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Another burger, Mr President?
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Copyright Food & Beverage Industry News is owned by Prime Creative Media and published by John Murphy. All material in Food & Beverage Industry News is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in Food & Beverage Industry News are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated. © Copyright Prime Creative Media, 2016 Articles All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format. Head Office 11-15 Buckhurst St South Melbourne VIC 3205 P: +61 3 9690 8766 email@example.com http://www.foodmag.com.au Sydney Office Suite 303, 1-9 Chandos Street Saint Leonards NSW 2065, Australia
he other Sunday, Sydney served up a perfect spring day so my family and I headed to the Park Feast Food Truck Festival at Bella Vista Farm. As I digested my meal, I noticed a teenager eating what looked like ice cream and caramel sauce in a bread roll. “Golden Gaytime Burger,” he explained helpfully. The thing is, that wasn’t the strangest thing that happened that week. That honour, obviously, went to the election of Donald Trump as President of the United States. At the time of writing, the world seems to be still trying to come to terms with how somebody who seemed to be trying to lose the election ended up winning. How will it affect the food industry? From an American perspective, it seems neither he nor the Republican Congress have any intention of continuing the work of Michelle Obama and others to improve the nutritional value of food in American schools. Similarly, they have shown little interest in tighter food labelling or safety regulations. “I have never seen a thin person drinking Diet Coke” - Trump’s tweet says it all. For us in Australia, the end of the Trans Pacific Partnership (TPP) is the obvious
consequence. Of course, that deal was doomed regardless of the outcome of the election. Both candidates opposed it (though it was actually the support of the Republicans in Congress that kept it alive this long). But, as AiGroup’s Innes Willox pointed out, the effects of the change on Australian industry should not be overstated. We already have trade deals with the US and many of the other TPP participants. On top of that Trump’s success has had nothing to do with a coherent philosophy or detailed policy so his future actions are largely anyone’s guess. We’ll just have to wait and see. Meanwhile, the world goes on. This issue, as featured on the cover, we look at a deal Monash University has secured to help Australian food exports to China. Among other things, we also examine the successful use of EtherCAT at a Victorian abattoirs. My final task is to wish you all a Merry Christmas…Happy New Year, stay safe and enjoy those burgers! Matthew McDonald, Editor
Average Net Distribution Period ending Sept ’15
6 MERGERS & ACQUISITIONS 8 FRUIT & VEGETABLES 10 TRADE & EXPORTS
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12 FOOD SAFETY
14 FOOD & BEVERAGE INDUSTRY AWARDS 16 ON THE SHELF 18 PRODUCT DEVELOPMENT 20 CONSUMER TRENDS
22 PLANT MAINTENANCE 24 AUTOMATION 28 PET FOOD 30 PACKAGING & LABELLING 32 NEW PRODUCTS
www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 5
MERGERS AND ACQUISITIONS
Nine F&B acquisitions in Oct/Nov By Ben van der Westhuizen and David Baveystock
&A transaction levels in October and November 2016 were relatively subdued compared to previous periods.
Acquisitions announced Date 2 Oct 16
Fehlsbergs Fine Foods
5 Oct 16
Buderim Ginger â€“ 23% of equity
Asia Mark Development & Wattle Hill RHC Fund 1
6 Oct 16
New Hope Group
Vitamins & supplements
6 Oct 16
Hillcrest Litigation Services / Bubs Australia
Infant Food Holding Company
25 Oct 16
Pacific Island Restaurants
Restaurants Brands NZ
1 Nov 16
9 Nov 16
Hebei Qite Packaging
9 Nov 16
Superior Food Services
Deal Value Undisclosed
The standout transaction in the quarter was the acquisition of a minority shareholding in Buderim Ginger by Asia Mark Development and Wattle Hill RHC Fund 1. The acquisition will result in Buderim Ginger raising $26m from the share issue which will be used to reduce bank debt and fund the expansion of core business segments.
6 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
The acquisition of WA-based Sealanes by Superior Food Services from the Paino family is an important transaction in the foodservice distribution sector. The acquisition represents a push into the WA market for Superior Food Services, which was acquired by Quadrant Private Equity in 2015.
Initial equity capital raisings on the ASX Date
19 Oct 16
NZ King Salmon Investments
7 Nov 16
There were two IPOâ€™s of food and beverage businesses on the ASX during Q4 2016. Inghams Group is the largest initial public offer on the ASX in 2016. Private equity investor TPG sold 40 per cent of its shareholding in Inghams Group as part of the IPO. TPG will continue to hold 47 per cent of Inghams after the float. The IPO was priced based on 13.5x 2017 net profit. New Zealand King Salmon listed in early October. The IPO was priced at eight times forecast EBITDA and enabled private equity investor Direct Capital to dispose of $45m of shares as part of the public offer. 2016 has been a very active year for merger and acquisition activity within the food and beverage industry with this trend expected to continue into 2017.
Ben van der Westhuizen (left) and David Baveystock are directors of Comet Line Consulting, an advisory business that specialises in acquisitions and divestments within the Australian food & beverage industry. For more information visit www.cometlineconsulting.com.au.
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FRUIT & VEGETABLES
Can cranberries reduce the need for antibiotics? The single largest clinical trial of its kind reveals important role for cranberry in reducing symptomatic UTIs and global antibiotic resistance.
eading experts on infectious disease and urinary tract infections (UTIs) recently gathered in London to discuss the alarming state of antibiotic resistance and present findings from a landmark study that conclusively shows that cranberries can be a nutritional approach to reducing symptomatic UTIs, and as a result, may be a useful strategy to decrease worldwide use of antibiotics. According to the study, recently published by the American Journal of Clinical Nutrition, drinking a 240 ml glass of cranberry juice a day reduces symptomatic UTIs by nearly 40 per cent in women with recurrent UTIs – reducing the burden of UTIs and reducing the antibiotic use associated with treating recurrent UTIs. “Currently the primary approach to reducing symptomatic events of UTI is the use of chronic antibiotics for suppression, an approach
associated with side effects and development of antibiotic resistance. This study shows that consuming one 240 ml glass of cranberry juice a day reduces the number of times women suffer from repeat episodes of symptomatic UTI and avoids chronic suppressive antibiotics,” said Dr. Kalpana Gupta, infectious disease specialist and Professor of Medicine at Boston University’s School of Medicine. An author on the study and panelist at the London gathering, Dr. Gupta believes that cranberries can help to reduce the worldwide use of antibiotics and significantly improve the quality of life for women who suffer from recurrent UTI symptoms.
Large clinical trial The 24-week study of 373 women, conducted by researchers at Boston University, Biofortis Innovation Services (a division of Merieux
Nutrisciences) and 18 clinical sites throughout the US and France, is the largest clinical trial of its kind examining the effects of cranberry juice consumption on UTIs. This trial adds to more than 50 years of cranberry research and supports the cranberry’s ability to support urinary tract health and reduce symptomatic UTIs among chronic UTI sufferers. Researchers set out to find whether recurrent (or repeat) UTI sufferers could be protected from repeat infections by drinking cranberry juice. Participants were all healthy women, with an average age of 40, who had experienced at least two UTIs within the past year. During the study, participants were randomly chosen to drink a daily dose of 240 ml of either cranberry juice or a “placebo” beverage without cranberries. The rate of UTIs decreased significantly among the cranberry drinkers, with just 39 diagnoses during the six-month study compared with 67 in the placebo group. Compared to some other studies, this trial had greater statistical power to detect differences than others due to its larger sample, use of incidence density to account for the tendency of clinical UTIs to cluster in time within an individual, a high average level of compliance (98 per cent), and a comparatively large percentage of subjects in each group completing the treatment period (86 per cent).
What's in a symptom? Women with symptomatic UTIs experience all the discomforts of a UTI, such as a strong, persistent urge to urinate or a burning sensation when urinating, but may or may not test positive for a bacterial infection upon a consult with a physician. In many instances, women are treated with antibiotics for symptom relief whether bacteria is found or not. According to Gupta, the key to avoiding the situation altogether may 8 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
very well lay with the cranberry. “The key to cranberry’s benefit is consuming a glass daily to help avoid the infection altogether,” said Gupta. “Most people wait to drink cranberry juice until they have a UTI, but once the symptoms start they’ll likely need a course of antibiotics.”
UTIs and antibiotic resistance UTIs are among the most common bacterial infections in women worldwide. Up to 60 per cent of all women suffer a UTI in their lifetime,1and up to 25 per cent experience a recurrence within six months.2 Some 150 million UTIs occur annually worldwide, according to the American Urological Association, resulting in $6 billion in annual health care costs.3 Antibiotics are usually the first line of treatment for urinary tract infections, and women who have frequent UTIs may be prescribed low-dose antibiotics. Unfortunately, chronic overuse of these drugs has increased antibiotic resistance at an alarming rate globally. So much in fact, that the World Health Organization (WHO) cites a 50 percent resistance rate to one of the most widely used antibiotics to treat UTIs.4
How cranberries work Luckily, cranberries contain a unique combination of compounds including Type-A PACs (or proanthocyanidins) that prevent bacteria from sticking and causing infection. In addition to PACs, new studies have revealed a new class of compounds, xyloglucan oligosaccharides, which have similar anti-bacterial properties against E. coli as PACs5. This means there are multiple, unique elements within cranberries working hard for your health. These unique compounds can be found in a variety of products, including cranberry juice cocktail,
FRUIT & VEGETABLES
100 per cent cranberry juice, light cranberry juice, dried cranberries and cranberry extract; however most of the research surrounding cranberries and UTIs has been conducted using juice. The suggestion that a nutritional approach like cranberry juice could reduce antibiotic use is welcome news given the alarming challenge it presents to public health, one that the WHO refers to as one of the greatest challenges to public health today6, and that the UK Chancellor of the Exchequer said could become a threat ‘greater than cancer’.7 According to Gupta, those who suffer from UTIs can feel confident that this nutritional approach is a potential solution – further validating more than 50 years of welldocumented cranberry research. Footnotes: 1. Foxman B, Barlow R, D’Arcy H, Gillespie B, Sobel JD. Urinary tract infection: selfreported incidence and associated costs. Ann Epidemiol. 2000 Nov;10(8):509-15. 2. Foxman B, Brown P.Epidemiology of urinary tract infections: transmission and risk factors, incidence, and costs. Infect Dis Clin North Am. 2003 Jun;17(2):227-41. 3. American Urological Association. “Adult
UTI: Epidemiology/Socioeconomics/ Education.” Available at:https://www. auanet.org/education/adult-uti.cfm 4. Antimicrobial resistance: global report on surveillance 2014; WHO; http:// www.who.int/drugresistance/documents/ surveillancereport/en/ 5. Hotchkiss AT, Nunez A, Strahan GD, Chau
H, White A, Marais J, Hom K, Vakkalanka MS, Di R, Yam KL, Khoo C. Cranberry Xyloglucan Structure and Inhibition of Escherichia coli Adhesion to Epithelial Cells. J Agric Food Chem. 2015 Jun 17;63(23):5622-33. 6. Antimicrobial resistance: global report on surveillance 2014; WHO; http://
www.who.int/drugresistance/documents/ surveillancereport/en/ 7. http://www.dailymail.co.uk/ news/article-3539189/ Common-infections-deadlierthreat-CANCER-unless-antibioticproblems-tackled-George-Osborne-warns. html
Researchers look to tropical fruit as a schizophrenia treatment R
esearchers at The University of Queensland have begun clinical trials into whether an extract from mangosteen, a tropical fruit found in Indonesia, can help treat schizophrenia. Queensland Brain Institute Professor John McGrath is conducting the trial into the role of mangosteens in easing symptoms of psychosis. Previous research has indicated that the very potent antioxidants in mangosteen rind might provide a safe and effective treatment, with no side-effects. “This is a gentle and safe intervention which evidence so far suggests could improve symptoms, and it’s important we investigate its potential as a matter of urgency,” Professor McGrath said. “We aren’t suggesting this is a wonder drug, but we must investigate
potential new treatments which are safe, effective and don’t have the current medication’s side-effects like weight gain, which can lead to other major health problems. “Finding better treatments for schizophrenia is difficult, it will take
radicals, which can build up in certain disease states. “I’ve found over the years that when you talk to patients or their relatives they say ‘I just don’t want anyone else to go through this,” Professor McGrath said.
“When people join a clinical trial like this, they become our citizen scientists, part of our research team. “That is an inspiring and heartwarming trust which we hope will ultimately lead to better lives for all patients, even if it’s only a modest improvement.”
"I've found over the years that when you talk to patients or their relatives they say 'I just don't want anyone else to go through this." decades, so let’s start now.” Mangosteen is a tropical evergreen fruit native to Indonesia. The thick purple rind of the fruit contains compounds called xanthones which are often used in herbal teas and traditional medicines. Antioxidants are thought to work because they restrict potentially damaging molecules known as free www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 9
TRADE & EXPORTS
Monash Uni China deal good news for exporters Export success is becoming increasingly dependent on factors like strategic vision and R&D capability. A new agreement between Monash University and one of China’s biggest food companies promises to help Australian exporters compete on these terms.
onash University has secured an ‘historic agreement’ with the Nutrition and Health Research Institute (NHRI) of the Chinese state-owned COFCO Corporation. The first agreement signed by the huge state-owned company and an Australian organisation, the deal will see Monash University’s new multi-million dollar Food Innovation Centre enter into a strategic partnership with COFCO NHRI, as part of its overall food and agricultural innovation strategy. Under the agreement, which is aimed at boosting exports to China, the Food Innovation Centre at Monash will have access to COFCO NHRI’s technical resources, in-depth knowledge of Chinese consumers, regulatory expertise, and market delivery platforms to fast-track supply opportunities for Australian exporters. The Food Innovation Centre at Monash was formally opened in early October by the Victorian Government Minister for Industry and Employment, Wade Noonan. The Monash centre provides
Australia’s food industry, from startups and SMEs to large corporations, with unrivalled technology and product development services including consumer aided design as well as research capabilities in areas such as food chemistry, packaging
and food productivity to meet the demands of Asia’s fast growing middle class population,” Professor Gardner said. “Monash now looks forward to using our world-class capabilities to provide Australian food producers –
"The centre enables businesses to rapidly export to target markets by acquiring a deeper understanding of middle class consumers in Asia." design and food ethics. The centre enables businesses to rapidly export to target markets by acquiring a deeper understanding of middle class consumers in Asia. President and Vice Chancellor of Monash University, Professor Margaret Gardner AO, thanked the Victorian Government for its contribution and said the centre’s development and the COFCO NHRI agreement reflected Monash’s commitment to helping Australia achieve its food export ambitions. “The Monash Food Innovation Centre opens at a crucial time for Australia’s efforts to boost agricultural
growers and manufacturers – with a competitive edge. “Our University will be establishing an elite food industry focused PhD program and investing in large scale infrastructure across campus, including a multi-million-dollar space for food product development, innovation incubation support for SMEs, and industry-university collaboration within Monash’s state-of-the-art $80m Green Chemical Futures building,” Professor Gardner said. A key challenge for the Monash centre, Professor Gardner said, would be to support an export culture in Australian SMEs. Crucial to that
The immersive visualisation space, Cave 2 will enable food companies to visualise their products on the market shelves in both Asia and Australia. 10 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
was the centre’s capacity to provide start-ups and SMEs with a ‘one-stop shop’ range of support services to guide them on how to develop export pathways into Asia. The Monash centre incorporates the technical assets and resources of Mondelez International’s former Ringwood-based Food Innovation Centre. Director of Industry Partnerships at Monash, Joseph Lawrence said the utilisation of this commercial expertise on campus “is a bold and exciting approach to the way we collaborate with industry that sees our research experts working side by side with industry sector specialists.” One of the new technology services that Monash will provide for food industry clients is its $1.8m world leading immersive visualisation space, Cave 2. The facility will enable food companies to visualise their products on the market shelves in both Asia and Australia. Monash University Director, Food and Agriculture Innovation, Professor Nicolas Georges said: “Given that nine out of ten products fail in the fast moving consumer goods segment, helping companies to visualise what their new product looks like on the shelf and understanding shopper behaviour is key to de-risking innovation.” Professor Georges said the centre offers unique opportunities for developing future leaders in the food and agricultural industry by giving Monash students the chance to gain industry experience during their degree programs. “We want to encourage and cultivate more of Victoria’s bright young minds to pursue a career in the food industry,” Professor Georges said. Food Innovation Centre 0477 371 949 www.foodinnovationcentre.com.au
TRADE & EXPORTS
Australian sauces make hot debut in Bangladesh It may sound like sending them something they already have in abundance but Bryon Bay Chilli Co, a company that was founded on the NSW North Coast over twenty years ago, has started selling a range of chilli sauces in the South Asian nation.
variety of chilli sauces developed by Australian regional food manufacturer Bryon Bay Chilli Co have had a sizzling debut in Bangladesh. Byron Bay Chilli Co launched six varieties of its sauces – Smokin Mango, Spicy Lemongrass, Fiery Coconut, Heavenly Habanero, Green Jalapeno and Red Bengali – to meet the growing demand for high-quality chilli sauces. The well-known Australian condiments will be sold through Bangladesh’s largest processed food conglomerate, PRAN Agro Ltd. PRAN Agro manufactures more than 200 international-standard products in 10 categories, and exports to more than 100 countries. Under a licensing agreement, PRAN Agro will also produce the sauces at its factory in Natore. This is the first agreement of its kind to produce food products in Bangladesh using Australian recipes, technology and branding. “While other Australian sauces and salsa products are imported and sold in Bangladesh, we secured a licensing production agreement with PRAN Agro late last year which will give us an edge in the market,” said John Boland, Bryon Bay Chilli Co Director.
Julia Niblett (centre) Australian High Commissioner, Bangladesh; Byron Bay Chilli founder John Boland on Ms Niblett's left; and Minhaz Chowdhury, Austrade Country Manager for Dhaka, Bangladesh, on Ms Niblet's right (green suit) and PRAN executives, at the product launch.
The licensing deal allows PRAN Agro to use Byron Bay Chilli Co’s recipes and technology, while maintaining the Australian company’s branding. The range will potentially be exported into neighbouring South Asian markets and possibly the Middle East. “Austrade helped us with our entry into Bangladesh, providing support and business advice which was very beneficial in our success,” said Boland. Gregory Harvey, Austrade’s New Delhi– based Trade Commissioner and South Asia Food and Agribusiness team leader, said Bangladesh’s maturing palate and growing demand for innovative, international
food brands were key factors that helped Byron Bay Chilli secure this partnership. “Bangladesh has a growing middle class of around 30 million and is quickly developing as a significant consumer market for high-quality food products. It also provides access to neighbouring
processing sectors is increasingly opening new opportunities for Australian brands, such as Byron Bay Chilli, in process and packaged products such as fresh juice, jam, honey, cereals, dairy, and pasta,” said Chowdry. Australia’s trade with Bangladesh has grown steadily over the past few
"The range will potentially be exported into neighbouring South Asian markets and possibly the Middle East." markets like Nepal, Bhutan and the north-eastern states of India,” said Harvey. Minhaz Chowdry, Austrade’s Bangladesh Country Manager, said Australia has been a long-term supplier of food to communities in Bangladesh, helping make up shortfalls in domestic production. “The expanding retail and food
years, with two-way trade totalling A$1.87 billion in 2015. Australian merchandise exports to Bangladesh in the same period was A$688 million, with significant exports of pulses, fertilisers and wheat. Austrade 02 9392 2118 www.austrade.gov.au
www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 11
The mark of confidence Food safety doesn’t just concern what we put in our mouths. It also involves a range of non-food products that are used in the production process. We caught up with Clive Withinshaw, Director of HACCP Australia, to discuss best practice in this area. Food & Beverage Industry News: We see the HACCP Australia and HACCP International mark on an increasing number of products. Can you tell us something about it? What does it represent and how does it benefit food companies? Clive Withinshaw: HACCP Australia is a food safety and food science company which provides a variety of services including food safety and Non-GMO auditing, consulting and product certification. In answer to your question, HACCP Australia (with its overseas arm, HACCP International) operates a product certification scheme called ‘Food Safe Equipment, Materials and Services’. This is aimed particularly at non-food products which are used by the food industry and have incidental food contact or a significant impact on food safety or proper operation of a food safety management system. The world’s leading HACCP and food safety schemes and quality systems - particularly those endorsed by the Global Food Safety Initiative (GFSI) - have developed rapidly over the last 15 years. They are very demanding and have high expectations concerning all facets of food safety. In the early days they rightly concentrated on ingredient risks. That expanded to include packaging and logistics and they now encompass the risks that come from plant and equipment. The world’s best food safety schemes have recognised and are emphasising the fact that many of today’s recalls are caused, not by ingredients or process, but by physical and chemical contaminants. Essentially, food businesses now have an obligation to mitigate the risk from this source with an auditable due diligence process. Provided they have the necessary skills, they can do this themselves. Alternatively, they can rely on 3rd party certification. This latter option is becoming
more popular because the risk analysis isn’t easy and the industry has an expectation that suppliers be involved in the process. Essentially our scheme is designed to meet that due diligence requirement and provide both the buyer and seller with confidence as to the product’s fitness for purpose. Often the suppliers of these key products supply multiple markets. They too need assurance that the products that they supply to this specialist food sector are appropriate. I’m talking about things like kitchen wipes, lubricants, cleaning and pesticide chemicals, flooring, and lighting. Fine they might be, but ‘fine’ in an engineering shed is not necessarily ‘fine’ in a food plant. F&B: How does the evaluation process work? CW: There are a number of international certifications that address individual characteristics, such as food contact material or cleanability, as stand-alone criteria. Ours is different in that we apply a risk analysis and have 10 key criteria that need to be satisfied prior to certification. In addition, we look at toxicity, batch and quality control, consequence of error, labelling, instructions and claims. Each product needs to pass each criterion and it has to make a contribution to food safety.
12 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
F&B: Who does the evaluation and where? CW: HACCP International and HACCP Australia employ a number of highly experienced and qualified food scientists - both here in Australia and overseas - who are devoted to this scheme. Depending upon the nature of the product or service, we will examine the product itself as well as, where necessary, the quality system that supports it and the on-site performance. Products continue to be evaluated after certification and service providers are audited. It can be an extensive process and can be demanding on the product. F&B: What is the pass/fail rate? CW: Many of the larger companies do manufacture really good products. It is no surprise to me that the more expensive and better designed and made of these have the least problems. These people have invested in food safety. Others struggle. I would estimate that no more than 50 per cent of applicants pass first time. However, they do often re-engineer. That is great to see and shows a commitment to our industry. In some sectors failure rates can be higher. F&B: Can you give us an example? CW: Lighting is a good one. Many food businesses are very aware of the possible foreign body contamination from lighting products – historically there has been a risk of falling nuts and bolts (or of course glass) over production zones. The lighting industry has addressed glass but we now see many products with heat dissipating design which makes them impossible to clean and a great pest harbourage. So instead of glass falling into our food, we now have dead insects! The makers of lights that do
carry our mark, such as Thorn and Zumtobel, have really thought about their application in the food industry. F&B: What about the standards? CW: We have a number of both public and proprietorial standards against which products are evaluated and expectations for a vast range of products that have been developed over the last 15 years. It has been a significant investment. HACCP International is a JAS-ANZ accredited product certifier and all our systems meet the requirements of ISO 17065 (the standards for product certification). We are just about to release a new standard titled ‘Pest Management Services for Food Businesses’. Hundreds of hours have gone into its development governed by an impartial committee of stakeholders comprising retailers, food safety auditors, food processors and pest managers. It is a world first in publically available standards for this sector. There are many ‘guidelines’ but our industry isn’t keen on ‘guidelines’. ‘It is or it isn’t’ is what we like! It is available from our website at no charge and gives the food industry a really useful tool as well as an understanding as to what pest management companies that carry our mark have been audited against. It is also designed to capture all the requirements of all the international best practice and GFSI standards. Clive Withinshaw, Director of HACCP Australia.
F&B: Is your scheme popular overseas? If so, where and why? CW: We now undertake more product certification business outside Australasia than we do within. It’s great that an Australian company has joined the ranks of exporters in a sector which isn’t one of, what I call, the ‘4C’ club – carbon, cattle, crops and cabernet! We have staff and offices in Hong Kong, Singapore, the UK and now in the US. While there are a number of international schemes, ours seems to have become very popular in certain markets. Among other reasons, I think this is because of the holistic nature of the certification and the alignment with best practice standards. In Europe, for example, food contact products need, among other
things, EU1935 compliance. But that in itself only addresses the material, not the design. Our scheme obviously requires the same but so much more. Furthermore, it is conducted in a way that the QA department in a food business would expect. F&B: Can you give us some examples of products and what you look for? CW: Anything that has an impact on food safety but particularly those that have incidental contact or present a great risk. Gloves are a good example. I am of the school that would rather my food was handled by a clean hand than a dirty glove, but if it is to be handled by a clean glove, we need to know what that clean glove is made of. There are some really nasty gloves out there made from totally
Poor lighting design can lead to uncleanable surfaces, pest harbourages and debris falling into food products.
unacceptable material. A thin slice of the food handler’s flesh in my sandwich would be only slightly less palatable than certain glove material we have come across! Kimberly Clark, MCP, RCR, Oates, Edco, Prochoice and The Glove Company all make some excellent products in this area. Others are listed on our website. If they are just slightly more expensive – there’s a reason. Pest management chemicals are an unavoidable material that all food businesses need to some extent. Our certification ensures that they are all food-safe and fit for purpose. There can be a temptation for controllers to use cheaper (or what they might call ‘more effective’) chemicals. Our certification mark ensures that this can be controlled.
The certification not only covers the product but also such things as the application method, instructions, quality control and allergens. Bayer, BASF, Bell, FMC and Syngenta are examples of manufacturers which have products that are particularly appropriate for the food market. Our certification not only examines such products but also determines in which ‘zones’ they are appropriate. ‘Primary Food Contact’ or ‘Splash and Spill’ zones, for example, are indicated on the certification. Flooring and walling is another product group we commonly see. Everybody knows that mistakes in these can be really expensive in terms of fit out and disruption. Our evaluation process can really help industry specifiers when selecting a food safe surfaces and hardware. Roxset, Flowcrete, Altro, Ucrete, Clifford, Sika, Bethell, BlueScope and Blucher come to mind, but once again there are others on our site which have all invested in the food industry’s needs. F&B: Who should those in the industry contact if they want to know more about the certification and how you do things? CW: We really encourage food safety and quality managers to talk to us about certified products – especially when they are making purchasing decisions or if they need to know what we have looked at or how we did the evaluation. They can usually speak to the evaluation scientist directly and, while much of the information we hold is confidential, we can usually satisfy technical enquiries. That can be a really useful for a QA or HACCP Manager. A really effective, auditable, due diligence process is now an absolute for food businesses operating to world’s best practice food safety standards. Our scheme can really help in that way. I did hear of a production director of one of the large Australian food processors who said, “If it doesn’t have that mark on it – you better have the facts and my express permission to bring it in otherwise”. That’s one way of doing it! HACCP Australia 02 9956 6911 www.haccp.com.au
www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 13
FOOD & BEVERAGE INDUSTRY AWARDS
Food & Beverage Industry Awards returning for 2017 Food & Beverage Industry News is pleased to announce the return of the annual Food & Beverage Industry Awards for 2017.
he premier night for recognising the successes and innovation of the industry, the 2017 Food & Beverage Industry Awards will take place during foodpro and will be held on Monday 17 July at the stunning Doltone House Hyde Park in Sydney. Food & Beverage Industry News is incredibly proud to be supporting these important Awards once again. Now in their 14th year, the Awards are an opportunity for everyone involved in food and beverage manufacturing to come together and celebrate breakthroughs and advancements, network with other like-minded professionals and learn about what others are doing in this fantastic industry.
We are also pleased to once again be partnering with Platinum Sponsor Flavour Makers, a long-term industry supporter and leader within the Australian food and beverage manufacturing sector. Since their formation in 1993, Flavour Makers has grown into an amazing 100 per cent Australian owned and operated company, inspiring people to discover food that actually tastes great. With their mission to “Create Amazing. Always” Flavour Makers’ commitment to excellence extends to encouraging other food and beverage manufacturers to continually strive for innovation, quality and improvement. “Innovation lies at the heart of the
Flavour Makers business which is why we’re proud to be supporting this event once again. We look forward to seeing another year of terrific entries from our industry,” said Jodie Hooker from Flavour Makers. “Thanks once again to the team at Food & Beverage Industry News for organising one of the great nights of our industry.” As always, the Food & Beverage Industry Awards will bring success stories within the industry to light and provide the recognition that they deserve. Nominations for 2017 are now open, and some exciting changes have been made to the categories with 11 Awards up for grabs next year.
Beverage of the Year Open to all beverage manufacturers, both alcoholic and non-alcoholic, this Award recognises the best new beverage and looks at unique processing techniques, innovation in packaging and why the product was introduced to the market.
Ingredient Innovation Returning for 2017, this category celebrates those companies who have developed an ingredient innovation to fulfil a market need, as well as recognising any obstacles that have been overcome to introduce this innovation to the market.
Food Exporter of the Year Australian-made food and beverage products are in high demand around the globe. This Award recognises those companies successfully introducing their unique products to international audiences.
Ready Meals A fast-growing sector of the industry, Ready Meals are constantly evolving to keep up with consumer demands. This category recognises innovations in manufacturing and packaging to ensure longer shelf life, create extended flavour variety and cater to different dietary requirements and desires.
Food Safety Equipment & Materials Of crucial importance to all food and beverage manufacturers, this category celebrates new products and advancements in technology designed to improve and maintain food safety standards in manufacturing facilities around Australia.
Innovative Technology of the Year Greg Heath from Platinum Sponsor Flavour Makers with Award winners from the 2016 Food & Beverage Industry Awards 14 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
A brand new category for 2017, Innovative Technology of the Year will look at products and technologies designed to help make food and
beverage manufacturing more efficient and cost effective, as well as those that make improvements to the whole supply chain.
outstanding meat product and looks at unique processing techniques, innovation in packaging and why the product was introduced to the market.
Paddock to Plate
This Award celebrates those products introducing a new health food offering to the market. The product could be manufactured in a new way to preserve nutritional content, include unique ingredients or be processed to provide consumers with an easier way to meet their nutritional or dietary needs.
Introduced for the first time in 2017, Paddock to Plate will celebrate companies who source their product direct from the producer and maintain freshness while meeting a consumer demand, such as longer shelf life and/ or ease of preparation and cooking.
Sustainable Manufacturer of the Year As we understand and acknowledge the impact of human activity on the worldâ€™s resources, sustainability is becoming increasingly important. This category recognises those companies who are actively working to reduce environmental impacts and incorporating renewable resources and materials into their manufacturing processes.
Meat, Poultry & Smallgoods This category recognises an
Best of the Best Proudly sponsored by Platinum Sponsor Flavour Makers, the Best of the Best Award recognises excellence in food and beverage manufacturing, celebrating the best product of the year. All finalists are automatic entrants for the Best of the BestÂ Award. Winners will be announced at the Awards night in July 2017. Nominating is free and is open to all food and beverage manufacturers across Australia and New Zealand. To nominate, or for more information on the Food & Beverage Industry Awards, please visit www. foodmagazineawards.com.au.
www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 15
ON THE SHELF
1 - Ginger Bars
2 - Cheese Minis
3 - Sports Drink Concentrate
The Arjuna Ginger Bar is a better-for-you indulgence made with fresh organic ginger and sweetened with low-GI organic coconut sugar. Handcrafted in East Java from organic ‘sparrow’ ginger, grown on the slopes of the Arjuna volcano.
Jarlsberg cheese is now available in a new mini format. Bite-sized and consistent with the brand’s sweet nutty taste Australian’s have come to love, the products are ideal for breakfast on the go, school lunches, work lunches and snacking occasions.
Gatorade intends to revolutionise hydration options with the introduction of new Gatorade Liquid Concentrate, a thirstquenching and easy source of hydration for athletes. The one litre bottle is available in two flavours – Blue Bolt and Lemon Lime.
Manufacturer: The Ginger People Packaging: Two x 17.5g bars per box Website: www.gingerpeople.com.au
Manufacturer: Jarlsberg Packaging: Packs of five 20g portions Website: www.jarlsberg.com/au
Manufacturer: PepsiCo Packaging: 1 litre bottle Website: gatorade.com.au
4 - Chocolate Drink
5 - DIY Beer Kit
6 - Muesli Bars
Cacao Bliss chocolate drink contains functional ingredients, such as cacao, maca, inulin, lemon balm, eleutherococcus and ginkgo, making it the ideal drink to enjoy and relax with after a busy day.
Coopers Brewery has released a new DIY Brewing extract ahead of Christmas, reviving the beer maker’s earliest successful push into lagers. Golden Crown Lager has been released as part of the Thomas Cooper’s Selection range of extracts.
The Farmer’s Pick range of muesli bars has added two new varieties - Pecan, Maple & Cashew; and Roasted Macadamia & Chickpeas with Spice (the first savoury bar in the range). All bars in the range achieve 4 out of 5 health star ratings.
Manufacturer: Morlife Packaging: 150g packets Website: www.morlife.com
Manufacturer: Coopers Brewery Packaging: Net 1.7kg tins Website: www.coopers.com.au
Manufacturer: Uncle Tobys Packaging: 35g bars; boxes of five Website: www.uncletobys.com.au
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ON THE SHELF
7 - Coffee + Coconut Water
8 - Coco-Nutty Granola
9 - Vanilla Products
Natural Raw C is the only 100 per cent organic Arabica coffee + coconut water on the market – this vegan friendly, dairy/gluten/ fat free beverage provides you with the natural boost you crave anytime, anywhere. It is a healthy and delicious pick-me-up.
Coco-nutty Granola is designed specifically to be eaten with coconut water. It contains whole grain and fibre with oven-baked muesli made with spelt, shredded coconut, almond, cinnamon, coconut and fig.
Heilala Vanilla has launched its range into Australia’s biggest supermarket chains. Woolworths is stocking the vanilla extract and the two-piece vanilla beans, while Coles offers the multi-award-winning vanilla paste.
Manufacturer: Natural Raw C Packaging: Tetra Website: rawc.com.au
Manufacturer: Be Natural Packaging: 450g box Website: www.benatural.com.au
Manufacturer: Heilala Vanilla Packaging: Vanilla extract - 50ml bottles; Vanilla paste - 65g jars Website: www.heilalavanilla.com
10 - Beef Jerky
11 - Kakadu Plum Powder
12 - Traditional Muesli Bars
Tiger Buck is a medium-soft, approachable beef jerky. The signature flavour is its smokey BBQ notes, and the more you chew, the more it shines through. It uses no artificial flavours or colours, and is made from 100 per cent raw, unprocessed Australian Beef.
Kakadu Plum Powder is Australia’s native superfood. It is known to have the highest source of natural vitamin C of any plant in the world, up to 100 times more vitamin C than oranges.
The muesli bar range has three varieties strawberry and yoghurt, honeycomb and yogurt, and chocolate chip. Packed full of tasty goodness, the muesli bars are a perfect anytime snack and an ideal addition to any lunchbox.
Manufacturer: Tiger Buck Website: tigerbuck.launchrock.com
Manufacturer: Kakadu Plum Co. Packaging: 50g Website: www.kakaduplumco.com
Manufacturer: Mother Earth Packaging: 372g net box of 12 bars Website: www.motherearthfoods.com.au
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A food industry problem solver Coming up with new food ideas and then bringing those ideas to fruition is not an easy business. Matthew McDonald profiles Newly Weds Foods (Australia), a company dedicated to keeping up with food trends and creating new products for Australian food makers.
ntegrated food ingredients business, Newly Weds Foods (Australia) counts all sorts of food companies, including manufacturers, retailers and QSRs as clients. The company’s products include coatings, seasoning systems and functional blends for seafood, poultry, pork, beef, vegetables and processed meats. “We do bake breadcrumbs, from Panko to traditional breadcrumb. We do have flour blends, we do have functional and flavour seasoning mixes and we do make liquids, be they shelf stable or frozen that a client might use,” the company’s General Manager Calvin Boyle told Food & Beverage Industry News. The company’s focus, he explained, is on trying to meet the requirements of its clients. “We get business because we help solve problems. And we solve problems by either giving clients good new ideas or responding to request for versions of their ideas. Or sometimes we get business because we make a product better than our competitors,” he said. So what problems does Newly Weds solve? According to Boyle, they can offer total product solutions. “We’ve got the ability to develop the product for our clients from ground zero,” he said. “[Our] chef…can engage with them to look at new trends and look at new ideas.” Or alternatively, the client can bring an idea to the company and work with the chef to develop it and create a new product. “The chef can cook it the way a consumer would and then our food technologists can take that product and commercialise it so it can be made in a factory by us and our clients,” said Boyle. “Our food technologists are a bridge…they bridge it back to a commercial product.” But the product development process, he stressed, varies from client to client.
Trends Understanding market trends and consumer behaviour is very important here. The company’s marketing team provides updated market information to enable its development team to keep ahead of the curve. And regular internal and external “ideation sessions” ensure they are offering clients the most innovative concepts. “We will do prospective presentations for clients. We will come up with 10 things we think are good ideas,” said Boyle. “We supply our various clients about 1,000 separate samples a month right across our client base and a lot of them are demand driven where a client has asked us to do specific work.” “We go and develop presentations where we look at trends in the market place: what we’re seeing happening, particularly overseas at our various other entities in Europe or North America or Asia.” Boyle said that, while there are currently several factors influencing consumer choice - things like health One of Newly Weds' products Lamb Shank with BBQ sauce glaze.
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concerns, convenience, safety, and environmental concerns – there is no one driver. “There’s no one particular theme…every day we’re working on a project for a client that will tick every one of the boxes,” he said. “…Consumers are looking for things that are good for them. I think every consumer goes through this…one day they’re looking for indulgence the next they’re concentrating on their health, so what we’re doing all the time is different products.” “We’re developing products with lower salt, lower fat. At the same time another client is looking for the best flavour or the most on trend ideas.”
Authenticity He nominated authenticity as an important factor. “Consumers want restaurant quality food and they want it convenient…accessible in their supermarkets,” he said. “We are seeing a real focus on authenticity…if it says chilli [on the packaging], it’s got to be hot.” The demand for authenticity
goes further than just taste. Earlier this year, consumer group Choice revealed that much of what was being sold in Australian supermarkets as oregano was actually olive leaves. Here in Australia, this type of thing is relatively rare. As Boyle pointed out, the problem is much worse overseas. “We’re doing a lot of work with our suppliers and internally as part of our quality system to demonstrate to our clients the raw materials we source have not been substituted or supplemented,” said Boyle. “We tested our oregano and it was all perfectly OK.” Boyle sees a breadth of authenticity as a strength of Australia’s food market. “Australia is quite a crucible of ethnic diversity,” he explained. “If you’re looking to present something that’s Italian you have a large population of Australian Italians that will hold you to account that it tastes like it’s Italian. Or if it is meant to be Thai you will have a large number of Thais who are looking for that product to be quite authentic.”
Quality Assurance Newly Weds Foods has plants in Sydney, Perth and Auckland, all of which operate as stand-alone entities. The facility in Sydney, for instance, employs a chef and 14 food technologists who are involved in R&D. In addition, the Sydney plant has a
quality assurance team which is even larger than the R&D team. “We test everything on site including allergen testing. The only thing we don’t do is our own micro biological testing. There are too many good laboratories available close at hand for us to need to do that,” said Boyle
Having an allergen testing capability means the company can test raw materials that come in as well as their own products we make. This provides clients with the security they are looking for. While he nominated organoleptic testing (which ensures the end product has the look, smell and taste it is
Newly Weds Foods (Australia) 02 9426 9300 www.nwfap.com
The company's Pilot Plant.
Oxygen Analysers, Relative Humidity Sensors and Meters, Dewpoint Measurement
supposed to have) as far and away the most important testing, Boyle said testing is not a one-size-fitsall exercise. “It’s very complicated because we made over 2,000 individual products in the last twelve months. Every one of those products is different,” he said. “Some undergo micro testing, some undergo chemical testing. It very much depends on the individual product… how clients are using it…what risks the raw materials might pose.” For example, if Newly Weds commit to making a product that is gluten free will, they will thoroughly test it to confirm that it lives up that claim. “We do all the tests that are required for each particular product. We know based on what we’ve experienced in the past and information we get from our other Newly Weds entities around the world that we need to do this test on this raw material or when that raw materials is used. That’s part of our core competence,” he concluded.
U.V Absorption Conductivity pH / ORP Colour
AMS Instrumentation & Calibration Pty Ltd Analytical Process Division
Head Office: Unit 20, 51 Kalman Drv Boronia VIC 3155 Ph: 03 9017 8225 Fax: 03 9729 9604 NSW Ph: WA Ph: QLD Ph: SA Ph:
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Oxygen Analysers, Thermal Conductivity Analysers, NDIR Analysers, Multigas Analysers, OEM Analysers
Industrial Water Analysers and Liquid Analytical Products (pH, Conductivity, ORP, Dissolved Oxygen, etc) www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 19
Consumer trends and the ‘new food world’ of 2025 What people are choosing to eat is changing, both globally and here in Australia. Consumers want food that is convenient, affordable, safe, authentic and healthy but often find they can’t tick all these choice boxes at once.
ver the next decade, we will see a ‘new food world’ where real food is demanded by more people, according to a prominent industry strategist. Speaking at a business networking breakfast held in Sydney recently, Chr. Hansen’s Director of Corporate Strategy, Dr Kelli Hayes said the industry can expect to see shifts in the five value drivers (tasty, healthy, convenient, authentic, and safe) consumers will use to make food purchases and choices, as well as ongoing consumer concern over food’s affordability. “Negotiating these drivers results in people facing difficult dilemmas and contradictions. For example, consumers often find it difficult to find healthy foods that are also safe to eat since the healthiest foods are those that are high in nutrients and contain no chemicals, but such unprocessed, fresh foods tend to be unstable and present a safety risk,” Hayes said. “Consumers also think it is difficult to find food that is both healthy and convenient since eating healthily requires extra time and energy that people are hard-pressed to find.”
“Providing affordable solutions that meet multiple value drivers will be the key to the industry’s success and present significant innovation opportunities.” These insights into understanding changes in consumer food behaviour were gathered from research undertaken in the US, where consumers and producers are pushing new and innovative food practices; Europe, which has changing consumer habits, regulators considered ahead of other markets, and innovative retailers; and China, which has high growth and large scale potential. Dr Hayes was joined by guest speaker, Social Researcher, Mark McCrindle, Principle at McCrindle Research who discussed a range of issues including the emergence of mega trends in Australia and how these are impacting consumer behaviour towards food, shopping and eating. The continuing impact of cultural diversity on Australia is an example. This country now has the
Chr. Hansen's Director of Corporate Strategy, Dr Kelli Hayes.
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highest proportion of its population born overseas in 150 years, which is making food offerings in supermarkets and restaurants a lot broader and more interesting. Affordability is another. The ability to actually afford pushes
savvy than ever before. They are label readers and seek information about the foods they buy and are particularly conscious when buying food to feed their children,” he said. “The other trend we are seeing is that online shopping for fresh food
"Consumers often find it difficult to find healthy foods that are also safe to eat." consumers to change their shopping habits. For example, it can result in people switching brands or supermarkets or buying in bulk. And sustainability is a third mega trend. Increasingly, people are not only looking to minimise their environmental footprint but also considering where their food comes from and the ethical choices made during production. McCrindle also discussed the impact of Generation Y emerging and starting to have families in record numbers. “We are seeing a group of parents who are more food literate and tech
has not taken off like other categories and this is because people are still keen to see, touch and smell their food before purchasing it.” Other local trends McCrindle discussed included the continuing emergence of indigenous foods to provide a local connection and flavour to Australian cuisine. McCrindle described Australians as ‘experimental’ and ‘forward thinking’ when it came to embracing new foods and cuisines. Chr. Hansen 03 97629600 www.chr-hansen.com
Mark McCrindle, Principle at McCrindle Research.
Brought to you by
NOMINATIONS NOW OPEN FOR 2017 Platinum Sponsor
To nominate visit www.foodmagazineawards.com.au
All I want for Christmas... ...is a stress-free shutdown. With this in mind, Wiley’s Chris Fung, outlines the importance of forward planning operations, knowing shutdown costs and the value of the right personnel for the job.
or organisations with high-intensity production schedules, cost-driven decision making and thinly stretched maintenance budgets, shutdowns are viewed as one of the highest risk and intensity work programs on the calendar. Site personnel numbers can balloon, with multiple projects of varying complexity progressing in parallel, all under a singular work permitting, isolation system and HSE (health, safety, environment) department. In the pressure cooker environments of food processing, an organisation may only decommission one process line at a time, with significant maintenance or project works ongoing in the middle of live production. No time to plan? Find some. Allow approximately nine weeks of planning for every one week of shutdown work delivery. If your Christmas shutdown is going to be five days, have your team assembled and your shutdown manager convening the stakeholder kick-off meeting by early November. There is a lot of effort required to tender and procure the equipment
and subcontractor packages, induct temporary personnel, negotiate with operations and marketing teams on recommissioning dates, plan the hazard and operability study (HAZOP), draft the standard operating procedures (SOPs) and so forth. Put simply, if you fail to plan, you are planning to fail.
Shutdown planning is an art Take the time to appreciate the importance of engaging a dedicated shutdown management team to work alongside, especially the manager. An efficient shutdown manager will be able to work across industries and apply suitably rigorous, risk mitigated master planning solutions to enable operations to resume production inside the shutdown windows. Have you sat down to analyse the value of this approach? Consider the potential risks of distracting the attention of your key team members, in order to save on headcount. A team member who is operating at or above 100 per cent capacity cannot sustain workloads above this. Internal experts are most
SHUTDOWN RULES PLANNING
90% of time is spent in planning
10% of budget is spent during planning
$ SAVINGS CAPTURE
90% ofall savings will be captured during planning
SAVINGS WILL FULLY FUND THE EXTERNAL PLANNING TEAM valuable as advisors inside shutdown teams, providing site, process and equipment expertise inside each shutdown job. Your team are the quality experts inside the shutdown, not absorbed by the onerous duties involved in management and administration. The single most powerful metric when it comes to shutdowns is knowing what one hour of production downtime costs a facility. If you knew your cost, would it change the way you plan your shutdown? Would you move to a compressed continuous 24-hour shut down to recover production earlier, for example? Or defer non critical works until another time and refocus your energies elsewhere? An example of this is an organisation Wiley worked for which incurs more than $200,000 cost for every hour loss of production. A few simple hours saved (or lost) can become very significant very quickly.
Long term strategy Invest the time to collate and rank all of your upcoming works on a 36, 48 or 60 month horizon. Organisations that strategically extend their planning horizon will unearth amazing savings in both their CAPEX and OPEX budgets. Wiley has seen savings approaching 20 per cent of project budgets due to long range master planning that challenges why and when planned works need to be done. 22 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
If you thought keeping a facility running was complex, try stopping one. The diagram below demonstrates that for shutdowns, while the planning window is ten times the length of the fiveday delivery program (50 days v five days), around 90 per cent of the budget is spent during those final days. While the 90 per cent planning window above is a minor percentage of overall cost, it is when all of the savings are captured. A well planned shutdown can refund the cost of the planning effort. Wiley is often asked by clients to undertake activities that could be self-performed, but the client simply does not have the time to ensure a quality outcome. The keys to a successful and efficient facility shutdown are in the planning stages. Choose your personnel wisely and seek advice. There’s no harder work than taking a break. Wiley 1300 385 988 www.wiley.com.au
Chris Fung is the Technical Services Director of Engineering at Wiley. With 20 years of diverse industry experience, he has worked across Facilities and Asset Management, Food services, Engineering Consultancy, Aged Care and Operations.
NOMINATIONS NOW OPEN 11 MAY 2017
EtherCAT is for everyone There is a perception that EtherCAT is only suitable for highly complex automation processes. However, as the example of a Victorian abattoirs illustrates, the protocol can and should be used in all types of operations, regardless of their size or level of complexity.
Background The abattoirs employs around 500 people and processes 1,000 to 1,500 head of cattle per day. As with all such operations, the facility uses a lot of water and produces 1 - 1.5 million litres of waste water which must be processed according to regulatory requirements for release back into the sewerage system. The waste water contains solids (physical lumps of meat, bone and so forth) as well as ‘suspended solids’ (such as fats which have dissolved into the water). Environmental regulations state that both must be removed. While the removal of the solids is relatively straight forward, moving the suspended solids is trickier. They can only be collected and removed via. a chemical process. When the waste water records a specific pH level, and following aeration, the suspended solids bind together as actual solids and can be separated from the water. So the task is to achieve this given pH level.
This is done by dosing the waste water with acid and alkaline which, in turn, requires a precise automated dosing system which is both reliable and sensitive. The process relies heavily on pneumatically driven componentry, process valves, dosing pumps, pressure and flow measuring equipment.
The traditional method Traditionally, equipment used in such processes has been controlled through simple valve manifolds via. on/off switching systems. Or at best, more sophisticated set-ups involving additional analog equipment, hard wired back to the PLC I/O, have been used. While these methods work, they are limited in terms of functionality and capacity. Because they involve direct wiring from a central controller to the equipment, they require the use of long runs of cable and several large control cabinets. And they are limited to short runs.
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A better solution The abattoirs decided against the traditional model and in favour of an EtherCAT enabled system designed by a customer of SMC Pneumatics, the world’s largest manufacturer of pneumatic automation products. This system is more polished than the traditional alternative. It allows for more precise dosing of the waste water and therefore a more efficient and more profitable operation. This multistage process of treating the waste water is carried out in a decentralised system that covers approximately 40m x 50m square meters of floor space. Apart from the sheer size of the system, the process taking place within is complex and decentralised. It required a communication system that would provide the speed and bandwidth requirements for processing a multitudes of analog data, as well as effortless setup and enough flexibility in topology to accommodate for long lengths and network redundancy.
EtherCAT network protocol was able to meet these requirements in a very cost effective manner. The process is heavily reliant on pneumatically driven componentry, process valves, dosing pumps, pressure and flow measuring equipment. SMC drew on its range of 12,000 standard products with over 600,000 variations and provided a complete solution which consisted of an EtherCAT enabled pneumatic valve and IO manifold as a central interface to each stage of the process. The company’s R&D team successfully utilised EtherCAT technology to transform a simple valve island into a real time operating, modular valve and IO platform with standard on-board functionality such as diagnostics, error log, preventative maintenance, remote parameter configuration over EtherCAT, general monitoring and full compatibility for network redundancy. The system, which includes a fully integrated control system with a local HMI running the inputs and outputs using an EtherCAT redundant loop, can be remotely accessed via computer or smart phone. SMC’s EX 600 and EX 260 are used as communication interfaces to the network. They enable the company’s pneumatic products to be placed on that network for direct control from either the master controller or PLC. As such, they are alternatives to individual hard wiring. There are five concrete tanks, two tank aeration systems, a rotary screen, an 80kL DAF, a 20kL fibreglass tank, over a dozen VSD controlled pumps, a dosing pump station, and a 5m³/h rated decanter fed with steam-heated process sludge. The SMC cabinets – which control the sensors, valves, and dosing pumps in each area - are located in five locations across the plant.
The advantages of EtherCAT By not individually hard wiring each pneumatic valve, the plant saves on labour and equipment; and
THE PRODUCTS EX600 Series Modular Fieldbus System Designed for total application flexibility, the EX600 I/O system offers many advanced features. A full suite of diagnostics and programmable parameters allow the EX600 to meet the most stringent requirements. The SI Unit is the key building block of the system and various I/O blocks and valve manifolds can be connected to it. The EX600 can be configured as a centralized or a decentralized I/O system, or a combination of both. Mechanically the system features sturdy metal M12 connectors (SPEEDCON compatible) as well as a patented hinged clamp design. This assures that all the modules are held together securely, while still allowing adding or removing individual modules without the inherent limitations of a more traditional tie rod design.
benefits from the flexibility of being able to add and remove modular IO at the local stage of the process. This reduces the length of cable required for sensors, or additional EtherCAT nodes. In addition, operators can access diagnostic feedback right down to the point of IO and have remote access to parameter configuration over EtherCAT. Commissioning, parameter configuration and diagnostics can all be carried out using a hand held panel and there is network redundancy support.
The result Today, the abattoirs processes roughly 250kL of rendering effluent per day. It is able to reduce the level of suspended solids within its waste water from 40,000mg/L down to as low 150mg/L. The concentrated product, which is referred to as sludge, is fed into a decanter and heated to 90°C. The decanter separates the product into concentrated solids, which are disposed of. There is also a water by-product, which is returned to the
beginning of treatment; and tallow, which is sold to third parties in the food industry.
Other applications Of course, the benefits of using EtherCat are not limited to abattoirs. The network protocol can just as easily be employed in any waste water application (e.g. by food and beverage processors or manufacturers) or indeed in water plants or sewerage works. But its usefulness goes beyond these water management examples. In fact, EtherCAT is for everyone. No process is too big or too small to benefit from its implementation. It has no limitations in terms of capacity. On the one hand it can run a simple module for a single PC, while at the other extreme, the largest EtherCAT network ever implemented featured a staggering 10,056 nodes connected and running simultaneously with even more impressive update times of 1000 digital IO distributed to 100 nodes in 30us (0.03ms) and 100 servo axis (each 8 byte IN / OUT) in 100us (0.1ms).
It’s not just applications in the field of process control that stand to benefit from this technology, but also those in the manufacturing sector and elsewhere. Building automation projects, for example, can benefit from its introduction. Until now, the thing holding this change back has been the caution that tends to surround the introduction of new technologies. “Why take a Ferrari around the block to pick up the milk when you can ride your bike?” has been the attitude of many engineers and designers. This analogy totally misses the point. In the world of automation technology it’s the other way around. Far from making systems unnecessary complex and expensive, EtherCAT actually simplifies operations. It can help reduce the use of unnecessary hardware, make commissioning easier, improve system accuracy, and save businesses a lot of money. SMC Pneumatics (Australia) 1800 763 862 www.smcworld.com
EX260, SI Unit EX260 series is a compact and cost effective fieldbus solution for output applicable to SMC’s most popular directional control valves such as New SY, SV, VQC, and S0700 Series. It can control up to 32 solenoids in one manifold. Available protocols are EtherNet/IP, Profinet, EtherCAT, PROFIBUS DP, DeviceNet and CC-Link. EX260 series has standard dual port connectivity to eliminate the need of switches or branch connector, reducing wiring and component cost. IP67 enclosure rating ensures protection against dust and washdown environment.
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A sensor that makes total sense The new PMD line of photoelectric sensors from ifm incorporates patented technology to solve the problem of inaccuracy and guard against unexpected down time.
ot all photoelectric sensors in industrial environments are accurate including photoelectric sensors on production lines, in factory processes, construction, and mining sites and in other industrial environments. Inadequate sensors can cause unnecessary downtime and cost companies profit and reputation.
The problems The key problems with many photoelectric sensors are that they have inadequate background suppression. This means that the sensors cannot detect a target close to a reflective background. Other key problems with some sensors include that they do not have colour independent detection, cannot detect lustrous surfaces and cannot detect objects at oblique angles. Photoelectric sensors that have poor background suppression cannot prevent background light and objects affecting incorrect detection. For example, if the sensor is in use on a distribution warehouse conveyor belt, it may be confused by the metallic shine from the conveyor. If the sensor stops the conveyor working due to
incorrectly detecting the metallic shine, deadlines for delivery of product and output can be missed due to unnecessary downtime. Another problem with some photoelectric sensors is that they cannot detect lustrous surfaces. Lustrous surfaces are very shiny surfaces. For example, sensors in the production of sheet metal may not be able to detect the metal pieces going down the conveyor belt if they are too bright. The shine from shiny surfaces can disrupt the sensor’s detection performance and affect the plant’s operation and its ability to perform its function in the supply chain. Some photoelectric sensors cannot detect objects at obtuse or acute angles. If a sensor cannot detect objects at oblique angles, it can be disadvantageous to the production process. For example, in the detection of cylindrical objects. If the sensor is not correctly mounted and aligned during installation – or bumped slightly out of alignment after installation – the sensor will unreliably detect the object creating problems within the process.
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The solution The PMD line of photoelectric sensors addresses all three concerns described above and has precise detection of products with a switch point up to 2m. The secret is in its patented PMD technology which is based on Time-of-Flight (ToF) technology. The OID and O5D type photoelectric sensors has reliable background suppression and colourindependent detection. The OID has a simple switch point setting by rotatable setting ring with integrated locking function whereas the O5D has two pushbuttons and a LED display. The PMD line photoelectric sensors feature reliable detection regardless of whether the object is a shiny, matt, dark or light object of any colour. The unit allows any angle of incidence and thus flexible mounting positions are possible. This simplifies installation and saves costs. All PMD line photoelectric sensors have background suppression, a visible laser light, a measuring range of 0.03m to 2m and background suppression up to 20m. The sensors have 2 switching outputs, overload protection, switching frequency of 11Hz, operating voltage of 10…30VDC and a life expectancy of
50,000 hours. The laser beam can be switched off via IO Link or pin 5 on the M12 connector. The new OID204 has an IP69K rated stainless steel body for those areas that have high wash down requirements. The IP69K version of the OID photoelectric sensor is set-up via IO-Link and does not have the setting ring to enable it to conform to the IP69K ratings. Ifm’s exceptionally large product portfolio does not only cover all relevant standard solutions but also the special requirements of individual industries. In addition to position and process sensors, sensors for motion control and safety technology are part of the product range. Furthermore, ifm offers products for industrial imaging and communication as well as identification systems and systems for mobile machines including high IP, shock-resistant and temperature rated controllers and displays. With I/O Link, you can integrate directly into your local control systems and with this connectivity, the sensor information can be utilised up to ERP level. ifm efector 1300 365 088 www.ifm.com/au
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Pet food in Australia - not quite a dog’s breakfast Australia’s pet owners have become increasingly conscious of providing their pets with the best possible life. As Branko Miletic writes, this trend can be clearly seen in the latest pet food sales figures.
n monetary terms, according to Galaxy Research, Australian pet owners are spending over $3 billion on pet food a year. Dog food accounts for more than half of this at $1.6 billion, or 53 per cent. Cat food also comprises a significant proportion at $1.1 billion or 36 per cent of all pet food sales. Together, dog and cat food represent almost 90 per cent of all pet food expenditure. These figures are hardly surprising since there are estimated to be more than 25 million pets in Australia more than there are people - with nearly 5 million of Australia’s 7.6
million households home to pets. At 63 per cent of the population, Australia has one of the highest rates of pet ownership in the world.
From the horse's mouth FMCG analysts Euromonitor International has also found that Australians have a strong emotional attachment to and value their companion animals, with most people considering them members of the family. At the same time, the global financial crisis had a profound effect on Australian household spending and
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savings patterns. While the Australian economy never dropped into recession, job certainty was no longer assumed and Australians started spending less and saving more. This reversed the steadily declining household savings rate, a trend which had been in place since the 1970s. Euromonitor International has also noted that consumer spending cut backs have been most noticeable when it comes to discretionary spending. However, after looking at all the figures, one sector that seems largely impervious to these economic downturns is pet food. In fact, pet
food has been compared to baby food due to its resilient performance.
Paw-sing to read the trends According to The Animal Health Alliance and their latest Pet Ownership Report, there are a number of trends that are clearly visible in Australia when it comes pet food.
Premiumisation Consumers are prepared to spend more on their pets, which has seen pet food become increasingly sophisticated, particularly in the
premium end of the market. Sales of premium dog and cat food products have continued to grow steadily over the past five years, with seven per cent year on year growth in current value terms. This premiumisation of pet food is impacting the economy and mid-priced segments of the market, which are expected to come under increasing pressure as consumers trade up to premium products.
Packaging Packaging has become more sophisticated to reflect the premium offerings and key selling points. For wet pet food, product offerings have tended to move away from large pack sizes to multi-pack single serve portions. To make premium products more affordable, premium dry dog and cat food has increasingly become available in large air tight resealable packs. This has provided an attractive option for pet owners wanting to economise without sacrificing quality. In non-grocery channels the 3kg pack size is more common, compared to 500g to 1.5kg seen more predominantly in grocery retailers. Dry pet food is most commonly packaged in flexible plastic and does not yet reflect the trend towards more sustainable packaging options.
Segmentation The market has become more and more segmented to offer pet owners products that address specific needs or concerns. This includes the development of products targeted to cats and dogs at different life stages, such as puppy/ kitten, ‘mature’ and ‘senior’. The health and wellness trend has also driven segmentation in pet foods, with different product offerings such as weight control, dental hygiene and digestive health now commonplace.
Private Label Private label pet food offerings have increased alongside a range of other product categories on supermarket shelves, and in 2011 accounted for 10.7 per cent of all pet food sales. Woolworths has the largest share of the private label market, and the sixth largest share (2.4 per cent) of the total pet food market.
Grabbing the issue by the tail According to Duncan Hall from the Pet Food Industry Association of Australia (PFIAA), there are many factors that have had a direct influence on the choice and type of
pet food Australians are purchasing. “There has been a profound change in the past 20 years in the type of pet food sold in this country,” said Hall. This is directly related to the types and sizes of pets Australians are now keeping. “A lot of new pet foods out there are in response to the types of pets we have,” said Hall. “For example, due to the popularity of certain small dog breeds, we have seen a move away from the large dog food portions to smaller, single serve sizes.” “However, a lot of pet food trends also mirror the trends we have been experiencing with human foods like the move to all-natural foods as one example.” “There are also new types of pet foods that have been developed in response to veterinarians’ requirements for foods that help pet recovery and recuperation from illness and injury.” Hall also noted that the channels for distribution for pet food sales have increased. “It’s moved away from just being able to buy pet food in the
supermarket to purchasing pet food in pet specialty stores and barns, from the vet and also online,” he said.
The need for proper labelling Much like with human foods, then there is the issue of labelling. According to Hall, the pet food manufacturing industry has worked in conjunction with a number of groups including the RSPCA, veterinarians, pet food manufacturers and Standards Australia to come up with a national standard for pet food labelling, also known as AS5182: Manufacturing & Marketing of Pet Food. “AS5182 was developed to promote prepared pet food as the preferred method of pet nutrition reinforced through the establishment and self-regulation of industry standards,” noted Hall, who added that the “PFIAA was instrumental in establishing AS5812.” So whichever way you cut and dice the pet food trends in Australia, one thing is for sure - this country will continue to provide a standard of food to its millions of beloved four and two legged friends that is second to none.
"At 63 per cent of the population, Australia has one of the highest rates of pet ownership in the world."
Health and Wellness Just as Australians have become more conscious of having a healthy lifestyle and diet, so too have these become considerations when it comes to buying pet food. Health and wellness claims have become more common in the pet food sector, a trend that is occurring at all price points, including private label offerings. An increasing number of products boast added vitamins and minerals, and/or that they address specific health concerns. These include weight control, dental hygiene and digestive health. The idea of all-natural, preservative - free and organic products has also permeated the pet food market. www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 29
PACKAGING & LABELLING
What bulk packaging system should you choose? When it comes to choosing a bulk packaging system, every food manufacturing business has its own unique needs. There are different types of bulk packaging systems available on the market, and each machine comes with its own uses and advantages.
ome focus more on outer packaging functions such as forming, cleaning, and sealing. Others focus more on the interior of the package through filling, wrapping, and creative packaging solutions. What you’ll need depends on the type of items you’ll be packaging and the type of packaging you’ll be using, as well as your budget.
Form, fill and seal machines (FFS) These machines are commonly used for food packaging, although they can also be used for other items including liquids and solids. The FFS machine creates a bag from a flat roll of film, while simultaneously filling the bag with the product and sealing the bag once it’s full. The advantages
of FFS machines are that they can operate at a high speed and they’re ideal for running the same product continuously. The cost of the film is cheaper than purchasing pre-made bags, so you will save on operating costs. However, changing the film is timeconsuming, and if the bag is dropped it will often break.
Vertical form, fill and seal machines (VFFS) VFFS machines fill each bag before heat sealing it, labelling it with a time stamp, and auto cutting the bag. Most VFFS machines can operate at about one finished bag per second, so they are ideal for businesses with high output requirements. They can be used for small individual packages (like sachets)
A horizontal form fill seal machine.
or for larger bags, and they can package a wide variety of materials
used for cereals, rags, sawdust, humus, straw, hay and fodder.
"It depends on the type of items you'll be packaging and the type of packaging you'll be using, as well as your budget." like seeds, powders, liquids. VFFS machines are suitable for bagging oats, hay, mulch, fertilisers and more.
Bale packaging machines Bale packaging machines use hydraulic cylinders to compress products to a quarter of their original size. This allows you to store more products, maximise your available space, and save on packing and transportation costs. This type of bulk packaging system is normally
Valve bag fillers These machines are consistent, accurate, and simple to install and adjust. Valve bag fillers use a two-stage filling system. The majority of product is filled at maximum rate, and then just before the bag reaches its target, the machine reduces the fill rate to a dribble feed. This way, the machine can stop filling more accurately when the bag reaches its target weight. Valve bag fillers are relatively small machines, so they don’t take up a lot of floor space. They’re suitable for packaging dry materials, powders and granular products such as soil, mulch, minerals, grains or concrete mix.
Pre-made bags or open mouth baggers These systems are extremely flexible. They are compatible with paper bags or woven bags, heat sealers, inner liners, stitched outer bags, fold overs and taped seals. They offer various feeding methods including gravity feeding, auger feeding, and vibratory feeding, providing you with the ability to package unusual products. You can add dust extraction systems or bag compression functions depending on your business needs. Poly woven bags are, on average, more robust than FFS bags, but your cost per bag will be higher. Open mouth baggers also tend to be slower than FFS systems. Accupak 1300 793 476 www.accupak.com.au 30 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
NA has launched the first ever VFFS packaging system with fully integrated labeller and inserter, making it the only manufacturer in the world that offers a completely integrated turnkey packaging system. Available as part of the company’s flagship robag packaging system, the patented labelling and inserting technology enables the high-speed application of promotional labels and/or insertion of value-added two-dimensional items, such as coupons, and three-dimensional items like toys or dry or liquid-filled sachets into primary packaging. Directly mounted onto the TNA robag, the inserter and labeller from the company’s Unique Solutions brand do not require any additional floor space and are easily configured and controlled via the Tna robag control screen. This allows for a simple setup and complete ease of operation. Depending on the size of the label/ insert, the integrated equipment delivers unprecedented speeds of over 450 labels and 500 inserts per minute, offering customers the highest level of performance in a single packaging system. “Creativity and innovation are key if you want to stay ahead in today’s market. Thanks to our recent acquisition of Unique Solutions, we now offer our customers a whole new range of tools to help distinguish their products in the market,” said Michael Green, Managing Director at TNA. “Whether they want to include promotional items such as coupons,
game pieces or small collectibles into their packaging, or insert small sachets of complimentary sauces or extra seasoning to provide an extra flavour boost, the possibilities to add extra value to your product are practically endless.” Acquired by TNA in November 2015, Unique Solutions is a provider of inserting and labelling technology and now forms part of tna’s complete portfolio of integrated processing and packaging solutions. The entire portfolio of Unique Solutions’ full range of inserting and labelling equipment integrates seamlessly with most packaging lines/equipment or can be purchased as part of a fully integrated VFFS packaging solution for optimum performance. TNA Australia 0412 366 379 www.tnasolutions.com
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www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 31
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Coliform and E.coli test AMSL Scientific has released EC Blue, a rapid Coliform and E.coli test for water samples. Traditional methods for testing coliforms in water often requires filtering the sample which adds to the time, complexity and cost of performing a test. Using this new test, results are available in 18-24 hours and a simple colour change from clear to blue will indicate the presence of total Coliforms. If E.coli is present, then the sample will also fluoresce under UV Light. The test kit is ready to use, shelf stable, and available in several
different formats, such as jars, sachets and tubes. The jars are convenient as they are sterile and ready to use, all you need to do is add 100ml of sample to the container and incubate. The sachets are versatile as you can add the media to any sample in a suitable container such as a bottle or WhirlPak bag. Quantitative results with EC Blue are also available via the use of the tubes or the MPN Tray. AMSL Scientific 02 9496 1414 www.amsl.com.au
TREOTHAM has introduced a range of compact fluid sensors designed to measure both flow velocity and temperature, regardless of position and flow direction. According to the company, the Wenglor weFlux 2 is a high performance fluid sensor that combines the two functions to reduce the number of measuring points in closed systems by 50 per cent. It is intended to help minimise installation, service and inventory costs. Designed for maintenance-free operation, the fluid sensor offers good pressure resistance with values of up to 100 bar. It can be installed in any position, allowing excellent flexibility in the system layout. The sensor can be conveniently configured using wTeach2 software, via the integrated IO-Link interface without any IO-Link software tools. Recommended for applications wherever liquids are monitored, regulated and controlled, it is suitable for a wide range of industries including food, chemical, automotive and textiles. Treotham 02 9907 1788 www.treotham.com.au
Anti-slip surface protection film APART from the slip hazards associated with them, liquid drips, spills, heavy traffic, rolling chairs and other finisheroding events can have a significant impact on floors and surfaces. With the 3M Anti-Slip Surface Protection Film, businesses can now prevent that damage and keep their floors safe, even in heavy traffic areas. This is a thin, almost invisible film that protects surfaces from everyday wear and tear. It has been certified to a P4 slip rating. It comes in a 1.2m x 15m 32 Food&Beverage Industry News | Dec/Jan 2017 | www.foodmag.com.au
mini roll and an 80mm x 15m roll which is ideal for stair cases. Reducing the number of stripping and recoating events required, the film needs no special tools or techniques for installation or removal. The film is ideal for waxed vinyl, sealed concrete, marble, ceramic tile, terrazzo and more. In addition, it is compatible with standard floor cleaning procedures and cleaning chemicals. 3M 02 9498 9354 www.3m.com
Handheld device for maintenance EMERSON Automation Solutions has introduced the AMS Trex Device Communicator, a handheld communicator which delivers an intuitive consumerquality user experience and a modern display in a tool built to withstand harsh industrial environments. With a task-based graphical user interface built on human-centered design, the communicator makes device and loop diagnostics easy to understand and field activities easier to complete. According to the company, the communicator allows technicians to work more effectively in the field. With fewer tools to manage, they can go anywhere in the plant they need to go. Protected against moisture and extreme temperatures, the communicator boasts a rugged design that can withstand the bumps and drops that come from normal use in the plant. The large, full-color touchscreen display adjusts to lighting conditions and aids troubleshooting in areas where too much or too little light
makes other devices difficult to read. The communicator is certified to go anywhere a technician can go, with no need to shut a process down or get a hot work permit. Long-life batteries ensure that the communicator keeps working even through long days. Using the communicator’s built-in Foundation Fieldbus and HART device diagnostic software, technicians can isolate and repair problems while the devices continue to run. Simple issues can be addressed on the spot, avoiding unnecessary interruption to production. Segment and loop diagnostic tools allow users to validate loop and fieldbus segment characteristics for easy troubleshooting. With the ValveLink Mobile app, technicians can analyse valve diagnostics results easily on the communicator’s larger screen. Emerson Automation Solutions 03 9721 0309 www.emersonprocess.com.au
Tablet for remote filling HAVER & Boecker’s product filling division, Feige Filling, has designed an industrial-grade tablet to enable the remote operation of its Filling machines, and thereby save operators time. By using the Wi-Fi-connected tablet, the operator can communicate with the machines’ installed touch panels from anywhere within the Wi-Fi range to carry out settings, tests and maintenance tasks. This means operators no longer have to cover long distances within the factory to perform the tasks on the machines themselves. The tablet is safe to operate and sturdy. It tolerates temperatures from -20°C to + 50°C and is suitable for indoor and outdoor applications. For areas with a potentially explosive atmosphere, the tablet is available in a zone 1 compatible version. The tablet comes with an Android operating system and battery runtime of eight hours. Haver & Boecker Australia 08 6240 6900 www.haveraustralia.com.au
Security monitoring SWANN has released the Smart-Series security solution. The system combines wired video surveillance and access to wireless smart home technology to deter break-ins and detect intrusion. The system includes four weather resistant, 1080p HD cameras with an 80° viewing angle and night vision up to 30m. Users may zoom in to capture video evidence like license plates, and it comes with set-and-forget recording feature that records for more than 80 days onto the provided 1TB hard drive. To help deter break-ins, a loud outdoor siren and flashing light will go off whenever activity is sensed by the window/door sensors included in the pack. Users may also be notified of intrusion on their smartphone and see and control their home or business with live viewing on PC, Mac, and iOS and Android smartphones and tablets using the free SwannOne app. The range can be expanded with additional wired cameras and accessories such as wireless cameras, motion alarm sensors, sirens, smart plugs and more. It’s also compatible with more than 100 smart devices and brands, including Lockwood and Kwikset Smart Locks, Philips Hue Smart Lighting, Nest Thermostats and more. Swann 03 8412 4600 www.swann.com/au/ www.foodmag.com.au | Dec/Jan 2017 | Food&Beverage Industry News 33
Fryer with opti-flow technology FLORIGO (from tna) has launched a new continuous potato chip fryer that features patented opti-flow technology for improved frying performance. The conti-pro PC 3 fryer’s integrated optiflow technology optimises oil flow through the kettle, ensuring that each potato slice is evenly fried, limiting the formation of acrylamides and reducing the amount of rejects by up to 10 per cent. This technology is based on an innovative oil inlet section that changes the fluid dynamics within the kettle to increase oil flow speed and produce a more streamlined laminar flow over the full width and length of the fryer pan. Normally, as the oil flow increases in the fryer so does the turbulence, which can cause the oil to spin in one place, resulting in unevenly fried potato slices and therefore an increase in the level of acrylamide and rejects. It minimises the occurrence of turbulence by removing 99 per cent of cyclone dead spots at the beginning of the fryer. This maintains a nominal flow speed throughout the fryer, preventing debris from settling and ensuring that potato slices don’t absorb or carry any excess oil. As a result, each potato chip is evenly fried, lowering the level of acrylamides and reducing the number of rejects for enhanced product quality and increased yield. Other features of the product include a product transport system with spring steel sealing, an easy-to-navigate touchscreen operating system and an insulated hood with condensation collecting pan that can be automatically lifted. The fryer also comes with a durable constructed frying kettle with rounded corners and sloped bottom and is fitted with an Internal Clean in Place system with hidden pipes in the hood to further ease cleaning and maintenance. TNA Australia 0412 366 379 www.tnasolutions.com
No drip spray nozzle EXAIR’s patented 1/4” No Drip Internal Mix Deflected Flat Fan Atomizing Spray Nozzle atomises fluid and sprays at a right angle to the nozzle orientation. This allows spray to be placed precisely where it is needed when the mounting and work areas are limited. This new nozzle works in the same way the company’s standard atomizing nozzles do, but has the added benefit of positively stopping liquid flow when compressed air is shut off. When spraying any type of liquid, post-spray liquid flow can cause big problems. Unwanted drips can ruin product function on sealing or mating surfaces. Drips can also ruin the appearance of painted or coated finishes. In addition, excess liquid flow wastes precious resources such as expensive coatings, chemicals or water. These nozzles are ideal for use in applications where no post-spray drip is permissible. When the compressed air supply is shut off, the nozzles positively seal off the flow of liquid eliminating the possibility of drips. The nozzles are available in five patterns: narrow angle round pattern, wide angle round pattern, flat fan pattern, deflected flat fan pattern and 360° hollow circular pattern. They are for pressure fed applications that don’t require independent air and liquid control. Internal Mix, External Mix, No Drip External Mix, Siphon Fed and No Drip Siphon Fed are also available in 1/4” or 1/2”. Applications include rinsing, cooling, quenching, wetting (moistening), humidification and dust control. The compact nozzles are fully adjustable to minimise air and liquid consumption and have interchangeable liquid and air caps. All these nozzles are CE compliant and conflict mineral free. Compressed Air Australia 1300 787 688 www.caasafety.com.au
Single-stage helical inline gears NORD Drivesystems has launched a line of single-stage helical inline gearboxes with a Nordbloc.1 light alloy case. The gear unit series is particularly suited to pump, agitator, fan, and intra-logistics applications. The company has worked closely with renowned manufacturers in these fields throughout the development process. Above all, these new gears achieve a very high torsional rigidity through a robust design that was thoroughly tested with abruptly increased pump pressures and shaft vibration. In high-speed applications, these helical inline gearboxes are a more powerful solution than two-stage units. Highly precise manufacturing and high-quality materials also ensure the products are very light-weight, smooth-running, and efficient. The nsd tupH surface treatment is optionally available to make the units highly resistant to corrosion, for instance for long-term use in aggressive ambient atmospheres. IEC and NEMA motor mounting options as well as various shaft, bearing, and lubrication variants enable versatile bespoke configurations. The products will initially be available in five sizes. Nord Drivesystems 03 9394 1525 www.nord.com
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