Food and Beverage Industry News November 2021 by Prime Creative Media

NOVEMBER 2021

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The importance of innovation

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Copyright Food & Beverage Industry News is owned by Prime Creative Media and published by John Murphy. All material in Food & Beverage Industry News is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in Food & Beverage Industry News are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated. © Copyright Prime Creative Media, 2019 Articles All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format. Head Office 11-15 Buckhurst St South Melbourne VIC 3205 Ph: +61 3 9690 8766 enquiries@primecreative.com.au http://www.primecreative.com.au Sydney Office Suite 303, 1-9 Chandos Street Saint Leonards NSW 2065, Australia Ph: (02) 9439 7227

nnovation is a driver of most industries, and this is no truer than in the food and beverage sector. There are so many factors that go into bringing food and drink to the consumer and each one presents a new series of challenges to combat, and through this necessity, innovation is born. The industry is constantly evolving on the back of continued innovation in machinery, software, supply chains, logistics and so on. And every day, it would seem, new and exciting technology emerges to combat the obstacles put in manufacturers way. Digitisation is perhaps one of the most critical new areas to emerge in the industry in recent years and it continues to evolve alongside the exponential evolution of digital connectivity. Software takes up no factory floor space but optimises production, lowering overheads and mitigating the risks of cross-contamination and downtime, all through programming. Connectivity has also allowed global manufacturers of machinery and software to work directly, in real time, with clients anywhere in the world and vice versa where clients can access technical support any time of the day. The results of software replacing traditional paper models speaks for itself. Clients who have spoken to me about this exact evolution always tell me the same thing, the benefits to the production process are numerous. When it comes to machinery, I have spoken with several producers of top-rated products and have learned that many innovations are based on multiple factors. Most notably, speeding

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4 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

up production, limiting risks on the line and extending machine life through refurbishments and better material design. The most genius products are those that address long held issues, most notably contamination risks, while also applying added benefits to the production process, such as better throughput and a reduction in downtime. COVID-19 has impacted the world for almost two years now but in that time the food and beverage industry has continued to innovate plant and machinery, demonstrating an ability to keep up with the times, no matter how strange and extreme. As we emerge from the world of lockdowns, logistics will become easier again. As a result, the innovations created out of necessity during lockdowns will have a chance to shine even brighter without complications to travel. It will be interesting to see which COVID-19inspired adaptations remain a critical part of the industry moving forward, beyond the obvious areas like PPE. I’m hopeful that one benefit to come from the disruptions to international supply chains is a growing Australian food and beverage manufacturing market. While globalisation improves on innovation, local industries can’t be forgotten. All in all, the food and beverage industry thrives on continued innovation and the impacts of the pandemic have only helped accelerate that process, not slow it down. Until next time. Have a great month.

INSIDE

06 NEWS 16 MEET THE MANUFACTURER Cobram Estate produces more than 70 per cent of Australia’s olive oil. 20 TECHNOLOGY Bürkert’s ELEMENT range adds another future-proofing element. 22 PROCESSING SMIG is working with SMI to advance food and beverage processing. 24 EQUIPMENT Bakery Combinations work to bring MIWE products to Australia.

26 PROCESS FLOW Flowtherm has built a reputation for achieving increased efficiency. 28 HYGIENE APS and Rittal are rolling out hygienic enclosures in Australia. 30 THERMAL TECHNOLOGY HRS Heat Exchangers have a suite of unique products on offer. 32 PACKAGING Niverplast solutions are suited to almost all food and beverage sectors. 33 FOOD SAFETY Deeds Brewing puts heavy emphasis on food safety protocols. 34 THOUGHT LEADERSHIP VEGA details how it overcame COVID-19 obstacles.

36 AUTOMATION ThreeSixty Supply Chain Group developed new systems for Montague. 38 EDUCATION Sealed Air’s webinars are helping companies achieve new standards. 40 DIGITISATION Heat and Control tech promises to transform the digital sorting process. 42 REPORTING The Australian Packaging Covenant Organisation on efficient reporting. 44 AIP

46 MARKETWATCH 47 DAIRY 48 AFCCC 49 NEW PRODUCTS

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 5

NEWS

AgUnity project recognised via Women Enterprise Recovery Fund A gUnity, a global technology platform, has announced that its digital mobile platform project in Indonesia has been recognised as one of the ten winners of the Women Enterprise Recovery Fund (WERF). AgUnity was shortlisted from a pool of 83 applicants. It was chosen for its relevance, impact, sustainability and scalability, team experience, risk profile and value for money, according to the judges. WERF was launched by the United Nations Capital Development Fund (UNCDF) and the United Nations Economic and Social Commission for Asia and the Pacific (ESCAP), to support the economic recovery and digitisation of women-owned micro-, small- and medium-sized enterprises (MSMEs) in the AsiaPacific region. MSMEs are the driving force behind Asian economies, contributing 69 per cent of the national labour

force. However, the devastating impact of the COVID-19 pandemic has been a significant barrier to their growth, leading to income and employment losses. The challenges of the pandemic have been felt even more keenly by women-owned and led enterprises, where there are existing issues with access to finance and lower levels of digital literacy and connection rates, restricting online opportunities. WERF seeks to support the development and expansion of digital business models and solutions to alleviate financial and other constraints suffered by women enterprises in South and South-East Asia following COVID-19. It is supported by the Dutch Entrepreneurial Development Bank (FMO), the government of Canada and Visa Inc. The Fund is hosted by UNCDF’s Fund Facility Investment mechanism, through the UNCDF Association of Southeast Asian

Nations (ASEAN) programme, with support from the Australian government (DFAT). As one of the 10 WERF winners, AgUnity will receive funding to pilot and scale its mobile digital solution to enhance women enterprise growth and resilience among coffee farmers in Indonesia. The project will run for 12 months, with the AgUnity team receiving risk capital to pilot the solutions and mentoring and guidance from industry experts. “The pandemic underpinned one of the core beliefs that AgUnity is built on – that the MSMEs most resilient to periods of disruption and uncertainty are those that are using digital solutions to bring their products to market,” said AgUnity founder David Davies. AgUnity have already tested the viability of its business model in various remote communities across the globe, but the team is looking forward to expanding their mission in Indonesia with WERF’s support

AgUnity was recognised for its digital platform project in Indonesia.

and guidance. “Improving the lives of the most vulnerable and essential members of the global supply chain is AgUnity’s primary goal and the reason we do what we do,” said Davies. “For too long, female farmers in last mile communities have been exploited, had minimal resources and have been excluded from realising the full profits of their labour. With WERF’s support, we look forward to changing the status quo.” F

South Australian harvest tipped to reach record $2.8 billion value T

he 2021-22 South Australian grain harvest is estimated to be the most valuable on record, reaching a farmgate value of $2.8 billion, according to the state government’s latest Crop and Pasture Report. The report indicates that South Australian grain production is set for 7.98 million tonnes, which is close to the 10-year average of 8 million tonnes. South Australian farmers may be able to capitalise on unfavourable conditions in other world grain producing countries, minister for Primary Industries and Regional Development David Basham said.

“While the report highlights South Australian grain production remaining average depended on spring rains, record prices for some varieties are driving strong returns to the grain industry,” said Basham. “The report estimates an area of 3.9 million hectares has been sown, above the long-term average despite 70 per cent of the area sown dry. After the late arrival of opening rains in mid-June, above average rainfall in July has significantly contributed towards crop establishment and replenished soil moisture reserves.” According to Basham, deeper soil moisture from these rains have

6 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

supported the crops into spring, however below average August rains and the continuing drier trend in early September has emphasised the need for good spring rains to finish the season. “According to the report, crops in most districts have average to above average yield potential, except for the Northern Murray Mallee and parts of the Upper North, which are recording below average yield potential,” he said. “Soil moisture is also poor in the Lower Murray and Southern Murray Mallee. Many farmers opted to sow barley due to the late start, with the area under wheat near average. A

high canola price outlook provided an incentive for producers to stick with the crop and a decline in demand has resulted in a significant reduction in the area sown for export hay.” F

The 2021-22 harvest is close to the 10-year average of 8 million tonnes.

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Danny Celoni appointed new CEO of Carlton & United Breweries A sahi Beverages has announced the new appointment of Danny Celoni as the new CEO of Carlton & United Breweries (CUB). “Danny has built a formidable reputation across the beverages industry in Australia and Asia over 25 years,” said Asahi Beverages Oceania group CEO Robert Iervasi. “Danny’s proven ability to successfully run large and complex businesses across alcohol and non-alcohol was critical in our decision to recruit him to become our new CEO of CUB.” Celoni joins CUB from PepsiCo, where he is currently CEO for Australia, NZ and South Pacific. “We’ve had the pleasure of working closely with Danny over

his time with PepsiCo, one of Asahi Beverages’ key strategic partners,” said Iervasi. “We’ve observed first-hand his ability to understand and deliver great results for his customers and build exceptional teams.” Celoni commenced his beverages career with Diageo in 1996 where he rose, over a 17-year career, to become commercial director for Australia, NZ and South Pacific. In his time with Diageo, Danny also held senior executive roles in Singapore, Korea and Thailand. “We’re looking forward to welcoming Danny to CUB and Asahi Beverages in early February 2022,” said Iervasi. “CUB is a great business with an unbelievable portfolio,

and we couldn’t be more pleased that Danny will be running it. With Danny’s forward-thinking approach to business, he’s going to make a significant contribution to building our teams, delivering on our strategies for growth and forging great relationships with our customers and partners.” Celoni will also join the Asahi Beverages Oceania executive leadership team, reporting to Iervasi. “It’s an honour to be given the opportunity to lead CUB and join Asahi Beverages,” said Celoni. “With its unrivalled beverage portfolio and commitment to innovation, I’m excited by the strategic direction and growth opportunities for the business.

Danny Celoni moves from PepsiCo to Carlton & United Breweries, as CEO, commencing in February, 2022. “I’m particularly looking forward to working with CUB’s customers and partners as we seek to navigate the evolving COVID-normal environment and the other challenges that lie ahead.” Peter Filipovic will continue as CEO until Celoni commences in February. F

Kimberley Meat Co-operative acquires Western Australia beef processing facility T

he Kimberley Meat Cooperative (KMC) is a new pastoralist company that will acquire northern Western Australia’s only beef processing facility, located 100km east of Broome. The KMC will operate the facility on a contract based with its members and processing at least 40,000 head of cattle per year. The KMC plans to begin operations at the abattoir in early 2022. “The Kimberley Meat Co-operative heralds a new era for northern beef, providing an independent processing facility for pastoralist members to locally process their cattle,” said WA Agriculture and Food

minister Alannah MacTiernan. “We have been long-time supporters both of agricultural co-operatives and of local beef processing in the Kimberley, and this new ownership model will put the facility and the industry on a more sustainable footing moving forward.” As a co-operative, KMC will have access to the Western Australian government’s Co-Operative Loan Scheme, subject to the usual conditions of that scheme. “Local processing provides a new market for the northern beef industry, creating local jobs in the Kimberley and filling international demand for quality WA beef products,”

8 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

said MacTiernan. “Importantly, the co-operative structure will also allow KMC to apply for support through our Co-operative Loan Scheme, which has provided more than $100 million in loans to WA co-operatives since 2004.” Low-interest loans through the scheme allow co-operatives to claim a tax deduction on the principal repayments of the loan together with the usual taxation deductions of interest and fees. “This is a fantastic milestone for Kimberley pastoralists, supporting local jobs and the local beef industry across the north,” said

Kimberley MLA Divina D’Anna. “Congratulations to all involved, and we look forward to seeing the Kimberley processing facility reopen next year.” MacTiernan met with prospective co-operative members in Broome last week as they finalised arrangements for the co-operative. F The meat facility will process 40,000 head of cattle each year.

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NEWS

Exclusive licence on offer for three new mango varieties T he Queensland government is offering three elite mango varieties for commercial development, which were developed under the National Mango Breeding Program. The mango varieties have potential for domestic and export markets. “We’re very optimistic about these mango varieties and the long-term opportunities they bring for Australian growers,” said Queensland minister for Agricultural Industry Development and Fisheries Mark Furner. “When the National Mango Breeding Program was established in 1994, the objective was to address limitations with the Kensington Pride mango variety. We’re anticipating growers will be carefully watching the next stage of development of these

varieties as a future option.” The Queensland government has been assigned the licensing rights on behalf of the program’s other research partners, the CSIRO, Western Australian Agriculture Authority and Northern Territory Department of Tourism, Industry and Trade. The Department of Agriculture and Fisheries will licence the intellectual property associated with the three mango varieties, with the successful licensee to manage propagation, growing and marketing of the fruit. “This agreement builds on our existing track record, investing in innovation so Queensland farmers can be the best in the world,” said Furner. “The Department has more than 20 commercial licences based on

research outcomes including another popular mango variety, pineapples, macadamia, citrus and stone fruit varieties.” The mango varieties – which are yet to be officially named – could be on supermarket shelves soon. “There are already more than 20 producers growing the varieties on orchards in Queensland, Western Australia, the Northern Territory and New South Wales,” said Furner. “We’re hoping there will be small volumes of high-quality fruit available for the domestic market this season. “An export trial in Singapore is also being considered, which would provide valuable consumer feedback and supply chain data going forward for the successful licensee.”

The new mango varieties are due to hit the consumer market in 2022.

The Department of Agriculture and Fisheries has advertised for expressions of interest on the QTenders website to identify the most suitable business to manage the commercialisation activities. An exclusive licence agreement is anticipated to be in place with the successful business for the 2022 season. F

Papyrus Australia to create packaging alternative with banana fibre P

apyrus Australia has completed a proof-of-concept trial that has successfully demonstrated the commercial viability of using 100 per cent refined banana fibre to produce moulded food packaging such as pizza boxes, burger clamshells, meal containers and serving dishes. With refined banana fibre previously overlooked as an option by many industry experts, this successful trial is set to impact on the planet’s sustainability and the way some food and beverage companies package their products. Banana fibre is sourced from banana palm trunks and is a by-product of banana production, meaning it’s renewable and already grown in abundance. There are around 3,000 hectares of banana plantations in Australia and it is estimated that globally, banana plantations cover

more than 10 million hectares, with approximately 2.2 billion tonnes of agri-waste created annually. This is the first time such a feat has been achieved, Papyrus Australia managing director Ramy Abraham Azer said. “Whilst we have made moulded products before in Australia, China, and Egypt, all were from fibre prepared under laboratory conditions and with very limited moulding runs,” said Azer. “We are now able to produce ‘tailored’ fibre on daily basis at our factory in Sohag that is subsequently moulded at a stock standard moulding factory for a whole shift.” Papyrus Australia is confident that they can use banana fibre to optimise the end product and also create products not feasible with other fibres. This is seen by the organisation as

10 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

a real alternative to other packaging technologies that are out in the market and non necessarily eco-friendly. “This is a world first and opens the door to using the millions of tonnes of waste banana plantations create every year to produce clean, sustainable, environmentally friendly, degradable packaging products to displace the plague of plastic packaging harming our planet,” said Azer. “Papyrus’ proprietary technology is now capable of sustainably producing moulded packaging products en masse to meet the demands of the largest customers and have a real impact on the environmental issues we all face. “Not just by displacing plastics, but also by reducing greenhouse gas emissions by locking the banana plantations’ waste into superior, cost-competitive products instead of decomposing anaerobically and

therefore releasing methane gas into the atmosphere.” Papyrus will license its technology to suitable entities to establish banana fibre factories in locations where bananas are grown. F

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Saveful platform launches globally to fight food waste D

eveloped by Thankful, an Australian-owned social enterprise, the “Saveful” platform empowers people to take practical and positive action to create a more sustainable and equitable food system. The World Food Program is already using it ahead of Saveful’s launch in early 2022, which will see it included in its StopTheWaste global campaign in over 16 countries. The Saveful “lite” calculator will be embedded into the campaign to raise awareness of the global scale and impact of food waste and help people calculate the impact their actions can have. Thankful CEO and co-founder Kim McDonnell said the Saveful platform is part of Thankful’s mission to reduce waste and help save the planet with tangible solutions. “We are absolutely thrilled to have the Saveful ‘lite’ calculator launching on the global stage and included in the StopTheWaste campaign,” said McDonnell.

Food waste is estimated to cost the Australian economy $36.6 billion, equating to about $2,500 per household each year. “It’s just a taste of what is to come when the fully functioning tool launches in Australia in early 2022. Saveful is not a ‘relief’ or charity organisation, it is a longterm sustainable solution that is globally scalable. “We are in discussions with a range of partners including supermarkets, FMCGs, food producers, as well as industry groups and governments, who can see why

70,000 consumers have already been attracted to our offering and who want to join us in making a real difference through the delivery of innovative solutions that are practical and meaningful, like Saveful.” Saveful empowers people to save time, save money, save food and save the planet through the delivery of smart calculators, innovative tools, personalised content and experiences that make a tangible difference. It can also be integrated with supermarket e-commerce platforms on a global scale. From grower to consumer, Saveful engages, educates and equips people with practical solutions to reduce food waste and save money, while also reducing pressure on land, water and biodiversity. The platform also delivers users with unique insights so they can see, measure and track their impact. This enables consumers to shop smartly, cook creatively and save time, improving food security and addressing climate change.

The Saveful launch and the StopTheWaste campaign coincides with the International Day of Awareness of Food Loss and Waste and the UN’s call for stronger action to end the culture of throwing out food uneaten. An estimated 17 per cent of food available to consumers in markets, households and restaurants goes directly into the bin and 60 per cent of that waste is in the home. Food waste is estimated to cost the Australian economy $36.6 billion, with $19.3 billion of this coming from households – costing on average each household between $2,000-$2,500 per year. According to the National Food Waste Strategy Feasibility Study, the amount of land used to grow wasted food is in excess of 25 million hectares, or a landmass larger than the state of Victoria. Thankful’s platform will help deliver a practical, visual and measurable way for consumers, business, producers, industry and government to make a tangible difference. F

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Ferrero Group names new managing director for ANZ development of the Ferrero business Nutella B-ready and Kinder Happy to in-store. These goals align to the in Australia and New Zealand, Hippo,” said Barker. company’s four key pillars, which are building on the consistent growth of The Group has a string protect the environment, source What’s New in Food Technology &Ferrero Manufacturing, 150ofx 195tomm, ourDigitalisation core brands, whilstF,extending the ambitious sustainability goals that ingredients sustainably, promote CC-en91-AZ028 09/21 Ferrero offering through new product help guide operations from the raw responsible consumption, and development, such as the recent ingredient selection right through empower people. F

Massimo D’Ambrosio will lead the confectionery business’ sustainable growth across the Ferrero Rocher, Kinder, Nutella and Tic Tac.

he Ferrero Group has appointed Massimo D’Ambrosio to lead its operations across Australia and New Zealand, as Craig Barker moves to head up operations for the Asia Pacific region. The appointment will see D’Ambrosio transition from his current role leading Ferrero’s business across Korea and Japan. As managing director for Ferrero Australia, D’Ambrosio will lead the confectionery business’ sustainable growth across the Ferrero Rocher, Kinder, Nutella and Tic Tac brands. He brings 20 years’ experience to the role, with senior leadership roles across some of Ferrero’s largest markets around the world. “Ferrero’s strong focus on sustainable and responsible growth guide everything we do,” said D’Ambrosio. “I’d like to thank Craig for his significant contribution to the local business and look forward to working with the team and our retailer partners to continue to grow Ferrero’s position in market.” Ferrero Australia has delivered consistent growth across its iconic brands including Ferrero Rocher, Nutella, Kinder and Tic Tac in recent years as it seeks to increase its market share in the lucrative confectionary sector. In his new role leading Ferrero Asia Pacific, Barker will be charged with overseeing the Ferrero Business across North and South-east Asia as well as the local Australian and New Zealand markets. “I am looking forward to working with Massimo to continue the CC-en91-AZ028_09-21.indd 1

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 13 05.10.2021 11:50:13

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MEET MEETTHE THEMANUFACTURER MANUFACTURER

Cobram Estate competes with entire countries when it comes to olive oil production Cobram Estate is producing millions of litres of olive oil every harvest and within two decades of its foundation produces 70 per cent of Australia’s olive oil. Adam McCleery talks to CEO Leandro Ravetti about the company’s journey so far.

n just 23 years Cobram Estate has become one of the largest producers of olive oil in the world after its most recent harvest netted the company 16 million litres of product. Cobram Estate’s CEO and chief oil maker, Leandro Ravetti, said that the growth of the company has exceeded his wildest expectations after he came on board in the early 2000s. “The company was initially founded by two friends, Rob McGavin and Paul Riordan, in 1998, after noticing a growing trend

around the consumption of olive oil,” said Ravetti. At the time, consumption of olive oil in Australia was about 1 litre per capita and both men knew there was room for large market growth. Both are still active in the business with McGavin acting as chairman and the largest shareholder, while Riordan is a company director and the second largest shareholder. Once the company was launched a few initial hurdles had to be overcome. “Particularly that there were not enough good trees in Australia or

Cobram Estate are Australia’s largest producer of olive oil and its output matches some countries. 16 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

the right amount of knowledge,” said Ravetti. “Several things had to happen, and they did. Things like importing trees and setting up nurseries, and before long the first trees were planted in 1999.” To fund the company during its infancy, McGavin and Riordan raised investment capital from friends and family for a series of joint ventures. Within three years the pair had developed 500 hectares of olive groves. “That is around the time I came into the picture,” said Ravetti.

“I used to work as an olive and olive oil researcher back in Argentina and that is how we met. Then I moved to Australia to help the company out on the technical side of the business.” It was 2001 and the same year the company harvested its first small olive crop. “The company grew well from that point because it taught us about the right things to do from a management point of view,” said Ravetti. “After that we started to produce a significant amount of olive oil in Australia.

MEET THE MANUFACTURER

Cobram Estate CEO and chief oil maker, Leandro Ravetti, said the company had a record harvest in 2021. “For example, by 2004 we had 2 per cent of the groves in the country but were already producing 25 per cent of the country’s olive oil.” Cobram Estate propagates its own trees, and it takes around three years from planting before an olive tree will normally produce its first commercial crop. “It’s not yet a mature tree but it will grow year on year until year seven or eight, which is when it reaches maturity,” said Ravetti. “The olive tree can live for thousands of years, but in a commercial grove we assume a lifespan of about 40 years. There is always a replanting program to keep an ongoing product grow, but that is roughly the life cycle.” As a result of the staggering jump in production, especially based on the propagation method, it became clear to Ravetti and the team they were on to a winner. Shortly after its first bumper crops the team were contacted by other large growers looking to have their crops managed by the company. “When we did that, it gave us enough scale to really jump seriously into the supermarkets,” said Ravetti. It was at this time that the olive growers purchased the brand they would become known as from then on, Cobram Estate. “We purchased the Cobram

Estate brand from a small grower that had set it up many years earlier,” said Ravetti. “We were the only supplier of oil to his brand, and he didn’t have enough to support it, so we bought it just as it was listed in the supermarkets with about $2million a year worth of oil.” Ravetti said after hitting supermarket shelves the company started to grow at an even

greater rate. Today, Cobram Estate has over 2.4 million olive trees planted in Victoria and the 2020/21 harvest was a record breaker for the company. “Now we produce more than 70 per cent of the oil in Australia and with our last harvest there was over 16 million litres of oil,” said Ravetti. “To put that into perspective, those 16 million litres would almost put our company inside the top 10 countries that produce olive oil, and we are just one company. “We produce more than France, Israel and even the USA.” Ravetti said the company expects to see harvest yields continue to grow over the coming five to 10 years. “Everything went really well, and we ended up with a record crop, but it will be broken in the years to come because we have more growers maturing,” he said. In the two decades that Cobram Estate has been in the Australian market, consumption of olive oil has grown to a little over two litres per capita, as hoped. “The consumption more than doubled and that was primarily on the back of domestic production, which was virtually non-existent 20 years ago,” said Ravetti. “While consumption is around two litres per capita, yearly, in Australia, in places like Spain and Italy it is around 10 litres per capita. “There is still a long way to go

in terms of overall consumption and education.” Diversifying the oil offerings of Cobram Estate was a key area of focus after the brand was purchased and thanks to separate groves, spaced apart in Victoria, diversity was achieved. “We have a grove in Boundary Bend, which is two hours north of Bendigo, and a second grove about two hours from there,” said Ravetti. “The grower on the border is in a much cooler region with deeper and richer soils with different water sources. It is about spreading the horticultural risks as much as we can as well as developing different flavour profiles of oil.” Ravetti said olive oil, much like wine, has different flavour profiles depending on several factors, including the location. “The warmer northern location tends to develop fruitier and sweeter oils, more delicate, and at our second location the oils are more robust and peppery,” said Ravetti “That allows us to have a wide range of oils, which we can offer to the consumer.” Expanding the brand was key for the company, with those in the know predicting the growing trend of olive oil consumption in Australia would lead to wider tastes. “We use different combinations of varieties and location to produce a more delicate style of oil, but it’s a lot more suited to sea food, if you use

Cobram Estate was producing 25 per cent of Australia’s olive oil when it only had 2 per cent of the groves. www.foodmag.com.au | November 2021 | Food&Beverage Industry News 17

MEET THE MANUFACTURER

Cobram Estate’s olive oil production puts it in line with the output of some countries.

it as a butter replacement, anything it is suited for it works very well for,” said Ravetti. The purple label, or classic olive oil, remains the most popular product line to this day, but the growth of the Robust and Light oils ranges was a welcome development for the Cobram Estate team. “It is interesting to see the evolution of taste in the Australian public. Right when we launched the Light line it was almost selling as much as the Classic and way more than the Robust,” said Ravetti. “As time went by, the Robust caught up. It took a while for the palate of the customers to develop, along with a better understanding about what olive oil is and offers.” Cobram Estate started using its premium Black label range, only available in select supermarkets, to begin its campaign of educating the consumer about olive oils. “For the most part, consumers don’t have the same knowledge of olive oil like they would with wine. A person knows if they want a Shiraz or a Chardonnay, for example,” said Ravetti. “But with olive oil, we have been gradually educating the consumers about how to identify different tastes and aromas in the oil and which oil pairs best with what they are doing.”

Virtual tastings have become a big hit with consumers, Ravetti said, and many were surprised with how easy it was to learn how to select the right olive oil. “Gradually producing around the concept of more varieties is part of our evolution and we have plenty more room to grow,” said Ravetti. Ravetti said Cobram Estate also invests heavily in educating the consumer on the benefits of olive oil diets. “The education investment is on two levels – the consumer level and the scientific level. For example, we were on MasterChef for a long time to help with brand awareness,” said Ravetti. “We have also done a lot of work on health care education programs where we target GPs, nutritionists, and naturopaths to help explain and provide all the science behind olive oils and the role they play in a healthy Mediterranean diet.” Ravetti said the two-pronged approach was a critical factor in helping influence trends in the market. “The coconut oil trend from about 10 years ago was a good example of a trend without any real substance behind it,” said Ravetti. “But through education we have helped to revert some of those trends,

18 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

in the sense that we looked at the science which shows high quality extra virgin olive oil on a plant-based diet is probably the best thing that you can do. “And being able to provide all that evidence with our branded messaging is really important for us.” Cobram Estate also supports the Olive Wellness Institute, a website where all data is stored for healthcare professionals to access. “That is more for the development of the olive oil industry as a whole, more so than for our brand,” said Ravetti. As part of its continued growth Cobram Estate was listed on the Australian Securities Exchange (ASX) as Cobram Estate Olives

Limited (CBO), a huge step for any company. Prior to being listed on the ASX the company’s shares were owned by the aforementioned founding shareholders and Ravetti said the company’s success can be boiled down to its tree-totable approach. Cobram Estate groves are also projected to increase by 3,000 hectares, largely from trees already planted. The company finds itself in an ideal position for future growth, especially after investing $200 million in operating and capital expenditure between 2017 and 2021. This investment supports Cobram Estate’s medium- and long-term growth strategies such as growing its vertically integrated business in the USA. F

The company invested $200 million into operating and capital expenditure between 2017 and 2021.

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TECHNOLOGY

Process performance key to ELEMENT’s success The latest product offering from Bürkert has come as the food and beverage looks at seamless technologies to streamline the production process. Food & Beverage Industry News reports.

he food and beverage sector is the largest manufacturing sector in the Australian economy and continues to grow. The Australian Government expects that by 2030 the industry will double in revenue with a focus on smart food and beverage manufacturing. Technology used in food production systems needs to be more flexible and adaptable, while maintaining the highest hygienic standards. In particular, the control of liquids

and gases demands greater process performance and networkability, and the equipment used needs to interface seamlessly. Bürkert recognises these needs and has many years of experience in the food and beverage industry worldwide and in Australia. It offers a range of modular valves, actuators and control heads that can be adapted to suit almost every food and beverage process. The company’s recently appointed national food and beverage manager, James Emerson, has set his sights

"We are definitely seeing an upward trend in the implementation of IO-Link-based control, and this trend is apparent across both greenfield and brownfield projects." Bürkert continues to work on finding the best technology for the food and beverage industry.

20 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

The company’s national food and beverage manager, James Emerson, is eager to grow the F&B sector. on growing the Australian food and beverage industry by partnering with customers in supporting their processes with the right product range – building certainty and reliability while helping control costs. “I believe we have something very unique with the ELEMENT range,” said Emerson. “It’s a proven performer in the food and beverage environment, with the ability to directly connect via the latest automation protocols, which makes the range hard to ignore for any project manager seeking to futureproof plant processes.” Emerson said the market had already started to show signs of moving towards more unique offerings. “We are definitely seeing an upward trend in the implementation of IO-Link-based control, and this trend is apparent across both greenfield and brownfield projects,” he said. “Bürkert has this covered with our ELEMENT 8691/92 and 8681 control tops, proven in the field for well over a decade.” Bürkert’s hygienic ELEMENT range has been optimised for food and beverage process control and allows for an easy and robust integration of actuators, positioners and process controllers, while also offering reliable and long-lasting

ingress protection for use in wet and humid areas. Multiple combinations of control head, actuator and fluidic valve body can be configured seamlessly to build the required control element for any application. The ELEMENT control heads offer a compact, integrated pilot valve, teachable, contact-free position feedback sensor and Nema-compliant coloured LEDs for status indication. Other features include digital communication via AS-interface, Ethernet, IO-Link or Bürkert büS, which can be configured to communicate with an existing fieldbus network. Bürkert offers OEM and customer transparency on price, installation, and customer support. Bürkert’s range is comprehensive, with fit-for-purpose combinations that can be supplied, integrated with thirdparty valves, ready to install without long project lead times. “The ELEMENT range has clean lines and is constructed of the right materials for the F&B sector,” added Emerson. “I would encourage anyone who has an upcoming project, big or small, to reach out, obligation free, and discuss their requirements in futureproofing the plant’s operations in line with their customer needs.” F

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PROCESSING

SMI GROUP Italy, through SMIG brings European technology to Australian manufacturing Packers, fillers, palletisers, blow moulders, complete turnkey lines and AR Smart Glasses are products from SMI, supplied through Systems Machinery Integration Group (SMIG), to advance food and beverage processing. Food & Beverage Industry News reports.

The Systems Machinery Integration Group are the exclusive Australian market agents for SMI food processing machinery.

s the Australian agent for European company SMI, the System Machinery Integration Group (SMIG), has been bringing cutting-edge technology to the market for 25 years. SMI’s line of equipment is produced in Italy and is supported worldwide by having long-standing relationships with locally based companies to provide a global network of sales, technical support, training, and spare parts.

SMIG’s business development manager, John Wolf, said the technologies being offered by SMI, due to continuous improvement and economy of scale, gives a competitive advantage within the Australian and New Zealand marketplace. These advances include SMI in-house design, implementation, and manufacturing, continuous R&D, and protection against redundancy. This results in world’s best practice within an affordable capital

22 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

expenditure. All of this supported by AR Smart Glasses. The AR Smart Glasses and local SMIG support allow any customer to have access to expert help, in real time, by using the glasses to record a live feed to a consultant. This is achieved by the cameras embedded on the sides of the glasses, and an AR interface for both client and consultant to see; troubleshooting can be done remotely as if both people were in the room together.

This results in a host of features including saving on time and costs, efficient troubleshooting, ease of use and the capacity for immediate communication. Another SMI feature applied to the range of equipment, is reduction of running costs and subsequently the carbon footprint. This is achieved by in-house designed lower power consumption components and system design. Regarding the equipment itself,

PACKING

The suite of products from SMIG include packers, fillers, palletisers, and AR Smart Glasses.

SMI has removed many plastic components where possible on the equipment and replaced them with sustainable/recyclable materials. According to a spokesperson from SMI, “the development of the advanced system controls means that the individual pieces or a complete line can adapt into pause mode when not being called upon to produce”. This again, aids in reducing the carbon footprint by reducing energy consumption. Additionally, it also reduces the wear and tear on the equipment, which in turn, reduces the ongoing cost of ownership and extends the life of the machine. The machinery design has been aimed at ease of use and maintenance, with the HMI displaying the machine status on the main page while also indicating the exact location of the machine that requires attention, saving time and effort on the part of the operator. Change-over times are minimised allowing equipment to be available for greater production times. The machine has electronic torque control, which in basic terms means the machine will stop should the product get out of position and interfere with the normal machine operation. This minimises damage to the machine and products and excessive cleaning time. The Ergon series of machines continuous evaluation focuses on product positioning and carton alignment during the operation cycle. Traditionally, older machines in production could not evaluate product was out of position, at time resulting

in broken jars or bottles. The result? The explosion of glass and contents. “As anybody who has experienced broken glass will know, you will find pieces for a long time. SMI new machines minimise, if not eliminate, the prospect of those issues occurring, once again reducing downtime,” said Wolf. SMI’s equipment has shown that total costs of ownership has been decreasing, while inversely the technology and R&D within the

company continues to be world class. “These are some of the benefits of the machines being smarter, along with being able to identify issues which could be damaging to the equipment,” said Wolf. “If your maintenance team is watching over the machine and doing the daily, weekly, monthly checks, the functionality and efficiency of the machine will perform as expected. “It’s like your car, you can put oil in it today and it will be great but then after 75,000km, it will run, but not at its best. Lack of involvement with equipment will ultimately break the machinery down quicker.” Another feature of using SMI/ SMIG palletisers and packers was the continuity between the customer interfaces and system architecture. Knowledge base is shared across all the equipment supplied by SMI. Once trained, the operators can easily move between all SMI supplied equipment with full understanding. Next, the quantity of spare parts held on site or locally supplied is reduced as the commonality is consistent among all the equipment. Fault finding is another common area of the architecture that benefits

the end user. Having to identify and understand one architecture versus numerous architectures on site reducing frustration and saves time and money. Another selling point of working with SMI and SMIG, according to Wolf, is the extent with which the two companies continue to support customers. “We don’t look at a purchase order as the end of the relationship, but as the start of a long-term partnership,” said Wolf. “Our factory trained technicians have over 45 years of SMI experience thus giving them the ability and skill to service, train, and trouble shoot your SMI equipment. “And to answer the question, yes we do all of our own install and commissioning of new SMI equipment. That’s makes us different.” With 80 per cent of SMI machines being developed and built from start to finish in-house in Italy, there will always be ongoing continuity on systems of the machine which means there are no “one-offs,” and thus ongoing support and familiarity is possible, therefore ensuring redundancy is not only possible but a basic building concept. F

The machinery from SMIG can reduce carbon footprints, improve processes and efficiency, and implement new systems. www.foodmag.com.au | November 2021 | Food&Beverage Industry News 23

EQUIPMENT

Bakery Combinations and MIWE offer the latest innovations in baking ovens Bakery Combinations is the exclusive distributor for German oven manufacturer MIWE, a company which has offered top of the range products since introducing the first rack oven to Western Europe in the 1970s. Adam McCleery reports.

hen asked what he loved most about his job, Bakery Combinations general manager, Mark Hodgson, said that the appeal of working with MIWE was too hard to ignore when the opportunity arose to join the team two years ago. “Any baker who has travelled to Europe or the US to attend the big trade fairs, such as IBA or IBIE, has seen how big MIWE is, but we had not had that exposure down here in Australia. We are changing that now,” he said. MIWE deck and rack ovens have proven to be popular in the industrial, wholesale and retail sectors, although according to Hodgson, the artisan and craft sectors of the industry are where Bakery Combinations is experiencing the most growth. “With MIWE’s cutting edge Bakery Combinations distribute MIWE baking ovens in the Australian market.

technology around energy efficiency and customized user interface we have really seen the Australian baking industry gravitate to MIWE through word of mouth. In terms of performance and energy savings, MIWE technology simply remains unsurpassed. In addition, the design is so aesthetically pleasing on the eye – and that’s more important than one might think,” said Hodgson “Ovens are now commonly used as the “showpiece” in most bakeries so they have to look good – and what better way to underline your artisan approach to baking than a MIWE condo deck oven?” But MIWE has more to offer. It’s product portfolio includes refrigeration technology (for proofing, cooling, retarding, freezing) and a range of baking ovens – both in terms of oven type (rack, deck, tunnel and convection ovens) as well as heating type.

MIWE roll-in: A trendsetter for over 50 years. The German manufacturer, with more than 100 years of experience in the industry, was the one to introduce the rack oven – a common tool in many bakeries today – to Western Europe and beyond in the 1970s. The company helped make the system a success worldwide through the constant optimising of its MIWE roll-in rack oven. It should come as no surprise, then, that for many bakers, baking in a rack oven is synonymous with baking in the MIWE roll-in. After all, it has been delivering convincing results for bakers for over 50 years with its baking performance, great flexibility and uniformity, as well as its particularly low energy

24 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

consumption. The latest model released this year, the MIWE roll-in 2021, combines patented and unique technologies (such as “atmospheric baking”, MIWE delta-baking and MIWE aircontrol) with further innovations and improvements regarding energy consumption, steam distribution and insulation. It is ideal for the economical production of a wide variety of products and can be heated with oil, gas or electricity.

The ideal solution for every demand MIWE also offers thermal-oil heated systems, such as the deck oven MIWE thermo-express or the wagon oven MIWE thermo-static, convection ovens, such as the MIWE econo or the MIWE cube:air, as well as a range of deck ovens that can be loaded and unloaded with (semi-)automated loading systems. Customers thus have the choice and can pick the oven that best suits their business and – even more importantly – they are not forced to change supplier if they are successful and need to upgrade their equipment. For instance, the deck oven range for instance is made up of many different models ranging from the MIWE condo through to the industrial MIWE ideal e+ units with the fully automatic loading system MIWE athlet or the semi-automated loaded unit MIWE sherpa integrated into their set-ups. The great thing about MIWE is that they cover the entire range, says Hodgson. “Our relationships with our customers are so unique because we have options with MIWE that allow us to cater for the evolution of our customers’ businesses. “Most artisan bakeries start with a

MIWE condo deck oven and a MIWE econo, or MIWE cube convection oven and then it’s very common to be working with them on their upgrades three or four years later into MIWE ideal deck ovens and MIWE roll-in rack ovens because of the growth and success they have experienced.”

Taking the load off: Loading systems “We are seeing an increased demand for our MIWE ideal ovens and not surprisingly Aussie bakers are wanting to know ways to make it as efficient as possible and that’s where the semi-automatic loading system MIWE sherpa comes into play. “The MIWE sherpa has been around for a couple of years, but this is a new version of it and something we are getting a lot of traction with. “We have multiple units currently getting manufactured for Australian customers with several installations due in early 2022,” he said. The continuous growth and constant development of the MIWE product range has always been a point of pride for Bakery Combinations as the exclusive Australian distributor to the baking Industry, Hodgson said, especially as the artisan sector experiences continued growth. “In the past two years alone, Bakery Combinations has sold 500 per cent more ovens than before, and the company attributes that in large part to the outstanding quality of MIWE products,” he said. “We believe that the local market simply did not know enough about MIWE before. Bakery Combinations will continue to bring the MIWE products and innovations to the market, as the demand is bound to increase even more. F

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PROCESS EQUIPMENT

Flowtherm brings its process expertise to the Australian food and beverage market Flowtherm promises to help customers increase efficiency through expert and in-depth consultations around process flows. Food & Beverage Industry News explains how.

rocess flow specialist Flowtherm has been in the Australian food and beverage industry since 2001, mainly in the dairy sector, but the company recently started diversifying its offerings to the industry. As well as having offices across three countries, Singapore, Australia, and New Zealand, Flowtherm scours the global food and beverage manufacturing market for product offerings that best meet its client’s needs. The company is increasing its presence in most sectors but is also putting particular emphasis on beer, wine, and juice. Flowtherm’s business model is broken down into three key areas – flow equipment, capital equipment and services. Of the three key areas, capital equipment and services are relatively new additions to the company. Flow equipment covers products such as pumps, valves, top units, tank equipment, plate heat exchangers, filters, tubes, and fittings. Conversely, capital equipment covers products like high sheer mixers, powder handling, separators, homogenisers, pigging systems, dry hoppers and scraped surface heat exchangers. Meanwhile, the services department covers spare parts, plate packs, gas leak testing, commissioning, servicing, and maintenance. Flowtherm business development manager, Catalina Donato, said the company’s purpose was to provide customers with a choice of process equipment and services through its options and solution strategy. “What that means is we are trying to convey customers with different options, brands and technology. We are 100 per cent customer focused and we don’t limit the options for our

Flowtherm is putting extra emphasis on the beer, wine and juice sectors.

customers,” said Donato. “We try to understand the needs and wants of the customer first and then we present them with different options for their choosing.” It was only over the past year that Flowtherm started diversifying its food and beverage industry offerings. The new service vision at Flowtherm came into place because of the updated capital equipment offerings, which included hiring service technicians to service the flow and capital equipment. “In addition to supporting our customers with spare parts we can now offer minor and major services on all equipment including gas leak testing of heat exchangers,” said Donato. “Not only can Flowtherm offer these services to its customers for the duration of the product’s lifespan; our flexibility allows us to support them with their current install base onsite.” As part of our service, Flowtherm

26 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

works with customers to help troubleshoot and establish exactly what is required in order to offer the right advise, parts and service. From there, Flowtherm details the available options to the customer offering a variety of choices and a flexibility of outcome, which is a critical focus point for the company. “On that side of our expertise, we also offer a closer relationship with our suppliers,” said Donato. Arthur Knight, manager, digital strategies at Flowtherm, said the push into the wider industry was supported by years of knowledge and skills acquired from work in other industries and within the Australian dairy sector. “There are two aspects to this push. The first is an expansion of what we do as a company,” said Knight. “In one sense, we are expanding what we can offer in terms of functionality, but at the same time we are investing more in expanding into

new industry sectors. “We aren’t putting all our eggs into one basket. Instead, we are trying to put additional emphasis on the food and beverage industry.” Flowtherm’s collaborations with its suppliers has also played a major role in the new push. “We have added various products to our range that compliment the food and beverage package, and we are working on all fronts to give a better service. It’s about more than just using a specific supplier,” said Knight. Knight said the knowledge and experience accrued within the company has put it in a great position to help any food and beverage manufacturer. “It goes beyond just offering quotes but offering customers meaningful information and knowledge that will help them make informed decision,” said Knight. “And I think that experience applies to new areas where we can come into

PROCESS EQUIPMENT

Flowtherm added capital equipment and services to its key business areas.

niche spaces, ones that might not have too much in terms of flow components but have a little. We can help improve and optimise that solution for them. “Even in smaller areas where the entire process is applicable to us, we can still help.” The Flowtherm team has also put extra emphasis on three industry sectors, beer, wine, and pulp processing, as part of the new push. “We have all the knowledge and ability to take what has worked elsewhere and offer it to our customers,” said Knight. Knight added that working with Flowtherm was also a great way for manufacturers to reduce carbon footprints and energy use.

“We have three definable areas where we can improve on a customer’s sustainability,” said Knight. “Firstly, the units themselves and their energy consumption. We have been very specific about choosing brands and products that are energy efficient and we like to communicate that to customers. “That’s especially true in pumping. You get vast differences in energy consumption between our brands and others, and this has knock on effects. It is not just about sustainability targets but there is also the money value.” Knight said customers save thousands of dollars through energy efficiency, just by using the right products, which in turn pays

off the investment. The second area where Flowtherm can improve sustainability is in cleaning. “When you have a flow process system you must clean it,” said Knight. “Trying to optimise the amount of space and the actual flow mechanics of that space will mean you’ll be able to run a more efficient, and therefore less environmentally costly, cleaning in place process.” The third area was the benefits of being a ‘one-stop-shop’. “If you are working with us, we can

help you out in a lot of different areas of your process,” said Knight. “That means you’re going to incur less freight, which results in less transport costs and a reduction of emissions, which means the carbon emissions from the products you buy are lowered.” Flowtherm will continue its push for greater exposure in the Australian food and beverage market. Knight said industry sustainability goals meant it was the right time to look at new ways to reduce energy consumption without losing out on production value. F

The company promises to reduce carbon footprints through energy efficient products.

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Book your free air audit today at sullair.com.au/products/air-audits or by calling 1300 COMPRESSOR. www.foodmag.com.au | October 2021 | Food&Beverage Industry News 27

HYGIENE

APS and Rittal offer highly rated hygienic enclosures to the market German electrical specialist, Rittal, has continued the roll out of its hygienic enclosures in Australia after the product proved popular in the food and beverage market. Food & Beverage Industry News explains.

ood safety is one of the most important factors in food and beverage manufacturing and limiting the risk of cross-contamination has been a key driver behind many of the industry’s newest innovations. Due to high demand, low-voltage electrical and automation specialist, APS Industrial is stocking a suite of hygienic enclosures from Rittal, a German-based electrical enclosure company. APS Industrial product manager, Lenard Scott, said Rittal’s hygienic enclosures were developed in Europe to meet stringent health and safety standards, which helped the company receive high Ingress Protection (IP) ratings in Australia, making them suitable for demanding applications. “In Europe, the food and Beverage industry there is a lot more caustic chemical washdowns now, to make sure everything is clean, and these enclosures they help reduce the amount of area for bacteria to cling and grow,” said Scott. “Basically, making it a safer environment for food production.” The IP rating system is used to

Rittal’s hygienic enclosures were developed under strict European standards.

classify what a product can and can’t achieve with regards to limiting contamination risks and a product must undergo extensive testing before it is granted the IP69K rating. The enclosure’s IP69K rating means it provides protection against the ingress of dust, high-pressure, high-temperature water jets from cleaning wash down procedures and water-making products. This is critical for electrical machinery that requires regular wash downs. Scott said the rating was one of the most important aspects of Rittal’s hygienic enclosures because it gives industry clients confidence before committing to the investment. “The rating means there is a lot less chance of it having water ingress internally and the brushed, grain 400, peak-to-valley height < 0.8 µm helps in preventing bacteria growth. Those are the key drivers behind this technology,” said Scott. “Whereas with the standard stainless-steel options, mounted in the same spot, there would be at a greater risk. For example, the seals aren’t easily wiped down and pose higher risk of water ingress.” The replaceable silicone lining of the door is one of the critical components behind the high IP rating because of its ability to seal off the inside from external washing. “It’s really moving from taking what was an industry standard to a new standard that meets the environmental enclosure requirements and helps extend their effectiveness. It is about constant improvement,” said Scott. The lock on the door was also designed with contamination prevention in mind.

28 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

APS help distribute Rittal’s hygienic enclosures across Australia.

“The lock is sealed and contoured, with no sharp angles, and you have to use a special key to open it. On top of that, there are no holes in the enclosure, which means all its mounting points are captive,” said Scott. The only point of entry is when you drill or punch a hole to put a cable gland. It has to be an IP69K-rated gland, or the enclosure IP rating is reduced to the rating of the gland.” One area that is spoken about regularly in the industry is Overall Equipment Effectiveness (OEE) and how to improve the process with minimal downtime and less things to change. Rittal developed a stainless-steel air/water heat exchanger to help keep the sealed off enclosures cool because fans or air-conditioners aren’t ideally suited to this environment. The exchangers pump cold water, which creates a differential temperature, which in turn cools the enclosure while keeping it fully sealed from the outside. The cleaning-friendly design reduces the risk of contamination and helps in ensuring food safety. “It is really the best cooling solution for an enclosure in this environment,” said Scott. The implementation of Rittal’s IP69K-rated enclosures can also help with meeting future industry targets around sustainability and the reduction of food waste by lowering the risks of product contamination.

“If you do get contamination you have to shut down and clean everything. It creates massive downtime,” said Scott. “Trying to improve the process and equipment to maximise throughput of the product is a key driver behind the technology.” Currently, there aren’t many other hygienic enclosures on the Australian market with an IP69K rating and Scott said upgrading now had benefits that don’t come with other standard options. The Rittal enclosures tailored specifically for the food and beverage industry are the Hygienic Design Terminal Box and Switch housings HD; the Hygienic Design Compact Enclosure HD – single door; the Hygienic Design Compact Enclosure HD – two door - Hygienic Design Computer/Monitor Enclosure HD; Fire Extinguisher Enclosure HD; and the Rittal Bayable Large HD enclosure system. “Effectively you are replacing a product you would normally put in with one of superior quality, and your benefits will be long term,” according to Scott. “These enclosures last two to three times longer than standard models due to the sealing and design, preventing moisture built up, which in turn can cause corrosion or rust. “The chance of it failing is reduced dramatically by using this product over a standard one.” F

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ALWAYS Immediate support is a key factor in the choice of a packaging machine. In order to provide customers with it, SMI makes use of the latest AR technology, as well as of skilled technicians.

SMI is aware of the great value of on-site presence, and therefore it relies on SMIG, a well-established Melbourne based company in Australia and New Zealand, composed of high-skilled technicians who will take care of your machine and help you to keep or enhance your production efficiency. At the same time, in a constantly changing environment, it is also important to be always ready to face new challenges, such as those related to travel restrictions: a problem SMI has tried to overcome by means of Augmented Reality Glasses, a smart tool that allows SMI service help desk to give “live” audiovisual assistance everywhere in the world. By properly combining remote technology with in-person experience, SMI customer assistance is efficient, flexible and smart... qualities that perfectly describe also the product ranges supplied by SMI!

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THERMAL TECHNOLOGY

The range of heat exchangers from HRS offer innovations that raise the quality of heat transfer.

HRS’unique scraped surface heat exchangers deliver superior heat transfer Food & Beverage Industry News looks at some of the key features of the HRS heat exchangers and how they can save on production costs.

he UNICUS and R Series of heat exchangers from HRS, a thermal technology company, promise features not found in alternative designs, according to Chris Little, director, HRS Heat Exchangers ANZ. Key reasons for using scraped surface heat exchangers (SSHEs) are to prevent product build up on the surface of the tubes inside the machines, which if left reduces thermal transfer, and to improve mixing within the product or material being treated. As a result, SSHEs are commonly used for viscous food products such as pastes, creams and sauces, and for high fouling waste products such as slurries. “HRS currently has two model types on offer, the first of which is the UNICUS, which has been around for about 20 years now. And that is a unique solution

compared to traditional scraped surfacing technology because it uses reciprocating technology,” said Little. The design is based on a traditional shell and tube heat exchanger with scraping elements inside each interior tube. The reciprocating movement of the hydraulically operated scrapers mixes the fluid and cleans the heat exchanger surface. This keeps heat transfer high and reduces downtime because timing in between clean in place (CIP) can be extended. “The whole point of these products is that they are self-cleaning during production, which is one of the most desirable features for heating applications,” said Little. “Fouling and scaling are enemies for any heat exchanger and would otherwise reduce the thermal performance, and most importantly for the food and beverage sector, product quality, and this technology

30 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

counteracts that. “With an HRS scraped-surface heat exchanger the operational uptime is potentially limitless, and the requirement for CIP is really determined by product quality and not thermal performance.” The other model of SSHE is the HRS R Series, a more traditional rotating design that includes a patented helical blade scraper bar, an innovative gearbox, and multi-tube options. These combine to reduce footprint, energy consumption and operating costs. A unique sealing system allows the removal of individual tubes. Another critical selling point for the HRS R Series is the low cost per square metre of treatment surface. “It’s also low shear and very gentle when processing products, which is often relevant for food stuffs,” said Little. “We also developed the R Series in response

to existing technologies in the marketplace for scrape surface variants. We asked ourselves how to do things differently.” The HRS R Series also presents a more compact solution, with the versatility to meet different requirements for different clients. “A key area for us was looking at the solution from the owner’s perspective, as well as the operator’s and maintainer’s, and making sure the equipment is easy to operate and maintain, ideally with the lowest cost of ownership,” said Little. Another innovative feature of the HRS R Series is a uniquely designed helix on the scraping bars, allowing it to process highly viscous substrates with lower operating pressures. This has a positive impact on operating costs and energy consumption. This design provides increased efficiency in the heat transfer, resulting in a smaller carbon

THERMAL TECHNOLOGY

Chris Little said the heat exchangers have the potential for limitless uptime. footprint than many alternative offerings. It also offers three important benefits. First, pressure is reduced along the heat exchanger, and second, the gap increases turbulence at the tube wall, reducing fouling

and improving product mixing. Third, the helix can also be used to recover product, either by running it through the system or running the helix in reverse. Depending on the product and configuration of the heat exchanger, up to 90 per cent of product can be recovered. But perhaps the biggest feature to the R Series design is the ability to extend the life of the machine. The inner tubes in the heat transfer area are removable, which means after long operational life cycles, or being under aggressive conditions, the heat exchanger can be refurbished to brand new at a relatively low cost. “The features are quite unique to this rotating technology. Usually, if the client needs more heat exchange area, then the cost of scale-up is substantially lower than with alternatives,” said Little. The HRS R Series is available in both single- and multi-tube versions, with three and six tubes per unit. “Meaning we can put up to six units in one, keeping the footprint compact, with one set of process

"With an HRS surface heat exchanger, the operational uptime is potentially limitless, and the requirement for CIP is only really due to the product quality and not thermal performance." and service connections, one drive assembly, resulting in lower capex, which based on feedback has been well received by our clients,” said Little. HRS has 40 years’ experience in the thermal technology sector and is often faced with new issues to solve, which is a large driver for innovation. “Our first objective when we meet a new client is to undertake extensive consultation to gain a greater understanding of the product and process requirements,” said Little. “We have equipment for clients to trial, which can be deployed to obtain data and use with product samples so they can de-risk a project and supply us with the necessary information to provide them process guarantees.”

Once the initial consultation is completed, HRS puts together a detailed technical commercial proposal for the client within days. If HRS is given the green light, it can have the product manufactured and shipped within eight weeks, depending on the size and complexity of the project. Trial units are available for testing and evaluation around the world, and the product development team at HRS continues to develop and adapt the R Series for new applications and processes. “The process trials we carry out, and which we have done on countless occasions, really do extend a long way to the success of any project and gives the client the confidence to proceed,” said Little. F

The HRS R Series has a compact build with great versatility. www.foodmag.com.au | November 2021 | Food&Beverage Industry News 31

PACKAGING

Niverplast expanding its presence in the Australian market Global packaging expert, Niverplast, is increasing its presence across a multitude of sectors in the Australian food and beverage industry. Adam McCleery explains why.

uropean packaging specialist, Niverplast, has built a reputation in the foreign market for its line of packaging machines that can be applied to most sectors of the food and beverage industry. After initially entering the bakery industry in Australia with the help from Australian-based company, Bakery Combinations, Niverplast is making a splash in different sectors in the Australian market. After finding success in the horticulture industry in New Zealand, the possibilities are endless. Bart Raaphorst, from Niverplast, said the kiwi fruit sector in New Zealand had proven so successful the company knew it was time to create a stronger presence in the Australian market. The variety of food and beverage manufacturing sectors in Australia, and its large export markets, were particularly appealing to the company, who only deal in the business-tobusiness packaging space. “If you look at the role of automation in the food and beverage industry, everything has to be packaged,” said Raaphorst. “As a result, there is a lot of manual labour required, like unfolding boxes and placing bags and subsequently pushing them down the line.” This was an area of focus for the company – creating a packaging line technology that would eliminate a large part of the manual labour overheads, which in turn would create a clearer estimation of output. From the original case-erecting and bag-placing machines, the company diversified its industry offerings after clients came to them with more requests during the early days of the company. To meet customer demand, Niverplast moved into several other arenas including check-weighing, palletising and quality control. The company’s offering now exceeds just the bakery area of the

food and beverage sector, and it is capitalising on many other industries. “We do packaging for a whole range of products, from dried fruits and nuts to meats and from poultry to vegetables, anything that is perishable really,” said Raaphorst Raaphorst said the company hopes to be recognised for its high-quality offerings in Australia as much as it has been in Europe, where the company grew from less than 10 employees to over 250 in a short window of time. This was achieved through several critical factors, from positive word of mouth to a dedicated team that is available to clients at any time. Most importantly, the quality of the machines is second-to-none and has created a loyal customer base. The suite of offerings from Niverplast includes packaging machines like the CombiPlast caseerecting and bag-placing unit or the VarioSeal bag-closing unit. One of the company’s early successes in Australia outside the bakery industry was through its work with Australian Premium Dried Fruits (APDF). Australian Premium Dried Fruits operations supervisor, Leigh Jones, was full of praise for the results achieved with Niverplast. “In 2018, our company APDF was looking for an automated packing line that could eliminate the need for manual bag insertion/check weighing and sealing of our dried fruit products,” said Jones. “Some of the standout features of the Niverplast line for us were the continuous bag insertion in the CombiPlast where bags can be reloaded while the machine is still running, helping to reduce downtime.” Jones said an easy-to-navigate user-interface that was supplied by Niverplast was another benefit of the relationship. “We find that having picture diagnostics on screen to help resolve any faults is a very valuable tool to get

32 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

Niverplast offers a suite of top-rated packaging machines to the global market. the line back up and running in the shortest possible time,” he said. “If this method fails, the service techs at Niverplast are always there to share their expertise to help us find the best solutions.” Niverplast, through its partnership with Bakery Combinations, has a technical team in Australia who work with any client, in any industry, at any time. The company provides clients with a service that includes access to critical spare parts in a timely manner. When it comes to cost, Raaphorst said the return on investment for their machines was rapid and assured. When replacing several manual labour FTE’s with a machine, or an automated line, clients offset the cost of automation quickly, reduce the obligations of employing personnel, and can dedicate more time on streamlining further aspects of their production process. A part of the company’s dedication to meet a customers requirements is the guarantee that the final payment will not be due until the customer is fully satisfied with the result. The company also offers customers the chance to rent a new machine for a trial period. After the trial, the customer can purchase it outright minus the rental cost or return it.

“We have yet to have a single machine returned after a trial,” said Raaphorst, once more indicating how satisfied Niverplast’s clients are. Camera quality control units, camera counting units and vertical form sealing units are other examples from the company. Raaphorst said the benefits of Niverplast’s suite of offerings were obvious. “You look at a manual production line and you have a person assigned to each little task, like opening the box, another inserting the product, another closes it, and another takes it off the line,” said Raaphorst. “However, all of these things can be done automatically, and for the most part, has a big impact on output and overhead costs.” Raaphorst said potential clients were encouraged to start small to get a feel for what Niverplast can provide, before diversifying their orders. “We have a lot of clients who start small, with case erecting and bag placing for example, before moving into other areas like case sealing and closing and palletising,” he said. Niverplast and MIWE, with their dedicated customer-oriented focus on Australia are helping to bring advanced engineering into the Australian market. F

FOOD SAFETY

Supplying food-safe solutions to a Melbourne Brewery Deeds Brewing has put a heavy emphasis on food safety protocols to craft a range of unique products for the market. Food & Beverage Industry News reports.

ounded in 2012, the Deeds Brewing facility in Glen Iris is a relatively fresh addition to the Melbourne craft beer scene. From humble beginnings brewing from home, the decision to open a brewing facility was born of a simple ethos the team at Deeds adhere to: they brew beer that they would want to drink. This modus operandi is well-suited to Deeds’ head brewer Justin Corbitt, as his and his team’s palette for a well-brewed beer is as extensive as the range of meticulously crafted beers the team create in house. “Our senior brewer, packaging manager, and their teams, the shift brewers, owners Pat and Dave, warehousing, admin, sales, marketing, and logistics all work together to make this happen,” said Corbitt. In his role, Corbitt oversees the production and packaging of each of its beers including such popular core brews as Juice Train; Deed’s signature hazy, tropical IPA; and Half Time – a hoppy pale ale with notes of pineapple. Deeds releases four new and limited-edition beers every month, in addition to the five core brews that stay on brew year-round. “Our focus is on barrel-aged beers, some of which take years to ferment and all of which call for expert-level cicerone experience,” said Corbitt. The technical and machined

equipment of a brewery is particularly sensitive to the elements and incidental contamination of the product. Therefore, ensuring careful considerations are made when selecting food-safe oils for brewing equipment is paramount for Corbitt and his team. CBC state sales manager Leon Stefanec, is attuned to the needs of new businesses stepping up to contend with the competitive food and beverage sector that is in Melbourne. “From an industrial standpoint, the brewing industry presents some unique challenges for CBC staff to address,” said Stefanec. “A highly specialised environment requires specialised solutions.” This is what lead Stefanec to suggest the INOX NSF-H1-certified food-graded range to Corbitt and the team at Deeds Brewery. “INOX is an Australian business that has developed formulas that cater to the needs and challenges of the food and beverage segment,” said Stefanec. “Their MX3 FG, MX5 and MX6 products are all formulated from baseoils and additives that are food-grade and meet the USDA Code of Federal Regulations item: 21 CFR 178.3750.” When it comes to building a strong business relationship with Deeds Brewery, Corbitt confirms that the deed has been done, so to speak. Deeds Brewing focuses on barrelaged beers and releases limitededition beers each month.

33 Food&Beverage Industry News | October 2021 | www.foodmag.com.au

Melbourne-based Deeds Brewing prioritises a food safety strategy to create a quality product.

"It’s important that we prioritise a food safety strategy to protect the quality of our brewing process, but we also need to keep an eye on our machines because a breakdown could compromise the quality of our product." As his business has evolved, so too has his confidence in CBC customer care; reinforced by consistent delivery of high-quality products and services that enhance the performance of his brewing equipment. “CBC has supplied various INOX lubricants and greases to keep our equipment operating smoothly,” said Corbitt. “We primarily use them in our packaging department where all of our moving parts are located. “This is the stage of the brewing process where the product gets canned by our fillers and is run along conveyor belts.” The Deeds Brewing facility has various augers on site that are required for moving malt and grist from the mill area to the grist casings and then onto the mash mixer vessel. “Being a bearings company, we also look to CBC to supply bearings for our augers and then we treat and

maintain them with lubricants and greases,” said Corbitt. “It’s important that we prioritise a food safety strategy to protect the quality of our brewing process, but we also need to keep an eye on our machines because a breakdown could compromise the quality of our product.” When a beer is ready to be sold, there is a window of time when it is optimal for the best flavour for drinking, and the Deeds team like to nail that down as precisely as possible. “It helps that CBC is very responsive and timely with their deliveries,” said Corbitt. “In my line of work, if everything is running smoothly and there are no issues, then our relationship with a supplier will be very solid.” The company has been recognised for its product with eight medals at the 2021 Australian International Beer Awards. F

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 33

THOUGHT LEADERSHIP

Pandemic challenges did not slow VEGA down When the COVID-19 pandemic arrived, the food industry was hit with several obstacles, but VEGA proved to be up to the challenge. Food & Beverage Industry News reports.

OVID-19 created challenges with many businesses and this had to be overcome by adopting diversity. For VEGA Australia, the traditional business model of customer support needed to adapt. Understanding the requirement within the food and beverage industry of an increased demand meant support became vital. VEGA has always been a big promoter of customer training, which had to shift to a video conferencing interactive solution during COVID. This allowed customers to learn more about the functionality of their instruments but also the ability to maintain and run them efficiently. A lot of industries run 24/7, and as in the past VEGA offered its 24-hour, English-speaking telephone support hotline, which has proved invaluable on the rare occasions when things go wrong. With the development of

technology and the increased adaptability of instrumentation, VEGA implemented simplistic, user-friendly menu guided set up programs allowing the customer the confidence of guaranteed performance by the input of basic application information. Understanding the range of instruments within a typical plant, and the requirement to have access to different calibration tools, VEGA focused its resources on finding and developing a common platform. In 2016, the company released Bluetooth Smart Phone & Tablet App - VEGA Tools, a one-touch program that allowed access to all VEGA transmitters and what this has allowed is for the technician to access the instrument in a safe and wireless way. Furthermore, VEGA looked at the reasons people were contacting them and how VEGA could develop

VEGA was able to seamlessly adapt to the challenges presented by the COVID-19 pandemic. on-line video tutorials demonstrating the typical setup of common applications. This gave customers the confidence that the equipment that he had installed was “fit for purpose”.

The guaranteed supply of equipment was at the forefront for many businesses. VEGA Australia made the decision that readily available common products would help

Customer training has always been an integral part of VEGA’s business strategy. 34 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

THOUGHT LEADERSHIP "Every industry has its own unique applications and challenges. Understanding this, VEGA not only developed industry based catalogues showing solutions to typical applications, but also increased industry knowledge among the sales and support teams." alleviate these concerns and this was achieved by increasing Australian stock levels. Every industry has its own unique applications and challenges. Understanding this, VEGA not only developed industry-based catalogues showing solutions to typical applications, but also increased industry knowledge among the sales and support teams. To a lot of customers, information is important, and access to that information needs to be made simpler and readily accessible. In 2018, VEGA Australia introduced the customer focused “MYVEGA” access portal. This platform could be customised to suit the requirements of individual customers allowing them to set up the platform with all the important information that suited them.

Ease of access of information is equally important. VEGA introduced a dedicated and on-demand LiveChat widget on the website in 2019 offering instant pre and after sales support with VEGA’s dedicated internal sales team, as well as live trouble shooting with document upload capability. It is a testament to the customer service charter employed at VEGA Australia. Customers also have the option to directly access VEGA’s frequent series of Tech Talk webinars both LIVE and on-demand, which has proven to be a huge success when introducing and showcasing common application demonstrations and innovative features of VEGA’s array of instruments that are now available. VEGA’s 2021 NSW Customer Technology Day, held at Australia’s Head Quarters in Sydney, also

VEGA understands the unique challenges presented to each part of the industry. proved a popular success with a variety of customers being invited to a COVID-safe event featuring live demonstrations and hands-on interactive workshop sessions covering a variety of topics to enhance customer support to the next level. To VEGA, after-sales support is not just a phrase that’s thrown around. It’s all part of the

“relationship”. After all, the buying experience should be hassle-free and rewarding. The pandemic hasn’t slowed VEGA down, instead it has encouraged the company to innovate new ways of operating. Customers can rest easy in the knowledge that the onset of another unexpected lockdown will not disrupt a partnership with VEGA. F

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www.foodmag.com.au | November 2021 | Food&Beverage Industry News 35

AUTOMATION

ThreeSixty designing today’s solutions to optimise tomorrow’s performance A partnership between the ThreeSixty Supply Chain Group and fresh food producer Montague helped create efficient systems for Montague’s new Victorian facility, while demonstrating the expertise provided by ThreeSixty. Adam McCleery writes.

ThreeSixty used expert consultation to develop new system designs for Montague’s apple processing business.

ustralian fresh food producer and logistics company, Montague, initially engaged ThreeSixty Supply Chain Group (ThreeSixty) to review manufacturing, distribution and warehouse automation to be installed in the former’s greenfield 18,000 square metre, $54 million automated packaging and export manufacturing processing centre in Victoria. . Montague subsequently extended ThreeSixty’s engagement to include

the development, systems design, and the integration of six different software systems to ensure the new highly automated manufacturing Distribution Centre (DC) worked holistically. Montague engaged ThreeSixty to embark on a discovery and transformation journey in early 2019. This included the complete review of the Automated Storage and Retrieval Systems (AS/RS), and the operational review of the existing apple grading and sorting system. Analysing the data,

36 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

volumes, throughputs and forecasts was necessary in order calculate system storage requirements. This allowed ThreeSixty to complete an AS/RS best-fit solution assessment, engage with potential suppliers and provide Montague with an industryleading solution. ThreeSixty’s approach was one of its market differentiators. It was crucial to gain an in-depth understanding of the customers business requirements. Strategising and evaluating every

aspect of the supply chain, allowed ThreeSixty to develop a tailored solution to meet the customers current and future needs. The customer journey didn’t end there; the team at ThreeSixty worked with customers on an ongoing basis to continuously review and optimise the solutions. Rowan Little, Montague’s chief innovation officer, said ThreeSixty’s partnership approach working through its complex requirements, gave it a deep understanding of what its business

AUTOMATION

Rowan Little (left) and Derek Tan (right) worked together to develop the new Montague systems.

was seeking in a highly automated production centre solution. In addition, ThreeSixty’s coordination of crucial technical design workshops ensured all the different software vendors were aligned. ThreeSixty’s director of project services, Derek Tan, told Food & Beverage Industry News the solution design process was challenging. “This was especially so when you had to adapt to the COVID-19 world. When you try to design a complex solution that incorporates six systems and vendors to make it work, it can be a big undertaking,” said Tan. Montague originally planned to send key staff overseas for firsthand experience with systems and best practices commonly used in Europe and North America, which the company aimed to adopt in Australia, but the COVID-19 pandemic created a roadblock. Montague’s goal in adopting a business model that was a first in the Australian produce industry was imperative in order to remain competitive and increase productivity. The expertise provided by ThreeSixty helped achieve that goal, said Little. ThreeSixty worked to enhance Montague’s performance through sizing, solution design and build, system integration testing, user acceptance testing through to commissioning and most recently, optimisation of the automated facility. Though the equipment and automation

was new to Australia, ThreeSixty’s expertise in delivering similar projects for the food and beverage, manufacturing and retail industries ensured the successful outcome “We developed a tailored solution that focused on service, simplicity and cost benefits. This was presented back to Montague, which included expected

business processes. When fully operational, the new systems will increase Montague’s apple packing capacity by 75 per cent, to approximately 38,000 tonnes per year, with the ability to process 20 tonnes per hour. Montague’s AS/RS integrated production centre is also the first of

"One of the unique things when you go to a new building and new processes, is you don’t have people within your team who are protective of the way things were done. The fact that there were no systems and no history meant people were much more open to ThreeSixty being able to help develop new disciplines and business rules." outcomes and benefits,” said Tan. Some of the software recommendations made by ThreeSixty included enterprise resource planning software (ERP), warehouse management software (WMS), warehouse control system (WCS), fruit tracking and the production control system software. Other areas the solution design focused on were operation and mechanical perspectives, as well as a functional interface and documentation of hardware specs, to help support the build phase. The detailed solution design presented by ThreeSixty was a critical element in Montague confidently adopting new systems and

its kind in Australia and demonstrates ThreeSixty’s ability to solve complex issues for clients by thinking outside the industry box. The new design also caters for an additional 30,000 bins, bringing capacity to three million 12kg cartons, which equates to 227 million apples each year. To address the increase in output, the Montague facility was designed with new features, including an Aporo Produce Packer and a 21-metre-tall automated AS/RS cool room. “The only way to be efficient and competitive globally was to find a way to process twice as much fruit within our new facility without increasing

total man hours,” said Little. “One of the unique things when you go to a new building and new processes, is you don’t have people within your team who are protective of the way things were done,” said Little. “The fact that there were no systems and no history meant people were much more open to ThreeSixty being able to help develop new disciplines and business rules.” Tan agreed the process was made much easier by the willingness of Montague and its workforce to adopt the new business model. Currently, the ongoing partnership between ThreeSixty and Montague is focused on the optimisation phase of the solution design, which will be more comprehensive once the limitations of COVID-19 lockdowns pass. This will involve collecting business case numbers to identify the operational opportunities, system enhancements and change management the group needed to adopt to maximise throughput and gain the operational benefits in the new facility. Although Covid-19 has created significant manufacturing and supply chain disruptions for many industries globally, it has also presented a unique opportunity for businesses to re-evaluate their operations. The team at ThreeSixty is passionate about working with their customers to turn their supply chain into their competitive advantage. F

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 37

EDUCATION

Getting 2025 ready starts now with Sealed Air’s virtual event Sealed Air continues to run a series of virtual events designed to educate the food industry on the benefits of overhauling its packaging practices in the face of national packaging targets and changing consumer perceptions. Food and Beverage Industry News reports.

lobal packaging specialist Sealed Air continues to offer well researched and insightled virtual events to help stakeholders in the food industry see how they can solve their critical packaging challenges, all the while delivering sustainable outcomes. During its most recent SEE. SOLVE.SUSTAIN virtual event titled 10 Ways to Design for Packaging Circularity and Appeal to Australia’s Fresh Protein Shoppers, food producers were shown how they can use the 10 sustainable packaging principles to deliver retail solutions that address national sustainable packaging targets, and appeal to consumers’ sentiment for sustainable packaging. Anna Di Bello, Sealed Air’s fresh red meat marketing director for the Australia, New Zealand, Japan and Korea regions, believes adapting to new packaging targets will have a long-term positive impact for the entire food supply chain. “The virtual event was an opportunity for food producers to assess their

own packaging usage, and understand how they can use the guidelines to help them reach their packaging targets,” said Di Bello. “In doing so however, it’s important that we don’t lose sight of our global food waste challenges either, and we should avoid aggressively pursuing one target at the expense of the other. “Rather, it’s about finding the right balance.” Di Bello highlighted Sealed Air’s ever-evolving range of innovative CRYOVAC brand packaging solutions as a way of demonstrating the company’s capacity to help those within the industry reach packaging targets. “The consumer is at the core of driving change. We do regular consumer studies and monitor their attitudes towards the key environmental problems,” she said. “Plastic in oceans, the amount of plastic being used, and the amount of plastic waste, are major concerns globally.” Then there is the importance of investor confidence in

Food producers were shown new methods for better packaging. 38 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

The Sealed Air webinars educate companies on ways to create better circularity in packaging. what Sealed Air offers. “When we think about the investor and where they want to put their money, there is a social licence to operate where we need to put our hand up and say ‘yes, we are a responsible company and worthwhile investment opportunity because we are designing for a sustainable business model’,” said Di Bello. “We need to design sustainable products that don’t just serve the function for today but avoid problems for tomorrow. And it goes deeper than just managing environmental waste. “The definition of true sustainability is incorporating good environmental outcomes, good social responsibility, like ethical sourcing, and then the economic overlay.” As Di Bello described in the virtual event, packaging design is a science that needs to meet the demands of all of its stakeholders. While Australia’s pursuit to 2025 National Sustainable Packaging targets might seem ambitious, the good news is that food manufacturers and brand owners can start today and make some positive inroads.

A range of sustainability targets have been set out, some for 2025 and others as far out as 2030. Di Bello knows those food manufacturers who respond early can maximise the opportunity to drive brand appeal. During the event it was discussed that in a survey of Australian meat consumers, it was found over 48 per cent said they were more likely to purchase meat products they knew were in recyclable packaging, so it makes sense for companies to act as soon as they can. The virtual event, which targeted fresh protein processors, outlined the 10 sustainable packaging principles and how they can be used to help deliver 2025 sustainable packaging targets, as well as plastics circularity. “We put forward the 10 Sustainable Packaging principles which Sealed Air aligns with,” said Di Bello. “This event gave customers and food manufacturers, that may not be up to date with targets or principles, a way to understand them. We showed them how they can bring the principles to life with some practical examples, too.” “Being able to shift from a

"The aim is to design new recycling technologies that enable us to achieve better circularity and of course, all without compromising product protection and shelf life." linear economy and create a circular economy for packaging, is an exciting space, which will yield both economic and environmental benefits. “To date, we have kerbside recyclable and flexibles that can be recycled through store take back programs, but one day they will be capable of being truly circular. We just don’t have the infrastructure for advanced recycling in Australia – yet.” The switch between business models creates an exciting opportunity for clients. “The exciting shift for us in the packaging space was moving from a linear business model, in that we designed packaging to be highly efficient to protect products, to also concentrating on a recycling and circular economy,” said Di Bello. “We have to redesign our packaging to enable that to happen. “We continue to use plastic resources efficiently and there will be investments made around us, within the industry, to make that happen.” Sealed Air is developing and designing more recyclable products based on the current recycling technology available, with the aim of ‘future-proofing’ its offering. “The aim is to design new recycling technologies that enable us to achieve better circularity and of course, all without compromising product protection and shelf life” said Di Bello. “There will be a transition period where a good job is just avoiding landfill for today, but a better and more sustainable job will be the stage where capturing and reusing the plastic, without having to extract more out of the ground, and also process it more efficiently.” Efficient design and protection have always underpinned CRYOVAC brand packaging innovations, but there’s been some developments that are aligning with 2025 goals for recyclability and circularity. The virtual event showcased solutions that meet future goals and

have left the audience excited about what’s to come. CRYOVAC brand Hydroloq, a pad-less tray used for MAP applications, leverages many sustainable packaging principles and is an example of what’s possible. It is fully recyclable, it is made using at least 30 per cent recycled content, and it eliminates the use of absorbent pads, of which more than 750 million end up in Australia and New Zealand’s landfill each year. Recently launched was the CRYOVAC brand recyclable standard presentation barrier shrink bag, which is used for domestic retail meat packaging, recyclable through soft plastic collection programs across Australia and New Zealand. “The great thing about this is that its design is future-proofed. It not only meets the needs of today’s meat processors and retailers, but it is formulated so that Australia’s recycling centres and recyclers in Europe and North America can operate efficiently,” said Di Bello. “We’ve done this by increasing the amount of polyolefin content, and reducing the amount of materials that contaminate recycling streams, like Nylon and PET. “The bag is recyclable in Australia and New Zealand, so consumers can simply rinse and return the bag to store for recycling. Now its up to brand owners to tell the story and appeal to consumers”. CRYOVAC brand Darfresh vacuum skin packaging was another packaging innovation that also meets many sustainable packaging design principles, but its ability to extend shelf life makes it an instrumental solution to the country’s food waste challenges. Shown to double the shelf life of fresh beef, this sustainable packaging solution is a sure crowd pleaser. Sealed Air will continue to educate the food industry about the benefits and pathways towards a recyclable and circular economy, helping drive efforts towards 2025 sustainable packaging goals and enabling real outcomes. F

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TO M O S T A R E A S

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 39

DIGITISATION

Cutting edge technology transforms digital sorting process Developing and maintaining an effective, verifiable inspection process is no longer an option for food processors. Food & Beverage Industry News tells us why.

nnovative technology that not only detects foreign objects but operates simply, efficiently, and at high speed, while at the same time collecting and retaining production run data, has become available to the food industry. In September, Key Technology, a member of the Duravant family of operating companies, introduced the VERYX 2.0 line of digital sorters. The VERYX 2.0 line includes belt and chute-fed sorters of various sizes, configurable to address a range of product applications and production capacities. They are also capable of being tailored to meet the unique needs of each food processor. Key can equip VERYX 2.0 with cameras, laser sensors and/or BioPrint hyperspectral imaging technology to identify the colour, size, shape, structural composition, and

biological properties of each object. VERYX 2.0 advances high performance sorting of food products by simplifying the process, reducing operating costs and improving the accuracy of foreign material (FM) and defect removal, which optimises product quality and maximises yield.

objects based on colour, structure, shape, and size at a faster rate than manual inspection. The ability of the digital sorting systems to identify and remove objects efficiently played a large part in the products building a positive reputation in the market.

"Processors can use Key’s powerful new Discovery suite of data analytics solutions to turn the sorter into an IIoT-connected device that collects, analyses and shares data while sorting product." The product line features a new mechanical layout, nextgeneration LED illumination, enhanced laser scanner technology, and new software driven by artificial intelligence (AI). Digital sorting systems can identify and consistently remove

The VERYX 2.0 can detect foreign objects and substances, runs efficiently, and has advanced production data capabilities. 40 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

Robert Marguccio, packaging and inspection systems manager at Heat and Control, said VERYX was introduced to the market six years ago and in that time was recognised as having some of the most advanced sorting technology available. “Continuous improvement from

KEY has really allowed the VERYX lines to evolve and it’s achieving incredible market success. This latest VERYX 2.0 levels up on previous sort performance and production value,” said Marguccio. “Consumers demand consistently high-quality products, and the food processing industry must satisfy more stringent standards, while also improving profitability. “The VERYX 2.0 addresses both of these challenges.” Digital sorting systems not only find contaminants like sticks, stems, stones or even mice in the bulk lines, but they are also used to sort by size and shape and grade by discolouration. “A wide range of systems are available to sort specific applications and they include colour sorters, smart laser sorters, and there is even a new hyperspectral technology that is being used to sort nuts,”

DIGITISATION

The VERYX 2.0 has built a reputation as having some of the most advanced sorting technology available to the market. said Marguccio. The new optimised mechanical layout of this equipment also includes belt sorters that house all utility components within the frame, eliminating the need for an external enclosure. Door seals have been updated to a new patented design, while additional sanitation upgrades further ensure these sorters can withstand the harshest operating environments over long production cycles. A next-generation LED illumination system on VERYX 2.0 also delivers higher intensity

light with less scatter and reduced shadowing effects, which improves the sorter’s FM and defect detection. The upgrade includes components with up to twice the life expectancy of previous-generation LED lighting, and new LED illumination technology reduces operating costs while improving the sorting performance. The new product line also introduces Key’s enhanced laser scanner technology. New digital receivers produce the highest resolution available while delivering a signal that is more accurate and consistent.

As a result, its laser scanners create more contrast to better differentiate between various types of objects, enabling more precise FM and defect removal while reducing good product loss and improving yield.

Monitoring technology to understand trends By using AI technology, Key has also enhanced the functionality of its FM Alert software for the VERYX 2.0 machine. This monitoring tool sends alerts if a critical FM event occurs and records a time-stamped image of each critical FM object detected by the sorter. This allows an operator to verify the critical FM has been sorted out and enables the processor to understand FM trends and research sources of possible contamination onto the line. Meanwhile, AI techniques assist this alert by analysing the captured FM images to further improve the accuracy of its record-keeping. “Processors can use Key’s powerful new Discovery suite of data analytics solutions to turn the sorter into an IIoT-connected device that collects, analyses and shares data while sorting product,” said Marguccio. “This is used to harness data about the sort process, and about every object flowing through the sorter to reveal patterns and trends which improve sorting and help control upstream and downstream processes. “It provides actionable information that is helping processors improve product quality, maximise

yield, reduce downtime and minimise labour.”

Categorise every product defect Key has also enhanced its intelligent Sort-to-Grade (STG) software, which categorises every product defect and the dimensions of every object and automatically makes optimal accept/reject decisions based on the target quality specifications that are defined by the operator. It achieves accurate dimensional grading of the product, using AI techniques to digitally separate clumps of products into distinct objects for the software to evaluate. A VERYX 2.0 STG-enabled sorter can also maintain the most complex final product specifications without operator intervention and has increased yields by one to three percent. As the world’s only sorter capable of complete in-air inspection of every object in the product stream, each sensor views the same object at the same time. This enables its software to combine data from multiple sensors and stitch together whole-object views, so the sorter can consider each object in its entirety when making classification and sort decisions. “A shared line of sight for the sensors enables a unique technology called Pixel Fusion, which combines pixel-level input from multiple sensor types to produce higher contrasts for finding even the most difficult-todetect FM and product defects,” said Marguccio. F

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 41

REPORTING

APCO simplifies the SME annual reporting process The new SME Report from the Australian Packaging Covenant Organisation will help businesses reach 2025 packaging targets. Food & Beverage Industry News explains.

he Australian Packaging Covenant Organisation (APCO) has introduced a new and more efficient reporting process for small- to medium-sized enterprises (SMEs), which reduces the reporting workload. The new reporting process has gone from over 50 possible questions to 15 targeted questions that drive real sustainability value for SMEs. It is estimated this will reduce task reporting time by up to 80 per cent. It also provides a consistent and transparent pathway for APCO brand owner members to assess and track packaging sustainability over time. The updates to the Packaging Sustainability Framework and APCO members’ reporting requirements, which come into effect for the 2022 reporting round, not only benefits SMEs, but organisations of any size, because APCO has streamlined its annual reporting process. According to the Council of Small Business Organisations Australia (COSBOA), many small businesses don’t have the time, resources, or expertise to remain up to date with ongoing legislative and regulatory change. Small business owners also face significant time constraints, and as a result, reporting can be a substantial burden on that time. Brooke Donnelly, CEO of APCO, said the new process helps the average small business owner by providing the important support they need. “APCO are constantly looking at ways to better support its members and improve the quality and effectiveness of the resources and services we provide,” said Donnelly. “We believe this change will significantly improve the way SMEs meet their obligations and add value to their business by driving discussions around sustainable packaging choices that lead to better environmental and business outcomes.” It’s also easier for SMEs to fulfill

APCO aims to improve the packaging reporting process for its members.

their responsibility around managing packaging waste, while continuing to identify ways to improve and better manage the overall approach. Donnelly said the SME Report was the result of stakeholder feedback and APCO’s dedication to providing valuable services to its member. “APCO is a large and diverse community of business types and sizes, and we recognise the need to provide services that are tailored to the different requirements and resource capabilities of these organisations,” she said. “We strive to support the SME sector to have an active role in Australia’s vibrant and robust sustainable packaging system.” The time constraints presented to SMEs was one of the key drives behind the updated report. “We understand time is a valuable resource to all businesses, particularly SMEs,” said Donnelly. “APCO can work with them to better support and empower those businesses to fulfill their responsibilities and drive added value through sustainable

42 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

packaging practices.” Feedback from members was sought by APCO to help better inform the SME Report. Donnelly said the feedback helped them develop a better understanding of the resources and support required for SMEs. “It has kick started a conversation about the important role of SMEs in the collective approach with industry and government to help Australia reach the 2025 National Packaging Targets, and what that can look like as we move forward,” said Donnelly. APCO member, KeepCup, which introduced the world’s first barista standard reusable cup, was highlighted as an example of the success and benefits of sustainable packaging. Abigail Forsyth, co-founder and managing director at KeepCup, said the journey to more sustainable packaging was an ever evolving one. “Technology changes, processes improve, and new materials become available, and most importantly, customers are demanding

change,” said Forsyth. “Wise businesses are putting sustainability and the circular economy at the centre of their commercial strategy.” Other SMEs, like Sancell, a protective packaging manufacturer, are acutely aware of the impact its products can have on the environment. Doug Parkinson, CEO of Sancell, said waste reduction and waste minimisation are always at the fore of Sancell’s manufacturing and product development processes. “Ensure that what you are changing to is authentic, fit-for-purpose and achieves real and measurable benefits for the environment. And, most importantly, avoid the greenwash,” said Parkinson. With more than 1,500 Australian businesses already part of the APCO community, membership provides organisations with support to improve their business performance through driving packaging sustainability to achieve Australia’s 2025 National Packaging Targets. F

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ECR and WPO release Packaging Design for Recycling Guide A global Packaging Design for Recycling Guide has been developed by ECR Community, the World Packaging Organisation and FH Campus University of Applied Sciences, Austria and is available for download. Author Nerida Kelton MAIP, Executive Director, Australian Institute of Packaging (AIP), Vice President – Sustainability & Save Food, World Packaging

esign for recycling is part of circular product design and represents an important basis for holistic sustainability assessment. Accordingly, circularity means that the packaging is designed in such a way that the highest possible recycling of the materials in use can be achieved. The goals here are resource conservation, the longest possible service life, material-identical recycling (closedloop recycling) or the use of renewable materials. Circular packaging should therefore be designed and manufactured in such a way that it can be reused (reusable solution) and/or that the raw materials used can be reused to a large extent as secondary raw materials after the use phase (recycling) and/or consist of renewable raw materials. To be able to apply recyclable packaging design, a certain fundamental knowledge of sorting and recycling processes is necessary. Packaging must, therefore, be suitable for state-of-the-art sorting and recycling processes in addition to its basic functions (e.g., storage, transport, product protection, product presentation and convenience). The Global Packaging Design for Recycling Guide is a starting point to understand Best Practice examples using state-of-the-art technology that can then be applied and tailored to suit the recovery and recyclability capabilities and infrastructure on a regional and local level. The guide can be applied to products from the Food, Near-Food and Non-Food segments and is applicable to all primary, secondary, and tertiary packaging, provided

that product-specific regulations of the packaging system are observed. The guide aims to promote knowledge development within the retail and Consumer Product Group (CPG) sector as companies transition to new packaging designs that help to minimise their environmental impact, while ensuring packaging remains fit for purpose and continues to look good. The guide was developed to not only recognise both the challenges and opportunities that the transition to a circular economy will bring to all stakeholders across the value chain but also that circular packaging and supporting recycling systems are a crucial step in this process. As retailers and manufacturers start to publicly commit to significantly reducing their plastic packaging over the coming years, these recommendations should help to guide the conversation. The use of a straightforward traffic light system with colour coding, makes it easy to read and understand for all senior executives. Getting buy-in from across the business and from those in your supply chain is essential when making such changes. The Packaging Design for Recycling Guideline is just the first step towards a common global understanding and harmonisation of circular packaging design. The next step is for the 60 World Packaging Organisation (WPO) members countries and the ECR Community to work on developing more localised versions that suit individual countries and regions around the world. The local guides that will be developed in collaboration with the WPO will focus on localised

44 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

The importance of a circular product is laid bare in the new packaging guide.

challenges and barriers, collection and recycling capabilities, or limitations to suit each country or regional requirements. Steps will follow to either establish, or improve, harmonised collection and sorting flows for packaging in many countries through the partnership with the WPO Member countries and ECR community members. This global guide is a successful solution that was borne from

international collaborative efforts between the packaging, consumer products and retail sectors. The guideline will be continuously updated and adapted to changes in collection, sorting and recycling technology, as well as to future material developments. The Packaging Design for Recycling Guide: A Global Recommendation of Circular Packaging Design is now available on the WPO website. F

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MARKETWATCH

Six transactions announced over the past two months C

orporate activity in the food and beverage industry slowed down in the months of September and October following a strong showing in the second quarter and the first half of third quarter. Six transactions were announced over the two-month period. New Zealand-based healthy snacking business, Prolife, acquired the Lucky and Sunsol brands from Select Harvests. The sale of the brands forms part of Select Harvests strategy of resetting its food assets to focus on opportunities in valueadded almond products. Fermentum Group, owner of the popular craft beer brand, Stone & Wood, was acquired by Lion. The value of the acquisition was not disclosed and media reports estimated the transaction to be valued at $300million. Fermentum Group’s product portfolio includes Sunly Seltzer, Two Birds, Fixation and Little Dragon. As part of the transaction Lion plans to build

on Fermentum’s Stone & Wood brand and the legacy created by the company’s founders. ASX-listed Forbidden Foods acquired plant-based snacking company Blue Dinosaur. The transaction included an upfront consideration of $3.2mn and an earnout consideration of $0.8mn. The upfront consideration was settled $2mn cash and $1.2 mn through the issue of Forbidden Foods shares. Blue Dinosaur was acquired on a 0.9x FY21 revenue multiple and a 16.5x FY21 EBITDA multiple. Private equity firm Liverpool Partners acquired coffee equipment company Australian Beverage Corporate and a majority shareholding in Seven Miles Coffee Roasters. Seven Miles Roasters recently acquired Bills Beans, a coffee roaster based in Orange, NSW. ASX-listed Digital Wine Ventures announced the acquisition of wholesale beverage marketplace,

Kaddy, for $34.25mn. The acquisition was funded through the issue of $27.5mn of shares in Digital Wine Ventures and a cash consideration of $6.75mn. The outlook for the food and beverage industry is positive at

the end of the third quarter. The relaxation of trading restrictions in NSW and the progress made with the rollout of vaccinations should result in improved trading conditions and support investor confidence in the food and beverage industry. F

Date

Target Name

Acquirer

Sector

30 Aug

Lucky and Sunsol brands

Prolife

Snacking

30 Aug

Boujee Wine

80 Proof Liquor

Alcoholic Beverages

9 Sept

Fermentum Group

Lion

Alcoholic Beverages

15 Sept

Blue Dinosaur

Forbidden Foods

Healthy snacking

24 Sept

Seven Miles Coffee Roasters

Liverpool Partners

Coffee

10 Oct

Kaddy

Digital Wine Ventures

Alcohol distribution

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

Commodity Outlook WHEAT – The world wheat indicator price is forecast to increase by 8 per cent in 2021−22 to US$290 per tonne with global supply expected to fall. COARSE GRAINS – Coarse grain prices are forecast to remain high due to strong global demand.

BEEF, VEAL AND SHEEP MEAT – Average saleyard prices in 2021–22 are forecast to rise by 12 per cent to 702c per kg. Lamb and sheep saleyard prices are likely to remain high in 2021–22. DAIRY – Favourable operating conditions in Australia are leading to greater profitability for dairy farms and higher production.

OILSEEDS – Reduced Canadian canola production to tighten global supply, driving up Australian export price. SUGAR – The value of crop production is forecast to increase by 7 per cent to a record $39.5 billion because of strong price increases for grains, cotton and sugar.

46 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

Source: Department of Agriculture and Water Resources (ABARES), Agricultural commodities, September quarter, 2021.

XXX

DAIRY

Global dairy commodity update shows a slowing of production The outlook for global dairy markets through the coming quarters is strongly influenced by tightening milk supplies across the world and remains supportive of high commodity prices.

here are already tight fat and protein supplies in the EU and NZ. A slowing in US production is evident, although it will likely remain ahead of prior year comparatives for some time. Northern Hemisphere milk production will grow at a slower rate and there are now risks that NZ milk supply may be slowed by cool and wet conditions. Despite the slow recovery from the economic effects of COVID in some key developing markets, difficult and costly supply chain logistics, and the rising risks that cost inflation will be passed to consumers, dairy demand continues to expand. Retail demand for dairy products

in the domestic markets of the EU and US continues to provide the cushion from COVID’s impacts. As vaccination coverage gradually increases, food service channels will continue to recover as new rules for living with COVID become a habit for most people. There is a risk that the damage to household incomes and rising costs of living will affect affordability, while slower retail trade may weaken overall demand in Europe and other regions. Ignoring the slump in EU-UK trade, global trade continued to grow at moderate pace through July 2021 despite rising commodity prices. Trade has been dominated by

"Despite the slow recovery from the economic effects of COVID in some key developing markets, difficult and costly supply chain logistics, and the rising risks that cost inflation will be passed to consumers, dairy demand continues to expand." the surge in demand due to China’s expanding dairy appetite – growing much faster than can be supplied by local producers – despite its cautious reopening. Demand will likely slow from recent peaks and domestic milk supply will increase, but a large

import dependence to provide food security is projected to continue. Demand from other developing regions is patchy – mostly positive across South-east Asia, but price sensitivity has been evident at recent elevated prices in Africa and the Middle East. F

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 47

AFCCC

Benefits of fighting food wastage far outweigh the costs AFCCC chairman Mark Mitchell is encouraging industry insiders to look over the latest National Food Waste Strategy Feasibility Study.

veryone in the food business, cold chain or not, should read the National Food Waste Strategy Feasibility study, launched in early September by Assistant Minister for Waste Reduction and Environmental Management, the Hon Trevor Evans. I was there (virtually) in my capacity as chair of the Australian Food Cold Chain Council and I came away with renewed hope that ‘we can do it’ – the ‘it’ being the reduction of this country’s rather disappointing waste of food by at least half by 2030. The study, commissioned by our friends at Food Innovation Australia Limited (FIAL), is massive and will underpin the work ahead by FIAL and the government-appointed Stop Food Waste Australia. But it won’t be easy, and it will come at a cost. The best news is that this study proves to the doubters in the food supply and distribution industry that the financial benefits significantly outweigh the financial cost. The study says that at the national level, the benefits are significant – for every $1 invested, the economy will get $7 back, resulting in a $58billion overall benefit over the 10 years to 2030. Every stakeholder group in the value chain will receive a net positive financial benefit. What pleased me most from the Assistant Minister’s call to arms, was his insistence that those involved in the food supply and distribution industry will need to step up to support the recommendations made by the study to achieve the 2030 target. As the study made clear, industry will be the greatest beneficiary from attacking food wastage. While industry will contribute most of the new investment ($1.45bn), it will also be the stakeholder group to benefit most, realising over $39bn in estimated savings through avoided spend and efficiency gains. On top of those savings, we will

have achieved what the AFCCC has always worked toward – a more efficient and collaborative industry that translates to a more just and equitable society. Among the recommendations made by the study is a large-scale nationwide consumer campaign, drilling right down to advising householders on how to store cold food and at what temperature. Why? Because of the $36.6bn cost to the Australian economy of food wasted every year, $19.3bn of it comes from households. This means that up to $2,500 worth of food is thrown out per household every year. Almost one-third of the total of Australia’s food waste comes from the family fridge. The food sector, from farm to retail, is where the vast majority of actual changes will need to be made and that includes all the players in the cold chain – the producers, the transporters, the operators of refrigeration assets, the wholesalers and the supermarkets.

Echoing the AFCCC’s plea for those in the cold chain to change their process culture, the study said that achieving the target will only be possible if industries change the way they do business, for the long term – embedding new processes and practices ranging from new and innovative technologies to simple process and behavioural changes. It is the AFCCC’s belief that every company that handles food in refrigeration should embed quality management systems throughout their entire process. When the AFCCC meets a lack of appetite for improvement of cold chain processes, this reluctance to participate can be generally related to an inability to recognise that there is another, and bigger layer of responsibility on top of any number of refrigerated spaces, data acquisition technologies and intelligent refrigeration controls. The food cold chain must be seen as a second layer, or a combination of the range of assets used by companies to transport, store and distribute food

There is optimism that the new National Food Waste Strategy will reduce food waste in Australia.

48 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

from farm or manufacturing facility to the consumer. Once these processes are incorporated into quality management systems, the chances of limiting food waste become increasingly higher. The AFCCC was acknowledged at the study’s launch and thanked for its initiatives in driving world best practice agendas for Australia’s food cold chain. We are just one part of the cold chain, but we are one of the solutions to the problem. We are here to help FIAL, Stop Food Waste Australia and the Australian cold chain industry to achieve the 2030 target, for everyone’s sake. The National Food Waste Strategy Feasibility Study has given all of us the data and the means and will become the food waste roadmap. All we need is for industry to step up to the food plate. As the study says, no single lever on its own, industry, or policyled, will be sufficient to halve food waste by 2030. F

NEW PRODUCTS

Neousys’s NRU 110V Series NVIDIA Jetson AGX Xavier Edge AI platform supporting 8x GMSL cameras for vehicle applications Backplane Systems Technology presents Neousys’s NRU-110V Series, which is a Jetson AGX Xavier computer supporting GMSL cameras that can act as a camera sensor hub for autonomous driving, a control unit for autonomous mobile robots (AMR), or a video transcoding unit for teleoperation of unmanned ground vehicles. The support of GMSL cameras equips NRU-110V with vision capability. Taking advantage of automotive cameras featuring IP67 waterproof characteristics, high dynamic range, auto white balance, and LED flickering mitigation, NRU-110V can obtain high-quality images regardless of lighting conditions. NRU-110V further integrates various I/O interfaces to interact with different sensors on autonomous machines. It has a 10Gb ethernet to stream raw images in real-time to another powerful GPU computer performing perception, and a CAN bus interface for in-vehicle communication, or to connect an inertial measurement unit (IMU) to localise and determine orientation and position. Additionally, NRU-110V offers RS-232 plus dedicated GPS PPS input for connecting an external GPS module, M.2 NVMe slot for storage extension, mini-PCIe for WiFi/ 4G module connectivity, and isolated DIO for generic controls. Combining eight GMSL automotive camera support, significant TFLOPS inference performance, multiple sensor interfaces, and 10GbE data transmission, the NRU-110V is a rugged edge AI computer connected to a variety of sensors to fulfill perception and planning on the same platform. It is suitable for AI-based vision applications that require continuous interactions with surroundings.

Key features: • • • • • • • •

powered by NVIDIA Jetson AGX Xavier SOM bundled with JetPack 4.4 support 8x GMSL automotive cameras via FAKRA Z connectors 1x 10GBASE-T 10G ethernet port 1x M.2 2280 M key socket for NVMe SSD 1x Mini PCIe socket for WIFI/ 4G module 1x Isolated CAN bus port and 1x RS232 port with flow control 1x GPS PPS Input, 3-CH Isolated DI, and 4-CH isolated DO 8V to 35V Wide-Range DC Input with built-In ignition power control

Backplane Systems Technology (02) 9457 6400 www.backplane.com.au

Beckhoff presents the EL2564 | EtherCAT Terminal, 4-channel LED output, 5…48 V DC, 4 A, RGBW The EL2564 digital output terminal controls LEDs with integrated series resistor via an adjustable (ground-switching) PWM signal. Common anode RGBW LEDs can be controlled with the four channels. But also the operation with four LEDs of the same colour is possible with the terminal. The terminal has a flexible input voltage of 5…48 V DC. The output voltage corresponds to the input voltage. For the operation of multicolour LEDs the colour portion per channel is adjustable. Therefore, any colour mix can be realised. In addition to the colour mixing per channel, the adjustment of the total brightness over all channels is also possible. Another parameter that can be adjusted is the frequency. By setting the frequency in a range of 1…16,000 Hz, stroboscopic effects can be avoided. Furthermore, visible flashes can be realized by the low frequencies.

Recommended uses: • The EL2564 is a suitable choice for simple continuous light applications with RGBW LEDs in voltage mode • The 1st generation EL2595 LED terminal is often sufficient for simple lighting tasks • Tzhe EL2596 and EL2596-0010 are its successors with a greatly increased performance and are thus suitable for applications where there is a demand for high-precision control

Key features: • flexible input voltage 5…48 V DC • adjustable colour component per channel with multicolour LEDs (adjustment of the duty cycle) • adjustable total brightness across all channels • adjustable frequency 1…16.000 Hz, for the avoidance of stroboscopic effects and the realisation of visible flashes at low frequencies

Beckhoff (03) 9912 5430 www.beckhoff.com

www.foodmag.com.au | November 2021 | Food&Beverage Industry News 49

NEW PRODUCTS

ICP DAS’s G-4510 power saving PAC with solar charger and optional communication module ICP Australia has introduced ICP’s DAS’s G-4510 power saving PAC with solar charger and optional communication module. The G-4510 series is a M2M (machine to machine) power saving PAC with a solar charger. It can be used in hydrologic monitoring or mudslide monitoring system. G-4510 can be used for wireless data transmission and other functions through its optional 4G/NB communication module. With an optional GPS model, the G-4510 can also be a GPS tracking system for vehicle management or maritime system. Features of the G-4510 series include solar charger, Ethernet interface, optional GPS module, optional 4G/NB communication module, 3 digital inputs, 3 digital outputs, 8 analogue inputs, 1 relay output. In terms of installation, the G-4510 allows DIN-Rail and wall mount as options. Also, the G-4510 can survive tough environmental conditions as it has a wide operating temperature range of -20 ~ +70 °C and a metal casing to protect the device when deployed.

Features include: • • • • • • • • • • • • • •

embedded MiniOS7, anti-virus Solar charger for lead acid battery 4G modem: EC21-AU (option), EC25-E (option) NB Modem: BG96 (option) 10/100 Base-TX compatible ethernet controller COM port: COM1 (5-wire RS232), COM2 (RS-485) I/O: 3 DI, 3 DO, 8 AI, 1 Relay DO support SD card built-in RTC, NVRAM, EEPROM 28*64 Dots LCM display (option) GPS: 32 channels with all-in-view tracking (option) support TCP, UDP client connection over 4G LTE high reliability in harsh environments DIN-Rail mountable.

ICP Electronics Australia (02) 9457 6011 www.icp-australia.com.au

Lactalis Australia increases AGV Fleet for site-wide automated operations Building on its initial deployment of four Dematic Automated Guided Vehicles (AGVs), Lactalis Australia, part of global dairy producer Lactalis, has invested in an additional AGV for its fleet, in a bid to boost warehousewide efficiency at its Lidcombe Milk Site in NSW. With the addition of a fifth AGV to operations, Lactalis is now able to expand automation to more areas within the warehouse. All five AGV units will work cohesively together, with the flexibility for each of them to operate within different areas of the warehouse to retrieve products ready for dispatch. The fleet of AGVs work to retrieve pallets from an inbound conveyer system from production, and then feed the pallets into an order buffer, releasing the pallets at a declined angle onto pallet live storage racking. AGVs are capable of operating 24/7 in both small and large spaces and managing tight traffic at speeds of up to 1.7 metres per second. The AGVs manage the transportation of pallets of milk at the Lidcombe site and are capable of lifting loads of up to 1.2 tonnes to a height of six metres. Additionally, the AGVs are well suited to working at the site’s chilled environment, which has a temperature of just 2 to 4˚C. AGVs are an innovative automated solution that use sensors and laser scanners to navigate with precision for safety around workers and any obstacle. They are powered by Lithium-Ion batteries and can drive themselves onto charging floor plates at times of inactivity to be charged in two hours.

50 Food&Beverage Industry News | November 2021 | www.foodmag.com.au

Lactalis Australia (02) 9364 1000 www.lactalis.com.au

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Food and Beverage Industry News November 2021

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