Food Magazine April 2013

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

APRIL 2013

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What the European horse meat scandal taught us, and how we managed to avoid it.

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WELCOME

Tyranny of distance not so bad Where my food’s from and how far it’s travelled is a growing concern of mine...

I

EDITOR: Danielle Bowling danielle.bowling@cirrusmedia.com.au

think it comes with the territory of being the editor of a food manufacturing title, but this awareness has been heightened recently - thanks to the horse meat scandal. For me, it was the story that just kept growing, with a new headline almost everyday for what seemed like an eternity.

While we may be tired of reading (and writing) about it, I think the feature starting on page 8 is an important one, outlining how and why Australia managed to avoid the food security disaster, and what local manufacturers can learn from the woes of their European counterparts.

It seems the tyranny of distance between Australia and the rest of the world has actually served us well in this instance. We don’t import meat all that much, and thus weren’t embroiled in the whole sorry story.

While of course I’m glad Australian manufacturers can sleep soundly, knowing they didn’t put a foot wrong (or should I say hoof?...sorry), you can’t deny that incidents like these must prompt consumers to wonder what exactly is in their food, where it’s from and how many miles it’s travelled.

Another experience which has brought the provenance of my food front of mind, but in a much, much more enjoyable

way, was a recent trip to South Australia, thanks to Advantage SA. A group of journos, myself included, went on a whirlwind trip visiting places like Coffin Bay, Port Lincoln and Kangaroo Island, and listening to incredible stories about the trials and tribulations of the modern day food producer.

It was while I was on a boat in the middle of Coffin Bay, battling the wind and struggling to steady myself (I had no hands free, with one holding a freshly shucked Angasi and the other a delightful Riesling - priorities people!) that I realised

"We give international markets a real run for their money." how lucky we are to be able to not only eat, but produce top quality food, which in so many cases - like that oyster of mine is at its best in its most natural form.

The quality of Australian food and beverages mean we give international markets a real run for their money, and the priority for manufacturers in the wake of the horse meat scandal should be telling - and showing - consumers just how good, and safe, our foods are.

INSIDE

04 NEWS

Byron Bay Cookie Co; Tahbilk wines; Inghams; and Meat Free Week.

How Australia survived the horse meat scandal and what we can learn from it.

20 PACKAGING

26 ON THE SHELF 28 PRODUCTS 30 EVENTS

Masterol Foods’ Nathan Cater takes Food mag’s Industry Map Q&A.

14 INGREDIENTS

We look at the sweet new ingredient enjoying growth in the beverage market.

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Certain food weighing equipment features can minimise contamination risks.

Five of the latest products to hit the market.

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A preview of Australia’s largest processing machinery, materials and technology expo.

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WHAT'S HOT ONLINE

Byron Bay Cookie Co crumbles

WWW.FOODMAG.COM.AU

KEY staff members by unfairly dismissing them with no warning.

John Nelson commented:

FoodMagAU posted to Chobani:

What employees were ever respected? Office staff? The board? That’s where it stopped. This company is an example of extreme hierarchical divide. As mention by Conrad, the bottom line employees were never commended nor recognised for thier significant input into the company.

14 Disastrous and Delicious Food Spills We saw you guys starring in this (http://bit. ly/13ec3hx)! Do you have the spill photo!?

Road would have looked delicious!

Melvin commented:

Chobani responded: A lick-worthy road, indeed! We don’t have pics but you can just imagine what a delicious mess that would have made.

FoodMagAU posted an album:

Advantage SA's Premium Food in SA tour

@foodmagaus tweeted:

Coca-Cola signs up for Women's Empowerment @lewest commented: Diverts attention from #CokeFail blocking recycling?

FoodMagAU posted on timeline: Which, if any, of the following meats do you eat/ would you ever consider eating?

87%

Beef 53%

Lamb 34%

Aligator

30%

Ostrich Horse Dog None of these

13% 7%

View this online at: http://bit.ly/meateatinfo

6%

In early March the Byron Bay Cookie Company entered voluntary administration, prompting one very disgruntled supplier to contact Food magazine and vent his speen.

Ray Cranfield, managing director at Australian Packaging, said "We've been supplying to Byron Bay Cookie Company for a couple of years and have always had trouble with payments."

Cranfield said the confectionery brand owes Australian Packaging $33,000 alone.

"I'm the MD so I don't normally get involved in these bits and pieces but it's been going on this long and I could smell a rat," he said.

While Cranfield admits Byron Bay Cookie Company offers a top quality product that's highly recognisable in the Australian marketplace, he says the CEO, Gordon Slater, has left a lot of suppliers in the lurch.

"Small companies like mine get hurt very badly when you take $33,000 off the bottom line. I've got to pay my employees tomorrow and I will, but I'll most probably have to go into my private savings to do it. I bet this bloke's not doing that."

John Vouris and Brad Tonks of the Business Recovery team at Lawler Partners have been appointed Voluntary Administrators.

"We intend to trade the business and are working with the board, employees, customers and suppliers and are hopeful that a Deed of Company Arrangement proposal will be submitted that will maximise a return to creditors," John Vouris said.

Despite Cranfield's frustration with Byron Bay Cookie Company, its director, Jacqueline Schurig, says the brand is supported by all its stakeholders.

"The Board has the support of employees, customers and suppliers and is confident that the business has a future and sees this as an opportunity to restructure its manufacturing division," she said.

Tiffany Ninness commented: I’m confused as to why chicken or turkey isn’t listed?

Conrad Gibbs commented:

FoodMagAU responded: I thought the same thing Tiffany Ninness!

Pork’s not in there either...

Yes. People have lost their jobs. People who were committed to their roles and gave the company 100 percent. This company never did take pride in its bottom line employees. This has been proven with the company’s disrespect of

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Having worked for this company as general manager for several years back when it was owned by the original owners, I find this story painful. As soon as Gordon Slater took over the business, it was quite apparent to even blind Freddy that he was not interested in the business growing....

Winemakers squeezed by strong dollar and private labels

153 year old Central Victorian winemaker, Tahbilk, has taken aim at cheap imports and private label brands for hurting local manufacturers.

CEO, Alister Purbrick, said that house-brand wines were becoming a feature at independent retailers and not just stores owned by the Coles and Woolworths duopoly. Meanwhile, the persistently strong Australian dollar was making imported products more attractive.

"So you've got the double whammy of own-brand and imports taking space away from us, up go our promotional slot costs and there is less opportunity for us in any case," he told Fairfax Media.

Tahbilk's domestic sales are down, and overall revenue has declined from $13.675 million to $13.187 million. The CEO credited Tahbilk's wine club with assisting the result while exports margins were squeezed.

"There's not a lot of margin in exports, so the best way to describe our exports at the moment is that we have them in a holding pattern," he said.

"We're not going out aggressively to grow because we can't make margin out of it, but we want to maintain our presence in those markets."

Recently d'Arenberg, another century-plus-year-

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old Australian winemaker, said its yearly result had been hit by the high dollar, with margins for exports whittled away massively by exchange rates.

We don't tolerate mistreatment, says Inghams CEO

welfare. We have Best Practice Animal Welfare Programs and Standards in place. We work with regulatory animal welfare specialists to ensure these programs are active and operating throughout all aspects of the company," the statement reads.

"The programs are regularly audited internally and by second and third party auditors to ensure compliance with standards.

"We are investigating and working with all relevant parties to address and resolve this intolerable incident."

Animal Liberation and the RSPCA are now calling for mandatory CCTV monitoring at all Australian abattoirs.

Meat Free Week "lacks compassion" for farmers

welfare standards.

"Animals in Australia are raised in extremely good conditions. Some 97 percent of NSW beef cattle are grass-fed and live outdoors and Australia's pork farmers were the first in the world to voluntarily agree to phase out sow stalls by 2017," she said.

Simson added that there are 44,000 farming families in Australia which depend on consumers buying and eating their produce, and argues that Meat Free Week lacks compassion for farmers who've already struggled with natural disasters and other challenges, including the issues surrounding live exports.

"I find the timing of such a campaign is illthought out and I encourage consumers to ignore the pleas of such groups and get behind our farmers, who work extremely hard every day at growing the best for us to eat," she said.

SG commented:

Poultry producer, Inghams, says it is investigating procedures in one of its processing plants following the release of footage showing cruelty towards turkeys at the site.

In a statement, Inghams chief executive officer, Kevin McBain, said the company wanted to "reassure" Australians that Inghams does not "tolerate the mistreatment of its livestock".

"We condemn the animal abuse we have seen in the footage and will - as a matter of urgency - work to review, retrain and reinforce our animal welfare standards throughout our organisation," McBain said.

ABC's Lateline program was provided with an hour's worth of the footage by the group Animal Liberation.

It was secretly filmed over two weeks in an area of the Tahmoor abattoir where workers take the birds from cages and place them into shackles to be stunned and slaughtered.

The footage, submitted anonymously to Animal Liberation, shows turkeys being bashed, kicked and stomped on at the poultry processing plant in Sydney's south-west.

"Inghams a strong A D _ F Dhas G WA F E Bcommitment _ 1 3 . p dtof animal Pa ge

HEALTH AND SAFETY FLOORING S LIP RES I STANT • ULTR A CLE AN • IMPERVIOU S

1800 ROXSET 1800 769 738 www.roxset.com.au 6 Foodmagazine | April 2013 | www.foodmag.com.au

What great comments made by Fiona highlighting some of the realities surrounding animal welfare standards on Australian farms. I find that too often these campaigns are run and supported by people who have a lack of real world understanding of day to day farm operations and base their decisions on misinformation. Her comments surrounding the current natural disasters and timing of Meat Free Week are also relevant.

Meat Free Week, which was held from 18-24 March, encouraged Australians to abstain from eating meat for seven days, but was criticised by NSW Farmers as being an ill-thought campaign which should be ignored.

The campaign was the brainchild of ex-publishing colleagues Melissa Dixon and Lainie Bracher and was aimed at raising awareness of factory farming practices, with funds going to a not-for-profit animal protection institute, Voiceless.

Fiona Simson, president of NSW Farmers, said 1farmers 2 4 are / 0 already 1 / 1 3meeting , 2 : stringent 0 3 P national M

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and those are designed to protect against inadvertent loss of quality or safety,” Annison says. “Of course what happened in Europe was food adulteration, so it was driven by profit rather than accidental contamination.

Now, that’s harder to control but you still need strong regulatory systems and monitoring systems.

“The usual driver for food adulteration is criminal profit, and against the backdrop of having relatively cheap foodstuffs in Australia, there’s less drive for criminals to wish to come in and make a profit,” he says.

“If you have relatively cheap beef, there’s no advantage

meat because, financially, it doesn’t make sense when we can more easily produce our own top quality, affordable and traceable meat products.

We also have a very effective and thorough screening and testing process, says Day. “We had a Royal Commission 20-plus years ago and since then AQIS (Australian Quarantine and Inspection Service) has been doing species testing on a lot of meat samples going out of the country to overseas markets.

Plus domestic regulators, like ourselves, do routine surveillance programs. Last year we took 100 samples

were covering everything. Do we need to cover other areas that we weren’t normally covering? We were making sure we had access to labs, and so on. We did a bit of a review to make sure that our program was still current given the information that was coming in from Europe,” he says.

“And we found that our system was fairly good in terms of the testing systems out there. But I think for Australian regulators, there was a need for a review, to see how they were conducting surveillance operations.”

Day says he’s expecting more labs to be conducting

"If it had any impact here it was to remind us all ... of the importance of focusing on the things that the food industry does well in Australia, which is to make sure the integrity of the food supply is maintained." to trying to substitute it with horse meat.”

Peter Day, director of compliance and enforcement at the NSW Food Authority, agrees and says Australia’s geographical isolation is one of the main reasons why local manufacturers were protected from the woes experienced by their European counterparts.

“I think we’re lucky in Australia. It’s a different situation to Europe, in many cases, because we’ve got a border. We don’t have a single marketplace and so we don’t import a lot of meat either.

“Generally, speaking, meat’s fairly cheap over here, so there’s a ready supply of cheap, manufacturing meat around,” Day says.

“The other issue is that a lot of companies are actually banned from importing meat products into Australia because of the Mad Cow issue. So only a very limited number of countries can import cooked meat into Australia.”

By and manufacturers AD _ large, F D SAustralian Y MMA R _ 1 2 . p ddon’t f import Pa ge

As used in UK and European hospitals, and now fast being adopted in food preparation areas, commercial kitchens, and the food manufacturing industry as well.

to see what we would pick up. You simply can’t sample every single product, but you’re casting a net over it to make sure that no problems show up.”

So, what did we learn?

In the wake of the horse meat scandal, and despite already having effective testing procedures in place, Day says many regulators will tighten up their systems even more.

“I think it was probably a bit of a wake up call to both regulators and the industry in general, to look at their current systems of detecting and trying to eliminate this type of thing from happening here. I know in NSW we had a program in place anyway, but we looked at it and where necessary we’ve actually enhanced the program of testing.

“We do testing on cooked and raw meat samples for species.

1 2 1 So / we 0 2looked / 1 2at, things 1 :to5make 9 sure P M that we

species tests moving forward, especially because manufacturers now want to confirm, via routine sampling and as an assurance to supermarkets, that what they say they’re producing is exactly what they are producing.

But both Annison and Day agree that one of the most valuable lessons for Australian manufacturers is the importance of monitoring your suppliers.

Annison says while Australian companies are already quite good at this, it’s never something you can be complacent about.

“I think every time there’s a food safety incident, it’s a reminder that the manufacturers are very reliant on the integrity of their suppliers and they need to make sure that they can check on that through establishing strong relationships and agreements about product specifications and so forth.”

Day’s advice to manufacturers is simple: do your due

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diligence. “Audit your suppliers. Check your suppliers out. Have a specification sheet which stipulates exactly what you require from them and then test that to make sure that what you want is what you’re getting.”

Supermarkets hold manufacturers to very tight specifications, and manufacturers need to be able to say – and prove – that what is on their product’s label is completely accurate.

In the wake of this whole sorry story, European consumers have no doubt been left shaken and surely cynical of the integrity of the food processing industry.

But are Australian consumers aware of how protected Australia was throughout the whole ordeal? Will they too be skeptical (albeit unnecessarily) of Australian products and their manufacturers?

Day believes the biggest problem for overseas manufacturers now is that well-known brands have been tarnished, and when consumer confidence is lost, it’s very hard to get back. But the thorough testing and screening processes which Australia’s industry boasts should reassure consumers that they are indeed getting what they are asking for.

“I think Australian consumers probably don’t think a lot about where their food comes from until something like this happens. They don’t think about all the links involved in being a food manufacturer and [in getting a product] to a store freezer. This incident highlights the length of the food chain thesedays, from farm to factory.

“It heightens the concerns of consumers out there of the system, but they can have confidence that it’s being dealt with and that there are programs in place to look out for that sort of thing in Australia.”

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INDUSTRY MAP

24hwritsh

Here, Nathan Cater, managing director at Masterol Foods, which manufactures and distributes vegetable oils, processing aids and ingredients, takes our Q&A.

BAKED GOODS

Masterol Foods What are your primary roles and responsibilities in your job? Give us a day in your working life.

I’ve done most of the jobs here at one time or another, from working in the warehouse and in production through to sales, marketing and product development.

My role now is mostly of a managerial nature. I contribute to the overall direction of the company, particularly in terms of product development for the different market segments we engage with.

I also help to ensure that Masterol’s R&D function interacts well with sales and marketing.

Because I have a broad understanding of the systems and the way information flows through Masterol, I also have the role of ‘problem solver’ – a hat which directors at many small and medium sized companies have to wear! These problems often revolve around our manufacturing operations, such as identifying the best way to transition to larger batch sizes when sales of a product increase.

Other things I do on a daily basis include discussing what we need from suppliers and how we can work more closely with them, addressing our customers’ needs and providing them with technical support and advice on our products and how they are best used.

What training/education did you need for your job?

I’ve been in the food industry my whole working life, so it’s all I know. With regards to education – I have formal training in chemistry, management and information technology, but have developed a strong understanding of the technology behind anti-sticking, glazing and release agent products by simply spending years working hands-on in the industry.

How did you get to where you are today?

Give us a bullet point career path.

• Graduated university in 1999 • Worked in the food industry throughout my years at university

What is the one thing that you are most proud of in your professional life?

The people I work with. Without their support and commitment to our company and our products, we’d be fighting a losing battle. I believe many companies don’t have the right people in key positions. This causes a myriad problems, the sources of which may appear difficult to spot even from the inside. In my opinion,

Masterol's fluid shortenings have been checked for compatibility with commercial equipment.

the source is often right at the beginning – they failed to recruit the right people. I’m very proud of the people I work with and what we achieve together.

Biggest daily challenge?

Time management. It’s very easy for me to get immersed in the details of one particular project and

"High exchange rates mean Australian manufacturers are having difficulty competing with imports and ... it's tough to get export business too."

• Established Masterol Foods in 2009 to capitalise on the knowledge I gained throughout my studying years.

What tools and/or software do you use on a daily basis?

Spreadsheets, spreadsheets and more spreadsheets. We have a database management system which handles most of our day-to-day activities with regards to logistics and manufacturing. It implements full traceability of all raw materials from receipt at our facilities to their use in finished products through to when the finished product is delivered to our customers.

12 Foodmagazine | April 2013 | www.foodmag.com.au

forget about other things I’d planned to do on a given day. Without a high level of attention to detail, some of the products we’ve developed might never have come to be – it’s a matter of finding a balance between what you want to do and what you have to do.

Biggest career challenge?

Getting new products off the ground – it’s unbelievably difficult. No matter what you want to do, there is almost always someone out there who has a head start. That moment when everything aligns and things start to

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INDUSTRY MAP

Masterol's Vegelite fluid shortening is designed for pie bottoms.

treated by both sides of government at all levels. Our business environment is highly regulated.

snowball – I think most people fall before they make it that far. This is a constant challenge – it’s not one you conquer and then move on from. With new products comes new knowledge, new experiences, new customers and suppliers, and so on. Managing all of these while trying to get a new product off the ground is pretty intense.

What is your biggest frustration in your job?

I believe doing business in Australia is very difficult.

This is due to a range of factors – things like our relatively small market size and low population density through to industry dynamics including the concentration of power in the hands of a small number of large and powerful competitors in many industries. This means achieving the economies of scale necessary to take on the ‘big boys’ is always going to be difficult. There are plenty of other factors too, such as the way business is

Vegelite shortening is also suitable for quiche bases.

What is the biggest challenge facing your business?

Innovation. High exchange rates mean Australian manufacturers are having difficulty competing with imports and for the same reason it’s tough to get export business too. Exchange rates used to make local manufacturing more attractive because they helped to offset the high cost of production and the high cost of doing business in Australia, but that’s not the case today. This is why innovation is so important for Australian manufacturers. I don’t believe it’s possible to build a strong manufacturing business in Australia without a constant focus on innovation. Build a better mousetrap, as the saying goes.

Is there anything else about your job you want Australia to know about?

Being in business is more daunting than it looks. It isn’t for the faint-hearted. Despite that, I’m passionate about Australian manufacturing and in particular, A D _ FtheDfood WE S F E B _ 1 3 . p d f industry and our contribution to it.

AUSTRALIAN INDUSTRY MAP

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WESMARTIN Leonda

Food magazine recently launched its Industry Map, where we ask manufacturing professionals to shed light on the trials and tribulations of their industry.

The Industry Map is targeting all members of the food and beverage manufacturing industry, from the presidents to the packers! You all play an important role in making the industry what it is, so please share your experiences by completing our Q&A. It's your chance to have your thoughts heard, as they'll be published on our website, and perhaps even in our mag!

TO GET STARTED, SCAN THIS QR CODE or use this link to access: http://bit.ly/industrymap

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INGREDIENTS

What is the sweetest thing?

In a world where diabetes and bulging waistlines are reaching epidemic proportions, food makers and consumers are increasingly on the lookout for a solution to the sugar ‘problem’.

Andrew Duffy reports.

F

or those who want to make a healthy change whilst keeping their sweet tooth intact, artificial sweeteners are seen as the way forward.

While there are already a host of products to choose from, one sweetener in particular, stevia, has recently won a host of big endorsements.

Late last year beverage maker, nudie, joined many of its peers in releasing a new water-based range, Wonder Winnie, which uses stevia, and soft drink giant, Pepsi, recently used the additive in the Australian release of its low-sugar Pepsi Next.

The sweetener, derived from the stevia plant, has built up a small but loyal

political disputes, and taste problems hampering its progress, especially in overseas markets.

To this day, stevia accounts for only a small share of sugar-free products and remains unknown in some consumer circles.

But with large brands increasingly incorporating it into their sugar-free products, we’re likely to be drinking and eating more of it in the future, and analysts say its popularity will only grow stronger.

What's in a name?

In Australia, stevia is regarded as a natural sweetener, and brands like nudie have embraced the

"We forecast growth rates for stevia 10 times higher than those of its competitors aspartame, saccharin and sucralose." following over the years and advocates say it’s the ‘natural’ alternative to the more popular artificial sweeteners, like saccharin.

But this natural claim is one of many controversies that still surround the product, with health concerns,

14 Foodmagazine | April 2013 | www.foodmag.com.au

plant in order to stick with a ‘nothing but fruit’ message.

But Euromonitor International analyst, Lauren Bandy, said nitpicking over stevia’s definition continues, and the European Union still bans products using it from making natural claims.

“Steviol glycosides, the sweet compounds of the stevia leaf, are not consumed as a food on their

'Naturally-sweetened' Wonder Winnie own and are added to food and beverage products to perform a technical function,” she said.

“Therefore, by definition, stevia is an additive and cannot be labelled as a ‘natural ingredient’ in the EU.” Apart from its use as an additive, the argument behind stevia’s naturalness also stems from how the plant is processed.

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INGREDIENTS

Steviol glycosides are extracted using solvents and resins, and the process is performed on an industrial scale quite different to the ‘natural’ environment some consumers imagine.

Nevertheless the product has gained a relatively healthy perception closer to home, and Bandy said its popularity is rising, despite growth moving slowly.

“We forecast growth rates for stevia 10 times higher than those of its competitors aspartame, saccharin and sucralose,” she said.

“That said, in absolute terms the stevia market remains relatively small.”

with sugar, and manufacturers have had to work hard to balance the flavours.

Overall, stevia has a slower onset and longer duration than sugar, and one analyst told Food Magazine the product has to be mixed with another sweetener, such as saccharin, in order to mimic the full effects of sugar.

We were also told that the stevia/

and Medical Research suggested sugar-free drinks may actually increase the risk

"By definition, stevia is an additive and cannot be labelled as a 'natural ingredient' in the EU."

Taste problems Health concerns haven’t been the only roadblocks to a wider adoption of stevia.

While most of the issues have since been ironed out, in its early days stevia battled a more practical problem Pepsi Next is relating to a bitter after-taste, sweetened with which still exists in products stevia for some consumers.

On the more technical side, stevia sweeteners hit different A D _ F parts D R of EAAPR_ 1 3 1 the palate compared

saccharin mix was particularly attractive for soft drink makers looking to make zerosugar products.

So far brands in Australia have largely avoided this mix, preferring to use stevia by itself in order to market products as ‘naturally sweetened’.

In the case of Pepsi Next, the soft drink giant has elected to mix stevia

with sugar to retain taste whilst boosting the health profile.

The final word While the wider debate around natural and artificial sweeteners will no doubt continue, stevia has long since received approval from Australian regulators, and its influence continues to spread through local products.

Nevertheless scientists and health experts remain divided on the issue.

2 0 1 3 - 0 3 - 2 0 T 0 9 : 5 5 : 3 0 In + 1January 1 : 0this 0 year a paper from the French National Institute of Health

of diabetes, and a number of beverage companies including Coca-Cola Amatil have been criticised for spruiking their low calorie and low sugar beverages as healthy choices.

But our own regulators have found no problem with stevia, and have even marked it as a possible growth area for local farmers.

Overall, most research shows such innovations don’t intend to act as a replacement for a balanced lifestyle, and artificial or not, sugar-free products can’t replace a healthy diet.

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AUSPACK PLUS

Soar to new heights This year, Australia’s largest processing machinery, materials and technology exhibition, AUSPACK PLUS, is returning to Sydney, presenting food manufacturers with an invaluable opportunity to network with other industry members and gain an insight into the latest and greatest developments in packaging.

H

include Export Achievement Award, Yet another exciting event accompanying The WorldStar awards is one of the eld at the Sydney Showground, Design Achievement Award, Customer AUSPACK PLUS 2013 is the APPMA major events of the World Packaging Sydney Olympic Park, from 7 Partnership Award, the Imported Awards of Excellence, which will be Organisation (WPO) and highlights to 10 May, this year AUSPACK Equipment Award, Best New Product announced on 8 May. the best of the best in the international PLUS had to expand its venue space by Award and the APPMA Scholarship, Mark Dingley, chairman, APPMA, packaging industry.

202sqm due to high exhibitor demand. which seeks to reward a packaging said the biennial Awards of Excellence This year, the awards received 316 Visitors can expect to see over 1,100 entries from 33 countries around the brands and 240 exhibitors representing "Companies ... are recognised for their contribution and world. WorldStars are presented only 13 countries, with 58 international to those entries which, having already exhibitors across more than 7,000sqm of outstanding achievements against their peers." won recognition in national or regional floor space. engineer looking to further his/her are designed to recognise innovative competitions, are deemed by a panel of The event is owned and presented by education with a scholarship and outstanding packaging and judges to be at the top of their game in the Australian Packaging and Processing processing solutions. regards to execution or innovation.

Machinery Association (APPMA), and, “Companies that enter these Ralph Moyle, national president of once again, a highlight of this year’s biennial awards are recognised the Australian Institute of Packaging, event will be the AIP Technical Forum, for their contribution and said hosting the event is a major coup for which is taking on a ‘Global Packaging outstanding achievements Australia. “There will be an international Trends’ theme and will include against their peers contingent of WPO Board members and presentations from international speakers within the wider award winners from across the globe representing Brazil, Austria, India, South packaging industry,” coming to Australia for this event and we Africa, Indonesia and the United States. he said. would like to extend an invitation to the Adding to this international focus will be This the A WorldStar held on09 9 . entire D _ F OPackaging O D S Y awards, M1 MA Y_ p d f packaging P a g community e 1 2 to 2 be / 4a part / 0 9 , 5 : year, 2 5 PM award categories of this significant night,” he said.

May at the Novotel Sydney Olympic Park.

16 Foodmagazine | April 2013 | www.foodmag.com.au

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AUSPACK PLUS

performance in both output and reduction in rejects and achieves throughput rates of up to 150bpm.

“Visitors will also experience our innovative seasoning system, the tna intelli-flavOMS 3c. A complete, one-piece solution for both wet and dry seasoning and flavouring, And if that’s not enough, the tna intelli-flavOMS visitors to this year’s AUSPACK 3c delivers exceptional PLUS will have the opportunity to speak performance and provides face-to-face with thousands of industry even coverage at throughput professionals from an array of sectors - all rates of 100 to 500kg per under the one roof. hour for a wide variety of These include: applications,” he said.

“Technical experts will also tna Australia be on-stand to demonstrate our On display will be tna Australia’s latest tna rofloHM 3 horizontal motion packaging solutions, including its 3ci conveyor, which smoothly high speed vertical form fill and seal distributes goods to minimise packaging machine. losses and breakages and delivers According to Luigi di Palma, general manager A D _atFtnaOAustralia, O D S Y this M Mmachine A Y _ 0 9 . p the d fhighest P aquality ge 2 2 4 / 4 / 0 9 , end products.” provides up to a 30 percent improvement in to enrol in the AIP Diploma in Packaging Technology, an internationally recognised and accredited course.

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Continuous co-extrusioneg: sausage rolls, fruit bars and apple strudel.

Short or long log extrusioneg: croquettes & hot dogs.

Round deposits up to 300grams- eg: bread pockets, �lled meat & poultry meals, �lled doughnuts.

Ease of operation with a simple control panel from which machine operation is controlled at the press of a button. The panel also has 99 memories for calling up your products running speci�cations.

Low pressure feeding to handle materials gently & avoid fragile particulate breakdown in the casing and/or �lling - baked beans or vegetables into meat or potato casing, strawberries & cherries travel through the machine with minimal damage.

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www.symetec.com www.foodmag.com.au | April 2013 | Foodmagazine 17

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AUSPACK PLUS

Enterprise Connect

The 15D105 horizontal hand load cartoner

Emrich Packaging Machinery As a provider of packaging equipment and bagging machines, Emrich will be using AUSPACK PLUS 2013 to showoff its PFM ZC1 integrated multi-head weigher and bagging machine.

The PFM ZC1 integrated multi-head weigher and bagging machine is designed for mid-speed duties up to 80 bags per minute and targets products such as snacks, confectionery, pet food, granular

print applicators (LPA). Matthews will also be displaying its custom-built LPA to celebrate its 1000th Fox IV LPA installation in the Australian market.

“This year, we will also be showing our range of machine vision technologies and our capability to check packaging quality.

Our iQVision technologies include a range of vision systems for inspection, guidance, identification, measurement, tracking and counting, across a host of

Enterprise Connect offers comprehensive, confidential advice and support to eligible Australian small and medium businesses to help them transform and reach their full potential. Visitors will have the chance to speak with an expert team of business advisers and discuss how their businesses can benefit from comprehensive, independent business advice.

Enterprise Connect NSW state director, John Murray, said, “With considerable industry experience, our business advisers will show visitors how Enterprise Connect can assist businesses to be more innovative, productive, sustainable and globally competitive.

“Through successful client examples, visitors will see how engaging a business adviser can make a real

RV Series weigher from Heat and Control weighers. The sloped main body and radial feeder cover are self-draining, which improves sanitary operation and reduces cleaning time Head to page 25 to read about A&D’s new checkweigher product, launching in Australia at AUSPACK PLUS 2013.

"Visitors to this year's AUSPACK PLUS will have the opportunity to speak face-to-face with thousands of industry professionals from an array of industry sectors - all under the one roof." products, biscuits and pasta.

Also on display will be Emrich’s Adco 15D105 horizontal hand load cartoner, designed for easy conversion to a fully automatic barrel cam machine and available to run in either continuous and intermittent mode.

industries,” said general manager of operations, Mark Dingley (also APPMA chairman)

Matthews Intelligent Identification AUSPACK PLUS visitors can check out Matthews’ recent launch, the Linx CJ400, as well as a range of other technologies including its iDSnet Enterprise and iDSnet Manager reporting software; small character continuous inkjet coders; thermal transfer over printers; lasers; large character drop-on-demand printers; label applicators; and label 18 Foodmagazine | April 2013 | www.foodmag.com.au

difference to their business.”

Enterprise Connect’s services include business reviews, grant assistance to implement the review’s recommendations, and a range of tailored services to meet individual business needs.

Heat and Control

Matthews' Linx CJ400

Heat and Control will be showcasing the newly-released RV Series weigher from Ishida. This series is faster, more accurate, easier to use and environmentally-friendly. With automatic set-up, self-draining surfaces and wireless operation, Ishida RV weighers are an efficient way to netweigh dry, fresh and frozen foods.

Wash down ratings of IP66, IP67 and IP69K make the RV series the industry’s most waterproof multihead

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PACKAGING

Pack a punch E

ffective packaging can be the difference between a sale and a stagnant product. If the following four factors are considered, packaging can be a simple, cost effective way of capturing the consumer’s attention, and hopefully their loyalty too.

Ingenuity

Reaching consumers these days is difficult.

No longer do traditional methods of marketing warrant their attention or their dollars. Creating an effective package design requires focus in four key areas, writes Pierre Pienaar.

Let’s face it; consumers aren’t particularly open to changing their purchasing habits or experimenting with new products. If it ain’t broke, don’t fix it, right? When introducing your product to consumers, you have to display ingenuity in your packaging design.

Consumers look for packaging that’s visually pleasing and representative of the actual product. Your package should demonstrate your company’s ability to uniquely display your product through colour, size, or logos.

Creativity Just as with people, packages that are different tend to stand out. Using unusual colours, containers, and catch phrases are all effective ways to catch consumers’ attention. You can reap huge rewards by using packaging design to market the same product to multiple target groups.

Product packaging can give new meaning to the same product for different consumers. It is important to note, however, that creative packaging is no substitute for a great product. You don’t want to be known for being all action and no satisfaction.

Connecting with consumers Consumers will purchase products because of a perceived need for them.

Therefore, your package design must

20 Foodmagazine | April 2013 | www.foodmag.com.au

demonstrate a fulfillment of a need of some sort, as well as the benefits of choosing your particular product. Your package should elicit emotion from your consumer, whether it is happiness, serenity, or even hunger.

If there isn’t a feeling of excitement or necessity, you can bet your product will remain on the shelf. Consumers like to feel that a company is in touch with their specific needs and offers them something special. You must connect with your target audience.

Your package design is your product’s business card. For better or for worse your packaging design will be a significant deciding factor in whether or not your product is purchased.

Sustainability Sustainability continues to be a buzz word and has become a major factor affecting operations in packaging.

Considerations in this area are now a fact of life with bioplastics and renewable resources such as sugar cane being serious participants in the event. But, it seems consumers still require greater clarity around what ‘sustainable’ really is. We are increasingly interested in our personal impact on the environment and are demanding more from manufacturers.

Australia’s packaging industry needs to participate seriously in co-ordinated and co-operative efforts around global packaging sustainability and to develop

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PACKAGING

some honest measurement tools for the manufacturing industry to consider.

While we wait for strong leadership in this field to come to the fore, I challenge individuals to make sustainability a serious consideration; no matter the area of packaging in which you’re involved. I challenge you to ask your company what its stance is on sustainability and what its relevant policies are.

In the meantime we need to continue designing with the 3 Rs in mind: reduce, re-use, recycle.

Reduction ought to be considered in terms of light weighting and down gauging. Reduce the ullage in packs as well as the flap area of the pack.

Packaging designers should take into

used by the consumer for the same or a similar purpose, for example, woven polypropylene bags with handles can be used as a carry bag. These bags can also be used as building material, especially in third world countries.

Recycle in terms of using both recycled materials for packaging end products and regularly using materials that are recyclable.

The packaging is to be designed to assist recycling. Where recycling facilities exist it should incorporate the appropriate recycling logo to encourage consumers to recycle the package. Lookalike packaging in different materials should be avoided.

If the packaging is to be recycled

sorted, separated and reprocessed.

Plastic packaging should be clearly identified with the Plastics Coding System.

I found it interesting that at the 2010 Soccer World Cup in South Africa, Brazil, Portugal and The Netherlands wore jerseys made entirely from recycled polyester. Each jersey was produced from eight recycled PET bottles. Nike sourced discarded PET bottles from Japanese and Taiwanese landfill sites and then melted them down to produce new yarn used for the jerseys.

This process saves raw materials and reduces energy consumption by up to 30 percent when compared to virgin material. Nike prevented nearly 13 million plastic bottles from going into

"If there isn't a feeling of excitement or necessity, you can bet your product will remain on the shelf.

Consumers like to feel that a company is in touch with their specific needs and offers them something special." consideration potential changes in the distribution chain in order to balance package designs with the distribution environment. This will often result in good pallet utilisation.

Re-use A D _ refers F D Gmainly U N AtoP domestic R_ 1 3 re-use for a range of purposes. Re-

landfill sites. This is just one example it should be designed to be easily of what companies and individuals are compressed to minimise the volume doing out there to help our environment. where possible. Practicable recycled I would like to add another R: that of rematerial should be incorporated in filling. Supermarkets are trialling machines the packaging material. If and where to fill reusable pouches 1 practical, 2 0 1 the 3 - packaging 0 3 - 2 should 5 T 1 use 0 : only 4 9 : 1 that 5 +allow 1 1 consumers : 0 0 with fabric conditioner pumped from a 1000 one material, or material which can be

litre container in the laundry aisle. What about cooking oil, fruit juice, shampoo? This could cascade to flour, sugar, cereals - the list goes on. Watch this space.

Pierre Pienaar is director at PackTech Solutions and education coordinator at the Australian Institute of Packaging.

Permeability testing - oxygen transmission and water vapour transmission.

Analysis to determine what types of plastic materials are present in a sample, including structures of multilayered packaging.

Mechanical testing of plastic films – tensile strength and related properties, tear resistance, puncture resistance, dart impact resistance and others.

Plus many other tests.

www.gunnlab.com.au www.foodmag.com.au | April 2013 | Foodmagazine 21

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WEIGHING SYSTEMS

A weighty issue: Food contamination Looking out for certain features of weighing equipment can help food manufacturers maximise their return on investment, and minimise the risk of contamination. Isaac Leung writes.

F

ood contamination can occur via any number of vectors, so constant vigilance is required during every step of the food supply chain.

One oft-overlooked source of food contamination is weighing equipment, a fundamental part of portioning in food processing.

Current international standards which govern hygiene in relation to weighing equipment in the food industry include the European Hygienic Engineering & Design Group (EHEDG) guidelines, BRC Global Food Standard, SQF program, ISO 22000, and the NSF 3-A/ANSI 14159-1 standard.

Locally, the Australia New Zealand Food Standards Code relating to Food Premises and Equipment stipulates that equipment needs to be designed, constructed, located and installed to ensure there is no likelihood they will cause food contamination, and can be easily and effectively cleaned.

In the case of food contact surfaces, for example, where a scale has foodstuff set on it during the portioning process, the rules are even stricter: in addition to the above, they need to be able to be sanitised, and be unable to absorb grease, food particles and water, and made of material which will not contaminate food.

Similar requirements can be found in the policies of food retailers. For example, Woolworths’ Quality Assurance Standard pertaining to Manufactured

Stainless steel construction and smooth surfaces allow for easy cleaning.

Woolworths also requires planned preventative maintenance programs, which include clean in place (CIP) operations utilising documented chemicals, hot water and energy like scrubbing or high pressure hosing.

According to Phil Hyland, project manager at Mettler Toledo, the last three to four years have seen a tightening of hygiene controls as a number of high-

become sources of cross-contamination.

Materially-speaking By virtue of their function, weighing equipment consists of a mix of direct food contact surfaces and non-contact surfaces.

On a scale, non-product contact surfaces can include the terminal, housing, and feet, but these can cause indirect contamination. Depending on the

"Aggressive chemicals and longer clean/decontamination cycles increase maintenance cost and downtime, and in the long run, can reduce the life of the product."

Foods requires well-documented procedures for the microbiological and chemical cleaning of processing and handling equipment. These procedures are backed up by visual inspection, residue testing and quarterly microbiological swabbing of surfaces and equipment.

profile food contamination cases have emerged globally.

Weighing equipment manufacturers have kept an eye on these stringent demands, and designed their equipment to be correspondingly easier to clean, with less food traps and areas which could

22 Foodmagazine | April 2013 | www.foodmag.com.au

type of food being weighed, the feet of scales can also be in direct food contact.

Contact surfaces are defined as surfaces in direct contact with food residue, or where food residue can drip, drain, diffuse or be drawn. The scale platform is the most obvious direct food

contact surface.

These surfaces need to be smooth, non-porous, non-absorbent, impervious; free of cracks, crevices, pitting, flaking, and chipping; corrosion-resistant; durable and maintenance-free; non-toxic, noncontaminant; cleanable and non-reactive.

The standard material for contact surfaces is stainless steel, which is corrosion-resistant and durable. 316 steel is preferred, while 304 stainless steel is also adequate.

To attain the requisite hygiene ratings, the surface needs to be polished to a smoothness of 0.8 micron or better.

Rougher surfaces prevent effective cleaning as microorganisms become trapped in the surface, becoming a bacteria trap.

Of course, cleanability can also be dependent on the finishing technology,

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WEIGHING SYSTEMS

which can affect the surface topology.

Where other materials are used, plastics should be food-grade, and smooth ceramics is also a common material.

According to Hyland, the common approach to use silicon-based potting material to protect sensitive parts of weighing equipment, such as the load cell, is insufficient for food-grade equipment. Certain cleaning products can shorten the life of silicon potting materials. A better approach is to protect the load cell with a welded, IP69 rated seal.

Designed for cleaning The ability for equipment to handle heavy washdowns is one of the things which differentiates food-grade industrial weighing systems from, say, a kitchen scale. But Hyland says customers who only focus on the washdown capabilities

of equipment may be overlooking other important factors.

“They often haven’t looked at the ability to clean the equipment properly, such as ensuring there are no food traps,” Hyland told Food magazine.

“The converse applies: you could have a machine which is open and able to be washed down but the equipment

and in the long run, can reduce the life of the product.

To avoid food traps, equipment should not have sharp corners and crevices, and mated surfaces should be continuous and substantially flush. Construction should allow easy disassemble for cleaning and inspection.

Internal angles should be rounded to

protection against hot, high-pressure hosing,” Hyland said. “When you are in a meat room or a food processing area, the temperature often changes. If a freezer comes on, for example, you can have a large change in air temperature.”

To combat condensation within equipment due to temperature changes, the machines should be well-sealed, and

"The ability for equipment to handle heavy washdowns is one of the things which differentiates food-grade industrial weighing systems from, say, a kitchen scale." eventually suffers from the cleaning.”

“We’re looking for something that can be cleaned to a satisfactory standard and yet be able to withstand that process.”

Equipment which is poorly designed may require more severe and prolonged cleaning. Aggressive chemicals and longer clean/decontamination cycles increase maintenance cost and downtime,

24 Foodmagazine | April 2013 | www.foodmag.com.au

standards-specified radii. Most standards specify the avoidance of sharp corners, less than 90 degrees.

Particular features which allow for easy cleaning include full stainless steel construction, smooth surfaces, continuously welded and completely closed columns with no disturbing cables, and ingress protection of IP68 or IP69K. “IP69K sealing gives our food industry equipment very good

properly vented.

“Food equipment that’s positioned in high-condensation areas will have Gore-Tex vents, which allow a balance of air pressure, so it doesn’t try to suck in moist air, but it also does not allow moisture to come in through the vent,” Hyland explained.

Holistic approach While the design of equipment is an extremely important aspect in ensuring food safety, food safety auditors say many manufacturers often spend millions of dollars on equipment, only to find themselves out of step with their core customers’ requirements.

Standards like the Woolworths Quality Assurance Standards as well as the Coles Housebrand Supplier Program specify a comprehensive set of requirements, which relate to factors beyond equipment design, such as equipment placement, calibration, cleaning processes, interfaces with other equipment, and data retrieval and analysis.

By having a thorough understanding of all aspects of these requirements, in addition to suitable equipment design, food and beverage manufacturers can minimise the risk of contamination, and ensure that they are compliant with the relevant standards.

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Fast-track to accurate checkweighing

230

A new checkweigher from A&D Australasia will allow smaller operators to upgrade their production line to cater for increasing demand.

With a new consumer focus on organic and fresh foods and exotic ingredients, supermarkets are increasingly turning to small-to-medium sized Australian food manufacturers for their products.

While these contracts are lucrative, they also increase the demands on the manufacturers' processes, necessitating faster production while still maintaining accurate portioning.

Accurate weighing of products is critical: it ensures manufacturers are not giving away too much of their product, and at the same time, are not shortchanging their customers.

According to Tom Armstrong, managing director of A&D Australasia, many smaller players in the industry tend to start by having operators manually sort product into packaging, and using static scales to weigh units individually.

However, this labour-intensive process can be costly, and slow. The obvious next step would be to transition to an automatic process line and checkweigher system.

Fast and accurate Checkweighers weigh products that are moving on a conveyor belt at very high speeds. A&D's latest checkweigher, to be launched at AUSPACK PLUS 2013, for example, can weigh up to 200 0.5kg products per minute at a 0.1g resolution.

But with the speed of the checkweighers also comes issues with noise and vibration. These can obscure the actual weight of the package.

"As the package goes across the checkweighers, all sorts of variables are fed back to the indicator: the belt moving, the shaking, wind et cetera," Armstrong explained.

nuts, pellets + specialty snack processing

fryers + roasters seasoning + coating application accumulation + distribution pollution control oil management controls + info systems

An alternative approach While competing checkweighers on the market tend towards preventing these variables by engineering very rigid and expensive mechanical structures, and dampening the loadcell, A&D's approach uses the Japanese company's expertise in analogue to digital conversion and digital signal processing (DSP) to quickly and accurately filter out the variables.

"For the last 10 years, A&D has focused on digital signal processing, which is essentially looking at the variables coming from something under test, monitoring and measuring and simulating scenarios based on that information," Armstrong said.

Previously, this DSP capability was used for testing and simulating automotive engines in Japan, but its application to the checkweigher means the electronics within the unit can "see" the process in slow motion, successfully isolating the actual weight of the package in under one-third of a second, as it speeds through on a conveyor belt at 120m a minute.

info@heatandcontrol.com | heatandcontrol.com

www.foodmag.com.au | April 2013 | Foodmagazine 25

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ON THE

SHELF

Low fat, high taste Product name: Livefree Product manufacturer: Kraft Ingredients: Milk, salt, starter cultures, enzyme Shelf life: 210 days, 7 months Packaging: Printed film, with clear window on the back

Product manager: Jessie Rosengarten Brand website: www.kraftlivefree.com.au

Natural way to start the day Product name: Be Natural Porridge Range Product manufacturer: Kellogg’s Ingredients: Wholegrains (rolled rye, rolled barley and rolled oats) Shelf life: One year Packaging: Eco-friendly resealable and reusable canister Brand website: www.benatural.com.au A D _ F D MA S A P R _ 1 3

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ON THE SHELF

Greek goodness Product name: Chobani Greek Yogurt – new flavours Product manufacturer: Chobani Pty Ltd Ingredients: Cultured pasteurised non-fat milk, live

Pure goodness

and active cultures: S. Thermophilus; L. Bulgaricus; L. Acidophilus; Bifidus and L. Casei. Contains milk.

Shelf life: 50 days with refrigeration Packaging: Single serve plastic pots Product manager: Peter Meek Brand website: www.chobani.com.au

Product name: PureBred Gluten Free Hot Cross Buns Product manufacturer: Cuisine Royale Ingredients: Water, sultanas (16 percent), rice flour, tapioca flour, canola oil, thickeners (460, 464, 1420, 466), maize starch, psyllium husk powder, potato starch, yeast, partially inverted sugar syrup, egg white powder, rice bran, plum puree, orange peel (1.3 percent), mixed spices, glucose syrup, rice starch, concentrated fruit juice, salt, cinnamon, lemon peel (0.3 percent), sugar, preservative (200), acidity regulator (330) Shelf life: Eight days Packaging: Food-grade heat sealable polypropylene with a 30 micron gauge, suitable for recycling.

Product manager: Aisling O’Loughlin Brand website: www.pure-bred.com

Birds Eye goes gourmet Product name: Birds Eye Deli Chips Product manufacturer: Simplot Ingredients: Potato (75 percent), canola oil, corn starch, rice flour, potato starch, wheat flour, salt, thickeners (1404, xanthan gum, guar gum), rosemary, acidity regulators (450, sodium bicarbonate), garlic powder, sugar, pepper. Contains wheat.

Shelf life: Keep frozen Packaging: Plastic - 600g Product manager: Sue Scott Brand website: www.birdseye.com.au/our-range/ A D _ Ffrozen-potato/deli-seasoned-chips DAUS1 F EB_ 1 3 . p d f Pa ge 1 1 1 / 0 3 / 1 3 ,

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YOU ARE INVITED

Don’t miss out on attending the Australian Institute of Packaging (AIP) National Technical Forum which will be held alongside AUSPACK PLUS 2013. With the theme ‘Global Packaging Trends’ and international speakers from the World Packaging Organisation (WPO) coming to present from Brazil, Austria, India, South Africa and the United States, the AIP National Technical Forum is expected to be a must-attend on the 2013 calendar. Limited spots available so book your spot today!

AUSTRALIAN INSTITUTE OF PACKAGING (AIP) NATIONAL TECHNICAL FORUM THURSDAY 9TH OF MAY 2013 Sydney Showground

Alongside AUSPACK PLUS PROUDLY SUPPORTED BY

PACKAGING + PROCESSING + MATERIALS

2013

Owned and Presented by APPMA

Tuesday 7th - Friday 10th May

TO RESERVE YOUR PLACE CONTACT THE AIP: info@aipack.com.au www.aipack.com.au www.foodmag.com.au | April 2013 | Foodmagazine 27

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PRODUCTS

New Mitsubishi Pedestrian Stacker The newly-designed Mitsubishi Pedestrian Stacker comes with an ergonomic tiller arm, an extremely compact powerhead and outstanding visibility. The AXIA ES ensures excellent manoeuvrability in tight spaces.

The new Mitsubishi Pedestrian Stacker series include advanced and added-value features that deliver real customer benefits, particularly in terms of reliability and value for money. These features include: • A sealed chassis to offer protection against dirt, dust and other particles lying around your work-site • A water-resistant design which diverts splashed moisture away from key electrical components for longer truck life

• A low centre of gravity which aids stability and therefore enhances safety.

• A powerful AC drive motor which gives excellent traction and ramp performance, as well as smooth, quiet, controlled operation, extended shift length and lower maintenance requirements.

MLA Holdings 131 MLA (131 652) mlasales@mlaholdings.com.au

More for less from FlexLink

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The new X65 conveyor from FlexLink offers lower Total Cost of Ownership, a drastically lower noise level and an innovative design for the future.

It’s designed for low friction, low power consumption and a long service life. In addition, FlexLink is introducing new, efficient drive technology to further reduce power consumption.

Dependent on the application and 2 0 1 3 - 0 3 - 2 0 T 1 0 : 0 8 : 1 choice 5 + 1 of 1 drive : 0 0unit, power consumption is eight to 44 percent less compared to

HaCCP certified

previous drive units by FlexLink.

X65 is capable of working at double the speed of previous conveyor generations - 120 m/min - a capacity that meets tomorrow’s higher requirements on line speed and reduced cost per produced unit.

FlexLink Systems info@flexlink.com www.flexlink.com

internal & external coved corners

Depend on us for the best in refrigeration.

SKOPE and MISA The Misa range of modular cool and freezer rooms is now aligned with the market leadership, dedication and after sales service synonymous with the sKOPE brand.

Misa modular polyurethane rooms, provide a simple, quick and flexible food storage management system.

High density MsV polyurethane panels

Contact us to talk with a SKOPE MISA specialist. skope.com 1800 121 535 28 Foodmagazine | April 2013 | www.foodmag.com.au

Quick and easy modular construction

internal safety door & manual safety alarm

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Efficient and reusable CHEP Australia has launched a new beverage tray - a reusable retail-ready solution for the whole beverage supply chain.

The new CHEP Retail Beverage Tray has been designed to hold all

variants of soft drink bottles, including 1.25L, 1.5L, 2.0L and 2.25L. It complements the Multi-Purpose Beverage Tray, which was launched in 2009 and carries 1.25L soft drink and 2L juice bottles.

The new tray is modular to the plastic Display Pallet and the standard Australian timber pallet. When used together, the trays and Display Pallet become a onetouch solution that can be packed on line by a manufacturer, shipped through the supply chain and wheeled onto the retail floor ready to be shopped.

“Because it takes all variants of soft drink bottles from 1.25 litres, the new CHEP Retail Beverage Tray will enable even more beverage manufacturers to streamline their processes and increase efficiencies,” said CHEP customer programs manager, Annette Arzoumania.

Chep Australia 02 9856 2437 www.chep.com

Dyson Airblade hand dryers The three new Dyson Airblade hand dryers are the fastest, most hygienic and sustainable way to dry hands properly.

Dyson Airblade Tap hand dryer: This dryer washes and dries hands with no need to leave the sink. Infrared sensors pinpoint hand positions and release water from the tap stem. Once hands are wet and drying is requested, integrated circuitry computes the information and activates the latest Dyson digital motor, creating two high velocity sheets of air on the tap’s branches.

Dyson Airblade V hand dryer: The Dyson Airblade V hand dryer is 60 percent smaller than the original, yet dries hands fast. Two sheets of high velocity air angled at 115 degrees span the width of each hand, and scrape off water.

Dyson Airblade mk2 hand dryer (pictured): Dyson engineers have re-engineered the Dyson Airblade hand dryer for improved acoustics and lower carbon emissions. Engineers removed 1.1kg of materials from the machine.

It is HACCP approved for hygiene, so it’s safe for use in the food and beverage manufacturing industry.

Dyson 1800 Hand Dryer/1800 426 337 dysoncommercial@dyson.com.au

Celebrating 30 Years

2013 APPMA Awards of EXCELLENCE Recognising Innovative & Outstanding Packaging & Processing Solutions

The biennial Awards of Excellence are conducted by the Australian Packaging and Processing Machinery Association (APPMA) to recognise the efforts of the successful companies, their employees and the skills required for their outstanding contribution to meet the needs of the packaging industry.

Companies that enter these biennial awards are recognised for their contribution and outstanding achievements against their peers within the wider packaging industry.

These awards are only held every two years and are announced at AUSPACK PLUS; the Premier International multiplatform exhibition of Packaging, Processing and Plastics Machinery, Materials and Associated Technology.

Proudly Supported by

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EVENTS National Manufacturing Week 7th - 10th May, 2013 Melbourne Convention and Exhibition Centre National Manufacturing Week (NMW) is the only fully-integrated, annual manufacturing exhibition showcasing the latest products and constantly evolving technologies in the expanding manufacturing market.

29th - 30th August, 2013 Returning to Melbourne from 7-10 May, NMW 2013 - co-located with Austech - will focus on helping Australian manufacturers boost productivity in day-to-day Sofitel Hotel Brisbane operations and leverage both the challenges and opportunities ahead.

The Queensland Supply Chain & Logistics Conference is the largest event of its kind With two new Product Zones - Sustainable Manufacturing and Metals & Composites in the state and is ideally suited for supply chain, logistics, transport and procurement - NMW 2013 will feature a total of 12 dedicated sections, making it even easier for professionals and practitioners. buyers and sellers to come together to do business.

With a theme of ‘Supply Chain Sustainability: Exploring its impact on you Visitors will also be able to source new products, technologies and services from and your business’, the 2013 Queensland Supply Chain & Logistics Conference leading Australian and international suppliers. will have a comprehensive program that includes presentations from highlyThis year’s event will include solutions for the food industry, including innovations in distinguished Australian and overseas speakers, as well as the 2013 Queensland production, packaging, transport and logistics. The event will also showcase solutions for Supply Chain and Logistics Awards, the Supply Chain and Logistics Summit and improving safety, dinner.

AD_ F D F productivity, L E A P R _sustainability 1 3 . p d fand capacity P a g efor innovation.

1 2 4 / 0 1 / 1 3 , 2 the : 0annual 1 Pcharity M For further information, visit www.nationalmanufacturingweek.com.au For further information, visit www.qldsccc.com

Queensland Supply Chain & Logistics Conference

30 Foodmagazine | April 2013 | www.foodmag.com.au

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S NOMINATION

N CLOSINGil 2S0O13O 24 Apr

HURRY, ENTRIES ARE CLOSING SOON FOR THE 9TH ANNUAL FOOD MAGAZINE AWARDS. These prestigious awards recognise best practice and innovation in the Australian and New Zealand food and beverage manufacturing and packaging industries.

DOWNLOAD THE NOMINATION KIT www.foodmag.com.au/awards or contact the editor on 02 9422 2667 or at danielle.bowling@cirrusmedia.com.au

Submit your entry and you can see your success and hard work rewarded at a glamorous gala event.

WHY NOMINATE? 2013 CATEGORIES ☛ Baked Goods ☛ Confectionery ☛ Dairy ☛ Health & Wellness

☛ Meat & smallgoods ☛ Ingredient Innovation ☛ Organics ☛ Food Safety and Innovation in Non-Food

☛ Prepared Foods ☛ Ready Meals ☛ Snack Foods ☛ Beverages

• Exposure and publicity • Recognition for your hard-working team members • Valuable networking opportunities with key industry leaders

For sponsorship opportunities, please contact Sharon Amos on +61 07 3261 8857 or by email at sharon.amos@cirrusmedia.com.au

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No one knows the Australian palate like we do Flavour Makers.

Australian made, Australian owned.

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