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he food and beverage industry never stands still, it is always evolving and innovating. This continued look at constantly improving processes within the manufacturing space results in an industry that in most cases keeps up with the introduction of cutting-edge solutions and product. Plant and machinery are key areas of food and beverage manufacturing where some of the largest gains can be made with the easiest, all be it sometimes the largest, investments. This includes compressor technology, as you will see within the pages of our November edition. Companies which produce machinery and construct facilities for manufacturers that have spoken to FBIN have all said the same thing, sustainability and efficiency are both critical. The net zero target of 2050, laid out by the United Nations, has detailed a plan for emissions to be reduced by 45 per cent in 2030, before reaching net zero in 2050, continues to have far reaching implications, and the industry has been praised in the past for helping lead the way when it comes to adopting more sustainable practices. We all eat and we all drink, and as such food and beverage manufacturing is never going anywhere. While this creates a stable investment for some, it also means an emphasis on improved solutions and processes is always required, falling behind in this space can have long-lasting impacts. As one of the pillar industries of civilisation, food and beverage manufacturing takes on an important role in helping lead the way in meeting net zero. On top of this is the changing demands across all sectors, from manufacturing, to wholesale, and consumers. Because of this, the food and beverage industry is undergoing rapid advancements and changes to traditional practices, but the good news is all the data is as expected, positive. While there is no getting around the capital costs of overhauling processes or changing out certain segments
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as part of an ongoing improvement, the reduction in overheads means a return on investment is all but assured, it is only a matter of calculating the length of time it will take. The expected changes in standards around food and beverage manufacturing, which are always undergoing review anyway, have also prompted many manufacturers to look for solutions which are future proofed against those changes. Which is not dissimilar to adopting solutions which have met more stringent regulations and standards from foreign markets. The very nature of rapid change has already shown innovation provides fruitful outcomes for the industry and its key stakeholders. As an added benefit, many of the innovations have a positive impact on several areas of manufacturing, from packaging to filling and processing, This is leading to an easier path to building more reliable output. These are all positive signs that the increased importance on sustainability is helping drive forward evolving technologies and solutions. This has also helped SME’s entering the market, or looking to grow, carve out a better market share by adopting the emerging solutions and technologies ahead of their competition. Any leg up is a benefit in a competitive environment. And, in my opinion, the more competition, the better it is for the consumer, and in turn the better off the whole food and beverage manufacturing industry will be. Couple this with a renewed interest in locally sourced and manufactured goods, and Australian SME’s find themselves in a beneficial situation. In our next edition of FBIN, we will detail sustainability and waste management, which will further inform the impact sustainability targets are having on the entire industry. Until next month. Happy reading!
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42 FOOD SAFETY Neogen’s acquisition of the 3M Food Safety Division in 2022 has resulted in a greater capacity to work with food safety customers. 44 AFGC Food and grocery manufacturers have welcomed a second review into the Food and Grocery Code of Conduct. 46 AIP 48 DAIRY 50 NEW PRODUCTS
6 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
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Bega Group announces partnership with Naked Life Lifestyle beverages
ega Group have today revealed that they will be adding the Naked Life Group’s (NLG’s) lifestyle beverage range to their portfolio. This partnership will see the Bega Group take on sales, marketing and distribution of NLG’s Better for You Lifestyle Beverage Range. From September 2023, the Bega Group will be the exclusive distributor of NLG’s lifestyle beverage range including soda, iced tea, bubble tea and sparkling nootropics (excluding their non-alcoholic cocktail, spirits, and mixers range), enabling these products to become more widely available to the Australian market through the strength of the Bega Group’s sales team and supply chain. Darryn Wallace, executive general manager, Bega Dairy and Drinks notes that today is a proud day for the business.
“The Bega Group is excited to take another step towards achieving its business purpose of creating great food for a better future,” Wallace said. “Our passion for high-quality Australian food and beverages coupled with almost 125 years of experience makes us the perfect fit to bring Naked Life’s range to more Aussies.” “This partnership has offered us an exciting opportunity to round out the Group’s beverage portfolio.” David Andrew, Managing Director and Founder of Naked Life explains what today’s announcement means for Naked Life. Naked Life’s lifestyle beverage range comes in 100 per cent recyclable 250ml-350ml cans and is available from selected retailers right across Australia currently. F
Bega has partnered with Naked Lifestyle Beverages.
PepsiCo’s Regency Park site celebrates 40th anniversary
epsiCo’s Regency Park manufacturing facility is celebrating its 40th year of making some of Australia’s most iconic snacks, such as Smith’s, Red Rock Deli, Doritos and Twisties, since its opening in South Australia in 1983.
The milestone reflects PepsiCo’s continued commitment to the South Australian manufacturing industry by growing produce, employing local team members and making foods locally. The site, is the proud birthplace of the premium potato chip brand
The site is the birthplace of the potato chip brand Red Rock Deli, and also makes the world-famous Doritos range.
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Red Rock Deli, and also makes the world-famous Doritos range, including the innovative new limited-edition coriander flavour. To make its snacks, PepsiCo purchases 40,000 tonnes of potatoes from South Australian farmers in Angle Vale, Parilla and Langhorne each year. The Regency Park site employs 310 South Australian residents, including Anna Marie Dykstra, who is also celebrating her 30th anniversary this year. A much beloved team member over her three decades with the business, Anna Marie started working as a packing check way attendant, and has had multiple roles before her current Training Leader role. “This is my second family. I say that because sometimes when you’re tired, you still want to come in, because you are looking forward to seeing your friends, to work again,” said Dykstra.
“I enjoy working here, I really enjoy it, and I’m so proud of being an employee of PepsiCo.” “South Australian farming and manufacturing is an integral part of our business at PepsiCo – a third of the potatoes we use nationally are sourced from South Australia,” said Doug Stakic, PepsiCo ANZ manufacturing director, who has been at the Regency Park site for 37 years. “We are proud of our contribution to the South Australian economy through our Regency Park facility over the past four decades. “And we are committed to continuing this contribution for decades to come through ongoing investment and expansion.” In 2019, PepsiCo completed a $37 million upgrade to the manufacturing facility, with totals of more than $72 million invested into the site over the past five years. F
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Announcing the 2023 ICC Sydney NSW Wine Awards Gold Medal Winners 2023 ICC Sydney NSW Wine Awards Gold Medal Winners announced.
he medal winning wines of the 2023 ICC Sydney NSW Wine Awards can now be revealed, in anticipation of who will take away this year’s top trophies and be named
the “Best Wine in NSW” at the 28th Annual NSW Wine Awards. Hosted again over three days in October (4-6) by NSW Wine’s major sponsor the ICC Sydney, 16 expert wine
judges from across Australia gathered to evaluate our best local wines. Led by this year’s Chair of Judges and award-winning winemaker, Nick Spencer, the judging panel included a wealth of experience including Wine Selectors Tasting Panellist and Wine Educator Adam Walls, Master of Wine and Group Beverage Manager for Solotel Annette Lacey, McLaren Vale winemaker Rob Mack, Food and Beverage Director at The Point Group Alex Kirkwood and Vice President of Sommeliers Australia Bridget Raffal among others. A total of 480 medals were awarded of which 65 received a prized Gold Medal from the judges. Commenting on the results, Nick Spencer said; “I was thrilled to Chair my third
NSW Wine Awards and at the risk of sounding like a broken record, the results were outstanding.” “The quality of wines this year were extraordinary and a real testament to the producers, particularly when considering how challenging the last two vintages have been.” “There were of course some stand out classes including Semillon, Shiraz and encouragingly, the Sparkling wine class has improved significantly with 20 medals awarded up from 12 the previous year,” Spencer said. The 65 Gold Medal finalists will now move on to the next stage of the Awards, the exclusive 2023 ICC Sydney NSW Wine Awards Presentation Lunch, where the top 2023 trophy winners will be announced on 10 November at ICC Sydney. F
Beer packaging market set to surpass $34.6 billion by 2032
n a testament to the enduring popularity of beer, the global beer packaging market is poised to achieve unprecedented growth, projected to exceed a staggering $34.6 billion by the year 2032. This meteoric rise can be attributed to a confluence of factors, ranging from innovations in packaging materials to shifting consumer preferences and a dynamic brewing landscape.
Diverse Packaging Solutions The beer packaging industry has witnessed a revolution in recent years, with an explosion of creativity in packaging solutions. Traditional glass bottles have been joined by an array of alternatives including aluminum cans, PET bottles, and even pouches. Each of these options caters to specific consumer preferences and market demands.
Environmental Considerations Sustainability has emerged as a driving force in the beer packaging market. Breweries and packaging manufacturers are increasingly prioritising eco-friendly materials and processes. Aluminum cans, for example, are fully recyclable and have a high recycled content, making them a popular choice for environmentally-conscious consumers. Moreover, the trend towards lighter, more efficient packaging materials reduces transportation emissions, further contributing to sustainability efforts. Crafting Brand Identity Packaging has evolved beyond mere containment; it is now a canvas for brand expression and storytelling. Breweries, both large and small, are investing in distinctive label designs, unique bottle shapes, and innovative
10 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
Beer packaging market set to surpass $34.6 billion by 2032.
packaging formats to differentiate themselves in a crowded market. This shift towards personalized packaging helps build brand recognition and establish an emotional connection
with consumers. This upward trajectory underscores the popularity of beer but also highlights the vital role that packaging plays in shaping consumer experiences. F
RHUBI launches the ultimate bartender challenge with over $3K in prizes
ustralian-made rhubarb aperitif brand RHUBI is kicking off the ‘#JustAddRHUBI’ secret sauce challenge led by co-founder and former Diageo World Class Australia Winner 2021, Evan Stroeve. The nationwide competition calls on venues and their bartenders across Australia (Sydney, Melbourne, Brisbane, and Perth) to Just Add RHUBI as a ‘secret sauce’ in their cocktail making for the chance to win over $3,000 in prizes*. Evan Stroeve, co-founder of RHUBI said “The ‘#JustAddRHUBI’ secret sauce challenge came about because we wanted to build on the simplicity of our “Just Add Soda” cocktail formula.” “This challenge is all about celebrating the versatility and ease of switching out key ingredients for RHUBI in classic cocktails”.
“We can’t wait for Aussies to enjoy RHUBI in their favourite Margarita, Cosmo, Sour, or Negroni, especially with the hot summer days coming up fast,” Stroeve continued. Evan will be announcing the competition and sharing a series of his favourite #JustAddRHUBI cocktail recipes on RHUBI’s social media accounts, including a Rhubarb Margarita and Rhubarb Negroni. For an extra dose of inspiration, industry legend and venue owner of Door Knock, Nat Ng is also creating her own ‘secret sauce’ cocktail which will be released on across RHUBI’s socials in the coming weeks. The winning bartender will receive $500 and RHUBI merchandise and the winning venues will receive an exclusive bespoke “Day Out with RHUBI”. F
The ultimate bartender challenge launches with over $3K in prizes
Metcash’s Campbells Wholesale celebrates 90 years
ampbells Wholesale, leading Australian wholesaler and member of the ASX-listed Metcash Group (MTS) is celebrating its 90th anniversary. Over the course of nine decades serving the independent, family-owned
Australian wholesaler Metcash Group celebrates its 90th anniversary.
business sector, Campbells has grown into a $1bn business with 700 employees spanning every state in Australia, a network of 16 stores and the largest product range in the national wholesale market. Since 1933, Campbells has been
dedicated to helping independent businesses thrive by providing best value wholesale solutions through its unique self-service warehouses and online delivery network across Australia. Campbells aims to combine consistent quality and great value in a wide variety of products from packaged goods to cooking ingredients, oils, and spreads as well as cleaning products. Campbells also offers click and collect, and delivery services for customers. To celebrate their 90th anniversary and thank their valued customers for their enduring support, Campbells is offering customers a chance to win big. Any customer who spends $90 on Campbells Wholesale products, whether in-store or online nationwide between 1st October and 31st October will be entered into a draw to win a share of $90,000. Campbells is also giving away 90
Campbells vouchers worth $1,000 each. Campbells Wholesale General Manager, Iain Kirsch, said the milestone was a significant achievement. “We are honoured to be celebrating our 90th anniversary and this momentous occasion is testament to our unwavering commitment to serving independent businesses across Australia. We owe our longevity and success to the support of our valued customers, the dedication of our staff and being part of the Metcash Group,” Mr Kirsch said. “We are excited by the next decade in Campbells’ history as we continue to deliver best value wholesale solutions to our nation’s independent businesses.” Campbells Wholesale goal is to make wholesale buying as competitive and easy as possible for foodservice businesses and retailers large and small. The company aims to help its customers and clients be as successful as possible within the industry, F
www.foodmag.com.au | November 2023 | Food&Beverage Industry News 11
The Great Dolmio Cookoff
olmio, Sodexo, and Foodbank have announced a renewed partnership for the week-long Great Dolmio Cookoff. The event is set to draw attention to World Food Day on 16 October – a day
to raise awareness of global hunger and encourage action - while helping those in the NSW Central Coast community. Data from Foodbank reveals that on any day in Australia, over half a million households are struggling to put
Dolmio partners with Sodexo, and Foodbank to provide food for people in the NSW Central Coast community.
food on the table. In response, Dolmio, is transforming its Central Coast production facility’s commercial R&D kitchen into a ‘Master Chef-worthy’ set for a meal- making marathon. Over 100 members of the Dolmio team, along with staff from Sodexo, are volunteering their time. The team are aiming to make 1,000 meals a day, working three shifts a day throughout the week of 9-13 October. Bill Heague, General Manager Mars Food & Nutrition Australia, said that he knows the importance of helping to put food on tables. “Our best loved brands like Dolmio have been helping Australians to make meals for over 75 years – based here on the Central Coast,” said Heague. Sodexo, an integrated facilities management services company with a base on the Central Coast, are providing support services and the key ingredients for the 5,000 meals. Keith Weston, Sodexo Australia
Managing Director, said the partnership builds on their global Stop Hunger initiative to address food insecurity and malnutrition. “Sodexo is proud to team up with Dolmio and our national charity partner, Foodbank Australia, to address the growing demand for food relief,” Weston said. “Our mission is to improve quality of life through our services, and we believe that quality of life only begins when basic needs are met. This annual event demonstrates tangible actions we can take to enhance the lives of our communities through collaboration and shared social responsibility.” The teams are cooking balanced and delicious meals with fresh ingredients including Dolmio Bolognese, MasterFoods Honey BBQ chicken and MasterFoods Beef Stroganoff. World Food Day commemorates the founding of the United Nations Food and Agriculture Organisation. F
Celebrating a century of Barrenjoey House
he Boathouse Group (TBG) is paying homage to Palm Beach, its original birthplace celebrating a century of history and hospitality at the iconic Barrenjoey House. The Group has also unveiled Casa, an eclectic Italian pop-up restaurant and bar within its existing Palm Beach homewares store. Marking 100 years of Barrenjoey House this October, TBG is thrilled to commemorate the cherished landmark that has welcomed countless guests and provides a taste of history and elegance. A line up of Sydney’s top chefs have also headed up the kitchen, from Neil Perry, Darren Simpson, Peter Kuruvita and John Vanderveer. Antony Jones, The Boathouse Group CEO said, “This milestone is a testament to Palm Beach’s enduring charm and the quality of service that has filtered through Barrenjoey House.
“We’re so proud to be the current operators of this great venue, that I’m very much a regular of and I look forward to celebrating over October with locals and visitors alike with our special menu and offerings.” Barrenjoey House will be offering a luxe set menu over October which includes caviar bumps on arrival, lobster cocktail, steak frites and petit fours. As an alternate, Fruits de Mer for two will also be available as well as bottles of Moet & Chandon NV Champagne to toast in celebration; all priced at $100. Two minutes down the road from Barrenjoey House, Casa has been unveiled over the weekend. Just in time for spring to kick into gear, Casa, an Italian-inspired restaurant and bar will pop up in the existing homewares store for the warmer months. Offering lunch and dinner, the pop
12 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
The Boathouse Group pays homage to Palm Beach and celebrates the Barrenjoey House.
up is made for those walking straight off the beach with a casual, familyfriendly and fun vibe.
The menu includes a selection of antipasto plates, pizzas (including takeaway) and classic Italian cocktails. F
Death of the dinner party, rise of the “Home Fashioned Cocktail Hour”
new home cocktail party trend is sweeping the nation, as Aussies express increasing concerns about the cost of living and look for more affordable ways to socialise. The new national survey from luxury bourbon brand, Woodford Reserve, reveals that 77 per cent of the population are no longer tied to a night out to get together with friends, with 59 per cent believing that they are expensive and 41 per cent admitting they spend over $150 each time they do. Enter the era of the Home Fashioned Cocktail Hour’, with 49 per cent of Australians now choosing a cocktail night with nibbles as the preferred way to host, over a traditional dinner party. In response to the growing demand, Woodford Reserve has partnered with
award-winning bar, Maybe Sammy, and expert stylist Briellyn Turton, to create the most affordable luxurious cocktail party guide so Aussies can transform their homes into the hottest bar in town. Bar Manager at Maybe Sammy, Paolo Maffietti, said, “If there is something we know, it’s how much Aussies love a cocktail.” “We want to help them get comfortable with their at-home mixology skills, so they can relax and enjoy hosting their friends.” “As we see this rise of the cocktail hour sweep the nation, it’s really exciting to be able to help bring this to Aussies homes,” Maffietti continued. The survey revealed that 48 per cent of the population think a cocktail is a great way to treat themselves, and 42 per cent want to make cocktails more often
The new national survey from Woodford Reserve, reveals that 77 per cent of the population are no longer tied to a night out.
than they do now. The survey also revealed that more Australians are opting for cocktail
nights at home as they can play their own music, save money, and curate a personalised experience. F
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www.foodmag.com.au | November 2023 | Food&Beverage Industry News 13
ALDI reveals most popular products of 2023 as voted by Aussie customers
LDI customers are especially skilled in spotting new products, finding hidden gems and recommending the next must-have items from the ALDI aisles. This unique set of skills is put to the test each year in ALDI’s annual customer-voted awards, The People’s Picks. It is an opportunity for shoppers to recommend their favourite items for the year, and this year ALDI shoppers came out in full force to submit their picks as a record-breaking 380,000+ votes were cast in this year’s awards. ALDI Australia’s Shopping Expert, Kylie Warnke, said: “We love that The People’s Picks gives our customers the opportunity to have their say when it comes to their ALDI foodie favourites and household must-haves.”
Jindurra Station Porterhouse Steak 200g was voted as the most popular item. “Great quality products at amazing prices are in abundance at ALDI so it’s always so exciting for us to see what products get the ultimate seal of
approval from our customers each year.” “This year we’ve had some new winners take the number one spot in their categories including the super
convenient Seasons Pride Potato Gratin in the Time Lord category and our affordable Australian Jindurra StationPorterhouse Steak in the BBQ Boss category,” Warnke continued. “We’ve also had some products that are returning to winners list including our Deli Originals Fresh Hommus in The Life of the Party category for the second year in a row. “Our Boneless Butterflied Chicken has retained its winner’s title however this time it’s taken first place in one of our new categories. The Socialite, officially making it the most viral ALDI product of the year.” This year’s winners include the Jindurra Station Porterhouse Steak, Deli Originals Fresh Hommus, Yoguri Protein Yogurt, Seasons Pride Potato Gratin and more. F
Awards Winners: 2023 Retail Drinks Industry Awards
ver 400 members and industry colleagues celebrated retail liquor industry excellence at the 2023 Retail Drinks Industry Awards, where the national awards winners were announced across both retailer and supplier categories. The Retail Drinks Industry Awards are the peak national awards
for Australia’s retail liquor industry, saluting the year-round efforts made by people and companies in our industry to succeed in business, through superior customer service, product knowledge and outstanding professionalism. During his welcome address Retail Drinks Chairman, John Carmody said, “Our industry is at its best when we
Four hundred members and industry colleagues celebrated retail liquor industry excellence at the 2023 Retail Drinks Industry Awards.
14 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
come together, shake hands, pat each other on the back, clink glasses, make new friends, see old friends, share stories and importantly, celebrate the best of our industry, and how fortunate we are to be a part of it.” Total nominations across all categories grew again this year by 8 per cent to over 440, and in the individual awards categories (Liquor Store Owner, Manager and Young Liquor Retailer of the Year), the number of nominations grew by over 50 per cent. Retail Drinks CEO, Michael Waters said, “Thank you for taking the time to be a part of this year’s Awards Program; thank you to our awards partners for your support in helping us make this event the success it was. “Thank you again to the hundreds of members who took the time to nominate in this year’s awards program; and congratulations to all awards finalists and winners.”
2023 Award Winners: Liquor Store of the Year: Old Bar Cellars, New South Wales. Large Format Liquor Store of the Year: Dan Murphy’s Highbury, South Australia. Online Liquor Retailer of the Year: First Choice Market. Young Liquor Retailer of the Year: Tess Sharp, Dan Murphy’s Richmond, New South Wales. Liquor Store Manager of the Year: William Clark, Cellarbrations at Wingham, New South Wales. Liquor Store Owner of the Year: Steven Dinnell, Porter’s Liquor St Ives Village, New South Wales. Sales Representative of the Year: Glen Calvert, Australian Vintage Limited. Beer Supplier of the Year: Carlton & United Breweries. Wine Supplier of the Year: Treasury Wine Estates. F
Eriez names Daryl Leach as CFO and treasurer
riez announced the appointment of Daryl Leach as chief financial officer (CFO) and Treasurer. According to Lukas Guenthardt, president and CEO, Leach brings a wealth of financial expertise and leadership experience to the Eriez corporate team. Prior to joining Eriez, Leach played a pivotal role in driving financial excellence and strategic growth at Zeus Industrial Products in Lexington, South Carolina. His career has encompassed a variety of growth-oriented finance roles across diverse sectors, including consumer goods, medical devices, and industrial manufacturing, both in publicly traded and privately held companies. Guenthardt says, “Daryl’s arrival
marks a significant milestone for Eriez, as we welcome an accomplished financial professional and visionary leader who is poised to positively shape our company’s future. “I am confident that his guidance will help propel us toward our strategic objectives and elevate our organization to new heights.” Leach holds a Bachelor of Science degree in finance and economics from Charleston Southern University and a Master of Business Administration from the Ross School of Business at the University of Michigan. After nearly two decades residing in the southern U.S., Leach has relocated to Erie to assume his new position as Eriez CFO and Treasurer. Guenthardt says that Leach’s initial goal will be to connect with teams to
Leach played a pivotal role in driving financial excellence and strategic growth at Zeus Industrial Products in Lexington, South Carolina. gain a deeper understanding of Eriez’ global business, operations, and culture. He anticipates a natural alignment,
stating, “Daryl embodies our core values and shares an unwavering commitment to innovation, growth, and excellence.” F
Tasmania wins its fourth consecutive Pinot Noir Challenge
The challenge aims to bring attention to the best winemakers in Australia.
asmania was announced as the winner with its 2022 Meadowbank Pinot Noir made by winemaking legend Peter Dredge, marking the fourth win for Tasmania in the shows six-year history. After the top three wines were decided, it was an epic battle for top spot with Yarra Valley and Adelaide Hills also in contention.
Many hours of deliberation ensued, with the judging panel, Chaired by Matt Harrop of Curly Flat Vineyard, agreeing that the Tasmanian entrant deserved the trophy. Located in the Derwent Valley, Meadowbank is owned by the Ellis family and is regarded as a pioneer in Tasmanian viticulture, with Gerald Ellis planting vines on his property in
1976 despite wide scepticism. The warm days and cool nights have proven to be ideal for Pinot Noir with Meadowbank producing fruit of a near ethereal quality. Today, father and daughter duo, Gerald, and Mardi, manage the prestigious vineyard. Mardi Ellis is elated with the win. “We feel extremely humbled and excited to receive this award. When Dad (Gerald Ellis) first started Meadowbank almost 50 years ago, he was told you couldn’t grow grapes in the cold wilderness of Tasmania. For our Pinot Noir to be recognised in this fabulous way is a nod to Gerald’s intuitive defiance, Pete’s deft winemaking and our family’s ongoing stewardship and respect for this magical place.” said Ellis. Peter Dredge has been at the winemaking helm at Meadowbank since 2015 and has worked closely with the vineyard since 2010. In 2017 he was awarded the People’s Choice award
at the Young Gun of Wine Awards and in 2020 he was a top 8 finalist for Gourmet Traveller WINE Winemaker of the year. “It has been such a pleasure to work with this beautiful vineyard for 13 years now. Since becoming a partner with Meadowbank, our soul focus has been reinvigorating the single vineyard releases by homing in on the strengths and weaknesses of the vineyard which is abound with climatic challenges,” said Dredge. Lindsay McCall, chair of the Australian Pinot Noir Challenge is delighted to see such strong representation across 18 premium pinot noir producing regions. Entries have grown close to 20 per cent on the previous year which is testament to the shows growing reputation and its ability to amplify sales and brand recognition for its past winners. F
www.foodmag.com.au | November 2023 | Food&Beverage Industry News 15
Australian mango season begins
Australians purchased over 84 million mangoes in the 2022 season, up 17 per cent on the prior year.
ustralians can finally get a taste of summer with mangoes returning on shelves from today. To kick off the season, the first tray has been auctioned off for $40,000 at the 2023 Brisbane Markets Mango Auction. The special fundraiser will go to support Redkite, which provides practical, financial, and mental health support to families who have a child with cancer, and The Lady Musgrave Trust who provide practical solutions that save lives and transition young women who are homeless or at risk of homelessness to a life of opportunity and prosperity. “Wet weather and changing temperatures have delayed the start of this year’s mango season however we’re expecting distribution levels to reach 200,000+ trays nationally by early October with Aussies expected to indulge in over 150 million mangoes this season,” said Brett Kelly, CEO of
Australian Mangoes. “That’s plenty of mangoes for Aussies to slice, dice and devour this year.” High in nutritional value, easy to prepare and so juicy and delicious, mangoes are a refreshing snack, perfect for desserts, and a unique addition to savoury dishes, too. Why do Aussies love mangoes? 88 per cent of Australian Mangoes are enjoyed locally Over 60 per cent of Australian households enjoyed a mango over the past year Australians purchased over 84 million mangoes in the 2022 season, up 17 per cent on the prior year Australian Mangoes will be available at all major grocery, independent and local food markets. The Australian mango season generally begins in late September and lasts until April with a market size of $200.3 million as of 2023, according to figures from IBISWorld. F
Food and grocery manufacturers welcome review of essential industry code
he peak body for Australia’s largest manufacturing sector has welcomed the announcement from Assistant Minister for Competition, Charities and Treasury, and Assistant Minister for Employment, Dr Andrew Leigh, of the second review of the Food and Grocery Code of Conduct (the Code). “Since its inception in 2015, the Code has been an essential element of how food and grocery manufacturers conduct their business with supermarket retailers,” said AFGC CEO, Tanya Barden. “While the relationship between suppliers and retailers has improved since the Code came into effect, this review comes at a time of increased pressure on margins, strained supply chains and follows years of industry disruption.” As a voluntary code prescribed under the Competition and
Consumer Act 2010, the Code was introduced to improve standards of business behaviour in the food and grocery sector, including the conduct of retailers and wholesalers towards suppliers. “Previous reviews have made improvements to the relationship between suppliers and retailers, and industry expects the changes we pursue this time around will reflect the current environment and the new challenges we face,” said Barden. “We look forward to engaging with government as they embark on this review and do so with the view of ensuring a competitive and productive environment for the food and grocery manufacturing sector in Australia,” Ms Barden said. The AFGC was a founding party in the development of the Code and has been a leading voice in its evolution over the years.” F
16 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
The code was introduced to increase commercial transparency and impose minimum standards of business practices and behaviours.
Lenard’s celebrates 36 years of family tradition
enard’s, the iconic Australian poultry retailer, is celebrating 36 years of success and family tradition. Kelly, who started working at Lenard’s as a teenager, is now an integral part of the management team. Her passion for the business and commitment to upholding her father’s legacy is evident in every decision she makes. “Lenard’s is more than just a business to us; it’s our family legacy,” says Kelly. “We are committed to continuing my father’s vision of providing Australians with fresh, high-quality poultry products.” The company operates on two fronts - franchising and manufacturing. The franchising arm continues to thrive with many long-standing stores such as Willows Townsville marking
its 30th year of operation this year and Caringbah Sydney store currently undergoing refurbishment after 11 years of successful operation. The manufacturing team boasts employees who have been with the company for nearly two decades. Mathew Turner and Natasha Wells, who both started their careers at Lenard’s stores as teenagers, have been part of the manufacturing team for 19 and 14 years respectively. Vicky, another long-standing employee with around ten years of experience in manufacturing, now works in the sales team. Cameron Lee, the Product Manager with 15 years of service at Lenard’s under his belt, leads a product team that continually innovates to meet customer needs.
Lenard’s is set to open a new factory outlet in Capalaba, Queensland.
Lenard’s success story is not just about business growth; it’s about family values and commitment to quality that has stood the test of time. As they
celebrate their 36th year in business this year, they look forward to many more years of serving Australians with their fresh and delicious poultry products. F
Australian innovation to tackle the $36.6 billion food waste challenge
s the world discusses challenges on International Day of Awareness of Food Loss and Waste, Australia’s leading entrepreneurs are taking action and investing in the delivery of practical tools to help consumers reduce food waste everyday. Australian-based social enterprise, Thankful has secured support from venture-studio Shadowboxer to deliver a new innovative, intuitive, and free app Saveful to consumers - which gives users the ability to save between $2,000$3,000 each year. Launching in November, the Saveful app will help Australians save time, money and reduce food waste. Boasting a range of unique intuitive features, Saveful will deliver a personalised-user experience based on a family’s needs and tastes, as well as, the ability to build sustainable home cooking habits simply and conveniently. Saveful CEO Kim McDonnell says
the powerful app has already attracted the attention of leading food brands, producers, retailers and governments as they crave practical tools and tangible solutions to combat the very big issue of food waste from farm to fork. “We are really excited to also have the support of chef, restaurateur and farmer Matt Moran who has come on board as Ambassador,” says McDonnell. “We are thrilled to have secured support from Shadowboxer and to be partnering with leading brands, industry groups and various governments deeply committed to combating the issue of food waste,” says McDonnell. “For us, it is important to be able to offer this innovation to Australian consumers for free and we invite Australian brands and organisations wanting to take meaningful action to join us in delivering Saveful to households across Australia.” F
Saveful aims to enable Governments and organisations to measure the impact and volume saved of household food.
www.foodmag.com.au | November 2023 | Food&Beverage Industry News 17
itamins, minerals and plant protein have emerged as superstar sports nutrition ingredients in new consumer research. Prinova, the leading provider of bespoke premixes and blends, surveyed 1277 physically active European consumers. It presented them with a list of 20 common ingredients and asked them to pick the five that they most looked for in sports nutrition products. By far the highest scoring ingredients were vitamins, picked by nearly two thirds (64 per cent) of consumers, followed by plant protein and minerals. Meanwhile, many ingredients not traditionally associated with sports nutrition also scored highly. Sixteen per cent of consumers looked for products containing fibre, shortly followed by omega-3 (14 per cent),
botanicals (13 per cent), probiotics (9 per cent), and oats (9 per cent). Tony Gay, Technical Sales Director, Nutrition, at Prinova Europe, said: “Not so long ago, sports nutrition was seen as synonymous with protein, but the landscape is already looking very different. “The market has exploded as scientific research has revealed the value of a far wider range of ingredients for athletic performance, and that has cut through to consumers,” Gay said. “For example, there’s growing awareness that a deficiency of B-vitamins can reduce athletes’ ability to perform high-intensity exercise, while Vitamin C offers benefits for recovery as well as immune health, and minerals can offer benefits in areas like hydration.” More than four in ten (42 per cent)
Prinova offers the world’s largest inventory of food-grade single vitamins and is the leading supplier of Vitamins B and C. consumers named plant proteins as one of the ingredients they most looked for, compared to 26 per cent who looked for
Image Credit: Getty Images
Vitamins lead the sports nutrition pack, Prinova research shows
whey or dairy protein, 15 per cent who looked for egg protein and 8 per cent who looked for meat protein. F
2023 Australian women’s small business champion awards food services industry winners announced
3.3 million small businesses operating in Australia today, more than one-third are run by women. 18 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
he country’s crème de la crème of Food Service industry operators has been officially revealed during a glittering red-carpet event held in Sydney last Saturday 23 September. The only national awards programme of its kind, created specifically to spotlight the rising success of female-led small businesses from all corners of the country. The programme spans across all capital cities, as well as rural, regional and suburban towns. The second-annual Australian Women’s Small Business Champion Awards crowned a total of more than 60 Champions this year, across a vast spectrum of industries. In the category of Food Services, Hartley’s Fresh Market which trades in
Ballina NSW took top-gong. Owned by Joeline Paskins, the independent fruit and veg shop is Joeline’s passion and renowned for quality produce and customer service. Additionally, Joeline is a very active contributor to worthwhile local community initiatives – which was an important element in the judging panel’s ultimate decision to crown Joeline category Champion this year. “This is a stand out moment for myself as a business owner, as a mother, and as a woman,” said Joeline. “I was lost for words on the night. Coming from a small town in a regional NSW we do not get to see big events like this. Thank you to my wonderful family, staff and my community for believing in me even when I don’t believe in myself.” F
Plant protein has broken into the mainstream
lant protein powder is no longer exclusive to vegans and athletes, with significant numbers of mainstream consumers now shopping the category, according to new research commissioned by MycoTechnology, Inc., the mushroom mycelial fermentation specialist. The survey of 725 plant protein powder users, carried out by Brightfield Group in Q1 2023, found that just 17 per cent of them identified as vegan. Furthermore, 38 per cent of the respondents in the survey who declared that they purchase only plant-based protein powders said they mixed them with dairy milk, indicating that they buy such products for reasons other than dietary lifestyle choices. Meanwhile, fewer than half of the respondents in the survey (46 per cent)
identified as athletes, even though as many as 77 per cent of them said they exercised at least three times a week. The vast majority (93 per cent) stated that they exercise to support their mental health. When asked to describe themselves, 34 per cent of respondents were identified as ‘early adopter’ consumers. Another 31 per cent were ‘early majority’ shoppers, indicating a shift for plant protein powder into a more mainstream demographic. When it comes to product quality, plant-based protein powder consumers are in broad agreement. Nearly all of them (92 per cent) said they would find a product more appealing if it offered higher quality protein, with 91 per cent attracted by a protein that is more complete. Beyond nutritional factors, 91
MycoTechnology, Inc utilises mushrooms to create plant-based ingredients.
per cent of respondents said they favour products that promise a better taste. “These findings demonstrate that plant protein is smashing apart outdated stereotypes and is now earning strong support among mainstream consumers,” said MycoTechnology’s marketing
director, Jonas Feliciano. “This group is also more likely to be using functional ingredients, like mushrooms and adaptogens, so we know they’re open to new and alternative ways to get the types of sustenance and nutrition they’re looking for.” F
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MEET THE MANUFACTURER
Innovation and consultation a formula for success Fixx Nutrition is finding growing success within the sports nutrition market after rapid development backed by decades of manufacturing experience. Adam McCleery writes.
ixx Nutrition was co-founded in 2017 by keen athletes and business owners Jan and Michelle Buchegger after the pair discovered a successful formula to benefit athletic people from all walks of life. CrampFix, the brainchild of Jan and Michelle and a key product of Fixx Nutrition, came after in-depth research and testing with athletes at a professional level and demonstrates the innovative approach of the company. “We’ve been in food manufacturing for about 25 years, and we have had several businesses,” said Jan. “While running our previous
business we developed CrampFix which is an essential part of Fixx Nutrition, and we were fortunate enough to partner with a high-performance coach who gave us some important advice.” That high-performance coach happened to work with a professional sports team which allowed Jan and Michelle to actively test out formulas that could solve the problems the coach needed addressing. “He told us that cramping was an issue for some players,” said Jan. “There highest paid player, among others, was only able to ply a few minutes into the second half because of
20 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
cramping so the coach wanted us to try and come up with a formula for them. “We set up a trial and we fed them a whole heap of weird and wacky things, but it was great because we had a professional sporting team to help us research what would work. We were able to use them as Guinea pigs, in a way.” Having this platform to test out their formulas was invaluable for Jan and Michelle, and eventually a solution was found. “We were also trying to figure out what causes muscle cramps and still to this day we still don’t know; science doesn’t know what physically causes
muscle cramps,” said Jan. “We know how to stop them; we think it’s one of three things causing it but there are many factors involved.” “That’s the interesting thing,” added Michelle. “These professional athletes have dieticians, strength and conditioning coaches and you know the amount of training they do, and yet they will cramp regardless.” It would be during a game on a hot Queensland day when the results would be most evident, said Jan. “The team was playing and one of the big forwards using CrampFix
MEET THE MANUFACTURER
Michelle and Jan Buchegger have added CrampFix to the Fixx Nutrition portfolio of products. kept playing and managed to get more minutes in the game without cramping,” said Jan. “Other players started subbing with muscle cramps due to the heat of that day, but the ones who were using our product didn’t suffer muscle cramps, which was a very interesting result.” Jan said that day showed he and Michelle were onto a working formula, prompting them to do more research. “We worked out what we needed in terms of the manufacturing side of things, like packaging, but also to recognise why the product was working, to test a whole heap of formulations. And then provide it to the team,” he said. The sports team were so thrilled with the results of CrampFix that it wanted exclusive rights to the product.
“We gave them 12 months and at that stage we didn’t focus too much on growing CrampFix while we were focussing on our previous business,” said Jan. “We just didn’t have the time for it, we were already dealing with supermarket chains with some large contracts. We knew it had lots of potential, so we kept supplying the team and when the coach moved to another professional football team, they took up the product too.” It was around this time in their lives when Jan and Michelle sold their existing business but kept CrampFix as their own, with an eye towards growing the brand. CrampFixr was then launched to the public at the 2017 Ironman Australia in Port Macquarie..
“We were on course as a sponsor and fed 2,000 athletes and the response was overwhelming,” said Jan. “We got a lot of very valuable feedback from that event, in terms of how best to package it and make it user friendly for that type of consumer,” added Michelle. Jan said the pair’s background in manufacturing meant they had the experience and knowledge to build Fixx Nutrition, and CrampFix with it. “We set up a small plant with vertical form filling machines which make our pouches,” he said. However, the first markets where Fixx Nutrition started to take off were in Asia. “We found that the Asian markets took on the product quickly whereas the local market was sceptical and was
difficult to break through,” said Jan. “Thanks to the success in the Asian market our business started to grow nicely, Australia was lagging, but we did have more professional sports teams coming on board.” The success overseas continued as more markets across Asia jumped onboard, leading to a growth in order sizes and sales for Fixx Nutrition. “And then COVID-19 hit, and we basically lost our markets and our business stopped overnight,” said Jan. Despite the crushing blow, Jan and Michelle didn’t let it stop them from innovating their products and trying to grow the business. “Instead of doing nothing we looked at the local market and decided to develop powder-based products and rebrand to Fixx Nutrition,” said Jan.
www.foodmag.com.au | November 2023 | Food&Beverage Industry News 21
MEET THE MANUFACTURER
Fixx Nutrition specialises in sports nutrition products with the likes of Fuel X Pro.
“We bought a pilot batching powder plant and another vertical form filling machine to fill in smaller sized packaging and went about developing the powder side of our business.” Michelle said discovering the best consumer base to market too was another area they were able to capitalise on. “We discovered a niche endurance sport market to concentrate on,” she said. “The sports nutrition market is heavily saturated, and a lot of products are import-ed and that’s where consumers appreciate our product being
“We capitalise on those channels to emphasise our brand.” Another key strength behind the growth of Fixx Nutrition is Jan and Michelle’s ability to keep up with changes in sports science and consumer demands. “Flexibility is one of our strong suits,” said Jan. “We are fortunate that sports science moves so quickly so when we develop products, we look at what is happening and can adjust our product to meet those changes.
“We are fortunate that sports science moves so quickly so when we develop products, we look at what is happening and can adjust our product to meet those changes. We can produce quickly if need be. We always look at why products work and why products aren’t working anymore, innovation is important.” Australian made.” On top of this, Fixx Nutrition’s products are vegan friendly, gluten free, and preservative free. “Which is quite unique in this space,” said Michelle. Another key element to helping break into the Australian market has been through clever marketing and public relations. “We go on course for events and when people try it, they tend to come back,” said Michelle. “We gained a lot of credibility through our sponsorships. Particularly with events such as the Gold Coast Marathon, which we secured last year, and recently the Sydney Marathon.
“We can produce quickly if need be. We always look at why products work and why products aren’t working anymore, innovation is important.” Along with CrampFix, Fixx Nutrition offers a wide product catalogue for consumers which includes Energy Gels, endurance drink mix’s such as Fuel X, and Cold Brew double shot bottles of espresso coffee. “From a manufacturing point of view, we currently have five small lines running and we’ve got predominantly vertical form filling machines,” said Jan. “We’ve taken on a new warehouse to split the business with manufacturing and warehousing to hold more stock and be ready for future growth. F
22 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
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Inline flow and concentration measurement for soft drink production Bürkert offers an extensive portfolio of incline flow and concentration measurement solutions that cater the beverage manufacturing. Food & Beverage Industry News reports.
everage mixing systems, in soft drink production for example, need to be able to guarantee a perfect balance between output, safety and taste. Impurities also need to be ruled out completely. To maintain and control a consistent mixture, beverage plants need components and systems that can continuously and accurately monitor liquids under hygienic conditions. This is the only way to ensure consistently high product quality, save overall costs and utilise the potential for automating manual processes. It is important to accurately measure volume flow at different points when making soft drinks, as deviations in the recipe can lead to changes in taste. The desired sugar concentration – measured in degrees Brix – must always be maintained and documented. Hygiene also plays a decisive role in beverage production. When a new beverage recipe must be processed, the pipelines undergo a clean-in-place (CIP) process in which they are rinsed with cleaning chemicals. It is important that no residue remains in the pipes, either from the previously used liquids or from the cleaning agents.
commonly used in these applications but are not suitable in situations where demineralised water with low conductivity is used. Installing in-line sensors for concentration measurement is also not ideal, because they are expensive and difficult to integrate into production plants due to their size. What is needed is a flowmeter that can work with liquids that have low or zero conductivity, has no intrusive elements in contact with the liquid, and is completely food safe.
The Bürkert solution The Type 8098 flowmeter, a distinguished component of Bürkert’s comprehensive product lineup, harnesses the power of Surface Acoustic Wave (SAW) technology. It has Beverage mixing systems need to guarantee a perfect balance between output, safety, and taste.
Issues of water wastage, complexity and accuracy In conventional beverage production systems, it usually takes multiple components to measure flow and concentration. The individual components need to be correctly coordinated and parameterised during start-up. The change in media during production phases, switching between beverage production and CIP processes must reliably monitored and washed through, usually time-based washes, leading to water wastage and increased operational costs. Electromagnetic flow meters are 24 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
been meticulously crafted to cater to applications that demand the utmost in hygiene. This level of hygiene is attained through the judicious use of stainless-steel materials, a measuring tube devoid of any wetted components other than the core tube itself, and a sleek, hygienically-designed outer casing. The FLOWave model doesn’t stop there; it incorporates a myriad of integrated features that provide remarkable flexibility, effortless cleaning, compact dimensions, featherlight weight, and straightforward installation and handling. The FLOWave flowmeter excels in delivering precise measurements in scenarios involving uniform liquids, entirely devoid of air or solid particulates. For highly viscous liquids, it boasts
an integrated viscosity compensation feature that can be effortlessly activated. When it comes to detecting shifts in media, such as the transition between beverage production and Clean-in-Place (CIP) processes, FLOWave seamlessly accomplishes this task using either the (ATF) or density factor. This capability has the potential to not only reduce water consumption but also optimise costs by promptly signalling any such transitions. A task traditionally accomplished through timed flushes or a separate conductivity sensor. Now, all of this functionality is seamlessly integrated into a single flowmeter unit, combining flow measurement with the added benefit of a ( ATF ) phase change measurement sometimes used as a conductivity sensor checkpoint.
In addition to volume flow, an optional density measurement feature is available, allowing the mass flow to be calculated based on volume flow and density measurements. Special functions derived from further process values (such as differentiation factor and acoustic transmission factor) offer additional information about the particular liquid in use.
Continuous quality assurance directly in the processes This cutting-edge flow meter seamlessly transmits accurate measured values directly to your PLC via an ethernet connection, eliminating the need for labour-intensive manual sampling, even after each batch, thus ensuring unparalleled measurement precision and reproducibility. With its compact dimensions and lightweight design, the FLOWave Type 8098 integrates effortlessly into your plant’s layout and installation process. Moreover, it excels in reliably determining interfaces between products and water or cleaning agents during production and Clean-in-Place (CIP) transitions. While conventional instruments struggle to distinguish between mediums like an alcohol-sugar
This cutting-edge flow meter seamlessly transmits accurate measured values directly to your PLC via an ethernet connection. mixture and water due to similar density values, the FLOWave Type 8098 takes accuracy to the next level. It continuously calculates the temperature-compensated differentiation factor alongside flow
rate, allowing it to reliably detect medium changes, even in challenging scenarios. In industries where precision and cleanliness are paramount, the Type 8098 flowmeter stands as a game-changing
solution. Ideal for soft drink production and beyond, it not only guarantees ultra-hygienic performance but also streamlines instrument requirements and facilitates seamless connectivity through digital interfaces. F
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www.foodmag.com.au | November 2023 | Food&Beverage Industry News 25
A DIY toolbox for predictive maintenance An all-inclusive approach to asset health is a critical difference between both monitoring, and predictive maintenance. Food & Beverage Industry News reports.
ssets are like fingerprints, says digitalisation expert Freddie Coertze. Each one has a unique signature. Which is why certain condition monitoring techniques might not be the solution when it comes to improving equipment health. “I think there is a misconception about monitoring assets, that perhaps you can only monitor just one value such as vibration or temperature, and that will be effective in determining failures,” says the IoT business development manager for ifm Australia. “When actually, to get a holistic picture of an entire asset, you should be monitoring different values and patterns.” According to Freddie, a holistic approach to asset health is the fundamental difference between condition monitoring and predictive maintenance. Condition monitoring is reactive, while predictive maintenance is proactive. “Condition monitoring focuses on identifying problems as they occur, while predictive maintenance uses data analysis from sensors, values and process information to detect anomalies quickly and ‘predict’ health issues,” he says. “Both approaches can provide benefits but predictive maintenance is of course defined by the word ‘predict’. It has the potential to provide even greater benefits
by giving advance warning to act before the equipment is already starting to fail, which in turn reduces downtime and maintenance costs. ” Circling back to the fingerprint, Freddie says that each asset behaves differently. Which is why a solution needs to be able to interpret those unique characteristics or signatures. To make this simple for businesses – regardless of their size – the ifm Industrial Internet of Things (IIoT) platform has an in-built DataScience Toolbox that has this capability. “This is why moneo is so powerful. It makes it easy to get the right information about your assets, because it includes this DataScience Toolbox – you don’t need a data scientist involved to get access to machine health insights, it’s completely DIY,” he explains. “The DataScience Toolbox will establish what good behaviour is for each machine based on historical and current data. It will keep comparing the machine’s behaviour, and if there are any anomalies, it will bring that to immediate attention.” The moneo DataScience Toolbox incorporates artificial intelligence (AI) algorithms that assess data recorded by sensors. It uses data with advanced machine learning technology to set parameters and make sense of detected anomalies and patterns. It does this
The DataScience Toolbox establishes what good behaviour is for each asset. 26 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
Moneo makes it easy to get the right information about your assets. with two specific tools – the moneo SmartLImitWatcher and moneo PatternMonitor. “The SmartLimitWatcher will generate a model based on the status of a process that is monitored. If the data shows an anomaly outside the parameters in the model it will set an early notification,” says Freddie. “Whilst the PatternMonitor is looking at structural changes in critical processes. Like its name, it will identify patterns in the process, and report on any changes in volativity or levels. It alerts you to any undesirable process changes.”
In a nutshell, the moneo DataScience Toolbox empowers businesses to harness the benefits of predictive maintenance without the complexity or cost associated with such advanced digital technologies. “That’s always been our aim with moneo. To make digitalisation quick and simple for businesses,” Freddie concludes. “Having that holistic view of each asset, and receiving actionable insights that inform as to when to perform maintenance – well that will allow you to get the most out of your machinery.” F
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Vacuum-mounted vibrators delivering good vibrations VSS Vac Mount Vibrators from ESS offer improved productivity to companies needing to solve their blockage needs. Food & Beverage Industry News reports.
teve Johnson, the VSS application manager, always keeps three different types of vacuummounted vibrators in his car for client visits. Maintenance departments often overlook these handy devices, but Johnson understands that most companies don’t realize they need one until a problem arises.
Johnson shared, “You often arrive at these sites, and they’re like, ‘Oh, there’s a problem. Can you fix this?’ Usually, one of our vac-mounted vibrators can provide a solution. They have a variety of applications across the food industry, whether you’re dealing with fine powders like sugar, salt, and mixed spices or larger materials like fruits, vegetables,
seafood, or frozen items. We’ve sold a lot of vibrators in numerous industries.” In one case, a site used a jackhammer to dislodge material stuck in 60-70 storage plastic bins, which damaged the bins and caused noise and fatigue for the operators. Johnson offered them a small vacuum-mounted vibrator that they could securely attach to the bins
The VSS Vac Mount Vibrators are designed to aid the flow of materials within hoppers, bins, or chutes. and operate remotely. The result was improved efficiency, reduced noise, and enhanced worker safety. This example illustrates why vacuum-mounted vibrators are making an impact across various industries, as Johnson explains in an interview.
VSS Vac Mount Vibrators are designed to solve blockages in the production process. 28 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
Vacuum-mounted vibrators are attached by suction to the problem area, and when turned on, they generate vibrations that break up material blockages, reduce friction, and promote material flow. These devices are designed to aid the flow of materials within hoppers, bins, or chutes by applying vibration. Typically, they are mounted on the exterior of these containers to dislodge materials that may become stuck or compacted. Further, in the food industry, Vac-Mount Vibrators can also be used to blend dry ingredients, aerate materials, and evenly distribute food
These devices are designed to aid the flow of materials within hoppers, bins, or chutes by applying vibration. Typically, they are mounted on the exterior of these containers to dislodge materials that may become stuck or compacted. products on conveyors. VSS offers a comprehensive range of vacuum-mounted vibrators, the Vac-10, for example, are commonly used in food applications, while heavierduty Vac-Mounts are used in mining and resource applications. Different materials require varying frequencies and amplitudes to function effectively. For some companies, production stalling due to blockages can result in substantial financial losses. Experienced operators like Johnson know the value of a vacuum-mounted vibrator for maintenance managers in bulk-handling operations. He emphasized, “It’s a maintenance manager’s best tool, and
they should have one sitting in their office. They’re not expensive units, but they can save you from losing production during the day and hurting your bottom line. You can purchase one and use it to tackle multiple problems.”
Johnson stressed the importance of considering factors like the type of material, container size and shape, and the power source (pneumatic or electric). VSS can use this information to match customers with the best-suited vacuummounted vibrator from their extensive range. He concluded, “We’re an experienced team in this area, which is also important for a buyer looking
to purchase one of these devices as one size does not fit all applications. If you want your vacuum mount to have one or multiple applications and need help deciphering which vacuum mount will best suit your needs, experience and knowledge are essential. VSS has the expertise, and we’ve built up a wealth of knowledge to help you. We’ve been around for 40-plus years and have the experience to help you.” F
Best Vibrations VSS is a trusted brand in the Australian bulk handling industry and vacuummounted vibrators. Johnson highlighted that customers can benefit from the company’s wealth of knowledge. This extensive experience is crucial for correctly applying vibration to a problem. When purchasing a vacuum mount,
VSS is a trusted brand in the Australian bulk handling industry. www.foodmag.com.au | November 2023 | Food&Beverage Industry News 29
Maintaining a high-quality supply of compressed air throughout a large number of processes is vital.
Extended range of Ingersoll Rand ‘RM’ Series Compressors at CAPS Australia Keeping high-quality supply of compressed air solutions is a critical factor for Australian manufacturers and CAPS Australia continues to provide the right products for the job. Food & Beverage Industry News reports.
ustralian manufacturers know that maintaining a high-quality supply of compressed air throughout a huge number of processes across the plant is vital and is as critical as any utility. Not only does the air need to be of the required quality, but the systems that provide it need to be reliable for their entire lifetime. Energy efficiency is also a crucial factor to consider due to the demanding usage requirements in the manufacturing environment, particularly as energy prices soar across the country. With over 43 years of providing proven compressed air solutions to this segment, CAPS understands these challenges well. CAPS is a privately owned and proud Australian company intent on remaining at the forefront of compressed air, gas, and power generation solutions. It serves a variety of industries both nationally and internationally, including manufacturing, mining, food and beverage, wastewater treatment, construction, oil, gas, and much more. With over four decades of experience under their belt, CAPS delivers innovative turnkey solutions offering the widest range of industrial air compressors and power generation
solutions in Australia, including centrifugal blowers, compressed air dryers, pressure vessels, industrial generators, and renewables.
Ingersoll Rand RM Series Ingersoll Rand’s ‘M’ series of compressors was introduced by the company in the 1990s, evolving over the years to rival the RS series as a premium Ingersoll Rand product at a more costeffective price. CAPS has extended its stocked range of the RM series to include variants from 18 to 220kW at a range of 7 to 14 bar to best serve the needs of Australian manufacturers at any scale of production. With their more compact design, RM series machines take up less real estate and are easily worked on. Standard features on the new RM series include a single stage air-end, a TEFC IP55 IE3 electric motor, as well as an IP54 enclosed starter cabinet. These units also boast horizontal-top arrangement of the oil and air coolers allowing the compressor to operate in a maximum ambient temperature of 46 degrees Celsius, and alarm and trip protection to avoid unexpected failure. The RM series use the same air-end found in the premium RS series, renowned for its efficiency. The RM
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Series has also inherited the V-Shield technology taken from the RS series, using hoses with O-ring face seals with the complete drive train being mounted on vibration mountings. The new bearing system on the air-end improves service life and reduces friction loss. Overall, the air-end has nine bearings in total: four roller bearings to assist in the rotational process, three angular contact bearings to control the thrust load, and two deep groove ball bearings to assist with the reaction thrust. Additionally, the air-end has an O-ring plane seal to eliminate any coolant spillage going into the motor. Compared with the models the RM series replaces, it offers an improved flow rate of approximately 9 per cent and a specific power improvement of up to 15 per cent. Controlling the compressor is simple and powerful thanks to the Luminance Series Intelligent Controller. It features a full colour touch screen delivering real-time system parameters, real time clock start and stop scheduling, and built-in graphic treading – a feature which was previously only available on the Xe145 controller on the RS premium series.
It also has an on board web page function allowing operators to monitor and control their compressor remotely via a common web browser as well as motor temperature monitoring function. Full details of the RM series range of compressors are available on the CAPS website at www.caps.com.au
The CAPS commitment CAPS Australia specialises in end-to-end solutions. Their in-house engineering allows the company to design, supply, and install bespoke, purpose-built systems to clients with specialised applications, and state-ofthe-art factory acceptance test bays assure quality and compliance. As an independent company with the flexibility to search globally for the best products that are price competitive, technologically advanced, and best serve Australian manufacturers, CAPS works alongside world-renowned partner brands such as Ingersoll Rand to deliver peace of mind and ensure production continuity. With ten branches nationwide and 24/7 service for maintenance and emergency breakdowns, CAPS makes it easy to get expert advice when you need it, leading the industry in service and solutions. F
REIMAGINING THE SUPPLY CHAIN
MEGATRANS returning 18-19 September 2024 BOOK YOUR STAND TODAY
megatrans.com.au Melbourne Convention and Exhibition Centre MEGATRANS is Australia’s largest integrated conference and exhibition dedicated to the logistics industry. MEGATRANS will showcase the latest in artificial Intelligence (AI), robotics, automated racking, telematics and route optimisation, warehouse automation, intelligent fleet systems, blockchain, Internet ofThings, big data and advanced analytics.
IN CONJUNCTION WITH
Benefits of cutting-edge solid dosage equipment Fluid Air is well known for its Polar Dry products along with its extensive range of solid dosage processing equipment. Food & Beverage Industry News reports.
ood & Beverage Industry News has detailed Fluid Air’s Polar Dry spray drying technology in previous months; how-ever, the company also offers a wide variety of solid dosage processing equipment which can be used all together or individually. “Solid dosage is when you have pharmaceutical or other supplements people take in a solid form like a tablet or capsule,” said Mark Condro, technical
sales and business development manager, Australia and New Zealand, Fluid Air. “Different routes of administration have different terminologies, so an oral dosage form basically means the route of administration is via the oral route of administration and that is usually in the form of a tablet. “We call ourselves experts in solid dosage technology. That’s because we have a whole oral solid dosage processing
line of equipment. Condro said while each system can be used individually, they also have the capacity to be used all together, depending on the needs of a customer. “For example, we have the Polar Dry, our granulators, our millers, and our fluid bed systems. We also have coating systems used to coat tablets,” he said. “They can all be used individually or together.” A solid dosage processing equipment line often includes fluid beds, granulators, and millers, among others. “Our milling equipment is used to get solid matter and mill it into a fine powder. It is a size reduction method, basically,” said Condro. “It uses rotors and a sheer screen where the material is forced through, and you can get different screens depending on how fine or course you want the powder to be.” Condro used meat products as an example of what the millers can do.
Fluid Air’s solid dosage processing solutions can be used individually or together. methods to this, known as dry and wet granulation. “Dry is forcing it together for bigger clumps and wet granulation is spraying liquid on your powder to clump together,” said Condro. “The reason granulation is important is that with tablets is two-fold. “Firstly, granulated powders are more compressible, so the granules deform and interlock together when put in a tablet-press. “Secondly, what you want to happen for a good release of the drug is once it’s in the digestive, tract it breaks up into those granules and when that happens, you have your tablet fragmenting quickly into granules which creates a high surface area, and you get a fast rate of dissolution. This process is called disintegration.
“High-shear granulation effectively turns fine powders into dense granules for tableting or coating. This is very important for tablets.”
Fluid Air offers diverse range of solid dosage processing equipment.
32 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
“Say you had a dried-up animal product you wanted to make into a power, you can do that,” he said. “Or with a freeze-dried product from an animal or plant source, you break up that block and put it into the machine and the machine will grind that freeze dried material into a powder. The system is even cool-water jacketed so it can mill without excessively raising the product temperature. That’s basically how the miller works.” Meanwhile, Fluid Air’s granulators are designed to provide fully customisable and efficient granulation. “Our granulation technology is a high sheer mixer, in a way,” said Condro. “High-shear granulation effectively turns fine powders into dense granules for tableting or coating. This is very important for tablets.” Essentially, there are two different
“If the granulation wasn’t there and you had a tablet that was compressed from a fine powder, the tablet would just dissolve from the outside in, rather than breaking down into tiny pieces and each piece dissolving. “Not to mention that you might have trouble compressing it into a cohesive tablet in the first place.” Condro said Fluid Air takes pride in providing the best possible product outcomes for their customers. “This is all part of our whole gamut of technology we produce,” he said. “All of this equipment is made to the highest quality standards, and we make them as user friendly and as cutting edge as possible. “Wherever there is a place that could be improved on, that is what we have done.” Next Condro spoke about Fluid Air’s
PROCESSING “With fluid bed drying, the moist, powders can be dried by warm dry air being passed through the powdered bulk whilst being constantly mixed. This evenly and gently dries out powders. Having a low moisture content is important to almost all powdered products.”
Fluid Air’s fluid bed system can be used to increase particle size and conglomerate particles. fluid bed systems and the advantages provided by the solution. “Our fluid bed systems can be used for three main functions: drying, granulation, and Wurster coating,” he said. “This granulation technique is like the other spoke about however, the particles produced with this process are much less dense. “With fluid bed drying, the moist, powders can be dried by warm dry air being passed through the powdered bulk whilst being constantly mixed. This evenly and gently dries out powders. Having a low moisture content is important to almost all powdered products.” For granulation, the fluid bed has a nozzle which sprays a solvent on top of the fluidised bed. “It’s a form of wet granulation where the particles get a little wet and come into contact with each other, fuse, and dry,” said Condro. “They are what we term as ‘more loosely agglomerated’ because they aren’t as compacted together, rather the particles are lightly held together by tiny bridges which form between the
particles as they repeatedly moisten and dry.” Because of this process, the particles formed are larger and less dense when compared to high-shear granulated material. “These less-dense particles mean you have more room to compress the powder in a tablet-press,” said Condro. “The powder granules will deform and shrink interlocking like puzzle pieces fitting together. This leads to a stronger, less friable tablet,” he said. Another big advantage to this processing machinery is the capability to tailor it to whatever your needs may be. “You can set up the fluid bed to have particles be coated with whatever you spray them with,” added Condro. “You could literally sugar-coat the powder, or say you want a tablet with a two-phase release, well you can do that. You can make a powder that has ingredient A on the outside and then ingredient B on the inside. The same applies to colourings, flavourings, and slow-release coatings too.. “The applications are essentially endless.” Fluid Air’s applications also extend
to tablet coating which Condro said has a similar process to the fluid bed system, with key differences. “Instead of being fluidised bed it is tablets being rolled around and sprayed evenly with something. Instead of coating each individual particle, you coat the entire tablet with something like sugar, or an enteric coating, or you can put a sustained release polymer coating,” he said. “In short, anywhere where you want to make a tablet or modify those powder characteristics, granulators and fluid bed systems can both be used to increase particle size and agglomerate particles.” As mentioned earlier, while each piece of equipment can be used individually, they are also made to work together. “If you are developing an oral solid dosage product, you would need at least some of this specialised equipment in your process,” said Condro. “The main question isn’t actually if you need this equipment, it is which equipment and processes you require
that is the question.” “To outline a potential process, when you make your powder or tablet you would start off with dispensing all the ingredients in into a collection vessel which would feed into our high shear mixer,” said Condro. “Here, the material would be mixed and blended together into firmer agglomerated particles. This homogenous mix would then be put into our miller giving you a uniform particle size distribution.” This then goes into the fluid bed system where it is coated with a particular component such as a sustained release ingredient, colour, another active ingredient or sugar coating. “From there it goes into downstream processing equipment, such as a tablet press and packing line” said Condro. “Not every customer will need all of the equipment, they might just need one or two, but whatever their requirements, we are well equipped to provide them with the right solution.” F
The solid dosage processing equipment line includes fluid beds, granulators, and millers. www.foodmag.com.au | November 2023 | Food&Beverage Industry News 33
2024 will see the launch of APPEX, an innovation, technology, and packaging expo.
Get ready for the first APPEX event in 2024 With less than six months until the inaugural APPEX event, formally AUSPACK, Food & Beverage Industry News spoke to organisers about the new event.
PPEX is set to kick off in Melbourne from the 12th to the 15th of March 2024, after undergoing a rebranding from its previous name, AUSPACK. The Australian Packaging and Processing Machinery Association (APPMA) are the owners of APPEX and represent packaging, processing and allied component companies. As such, their objective is to promote, integrate, and foster participation and development at all levels of the packaging and processing machinery industry. It was this mission which ultimately led to the rebranding of AUSPACK to APPEX. “During COVID the board undertook an industry consultation process to address perceptions that APPMA, and AUSPACK, only represented the packaging sector and what changes were required to address this,” said Jon Perry, portfolio director, Exhibitions & Trade Fairs. “Out of this came the momentum to transition AUSPACK into APPEX, an all of industry event that would truly
represent processing and packaging machinery as well as ancillary equipment, materials and packaging.” The new event concept resonated with leading providers such as Multivac, Columbit and Food Processing Equipment who joined APPMA, and APPEX was born. “APPMA membership has since grown by 40 per cent from 125 in 2021 to 172 currently and APPMA’s objective of uniting processing & packaging in Australia is well and truly underway,” said Perry. Thanks to the revamp, the event itself will now be much larger than in previous years. “The biggest difference is scale. APPEX will be 50 per cent bigger than AUSPACK due to uniting processing and packaging, with the biggest growth coming from processing machinery suppliers,” said Perry. “For manufacturers looking for new machinery, automation and technology to improve their production lines this show is by far the largest event ever held in Australia.”
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Perry said manufacturers can be confident the investment in time taken to attend the event will be worthwhile as they will see the widest range of available suppliers from across Australia. “The event is also the largest for materials and packaging for FMCG manufacturers looking at sustainable packaging options,” he added. “APPEX will offer a new level of networking experience.” The show will be divided into zones to help visitors find the products and services they are looking for. • Materials & Packaging • IT & Services • Packaging Machinery • Packaging & Processing Machinery “APPEX understands that building relationships with new and existing suppliers is an important part of any visit to a show and so we’ve created the spaces that allow this to happen,” said Perry. “Two central hubs and the APPEX Restaurant will offer interesting spaces to connect providing a variety of food options throughout the day and then turning into networking bars later in
the day. “Alongside the show will be held a number of education and networking events. “And more announcements will be made over the coming weeks but below are some highlights we have currently announced.” Some of the networking events include Meat Industry Day, being held on Wednesday, March 13. “This is a collaboration between the Australian Meat Processors Corporation, Meat & Livestock Australia and the Australian Meat Industry Council showing a series of seminars and networking sessions for meat manufacturers and processors,” said Perry. “Topics will be aligned with the key sections of the show being materials & packaging, automation, processing & packaging technology.” Meanwhile, the APPEX Seminar Theatre will play host to the “Food Industry Solutions Series”, which will address hot topics for food and beverage manufacturers. Running over 2 days, the 12th and the 14h of March, topics
addressed will include alternative energy supplies, running sustainable packaging on existing equipment, inventory management and machinery operations, machinery efficiency, and data capture management and traceability. “The seminar theatre will also host sessions by Robotics Australia on the role of robotics in processing and packaging for manufacturers,” added Perry. Then there will be the APPMA Gala Awards night on Wednesday, March 13. More than 700 attendees are expected to attend the event where the winners of the 2024 APPMA Awards of Excellence are announced. “This prestigious national program is run by The Australian Packaging and Processing Machinery Association (APPMA) and recognises excellence, innovation, leadership, and best practice in the Australian packaging and processing industry,” said Perry. APPMA CEO, Michael Moran, said the event was an exciting platform for key stakeholders. “The program provides an ideal and exciting springboard for companies to receive industry wide acknowledgement, validation and recognition of their leadership, innovations, and achievements in the areas of machinery, packaging design, digital integration, sustainability and next gen personnel development,” he said. The awards that will be announced at the gala event are: • Australian Machinery Manufacturer Award - SME • Australian Machinery Manufacturer Award – Corporate • Import & Distribution Machinery Award - SME • Import & Distribution Machinery Award - Corporate • Customer Systems Integration Award • Packaging Design Innovation Award • Sustainability Excellence Award • Digital Innovation Award • Emerging Leader Award Another change from AUSPACK to APPEX will be the frequency with which the trade event is held. Previously, AUSPACK was held every two years, but APPEX will now take place every three years in Melbourne. “This is the optimal cycle for such a large show with more exhibitors,” said Perry. “We can build the experience that industries get from large international shows, and it facilitates better alignment with developments in new
Event organisers have ghelped evovle the event from AUSPACK to APPEX.
Exhibitors will help to enrich the experience of visitors and key stakeholders. technology. “Melbourne is Australia’s premier city for holding larger shows and the MCEC’s facilities will allow for APPEX to grow while still retaining AUSPACK’s renowned experience. “Operationally the MCEC facilitates easier move in and move out for exhibitors.” Perry said important partnerships had also been made to help promote the launch of APPEX and its continued success into the future. “APPEX has an alliance partner program where we collaborate with other industry bodies to help promote
the show and bring content to the show floor,” he said. “Many of these partners are also exhibiting on the trade show floor and enrich the experience for visitors with their expertise and resources.” The partners include GS1, Robotics Australia, AMPC, MLA, AMIC, and the Dairy Industry Association. Perry also acknowledged those who helped grow the event into what it has now become. “Much of the growth of the show has come from suppliers of processing equipment for the food, beverage, meat, baked goods, pet food, ingredients and
dairy industries,” he said. “On show will be companies such as Multivac, Columbit, FPE, Global Machinery, Oestergaard, Viscofan Globus, Schenck Process, INOX Australia, Matrix Process Solutions, Heat & Control and Tapflo. “We’ve also seen existing packaging machinery exhibitors now bringing their complete range of machinery to the event, which includes processing machinery.” F Registrations for APPEX open midNovember and to learn more, you can visit www.appex.com.au.
www.foodmag.com.au | November 2023 | Food&Beverage Industry News 35
Advantages of Mun HACCP Certified Nitrile Gloves Mun Australia is as a prominent provider of quality nitrile disposable gloves, renowned for their durability and versatility. Now these versatile gloves are becoming more important in the food industry. Adam McCleery writes.
un Australia, has established a reputation for supplying the highest quality nitrile disposable gloves to the healthcare sector for the past 20+ years. More recently there has been a growing demand for high quality disposable gloves in the food sector, as reported by Food & Beverage Industry News. “The rising demand for quality nitrile gloves has been driven by concerns around the use of vinyl and latex gloves which often result in painful skin irritation and contact dermatitis as a result of prolonged wear,” said Lindy Wall a Mun Australia representative. Holding the position as one of the world’s largest manufacturers and distributors of quality disposable gloves, Mun Australia maintains an unwavering commitment to product and service excellence. “What sets our gloves apart is their suitability for the food industry, a testament to our pioneering role as the original producer of Nitrile gloves worldwide.” In response to the myriad of hand health issues and allergies caused by the need to wear protective gloves daily, Mun Australia has developed the GloveOn COATS range, which is clinically proven to enhance skin hydration and reduce water evaporation, hydrating the skin. Even after a single use of GloveOn COATS, wearers reported their hands felt more hydrated. With continued use resulting in a notable reduction in reported skin irritations. These attributes hold particular significance in the food manufacturing sector, where safety and contamination avoidance are paramount. Stronger and more reliable gloves not only safeguard against contamination risks but also enhance the well-being of employees who wear them regularly. Drawing from their proven performance in the medical field, where gloves are worn for extended periods, Mun Australia’s Nitrile gloves offer
comfort and durability for food industry workers. Data from the World Health Organization indicates that poor hygiene among food handlers contributes to 15 per cent to 30 per cent of foodborne illness cases. Mun Australia’s gloves are meticulously crafted to meet the certification requirements of international markets, including HACCP standards, and undergo rigorous testing upon arrival in Australia. HACCP International administers an assessment and certification scheme Mun Australia’s nitrile gloves have become important to the food industry.
36 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
for equipment, materials, and services employed within the food industry. “Mun Australia, in line with our commitment to quality, conducts thorough testing to ensure that our products meet the highest standards, both globally and locally,” said Wall. Narisha Maharaj, communications manager at Mun Australia, notes that the resounding success of Nitrile gloves in the healthcare sector sparked an enlightening realisation of their applicability in other industries, including food. “Beginning with the agricultural sector, such as mushroom and berry
picking, we expanded our reach into the broader food industry, where the inherent strength of Nitrile gloves proves invaluable in food production environments,” she said. Nitrile gloves are synthesized by treating latex with various chemicals to create a synthetic copolymer composed of acrylonitrile and butadiene. Acrylonitrile imparts chemical resistance, while butadiene imparts flexibility and tear resistance. Nitrile gloves are an ideal choice for the food production industry. While they may be slightly more expensive than
VIBRATION ON THE GO! Ensure consistent product flow, minimise downtime, and improve product quality with VSS VAC MOUNT VIBRATORS.
Mun Australia has established a strong reputation for supplying top of the line nitrile gloves to multiple industries. vinyl and latex gloves, their superior resistance to fats, oils, solvents, and acids, coupled with excellent puncture resistance, renders the risk of material contamination minimal. Mun Australia also prioritises sustainability, offering biodegradable options like the GloveOn Avalon gloves, which decompose in under 300 days, a critical advantage in the food manufacturing industry where gloves are frequently replaced. GloveOn Avalon ensures uncompromising quality, delivering the same level of safety, performance, and shelf life as traditional nitrile gloves due to the seamless integration of the additive into the manufacturing process. Biodegradation occurs in landfilllike environments. Wall emphasises Mun Australia’s strong commitment to people’s wellbeing, a philosophy deeply ingrained in its corporate ethos. “We prioritise product quality, innovation, service excellence, and customer support, which are central tenets of our business,” said Wall. “This commitment stems from Mun Australia’s vision to provide a safe environment for all the community, and looking after future generations. “This same dedication now extends to the food industry, ensuring the safety and quality of food products enjoyed by consumers in Australia”. Mun Australia’s company name reflects its values, with “Mun” meaning ‘heart’ and ‘people.’
“Quality and passion are the cornerstones of our product offerings, exemplifying our dedication to delivering premium solutions to our valued customers,” said Wall. Wall said Mun Australia was a very people-focused company that works hard to ensure the well-being of those using the gloves and impacted by their use. “Mun is very much a people first brand,” she said. “We are about people’s well-being. Be that the product that goes on the hands of the consumers or the products that have been handled.” “We also make sure we have the highest quality materials we can for our products.” “On top of all of that. Our innovation, service levels, and support for our customers are key focus areas for us as a company and something we take a great deal of pride in.” This is born from the original idea of Mun Australia, to provide the healthcare sector with the best possible outcomes for gloves and other PPE products. Now Mun Australia is continuing to provide this same level of care and protection for those within the food industry, and by extension, those who enjoy the foods manufactured in Australia. It’s also demonstrated in part of the company name as Mun means ‘heart’ and ‘people’. Mun Australia is driven by quality and passion, as shown by its quality product offerings. F
VSS VAC MOUNT VIBRATORS have several applications in the food and beverage industry, including; •
Bins and Hoppers - to prevent blockages
During Packaging - to ensure consistent material flow
Conveyor Systems - to evenly distribute product
Mixing Stations - to control the discharge of dry materials
Aeration of compacted materials - to improve material flow properties
Contact VSS specialists to position and optimise the VAC-MOUNT for your application!
FOR MORE INFORMATION www.vibrationsystems.com.au www.foodmag.com.au | November 2023 | Food&Beverage Industry News 37
Kaeser Compressors’ latest oil-free compressor can be offered with air or water cooling.
Purity in efficiency at the forefront of compressor solutions Kaeser Compressors has built a strong reputation for providing cutting edge air compression technology and solutions to the food and beverage industry. Adam McCleery writes.
aeser Compressors has a global reputation for providing high quality compressed air solutions to the food and beverage industry. Their latest oil-free compressor, the CSG.1 series is available with flow rates ranging from 4 to 15 m³/min and pressures up to 11 bar. Customers are offered the choice of air- or watercooling, and can select an optional integrated refrigeration dryer or an i.HOC (Heat of Compression) dryer. Fixed speed, fixed flow rated machines can be specified, or for applications with fluctuating compressed air demand, variable speed controlled “SFC” versions are available with IE5 Ultra-Premium Efficiency synchronous reluctance motors. The new CSG.1 rotary screw compressors are equipped with new generation rotors featuring KAESER’s patented, energy-efficient Sigma Profile. Recently launching the newly
updated version of the CSG series, Patrick Davies, Engineering Manager at Kaeser Compressors Australia, said, “the compressor rotors now feature an innovative, wear-resistant PEEK coating, which results in an airend that will exhibit no air flow loss during its lifetime. “The new PEEK coating is biocompatible, FDA-certified and compliant with Europe-an requirement VO 1935 for food contact materials, making it ideal for use in the food and pharma industries,” he said. “Australia recognises most international standards these days. The food industry is no different which is important given the supply most of the systems are manufactured in Europe and imported into Australia. “Utilising our proven, in-house design and manufacturing capability, KAESER engineers in Germany have created the next-generation oil-free
38 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
rotary screw compressor airend that is in a class of its own when it comes to purity and efficiency. “All functionally relevant components in the compressor are also 100 per cent traceable in terms of material sourcing and manufacturing.
“Having real time data about how the machines are used enables us to configure the best fit for the product range.” This creates transparency for customers, which is vital in these sensitive production processes” The risk of potential product contamination by oil from the rotary screw compressor is evaluated and minimised by means of an HACCP (Hazard Analysis Critical Control Point) analysis.
Process validation is made easier for the customer, as KAESER’s diligence is con-firmed by the TÜV Rheinland in the form of a residual oil class 0 certificate in accordance with ISO 8573-1. KAESER has also been certified according to ISO 22000:2018, which covers the manufacture of food and beverage equipment. To further formalise the supply chain’s integrity, customers can also option the CSG.1 with a Food Industry Certification Package. Another significant quality management measure implemented by KAESER is the elimination of silicones from the rotary screw compressor production area of the factory in Germany. All lubricants and greases, as well as the many components used during production, are now entirely silicone-free. For increased safety
and transparency, customers can request official certification of this to accompany the machine upon placing the order. Before leaving the KAESER factory in Coburg, Germany, every airend is tested at up to 55°C intake air temperature as part of the stringent quality control process. Customers can also opt to specify their own testing parameters or witness the final testing in Germany, if so desired. Energy efficiency and emission reduction is an area of ever-increasing focus in Australia. The new CSG.1 airend utilises water to cool itself instead of conventional oil cooling, creating a 2 per cent saving in overall energy costs, fulfilling Kaeser’s objective of supplying “More Compressed Air for Less Energy”. The latest iteration of the integrated Sigma Control 2 (SC2) controller not only provides dependable and energyefficient control of the compressor operation, but also enables connection to any master compressed air management system. Furthermore, the SC2 continually monitors several sensors throughout the CSG.1 (including motor bearing temperature, winding temperatures and airend vibration) to ensure the compressor is operating within its optimal conditions at all times. These and other optimisation measures have enabled system efficiency to be improved further. This translates to the updated CSG.1 series being able to deliver 16 per cent higher flow rates from the same rated motor power. The entire range is now available in 3 pressure variants: 6, 8.6 and 11 bar. “With different flow rates in-between, we are now able to optimise customer’s flow rate and efficiencies through our improved product positioning,” added Davies. A further aim of the range’s refinement was to improve the compressor heat recovery systems. This allows the heat generated by compression to be easily incorporated into other aspects of the business, such as space or process heating, thus allowing maximum reduction in the CO² footprint. There is also the ability to use the exhaust heat to regenerate the dryer desiccant. This minimises energy consumption, while providing reliable, stable, and oil-free compressed air with pressure dew points down to -30°C, even under harsh ambient conditions. Kaeser was established in 1919
The compressors rotors feature an innovative, wear resistant PEEK coating. and in the more than 100 years since, the company continues to push air compressor technology forward while also creating intelligent, efficient solutions for each customer’s requirements. In line with this philosophy, the revised oil-free CSG.1 series provides a host of benefits for hygienically sensitive processes. In fact, KAESER developed appropriate optimisation software in parallel to the compressor, thus maximising the synergy between the hardware of the machine itself and the latest possibilities of the electronic controls. “Whether for the semiconductor, food or automotive industries, our two-stage dry-running compressors tirelessly prove that process-appropriate purity and cost-effectiveness truly can go hand in hand – even under the most adverse of conditions,” added Davies. “Having real time usage data about how our machines are used enables us to con-figure the best fit for any new product range. “One of the things you’ll see in the new CSG.1 range is an increase in the operating envelope. This envelope, having been created based on the field and utilisation data of the past decades, is now one of the most critical inputs into our product development and product positioning. “High quality compressors like ours spend years in development because our customers run these things 24/7, 365 days a year. From an engineering perspective how do you accelerate endurance testing of compressors? Unfortunately, it can only be done with time.” Drawing on the decades of detailed data collection, the new CSG.1 series is able to provide the highly efficient compressed air generation with 19 percent less floor space than its predecessor range. “The smaller footprint comes from the improved thermal efficiency of the unit it-self,” said Davies. In addition to utilising data in the design process, KAESER trains selected employees in Design
At the heart of every CSG system lies a premium-quality airend featuring KAESER’s SIGMA PROFILE rotors.
The compressors are durable and food-safe, as certified by the FDA and EU regulation 1935. Thinking at Germany’s Hasso Plattner Institut. These new ways of thinking, combined with the hard data, allow new approaches to emerge and cre-ate innovative product development. The highest resource consumption in compressed air technology occurs over long-term operation. Accordingly, the compressed air supply must be as energy-saving as possible. For KAESER, even improving efficiency in increments of only 1 per cent is seen as a worthy development. Each increment serves to create a whole which is greater than the sum of the parts. The search for sustainability involves state-of-the-art simulation and calculation tools, together with the validation of prototypes, provide the basis for a highly efficient, dependable and resource-friendly compressed air supply.
Maintenance-friendly design and repairability are evaluated and optimised by KAE-SER’s Service Technicians during the development process. And the product’s exceptional durability means they can serve a company for long periods of time. The updated CSG.1 series sees service intervals for the compressor as well as gear oil changes extended by 50 per cent. This reduces service costs and also means less materials are consumed. Should it ever become necessary to replace them, many of the materials used in their manufacture are recyclable. These leaps forward in service intervals and overall compressor efficiency means that the customer will have less downtime, lower running costs and an overall improvement in whole life costs of their compressed air solution. F
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Packaging alternatives to benefit all stakeholders Recent certifications in the UK for COPAR’s recyclable fibre-based packaging is a positive step in the companies push to reduce packaging waste. Food & Beverage Industry News reports.
COPAR’s alternative packaging journey keeps going from strength to strength.
epresentatives from COPAR recently participated at London Packaging Week where they received a large amount of interest from the food and produce packaging market. Colin Farrell, Business Development Manager, COPAR, was at the event and said the feedback and questions received about the company’s alternative fibrebased packaging were very encouraging. Farrell said changes to legislation in the United Kingdom meant many food producers and brand owners were eagerly looking for alternatives to plasticbased packaging. “The UK extended producer responsibility makes the brand owner responsible for the costs of dealing with their packaging waste,” he said. “We manufacture packaging that is compostable and now certified recyclable. It is made from wheat straw – an agricultural waste product. Our wheat straw packaging has just been certified as recyclable in the UK, and we now must work through that process in Australia with the ARL.” Farrell exhibited at London Packaging Week with COPAR’s international business director Vishnu Ramasamy who is also the founder and director of Hexcore, and packaging specialist. Ramasamy’s innovative work with paper and fibre-based packaging has been invaluable for COPAR and their
latest findings have given rise to a great opportunity for these packaging specialists. “Today the entire concept for COPAR is about substituting plastics in food packaging and at the same time, maintain high levels of food safety to ensure there is no risk of contaminating the food,” he said. “We created the concept of substituting plastic with a natural source that is also agriculturally based, and wanted to upcycle something that was initially thought of as waste and move it over into a viable packaging scheme.” Ramasamy said that while many products, such as soft drink and milk bottles, can be reused and are being promoted as such, there were still areas in food packaging where this was not the case. Particularly with meat. “Meat is generally limited to one-time packaging, and this is a huge opportunity for us. Meat is something that can require a lot of customisations primarily because it actively contains microorganism growth, and we want to innovate a new packaging option for meat,” he said. “Most meat packaging is flushed with gases via the MAP process which preserves the food and protects it from harmful microorganisms. However, combining MAP compliance with both compostability and recyclability has proven to be challenging. Our
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meat packaging concept is innovative because in addition to being both recyclable and compostable, it can be both MAP compliant and contain an anti- microbial treatment. The antimicrobial treatment prevents the growth of microbes and can potentially extend the shelf life of the packaging and the product.” “This is important because meat packaging is hygiene critical and opens up further opportunities to create packaging that reduces both food and packaging waste.” “The concept has been soft-launched in Sydney and London, and we have received a tremendous amount of interest.” The interest spiked when Ramasamy announced they had come up with an alternative packaging solution for meat which could be recycled and even composted. “We had great conversations in London with stakeholders that are looking to change their packaging,” said Ramasamy. “When we created this package, we had three important principles. Reduce,
recycle, and repurpose. We had a lot of conversations with supermarkets who want to move away from plastics where possible.” Ramasamy reiterated that changes in legislation around manufacturer responsibilities in packaging were key drivers behind the tremendous interest in COPAR and its alternative packaging options. Both Farrell and Ramasamy anticipate the same responsibilities will be imposed on Australian based manufacturers soon. “In Australia the Federal Government is currently devising the latest layer of strategy around plastic packaging and they have given some indication of what they wanted,” said Farrell. “These laws will have implications for the design of the product from the start.” If this is the case, then as in the UK, COPAR will be perfectly placed to capitalise on the changes with packaging that will already help meet expectations. “We have a product that uses recyclable plastic but also plant based
“We created the concept of substituting plastic with a natural source that is also agriculturally based, and wanted to upcycle something that was initially thought of as waste and move it over into a viable packaging scheme.”
COPAR’s fibre-based packaging recently received certification in the UK.
New product designs employed by Vishnu Ramasamy have returned very positive results for COPAR. polymers,” said Farrell. “When supermarkets come to us, they talk about their commitments to reduce plastics. At the same time, they have declared reduction in carbon emissions. I saw this as an opportunity,” added Ramasamy. He said the product offers an 80 per cent reduction in plastics, which appears to be very attractive to major supermarkets that have already made public commitments to reduce plastic use and increase recyclability. “The next big option is recyclability, they don’t want plastic or fibre to go into land fill,” said Ramasamy. “What we did is recycle and repurpose packaging and our packaging has been lab tested and certified by the paper industry in the UK to accept our packaging across all paper mills for recycling. “We were able to solve those important aspects which is a big advantage.” And being a fully vertically integrated facility, the product can be manufactured from A to Z in one place, helping keep costs competitive. “Eventually we will be an equal price to what a recycled PET tray would be, which makes us a great option for supermarkets,” said Ramasamy.
COPAR is helping drive the push towards fibre-based, recyclable, and compostable packaging,
“The package is 100 per cent wheat straw and then we implant an innovation that heat seals in a PP or plant-based PLA lining onto the tray. That can make it MAP compliant.” The meat tray product again provides a good example of the innovation created by the COPAR partnership with Ramasamy. “The package is 100 per cent wheat straw and then we implant an innovation that heat seals in a PP or plant-based PLA lining onto the tray. That can make it MAP compliant,” said Farrell. “What generally happens in the UK, if you want this tray, you rip off the PP or PLA lining which are both capable of being recycled, and the remaining tray is fully recyclable in a paper waste stream. “Now, the PLA lining and wheat straw tray are still compostable too, which is even better because they naturally degrade with no harmful residue or microplastics impacting the environment. A disadvantage with recycling food packaging is that if it is contaminated with food residue such as grease or fats, like what happens with a pizza box, it cannot be recycled and adds to waste. However, our packaging can be composted, irrespective of whether
it contains food waste or not. You have both compostable and recyclable capabilities which combined provides no excuse for why our packaging should disposed in landfill.” Another advantage created by COPAR and Ramasamy’s innovations addresses another common concern with recycling. In particular, recycled plastic packaging for reuse with food products. “It has been recently reported, that recycled plastics contain high levels of toxic chemicals, that means when heated, these chemicals can be released in high concentration and can contaminate food products.” “This means, when you heat the same plastic over again, the chances of toxic gases being emitted increases. This is where we have an advantage, so when new legislation comes in, we think this will be addressed. “This is where the difference between why recycled plastic is good for a bottle and recycled plastic is not good for ready to meal products.” Farrell said because of this, their
recyclable-compostable packaging concept would provide a great alternative for food markets such as ready-to-eat meals, because it mitigates this risk, by focusing on plant-based feedstocks and not using recycled plastic in the design. “We already had recyclability initially certified at the start of this year, the progression in the product looks great, and we are very close to releasing it to the Australian market,” he added. Ramasamy said these were also prime examples of the proactive nature of what they have achieved and will continue to achieve. “We have been very innovative in developing products and remain proactive. We want to replace existing packaging with our alternatives. We see this as a big opportunity to reduce both plastic and food waste that will benefit the environment and safeguard future generations,” he said. “There is a benefit that is created for the consumer in terms of safety, and in terms of brands, it’s helping to reducing packaging waste along with a recyclability option. “In terms of food manufacturers, it provides benefits in reducing the food waste. Every stakeholder is getting benefited by this packaging.” F
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One year on and food safety industry benefits from major merger Neogen’s acquisition of the 3M Food Safety Division in 2022 has resulted in a greater capacity to work with food safety customers across Australia, New Zealand, and the world. Food & Beverage Industry News reports. Neogen’s acquisition of 3M Food Safety has created a greater capacity to work on food safety solutions for the industry.
t has been just over a year since Neogen, experts in food safety and processing, acquired 3M Food Safety, and in that time the advantages of the merger have become evident. 3M’s former Food Safety business offered a broad range of testing solutions that supported multiple industries within food and beverage, helping producers to prevent and protect consumers from foodborne illnesses. The business built a broad global presence with products used in more than 60 countries and a diversified revenue base of more than 100,000 end-user customers. Hashitha Perera, division sales manager ANZ, Food Safety, Neogen, said the acquisition of 3M Food Safety
reinforced, and grew, the capabilities of the company’s own significant food safety solutions. “Neogen is all about harnessing the power of science and technology to help provide a safe and reliable food supply,” he said. “We often use phrases like ‘from paddock to plate’ because we offer products and services for primary producers through to food and beverage manufacturers. “From a food safety perspective, we have increased our footprint in food diagnostics as part of this integration.” Perera said the merger had increased Neogen’s presence within Australia and New Zealand. “With the coming together of us
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and 3M Food Safety, we have increased the relevance in the ANZ market in the form of a broader portfolio, a larger team, more capabilities, experience, knowledge, and expertise,” he said. “The entire ANZ 3M Food Safety sales and technical team came over to Neogen in September 2022. It has been a successful year since that transition. We have since expanded the combined team throughout Australia and New Zealand to better support the market.” The combination of Neogen and 3M’s Food Safety business creates a leading innovator with an enhanced geographic footprint, innovative product offerings, digitization capabilities, and financial flexibility to capitalize on robust growth trends in sustainability,
food safety, and supply chain integrity. “We welcome the former 3M Food Safety team to the Neogen family and are thrilled to unite two organizations with a shared focus of being a leading company in the development of solutions for food and animal safety,” said John Adent, Neogen’s president and CEO. “Together, we will be at the forefront of food safety and digitization, positioning Neogen as an innovative global industry leader.” Anthony Watkins, marketing manager, Neogen, echoed the comments of his president and CEO. “Prior to the acquisition, both companies were already industry leaders in food safety,” he said.
“Today, Neogen can offer a far wider range of high-quality solutions to address specific needs, we have access to some of the absolute best scientific and technical minds and facilities in the world, and we can offer even better locally based distribution and service from an experienced team who understand the industries they support. “Our network of technical experts has doubled since the acquisition. We now have more than 300 scientists and engineers around the world, who are working to make food safety simpler and more effective,” he said. Perera reiterated the benefits that have been created by bringing two expert food safety teams together to work on a global, and local scale. “We have global presence with local support,” he said. “We explain that all the time to our customers. We highlight the global knowledge, especially for our global customers. We have some customers who operate in significant parts of Europe, North and South America, Asia, Australia, and New Zealand. “Maintaining those relationships at a global level is a benefit for our customers. “But equally beneficial is having people here on the ground, in Australia and New Zealand, who can provide technical advice and support where it’s needed, when it’s needed. And who can draw on those global resources more efficiently because they understand how to apply them to local requirements.” “As with everything, the knowledge base of two organisations put together creates more advantage for our customers who we can service even better than we did before.” Perera said that after the merger they took the best aspects of each organisation, the things they knew worked best, and combined them together in the new organisation. Effectively bringing the best of both worlds together and reinforcing their expertise and extending the reach. “It helps offset any areas that could have been improved upon in the past. I would think the combined messaging has been a key item of focus,” he said. One of the big advantages, Perera said, was being able to turn around food testing results quicker than is traditionally expected, which has a positive impact on the commercial outcome for food products. “From manufacturing facilities to commercial labs, one of the key focus areas for them is to obtain a micro, allergen, chemical result in the shortest
period,” he said. “For example, they need to release a product to the shelf and the product may have a 10-day shelf life and you need to test the product before it can leave the manufacturing facility for the supermarkets. “That turnaround time for the testing has traditionally taken three to five
days. But the real shelf life available for commercial purposes would be another five days, or maximum of seven days. “If you give that rapid result in as little as 14 hours, then that effectively extends shelf life which is a more viable option from a commercial standpoint.” Essentially, the acquisition of 3M Food Safety by Neogen, and the
integration of food safety expertise, has provided the food and beverage industry with a more extensive expert base with which to work and ensure the best possible outcomes around food safety. And this is a prime example of one of Neogen’s key mission statements, to make the company and the industries it works with stronger. F
The acquisition has combined the food safety resources and expertise of both companies.
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AFGC The Food and Grocery Code of Conduct is a voluntary code prescribed under the Competition and Consumer Act 2010.
Food and grocery manufacturers welcome review of essential industry code Food and grocery manufacturers have praised the Federal Government’s second review of the Food and Grocery Code of Conduct will be held. Food & Beverage Industry News reports.
he peak body for Australia’s largest manufacturing sector has welcomed the announcement from Assistant Minister for Competition, Charities and Treasury, and Assistant Minister for Employment, Dr Andrew Leigh, of the second review of the Food and Grocery Code of Conduct (the Code). “Since its inception in 2015, the Code has been an essential element of how food and grocery manufacturers conduct their business with supermarket retailers,” said AFGC CEO, Tanya Barden. “While the relationship between suppliers and retailers has improved since the Code came into effect, this review comes at a time of increased pressure on margins, strained supply chains and follows years of industry disruption.”
As a voluntary code prescribed under the Competition and Consumer Act 2010, the Code was introduced to improve standards of business behaviour in the food and grocery sector, including the conduct of retailers and wholesalers towards suppliers. “Previous reviews have made improvements to the relationship between suppliers and retailers, and industry expects the changes we pursue this time around will reflect the current environment and the new challenges we face,” said Barden. “In some cases, manufacturers can be entirely reliant on one retailer as a customer. Having the Code to outline how both parties are to engage on things like price and listing of products is incredibly important.” “We look forward to engaging
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with government as they embark on this review and do so with the view of ensuring a competitive and productive environment for the food and grocery manufacturing sector in Australia,” said Barden. The AFGC was a founding party in the development of the Code and has been a leading voice in its evolution over the years. The Food and Grocery Code of Conduct is a voluntary code prescribed under the Competition and Consumer Act 2010. The code is designed to improve standards around business actions in the food and grocery sector of the Australian market, form retailers to wholesalers, and suppliers. A grocery retailer or wholesaler can agree to be bound by the Food
and Grocery Code of Conduct by giving written notice to the Australian Competition & Consumer Commission (ACCC). Once signed up, the wholesaler or retailer must abide by the code. The ACCC enforces the code, including compliance checks. As well as providing guidance material for industry participants with regards to code obligations. The ACCC doesn’t resolve disputes, provide legal advice, or investigate individual supplier complaints regarding retailers and wholesalers. The second review of the Food and Grocery Code of Conduct was conducted on October 3, with results set to be announced. The first review took place in late 2022. F
Sustainable shift in alcoholic beverage packaging design Upcoming 2025 packaging targets are helping to shape the alcoholic beverage sector’s packaging future. Author Nerida Kelton FAIP, Executive Director – AIP, Vice President – Sustainability & Save Food - WPO
ccording to a report by Statista, Australia ranks fifth in the world in terms of wine production, and boasts 65 wine regions, including the Hunter Valley in NSW, Barossa Valley in South Australia, and the Yarra Valley in Victoria. Wine Australia states that the country contributes to the production of over 1 billion litres of wine annually, exports 625 million litres valued at $2.1 billion (FOB) and accounts for 441 million litres domestically. (2021-22) With wine being such a staple for most Australians, and the market dominated by locally made wine, the conversation around meeting the 2025 National Packaging Targets and redesigning packaging to adhere to the 10x Sustainable Packaging Design principles has not been lost on this industry. In fact, through the annual Australasian Packaging Innovation & Design (PIDA) awards the AIP has seen a radical shift in packaging design including more use of PET, incorporating recycled content into
The industry is reacting to changing demands around packaging and design. 46 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
Banrock Station’s eco bottle shape uses a clever cross-sectional design.
PET, the advancement in labels such as washable paper-based adhesives, innovative and sustainable secondary and tertiary packaging options to replace problematic materials such as EPS, stand up pouches for some table wines and the review of materials used in wine bladder bags. Two stand out designs from the 2023 round of the PIDA Awards were the Banrock Station eco bottle and the Wine Protector.
Banrock Station eco bottle The Banrock Station eco bottle shape has taken a smart cross-sectional design of a traditional Bordeaux wine bottle. This means that the bottle has the silhouette of a Bordeaux wine bottle face on, however, when turned to its side, it is flat. This innovative change in shape allows the same volume of wine (750ml) to be packed into a bottle that is 30 per cent more spatially efficient than it’s round, glass predecessor. By being flat, and having a long neck, the bottle stands tall and proud on retail shelves. Banrock Station’s eco wine bottle is in fact slightly taller than round glass wine bottles when placed side-by-side. The eco bottles are made from 100 per cent recycled PET, which is sourced in Australia, making them 84 per cent lighter than the average Australian round glass bottle. In addition, the bottle has a key call out on the front of pack says ‘Hey! I’m a 100 per cent recycled bottle’. The eco bottle uses an active oxygen scavenger barrier technology to offer advanced shelf-life performance over rPET with no barrier. The result is 19 to 21 months based on real-time and modelled data. The design offers significant lightweighting - the new pack is 63g, which is 84 per cent lighter than the average 400g glass bottle. The pack offers spatial efficiency as the bottle flat packs like books and means wine companies can fit up to 50
per cent more wine on an Australian pallet. The result is 1152 eco bottles vs 768 round glass bottles now on a pallet. This design feature drastically reduces freight costs, improves materials handling and transportation efficiencies, and lowers transport-related CO2 emissions. The eco bottle provides a reduction in energy and emissions through production of the material. Banrock Station stated that virgin PET outperforms glass by producing 77 per cent less GHG emissions and uses 59 per cent less energy to produce. A wonderful addition to the pack was the sustainable label selection. The label on the eco bottle increased the recyclability of the rPET bottles as it has been designed as a wash-off label solution which ensures easy separation during the industrial washing process. The label solution is available with both filmic and paper label materials made from recycled content.
Wine Protector – renewable secondary packaging The innovative Wine Protector has been developed using Woolpack technology which is made from cross bred sheep waste wool that is unsuitable for the textile industry and destined for landfill. The Wine Protector is a sustainable alternative to expanded polystyrene (EPS) shippers used to protect bottled wine from temperature and impact damage throughout the supply chain. The Wine Protector seems simple, but it is underpinned by science. It took more than a year to research and develop the proprietary fibre specifications and blend. Wine integrity can be compromised through impact damage and as little as 40°c for just two hours during transport. Wine can rapidly reach over 50°c when stored inside a car or on a mildly warm day. Such conditions can have a detrimental impact on shelf life, aesthetics, and sensory properties of the wine. The Wine Protector is made of an insulating wool sleeve used to stabilise wine temperatures below 26°c for up to 24 hours and is impact resistant to cushion and protect the wine in transit. An additional unique feature is that it comes flat packed which means the pack requires less storage than other alternatives. The design also improves materials handling and transport efficiencies and ultimately can offer significant costs savings for a business. Wineries and cellar doors are generally
space constrained making this a high value-added design feature. 900 units of the Wine Protector fit on a pallet which means less pallet movements and lower labour costs which translates to a lesser number of shipments and a lower carbon footprint. This is achieved through a compact design, along with compressing the Wine Protectors up to 50 per cent of their size, and the packs are very easy to assemble. Wine Protector has been designed to support wine growers to transport their temperature-sensitive wines in a more sustainable alternative, with all of the functionality required. It is evident that the Banrock Station eco bottle and the Wine Protector are both unique and innovative sustainable solutions that are working towards meeting the 2025 National Packaging Targets and lowering their environmental impacts. I look forward to seeing the Wine Protector being sold in liquor stores across the country in the future. The AIP is excited to see the next iteration of innovative sustainable packaging designs for the wine industry that will be entered in to the 2024 Australasian Packaging Innovation & Design (PIDA) awards; the exclusive entry point for Australia and New Zealand into the prestigious global WorldStar Packaging Awards. . The Australian Institute of Packaging (AIP) is the peak professional body for packaging education and training in Australasia; helping to shape the careers of generations of packaging professionals – from packaging technologists to international packaging business leaders along with a host of people in associated disciplines – sales and marketing, purchasing, production and environment. Having served the industry for 60 years the AIP is the only professional body designed to provide professional and personal development to all levels of the packaging industry. The change in consumer demands around beverage packaging will continue to shape the industry moving forward. F
Banrock Station’s eco bottles are made from 100 per cent recycled PET. www.foodmag.com.au | November 2023 | Food&Beverage Industry News 47
South-East Asian market a bright spot for diary exporters The latest Rabobank dairy sector report found the South-East Asian market presented good news for dairy exporters dealing with an “increasingly lethargic global economy”. Food & Beverage Industry News reports.
outh-East Asia presents a “bright spot” for Australian and New Zealand dairy exporters in an “increasingly lethargic global economy”, Rabobank says in a recently released sector report. The specialist agribusiness bank says “better times lie ahead” for the dairy markets of the Philippines, Malaysia, Thailand, Singapore and Vietnam, beyond short-term headwinds currently at play across the region. And this means South-East Asia will continue to provide growth opportunities for dairy exporters in the medium term, the report, titled SouthEast Asia – in Transition to Better Times, says. This is positive news for Australian and New Zealand dairy exporters, says report author, Rabobank senior dairy analyst Michael Harvey, with Oceania traditionally dominating dairy exports to the region. However, he cautions, opportunities are opening up for the emergence of new competitive players. “Over the medium term, this region is full of vibrant dairy markets with diverse consumer bases that deliver
opportunities for exporters to offer a wide range of consumer products in fastgrowing markets,” said Harvey. Transition Dairy markets in South-East Asia are in transition, the report says, as they cycle out of a period of channel disruption, sluggish consumer demand for dairy products and downstream margin pressure that had culminated in a slow down in trade growth between 2020 and 2022. Dairy trade growth into the region slowed to just 1.4 per cent average annual growth during the pandemic (from 2020 to 2022), down on a compound annual growth rate of 3.3 per cent over the past decade. South East Asia has not been immune to global pressures, Mr Harvey said, with economies across the region posting weak growth between 2020 and 2022. “However, from 2024 onward, the region will present a bright spot against an increasingly lethargic global economy,” he said. “Consumer market conditions are improving, with a more meaningful recovery expected from 2024 as inflation eases, food service demand improves and marketing and investment
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activities increase to support demand growth.” The International Monetary Fund (IMF) forecasts growth of between four and seven per cent across South-East Asian economies between 2023 and 2028, the report cites. “This is strong growth that underpins our dairy demand forecasts,” said Harvey. That said, he cautions, “these growth rates forecasts still fall below recent historical rates and these economies also face the looming risk of China’s economic slowdown proliferating through the region”. Milk deficit Collectively, SouthEast Asia has a significant milk deficit, the report says. And while local milk production is growing in most countries in the region, it is coming from a low base. Harvey said challenges associated with feed quality, genetics, capital and other resources remain major hurdles to domestic milk supply growth in SouthEast Asia. “As a result, self-sufficiency rates for dairy remain low in the region and are unlikely to see a transformational lift over the medium term to 2030,” he said.
Rabobank estimates the region’s combined dairy import stood at 9.9 billion litres in 2022 – compared with China’s 14 billion litres in the same year. With the region at the beginning of a trade recovery, Rabobank expects total dairy import volumes for SouthEast Asian countries to be two per cent lower in 2023 before import growth accelerates by three per cent in 2024. And “further over the horizon”, the bank expects South-East Asia’s import deficit to widen even more as demand growth collides with local supply limitations. Fierce battleground While this will provide a good platform for growth for dairy exporters, the report warns the region will remain a “fierce battleground” for local brands and exporters. “The region is typically dominated by Oceania, but opportunities are opening up for the emergence of new players,” said Harvey. “This means price competitiveness, distribution, new product development and marketing credentials will be critical for the long-term success of all players.” F
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Find the right Analyzer Flow Verification FCI’s FS10A Analyzer Flow Switch/Monitor is a sophisticated universal flow switch and monitor specifically designed for gas and liquid process analyzer sampling systems. The FS10A is a fast responding, highly repeatable sensor, which installs easily into a standard tube tee fitting or the SP76 (NeSSI) modular manifold. Utilizing FCI’s long proven thermal dispersion flow measurement technology, the FS10A Analyzer Flow/Switch Monitor is designed with proprietary equal mass sensing to achieve outstanding sensitivity and repeatability. The instrument’s wetted parts are superior corrosionresistant 316L stainless steel with Hastelloy C-22 sensor tips. The sensor element has no moving parts to foul, clog or maintain, which ensures continuous reliability and virtually no maintenance. There are no cavities, orifices or dead-legs to trap or contaminate samples, which preserves sample integrity and faster sampling times. This instrument’s electronics are packaged in a rugged, fully sealed, stainless steel housing that provides the Model FS10A with exceptional protection and long-life under all process conditions with virtually no maintenance. The electronics can be integral mounted with the sensor element, resulting in a uni-body, self-contained unit or the electronics can be remote mounted away from the sensor element. The FS10A Analyzer Flow Switch/Monitor is designed with an easyto-read top-mounted, flow rate monitoring LED array for at-a-glance visual indication of operational status of proper flow rate to the analyzer or sampling system, or that an alarm/trip point has occurred. The flow switch’s set-point is conveniently user settable via two push-buttons accessible at the top of the unit or via the RS232C I/O port. The Model FS10A is ideal for use with nearly all types of process and
emissions sampling systems, including gas chromatographs (GCs), mass spectrometers, optical spectrometers, photometers and others. Standard configurations will accommodate standard 1/8, 1/4, 3/8 and 1/2 inch tubing as well as the SP76 (NeSSi) modular manifold. AMS Instrumentation and Calibration (02) 8197 2825 www.ams-ic.com.au
Ingersoll Rand RM Series of rotary screw compressors Ingersoll Rand RM90I-A7.5 is a single stage rotary screw air compressor, which delivers a capacity of 583cfm at a maximum working pressure of 7.5barg and 90kW nominal motor rating. Ingersoll Rand’s Next Generation RM Series compressor offers significantly improved efficiency with state-of-the art airends. The V-SHIELD™ Technology provides a totally integrated, leak-free design featuring PTFE stainless steel braided oil hoses and O-ring face seals. Progressive Adaptive Control (PAC™) monitors key operating parameters and continuously adapts to prevent unexpected downtime. Luminance Le-180 controller delivers increased control functionality through an intuitive user interface as well as remote access with any common, current web browser.
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50 Food&Beverage Industry News | November 2023 | www.foodmag.com.au
• NEMA4 (IP65) Electronic Protection • 73 dB(A) low sound enclosure CAPS Australia (08) 6250 9800 www.caps.com.au
FBS series rotary screw blowers from Kaeser With a flow rate of 18 to 72 m³/min and pressure differentials from 0.3 to 1.1 bar, as well as a selection of motors ranging from 45 to 110 kW, the innovative FBS series continues the success story of its smaller sibling, the EBS series, whilst setting new standards in terms of energy efficiency, space-saving design and automation. The SFC version is equipped with a frequency converter and a synchronous reluctance motor – a slip-free design that combines all the advantages of highefficiency permanent-magnet motors with those of robust, service-friendly asynchronous motors. The flow rate can be adjusted as required and a control range of 1:4 is achieved, allowing exceptionally dynamic operation. The STC version is now equipped with an energy-saving IE4 Super Premium Efficiency motor, which reduces energy consumption. On both versions, power transmission from the motor to the airend takes place via loss-free and maintenance-free gearing, which results in an improvement of up to 7% in specific package input power as compared to the previous model. The complete machine achieves an efficiency range that represents the pinnacle of performance for this particular segment. In order to ensure that the specified performance figures are translated into reality, Kaeser guarantees performance in accordance with the strict tolerances of the ISO 1217-C/E standard. Furthermore, efficiency remains constant across the entire control range and flow rate is virtually unaffected by pressure fluctuations. This allows the blowers to be precisely regulated and adjusted at all times via the master control system. Kaeser Compressors 1800 640 611 au.kaeser.com
Heavy-Duty Flow Meter Resists Corrosive Biogas The ST51A Biogas Flow Meter from FCI combines superior measurement accuracy with high reliability and dependability in corrosive gases. Organic waste such as food or meat processing plants, fermentation systems for dairy products or wineries and breweries, as well as on-farm manure, and sewage treatment plants, is often digested under anaerobic conditions in reactor tanks. The output is valuable biogas, which is measured with flow meters to support green co-gen energy systems or for disposal by flaring. Organic waste creates a potent mixture of combustible methane (CH4), carbon dioxide (CO2), water and trace levels of corrosive hydrogen sulphide (H2S), gas is problematic for many flow measuring technologies. In addition, the corrosive, sticky nature of the H2S particles affects the performance and can clog many flow sensors, leading to frequent, labour-intensive cleanings. The ST51A Biogas Flow Meter is designed specifically for dirty, potentially hazardous biogas processes. The ST51 Flow Meter from FCI is designed to survive these corrosive biogas processes. It comes standard with rugged 316 stainless steel body construction and Hastelloy-C22 thermal sensors. It features a no-moving parts, non-clogging design which eliminates the need for constant cleaning under wet, dirty biogas conditions. The ST51A meter carries the CE mark and is available with Div.1/Zone 1 Ex agency approvals of FM, FMc, ATEX and IECEx.
AMS Water Metering Pty Ltd (03) 8577 8000 www.amswatering.com
www.foodmag.com.au | November 2023 | Food&Beverage Industry News 51
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