium, matched to different production and compliance needs, and budget considerations: M31R StandardLine entry-level system; M33R PlusLine with enhanced performance suitable for dry applications such as cereal bars, dry pasta, confectionery and snacks; and M34R PlusLine tailored to wet, challenging and conductive applications such as meat, poultry, seafood, dairy, products with high salt content and those packed in metallised film.

The EC Series conveyors are available within short lead times.

Mettler-Toledo Ltd www.mt.com

10-channel thermocouple input module

The ICP Electronics Australia ICP DAS I-7018ZG/S3 10-channel thermocouple input module is designed for temperature measurement. It supports current, voltage and thermocouple inputs, making it suitable for various industrial applications. Features include automatic cold-junction compensation for each channel and high overvoltage and common voltage protection. Each channel can be individually configured, and the module includes open thermocouple detection which is designed to ensure accurate data collection. With built-in dual watchdog timers, it has compliance with CE, UKCA, FCC, RoHS and WEEE standards.

The device is suitable for building automation, factory automation, machine automation, remote maintenance, remote diagnosis and testing equipment.

ICP Electronics Australia Pty Ltd www.icp-australia.com.au

CASE STUDY

Snack food manufacturer speeds up case packing throughput

Established in 1984, Majans produces over two million cases of snacks each year across a range of 53 products. In order to meet its ambitious growth plans, the company has now deployed a TNA solutions case packing technology that has helped to deliver a 140% throughput increase in just 12 months.

The tna ropac 5 technology has been deployed to automate Majans’ case packing operations. At a capacity of 200 bags/ min, it features a bag conditioner, case packer, case erector and checkweigher.

“I’d seen TNA baggers working perfectly after 40 years of service, and I knew we were on track when we made the decision to partner with TNA at Majans,” said the Manufacturing Manager at Majans, Andrew McManus.

“With a TNA flavouring system and tna robag baggers already in place, we knew we would benefit from the interchangeable aspects of a TNA solution for case packing — particularly from an electronics perspective, and also the consistency of the HMI interface for our technicians.

“Introducing tna ropac 5 systems has enabled us to improve operational efficiency, redistribute manpower and futureproof

our operations as we look to continue our growth path,” McManus said.

Majans currently uses around 70% of the tna ropac capacity of 200 bags/min, but future increases have been factored in.

Since its introduction in February 2023, throughput performance has increased by 140% and uptime by 15%. The system is also able to accommodate the company’s plans to move to paper-based packaging in 2024, supporting its sustainable development plans without impacting production speeds.

“Just five years ago, Majans regularly had between 28 and 35 people on a single shift, bagging, mixing and case packing. Today, with the help of TNA solutions, that same factory operates with just 10–11 people per shift at outputs up to 6.9 times greater than before the automation process began. Casual jobs have been transformed into stable, full-time employment contracts and technicians and maintenance crews have also been upskilled to effectively service and support these systems at a higher technology level,” McManus said.

tna solutions Pty Ltd www.tnasolutions.com

CASE STUDY

Palletising solution for 28 packing lines of savoury products

Sidel has delivered a central palletising system composed of eight robotic cells, connected to 28 packing lines at Unilever’s nutrition factory in Ploiesti, Romania, for savoury brands including Knorr.

Unilever’s dry nutrition portfolio at the factory includes meal makers, dish and sauce bases, and seasonings amongst others in various packaging formats — pouches, bags, cartons and multipacks. The different product lines also handle a large variety of secondary packaging options, including American boxes, tray and hood, tray and shrinking foil, and shelf-ready packaging.

With volumes tripling from 12,000 to 35,000 t per year, stockkeeping units rising from 200 to 1000 and packaging lines increasing from 14 to 28, Unilever was in need of a solution to futureproof the facility.

Sidel installed a centralised palletising system comprising eight robotic cells, several hundred metres of case and pallet conveyors, four pallet handling shuttles and two stretch wrappers, achieving a production rate of up to 98 pallets an hour. The consolidated system is connected to 28 packing lines.

The robotic cells are divided into two separate clusters — one with five robots and the other with three. Each cluster has one central pallet magazine for all pallet types and sizes, one induction shuttle for full pallet discharge and one compact shuttle for empty pallet delivery integrated underneath the robotic islands.

According to the capacity of each packing line and the palletising pattern requested, the cells have three or four product infeeds, ensuring a robot utilisation rate of 92%.

Designing the solution

Unilever’s plan was to keep the palletisation space in a separate area from the packing hall to easily accommodate the recurring packing line modifications. To connect the two areas, Sidel proposed a high-level conveying solution with spiral elevators

to save space, facilitate circulation and increase the overall flexibility at the site.

Sidel was able to demonstrate its proposed arrangement using virtual reality glasses which allowed Unilever to visualise the full installation, check the space constraints and solve potential issues related to platforms, the operators’ access and the raw material flows. Speed simulations also helped to confirm the speed levels and the robot utilisation rate.

After the design phase, Sidel’s project management spanned from factory acceptance testing to site installation. All eight robot cells were completed in less than eight months. The modular concept accelerated installation as each cell was commissioned individually and at once integrated into the factory’s live packaging operations.

The energy-saving results

The central palletising system is integrated in the Unilever digital process. As soon as the operator selects the production order from the packing line, all the information related to the palletisation, including pallet size, type of pattern, number of rows/layers and the label to apply is all automatically set and transmitted to the corresponding palletising cell and the entire end-of-line set-up.

Unilever prioritises energy reduction with every project as the company is aiming to achieve a zero-carbon footprint by 2030.

“By using an energy-saving module for each robotic cell of this palletising installation from Sidel, we’re able to generate energy from the robotic arm deceleration and re-inject it into the network to be used by other robots or equipment within the line. Similarly, when a packing line is stopped for cleaning or changeover, conveyors enter standby mode as the photocells detect no products are being transported,” said Lucian Tarida, Process Engineer at Unilever.

Sidel Oceania Pty Ltd www.sidel.com

Image credit:

Unilever.

CASE STUDY

Mixing

up gluten-free donuts

Daniel’s Donuts selects Technosilos dust-free dosing and mixing equipment for the manufacture of its Gluten Free and Signature Donuts.

From small beginnings, when he baked donuts in his parents’ bakery at Hogan’s Corner while he was still in primary school, Daniel started a craze for hazelnut donuts, selling thousands of donuts a day.

He then went on to open his flagship Daniel’s Donuts store in 2016 and continued the trend of introducing new flavours and standing out from the crowd. With over 40 stores located across Melbourne and greater Victoria, the business now sells over 50 different flavoured donuts, including vegan and gluten-free varieties.

The donut business has now selected Technosilos equipment for the manufacture of its Gluten Free and Signature Donuts. The decision was reported to be based on hygiene and food safety criteria as well as the proximity of service.

Operators can automatically dose raw materials like flour, water and oil using the Technosilos solution, which includes a vacuum weighing system for dosing and discharging materials into mobile bowls with no dust. The flour is stored in High Tenacity Polyester (HTP) silos, which are hygienic, compliant with food standards and durable. The oil is delivered in IBC and automatically dosed in recipes. The water temperature is automatically regulated according to the flour temperature. All ingredients are tracked and traced.

Technosilos ANZ www.technosilosap.com

Biscuit and baked snacks lab in Singapore

Mondele¯z International opened its Regional Biscuit and Baked Snacks Lab and Innovation Kitchen in Singapore on 28 May 2024. The facility is designed for innovation and product development in the biscuits and baked snacks category across Southeast Asia and Australia, New Zealand and Japan.

The company has invested more than US$5 million (approximately AU$7.5m) in the facility, which expands on its existing Singapore Technical Centre, established in 2006, followed by an expansion in 2018 to focus on product development in the gum and candy category.

“Through collaborative efforts, we aim to create a dynamic space where creative ideas can flourish and contribute to the development of new innovative products for our consumers,” said Deepak Iyer, Executive Vice President & President AMEA, Mondele¯z International. “This expansion further enhances the capabilities of our Singapore Technical Centre and reaffirms our commitment and contribution to the country, which serves as the headquarters for our Asia–Pacific, Middle East and Africa business.”

The facility will help accelerate the company’s plans to create “the right snack, for the right moment, made the right way”. For example, mindful snacking, including developing products that encourage portion balance and mindful indulgence whilst exploring flavour innovation and different product formats.

The centre has expertise and technical capabilities in Product Development, Packaging, Process Technology Development, Consumer Science, Analytical Science, Ingredient Research, and Scientific and Regulatory Affairs.

At the opening of the facility, pictured from left to right is Deepak Iyer, EVP & President, AMEA, Mondele¯z International; Mr Chan Ih-Ming, EVP, Economic Development Board Singapore Chargé d'affaires; Casey Mace, Deputy Chief of Mission, US Embassy Singapore; Marco Michielsen, R&D BU Lead SEA & VP Biscuits and Baked Snacks AMEA Mondele¯z. International AMEA, Singapore Technical Center.

Titaan 110 & Diptank 200A

Tuning in on reducing pathogens in intact eggs

As we all know raw eggs and egg products can carry salmonella and cause foodborne illness and outbreaks, in some circumstances. Now researchers at the U.S. Department of Agriculture (USDA) have found a way to combat this risk through radio frequency (RF) technology.

Asimple solution to minimise the risk of foodborne pathogens in eggs would be to pasteurise all raw eggs before they are consumed; however, less than 3% of commercial eggs are pasteurised in the US.

Conventional thermal pasteurisation of intact eggs is usually a long process that involves submerging eggs in hot water for more than 57 minutes to inactivate salmonella cells. Researchers at the Agricultural Research Service’s (USDA-ARS) Eastern Regional Research Center in Wyndmoor, Pa., have now used a novel thermal technology that pasteurises eggs and inactivates salmonella cells with a short processing time.

During the study, the water molecules inside the egg rotate and align with the RF instrument’s electric field. This molecular friction causes the liquid inside the egg to heat up quickly and subsequently reduce salmonella by 99.999% within 24 minutes. The RF-processed eggs were transferred to the refrigerator and kept at 7°C for seven days to simulate the commercial cold chain temperature.

“After treatment with the system, no intact salmonella or sub-lethal salmonella cell remnants were recovered, and no cell recovery was found in the RF-treated eggs when stored at retail refrigerated temperature,” said USDA-ARS Research Food Technologist Daniela Bermudez-Aguirre. “The egg quality, such as the colour and other parameters, were also preserved through the processing.”

The technology is claimed to have shown several advantages when used in food, all without a negative effect on food quality. It is being described as a promising advancement for small farmers or egg processors, which could help to ensure food-safe eggs while minimising salmonella. As the technology is designed to preserve the quality of the eggs, they could then be suitable for special markets such as nursing homes, hospitals or schools.

ARS researchers will continue to develop this technology’s capabilities and expect it to be commercially available in the near future.

Stainless steel panel PC

Backplane Systems Technology presents APLEX’s PhanTAM-821BP/H 21.5 ″ IP66/IP69K flat and slim design stainless steel panel PC. This model shares many features with its counterpart, the PhanTAM-9C, which has an Intel 11th Gen. core i processor.

This PC is designed for environments requiring the highest hygiene standards, such as food and beverage processing, clean rooms and pharmaceutical manufacturing. Constructed with food-grade stainless steel (SUS304/ SUS316), it offers a robust yet lightweight design, featuring a true flat front bezel and an ultra-slim front frame.

Featuring good waterproofing capabilities and rated IP66/IP69K, it can withstand high-pressure, high-temperature water jets, making it suitable for the rigorous cleaning processes in food automation. The waterproof covers for wireless antennas, M12 connectors and FDA-certified hygienic bolts are designed to ensure a watertight and seamless design, bolstering its resistance to bacteria, corrosion and oxidation.

It is equipped with a variety of ports and expansion slots, including USB, LAN, COM, mini PCIe and M.2 slots for Wi-Fi/Bluetooth and SSD storage. It also offers up to 32 GB DDR4 system memory and optional RFID for hygienic, contactless operations.

Supporting a power input range of DC 9~36 V and various mounting options (including VESA mount), this panel PC is versatile in installation. It runs on Windows 10 IoT ENT LTSB and Windows 11, providing compatibility with a range of applications.

It also has an optional explosion-proof film to enhance screen durability and make it suitable for environments with extreme temperature fluctuations and intensive cleaning requirements.

Backplane Systems Technology Pty Ltd www.backplane.com.au

Minimise — Optimise — Decarbonise (in that order)

Mahijeet Mishra, President, Armstrong International – Asia/Oceania

Thriving and building a sustainable food & beverage (F&B) business in a prevailing buyer’s market has brought up two key challenges: keeping operational costs optimised and demonstrating a commitment to the environment.

In recent times, decarbonisation has emerged as a common solution to both challenges, creating a sudden shift towards renewable energy sources. But are we at risk of creating another ‘cobra effect’ of generating a new set of problems whilst resolving current problems? Meaning, could an industrywide switch to renewables at this time cause more harm than good? With rising energy prices and limited grid capacity, widespread shifts to electricity could overburden the energy grid and cause prices to soar, crippling business and hurting the economy. The fact is our renewable energy solutions aren’t quite ready to support the world’s energy needs.

Then, what can be done in the meantime? Can organisations still cut back on emissions without cutting production output? Yes.

But before making any major energy decisions, some of which may lead to expensive overhauls to plant infrastructure, F&B companies should take a hard look at all options. What is right for one facility may not be optimal for the next. And whilst a path to net zero emissions might not be visible from the outset, it does become much clearer when organisations follow a three-step process that begins first with minimising process parameters, followed by optimising utilities and finally developing a roadmap to complete decarbonisation.

Let’s take a closer look at how this process unfolds.

Minimise

It is imperative that organisations first dive into the manufacturing processes and establish a baseline of thermal utility generation, including fuels and energy used, efficiency, operational practices and heat usage. A thermal energy expert will take a detailed look at the input operating temperature and pressure of systems to ensure they are at the required settings for the desired process output. At this point, a scope can be

developed to minimise those input parameters and lower energy use by applying solutions such as reducing setpoints, upgrading process equipment and decreasing cycle times.

Optimise

Right now, most companies rely on carbon-emitting energy sources, and they will continue to do so until their energy is fully renewable. Between now and then, optimising facilities to use as little energy as possible is key.

Unlike other sectors, including heavy industry, food plants produce a lot of waste heat through cooling and process whilst simultaneously needing heat at relatively low temperatures (below 121°C). This positions the food industry perfectly for applying an optimisation strategy we call Circular Thermal. By implementing an internal process heat exchanger network and industrial high-temperature heat pumps, plants can recover waste heat and displace fossil-generated heat, achieving up to an 80% total carbon reduction.

This three-step process first includes de-steaming (conversion to pressurised hot water) all applications below 121°C. Why is de-steaming so important? The power needed to generate steam is much more intensive than maintaining hot water. If steam is needed, however, then we may look at sustainable

steam trap solutions with real-time monitoring of traps and trap failures to reduce steam loss and improve efficiency.

After deciding on whether steam or hot water is appropriate, we move to the recovery of direct heat when a positive differential temperature is available. Finally, using industrial heat pumps, we raise the temperature of low-grade heat to the temperature that is useful for the process. This strategy can be used across the food industry and can help plants knock off 50% of their primary energy demand just by applying it.

Decarbonisation

Once complete optimisation is achieved and the plant has realised a steep drop in demand of the energy generation source, we arrive at the third and final step of selecting and sizing an optimum source of a non-fossil-fuel energy source. By removing the small amount of remaining greenhouse gas (GHG) emissions with a non-fossil-fuel energy source, a plant can achieve net zero emissions.

This approach is much more affordable than outright switching to renewables without addressing the massive amounts of wasted energy that plants would produce if nothing else changed. Beyond the extremely high burden to a company’s bottom line, if companies industrywide followed suit and did not address

the energy waste, we could be looking at a situation where the energy grid becomes overtaxed. This would lead to extremely high energy costs, possible disruptions in energy availability or even damage to the economy. Now, if non-fossil-fuel energy solutions are not available in certain regions or are insufficient to support a specific plant or facility, we may look at installing carbon capture on fossil-fuel installations.

Conclusion

This three-step process to decarbonisation is the optimal way to achieve net zero emissions because it is one of only a few strategies that brings a return on investment.

We are living in a critical time when F&B companies across the world are uncertain of their path forward. As energy prices continue to rise, regulatory demands tighten and our grid capacity becomes increasingly strained, there’s a fear that we are headed towards difficult times. Fortunately, there is a sustainable way forward — one that not only cuts emissions and reduces energy demand but also improves operational costs. By minimising energy use, optimising systems to ensure maximum efficiency and decarbonising energy generation, in that order, companies can seamlessly navigate this energy transition and ensure they won’t be left behind.

Air cleaner for food processing

In the food & beverage and life science industries, maintaining clean and pure air is paramount for product quality and safety. The PROSAFE CC6000 air cleaner by Camfil is providing effective recirculation to reduce microorganism levels in the air.

This air cleaner is meeting industry requirements. Approved for food contact according to EC 1935:2004, it prevents microbial contamination as per ISO 846, and is sturdy, moisture- and corrosion-resistant for a hygienic HVAC system according to VDI6022. Tested for resistance to cleaning chemicals and free of harmful components like formaldehyde, phthalates, and Bisphenol-A, the CC6000 ProSafe ensures a clean and safe environment.

With plug-and-play installation and IP54 protection, this air cleaner offers a flexible solution for maintaining air quality.

Camfil Australia Pty Limited www.camfil.com/en-au

Liquid protein mixer

Processing protein-enriched beverages and liquid foods has many challenges for the food manufacturer. One of these challenges is foam during mixing, which can lead to production stops and costly product loss.

The Tetra Pak Industrial Protein Mixer is designed to eliminate foaming and reduce product loss in liquid protein mixing.

It works by using a multi-step process that includes reducing air ingress and employing advanced automation to optimise the mixing procedure.

The result is a mixing process that is foam-free, which both minimises product loss and streamlines downstream processes, resulting in less downtime due to cleaning and equipment maintenance.

Foaming also causes oxidation, which decreases shelf life and is often combatted by the addition of de-foaming agents like silicon oil. The Tetra Pak Industrial Protein Mixer can result in fewer additives being used, reduced nutrient oxidation and longer shelf life.

From whey powders to plant-based and fermentationderived proteins, the mixer is suitable for a range of industrial applications. Its capacity ranges from small trial batches to large-scale outputs of up to 50,000 L/h.

Tetra Pak www.tetrapak.com/en-anz

Energy-efficient solutions for the food and beverage industries

SMC has developed two energy-efficient solutions for the food and beverage industries.

The latest air booster regulator, VBA-X3145 model, is capable of reducing air consumption by as much as 40% while increasing main line pressure by up to 1.7 times. Designed for easy installation (horizontal and vertical), the VBA series requires low maintenance, with a service life of 50 million or more cycles. It is designed to save money and reduce energy consumption, while ensuring any equipment downstream of the unit is protected against pressure fluctuations. It also boosts local line pressure without requiring additional power, and the desired output pressure can be adjusted easily, giving the user more control.

The recently released, new-generation compressed air management system, AMS series, is designed to reduce CO2 emissions and energy consumption by up to 62%. Benefits include visualisation, CO2 emission reduction and scalability. The series is also compatible with OPC UA, PROFINET, EtherNet/IP and EtherCAT.

SMC Australia | New Zealand www.smcanz.com

Vision sensor

SICK has enabled out-of-the-box artificial intelligence machine vision inspections for common inline inspection tasks in demanding high-speed production — introducing the Inspector83x 2D vision sensor.

The teach-in capability of the SICK Inspector83x can be used by non-specialists to configure powerful, high-precision AI inspections at full production speeds. By showing the camera around five examples, initial inspection results can be up and running in minutes. Any product design or batch changes can be added in the same way by an operator from the production line.

With 5 MP resolution and powerful built-in illumination, the device is an all-in-one performer. With its powerful quad-core CPU and high-speed data transfer, it processes AI inspections directly on the device. Its fast response, with no need for an external machine control, is expected to be particularly useful in demanding FMCG production applications. Typically, up to 15 inspections per second can be accomplished with tasks such as defect and anomaly detection or classification.

Using a standard PC connected via the camera’s USB-C port or network interface, users can follow the intuitive interface to present examples to the camera in actual production conditions, then train and execute the inspection. This can eliminate conventional machine vision complexity whenever changes to product designs or packaging are needed, rather than having to call on a machine vision specialist.

Once set up, the image inference is carried out directly on the SICK Inspector83x and results are output to the machine control as pass/fail results or sensor values. The device has seven inputs and five outputs.

Although the SICK Inspector83x operates well as a standalone device, a broad range of accessories is available where required for the installation.

SICK Pty Ltd www.sick.com.au

Easily insert fillings inside food casings

With Rheon machinery you can create your designer fillings – sauces, vegetables, condiments, pizza, cheese and insert them into meat, chicken, seafood, bread products, cookies, arancini and lots more.

Nestlé to cut steam consumption by 75% at its infant formula plant

GEA has been employed to equip a milk powder line for hypoallergenic infant formula at Nestlé’s plant in Nunspeet, the Netherlands, with the latest process and heat pump technology. Using a heat recovery system from the spray dryer and further processes, the plant will use 75% less energy for steam and reduce carbon emissions.

Due to growing demand for its infant formula brands, Nestlé is doubling production capacity at the Nunspeet plant with an additional processing line. It will use a GEA heat recovery system that is fed by exhaust air from the spray drying plant, which will provide 80°C hot water for its operation. GEA will also equip the complete wet processing technology that supplies the Nestlé spray drying line with the prepared milk. Installation is planned for 2024 and expected to go into operation in 2025.

Nestlé’s aim for the project is to not only increase capacity, but also to advance its sustainability agenda by reducing carbon emissions, dust emissions and water demand.

Exploiting renewable heat energy is a focus of the company’s climate strategy.

According to Gerben Koopmans, Engineering Manager at Nestlé, the new plant will be a Group-wide demonstrator for energy consumption and emissions solutions in milk powder production. Though Nestlé is familiar with using heat pumps, using them with spray dryers, the most energy-intensive part of the process, is something new for the food manufacturer.

Ronald Hofland, GEA Sales Manager, said, “Our integrated solutions combining process technology with heating and cooling technology set a new benchmark in milk powder production, because fusing the two disciplines in production planning and design implementation significantly reduces the plant’s energy consumption and carbon footprint.”

GEA Group www.gea.com

Enhancing packaging production

Through overall equipment effectiveness and total productive maintenance

Phillip Biggs, Strategy and Sales Director, Foodmach

In the fast-paced environment of a packaging production hall, efficiency and reliability are paramount.

Two successful methods used to improve productivity are:

1. Measuring overall equipment effectiveness (OEE); and

2. Implementing total productive maintenance (TPM).

While measuring OEE lets you see the scoreboard, to make significant changes you need to get in the game. This is where TPM and astute technology selection are crucial. Advanced packaging automation machines, coupled with software solutions that can integrate existing and new machinery, can substantially improve a packaging production line.

Understanding overall equipment effectiveness

OEE is a crucial metric that evaluates the efficiency and effectiveness of a

manufacturing process. It is calculated by multiplying the availability, performance and quality rates. Essentially, OEE provides insights into how well a production line is functioning compared to its full potential.

1. Availability: This component measures the actual production time versus the planned production time, accounting for any downtime.

2. Performance: This assesses whether the equipment is running at its maximum speed.

3. Quality: This considers the proportion of good products produced versus the total products produced.

By focusing on OEE, manufacturers can identify and address the root causes of inefficiencies, thus enhancing productivity.

The role of total productive maintenance

TPM is a holistic approach to maintenance that aims to achieve perfect pro-

duction with no breakdowns, slowdowns or defects. It involves all employees, from operators to managers, in maintaining and improving equipment.

Key pillars of TPM:

1. Autonomous maintenance: Operators are trained to perform routine maintenance tasks, which helps in early detection of potential issues.

2. Planned maintenance: Scheduled maintenance activities are planned based on historical data and machine condition.

3. Quality maintenance: Focuses on maintaining equipment to ensure it consistently produces high-quality products.

4. Focused improvement: Small groups work on targeted improvements to enhance specific aspects of the production process.

5. Training and education: Continuous training ensures that all employees are equipped with the skills needed to maintain and improve equipment.

CASE STUDY: A BEVERAGE MANUFACTURER'S PACKAGING LINE

A leading beverage manufacturer faced challenges with its packaging line, including frequent downtime, inconsistent production speed and quality control issues. The company’s goal was to enhance overall productivity, reduce waste and maintain high product quality. It sought out Foodmach’s expertise to revamp its production processes.

Assessment and diagnostic phase:

Foodmach’s team conducted a comprehensive assessment of the manufacturer’s packaging line. This included:

• Detailed analysis: Analysing the current state of machinery and identifying key bottlenecks.

• OEE evaluation: Calculating OEE to measure the effectiveness of existing equipment. The initial OEE score was 65%, a good score, but indicating significant room for improvement.

• TPM readiness: Evaluating the manufacturer’s readiness for implementing TPM practices.

Implementation phase:

1. Customised automation solutions:

• Integration of advanced control systems: Foodmach installed software systems to control the line and to monitor real-time OEE metrics. This allowed for immediate identification and rectification of performance issues.

• Equipment upgrades: Some of the existing machinery was upgraded with more reliable and efficient machines, increasing capacity and reducing the likelihood of breakdowns.

2. TPM Practices:

• Autonomous maintenance training: Operators were trained to perform basic maintenance tasks and identify early signs of equipment wear and tear. This empowered them to take ownership of their machines, leading to faster issue resolution.

• Scheduled maintenance: A planned maintenance schedule was developed, based on the equipment’s historical performance data. This proactive approach minimised unexpected downtimes.

• Quality maintenance programs: Continuous monitoring and adjustments ensured that the equipment consistently produced high-quality products, reducing defects and rework.

Integration of OEE and TPM in packaging lines

Integrating OEE and TPM into packaging production lines can lead to significant improvements in efficiency, productivity and product quality.

Conclusion

Overall equipment effectiveness and total productive maintenance are powerful methodologies that can transform packaging production lines. By leveraging advanced automation, real-time data monitoring, comprehensive training programs and informed selection of packaging machinery, companies like

3. Performance monitoring and continuous improvement:

• Real-time data analysis: The control systems provided live data on performance, allowing the team to make informed decisions quickly.

• Focused improvement teams: Small teams were formed to address specific areas of improvement, such as reducing changeover times and optimising equipment settings.

Results achieved:

1. Increased availability:

• Reduced downtime: Downtime was reduced by 20% due to the combination of autonomous and planned maintenance practices. The new control systems helped in quickly diagnosing and fixing issues, minimising production stoppages.

2. Enhanced performance:

• Improved production speed: By optimising equipment settings, reducing micro-stops and improving conveyor controls, the production rate increased by 10%. This improvement was crucial in meeting higher production targets without compromising quality.

3. Improved quality:

• Reduced defects: Quality maintenance programs led to a significant reduction in product defects. The manufacturer saw a decrease in rework rates by 10%, which translated into cost savings and better resource utilisation.

4. Overall OEE improvement:

• OEE score: The cumulative effect of these improvements was reflected in the OEE score, which rose from 65% to 80%. This marked a substantial leap in the production line’s efficiency and effectiveness.

5. Cost savings and ROI:

• Reduced maintenance costs: The shift from reactive to proactive maintenance reduced maintenance costs by 15%. The initial investment in upgrading equipment and training staff showed a high return on investment within the first year.

6. Employee empowerment and engagement:

• Increased engagement: Operators and maintenance staff felt more engaged and empowered due to their active involvement in maintenance and improvement processes. This led to higher job satisfaction and lower turnover rates.

Foodmach enable manufacturers to achieve significant improvements in productivity, quality and cost-efficiency. This holistic approach not only addresses immediate issues but also sets the foundation for sustained operational excellence, ensuring that production lines are running at peak efficiency and ready to meet the demands of a competitive market.

Top image caption: Foodmach’s advanced line control software solutions measure ‘true’ or ‘authentic’ OEE Foodmach Pty Ltd www.foodmach.com.au

Stop blaming COVID for supply chain issues

Stephen Dombroski, Director of Consumer Markets, QAD

While it’s undeniable that the COVID-19 pandemic has had a significant impact on global supply chains, it’s important for individuals and businesses alike to recognise that supply chain issues existed long before the emergence of the virus. Blaming COVID-19 for all supply chain disruptions oversimplifies a complex issue and ignores underlying structural challenges that have been present for years.

By reframing the narrative from blame to problemsolving, individuals and businesses can better address supply chain challenges, mitigate future disruptions, and build more robust and sustainable supply networks capable of withstanding unforeseen shocks, whether they stem from pandemics or other sources.

Diversify suppliers

The food industry is highly susceptible to myriad risks ranging from natural disasters and climate change to geopolitical tensions and global pandemics. By diversifying suppliers across different geographic locations, businesses can spread risk and minimise the impact of localised disruptions.

Furthermore, diversification enhances supply chain flexibility and adaptability. Different suppliers may offer varied products, packaging options or delivery schedules, providing businesses with alternatives to meet evolving consumer demands or respond to changing market conditions. This flexibility allows food companies to adjust their sourcing strategies swiftly in response to unforeseen events, ensuring continuity of supply and maintaining customer satisfaction.

Diversifying suppliers also fosters innovation and quality improvement. Engaging with multiple suppliers encourages healthy competition, incentivising suppliers to innovate, improve product quality, and enhance service levels to remain competitive. Moreover, by sourcing from diverse suppliers, businesses can access a wider range of ingredients, flavours and production methods, enabling them to offer diverse product portfolios and cater to diverse consumer preferences.

Beyond risk mitigation and operational benefits, supplier diversification promotes social and environmental sustainability. Partnering with suppliers from different regions or backgrounds can support local economies, promote fair labour practices and contribute to environmental conservation efforts. By diversifying suppliers, businesses can align their sourcing practices with sustainability goals and demonstrate corporate social responsibility.

Inventory management

Striking the right balance between efficiency and reliability is paramount for food businesses when it comes to inventory management. This equilibrium is often achieved through a strategic combination of just-in-time (JIT) inventory management, safety stock and economic order quantity (EOQ) principles. Each of these approaches serves a distinct purpose in optimising inventory levels and ensuring operational resilience.

Just-in-time inventory management optimises resource utilisation, minimises waste and facilitates agile response to fluctuating consumer demands. Safety stock acts as a buffer against uncertainties, providing a safety net to mitigate the risks of stockouts or disruptions in supply. EOQ principles enable businesses to strike the right balance between ordering costs and holding costs, optimising inventory levels and minimising total inventory costs.

By leveraging a combination of these strategies, food companies can achieve a delicate equilibrium between efficiency and reliability. They can streamline operations, reduce waste and improve resource utilisation through JIT practices, while simultaneously safeguarding against supply chain disruptions and fluctuations in demand with safety stock. Furthermore, EOQ principles enable businesses to optimise inventory levels, minimising both excess inventory and the risk of stockouts, thereby maximising profitability.

Moreover, the synergy between JIT, safety stock and EOQ extends beyond operational benefits. It also fosters innovation, promotes sustainability and enhances social responsibility within the food industry.

By embracing a diverse and adaptable inventory management strategy, food businesses can thrive in an increasingly competitive and unpredictable market landscape. With this risk management approach, global food enterprises will be prepared for anything, even another pandemic.

Our new ‘2-in-1’ metal detector+checkweigher will ensure any metal contaminants are removed and weight correctness is confirmed.

Manufactured by European inspection equipment specialist Antares, the modular design enables the machine to fit seamlessly into any existing production line. Designed for the food, pharmaceutical and

allied industries, its hygienic construction features quick-removal conveyors and a completely washable structure. Plus, the machine has the ability to weigh product up to 12kg.

And with two processes combined into a single machine, you benefit from reduced costs and a smaller footprint.

That's the spirit Developing methods to prevent counterfeits

In the shadowy world of counterfeit alcoholic spirit production, where profits soar and brands are exploited, the true extent of this illegal market remains shrouded.

Now scientists from the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University, in Edinburgh, Scotland, working alongside Dr John Edwards of Process NMR Associates, based in New York, are compiling a database to test, compare and log counterfeit spirits.

The research has featured in a paper, titled ‘Worldwide Illicit and Counterfeit Alcoholic Spirits: Problem, Detection, and Prevention’, published in the Journal of the American Society of Brewing Chemists.

The team have spent the last six months using lab-based analytical techniques to detect the chemical fingerprint of hundreds of international spirits, including whisky, tequila, mezcal and bourbon.

Michael Bryan of the ICBD at Heriot-Watt, is leading the research as part of his PhD project. He said: “Once complete, this database will provide in-depth analysis of hundreds of legitimate spirits, becoming an information source to determine the authenticity of a product.

“At present, testing apparatus, methodology and human resource is ridiculously expensive, costing up to half a million or more pounds. And the analysis machinery is huge — they can be size of a car or bigger. So, it’s a very difficult process and what I want to do is to take a different approach.

“Let’s transfer the heavy lifting from analytical services to comparative mathematics.”

While counterfeit spirit production is sizeable, the paper acknowledges there is no single solution with tougher legislation and increased fines not proven to be significant deterrents. It highlights the need for the development of low-cost methods to determine the authenticity of a product without the need to physically open a bottle.

Working with Process NMR Associates, the scientists are using a variety of analytical tools including near infrared spectroscopy (NIR), ultra-violet visible (UV-Vis) spectroscopy, liquid chromatography (HPLC-DAD) and nuclear magnetic resonance spectroscopy (NMR) to determine the chemistry of sample spirits.

Bryan continued: “By having a database of hundreds of spirits, outlining the legitimacy of a product, we can use less expensive techniques to sample a product. If it doesn’t meet those benchmarks, then we can quickly determine that it requires further analysis.

“This will ultimately save time and resources and ensure that we focus efforts on products that we suspect of being counterfeit.”

The true scale of counterfeit spirit production is unknown; however, the World Health Organization estimates that at least 25% of all spirits consumed are illicit. Many other authorities including the United Nations Conference on Trade and Development place this figure at over 40% in some areas.

Counterfeit spirits are commonly sold through online marketplaces, social media and black-market websites, making them difficult to regulate and allowing sellers to hide their identity. In many cases the buyer of counterfeit spirits does so willingly, often due to affordability.

A major impact of illicit spirit production relates to public health. Some counterfeit spirits can contain harmful ingredients including, in extreme cases, aviation fuel or embalming fluid to increase the alcoholic concentration, which can result in cases of liver damage, blindness and even death.

iStock.com/5PH

Grading platform for cherry packing operations

The LUCAi technology for the InVision2 grading platform allows users to optimise pack-out, increase yield and efficiencies with cherry packing operations.

The platform features TOMRA’s Deep Learning technology, which uses pre-trained models to teach computers how to process data, such as complex patterns in photos, to achieve grading precision. This technology has also been applied to blueberry and apple applications — on the KATO260 and most recently on the Spectrim X platforms respectively.

The platform allows users to process cherries at a higher speed (+15% kg/h/lane) while optimising defect sorting. Another advantage is its user-friendly interface, which makes it easy and quick for operators to adapt to the technology.

The solution allows packhouses to maximise pack-out results, enhancing pack quality and consistency while minimising waste and increasing premium yields. It can identify edge cracks, half cherries, open sutures, cosmetic blemishes and stem pulls. It also improves detection of spurs, cracks and all defects around the stem area. It has been trained on vast amounts of data collected from cherry growers across the world. As a result, it is able to recognise patterns on the cherries regardless of their varieties, quality and entry conditions, preventing accidental downgrades of good fruit while eliminating slowdowns due to manual grading of bad fruit.

The advanced software allows the grading platform to process high throughput, resulting in higher productivity, while maintaining consistency across seasons, batches, varieties and operators.

The platform comes ready to perform with pre-trained models and continues to evolve as it collects more data when operating at the user’s operation.

The LUCAi for InVision2 grading platform will be available on the market in the Southern Hemisphere for the 2024 cherry season, with other regions to follow.

TOMRA Sorting Solutions Pty Ltd www.tomra.com

Automated fluid dispensing

Nordson EFD’s GVPlus and PROX are new automated fluid dispensing products.

The GVPlus automated fluid dispensing solution provides improved repeatability, bigger payloads with simplified setup requirements, and good vision capabilities. Repeatability is now at 8 µm, improving repeatability to ±0.008 mm. Setting up the robot is easier due to a dual mounting flange that enables a tool payload of up to 4.5 kg.

When paired with the working area of 400 x 400 mm, the GVPlus family of fluid dispensing robots offers greater versatility to configure for different types of applications. Enhancements to the CCD smart vision camera deliver high quality images even on challenging surfaces like glass, mirrors, plastics, and non-transparent clear surfaces.

The PROX automated fluid dispensing solutions provide improved motion, repeatability, vision and larger workspace capabilities. New linear motors power the robots, offering better actuation speed, reduced maintenance needs and improved durability. Features include X, Y, and Z-axis repeatability of ±0.003 mm and the working area is expanded to 500 x 500 mm.

Nordson Australia Pty Ltd www.nordson.com

tank protection vents & valves

Ambient Internet of Things (IoT)

Wiliot has introduced an Ambient IoT Food Safety Initiative that is designed to help the food industry create safer, more traceable supply chains, ahead of FSMA’s Rule 204 January 2026 Compliance.

Ambient IoT is a battery-free wireless technology that is being incorporated in multiple wireless standards, such as Bluetooth, 5G Advanced 6G, and Wi-Fi. It enables a real-time inventory paradigm that not only benefits food safety and FSMA compliance, but also more efficient store operations.

The new technology is designed to allow the entire food industry to move beyond QR codes, advance shipping notices and electronic documentation to a new traceability paradigm that is faster, real-time and reduces cost.

The initiative is launching in partnership with iFoodDS and Trustwell to incorporate Wiliot’s ambient Internet of Things (IoT) data into their software solutions that will enable both companies to add real-time, fully automated, item-level traceability data to their platforms.

Trustwell brings together two products — FoodLogiQ and Genesis — to go beyond compliance and set standards for safety, transparency and quality in the food industry.

iFoodDS helps food companies deliver traceable, wholesome, high-quality products to consumers. iFoodDS’ connected traceability, quality and food safety solutions are designed to give companies visibility and insight into their supply chains, reduce food waste and optimise inventory quality.

Wiliot’s battery-free ambient IoT Pixels can attach to any food product or packaging to connect it to the internet and embed it with intelligence. Once attached, products push out item or case-level information about their location, temperature, carbon footprint and more — equipping food retailers and companies with the high-definition real-time data that is now required as part of FSMA Rule 204.

Wiliot www.wiliot.com

NEWS

Maersk’s $150m Hamilton coolstore wins NZ’s top industrial property award

Maersk’s Hamilton coolstore beat 13 contenders to take out the Excellence and Best in Category CBRE Industrial Property Award at the Property Council of New Zealand’s prestigious annual awards on 14 June 2024.

The 18,000 m2 integrated cold chain facility at the Ruakura Superhub opened earlier this year and represents the Copenhagen-headquartered Maersk’s largest investment in New Zealand infrastructure, with about NZ$140–150 million invested in the site.

Andrew Evans, the chief judge of the awards body, said the new facility is having a massive impact on productivity.

“Overall, it means taking approximately 6000 trucks a year off the road. The site can send freight directly to a ship in either Auckland or Tauranga via the inland port, via rail or via road.”

“This building has so many carefully thought out, sustainable elements to it, following the trend of putting sustainability at the heart of local property development.”

The judging criteria included economic and financial, project vision and innovation including degree of difficulty, design and construction, owner and user satisfaction, and sustainability and efficiency of operation.

The Maersk coolstore provides storage for 21,000 pallets of frozen and chilled products and counts New Zealand’s largest dairy company Fonterra as a tenant.

Maersk partnered with Apollo Projects on the facility’s design and construction and TMX Transform for property advisory and end-to-end project management.

“TMX played a critical role in the Hamilton new build from the outset. From managing design specifications and contractor engagement through to project delivery, all aspects of the program were on schedule and within budget. Driving the program to achieve the best outcome and to satisfy our customers was prioritised by TMX from the start,” said Robert McLeod, Regional Head of Cold Chain Logistics for Asia Pacific at Maersk, earlier this year.

The Property Council New Zealand Rider Levett Bucknall Property Industrial Awards recognise excellence in property projects, developments and refurbishments across New Zealand.

Industrial Door Solutions

Adjustable conveyor solution

Loma Systems demonstrated its latest detection solutions at Anuga FoodTec in Germany.

The recently launched Loma Flex Conveyor System is designed to provide an adjustable conveyor solution for use with all LOMA IQ3 and IQ4 metal detection heads. The conveyor’s design is centred on adaptability and efficiency, addressing both current and future line formatting.

It has the ability to be quickly reconfigured, including adjustments in line length, height and speed, making it suitable for production environments that demand flexibility and scalability.

Inspection Systems Pty Ltd www.inspectionsystems.com.au

Pharma-grade filter receiver

Flexicon’s PNEUMATI-CON Pharmaceutical Grade Filter Receiver for medium- to high-throughput vacuum and positive-pressure conveying of extra-fine, difficult-to-handle and/or contaminationsensitive bulk solid materials, features designs to readily change/ inspect filter cartridges and sanitise the interior.

A gas-spring-operated lid provides access to a removable filter plate, allowing cartridge filters to be removed and inspected or cleaned from the top, eliminating product hold-up points and cleaning difficulty associated with side access doors and bolted-in filter plates. Tri-clamp fittings additionally allow rapid disconnection and cleaning of all accessory parts and lines.

Constructed of #316L stainless steel to pharmaceutical standards, the receiver housing is devoid of interior ledges, cavities or recesses that could harbour contamination, and features three tapered filter cartridges that separate conveyed material from the air stream. Automatic reverse pulse-jet cleaning of the pleated filter media maintains separation efficiency, while the tapered filter design improves material release.

Available in 450 and 610 mm diameters, the design can accommodate level sensors, pressure monitors and other accessories.

Typical applications include separation of bulk pharmaceuticals, nutraceuticals, foods and other contamination-sensitive materials being conveyed to tableting machines, packaging lines and other downstream processes.

Flexicon Corporation (Aust) Pty Ltd www.flexicon.com.au

Cocoa replacement solution amid supply crisis

Kerry, a nutrition solutions company, has announced its development of a cocoa replacement solution, designed to tackle the escalating cocoa pricing and supply crisis. Cocoa supplies are predicted to fall short by 11% in 2024, leading to a 300% increase in prices over the past year.

The cocoa production crisis has primarily been driven by factors such as the swollen shoot virus and soil degradation, and has significantly affected key cocoa-producing countries. These countries, including Côte d'Ivoire and Ghana, which together contribute approximately 54% of the global cocoa supply, are experiencing sharp declines in stock levels.

In response, Kerry has developed a range of Cocoa Taste solutions that are designed to provide a cocoa taste experience, without relying solely on traditional cocoa bean derivatives. The solution is designed to preserve the indulgent cocoa taste, but also helps manufacturers to navigate through the volatile cocoa market, by reducing their dependency on cocoa mass.

The range of solutions can support up to a 35% reduction in cocoa powder use in formulation, helping to reduce cocoa powder across baked goods, dairy beverages and confectionery while maintaining and enhancing cocoa notes and sensory experience.

Kerry provides access to a team of expert food scientists and flavourists who offer insights and guidance, assisting manufacturers in adjusting their product recipes to maintain or even enhance sensory qualities, ensuring that the final product meets consumer expectations despite cocoa constraints.

Young Kim, Vice President, Taste, Kerry Asia Pacific, Middle East & Africa, said: “Our commitment to sustainability is integral to our Cocoa replacement solution. This crisis presents not just challenges but also a pivotal moment for innovation and change for cocoa sourcing strategies. When it comes to potential solutions, there is a critical need for sustainability — if properly addressed, it can transform the landscape of cocoa production for the better. This will not only mitigate current supply challenges, leading to long-term industry resilience and environmental health, but support continued product innovation for brands and manufacturers.”

Load cells

The LC series of load cells from Minebea Intec has been expanded to include two single point load cells, PR 55 and PR 58, as well as the bending beam load cell PR 79. The stainless steel load cells can be used for demanding weighing processes in industrial environments and are all certified according to the international standards OIML, NTEP, ATEX and IECEx.

Whether in the food, chemical, agricultural or building materials industries, single point and bending beam load cells can be used in various applications — for the weighing of containers or silos to optimise dosing and filling processes, for level control, in mechanical engineering or as an integrated component of checkweighers and platform scales.

The LC series load cells range from simple single point aluminium load cells like the PR 43 to hermetically welded variants like the new PR 55 load cell with a Y-value of up to 25,000 for high-precision applications. The LC Nito PR 79 bending beam load cell is a good allrounder. With load levels from 91 kg to 5 t, it can be used not only for platform scales but also for container weighing.

Minebea Intec has worked closely with its parent company MinebeaMitsumi in the development and production of the LC series load cells. NWI Group nwigroup.com.au

Avocado processing machine

KRONEN has developed a robotics solution for an automated avocado processing line. The line features a solution for the robot-based processing of avocados that can be used to halve, pit and peel avocados both gently and efficiently.

Suitable for cold temperature ranges, the robot can be easily cleaned and decontaminated, thus enabling maximum hygiene in the processing facility. It can be used flexibly for any length of time and processes a fixed, calculable amount of fruit during operation. The line processes the delicate avocados to produce a visually appealing product that is claimed to be comparable to the result achieved when processing avocados by hand.

Depending on the desired capacity, the system can be equipped with one to three robots. It features integrated tools that were developed especially for processing delicate avocados. The solution produces a maximised, constant yield that makes full use of the entire avocado flesh.

With a cutting machine such as KRONEN’s GS 10-2, avocados can be optionally further processed by cutting them into chunks or slices.

The system features integrated Stäubli robots with specially treated surfaces for optimal cleaning. The system is equipped with remote maintenance technology, allowing users to make the most of direct support from the KRONEN service team if required.

Up to 1000 avocados/h can be processed with three robots. Furthermore, a wide variety of additions can also be introduced to further extend the line. The system can also be adapted for processing various types of fruit in the middle segment as needed.

KRONEN www.kronen.eu

The need for enhanced disinfecting equipment

Recent outbreaks of avian influenza (H5N1) in Victoria, Australia, and across the globe have highlighted an urgent need for enhanced biosecurity measures in the agricultural sector. As the industry grapples with these challenges, it becomes increasingly clear that traditional methods of disease prevention may no longer suffice. The importance of adopting advanced disinfecting equipment is paramount to safeguard our livestock, crops and ultimately, our livelihoods.

The biosecurity challenge

Farm owners and managers are acutely aware of the stringent health and hygiene standards required to maintain a disease-free environment. However, despite meticulous efforts to uphold these standards, there remains a significant risk: vehicles travelling between farms and processing plants. These vehicles, which transport livestock, crops and raw materials, can inadvertently become vectors for pathogens, jeopardising biosecurity across multiple sites.

Historically, biosecurity measures have focused on controlling direct contact between animals and ensuring that farm workers adhere to strict hygiene protocols. While these measures are crucial, they overlook a critical aspect of disease transmission: vehicle contamination. The recent H5N1 outbreaks serve as a stark reminder that pathogens can spread rapidly, often through the movement of contaminated vehicles.

A proactive approach to biosecurity

To address this gap, the agricultural sector must embrace advanced vehicle disinfection systems. These systems offer a proactive approach to biosecurity by ensuring that vehicles are thoroughly disinfected before they enter or leave farm premises. By implementing such systems, we can significantly reduce the risk of cross-contamination and protect our agricultural assets from disease outbreaks.

One innovative solution that has gained attention is a Vehicle Disinfection System. Designed to meet the rigorous demands of modern agriculture, this modular system provides comprehensive disinfection for vehicles and chassis. Its design and functionality address the core challenges faced by farmers today.

Key features:

Ease of installation: The system can be assembled quickly and easily, requiring only basic tools such as a screwdriver and a spanner. In just 40 minutes, it can be fully operational.

Comprehensive coverage: The system’s nozzles spray disinfectant around the entire perimeter of each vehicle, ensuring thorough disinfection from top to bottom and along the sides.

Modularity and customisation : Designed and manufactured in Italy, the system can be customised to fit even the largest trucks. It includes all necessary components, such as the pump, galvanised steel platforms and stainless-steel enclosure for the pump and electrical panels.

A cost-effective solution

For smaller producers and boutique operations, the cost of constructing permanent vehicle disinfection facilities can be prohibitive. The system offers a cost-effective alternative that is both easy to install and maintain. This makes advanced biosecurity measures accessible to a broader range of agricultural enterprises, thereby enhancing overall industry standards.

Conclusion

The recent avian influenza outbreaks underscore the need for a paradigm shift in how we approach biosecurity in agriculture. Vehicles must no longer be the overlooked link in the chain of disease prevention. By investing in advanced vehicle disinfection systems, we take a critical step towards safeguarding our farms, our industry and our future.

As we move forward, it is essential that the agricultural sector continues to innovate and adopt new technologies that enhance biosecurity.

Tecpro Australia www.tecpro.com.a

Power supplies

Siemens SITOP power supplies, exclusively distributed by APS Industrial, are designed to provide reliability and efficiency in industrial power management. Engineered for seamless integration and optimal performance, SITOP supplies deliver stable power in the most demanding environments.

From compact designs for space-saving installations to robust models for heavy-duty applications, SITOP has a comprehensive range of solutions. With advanced features such as overload protection and diagnostic capabilities, the solution is designed to ensure uninterrupted power delivery, safeguarding critical operations.

APS Industrial www.apsindustrial.com.au

Milk cooling tank

The DFC 953 range of milk cooling tanks that uses CO2 as refrigerant in standard cooling systems of the direct expansion cooling type has been introduced by Wedholms. The tank is compatible with the revised F-gas Regulation that will be mandatory in the European Union from January next year.

The range is available for robotic milking with one to eight robots and with capacity ranging from 3200 to 30,000 L.

The compressor of the DFC 953 range of milk cooling tanks operates with frequency control, running at exactly the speed required by the process. A small batch with 20 L of milk is refrigerated, to the right temperature, just as effectively as a larger ones of 200 L, avoiding formation of ice in the tank.

The range is compatible with all robot milking machines. A variety of adapter kits is available.

The control system provides a range of options for efficient agitation and temperature control as well as advanced alarm functions.

Thorough cleaning is provided by a spray head, designed to eliminate calcium deposits and bacteria growth across the entire inside of the tank with a powerful water jet.

Wedholms wedholms.com/en

Virtual simulation

SICK is leveraging the industrial metaverse to provide users with smarter services and applications, such as its application simulation for robotic depalletising systems.

This simulation allows companies to virtually assess how a robot will perform with their specific model and warehouse set-up before any physical interaction with sensors is required. They can use advanced virtual versions of SICK’s sensor technologies, like microScan3, safeVisionary2 and PALLOC-VS, to help ensure optimal functionality. By collaborating with NVIDIA and leveraging its advanced simulation technologies, such as the NVIDIA Isaac Sim platform built on NVIDIA Omniverse, SICK can demonstrate, emulate and refine solutions within a virtual environment. This translates to faster exploration, customisation and efficient delivery of tailored solutions for users.

NVIDIA Omniverse acts as a bridge, integrating technologies like Universal Scene Description (OpenUSD) and NVIDIA RTX rendering. This brings the abstract concepts of immersive industrial digitalisation closer to reality. SICK is building on Omniverse to develop comprehensive solutions, leveraging technologies like real-time ray tracing for collaboration, solution visualisation and more. This paves the way for GPU-accelerated simulation of light-based sensors in dynamic, real-world environments, all happening in real time.

The integration of the RTX LiDAR library within NVIDIA Isaac Sim has enabled SICK to virtualise its entire LiDAR portfolio. Soon, virtual SICK sensor models will be shared with the Isaac Sim user community, allowing for broader experimentation and innovation across various applications. Users will have access to sensors like multiScan136, picoScan150, TiM781 and microScan3, further expanding the possibilities.

The collaboration between SICK and NVIDIA extends even further. They are leveraging the recently announced NVIDIA Omniverse Cloud APIs to distribute virtualised SICK sensor models. This allows users to integrate sensor simulation capabilities directly into their workflows and applications.

SICK Pty Ltd www.sick.com.au

CASE STUDY

Vacuum pumps for fish packaging

Norway has a long tradition of catching and processing fish. The country ranks second in the world for exports behind China. To ensure the high quality of their freshly caught products, Norwegians pay particular attention to an unbroken cold chain. One company that contributes to food safety in the cold chain is Atlantic Styro. The manufacturer, based on the Atlantic island of Lovund, just outside the Arctic Circle, produces containers made from expanded polystyrene (EPS). The polystyrene boxes are designed to keep fish and seafood fresh during transport and storage.

In order to produce as sustainably as possible, the box manufacturer relies on a modern vacuum supply. The vacuum is used to extract the process vapour that is produced when the foam expands.

“Atlantic Styro achieves this very effectively thanks to our modern vacuum solution,” said Roy Mikalsen, the responsible sales manager at Atlas Copco. “Three liquid ring vacuum pumps from the LRP VSD+ series are used on Lovund, which are very well integrated into the overall process,” Mikalsen said.

In addition to the high, stable vacuum performance, the liquid ring pumps are designed to be energy-efficient and ensure low operating and maintenance costs. Equipped with two variable speed drives, the first of the VSD twins maintains the required vacuum level by controlling the operating speed of the pump, which ultimately reduces power consumption. The second drive controls the water circulation pump and thus optimises the water flow in the pump.

“The closed water circuit means that leaking seal water is collected in a tank and recirculated,” Mikalsen said. This recovery secures the water supply. An additional energy

Three liquid ring vacuum pumps from the LRP VSD+ series from Atlas Copco are used.

recovery also reduces production costs. To achieve this, the LRP VSD+ series is equipped with the powerful, user-friendly Elektronikon vacuum controller from Atlas Copco, among other things. This enabled Atlantic Styro to integrate the vacuum solution into its system and control the entire system.

With its compact design, the LRP VSD+ installation saves space. A soundproof bonnet insulates the background noise in the immediate working environment to a pleasant level of 65 dB(a). The ease of operation rounds off the ergonomic advantages: inlet, outlet and power cable connections are located on the top of the pump for easy installation. These easily accessible features make the solution as a whole an uncomplicated plug-and-play product.

Overall, the Norwegian company calculates 50% less energy consumption using the LRP VSD+ solution from Atlas Copco. Atlas Copco Compressors Australia www.atlascopco.com.au

Hose reels line

Ramex, an Italian hose reel manufacturer, has unveiled the HAI Series Hose Reels, which is now available through Tecpro Australia.

The series represent an evolution in design and functionality, with enhanced durability and aesthetic appeal that is suitable for the most demanding applications.

Inspired by the automotive world as well as the majestic lines of the shark, the new design elements featured on the disk provide improved stability and ergonomics. The incorporation of quality swivel joints is designed to ensure even greater durability and performance.

The Finnish word HAI, meaning Shark, embodies the essence of this new line, symbolising nature’s resilience, authenticity and innate strength. The series is designed to seamlessly integrate high-quality materials, good engineering and captivating design. It also expands on Ramex’s vision to encompass sustainability.

Tecpro Australia www.tecpro.com.au

Exhaust collectors

HEMCO Island Canopy

Hoods are exhaust collectors designed to collect and exhaust corrosive vapours, heat, steam and odours when mounted over areas with water baths, hot plates or portable equipment.

Manufactured of moulded one-piece composite resin, canopy hoods are lightweight and can be wall mounted or suspended from the ceiling. The canopy fume hood’s glass smooth surfaces provide chemical, corrosion and heat resistance.

HEMCO Corporation www.hemcocorp.com

Burger patty shaping and processing system

Marel’s Revo FiberFlex is a burger patty forming and processing system.

The solution combines low-pressure forming technology, flexibility and the ability to duplicate a specific patty formation in a large consistent quantity.

Suitable for producing large volumes of burger patties, the system can provide many options in terms of shapes, sizes and surface indentations.

The solution is designed to ensure product shape consistency and weight accuracy.

Marel www.marel.com

Online store for mixers and agitators

Manufacturer of mixers and agitators for over 30 years, FluidPro has unveiled its online store that allows manufacturers across a range of industries to build and customise portable mixers and fluid agitators online using configuration software.

With a range of portable agitators in stock, including IBC mixers, clamp-on mixers, post-mount mixers and drum mixers, the e-commerce platform allows industrial users to conveniently choose and order their agitator and receive it within a fast lead time.

The online store features a product visualiser, where users can build and preview their own mixer, choosing their desired motor, impellers, accessories and more, customising their choices to their specifications before purchase. FluidPro Pty Ltd www.fluidpro.com.au

Claw vacuum pump

Leybold has added a new model to its CLAWVAC dry claw vacuum pump series. The rough vacuum pump is designed for robust processes including food processing. The device features a pair of stainless steel claws that rotate in the cylinder with no contact or wear. The system can be equipped with accessories like flushing kits, liquid separators and inlet filters.

The pump can last up to 20,000 h between oil changes and up to 48,000 h between general overhauls. Leybold www.leybold.com/en

Electric actuator

SMC Corporation’s EQ series of slide-type and rod-type electric actuators features a fully integrated controller. Providing a space-saving solution that can help users save energy, the series is designed to be easy to set up and use.

The EQFS (slide-type) and EQY (rod-type) electric actuators are designed to overcome automation project challenges such as labour-intensive wiring, downsizing control cabinet space, reducing power demand and eliminating time-consuming programming and commissioning.

Suitable for applications including transfer, assembly, lifting, dispensing, pressing and clamping, the series can be used in automatic processes where a high degree of precision or control is required or where compressed air is not available.

The series comes with free configuration software, which allows users to set up the actuator via a single screen in three easy steps. Users will opt for ‘set up operation mode’ before specifying the stopping positions and finally defining the speed, acceleration and deceleration by entering numerical values into the specific fields or by cycle time.

The electric actuator and controller are part of the same product, which can help users save on wiring time and space.

Other features include optimised motor specification, updated control method and improved rotational efficiency, resulting in reduced heat generation from the motor and lower power consumption.

To simplify retrofit applications, the series has the same mounting dimensions as the SMC LEFS or LEY standard electric actuator series.

SMC Australia | New Zealand www.smcanz.com

Pharmaceutical metal detector

Loma Systems has launched its upgraded IQ4 LOCK-PH Pharmaceutical Metal Detector, with two units available offering different reject capabilities. One of these units has a simple lift flap reject, while the other has a wash-in-place (WIP) reject. The lift flap reject system is simple but effective, as a flap lifts to send contaminated capsules or tablets into a reject bottle. The WIP option, on the other hand, allows users to attach a water hose to the reject nozzle and wash the item out rather than manually cleaning it. The WIP reject option is completely watertight. The detector is designed to inspect up to 30,000 tablets, capsules, soft gels or lozenges per minute and integrates with production line equipment. Ensuring easy handling by operators, the device features a multilingual interface and a 7 ″ touchscreen. The system also provides high-level security access and reporting options, with all reports being saved in PDF encrypted files to meet strict global manufacturing standards.

Loma has also launched its IQ4 FLEX Conveyor Metal Detector — a flexible conveyor that can be customised by the user according to their needs, adjusting the aperture height, belt speed and belt lengths. It is suitable for pharmaceutical and nutraceutical applications and for inspecting fully packaged items before shipping.

Loma Systems www.loma.com

Automating Original Gravity measurement in beer making

One of the most important indicators to be measured in beer production is original gravity (OG). Original gravity measures the density of the wort (the liquid extracted from the mashing process of the malted grains) before fermentation. This density indicates the amount of fermentable sugars present in the wort, from which the potential alcohol content of the finished beer can be calculated.

The final gravity (FG), measured after fermentation, will be lower than the OG as the yeast consumes the sugars in the wort to produce alcohol. The difference between the original gravity and the final gravity can be used to calculate the alcohol by volume (ABV).

Original gravity is not only important for alcohol calculation, however. Monitoring the OG helps in maintaining consistency in the brewing process, to achieve a consistent flavour and mouthfeel, as well as alcohol content. It also provides essential information for brewers when designing and adjusting beer recipes and for predicting how the yeast will perform during fermentation. Higher OG worts generally have more sugars for the yeast to ferment, and knowing this helps in selecting the appropriate yeast strain and managing fermentation conditions to ensure a healthy and efficient fermentation process.

Traditional methods of determining OG and FG involve manual sampling of the wort and measuring its gravity using a hydrometer or a refractometer, resulting in a figure as specific gravity (density relative to water) or in °Plato. These measurement methods are calibrated to a particular reference temperature (usually 20°C), and if the wort is at a different temperature, the measurement must be adjusted. Such methods are time consuming and prone to error.

Making

brewing more responsive and efficient with in-line

measurement

Fortunately, an innovative solution FLOWave — an acoustic multiparameter flowmeter from Bürkert — is allowing brewers to measure OG and FG continuously in-line with unprecedented precision and reliability, eliminating labourintensive sampling and calculation.

FLOWave is an application solution that can not only measure volume flow, but also determine the density factor and acoustic transmission factor to present the OG directly in °Plato. FLOWave also measures the temperature of the wort with an accuracy of ≤1°C, so that the OG value is automatically temperature-compensated. And because FLOWave leverages advanced

Surface Acoustic Wave (SAW) technology, it dispenses with sensor elements in the measuring tube, which means no leaks, no material incompatibility, no maintenance, no pressure drops and easy cleaning.

FLOWave devices are part of a comprehensive system solution that requires professional calibration and installation by an approved Bürkert service provider. Utilising the Bürkert device platform EDIP, FLOWave integrates seamlessly into existing fieldbus systems. Additionally, the inclusion of a Wi-Fi module enables remote access to measurement parameters via a web browser, ensuring optimal performance even in difficult-to-access locations. This collaborative approach between the customer and Bürkert guarantees precise setup and reliable operation, fostering a successful partnership.

A flowmeter for all elements of brewing

Along with volume flow, temperature and density, FLOWave’s measurement technology also means that it can detect changes in fluid composition in real time, while the Acoustic Transmission Factor function detects bubbles, particles or solids in the liquid.

This means that in addition to measuring OG and FG °Plato (measured at the lauter tun and fermentation tank), it can also be used to monitor OG during the boiling process, as well as for other applications that would normally require multiple instruments, such as determining wort clarity, detecting media changes between production and CIP cycles, or monitoring heat exchanger water flows and temperatures to manage energy efficiency.

Special offer

At Bürkert, we understand the challenges that beverage manufacturers face in optimising their production processes. That’s why we’re excited to announce a limited-time offer for FLOWave, with prices starting from just $5,800. This exclusive promotion presents a unique opportunity for manufacturers to invest in cutting-edge technology that can revolutionise their operations and drive business growth. Whether you’re looking to improve efficiency, ensure product quality, or reduce operational costs, FLOWave offers a comprehensive solution that delivers tangible results.

Finger food for seniors

Food technology for aged care in nursing homes

Food technology is being explored to help address health issues faced by many older people, such as dysphagia and dehydration, as the current options available are not always suitable.

Dehydration is one of the main problems faced by many older people due to psychological, cognitive and swallowing disorders affecting their ability to eat and drink independently. Kaunas University of Technology (KTU) scientists are developing a food product to reduce the risk of dehydration and fatal choking, with the product expected to be available to seniors soon.

Daiva Leskauskait˙e—, a professor at KTU Faculty of Chemical Technology, said: “This innovation is a one-bite-sized food product coated with a membrane that easily dissolves in the mouth but is difficult to break down with fingers.”

Composed of 95% water and enriched with vitamins D, C, B9 and B12, as well as iron, selenium and zinc, the product will meet the recommended intake of minerals and vitamins for the elderly.

In addition, the product was technologically developed so that it would ensure the full nutrient supply: “The product will have controlled release of micro-components during digestion. The highest amount will be released in the small intestine, which will lead to better absorption of the nutrients,” Leskauskait˙e— said.

The process of food product development and improvement is still ongoing, but the professor of the KTU Department of Food Science and Technology said that a lot has already been done.

“The composition of biopolymers used to structure waterrich foods and the possibility of adding vitamins and minerals to the product have been identified. The stability of these components during the technological process was evaluated, and a ball-shaped one-bite product was developed,” Leskauskait˙e— said.

A very important stage of the research waits ahead — testing the acceptability of the new products among the elderly population of nursing homes. The results of the study will be used to determine the taste, aroma and colour of the products.

“At the same time, we will conduct tests to check the release of the vitamins and minerals in the small intestine. The results will allow us to evaluate the efficiency of the

bioavailability of the added micro-components in the bodies of the elderly,” Leskauskait˙e— added.

For this research, the scientists will use the SHIME (the simulator of the human intestinal microbial ecosystem) model. It is designed for complex modelling of physiological, chemical and microbiological properties of the digestive tract. This is one of the university’s most representative in vitro technologies, allowing tests to be carried out in a test tube rather than in a living organism.

The final part of the project will be the production of a pilot batch, during which the packaging of the products will be evaluated and the final adjustments to the technological parameters will be made.

Nutritionists and geriatricians argue that food specially formulated for eating with fingers, easily grasped and transported from the plate to the mouth, can benefit elderly people with cognitive impairment by helping reduce dehydration and improve their nutrient intake.

Currently available products on the market, that can be used to reduce dehydration and the risk of fatal choking and aspiration pneumonia in the elderly, include a range of thickened, texture-modified drinks.

While this is an appropriate therapeutic strategy to reduce the risk of choking in dysphagia patients, many studies have shown that the use of thickened fluids alone does not have a significant effect on the increase in water levels. Moreover, the texture is not acceptable for all patients.

“No specialised nutritional supplements for people with swallowing problems exist in Lithuania, so a new product that is more advanced in terms of both usefulness and attractiveness is particularly needed.” Leskauskait˙e— said.

From concept to commercialisation

The evolution of a food manufacturing service

Certified food manufacturing specialist Janbak is celebrating 60 years in operation after recently achieving independence from its parent company Earlee Product. We talk to the current Managing Director, Michael Hamilton, about how the specialised custom blending and down-packing services business has evolved from humble beginnings and its plans for the future.

Founded in 1964 by Baden Cheu, Janbak started out in its infancy producing blended premixes through its own research and development for use in the smallgoods, butchery and bakery sectors. With a team of around 10–15 people, the business has evolved over the years to meet the changing needs of the food industry; however, its focus on quality, support and flexibility remains unchanged.

Janbak went through many hands after it was sold by Cheu until it was acquired by Earlee Products in 2012. Hamilton said the business at that time was set up to provide specialised support focused around high-value/low-volume food products in order to take advantage of a growing gap in the food manufacturer sector. The scope of the business then grew to include down-packing support for pack sizes below 20 kg that involved a variety of packaging formats, from jars to stand-up pouches (Doypacks) and sachets. “I grew up around high-level manufacturing systems and it wasn’t long before we realised that we were not only a player in this specialised space but we were a high performer,” Hamilton said.

The company then set its sights on achieving accreditation, with food safety and quality SQF Certification along with organic certification Australian Certified Organic (ACO) followed by Kosher and Halal. “Janbak has always delivered highly during audit processes, right from the beginning, because we ran systems akin to these before applying for accreditation,” Hamilton said.

The main capabilities of the business now include:

• a range of batch and pack sizes

• R&D support

• paper sack/SUP/jar packing

• sachet packing

• liquid blending and decanting

• its own bakery, health and wellness products.

“By providing R&D support we have found that Janbak can encourage and enable our customers to take their product from concept to commercialisation. With our flexible approach and small run sizes, the opportunities are endless,” Hamilton said.

“But the support doesn’t stop there,” he said. “Our customers continue to receive technical updates on new methods and technologies through our network of suppliers and business partners, cultivated over the last 60 years. The R&D process never stops and as good food scientists we must continue to monitor what products and processes are being phased out and what trends are sustainable. By providing these insights to our customers they can stay one step ahead of the rest of their market.”

The discovery process

Janbak aligns its services to meet its customers’ requirements and then goes further by unlocking the vision that the food manufacturer has for its products and business by providing flexibility.Janbak’s long history in the food industry and its vast know-how of experience can be used for the advantage of medium- to large-sized food manufacturers, with services including short-term and bespoke projects. By using Janbak’s facility and SQF program, food manufacturers can trial seasonal product development without the risk of corrupting their supply and production chains.

A Janbak spokesperson pointed out: “... if you aren’t trying new products you are standing still [and] that’s a great way to fall behind your competitors”.

Hamilton said the company works with a wide variety of businesses, with varying size, applications and requirements.

“Whether it’s a start-up business or a mature national company, there always seems to be a need for support that can be flexible and reliable and maintain quality standards. By having blending equipment that provides efficient 100 to 1000 kg batch sizes, anyone can come and play and hopefully find a new home with our experienced team of operators.

“One of our biggest customers from 2012 was a familyowned national business that in the last few years became part of a world-renowned market leader in frozen desserts. Their products use expensive and sensitive ingredients to produce high quality foods. By continuing the relationship with Janbak they have a reliable production base for hundreds of tons of powdered premixes per year as well as having the flexibility to provide products for specific seasons, promotional periods and large manufacturing trials.”

Janbak also provides sachet packing as well as liquid blending and decanting services, all designed to support small- to medium-sized businesses.

“By offering short runs our customers are able to create and test concepts they otherwise can’t create themselves, even with a sachet packing specialist. This opens the door for a range of possibilities for businesses that want to try new things.”

Back to the future

With a long history of supplying food manufacturers and foodservice businesses, Janbak has seen a trend emerge in the past few years — ‘boutique’ operators who require very niche services. While the products being created may not take over the world, they do have a place Hamilton said.

“Products like bone broth powders, various collagen powders and nutraceuticals have taken to the market and are enjoying the shift in customer desires, even under the weight of inflation. These are not high-volume products but they are high-value, so they need a manufacturer that ticks all the certification boxes and keeps wastage to a minimum; but most importantly, they need a one-stop shop to get each package ready for sale on the shelf.

“Minimising the cost incurred by transport was always a worthwhile exercise, but with huge increases in transport cost it’s become a part of survival. By providing our customers with raw material and packaging purchasing power, custom blending and packing — and most importantly in the circumstances — shelf-ready products, we minimise cost.”

60 years ago you could get any pack size you wanted as long as it was 25 kg, jokes Hamilton, but now “our customers can get exactly what they want, when they need it”.

Automated microbial testing platform

Developed to test product quality and safety in all stages of food production, the Neogen Soleris Next Generation can be implemented across many applications and different workflows including: spoilage flora analysis, challenge testing, sterility testing, product development, raw materials, membrane filtration, finished products, environmental monitoring, shelf-life protection and PET. The system has ready-to-use culture media vials. The vial technology measures microbial growth by monitoring pH changes and other biochemical reactions. With its software capabilities, manufacturers can access a complete audit trail, export directly to LIMS and generate automated certificates of analysis. It is suitable for many applications across different industries, from beverage and dairy to dietary supplements.

Neogen Australasia Pty Limited neogenaustralasia.com.au

Honey truffle sweetener alternative

Following the discovery of a sweet protein from honey truffles last year, MycoTechnology has made movements towards commercialisation, demonstrating the product’s potential as an alternative to sugar and existing sweeteners.

In less than a year since the discovery, the company has scaled production from the lab bench to 3000 L tanks, improving production process efficiency, optimising costs and validating safety and digestibility.

Recent safety evaluations, including genetic testing for toxicity, allergens and digestibility, have shown good results. The protein is not considered to be allergenic or toxic and is fully digestible by the human GI tract. Rather than being absorbed in its intact form, it breaks down completely into amino acids that are routinely found in other dietary protein sources such as meat, fish or eggs. In silico analysis also suggests that the molecule has no similarity to any other known protein structures and therefore has minimal potential for other secondary effects beyond sweetness.

Sweet proteins are offering non-nutritive alternatives to sugar and artificial sweeteners. The honey truffle sweetener is emerging as a clean-label addition to this category.

After isolating the protein responsible for the sweet taste, MycoTechnology used precision fermentation technology to produce the honey truffle sweetener with a potency ranging from 1000–2500 times sweeter than sucrose.

The company now continues to scale production and simplify processing in its facility.

MycoTechnology www.mycoiq.com

Whey protein designed for 'holistic hydration' CASE STUDY

At Vitafoods Europe 2024, Arla Foods Ingredients showcased new functional water concepts demonstrating how its whey protein isolates can meet the need for ‘holistic hydration’.

The concepts meet many of the market needs highlighted by Innova in its top 10 food and beverage trends for 2024. Its research shows that 42% of consumers globally see protein as the most important ingredient, and it also predicts a stronger focus on additional functional ingredients in everyday water products.

Sarah Meyer, Head of Sales Development, Health and Performance, at Arla Foods Ingredients, said: “Active consumers are increasingly adopting a holistic health approach, and seeking out products that offer more than one benefit. Beverages that boost their daily nutrient intake while facilitating hydration are a great example. As these new concepts demonstrate, our whey protein isolate ingredients are a fantastic way to meet this need.

Designed for powder shake formats, Lacprodan ISO. WaterShake is designed to be rich in both essential amino acids (EAAs) and branched chain amino acids (BCAAs). It is easily combined with other functional ingredients, creating opportunities for additional claims for physical and cognitive wellbeing — making it suitable for consumers seeking convenient, holistic nutrition. For example, the new concepts will combine zinc and caffeine with protein.

Designed to appeal to consumers who are taking a proactive approach to their health, they create opportunities for efficient, on-trend combinations of hydration and nutrition.”

The company will also showcase two additional concepts:

• A multi-layered bar with high-quality whey and milk protein ingredients in every layer.

• A ready-to-mix powder application for medical nutrition showcasing the findings of a recent clinical study on how whey protein can help to improve dayto-day glucose control.

Award winning source of ingredients

TransChem has been an award winning source of ingredients for over 25 years for nutraceuticals and pharmaceuticals. Now the food & beverage sector can benefit from the premium value, quality natural ingredients that we independently source from around the globe. We know the value of key natural ingredients, which will enhance the health and wellness offering in your product. Contact us now to find out more about the difference we can make sourcing and distributing for you: +61 2 9887 1688 or visit transchem.com.au/food-beverages

Giving cheese a protein boost

Arla Foods Ingredients is demonstrating how manufacturers can meet demand for high-protein cheese products that combine nutritional quality with indulgence.

The company has launched two new recipe concepts that show how its solutions can meet both these needs. Based on quality dairy ingredients, they are designed to allow manufacturers to swap out milk fat in favour of milk proteins, as well as increasing calcium content.

A new cream cheese concept is claimed to provide a creamy texture and taste despite containing 50% less fat than standard recipes. Rich in whey proteins thanks to the inclusion of Nutrilac QU-7650 and CH-4560, it delivers all the essential amino acids.

Meanwhile, a low-fat solution for individually wrapped cheese slices uses the fat-mimicking proteins in Nutrilac FO-7065 to reduce the need for skimmed milk cheese. Also containing milk mineral concentrate Capolac, a single 20 g slice is claimed to contain as much calcium as a large glass of milk.

Arla Foods Ingredients www.arlafoodsingredients.com

An equation for flexitarian flavour

Many people know fish sauce from Asian cuisines, where it is used to endow dishes with umami. But Europe too once had a tradition of using a fish sauce called garum to impart extra flavour in nearly all ancient Greek and Roman dishes.

If we are to realise a green transition of our eating habits with diets that are far more plant-based, researchers believe it might be a good idea to liven up our vegetable dishes with umami flavours — just like the ancient Greeks did.

According to Ole G Mouritsen, professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen’s Department of Food Science, vegetables just don’t taste all that good on their own because they lack the umami that we’ve been evolutionarily encoded to crave. However, he believes the ‘blue food’ of the sea could provide a solution as it not only abounds with protein, vitamins, minerals and healthy fats, but also in much-coveted umami.

“We overlook the most readily available, and in many cases, most sustainable food sources with umami taste in them — namely fish, seaweed, shellfish, molluscs and other seafood. If the right species are chosen, we can use them as climate- and environmentally-friendly protein sources that are also effective umami flavourants for vegetables,” Mouritsen said.

Mouritsen believes that flexitarian diets are a more viable option than today’s focus on replicating meat products using plants.

“I think we need to be more flexitarian. We need to get used to having a lot more vegetables and much less animal-derived fare on our plates. But in terms of taste, nothing should be absent. Therefore, my vision is that we add something from the animal kingdom that really boosts taste, so that we can make do with very small amounts — but enough to provide flavours that vegetables can’t,” Mouritsen said.

In a new scientific research article published in International Journal of Gastronomy and Food Science , Mouritsen uses a mathematical equation to help calculate the power of umami in a wide range of seafoods and demonstrate their great taste potential.

“Umami can be plugged into a formula because we know exactly how the taste receptors in our taste buds pick up on umami at the molecular level. There is a synergistic effect when two substances, glutamate and nucleotides, are present in a food at the same time. Glutamate imparts the basic umami taste, which is then enhanced many times over by nucleotides. This synergy is reflected in the equation,” said Mouritsen, whose background is in theoretical physics.

The equation looks like this:

EUC = u + u × ΣN y(N)v(N)

EUC stands for Equivalent Umami Concentration, which is the umami concentration in a food expressed in mg/100 g.

The list of seafoods with large concentrations of umami is long. It includes

everything from fish like cod and mackerel, to shellfish and molluscs like shrimp and octopus, to the roe of Alaska pollock and blue mussel, to various types of seaweed and on to processed seafood products like anchovy paste and fish sauce.

“There are many possibilities. And while some people will probably debate the formula’s accuracy, it doesn’t matter. Whether the umami concentration in shrimp, for example, is 9000 or 13,000 mg/100 g is not critical, as each is much greater than 30 mg/100 g, which is the taste threshold for umami,” Mouritsen said.

Only a few drops or grams of blue foods are usually needed to elevate vegetable dishes to something that satisfies our inherited umami craving.

Image credit: Jonas Drotner Mouritsen

Size matters for Pringles packaging

Pringles is minimising its environmental impact with a smaller 53 g can. The trimmed package features less empty space and the same weight of chips.

Reducing the height of the can by nearly 10% is designed to remove 37,000 kg of packaging waste per year in Australia and New Zealand.

Kellanova’s Head of Salty Snacks, Dan Bitti, said, “Pringles have a distinctive and iconic can, and we’re committed to maintaining quality while continuing to find ways to minimise our environmental footprint. We’re excited to introduce revamped cans delivering the same snack with less packaging.”

As part of Pringles’ ongoing efforts to improve sustainability, the plastic lid was removed from the 53 g can in 2022. The company is now working towards developing more sustainable packaging across its range.

The smaller Pringles 53 g variety will be available in all major supermarkets from May 2024.

Birds Eye view on sustainable frozen packaging

Birds Eye, a food processor for the freezer aisle, has announced its commitment to sourcing post-consumer recycled (PCR) material as part of its broader sustainable packaging journey, commencing with its plastic steam bags.

This year, three products across Birds Eye’s Steamfresh Vegetables (750 g) range will consist of 22% recycled content within the steam bags, with plans for a broader rollout in coming years.

The updated packaging will also feature a QR code directing curious consumers to a short video communicating the brand’s sustainability credentials and ongoing commitment to supporting a circular economy.

Birds Eye’s Senior Director of Marketing (APAC), Katie Saunders, said while the introduction of PCR is a starting point in the business’s long-term plan to decrease the use of virgin plastic, it’s a positive step forward for the brand and entire freezer category.

“We recognise consumers and retailers are increasingly seeking sustainable packaging solutions without compromising on quality and convenience. We share this desire to do more with less and to operate to the highest sustainability standards. Our move to incorporate 22% recycled plastic into our Steamfresh 750 g inner bags ensures Australians can now extend their eco-conscious purchasing behaviours to the freezer aisle.”

In 2023, the brand further removed 15% virgin plastic from the Steamfresh (750 g) outer bags, and from 2026 hopes to have access to locally collected and processed PCR, aiming for a minimum of 30% PCR incorporated into the range.

The update follows an initiative in 2021 that saw Birds Eye refresh all its outer packaging bags to a more sustainable structure, moving from laminate to a recyclable mono material to ensure the packaging can be recycled where facilities are available.

Image credit: Birds Eye.

Taking ‘use-by’ dates to the next level

Patches that change colour as raw meat freshness deteriorates in sealed refrigerated products could soon become a reality on supermarket shelves, making it easier for shoppers to know if it’s still good to eat and reducing food waste.

The innovative approach, developed by Monash researchers, uses on-pack colour indicators made from natural plant materials to show how fresh the beef is right at that moment and could be used to replace traditional ‘best before’ dates.

The researchers, led by former Monash University PhD student Debarati Bhadury (now at the University of Washington in Seattle), believe their method could reduce the amount of meat thrown away when it’s still safe to eat based on the ‘best before’ stamp.

Using beef porterhouse steaks, the research demonstrated that when applied to the inside of transparent packaging film, the indicators consistently changed colour in response to rising pH levels caused by growth of bacteria such as E. coli

Machine-readable versions could also become a possibility, helping to automate aspects of the supply chain and retailing, such as price discounting as freshness changes, and the technology is likely to be extensible to other fresh foods.

The patches, co-developed by Dr Joanne Tanner of the Department of Chemical and Biological Engineering at Monash, who supervised the research with Professor Kellie Tuck of the School of Chemistry, were made from a combination of nanocellulose and dyes found in vegetables like red cabbage and black carrot.

“Colour-changing indicators on the package are a way of giving consumers real-time information that meat is still fit for consumption,” Tanner said.

“By contrast, a best before date merely represents a conservative estimate of how long the packaged meat will remain usable and is not an actual gauge of freshness. It is based on a series of worst-case assumptions about its handling and refrigeration through the supply chain.

“This means meat is often returned or disposed of when it is actually still fit for consumption.”

Tanner said the colour indicator system could also be linked through smartphone apps to provide consumer advice, suggesting optimal ways to cook and prepare meat based on freshness.

“Smartphone integration providing advice on food preparation is a real possibility using this freshness indicator. For example, the meat could still be consumed but should be cooked for a longer period rather than eaten rare,” Tanner said.

The study also showed that bacterial counts differed on steaks with the same best before date, further highlighting the value of an on-pack indicator.

Tanner said a combination of two or more colour-changing sensors was likely to be best for consumer use, as it would account for individual differences in colour vision.

Next steps in the research program will be to extend the findings by investigating a number of other anthocyanins that show colour changes across different pH ranges and may be suitable for different fresh foods.

The study, published in the journal Food Quality and Safety , was supported by Meat & Livestock Australia.

Packaging machinery: market insights

The FMCG industry has shown remarkable resilience in recent years despite tough conditions. While reports are that overall business insolvencies are at an alltime high, we are beginning to see some promising signs of recovery in FMCG manufacturing.

Packserv’s Managing Director, Nathan Wardell, provides an update on his company’s market observations. “Currently, there are encouraging signs of the onshore FMCG market gaining momentum and ramping up. Our clients echo this positive sentiment, with larger orders confirmed recently indicating that Australian manufacturers are committing to long-term production needs by investing in new machinery, processes and technology.”

Packserv has experienced a significant rise in demand for machinery rental services for some time. This trend is now being complemented by substantial increases in clients investing and purchasing equipment outright. “We have observed the start of this rebound in international markets such as the US and now we are seeing similar trends with our onshore manufacturers. We need to continue to support local manufacturing and Australian FMCG businesses to put local Australian products on our supermarket shelves,” Wardell said.

Packserv is one of the few packaging machinery manufacturers offering flexible rental terms, including short- and long-term hire options, with no minimum hire period. Additionally, Packserv manufactures its machines locally so its clients have immediate access to machinery whether they are renting or purchasing outright.

While many manufacturers welcome the opportunity to purchase locally made machinery which is readily available to upscale manufacturing, Australia remains heavily reliant on imported packaging machinery. This reliance exposes manufacturers to supply chain disruptions and external influences. Wardell explained, “There is currently a reliance on imported machinery with a 4:1 ratio of imported packaging machinery to exported machinery. There is a lot of interior machinery out there where FMCG manufacturers have waited for months for it to arrive only to find when it is finally delivered, it doesn’t work. Especially in these tough times, no one has patience for the inconvenience and cost of machinery that simply doesn’t work.”

Packserv upholds a “Buy for Life” philosophy believing that equipment should last indefinitely and never end up in landfill. “This is the standard we adhere to — it’s reflected in our team and our culture. We build machinery so well that it continues to operate reliably and consistently for decades. This is exactly what our onshore FMCG sector needs, not cheap imports,” Wardell said.

Recyclable paper-based packaging

Parkside has launched of a range of recyclable, paper-based, flexible packaging materials.

The range of Recoflex papers is available as a single-ply or laminate in several specifications, and offers durability, barrier performance and good heat sealability, making it suitable for a number of market applications.

The various specifications will launch in a phased rollout beginning in April, with several new innovations being released to join Parkside’s freezer-proof paper material (first commercialised last year). It will be joined by two configurations of Recoflex Translucent, a translucent barrier paper that can be used for pouches, bags or lidding film suitable for a range of fresh food applications. Also launching in the first phase is a flow-wrap solution for ambient food and non-food applications, alongside a high barrier performance paper that is compatible with both horizontal and vertical form, fill and seal lines, which is suitable for products requiring higher moisture and oxygen barriers.

The second phase, set to launch a little later in 2024, will bring a kraft paper and a metallised solution to the market. All of the Recoflex configurations are designed to be fully recyclable in kerbside collection schemes.

Parkside www.parksideflex.com

Natural rubber transfer hose

Bredel has expanded its range of hoses with the Bredel NR Transfer hose for general fluid transfer applications at pressures up to 12 bar (174 psi).

The natural rubber transfer hose can be used for handling sludge with a high solid content, food and beverage waste and abrasive slurries.

The solution complements the Bredel NR Metering hose, which is designed for heavier duties with pressure capability up to 16 bar (232 psi).

Watson-Marlow Fluid Technology Group www.wmftg.com.au

CASE STUDY

Coffee packing machine boosts roastery productivity

A Melbourne-based Australian coffee roastery, Roasting Warehouse, has quadrupled productivity following the installation of the Jet Technologies Goglio G21 Vertical Form Fill & Seal coffee packing machine.

Founded in 2017, Roasting Warehouse is a family business that has steadily grown from its roots as a café in North Melbourne to become a player in the coffee sector. With its move to a larger facility in Airport West in 2019, the company has expanded its operations across three locations: North Melbourne, Airport West and South Fremantle.

"When we reached 8–9 times production, we knew it was time for a change. Our old machinery couldn't keep up with the demand, and we were facing extended hours and logistical challenges,” said Thanos Giagkoudis, Head Roaster, Roasting Warehouse Specialty Coffee.

In September 2023, Roasting Warehouse implemented the Goglio G21 Coffee Packaging Machine to help it meet the growing demand and expand its customer base. The machine’s installation has streamlined operations and allowed for greater flexibility in accommodating various packaging sizes. It has also resulted in improved customer service and reduced packaging waste.

“Productivity increased a lot. We were able to get work done a lot quicker, and the flexibility of the G21 allowed us to accommodate various packaging sizes effortlessly. The partnership has also alleviated stress associated with production bottlenecks and breakdowns. Not having to stress and knowing things will be okay has been a gamechanger for us,” Giagkoudis said.

Looking ahead, Roasting Warehouse remains committed to further expansion and innovation.

“We are targeting a larger roaster soon and another machine to go with the G21,” said Alexander Paraskevopoulos, Head of Marketing, Roasting Warehouse Specialty Coffee.

The business is also collaborating with Jet Technologies in developing and sourcing coffee packaging materials and designs, with four films currently under production. Jet Technologies www.jet-ap.com

Paper-based mini bottle for Baileys liqueur

In partnership with PA Consulting, as part of the Bottle Collective with PA and PulPac, Diageo is trialling a Dry Molded Fiber bottle which is 90% paper with a thin plastic liner and a foil seal.

The bottle is designed for recycling in standard paper streams and does not require the consumer to separate the plastic liner from the paper bottle when disposing. The 2000-bottle trial with consumers on the Baileys mini format (80 mL) was held at a festival in Spain during May.

The trial was used to test how the bottles travel from the filling site to the destination, along with how consumers interact with the material and how they understand the sustainability credentials of the paper bottle.

Ewan Andrew, President, Global Supply Chain & Procurement and Chief Sustainability Officer, Diageo, commented: “When it comes to our packaging, we’re taking an approach of progress over perfection, knowing

our packaging will need to evolve along with consumer needs and technological advancements. The consumer is becoming more sustainability savvy and we believe we can meet that need using our design and innovation to bring premium products and more sustainable solutions together.”

Diageo is exploring paper formats across its wider portfolio. It continues to test its concept Johnnie Walker paper-based bottle, which is still in development phase, along with other paper-based bottle concepts.

In development now is a Diageodesigned, spiral-wound paper-based bottle with Don Papa, the Filipino rum brand. The bottle is in feasibility testing and is expected to be 90% paper-based. The bottle is designed to remove the cardboard gift box around the bottle to give the illusion of a gift box which is in fact the whole bottle.

The company is also trialling lightweighting its glass bottles using a novel coating developed by EXXERGY.

PFAS-free barrier coating

Archroma has launched the Cartaseal OGB F10 PFAS-free barrier coating for oil and grease applications.

The water-based oil- and grease-resistant barrier coating is designed to enable papermakers to provide sustainable packaging by replacing fluoro-based substances and polyethylene with a recyclable and repulpable coating. It is FDA and BfR compliant, making it suitable for the manufacturing of paper and board for food and non-food contact.

Key features include: good oil and grease barrier for freshness of packaged goods; good oil and grease resistance even when folding; and recyclable and repulpable.

Suitable for folding box board and flexible paper packaging applications, the coating is designed to facilitate easy recycling and repulping processes. As it contains bio-based raw materials, it can help brands and papermakers with sustainability by minimising reliance on oil-based substances.

Archroma www.archroma.com

Milk protein and rice flour extruded flakes

Loryma’s Lory Crumb extruded flakes are designed to provide texture for quick-to-prepare products with two new varieties introduced. One of the varieties is made from rice flour and the other from milk protein.

The extruded flakes are available in different variants and can be used on their own or in combination to enhance both the texture and nutritional profile of instant products such as porridge or pudding.

The extrusion process gives the ingredients a rapid swelling capacity. Both versions are suitable for clean-label products. Loryma

www.loryma.de/en/

Filling and packaging PET containers

With the acquisition of Netstal Maschinen AG at the beginning of the year, Krones is now able to offer users a solution for every single step in the plastics loop. In addition to injection moulding technology, this also includes the MHT tools required for PET production and the Krones Contiform series for stretch blow moulding the bottles. Added to this are competencies in preform and container design, as well as the MetaPure plastics recycling systems and the comprehensive digitalisation solutions.

With Prefero, Krones now completes its overall system for the production, filling and packaging of PET containers.

Krones (Thailand) Co Ltd www.krones.co.th

What’s new

Chocolate gold

HOT to go!

Queensland-based chilli farm Sweet Heat Co. has launched its take on reimagined hot sauce, Hot To Trot. The sauce features a contrasting fusion of sweet and spicy flavours. The American-inspired hot sauce combines fiery Carolina Reapers and sticky Australian Mixed Blossom Honey. www.sweetheat.com.au

Diageo’s Baileys and Mondel¯ez International’s Cadbury Old Gold have joined together for the launch of the alcohol-free Cadbury Old Gold inspired by Baileys chocolate block, combining the rich taste of Cadbury Old Gold dark chocolate with a smooth flowing Baileys Original Irish Cream flavoured centre. www.asembl-brands.com

50% plant 50% meat

Harvest B has launched a diced beef and a diced lamb protein pieces blend. The slow-cooked product, which comes pre-prepared for ease of use in the foodservice industry, consists of a 50:50 ratio of animal to plant protein. www.harvestb.io

Light and ‘bubly’ beverage

In the US, PepsiCo has introduced ‘bubly burst’, a lightly sweetened sparkling water beverage with fruit flavours, bright colours and no added sugar. Six flavours include: Triple Berry, Peach Mango, Watermelon Lime, Pineapple Tangerine, Cherry Lemonade and Tropical Punch. contact.pepsico.com/bubly

Level up in a can for gamers

Arla Foods Ingredients’ PROGAMER is a canned drink solution aimed towards gaming enthusiasts. Consisting of whey proteins, amino acids and vitamins, the 310 mL beverage features 15 g of protein, including 3767 mg of branched-chain amino acids. It also contains taurine, magnesium, zinc, caffeine and vitamins A, B3, B6 and B12. www.arlafoodsingredients.com

Protein now comes in violet Menz’s Violet Crumble has entered the wellness snacking market. Available as 55 g bars the BSc Soft Protein Bar x Violet Crumble Chocolate Honeycomb and BSc Soft Protein Bar x Violet Crumble Caramel Honeycomb both feature BSc’s new candy-like soft protein bar technology. www.violetcrumble.com

Westwick-Farrow Media

A.B.N. 22 152 305 336 www.wfmedia.com.au

Head Office Unit 5, 6-8 Byfield Street, North Ryde Locked Bag 2226, North Ryde BC NSW 1670 Ph: +61 2 9168 2500

Editor: Carolyn Jackson wnift@wfmedia.com.au

Editorial Assistant: Matilda Elliott

(Shy &) Retiring Proofreader: Deborah Bailey

Acting Publishing Director/MD: Janice Williams

Art Director/Production Manager: Linda Klobusiak

Art/Production: Marija Tutkovska

Circulation: Dianna Alberry circulation@wfmedia.com.au

Copy Control: Mitchie Mullins copy@wfmedia.com.au

Advertising Sales Manager Kerrie Robinson Ph: 0400 886 311 krobinson@wfmedia.com.au

If you have any queries regarding our privacy policy please email privacy@wfmedia.com.au