Food Jun 2020

JUNE 2020

PLUS: How COVID-19 affects consumers | Drives for manufacturing environments | Pathogens

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WELCOME

Innovation could change how food is made CEO: John Murphy Publisher: Christine Clancy Group Managing Editor (Northern): Syed Shah Editor: Mike Wheeler

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nnovation is an often overused word – it is supposed to mean a new method or idea. However, a lot of companies use it when they are trying to sell a new product, which isn’t new, but a rehash of an old idea – with a few bells and whistles attached. Yet, occasionally something comes along that can be a game changer. In our feature story, we talk to Professor Sharath Sriram from RMIT university who is leading a team that could change the world for diabetics, but also the way companies manufacture food.

Along with commercial partners, the university is developing a patch that can be worn that uses microtechnology to measure the glucose level in the body. It will do away with the annoying habit of a diabetic having to prick their hand a couple of times a day to get their glucose level from blood, but more

importantly it will tell a user almost immediately what foods and beverages will cause these spikes.

However, it is the long-term plans of this patch that will be of interest to food manufacturers. This is because Sriram and his team are also looking at the patch being able to read other biomarkers such as cholesterol, proteins and enzymes. This could lead to manufacturers and processors finding out at a minute level what effects ingredients and produce have on the body and adjust their recipes and produce accordingly. While the technology is still two years away from being a commercial reality, the other point I would make is that when you have academia and commercial enterprises working together, great things can happen.

Have a great month.

INSIDE Copyright Food & Beverage Industry News is owned by Prime Creative Media and published by John Murphy. All material in Food & Beverage Industry News is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published.

The opinions expressed in Food & Beverage Industry News are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated. © Copyright Prime Creative Media, 2019 Articles All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format.

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www.foodmag.com.au | June 2020 | Food&Beverage Industry News 3

Food and beverage industry pillar of strength in manufacturing T he Australian Food and Grocery Council (AFGC) welcomed comments by the Federal Minister for Industry, Hon Karen Andrews at the National Press Club that confirmed the strengths

of Australia’s food, beverage and grocery manufacturing sector.

The $122.1bn Australian food, beverage and grocery manufacturing sector is the biggest manufacturing segment with 273,000 jobs and is a

Australian food manufacturers have come to the fore during the COVID-19 pandemic.

backbone to regional Australia.

During the speech, the Minister called said the sector was essential and noted that Australia was well regarded internationally for the food products that we make.

“While the supermarkets kept their doors open, it was the food and grocery manufacturers and suppliers working around the clock 24/7 that stepped up to keep their shelves stocked with the essential products needed by Australians week after week during the COVID-19 crisis,” said AFGC acting CEO Dr Geoffrey Annison.

Annison said that while Australia made safe, nutritious food, and enough to feed 75 million people, the country also value added to the raw commodities from farms and sold those items to the world. The country’s exports are worth nearly $35bn, with a strong import trade

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bringing in ingredients to add to the products made domestically.

“Manufacturing is alive and well in Australia and with the support from the Federal Government through either reducing red tape, short term incentives and allowances, and helping business to navigate new markets, we have had the confidence and ability to remain strong during the COVID-19 crisis,” Annison said.

“While this sector is vital and strong, the AFGC will work with Government to shape the future landscape for manufacturing in Australia as laid out by Minister Andrews.

“Building competitiveness is a priority especially as global competition is likely to be fierce as other countries look to Australia as a potential market for their industries, and will not hesitate to take share from Australia in export markets.”

NEWS

Food production was the biggest contributor to the increase in the Australian PMI.

Stockpiling boosts food manufacturing T he Australian Industry Group Australian Performance of Manufacturing Index (Australian PMI) jumped 9.4 points to 53.7 in March, ending four months of contraction (readings above 50 points indicate expansion in activity, with the distance from 50 indicating the strength of the expansion).

This somewhat surprising expansion – in the midst of the escalating COVID-19 pandemic and emerging recession – is almost entirely due to a huge surge in demand for manufactured food, groceries and personal care items, as shoppers stock up on processed food, toilet paper, cleaning products and other household essentials.

The local manufacturing businesses that make these goods are in sectors – mainly food and beverages and chemicals – that account for a large proportion of Australian manufacturing and make relatively large contributions to the

headline Australian PMI index.

“Australian manufacturers are being impacted in very different ways by the COVID-19 outbreak,” Ai group chief executive Innes Willox said. “Some are stepping up to meet surges in purchasing from consumers, businesses and the health sector. Others are finding that disrupted supply chains into export markets and from suppliers of inputs are reducing sales and stifling production. Others are seeing sales dry up as their customers reduce orders to reflect their own demand and supply conditions.

“The aggregate impact for the manufacturing sector in March was a slight increase in production, strong growth in sales and employment and a sharp rise in new orders. The situation is changing rapidly and the later responses to the March survey were more likely to be negative than the earliest responses received. With over

920,000 jobs at stake, and much of the sector critical to the supply of food, sanitisation and health needs and the infrastructure and supply chains that support them, every effort should be made to keep manufacturing businesses going for as long as they can operate safely.”

Australian PMI key findings for March: • Five of the seven activity indices in the Australian PMI expanded in March, with sales (up 13.4 points to 56.5), production (up 11.4 points to 51.8), new orders (up 16.2 points to 57.9) and employment all rebounding into expansion due to increased food and other household-related consumable manufactured goods. Finished stocks (up 0.7 points to 49.2) were stable, with declines in food inventories but larger stockpiles elsewhere, while deliveries (up 1.8 points to 48.3) and exports (up 0.1 points to 44.6) contracted

due to coronavirus-related freight disruptions.

• T here was a clear divergence between the manufacturing sectors in March, with the food and beverages (unchanged at 59.0 points) and chemicals (up 1.2 points to 50.1) sectors reporting a spike in sales, production and new orders, while the other manufacturing sectors all contracted in difficult trading environments.

• T he input prices index increased by 6.6 points to 64.0 in March, with increased lead times and prices for air freight a concern for both importers and exporters.

• T he selling prices index rose by 4.6 points to a relatively strong expansion at 55.0. With the exception of the metal products sector, selling prices rose across all manufacturing sectors in March and were especially elevated for food and beverage manufacturers as local demand surged.

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 5

NEWS

Bosch boosts investment in AgTech company T he Bosch Group has increased its investment in The Yield Technology Solutions, an Australian Internet of Things AgTech business. As the major shareholder, the increase takes the Bosch Group investment to a total of $13.3 million.

The Yield is transforming farming practices for irrigation intensive crops with scalable digital technology solutions. The company is developing its proprietary digital application to support critical production decisions for large commercial growers in the specialty

crops industry.

In addition to its investment, Bosch is the technology partner responsible for the development and manufacture of the connectivity hardware for The Yield’s proprietary solution, Sensing+.

The Yield announced this week that it had finalised investment of $11m, led by venture capital group, Yamaha Motor Ventures & Laboratory Silicon Valley and with further investment by Bosch.

“Bosch’s further investment in The Yield reflects our confidence that they have something quite

unique, and are now gaining serious traction with corporate customers,” said Gavin Smith, President of Bosch Oceania.

“We are very pleased that Yamaha Motor Ventures recognise this too, and have joined us on the share register of The Yield,” said Smith.

Ros Harvey, founder and managing director of The Yield said she was “delighted with the investment and the tremendous support from these well-known, global technology organisations”.

“This is recognition of our efforts

in delivering a world-class solution in weather and yield predictions for our customers,” said Harvey.

The Yield’s Sensing+ combines sensors and analytics to provide information and predictions in easy-to-use apps that help large commercial growers make important on-farm decisions like when to irrigate, feed, plant, protect and harvest.

“There is no doubt, Agriculture 4.0 is coming of age, and Australia is poised to play a leading role thanks to companies like The Yield,” said Smith.

Blueprint for a billion dollar Australian seaweed industry Seaweed could be $1bn industry by 2040.

A

griFutures Australia has announced a new project with the Australian Seaweed Institute to develop the blueprint for the emerging seaweed industry in Australia. The industry is forecast to create new coastal jobs, help to protect and regenerate waterways and contribute to greenhouse gas reduction.

“The current global market for seaweed products such as food, cosmetics, nutraceuticals, animal feed and fertiliser is estimated at over $16.7bn and is expected to double in value by 2025,” said Jo Kelly, CEO of the Australian Seaweed Institute.

“Australia has ideal growing

conditions and a huge export opportunity for high-value bioproducts from native Australian seaweeds.

And while there are a handful of entrepreneurs and researchers undertaking projects around Australia, there are no commercial scale seaweed ocean farms operating here and no strategic plan for industry development,” she said.

The Seaweed Industry Blueprint project is designed to unite existing seaweed research and aquaculture efforts into an action plan to accelerate investment and development. The project forms part of AgriFutures Australia’s Emerging Industries Program, which is focused

6 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

on identifying and supporting the emergence of agricultural industries that can reach, or exceed, a $10 million per annum threshold in the next five years.

“Seaweed is an exciting emerging industry in Australia and we’re focusing our RD&E efforts to support the industry due to its high growth potential and ability to make a valuable contribution to the national economy,” said AgriFutures Australia senior manager, Emerging Industries, Tom McCue. Fisheries Research and Development Corporation (FRDC) has also positive about the future of this industry.

“There is enormous opportunity for macroalgae aquaculture and great value in developing the Blueprint.

FRDC looks forward to working with AgriFutures and the Australian Seaweed Institute on the project and any future developments,” said managing director Dr Patrick Hone.

“The opportunity for an Australian seaweed industry is really significant from an economic, environmental and social impact lens.

“Just one of the native seaweeds found off the Australian coast, Asparagopsis, has been shown to reduce methane emissions from cattle to almost zero when added to their feed.

“This is significant because more than 66 per cent of all agricultural greenhouse gases in Australia come from the digestion process of cattle.”

“This single use for seaweed is incredibly exciting, but as the research into bioproducts from native Australian seaweed species is virtually non-existent, the potential for this industry to contribute to global health and nutrition while adding significant value to the Australian economy cannot be overstated,” said Kelly.

The initial objective of the blueprint is to outline the seaweed industry’s opportunity for Australia including a clear plan of action that will, at a minimum, deliver a $10 million industry by 2025. The second objective is to create an industry development blueprint with appropriate milestones to grow the industry to over $1bn by 2040.

NEWS

Mac. by Brookie’s takes home ‘World’s Best’ at the World Liqueur Awards C Mac. by Brookie’s was launched just over a year ago.

ape Byron Distillery can add ‘World’s Best Nut Liqueur’ to its list of awards after Mac. by Brookie’s was awarded the top position at the 2020 World Liqueur Awards.

Launched at the end of January 2019, the liqueur combines the richness of roasted macadamia nuts with the coffee, cacao and hazelnut flavours from toasted Australian wattleseed. It is a buttery smooth versatile liqueur with just the right balance of sweetness, according to Eddie Brook, co-founder of Cape Byron Distillery.

Staying true to the distillery’s environmental ethos, it is made up of 100 per cent locally sourced ingredients. The

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macadamia nuts themselves are procured from the Northern Rivers region, which includes the Brook family farm, home to Cape Byron Distillery where a variety of spirits are produced.

“It was a humbling experience waking up to the news that Mac. had taken home the gong for not just best in Australia, but the world,” said Brook.

“We are blessed with an abundance of incredible native Australian produce in the Northern Rivers and we get excited about showcasing these flavours in spirits that consumers have never tried.

“So, we are stoked to see that people around the world are excited about our products too.”

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www.foodmag.com.au | June 2020 | Food&Beverage Industry News 7

Australians turning to restaurant pick-up and delivery services T hough it wasn’t until midMarch when the Australian government began announcing social distancing restrictions on dining establishments such as pubs, restaurants and cafes, Australians were already beginning to change their dining behaviour in February.

This is according to traffic share data from global information company, The NPD Group’s, ongoing foodservice market research, CREST. In February 2020, when customers began to practice social distancing, shares of dine-in occasions at restaurants dropped four percentage points compared to February 2019.

Coffee shops, another on-premises channel where people enjoy their lattes and cappuccinos, experienced a slight traffic decline. However, there were increases in most of the off-premises occasions, including delivery, pick-up, and drive-thru services. In February, off-premises

Delivery services have increased in the food industry due to a decrease in foot traffic. dining increased by 10 per cent.

The quick service restaurant (QSR) channel, which represents the bulk of Australian restaurant transactions, saw increases in February 2020 versus February 2019, with Pizza QSR experiencing the most significant increase, offering one of the most convenient restaurant meals that can be shared and consumed off premise.

QSR burger – the industry leader for a

couple of years – decreased in traffic.

Younger consumers had stronger increases in raw traffic share while there was a noticeable change in February’s traffic share direction for consumers ages 50-plus.

Worried elderly customers followed government guidance to avoid crowded places; and as a result, foot traffic for the 50-plus age group demographic dropped in February

2020 by almost 15 per cent.

“Growth in the Australian foodservice industry has been flat over the last two years, with consumers switching to lowerpriced channels like fast food and retail,” said Gimantha Jayasinghe, senior vice president and deputy managing director Asia Pacific at The NPD Group. “The bushfires that relentlessly ravaged the country for weeks had further crippled the already low consumer confidence.

Now, the foodservice industry is facing a new challenge as we work to control the spread of COVID19. The industry is changing very quickly and moving to pick-up and delivery only options. Full-service restaurants and cafes are adapting to the current situation by introducing take away and delivery friendly menus. NPD has also seen strong demand for in-store hygiene and contactless delivery.”

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8 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

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NEWS

New guidelines have been released for companies who want to use compostable packaging.

New guidance to address confusion over compostable plastic packaging T he Australian Packaging Covenant Organisation (APCO), the Australasian Bioplastics Association (ABA) and the Australian Organics Recycling Association (AORA) are united behind common approaches to compostable plastic packaging.

APCO, in partnership with ABA and AORA, have published Considerations for Compostable Packaging, a new guideline to help businesses make informed choices when considering the use of compostable packaging.

Designed to cut through confusion, the practical new resource will help industry professionals – particularly brand owners, packaging technologists and designers, and food service providers – decide when and where to use certified compostable plastic packaging, and associated items like cutlery.

Based on the systems and infrastructure currently available, the

guideline identifies the key potential applications and opportunities for certified compostable plastic packaging, with a strong emphasis on packaging that could also facilitate the collection of food waste. These include food caddy liners, fruit and vegetable stickers and “closed-loop” situations, such as festivals.

Recommendations are also provided about how to correctly communicate with end consumers, including accurate certification and correct language for labelling and marketing. Statements to avoid are also highlighted, including the misleading terminology and greenwashing claims that are currently contributing to unintentional litter and contamination of the mechanical recycling system.

“With brands facing intense consumer pressure to move away from plastics, coupled with thousands of Australian food outlets turning

to takeaway packaging formats for the first time, there’s never been a more important time for businesses to receive accurate and consistent information about compostable packaging,” said Brooke Donnelly, CEO, APCO. “Compostable plastics currently account for around 0.1 per cent of plastic packaging on market in Australia. Yet we know that it is a market that is growing and one that causes real confusion – for both industry and end consumers.

We are delighted to launch this new guideline with the two leading industry associations, to provide a clear and consistent approach to the packaging format going forward.”

Rowan Williams, president, ABA, noted that this has been an excellent opportunity for peak industry bodies to collaborate on guidelines for industry and consumers.

“The collaborative nature of the work in getting this guideline

out has been outstanding,” he said.

“The guidelines look up and down the value chain, at where the raw material comes from and also where the finished packaging will go to, such as organics recycling, in the future. The ABA, as custodian of the only verification scheme for claims of certified compostability to the Australian Standards, welcomes the advent of the guidelines and looks forward to continuing collaboration with APCO, AORA and industry stakeholders.”

“AORA supports the use of AS4736 certified materials for the source separation of food waste in the home or in commercial settings,” said Peter Wadewitz, chair, AORA. “It is a suitable alternative to non-recyclable packaging.

Compostable coffee cups, capsules and compostable bags can all be successfully utilised through normal organic recycling processes, without concern of contamination.”

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 9

NEWS

Free trade agreement good for agriculture

he Minister for Agriculture, David Littleproud has welcomed the news that Indonesia has completed the

domestic ratification process for the free trade deal with Australia.

Littleproud said this bilateral agreement has been an objective of

the Australian Government for a long time and the benefits will begin to flow from the 5th July.

“This is great news for Australian farmers and Australia’s agricultural sector,” Minister Littleproud said.

“Indonesia is already our 6th largest agricultural export market. This agreement will help us see the $2.5 billion export market grow even further. There is still more work to be done on technical barriers for trade with Indonesia but this is a great basis in which to start from.

“The benefits will be across the board and is a reminder of how our farmers and the agriculture sector will continue to be the bedrock of our recovery from the COVID-19 crisis. There will be duty-free access

ood Innovation Australia Limited (FIAL) and Food & Beverage Industry News are excited to partner with each other for the upcoming food and beverage industry awards program, which will be held in September 2020.

Due to COVID-19, the awards will be a digital enterprise, but nonetheless will be a key event in the food and beverage calendar.

FIAL facilitates various industry-led solutions via initiatives in innovation, markets and food waste to sustain, support and grow the Australian food and agribusiness sector.

“We facilitate part of Australian Government’s Deregulation Agenda to reduce regulatory burden for individuals, businesses and community organisations,” said FIAL general manager, commercial, Rod Arenas. “These Regulation Reform Agendas will contribute to a lower cost, business friendly environment, freeing resources at the firm level to focus on growth,

competitiveness, productivity and investment. The initiatives enable national action on key issues such as deregulation, skills, collaboration and commercialisation.”

FIAL is a natural fit for the awards, as it is at the cutting edge of the latest innovations in the food and beverage manufacturing and processing space.

“It’s great to have FIAL on board as they bring a lot of experience to the awards, especially in terms of judging and knowledge of the industry,” said Prime Creative Media’s general manager of events, Simon Coburn, whose company runs the awards and publishes Food & Beverage Industry News. “We look forward to bringing the awards to the industry, albeit under trying circumstances. It’s great to have an organisation like FIAL onboard and we look forward to working with them to make the awards the best event for the industry.”

“FIAL’s involvement in the FBIN

virtual Awards is to acknowledge and celebrate success within the food and beverage manufacturing industry,” said Arenas. “It also offers a national platform for industry to showcase innovation and advancement and in turn facilitate business opportunities, for the winners of the individual awards in helping to grow individuals, organisations and in showcasing capabilities both domestically and internationally.”

As well as practical advice and help, FIAL also offers opportunities for food and agribusinesses to take part in workshops, training programs, and create dialogues with other businesses and help make connections with domestic and overseas buyers. The goal is to strengthen small and medium businesses global connections to enable them to find new markets for their products or alternate suppliers of key product, or services.

“We’re also ensuring Australian businesses can still connect with

Tariffs will be reduced on some exports to Indonesia.

for 575,000 head of live male cattle per year, increasing 4 per cent a year to 700,000. The remaining 5 per cent tariffs on Australian frozen beef and sheep meat will be reduced to 2.5 percent and then eliminated after five years.”

For Australian grain producers there will be a guaranteed duty-free access for 500,000 tonnes per year of feed grain such as wheat, barley and sorghum and that will increase five per cent each year.

Dairy farmers will benefit from the elimination of five per cent tariff for milk and cream, concentrated or containing added sugar. There will also be the elimination of five per cent tariff for grated and powdered cheese of all kinds.

various markets by hosting a series of virtual events,” said Arenas. “We’re connecting buyers with innovative export-ready Australian food and beverage suppliers. We have stepped up to address this urgent need for market connectivity – launching the Australian Food Catalogue (AFC) platform with numerous new advancements and on-line events.

This upgraded, free digital platform empowers collective sourcing via connecting qualified international buyers with Australian export-ready food and beverage suppliers. The AFC is endorsed by Austrade and the Australian Government.

“Increased digital connectivity has allowed more of us to work from home. The sector wants online solutions that deliver tangible outcomes in accelerating commercially driven collaboration.

FIAL continues to deliver opportunities to transform current models, in order to achieve strategic industry growth,” said Arenas.

T FIAL comes on board for Food & Beverage Industry Awards F

10 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

NEWS

Water allocation prices likely to remain high T he latest Water Market Outlook report from the Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) indicates that water allocation prices in the southern Murray-Darling are likely to remain high in 2020-21.

“In 2019, rainfall in the MurrayDarling Basin was the lowest on record. These dry conditions have resulted in water allocations in NSW and Victoria being well below average in 2019-20,” said ABARES head of farm performance and resource economics David Galeano.

“Current water prices reflect those low allocation levels with prices across the sMDB in 2019–20 averaging $673 per ML to February 2020.

“While prices are high, the volume of carryover water available has helped to keep prices below the highs of the Millennium Drought in 2007–08 and 2008–09.”

The latest ABARES Water Market Outlook provides a range of possible allocation prices for 2020–21 under wet, average, dry and extreme dry seasonal condition scenarios.

Under the dry and extreme dry scenarios, total water availability in the southern basin in 2019-20 would be below levels observed during the worst of the Millennium Drought, with ABARES estimating average annual water prices of between $735 and $776 per ML. In the average and wet scenarios, a shift to better seasonal conditions will improve the total volume of water availability, with ABARES estimating average annual water prices of between $293 and $435 per ML. “While the current Bureau of Meteorology climate outlook suggests an almost equal likelihood of rainfall above or below median levels, it’s important to remember there’s still much uncertainty,” said Galeano.

Water prices for primary food producers will remain high for 2020-21.

“Conditions better or worse than the scenarios tested are possible – and hence water prices could be higher or lower than those estimated in our latest outlook. A significant determinant driving prices in 2020–21 will be where water is located, compared to where water demand is highest with recent increases in demand for irrigation water in regions below the Barmah choke.

“This along with water trade limits,

including the new water trade limits for the Goulburn-Broken catchment, is expected to result in price differences between regions above and below the Barmah choke.”

ABARES has released the data behind the Water Market Outlook, along with an accompanying dashboard visualisation, allowing users to explore in depth some of the key data underpinning the water trade model.

Australian Circular Recycling Martogg is an Australian, privately owned business, who has serviced the Australian and Regional Plastics industry since 1975.

In recent years, Martogg saw the need for a sustainable alternative to virgin PET for rigid packaging applications and in October 2016 commissioned the first of three Vacurema® lines, to produce food grade recycled PET. Martogg Group’s own brand of recycled PET, marPET®, is produced in Victoria using Vacurema® Technology. As demand for food-grade rPET is growing worldwide, Martogg have committed to expanding their capacity to support Australia’s packaging manufacturers. Martogg recently started up its second rPET processing line and will have added a third line by mid-2020, this will increase their total marPET® recycling capability to 23,000 tonnes per annum.

Martogg is committed to working with businesses and brands to achieve corporate sustainability targets, through supply of locally produced rPET, which is recognised globally for it its quality.

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www.foodmag.com.au | June 2020 | Food&Beverage Industry News 11

NEWS

Meatless Farm Company arrives in Australia U K plant-based meat company, Meatless Farm, has announced its arrival in Australia, following the brand’s growth in the US, the UK, and throughout Europe since its founding four years ago.

The Meatless Farm is entering the Australian market at a time when Australians are said to be leading the global trend towards plant-based eating.

Australia is the world’s third fastest growing market for plantbased foods, as growing awareness of environmental sustainability, animal welfare, and a focus on healthy lifestyles drive Australian consumers towards increasingly plant-based and flexitarian diets.

Roy Morgan has estimated that the number of Australians who eat ‘all or mostly vegetarian’ rose from 1.7

million in 2012 to nearly 2.5 million in 2019. And then there is the growing number of Australians who want to reduce their meat consumption by having one or two meat free nights each week.

For these reasons Australians are projected to increase their spending on plant-based meats from $150 million a year currently, to as much as $4.6bn by 2030.

Meatless Farm spent over two years blending, researching, experimenting and trialing different recipes and ingredients to create its range, which includes sausages, mince and burgers.

Now it has become a serious player in the global plant-based market, alongside US groups Impossible Foods and Beyond Burger. The global plantbased market is expected to be worth $42bn by 2025.

The UK brand will begin

Meatless Farm is hoping to make a big splash as it arrives on Australian shores.

12 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

its voyage into the Australian food service market in Sydney via Bidfood Botany, and will be available to other areas of Australia through Decade Foods.

Morten Toft Bech, founder of Meatless Farm, said, “We’re committed to creating plant-based meats that deliver on taste, texture and nutrition.

“We’re thrilled to be entering Australia in partnership with Decade Foods.

“More Australians are looking to reduce the amount of meat they’re eating, for both health and environmental reasons, and this shows no sign of slowing down.”

Sydney burger restaurant Suburgia, which is operating a takeaway and home delivery service during COVID-19, is one of the first burger restaurants to bring Meatless Farm Co

to Sydney-siders.

The Meatless Farm patty will feature in Suburgia’s May Burger of the Month, and Suburgia is also making Meatless Farm sausages available on their gourmet hot dogs.

“The look, cook, taste, and quality of their plant-based meats make Meatless Farm a good fit for us. Adding their burger patties and sausages to our menu lets us expand the fun, fresh, and quality menu that we provide to our customers.” said Mike Jefferies from Suburgia.

A spokesperson for Decade Foods said, “We’re excited to be offering one of the world’s leading plant-based meat brands to our customers. It’s a challenging time for the food services sector, but the move towards plant-based eating is a long-run trend, and our customers continue to plan for the future.”

NEWS

Rising temperatures likely to increase damage caused by plant pathogens N ew research in Nature Climate Change provides evidence that rising temperatures are likely to increase crop losses as warmer soils favour the growth of pathogenic soil fungi species.

Researchers led by the Global Centre for Land-Based Innovation at Western Sydney University sampled more than 235 locations with ecosystems that range from forests and croplands to deserts. They found that as air and soil temperatures progressively rise, the types of fungi likely to damage food plant species are also projected to increase over the next three decades.

“Soil-borne plant pathogens already cause hundreds of billions of dollars in crop losses each year”, said Professor Brajesh Singh, a lead author

Plant pathogens are increasing as temperatures rise.

of the research program.

“Our study suggests that common plant pathogens such as Fusarium and Alternaria species will become more prevalent under projected global warming scenarios, which will add to the challenges of maintaining world food production alongside other climate change-

driven crises and a burgeoning human population,” Singh said.

The study provides important evidence of not just the prevalence of plant pathogenic fungi, but was also able to use modern DNA sequencing techniques to determine the response of plant pathogens to rising temperatures at a global scale.

This has enabled the development of mapped regions that connect project climate change to crop and ecosystem type to pinpoint where the greatest food security impacts are likely to occur first.

“Combining multiple layers of data offers a very powerful means for pinpointing priority regions,” said Professor Singh.

“Since most soil-borne plant pathogenic fungi are difficult to control with chemicals, we can now focus our adaptation and resilience efforts more precisely by targeting the most at-risk regions. We can advocate for strategies that promote plant and human health, build healthy soils and use non-chemical methods to win the battle between crops and pathogenic fungi,” he said.

SPC acquires PomLife S PC has invested further in Australian manufacturing by acquiring superfood brand PomLife. The purchase brings another fruit brand under the company’s business umbrella.

PomLife was established in 2008 by owner Australian Pomegranate Growers (APG) in the Goulburn Valley and has turned into a business that through innovation, now delivers a range of high-quality products.

SPC has assumed ownership of the manufacturing processing plant, expanding the business’ manufacturing capacity. APG will continue to own its pomegranate orchards in the Goulburn Valley.

They will harvest and supply seasonal fruit to SPC on an annual basis.

“As we continue to grow SPC into a global leader in the food and beverage market, we have been investing in expanding our range

within our fruit basket,” said SPC CEO, Robert Giles.” Bringing PomLife, a neighbourhood business from Ardmona, into the SPC family, was a natural addition. As PomLife’s operation gets integrated into our Shepparton plant, we will increase our plant utilisation around the year and expand our fruit portfolio to include an amazing range of new pomegranate-based products.”

Although a recent entrant to the Australian culinary scene, pomegranate has been a staple ingredient of Mediterranean cuisine for thousands of years. In addition to its status as one of nature’s superfruit and snacks, it is used in desserts, confectionery, marinades for both lamb and poultry and an ingredient in baking. The fruit has been more noticeable in Sydney and Melbourne’s trendy cafés and restaurants in the last few years.

SPC expects the integration of this

SPC CEO Robert Giles (second from left) said the new acquisition will increase the utilisation of the company’s Shepparton plant. fruit into the mainstream Australian cuisine will continue as more chefs use the fruit in its recipes like the avocado did in the late 1960s and early 1970s.

“We are proud to have played a part in introducing the Australian community to this wonderful fruit with all its benefits. The PomLife brand has found a new home at SPC, where it can thrive and reach new heights. APG will continue to

develop our orchard and support the iconic SPC business in their future endeavours in the pomegranate space and beyond,” said APG CEO, Gal Shapir.

SPC believes that Australia is strategically positioned to lead the world in agri-business innovation and will continue to look to innovative businesses and ideas from around the world and bring them home to Australia.

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 13

NEWS

IBA starts to spruik events as lockdown restrictions ease W ith lockdown restrictions slowly starting to ease across the country, the Independent Brewers Association (IBA) has been in planning mode to revise its events schedule for the year.

It has meant a reshuffle of timings, locations, and in some cases, going virtual.

since restrictions came into place. For us, Good Beer Week is every week.

So why not celebrate it in a way that is safe, supports our venues, and brings together the community spirit that Good Beer Week is known for,” said Siobhan Kerin, Head of Events for the IBA.

Good Beer Week

BrewCon was originally scheduled for September and while the IBA expect fewer restrictions then, it felt it was too risky to go ahead as planned so the conference and trade expo have been moved to November, between 9-12 with further announcements to follow at the beginning of June once the schedule has been locked in.

With the date change also comes a change in scene as BrewCon moves to the Sunshine Coast. BrewCon2020

Early May was supposed to see the 10th anniversary Good Beer Week celebrations kick-off. The IBA couldn’t let that milestone go by without some sort of isolationinspired celebration, so instead the Good Beer Week Virtual Festival launched on Monday 18th May. “We wanted to do something to commemorate the event, and all the venues who have been struggling

BrewCon2020

will be heading up to the Sunshine Coast Convention Centre, where the members can enjoy a little slice of paradise and a raft of fun and games.

Indies The Indies Awards Ceremony will run in conjunction with BrewCon in November. There may be some changes to the judging process depending on restriction. However, this will have little impact on breweries who enter. Further announcements for Indies entry information will be made in June.

Indie Beer Day With the shuffle of the above events, Indie Beer Day has been brought forward to July 25. This was a great success last year in raising the profile of indie beer so with venues

slowing starting to open across the country, and social distancing expected to stick around for a little longer, the IBA saw this campaign as another opportunity to promote indie beer and to share a universal “cheers” to all the makers and consumers who have done it tough the last few months.

“We are really pleased to be able to make these announcements now, especially as people are starting to feel a little more positive about the road ahead. While we may have to do things a little differently this year, our aim is to bring everyone together, to have a beer, learn some stuff and to have some fun while we celebrate our recovery from what has been a really tough time,” said Peter Philip, chair of the IBA and founder of Wayward Brewing.

Australian native tea taking on the world A s native flavours grow in popularity in Australia, lemon myrtle and specifically lemon myrtle tea is emerging as a potential stand-out for international export.

It’s lemon flavour and enough antioxidants to rival black tea has positioned the Australian botanical as a new ingredient for tea blends worldwide.

Following the recent expansion of its Australian plantations, Australia’s largest commercial grower, Australian Native Products, believes it is now poised to expand its offering on the global tea market, valued at more than $19.3 billion.

“We’ve seen Australian native lemon myrtle become increasing popular on Australian cooking shows and in some of our finest restaurants.

However, it’s the health benefits of lemon myrtle that are really exciting for tea makers,” said Australian Native Products CEO, James Gosper.

“Lemon myrtle has more than

10 different antioxidants and antiinflammatory compounds – more than many other herbal teas. In fact, it has similar antioxidant properties to black tea, but without the caffeine.

“Lemon myrtle also has a high level of citral, a potent antioxidant.

It’s higher than lemongrass and other lemon scented herbals that are common ingredients in tea blends.”

Health benefits aside, the rich, golden appearance and taste are also proving popular, with sensory researchers at the University of Queensland finding participants in a sensory study preferred the appearance, colour and flavour of lemon myrtle tea over green tea.

“Lemon myrtle leaves have an incredibly aromatic and complex lemon flavour profile. When dried into a tea, the flavour becomes a fullbodied, refreshing citrus tea that tastes and smells like the Australian bush.

It’s like the taste of Australia in a cup of tea,” said Gosper.

14 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

“Leaders in the Australian gin industry like Four Pillars harnessed the richness of Australia’s native botanicals to create a unique flavour stamp for Australian gin. We think that same flavour opportunity exists for tea.”

Australian Native Products sustainably harvests more than 300 tonnes of lemon myrtle leaves each year and turns approximately a third of that into dried loose-leaf tea. As its North Queensland plantations mature over the next three years, the company expects production volume to substantially increase by 2021.

The plants themselves are sustainably grown, require no herbicides or pesticides and being native, are drought tolerant, using as little water in a year as a large household. Having successfully pioneered commercial lemon myrtle farming in Queensland, the company’s North Queensland plantations are also on track for

organic certification by 2021.

The bi-products of the harvest are also utilised; turned into microfibre or a mulch, which is scattered on the soil around young trees to return nutrients to the soil. This also prevents the growth of weeds and slows the evaporation of moisture from the area where the tree is planted.

“We try to mimic the conditions in subtropical rainforest soils, which is where lemon myrtle naturally grows, to ensure it is a long-term sustainable crop in Australia,” said Gosper.

“Lemon myrtle has been used by Indigenous Australians for thousands of years, but it’s really been in the last decade that interest in the plant and other Australian natives has started to grow – it ticks a lot of boxes not just on flavour but for its health benefits and sustainability.

“When international travel returns, we’re very keen to get lemon myrtle into the hands of more tea makers around the world,” said Gosper.

NEWS

Nanotechnolgy removes haze from white wine S auvignon Blanc, Semillon, or Chardonnay – when you reach for your favourite white, it’s the clean, clear sparkle that first catches your eye. Or does it? When white wines look cloudy it’s a sign of protein instability, and a sure-fire way to turn customers away.

Research led by the Australian Wine Research Institute (AWRI) in partnership with the University of South Australia, is ensuring white wines will always look their best as novel magnetic nanotechnology is proving to quickly and efficiently remove haze-forming proteins in white wine.

Funded by Wine Australia, the research demonstrates a collaboration, combining the AWRI’s knowledge in wine research and the capabilities in surface nano engineering developed at UniSA’s

Future Industries Institute.

Lead researcher, Dr Agnieszka Mierczynska-Vasilev said the new technology shows promise as a valuable and sustainable alternative to conventional bentonite fining treatments, potentially saving the wine industry millions.

“Protein haze is a serious problem for the wine industry. Not only because consumers see it as a defect, but also because conventional bentonite treatments can cause significant wine volume loss, which is also reflected in the bottom line,” Mierczynska-Vasilev said.

“In Australia, the overall estimate of loss caused by bentonite fining is around $100 million annually, and globally, this equates to approximately $1 billion per year.

“Winemakers traditionally use bentonite to remove proteins and

prevent haze formation, but as it is a clay, it swells in the wine solution and can lead to a loss of wine volume of approximately three per cent.

“Using this technology, winemakers could potentially remove haze-forming proteins safely and efficiently, without bentonite-associated volume loss, and importantly, could do so multiple times with the same nano particles.”

The new technology uses magnetic nano particles coated with acrylic acid polymers which, when placed in heat-unstable wine, attract and bind proteins to the nano particles’ surfaces. The particles are then drawn from the wine using a magnet, leaving behind a clarified product devoid of haze.

Tested on unfined 2017 Sauvignon Blanc, Semillon and Chardonnay from South Australia,

researchers found that the magnetic nanotechnology successfully removed 98 per cent of haze-forming proteins from wines in 10 consecutive adsorption-desorption cycles, clearly indicating its ability for reuse.

“Unlike bentonite, a defining feature of this nanotechnology is its ability to be regenerated for re-application, without any adverse effects on the wine’s colour, aroma and texture compounds,” Mierczynska-Vasilev said.

“While there is still some way to go before the technology can be practically applied in wineries, and the need to obtain regulatory approval both in Australia and overseas, given the clear economic, sustainable and sensory benefits, this nanotechnology has a very strong potential for adoption – it’s absolutely a ‘watch this space’ moment.”

Nano technology will remove haze-forming proteins in white wine.

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 15

Photo Credit: Getty Images

NEWS

Coles Local offers new features such as the mochi ice-cream parlour.

First Coles Local launched in Australia T he first of Coles’ new look local neighbourhood supermarkets has arrived in Sydney as the doors officially open to Coles Local Rose Bay. The store marks a new era for supermarket shopping in Sydney, claims Coles, with never-beforeseen features including a pick-andmix bar just for dogs, a macaron, mini gelato and Japanese mochi ice cream parlour, a self-serve coffee and orange juice station, and one of the largest plant-based ranges of any Coles supermarket in New South Wales.

Coles Local supermarkets offer the community a tailored in-store experience, partnering with local butchers, bakers and cafes to offer a bespoke range of high-quality foods designed to meet the needs of local residents.

Coles conducted research into the Rose Bay community, finding they are more than twice as likely to choose premium, high-quality products than the average Australian shopper, and value fresh and healthy solutions at mealtimes. They are also typically aged between 25-44

and don’t have kids.

Coles Local is designed for this demographic, becoming a destination for health and convenience, offering more than 350 ready-to-eat products that can be prepared in 30 minutes or less, including restaurant-quality pasta, salads and dinnertime meals from such well-known food producers as Sydney’s Pasta Pantry.

Coles CEO Steven Cain said the Coles Local format had been designed to appeal to local tastes and preferences.

“Customers want us to make their lives easier, and this store offers our customers the convenience of a supermarket with the range of a specialty store,” Cain said.

“This is our first Coles Local supermarket to open in Sydney. The store has been carefully designed with cutting-edge sustainability features and local partnerships with neighbourhood bakers, butchers and producers.”

The store has a Kosher range, and products from 35 speciality Sydney producers, including family

16 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

butchery Field to Fork, whose Bondi and Vaucluse outlets were hit hard by the coronavirus pandemic.

“We are committed to making a positive difference to the communities in which we operate, and our Rose Bay store helps us to support these small local producers in these difficult times,” Cain said.

Joshua Horwitz from Field to Fork said the family was happy to be partnering with Coles to offer their range of marinated meats for customers.

“We are delighted that Coles has chosen our a small, family-run business to showcase our brand in their store,” Horwitz said.

“There was no anticipating the impact coronavirus would have on our industry. We experienced a 40 per cent reduction in revenue almost overnight.”

“When Coles reached out and brought us on board, it meant that we had a new place to retail our products and not one Field to Fork employee was made redundant and no stock has gone in the bin.”

Coles Local Rose Bay will champion sustainability, with team

member uniforms made from 65 per cent recycled bottles, trolleys made partly from recycled plastic and free reclaimed customer carry boxes as an alternative to bags. A zero edible food waste policy also means that any unsold food that cannot be donated to food rescue organisation SecondBite will be diverted to green energy generation.

The store’s pick-and-mix selection of doggy treats will be the first in New South Wales, so customers can spoil their fourlegged friends with a bespoke blend of canine snacks.

Supporting the Rose Bay community, the store will create 26 new jobs and has partnered with local not-for-profit Print35, who provide employment opportunities for people with disabilities, supplying the store with Kosher serviettes and Jewish-themed greeting cards.

The redevelopment has also restored the heritage-listed Kings Theatre cinema to its former glory and in the process revealed the original cinema screen previously thought lost.

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NEW TECHNOLOGY

Personalising food intake for better health outcomes When business and academia work together, great things can be accomplished. Mike Wheeler explains.

It will take up to two years until the technology will go to market.

F

ood processors and manufacturers have a huge say in how food is packaged and labelled, and how that information is presented has changed over time. How food was being produced 60 years ago, differs from 40 years ago, which in turn, differs from today. As we head into the middle part of the 21st century, there are many issues that surround the industry, sustainability and extending shelf life being two, as well as the influx of plant-based proteins that are starting to hit the shelves in supermarkets. Also, what role does

technology play in the way we consume foods, and for that matter labelling, too.

From a purely consumption point of view, what goes into our food is also becoming more relevant. Not that long ago, food labels on packaging and tins were rudimentary – a rundown of basic ingredients. Today, there are minute breakdowns that include the amount of sugar, sodium, fats (trans, polyunsaturated etc), energy counts – a mass of information that can help us make an informed decision about what we put in our bodies. However, there is one thing that can’t be labelled – can’t

18 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

be measured before consumption – how will your glucose spike?

According to the World Health Organisation, in 1980, 108 million people in the world were suffering from Type 1 and Type 2 diabetes. By 2014, it was at 422 million, and by 2045 it is expected to be 700 million.

Is sugar good for you?

There has been a myth that if you eat a lot of sugar-based foods, it will increase your chances of getting diabetes. However, sugar itself is not a risk factor, but putting on weight by

eating too many sugar-based foods can be one indicator for getting diabetes in addition to a whole array of other diseases. Thus, the packaging on food labels gives as much information as possible so people can make an informed choice and hopefully help consumers mitigate conditions that might affect them getting the disease.

Once you have diabetes, it brings on another raft of issues, the least being checking blood sugar levels on a daily basis by the intrusive finger “prick” method.

It is something that has been on

NEW TECHNOLOGY

Professor Sharath Sriram and Peter Vranes’ minds for some time. Sriram, a professor of Functional Materials and Microsystems at RMIT University, and Vranes, a chemical engineer by trade and CEO of wearable devices company Nutromics, knew that there had to be an easier way for diabetics to help control the condition.

Detecting the right levels the patch Along with Romar Engineering, the Innovative Manufacturing Cooperative Research Centre (IMCRC), and Griffith University, both Sriram and Vranes are trying to create a device that will fit the brief of finding a simpler way to not only measure glucose, but discover which foods spiked an individual’s blood-sugar levels. They have come up with a wearable device – what they are calling the Smart Patch – that will hopefully help do away with the need for the prick test, allow people to streamline their diets, and in turn will give some food processors and manufacturers an insight into peoples’ dietary needs. Not only will the patch measure glucose, but the developers are hoping that it will be able to measure other biometrics once it comes to market. Why start with glucose?

“A few years ago, a company came up with a way of continuously measuring glucose in the blood,” The patch uses micro sensors at the end of needles that adhere to the skin.

Vranes said. “They developed the continuous glucose monitor (CGM) that you put on your arm or stomach, and it continuously monitors your glucose level. It was a massive innovation because there are about 420 million diabetics in the world and every single one of them hates pricking their fingers multiple times a day. If they don’t do it often enough their glucose intake can be poorly controlled, there can be complications. We are leveraging some of that work around glucose.”

Although the patch uses similar technologies it is how it is put together that makes it different – it is less intrusive, according to Sriram. Instead of using blood to measure glucose levels it uses interstitial fluid, which is just under the skin. And how does it stick to the skin and measure the fluid?

“It is a bit like Velcro and has micro needles on the surface, which have micro sensors embedded in them,” said Sriram. “Once you place it on the skin, it is pain-free but it penetrates skin enough to sample interstitial fluid.

Unlike a blood test, which can be painful, this is a lot easier. You just put a sticker on your body and it measures real time biomarkers in your body.”

While the point of the device is to measure glucose spikes, the main reason it was first thought of was it would enable people to streamline their diets to their own needs because

Professor Sharath Sriram believes the new technology will change the way we eat. different foods spike glucose in different people in diverse ways, according to both Sriram and Vranes.

“We all eat multiple times a day and we have no idea what the food is doing to us in a biochemical way,” said Vranes. “The typical notion in the public is that a food is either non-healthy or healthy for us. For

example, a meat pie is not healthy, a lettuce is. A lot of research in the past few years has come out and said, a food is not inherently unhealthy, instead some foods are inherently unhealthy for individuals. You and I can have the same meal, I get a big glucose spike after that meal, called a post prandial glucose spike and that’s really bad for me. If I keep on doing that, it is going to drive me to diabetes.

You can have exactly the same meal and get no or little spike. You can eat that all the time and it is not going to drive you to diabetes.”

“Different forms of food have different glycaemic indexes. All of them give you the same amount of energy but it’s a case of how spread out that energy is,” said Sriram.

“Though we are talking about different spikes, there is a bellshaped curve – a glycaemic curve.

It is a question with each individual; is that curve narrow and are you getting all your energy in one shot or is it spread out and happening over a longer period of time?”

The differentiating factor What makes the patch different from current devices on the market? Quite a few things, according to Vranes.

“Our Smart Patch reads glucose, but importantly, interprets the data, compares the data to the meals consumed, and then advises whether the meal was good (green), poor www.foodmag.com.au | June 2020 | Food&Beverage Industry News 19

NEW TECHNOLOGY

Universities are working in tandem with businesses leading to innovative enterprises.

(red) or in between (orange) for the individual,” he said. “This is all seamless for the user. If an individual was to try and attempt this with a CGM, they would have to do all the data analysis and interpretation themselves which is unlikely outside of a few biohackers. The technology has applications in other verticals as well.”

Vranes sees the patch as a solution by combining the information it gets with enough data on an individual so they can start eating and drinking to suit their body’s chemical make-up.

What Vranes and Sriram want the patch to do is be predictive. In other words, to have enough data on an individual to know that if they want to eat a certain meal, they can, knowing if it is healthy for them. It will allow users to scan the back of a can and tell them which meals are good and what food items they should be avoiding.

“There are all these applications that once you get this data, you can help people and really facilitate them to have far healthier diets because they know what’s out there for them and what isn’t,” he said.

"One of the really interesting things about the research is that things that people would restrict themselves with, [they might not have to anymore] because it didn’t spike glucose like they expected,” he said. “They could start reintroducing things like ice-cream into their diet – in moderation of course."

While some might baulk at wearing such a patch because it might highlight some of their favourite foods as a no-go in terms of consumption, Vranes looks at is as more of a cup half full situation.

“One of the interesting things about the research was that things that people would restrict themselves with, [they might not have to anymore] because it didn’t spike glucose like they expected,” he said. “They could start reintroducing things like ice-cream into their diet – in moderation.”

Then there is the biochemistry, physiological and biometrics of the body that have to be taken into consideration. How a person’s body reacts to eating an apple one day might

20 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

change the next depending on the state of your body.

“It is important to remember that for each individual the results vary.

If you are eating food under normal circumstances, the way your body generates glucose is very different from when, say, you have four days of lack of sleep,” said Sriram. “This is because your body’s biomarkers are out of sync. Your hormones are playing up. The affect the food has on you will be different from somebody else. It doesn’t matter if you wear the patch for one month and say, ‘This is my glucose profile, I know what I should eat’. If your lifestyle is changing, then the parameters are changing for you. It will

personalise the diet for you.”

Microtechnology is being used in the device, not nanotechnology. The sensors on the end of the needles are at about the same thickness of a human hair. Sriram said that they deliberately did not go down to the nanoscale.

“We don’t need to go nanoscale to get the information,” he said. “There is always a trade off in the size of the object and the cost of manufacturing.

The more nanoscale features you introduce, the more the cost goes up as do the manufacturing challenges.

Our work with Nutromics is how do we make it manufacturable; how do you take smart electronics and keep the costs low; and how do we keep the manufacturing in Australia.”

Vranes said the technology is about two years away from being released to the public.

“At the moment we’ve done trials and testing with people and we will get their feedback, and what’s impactful for them,” he said. “When we get into the market, it is pretty well tested already.

It should take only a couple of years to get all the kinks ironed out.” F

AUTOMATION

Reliable automation technology for the food industry With more than 50 years’ experience supplying sensors and control systems to the food and beverage industry, ifm knows how to achieve maximum process reliability and production uptime. Food & Beverage Industry News explains.

i

fm’s process sensor portfolio is vast and has expanded to include analytical measuring sensors.

This is highlighted with the newly released temperature calibration check (TCC) sensor that complies with the required standards and directives of 3A, EHEDG and FDA. This means it is suitable for hygienic installations such as those in the food and beverage industry.

Maximum process reliability and constant product quality are maxims in the food industry, whether in the manufacture of beverages, confectionary, dairy, or in meat processing. The slightest impurities cause great damage, such as the product recall of entire production runs, expensive downtime and then there is the damage to the brand’s reputation.

TCC technology is the sensor that checks itself. Temperature is one of the most important measurements used in process control. In the food and beverage industry, accurate and stable temperature measurement is vital for product quality and safety.

But, what happens if the process temperature is inaccurate? What if production managers could eliminate product quality risk due to inaccurate process temperature measurement between calibration cycles?

The TCC is specifically designed to combat the challenges of typical temperature products. ifm’s “Calibration Check” technology provides real-time continuous monitoring of instrument accuracy and measurement uncertainty. Leveraging the digital communication also provides better measurement accuracy and reliability than analogue since there are no signal losses.

Smart diagnostic technology monitors accuracy with two measuring elements in the tip of the sensor to react to temperature

changes, with the microprocessor monitoring them for any potential decrease in measurement accuracy.

The TCC’s repeatability is less than 0.015°C so users are assured the instrument provides repeatable measurements time after time.

The new technology is designed to give users peace of mind that a product is monitored 24 hours a day.

It also monitors its own health and accuracy between calibration checks.

Clean-in-place (CIP) processes are among the harshest to which instruments are exposed. The constant cycling between hot and cold temperatures can quickly cause fatigue of the electronic components and therefore lead to drift and failure. Every CIP cycle is a potential source of drift.

Each TCC sensor is “tested beyond standards” to ensure ifm manufactures the most stable, reliable and accurate temperature products. Throughout the development of this product, ifm engineers identified the primary causes of drift and failure.

The company tested these products and those of three other

TCC technology is the sensor that checks itself.

major manufacturers in its X-treme test lab.

They simulated CIP in its thermal shock chamber with instruments being submerged in a bath at -15°C for 10 minutes and then transferred immediately (< 10 seconds) to another bath at 140°C. Drift was tested after every 50 cycles at a measured temperature of 123°C. ifm took results shown for manufacturers B and C at a point where each unit failed. There is no data shown for Manufacturer A, since its products failed after two thermal cycles. The TCC measurement drifted < 0.2°C and it did not fail even after 1000 cycles, at which point, ifm stopped the test.

Permanent status checking Due to the calibration check technology, the TCC permanently checks its own drift behaviour. The sensor compares the temperature value to the simultaneously measured reference value. If the deviation is outside the tolerance range, which can be set between 0.5 and 3K, the TCC provides an optical signal and sends a message to the central

controller via IO-Link and the diagnostic output. The same applies to cases of serious malfunctions.

Quality assurance due to event-related measurement Particularly in production processes where exact temperature values are decisive for the product quality, it is important that the measured values are precise. The TCC allows plant operators to take event-related measurements in case of drifts instead of waiting for the next planned calibration interval. This reduces the risk of losing entire production batches due to faulty production temperatures.

Transparent sensor communication with visual and digital indication: The TCC provides the current status in a simple and clear way. If the LED on the sensor is green, the unit operates reliably. Blue indicates a temperature deviation outside the tolerance range. Red indicates a serious malfunction, such as a failure of the main measuring element. The TCC also automatically stores all the data required for consistent documentation via IO-Link – installation date, operating hours, temperature histogram as well as logbooks on event messages (operating hours and event number) and on the calibration check status (operating hours, temperature value, drift value, limit and status).

All of ifm’s process sensors, which include, flow, level, pressure, temperature and conductivity, are made of food-grade materials. They have a hygienic housing designed and distinguished by high ingress and temperature resistance and protection against high-pressure cleaning with aggressive agents. They have stainless steel mounting accessories especially designed for the food industry and come with protection rating IP68/69K. F

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 21

FOOD SAFETY

Ten musts of allergen management Romer Labs product manager Martin Candia gives a run down about the essential aspects of food allergen management that no program can do without.

S

ince the declaration of allergen content in food products has become mandatory in the food industry, consumers have witnessed a proliferation of allergen statements, formulations and formats that often cause effects opposite to those intended. Product labels turn out to be either so confusing that the consumption by people with allergies is discouraged, or so all-encompassing that users have to wonder if any real check was conducted on the products. In both cases, a detrimental effect is achieved – the consumers lose confidence in the information on the label.

Ideally, the information conveyed in the label should be the result of an evaluation of the real risk of the presence of an allergen in the product. This evaluation should take into account a risk assessment of the presence of allergens (comprising the whole production chain) and an appropriate allergen management plan.

Food allergen management is the name given to the collection of all documented measures and policies taken by a company to identify, minimise, control, or, if possible, eliminate the presence of allergens in all the levels and areas of a company involved in the supply chain. This includes the training of personnel and the internal and external communications of the risk and presence of said allergens.

There are guidance documents and many food safety certification programs that provide general guidelines on the aspects to take into account when putting a food allergen management plan in place. Though there may be some local variation, all of them share similar aspects.

Understand how your suppliers determine allergen status It is essential to determine or verify the allergen status of the material suppliers provide and to

understand their allergen risk and their allergen management practices.

There are different ways to accomplish this. The first and simplest is to require that providers give information about the measures they have taken to get the allergen status they declare. This inspection can include the testing of the material with allergen-specific analysis methods like ELISA. But that is just a starting point. Preferably, one should take more exhaustive measures that include requiring audits or certifying compliance via a food safety standard scheme. All information must be properly recorded and protocols must be in place on how to handle changes or substitutions.

Know how to handle and store raw materials and intermediate products Pay attention to how raw materials and intermediate products are accepted, handled and stored. The main focus should be on clear identification and the avoidance of cross-contact, since this is the main risk that arises from handling such materials and products. Upon reception, the material should be sampled to verify its allergen status; this should be conducted in a controlled way to avoid dispersion with thoroughly cleaned (or disposable) sampling tools.

Allergenic materials should be kept sealed whenever possible, and must be clearly marked at all stages, such as by the use of clear colour-coded labels or containers. Furthermore, materials should be isolated in clearly demarcated areas. Where this is not possible, other measures to minimise cross-contact should be taken. For example, store allergenic materials at floor level to prevent them from spilling on other materials. Another important consideration is the nature of the materials: liquid, powder, granulate, etc. Measures should

22 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

"Food allergen management is the name given to the collection of all documented measures and policies taken by a company to identify, minimise, control, or, if possible, eliminate the presence of allergens in all the levels and areas of a company involved in the supply chain." always be appropriate to the kind of material in use.

Use dedicated premises and equipment Whenever possible, use dedicated premises for the storage, processing and production of goods with a defined allergen profile.

Alternatively, having dedicated production lines is ideal. Both options are seldom practical, so an effective segregation program should be in place along with a validated cleaning program. Whenever possible, equipment should be exclusively employed for specific materials (this also includes minor equipment like scales and scoops).

Also, the design and layout of the premises and equipment, as well as the way in which they are employed, also have critical risk associated to them from an allergen management perspective. For example, open production lines are more prone to cross-contamination through spillage.

Check the recipe This one is often overlooked – all ingredients to be processed must be the same ones listed in the recipe.

This requires checking that verifies that the correct materials are used before manufacturing begins.

Automated label verification systems are a good option. This complements measures from other points – correct and appropriate labeling at all times and segregating allergenic materials.

Spatial segregation may not be

enough. Temporal segregation can ensure that allergen-free materials enter production prior to materials with known allergen profiles.

Check your packaging and reworking processes One of the major causes for food product recalls is incorrect packaging. This reflects the need for appropriate checks during and verification after packaging. The storage of packing materials and packed products is also important.

Here again, temporal segregation is important. If they become contaminated at this point, all the earlier measures taken to avoid cross-contact are rendered useless.

Ideally, processors would rework food only on the same product from which it originated. If this is not feasible, then the rework should be used only in products with the same allergen profile. Finally, it is important to regularly verify the effectiveness of the management plan by checking final products for the presence of allergens. Note that this is necessary but not sufficient to make “Free-from” claims – single assays do not supplant a whole food safety scheme.

Evaluate and declare any changes If a change in product is needed, then be sure to evaluate the new materials and communicate relevant information to the consumer. If a change of material or formulation requires that new allergens be

FOOD SAFETY

Manufacturers need to know how to handle and store raw materials. introduced, the allergen risk needs to be re-evaluated according to the management plan. Any change to the allergen profile should be addressed by appropriate measures to control the allergen.

Just as important is to make sure these changes are communicated to the consumer via multiple channels. Some guides promote such communication through allergic consumer organisations. Since customers do not usually read the list of ingredients of products they are already familiar with, make sure the changes are declared in the allergen profile in a clearly visible fashion on the package with labels such as “Now contains…” or “New formulation”. Finally, any old packing material should be removed and destroyed to avoid using it by mistake.

Ideally, the processor will use an analytical method specific to the allergens that represent a risk. If this is not possible, a surrogate allergen based on the allergen load of the materials might be effective.

But when it comes to the cleaning process itself, there are other things worth considering – use singlepurpose cleaning materials, adapt the layout of the plan to facilitate cleaning, and employ equipment whose design prevents the build-up of raw material and allows for easy access to all the parts that need cleaning. Wet cleaning, when possible, is preferable. When it comes to dry cleaning, avoid any method such as compressed air that could cause the unintentional spread of material that would increase the risk of cross-contamination.

Clean thoroughly and often

There’s an old adage: “If it’s not documented, it didn’t happen”.

It’s impossible to overestimate the importance of documentation in an allergen management plan. Every protocol and measure derived from the risk assessment to control the presence of allergens must be

An allergen management system rises or falls depending on the quality of the cleaning regimen.

Validate and regularly test the cleaning of facilities, equipment and production lines to confirm the effectiveness of these methods.

Every record in its right place

documented. Also, records need to be kept of the processes in place, such as checklists and records of cleaning, inspection, receipt and release of materials. Ideally, keep the risk assessment report with the documentation of the plan so that proof can be offered about how risks are being managed. Regular audits will also ensure compliance with all protocols and procedures.

Inform consumers with accurate, science-based labeling As we’ve written elsewhere, the product label can be a either a powerful tool or a complete hindrance, depending on the information it contains and how it is conveyed. The main problems come from voluntary allergen labelling, as in the “may contain” statements. Labelling should not be misleading, ambiguous or confusing and should be based on relevant scientific data (see Art. 36.3, REG EU 1169/2011). Appropriate and informative labelling serves to establish a brand as trustworthy and informs the consumer about his or her options honestly. Labels that state every possible allergen are usually

perceived as useless and protect the company more than the consumer.

Get commitment from the entire team Finally, the human factor: everyone involved should be aware of the risk represented by food allergens and should be trained according to their responsibilities. Don’t forget that many employees could be allergic themselves. Team members should be aware that cross-contamination could come from their own activities, which means appropriate hygiene and GMP should be observed. Dedicated work clothes restricted to allergen-handling restricted areas should be provided.

Ensure that all protocols are followed by giving the team the tools they need to do so with frequent training courses.

Ensuring food safety is the collective responsibility of everyone in the organisation. One component is crucial to setting the wheels in motion – the commitment of management. It’s up to them to ensure the development of a comprehensive risk-based allergen management plan, its effective application, and its continuous evaluation and improvement. F

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 23

HYGIENE

Washed down but not out Drives that are placed on food and beverage conveyor systems must have longevity and robustness.

Food & Beverage Industry News talks to SEW-Eurodrive.

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n the food-processing world there are many examples of conveyor lines brought to a halt by drive units that couldn’t handle the daily dose of high-pressure washdowns and chemical cleaners. But a Victorian meat-processing works has found a solution. More than six years after investing in purpose-built, sealed mechatronic drives, its conveyor lines are still running smoothly.

In food-processing environments, cleanliness and hygiene reign supreme. It’s a given. And when meat is the product at hand, there is no margin for error. At the end of each day’s work, all the conveyor lines, and all of the drive units that keep them running, are washed and scrubbed clean with approved chemical cleaners and high-pressure hosing. The cleaning process is manual. André Vanschie, maintenance manager at Hardwick Meatworks, described it as being similar to handwashing the dishes at home, but on an industrial scale.

At plants like Hardwick’s, traditionally designed drive systems are prone to damage from water

ingress and frequent exposure to the cleaning products.

This often causes them to fail early in life. With a thriving beefand lamb-processing business that includes exporting to approved countries around the world, the challenge for the Kyneton-based facility was to find a drive system that could withstand the daily cleaning. It would also need to meet the stringent requirements for operation in a food-processing environment.

More than six years ago, in an endeavour to overcome this challenge, Hardwick’s chose a different approach, and selected SEW-Eurodrive’s MoviGear mechatronic drive system to power the conveyor lines at their meatworks. The drive systems are still operating today, despite the harsh operating environment.

In a processing plant the size of Hardwick’s, which supplies to both wholesale and retail outlets, the improved reliability and longer lifetime of the drives translates into savings.

Sealed units The longevity of the drive systems in this environment of constant washdowns and scrubbing is due to the fundamental design and fabrication of the units. A difference between MoviGear and the more traditional drive systems is that the MoviGear units have an enclosed housing with no fan design. The inner workings of the mechatronic drive are protected from water ingress and the cleaning products. Vanschie said that this has resulted in reliability of drive systems at the meatworks.

Earlier designs would last around one year, whereas the MoviGear drives have been operating for six years. “It’s an amazing record.

Because they’re sealed, they don’t let the water in. That means there’s no corrosion, so they don’t burn out.

They last a lot longer,” Vanschie said.

This assessment comes from an experienced and knowledgeable operation. Hardwick’s is a familyowned business that has been processing meat for more than 40 years. They offer restaurant-quality products to the local market in

Victoria, South Australia, New South Wales and Queensland, and export Australian produce to countries across the world, particularly in the Middle East and Asia Pacific regions. Product of the same quality is also available to the general public, via Hardwick’s retail store in Kyneton.

Employing more than 400 people, its 800sqm plant runs two shifts per day, starting early in the morning and finishing around 10.30pm, depending on the volume of work.

Over the two shifts, they process approximately 200 cattle and up to 8,000 sheep. The plant has two processing floors, one for beef and the other for lamb.

The meat is bagged, ready for sale, in the deboning room, where there are 34 conveyor lines, each powered by a MoviGear mechatronic drive unit. The switchboard that controls the drives is housed upstairs, away from the meat products and wet areas. Enclosed in a stainless-steel ‘dropper’, the cables that connect the switchboard to the drive units are also well protected.

The IP66 enclosure is protected against direct, high-pressure water jets.

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HYGIENE Designed for wet areas John Gattellari, national industry specialist – food and beverage at SEW-Eurodrive, explained that the version of the MoviGear product family supplied to Hardwick’s was designed for wet areas. The units incorporate design features that enable them to resist wear and tear from high levels of mechanical and chemical cleaning, and high-pressure washdowns with water.

These design features include an IP66-rated housing and an HP200 surface treatment that results in an almost non-porous surface with anti-sticking properties. In addition, all screws, breather valves, pressurecompensation screw fittings and output shafts are made of stainless steel.

In the system of ingress protection (IP) ratings, IP66 refers to an enclosure that is dust tight, offering full protection against dust and other particles. It includes a vacuum seal and is tested against continuous airflow. An IP66 enclosure is also protected against direct, highpressure water jets.

The HP200 surface treatment provides an anti-stick coating along with resistance to the chemical and mechanical cleaning. At Hardwick’s, this enables easier cleaning and prevents contamination of the drive units, despite the high volume of meat product that is processed daily.

It is these properties that have led to the long working life of the MoviGear mechatronic drives installed at Hardwick’s. In addition, drive units with these qualities are ideal for environments like food processing, where hygiene is a must.

The sealed design prevents swirling of air, dirt and germs that can otherwise occur.

Vanschie said that, because of the design and construction of the units, there is no requirement for a routine maintenance program. This provides further savings. And should spare parts be required, the turnaround time has been fast, as has the overall customer support he has received.

received from manufacturers who deploy the MoviGear mechatronic drives. He said that the energy savings are made possible by built-in efficiency and the seamless, optimised mechatronic interaction of the motor, gear unit, and integrated electronics.

The motor complies with the IE5 ‘Ultra-Premium Efficiency’ class of electric motors and the gear unit has been designed for maximum efficiency.

“The components are perfectly matched,” he said, “and the optimisation facilitates high energy efficiency of the system as

"It’s an amazing record. Because they’re sealed, they don’t let the water in. That means there’s no corrosion, so they don’t burn out. They last a lot longer." a whole. The figure of up to 50 per cent energy reduction achieved by MoviGear drives has been verified by independent university research in Germany.”

For food-processing plants like Hardwick’s, which have demanding requirements for hygiene, matched by a daily regime of thorough cleaning, this combination of long-

lasting and energy-efficient drive units is a good fit. Vanschie said that he would make the same choice again if he needed more drive units at the plant.

“The customer service is excellent and the MoviGear units have proved to be more than reliable. Lasting six years in that environment is a very good record,” he said. F

The HP200 surface treatment provides an anti-stick coating along with resistance to chemical and mechanical cleaning.

Energy savings As well as the long working life of the MoviGear, Vanschie also reported a reduction in energy consumption.

“Our power usage has halved, so that’s a huge saving,” he said.

Gattellari confirmed that these results typify the feedback he

The inner workings of the mechatronic drive are completely protected. www.foodmag.com.au | June 2020 | Food&Beverage Industry News 25

INSTRUMENTATION

Sensors designed for rugged food and beverage environments Sensors have a huge part to play when it comes to food hygiene and keeping production lines running smoothly. Mike Wheeler reports.

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ith its new compact series of VEGABAR pressure sensors and VEGAPOINT level switches, VEGA has now advanced to full-range supplier for all applications in food production. These instruments are aimed at standard applications in automation â&#x20AC;&#x201C; and designed to

meet the latest requirements of the industry.

The quality demands on food are higher today than ever before with it becoming a matter of course to be able to choose freely from a variety of foods every day. Products are being manufactured more according to individual tastes, which makes

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faster batch changes necessary.

Consumers trust that everything is safe and hygienic at all times â&#x20AC;&#x201C; and rarely think about the extensive network of safety measures that make it possible. Intelligent system design is one of them. It supports the reliability, efficiency and hygiene of manufacturing processes â&#x20AC;&#x201C; with

the help of hi-tech sensors and their reliable measured values.

On the basis of the modular plics instrument series, level and pressure instrumentation from VEGA has been making a contribution to safety and efficiency in the food industry for many decades. The compatible design and standardised

INSTRUMENTATION

adjustment concept create flexible application possibilities and allow individual configuration − from selection of the right measuring principle, to installation and setup, to service. Operators benefit from fast product changes, continuous plant availability and process reliability.

New standard sensors with a focus on hygiene Just like other sectors, the food industry does not seek extreme solutions, but, in many areas, just simple optimisation and efficiency improvement. Here, less is usually more. VEGA has expanded its product range to include a compact instrument series. It proves that automation can be both simple and highly efficient without sacrificing dependability, hygiene or accuracy.

Standard applications, in particular, can be automated economically with the new compact pressure sensors and level switches.

Integration into the system, as well as adjustment, are easy to carry out. In this performance class, multi-device connection options are also available, which supports the continuous improvement of production facilities. The focus here is on compactness, flexibility, safety and optimised hygiene.

The new VEGABAR and VEGAPOINT instrument series are the answer to the growing demand for simple sensors with optimised variants that support increasingly efficient food production. This requires more standardised products that are as easy as possible to use but still cover all the basic hygiene

requirements. It also calls for better networked products with easy connectivity to existing control systems and mobile devices.

hygienic design and surface finish, they comply with all standards and approvals of the industry.

Standardisation gives birth to efficiency

Time is becoming an increasingly important factor in food production processes, and hygienic production in particular requires a lot of it. CIP cleaning is one of the most necessary but time-consuming process steps.

The potential for savings here lies in cleaning and sterilising systems more quickly, through consistent hygiene standards and system design. However, this assumes that the cleaning process can be fully relied upon once completed. And this in turn requires components whose geometry does not allow microorganisms to collect in dead spaces and which are also capable

A uniform standard extends through all areas of application. This applies especially to the fully hygienic adapter system, which is designed to be compatible with the new sensors and capacitive level switches as well as the existing VEGASWING vibrating level switches. Not only can it be flexibly selected according to individual needs, but also adapted to local requirements and – if necessary – quickly exchanged. All the new instruments are built to withstand intense clean in place(CIP) processes. And not least due to their

The acid test of CIP cleaning

VEGA products are part of the intelligent design that goes into production lines.

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 27

INSTRUMENTATION

of withstanding the cleaning and sterilisation processes themselves.

Processes and media that demand a lot from the materials of the measuring instruments are, for example, substances with a high fat content as well as aromatics. The consequential aggressive cleaning agents required also make correspondingly high chemical resistance necessary. The VEGABAR and VEGAPOINT instruments are resistant to both demands. The pressure sensors and level switches can tolerate high temperatures without loss of function, and even cope with the combination of both high temperature and long exposure times.

Hygienic design down to the last detail What does “Hygienic by Design” mean? In real terms it can be seen even in the smallest components of the new sensor series. All surfaces of VEGABAR 29 and 39 sensors that come into contact with the product are made of stainless steel and feature optimal surface roughness values. What is more, VEGABAR 28 and 38 are available with high-strength ceramic versions and VEGAPOINT sensors in highresistant PEEK material.

All materials are approved and tested according to FDA and EC 1935/2004. The design of the instruments is certified according to the European EHEDG Directive and the North American 3-A Sanitary Standards. Both standards prescribe the use of corrosion-resistant materials only and the components are also designed in accordance with Good Manufacturing Practices regulations so that all microorganisms are reliably removed by cleaning and cannot multiply on surfaces or in gaps.

Visible all around: illuminated 360-degree switching status display Sensors are often used in very large spacious areas or in tight spaces. The effort involved in reading a sensor quickly becomes considerable when a hygiene barrier has to be overcome.

However, it is crucial to be able to see sensor readings quickly and easily, so that operators can react as quickly as possible, especially in the event of a fault.

To ensure that the status of a

The VEGABAR 38 can handle the rigours of food and beverage processing.

process can be recognised at a glance from as far away as possible and from any direction, the development of the new sensors focused on simple handling – and the fast and easy readability that comes along with it. Thanks to the round, 360-degree display, all switching states can be visually detected from any direction. The colour of the illuminated ring, which can be freely selected from 256 different colours, remains visible even in daylight.

This allows the operator to choose the colour that is best visible in that particular environment, and it is up to the operator to choose the colour that best suits their needs and offers maximum additional safety and distinguishability in critical situations. It immediately shows the user if measurement is taking place, if the sensor is switching, or if there is a possible malfunction in the process.

Fit for the future with IO-Link In their maintenance decisions, plant operators rely on status data, which forms the basis for optimal planning of shutdown times. Almost all system builders now implement intelligent sensors with IO technology for this, as it offers universal advantages when it comes to data availability.

Not only can these be quickly and cost-effectively installed using standard three-core cable, but, with IO-Link, sensors can also be replaced without the risk of errors. The system can be put into operation faster with the standard protocol, which reduces production downtime. The option of having all sensor parameters written automatically into the new instrument by the IO-Link master, or the

28 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

controller during a replacement, also makes for additional efficiency. Fast format or recipe changes, which are typical in the food industry, can be carried out quickly and centrally in this way. The bottom line is that using IO-Link saves time while reducing the potential for errors to zero. This ensures higher product quality, more optimal utilisation of the machines and increased process speed.

Wireless transmission of measured values Both the VEGABAR and VEGAPOINT instrument series can be easily read out and configured with a smartphone or tablet.

Especially in environments such as clean rooms, where physical access involves a lot of effort, it means setup and operation become faster and easier. In combination with the VEGA Tools app, which has already won an App Award, the sensor data enquiry over shorter distances in these areas also becomes convenient.

Future-oriented automation from a single source Hygienic design, system availability, modularisation and networking are the decisive factors for greater efficiency in food processes and for standing out in the face of growing competition. With its decades of experience, VEGA offers level and pressure measurement technology for the automation and monitoring of future-oriented production

systems. It has sensors optimised for operating under extreme conditions and meeting strict requirements on system safety and flexibility.

Because of the increasing requirement for standard applications and open control platforms, VEGA has added these compact pressure sensors and level switches into its portfolio to help meet this. The new instruments are tailored to these standard applications that nevertheless involve high quality.

The universal adapter system of these compact devices provides the flexibility needed to keep inputs and costs at a minimum level through optimised spare parts stock-keeping.

This provides process fittings that can be selected “off the shelf” and adapted directly to individual requirements.

There is also a great deal of sensor intelligence on board – the standard IO-Link protocol ensures especially simple, intelligent communication.

The wireless communication provides easy and fast access and setup.

This means that the instruments have a multi-layer communication platform that enables seamless data transfer and simple integration into control systems. They are prepared for the production processes of the future – and are already making their contribution to the implementation of Industry 4.0. F

SOFTWARE SOLUTIONS

Software timesaver for franchisee When LinPepCo needed to streamline its accounts, it turned to a solution that not only saved time, but freed up staff. Food & Beverage Industry News explains.

B

uilding and sustaining a successful enterprise demands a keen understanding of when and how to address potential issues – turning what could be a critical weakness into a value-added strength.

As a Pepsi-Cola franchisee with 25 years in the distribution business, LinPepCo had the intuition to make a change in their accounts receivable (AR) collections process by using Esker software.

Before Esker, LinPepCo relied on a largely manual process to manage its collections. Paper was prevalent, as the team was tasked with printing statements and sending reminders by hand.

“A lot of cost and manual labour went into that,” said Jen Pfeifer, director of IT at LinPepCo. “We knew there had to be a faster, more cost-effective way to help our staff collect and our customers make payments. Esker’s TermSync product offered that solution.”

Approximately 67 per cent of LinPepCo’s customer base (3,800 customers) is currently using Esker’s cloud-based solution. Nearly one in four customers are using the autopay feature, which has proven to be a time-saver for both the company and its customers.

“All our goals have been accomplished with Esker’s Collections Management solution.

Payment reminders are being sent out electronically, our staff is more productive and proactive, and our customers are happy. Everything we were hoping for was delivered.” said LinPepCo CFO Kara Deist.

LinPepCo went live with Esker’s Collections Management solution in early 2015. Since then, the company has achieved a number of business

benefits. Among these include: Reduced day sales outstanding (DSO) – with electronic reminders being sent out and reduced manual duties, LinPepCo has significantly reduced its DSO, virtually eliminating customers in the 90- day past-due category.

Improved customer experience – due to Esker’s online portal, LinPepCo can offer its customers a number of self-service options for managing invoices; since go-live LinPepCo has seen a 69 per cent increase in auto-pay customers.

Freed up staff time – fewer administrative duties has freed up LinPepCo team members to spend more time on strategic things like managing reports, contacting customers, reconciliation and more. F

The solution One of the biggest goals LinPepCo wanted to achieve in implementing a new solution was to utilise as few different systems and technologies as possible. Ultimately, it was Esker’s automated Collections Management solution that stood out for its robust capabilities and integration with VIP, LinPepCo’s existing software system. Esker’s business partnership with VIP meant a faster and seamless solution delivery process for LinPepCo with few resources needed to get up and running.

“Esker checked off so many boxes for us that we really had no reason to test other solutions,” said Pfeifer. “It was perfectly compatible with what we had in place and the implementation process couldn’t have been more painless. After just a few weeks of going live, we had customers and team members telling us how slick the solution was.”

The Esker system helped LinPepCo save time in many parts of its business. www.foodmag.com.au | June 2020 | Food&Beverage Industry News 29

PLANT SOLUTIONS

Sweet fix for MSF Sugar stirrer Simplifying a hydraulic system could be a chore. Not for BSC and coupling suppler Timken.

Food & Beverage News explains.

MSF Sugar is a grower and processor of raw sugar.

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hen MSF Sugar Project Engineer Mitchim Elder sought a solution to a low-grade pan sugar stirring application, the answer came through a collaborative effort between his local BSC branch in Cairns and coupling supplier, Timken.

Elder had wanted to remove the maintenance-heavy hydraulic system and simplify it with an electromechanical solution to reduce both maintenance costs and downtime.

Integral to the process was a coupling that could transmit high torque.

This goal was not only achieved but the coupling supplied continues to operate – five years after its installation – without Elder ever having experienced an issue with it.

“In engineering, no news is good news. It’s when components aren’t doing the job that you hear about them,” Elder said. “When you install a component and it works away without a problem, that’s the solution you want and that’s been our experience with the Timken coupling.”

As one of Australia’s leading agribusinesses, MSF Sugar is a processor as well as a grower, marketer and exporter of raw sugar. The company has been operating for over

124 years, and employs around 760 people in Queensland.

Elder is the project engineer for the Mulgrave Central Mill, which is located in Gordonvale, in North East Queensland. It’s about a 20-minute drive to his local BSC branch in Cairns.

Elder explained that within the sugar mill operation, there were a number of low-grade pans in the process house, including one which has a stirrer application, which was viewed as a critical asset to the mill.

“This particular pan is one of three, so if we cannot get product through that pan it will hold up the whole process. It won’t stop our operation completely, but it definitely has a significant impact on production when there is downtime,” he said. “So, I took the opportunity to change out the hydraulic drive unit and put in an electric motor gearbox.”

Elder’s decision to overhaul the drive system was followed up by a conference with his BSC branch as to the design and supply of components.

This involved consultation with the BSC area account manager, Paul King and Sean Young, who was the North Queensland regional sales manager for Australian Timken at that point in time.

30 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

“There was a significant amount of consultation at the time regarding the details and design. There was a lot involved in terms of modification – particularly from the existing hydraulic motor base and trying to incorporate a solution bound to the gearbox,” said Elder.

“We actually used the existing hydraulic motor base frame and mounted the new gearbox on this together with a coupling. BSC worked with us to come up with a solution that best fit our needs.”

Sean Young recalls that the Lovejoy QF1000 QuickFlex coupling by Timken was recommended as the ideal coupling choice after a site visit.

“This was a vertical high torque application utilising a metallic gear coupling, which required lubrication and was in a difficult location to easily access,” he said. “In order to replace the gear coupling, a crane had to be hired, the roof removed and the coupling replaced – but only once the hydraulic motor had been removed. This was very time consuming and also affected production.”

Young and King obtained all the relevant information about the drive from Elder including the

motor power, output speed, shaft dimensions and space restrictions before selecting the coupling.

As to why the Lovejoy QF1000 QuickFlex coupling is such a good fit for this application, Young breaks it down to three key features – lack of wear, accessibility and lubrication.

“It is a shear-style coupling, which means once it is set up the only item that wears is the element. This is easily and quickly accessed,” he said. “This coupling does not need to be lubricated at all – unlike the gear coupling that it replaced.”

As far as Elder is concerned, he achieved his goal of improving the efficiency of the application and reducing the amount of maintenance required by changing out the drive system. This translated to cost savings and would not have been achievable without his collaboration with BSC and Timken with regards to the coupling component.

“We’ve had zero issues from a maintenance perspective, and this has been in place for five years now without any worries,” he said. “So that’s the perfect solution. That’s what you want. And the BSC team worked with us to make it happen – it was definitely a collaborative effort.” F

JUNE 2020

PLUS: COVID-19 changing behaviour | Drives for harsh manufacturing environments | Pathogens

FOOD & BEVERAGE INDUSTRY NEWS

WASTE MANAGEMENT

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CONSUMER

COVID-19 is changing the shopping habits of consumers.

Shoppers change behaviour as COVID-19 takes hold New research shows that consumers are changing their habits during the COVID-19 pandemic. Food & Beverage Industry News looks at why this is happening.

N

ew research from consumer intelligence specialists, Mintel, shows that there has been changes in consumer sentiment and behaviour as a result of the spread of COVID-19 across Australia and New Zealand.

“With the COVID-19 novel coronavirus continuing to spread in Australia and New Zealand, government-imposed social distancing measures and a stimulus package to safeguard jobs, the impact of the virus on the economy is already starting to

show. However, effects vary by sector; while some industries are fighting for survival, others have proven their quick adaptability to the new environment,” said Elysha Young, Mintel trends manager for APAC. “Our research shows how changing consumer sentiment and behaviour in reaction to the virus is having profound effects on certain sectors.

In response, we’re seeing some companies and brands adapting to meet new – or newly important – consumer needs.”

32 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

Concern is on the rise Mintel research shows that over half of Australian consumers (63 per cent) are concerned about the risk of being exposed to COVID-19.

In the 48 hours from 25-27 March, Google Trends reported the search “symptoms of coronavirus” by Australians had spiked by 1,180 per cent. However, as the curve begins to flatten, there is an expectation that concern around exposure will similarly ease off, replaced with concern over the effect the

outbreak will have on lifestyles.

Australian consumers are worried how the outbreak might impact their lifestyle, with over one third (36 per cent) saying they are “extremely worried”.

Given the speed of the crisis, it was noted that almost one quarter (24 per cent) of Australian consumers remained unsure whether to be worried about exposure, even as they entered the third week of restrictions. As government shutdowns remain in

CONSUMER

effect indefinitely, the lack of a clear end-date left many consumers concerned about both their day-today lifestyles and their longer-term economic prospects.

Good hygiene and avoiding crowded places are top priorities “Mintel research shows that the majority of Australians are making changes in light of the virus, with increased hand washing, use of hand sanitiser, and avoidance of public places the biggest behaviour shifts,” said Young. “Within a week of restrictions, we saw personal hygiene behaviours increase, with 80 per cent saying they washed their hands more often and 75 per cent reporting they used hand sanitiser more often, up from 64 per cent and 55 per cent respectively.”

Consumers are also increasing their use of household disinfectants and cleaners, with 45 per cent reporting they had done so in

response to the outbreak. Moving forward, as social distancing becomes further normalised and consumers continue to stay indoors as much as possible, we expect to see consumers continue to look for products that help them keep their environments as hygienic as possible.

Changing behaviours around grocery shopping and online shopping Consumers aged 35-54 were most likely to indicate that they are stocking up on groceries and other supplies with two in five (38 per cent) saying they have changed their purchasing behaviour in response to the COVID-19 outbreak.

“Non-perishable items were cleared from the shelves almost immediately as consumers swept through in search of staples to stock up on,” said Young. “As a result, purchases of rice, pasta, canned vegetables, tinned meals and fish,

breakfast cereals, biscuits, coffee and yeast were all restricted early by supermarkets. As shortages continued longer than many had predicted, both younger and older cohorts have similarly adopted more of a stockpiling mentality. For many millennials (b. 1980-99) this could be their first real experience of planning out and bulk buying groceries, as we’ve seen a preference for smaller, more frequent shopping trips over the past few years.”

From in-store to online shopping, while millennials led the eCommerce charge with 23 per cent of those aged 25-34 saying they have increased the amount of shopping they do online in response to the outbreak, older consumers followed suit – 16 per cent of those aged 45-54 and 12 per cent of those aged 55 plus have increased online shopping due to the spread of COVID-19.

“We also found that family health and high living costs are of top concern to Australian consumers,”

Shopping online has become more popular in the first few months of 2020.

said Young. “Twenty-one per cent of Australian consumers expect to spend less on food (excluding takeaways/delivery) in the next month, and that 44 per cent of Australians are expressing little confidence that their financial situation will improve over the next few months. Overall it seems that while fresh will be important, especially as it relates to health, what will be of highest consideration is value, whether that is fresh or non-perishable.”

Twenty-six per cent of respondents also expressed concern about the safety of their food products, which could contribute to a broader trend we’re seeing around localism – potentially a way for products to demonstrate their value will be through local/provenance claims for greater transparency.”

Lessons learned from China “COVID-19 has created an unprecedented situation that will impact the Australian population and economy. China was the first to deal with the crisis, hence, it is worth looking to China to see what lessons we can learn to help Australian businesses find ways to deal with the immediate impact of the crisis,” said Young.

“Speaking to our colleagues in China, once the initial consumer panic of stockpiling groceries and other supplies faded, they observed a counter trend: the aforementioned increased emphasis on fresh food.

More people working at home means more time for home cooking, and there’s an inevitable tendency for people to try to eat as well as possible during a time of elevated fears over health and well-being.”

A desire to support local businesses was clear in China, and Young is expecting to see the same thing in Australia and New Zealand.

“As shoppers, we are entirely reliant on businesses’ ability to supply the goods and services that allow us to survive and thrive,” she said. “And as businesses, we are entirely reliant on our customers’ support. Post-isolation, expect to see Australian consumers focus more on supporting their communities in search of authenticity, transparency, and sincerity. A move towards more human connections will influence Australians’ perception of value in their interactions with every brand.” F

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 33

The true role of packaging comes to light in the midst of the COVID-19 pandemic Author

Nerida Kelton MAIP, Executive Director, Australian Institute of Packaging (AIP)

In part two of how COVID-19 has impacted on the packaging industry, The Australian Institute of Packaging executive director Nerida Kelton talks to the experts about packaging’s role in a pandemic world.

I

n part two of this two-part feature, Michael Dossor MAIP, group general manager, Result Group; Dr Carol Kilcullen-Lawrence, FAIP, CPP sustainability specialist, UPM Raflatac; Alan Adams MAIP, sustainability director APAC, Sealed Air; Professor Pierre Pienaar FAIP, CPP, education director – Australian Institute of Packaging (AIP) and president – World Packaging Organisation (WPO); and Keith Chessell FAIP, APCO board member all bring different views to the discussion on COVID-19 and how it will affect the packaging industry.

One outcome from the current situation is the resurgence of single-use plastics. How can we manage this as an industry?

Michael Dossor: This is the most important question of all. There are ways to protect the product, while at the same time ensure materials will fit within APCO’s circular economy model and we have done it many times over at Result. The term single use package does need to be used as much as it is and with the correct solution, brand owners can put that claim on pack. The question is: will they? The consumer knowing there are recycling options has become as important as claims on the product itself in my opinion.

that steer us towards meeting the 2025 National Packaging Targets.

the supply chain performance of highperformance plastics.

Alan Adams: Single-use plastics is a widely used term that is perhaps better used with the term ‘problematic’ as APCO recommends. As an industry, the needs for recovery and better use of resources in plastics at end of life has not changed, work is continuing to generate better outcomes. Sealed Air continues towards our pledge of being 100 per cent recyclable by 2025 and including 50 per cent recycled content.

Recently, we launched plastic mailers with recycled content made from waste generated in our food packaging plants and waste from post-consumer streams. The resurgence of singleuse plastics is more about increased understanding of safety, security, and

Pierre Pienaar: The same consumers, who have been demanding governments ban singleuse bags and who have been leading the uptake in the keep-cup concept, are the ones shouting for shoppers to leave their reusable bags and keepcups at home. It is called survival.

WPO is hopeful, with the entire planet, that this pandemic will pass, and life will settle back into a pattern we enjoyed prior to the pandemic outbreak. I am hoping the resultant and overriding attitude in response to these forms of packaging will be a sense of how much the consumer has been directly responsible for our polluted planet to date.

Packaging has a huge role to play in a pandemic world especially in terms of preserving food and beverages.

Carol Kilcullen-Lawrence: Single use plastic for food packaging is not likely to be replaced any time soon.

So, its management is about providing suitable convenient recycling options – these will continue to evolve as Australia moves towards more local recycling as part of the APCO projects 34 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

Keith Chessell: Most states have in place or are working on implementing a single use plastic ban covering items such as lightweight plastic shopping bags, disposable plastic plates/ bowls, cutlery, cups, stirrers and some other single-use food service items, expanded polystyrene food and beverage containers, plastic straws, heavier/boutique plastic bags and oxo-degradable plastics. Although attitudes may have changed through this COVID crisis, the phasing out of these items will certainly occur.

The packaging and manufacturing industry need to get on board with the 2025 National Packaging Targets and become APCO members and utilise their resources (PREP recycling tool, Australasian Recycling Logo), the recently issued Sustainable Packaging

Guidelines (SPGs) plus a ranging of packaging material guides. The industry has been on the back foot for far too long with Australian consumers with regards to plastic packaging. We have failed to defend and support the important role that packaging has in protecting, preserving, extending shelf life, reducing food spoilage and waste, providing important information on ingredients, nutrition, storage and recipes as well as the convenience that consumers require. The industry right now must ensure their packaging meets the sustainable packaging guidelines – recyclable or reusable, is working towards recycled content and has the ARL for the consumer’s disposal understanding.

There have been growing concerns that with the world in one form of lockdown or other consumers are no longer caring about the environment as much and are not recycling.

There have also been many photos on the Internet showing all of the medical PPE being littered around the world. What should be done to ensure that we maintain the course for recycling globally?

Michael: The answer is simple.

The industry has the capabilities to develop a packaging material of any type to fit the circular economy and be 100 per cent recycled, be made from recycled content but at the end of the day the consumer still has to put the packaging in the right bin or

dispose of it correctly. I am pretty sure our Prime Minister said it best when people started panic buying toilet paper. “It is wrong, stop doing it, it is un-Australian”. The same applies for PPE littering.

we have seen in living history. We are dependent on our earth, on our family and our neighbours. Nobody is the centre of the universe. Hopefully it takes being alone to appreciate the need for us to work together.

Carol: Even though our short-term focus has necessarily shifted towards “physical distancing” we also have an opportunity now to think about what is truly important and there is definitely an emerging sense of community. The measures we are taking are for the benefit of everyone.

So, when we switch back to our longer-term goals, I believe protection of our environment will still rank highly. The problem of medical equipment being littered is a difficult one. I have come across used gloves being left in a shopping trolley. Also, there are so many people wearing masks incorrectly. We need more government guidance about when PPE is actually recommended. Gloves are not a substitute for good hand hygiene and masks worn for too long harbour many germs.

Keith: There has been little said around the world about the disposal of medical PPE. The current littering pictures that are being circulated of PPE gloves and masks really don’t assist consumers’ perspectives about packaging, litter, ocean and planet contamination. Up until the COVID19 impact, consumers were concerned for the environment, climate change, recycling and there was negativity towards plastic packaging. The improved understanding of packaging by consumers through the protection benefits during this COVID period will be quickly lost unless each industry addresses the environmental design requirements for their products and educates the consuming public for the reason/benefits their packaging provides to the food and beverage products.

Alan: The vast majority of consumer recycling is done at home and this service continues without interruption. In fact, with more time at home, less travel and less dining out and fast food consumption it is highly likely that traditional litter rates are dropping and recycling rates increasing. The improper disposal of Medical PPE is similar to other forms of littering; poor choices by individuals or organisations.

Pressure to deliver on 2025 recycling targets in Australia and globally remain in place. While changing behaviour is part education, there are always that small percentage that are inconsiderate of others and the environment. It is pleasing to see law enforcement taking action on those making poor choices including elevated and specific fines for littering PPE.

How do you think packaging will be perceived after this is all over?

Pierre: Survival always remains our most essential need, hence the current medical PPE littering. I am of the opinion that this pandemic will ultimately bring the opposite effect.

I am hoping that after this pandemic, and as a result of self-isolation, we may have greater appreciation for our cleaner planet and for our family, friends and neighbours. This pandemic is a leveller like no other

Michael: As an industry, if we keep doing the great work we have been undertaking, then packaging has an opportunity to have its recent perceptions changed at a consumer level. It is all about the consumer facing communication and education.

We need to continue to showing and explain all of the great work that is being done within the packaging industry. Packaging has a role to play that is far greater than just protecting the product. Controlling and minimising food waste stands out and that is a bigger problem than the packaging itself, costing the country more in the longer term.

Carol: I hope the importance of packaging will be appreciated, particularly its role in preserving food.

And as brands continue on a journey towards more sustainable packaging, we have a huge opportunity to take consumers with us on this journey.

Alan: The value and types of packaging will have changed.

E-commerce and home delivery will remain, with higher adoption so efficient and effective protective packaging is needed. New packaging

formats are accelerating like TempGuard, a recyclable fibre solution that extends the operating window for chilled food home delivery. Cooking at home rates have changed as new cooks are created so packaging making cooking and preparation accessible will be valued. We are seeing a spike in demand for ready meals in packaging like Simple Steps.

Food safety, security of supply and damage protection will not be taken for granted.

Pierre: A realisation that it is every country’s culture that is directly responsible for how much pollution they are causing. It is not the fault of packaging. Japan’s culture is currently proving its saving grace in this pandemic. With a population two and three times that of Italy and Spain respectively, Japan’s hygiene culture of no handshaking (rather bowing), wearing of masks, respect of social distancing etc. has managed to keep its COVID-9 numbers relatively low. Japan’s culture too demands extravagant packaging of all goods, to the point of over packaging and single food item packaging. Packaging in Japan is considered a necessary luxury. They have almost a fetish with packaging for a number of cultural reasons. Re-use of items such as plastic chopsticks (as opposed to disposable wooden ones) and cloth napkins is unheard of. In response to this, however, they are among the world’s foremost recyclers. Over 70 per cent of Japan’s plastic is recycled. Lower than 20 per cent is sent to landfill in comparison with the US landfill figure of around 70 per cent of plastic.

A culture shift may be required by many countries as they realise – after the pandemic – how much they were to blame for the Earth’s demise. The WPO through its member countries like the AIP, is intent on working with countries to educate consumers to manage pollution themselves rather than depend on a government to dictate behaviour.

Keith: As we look back on the COVID experience, I am sure as a packaging and manufacturing industry we will be able to see we have been thrown a ‘lifeline’ to restore in the consumer’s mind that packaging is not evil, it does serve a critical purpose and is an essential part of providing food safety and integrity to our consumer products. F

www.foodmag.com.au | June 2020 | Food&Beverage Industry News 35

DAIRY REPORT

Global dairy commodity update May 2020 D airy markets are starting to come off the bottom of a deep trough due to decreased demand for cheese and butterfat from the closure of food service channels in response to COVID-19. The gradual relaxation of COVID-19 lockdowns aimed at limiting the virus spread will be staggered and uncoordinated.

Governments face different timelines in reaching peak health risks and must juggle the political choices between managing health system overload and economic fallout. This will see varied rates of recovery in demand.

The ongoing impacts on demand from lower household incomes during recession and ongoing limits on business and tourism travel are expected to keep demand subdued.

The slowing in EU and US milk supply will be lagged and will not offset the slump in demand. Feed costs are low with an abundance of supply, but weather will continue to influence margins and decisions made on farm as producers manage lower milk incomes.

Commercial actions announced to date to reduce surplus milk and product would appear to have limited effect. Government and industry measures announced to date to address surplus stocks will also not alleviate these pressures.

These impacts will continue to drive changes in product mix postspring milk supply peaks in the US and Europe.

Generally, shifts will avoid overproduction of cheese and handle surplus cream where possible.

Commodity prices will remain heavily impacted by the likely stockbuild in SMP, butter and cheese, until there are clear signals of a meaningful rebuilding in demand in Europe and the US. There will be a delayed impact in Oceania until product supplies build in spring.

The stimulation of stronger export demand from developing Asian and MENA markets for commodity ingredients at lower prices will be critical to the outlook as these regions

experience their own lockdowns, the impacts of a global recession and the travel restrictions that have been implemented.

nations has eased and fortunately volumes out of NZ are down due to the season being concluded heading into the coming winter months.

Skim milk powder

Cheese

Spot and futures weakened further in April as US values fell. NZ product trades at a premium compared to European product. Chinese buying has helped hold Oceanic prices firmer. Prices have shown some stability in recent weeks as demand signals improve.

Cheese trade has increased against the prior year in all but one month since October 2018 and grew 4.3 per cent in the 12 months to February.

US prices fell through March and April with the closure of sales channels in particular the Foodservice channels. A slow recovery is underway as demand steadily improves. Declines in the EU market have been less severe with a much smaller foodservice exposure.

Whole milk powder Spot values continued to soften though April, impacted by the effects of demand destruction in EU and US on fat and protein prices. Demand from China and the oil producing

The cheese trade has increased over the past 12 months.

36 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

Butter US spot prices have fallen, which

means they are trading lower than at the start of March as milk production improves while COVID-19 lockdowns weakened butter and cream demand.

EU values also lost but not as greatly as the US due to a smaller foodservice exposure, while NZ spot prices held firm.

Whey EU spot prices weakened though April now trading below US prices, which have steadied with better demand from China and a trimming of stocks. Whey product trade improved in February growing 5.4 per cent YOY. This was the third consecutive monthly improvement in whey product shipments, and only the 4th month in 15 where trade grew yearon-year. F

MARKETPLACE

Deal activity slows down Following a hectic end to 2019, corporate activity in the food and beverage industry slowed down in January and February 2020. Over the two-month period four acquisitions were announced.

C

orporate activity in the food and beverage industry has slowed to a trickle following a pedestrian start to the year and the coronavirus pandemic. The coronavirus pandemic has negatively impacted investor sentiment across all industries in Australia. The closure of hospitality businesses in particular has impacted food and beverage manufacturers that distribute to the foodservice channel. Only five transactions were reported over the two months to 30 April 2020, which is below the historical average for this time of the year.

The sale of Fonterra’s Dennington Processing plant to ProviCo Australia was the largest transaction reported over the two-month period. Fonterra closed the Dennington plant in May 2019 after a reduction in milk intake.

ProviCo Australia is the largest supplier of calf milk replacers, manufacturing a range of feed and vitamin fortified products for animals.

ProviCo has indicated that it will use the Dennington site to manufacture a range of animal nutrition foods.

ASX-listed Murray Cod Australia acquired Murray Darling Fisheries, a company that owns a hatchery located in Euberta, NSW. Murray Cod Australia paid $6.5 million for the hatchery business and the property. The acquisition of the hatchery will increase Murray Cod Australia’s capacity to produce Murray Cod fingerlings.

Coles announced the acquisition of Jewel Fine Foods after receiving approval for the acquisition from the ACCC. Jewel Fine Foods was placed under voluntary administration in April 2019.

In September 2019 B&J City Kitchen submitted an offer to acquire the company, but this offer was blocked by the ACCC because it believed that the acquisition would lessen competition for the supply of chilled ready meals. The acquisition of Jewel Fine Foods is in line with Coles’ strategy to improve its convenience offering.

Hofseth Group, which is a Norwegian biomarine company, has invested $5m in ASX-listed Clean

Ben van der Westhuizen and David Baveystock are directors of Comet Line Consulting, an advisory business that specialises in acquisitions and divestments within the Australian food and beverage industry. For more information, visit www.cometlineconsulting.com.au.

Date

Target Name

Acquirer

Sector

2 March 2020

Dennington Milk Plant

ProviCo

Dairy

18 March 2020

Murray Darling Fisheries

Murray Cod Australia

Seafood

25 March 2020

Jewel Fine Foods

Coles

Prepared meals

6 April 2020

Clean Seas Seafood (9.7%)

Hofseth Group

Seafood

30 April 2020

PomLife

SPC

Packaged Foods

Seas Seafood.

The investment will result in a shareholding of approximately 9.7 per cent in Clean Seas Seafood.

Fruit processor, SPC acquired the PomLife brand from Australian Pomegranate Growers. PomLife is a brand that was developed by Australian Pomegranate Growers for distribution into the foodservice channel. SPC will integrate the processing operation of the company into its Shepparton plant and will include the pomegranate-based

products into its fruit portfolio.

The outlook for corporate activity over the next few months remains uncertain.

The coronavirus pandemic has placed several transactions on hold as business owners and acquirers assess the impact of the shutdown.

Comet Line believes that, in time, circumstances will stabilise providing buyers and sellers will more comfort on the future and a higher level of confidence to progress acquisition discussions. F

Commodity Outlook WHEAT – Prices are to rise marginally due to lower supply

in major exporters.

COARSE GRAINS – Corn prices to remain low with high production forecast. Barley prices to rise slightly, but remain low.

OILSEEDS – Canola prices to rise in tandem with demand for vegetable oils.

SUGAR – Sugar prices are to rise due to lower world production.

BEEF, VEAL AND SHEEP MEAT – Australian cattle prices to rise as heard rebuilding reduces supply. Lamb prices expected to remain near record highs because of strong international demand, and dry seasonal conditions.

DAIRY – Milk prices to fall due to global production increases.

PIGS AND CHICKEN – Pigs and chicken meat production to recover from 2020-21 onward to meet domestic demand.

Source: Department of Agriculture and Water Recources (ABARES), Agricultural Commodities, March 2020

www.foodmag.com.au www.foodmag.com.au | November | June 2020 2019 | Food&Beverage Industry News 37

NEW PRODUCTS

Continuous flow verification for heavy-duty processes and plants The insertion-style FLT93F FlexSwitch for flow, level and temperature monitoring and control represents a technological breakthrough in thermal measurement technology. FCI is the only thermal manufacturer providing temperature compensation to ensure set point accuracy for process temperatures that vary up to 37.7°C, which ensures performance that you can count on.

It is designed for fast response to perform a list of air/gas flow application tasks that meet the needs of a range of process and manufacturing industries. Highly accurate it is suitable for use in ventilation air flow, purge gas assurance, gas analysers and sampling systems, inert gas tank blanketing, hydrocarbon gas flows, high-pressure relief valve monitoring and much more.

Featuring FCI’s thermal sensing technology, the unit combines an accurate, all-welded stainless-steel sensing element with an advanced, user-friendly FlexSwitch control circuit. One standardised, field-configurable FlexSwitch control circuit satisfies virtually any combination of flow, level and temperature application requirements.

Its fast response time is as low as 0.5 seconds and is suitable for small process connections in lines available in standard lengths from 30-457mm and in custom-specified lengths as well. This instrument is easily fieldconfigurable or factory preset, providing unparalleled flexibility, accuracy and stability for all multi-process sensing and switching requirements.

The FLT93F FlexSwitch is highly accurate in continuous air/gas flow verification applications and in liquids too. Air/gas service accuracy is: ± 0.5 per cent reading or ± 0.06 nmps – whichever is higher. In liquids, accuracy is ± 0.5 per cent reading or ± 0.012 mps –whichever is higher. For temperature service, accuracy is ±1°C with repeatability of ± 0.6°C. The unit operates over a wide setpoint range. In air/gas, the setpoint range is 0.08 to 37 smps at standard conditions of 21.1°C and 1.013 bar(g).

The setpoint range in water-based liquids is 0.003 to 0.9 mps, and in hydrocarbon-based liquids it is 0.003 to 1.5 mps.

The FLT93F is available with either integral electronics or remote electronics for use in hazardous areas where the transmitter electronics must be separated from the instrument. The standard transmitter features dual SPDT or single DPDT relays that are field configurable and 6-amp resistive at 115 Vac, 240 Vac or 24 Vdc. The standard enclosure for the FLT93F FlexSwitch comes in aluminium, which is power coated, with a single one-inch NPT conduit port. The weather-resistant enclosure is rated NEMA 4X/IP67, Ex approved, and suitable for outdoor use.

Global agency approvals and compliances for the Model FLT93F FlexSwitch include: FM, FMc, ATEX, IECEx, EAC/TR CU, Inmetro. CE mark. PED and CRN. It also meets EC directives for EMC and LVD. The probe complies with Canadian Electrical code requirements of ANSI/ISA 12.27.01-2011 as a single seal device.

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

IOLITEi-8xLV – module for voltage measurement The latest product in the IOLITE DAQ family - IOLITEi-8xLVmis is an isolated 8-channel low voltage module that is designed for a general-purpose voltage input data acquisition due to the accuracy, channel-to-channel and channel-to-ground isolation. Data is acquired simultaneously from all eight-channels with a sampling rate of up to 20 kS/sec. IOLITEi-8xLV includes analogue anti-aliasing filter with 26 kHz cut-off frequency.

IOLITEi-8xLV is available with two different input connector types: BNC or terminal block Also the Standard IOLITEi-8xLV has two input ranges: ±100 V and ±10 V. Optionally the module is also available with the input ranges of ±10 V and ±1 V IOLITEi-8xLV is, (as are all standard IOLITE modules) equipped with two EtherCAT buses in parallel for both, DAQ and real-time control, so they can be mounted either in IOLITEr or IOLITEs chassis.

Features include: • Dual EtherCAT bus: IOLITE is equipped with two EtherCAT buses in parallel. The primary bus is used for full speed buffered data acquisition to a PC computer hard drive. The secondary bus is mainly used for the real-time low-latency data feed to any 3rd party EtherCAT based control system.

• Great signal conditioning: IOLITE features high-quality analogue amplifiers that offer excellent signal quality and up to 20 kHz sampling rate.

• Redundant power supply: Integrated redundant power supply provides maximum system reliability.

• Multiple chassis option: IOLITE I/O modules can be configured as a (19-inch) 48.30cm cabinet compatible aluminium chassis or in rugged aluminium Sirius-like compatible chassis for field-use.

38 Food&Beverage Industry News | June 2020 | www.foodmag.com.au

• Software included with free lifetime upgrades: Easy to use, yet robust in functionality, Dewesoft X data acquisition software is included. The software comes with lifetime free upgrades and no hidden costs, bringing you intuitive configuration, smart sensors, advanced storage, and analysis capabilities.

Metromatics (07) 3868 4255 www.metromatics.com.au

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