Food & Beverage Industry News - Feb 2018

FEB/MAR 2018

Your perfect cloud among the clouds.

Find it with Consultel Cloud.

NetApp HCI allows increased storage flexibility and centralisation of operations

NetApp HCI guarantees performance, offers increased infrastructure elasticity, and has less infrastructure overhead compared to any other hyper converged solution in the market.

Book a consultation with the Consultel Cloud team to find out how the power of a world class cloud solution can transform and take your business to the next level.

consultelcloud.com.au | 1300 014 385 | hciaas@consultelcloud.com.au

FEB/MAR 2018

Fashionable Foods A manufacturers’ guide to what’s hot in 2018

PLUS: Tips for new exporters | Sustainable palm oil | MEGATRANS2018

Dust and buildup on the antenna? No problem!

The future is 80 GHz: a new generation of radar level sensors

VEGAPULSÂ 69 is designed specifically for level measurement of bulk solids.

Even in dusty conditions, it always provides precise readings. Dust in the silo or buildup on the antenna have no effect.

This radar sensor also features unrivalled focusing at a frequency of 80Â GHz. Simply world-class! www.vega.com/radar

WELCOME

Managing Director: John Murphy Managing Editor: Syed Shah Ph: (02) 9439 7227 syed.shah@primecreative.com.au

Maintaining a customer focus

S

Editor: Matt McDonald Ph: (02) 9439 7227 matthew.mcdonald@primecreative.com.au

Art Director: Michelle Weston michelle.weston@primecreative.com.au

Designers: James Finlay, Blake Storey, Adam Finlay

Sales/Advertising: Sonia Bonner Ph: (02) 9439 7227 sonia.bonner@primecreative.com.au

Production Coordinator: Natasha Shekar Ph: (02) 9439 7227 natasha.shekar@primecreative.com.au

Editor: Matthew McDonald

Researcher: Tosh Mannion

Subscriptions AUS NZ O/S 1 year subscription 99 109 119 2 year subscription 189 199 209 For subscriptions enquiries please call Gordon Watson: 03 9690 8766

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 enquiries@primecreative.com.au http://www.primecreative.com.au Sydney Office Suite 303, 1-9 Chandos Street Saint Leonards NSW 2065, Australia Ph: (02) 9439 7227

ocially, when I tell people I’m the editor of a food and beverage manufacturing magazine, they invariably say something like – “Have you got any tips for making crème brûlée?” or “Have you reviewed any good Bangladeshi restaurants lately?”

When they hear the word “food”, they immediately think consumer food or hospitality magazine. So I explain that Food & Beverage Industry News is an industrial magazine, concerned with helping manufacturers grow their businesses.

While you won’t find any recipes or restaurant reviews in these pages, consumer tastes are an important part of the mix, both for us and our readers.

For example, our cover story this issue looks at the top food trends for 2018; the foods that those people I meet at barbeques are starting to enjoy; and that our readers need to start noticing and producing.

In Australia, successful food makers eventually reach a point where they have satisfied the local demand for their products. Our relatively small population means they have two choices – stop expanding or look overseas.

While overseas demand for Australian food is strong, exporting for the first time is not easy. We hear from Export Connect’s Najib Lawand about how to take the first steps to export success.

Meanwhile, Jet Technologies, a specialist importer and distributor of products to the rigid and flexible packaging industry, has been confirmed as the latest sponsor of the 2018 Food & Beverage Industry Awards.

We welcome the company, which is supporting the new Printing Innovation award, and hear from them about how the use of low-migration inks in packaging can help lower the risks of food contamination.

Finally in this issue, we profile some of the latest companies to sign up for MEGATRANS2018, the logistics and supply chain event coming to Melbourne. Sick, ifm efector, Daanet, and Advanced Robotics Australia will all be showcasing their wares at the trade event in May.

Matthew McDonald, Editor

INSIDE 38

26

14

Average Net Distribution Period ending Sept ’15

5,316

Printed by: Manark Printing 28 Dingley Ave Dandenong VIC 3175

8 MARKET WATCH

34 TRADE & EXPORTS

41 MEGATRANS2018

10 COMMENT

36 SUPPLY CHAIN

42 AUTOMATION & EFFICIENCY

14 FOOD TRENDS

38 F&B REGULATIONS

43 NEW PRODUCTS

18 EFFICIENCY & DOWNTIME

40 F&B INDUSTRY AWARDS

Ph: (03) 9794 8337

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 5

IT’S WHERE DO

SPONSORS

10-12 MAY 2018

MELBOURNE CONVENTION & EXHIBITION CENTRE

BIG YOU FIT IN?

& INFRASTRUCTURE

MEGATRANS2018.COM.AU

MARKET WATCH

Strong finish to 2017 bodes well for new year C orporate activity in the food and beverage industry was high in November and December 2017 with several substantial transactions announced during this period. Deal making momentum has continued in the fourth quarter of 2017 with nine acquisitions announced.

Date

Target Name

Acquirer

Sector

Deal Value

15 Nov 17

B.-d Paris Creek

Primary Opinion

Dairy

$1.6 million

17 Nov 17

Hygain

Adamantem Capital

Animal feed

Undisclosed

24 Nov 17

Paul’s Poultry Group

B&E Foods

Poultry

$14 million

V&V Walsh

Craig Mostyn Group

Meat processing

$290 million

28 Nov 17

Anheuser-Busch InBev, the world’s biggest brewer acquired Adelaide based craft brewer, Pirate Life. AB InBev announced that it would inject $10 million into Pirate Life to commission a new brewing facility. The acquisition of Pirate Life follows on AB Inbev’s acquisition of 4 Pines brewery in September 2017.

Lion acquired a minority stake in Schibello Coffee. Schibello is the owner of the Schibello, Arte Caffé and Cleanskin coffee brands and the Paddington Fine Tea and Chocoloco hot chocolate brands. The acquisition is consistent with Lion’s strategy to seek investment opportunities in high growth categories where there are synergies with the Lion business.

Date

14 Nov 17

29 Nov 17

Edith Creek UHT plant

Dutch Mill Group (Thailand)

Dairy

$1 billion

30 Nov 17

Pirate Life

AB InBev

Craft Beer

$1.31 billion

18 Dec 17

Schibello Coffee (minority stake)

Lion

Coffee

$12 million

11 Jan 18

Violet Crumble confectionery brand

Robern Menz

Confectionery

$38 million

15 Jan 18

Darrell Lea (85%)

Quadrant Private Equity

Confectionery

Undisclosed

Acquisitions announced The standout transaction in the quarter was the acquisition of an 85 per cent shareholding in Darrell Lea by Quadrant Private Equity. The transaction values the Darrell Lea business at approximately $200 million. Darrell Lea reported earnings of $23 million in 2017. Quadrant Private Equity also acquired the VIP Petfoods business from the Quinn family in 2015.

In the animal feed sector, private equity firm Adamantem Capital, announced the acquisition of a controlling stake in high performance horse food maker Hygain, for around $150 million.

Entity name

Ocean Grown Abalone

Capital raised

$10 million

Issue price

$0.05

Deal Value

$1.6 million

Listings on the ASX Ocean Grown Abalone successfully listed on the Australian Securities Exchange on 17 November 2017 after raising $10 million. The company is positioned to accelerate development of its clean, green and sustainable sea-ranching model for quality ocean-grown abalone product.

2018 is shaping up to be a dynamic year across the food and beverage industry with strong interest in the industry from both trade and financial investors.

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 and beverage industry.

For more information visit www.cometlineconsulting.com.au.

Commodity Outlook WHEAT – Wheat price to increase but remain low, reflecting a fall in high-quality wheat supply.

DAIRY – Milk prices to rise, reflecting firmer global demand and competition for milk supply.

COARSE GRAINS – World barley prices to increase due to lower supplies in major exporting countries.

Source: Department of Agriculture and Water Resources (ABARES), Agricultural commodities December quarter, 2017.

OILSEEDS – World canola prices to remain unchanged due to mixed growing conditions in major exporting countries.

SUGAR – World sugar prices to fall as a result of increased world supply.

BEEF AND VEAL – Saleyard prices to fall due to weaker export returns and increased turn-off.

SHEEP MEAT – Firm export demand and restocker demand to support lamb prices.

8 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

EARLY CONTRACTOR INVOLVEMENT With a specialist builder such as Total Construction you can avoid potential cost blow outs in your project before design and location is determined.

Contact us today to find out how we can help with construction planning for your next Food & Beverage project. |

Call: (02) 9746 9555

|

Visit: totalconstruction.com.au

COMMENT

Does data keep you awake at night?

Even though the data revolution has the tendency to send some “non-tech” businesses into a panic, it is important that they persist and work out what data is important to their customers. Chris Preston writes.

Consumers now expect to be able to access the data they want, instantaneously and for free.

I

t’s easy to get lost in the mumbojumbo of tech speak – after all, who wouldn’t want an Internet of Things virtual blockchain in the cloud? But move beyond the language and there is a real truth that data is as much a part of any food product as the ingredients that go into it. You need information to be provided alongside the ingredients you receive, you need to record and manage information as you process your foods, and your customers and consumers need to be provided with timely and accurate information about the foods you produce.

There has also been a seismic shift in consumer perceptions as to what information needs to be made available. Not so long ago, the paradigm was that food manufacturers needed to provide information to consumers so they could make informed choices at point of sale. In the 21st Century, consumers are used to being able to access any data they want on any subject, instantaneously and for free,

and information about food is no exception. If you, as the manufacturer, do not provide that information, there are two consequences: one, consumers will likely believe you have the information but are hiding it, and two, someone else will fill the information gap, using crowd-sourced data.

The first goes to the heart of your business reputation. The perception is that you are hiding something, rather than the more likely case that you simply do not have the information readily available or up-to-date. The second is worse. Crowd-sourced data is unlikely to be as accurate as manufacturer-controlled data, and the third-party entity collecting and reporting on it likely has its own agenda and barrow to push, meaning the (perhaps incomplete) data gets presented to consumers through a biased lens.

So how does a 21st century food manufacturer rise to these challenges?

The first step is to ditch the technojargon, and spend time focussing on consumers. After all, success is

10 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

measured by how well your product stands up in the market. What do the people who buy, or might buy, your product want to know about it (beyond what is on the label)? Is halal or allergen status more or less important than carbon footprint? This insight will show you the areas on which to focus first.

The second step is to maintain a single source of truth for your products. Often, company systems have grown organically and in a siloed fashion, where marketing might have one database, technical another, procurement a third and so on. That needs to change to meet the new information demands, because the last thing you want is an out-of-date pack shot on your website because the current pack shot is in a separate database. And if pack shots are wrong, what else might be incorrect?

Allergens? It looks bad. So all data for a product needs to be held and maintained in your system once, in one place, and then accessed as required by different areas.

The third step is to get your communications right. You need to get your suppliers on board with the idea that they need to provide you with accurate, up-to-date data to enable you, in turn, to provide accurate and timely data to customers and consumers.

Finally, after investing in information you need to leverage it. You need to consider how can transparency be your competitive advantage. There is no single answer to this question, it will depend on your product and its category, but what you need to do is tell the story of your product – show it to be more than a commodity. Make no mistake – consumers see information as valuable (even when they don’t want to pay for it) and providing it adds value to your offering.

Chris Preston is the Australian Food and Grocery Council Director of Legal and Regulatory.

Gearmotors \ Heavy Industrial Solutions \ Electronics \ Decentralised Systems \ Services

Leading with energy efficiency and hygienic standards.

SEW-EURODRIVE’s MOVIGEAR® with HP200 surface treatment guarantees highest level of hygiene and minimised power consumption make it Food & Beverage Industries most wanted solution. SEW’s Mechatronic Drive Systems guarantee cost savings through ease of installation, lower power consumption, reduced cleaning efforts and reduced spares inventory.

Your Benefits: Energy savings: Compliant with IE4 (Super Premium Efficiency) standards, a major benefit of the MOVIGEAR® is the lowest power consumption in its class.

Hygienic System Design: Reduced debris entrapment and increased surface durability in corrosion prone environments due to smooth housing design and HP200 surface treatment.

HACCP Certified: Hazard Analysis Critical Control Point certification of its mechatronics drive system MOVIGEAR® type B, variant for wet areas.

Decentralised Technology: Geared motor, drive electronic and fieldbus system mounted in the field resulting in a diminished control cabinet, reduced wiring effort and easy integration with industrial communication systems.

Want to know more?

Melbourne (Head Office) Sydney I Brisbane Mackay I Townsville Perth I Adelaide

www.sew-eurodrive.com.au 1300 SEW AUS (1300 739 287)

COMMENT

Country of Origin labelling – how to get it right From 1 July 2018, Australian businesses will have to fully comply with the new Country of Origin Labelling laws. As Sharon Givoni writes, on that date any products carrying old labels will have to be removed from retail shelves.

D

o you have a country of origin label on your food?

Do you have “Made in Australia” or something similar on your packaging? Or is your food product imported?

You need to be aware that as of 1 July 2016, new laws were introduced requiring a lot more information to be included on food packaging.

There is a two-year transition period before the laws become mandatory.

complicated for consumers and food manufacturers alike.

Consumers have been demanding more information with an increasing desire to have clearer and more accurate information on our food.

The new laws in relation to food labelling are set to address this problem with food labels now being required to provide more detail in relation to the quantity of local and imported ingredients.

Why are they changing?

How are things going to change?

For as long as most of us can remember, the country of origin laws in Australia relating to food labelling were controversial.

Until now, the laws have been

WHAT ARE THE LABELS? 1. Grown in or Produced in - Food that is "Grown in" or "Produced in" Australia should be labelled with the following:

Now, under the new labelling system, businesses that are wanting to use a “Grown in”, “Product of” or “Made in” Australia claim will

2. Made in - Food that is "Made in" Australia should carry a label such as this, which specifies its percentage of Australian ingredients:

12 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

need to display a kangaroo with a triangle so that consumers can identify the foods’ origin at a glance and a bar chart representing the percentage of the ingredients that are from Australia.

Therefore, although businesses will still be able to use the “Made in” claims if the bulk of production occurs in Australia, consumers will be able to know whether or not (or how much of) the ingredients are in fact from Australia.

There will also be labels for “Packed in Australia” which will feature just a bar chart indicating the percentage of Australian ingredients and ‘Product of’ for foods products, made, grown or

packed outside Australia.

If the products have just been “Packed in” Australia then the labels should feature the bar chart representing the quantity of Australian ingredients, but not feature the kangaroo symbol.

3.Packed In - Food that is "Packed in" Australia should carry labels such as this:

4.Imported Goods - Produce from overseas should carry labels such as this:

This article is of a general nature and not meant to replace tailored legal advice.

Sharon Givoni (www. sharongivoni.com.au) can assist with all aspects of commercial law.

FOOD TRENDS

The top six food trends for 2018 - a manufacturer’s guide Editor-in-chief of Taste.com.au Brodee Myers-Cooke tells Food & Beverage Industry News how manufacturers can capitalise on the trends that are set to dominate the market this year.

I

f anyone can spot a food trend coming a mile away, it’s Brodee Myers-Cooke.

As editor-in-chief of Taste.com. au, Australia’s top go-to resource for recipes and more, Myers-Cooke has the inside scoop on what the country is cooking up at home. She is able to couple the 300,000-plus search

terms visitors put in the website daily with Google Analytics data to work out what food trends are set to drive the market.

“We have unbeatable information on what inspires the audience and what the audience wants to know more about,” she told Food & Beverage Industry News. “When

Manufacturers should take note of the fact that vegetarianism has entered the mainstream.

14 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

quinoa broke, we saw searches explode because everyone wanted to know how to use it. When we talk about trends inside the building here, what we are looking for are explosive trends. Although we keep an eye on what’s showing up on Masterchef and so on, what we really look for is the data on what’s popular before we

build content around it.”

In addition to following what readers want, Myers-Cooke also needs to scout what trends are coming up around the world to see what can be introduced to the Australian market.

“We’re lucky in Australia. We are in the opposite season in the

FOOD TRENDS

southern hemisphere, so we can see what’s happening in Europe and America,” she said. “For instance, we are seeing things like ‘overnight’ recipes – such as overnight oats – as popular in other countries right now.

So what we’ll do is put a few recipes online and see how they play out.

Does it explode? If it does, from there we will look at creating new content to feed the need.”

Myers-Cooke and her team keep a close eye on what restaurants are

doing because trends are trickling down to home cooking faster than ever. She says food trucks, however, can sometimes provide even more immediate inspiration.

“We can actually go to a food park, and see where the crowds are,” she said. “If it’s a really good trend that excites people, there will be a crowd of people lining up at that truck.”

So what is dominating the market in 2018? Myers-Cooke identified the following seven trends as ones food manufacturers should be capitalising on to capture market share this year.

1 - Plant-based food Of all the food trends, MyersCooke said all food manufacturers – including meat producers – need to incorporate the shift towards plant-based foods into their brand positioning.

“This is the number one most important trend right now,” she said, noting that traffic on vegetarian recipes has gone up an astounding 152 per cent in the past year, while vegan recipes have similarly skyrocketed.

“Two years ago, vegetarian was more niche,” she said. “Now it’s mainstream. We’re amazed to see that vegetarian recipes have caught up on searches for healthy recipes, which dominated searches two years ago. It’s just such a different environment. People aren’t just interested in vegetarian recipes, but everything with nuts and grains.

We’re calling it ‘from hunters to gatherers’.”

Myers-Cooke said that, when speaking with a major manufacturer of finger foods in the UK, she was surprised to hear that all of its best-selling finger foods are now vegetarian. She noted that the days are long gone where meat is the first thing on a plate, with vegetables taking a secondary role. These days, meat is more like a condiment.

“We’ll see things like a vegan dish with bacon bits sprinkled on top of it,” she said. “Mothers who cook

Brodee Myers-Cooke, editor-in-chief of Taste.com.au

"People now don't even think twice about spending more money on free range eggs. They feel it's ethical, and better, and represents who they are." will add the bacon just so everyone still cheers when the meal is put on the dinner table.”

Myers-Cooke said protein manufacturers need to take note of this trend when marketing, to ensure their product continues to find itself on Australian plates.

“Meat is still selling, but it needs to be presented as part of a recipe,” she said. “When manufacturers are presenting meat, they can’t put a massive chunk of it on a plate via a classic 1950s style meal. It’s not going to resonate very well. It should be put in a bowl with vegetables.”

2 - Portioned food Looking over popular searches, Myers-Cooke said that portioned

foods, also known as finger foods, are a top favourite among at-home cooks. Portioned food is performing the best in terms of time on page, print outs, and page views.

“It’s a very big movement,” she said. “Parents want to feed their families with big platters put in the middle of the table. We’re even saying cutlery might become obsolete.”

She explained that the move to portioned food could be driven by a concern for limiting food waste.

When there is just a massive platter on the table, less food is thrown in the bin because leftovers can more easily be put in the fridge and eaten the next day, when they haven’t been picked apart on someone’s plate.

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 15

FOOD TRENDS

Myers-Cooke said meat manufacturers should take note of this trend, by presenting their meat as portioned, either on a stick, in a pie, or in a sausage roll.

3 - Casualisation of food In terms of approaches to food, Myers-Cooke said today’s at-home cooks are looking to impress guests with how little effort they’ve put into their food. The days of carefully plated, multiple course meals in a formal dining room are gone.

“We’re calling it the barefoot summer,” she said. “People want to kick off their shoes and entertain.”

Myers-Cooke said food makers can cater to this in their product development. Offerings should not only be simple to prepare, but importantly also appear effortless when they are served.

“It can’t look like people are slaving away in a kitchen,” she said.

4 - Retro Retro trends aren’t just for the furniture and fashion industry any more. Myers-Cooke said her team has seen consumers interested in

Search data from consumer websites and publications let food manufacturers know what the next food trends will be.

YOUR BUSINESS IS ONE OF A KIND.

YOUR MOTORS SHOULD BE TOO. Trusted by the very best in the industry, Lafert Electric Motors Australia has more than 30 years’ experience providing customised engineered electric motors for the food and beverage industry.

“There is no doubt that stainless steel electric motors are the way to go. Stainless steel motors are better than aluminium and cast iron motors when it comes to the environment for our machines because of the ingredients used in food production and the sanitisers used in every day pressure washing of the machines.” Geoff Walker, Senior Project Engineer, Kerry Ingredients.

“Due to the corrosive nature of cleaning chemicals used in the food industry, I would expect the S/S motor and gearbox with Viton seals to have a 200-300% increase in reliability resulting in the equivalent percentage saved in downtime and productivity losses, therefore freeing up valuable maintenance labour.” Robert Canuti, Maintenance Supervisor, Inghams Group Limited.

When you're looking at your next motors and drive investment, look to Lafert for a custom solution. Visit:

www.lafertaust.com.au or call (03) 9702 3707 for details.

16 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

FOOD TRENDS

food brands that trigger nostalgic memories for older Australians.

She said recipes that include classic brands like Maltesers and Tim Tams – such as the Tim Tam Tarte – are proving popular on the site.

“We kind of found this trend out by accident,” she explained.

“Every recipe we put with custard or condensed milk got huge hits.”

She said this is a great opportunity for some of these brands to tap into this nostalgia to reintroduce or reimagine their brands.

“It’s not just an Aussie vibe, it’s a 1960s and 1970s vibe,” she said.

“It’s a very interesting phenomenon.

5 - Conscious spending Consumers worldwide are learning that they have power in their wallets – and can sway corporations by aligning their values with what they purchase. Myers-Cooke said food is at the centre of this trend, with consumers increasingly more aware of where their food comes from.

“People aren’t just spending on a budget anymore,” she said.

“They want a value equation. You

see it with free range eggs. People now don’t even think twice about spending more money on free range eggs. They feel it’s ethical, and better, and represents who they are.”

With food, Myers-Cooke said, brands should capitalise on this where they can by highlighting the providence of their products.

If a manufacturer has all or part of their product Australian made and/or grown, this should be at the centre of their marketing campaigns. Similarly, manufacturers should highlight family or company heritage in branding and communications efforts.

“People want to feel more invested in their purchases, like they are supporting a brand,” she said.

Similarly, brands can show that they are supporting important causes, such as making efforts to reduce food waste or limit food miles, to win over consumer loyalty.

6 - Asian flavours Of all the food trends, Myers-Cooke is confident that the consumer love for Asian flavours is one that brands need to capitalise one.

"We have unbeatable information on what inspires the audience and what the audience wants to know more about."

“Asian presents the biggest opportunity,” she said. “It’s popular because it’s very forgiving. You can go to your crisper and use up all your vegetables. There is lots of flavour, it’s family friendly, and it’s affordable. And there is this air of the exotic and excitement around it.”

While some food trends come and go, Myers-Cooke said food trends that add convenience and affordability are safe bets. With Asian food, she noted that noodles are a favourite among parents as they are forgiving, and also affordable.

Overall, however, she said is it the freshness and amazing tastes of Asian food that are finally winning Australians over.

“I have this personal theory that Australians have finally woken up and realised they live in Southeast Asia,” she said. “Plus, they have travelled around so much now. If you

think about our amazing ingredients that we have in Australia, we can do Asian here like nowhere else in the world.”

Whatever single or combination of trends food manufacturers decide to capitalise on, MyersCooke said now is the time to do it.

According to the Australian Bureau of Statistics, Australians spend 17 per cent of their weekly spending on food and alcohol, with that spending tripling since the early 1980s.

“It was Visy CEO Anthony Pratt who said that the mining boom would be replaced with the dining boom,” she said. “We’re seeing that right now. People are spending money, and not just in restaurants, but on groceries as well.”

Brodee Myers-Cooke is a key editor of the Seasonal Food Corp Trend Forecast, published by News Corp.

Smart Media

Content Creation powered by

Your product

Shared via multiple channels

Give your product superior online and print presence Smart Media makes it easy for retailers and suppliers to produce, manage and share: • Professional product photography • Essential product content including all on-pack data • Video and multimedia files

T +61 2 9695 2227 E smartmediacontent@gs1au.org W www.gs1au.org/smart-media/

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 17

EFFICIENCY & DOWNTIME

Stainless steel motors: the choice for the food and beverage industry With increasing food safety regulations and more recalls making the headlines, Lafert Electric Motors Australia knows the importance of preventing contamination is a top priority for all manufacturers.

O

perating a clean production line has never been more important in the food and beverage sector. Prevention of any contamination offers significant savings in time and money, before even starting to think about the damage a product recall could have on an organisation’s brand and reputation.

Having the ability to clean and service equipment in food production the most effective and easy way is essential and can help prevent the risk of product contamination.

One key area where there is high risk of contamination is in the equipment used in food processing and the need to adhere to high standards of sanitary and hygiene across all aspects of the operation.

This is particularly relevant to the motors used on a food production line as food particles often build up in these areas. The motors need to be hosed down regularly, often using high pressure wash downs, in addition caustic cleaning solutions is Stainless steel motors offer a significant reduction in the risk of contamination as well as a reduction in equipment replacement costs.

often used in the cleaning process.

Depending on the materials used for the motors, this cleaning process can cause a serious issue for the equipment, with cleaning solutions eventually corroding parts of the motor as well as the risk of rust and paint flaking off, often leading to contamination.

To decrease the risks of contamination and create the cleanest environment possible, Lafert Electric Motors Australia, one of Australia’s leading suppliers of electric motors and gearboxes, has developed the Tema motor.

The Tema motor is an innovative new motor that is made of 304 grade or 316 grade stainless steel.

The Tema motor IP67 or IP69K rated can be operated and cleaned in high ambient temperatures, high humidity and with water and steam – making it ideal for the food industry.

Stainless steel motors have been widely used in the food and beverage industry in the US, with the rest of the world now starting to recognise the benefits and make the switch.

The Tema motor has a specifically designed construction that avoids the use of through or end shield bolts – this makes the outer surface of the motor completely smooth, allowing for easy and thorough cleaning.

A further advantage of a stainless steel motor is that, unlike cast iron or aluminium motors, it will not corrode when hosed down.

The Tema motor was developed specifically with the food industry in mind by a leading electrical engineer in Perth and the assembly of the motor is completely unique.

The design of the Tema motor features the drive end shaft fitted with two oil seals, which prevents

18 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

Lafert Electric Motors Australia offers stainless steel gearboxes.

any water getting in.

The Tema motor is also interchangeable with any other motor and can be supplied to match SEW Eurodrive dimensions – making the upgrade to Tema stainless steel motors easy.

“The Tema motor is easily one of the market leaders for wash down stainless steel motors,” said Morgan Harrington, general manager, Lafert Electric Motors Australia. “The Tema motor is unique in that it is capable of special customisation designs to suit particular customer requirements.

“The Tema motors have proven to be a wonderful success story for the food processing industry and for Lafert Australia.”

With a customisable design, the Tema motor works well when paired with the HydroMec Stainless Steel IP69K gearbox. The gearbox can be mounted to the Tema motor and as it is also stainless steel, it benefits from many of the advantages in cleanliness and maintenance that the

Tema motor does – making the two products a perfect pairing for food processing.

With cleanliness being such a critical part of food manufacturing and production, stainless steel motors offer a significant reduction in the risk of contamination as well as a reduction in equipment replacement costs.

Lafert Electric Motors Australia has more than 50 years’ experience providing customised engineered electric motors, with a special focus on industrial automation, energy saving and renewables. The specialist technical staff can determine what product is needed and offer a wide range of options and information.

Lafert Electric Motors Australia is a force in the electric motor market and is committed to focusing on innovation and energy saving.

Having serviced the food processing industry for more than 20 years, the company offers expert knowledge and advice.

A CLEAN

SOLUTION A proven leader in the parts washing industry and made in the USA, the patented bioremediating SmartWasher® range is the ultimate solution to parts washing.

The SmartWasher® systems employ a natural process called bioremediation to degrade and remove contaminants from the cleaning fluid, allowing re-use of the cleaning fluid. There is no need to change out the cleaning fluid and therefore no liquid waste, which also makes it cost effective.

The comprehensive SmartWasher® range has units suitable for the food & beverage industry through to automotive workshops, industrial and general manufacturing facilities requiring a safe mobile parts washer.

WWW.CRCSMARTWASHER.COM.AU

13 73 23 / blackwoods.com.au

EFFICIENCY & DOWNTIME

A 200-year journey: Serving the food manufacturer in Australia With Australian-grown produce now on the march, managing director Vince Di Costanzo explains how MHE-Demag Australia is driving the food and beverage industry forward.

A

t the forefront of manufacturing growth in Australia, food and beverage production is the guiding light.

The end of 2017 marked 15 months of continual expansion, according to the Australian Performance of Manufacturing Index (PMI), despite a misconceived belief that the industry is in decline.

While it is changing focus – following the off shoring of sectors including automotive assembly and an acceleration towards the age of automation and robotics – one thing remains certain.

The appetite for Australian-grown

food products is stronger than ever – particularly in Asia – and means the distribution of packaged produce doesn’t have plans to go away any time soon.

Ideally positioned as the Pacific Rim’s dual logistics and cranes specialist, MHE-Demag’s industry knowledge is helping the drive from farm to fork.

And its latest technology, including the KBK Crane Construction Kit, is adding value to the production of raw and processed foodstuffs.

Following a journey that brought the German-based cranes specialist Demag halfway around the world to

Australia, it was a stop off in Asia in the last century where it first discovered its new purpose.

“KBK is our light-weight construction kit and is very adaptable to applications within the food industry,” said Vince Di Costanzo, MHE-Demag Australia’s managing director.

“It is used mainly in handling lighter loads – up to a ton or so – though, in the food industry, it can also support loads as low as 50kg.

“The beauty is that it gives room to manipulate the crane’s movements with less manual effort, improving cycle times while ensuring the safety

of the machine operator.”

The company turns 200 years old next year. For almost 65 years, it has been based in Australia.

Expanding the business has been no easy feat, however. Introducing new markets in Asia to its own supply chain, the company – formerly known as Demag Cranes and Components – first sought the services of a distributor already established in that region.

Jebsen and Jessen (J&J), based in Singapore and Malaysia, has a footprint in Southeast Asia over many generations, and it was in the early 1970s when Demag came calling.

MHE-Demag's Gator dock leveller. www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 21

EFFICIENCY & DOWNTIME MHE-Demag Australia's KBK Crane Construction Kit is improving efficiency in the food-manufacturing sector.

“Although pockets of our manufacturing industry in Australia are moving offshore, we are still consuming those goods and that consumption is only expected to increase,” Di Costanzo said.

“In terms of manufacturing production, that is in decline. However, in terms of logistics, warehousing and transportation of manufactured goods – whether for import or export – that is Projekt1 to 11.01.18 08:55 Seite 1 expected increase.”

In 2015, a smart move saw Demag Cranes & Components become MHE-Demag Australia, allowing J&J to own 50 per cent – joining their crane technology with J&J’s logistical nous, including its in-house dock-levelling equipment.

From this marriage of continents, MHE-Demag made its way to Australia.

“It means, in terms of the food industry and those customers we

22 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

served before, we can do more than simply focus on their factory floor,” Di Costanzo explained.

“We can now assist them in getting the product out of the factory and into the warehouses where they are ultimately distributed from.”

This assistance can be provided by innovative loading bay solutions, tailored to ever-growing logistics challenges in Australia. The key here is MHE-Demag’s Gator – a dock leveller specifically designed for highly demanding operations in Australian warehouses.

Especially in the food and beverage industry, this extension of being further along the value chain allows the company to provide one-stop solutions, both on the factory floor and in the loading bay.

Using nylon wheels instead of steel, KBK wears cleanly; a feature Di Costanzo insists makes MHE-Demag’s cranes more suited to the sector.

“The KBK Construction Kit is designed to fit to lightweight structures, which are typically used around food-grade equipment,” he said.

“It is much easier to integrate than a large, overhead-travelling crane, which, due to its design,

wears over time, and when that happens, can cause debris to fall into the foodstuffs and contaminate stock.”

Standards for haulage on Australia’s roads and transport infrastructure are changing, with the Australian Logistics Council (ALC) making amendments to the Chain of Responsibility (CoR), which will hold more manufacturers accountable for freight-related incidents on the road, and not only haulage companies.

MHE-Demag’s cranes and loading bay solutions are supported

by German safety standards, which Di Costanzo says are an industry leader worldwide.

“Having that German connection means we have always been ahead of the safety standards required,” he continued, “and that is the case for all of our products”.

“Australia, typically, looks to Europe for the next revision of the standards. At MHE-Demag, our own engineering manager, Peter Woodward, heads the Crane Standards Committee here in Australia, which allows us to be the pace-setter when it comes to safety, whether that is in manufacturing or logistics.”

FROM MICRON TO MILE. IN ALL DIMENSIONS.

Mobility, infrastructure, logistics or production - automation is forging ahead in all industries with no sign of stopping. And right at the forefront are distance sensors and detection and ranging solutions from SICK. As intelligent sources of data, they deliver precise information for nearly any application. Over any distance, in all environments. Equipped with high-developed technologies and a wide range of interfaces. Discover a unique portfolio unparalleled throughout the world which unites diverse industry knowledge and extraordinary capacity for innovation in all dimensions. Comprehensive performance and boundless flexibility - combined for your success. We think that’s intelligent. For more information please visit www.sick.com/micron-to-mile or call 1800 334 802.

EFFICIENCY & DOWNTIME

The next step in the revolution Now in its second year, the Industrial Internet 4.0 Summit is billed as a must-attend event for Australian manufacturers. Food & Beverage Industry News spoke to two of the participants at the gathering.

Many businesses have either not yet introduced the IoT or not worked out how to best use it.

W

hile Industry 4.0 has been around for some time now, it is still a relatively new concept to most manufacturers. As such, many of these businesses have either not yet introduced this new paradigm to their businesses or have not yet discovered the best way to harness the power that it promises.

With this in mind, the second Industrial Internet 4.0 Summit, which takes place in February at Sydney’s SMC Conference and Function Centre, is a great opportunity for food and beverage makers and others to inform themselves about the latest in Industry 4.0.

We spoke to two participants in the Industrial Internet 4.0 Summit

who work in the food and beverage manufacturing sector.

Tania Montesin Tania Montesin, regional manufacturing operations manager Asahi Beverages, has more than two decades’ experience in building and managing large, high-volume end-to-end supply chain management and manufacture of fast-moving consumer goods.

Apart from management of the region, she is currently working with company leadership on planning and deployment of Industry 4.0 initiatives to improve efficiency, consistency and profitability of manufacturing across the region.

24 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

When the subject turns to Industry 4.0, conversations tend to focus on things like quality control, improved efficiency, labour market changes and food safety. However, before any of that is possible, a couple of obvious questions businesses need to answer is ‘how do I get there?’ and ‘what is the first step?’

According to Montesin, getting started involves a lot of trial and error.

“This area is new for everyone in fast moving consumer goods and definitely new for Australia. There is much piloting and exploration to be done in this space in the next three years to work out for each business how to use it most effectively against corporate goals,” she said.

“Industry 4.0 is an enabler of exciting systems such as continuous improvement. Identifying areas of greatest loss in your organisation to target solutions that will provide financial benefit. And importantly, start with less complex projects to prove ideas and concepts early.”

Asked to name some Industry 4.0 success stories, Montesin mentioned larger international companies such as General Electric, Airbus, Rolls Royce. “These are largely engineering organisations where design and reliability are paramount for performance and brand integrity,” she said.

Regarding her experience at Asahi she said that the company started with

EFFICIENCY & DOWNTIME

understanding what is Industry 4.0 and how it can apply to our business and value chain specifically to meet corporate long term goals.

Montesin is scheduled to take part in a Case study presentation, called Collaboration across the digital supply chain at the Industrial Internet 4.0 Summit. She said that attendees will be able to learn more about Asahi’s approach to Industry 4.0 during the presentation.

Siamak Tafavough Siamak Tafavough, lead data scientist Coca Cola Amatil, has a demonstrated history of working in the finance, food and beverages and health care industries. Skilled in leading advanced analytics projects, designing and structuring framework around machine learning and advanced analytics stream, he is a research professional with a Ph.D. focused in Machine Learning.

When we caught up with Tafavough he mentioned a new term – “Analytics of Things”.

“What we have currently have is the Internet of Things which is devices that collect data and are connected to each other. If you can really use that data to get some insight and analyse the data to obtain some patterns, you are going one

step further and getting lots of benefit out of this,” he said.

The Analytics of Things, therefore, is all about taking the data supplied by connected digital devices, analysing it, and working out the best ways to make it work for your business or organisation.

“A number of companies are using this technology and benefitting out of it. There is a big growth in using this technology, however the bit we are missing at the moment is not many companies are actually investing in analysing the data. That’s the bit where most organisations are behind,” said Tafavough.

He said that, to date, food and beverage makers have successfully used Industry 4.0 in areas such as transport. “For example, in tracking the movements of trucks, the amount time they spend on the road, in distribution centres and so on.”

At the Industrial Internet 4.0 Summit, Tafavough is scheduled to take part in a panel discussion called, The Analytics of Things – creating new value from IoT data.

The Industrial Internet Summit is being held in Sydney on Feb 21-22.

Tania Montesin, regional manufacturing operations manager Asahi Beverages.

State of the Art Endless Splicing Technology Consistent, high-quality endless splices with a machine that’s easier than ever to operate.

Create the perfect endless splice each and every time with the

Novitool® Aero® Splice Press.

EFFICIENT:

• Produce an endless splice in as little as 8 minutes • Forced air cooling in both top and bottom beams

EASY:

• Portable and easy to set up

PROGRAMMABLE:

• Over 1,000 recipes can be stored on the press and imported via USB

• Simple controls with memory for 1000+ recipes • Several sizes and voltages available to suit any need.

For more details contact your local Flexco representative today!

Phone: 1300 098 435 | Email: salesau@flexco.com | www.flexco.com www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 25

EFFICIENCY & DOWNTIME

Cable systems and automation provider launches locally Lapp, a provider of branded cable and connector systems and integrated electrical and automation engineering solutions, has established a fully-fledged subsidiary in Australia.

L

app Australia’s new 3100 sqm headquarters at Eastern Creek in western Sydney opened on February 1. From this facility, the company will meet demand for technologies used in future-focussed areas of the food and beverage and elsewhere. Its product offerings cover automation, robotics, energy management, data distribution and intelligent manufacturing, buildings, infrastructure and process engineering.

According to Lapp Australia general manager Simon Pullinger, the new facility will bring new levels of service and choice to the Australian market, offering strong inventory of over 1,000 product lines onshore as

well as direct access to more than 40,000 standard items from Lapp’s global ranges.

“We are offering a one-stop shop for highly integrated, efficient and reliable systems which comply with the leading Australian, European and American compliance and quality standards, which are among the most demanding in the world,” said Pullinger.

“In addition to major Lapp brands of product – such as Olflex, Unitronic, Hitronic, Skintop, Silvin, Epic, Fleximark, and Etherline – Lapp Australia will focus strongly on worldclass total solutions incorporating highly compatible components from

the one source. This integrated approach will save customers time and money when assembling optimum solutions to their particular needs, while ensuring proven reliability in service.”

He said that Lapp’s 18 manufacturing locations on four continents, combined with the company’s industry partnerships, mean it will be able to deliver access to internationally respected technology and innovation to a range of industries, including food and beverage manufacturing.

Lapp Australia will work in close co-operation with its established key local Lapp distribution partner

in Australia, Treotham Automation, which brings local expertise to its specialised markets. Lapp Australia will also extend its strong association with ECS New Zealand, a familyowned business, like Lapp, which has been a Lapp distributor for more than 30 years.

ECS Investments is a 50 per cent shareholder in the new Lapp Australia business, with the other 50 per cent owned by Lapp Holding Asia. The existing online Lapp Express website, meanwhile, will continue to expand in both countries.

Pullinger said that Lapp’s investment in a new full subsidiary in Australia is a strong vote of

Pictured left to right are Lapp Australia team members: Rod Calderon, Marketing & Office Manager; Indy Saggu , Customer Service Executive; Lapp Australia General Manager Simon Pullinger; and Michael De Leon, Warehouse Supervisor.

26 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

EFFICIENCY & DOWNTIME

From cables, connectors and accessories, to full integrated solutions, Lapp Australia offers world class systems incorporating highly compatible components from the one source.

confidence in local industry as it increasingly moves into the global industrial automation market which, according to Transparency Market Research, is forecast to grow significantly to an annual worth of $460 billion by 2024.

“Lapp has delivered its resources, expertise and German top-quality standards to Australia at a time in the country’s industrial development when such support is most needed to prepare diverse industries for a future in which they will use technology to

compete cost-efficiently,” he said.

“Lapp’s integrated approach to high technology solutions is also highly appropriate to world class Australian customers seeking the assurance of top quality products and systems that meet global compliance

standards and are fully traceable back to the point of manufacture.”

“Lapp’s commitments to the markets it enters are always in-depth, long-term and backed by an uncompromising customer focus and dedication to client service.

These values of Lapp globally have remained constant since its establishment by Oskar Lapp in 1959 and through its evolution into a global family of companies bound together with the same strong principles.”

Pullinger said the new Eastern Creek facility provides a strong base for engineering, technical and product support staff, operating in a technology and distribution environment modelled on Lapp’s global facilities supplying more than 100 countries worldwide.

These facilities provide fully tailored solutions, service and product backup that are easily accessible to engineers, designers and specifiers.

Lapp Australia’s locally available stock, compatible products and systems and quick order turnaround times are designed to streamline the specifier’s job and to deliver optimum on-time results with outstanding ongoing reliability.

Introducing WARP Engineering Studio Fast forward engineering…

Create integrated HMI, control, drives and data communication solutions with WARP Engineering Studio in minutes instead of days.

...an automation [R]evolution

Watch our video! www.automation-revolution.com.au

AUTOMATION

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 27

EFFICIENCY & DOWNTIME

Preparation key to building success When pie manufacturer Baked Provisions wanted to design a new facility in Western Sydney, it had to make sure that not only was the budget met, but it would have a building that would meet its operational needs and capital constraints. Luckily, Total Construction was able to meet both these requirements.

W

hen building a new facility, a food manufacturer knows that such a capital investment of a bespoke building can be a costly affair. Baked Provisions knew this, so they knew they needed a company that would not only build a quality facility to its specifications, but would do so within its budget.

Total Construction is a company that specialises in building commercial facilities that are designed to give clients the best value for money, and to make sure that the finished product meets the operational needs of a busy, modern enterprise.

Total knows the key to a successful project is to make sure the client involves a builder early on in the process.

Baked Provisions’ management team embraced this strategy and it wasn’t long before the company started helping the Prestons-based bakery conceptualise and design the project from the ground up.

The new facility will make Baked Provisions' range of pies, savoury items and cakes.

Early Contractor Involvement “Commonly known in the construction game as Early Contractor Involvement (ECI), having a builder involved during the scoping and design stage can allow critical cost items in any build/ fit out be identified and alternatives discussed,” Total Construction’s national business manager Rob Blythman told Food & Beverage Industry News.

“For instance, you may have a plan to construct a mezzanine level in your operations. Although perfect for the intended process flows, it can be extremely costly to construct.”

Blythman pointed out that sometimes clients cannot see the forest for the trees. They are so entrenched in their business they only see one aspect of the project, such as increasing efficiencies in their production.

“Involving a builder with process engineering capability in the food

and beverage industry, such as Total Construction, can allow different eyes to see the requirements and suggest alternatives to the building layout that just don’t reduce the need for costly building works, but can potentially improve the process flow overall,” he said.

How does ECI work to help companies like Baked Provisions meet their budget?

The first step is a site visit, or investigation, which is carried out by the builder. This is similar to scoping a site. Total Construction looked at the existing site and the blueprint of the new facility. This allowed it to see all the services Baked Provisions would need in order to have an efficient operation.

The company also took stock of what utility services were available at the site. The Western Sydney industrial

28 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

estate where the facility is located was fairly new so it was important to make sufficient services were available (i.e.. gas and electrical capacities). This is something that some businesses forget to do. Not only do you have to make sure the services are available, but increasing power or gas supply to a site can be very costly to the project and create delays.

Another area that needs consideration in the case of an existing building to be fitted out, is the structure integrity. Having to strengthen this to cope with the additional weight of fit out and services can often blow out project costs.

Getting stakeholders together “A workshop was carried out with all stakeholders to identify required efficiencies, confirm proposed outputs and flag any potential limitations,” said

Blythman. “As part of this workshop all production processes were mapped and detailed for both the existing and proposed operations. A comprehensive list including capacities and dimensions of all equipment both existing and new was developed. This helped to identify all utility services required and set the benchmark for power and gas requirements at the proposed site.”

One of the main reasons for being so comprehensive in the planning stage is, again, to save money for the client.

It helps identify potential bottle necks in current processes and highlights any hygiene requirements in the new fit out, something that is a key ingredient in the food and beverage industry.

Getting all this data captured was critical in maximising efficiencies of the new facility.

Once all these things were scoped, the Total Construction team got to

EFFICIENCY & DOWNTIME

Total Construction took stock of what utility services were available at the site.

work on the practicalities of the build for Baked Provisions.

“A review of the build-ability of the facility was done and sketch design layouts were completed to

optimise process flows to best fit the client’s objectives,” said Blythman.

“A building/fit out SWOT (strengths, weaknesses, opportunities and threats) analysis was carried out and build/

Oxygen Analysers, Relative Humidity Sensors and Meters, Dewpoint Measurement

fit out costs were derived. Through consultation between ourselves and the client this process allowed savings to be identified early on in the overall design and layout of the facility.”

U.V Absorption Conductivity pH / ORP Colour

AMS Instrumentation & Calibration Pty Ltd Analytical Process Division

When Blythman talks about a detailed design, this includes all the services and other requirements, which is then put to the market for live market costing. This was so the client could get a firm understanding of what they could get for their dollar.

It was at this point that the building of the facility was finalised.

“Here is where working to a budget comes in,” said Blythman.

“Once the ideal building and fit out costs are established, it is then possible to derive further reductions in the overall project spend through rationalising the design. This included, but was not limited, to reducing the number and sizes of rooms, freezer/cool room capacities and locations, and finishes in the design.”

He said that this could be done while keeping future expansion capability intact in the design and maintaining the client’s required production output for their new facility.

Total Construction knew that a key to the success of the build was making sure it met Baked Provisions’ needs, as well as giving them the best advice during all stages of the project.

Head Office: Unit 20, 51 Kalman Drv Boronia VIC 3155 Ph: 03 9017 8225 Fax: 03 9729 9604 NSW Ph: 02 8197 2825 WA Ph: 08 6364 0205 QLD Ph: 07 3333 2825 SA Ph: 03 9017 8225 www.ams-ic.com.au sales@ams-ic.com.au

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 | February/March 2018 | Food&Beverage Industry News 29

Cold Chain Do you have a product or service that can help food and beverage makers improve their factory practices? Let us know and be featured in the next edition of this magazine.

The perishable nature of food is an inescapable fact. For the industry, the only way to deliver food from paddock to plate is to maintain a temperature-controlled supply chain. In the April/May issue of Food & Beverage Industry News, we feature all the businesses involved in maintaining the Cold Chain. We hear from people who supply the production, storage, transport and distribution products and services that ensure our meals arrive safe and fresh.

Booking deadling: Monday 12th March

APR/MAY 2018 FEB/MAR 2018

Fashionable Foods A manufacturers’ guide to what’s hot in 2018

PLUS: Tips for new exporters | Sustainable Palm Oil | MEGATRANS 2018

To book in Food & Beverage Contact Sonia Bonner now SONIA.BONNER@PRIMECREATIVE.COM.AU | 0432 574 669

EFFICIENCY & DOWNTIME

Food packaging made safer Australia is still adopting regulations from Europe when it comes to its manufacturers’ food packaging compliance. Speaking to Food & Beverage Industry News, James Montgomery, ink product manager for Jet Technologies, explains its significance.

C

onsumer appetite for a wide choice of foods is driving farmers, packagers and distributors to deliver higher quantities at a faster pace.

In Australia alone, the value of packaging produced is more than $10 billion and directly employs around 30,000 people.

According to the Packaging Council of Australia, up to 70 per cent of the industry serves the food and beverage sector.

Packaging is proven to extend the shelf life of fresh food and drink products, according to industry studies such as those carried out by Choice – meaning produce can be transported further and, if managed well, can also reduce food waste and improve sustainability.

However, this greater volume of packaged goods requires strict regulations to ensure that packaging is safe for the consumer and, more specifically, that the materials used on branding to attract and inform the customer doesn’t contaminate the

consumable product.

Low-migration inks require rigid testing and industry compliance to prevent printed advertising and product details seeping into the population’s daily diet.

“As food packaging compliance (FPC) regulations become more complex, it is incumbent on industry professionals to understand what they mean for their business operations,” said James Montgomery, Jet Technologies ink product manager.

A leader in FPC compliance, Jet Technologies is an Australian importer and distributer of print supplies for makers of fast-moving consumer goods (FMCG), and specialises in industry-tested inks and coatings.

“We are trying to lean more on the brand and marketing departments of FMCG organisations, to improve their knowledge of FPC,” said Montgomery.

There are three different ways materials used for food packaging can contaminate the product.

Other than chemical migration from the packaging itself, contamination

can also be caused on the printing reel, whereby ink is transferred to underside of the print face – known as an “invisible set-off” – and therefore risks food product being spoiled.

Further down the production line, the inclusion of gases into sealed product can also carry dangerous chemicals during the packaging process.

In 2005, Nestlé was at the centre of a major recall of its baby milk across four European countries, after it was discovered that traces of the chemical Isopropil Thioxantone (ITX) – used in UV curing inks for printing – had been found in some cartons of the company’s Nidina and Latte Mio brands.

When an incident of this size happens, it causes the industry to re-evaluate the raw materials they are using as well as consumer safety, Montgomery explains.

The Nutella recall received global attention and is considered a turning point for the ink industry, according to Montgomery, who says that FPC inks in food packaging have become

Dominic Farnell (left) and James Montgomery (right) of Jet Technologies.

more popular and has been helped by a “significant decrease” in cost to manufacturers.

Switzerland was the first nation to enforce changes to the regulations, with a Swiss ordinance bringing into effect its own raw materials “black list”, which also sets out requirements for the safe manufacture and supply of packaged foods.

“That had a massive impact because, overnight, questionnaires were sent out to suppliers for their actual print converting and also the question of their raw materials lists and the suppliers they were using, to make sure that they were conforming to all the current legislation,” Montgomery said.

The supermarkets also started demanding that packagers conform to new legislation.

However, FPC is not exclusive to the food and beverage industry.

Other sectors – such as tobacco, pharmaceuticals, plus health and beauty – all need to work to the same standards.

“It is such a diverse market for the end user – everything from FMCGs to cosmetics,” Montgomery said.

“We have a few label manufacturing customers who have adopted FPC completely,” he continued. “There is a large commitment from them and that is what we are trying to achieve, to broaden that understanding of FPC between the brands and the label manufacturers.”

According to Montgomery, Australia and New Zealand are in need of “harmonised legislation” for manufacture of coatings and inks which would benefit the local industry and provide clarity.

“Currently, our food packaging regulations are adopted or inspired from Europe,” he said. “One form of legislation is required in Australia and New Zealand to provide certainty to us all.”

“Manufacturers need to be aware of their changing their environment and the raw materials they use on their packaging. It us up to all of us to make the industry safer for the consumer.”

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 31

EFFICIENCY & DOWNTIME

The cloud-ready, next generation data centre in next-gen storage Benjamin Molloy, who leads the Consultel Cloud division, speaks with Food & Beverage Industry News about its next generation data centre for customers.

T

he Consultel brand, which has been around for 35 years, is a leading IT consultancy that delivers expertise in hybrid cloud solutions for all businesses. Established in 1999 and headquartered in Australia, Consultel Cloud’s experience is diverse and covers an array of next generation technologies and services.

“There’s quite a few different cloud providers out there, like AWS, Microsoft, and Google. What we have here at Consultel Cloud, is a hybrid cloud solution for various industries,” said Benjamin Molloy, who heads Consultel Cloud.

“Many companies think that it is enough for one cloud provider to put everything into a single solution.

I think that it is very hard with the public cloud to have calculated costs that are fairly accurate because there are many factors to consider.

Some of these include time of usage, performance, the amount of network and so on.”

Consultel Cloud says that what it does makes it unique by providing choice and flexibility to customers in how they architect their hybrid cloud strategy. “We partner with major technology vendors such as NetApp who lead in solid-state storage

technology, as well as Equinix, the largest interconnected data centre globally, to offer choice and reliable cloud services to our customers.

What Equinix has that is compelling is their Equinix Cloud Exchange (ECX) product. This is basically a gateway to multiple cloud service providers including SAP, Microsoft Azure and AWS across more than 180 data centres around the world,” said Molloy.

He said the company is very open and precise in its offerings and its performance is assured. “We provide guaranteed performance at an exact costing. In comparison to

other providers where there is shared infrastructure, it may be cheaper, but the reliability and performance that customers depend on may not be there,” he said.

Molloy cited the company’s partnership with the US headquartered multinational storage and cloud data services provider, NetApp, as one of the keys to its success.

“Consultel Cloud’s cloud platform is built on NetApp’s hyper converged infrastructure (HCI) technology.

HCI simplifies IT infrastructure immensely by bringing together separate storage, separate switches

While there are many Cloud providers out there, Consultel Cloud claims to be unique.

32 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

EFFICIENCY & DOWNTIME

"We have been across many different types of manufacturing industries. We can run dark fibre and provide very cost-effective fibre products." and separate compute all into the one system with network connectivity and is cloud-ready in the one ‘building block’. With the first generation of HCI technology, if you needed to increase your compute performance or storage capacity, it meant that you needed to buy more of the one ‘building block’, irrespective of whether you needed more of just the compute or storage component,” he said.

“With NetApp HCI, what makes it truly next generation in its kind for hyper converged infrastructure is that the storage and compute can scale independently of one another whilst maintaining guaranteed performance, otherwise known as Quality of Service. Licensing costs are reduced and you don’t pay for what you don’t need – so when we build our cloud services on innovative data management technology like this, it means we get to pass on those efficiencies and savings to our customers too,” said Molloy.

Molloy explained that customers can enjoy all the benefits of NetApp technology and consume it as a service, so users can turn it on and off as they please. They can only pay for as much as they need and for the time that they need it.

Consultel Cloud’s services extend across all industries of all sizes, including food and beverage, medical and even the debt collection databases for two of the big four banks.

“Our customer base is made up of all different sized companies who have different IT requirements.

There is no perfect sized company and that’s why we provide tailored solutions that will help our customers find the right kind of hybrid cloud solution for their needs.”

“Whether it’s a large retail operation or a national food distributor, staff will need access to

applications and data to do their job,” said Molloy. “The last thing they will want to spend time worrying about is their IT infrastructure – they just want it to be available and to work.”

When it comes to cloud based services for food and beverage, large amounts of data need to be stored and secured. This can be with regards to the cool storage, temperature management that needs to be monitored constantly. In this case, Consultel Cloud can help since they also do telecommunications.

“We have been across many different types of manufacturing industries. We can run dark fibre and provide very cost-effective fibre products. At this point, the company is working with a renowned food manufacturer and we’ve got a lot experience with those types of industries. At the same time, for these industries, we provide not just a cloud product but a complete solution where we can actually install the high-performance fibre for type of industries that run 24 hours.

And should they need to relocate, that’s where cloud comes in and can really provide support on ensuring their operations are not disrupted,” said Molloy.

Consultel Cloud also provides the manufacturing sector, in particular, with solid-state, on-premises replication. “We provide solid-state storage units on-premises because with those type of manufacturers, fibre does get cut sometimes and things do go down. And we provide the infrastructure for these situations to ensure businesses have redundancy in the event of a disaster,” said Molloy.

Should customers see the need to upscale their existing network infrastructure, Consultel Cloud also does system integration, between companies. Molloy explained that they have worked with many companies that have gone through

Benjamin Molloy, Consultel Cloud division lead. mergers or separations; in this sense, they possess a lot of experience and they have good knowledge on how to rapidly scale their platform horizontally if required.

“This is because we architect our NetApp based cloud offering to be truly next generation. So, if there is a need for a large amount of storage quickly for a customer, we can provide that in a very short period of time,” said Molloy.

A potential issue that manufacturers face today is data protection and recovery in the event of an emergency. To counter this, data that is stored and managed on Consultel Cloud’s platform is encrypted at the storage level so each customer’s data is securely segregated. In other words, space is not shared and one component of the environment for one client is never combined within another client’s environment.

When it comes to any manufacturing organisation having

the right hybrid cloud strategy, it is important for it to be focused on the business they are providing for their market and worry less about things like managing IT infrastructure.

Molloy said that customers of Consultel Cloud are provided with data centre technology and cloud services for the next generation. This helps to take the complexity out of the operational aspect of IT. “We believe in investing in robust technology for our cloud platform that customers depend on.

Additionally, while customers only pay for what they need, they know they will have a high-quality cloud service that provides them with the availability and flexibility that their business demands.

“Therefore, it is certainly important to have a tailored cloud solution that’s going to be reliable, cost-effective, and architected with technology that provides the best performance – that’s what we can offer them,” said Molloy.

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 33

TRADE & EXPORTS

Looking abroad – the path to export success Given the limited size of our local market, it makes sense for Australian food and beverage makers to export. However, according to Export Connect’s Najib Lawand, success in this endeavour is no certainty and there are some common mistakes that potential exporters should avoid.

Export success requires plenty of hard work, particularly in the planning phase.

T

he stars are starting to align for Australian food and beverage exporters. A range of factors including free trade deals, an attractively-valued Australian dollar, and the emergence of an everexpanding Chinese middle class have created plenty of optimism.

However, export success is far from assured for Australian food

makers. As Najib Lawand, director of Export Connect told Food & Beverage Industry News, potential exporters still need to do plenty of homework before setting out on an export path.

Choosing markets Export Connect works with businesses, suppliers, governments, and industry bodies to help grow Australian exports.

34 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

The organisation tailors its export advisory services to meet the needs of individual businesses. In his time at the organisation, Lawand has identified some common mistakes that first-time exporters typically make. The first, he said, is not putting enough effort into choosing the right market to enter.

“Too often, businesses start their market journey solely because they’ve

attended a subsidised trade show that government agencies may have run.

But these markets, such as China, might not be the best market in which to launch their export journey,” he said.

Likewise, he said that the US is not the best choices for new exporters. These large markets can tie first-timers in knots if their entry strategies are not well-considered.

TRADE & EXPORTS

“China, for example, features varied and inconsistent import regulations, complicating the benefits of any openings in that market.

Though it may be worthwhile, we advise against it for those who are still new to the game.”

According to Lawand, there are a few common characteristics among the markets most likely to deliver success for first-time exporters.

“These markets are both easy to deal with and hungry for our products.

Often, they will have a sophisticated channel structure on the ground, and simple and clear regulations to follow.

Their consumers will generally be affluent, with a high disposable income, and a large proportion of expats,” he said.

“As a wealthy city or nation, they are usually the economic hub in their region. Markets such as Dubai, Singapore and Hong Kong all fall neatly within this description.”

According to Lawand, choosing the right market should involve considering each country’s demographics. This includes whether the target consumers are locals or expats, as well as market access issues like halal certification or organic accreditation.

“The business’ market entry strategy may also change over time.

For example, the business may initially enter a market through an Australian-based trader who sells directly to a supermarket chain (this may be the best way to test a product).

But after 12 months of growth, a review may show that it’s now best to have the product distributed to multiple retailers and into food service channels,” said Lawand.

“This means that pricing needs to be considered from the very start, to ensure there aren’t any increases in price when distributors are introduced into the value chain.”

By doing this, he said, first-time exporters often sell themselves short. It means that valuable profit, that could otherwise have been reinvested in promotions, is often left on the table.

“Businesses can only set correct prices by conducting online and in-store competitor price analysis,” said Lawand. “This research will reveal the business’ direct and indirect competitor product prices; their product claims; pack sizes; and which countries they come from, among other data to create a thorough competitor product profile.”

Ideally, businesses have the opportunity to conduct on-shelf product analysis by visiting the market themselves or having access to resources that can do this on-site research for them.

“It is important that suppliers understand the margins of their product throughout the value chain.

Armed with what they believe their product should retail for, they can then work backwards and determine their export price. In this process, it is critical that an allowance is made for a promotional program, as marketing their brand is fundamental to long-term growth and success,” said Lawand.

A thorough market entry strategy is crucial for new exporters.

According to Lawand, it should start with questions about consumers – who are they and where do they shop?

Then, the strategy should consider possible food service channels – restaurants, hotels, cafes, duty-free, gyms, hospitals, and so on.

“You also need to think about compliance with ingredient and labelling requirements in each market; and efficient and safe transit options, including consideration for the shelflife of the product,” said Lawand.

Setting prices

When travelling overseas to do business, it is important to remember that you are a guest. Being respectful to your hosts and their culture is a top priority.

“Buyers from different cultures and in different markets do have their nuances. In markets where

Lawand said another common mistake suppliers make is applying a cost-pluspricing strategy for export markets without really considering what the recommended retail price should be, and then working backwards from there.

their buyers are from familyrun businesses, for example, it is important to establish your connection through shared family values,” explained Lawand. “Working with corporates, on the other hand, the conversations are often short, sharp, black-and-white and to the point.

So understanding your buyer’s background and work habits is important.”

Then there are the practicalities that all travellers, regardless of whether they are doing business or not, need to keep on top of.

“Understanding your markets’ festivals and celebrations can be important when building your promotional program and even for making a market visit. For example, we wouldn’t set appointments for meetings in Australia on Christmas Day,” said Lawand.

Importance of marketing According to Lawand, marketing needs to be assessed on a case-bycase basis. However, as a general

rule, in-store promotions and product placed on cash counters or shelf-ends raises brand awareness extremely effectively.

“In an e-commerce landscape, influencers and champions are a great strategy. Depending on the client, an effective way of providing this promotional support is to offer freeof-charge stock through a shipment, as opposed to giving them cash,” he said.

Lawand emphasised the importance of establishing good business relationships. He said that the key to this is understanding buyers’ backgrounds and key performance indicators; and throughout the negotiation process, continuing to be observant and respectful of buyers’ behaviours and requests.

“Most important is that you deliver on your promises. As they are on the other side of the world, trust is key to keeping this connection strong. A savvy exporter will establish trust from the beginning, and maintain it throughout the entire relationship,” he said.

Doing business in foreign countries

Najib Lawand, director of Export Connect, says potential exporters need to do their homework before choosing a destination for their products. www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 35

SUPPLY CHAIN

Food for thought New advocacy group, the Australian Food Cold Chain Council, aims to address food wastage by showing food producers, logistics operators, supermarkets and consumers the cost of inaction.

T

he Federal Government estimates that wastage across the Australian food cold chain costs the economy $20 billion each year. In November 2017, the Department of the Environment and Energy released the National Food Waste Strategy, a document outlining the impact – both economic and societal – of food wastage, and what action the Government will take to tackle the issue and halve wastage by 2030.

One group already aware of the urgency of the problem is the Australian Food Cold Chain Council (AFCCC), an advocacy group launched by logistics professionals

in August dedicated to spreading knowledge about food wastage, improving compliance and refining legislation, With senior figures at major Australian refrigeration, manufacturing and transport companies as founding members, the AFCCC aims to be part of the solution to Australia’s food waste problem.

“We want to change the industry for the better,” said Mark Mitchell, chair of the AFCCC and managing director of cold storage and transport specialist Supercool Asia Pacific.

The AFCCC is targeting the middle section of the cold food chain,

"Nearly 40 per cent of all the food we produce in the world is never eaten." which the Government estimates accounts for almost a third of the $20 billion lost annually. “Food moving from the farm to the consumer – in transport and in storage – accounts for $6.4 billion in losses annually,” he said. “Unfortunately, there is a tendency for businesses in refrigerated transport and storage to be price driven, rather than quality driven.

The by-product of this is wastage, a lack of compliance and a disregard for correct procedures.”

Mitchell pointed out that the

industry has been ripe for a process overhaul for some time, but it is increasing consumer interest in companies’ “triple bottom lines” – or their social and environmental impact, not only financial performance – that has created the perfect conditions for him and other industry veterans to take action. “We’ve been trying to do things ‘better’ for many years, while trying to appeal to businesses that are driven by the dollar to step up,” he said. “It’s very hard to ask companies to pick up their quality games when

A more compliant cold chain will mean that food lasts longer on supermarket shelves and longer in the family fridge.

36 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

SUPPLY CHAIN

everyone is focusing on delivering the cheapest product.

“In recent times, society, consumers, governments – everyone who lives on the planet – they have realised that we can’t keep abusing the environment like we have been. With this shift in focus, we can encourage refrigerated logistics businesses to do the job properly, resulting in a cold chain that produces less wastage and fewer emissions, while improving food safety and quality for consumers.”

The cost of waste Mitchell said that the “cost” of discarded food does not only represent the price paid for it by the consumer, it is calculated based on the water, fuel and human resources it took to get it from the paddock to the plate – though food waste does not occur only

FOOD FOOLISH "A full accounting suggests that every dollar of food preserved today has the multiplying financial impact of about 2.5 times. In other words, for every dollar of wasted food saved, we receive $3.10 in health, agricultural, social and environmental benefits. As we continue to understand and measure the full costs associated with lost and wasted food, it seems possible that this multiplying effect will only grow."

- John Mandyck, chief sustainability officer for global manufacturing company United Technologies in Food Foolish, his 2015 book looking at the connection between food waste, hunger and climate change.

at the end of the supply chain.

“You can’t just blame the consumer food wastage. This is 25 per cent of the problem, the other 75 per cent of food wastage happens upstream in the supply chain,” he said.

‘Temperature abuse’ – the failure to maintain transported and stored food items within recommended temperature ranges – is rampant in Australia, Mitchell explained. At worst, it can compromise food safety, though most consumers will have unknowingly fallen victim. “We see a lot of temperature abuse, and it’s something that affects all of us on a daily basis,” he added.

“That pack of sausages that lasted two weeks in the fridge last time you bought it – it only lasted three or four days this time due to a lack of care in the cold chain.

One of our priorities will be to apply pressure in industry and in government to make sure the existing Australian standards for cold-chain food handling are properly followed.”

A more compliant cold chain – free from temperature and hygiene abuse – will mean that food lasts longer on supermarket shelves and longer in the family fridge, Mitchell explained.

According to Mitchell, in order to improve Australia’s “far from perfect” track record in efficient, farm-to-plate cold-food handling, collaboration between government, industry associations, food handlers and suppliers will be crucial.

“There’s lots of rhetoric about commitments to food waste reduction and cold chain compliance, but little, if nothing, is being done at any level about improving the cold chain, and ensuring that standards are followed,” he said.

“Nearly 40 per cent of all the food we produce in the world is never eaten. Consider that the United Nations’ Food and Agriculture Organisation (FAO) found in 2013 that one in every eight people on Earth goes to bed hungry each night – there’s a whole food wastage agenda to fix globally.”

Future focus The 2017 Hunger Report prepared

by Australian non-profit Food Bank found that food insecurity is

a growing concern locally, which Mark thinks many Australians would find surprising. It reported that 3.6 million Australians had experienced food insecurity within 12 months of being surveyed – and pressure on food charities is increasing by 10 per cent each year.

“Our focus on making the cold chain better essentially comes at the task from two perspectives – reducing the environmental impact of food wastage through CO2 emissions, and tackling hunger,” said Mitchell. “If we want to feed the globe, we’re going to need to develop and maintain highly efficient refrigeration systems in the cold chain.”

He added that The World Health Organization’s How to feed the world in 2050 report, produced in 2009, projected that if global food wastage continues at its current rate, there will not be enough to feed the world’s population by 2050.

“We produce enough food for 10 billion people right now, though there are only seven billion of us,” said Mitchell. “We have to fix this – I don’t want my great grandchildren living in an environment where there’s not enough food on the shelf.”

Josh Frydenberg, the Federal Minister for the Environment and Energy, has invited the AFCCC to sit on the steering committee shaping and implementing the policies that will support the National Food Waste Strategy. “We will help the Federal Government as much as we can,” said Mitchell. “For us, a major priority will be establishing a decent code of practice for the carriage of chilled and fresh produce, a document that the industry is missing.

“While most of the developed world is on the cusp on taking initiatives to stem food wastage, at present it’s more talk than action. I think Frydenberg is to be congratulated on having developed a formal, national food waste reduction strategy – it’s a little bit visionary.”

The AFCCC has entered into a partnership with the National Road Transport Association (NatRoad), with the groups working together to revise and rewrite the code of practice for the road transportation of fresh product, a “long overdue” update,

according to Mitchell. “The code of practice that is in place currently was a voluntary guide put together by the now-defunct Australian United Fresh Transport Advisory Council,” he said.

“We’re going to review and rewrite the document, so that it can support legal implementation.”

The AFCCC is also keen to raise industry awareness of Hazard Analysis and Critical Control Points (HACCP) in ambient and cold food supply chains, with a view to eventually developing an accreditation program.

“Very few trucks or loading docks in Australia have temperature monitoring, even though the technology is available,” said Mitchell. “The nation’s cold chain compliance is behind other developed nations, and Europe is leading the way. We want to spread the word about the HACCP principles, to show businesses how to improve food safety and gain better control over their supply chain.”

After that, he said, the end goal is to get every stakeholder carrying food for Australian consumers involved in an accreditation program – through a common desire to do better, ideally, rather than through fear of legal reproach. “We believe there’s a better way to go about bringing in better standards than by enforcing strict legislation – there are already more than enough rules to follow in Australia,” he said.

“We want this to be about doing the right thing, for the right reasons – and it won’t hurt companies’ triple bottom lines when consumers see the steps they’re taking to help end hunger, reduce their impact on the environment and maintain quality and food safety.”

Mitchell hopes that the coming years will see a shift in the way Australia’s cold chain, retailers and consumers think about the food they buy, eat and discard.

“It is my wish and the AFCCC’s wish to enable and empower the logistics industry, food producers, supermarkets and all other stakeholders to voluntarily do some heavy lifting to bring about a compliant, quality cold-chain and supply environment,” he said.

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 37

FOOD & BEVERAGE REGULATIONS The orangutan has become a poster child for those seeking to increase consumer awareness around the issue.

Sustainable palm oil: A complex issue With new labelling choices launched recently in Australia to certify products that are palm oil free, opinions differ on the best way to deal with the complex issue.

T

he story of palm oil and its supply is a complex one, sometimes pitting environmentalists against economists, and at times against each other.

Many of the facts are simple and undeniable. Palm oil appears in many products on supermarket shelves, ranging from foods such as margarine, chocolate and ice cream to soaps and cosmetics. It is also used in fuels for vehicles and power plants.

The problem is, as The State of the World’s Forests 2016 (a report by the Food and Agriculture Organization of the United nations) points out, some palm oil plantations

contribute to deforestation. This, in turn, leads to a loss of habitat for animals, including the orangutan which has become a poster child for organisations seeking to increase consumer awareness around the issue.

Many in the food manufacturing industry have started to address the problem. For example, US agribusiness giant Cargill suspended business with a Guatemalan producer in December over breaches of the firm’s sustainable palm oil policy, and countries such as Malaysia are introducing their own certification processes.

38 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

A 2013 report commissioned by WWF-Australia and the Australian Food and Grocery Council (AFGC), Palm Oil in Australia Facts, Issues and Challenges, states that “the plight of the orangutan has led to public engagement on the production and use of palm oil”.

However, it continues: “Palm oil provides opportunities to support economic and social development in some of the poorest areas in the world.”

With all this in mind, we looked at some of the groups addressing the complicated and often controversial issue.

Orangutan Alliance The Melbourne-based Orangutan Alliance was launched in early 2017 and instituted its International No Palm Oil Certification Program later in the year. Its trademark has been approved by IP Australia.

Founder and chairperson Maria Abadilla said the organisation was established to support conservation and deforestation projects, and does that through its Palm Oil Free Certification and grants.

Existing legislation in Australia or New Zealand does not require transparency in labelling, she said, and even when it does appear on an

FOOD & BEVERAGE REGULATIONS

ingredients list, there are more than 200 alternative names for palm oil.

“People need to know that, to be able to see the saturated fats, whether palm oil is present if that’s what they’re looking for, but also for their choice,” she said.

Palm oil is a complex issue, but an ecological emergency, Abadilla said.

“The solution will need to come from different groups from new technology, policy change to reforestation,” she said. “Orangutan Alliance is here to provide consumer choice particularly in the absence of clear labelling in some countries.”

“good” palm oil. WWF recognises the importance of palm oil to the economies of many developing countries, and that its production is a much more efficient use of land than that of canola oil or soy oil, Bishop said.

About 20 per cent of global palm oil production is certified, but he acknowledged the provenance of the remaining 80 per cent is problematic.

“It is definitely a problem,” he said, “but there is a practical solution that is available, it’s not terrifically expensive, and there’s no reason why companies can’t switch to sustainable palm oil, including physical supplies of palm oil. It is available in Australia for those who want it.”

Palm oil is used in the production of everything from margarine, chocolate and ice cream to soaps and cosmetics.

Palm Oil Free Certification Accreditation Program Bev Luff, spokeswoman for the Palm Oil Free Certification Accreditation Program (POFCAP), said the POFCAP Trademark was approved

by IP Australia and the Australian Competition and Consumer Commission in November 2016, and the program launched last year to coincide with International Orangutan Day on August 19.

The certification was also approved last year by the Intellectual Property Office of the United Kingdom, the Spanish Patent and Trademark Office and the Austrian Patent Office, she said. Applications are pending in a further 11 countries.

Luff said while POFCAP supports the idea of “non-conflict palm oil”, as POFCAP refers to sustainable production, only 17 per cent of all palm oil is currently certified as such.

Many organisations had worked hard to discourage deforestation and educate the public and industries of the issues surrounding palm oil production, she said, but the rate of deforestation continues to be alarming.

“There are also people who avoid palm oil for health reasons – they may or may not care about the environmental issues surrounding its production but they care what they put in their bodies and in their homes,” said Luff.

Luff said POFCAP was not an educational, conservation or political program. “POFCAP purely

exists to certify if a product is 100 per cent palm oil free,” she said.

Roundtable on Sustainable Palm Oil The inaugural meeting of the Roundtable on Sustainable Palm Oil was held in Malaysia in 2003.

The not-for-profit unites stakeholders from all sectors of the palm oil industry – oil palm producers, processors or traders, consumer goods manufacturers, retailers, banks/investors, and environmental and social non-governmental organisations (NGOs) – to develop and implement global standards for sustainable palm oil.

The RSPO has developed a set of environmental and social criteria which companies must comply with in order to produce Certified Sustainable Palm Oil (CSPO).

The organisation not only certifies palm oil as sustainable, but oversees the trade in RSPO Credits, which promote the production of certified palm oil. Working in a similar manner to carbon offsets, an RSPO credit is proof that one tonne of certified palm oil was produced by an RSPOcertified company or independent producer, and has entered the palm oil supply chain.

The RSPO has more than 3,000 members worldwide who represent all links along the palm oil supply chain.

They have committed to produce, source and/or use sustainable palm oil certified by the RSPO.

WWF Josh Bishop, head of Sustainable Food for WWF-Australia, agrees that one of the most significant threats to the world’s biodiversity, mainly because the plantations displace tropical rainforests that are the habitat for many endangered species.

WWF looks for ways to reconcile the need for food, including palm oil, with the conservation of ecosystems and wildlife, he said.

“Our interest in palm oil is partly to document and confront the threat but also to try and find practical solutions that are economically feasible and help us feed humanity without destroying the planet.”

Part of the solution is having agreed land use plans agreed to by all stakeholders, including the industry and rural communities, he said.

“And then, in those areas where food production is agreed to be the best use of the land, try to ensure that the production practices are as responsible as possible, which means minimising impact on wildlife but also minimising impact on the climate, on water resources, and any adverse impacts on rural communities.”

WWF helped establish the Roundtable on Sustainable Palm Oil, and argues it is possible to achieve

AFGC James Mathews director of ommunications for the AFGC, said palm oil is a fundamental ingredient in some products in the supply chain and there is a lot of consumer misunderstanding about the issue.

“The industry takes information to its consumers seriously, and this is a huge ecological issue of which many companies have invested significantly in sustainable palm oil supply and certified palm oil supply,” he said.

“We are aware that while there is an ecological issue, there’s also the fact that many communities rely on palm oil for their economic lifeblood.”

The AFGC does not support specific trademarks or certifications but believes that improving consumer awareness and transparency of sourcing is vital.

Mathews said there is a risk of demonising an entire industry when there are organisations that are trying to ensure its production in a sustainable, responsible manner.

“You have to be careful to make sure the information is available to consumers, that consumers have some awareness that there is responsible palm oil sourcing through some of the company policies, and we would encourage more and more companies to do that,” he said.

“We would want to act as an incentive, not a disincentive.”

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 39

FOOD & BEVERAGE INDUSTRY AWARDS

Sheep, cheese, vodka and sustainability in Tasmania Hartshorn Distillery, winner of the Beverage of the Year at the 2017 Food & Beverage Industry Awards, uses a cheese making waste product to create alcoholic beverages. Matthew McDonald writes.

A

bout 15 years ago, Ryan Hartshorn’s family moved from Queensland to southern Tasmania with the idea of establishing a dual wine and sheep-cheese-making business.

As Hartshorn, a director and owner of Grandvewe Cheeses and Hartshorn Distillery told Food & Beverage Industry News, given that nobody in the family had experience in these fields, the move was a gamble. His mother Diane Rae did much of the early work.

Among other things, she travelled to Europe to learn from experienced cheese makers.

From the outset, sustainability was a key priority for the business.

For example, the original idea involved the sheep doing the job of maintaining (eating) the vegetation between the vines. Unfortunately, the sheep weren’t disciplined enough to limit themselves to grass and destroyed the vines themselves. So the vineyard was abandoned in favour of just the cheesery.

Then, three years ago, Hartshorn decided to take another gamble. “I started to get a bit sick of the cheese side of the business and wanted to have my own creation. I decided to learn how to distill. Essentially, I was trying to figure out how I could make a distillery relevant to a cheesery and how they could work together,” he said.

The obvious path would have been to make milk liquors, but Hartshorn wanted to try something different. He had heard about a business in Ireland using cow whey (a cheese making by-product) to make alcohol and decided to try something similar with sheep whey.

“I asked the Irish operation how to do it but they wouldn’t tell me,” he said. So he had to work it out for himself.

The process of using lactose (the complex sugar found in whey) to make alcohol is not simple because

fermentation requires a basic (not complex) sugar.

The only way to transform the lactose into a basic sugar is to use enzymes to break down its protein molecules. Hartshorn read about some enzymes that might be able to do this. With the help of some food technologists in Melbourne, and by a long process of trial and error, he identified the right enzymes and then started to develop his products.

Today, Hartshorn Distillery makes Sheep Whey Gin, Sheep Whey Vodka (which took out the aforementioned award) and Vanilla Whey Liqueur.

After three years of operation, the distillery has now overtaken the cheesery, accounting for about 60 per cent of the overall business.

Experience is crucial Hartshorn emphasised the fact that, in his case, taking a risk and innovating was not easy.

He advises others considering taking such a step to first make sure they have plenty of experience behind them.

“I don’t think I could have done this if I came straight from working for someone else. I’d worked in my

40 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

business (the cheesery) for 12 or thirteen years before making this leap,” he said. “So I had a pretty good understanding of the market. I wasn’t in the alcohol industry but there are a lot of similar factors involved. I had an idea what the market wanted.

“Basically, if you want to innovate, you need to do your research. You need to make sure you know what’s out there and what’s not out there, then try and fill those gaps.”

There is another unique aspect to Hartshorn Distillery. All its bottles are hand-painted and one-of-a-kind.

As Hartshorn explained, nobody has copied this. “Big companies can’t really do it because of the work involved,” he said.

The distillery has grown by an impressive 600 per cent in the last year and, while Hartshorn is currently focusing his energies on keeping on top of this demand, he conceded that he may have to soon start thinking about adding some new buildings to the operation.

“I’ll keep my range the same but I’ll keep changing the bottle design. I want to do more collector items,” said Hartshorn.

Whatever happens, sustainability will remain important to the business. “We’ve been trying to use our waste almost from the beginning.

We do a few other little lesser-known products like making fudge from whey,” he said. “We also make some of our older sheep into a sausage that we sell through our cheesery. And we make a fruit paste that goes with our cheese made from the waste of wine making.”

NEW CATEGORY ADDED FOR 2018 A new category, Packaging Innovation, has been added to the Food & Beverage Industry Awards for this year. In addition, we would like to welcome Jet Technologies, as the sponsor of this award. (see p.18, for a feature on Jet Technologies - ed.)

For more information on the Awards, or to get involved for 2018, visit www.foodmagazineawards.com.au

Hartshorn Distillery's Ryan Hartshorn (centre) with his sister Nicole Gilliver (left) and his mother Diane Rae (right).

MEGATRANS2018

MEGATRANS2018 continues to gather steam The event is shaping up as a must-attend event within the Australian and international supply chain. A number of companies which are of particular interest to food and beverage manufacturers have recently signed up as exhibitors.

F

or three days, from 10 to 12 May 2018, the Melbourne Convention and Exhibition Centre will host the inaugural MEGATRANS2018. Delivered in partnership with the Victorian Government, the event will bring together the transport, logistics and supply chain sectors.

Some of the exhibitors which have recently signed up include:

ifm efector The emergence of big data means that things like sensors have become key components of warehousing and logistics. Global sensor manufacturer ifm efector will be displaying a number of products that support these operations.

The company designs and manufactures instrumentation sensors for process control and automation, as well as a software suite, enabling companies to extract data from the factory floor send it to various medias and make it available on the cloud or on the premises.

Technical director Michael Pitschlitz noted that the event will provide a valuable opportunity for the company to reach key potential customers and gain exposure.

“We are not well known in the logistics industry,” he said. “We believe that MEGATRANS2018 will be a great platform to get into warehousing and logistics and showcase a new range of trackand-trace instrumentation and sensor products that we have been developing.

“We are excited to be involved in this event as it will expose us into this market and introduce us to new customers.”

As the authorised Australian distributor for a wide range of industrial product ranges, including Hirschmann’s range of Industrial Ethernet equipment, IDEM Safety Switches, B&R Automation products and more, the company brings not only a variety of unique products, but also strong experience to the show.

Daanet joins the diverse list of exhibitors signed up for the show, who cover everything from transport, logistics, warehousing solutions, materials handling, infrastructure and more.

SICK SICK will be showcasing its range of complete system solutions for the logistics industry. Rather than simply providing individual components, the sensor manufacturer will offer a broad technology portfolio with suitable solutions for individual customer

requirements. The company’s appearance will focus on Industry 4.0, digitisation of goods and real-time monitoring.

“SICK is excited to be present at MEGATRANS2018,” said Jason Mair national product and marketing manager SICK Australia/ New Zealand. “During recent years digitalisation and networking in logistic processes in particular have crystallised into a major topic that SICK’s exhibition stand focuses on.

For a sensor company like SICK this presents amazing opportunities that we look forward to exploring by partnering and collaborating with the industry to ensure that our customers are well placed and digitalised for the future.”

Advanced Robotics Australia The fast-developing robotics field is sometimes cause for cause among

those who believe it will lead to job losses.

The counter-argument to this fear is that robots will always require humans to control them. And far from causing job losses, robotics actually promises to grow industries, for example, by helping the supply chain run more effectively and improving the efficiency of transport and logistics.

Advanced Robotics Australia joins the growing list of manufacturing and logistics-oriented businesses already on board.

With extensive experience across a diverse range of industries and processes, the company offers unique solutions of automation and robotics technology and is well placed to engage with industry leaders in the supply chain and warehousing industry at MEGATRANS2018.

MEGATRANS2018 will hold much to attract food and beverage manufacturers.

Daanet In a similar vein Daanet, a maker of industrial automation products, will be part of the line-up. www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 41

PROMOTIONAL FEATURE Automation & Efficiency

A smart panel revolution Global Automation offers a range of operator panels that provide high quality information to improve operational efficiency.

O

perator panels, also known as Human Machine Interfaces (HMIs), allow operators to interact with and control machinery, generally via a graphic user interface (GUI).

As John Thomson managing director of Global Automation told Food & Beverage Industry News, given that all food and beverage manufacturers have various types of packaging machinery and automation equipment, most have operator panels. As such, there are plenty of HMI panels on the market for manufacturers to choose from.

“Currently the way most HMIs on machinery used in manufacturing (and particularly in food and beverage manufacturing) work when creating reports is they create basic comma seperated value (CSV) files of data coming straight out of the machine’s controller,” Thomson said.

He said that when deciding on what operator panels to implement, food manufacturers should take into account the quality of information they provide on the machine floor.

This is not just about HMIs interacting

with their human operators. It is also about HMIs interacting with manufacturing systems.

Global Automation is the Australian distributor of Beijer Electronics X2 series of operator panels. According to Thomson, these units have advanced reporting features which sets them apart from its competitors.

“The X2 panels use internal structured query language (SQL) databases for data logging, recipes, audit trails and alarming. With their advanced reporting functionality, excel templates with embedded SQL queries can be easily downloaded as part of the HMI application.

This translates to complete finished reports at the factory floor which are easily accessible via USB stick, compact flash (CF) memory card, email and file transfer protocol (FTP) to production management teams.

Nobody has to do any more work to them,” he said.

“Using the old way of getting raw data into your spreadsheet, somebody has to go in, interpret the data and create a report themselves.”

The X2 series is the next generation of HMIs from Beijer Electronics.

42 Food&Beverage Industry News | Feb/Mar 2018 | www.foodmag.com.au

Moving to practicalities, Thomson pointed out that food and beverage manufacturing environments are harsh. The caustic chemicals often used in wash downs, coupled with the heat of cooking and the cold of refrigeration mean that hardware used in these settings needs be strong.

“X2’s Extreme range covers this requirement. Theses panels can handle high and low temperatures as well as high vibration. We also have fullyenclosed, fully-sealed units that can be out on movable arms and hosed down as well,” he said.

Advanced functionality X2 operator panels come with iX-Developer configuration software included. The advanced functionality of the software is another strong point. For example, it includes an audit trail (FDA logging strategies approved) which allows for advanced process tracking, as well as user identification linked to time and place of process events,

enabling recalls and rationalising of production processes.

The list of other functions is quite extensive. With the X2 software, developers can create and customise the functionality of a single action or the whole application using their own scripting in the C# script editor.

Software revolution According to Thomson, things are set to change for the X2 range.

This year Global Automation is releasing Warp Engineering Studio, a new piece of software that will be included with the X2 panels.

“Like a middleware software, it’s a rapid engineering tool which allows users to create integrated HMI, control, drives and data communication solutions in minutes instead of days. They will be able to download objects/code from Beijer’s smart store and WARP will implement this in your HMI application,” he said. “Like magic, it all happens before your eyes,” he said. “This will be a revolution.”

NEW PRODUCTS

Fibre laser for beverage canning sector DESIGNED to meet the high-speed coding demands of the beverage canning sector, the F720i delivers legible and durable codes on aluminium cans in challenging beverage environments.

The laser has a IP65-rated robust yet compact design, capable of maintaining continuous output in extremely harsh and humid beverage environments reaching up to 45 degrees C. It provides excellent return on investment due to its low maintenance, sustainable production without fluids or consumables, and unique cooling system for low-energy consumption.

At the centre of the product's appeal is the unique 3D power concentration, a focused optical laser beam that is distributed in short intense pulses, delivering unmatched code quality at high speeds. The 3D power concentration produces accurate permanently readable codes, without effecting the structural integrity of the can.

This ensures end users can easily meet the legislative compliance and long-term traceability standards required in the competitive beverage market.

The laser applies standard codes at a rate of 90,000 cans per hour and has the capability to deliver complex codes and promotional data of over 60 characters at a rate of 42,000 cans per hour.

The laser's unique design and optical laser beam quality drives innovation and increases coding efficiencies. The finest yet robust characters are achieved with greater resistance to vibrations or water condensation, limiting downtime and eliminating waste through production.

Insignia 1300 467 446 www.insignia.com.au

Load cells making better beer FUTEK pancake load cells are used by commercial breweries to monitor the contents of fermentation tanks throughout the brewing period.

A good beer is the result of high quality ingredients, great equipment and an efficient process. In fact, the beer's taste, colour and alcohol content depend on the fermentation process during which the contents of fermentation vessels need to be accurately gauged. This monitoring takes place using load cells placed at the base of the tanks in breweries.

After the fermentation process concludes, the beer is drained from the tank to continue to the packaging stage. When this occurs, a carefully siphoned amount of liquid leaves the tank.

This measurement is monitored using four Futek LCF load cells and passed to a 2-4 channel summing junction box (IAC200).

The summing junction box averages the beer's emptying rate from the tank and streams the information to the USB520 external USB kit, which displays the data on a PC using SENSIT test and measurement software.

The use of Futek's pancake load cells and instrumentation to monitor the tank's contents throughout the brewing process will ensure the necessary accuracy required to create quality beer.

Metromatics 07 3868 4255 www.metromatics.com.au

Communication solution for IIoT era THE emergence of Industrial Internet of Things (IIoT) has seen an emphasis placed on implementing innovative architecture and software that redefines asset management. This can then be used to capitalise on operational, business and transactional data for improved enterprise, operations and supply chain performance.

With this in mind, NHP brings to market the ICX35-HWC Industrial Cellular Gateway from ProSoft Technology providing the ideal communication solution for system integrators and OEMs who monitor devices that are in hard to reach spots.

With the gateway, they can monitor and troubleshoot their devices in real-time from anywhere in the world over 4G LTE cellular connections, with fallback to 3G. To allow enhanced communication, a built-in EtherNet/IP controller supports SMS messaging to the gateway, and reads diagnostic data like signal strength, data usage, and more, allowing the user to avoid time-consuming and costly site visits.

The Industrial Cellular Gateway can also be monitored through ProSoft Connect, a secure, cloud-native platform designed specifically for the IIoT. With secure VPN connections via internet and cellular links, the device offers remote site access to corporate networks (VPN Client Mode).

In the ever connecting world, NHP's Industrial Cellular Gateway helps ensure longevity for your application in the IIoT era using cutting edge technology.

NHP Electrical Engineering 1300 NHP NHP www.nhp.com.au

www.foodmag.com.au | February/March 2018 | Food&Beverage Industry News 43

NEW PRODUCTS

PD pump with front loading seals SPX FLOW has released a new series of positive displacement (PD) pumps, the Universal 3 Series, from its Waukesha CherryBurrell brand. The pumps are designed with key features, including a robust front-loading seal design to deliver new levels of sanitary performance and increased up-time.

The innovative pumps are 3-A certified and can be cleanedin-place (CIP) as standard. Connection of the rotor and shaft is completely sealed from the product zone to prevent any contamination and reduces the risk of internal corrosion. The front loaded seals are easy to maintain, reduce maintenance times and are available in a choice of materials and types; including single and double mechanical and O-ring versions to suite a wide variety of process applications. The pumps further provide the versatility of bi-directional flow capability and 3-way mounting for easy integration into process systems.

Designed for operating up to 500 psi (34.5 bar) pressure and 149 degrees C temperature as standard, the Universal 3 offers customers exceptional robustness for long life operation. The values vary depending on the pump size and rating option. Key features include a heavy duty stainless steel frame, double tapered bearings, positive lubrication of bearings and the use of a wave spring to extend outer seal life. Shorter, large diameter shafts made from 17-4PH stainless steel reduce overhung loads, improve seal life and provide greater torque capacity; which enables the pumps to be used in higher pressure applications.

Close running clearance rotors reduce slippage and add benefit in terms of improved sanitary performance and longevity.

Combined with a long sealing path from inlet to outlet, the pump is further designed for low slip operation, high efficiency, good priming capability and effective flow control.

When it comes to pumping high viscosity fluids containing large particles; high efficiency is achieved from rotors with large fluid cavities and easy entry, anti-cavitation ports. Even for non-lubricating and abrasive fluids, the pump is designed to maximise service life as it has no bearings in contact with the process fluid, no internal sliding or rolling contact, and no rotorto-rotor contact.

SPX FLOW Australia 03 9589 9222 www.spxflow.com

Point level monitoring & control switch PROCESS and plant engineers in search of a reliable point level monitoring and control solution will find the FLT Series Switch from Fluid Components International (FCI) is the answer with its excellent accuracy, dual trip points and relays, SIL 2 rating for ultra-reliability and full Ex agency approvals on the complete instrument.

Point level monitoring and control are essential in many industrial processes to prevent over-filling or under-filling, as well as to provide a reliable "empty" notification. Accurate switching ensures continuous plant operation without interruptions that could lead to quality issues, safety problems, regulatory issues and higher costs.

The FLT Switch provides dependable point level and interface sensing in liquid, gas or foam. It's ideal for heavy duty environments (FLT93S) and small process connections requiring a fast, responsive switch (FLT93F).

Applications include wet/dry detection, sump level detection, high/low level alarm and control, interface control in separation vessels, foam and sediment interface control, and agitation detection.

The FLT93S Switch can identify the interface between any type of media including foam, emulsion layers, liquids and slurries. The FLT93S Switch's dual switch point option allows one instrument to control two different product interfaces. Two or more switches are used to control product discharge and intake at specified points.

AMS Instrumentation & Calibration 03 9017 8225 www.ams-ic.com.au

44 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

SPONSORSHIP OPPORTUNITIESÂ

2018 NOW OPEN FOR

FOR MORE INFORMATION VISIT

WWW.ENDEAVOURAWARDS.COM.AU SPONSORS

NEW PRODUCTS

High capacity digital sorter KEY Technology introduces the highest capacity digital sorter in the food processing industry, the VERYX B210. With an inspection area over two metres wide, the belt-fed sorter maximises throughput on high-capacity lines. Like all sorters in the VERYX family, the new B210 features advanced detection technology and an innovative system architecture that improve sorting accuracy. Recognising

objects' colour, size, shape and/or structural properties, these sorters remove foreign material and product defects to improve product quality while virtually eliminating false rejects to increase yields.

Featuring a 2100mm wide inspection zone, the sorter offers a production capacity in excess of 23 metric tons of product per hour, depending on the application. With an inspection area more than 10 per cent wider than other sorters with a similar footprint, the unit optimally singulates product on the belt to improve sorting accuracy and enables processors to increase their throughputs by up to 15 per cent while conserving floor space.

The sorter complements the company's other belt and chute-fed VERYX sorters of various widths, enabling the VERYX family to meet the needs of production lines at any capacity requirement. The B210 and other belt-fed sorters in the range are ideal for wet and frozen potato strips and specialty potato products as well as fresh and frozen fruits and vegetables, leafy greens, potato chips and other snack foods, confections, seafood and more. Chute-fed VERYX sorters are optimal for sorting nuts, dried fruits, IQF products and other free-flowing and bulk particulate foods.

The units feature the company's Information Analytics, a set of data acquisition and connectivity capabilities that allow users to extract a broad range of product and operational data from the sorter.

Data of interest can be shared for off-line analysis, integrated with other equipment on the line or exchanged directly with a customer's SCADA, MES or PLC network.

Key Technology 03 8710 8200 www.key.net

Portable thickness gauge PLASTICS and glass are recognised as one of the most fit for purpose forms of packaging for pharmaceuticals and food and beverage applications. Material integrity is therefore of vital importance for the packaging manufacturing industry.

Leaks, tears, plastic or glass faults can cause significant consumer concern in terms of lost product or spoilage or packaging failure which is often caused by material that is too thin; while containers with too much material can create unnecessary material usage for the manufacturer.

The Olympus Magna-Mike 8600 portable thickness gauge is ideal for quality control testing of plastic and glass packaging material from as little as 0.001mm up to 25.4mm but can be extended to other non-ferrous products such as aluminium, paper, wood and foam containers or detecting air bag tear seams.

Simple to operate, the Magna-Mike 8600 is comprised of two main components, namely a sensor and a test target which can be a ball or wire. The test target is inserted into the bottle and the sensor emits a small magnetic field that induces a voltage in the target, taking advantage of the Hall Effect.

Variations in material thickness influence the induced voltage, which the sensor records in real time. The instrument's display provides easy to read data as the sensor moves along the packaging material giving minimums, maximums and deviations in thickness.

The unit is available in straight, right angle and low profile articulating wear cap tips, and a range of target ball or wire sizes, to accommodate a range of thicknesses and test piece geometries. The sensor tip wear cap is fully replaceable. Once 46 Food&Beverage Industry News | February/March 2018 | www.foodmag.com.au

worn out it can be interchanged without replacing the entire probe.

The VGA display utilises a datalogger to store measurements which can be saved and shared using RS232 or USB outputs or export excel spreadsheets via a microSD card.

Olympus Australia 1300 132 992 www.olympusaustralia.com.au

Brought to you by

2018 SPONSORSHIP OPPORTUNITIES NOW OPEN FOR 2018 Sponsors

Contact Sonia Bonner sonia.bonner@primecreative.com.au

More green in 2018 Make energy saving your 2018 resolution with SMC’s range of energy saving components.

Be open-minded when specifying components for new machines and replacing old components within your production plant to ensure you enjoy significant cost savings, improved productivity and profitability. Get a competitive advantage – whilst helping to save the environment.

Meet with our team of experts to conduct a electro pneumatic component assessment on your machines and stored components. This will allow you to understand the real cost of your current specification and identify just how much compressed air and electricity SMC can save you. Why not also use our online energy saving calculator to see just what you can save in 2018? http://www.smcworld.com/select/en/energy/ Contact us to request your SMC catalogue: AU – 1800 763 862 or AUSales@smcanz.com NZ – 0800 1320 762 or NZSales@smcanz.com