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From admirable to unstoppable

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“G

ood intentions are lovely, but repeatable business is better.”

At the 2026 Sustainable Seafood Awards, seafood industry expert John Susman opened the evening as master of ceremonies with a simple but powerful message. Reflecting on the interconnectedness of businesses across the seafood supply chain, he said sustainability must move from being “admirable to unstoppable”.

It is a sentiment that extends beyond seafood. Across the food and beverage industry, sustainability is no longer just an environmental goal, it has become a business necessity.

According to End Food Waste Australia chief executive officer Wendy Hughes, food waste represents an estimated 1.4 per cent of Australia’s GDP. Agriculture contributes around 2.2 per cent to the economy, yet much of that value is lost before food reaches a plate.

Understanding the scale of the challenge remains difficult. Australia’s national food waste baseline is based on research conducted between 2019 and 2021. As the industry moves through the second half of 2026, governments and businesses continue to make long-term investment decisions using ageing data.

The challenge is equally visible at a household level.

OzHarvest national partnership manager, Lisa Dainty, said Australia wastes 7.6 million tonnes of food every year, while 3.5 million households experience food insecurity. Around half of all food waste comes from households, highlighting that responsibility extends beyond manufacturers and retailers.

Food waste is also no longer limited to spoilage or food safety. Digital resilience has become just as important. Earlier this year, an Australian sugar manufacturer was forced to shut down two mills following a ransomware attack. The disruption

rippled across the supply chain, affecting around 1,300 growers, harvesting groups, cane rail operators, logistics companies and downstream customers. Protecting food production today also means protecting the systems behind it.

So how can the industry respond? Part of the answer begins at the source.

This edition of Food & Beverage Industry News features three Meet the Manufacturers, each committed to sourcing Australian ingredients while remaining true to their heritage. Vannella Cheese continues to use Australian sourced ingredients, while Campisi Butchery and Fabbris Smallgoods work closely with local pork suppliers.

Strong supplier relationships improve traceability, strengthen food safety and reduce avoidable waste throughout production.

Keeping food safe also requires protecting the people and processes behind it. Fleet solution providers such as Scully RSV and Eurocold help manufacturers maintain product quality through refrigerated transport, while industry events including Bulk Expo and MegaTrans bring together suppliers, manufacturers and experts to share ideas around safer workplaces, stronger supply chains and more efficient operations.

As managing director ANZ of Vinarchy, Nicole Battistessa, said, ‘adaptability is the key to succeeding, and sometimes simply surviving’.

Sustainability follows the same principle. It cannot rely on good intentions alone. It must be built into the decisions manufacturers make every day, from sourcing ingredients and embracing technology to protecting supply chains and working together across the industry.

Only then does sustainability move beyond being admirable and become unstoppable.

Happy reading! F

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, 2023

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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Food&Beverage Industry News 3

Contents

10

6 Thought Leadership Vinarchy managing director ANZ places consumers first in the changing wine industry.

10 Meet the Manufacturer: Fabbris Smallgoods Fabbris Smallgoods combines Italian tradition and Australian ingredients.

14 Meet the Manufacturer: Vannella Cheese Family continues to shape Vanella Cheese as it embraces modern production.

18 Meet the Manufacturer: Campisi Butchery Campisi Butchery uses Calabrian recipes while preparing for its next chapter of growth.

22

22 SEMMA Association Comment Out of 860 Australian manufacturers that closed in 2025-26, 318 of them were in Victoria.

24 Logistics Eurocold is encouraging food and beverage businesses to embrace managed fleet partnerships.

26 Metal detection Heat and Control showcased a new metal detector at foodpro 2026 designed for wet processing environments.

28 Dry food processing WAM Australia is helping manufacturers to mitigate the powder problem.

28

30 Food relief OzHarvest is helping more Australians access nutritious food through a partnership with Scully RSV. 32 Beverage Krones is celebrating 75 years as a supplier of entire systems in beverage manufacturing.

34 Pallets SICK’s pallet inspection system addresses the neglect of damaged pallets.

36 MICE The need for practical packaging solutions and education was spotlighted at MICE 2026.

38 Cyber attacks Following the recent cyber-attack on a sugar manufacturer, the food and beverage industry finds itself in a predicament.

34

42 BULK 2026 Bulk Expo 2026 will aim to help reduce waste and strengthen Australia’s food supply chain.

44 EFWA End Food Waste Australia believes food waste management is a competitive advantage.

48 AIP The SAVE FOOD award was presented to a Kenyan entrepreneur for her edible packaging innovation.

50 MegaTrans Distribution through freight and logistics also plays a central role in the food and beverage sector.

4 Food&Beverage Industry News

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Thought Leadership

Vinarchy managing director ANZ, Nicole Battistessa.

Wine’s next chapter

N

icole Battistessa’s career in food and beverage was almost inevitable. She attributed her passion for the food and beverage sector to her father’s involvement as a general manager of a dairy cheese company and other FMCG companies.

“I feel like it was in my blood always and just naturally went there,” said Battistessa.

Prior to being appointed managing director ANZ of wine company Vinarchy, she worked across large 6 Food&Beverage Industry News

FMCG companies, including Kimberly Clark, Unilever and Nestlé. Although her original ambition was to become a veterinarian, her career took her into FMCG, including 16 years working within Nestlé PetCare.

“It’s one of those categories I look back on and say I wouldn’t give up a day of those 16 years,” said Battistessa. “To be part of a category that’s so emotionally led and driven really attracts passionate talent.”

After decades working across different brands, categories, and

Images: Vinarchy

Vinarchy managing director ANZ discusses changing consumer behaviour, local manufacturing and the importance of adaptability in a changing wine industry. regions, Battistessa joined Vinarchy earlier this year, attracted by the opportunity to help shape the future of wine.

“Redefining wine is really about us as an organisation starting with the consumer,” she said.

Wine behaviours off the dinner table

The move comes at a time when the wine industry is facing changing consumer expectations, new drinking occasions and increased competition

from other beverage categories.

According to Battistessa, one of the biggest shifts has been the expansion of consumer choice.

“Consumers have such a broader repertoire of choices than they did a decade ago,” she said.

According to Battistessa, consumers used to rotate between three products and brands based on the options available. However, that has changed. Today’s consumers are not only choosing between different wine brands, but also between a wider www.foodmag.com.au

Thought Leadership

range of alcoholic and non-alcoholic beverages.

Changing lifestyles, health priorities and social behaviours are influencing how people engage with wine. For example, as consumers eat around the table less, traditional wine occasions have changed as it has historically been a core part of the family dinner table.

“There is a new generation that’s coming through,” said Battistessa.

“They’re into fitness, they’re socialising differently, they’re eating differently.”

For manufacturers, this means responding to new occasions while maintaining the heritage and quality that consumers associate with wine.

Battistessa said Vinarchy continues to focus on its established portfolio while also exploring new formats and product styles. By holding on to the core portfolio, while remaining true to its heritage and provenance, the business continues to innovate with consumers in mind.

At the same time, the company is looking at opportunities within low and no alcohol products, moderation and more convenient formats.

“We’ve got options around moderation and are looking at different formats to provide flexible

options” Battistessa said.

Although wine around the family table has decreased, she added that ready to drink formats and products designed for social occasions outside the home will become more important.

“The younger generation today, they are still drinking wine, but not necessarily at home,” said Battistessa. “It’s having those ready to drink, accessible, easy to understand options and flavour that really meets their needs.”

Maintaining quality remains a key consideration as the category evolves. She said the challenge for manufacturers is developing products that meet changing consumer needs without compromising the experience associated with wine.

As trends can rise and disappear in an instant, a careful and strategic plan that not only attracts but retains an audience is more valuable in the long run.

“We will not jeopardise the consumer experience, that quality and that taste, just to meet a particular trend,” she said. “It’ll be about how we deliver the flavour, the brand, and then in a particular wine style that actually feels lighter or refreshing.”

Close connection with partners allows the company to respond more quickly to consumer needs.

Today’s consumers are choosing between a wider range of alcoholic and non-alcoholic beverages.

www.foodmag.com.au

Food&Beverage Industry News 7

Thought Leadership

Beauty of Aussie wine

Local manufacturing plays an important role in Vinarchy’s approach.

Battistessa said having Australian and New Zealand production capabilities provides the business with closer connections to growers, winemakers and regional communities.

Working closely with Australian growers and manufacturers, local production allows the company to respond more quickly to consumer needs while supporting regional economies.

“We have some of the world’s best wines, recognised through awards both globally and locally,” says Battistessa. “Our Australian operations also give us access to outstanding vineyards and highquality local fruit.

“We have talented winemakers and I’ve had the pleasure of meeting these guys in the last four months.

They know their stuff.”

The advantage of local manufacturing is the collaborative relationship Vinarchy has with growers. By understanding the dynamics of wine production, the business gains insight beyond the consumer level into what can be produced locally and what is most likely to succeed.

The connection between manufacturing and communities is also reflected through Vinarchy’s regional operations, which support employment, tourism and future career opportunities. Vineyards and operations such as Rowland Flat help support regional communities, provide jobs and create future career pathways.

Traditional wine occasions have changed as consumers eat around the table less.

People first

Beyond consumer trends and manufacturing, Battistessa is also passionate about developing people and creating inclusive workplaces, with culture one of the most rewarding aspects of her career.

“I really love working with people,” she said. “The opportunity to really develop, help people starting out in their career and really feeling comfortable to be who they are and feel in a safe environment is what I find rewarding.”

Battistessa said Vinarchy’s leadership team includes strong female representation, another aspect she is passionate about. According to her, the wider industry continues to create more opportunities for women in leadership.

“I think there is this change of moment happening right now and it’s great,” she said.

Another change Battistessa expects to see is the opportunity to reshape how wine fits into modern lifestyles. Her goal is not to move away from wine’s heritage, but to make it more accessible and relevant for future consumers.

To achieve those goals and strengthen the Australian wine sector, manufacturers that understand changing consumer expectations and remain willing to evolve will be best positioned for the future.

For Battistessa, that begins with adaptability.

“Adaptability is key to succeed or to survive,” said Battistessa. “Remain curious, consistently ask questions,

understand the consumer, listen to them, keep them close, and be willing to evolve,” added Battistessa.

Wine has always been about more than the product itself. It brings people together around the dinner table, celebrations and shared experiences. As consumer habits continue to evolve, Battistessa believes the industry must evolve with them while preserving the quality, heritage and craftsmanship that define Australian wine.

“To be able to look back and say that I played a critical role in redefining wine, it’s a once in a lifetime opportunity,” said Battistessa.

“For us as an organisation, once again, it’s about starting with the consumer.” F Vinarchy works closely with Australian growers and manufacturers.

The business gains understanding of the dynamics of wine production through local production.

8 Food&Beverage Industry News

www.foodmag.com.au

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Meet the Manufacturer

Staying true to a smallgoods dream Fabbris Smallgoods has built its reputation by combining Italian tradition, Australian ingredients and carefully managed production.

Fabbris Smallgoods was established in 1980.

10 Food&Beverage Industry News

www.foodmag.com.au

Meet the Manufacturer

www.foodmag.com.au

Founder, Dino Fabbris.

Images: Fabbris Smallgoods

F

or many family businesses, growth happens gradually. A small butcher shop becomes a manufacturing operation. A second factory follows, then another. Before long, a business that once served a local community is supplying customers across Australia.

Established in 1980, Fabbris Smallgoods reflects this journey.

What started as a dream grew into a manufacturer of traditional Italian smallgoods, from air-dried prosciutto and salami to cooked hams and mortadella.

“I always knew that I’d be working in the family business,” said general manager, David Fabbris.

While production has expanded, the business continues to be guided by the principles that inspired his father, Dino Fabbris, decades ago. As a young butcher, Dino spent his lunch breaks wandering the deli hall looking at smallgoods, sparking a passion for authentic Italian smallgoods in Australia. With his wife, Julie, they opened a butcher shop in Airport West.

In the early years, the business operated as a traditional butcher shop that produced a small range of smallgoods in the back of the store.

Over time, however, manufacturing became the company’s primary focus.

“That slowly took over from the butchering and retail side of things, and we started focusing more on smallgoods manufacturing,” said David.

The first milestone came in the early 2000s with the construction of a purpose-built manufacturing facility in Campbellfield for air-dried products. In 2012, a second factory was added to consolidate production before a third site was acquired in 2023 to expand distribution and inventory storage.

“Since then, we’ve gone from around six to seven people in a butcher shop to more than 60 employees across the business,” added David.

David joined the family business in 1994 after completing his butchering apprenticeship. According to him, the company’s transformation has happened through steady investment rather than rapid expansion. Although the scale of the business has changed, David highlighted that this outcome was never something he expected.

“The growth that we’ve experienced has been phenomenal,” he said. “To the size it’s become, there was no great expectation for it to be what it is now.”

David’s wife, Monica Fabbris, who is the company’s marketing manager, mentioned some of the accomplishments in recent years.

“In the last three years, we’ve won both national and international awards that we’re proud of,” she said.

“From a manufacturing point of view, all the growth in the processes has brought us where we are today.”

David’s younger siblings, Taylor and Lauren, are also involved in the growing family business as production manager and administration co-ordinator respectively.

Starting with Australian pork

While modern equipment has enabled the company to expand, product quality still begins with carefully selected Australian pork.

“One of the key things that we pride ourselves on is that we only use Australian pork in all of Fabbris

products,” said Monica.

As a licensee of Australian Pork Limited, the company works with only a small number of suppliers, selecting premium cuts that meet strict quality requirements before production even begins.

“We only source from five to six different pork suppliers because of our strict requirements on quality,” said David.

According to him, producing premium smallgoods is comparable to winemaking.

“If you don’t start with good quality, it’s very hard to end with good quality,” added David.

Much of the company’s flavour development also comes from years of studying traditional European products. By cultivating flavour profiles researched from trips overseas and studying the local market, the company then tweaks products to suit the Australian palate.

The manufacturing process itself remains highly specialised across three facilities. One site focuses entirely on air-dried products including prosciutto, capocollo, pancetta and salami. Another

manufactures cooked products such as ham, bacon and continental smallgoods, while the newest facility serves as the company’s distribution centre.

Each site operates under HACCP food safety systems and is licensed

by Safe Food Victoria (formerly PrimeSafe), with the business currently pursuing a higher level of SQF accreditation.

Despite the investment in specialised equipment, many traditional processes remain manual.

“We hand salt our prosciutto, we hand salt pancetta,” said David. “Most of the dry cured products are still salted by hand.”

Automation is used where appropriate, particularly for cooked products, slicing and packaging, but the business continues to rely on traditional techniques for many of its premium products. He believes technology should support craftsmanship rather than replace it.

“As much as you try and automate, the actual initial manufacturing part of the small goods is still very much hands on,” said David. “You still need to pick up the meat and mould it into Food&Beverage Industry News 11

Meet the Manufacturer

Convenience and ‘grab and go’ products have influenced packaging formats.

the shape that you’re trying to make.”

“Whilst we focus on hand made more than machine made in many aspects, it’s still important with some products to ensure we use leading edge equipment when appropriate,” added Monica.

Grab and go

The company won a total of 21 national gold medals between 2025 and 2026.

12 Food&Beverage Industry News

While heritage remains important, Fabbris Smallgoods has also adapted to changing consumer behaviour. Convenience and ‘grab and go’ products have become strong drivers across the category, influencing packaging formats and manufacturing investment.

The business has responded by investing in modern slicing and packaging equipment while continuing to supply traditional delicatessens with whole products.

There is also growing demand for different pack sizes and formats that offer better value and suit different consumer needs. While some delis are moving towards dairy cabinets with more convenience packs, there is still a market for full piece smallgoods sliced fresh at the deli.

“There are still people who like to go in and buy 300 grams of sliced Hungarian salami,” Monica said. “We

still cater to the needs of everyone.”

Another trend has been the growing popularity of charcuterie boards and authentic Italian cooking, driven largely through social media.

Products such as guanciale, once considered niche, have become more mainstream.

“Five years ago, people didn’t know about making carbonara with guanciale,” said Monica. “Now, through social media, more people become confident in knowing how to cook with them. There’s a wider range of people trying them now and using them regularly.”

At the centre

Currently serving on the National Smallgoods Council under the Australian Meat Industry Council, Monica provides business insight into broader industry developments.

Internally, she believes one of Fabbris Smallgoods’ greatest strengths is its people.

“The family business creates a real culture of passion and accountability and really caring for the product and the end result,” she said. “I think that culture really filters down into all of our staff and all of our employees because they see that, they feel that.” www.foodmag.com.au

Meet the Manufacturer

Many employees have remained with the company for decades, helping preserve manufacturing knowledge while supporting continued growth. According to her, there are employees who have been with the company for 20 years, and some reaching almost 40 years.

Between 2025 and 2026, Fabbris Smallgoods won a total of 21 national gold medals, as well as four international gold medals on the world stage in Germany. Monica emphasised that the combination of family leadership, passion, and experienced employees has helped the business earn recognition beyond Australia.

Despite its successes, the meat industry in Australia continues to face challenges. Like many food manufacturers, the company faces rising operating costs and changing consumer spending. Rather than competing solely on price, the business believes maintaining product quality remains the best long-term strategy.

“Whilst a lot of people are looking for value for money, there are still people out there who are looking for quality and looking for that authentic

product,” said David.

Listening closely to customers has also become an important part of product development. He pointed to the introduction of the company’s fennel salami after repeated requests from delicatessens.

“Delis kept telling us that they wanted a fennel salami,” David said.

“We introduced that fennel salami last year and we’ve won three gold medals for it just in one year.”

For Fabbris Smallgoods, continued success comes from balancing tradition with innovation. While the business has expanded from a small butcher shop into a national manufacturer, its focus remains on quality, craftsmanship and maintaining the values that shaped its beginnings.

The story of Fabbris Smallgoods started as a dream and has remained true to that dream, says Monica.

“Our products really do speak for themselves,” said Monica.

“It’s a tough industry and we need to make sure that we keep making high quality products we’re known for,” said David. “Like my father always says, keep working hard.” F

Dino’s son, David, joined the family business in 1994 after completing his butchering apprenticeship.

Fabbris Smallgoods is a licensee of Australian Pork Limited.

www.foodmag.com.au

Food&Beverage Industry News 13

Meet the Manufacturer

Generational passion for cheese Family, craftsmanship and Australian ingredients continue to shape Vannella Cheese as it preserves traditional cheesemaking while embracing modern production.

A

s there are many varieties of cheese, there are also many ways to eat them.

Soft and creamy cheeses like brie can be spread on crackers or baguettes. Mozzarella can be melted over potatoes, grilled in sandwiches or even used as a dip for nachos. For salads, crumbly feta offers a salty tang, while cheddar can be paired with a glass of red wine and grapes.

“Sometimes, we tell people to eat our soft cheese with a spoon,” said Martina Iunco, third generation member at Vannella Cheese.

Currently managing social media, marketing and events for the family business, she grew up surrounded by cheesemaking long before taking on the official role. Joining Food & Beverage Industry News, she shared the early beginnings of the familyowned business, a company founded on traditions that began in southern

Italy before finding a new home in Australia.

“My grandfather, Vito Minoia, opened Vannella Cheese back in Italy in 1983,” said Iunco.

Beginning his apprenticeship, where he learned how to make cheese by hand for burrata and stracciatella curds, Minoia built his expertise in cheesemaking in several factories before opening the business. The family moved to Australia in 2000 where they stayed in Sydney, New South Wales. In 2004, they moved to Cairns, Queensland, to operate a cheese factory close to cow and buffalo milk farms before moving to back to Sydney to expand the business.

The company specialises in fresh stretched curd cheeses including burrata, stracciatella, ricotta and bocconcini. The business quickly carved out its own place in the

local dairy industry by introducing products that were largely unfamiliar to Australian consumers at the time.

“We come from Puglia, where burrata and stracciatella were born,” said Iunco. “We were the first cheese factory that could offer and sell those products.”

Since she was young, Iunco has been working in the factory before officially joining the business. She said the business is deeply ingrained in the family.

“Currently, my uncle is the general manager and my mum’s the CFO,” said Iunco. “My dad, my brother, and extended family members are all in the business.”

Passing its knowledge to the next generation, Vannella Cheese focuses on celebrating the traditions of its birthplace through the combination of handcrafted techniques and technology.

Preserve tradition, embrace technology

Although production has evolved over the years, Iunco said many of the traditional cheesemaking techniques remain at the heart of the operation.

The process begins with fresh raw milk. When Minoia started to learn cheesemaking at the age of 16, he created curds through the addition of lactic acid. Today, the company adds non-animal rennet, a complex set of enzymes, so that the product remains vegetarian. The acidification then splits the curds and whey.

This process requires careful testing to determine the exact amount of rennet needed to achieve the right balance between fat and protein before the curds are formed.

“My father or my grandfather would come in at about four in the morning to test the levels of the milk because based off of the fat and

Images: Vannella Cheese

Vannella Cheese is a family-owned business focusing on its traditional Italian cheesemaking techniques.

14 Food&Beverage Industry News

www.foodmag.com.au

Meet the Manufacturer

Iunco said all ingredients and packaging are Australian.

“Sometimes, we tell people to eat our soft cheese with a spoon.”

www.foodmag.com.au

Food&Beverage Industry News 15

Meet the Manufacturer

the protein levels, that’s how much rennet they need to put inside for that acidification process to happen,” said Iunco.

According to her, getting this step right remains critical.

“If they don’t get that level correct, the mozzarella ends up being either gummy and hard or it can be too soft,” added Iunco.

While technology has made scaling production possible, it has not replaced the craftsmanship required to produce high quality cheese.

Historically, cheesemakers stretched curds by hand using wooden bowls and paddles. Today, specialised stretching machines perform much of this physically demanding work, allowing the business to meet growing demand while maintaining consistency.

The business now operates two stretching machines, with one dedicated entirely to producing pizza mozzarella. Without these machines, Iunco believes the business could

never have expanded beyond a small artisanal operation.

“We would not be able to physically stretch that amount of cheese every day,” she said. “If we were to do that all by hand traditionally, like how my grandfather started, we would not be at the level that we are now.”

Even with modern equipment, several specialty products continue to be made by hand, including nodini, treccine, Oaxaca cheese and ricotta, preserving techniques that have been passed down through generations.

“The acidification, the cutting, the creating of the curds, that’s still done by us,” said Iunco.

The reality of local manufacturing

Supporting Australian suppliers is also a defining part of Vannella Cheese’s operations. From sourcing milk all the way down to packaging, Iunco said all ingredients and packaging are Australian.

That commitment extends

Even with modern equipment, several specialty products continue to be made by hand.

The factory employs around 20 to 25 production staff.

Third generation member at Vannella Cheese, Martina Iunco (right).

16 Food&Beverage Industry News

www.foodmag.com.au

Meet the Manufacturer

beyond ingredients. The factory employs around 20 to 25 production staff alongside another seven to eight office employees, creating a business that combines traditional food manufacturing with modern business operations. Despite ongoing investment in equipment and sustainability initiatives, Iunco said maintaining production has not been without challenges.

Like many Australian food manufacturers, Vannella Cheese has felt the impact of rising operational costs and supply chain uncertainty.

While investments in sustainability have helped improve efficiency, sourcing ingredients became difficult as transport costs rose.

“We are strong in sustainability and we’ve got solar power, we’ve got a water treatment system,” said Iunco.

“However, getting milk had become quite difficult towards the start of the year when there was the fuel shortage because the levies went up.”

The company sells through distributors rather than delivering directly to customers, helping reduce some transport complexity. However, rising freight costs still placed pressure on both suppliers and manufacturers.

“Pricing typically changes once a year. After the end of the financial year, you change pricing,” she added.

“We were stuck and we didn’t know if we were going to change pricing earlier or not because of that.”

Although conditions have stabilised somewhat, uncertainty remains.

Despite this, Iunco highlighted Vannella Cheese’s growth and resilience over the years. The company has preserved its heritage for more than two decades after bringing burrata and stracciatella to Australian consumers.

By combining traditional cheesemaking techniques with modern production, supporting Australian suppliers and maintaining a strong family culture, the business has found a way to honour its origins while continuing to grow.

be passion. Looking ahead, Iunco The next generation also continues “I’m someone that I can’t do believes the qualities that have to contribute to the business in something unless I love it, and I really, sustained Vannella Cheese since its different ways, ensuring the family I really love working here.” beginnings remain just as relevant connection remains strong. The That passion extends beyond for anyone entering the food industry company encourages the next manufacturing to the products today. generation to find their own place themselves. When asked about her “At Vannella Cheese, everyone’s within the business, with an emphasis favourite way to enjoy the company’s got a hand somewhere. It’s a part of on passion. For example, Iunco’s cheeses, her answer reflected the us and it’s in our blood,” she said. “If father is a chef by trade who now simplicity of Italian cuisine. you love it, do it. That’s the only thing works in the factory.

“It depends on the cheese because Food Beverage Industry 150 x 195 mm, 05/26 that’s going to get you through if you According to her,Image, the foodCC-en46-AZ521 and we’ve got a&variety of cheeses, but News, as have a passion for it, especially in the beverage sector is not an easy an Italian, anything with olive oil and food industry.” F industry. To sustain, there needs to salt, you’ve made a meal,” said Iunco.

Shaping the future together It’s important to look beyond the short term, which is why Krones is working on “Solutions beyond tomorrow”. Be it beverage and food production lines, digital services or plastics recycling: Krones’ innovative solutions combine superior performance with sustainability.

A passion that sustains

For Iunco, working in the family business has become far more than simply continuing a tradition. It is something she genuinely enjoys.

“I didn’t think I’d be as involved as I am,” she said. “I thought that maybe I’ll move on one day, but I just stuck with it. www.foodmag.com.au

Krones Pacific Pty Ltd, Tel: +61 2 9647 0200, E-mail: info@krones.net.au

Food&Beverage Industry News 17

Meet the Manufacturer

At the heart of smallgoods From retail butchery to wholesale manufacturing, Campisi Butchery uses traditional Calabrian recipes while preparing for its next chapter of growth.

J

oining Food & Beverage Industry News a month after the Food & Hospitality Week 2026 at ICC, Sydney, Eugenio Campisi said his time across the three days was more exciting than tiring.

“I’m used to being on my feet,” he said.

As a butcher and secondgeneration member at Campisi Butchery, Campisi grew up helping in the family butcher shop on weekends and during school holidays.

“I’ve been working in the meat

industry since 2008,” he said.

“However, when I say the meat industry, what I mean is that I’ve been working in my father’s butcher shop.

He’s had it since 1976.”

The butchery began in April 1976 when Eugenio’s father, Giuseppe (Joe) Campisi, opened a small retail butcher shop in West Hoxton in Sydney’s southwest. At the time, the area was largely rural, with only a supermarket, hardware store and the butcher operating side by side.

The family began producing smallgoods during the early 1980s,

initially for sale through its own retail store. Demand gradually expanded as delicatessens, cafés, restaurants and independent supermarkets like IGA began requesting the business’s sausages, salami and prosciutto.

Over time, that demand encouraged the family to broaden its range while remaining true to its southern Italian heritage.

“Both my parents were born in Calabria, Italy,” said Campisi. “All the smallgoods that we do manufacture are very typical southern Italian style smallgoods. Over the last 20 years, there has been more demand for smallgoods, and we have been introducing new products ever since.”

Instead of producing a broad range of Italian products, the business focuses on regional specialities including salami, prosciutto, pancetta, and burrata accompaniments. That focus on authenticity has become central to the company’s identity.

Solidified passion

Image: GCapture/stock.adobe.com

Campisi Butchery was established

by Giuseppe (Joe) Campisi in 1976.

The family began producing smallgoods during the early 1980s.

18 Food&Beverage Industry News

For many family businesses, the next generation faces a difficult decision: either to continue a long-standing tradition or pursue a completely different career.

Similarly, the answer was not

immediately obvious for Campisi.

According to him, he originally planned to become an accountant.

“I’ve always had aspirations and liked numbers,” he said.

After finishing Year 12, Campisi enrolled in university to study business and economics. However, after one day of classes, he was not sure if this was the road for him.

Consulting his father before making a final decision, Campisi chose to delay his studies while the family travelled through Italy and Europe.

That trip, he says, changed everything.

“I saw how huge the food market was, the way they did things and the food culture in general really opened my eyes,” said Campisi.

It was only then that he discovered his passion for food and decided to commit to the business founded by his father. Today, that decision is shaping the next chapter of Campisi Butchery, as the company transitions from a retail butcher into a dedicated manufacturer of traditional southern Italian smallgoods.

“I thought to myself, you know what? I like food,” Campisi added.

“In January 2010, I started my apprenticeship and haven’t looked back since.”

He quickly discovered he had a natural aptitude for the trade, winning apprentice competitions and being named Apprentice of the Year for the New South Wales South Weston Institute. Using the skills learned, Campisi put them into practice into the family business.

While he enjoyed traditional butchery, it was smallgoods that captured his attention. With a focus on bringing his Italian heritage to the palates of Australians, Campisi highlighted his goal in delivering authentic flavours.

“I really fell in love when people try our products and say it’s authentic and that it tastes like Italy,” he said.

“It made me really happy and proud enough to pursue it more.”

After 50 years of operating primarily as a retail butcher, Campisi www.foodmag.com.au

Meet the Manufacturer

Images: Campisi Butchery

Eugenio Campisi was named Apprentice of the Year for the New South Wales South Weston Institute.

www.foodmag.com.au

Food&Beverage Industry News 19

Meet the Manufacturer

Butcher, Eugenio Campisi.

Image: photocrew/stock.adobe.com

Campisi Butchery is now transitioning towards wholesale manufacturing.

Butchery is now transitioning towards wholesale manufacturing.

The retail business will be handed over to long term employees while the Campisi brand focuses on manufacturing traditional smallgoods, fresh sausages, schnitzels and meatballs for distributors, delicatessens and foodservice customers.

Traditional methods remain Although the company is preparing for growth, Campisi says traditional production methods will remain unchanged.

“We do things in a very artisanal 20 Food&Beverage Industry News

way,” he said. “We don’t rely on huge machinery, we cut everything by hand, we weigh up our own ingredients and rely on our own recipes.”

The business sources pork from New South Wales suppliers that purchase livestock to the company’s specifications. Rather than buying prepared cuts, whole carcasses arrive at the factory where every section is processed by hand.

Each cut has its own purpose.

Legs become prosciutto or sausage meat, shoulders produce coppa, bellies become flat or rolled pancetta, while smaller trimmings are used for products such as sausages and ‘nduja.

Everything begins with careful preparation, particularly the correct amount of salt. Each product requires different salt levels depending on how long it will cure and dry. Whole muscle products such as pancetta, prosciutto and coppa remain under salt for weeks before being washed, seasoned and transferred into drying rooms.

Processed products including salami and ‘nduja are then mixed with herbs and spices before being filled into casings and cured under carefully controlled temperature and humidity.

“They are then put in a drying room which is kept at a certain temperature and humidity,” said Campisi. “If they’re a smaller product, they might take four to six weeks. Others require up to 12 weeks before reaching customers.”

Despite advances in processing equipment, he believes experience still plays an important role.

“There is equipment that you can buy,” Campisi said. “But there’s something about the price of experience that makes the difference.”

Rather than relying on automated systems, every piece is individually assessed. Thickness, fat distribution and seasoning are adjusted by hand to ensure consistency throughout each product.

The company focuses and emphasises on satisfactory consumer experiences and prides in not cutting corners for its processes.

Campisi highlighted that while it uses natural products and spices that pose challenges with consistency due to variations, the extra steps and measures to ensure a consistent batch by hand has been rewarding.

“I want anyone that tries my product to have the same product every time they taste it while understanding the attention to detail put in,” he said.

Preparing for growth

Manufacturing currently takes place at the company’s factory in Kemps Creek, around 40 kilometres from Sydney’s CBD. The production team remains deliberately small, with only a handful of employees work in manufacturing, although Campisi expects this to grow as wholesale operations expand.

Unlike many food manufacturers, increasing production is not simply about adding labour. As smallgoods

require time, products spend weeks or months curing before they are ready for sale after the initial processing.

“There’s a lot of initial work, but then a lot of it is just time,” Campisi said.

He said that future growth will depend partly on distribution.

Campisi Butchery is considering whether to expand its own delivery network or focus on supplying established distributors.

Each option presents different opportunities. Selling directly provides more control but requires investment in vehicles, logistics and sales teams. Working with distributors simplifies operations but requires larger production volumes and sufficient stock to meet demand.

“Packaging is the next thing we’re working on at the moment,” said Campisi.

Packaging is another area earmarked for improvement. While current packaging performs its role, Campisi wants future branding to better reflect the authenticity and heritage behind the products.

Quality before price

As competition continues to increase across the food industry, Campisi believes smaller manufacturers should avoid competing solely on price. Instead, businesses should focus on producing products that offer genuine quality and authenticity.

As the company begins its next chapter, it is focusing on growth that does not have to come at the expense of craftsmanship. Rather than chasing mass production, Campisi Butchery intends to remain true to the methods passed down through generations while ensuring that expansions to manufacturing offers the best path forward.

By combining traditional Calabrian recipes with careful expansion into wholesale manufacturing, the family business hopes to ensure the techniques developed over generations continue reaching Australian consumers for many years to come.

Campisi’s advice to the broader food and beverage industry reflects this philosophy.

“Our game is quality,” he said. “I think that’s the reason why people liked us and it’s the reason we have sustained.” F www.foodmag.com.au

OUR MACHINE VISION FOR YOUR TOP PERFORMANCE

SEMMA Association Comment In Victoria, 318 manufacturers ceased operations between 2025-26.

Image: Himel2003/stock.adobe.com

Policy must encourage business, not control it Out of 860 Australian manufacturers that closed in 2025-26, 318 of them were in Victoria. SEMMA says local manufacturers need stronger policy support and a louder voice in decisions affecting the sector.

By Honi Walker chief executive officer South-East Melbourne Manufacturers Alliance (SEMMA).

O

Image: SEMMA

ur local manufacturers are facing economic pressures here including rising land and payroll taxes and from government policies that are having negative impacts on local businesses.

Government policy plays an important role in shaping the conditions for Australian businesses

Honi Walker (left) advocates for stronger policy support and voice.

22 Food&Beverage Industry News

and communities. However, there are concerns that some policy decisions are creating challenges for manufacturers, moving away from the Australian culture of a “fair go”.

In Victoria, we’ve seen this with the continued rise in land tax. Some SEMMA members have reported to me that their land tax has increased

by 300 per cent in five years.

I have the annual statements showing these increases and the growing pressure they are placing on businesses.

Victoria is the most and highest taxed state in Australia.

In 2025-26, 860 Australian manufacturers closed. In Victoria, there were 318 manufacturers that ceased operations. Victoria represents 37 per cent of the overall manufacturers that ceased operations in Australia. For many manufacturers, rising taxes, red tape, higher WorkCover premiums and increasing payroll tax are adding to an already difficult operating environment and making it harder to grow.

Businesses can’t predict how much these taxes will rise and therefore can’t predict these costs or invest capital in their business. They won’t hire apprentices or graduates. They will look to reduce overheads.

Victoria’s net debt is predicted to reach $194 billion by 2029. This tax environment is unsustainable and creates uncertainty for small to medium businesses.

Federally, on June 23 a new piece of legislation called the Building Cooperative Workplaces Bill was introduced, which could have implications for manufacturers across all sectors. This is something that concerns us and SEMMA is calling for a Senate inquiry.

Eventually, businesses may face increased union requirements when

supplying government projects or working with Tier One companies.

This also means that local products will face pressure as imports offer greater profit margins for larger businesses who usually operate internationally. We’ve seen this many times and we are working with these Tier One businesses to bring back local content to our local manufacturers.

It should not be about price.

It should be about local content, sovereign capability and supporting local manufacturing – jobs and our economy.

Our Local Jobs Content regulations must be about material content, not human content. We’re all for inclusion and sustainability but not at the cost of local manufacturing. Now, more than ever, we must make our voices heard and make sure that policies support a strong manufacturing future.

I agree with Weld Australia CEO Geoff Crittenden’s comment in the latest June issue of Manufacturers’ Monthly: “If we want a future made in Australia, then governments must start buying, verifying and backing what is made in Australia.” F

SEMMA advocates to government on behalf of local manufacturers. If you are a local manufacturer – get in touch, tell us your pain points and join the Voice for Manufacturers. honi@semma.com.au www.foodmag.com.au

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Logistics

The food industry is beginning to reconsider whether fleet ownership remains the most effective approach.

Images: Eurocold

A new direction for cold chain Eurocold is encouraging food and beverage businesses to look beyond ownership and embrace managed fleet partnerships.

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here does Australia’s cold chain logistics sit compared to the rest of the world?

Eurocold managing director, Avraam Solomon, said Australia is gradually moving towards the fleet models already widely adopted in Europe, where long-term rental solutions and managed fleet services have become a standard part of food logistics operations.

However, he stated that the gap is still substantial.

“To say we’re anywhere near the percentages of how Europe looks at fleet, it’s just such a big shift,” said Solomon.

For decades, owning refrigerated trucks has been considered a necessary part of operating across Australia’s food and beverage supply chain. However, as businesses face increasing capital pressures, changing technology and growing expectations around food safety, the industry is beginning to reconsider whether ownership remains the most effective approach.

According to Solomon, the difference between the Australian 24 Food&Beverage Industry News

and European markets comes down to how businesses view assets.

“Australians just get very attached to trucks,” he said.

In Europe, refrigerated vehicle rental is often seen as a strategic business decision, while Australian operators have traditionally developed a strong connection with ownership.

“In Europe, it’s all about what they’re manufacturing, what they’re making or what they’re delivering,” added Solomon.

Choosing the right partner

While Australia remains in the early stages of this transition, businesses are recognising the value of focusing their resources on their core operations rather than managing vehicles. Eurocold’s long-term rental model aims to provide businesses with greater flexibility by managing the entire lifecycle of refrigerated vehicles, from procurement through to servicing and disposal.

Solomon said that choosing the right fleet partner is not simply about providing a vehicle. It is about ensuring the asset remains

safe, compliant and operational throughout its entire lifespan.

“Knowing what’s coming next is important for us as well as knowing how much to invest in those assets,” he said. “It’s about the lifecycle of the asset, not just about the procurement.”

Eurocold manages these requirements internally, with plans to have its depots operating with in-house servicing capabilities.

The company’s approach allows it to oversee vehicle maintenance, refrigeration systems, compliance requirements and asset disposal.

Solomon said this full lifecycle approach addresses one of the key challenges facing food logistics operators: ensuring vehicles remain compliant and capable of maintaining food safety standards throughout their working lives.

Additionally, advances in technology make it difficult for manufacturers to keep up with the latest trends within the cold chain.

“We’re in the middle of a shift in chassis from Euro 5 to Euro 6,” he added. “There’s already Euro 7 in most countries in Europe.”

By having a partner with expertise in the latest trends and innovation, Australian food and beverage manufacturers no longer need to solve challenges alone. Eurocold’s strategic partnership is an example of the company’s approach to offering global expertise to help businesses build more resilient refrigerated supply chains.

Petit Forestier Group

Eurocold’s approach is supported by its strategic partnership with Petit Forestier Group, a global refrigerated rental business that has provided additional operational expertise and resources. Solomon said the partnership combines Eurocold’s understanding of the Australian market with Petit Forestier Group’s international experience.

“They brought the capital structure and the operational understanding and experience, while we brought market knowledge and the geographical space of Australia,” he said.

Australia’s geography presents unique challenges compared with Europe, where population centres are often closer together. The www.foodmag.com.au

Logistics

The partnership with Petit Forestier Group combines Eurocold’s understanding of the Australian market with PFG’s international experience.

partnership provides Eurocold with the resources needed to support Australian businesses operating across long distances.

Petit Forestier Group operates across multiple international markets and provides Eurocold with access to global learnings around refrigerated fleet management, maintenance and rental solutions.

“The business is purely in cold chain and is purely a rental business,” said Solomon. “We communicate with the group on a weekly basis.”

Through the Group’s international network, Eurocold can draw on proven approaches across refrigerated transport and apply these learnings to local operating conditions.

The partnership extends beyond refrigerated fleet rental, providing expertise across the entire asset lifecycle, including vehicle design, engineering, maintenance and lifecycle management. This allows Eurocold to support customers with reliable, compliant and fit-for-purpose fleets while improving long-term value and sustainability outcomes.

Innovation remains a key focus as the refrigerated transport industry evolves. By sharing knowledge across global markets, Eurocold can introduce solutions that improve reliability, reduce downtime, increase efficiency and help businesses respond to changing environmental expectations. www.foodmag.com.au

Moving forward

The company’s development of in-house servicing facilities across Brisbane, Sydney, Melbourne and Perth is another important advantage for Australian customers, allowing them to access maintenance support through a single provider.

A customer can bring a vehicle to Eurocold for servicing and have the refrigerated unit, chassis and tailgate checked within the same visit, rather than coordinating multiple suppliers.

“If you’re running a fleet of 30 or 40 trucks and you’re doing all this, there are hundreds of thousands of dollars just being wasted,” Solomon said.

He highlighted that this shift towards managed fleet solutions will continue to gain momentum as more businesses recognise the operational benefits.

“Businesses in Australia could be transporting $100 million worth of food around a year, but they’re really not a transport business,” he added.

“You’re only as good as the job you do.”

Looking ahead, the future of food logistics will depend on businesses remaining open to change and adopting solutions that allow them to focus on what they do best.

“Adaptability for me is key to succeeding or surviving,” Solomon said. “Remain curious, consistently ask questions, understand the consumer, listen to them, keep them close, and be willing to evolve.” F

Eurocold’s fleet solutions help businesses improve flexibility, reliability and efficiency.

The company has in-house servicing facilities across Brisbane, Sydney, Melbourne and Perth.

Food&Beverage Industry News 25

Metal detection

Washdown-ready metal detector debuts at foodpro Heat and Control showcased a new metal detector at foodpro 2026, introducing manufacturers to a system designed for wet processing environments.

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ood manufacturers operating in washdown-intensive environments face a constant balancing act between maintaining hygiene standards and protecting production equipment. From meat, seafood and dairy to poultry, fresh produce and plant-based foods, many processing facilities rely on frequent, high-pressure washdowns to minimise contamination risks and meet food safety requirements.

These demanding conditions require equipment designed to withstand regular cleaning without compromising performance.

Understanding this, Heat and Control introduced the CEIA THS/210®MBH9 metal detector to Australian

Images: Heat and Control

The CEIA THS/210-MBH9 metal detector was introduced to Australian food processors at foodpro 2026.

26 Food&Beverage Industry News

food processors at foodpro 2026, showcasing a system designed specifically for wet and washdown intensive processing environments.

“We are the exclusive supplier of CEIA equipment in Australia,” said Heat and Control business manager – Packaging and Inspection Systems, Robert Marguccio. “Heat and Control also provides inspection solutions alongside technical support, engineering expertise and after sales services for food manufacturers.”

Developed to help manufacturers strengthen food safety and improve operational efficiency, the metal detector combines advanced detection capabilities with hygienic IP69K construction. The system is

suited to applications where reliable contaminant detection and strict sanitation requirements are essential.

The launch highlighted the growing need for inspection technologies that can maintain performance in demanding production environments while supporting the industry’s focus on food safety, efficiency and compliance.

The metal detector combines advanced detection capabilities with hygienic IP69K construction.

Advanced detection for challenging products

At the core of the THS/210-MBH9 is CEIA’s multi-spectrum technology, which is designed to manage product effect caused by natural variations in moisture, salt content, temperature, density and other product characteristics.

By automatically compensating for these variables, the system maintains high detection sensitivity while reducing false rejects, product waste and unnecessary production interruptions.

The technology enables processors to maintain reliable contaminant detection across a wide range of products, including those that can traditionally present challenges for metal detection systems due to their composition.

Additionally, the THS/210-MBH9 has been designed for intensive washdown environments where frequent sanitation procedures are required. Featuring IP69K rated construction, AISI 316L stainless steel housing and FDA compliant materials, the system is built to withstand rigorous washdown processes.

Its hygienic design supports easier cleaning procedures and helps manufacturers maintain high food safety standards across production environments. www.foodmag.com.au

Metal detection

The THS/210-MBH9’s hygienic design supports easier cleaning procedures for high food safety standards.

For industries such as meat, seafood and dairy processing, where equipment is regularly exposed to water, cleaning chemicals and demanding operating conditions, the ability to maintain reliable performance is critical.

A touchscreen interface

A key feature of the system is its rugged touchscreen interface, developed through several years of research and development specifically for harsh washdown environments.

The interface has been designed to provide long-term reliability while maintaining ease of operation for production teams. It simplifies startup procedures, product changeovers and access to inspection settings, helping operators improve efficiency in demanding manufacturing conditions.

By combining durability with intuitive operation, the touchscreen aims to reduce complexity for operators while supporting consistent inspection performance.

Simplifying verification to reduce downtime

The THS/210-MBH9 also includes CEIA’s Auto QC function, which automatically verifies detector performance by simulating the passage of ferrous, non-ferrous and stainless steel test pieces through the detector aperture.

This enables processors to complete www.foodmag.com.au

routine performance verification without interrupting production or requiring manual test passes.

By simplifying quality assurance procedures, the system helps minimise downtime while maintaining confidence in inspection results.

Additional detection modes allow the THS/210-MBH9 to be optimised for wet products, dry products and products packaged in metallised materials. Smart connectivity features also support production monitoring and management.

tradespeople and support teams.

Heat and Control operates through a global network of manufacturing, warehouse and associated facilities, test centres and offices. The company also provides support across testing, design, engineering, manufacturing, installation, commissioning, user training, spare parts and after sales service.

“Since 1950, we’ve been committed

to advancing industries like food and through research and innovation,” said Marguccio.

As food manufacturers continue to balance higher expectations around food safety, efficiency and product quality, inspection technologies that combine reliable detection, hygienic design and practical operation will play an increasingly important role in supporting modern food production. F

Built for support

At foodpro 2026, the CEIA THS/210MBH9 was demonstrated across fresh and processed meat products, poultry, ready meals and cheese. The system is also suitable for a broader range of applications, including seafood, dairy products, plant-based and meat alternative proteins, and cooked foods.

“The system reflects Heat and Control’s focus on providing the most cuttingedge inspection solutions that address the direct industry needs,” said Marguccio.

This reflects the company’s focus on delivering global capabilities supported by engineers, food technicians, field service technicians, skilled

Heat and Control is an exclusive supplier of CEIA equipment in Australia.

Food&Beverage Industry News 27

Dry food processing

The powder problem WAM Australia is helping manufacturers with its solutions that support food safety, reduce product waste and improve operational efficiency.

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As a local provider supporting the Australian food industry with engineered solutions, WAM Australia combines process reliability, hygienic design and global application expertise. Its broad portfolio of specialised components helps food manufacturers move powders and granules safely while reducing contamination risks, minimising waste and maintaining consistent product quality.

Anti Dust System

As scrutiny around food safety and regulations increases, efficient processing must also be sanitary. For the bulk handling of raw materials, there is one recurring problem: dust.

The manual unloading of powders and bulk solids can contaminate areas and equipment that must be kept clean. Dealing with sticky or cohesive materials means they can accumulate over time on surfaces, creating

additional cleaning requirements.

Alongside plant contamination and cleaning costs associated with dust collection systems, the loss of material also contributes to waste in food production.

Dust from materials also contributes to workplace hazards.

Powders such as carbon black or grain dust pose explosion or respiratory risks. While operational downtime can be managed, workplace injuries are irreversible. Businesses must not only focus on delivering the product but also maintain a healthy environment for the team involved.

Understanding this, WAM Australia has launched the re-engineered SBB ADS FIBC Discharger (Anti Dust System), developed to enhance dust containment, operator ergonomics, hygiene and longterm equipment reliability. As an upgrade, the new SBB ADS remains fully compatible with older models, allowing straightforward retrofit into existing installations without plant modifications.

The redesigned FIBC sealing and closure system enables faster and more ergonomic bag connection.

It also delivers a more secure seal between the bulk bag outlet and hopper interface. A dedicated gasket minimises dust leakage, helping operators improve safety compliance and product containment.

WAMAIR Stand-Alone Polygonal Dust Collector

Effective dust extraction is essential in processing environments where ingredients such as flour, sugar, starch, spices and powdered additives create airborne particles.

The WAMAIR Stand-Alone Polygonal Dust Collector is designed to provide efficient dust filtration while reducing maintenance requirements.

The system uses Pocket or POLYPLEAT filter elements, combined with an automatic pulse jet cleaning system, to maintain consistent filtration performance without interrupting production.

Dust is collected through a bottom hopper, while filter elements can be safely accessed from the clean air side, simplifying maintenance and reducing downtime.

Images: WAM Australia

hat is the problem with powder?

Non-free-flowing materials like flour often clump, sticking to equipment walls and forming blockages. Some materials passively absorb environmental moisture, which causes clumping through cohesion. Other materials have a fat content that causes stickiness, while electrostatic forces can also make powders adhere to metal surfaces.

These properties resist gravity driven flow, causing compaction that disrupts operations while contributing to waste and safety risks.

In dry food processing, food safety and waste reduction are not determined by a single machine.

Instead, they rely on every stage of ingredient handling working together to protect product quality, maintain hygiene and ensure consistent production.

SlideOut Rotary Valves REC and RES provide controlled feeding of powders and granules.

28 Food&Beverage Industry News

www.foodmag.com.au

Dry food processing

WAM Australia has launched the re-engineered SBB ADS FIBC Discharger.

Designed with hygiene in mind, the dust collector features a compact footprint, horizontally mounted filter elements and inspection access to support routine servicing. A range of filter media is available, including water and oil repellent, nanofibre, antistatic and flame-retardant options, allowing manufacturers to tailor the system to different food production environments.

The unit can operate as a standalone dust extraction system with an integrated suction fan or connect to a centralised extraction network, providing flexibility for new installations or plant upgrades. Its FILCONTROL CONNECT electronic control panel monitors differential pressure and optimises pulse cleaning to reduce compressed air consumption while maintaining filtration efficiency.

By reducing dust emissions and improving air quality, the system helps manufacturers create cleaner production environments while lowering operating and maintenance costs. The combination of high www.foodmag.com.au

The WAMAIR Stand-Alone Polygonal Dust Collector uses Pocket or POLYPLEAT filter elements.

filtration efficiency, hygienic design and straightforward servicing makes it suitable for food and beverage processors seeking reliable dust control across a range of powder handling and ingredient processing applications.

SlideOut Rotary Valves

Accurate ingredient handling is critical in food and beverage manufacturing as consistent dosing and gentle product transfer help minimise waste.

WAM Australia’s SlideOut Rotary Valves REC and RES are designed to provide controlled feeding of powders and granules while simplifying cleaning and maintenance.

The valves feature a continuously rotating two compartment rotor that delivers a consistent feed rate for a wide range of bulk ingredients.

Available in two configurations, the REC Drop-through Rotary Valve uses gravity to discharge material into downstream processing equipment, while the RES Blow-through Rotary Valve feeds product directly into a pneumatic conveying system,

providing flexibility for different production layouts.

Constructed from 316 SS and manufactured using EC 1935/2004-certified materials, the valves are suited to food processing applications where hygiene and product integrity are priorities. An air-purged shaft seal helps minimise contamination risks, while the design preserves the physical properties of sensitive powders and granules during transfer.

The SlideOut design allows operators to quickly access internal components for cleaning and maintenance, reducing downtime between product changeovers and supporting sanitation procedures.

The compact construction also helps maximise available plant space while providing long service life.

With ATEX 20/22 certification, the valves are suitable for handling combustible dusts commonly found in food manufacturing environments.

Available in multiple feed capacities and capable of operating across a wide temperature range, the REC and

RES rotary valves can be integrated into a variety of conveying and processing systems.

More than components

Food manufacturers continue to face increasing pressure to reduce waste and maintain hygienic compliance while responding to growing product diversification. Meeting these challenges requires more than selecting individual pieces of equipment. It requires an integrated approach that protects product quality throughout the entire process.

From the Anti Dust System to the WAMAIR Stand-Alone Polygonal Dust Collector and rotary valves helping maintain cleaner production environments, WAM Australia provides solutions that support food safety, reduce product waste and improve operational efficiency.

By protecting ingredients from intake through to processing, these technologies help manufacturers improve food safety, reduce waste and build more resilient dry food processing operations. F Food&Beverage Industry News 29

Food relief

Delivering hope through food OzHarvest is expanding its impact through food rescue and partnerships with businesses such as Scully RSV, helping more Australians access nutritious food.

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isa Dainty, national partnership manager at OzHarvest, highlighted the current pressures many Australians are facing.

“The stark reality is that at the moment, food insecurity is a growing issue in Australia where more and more people are relying on and turning to food relief for the first time,” she said.

According to her, about 7.6 million tonnes of food goes to waste each year. At the same time, 3.5 million households experiences food insecurity. Having spent 16 years with OzHarvest, Dainty has witnessed the growth of the organisation to support communities across Australia.

“I’ve really been able to see it grow from a small grassroots organisation with this incredible idea to turn surplus food into a resource that can

support people who need access to food,” she said.

OzHarvest’s model focuses on rescuing quality surplus food from businesses and redistributing it to charities supporting people experiencing food insecurity.

According to Dainty, the organisation’s work has always been centred around creating practical solutions to two connected challenges – food waste and food insecurity.

However, as demand for food relief continues to rise, the organisation has also expanded its focus beyond rescue by investing in education and long-term solutions. Rising cost of living has changed the perception of who requires food relief, with more households experiencing pressure despite having stable housing or employment.

Images: Scully RSV and OzHarvest

Scully RSV provided OzHarvest with refrigerated vehicles, including three pallet trucks in Sydney and Melbourne.

OzHarvest rescues and redistributes around 750,000 meals each month.

“Quite often it’s people who have a roof over their head,” said Dainty.

OzHarvest’s annual frontline research, which gathers insights from the charities it supports, has shown growing demand for food relief services.

“We know 70 per cent of the charities we deliver food to have seen an increase in demand over the last year,” Dainty said.

From the 2026 frontline report, an annual survey responded by 875 charities that receive OzHarvest food deliveries, 36 per cent of clients were seeking food relief for the first time.

Despite these challenges, she said partnerships with businesses and industry remain critical in helping OzHarvest continue its work.

“We will not give up. We will not stop. And we’re so lucky to have incredible partners who support us like Scully RSV,” said Dainty.

Maintaining the cold chain

As food insecurity continues to affect more Australians, OzHarvest is working with industry partners to rescue surplus food and deliver it safely to communities in need.

Through its partnership with Scully RSV, the organisation is expanding its 30 Food&Beverage Industry News

ability to maintain the cold chain and increase access to food relief.

Food safety is central to the organisation’s operations. Rescuing and redistributing around 750,000 meals each week, maintaining temperature control throughout the process is essential.

OzHarvest operates a national fleet of refrigerated vehicles that collect surplus food from businesses before delivering it to charities and community organisations.

“Our entire fleet must be refrigerated,” said Dainty. “That’s the only way we can do what we do and do what we do safely.”

The organisation has established processes to ensure food safety across the entire supply chain, including training staff and volunteers, working closely with charities receiving food, and monitoring vehicle temperatures.

Managing refrigerated logistics can become more challenging during periods of extreme weather, particularly when vehicles are frequently opened and closed during collections and deliveries. Dainty said OzHarvest’s logistics team monitors these conditions to maintain safety.

“Summer can be challenging when www.foodmag.com.au

Food relief

you’re opening and closing trucks, collecting food, delivering food,” said Dainty. “So, making sure we’re trying to avoid, minimise the amount of time the trucks being opened and closed, especially those big rear doors.”

Partnering with Scully RSV

This is where Scully RSV has played an important role in supporting OzHarvest’s operations. The partnership began in late 2022 when Scully RSV identified an opportunity to use its refrigerated vehicles to support food rescue during a traditionally quieter period for its rental business.

Following the initial arrangement, the relationship developed into a long-term partnership. Scully RSV provided OzHarvest with refrigerated vehicles, including three pallet trucks in Sydney and Melbourne, allowing the organisation to increase its food rescue capacity.

“They realised that if they gifted us those trucks, we could have such a bigger impact in the community,” said Dainty.

The partnership has also supported OzHarvest’s expansion into the Northern Territory. After initially hiring refrigerated vehicles for operations in remote areas, Scully RSV provided a refrigerated utility vehicle designed to

hospitality training for vulnerable young people, offering participants the opportunity to gain a Certificate II in hospitality while building confidence and employment pathways.

OzHarvest’s Nest program focuses on nutrition education, helping community members learn how to prepare healthy meals on a budget.

The organisation also delivers Feast, a school education program designed to help young people understand food waste, nutrition and the value of food.

“We need to inspire young people,” Dainty said. “It’s around understanding the value of food, the challenges around food waste, how we can waste less food at home, how we can eat better and look after our bodies.”

She said consumers also have an important role to play, particularly when it comes to household food waste.

“Approximately 50 per cent of all food waste comes from our households,” Dainty added.

OzHarvest encourages consumers to better understand food labels, plan meals and make use of available resources to reduce waste at home.

As food insecurity continues to challenge communities across

The organisation has programs designed to address food insecurity and empowers communities with practical skills.

“We need to inspire young people. It’s around understanding the value of food, the challenges around food waste, how we can waste less food at home, how we can eat better and look after our bodies.” suit the region’s challenging conditions.

The vehicle was branded in OzHarvest’s signature yellow colours, helping improve visibility and accessibility within remote communities.

“It’s our first OzHarvest branded vehicle up in the NT, which makes us nice and visible,” added Dainty. “People can see us there, people welcome us there.”

Beyond food rescue

While food rescue remains at the centre of OzHarvest’s work, Dainty said the organisation recognises that it is only one part of addressing food insecurity. The organisation has developed several education programs designed to address the underlying causes of food insecurity and empower communities with practical skills.

Its Nourish program provides www.foodmag.com.au

Australia, the organisation’s partnership with Scully RSV demonstrates how collaboration between industry and not-for-profit organisations can create practical solutions. By combining food rescue, safe transport and community education, the organisations are helping ensure more surplus food reaches those who need it most.

Dainty recalled one of her earliest experiences with the organisation, when a man experiencing homelessness recognised her OzHarvest shirt and thanked her for the food he had received through the charity.

“He put his hand out and reached his hand out to me and he looked me in the eye and thanked us,” she said.

That moment, she says, has stayed with throughout her career.

“Why would I do anything else?” F

OzHarvest encourages consumers to reduce waste at home.

Food&Beverage Industry News 31

Beverage

75-years of beverage innovation

DECObeam is an example of Krones’ commitment in providing beverage solutions.

As Krones marks 75 years, the company continues to expand its portfolio with technologies designed to improve Australian beverage production.

Images: Krones

A

Krones is backed locally by a team of service technicians with a variety of skillsets to ensure responsive and consistent support based across major capital cities.

32 Food&Beverage Industry News

t drinktec 2025, beverage technology manufacturer Krones unveiled its new PET filling line, Ingeniq, a data based, automated line system designed for filling non-carbonated water in PET containers. Calling it the “line of the future”, the system reflects the company’s commitment to support the sector with innovative and future ready solutions.

Now reaching 75 years, Krones has grown from a manufacturer of machines to a complete “turnkey” solution provider across the food and beverage industry.

“As a solutions provider for the food and beverage industries, we have partnered with Australian businesses for over 50 years. This year, we celebrate our 10th anniversary as a subsidiary – Krones Pacific & Krones New Zealand,” said Grant Day, head of sales, New Machine – Aust/NZ. In 1951, in Neutraubling, Germany, founder Hermann Kronseder established a craft enterprise for designing and building labellers to support Bavaria’s growing beer industry. By the 1970s, Krones had built high speed labelling stations capable of handling up to 24,000 containers per hour. It was also during this period that the company expanded its line engineering expertise to include filling technology.

Over the following 50 years, Krones grew the business through acquisitions, adding capabilities across the entire value chain. These capabilities include brewing and process technology, filling, labelling, packing and palletising, thermal treatment, preform manufacturing, and intralogistics supporting manufacturers producing products

such as still water, carbonated soft drinks, beer, dairy, and juice.

“We help producers optimise their manufacturing, offering a range of value led solutions from standalone machines to integrated turnkey production lines,” said Day.

Ingeniq

Combining ingenuity and intelligence quotient (IQ), the Ingeniq system is a recent example of how Krones designs its products with customer success in mind. Made up of three main components, it features easily navigable modular systems that utilise robotics, automation, and artificial intelligence (AI) to boost the performance of the Ergobloc-L with less supervision required.

The system’s digital automation architecture connects individual machines within a line network to maximise efficiency. With Prefero, a preform injection moulding system, it uses up to 20 per cent less energy compared with conventional preform moulders due to its integrated energy recovery system and lock time of only 1.9 seconds.

Ingeniq also incorporates a conveying and buffering system called Prenexo. This ensures smooth and efficient material flow between the Prefero and the Contiform stretch blow moulder.

Stretch blow moulding, labelling, filling and capping are made faster and simpler through continuous monitoring and a direct connection to autonomous material handling systems.

“The launch of the system at the 2025 drinktec exhibition was a translation of our vision in 2022,” added Day “We have seen strong www.foodmag.com.au

Beverage

interest and demand for systems like Ingeniq that offers scalable technology for sustainable growth.”

Contipure AseptBloc

If the Ingeniq system is built for efficiency, Krones’ Contipure AseptBloc provides flexibility for aseptic filling, a process in which a product is bottled in a sterile environment. The system uses hydrogen peroxide (H₂O₂) in steam phase to sterilise the preform and cap.

The benefits of aseptic filling help secure product quality in the premium beverage space, a category that is particularly sensitive to quality, shelf life, supply chain limitations, storage conditions and distribution partner requirements. The quality and flavour profile of these beverages depend on gentler hygienic processes particularly in areas such as high protein dairy. Technologies such as aseptic filling help address these requirements.

“Aseptic filling can increase shelf life by up to 12 months while maintaining visual appeal and flavour,” said Day. The Contipure AseptBloc’s design is simple, comprising of a preform sterilisation module, an aseptic blow moulder, and an aseptic filler and capper. Compact designs can be configured which allows the line to fit within smaller production spaces.

The company offers a range of solutions from standalone machines to integrated turnkey production lines.

100 percent recycled PET. INKpression transfers graphics directly from a carrier material onto containers without conventional printing. This allows for stronger branding while reducing the use of plastic from conventional labels.

The Modulseam is the company’s modular can seamer, designed to provide beverage manufacturers with greater efficiency and ease of maintenance. Built around a modular design, the system enables customers to configure the seamer to suit different

production requirements while allowing individual components to be serviced or upgraded without replacing the entire machine.

“We are constantly innovating and finding ways to meet the needs of beverage and liquid food manufacturing,” said Day.

Krones Pacific

Providing local support across Oceania, Krones Pacific & Krones New Zealand’s footprint

is backed locally by a team of service technicians with a variety of skillsets to ensure responsive and consistent support based across major capital cities. The team can assist with complete overhauls, while local project managers can support new machine installations and retrofit upgrades to existing Krones equipment.

Krones Pacific also offers on site assessment tools to assist with spare parts purchasing, alongside an online ecommerce platform supported by local warehousing capabilities.

“As a one stop shop for all beverage needs, manufacturers can have peace of mind throughout the lifetime of their equipment backed by a wealth of industry knowledge and support,” said Day. As beverage manufacturers continue to balance efficiency, product quality and sustainability goals, technologies that integrate automation, flexibility and local support will play an increasingly important role. Through ongoing investment in innovation and its Australian service network, Krones is positioning itself to help producers adapt to changing market demands while strengthening long term operational performance. F

Process technology, labelling, canning

Krones has a range of process technology capabilities relevant to the Australian market. The VarioAsept D is an example of this. With a direct heating module, this UHT system is ideal for heat sensitive products such as milk and plant-based dairy which prefer a gentle approach to pasteurisation. This process helps minimise thermal stress and therefore creates a better-quality product all round. The system also enables heat generated during processing to be recovered and reused more effectively, therefore delivering additional value and reducing overall energy consumption.

Additionally, Krones has introduced two container decoration technologies at Drinktec 2025 that remove the need for conventional labels. DecoBeam uses laser technology to permanently etch product information directly onto PET bottles, including bottles made from www.foodmag.com.au

Krones marks its 75-year anniversary.

Food&Beverage Industry News 33

Pallets

The price of a damaged pallet

Damaged pallets can result in product losses and safety incidents.

P

allets may seem like a simple part of warehouse operations, but damaged boards, loose timber or protruding nails can result in product losses and safety incidents. As food manufacturers continue investing in automation, pallet quality is becoming an important consideration.

When food manufacturers think about quality assurance, their attention is naturally drawn to ingredients and processing equipment. Yet being one of the most overlooked components in the supply chain, pallets can have just as much influence on the product.

According to SICK solution business manager for machine vision in Australia and New Zealand, Edem Akplu, pallet inspection is no longer a secondary consideration but an integral part of modern manufacturing.

“PAIS stands for Pallet Integrity Inspection System,” he said. “It’s an innovative system developed by SICK to address the need for inspecting 34 Food&Beverage Industry News

the quality of pallets in the industry.

“We identified that in the handling of food and beverage products; a damaged pallet can lead to product loss or non-compliance of the product as well. It is very important to identify these defects early.”

Turning from manual inspections

SICK has long been involved in the food and beverage industry, supplying sensors for quality inspection, machine safety, personnel protection and process automation.

While manufacturers have embraced automation across production lines, Akplu said pallet inspection has historically received less attention.

However, with the increasing demand for automation and sustainability, it’s becoming more important to inspect the quality of pallets.

“It’s no longer just a ‘nice to have’, but it’s a critical part of the entire system,” said Akplu.

As manufacturers pursue greater

efficiency, pallet defects that may once have gone unnoticed can now interrupt highly automated operations.

“The other aspect that comes into play is also safety as damaged pallets can cause injuries to people on site as well,” he added. “All this put together is driving the push for pallet inspection.”

The company’s PAIS system uses automated inspection to identify defects without interrupting production, enabling manufacturers to detect damaged pallets before they enter the supply chain. PAIS consists of two inspection towers positioned on either side of a conveyor. Each tower houses 3D laser triangulation cameras together with additional lasers that improve reliability when inspecting wet or dirty pallets.

Manufacturers can configure multiple pallet types and customise inspection criteria to suit their own operational requirements. Individual thresholds can be established for

each defect type. In addition, the intuitive touchscreen interface enables operators to easily select pallet types and monitor inspections to review results.

Manual pallet inspections have traditionally relied on operators visually checking pallets before use.

While effective to a degree, Akplu said the process is usually slower because operators must slow the conveyor down for quality checks.

Manual inspections can also expose employees to unnecessary risk when working around moving conveyors and damaged pallets. Close interaction with moving conveyors and protruding nails presents the risk of injury to personnel on site.

The automated nature of PAIS allows inspections to occur while conveyors continue operating at full speed.

“What the PAIS presents is an automated way of inspecting at the normal speed of the conveyor as well,” said Akplu. “You don’t need to slow it down or stop the conveyor.” www.foodmag.com.au

Images: SICK

SICK’s pallet inspection system addresses the neglect of damaged pallets and the negative domino effect it has on food and beverage production.

Pallets

“What the PAIS presents is an automated way of inspecting at the normal speed of the conveyor as well. You don’t need to slow it down or stop the conveyor.”

SICK’s PAIS system uses automated inspection to identify defects in pallets.

PAIS allows inspections to occur while conveyors continue operating at full speed.

Data into value

Beyond identifying defects, the system also captures inspection data that provides manufacturers with greater visibility across their operations.

“For any issue or any problem, it’s good to identify it when it occurs, but it’s better if you can identify it even before it occurs,” said Akplu.

Once inspection data is collected over time, manufacturers can begin identifying recurring trends and underlying causes. Pallet scans will identify the pallet type, the location and the size of the defect.

This information enables quality assurance teams to identify patterns before problems escalate.

According to Akplu, quality assurance teams can use this information and act in their processes to ensure that the defects do not enter the supply chain or are not loaded with products that can cause issues further down the track.

Rather than simply replacing manual inspections, he sees automated pallet inspection as another source of operational intelligence that supports continuous improvement.

Connected warehouses

Pallet quality is becoming linked with broader warehouse performance.

Akplu compared the issue to www.foodmag.com.au

The system captures inspection data to improve visibility across operations.

forklift accidents commonly seen in warehouses.

“We’ve seen videos of forklifts striking warehouse racking and causing a domino effect. That is all manual handling errors,” he said.

Automation removes many of these manual risks, but it also places importance on the quality of every pallet entering the system. Even relatively minor defects can lead to big operational consequences inside automated facilities.

“A loose board, a protruding nail, we’ve seen often causes jams in these systems and also the likelihood of creating these domino effects similar to the forklift scenario,” added Akplu.

He emphasised that the identification and removal of these pallets from the system for reworks

or repairs is critical to the operation of such highly automated facilities.

This helps maintain throughput while protecting equipment and products.

Automation continues to evolve

Akplu shared that one beverage manufacturer has already experienced benefits after implementing the system. Previously, they were having issues with products getting damaged and loads not being compliant.

“With the introduction of PAIS, they’ve been able to eliminate these bad pallets from the system, minimise the downtime that is caused, minimise injuries on site, and are looking also to multiply these across multiple facilities,” he said.

Looking ahead, pallet inspection to

become another standard component of automated food manufacturing facilities. While implementing new automation technologies can appear complex, Akplu highlighted that manufacturers do not need to navigate the transition alone.

“The pace of automation is accelerating, and everyone is getting on board,” he said. “The whole process can look cumbersome.

That’s where SICK comes in and we can assist you on how to implement inspection systems for new or existing infrastructure.”

Over time, he said pallet inspection data could deliver even greater value by enabling predictive analysis across entire supply chains, which will ensure transparency among the supplier, the retailers and the end user.

The data that these pallet inspection systems will present will give food manufacturers the ability to perform predictive analysis and ensure that only high-quality pallets circulate through the system. For food manufacturers continuing their automation journey, Akplu said the attention should extend beyond the production line itself.

“We should get on the bandwagon and get to this stage where we know that the quality of products and also the safety of personnel on site is ensured at the highest possible level,” he said. F Food&Beverage Industry News 35

MICE

Bridging the gaps at MICE At MICE 2026, education was as important as innovation, with industry discussions highlighting sustainability, profitability and the need for practical packaging solutions. across the exhibition reflected an industry balancing commercial pressures with growing environmental expectations.

“My personal highlight was the energy of the coffee community, seeing attendees openly collaborate on balancing purpose with profitability in a tough economic climate,” said Grounded Packaging’s commercial director APAC, Tom Hobbs.

Grounded Packaging was the Gold Sponsor of the Café Education Stage powered by BeanScene. The event provided an opportunity to help businesses better understand sustainable packaging beyond the marketing terminology. Hobbs believes education is becoming important as regulations tighten and businesses seek practical ways to

reduce their environmental impact.

“For Grounded Packaging, the highlight was sponsoring the packedout Café Education Stage powered

by BeanScene,” he said. “It gave us a direct platform to show roasters and café owners that high barrier coffee protection doesn’t have to mean compromising on sustainability.”

Education beyond packaging

Across the three-day event, the Café Owners Education Series featured 23 session topics presented by 78 panellists, covering subjects ranging from rising operating costs and café management to consumer trends and sustainability.

Hobbs said three themes consistently emerged throughout the discussions: Profitability vs. Purpose:

Navigating rising operational costs without abandoning environmental targets; The Evolving Menu: How automation, cold beverages, and trends like matcha are shifting café footprints; and True Circularity: Moving past greenwashing to discuss functional, certified/traceable barrier films and the reality of local waste management.

Those conversations reflected the broader challenges currently facing cafés across Australia. Businesses are under pressure to manage increasing costs while responding to customer demand for more sustainable products and packaging.

Rather than treating sustainability as a separate issue, many speakers explored how environmental decisions can become part of broader commercial strategy. The education

Images: Prime Creative Media

F

or three days, Melbourne became the centre of Australia’s coffee industry as thousands of café owners, roasters, suppliers and manufacturers gathered for the Melbourne International Coffee Expo (MICE) 2026.

Held from 26 to 28 March at the Melbourne Convention and Exhibition Centre, the event attracted 14,159 unique visitors eager to explore the latest products, technologies and ideas shaping the coffee sector.

While exhibitors showcased new machinery, ingredients and equipment, education remained one of the strongest themes throughout the expo. From café profitability and changing consumer trends to sustainable packaging and circular economy principles, discussions

Education remained one of the strongest themes throughout the expo.

36 Food&Beverage Industry News

www.foodmag.com.au

MICE

“By hosting data backed conversations, we stripped away the jargon and gave roasters the material literacy they need to make genuinely sustainable choices.”

MICE 2026 showcased the latest in coffee.

program gave attendees practical insights into managing these competing priorities, encouraging operators to make informed decisions based on both business performance and long-term sustainability.

“Removing the distance between different stakeholders of the supply chain so producers, roasters, operators, and packaging experts all gather in one place to connect – everyone benefits. It’s a great expo.”

Closing the knowledge gap

Innovation across the exhibition floor

While sustainability has become a common discussion across the food and beverage industry, Hobbs emphasised there is still considerable confusion surrounding packaging materials and environmental claims.

“The industry has long suffered from greenwashing jargon like ‘eco-friendly’ without the context of what the material is or whether local infrastructure can handle it,” he said.

“Navigating local EPR regulations is incredibly complex for brands as well.”

According to Hobbs, one of the strengths of MICE was its ability to bring different parts of the coffee supply chain together for open discussion. Rather than relying on marketing claims, the education sessions focused on practical information that businesses could apply to their own operations.

“MICE 2026 absolutely helped close this gap,” Hobbs said. “By hosting data backed conversations, we stripped away the jargon and gave roasters the material literacy they need to make genuinely sustainable choices.”

The ability to have these conversations in-person is one of the reasons industry events remain valuable.

“MICE provides face to face collaboration that everyone in the industry benefits from,” he added. www.foodmag.com.au

Beyond the education sessions, MICE featured 157 exhibitors showcasing products and technologies supporting every stage of the coffee industry.

The Roasters Playground once again proved to be one of the event’s busiest attractions, giving more than 36 roasters dedicated half day sessions to showcase specialty coffees to café owners, buyers and industry professionals. The feature encouraged visitors to sample new products while creating opportunities for commercial partnerships and direct feedback.

Across the exhibition floor, solution providers demonstrated equipment spanning packaging, roasting, inspection systems, dairy alternatives, point of sale software and coffee preparation. Heat and Control presented coffee and tea processing, packaging and inspection technologies, while ADM Packaging Automation showcased practical automation solutions.

Trimatt Systems also returned to MICE after previously receiving the award for Best Accessory Machine in 2023. Founder Matt Johnson said continued participation has helped shift industry perceptions of the Australian manufacturer.

“Many people are shocked when they see the machines in the flesh,” he said. “Not many people think Australia manufactures machines.”

The company will return as a Bronze Sponsor for MICE 2027, with the event set to run March 4-6.

Looking ahead

The strong attendance and high level of engagement across the exhibition have already driven demand for next year’s event. MICE has released tickets for the 2027 exhibition, while sponsorship, exhibition and speaking opportunities are now open. MILKLAB has also renewed its platinum sponsorship for a ninth consecutive year, continuing its long-standing support of the event.

For Hobbs, however, the biggest takeaway extends well beyond coffee. As sustainability expectations continue to evolve, businesses should begin planning now rather than waiting for regulatory changes to force action.

“Stop viewing sustainability as a future add-on,” he said. “Consumer expectations and regional plastic regulations are only tightening.

“Don’t wait until 2027 to audit your supply chain; partner with material specialists early, design for the circular economy today, and embed sustainability directly into your commercial strategy.”

For an industry built on innovation and collaboration, MICE continues to demonstrate that education can be just as valuable as the products displayed on the exhibition floor. F For all exhibitor enquiries, please contact Terry Wogan at terry. wogan@primecreative.com.au or call 0417 474 752.

Internationalcoffeeexpo.com/ get-involved/

The Roasters Playground proved to be one of the event’s busiest attractions.

Food&Beverage Industry News 37

Cyber attacks

Food sector: a cyber target Image: Claroty

Following the recent cyber-attack on a sugar manufacturer, the food and beverage industry finds itself in a predicament – is the industry safe?

Jason Pearce, field chief technology officer APJ at Claroty.

O

Image: Unique Vision/stock.adobe.com

n June 10, Mackay Sugar – one of Australia’s largest sugar manufacturers – released a media statement to address a “cyber security incident” that had shut down two of its mills. According to ABC News, a ransomware operation known as The Gentlemen caused the disruption, affecting many of the farms that supply to Mackay Sugar.

On June 26, the company provided its sixth update on the incident,

confirming the recovery of operations at its mills. While it commented on a future of strengthened systems to support business continuity, the 16 days of halted operations brought attention to the damaging gaps within the interconnected food sector.

“This incident shows how quick the effects of a successful cyber-attack can extend beyond one company,” said Jason Pearce, field chief technology officer APJ at Claroty.

While Mackay Sugar was the sole target, its regional ecosystem that includes around 1,300 growers, harvesting groups, cane rail operators, logistic companies and downstream customers, were impacted by the aftershocks.

“If a disruption occurs, the consequences can very quickly propagate throughout the region,” said Pearce.

For many food manufacturers, investment priorities have traditionally centred on food safety, production capacity and operational efficiency. Yet as factories become

connected through digital systems, it creates vulnerabilities for cyberattack risks.

Food manufacturers an attractive target

While banks and healthcare providers continue to face frequent cyber-attacks, Pearce said food manufacturing presents a different opportunity for cyber criminals.

“If you look at the industry, food and beverage is time sensitive,” he said.

Milk is prone to spoilage, harvested cane deteriorates, livestock can’t remain in the supply chain for too long, refrigeration must continue, and retailers expect to get quick deliveries of the raw materials that they need.

“Attackers recognise that the physical pressure can increase the victim’s urgency to restore systems, and they might be more malleable to paying a ransom,” added Pearce.

Attackers also understand how interconnected modern food manufacturing has become.

Production scheduling, laboratories,

logistics systems, warehousing, cloud platforms and remote equipment monitoring all rely on digital connectivity.

Rather than targeting production equipment directly, attackers can disrupt surrounding business systems and still force production to stop.

“If identity, logistics, production scheduling, laboratory, warehousing, and communication systems all become unavailable because they’re all interconnected or can’t be trusted, then an organisation will be inclined to suspend production as a containment method,” said Pearce.

Pearce emphasised that many large manufacturers already have mature cyber security programs. However, smaller and regional operators often face additional constraints.

Regional facilities may struggle to access specialist incident response teams quickly during a cyber event, increasing recovery times.

The sector also operates equipment designed decades before cyber security became a consideration. At the same time,

In the case of phishing, factories should continue operating independently wherever possible.

38 Food&Beverage Industry News

www.foodmag.com.au

Cyber attacks

An outdated mindset

Historically, many organisations have viewed cyber security primarily as protecting confidential information or customer records. Pearce highlights that this mindset is outdated for food manufacturers.

“I think the broader warning is that cyber risk in food manufacturing is

no longer just about protecting data,” he said.

Manufacturers must also need to think about maintaining safe production operationally. This includes protecting perishable ingredients and ensuring customers continue to trust the food supply.

Despite increasing awareness, several misconceptions continue to leave manufacturers exposed. One of them is the correlation between industrial systems and the internet.

“The biggest misconception is that a company’s industrial systems are isolated from the internet,” said Pearce.

In reality, remote engineering access, cloud services, VPN connections, wireless networks and shared identities provide multiple pathways into operational environments. Even in situations where a manufacturing plant is located “in the middle of nowhere” and appears

isolated, digital connections allow access at any point.

“The real question for the plan is: was it ever designed to be isolated and does the organisation actually know the current pathways into and through the environment?” added Pearce.

Another common misunderstanding is assuming a firewall between corporate IT systems and factory operations provides protection. While important, firewalls alone cannot address dependencies across shared identities, production planning systems or logistics platforms.

“The third misconception is that physical assets or machines are too specialised or too old to be of interest to cyber attackers,” Pearce said.

According to him, ransomware and cyber attackers do not require detailed knowledge of a food and beverage operation to cause

disruption. Instead of attacking individual controllers, criminals can compromise common Windows systems, shared credentials or remote access tools before moving laterally through the network.

Even backup systems, while essential, can create a false sense of security. Without the knowledge to restore a control logic or industrial workstations and having the appropriate network configuration, these systems are redundant.

“If an equipment is 20 years old and you lose one of the controllers that runs on an old operating system, where would you get a copy of the system in the modern day?” said Pearce.

As many production environments still rely on legacy operating systems that may no longer be available or supported, it makes recovery far more complex than restoring a conventional IT server.

Image: oz/stock.adobe.com

responsibility for cyber security is frequently fragmented across multiple teams. Corporate IT manages enterprise systems, engineering oversees production equipment, equipment suppliers maintain remote access, while laboratory and quality teams operate separate platforms.

“No single team owns the complete end-to-end operational dependency,” said Pearce.

This fragmented ownership creates gaps in visibility, governance and risk management.

The Gentlemen, a ransomware operation, was responsible for the disruption of Macky Sugar’s operations. www.foodmag.com.au

Food&Beverage Industry News 39

Cyber attacks

2021 JBS Australia incident

The recent Mackay Sugar incident is not a new occurrence. In 2021, meat processing company JBS Foods also experienced ransomware attacks, shutting down operations in Australia, Canada, and the US. The company paid the equivalent of us$11 million in ransom in response to the criminal hack.

Since the five years from the incident, Pearce believes not enough initiatives have been taken in account by the industry.

“Assumption isn’t resilience,” he said. “If you look at the event itself and where we should have taken key learnings from, it shows that centralised identity and shared infrastructure can become points of failure.”

Pearce highlights several practical lessons from previous cyber incidents.

The first is understanding which systems are genuinely critical to keeping production running and that organisations can no longer assess IT and operational technology separately.

Enterprise applications, production systems and supporting infrastructure all need to be evaluated together.

The second priority is stronger network segmentation. If corporate systems become compromised through ransomware or phishing, factories should continue operating independently wherever possible.

“Plants need sufficient network segmentation and local operating independence,” said Pearce.

With remote access is as another growing concern, Pearce recommended stronger controls through multi-factor authentication, time limited access and monitoring of third-party connections. Recovery planning also needs more attention as simply maintaining backups is not enough. If organisations have never tested whether production environments can be restored, there is no guarantee that operations are salvable if issues arise.

Finally, Pearce emphasised that manufacturers need to recognise that cyber resilience is becoming a national

supply chain issue. A prolonged outage at a major processor could affect manufacturers across multiple food categories, creating shortages that extend well beyond the original incident.

“The lesson that we have to learn here is that if a comparable outage lasts for longer than several concentrate operators, then simultaneously, we have a massive supply chain issue,” he said.

An overall industry issue

The food and beverage sector has seen several technological advancements, innovations and improvements in recent years. At the same time, it has also brought scrutiny and pressure. The latest cyber security incident proposes an important question – does the industry’s language around cyber security need to change?

It is naïve to pin an industry disaster against one targeted company as such attacks can happen to any business. Additionally,

rather than treating it as a technical issue owned by the IT department, Pearce said manufacturers should recognise that cyber resilience underpins business continuity.

“For the food manufacturers specifically, cyber resilience therefore becomes operational resilience,” said Pearce.

The objective, he says, isn’t to have perfect security.

“The objective for food manufacturing should be to ensure that one compromised account, one server, one supply connection cannot bring your entire production and supply ecosystem to a halt,” added Pearce.

In the fifth update on the cyberattack incident, Mackay Sugar confirmed the recommencement of harvesting and cane rail operations. While the Australian food and beverage industry is hit by unforeseen cyber-attacks, the resilience of the people involved to get back up and strengthen the sector is greater. F

Image: Johan Larson/stock.adobe.com

Around 1,300 growers, harvesting groups, cane rail operators and logistic companies were impacted by the attacks.

40 Food&Beverage Industry News

www.foodmag.com.au

16–17 SEPTEMBER 2026 Melbourne Convention and Exhibition Centre

MOVE STORE OPTIMISE CONNECT 2026

Where the whole supply chain connects.

Experience Australia’s largest integrated conference and exhibition dedicated to the transport, logistics and supply chain industry.

Be part of the future supply chain

REGISTER FOR FREE megatrans.com.au

BULK 2026

Safety at the forefront Bulk Expo 2026 will showcase the technologies, partnerships and expertise helping reduce waste, improve safety and strengthen Australia’s food supply chain.

F

ood waste and safety do not only occur during the processing or packaging stages. They begin at the source of the ingredient. Moving through ports, silos and processing facilities before reaching production lines, bulk handling is critical to avoiding unnecessary mistakes that lead to waste while ensuring operators remain safe throughout the process.

Especially in high volume environments, a minor issue can quickly escalate into a larger problem with consequences for production and brand reputation. Small inefficiencies in materials handling can be detrimental to a food and beverage business in Australia.

To address safety and help reduce food waste, Bulk Expo 2026 will take place on 16 and 17 September. The dedicated exhibition and technical conference for bulk materials handling, processing, transport, logistics and storage will bring together industry leaders, technology providers, equipment manufacturers, decision makers and operators from sectors including mining, construction, agriculture, ports, manufacturing and infrastructure.

Close to 70 per cent of attendees at the successful 2024 event held

purchasing authority. This year, Bulk Expo 2026 will feature an exhibition floor, expert led conference sessions, networking opportunities and the latest technologies driving the bulk materials sector.

Royal Flying Doctor Service Victoria

An example of this is Bulk Expo’s recent announcement of the Royal Flying Doctor Service Victoria (RFDS Victoria) as its official charity partner. RFDS Victoria is a not-for-profit health organisation delivering healthcare and wellbeing support to remote, rural and regional communities across the state.

“As Prime Creative Media’s chosen charity partner at this year’s Bulk Expo, the Royal Flying Doctor Service Victoria is proud to stand alongside industries that are deeply connected to the economic strength and community life of regional Australia,” said Marie Quirke, chief fundraising & partnerships officer at RFDS Victoria.

Regional food manufacturers and processors rely on more than efficient supply chains to keep production moving. Access to healthcare is equally important in supporting the workforce that underpins Australia’s food and beverage sector. The

partnership highlights the importance of regional communities, where many food processing facilities, grain terminals and agricultural operations are located.

“Whether it’s moving grain from paddock to port, processing minerals, manufacturing products or supporting industrial operations, the bulk handling sector is deeply connected to regional Australia,” said Prime Creative Media head of marketing, Events Molly Hancock.

Maintaining a healthy workforce for food manufacturers is critical to ensuring operational continuity, food safety and product quality. By supporting access to healthcare in regional and remote areas, the partnership aims to strengthen the communities that keep Australia’s food supply chain operating.

The partnership will see RFDS Victoria engage with exhibitors and attendees throughout Bulk Expo 2026, encouraging industry support for healthcare services in regional Australia.

“Partnering with the Royal Flying Doctor Service Victoria is a way for our industry to give back to the regions that contribute so much to Australia’s economy,” added Hancock.

Partnerships and conference program

Bulk Expo 2026’s list of sponsors and partners highlights collaboration

Bulk Expo 2026 will feature the latest technologies driving the bulk materials sector.

The event provides an opportunity for industry connections to explore emerging technologies affecting bulk materials handling.

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Bulk Expo 2026’s list of sponsors and partners highlights collaboration across the sector.

across the sector. The International Cargo Handling Coordination Association Australia has joined the event as an official industry partner to support safer outcomes and industry development. Additionally, the Minerals Council of Australia (MCA) has partnered with the Bulk Handling Technical Conference and Expo.

SRO Technology has also been confirmed as a Platinum Sponsor, with its Networking Drinks event offering attendees an opportunity to connect following the opening day of the expo. Conveyor belt optimisation specialist Belt Wise will also exhibit on the show floor, providing opportunities to discuss asset protection, uptime and workplace safety.

The Australian Society for Bulk Solids Handling has also been announced as an official association partner and will oversee www.foodmag.com.au

development of the technical conference program.

As part of the 2026 conference program, Worley will revisit a 13 km overland conveyor project to examine how modern technologies are changing energy use, capital costs and lifecycle performance in long distance conveying systems. Intertek will present a method for accurate bulk material tonnage assessments.

KOCH Solutions will showcase IBEX and its role in the future of deep mining, while TUNRA Bulk Solids will deliver presentations covering conveyor belt wear resistance, safety in bulk solids handling and live wear monitoring of wall liners through simulation-based approaches.

“These strong partnerships reflect Bulk Expo 2026’s commitment to educating, supporting and connecting those involved in the

sector to help build healthier and safer workplaces,” Hancock said.

Connections

In addition to the conference presentations, attendees will have access to the Bulk Expo exhibition floor, where suppliers and service providers will showcase products, technologies and services relevant to the sector.

The event provides an opportunity for industry professionals to exchange knowledge, discuss operational challenges and explore emerging technologies affecting bulk materials handling.

“At the heart of bulk handling and the food industries are connection led innovations,” said Hancock. “Bulk 2026 not only aims to educate and showcase technologies but rather kickstart conversations that really matter to drive the industry.”

For food and beverage businesses, this combination offers practical value. Conversations on the exhibition floor often shape future upgrades, retrofits and expansion projects. Engineers responsible for plant design can engage directly with suppliers, while procurement managers can assess the commercial viability of new systems.

By bringing together technology providers, industry experts and decision makers, Bulk Expo 2026 offers food and beverage manufacturers an opportunity to strengthen safety, improve operational efficiency and reduce waste across the supply chain, from raw material handling through to production. F Get your tickets now at https:// bulkhandlingexpo.com.au/ attend/ Food&Beverage Industry News 43

Images: Prime Creative Media

BULK 2026

EFWA

With a rising focus on sustainability, End Food Waste Australia believes food waste should be treated as a business priority. directly control.

“We’re really starting to move towards the language around managing your food waste as a competitive advantage,” she added.

End Food Waste Australia data shows that food waste currently represents an estimated 1.4 per cent of Australia’s GDP, highlighting the scale of its economic impact across the supply chain. Hughes noted that agriculture contributes around 2.2 per cent to GDP, illustrating how much value is lost through avoidable waste before food reaches consumers.

Much of that waste is hidden within normal business operations.

“If food waste isn’t measured, treated as part of business operations or understood to be a key efficiency measure, it’s just not visible and it doesn’t get acted on,” Hughes said.

Relying on old data

One of the biggest barriers facing manufacturers is simply understanding where waste occurs. While many businesses focus on production output, Hughes said food waste often goes unnoticed because it is rarely measured with the same attention given to labour, energy or raw material costs.

Without accurate measurement, businesses struggle to identify opportunities for improvement or justify investment in new equipment, packaging or production processes.

Current national food waste data is based on research conducted between 2019 and 2021, meaning governments and industry continue to make decisions using information that is now several years old.

According to Hughes, this creates uncertainty for manufacturers

End Food Waste Australia chief executive officer, Wendy Hughes.

considering long term investments.

“We’ve had policy interventions to help try and shift behaviour, but what we haven’t done is map what’s actually been achieved,” she said.

“Without that updated measurement report, we’ve got no line of sight on what’s worked and what hasn’t.”

Hughes explained that updated national data would provide confidence for both governments and businesses by helping align future investment with current policy settings.

Unlike labour, energy and raw material costs, food waste often goes unmeasured.

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Image: yalcinsonat/stock.adobe.com

F

or Australia’s food and beverage manufacturers, food waste is often viewed through the lens of sustainability. However, according to End Food Waste Australia (EFWA) Chief Executive Officer Wendy Hughes, that perspective is changing across the industry. According to Hughes, the treatment of food waste is equally a business issue and an environmental responsibility.

“The amount of efficiency that is lost because ingredients are not utilised to turn it into other products can be a drag on efficiency and productivity,” said Hughes.

As food manufacturers face a wall of increasing operating costs and labour shortages, reducing food waste is emerging as one of the few business levers companies can

Images: End Food Waste Australia

Food waste management as an advantage

EFWA

Image: Seventyfour/stock.adobe.com

EFW CRC and RMIT launched a packaging and machinery solution centre.

The cost of inaction

Food manufacturers face numerous challenges when attempting to reduce waste. Changing production lines or introducing new packaging systems can require substantial capital investment, while contractual obligations throughout the supply chain often limit flexibility.

“Businesses have contractual obligations from producers to provide ingredients to the manufacturer, and then the manufacturer has contractual obligations to retailers to provide product on shelf,” Hughes said. “Once those contracts are embedded and in place, it can be difficult and costly to change how that looks.”

Limited internal resources also make progress difficult. Without someone responsible for driving waste reduction initiatives, projects can easily lose momentum as businesses prioritise more immediate operational demands.

Regulatory uncertainty adds another layer of complexity. As national food waste data has not been updated, some states are developing www.foodmag.com.au

“If food waste isn’t measured, treated as part of business operations or understood to be a key efficiency measure, it’s just not visible and it doesn’t get acted on.” their own policies independently.

Hughes said this creates challenges for manufacturers operating across multiple jurisdictions, where differing requirements increase complexity and investment risk.

“A national manufacturer might have their head office located in New South Wales, but their manufacturing facilities in Queensland. Which policy levers do they need to comply with?” she said.

“An updated national baseline report can help smooth that out.”

Food safety and waste go hand in hand

Packaging plays a vital role in extending shelf life while protecting product quality throughout distribution. While being one of the most effective tools for reducing food waste, Hughes highlighted that

packaging is often misunderstood by consumers.

“It’s an incredibly important part of the manufacturing process for minimising food waste,” she said. “It is about using packaging that protects the food, maintains regulatory food safety standards, but that’s also sustainable at end of life.”

In response, End Food Waste Australia CRC (EFW CRC) and RMIT University launched the Food and Beverage Small and Medium Enterprise Packaging and Machinery Solution Centre. It aims to provide independent, research-based support to SMEs transitioning to reusable, recyclable and compostable packaging and processing solutions while maintaining product quality and shelf life.

As a collaboration between RMIT, EFWA, the Australasian Institute

of Packaging (AIP), the Australian Packaging and Processing Machinery Association (APPMA) and Tetra Pak, the centre helps manufacturers reduce the risks of changing packaging systems and improve sustainability without compromising product protection.

Innovations that improve shelf life while maintaining food safety standards will become increasingly important as manufacturers balance environmental expectations with commercial realities.

Goodman Fielder

One example of this approach comes from Goodman Fielder, who investigated where waste was occurring throughout its bread supply chain.

Rather than treating returned bread and production losses as waste, the company identified an opportunity to convert surplus bread into breadcrumbs for sale as an ingredient to other manufacturers.

“They tracked every part of their losses across their own supply chain,” Hughes said. “They actually identified Food&Beverage Industry News 45

EFWA

opportunities to pull all of that together as a new ingredient.”

The result was the equivalent of 1.3 million loaves of bread retained within the food system over a single year. Hughes stated this approach demonstrates how manufacturers can unlock new value by understanding where losses occur and identifying opportunities for collaboration across the supply chain.

Hughes says managing food waste is a competitive advantage.

“It used to go to landfill,” she said.

“It’s now an ingredient that helps to keep it in the human consumption supply chain.”

By working with businesses like Goodman Fielder through a range of services tailored to different stages of their food waste journey, the organisation also connects manufacturers with research partners, technology providers and

other businesses facing similar challenges, creating opportunities for pre-competitive collaboration across the industry.

One of its more detailed offerings is the ‘Walk the Line’ program, where technical specialists work directly with manufacturers to identify where waste occurs across production.

“We literally walk the chain and look at what is going on, identify

hotspots, identify ingredients that can potentially be saved, recovered, and look at opportunities to retool the line,” Hughes said.

Part of everyday operations

When asked what she would like to see more of from Australian food and beverage businesses, Hughes emphasised the need to change perspectives around sustainability.

“We want to see businesses understanding and engaging with the fact that food waste is not just a sustainability issue – it’s a productivity and efficiency issue,” she said.

As cost pressures continue across the food and beverage sector, manufacturers are looking for ways to improve productivity without compromising food safety or product quality. By treating food waste as a business performance indicator rather than simply an environmental outcome, manufacturers can create lasting value across the entire food system.

“Managing food waste is a competitive advantage and business lever that can be managed and acted on,” said Hughes. “We’re certainly here to help support that in whatever way suits the business at that point in time.” F

Image: Stefan Redel/stock.adobe.com

Food waste currently represents an estimated 1.4 per cent of Australia’s GDP.

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THE WORLD’S DESTINATION FOR COFFEE

MELBOURNE INTERNATIONAL COFFEE EXPO

to GET INVOLVED MELBOURNE CONVENTION AND EXHIBITION CENTRE

4–6 MARCH TWENTY–27

Creating packaging that is food The inaugural SAVE FOOD Initiative global awards at interpack 2026 showcased innovations helping reduce food waste, such as edible packaging.

Author Nerida Kelton FAIP, executive director AIP – vice president Sustainability & Save Food – WPO

Turning food waste into packaging

The SAVE FOOD Project Competition highlighted an emerging idea that addresses both plastic waste and food loss. The award was presented to Kenyan entrepreneur Irene Kalondu Mumo, founder of Trueways Enterprises, for her Edible Primary Packaging Innovation Pilot.

Irene Kalondu Mumo, founder of Trueways Enterprises.

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Images: AIP

R

educing food waste requires more than better manufacturing practices.

Packaging, processing and material innovation all play an important role in protecting food, extending shelf life and reducing environmental impact.

These innovations were recognised at interpack 2026, where the SAVE FOOD Initiative announced the winners of its inaugural global awards.

The competition, introduced alongside the Initiative’s existing regional programs in China and the Middle East and Africa, attracted 100 entries from exhibitors developing technologies that reduce food loss and waste while improving sustainability across the food value chain.

The awards featured two categories, SAVE FOOD Project and Sustainability Design, recognising both commercially available technologies and emerging innovations that support a more circular food system.

The SAVE FOOD Project award recognised Mumo’s Edible Primary Packaging Innovation Pilot.

Her project transforms surplus and cosmetically rejected fruit into edible packaging, creating value from produce that would otherwise be discarded while reducing reliance on conventional plastic packaging.

“I shared the product concept with my coach for feedback, and through the continued guidance, mentorship and packaging support, I was encouraged to develop and submit the project to the SAVE FOOD Challenge,” said Mumo.

The concept was developed after Mumo participated in the International Trade Centre’s SheTrades Commonwealth+ Programme, where she received packaging training, coaching and market readiness support. While experimenting with overripe fruit from her organic farm, she developed the concept of dehydrated fruit based edible packaging.

Unable to attend the awards ceremony, Mumo described the recognition as validation of the

project’s broader purpose.

“Winning this award is a powerful validation of our vision to rethink packaging at its source,” said Mumo. “Through our edible fruitbased packaging innovation, we are addressing two critical challenges

at once, food waste and plastic pollution.

“By converting surplus and cosmetically rejected fruit into edible packaging, we extend shelf life, reduce post-harvest losses, and make it possible to consume fruit in ALFA Machine Kourtoglou took home gold for the Sustainability Design Awards.

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new, innovative and creative forms throughout the year.

“This support enables us to move from concept to validated solution, advancing a traceable, circular and sustainable food system that strengthens broken food value chains while eliminating waste at both the processing and consumption stages.

Ultimately, we are not just packaging food, we are creating packaging that is food.”

The innovation highlights how packaging itself can become part of the food system, creating new opportunities to recover surplus produce while reducing waste across the supply chain.

Designed for both single packs and multipacks, the technology supports a range of food applications including yoghurt, desserts, cream cheese, tomato paste, fruit purées, sauces and processed foods.

Advanced in mould labelling using BOPP labels decorates the entire container during production while maintaining material compatibility and recyclability.

The Silver Award went to Irplast, part of TOPPAN, for a recyclable mono polypropylene retort pouch. By combining specialised thermostable films with TOPPAN’s GL BARRIER technology, the pouch delivers the same protection as traditional multi-

“By converting surplus and cosmetically rejected fruit into edible packaging, we extend shelf life, reduce post-harvest losses, and make it possible to consume fruit in new, innovative and creative forms throughout the year.”

Sustainability through design

The Sustainability Design Awards recognised products, machines and systems that reduce environmental impact through material efficiency, recyclability and innovative packaging solutions.

Taking out the Gold Award was Greek company ALFA Machine Kourtoglou for its Form Fill Seal packaging technology. The system produces cups, lidding film and in-mould labels from polypropylene, creating a 100 per cent mono material package that can be recycled within a single recycling stream.

layer packaging while remaining compatible with polypropylene recycling systems. The development offers an alternative to conventional multi material flexible packaging, supporting future circular packaging requirements.

United States company AeroFlexx Packaging received the Bronze Award for its AeroFlexx Pak, a flexible package designed to perform like a rigid bottle. The solution reduces virgin plastic use by up to 85 per cent compared with a traditional bottle, cap and label combination, while incorporating up to 50 per cent recycled content. It

AeroFlexx Packaging received the Bronze Award for its flexible package designed to perform like a rigid bottle.

is also recyclable through existing kerbside bottle collection systems where accepted.

Together, the winning technologies demonstrate how packaging innovation can improve recyclability, reduce material use and help manufacturers minimise waste without compromising product performance.

Supporting a circular food system

The Silver Award went to Irplast for a recyclable mono polypropylene retort pouch.

www.foodmag.com.au

The inaugural global awards reflect the growing role of packaging and processing innovation in tackling one of the food industry’s biggest challenges.

From recyclable mono material

packaging and lightweight flexible containers to edible packaging made from surplus fruit, the winning projects demonstrate that reducing food waste requires collaboration across packaging, manufacturing and agriculture.

Organised through the SAVE FOOD Initiative, a partnership between Messe Düsseldorf, interpack, the Food and Agriculture Organization of the United Nations, the World Packaging Organisation and the United Nations Industrial Development Organization, the awards reinforce the importance of innovation in achieving more sustainable and resilient food systems. F Food&Beverage Industry News 49

MegaTrans

Driving the future of food logistics MegaTrans 2026 will help food and beverage manufacturers build smarter systems from cold chain innovation to warehouse automation. the challenges and opportunities shaping the future of freight, logistics and supply chain management.

“MegaTrans aims to provide insight into how pressures are influencing transport, warehousing and distribution strategies across the country,” said Prime Creative Media head of marketing events Molly Hancock.

The event continues to build on its strong reputation within the industry.

MegaTrans attracted 4,737 attendees in 2024, with 48 per cent identified as fleet managers and 29 per cent as warehouse operators. Those figures reflect the event’s growing role as a meeting place for businesses looking to improve operational performance through new technologies, partnerships and practical knowledge.

On the exhibition floor

Visitors to MegaTrans 2026 will have access to an extensive exhibition showcasing the latest developments

in freight, warehousing, materials handling and supply chain technology.

The recently released exhibitor directory features a diverse mix of global organisations and Australian businesses, allowing attendees to explore solutions across every stage of the logistics journey.

“The newly released exhibitor directory features an impressive lineup of global brands and industry leaders,” said Hancock.

Among the exhibitors are Amazon, DP World, Maersk, UPS, WiseTech Global, Team Global Express, Aramex Australia, Centurion, Visy Logistics, Geek+, HERE Technologies, Geotab, Jungheinrich Australia, Microlise, Powerfleet and Viva Energy Australia.

For food and beverage manufacturers, the exhibition provides an opportunity to evaluate technologies that improve warehouse productivity, fleet visibility, inventory management and transport

efficiency. Rather than relying solely on presentations or product brochures, visitors can engage directly with suppliers and discuss how solutions can be applied to their own operations.

The exhibition also encourages collaboration across different industries. While food manufacturers share many logistics challenges with sectors such as mining, construction and retail, the exchange of ideas across industries often leads to practical solutions that can improve efficiency throughout the supply chain.

Where learning doesn’t stop

Education remains a central focus of MegaTrans, with a conference program exploring the trends and challenges shaping the future of logistics.

Designed to provide practical

Images: Prime Creative Media

T

he key to a successful food and beverage business is not only efficient production and quality products. Distribution through freight and logistics also plays a central role in maintaining operational continuity, protecting food safety and meeting customer expectations.

Every stage of the supply chain, from transporting raw ingredients to delivering finished products, requires careful coordination. Delays, equipment failures or poor visibility can affect product quality, increase waste and disrupt customer relationships. Food manufacturers are beginning to realise logistics as a competitive advantage rather than a support function.

Running alongside Bulk Expo 2026, MegaTrans 2026 will take place from 16 to 17 September at the Melbourne Convention and Exhibition Centre (MCEC). The event will bring together operators, suppliers, technology providers and policymakers to discuss

MegaTrans aims to shape the future of freight, logistics and supply chain management.

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MegaTrans

insights rather than theory alone, the sessions will examine how businesses can improve efficiency, resilience and sustainability while responding to changing market conditions.

One panel, ‘Keeping it cool: Inside the evolution of cold chain logistics’, will examine how advances in refrigeration, temperature monitoring and cold chain technologies are helping businesses protect product quality, maintain food safety and improve distribution efficiency.

Another session, ‘Greener by design: Manufacturing driving sustainability across the supply chain’, will explore how manufacturers are embedding sustainability into production, packaging and logistics.

Rather than treating sustainability as a standalone initiative, the discussion will examine how businesses are integrating environmental considerations into everyday operations while improving efficiency and reducing waste throughout the supply chain.

Additional conference sessions will cover warehouse automation, freight technologies, data driven logistics, fleet management and the role of digital transformation in improving supply chain performance.

MegaTrans 2026 will run alongside Bulk Expo 2026.

Partnerships driving industry

MegaTrans 2026 continues to strengthen its industry connections through a growing list of sponsors and partners.

Warehouse automation company Geek+ has been announced as a Silver Sponsor, reflecting the increasing role robotics is playing within Australian distribution centres.

As labour shortages continue and demand for faster order fulfilment grows, many businesses are investing in automation to improve productivity while maintaining operational flexibility.

“Geek+ joining MegaTrans signals the pace of change we are seeing across logistics and warehousing.

Operators are no longer asking if automation fits, but how quickly it can be implemented in real environments,” Hancock said.

She added that the involvement of global technology providers helps strengthen discussions throughout the event.

“When leading robotics providers are in the room, the conversations become more focused and more www.foodmag.com.au

The exhibition allows food manufacturers to improve warehouse productivity and transport efficiency.

useful. It allows attendees to move beyond ideas and into real application, which is exactly what MegaTrans is designed to support,” she said.

MegaTrans has also announced Austroads and Transport Certification Australia (TCA) as Industry Engagement Partners, reinforcing the event’s connection with organisations helping shape freight policy and transport reform across Australia and New Zealand.

For the food and beverage sector, reliable freight infrastructure is essential. Austroads supports improvements to heavy vehicle access, transport efficiency and road safety, helping manufacturers move raw materials and finished goods

more effectively across the country.

As part of its involvement, TCA will host the Telematics Industry Group meeting alongside MegaTrans, bringing together government agencies, technology providers and industry representatives to discuss data driven reform, regulatory telematics and the future of connected freight networks.

Building stronger supply chains

While MegaTrans showcases new technologies, its greatest value lies in bringing people together.

For food and beverage businesses, the event provides opportunities to compare solutions, discuss

operational challenges and learn from organisations facing similar issues across warehousing, transport and manufacturing.

Whether businesses are investing in warehouse automation, strengthening cold chain performance or improving freight visibility, the conversations that begin at MegaTrans often continue long after the exhibition closes.

“The event is where ideas are tested and partnerships are formed,” Hancock said. “From emerging technology to smarter and more sustainable ways of moving goods, it is where connections are made and the future of supply chains takes shape.” F Food&Beverage Industry News 51

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