Food & Beverage Magazine - June/July 2017

JUN/JUL 2017

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Find out more at thermofisher.com.au/foodandbeverage Š 2017 Thermo Fisher Scientific Inc. All rights reserved. All trademarks are the property of Thermo Fisher Scientific and its subsidiaries unless otherwise specified. 1491546849

JUN/JUL 2017

Pausing the power Energy efficiency for food makers

PLUS: foodpro 2017 | Automation and meat | Trade and Exports

WELCOME

Craft beer makers step up

I

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

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n 1986, while studying at university in Sydney, I worked in what was then the most profitable bottle shop in NSW. The shop was so big and fancy that it offered a selection of imported beers. Back then, these exotic beverages were judged pretentious by most beer drinkers and we sold virtually none of them.

In contrast, we sold Australian beer by the pallet load. We had every brand imaginable (at that time) - Tooheys New, Tooheys Old, Fosters Lager, Reschs Pilsener, Swan Lager and Victoria Bitter.

Things have changed since the 1980s. Today, imported beer is much more widely available and there are over 400 small, independent brewing businesses in Australia.

Prompted by this growth, in 2011 the craft beer makers formed their own trade body, the Craft Beer Industry Association.

As the craft beer market grew, the big brewers decided to get some of the action. In addition to launching their own craft beer inspired lines, big brewers have also purchased some of the bigger name craft brewers.

For example, Little World Beverages – famed producer of Little Creatures beers – is now owned by Lion Nathan. Mountain Goat is owned

by Asahi. This left the Craft Beer Industry Association, an organisation that started out as a

representative of small businesses, with brewing giants as members.

In reaction, at a meeting in May, members voted to not allow brewers that are more than 20 per cent owned by large brewers to remain as members. And the body changed its name to The Independent Brewers Association.

This news didn’t go down well with everyone.

Chuck Hahn, a master brewer at Lion Nathan told the SMH he finds the big versus small debate “curious” and the organisation should be focussed on the whole industry making great beer.

The challenge is that as the market is increasingly competitive, and it’s natural for small craft brewers to fear their larger cohorts. As Independent Brewers Association chair, Peta Fielding, pointed out when announcing the changes, the interests of small brewers aren’t always the same as the international giants. For example, Lion and CUB control most of Australia’s beer taps, which makes it hard for small players to make their way into pubs.

While it’s hard to take sides on the big versus small debate, one thing I am confident of is that diversity in any industry should be embraced, as consumers stand to benefit in the long run.

Matthew McDonald, Editor

INSIDE 26

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Average Net Distribution Period ending Sept ’15

5,316

6 MARKET WATCH 8 FOOD & BEVERAGE INDUSTRY AWARDS

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17 TRADE & EXPORTS

34 EFFICIENCY & DOWNTIME

18 FOOD TRENDS 20 FOOD RECALLS

44 NEW PRODUCTS

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www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 5

MARKET WATCH

Deal activity takes a breather F ollowing a frantic start to 2017, corporate activity in the food and beverage industry slowed down in April and May 2017 with only four transactions announced during this period.

Acquisitions announced Date

Entity name

Capital raised

Issue price

Deal Value

27 Mar 2017

Aquazuro

Refresh Group

Beverages

Undisclosed

27 Mar 2017

Australian Wholefoods

Patties Foods

Baked goods

Undisclosed

19 Apr

Pie Face

United Petroleum

Baked Goods

Undisclosed

26 Apr 2017

Mainland Poultry

Navis Capital

Poultry

NZ$300 million

The standout transaction in the quarter was the acquisition of Mainland Poultry by private equity firm, Navis Capital for approximately NZ$300 million. The Mainland Poultry sale process attracted attention from several private equity investors. Looming capital expenditure over the next five years, however was reported to impact the attractiveness of the Mainland Poultry business to a number of interested parties.

Internationally, levels of corporate activity in the food and beverage industry remain high. Kraft Heinz made a surprise U$143 billion proposal to Unilever to merge the two businesses. The aim of the proposal was to build a global consumer goods behemoth. The proposal was however, rejected by Unilever in February.

Through the merger proposal received from Kraft Heinz, Unilever conducted a review of the business and initiated a sale process for its spreads business. The Unilever spreads business includes iconic brands such as Flora and Stork.

In Australia, Suntory has announced that it would sell the Cerebos food and instant coffee businesses in Australia and New Zealand. Popular brands that will be offered for sale through the sale process include Gravox, Fountain and Saxa.

Coca Cola Amatil’s investment in SPC Ardmona is also believed to be under

review after Coca Cola Amatil reported a $172 million impairment against its investment in the business.

Although deal announcements slowed down in the months of April and May, the market is still active with investors and participants actively pursuing opportunities to grow their businesses through acquisitions and streamlining operations through disposals.

Navis Capital has snapped up New Zealand egg producer Mainland Poultry for about $NZ300 million.

Ben van der Westhuizen (left) and David Baveystock are directors of Comet Line Consulting, an advisory business that specialises in acquisitions and divestments within the Australian food & beverage industry.

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

Commodity Outlook GRAINS & OILSEEDS – CBOT wheat prices are likely to remain below 500 USc/bu until Q2 2018. Local factors are helping Australian wheat’s fortunes.

DAIRY - Market conditions are pointing to an improved 2017/18 across the southern Australian states.

SUGAR – Rabobank is forecasting prices of 16.4 to 16.5 USc/lb through Q3 2017 (equivalent to 496 to 499 AUD/ tonne) because of the Indian monsoon and a potential El Niño.

WINE – Fortunes continue to be good as exports push are expected to increase to best levels since 2009-2010.

6 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

BEEF – Positive signals from global markets could sustain prices into winter.

SHEEPMEAT – Prices are strong and expected to continue at those levels.

FERTILISER – Low demand and high supply are keeping global fertiliser markets down.

FX - The AUD/USD rate is expected to fall to 0.72 over the next 12 months.

Source: Rabobank’s Agribusiness Monthly, May 2017

COMMERCIAL Brands you can trust

FOOD & BEVERAGE INDUSTRY AWARDS

Time to celebrate The Food & Beverage Industry Awards, the industry’s night of nights, is a once a year chance to celebrate the excellence of colleagues and peers.

T

he nominations are all in and the Awards (formerly known as the Food Awards) are set to take place on Monday 17 July at Doltone House in Sydney’s Hyde Park. This year nominees will compete across ten categories, covering all aspects of the Australian industry.

Each category will be awarded with a trophy and then, to top things off, a Best of the Best trophy will be presented to that nominee which stood out above all others – the food and beverage industry’s top performer for the year.

In the following pages, we outline the award categories and offer a random selection of nominees.

THE CATEGORIES ¥¥ ¥¥ ¥¥ ¥¥ ¥¥

Sponsers

¥¥ ¥¥ Flavour Makers - Platinum sponsor, sponsoring Best of the Best Since their formation in 1993, Flavour Makers has grown into an amazing 100 per cent Australian owned and operated company, inspiring people to discover food that actually tastes great.

With their mission to “Create amazing. Always” Flavour Makers’ commitment to excellence extends to encouraging other food and beverage manufacturers to continually strive for innovation, quality and improvement.

¥¥ ¥¥ ¥¥ Nord Drivesystems - Sponsoring Innovative Technology of the Year Nord Drivesystems is one of the world’s leading manufacturers of drive technology – for mechanical and electronic solutions. The range of products include geared motors, motors, industrial gear units, frequency inverters, motor starters and frequency inverters for decentralised drive control.

As a leading global company with headquarters in Germany, Nord prides itself in the highest quality standards, the latest technologies in mechanics and electronics, a large production footprint and a global presence. These are their strategies for success.

Beverage of the Year Ingredient Innovation Food Exporter of the Year Ready Meals Innovative Technology of the Year Health Foods Sustainable Manufacturer of the Year Meat, Poultry & Smallgoods Paddock to Plate Food Safety Equipment & Materials

Each category will be awarded with a trophy and then, to top things off, a Best of the Best trophy will be presented to that nominee which stood out above all others ' the food and beverage industry's top performer for the year.

Chr. Hansen - Sponsoring Paddock to Plate Chr. Hansen’s vision is to improve food and health.

Nothing less, nothing more. From their long-lasting presence and commitment to the food industry, Chr. Hansen know the importance of meeting consumer demands for healthy, safe, exciting and convenient products and assisting their customers to meet their needs for innovative, flexible and cost-effective solutions.

MILLER LEITH Miller Leith - Sponsoring Health Foods Founded in December 2012 based on the frustration that larger recruitment companies were losing touch with client needs and lacking the ability to provide excellent customer service; the Team drew from their combined passion and knowledge of the FMCG arena to form Miller Leith.

Miller Leith brings to the market extensive large recruitment firm experience with excellent exposure to small, medium and large global bus nesses.

8 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

Creative Food Solutions - Sponsoring Ingredient Innovation Creative Food Solutions was created to supply foodservice customers with restaurant quality cooked meat products, and is now one of the most advanced cooked food service operations in the country.

A knowledgeable and dedicated team of chefs in the kitchen, living the art of cooking is what keeps Creative Food Solutions at the forefront of the industry. This team strive to develop innovative and resourceful food service solutions revolutionizing the way sous-vide is perceived within the industry.

WHEN: Monday 17 July, 2017 WHERE: Doltone House Hyde Park, Sydney TIME: 6:30pm - 11:30pm TICKETS: foodmagazineawards.com.au

FOOD & BEVERAGE INDUSTRY AWARDS

FOOD & BEVERAGE INDUSTRY AWARDS

Beverage of the Year Nominated company: Woolshed Brewery Product name: Utopia Hard Lemonade Woolshed Brewery was established in 2009 by owners Tom Freeman and Sarah Dowdell. At the brewery which overlooks the River Murray, guests can sample a range of award winning hand crafted beer, ciders and the company’s Hard Lemonade while enjoying local produce platters from the Riverland region of South Australia.

Utopia Hard Lemonade is a natural lemon flavoured beverage, made from locally sourced ingredients. Unlike other products in this segment, which tend to include fermented lemon juice, the beverage contains local wine as a base.

According to the brewery, the result is a more refreshing zingy beverage with real lemon flavour.

Each batch of kegs is made on site using the brewery fermentation tanks, and conditioned with time, to remove the pulp. No filtration or chemicals are used in this process.

Less is more when it comes to this beverage. The natural Riverland ingredients are allowed to speak for themselves.

Nominated company: Hartshorn Distillery Product name: Utopia Sheep Whey Vodka Hartshorn Distillery was established 18 months ago by Ryan Hartshorn, director and owner of Grandvewe Cheeses.

This new Tasmanian micro distillery makes boutique batches of vodka from its own sheep whey (a cheese making waste product). What’s more, it is the first in the world to do so.

Making small 60 bottle batches using a glass column ‘still’ designed by Hartshorn, the operation is the smallest distillery in Australia.

Each bottle and label is hand painted. All of the spirits produced are unfiltered, giving the products more character and complexity.

The sheep milk whey is fermented then put through a column still to extract the alcohol. This alcohol is then refined in a 7 times reflux still to create a smooth, creamy vodka.

Ingredient Innovation

- sponsored by Creative Food Solutions

Nominated company: CO YO Corporate Product name: CO YO Coconut Ice Cream Alternative CO YO created a new food category in Australia when founders Henry and Sandra Gosling first made yoghurt from coconut milk in 2009. The company is motivated by a desire to make life easier (and tastier) for those with food allergies and intolerances.

It took six months of rigorous daily testing to perfect the unique recipe for a dairy-free and gluten-free yoghurt alternative, before they successfully created Australasia’s first commercial batch of coconut yoghurt and then launched it in 2010.

Chicory Root, which is an ingredient of the Coconut Ice Cream formulations, has be connected to gut health. A prebiotic with a high level of oligofructose, it travels through the stomach and small intestine undigested, and once it gets to the large intestine it nourishes the gut flora living there.

Available flavours include Natural, Chocolate, Vanilla Bean & Nutmeg, Coco Latte, Black Forest, Strawberry & Wild Hibiscus, Banana & Roasted Wattleseed, Blood Orange & Mango and Salted Caramel.

Nominated company: Masterol Foods Product name: DohFresh Masterol Foods has a history of developing innovative products for use as ingredients or processing aids. Initially focused on the supply of shortenings, release agents and divider oils for bread manufacture, the company has since diversified into the baking, confectionery and food manufacturing industries.

The company developed DohFresh to give retail and wholesale bakers a liquid shortening with an engineered emulsifier package in the form of a product that is not only affordable, but produces a higher quality, longer lasting loaf that keeps customers coming back for more.

The product draws on the company’s experience in the use of emulsifiers in the broad spectrum of baked foods, as well as in the design and manufacture of products which feature stable dispersions of solid fat or oleochemical particles in fluid oil systems.

10 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

FOOD & BEVERAGE INDUSTRY AWARDS

Food Exporter of the Year Nominated company: Cocofrio Cocofrio was founded in 2013 by Tintin Sealey who wanted to create a dairy-free, gluten-free ice cream that was healthier and tastier than traditional ice cream.

The company began exporting in 2016. The product differs from ice cream products on the international market, by offering a dairy and gluten free alternative.

The ice cream products are made from organic coconut milk, a healthier alternative to dairy milk.

The company has successfully exported ice cream products to Singapore, Malaysia and Japan; and is involved in ongoing negotiations with other export markets, particularly in Asia.

Cocofrio has established strong relationships as well as a positive reputation with retailers in export markets. Export successes have provided numerous opportunities for the company to expand its products and markets.

FoodBev, 150 x 192 mm, Bubbles

drinktec 2017 Munich, 11 – 15 September Hall B6

Nominated company: Sunpork Fresh Foods

Representing 15 per cent of all Australian pork production, The SunPork Group is the largest Australian owned pork producer. The company’s farmer operators manage the entire process, from growing pigs to processing pork, to delivering fresh pork to local and export markets.

Australian pork products are valued in the Asian retail market for their quality and safety. In fact, Australian pork farming practices are considered amongst the safest in the world.

As such, Australian exporters can achieve exceptional shelf life on fresh pork. This allows the company to deliver fresh pork cuts direct to Hong Kong.

The retail ready range has had great success in this market, and is now stocked in two major Hong Kong retail chains. The company has developed a strong partnership with these customers who are keen to expand their Australian pork product range in the future.

SunPork recently engaged PHD students to undertake market research, examining the differences between the Asian and Australian pork markets. Results have provided a greater understanding of the Asian market and allowed the company to design new products for Asia.

The factory of the future starts now

We do more.

FOOD & BEVERAGE INDUSTRY AWARDS

Ready Meals Nominated company: Pud Official Product name: Orange Cardamom + Pistachio Pud Pud Official is the brainchild of two Adelaide creatives - one an industrial designer with a passion for branding and the other an artisan baker.

Their aim was to create Christmas puddings that suit a younger generation, are creative in terms of flavour and only use the best Australian Ingredients. The Orange, Cardamom + Pistachio Pud, with its zingy citrus and supple Cardamom tones, is marketed as ideal for hot Australian Christmases.

The products use Cointreau to heighten the citrus and its makers recommend their Cointreau Hard Sauce to melt over the top of the pudding to strengthen its liquor taste.

Each pudding is handcrafted and cooked in a film. The puddings are boiled for approximately four hours and then hung. They are then vacuum sealed to retain freshness and allow for ease of reheating (consumers can simply place the vacuum sealed bag in boiling water to reheat).

Nominated company: Sublime Spices Product name: Curried Chili Established in 2015, Sublime Spices produces quality condiments for sale at food festivals and markets.

The company’s Curried Chili, which it describes as “a party of flavour in your mouth”, uses a fine balance of spices to create a medium/hot sauce.

In terms of presentation, Sublime Spices chooses to keep its labels simple. Sauces are available in 300ml jars.

Innovative Technology of the Year - sponsored by Nord Drivesystems Nominated company: Flexco Product name: Novitool Aero Splice Press In sanitary operations, adherence to regulatory standards and easy conveyor cleanup are essential. That’s why Flexco has multiple conveyor belt splicing options for food processors to choose from.

Flexco produces stainless steel and plastic fasteners, as well as endless splicing equipment for food processing operations that must maintain high standards of cleanliness.

With the Novitool Aero Splice Press, food processors can create a smooth, seamless, and sanitary splice in minutes.

The product creates strong, long-lasting splices through heat, pressure, and air cooling for a seamless belt splice. Ideal for food and sanitary conveying applications, endless splices can be completed in as little as eight minutes with the Aero Press — minimising downtime and maximising productivity.

The product is portable and easy-to-use. Because of this, it can be used by a belt shop or even by members of the maintenance team in many food processing applications.

Nominated company: Lindsay PieMaking Equipment Product name: Simple Simon Pie Machine Lindsay PieMaking Equipment (LPME) has, over three decades, combined dedication and innovation to provide pie producers with equipment to manufacture quality products.

The company is customer driven, always striving to future itself by being at the forefront of technology adoption and driving change to meet consumer trends.

As a result, LPME has become known and respected by its diverse range of customers for state of the art equipment.

Customers need flexibility and versatility. They need to make a wide range of products using diverse ingredients in several shapes and sizes. As such, the machines they use need to be adaptable to suit production layouts and preferred methods of processing.

Drives used to be controlled by an electric clutch/brake mechanism. Howevert, nowadays, they are controlled by a closed loop system with reliable and accurate stepper motors.

The range of sizes and shapes, previously dependent on a highly developed and sophisticated cluster gear arrangement, has been replaced by an encoder with infinitely variable control.

12 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

NORD DRIVESYSTEMS offering Industry 4.0 ready drives with smooth surfaces for the food and beverage industry FOOD & BEVERAGE INDUSTRY AWARDS

17 ey 16 -19 July 20 Centre Sydn Convention l na io Internat bour Darling Har

nd S17

2017

Pro Sta d o o F t a s u Visit The

n n n

Gear Unit Strong bearings Low noise High power density

The

n n n

Motor High efficiency Global Standards All operating conditions

The

n n n

Drive Electronic Compact design Easy commissioning Scalable functionality

Wide power range – Versatile system solutions – High overall efficiency

NORD Drivesystems (AU) Pty Ltd 18 Stoney Way, Derrimut , Victoria 3030 Australia Phone: +61 3 9394 0500, Fax: +61 3 9394 1525 www.nord.com.au National Customer Service 1300 00 NORD (6673) au-sales@nord.com Member of the NORD DRIVESYSTEMS Group

FOOD & BEVERAGE INDUSTRY AWARDS

Health Foods

- sponsored by Miller Leith

Nominated company: Chai Walli Product name: Ayurvedic Teas Chai Walli (Tea Lady) is the brainchild of Uppma Virdi, the granddaughter of an Ayurvedic (Indian natural medicine) practitioner who specialised in remedial Indian tea blends.

Inspired by her grandfather, Virdi wanted to use her knowledge of Ayurveda and the Indian culture of chai to share her family’s tea blends. She began using social media to educate consumers about tea and Ayurveda.

The 11 spice Ayurvedic chai blend is a caffeine free chai. Derived from the Ayurvedic chai recipe of Verdi’s grandfather, it consists of 11 quality spices known to have digestive and remedial properties.

Each spice is added for its unique benefits and proportioned according to the natural elements of air, space, water, earth and fire. For example, the warming spices such as cloves and star anise are balanced with the cooling spices such as fennel seeds and rose petals.

Nominated company: KOJA Product name: KOJA Multi-Vitamin Breakfast Toppers KOJA’s range of Multi-Vitamin Breakfast Toppers are a nutritious mix of nuts, seeds and superfoods that provide over 25 vitamins and minerals. They aim to boost energy levels, support healthy digestion and assist with immune defence.

KOJA Iron - Fig & Hazelnut is a blend of nuts, seeds, crushed whole figs, raw organic cacao powder nuts and mesquite powder. One serve contributes 3mg of Iron, which is approximately 40 per cent of men’s daily needs, and 20 per cent of women’s.

KOJA Protein - Chia Seed & Coconut has been developed as a complete protein source, containing all 9 essential amino acids. This mix is fruit free, so it’s low in sugar, and high in protein and healthy fats.

KOJA Daily- Almond & Berry is a mildly sweet mix of nuts, seeds, superfoods and berries. It’s perfect for breakfast or an afternoon energy boost. This blend is rich in vitamins, minerals, fibre and essential fats to fill nutritional gaps and nourish the body.

Sustainable Manufacturer of the Year Nominated company: AquaBotanical Beverages (Australia) Product name: AquaBotanical Water AquaBotanical is a premium bottled water, harvested exclusively from fruit and vegetables.

Fruit and vegetables naturally contain a lot of water. The company found a way to harvest it from the produce at the same time as it makes juice concentrate.

The fruit and vegetables used in the process come from over-production or cannot be sold to supermarkets for cosmetic reasons. Farmers send such rejected produce (“ugly fruit” which would otherwise be discarded) for transformation into juice concentrate and water.

The product utilises the whole fruit or vegetable. Therefore, none go to waste. The pulp that remains goes back to the land or to feed livestock, and the natural cycle can continue.

The product is bottled in quality glass that is also fully recyclable, and can be repurposed.

Nominated company: Beak & Johnstone Product name: Pitango Supergreen Soups Beak & Johnston supplies retailers across Australia and New Zealand with fresh and convenient meal solutions. With a passion for innovation, over the past thirty years the company has developed from its beginnings as a fresh meal supplier into a supplier of multiple food categories, including fresh meat, added value, soups and ready meals.

With a committed workforce of 900, the company has a track record of attracting and retaining high caliber personnel who understand consumer needs and strive to add value across the supply chain.

The company believes success revolves around sustainability. Its areas of focus include community involvement, reduction of food waste, responsible sourcing, energy efficiency, and support for local suppliers.

14 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

FOOD & BEVERAGE INDUSTRY AWARDS

Meat, Poultry & Smallgoods Nominated company: From Granny Product name: European Dumplings From Granny was established in 2012. Australian family-owned and managed, with its own warehouse and production line, the company currently produces 16 lines of traditional Eastern European Dumplings as well as a similar number of gluten free dumplings.

Authentic Eastern European meals, traditionally labour and time intensive products, are normally reserved for the European family home or full-kitchen restaurant. These healthy, authentic meals are served quickly and efficiently from small, easy-to-set-up premises.

The company was able to reduce fat content and increased nutritional value by using lean meats. In addition, they introduced non-meat versions of all products, using cheese, potato, strawberry, cottage cheese and apples to create new products for vegetarian tastes.

The first products launched were the bite-size European dumplings stuffed with a variety of fillings such as potato and onion; potato and mushroom; sweet cottage cheese; strawberry and apple; pork and beef; lamb and beef; beef; and chicken.

Paddock to Plate

- sponsored by Chr. Hansen

Nominated company: El Cielo Product name: White Corn Tortillas, Totopos & Tostaditas Founded by three Mexicans in 2012, El Cielo (‘The Heaven’), now employs over 20 people. The company promotes the flavours of traditional Mexican cuisine.

With a desire to use locally produced ingredients, the company scored an industry first when it grew and used its own 100 per cent Australian white corn in northern NSW. The corn project, over two years in planning and experimentation, not only helps local farmers but also meets the needs of consumers demanding locally grown products. The corn is used to produce White Corn Tortillas, White Corn Totopos (corn chips), and Tostaditas.

In order to maintain freshness, the grain is harvested in NSW, then immediately transported to a production facility in Port Melbourne for processing. The products are then delivered directly to restaurants and independent retailers for sale.

15 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

FOOD & BEVERAGE INDUSTRY AWARDS Nominated company: Garlicious Grown Product name: Black garlic Garlicious Grown is two farming women from Braidwood NSW who recognise the importance of value adding in the farming sector. Having grown garlic for some years, the two became aware of the interest in black garlic and worked for a season researching and trialing various methods of caramelisation.

Caramelising black garlic is a preservation process, giving the garlic an 18-month shelf life. The black garlic is presented to consumers peeled or unpeeled, sealed in glass jars. It is shelf stable and ready to be posted out to retailers.

The business grows one third of its garlic and produces the artisan products on farm, with extra garlic sourced from the local garlic growers’ co-operative.

The one business carries out the production, product development, online retailing and wholesaling.

On top of that, Garlicious Grown now has more than 50 retailers across the eastern states and has just made its first export to Shanghai.

Food Safety Equipment & Materials Nominated company: : Boxset Health & Safety Flooring Product name: ROXSET SE123s Roxset Health & Safety Flooring is an applicator of HACCP OH&S non-slip coatings to the Australian food and beverage Industry.

The company’s unique coating solutions are recommended for meat processing, dairy, baking, beverage, hospitality and all general food production areas.

ROXSET SE123 is a heavy duty, non-slip, chemical resistant, impervious coating ideal for broken and corroded areas. The product provides underfoot safety in wet areas, resists marking, is easy to clean and sterilise and has high abrasion resistance plus low odour.

In addition, it can be tailored to each client’s specific needs whether it be in a wet or dry processing environment or heavy fork lift traffic. It offers excellent adaptability to the extremes faced in food production facilities, such as in freezing chambers where the storage temperature can reach -30°C. The protective elastic coating can also act as a waterproofing and crack bridging layer.

ROXSET SE123 is a solvent free, high build epoxy based coating applied at 2mm-6mm and available in a range of colours. Different grades of slip resistance can be achieved by inclusion of aggregate between coats. There is optional anti-microbial functionality for bacteria protection.

Nominated company: Scott Automation & Robotics Product name: KBladeStop Series II Scott Automation & Robotics is a leading global provider of automation and robotic solutions that improve productivity, reliability, yield, and safety for manufacturers and processors in industries including meat, food, mining, and general manufacturing.

BladeStop Series II reduces the risk of serious injury by stopping the Bandsaw blade within a fraction of a second. The product is available worldwide and is uniquely designed to reduce risks of serious injury by mechanically stopping the bandsaw blade when the unit senses that a person has come in contact with the blade.

BladeStop is available in two sensing methods. Upon sensing contact with the operator, the blade stops operating within 9 milliseconds. This can be a huge difference between having just a small skin cut of a few millimetres and an amputated finger or limb.

GloveCheck, the second sensing system detects operator gloves moving at high speed in a zone directly upstream from the saw blade and trigger the BladeStop mechanism to stop the saw blade within 9 milliseconds.

Major improvements to the new system include that it stops bending of the blade after an emergency stop, and eliminates the risk of opening the saw to change the blade which is a dangerous task in itself. In addition, it can be restarted quickly after an emergency stop, allowing the operator to continue working after a potentially hazardous occurence has been avoided.

The company is able to upgrade existing BladeStop Series I saws to BladeStop Series II, by replacing internal components which will dramatically improve existing saws in the market.

16 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

TRADE & EXPORTS

Australia and US to reap rewards from food safety agreement Australian food manufacturers have been handed more freedom to export produce to the United States.

Steven Impey considers the benefits this offers the sector.

A

ustralia has entered into a bilateral Food Safety Recognition Agreement with the United States, which it is hoped will strengthen exports for food manufacturers between the two countries.

Similar agreements have already strengthened Australian food exports with Canada and New Zealand, which – just as the Turnbull Government hopes to achieve in trade relations with the US – moves to recognise comparable food safety regulations.

Australian food exports to the US exceed $3.7 billion annually, according the latest figures from IBIS World Australia – with meats and meat preparations contributing more than $3.4 billion each year.

The agreement, which was announced by the Department of Agriculture and Water Resources (DAWR) in April, aims to improve competitiveness for Australian food product manufacturers in the US market by reducing the number of in-country audits and placing compliance on the shoulders of the exporting country.

As it currently stands, regular onsite visits and a certain rate of import inspection is required, while further testing on the products’ arrival in the US does come at a cost.

As a result of the new agreement, Australia will apply less stringent

Food Exports to the US (2015-16)

Value ($)

Meat and meat preparations

3,400,191,785

Dairy products and birds eggs

49,166,518

Fish (not marine mammals), crustaceans, molluscs and aquatic invertebrates, and preparations thereof

43,578,689

Cereals and cereal preparations

8,583,415

Vegetables and fruit

130,866,024

Sugars, sugar preparations and honey

27,347,909

Coffee, tea, cocoa, spices, and manufactures thereof

4,522,080

Feeding stuff for animals (excl. unmilled cereals)

40,869,681

Miscellaneous edible products and preparations

46,513,156

Total

3,751,639,257

Figures courtesy of IBIS World Australia inspection and testing of products imported into Australia from the US. “The upshot is that this will greatly simplify Australian exports to the US through greater reliance on our national food control systems that ensure the production of safe food,” said Greg Read, head of exports from the DAWR. “This is good for our businesses, as it positions Australia as a safe source of food supply for the US market that will place our exporters in a position of benefit compared with other exporting countries that have this agreement.

“These preferential processes will encourage trade between our two nations that can only be good news for our farmers and growing their profits.”

Not all foods are included in the agreement. However, most canned foods, seafood, dairy products, fresh fruit and vegetables, fruit juices, confectionary, baked goods and pet foods are included.

Nathan Cloutman, IBIS World’s senior industry analyst, explained which areas of Australia’s food production sector is likely to benefit most.

“As one of only three trading partners with this agreement, domestic exporters have now improved the perception of quality of Australian foods in the US market,” he said.

“The agreement is likely to boost food product exports to the US, which is particularly good news for exporters of fruit and nuts (such as oranges

and almonds), vegetables (such as mushrooms), sauces, dairy products, chocolate and confectionery.

“Australia has benefited from its strong food safety processes that ensure that domestic food products are safe to eat and of a high quality.”

Domestic food producers operate under a strong regulatory environment that ensures that food is of a high quality.

For example, the Food Standards Code developed by Food Standards Australia New Zealand places strong labelling requirements on manufacturers.

In addition, all food manufacturers are required to take reasonable steps to establish whether their raw ingredients contain any genetically modified food.

www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 17

FOOD TRENDS

Improved yields and cleaner labels for poultry products Olivier Chevalier, Business Development Manager Meat Applications from BENEO, discusses how poultry product manufacturers can make the most of improved taste and texture profiles as well as higher yields by using rice starch.

Consumers want natural tasty chicken products.

T

he market for poultry products continues to rise and producers are increasingly turning to alternative starches. Rice in particular is proving popular due to its clean label credentials and ability to increase yields and maintain profit margins.

What is driving poultry product popularity?

Globally, poultry meat consumption is growing more than in any other sector and by 2021 it is expected to overtake pork as the most widely eaten meat.

This rise, according to Jeremy Garlick, partner at Insight Traction, comes as “Online and convenience store shopping is growing at the expense of bigger supermarkets, but these channels are less profitable, meaning less profit to share in the supply chain. At the same time, discounters have re-set consumer expectation of value for money. Again, squeezing profit for the industry. ” Consumers are also changing allegiance in their poultry purchasing behaviour, with an increasing emphasis on products that contain no additives or preservatives and are low/no/ reduced allergen. Consumer data from

HealthFocus International reflects this growing trend, with 62 per cent of Australian consumers indicating they are extremely interested/interested in natural foods. Additonally they stated, when shopping for foods, 45 per cent of Australians describe the statement “natural” on labels as very/extremely important to them.

Meeting quality while maintaining margins With challenging profit margins and increasing demand for clean label and higher quality products, poultry product manufacturers and powder blenders for the meat industry are looking at ways to maintain yields and margins, without having a negative impact on the end product.

This might seem like an impossible feat, but following extensive trials by the BENEO-Technology Center on BENEO’s rice starch (Remyline AX-DR), the results show that this is now possible.

Using the company’s Remyline AX-DR rice starch in the injection and/or tumbling of poultry, the results have shown that its use delivers clean label benefits (unlike carrageenan that carries an E-number). In comparison to other starches or

18 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

carrageenan rice starch, it also has a better yield, which leads to higher profits and provides superior organoleptic qualities.

Looking good Rice starch has the smallest granule size (2-8 µm) in the starch family, meaning excellent dispersion in meat

muscle, with no lumping. When rice starch, such as Remyline AX-DR, is injected into poultry, or added during tumbling, the brine that contains the starch disperses evenly throughout the meat, creating a natural, fibrous structure and taste. Unlike larger granule sized starches such as potato starch and carrageenan, this even

Total yield in phosphates-free systems: In phosphate-free systems using rice starch can increase the total yield up to seven percentage points.

The above results show measurements relating to meat that has had brine added to it, so that it reaches 115 per cent of its initial raw meat weight, the control containing only salt.

FOOD TRENDS Total yield of poultry at 80¡C and 68¡C: Rice starch can increase the yield in systems that contain phosphate by up to 18 percentage points

The above results show measurements relating to meat that has had brine added to it, so that it reaches 125 per cent of its initial raw meat weight. The control contained only salt and phosphates, extending it to 115 per cent of its initial raw weight. dispersal ensures that no gel pockets or ‘tiger stripes’ are visible in the end product.

Due to the exceptional water binding properties of rice starch, the addition of Remyline AX-DR to meat applications also ensures that the end product has improved juiciness and improved tenderness, compared to products using alternative starches.

Also, being pure white, rice starch ensures that poultry in particular has a clean look, with no pinking.

Impressive yields also in phosphate-free products Sampling tests by the BENEOTechnology Center using Remyline AX-DR rice starch show that rice starch improves yields in both phosphate and phosphate-free products.

The tests of phosphate-free products were carried out on rice and potato starches. The results demonstrated that using rice starch delivered a resultant

yield that was seven percentage points higher than the control sample and up to two percentage points greater than the sample containing potato starch.

Tests were also done on phosphate products. Here rice starch delivered improved yields of 18 percentage points on the control sample. This was compared to eight percentage points on the one containing potato starch and four percentage points on the poultry containing carrageenan.

Due to its low gelatinisation temperature (60°C) Remyline AX-DR rice starch is excellent at binding water, minimising losses during the cooking process.

Easy to use Using BENEO’s Remyline AX-DR does not require any adaption in the production process. Injection pressure, as well as other relevant parameters, remains the same. The rice starch is either dispersed into the brine or it

In comparison to potato starch or carrageenan the use of rice starch can reduce package purge up to 2.5 percentage points.

"Globally, poultry meat consumption is growing more than in any other sector and by 2021 is expected to be the most widely eaten meat." can be added, as a powder, into the tumbler. Unlike other stabilisers, rice starch does not increase the viscosity of the brine. In addition, due to the small granular size of rice starch, injector filters and needles are free from the risk of clogging due to lumps and the brine is stable with very low sedimentation.

Long lasting benefits Due to the structure of amylopectin and its ratio to amylose in rice starch, the use of BENEO Remyline AX-DR in meat applications, such as poultry, ensures that there is very low retrogradation; enabling water retention to be maintained after the poultry has been packed. This not only means that there is no unsightly water release (syneresis) in the packaging for consumers, compared to products containing potato starch or carrageenan, but that the product remains moist for

the duration of its shelf life. During tests, the BENEO-Technology Center was able to demonstrate the technical benefit of using Remyline AX-DR to reduce syneresis.

Consumers today know what they want: tasty, appealing, natural, and affordable chicken products.

Meeting their expectations, as well as improving yield in an economical way is a tall order, but is now possible with functional rice starches such as BENEO’s Remyline AX-DR. Thanks to the research of the BENEOTechnology Center, poultry product manufacturers can now see the benefits of rice starch in delivering products with cleaner labels, improved taste and texture profiles.

In addition, it can give them increased yields, economically, on existing processing equipment.

BENEO www.beneo.com

www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 19

FOOD RECALLS

The laws of attraction New magnetic separation technology is set to save food and dairy manufacturers from detrimental product recalls.

B

raden Goddin, Product Manager for Aurora Process Solutions, has the unpleasant task of sitting down with food producers and talking about product recalls.

“It’s a difficult topic to bring up,” he said. “A recall is one of the worst things that can happen to a food producer. There is the tangible cost of actually pulling the food off the shelves and disposing of it, and the intangible cost to a brand and its reputation in the marketplace.”

Sadly, product recalls are becoming if not common, at least regularly covered in the media, as companies find themselves in terrible situations.

At best, a food recall costs a firm thousands of dollars– at worst, the recall can affect the health of consumers, leading to a public outcry against a brand.

Goddin is having these conversations, however, because he’s part of a team dedicated to helping companies avoid food recalls. His company is working to popularise magnetic separation in the Australasian food processing industry, specifically among powdered milk products. It’s what he called a “very cost effective insurance” for companies that risk contamination from metallic foreign objects.

“Keeping foreign matter out of your product it massive, it’s something you want to avoid at all costs. Just think about a food processing factory; say you’re making an infant formula.

It’s a complex process. You might be pushing out tonnes of product an hour, moving through thousands of metal parts,” said Goddin. “Then you have the end consumer, the parent, literally sifting through the formula one tablespoon at a time. Then they find a black particle in the formula and their outraged reaction is understandable.”

In addition to risks to a producer’s reputation, and consumers’ health, Goddin said food producers must consider the risks to their processing equipment.

“Some products need to be ground, milled, minced, and mixed. This machinery operates at high speeds and

tolerances and can become extremely dangerous if metal contamination is processed. This can escalate the impact of foreign matter,” explained Goddin.

“In some situations there is the risk of explosion from sparks ignited from pieces of metal that are not supposed to be there. It’s not just about protecting the brand, but also about protecting your people, plant and equipment.”

He adds that by ensuring cleaner product is passing through a machine, manufacturers should be able to reduce the maintenance that’s needed on the equipment.

The use of magnets in food processing on its own is nothing new. Goddin explained, however the performance expectation of magnetic separators is changing considerably.

Micro particles of foreign matter that used to be seen as acceptable are now targeted with consumers and regulators lifting the bar in terms of quality expectation.

Aurora stands out from its competitors as having developed its magnets hand in hand with actual food processors, working with major food & dairy manufacturers. The magnets themselves are rare earth magnets, meaning they require no power or consumable to operate. Traditionally, companies have just worked to make these magnets as strong as possible.

What Aurora has done is work closely with its clients to develop a magnet that fits manufacturers’ needs, in terms of hygiene, design, product flow, and

The FORCE10 Pneumatic line Magnet is specifically designed to remove foreign matter from powder and granular products.

20 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

capacity requirements.

“We realised pretty early on that we had to design a range of magnets ourselves, utilising our global connections,” said Goddin. “We worked directly with the people on the floor, the people who were working day in, day out in these factories right through to laboratory technicians to come up with something that would revolutionise magnets from both a technical and operational perspective.”

The result of that work is the Force10 range of magnets, one of the industries only HACCP-endorsed magnetic separation systems. Although it works across most processing operations, Aurora has focused on the needs of the food and dairy industries.

Braden notes that processors that are already looking at their foreign matter, through the use of metal detection and X-ray technology, will still need to consider integrating the use of magnets, as they pick up critical brackets of foreign matter that are not captured by other means and also provide protection right through the process from intakes to packing.

“The magnets work hand in hand with these systems. Metal detection, X-ray, filtration and sifting technology have limitations, depending on particle size, orientation, product and process characteristics, and so on,” he said.

By implementing these systems, Godin said processors can

Braden Goddin, Product Manager for Aurora Process Solutions. rest easier at night, knowing that the products that travel out of the factory, onto retail shelves, then into a consumer’s pantry are clean.

“Foreign matter is a critical and escalating issue right now, it’s at the front of the market’s mind,” he said.

“It’s a great opportunity to add value to your brand.”

Aurora Process Solutions 1800 318 019 aurora-nz.com

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FOODPRO 2017

50 years and counting for iconic industry event The foodpro event will notch up a half century when it lands at a shiny new home in Sydney in July. We give the lowdown on what is happening at this year’s event. foodpro 2017 takes place at the all new ICC Sydney, Darling Harbour.

T

he show has over 360 exhibitors confirmed across the sectors of ingredients, packaging, processing, handling and plant equipment. Most notably is the array of industrial innovation guaranteed to be on the show floor, including RFID, traceability and new techniques in hygiene technology. foodpro is being held in the exhibition building of the newly built International Convention Centre in Sydney’s Darling Harbour.

Along with the opportunity to try products and speak to the experts behind them, there will be a variety of seminars taking place from Monday to Wednesday. Topics include: taking action to tackle food waste challenges; cutting edge high speed cooking technology and an in-depth discussion on the future of decision making in the food supply chain.

The New South Wales Food Authority will also be presenting a seminar on labelling and the law, giving food producers the opportunity to learn first hand about the standards and criteria used to

assess food production.

Robotics, of course, is an exciting topic for foodpro, with ‘cobots’ available to preview on the show floor. Visitors will have the chance to preview these cobots, learn about the technology that drives them, and gain a practical understanding of how they can be applied to a working environment.

A focus on recruitment in the FMCG sector will also take place at foodpro. Employing the right people is a perennial issue for every business, however there are increased entry-level skill requirements, which adds cost to recruitment. The Bayside Group will share on the industry and the best response for employers in order to combat the cost of employing in the FMCG sector.

Sophisticated developments in technology will be all over exhibition floors at the show too – proving that sometimes the smallest of tools can create the biggest change. For example, new business Coolsan Australia is debuting the Industrial Chillsafe technology, a sanitation sachet that simply hangs on the

22 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

wall of a facility, yet combats the most common issues affecting food quality.

Gelita will be introducing their newest collagen peptide study on BODYBALANCE, a collagen protein that is said to work as a superfood, with its properties affecting muscle fat, metabolic processes and functions.

Technological advancements will also be visible in large scale too – Unitherm systems will have their spiral oven on the show floor, cooking bacon for show visitors and showing their continuous cooking system that’s been perfected to create pan-fried quality bacon.

For Peter Petherick, foodpro’s event director, foodpro 2017 is a continually innovative show. “This year, having the Supply Chain Integrity Zone means we can cater to the businesses who sometimes miss out on the opportunities bigger manufacturers get. It’s so important as an industry show to speak to the whole of it, and I really think this is what foodpro 2017 is doing,” said Petherick.

“foodpro has really proved itself to be the backbone for the industry, it’s the place where important conversations are had and companies are able to discuss the industry changes that need to happen. I’m looking forward to seeing how food processors and manufacturers take on the new technology and business networking to benefit the Australia food processing industry.”

The event is also co-locating with AIFST’s annual convention, where over 600 delegates are expected to attend the two-day convention on the topic of The Future of Food.

With foodpro taking place over four days, there is plenty opportunity for industry members to walk the two exhibition halls, attend free seminars and meet with other industry members.

When: 16 - 19 July 2017 Opening Hours: Sun: 11am - 5pm; Mon & Tue: 10am - 5pm; Wed: 10am - 3pm Where: ICC Sydney, Darling Harbour Register for free entry: www.foodproexh.com foodpro is strictly a trade only event.

FOODPRO 2017

Exhibitor Listings ICC Sydney, Darling Harbour

Company Name

Stand

Level

CBS Foodtech

E14

Level 4

CBS Foodtech

U16

Level 1

CBS Foodtech

C13

Level 4

Cell Biosciences

Y54

Level 1

Chadderton Food Safety

SC5

Level 1

Chart Industries

A47

Level 4

Chemiplas Australia

W24

Level 1

Y4

Level 1

Clear Facilities

R62

Level 1

CMC Technologies

P19

Level 1

Cold Logic

W29

Level 1

Coldshield

P46

Level 1

Columbit

E30

Level 4

Columbit Foods

U23

Level 1

Confoil

D35

Level 4

Connell Bros Company

X24

Level 1

Contech Engineering

L42

Level 4

Coolsan Australia

P9

Level 1

CPS

M48

Level 4

CRC Industries

R58

Level 1

Cromarty

P39

Level 1

V59

Level 1

CSB-Engineering-AG

O44

Level 4

CSIRO

X62

Level 1

CST Wastewater Solutions

S9

Level 1

Cuddon Freeze Dry

B50

Level 4

O36

Level 4

T49

Level 1

X52

Level 1

Devro

C3

Level 4

Donaldson Australasia

Y41

Level 1

DST Dryer

P53

Level 1

DTS Food Laboratories

W58

Level 1

ECAS4

W50

Level 1

Eco Pallets

P1

Level 1

Edwards Group

X47

Level 1

ELISA Systems

Y40

Level 1

Elta Fans Applied Technology

Q52

Level 1

Emrich Industries

G55

Level 4

EMURA Food Machine

O24

Level 4

Endress & Hauser

T9

Level 1

Ennio International

E42

Level 4

Epson Australia

G63

Level 4

Eriez Magnetics

S11

Level 1

Euro Pumps Engineering

P33

Level 1

Evolve Scientfic Recruitment

Y61

Level 1

Extreme Packaging Solutions

i55

Level 4

Fallsdell Machinery

D29

Level 4

FDPI Spares & Maintenance

Q16

Level 1

Fine Pack

D33

Level 4

Flavor Consultants Inc

V18

Level 1

Flavorjen

X20

Level 1

Fleming Chillers

P61

Level 1

Flexco

Q30

Level 1

Flexopack

N19

Level 4

Flick-Anticimex

P59

Level 1

Flowcrete Australia

Q42

Level 1

Fluid Dynamics

X34

Level 1

FMCG Industry Solutions

R56

Level 1

Focus Trading

L61

Level 4

Chinese Chamber Of Commerce For Import & Export Of Medicines & Health Products

2017

Crown Company (Soya Protein & Collagen Casing)

Dairy Industry Association of Australia Dalsorb Department of Industry, Innovation and Science

The exhibitor list is correct at time of printing, visit foodproexh.com/exhibitor-directory for the most up to date list.

Company Name

Stand

Level

Company Name

Stand

Level

Company Name

Stand

Level

3M

W42

Level 1

AMSL Scientific

W61

Level 1

Bastion Pacific

Y36

Level 1

U45

Level 1

Amyl Media

Y57

Level 1

bioMerieux Industry

W54

Level 1

Ansell Healthcare

X50

Level 1

Bio-Rad Laboratories

X53

Level 1

APC Technology

P7

Level 1

biosteam

P37

Level 1

Argus

A50

Level 4

Bio-Stretegy a

X50

Level 1

Armfield - Emona Instruments

Y30

Level 1

Biotec Solutions Australia

B60

Level 4

Arrow Scientific

Y46

Level 1

Biotech Laboratories

U41

Level 1

Asafe Australasia

P57

Level 1

Biotechnic

P49

Level 1

Assa Abloy Entrance Systems

R30

Level 1

Blucher AusPress

W34

Level 1

G41

Level 4

S49

Level 1

A&D Weighing & Inspection Specialists ABB Australia

Q34

Level 1

AccuWeigh AccuPak

O34

Level 4

ACO Polycrete ADM Australia Advanta

R15 X16 A15

Level 1 Level 1 Level 4

Aerofloat

P12

Level 1

Agilent Technologies Australia

Y52

Level 1

Aglive Agrifood Technology AIFST & Food Australia Air Liquide Australia AKA Cleaning Machines Alchemy Agencies Aldus-Tronics

SC8 Y50 W46 B62 P51 Y12 N3

Level 1 Level 1

Austmont Food Processing Equipment Australian Botanical Products

X3

Level 1

BMP High Speed Doors Australia BOC

A9

Level 4

Level 1

Australian Vinegar

Y22

Level 1

Brendma (Australia)

A14

Level 4

Level 4

Australian Wrapping Company

N51

Level 4

Brenntag

U18

Level 1

Level 1 Level 1 Level 4

AustralWest Axieo B & B Food Pak

J61 W16 O30

Level 4 Level 1 Level 4

Bruker Bulk Handling Australia Group Bunzl Food Processor Supplies

Y60 O20 N61

Level 1 Level 4 Level 4

All Pumps Sales & Service

U39

Level 1

Barnco Sales

A36

Level 4

Burkert Fluid Control Systems

Q46

Level 1

ALS

W40

Level 1

Barrier Pack Co

T50

Level 1

CAPS Australia

P52

Level 1

Alsco

X29

Level 1

BASF Australia

24 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

W31

Level 1

Carmi Flavors

V16

Level 1

FOODPRO 2017 Company Name Food & Beverage Industry

Stand

Level

Company Name

Stand

Level

Company Name

Stand

Level

Company Name

Stand

Level

Kiel Industries

P16

Level 1

Perfect Automation

i17

Level 4

Summit Machinery

L56

Level 4

Kockums Bulk Systems

E56

Level 4

PerkinElmer

Y49

Level 1

Superior Pump Technologies

P11

Level 1

Y10

Level 1

Food & Drink Business

X30

Level 1

KROHNE Australia

Y58

Level 1

Perten Instruments

W53

Level 1

Surecove/Stainless Drains

Q18

Level 1

Food Automation

J55

Level 4

KUKA Robotics Australia

P24

Level 1

PharmEquip

P31

Level 1

Suzhou Tipack

U62

Level 1

Food Pro

K42

Level 4

Label Power

C62

Level 4

PIGO srl

A27

Level 4

Sweepers Australia

Q62

Level 1

Food Processing Equipment

i3

Level 4

Lafert Electric Motors (Aust)

Y33

Level 1

Preserve Wrap

C61

Level 4

Symbio Laboratories

Y38

Level 1

Foodcare

R3

Level 1

Lagarde Autoclave

D60

Level 4

Procon Australia

S62

Level 1

Symetec

J42

Level 4

Forbo Siegling

L58

Level 4

Lianyungang Shuren Kechuang

Procut Australia

D42

Level 4

TABASCO®

V20

Level 1

T45

Level 1

ProMinent Fluid Controls

Q29

Level 1

Techniques Incorporated

W9

Level 1

News

FUCHS Lubricants (Australasia)

Y4

Level 1

Linco Food Systems

G49

Level 4

Propac Industrial

C48

Level 4

Techstaff

X46

Level 1

Food Additive Co

Fusion

Y29

Level 1

M.T.I. See thru

P4

Level 1

Propharma Australia

U11

Level 1

Temperature Technology

X45

Level 1

Gates Australia

A57

Level 4

Machine Knives Australia

O40

Level 4

Proseal Australia

N59

Level 4

TENNANT Australia

S46

Level 1

GELITA Australia

V24

Level 1

Major Engineering

T62

Level 1

PT Associates-Marchant

Teralba Industries

W55

Level 1

Giura Group

C58

Level 4

Marel Oceania

i19

Level 4

Schmidt

Test Strips Online

V56

Level 1

C29

Level 4

Matrix Process Solutions

R24

Level 1

Pump Engineers (Australia)

The Directus Group

A22

Level 4

Matthews Australasia

N23

Level 4

Qingdao Crown

The Le Mac Australia Group

K61

Level 4

Global Machinery & Supplies Australasia

G62

Level 4

S33

Level 1

Globus Group

E3

Level 4

McLaren Stainless

M29

Level 4

Imp & Exp Corp

Y4

Level 1

The University of Melbourne

SC6

Level 1

Gold Peg International

L46

Level 4

Meat Processing Supplies

A42

Level 4

Qingdao Haoyu Packing

V51

Level 1

Themasorb

O54

Level 4

Gordon Brothers Industries

P10

Level 1

Meat Processors Group

W37A

Level 1

QT9 Software by AssistUs

SC11

Level 1

Thermo Fisher Scientific

V40

Level 1

Graintec Scientific

V62

Level 1

MEFE - Mitchell Engineer-

Reactive Engineering

M3

Level 4

Thompson Meat Machinery

L29

Level 4

Hales Australia

P25

Level 1

ing Food Equipment, Freund

Redox

U10

Level 1

Thornhill Australia

Q60

Level 1

Hanna Instruments

X41

Level 1

Australia

Rentokil Initial

R40

Level 1

Thriving Enterprises

B30

Level 4

Hastings Data Loggers

R9

Level 1

Mérieux NutriSciences

V61

Level 1

Result Group of Companies

C54

Level 4

Total Construction

S40

Level 1

Hawkins Watts

V4

Level 1

Mettler Toledo

D50

Level 4

Rexnord Australia

O48

Level 4

Trimatt Systems

N60

Level 4

HBM Packaging Technologies

E23

Level 4

Millsom Materials Handling

P42

Level 1

Rhima Australia

S24

Level 1

Triton Commercial Systems

G45

Level 4

HB-Technik Asia Pacific

Y32

Level 1

Milmeq

H55

Level 4

Riverina Oils & Bio Energy

X26

Level 1

Trumps

V19

Level 1

Heat and Control

i41

Level 4

Minipack International

K22

Level 4

RMR Process

S56

Level 1

Tsubaki Australia

P47

Level 1

Y4

Level 1

Minus 40

R11

Level 1

Robotic Automation

A30

Level 4

ULMA Packaging (Aust)

E17

Level 4

MM Kembla

Q33

Level 1

Rollex Australia

C42

Level 4

Ungerer Australia

W11

Level 1

Henan Zhongda Hengyuan Biotechnology Stock

M61

Level 4

HEPWORTHS

S45

Level 1

Moda

M29

Level 4

Rowe Scientific

Y45

Level 1

Highgate Group

A56

Level 4

Unitherm Food Systems

E48

Level 4

Moffat

J17

Level 4

Roxset Health & Safety

S3

Level 1

Hipex

S29

Level 1

Universal Robots

H61

Level 4

MOGUNTIA Food

W10

Level 1

Rydell Beltech

D56

Level 4

Honeywell

V46

Level 1

Utien Pack

H45

Level 4

MPI Australia

J18

Level 4

RZBC Imp & Exp Co

Y4

Level 1

HRS Heat Exchangers

T16

Level 1

Varavoot Industry

Y24

Level 1

MPSC Australia

C58

Level 4

Sammode Lighting Australasia

P35

Level 1

Hundred Machinery Enterprise

T54

Level 1

Vaughan Constructions

R23

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MTA Australasia

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Hurll Nu-Way

T7

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A52

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W & P Reedy

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ratories

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www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 25

FOODPRO 2017

BASF – Stand W31 T

o meet the demands of the growing global population, we will need to produce more with less resources. How are we going to feed the predicted nine billion people in 2050? BASF, a leading chemical company, believes that chemistry can be an enabler to supply people with nutritious, safe and affordable food, while reducing the impact on our resources.

The company offers innovative chemistry solutions for customers in nearly all sectors, and almost every country in the world. Within its portfolio is a wide range of solutions for the food and beverage industry.

Investing €1.9b ($2.82b) into research and development in 2016 alone, the German company is looking at the future and how it can help its customers meet this global challenge and stay ahead of the trends. Amongst its offerings, BASF supports product development with proven, beneficial ingredients and also has a range of construction and building solutions that help facilities meet increased industry regulations.

“We understand the challenges of

maintaining food production facilities efficiently. BASF has a range of industrial flooring solutions, such as Ucrete the world’s toughest floor, that demonstrates extraordinarily high resistance to mechanical, chemical and thermal stress, and depending on the layer thickness, are able to withstand temperatures ranging from -40°C to 130°C,” explained Matt Ross, Head of Construction Australia and New Zealand at BASF. The company recently opened a new technical application laboratory for its nutrition and health business, located at Singapore Polytechnic. The new facility, Newtrition Lab Asia Pacific, will focus on providing analytical service and co-developing products with customers in the region, catering to diverse markets across Asia Pacific to provide the right nutrients to the right people at the right time.

With one third of the world’s food wasted, it’s important that we get the most out of what we have available.

Chemistry can make a difference when it comes to packaging solutions.

The company is a leading innovation partner, manufacturer and

supplier of additives for the plastics industry such as ultraviolet (UV) light stabilisers, antioxidants and process stabilizers, organic and inorganic pigments, effect pigments, and other additives.

Packaging can be made of biodegradable plastics formed partly with renewable raw materials and BASF is committed to helping supply nutritious food.

Wiley – Stand Q4 T

his year at foodpro, Wiley will be showcasing augmented reality with the Microsoft HoloLens and the opportunities that they can offer the food industry. The company sees endless possibilities for this technology, including scenario planning, a variety of 3D simulations, remote collaboration, visualising IOT, design, assisted manufacturing, warehouse logistics and more.

The HoloLens provides excellent environmental, geolocational and situational awareness to those managing or visiting a site. Whether it is overlaying the floorplan on the ground, displaying yet to be installed equipment or during complex services installation, this information combined with the real world at that point in time, creates increased productivity and better

quality outcomes.

How the technology can improve human-centred design, complex service co-ordination and increase productivity are hot topics, both around the office and onsite. Wiley is looking forward to discussing these issues with show attendees.

In addition, Wiley’s R&D and innovation director Brett Wiskar, will be speaking on two occasions

The Microsoft Hololens.

26 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

after use they can be disposed of and composted with the rest of the food waste. Reducing the weight of packaging is another way of reducing environmental impact as well as improving logistics costs.

The company works with customers around the world to develop these solutions.

at the show. Firstly, he will deliver a presentation entitled ‘Mixed Reality – the future of decision making in the food supply chain’.

Computer vision, virtual, augmented and mixed reality combined with real time and contextual data are empowering industry to change how decisions are made. Businesses in the food value chains, more than ever, need to anticipate and react to inputs and seek better outcomes. There is a need to drive value by making better calls with high quality and more objective data.

Computer systems can ‘see’, assess, decide or support our ability to make judgement calls. Using visual tools to empower our teams and backing them up with smart systems like machine deep learning they can provide the smartest supply chain in the world.

FOODPRO 2017

Flexco – Stand Q30 F lexco is launching the Novitool Aero Generation 3 Splice Press at Foodpro. The new generation press features state-ofthe-art technology and the exclusive Aero Recipe Management Tool for producing consistent, highquality endless splices. It is easy to operate, producing endless splices in a fraction of the time of water cooled presses.

The press has been updated with a larger effective heat zone, ability to control heating temperature for top and bottom separately, forced air cooling in both top and bottom, intuitive HMI controls, and USB connectivity with recipe management capabilities for increased splice quality.

The new Aero Recipe Management Tool makes endless splicing easier and more precise than ever on the Aero Press. Users can either manually enter or import recipes via USB flash drive. Recipes are stored in “groups” on the Aero Press by belt manufacturer, customer, and other categories for easy organisation. Users can recall saved recipes for specific belts, providing consistent, high-quality splice performance regardless of which technician is operating the press.

The press still features a quick cycle time of as short as eight minutes per splice, which translates to less downtime for the end-user, and more splices per hour in a belt

fabrication workshop. Improved profitability can be a direct result of this high-speed efficiency. The splice zone, however, has been increased from 120mm to 150mm to accommodate longer finger lengths and provide additional length when setting up the fingers for splicing.

The press boasts better heat and pressure during the splicing process, which produces superior finished splices. The faster processing time makes heating and cooling more efficient. Users can set different temperatures for both top and bottom heating elements, allowing them to modify the splice parameters to achieve ideal splicing results for the belt.

Also on display at the Flexco stand is the the FGP Food Grade Primary Cleaner, a new addition to its line of light-duty belt conveyor products. The easy-to-install, easyto-maintain food grade cleaner can be disassembled in less than a minute for regular cleaning and sanitation.

Ideal for the food processing industry, the FGP Primary Cleaner can be used from the time the food is harvested to the finished product. The FGP Primary Cleaner is designed to meet strict sanitary guidelines and has been certified by the USDA for use in meat, poultry, and dairy operations. Cleaner blades are available in white, blue, or metaldetectable grey.

The Aero Press in action. www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 27

FOODPRO 2017

Matthews Australasia Stand N23 M

atthews Australasia will demonstrate a range of coding, labelling, inspection and integration solutions at foodpro.

All are designed to allow manufacturers to understand what’s happening on the production line.

Mark Dingley, Matthews’ GM of operations, said, “Having this information is vital to driving continuous improvement and enhancing a business’ profits.

“Attendees will see new models on our stand, where we’ll showcase the latest technologies, but we’ll also be showing how humble, end-of-line equipment — such as ‘ordinary’ coding, labelling, marking and inspection devices — can be integrated with a business’ existing systems to deliver real-time intelligent insights.

This is where the real power lies to improve business performance: information, delivered immediately,

thus allowing perceptive decisions to quickly be made.”

Five solutions on show:

Serialisation: The company’s serialisation solution makes it more difficult for counterfeiters to sell fake product, because it’s difficult to duplicate valid encrypted codes.

Serialisation codes are applied during manufacturing using specialised marking technologies – a core focus of Matthews’ technologies. See Matthews’ serialisation solution in action at foodpro, and understand how you can protect your brand.

Lasers: The laser coding solutions can apply permanent barcodes and human-readable text on primary and secondary packaging, including glass, plastics (such as PET, polystyrene and polypropylene), metal and cardboard.

With no consumables and easy

implementation, Matthews’ laser coders are extremely fast and costeffective, with high-quality results.

See Matthews’ laser coders in action for anti-counterfeiting and brand protection, too.

TTO: Matthews will also demonstrate their Linx thermal transfer overprinters (TTOs), coding on to flexible packaging films and self-adhesive labels. TTOs are great for date/batch codes, logos, product descriptions, ingredients lists, nutritional panels and fully compliant high-density barcodes.

TTOs print easily onto generic film packaging, so are an extremely costeffective printing solution, especially for snack foods, confectionary and fresh produce.

Inkjet: Continuous inkjet coders (CIJ) are perfect for marking irregularly shaped products and high-speed lines

Sealed Air – Stand G30 W

inning in today’s resource challenged and fast changing world demands innovation, and lots of it. Sealed Air’s

Food Care division is set to unveil the following at foodpro: The launch of Cryovac Optidure vacuum shrink technology which

Cryovac Optidure vacuum shrink technology.

28 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

helps leak-proof profits - Cryovac shrink technology continues to evolve. The company’s insight driven advancements ensure bone in puncture and copious rework are things of the past. This advanced shrink bag delivers exceptional sealing performance that allows users to maintain throughput, no matter what they’re packing.

Consumer food waste and retail shrink solutions research - In its global quest to drive a sustainable food and beverage supply chain, reduce food waste and drive bottom line profitability, Sealed Air recently completed research targeting Australian and New Zealand consumers and retailers on their perceptions of food packaging and its ability to reduce food waste and retail loss. For the first time, recently collected results from the two markets will be presented; key findings will be compared and

in food, beverage and grocery with graphics (such as logos) and text. They code variable information, including date codes, batch numbers, promotional codes, serialisation codes and productidentification codes. Matthews will have our new Linx inkjet coders on display at foodpro, including the new 8900 series.

Labelling: The company will have a wide range of labelling technologies on display, including Label Printer Applicators (LPA), Label Applicators (LA) and label printers.

The Linx 8900 series coder.

contrasted to a comprehensive global survey of eleven countries spanning four continents.

Join Ron Cotterman, Sealed Air’s Global Vice President of Sustainability, as he presents the recent research findings at the speaker seminars on Monday, July 17 at 11am at the International Convention Centre, Sydney. Email FoodCare.ANZ@SealedAir.com to register your interest.

With over 5,000 products on shelf how do you ensure your brand is noticed? Cryovac soft shrink films makes your pack a clear winner Offering best in class optics, the Cryovac portfolio of soft shrink lid and thermoform films allows your product to be the hero. New Cryovac film technology delivers unobstructed transparency, wrinkle free clarity and fog protection. The difference is clear with Cryovac soft shrink films.

FOODPRO 2017

Thermo Fisher Scientific – Stand V40 M

etal detection vs. X-ray inspection. Which is best?

Detection technologies have been employed for decades to keep the food supply safe. With today’s evolving engineering and software improvements, determining which technology to employ to eliminate foreign object contaminants can be a

challenge, even for the most seasoned food quality professional.

As regulators set new standards in food safety, processors are relying on metal detection and X-ray inspection technologies more than ever before.

These technologies are frequently deployed at different points in the production process. This means it is not uncommon to find both on the same production line.

The following questions can help food makers decide which technology to employ.

What are the possible contamination types?

The NextGuard Pro X-ray Inspection System.

Best practice prior to deployment is to test many samples with different contaminants. This helps you understand how the product and contaminant react when in the detection

system. Try everything to make the system fail. Strive for near 100 per cent probability of detection with no false readings. Make sure you have enough detection margin so the system can run trouble free for hours without false rejects or the need for calibration.

Does the packaging material have metal-based structures like metalised film or foil?

If so, the product may not be compatible with a metal detector. On the other hand, X-ray systems have no problem seeing right through these packages and are able to detect very small contaminants inside. In fact, X-ray can even be used to find glass in glass.

What is the optimum detection point?

Ideally, the goal is to find problems early in the process to reduce the cost

of rework or scrap. Metal detectors can be installed almost anywhere, but their performance depends on the size of the aperture the product passes through. In general, they work best for bulk conveyed or piped product or products in small packages.

X-ray systems are dependent on product size, too, but have greater sensitivity with large products than metal detectors. Due to the basic detector sensor scanning rate, X-ray systems are limited by speed. They are typically found closer to the end of the line. Because X-ray systems need a constant, known speed to construct images, they cannot be used in gravity flow applications. Metal detectors are ideal for these types of products.

Thermo Fisher Scientific offers knowledge, innovative products, and an array of quality assurance solutions and educational resources for food and beverage manufacturers and testing labs.

BASF are creating smarter chemistry for the food and beverage industry.

Experience BASF’s advanced solutions at FoodPro, including: • Ucrete®, the World’s Toughest Floor.

• Nutritional and functional ingredients for the food and beverage industry.

• Plastic solutions that increase product lifespan.

Find out more at BASF’s stand, number W31 in the Drinks and Liquid Food section.

basf.com.au W576007. 05.2017.

576007_CONST_FOODPRO_FOOD & BEVERAGE_INDUSTRY NEWS_AD_210x122.indd 1

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FOODPRO 2017

Assa Abloy Entrance Systems – Stand R30 T

his year, Assa Abloy Entrance Systems is showcasing its new Albany RR500 Series Rapid Roll Door. The RR500 is a mediumsized high speed door for internal and external applications, specifically tailored to suit Australian requirements and conditions. It is suitable for intensive use and variable conditions, with Class leading Air and Water Permeability efficiency.

The door has a fast opening and closing speed of up to 2,4m/s. This speed improves traffic flow, provides comfort and saves energy.

It also has a unique direct door drive system, which eliminates the need for weighted bottom bars or tension systems by actively driving the door curtain. Its reliability and smooth operation is ensured by a frequency inverter driven motor for a soft start and stop.

Safety is an important feature of

the RR500. The door has a soft bottom edge with no rigid parts, which moulds around any obstruction to prevent injury or damage. In the unlikely event of an impact with the door blade, the door is designed to release itself from the side columns and will simply reinsert back into place automatically, reducing downtime and repair costs.

The touch sensitive safety edge automatically reverses the door in the event of an impact. The RR500’s selfreinserting side guides do not protrude into the doorway, allowing full access to the facility’s daylight opening sizes.

To increase the admission of daylight and visibility, the door curtain can be equipped with windows or vision panels. Windows have fixed sizes in a grid, whereas a vision panel uses the full width of the door curtain.

Albany doors are used by companies all over the world, in a

wide range of industries. Supplier Assa Abloy Entrance Systems is a leading supplier of safe, convenient, reliable and energy-efficient entrance solutions. The company supplies intelligent products which decrease

the loss of energy, improve interior air, ensure sufficient daylight, and control the air circulation, including the rotation of pollutants or potentially harmful particles to optimise facilities.

The Albany RR500 Series Rapid Roll Door.

A. K. A Cleaning Machines – Stand P51 P

The Intelblast dry ice blasting machine.

repare to be blown away – perhaps literally – by the offering on the A. K. A. Cleaning Machines stand.

This is the first time Director of A. K. A. Cleaning Machines Rick Hilton and his team are exhibiting at foodpro, and they’re excited to let Australian food manufacturers know about the cleaning equipment they claim is set to revolutionise the industry. The device, called the Intelblast dry ice blasting machine, can clean and decontaminate equipment, all without the use of any water.

“While these machines have been used for the past 50 years worldwide, there aren’t many companies in Australian who are aware of this,” said Hilton.

The technology uses tiny 3mm

30 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

sized pallets of Dry Ice (frozen carbon dioxide at -79 degress) that are fired using compressed air.

Travelling at supersonic speeds, the ice sublimates on contact with the surface to be cleaned, meaning it immediately turns from solid to vapour. Through the thermal shock of changing forms, it breaks the contaminants it comes into contact with, which fall to the ground, as the pallets evaporate.

“The technology is great for use around processing equipment where you can’t use any water, like electrical fittings,” said Hilton. “It works really well for anyone in food processing, and especially anyone working with flour.”

Hilton explained that, as anyone working in the sector knows, it’s a challenge keeping moisture out

of baking equipment. Even small amounts of moisture in machines like conveyors can cause headaches for producers in terms of bacteria build-up.

“You can imagine the advantages of working with a completely dry cleaning system. It gets into all those crevices that are hard to get to, dislodges any build-up, and decontaminates equipment. And this can all be done in-situ, without any need to disassemble equipment, or even cool it down,” said Hilton.

Although the technology is too tricky to run on site at foodpro, interested parties can come and have a look at the equipment, along with video demonstrations and discuss the various applications. Hilton and his team can then organise for an on-site demonstration following the show.

FOODPRO 2017

Nord Drivesystems – Stand S17 K

eeping its finger on the pulse, Nord Drivesystems has answered to the call of the food & beverage industry with its nsd tupH aluminium drive, which it will showcase at foodpro.

The company recognised a critical gap for drives specifically suited to the demands and stringent requirements of the food industry. The nsd tupH drive delivers with its industry-unique surface protection system which has been developed to withstand hostile environments and meet high hygiene requirements.

An electro-chemical process is applied to fully machined aluminium castings which changes the surface properties of the aluminium to render it corrosion free.

“No coating is applied but the surface itself converted and the stainless-steel like surface is unaffected by blows and scratches,” explained Martin Broglia, Managing Director of Nord in Australia.

“What’s more it’s up to 1000 times harder than paint.”

This treatment complies with FDA Title 21 CFR 175.300 and yields much reduced maintenance and a significantly extended life with an overall TCO that is compelling.

Ambit Project, a large UK based company, recently replaced existing drives with nsd tupH drives.

Specialising in engineering solutions for the food industry, Ambit Projects has gained a reputation for providing innovative solutions, designed to increase

capacity through improved performance, decreased downtime and enhanced final product quality.

“This is a great success story for Nord as the drives were used in a major upgrade and line expansion to a celery cutting and packaging machine for one of Europe’s leading fresh produce growers and suppliers,” said Broglia.

“Regular washdown and foaming agents were used on the machine and this had caused the old drives to split and peel over time with a danger that paint debris might contaminate the produce”.

Broglia explained that Ambit looked to Nord for

a cost effective, long-term solution. “The real beauty of the story lies in customer satisfaction - the Ambit team recognises the value which Nord’s nsd tupH drives have delivered to ensure extended protection and trouble-free reliability whilst remaining affordable,” he said.

Visitors to the company’s foodpro stand can expect more than just the nsd tupH aluminium drive.

“This is one of many exciting products that visitors have to look forward to learning more about at the exhibition and we are confident that Nord will impress,” said Broglia.

Ambit replaced its existing drives with nsd tupH drives.

SPECIALIST MAGNETS FOR THE FOOD & DAIRY INDUSTRY

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Call Us NZ 0800 55 77 33 / AU 1800 318 019 | sales@aurora-nz.com | www.aurora-nz.com www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 31

FOODPRO 2017

Newly Weds Foods – Stand W26 A lthough Newly Weds Foods is best known for the coating systems they have offered the Australian market for the past 30 years, this year at foodpro the company is looking to put its meat seasonings and functional ingredients in the spotlight.

As Newly Weds Foods customises its offerings for clients, its presence at the event will be about inspiring current and potential clients on how to translate food trends to the kitchen table.

Newly Weds’ Marketing Services Manager Vivienne Stein recommends that visitors pass by the company’s stand to pick up on the full world-tour of flavours the team will be cooking up to match the latest meat trends.

“We’re always looking at flavour trends. This year we’re focusing on American barbeque, modern Mexican, and Asian flavours from Korea and Thailand” said Stein.

To show off the work of its culinary team in capturing American flavour trends, the company will feature for tasting, Tennessee BBQ Pulled Pork and Southern Style Dill Pickle

Carolina BBQ Lamb Shank.

Chicken. On the Asian front, it will feature both a Korean and a Thai Coriander stir-fry.

Newly Weds Foods will also be showcasing some exciting innovations in modern Mexican cuisine. Although Mexican has long graced local grocery shelves, Stein said Australian’s are starting to change their perspective on

these boxed meals of the past.

“With the rise of so many Mexicaninspired restaurant chains, what we’re seeing in Australia is a focus away from the old Tex Mex, cheese and tomato style of Mexican cooking,” said Stein. “Consumers are moving more towards fresher flavours of Cilantro, hot chillies, chipotles and jalapenos.”

In addition to showcasing flavour trends, the company is looking to inspire food makers to take advantage of consumer interest in more healthconscious food.

“Australians want ‘better for you eating’,” said Stein. “Many Australians want to see less preservative in meat products and also want foods that provide benefits in terms of health.”

BBQ pulled chicken from Newly Weds Foods.

32 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

As a result, Newly Weds will also be demonstrating some new coating systems that include ancient grains such as quinoa, teff and barley. The company is also looking to help food manufacturers in the vegan and vegetarian space, with a vegetarian bratwurst premix.

Stein said Newly Weds Foods is excited to inspire the industry with what’s possible in modern food manufacturing.

“Although most of our clients know us for our coatings, we’re excited to show them what we can do with our focus on meat,” she said. “It’s about showing our core ranges, then we can work directly with the client on a customised product.”

FOODPRO 2017

DTS Food Assurance – Stand W58 D

SMC Australia | New Zealand

TS Food Assurance specialises in testing, inspection and certification services for food manufacturing industries such as the meat, dairy, confectionery, beverage, seeds and grain sectors.

The company is one of the leading food assurance service providers in Australia, utilising large food microbiology and chemistry laboratories, as well as extensive inspection and certification scope.

With more than 60 years of experience, DTS Food Assurance has continually offered solutions to food processing companies from the farm, right through to the consumer.

The company provides an extensive range of services, helping to achieve a rapid time-to-market for high-quality food products. It has a dedicated team of technical specialists with expertise in areas such as auditing and inspection, chemical analysis (including forensic), certification, allergen testing, risk management,

and microbiological consultation. Its commitment to high-quality service ensures customers are provided with the latest technologies and methodologies.

In addition, the company’s state-ofthe-art laboratory facilities are National Association of Testing Authorities (NATA) accredited and it has 12 quarantine-approved premises. Its Seed division uses enhanced and innovative testing methodologies, offering seed certification to Organisation for Economic Co-operation and Development (OECD), Association of Official Seed Certifying Agencies, Seedcare, and domestic standards. DTS performs GMO testing, International Seed Testing Association (ISTA) certificates, and field inspection services, as well as phytosanitary clearance and electronic reporting.

Delivered by Bureau Veritas together with AsureQuality, DTS offers inspection and certification services to help ensure food products

meet safety, ethics, and sustainability standards. The company’s network of auditors provide independent and integrated inspection, verification, and certification to retailers, producers, and processors in agricultural and food industries.

Through its partners, DTS has an extensive portfolio of international and domestic accreditations, including management system and product certifications, as well as regulatory and approved supplier programs.

DTS Foods delivers rapid time-to-market for high-quality food0 products.

SMC offers automation solutions for food and beverage customers As the global leaders in pneumatics and industrial automation with a 40% local market share, SMC offers a range of over 12 000 basic components available in over 700 000 variant forms.

With products designed and developed specifically around the requirements of customers in the food and beverage industry, SMC caters to the hygienic and safety standards demanded by these applications.

With the largest sales and engineering force in the business, we bring you global insights into best practice from all over the world. Contact SMC for high quality, low cost and rapid delivery of your pneumatic and automation requirements.

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EFFICIENCY & DOWNTIME

The power of efficient food processing In light of Australia’s bid to reduce its carbon emissions by 2030, Steven Impey takes a look at how the food-processing sector is reacting to changing views on energy cost.

E

nergy consumption within the food sector is increasingly becoming a matter for concern – from the farmland where food is grown, right up to the processing methods that put packaged meals on supermarket floors.

Amid a growing energy crisis across Australia and the country’s bid to improve its carbon footprint, industry leaders are saying that now, more than ever, it is vital to react quickly.

To stave off climate change, the federal government is aiming to reduce its emissions by 26-28 per cent from its 2005 levels by the year 2030.

At the same time, power generated from the grid in mainland states is expected to rise to somewhere between 75 and 220 per cent in the next 20 years.

The question is: how are foodprocessing plants, and especially those that are reliant on a constant flow of energy, going to cope?

Spotting diminishing returns Wiley, who design, build and maintain facilities, seek the latest approaches and technology to ensure they offer the best efficiency solutions.

Brett Wiskar, the company’s R&D and innovation director, believes that finding the link between the cost of energy and profitability is a pressing issue for many food processors.

“The real trick in reducing the impact and cost of energy is spotting the point of diminishing returns,” Wiskar said. “The opportunity to find power savings and wasteful systems in a manufacturing business is available to every operator in the food industry.

“To remain competitive both domestically and internationally, our food sector has to find both the means to control energy costs and the means to lower their consumption as a percentage of output.”

Rather than deciding on a tactical expansion – for example a new product

Red meat consumption is in decline 34 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

line or facility expansion – businesses will start to give more consideration to the associated energy cost.

In turn, this enables businesses to take earlier steps to being selfsufficient in power generation and makes them better able to make tactical moves in the market.

Pressure is also being placed on companies within the supply chain to reduce greenhouse gases by – in some cases – more than 50 per cent by 2020.

Among them, leaders in the meat and agricultural sectors are considering the consequences if the industry doesn’t address its energy use.

Addressing climate issues Last year, a report by the Australian Meat Processor Corporation (AMPC) looked at the impact increasing average temperatures are having on the condition of cattle in the processing sector.

The report explained that, while

maintaining a social licence to operate can be difficult, the red meat industry is seeking to avoid costs by increasing advocacy and research into offsetting carbon emissions of animals and the environmental impact of grazing.

It also raised the issue of increasing acidity in Australian soil, which it claims is affecting an estimated 50 million hectares of agricultural land.

To address climate issues, the AMPC is working with its members to help them better understand and reduce their own energy costs, which may include undertaking regular research into new initiatives and systems.

“Australia is facing a changing natural environment with increasing incidences of extreme weather events and changing weather patterns that directly impact the industry,” an AMPC spokesperson told Food and Beverage Industry News.

“We recognise this and continue

EFFICIENCY & DOWNTIME

to work to raise awareness about Australia’s changing climate and the impact it is having and will have upon our sector.”

AMPC is investing in research that seeks to understand “critical vulnerabilities in the value chain” as well as investigating technology, infrastructure options and mitigation techniques to minimise the industry’s impact on the environment.

Collaborate effort In an address at the 2XEP Energy Productivity Summit in Sydney in April, the impact the ongoing energy crisis will have on industry was top of the agenda.

“Over the last 10 years, we have seen a decline in red meat consumption,” said Carl Duncan, who is group manager for resource efficiency at beef supplier Teys Australia. “High [energy] costs and competition mean the industry needs help.

“We would be the first to put our hands up and say that, while working collaboratively with government, we all need to help work through the energy crisis we are experiencing at the moment.

“What we would like to see is consistent policies [from the government] because, with large corporate companies and the current energy crisis being so rapid, it can be difficult for them to react.”

Using renewable sources of energy is one area were Teys is managing its consumption. By diverting wastewater, they have managed to offset 20 to 30 per cent of the company’s natural gas needs across their portfolio.

“The fact is: the energy crisis is

putting unsustainable pressure on the industry, with energy markets increasing from 60 to 170 per cent in the last year and natural gas is increasing too,” Duncan added.

“Throwing stones isn’t going to solve the problem, so we all need to collaborate together to help solve it.”

In most food businesses, wastewater – whether a bi-product or as a consumable – contains organic matter, which keeps it at an artificially high temperature.

“Both the elevated temperature and the organic mater are potential sources of energy available to a food production business,” Wiskar explained.

“Through the implementation of bio-energy recovery systems, businesses are able to harvest energy locked in the organic matter suspended in their wastewater.

“Covered anaerobic ponds or closed tanks allow the biological matter to breakdown generating bio-gas, which can be burnt to create energy.

“In addition, waste heat recovery systems can allow hot water and steam to be used as a source of energy through a range of potential conversion systems.”

Expectations are changing Simplot, based in Victoria, is one of Australia’s leading food manufacturers for some of the world’s well-known packaged and canned food brands.

Speaking at the 2xEP Summit, the company’s manager for national continuous improvement, Carmel Gilles, explained how “integrating lean processes” is helping reduce energy cost.

“At Simplot, we have created

Energy efficieny is a growing issue in food processing

a framework for continuous development and sustainability,” Gilles said. “A system where we can audit all of our sites to find where the gaps are and that helps us generate our plans. “ Their customers are also expecting are harder drive on energy and sustainability improvements. To do this, Simplot is engaging all of its employees to help make a difference.

Wiley are working closely with the food industry, empowering more companies to follow the same example.

“Simple wins exist in most food production businesses and are, generally, easily identified by auditing the operation to determine where power is currently being consumed,” Wiskar said.

“However, just because a change in

the production process might reduce energy consumption doesn’t mean savings are scalable with continued long-term positive impacts.”

Simple solutions are often powerful and within reach – whether by changing the insulation or the means of exhaust within a production facility.

In addition, business operations often feel stuck with their current level of energy usage due to the “sunk cost” fallacy, where managers are reluctant to replace equipment that may be wasteful.

“This is despite the fact that a newer, more energy-efficient system might pay for itself – and the equipment it replaced – through energy saving alone,” Wiskar added.

“Exploring energy cost reduction through innovation is rarely a waste of time.”

Visit Vaughan at FoodPro to WIN a trip to

BARNBOUGLE Find us at Stand R23

Scan the QR Code for more information.

www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 35

EFFICIENCY & DOWNTIME

Competing with cargo Australia’s advanced logistics is helping perishable producers get a leg-up in the Middle Eastern Market.

F

or Wade Bollard, Export Manager of CT Freight, getting his customers’ product to the growing Middle Eastern market is a race against time.

Australian lamb is the latest fashion in that part of the world, and the Middle East is one of our most rapidly growing export markets. In addition to the inherent challenges of transporting lamb overseas, when exporting to a largely Muslim country a few additional challenges emerge.

“A number of our customers have specific requirements about when products such as meat can be consumed,” explained Bollard. “This means keeping our product secure at an appropriate temperature and making sure that it arrives at its destination within 72 hours of us delivering it.”

For these prime Middle Eastern markets, meat must be consumed or salted within a limited time frame from slaughter for it to be considered halal. From the moment an animal is

Emirates SkyCargo exports a significant amount of food from Australia.

killed, Bollard’s customers are relying on his speedy delivery to ensure their eagerly awaiting clientele can consume these products.

Bollard isn’t alone in needing consistent, speedy delivery of

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36 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

perishable goods. Australia’s produce is gaining an international reputation for its quality. Greg Johnson, Cargo Manager Australia for Emirates SkyCargo, has seen first hand how consumers globally are gaining a taste for fresh Australian perishables.

In 2016 Emirates SkyCargo exported more than 40,000 tonnes of perishables from Australia, including more than 16,000 tonnes of meat.

“Consumers around the world are becoming accustomed to high quality fruit and vegetables produce, irrespective of the season,” he said.

“We’re seeing this trend in line with hospitality as well, with restaurants offering perishables that need to be shipped by air. Although it may seem that the world is getting smaller everyday, physically it’s not. The logistical challenges aren’t changing.”

Australian exporters, however, are gaining a major competitive advantage thanks to the development of some of the most sophisticated logistical services available on the planet. Although the world isn’t shrinking, services like Emirates SkyFresh – launched in April – are cutting out the geographical barriers that used to limit Australian producers.

“We’ve recognise that the key to our growth is our customers’ growth,” said Johnson. “What we’ve done is develop a range of products and solutions to

CHOOSE YOUR TEMPERATURE Emirates SkyFresh Ideal for: temperature tolerant fruits and vegetables What's included: Quick ramp transportation, thermal protection through Emirates SkyCargo's White Cover blankets

Emirates SkyFresh Ideal for: Temperature sensitive perishables such as fresh cut flowers, ready to sell cut fruits and vegetables, meat and fresh fish.

What's included: Quick ramp transportation, prioritised handling, Emirates SkyFresh Ventilated Cool Dolly.

Emirates SkyFresh Active Ideal for: Perishables that cannot withstand any temperature deviation i.e. pharmaceuticals What's included: Quick ramp transportation, prioritised handling with chlorine-free temperature controlled containers via dry ice or motors.

EFFICIENCY & DOWNTIME

Fresh produce is given ground handling priority.

meet market demands, and they come under the umbrella of SkyFresh.”

The two main logistical challenges that make up getting fresh produce overseas are time and temperature. On the temperature front, Emirates has put together a number of services and products to create a completely unbroken cool chain. Here, three levels of service Emirate SkyFresh, Emirates SkyFresh Breathe and Emirates SkyFresh Active have been designed

to meet the levelled needs of their client (see breakout box).

For the SkyFresh Breathe service, Johnson said Emirates is especially proud of its Ventilated Cool Dolly.

Possibly the first of its kind in the industry, the Cool Dolly maintains a constant temperature and has a ventilation system to allow it to bring in fresh air from outside.

“The dollies are set to the right temperature while they are waiting for the planes to land,” he explained.

Oxygen Analysers, Relative Humidity Sensors and Meters, Dewpoint Measurement

“They can fit a complete aircraft pallet, so the perishables are not exposed to the weather.”

When the cargo lands in Dubai, quick ramp access brings it to the Cargo Mega Terminal (CMT) with independently controlled chambers that can vary in temperature, depending on the product.

On the time front, ground staff give the fresh produce quick ramp access and prioritised ground handling. One advantage that Emirates holds above its competition, Johnson explained, is the fact that the airline’s full fleet of aircrafts is wide bodied, and can fit a widebodied pallet. This is a major leg up over other services, that will often dismantle pallets to fit them onto smaller aircrafts for the last leg of their journeys.

Thanks to this innovation, Johnson says SkyFresh can deliver fresh produce overnight to the Middle Eastern market.

“Our flights leave every evening, and arrive the next morning in Dubai at around 5:30am – 6am. From there, the goods can be cleared and delivered locally in two to three hours

U.V Absorption Conductivity pH / ORP Colour

AMS Instrumentation & Calibration Pty Ltd Analytical Process Division

– that’s next day delivery,” he said.

Johnson said this advantage is particularly helpful for Australian producers. Although the nature of our market means we can’t compete on price, we can stay ahead on freshness.

“Australian producers are competing with South American producers, we’re seeing it now with fruit and vegetables. Their costs are a lot lower, but thanks to our logistics, our products are much fresher than what these competitors can provide,” said Johnson.

Johnson advised interested exporters who haven’t yet discovered the Middle Eastern market to start looking.

“There is a big expat community in Dubai. It’s turned into a major trading port. Most of our Australian goods are not easily produced locally – things like beef, lamb, and cheese,” he said.

“Australians can really compete on quality. Thanks to these temperature controlled containers, we can pride ourselves on serving this market while preserving quality.”

SkyFresh www.skycargo.com

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 | Jun/Jul 2017 | Food&Beverage Industry News 37

EFFICIENCY & DOWNTIME

Automation in the meat sector While automation of the meat sector has always proved difficult, progress is being made. Matthew McDonald caught up with Tony Randall from SMC to hear about the latest steps forward in this area.

I

t may sound obvious, but no two cows are exactly the same. While they may look roughly alike, they come in a range of sizes, shapes and weights. And because of this, the meat industry has always proven particularly difficult to automate.

But in recent times things have started to change.

“New technologies have come along – the likes of vision cameras where you can actually pick up where the product is before you go in and actually use automation. In the past you didn’t know what position the product was in,” Tony Randall, Head of OEM & Key Accounts at SMC Australia/New Zealand told Food & Beverage Industry News.

Another factor that has traditionally made abattoirs difficult to automate is their strict wash down requirements.

“They can run up to 20 hours a day and the other four hours is spent washing with high pressure steam. Every nook and cranny is washed and unfortunately that’s where the automation products are,” said Randall.

“They get hosed down, so

whatever we put in the business has to be smooth surface stainless steel to avoid bacterial build-up.”

Historically, there was a lot of aluminium and steel used in abattoirs, which raised the issue of corrosion. To deal with this, SMC has developed stainless products that suit such harsh environments.

In particular, Randall pointed to the CG range of cylinders. “These are made with 304 stainless steel with a round, clean design. They are very cost-effective and we have large stock holding of the units to support abattoirs in country regions, where stock’s a big issue.”

In addition, he said, the company offers an IP69K solenoid valve bank to drive the CG cylinders. Both products can handle high-pressure, caustic wash-downs without a problem.

“In the past, they used standard aluminium cylinders which suffered a lot of corrosion. So [with these new products] the breakdown periods are much shorter. And in an abattoir when you have a breakdown the line literally stops,” said Randall.

The major benefit of these latest

CG5-S cylinders from SMC Australia.

38 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

products is that they offer a much longer working life and fewer breakdowns. “Typically in the past, before we had that IP69 valve bank, we’d be interrupted by breakdowns due to standard valves not being able to handle the washdown environmant,” said Randall.

SMC products are used throughout the production processes, from the knocking box, ground and overhead conveyors, right up to the packaging machines where the meat is boxed, lidded and put out for delivery.

The future Because of the nature of the product and the different bone structure of each animal, there are still limitations to full automation.

“Typically, you’re using manual labour to cut products. To get a robot or electro pneumatic automation to do that is incredibly difficult because first of all you’ve got to see where the product is,” said Randall.

“Then you’ve got to get your cutting equipment into position.”

Asked about the future of automation in the meat industry,

THE PRODUCTS CG5-S stainless steel cylinders: Made from stainless steel, this range of cylinders can handle the regular, intense cleaning that characterises the meat industry. In addition, they use food-grade grease, which reduces the risk of contamination.

In order to make them smooth and prevent the build-up of foreign matter, the bracket surfaces that are used to mount these cylinders are electro polished.

The series CG5-S stainless-steel cylinder is available in eight bore sizes (20mm-100 mm). Further features include plugs for unused mounting threads (to prevent residue build-up in the threads), as well as a scraper, which is specifically designed to prevent water from entering the cylinder.

According to the company, this can increase the service life by up to five times, compared to conventional cylinders.

IP69K manifold Part of the SY 5000 range, the IP69K manifold can handle intense washdown and cleaning. For better control, users can install the manifold outside of a protective box and close to the actuators. On top of that, the device comes in a small package and is lightweight.

The manifolds are available with options of rubber or metal seal valves. Pressures from 100 to 700 kPa are achievable in the rubber seal, with the metal seal operating at up to 1000kPa. The compact unit also comes with an optional power saving coil that draws as little as 100mW.

EFFICIENCY & DOWNTIME

Randall said there will always be opportunities to automate in the red meat sector and SMC is working closely with a variety of OEM’s by offering newer technologies and specialist equipment to support automation.

He also pointed to Industry 4.0 and wireless technology, which could support lowering of installation costs throughout the production and packaging areas.

“We’re developing a technology where the use of cable will slowly disappear and it will be wireless connectivity to our products,” he said.

In addition, there is also a trend towards using lightweight pneumatic products on electric robots due to the robots carrying capacity. “We’ve developed [cylinders] that are smaller and lighter but can give you the same force,” Randall said.

SMC Australia 1800 763 862 www.smcworld.com

IP69K valves can handle intensive washdowns.

by MasoSine

www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 39

EFFICIENCY & DOWNTIME Vaughan built an ASRS warehouse for PepsiCo in Adelaide.

Built for success Plant design should be one of the first things food makers consider when looking to maximise operational efficiency. Getting the right design is all about asking the right questions.

T

orino Food Service, a growing import and distribution business, recently consolidated its operations into a single facility at Ingleburn in South-Western Sydney. Previously, the company’s operations had been spread across multiple sites.

At the time, the company forecast that the relocation would result in a three per cent reduction in running costs per dollar of sales over its whole operations, as well as an additional 12 per cent reduction in servicing costs on associated equipment.

The move, in other words, was well worth the effort and goes to show that operational efficiency isn’t all about supply chains, management expertise, lean manufacturing, automation and a well-trained workforce. While such factors are crucial, having a well-designed, functioning plant, plays an important role in bringing them all together.

Vaughan Constructions Torino’s new facility was built by Vaughan Constructions, a company that is known for specialised design and construct, particularly of medium to large scale complex facilities.

Established in 1955, Vaughan built its first facility for the food and beverage sector over 35 years ago.

Initially, the company worked for drink producers. “We designed and built production facilities for brands like Patra and The Original Juice Co. They’re brands that have been around for a long time,” Vaughan’s Managing Director, Andrew Noble told Food & Beverage Industry News.

“Nowadays our clients include all spectrums of the food and beverage market, from soft drink to juice, the full range of dairy products, right through to all of the bakery and protein class of foods.”

Noble said that the fast-changing nature of the sector makes it an exciting one to be involved with.

40 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

This pace of change is not confined to product development. “The technology on the production is also evolving,” he said.

This has implications for the buildings needed to house that technology. “It means, for any building, what we did yesterday isn’t necessarily the complete answer for tomorrow,” said Noble.

According to Noble, Vaughan is able to keep up with these changes by partnering with clients over many years and integrating specialist consultants where required.

He said that the relationship with clients is paramount.

“The most important thing for the client is that they have a single point of contact that they can trust. That’s critical because they have to look after their core business,” he said.

“We make sure that the right questions are asked right from the very beginning. We will gather all the necessary information, and

provide options. The client gets the opportunity to evaluate the balance between performance improvement versus capital investment.”

Noble added that Vaughan’s value management processes have a track record of delivering substantial project savings for clients. “Figures of 15 – 20 per cent improvement on the bottom line is not uncommon,” he said.

ASRS warehouse Vaughan built an automated storage and retrieval system (ASRS) warehouse for PepsiCo in the Adelaide suburb of Regency Park. The facility is dedicated to the company’s Smith’s snack foods brand.

“It’s the first fully automated plant that we’ve put into Smiths and it was done to drive improvement,” explained Steve Reilly, PepsiCo’s Australia & New Zealand’s Senior Engineering Manager.

“It’s allowed us to store more product at our manufacturing site. It’s

EFFICIENCY & DOWNTIME

allowed us to deliver to the central warehouses of our major customers, like Coles, Woolworths and Metcash.

And it’s allowed us to better facilitate that delivery method.”

automation company,” he said. “So the floor needs to very flat and it needs to stay flat over a long period of time, otherwise there would be the potential for the automation to go out of kilter.”

“So they had to work to some pretty critical specifications and I thought they did that pretty well,” he said.

"If I were to predict the next twenty years I'd say 75 per cent of specialised projects will factory warehouse be completed under an Seamless Langdon Ingredients is a family ECI methodology." business established way back in On top of that, the automated facility has helped the company minimise labour costs.

Reilly said that PepsiCo decided on a height of 30-pluse metres for the warehouse and added that, for a building of that height issues such as wind loads and seismic events have to be taken into consideration.

In addition, he said, there were some complications at the site.

“It was deemed that - given the soil substructure - we needed to do a little bit more in our foundation work…to ensure that the slab that was put on top of that was going to meet the specifications of the

1852. With operations in Australia, New Zealand, South East Asia, UK and South Africa, the company is a supplier of food ingredients and value added services to food manufacturers.

“Vaughan recently completed stage seven of our main facility in Melbourne, which we started ten years ago and this is the final addition to the site,” said Chris Langdon, Managing Director of Langdon Foods.

“The last stage was a client and humidity controlled warehouse that was of a specialist nature and in combination with ourselves they selected the appropriate contractors for the specialty works.

“It all connects and now works as

a seamless factory/warehouse under one roof.”

Contracts There are three main types of contracts used in the building industry.

The first type is a “straight tender”.

In cases where this type of contract is signed, the client is responsible for all the design documents.

As Noble put it, this can pose a risk to the client where, in extreme cases, if the drawings show the doors in the building but door handles aren’t nominated, they will be built without handles.

The second type of contract is the “Design and Construct” contract.

Using this methodology, the builder is responsible for the design and gives a price to the client for the entire design and construction process which is generally based on a performance brief. If there are no door handles on the drawing, it is the builder’s responsibility to include them if they’re required.

The third type of contract is called “Early Contractor Involvement” (ECI). Using this methodology, the builder comes on board when the project is at an embryonic stage and

takes full responsibility.

According to Noble, ECI is a methodology that more and more clients, particularly in specialised industries like food and beverage are adopting.

“If I were to predict the next twenty years I’d say 75 per cent of specialised projects will be completed under an ECI methodology,” he said.

“It allows the client to tap into the latent knowledge, resources and specialisation within the organisation they’re partnering with. The client maintains visibility of the pricing and as much control as they desire.”

In a fast changing, dynamic industry like food making, this is invaluable.

“With an ECI methodology the clients can actually stress test where things are at throughout the process before they’re over committed,” said Noble. “So they’ve got the option to either turn back or to change tack..”

These are great advantages for any business looking to maximise operational efficiency.

Vaughan Constructions 03 9347 2611 www.vaughans.com.au

Enhance your manufacturing operations by switching to wireless When it comes to the food and beverage industry, NHP understands the many challenges faced in order to achieve optimum site efficiency, and ultimately project success.

NHP offers an extensive range of wireless switches and sensors including pushbuttons, footswitches, limit switches, miniature remotes and inductive sensors. Our high quality products are supported by local service expertly delivered through qualified technicians backed by the knowledge base of world class supply line partners.

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With a comprehensive range of wireless devices, rely on NHP to provide you with a tailored solution to improve your food and beverage application performance.

www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage5/05/2017 Industry 3:23 NewsPM41

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NEW PRODUCTS

Wine and bottle packaging innovation SPECIALIST paper and board packaging manufacturer Paper-Pak has launched a selection of innovative bottle carton products which it claims is an Australian first.

The strong fluted board range of packaging offers a variety of carry carton options plus three and six-bottle shipping cartons, both of which provide options to protect bottles while in transit. The new fluted packing items are designed to both showcase and protect product to ensure they arrive safely.

According to the company, the range of carry bags and cartons suit the requirements of wineries, boutique distilleries and craft breweries.

These off-the-shelf solutions are designed to make ordering easy. In addition, the company offers a custom printing service which allows customers to make their own mark on the products.

Suitable for all sized businesses, the company can fulfil orders for as little as 500 units but also has the capabilities to meet the packaging requirements of large organisations.

The premium wine and bottle packing range also offers durable and affordable liquor bags with an option for high wet strength as well as high quality tissue paper that can add a luxurious touch to premium products.

Paper-Pak 1800 088 258 www.paper-pak.net

Put a Smile on the Face of Your Cleaning Staff RB35 lightweight, plastic washdown gun Internal body is plastic making gun extremely lightweight.

Chemically resistant and completely sealed to avoid dirt penetration – hygienic for use in food and pharmaceutical applications. Two versions available with a maximum temperature rating of 80°C.

RB65 Ergonomic, Washdown Guns Cleaning Guns that stand out from the pack Washdown nozzles, cleaning guns, chromed brass or 316 stainless steel body, completely covered with 2 anatomically designed shockproof plastic housings fitted with 3 shock absorbing, non marking, rubber rings.

Call (02) 9634 Technical Solutions You Can Rely On

www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 44

Ramex Hose Reels High quality, European constructed Stainless Steel Hose Reels Ramex hose reels ensure exceptional performance, durability and hygiene for any work site with the greatest priority placed on the operator’s comfort, ease of use and safety.

3370 or email sales@tecpro.com.au

www.tecpro.com.au

NEW PRODUCTS

Tank wash nozzles M-SERIES C.I.P spray nozzles are designed to provide superior tank cleaning results at low operating pressures.

As a direct replacement for spray balls in standard pressure applications, the nozzles' rotating action utilises FlowStep Technology - concentrated streams of higher impact liquid. The company claims this delivers more efficient distribution, greater impact and faster C.I.P cycles. This means less waste water and chemical treatmentcosts.

The M-Series rotating tank washer makes spray balls virtually redundant. The typical spray balls found in storage tanks are extremely inefficient and costly to operate. This is because they require large volumes of water and chemicals just to reach, wet and cover the tank interior.

With inefficient reach, the wetting, washing and rinsing performance is severely compromised, resulting in

excessively long wash times.

Poor impact efficiency also compounds this problem.

Unique patented self-cleaning features of the M-Series tank washer have allowed for major improvements towards trouble free operation and sets us apart from the competition. This is achieved via a special bearing system that allows typical fluctuations in water pressure to purge any obstructions away from the bearing surfaces.

Applications for the tank nozzles include dairy and beverage storage tanks, freezer tunnels, wine tanks, and other storage vessels.

Spray Nozzle Engineering 03 9583 2368 www.sprayingsolutions.com.au

Oil-free compressors

GARDNER Denver Industrials Group has released the Ultima water-cooled, oil-free compressors, designed for performance and efficiency.

Part of the PureAir range, the compressors are available in models from 75 kW to 160 kW. CompAir has developed the powerful and compact U-Drive unit, a variable speed permanent magnet synchronous motor that is capable of speeds up to 22,000rpm.

Taking advantage of the ultracompact design of the U-Drive, the compressors utilise two motors simultaneously, each powered by its own inverter.

Forgoing the traditional single

motor and gearbox design, the compressors runs each dry screw air end directly for enhanced performance and lower levels of friction.

An intelligent 'digital gearbox' links the two U-Drive units, adjusting their speeds continuously. The ability to run both air ends at different rates, depending on demand, means Ultima can perfectly match the delivery ratio for optimum efficiency.

Around 94 per cent of compressor energy is converted to heat energy that can be easily wasted. Ultima aims to prevent this. Offering up to 12 per cent better heat recovery than a standard two-stage oil-free compressor, the compressor features a closed loop watercooling system that takes heat from all major components. This water can then be piped out of the machine to be used elsewhere.

Gardner Denver Industries 03 9212 5823 www.gardnerdenver.com

www.foodmag.com.au | Jun/Jul 2017 | Food&Beverage Industry News 45

NEW PRODUCTS

Humidification system THE Humi Food System is a compact and energy efficient hydration system that can prolong freshness for up to 72 hours.

Preserving shelf life is critical to selling fresh foods and produce at the highest margins. The problem is meat, fish, fruits and vegetables can lose up to half their weight in a very short time due to dehydration.

This humidification system offers a flexible, cost effective solution for retailers of all sizes. It's easy to install. Users simply connect the unit to 240V power and the regular water supply. The built-in, FDA Approved water steriliser prevents any bacteria breeding in the moist, humid conditions.

The unit itself measures only 50cm x 50cm x 15cm so it is easy to install under the counter. It's also quiet when operating.

The system uses a timer so the fresh food receives a fine mist in short bursts. This prevents saturation of the produce and reduces the risk of water pooling. Typically the system is set to operate for a few seconds every 5-10 minutes. However, operation can be set to work from 1 - 60 seconds at a time with pauses of 1 - 60 minutes duration.

Each humidification system can be designed to suit individual retail layouts. It's an ideal solution for produce aisles, refrigeration counters for meat and fish as well as storehouses.

Tecpro Australia 1800 TECPRO www.tecpro.com.au

Cleaning and sanitising system THE Klarion Cleaning and Sanitising System is the latest readyto-use, cost effective cleaning solution from Spraying Systems.

Ideal for use in bakeries, dairies, food and beverages processing facilities, the system uses electro-chemical activation technology to produce a powerful and safe cleaner and sanitiser using three simple components: high purity salt, water and electricity.

The compact system is installed on site and produces the cleaning solutions on demand in ready to use concentrations.

This eliminates the need to store excess amounts of cleaning liquid which is useful for plants that might not have extra storage space.

Besides producing a cost-effective and safe solution, the health and safety or workers is improved as the solutions are fragrance-free and non-irritating.

Workers suffering from health problems related to the exposure of concentrated toxic chemicals are eliminated. They also don't have to wear protective gear when cleaning as the Klarion cleaner is safe and there is no risk of chemical burns.

The solutions produced are just as effective as traditional cleaning chemicals but are better for the environment as they are drain and disposal safe. The Klarion sanitiser is as effective as twice the concentration of bleach - 200ppm of Klarion sanitiser does the work of 400 ppm of bleach.

The maintenance of the system is simple - just a quick daily check of cleaner and sanitiser pH levels and the salt level in the brine tank.

Spraying Systems 1300 079 998 www.spray.com.au

Pump for food processors THE MasoSine Certa pump from Watson-Marlow Fluid Technology Group has been designed to set a new benchmark in clean pumping for all food and beverage industry applications.

This is latest innovation from MasoSine, the creators of Sine pump Technology. Offering EHEDG (Type EL Class I) and 3A certification as standard, the pump is extremely easy to clean for minimal maintenance and downtime.

Furthermore, it not only delivers high suction capability to handle viscous products, but also advantages over alternative

technologies. Unlike traditional pumps with rotors that cut through the fluid, Certa's sinusoidal rotor gently carries fluid through the pump to reduce shear while cutting power consumption by up to 50 per cent with high viscosity fluids.

Engineers in food and beverage plants are frequently faced with pumping high viscosity products, ranging from frozen orange juice, deli salads and bakery produce, through to cheese curd and savoury pie fillings.

For many years, Sine pumps have played an important

46 Food&Beverage Industry News | Jun/Jul 2017 | www.foodmag.com.au

and highly successful part in conveying foods with viscosities of up to 8 million cP. This latest product completes the existing product range by offering users a fully CIP capable pump at flow rates up to 99,000 l/hr. Users can be assured that media is pumped safely and without degradation.

Food and beverage plants understand that equipment can play a key role in reducing the risk of contamination and maintaining high quality levels.

With this in mind, all contact parts on the pump are FDA and EC1935 compliant.

Watson-Marlow Fluid Technology Group 1300WMBPUMPS www.watson-marlow.com

What can PulsaJetÂŽ automatic spray nozzles be used for?

Applying glaze to buns, pies and pastries

Coating bread pans and snack foods with oil

Applying antimicrobials to meat and poultry

Splitting buns and bread rolls

Spraying water on bread and buns for seed ahesion

Sanitising conveyors and equipment

1300 877 431 www.spray.com.au

MAXIMISING BELT PERFORMANCE

At Flexco, we take your system’s productivity seriously.

Directly related to the efficiency of your conveyor system is the performance of the splice. Flexco offers the latest in both endless and mechanical belt splicing. Regardless of your splicing needs, Flexco has a proven solution that’s right for your system.

Phone: +61 2 8818 2000 Email: salesau@flexco.com

Visit Us At

2017

Sydney, AU

Level 1, Stand Q30

www.flexco.com