Food Magazine June 2012

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

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INFORMING FOOD AND BEVERAGE MANUFACTURERS

JUNE 12

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INSIDE

WHAT'S FRESH

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AWARDS

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The importance of accessible packaging

2012 Food Magazine Awards Finalists annouced

CONFECTIONARY 42

Print Post Approved PP349181/00696

All the deliciously natural developments

CODING

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How QR codes are changing the packaging industry

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WELCOME

Foodmagazine

www.foodmag.com.au ASSOCIATE PUBLISHER – Martin Sinclair E: martin.sinclair@reedbusiness.com.au

No rest for the wicked As the year races away from us at break-neck speed, we're gearing up for some huge events coming soon.

EDITOR – Jessica Burke P: 02 9422 2862 F: 02 9422 2722 E: jessica.burke@reedbusiness.com.au ACCOUNT MANAGER – Mark Ryu P: 02 9422 2151 M: 0404 803 356 E: mark.ryu@reedbusiness.com.au

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EDITOR: Jessica Burke food@reedbusiness.com.au

am still trying to figure out where the first half of this year has gone and wrap my head around the fact we’re only six months out from Christmas.

There has been so much going on here at Food Mag HQ, that the year has just flown by, and it is with much excitement that we bring you the finalist edition for the 2012 Food Magazine Awards.

We would all like to extend our deepest gratitude to all the judges who have given up their time to be involved in the process, and to all the companies who entered their products or solution to be considered.

The finalist coverage starts on page 18, so pop on over there to see if you are in the running to be crowned the winner of each of our 14 categories (there’s not really a crown, but now that I think of it, that could be quite fun! Maybe next year…).

I have just returned from the 2012 Australian Institute of Packaging (AIP) National Conference on the Gold Coast, where all the latest and greatest developments from the packaging industry are unveiled, discussed and demonstrated.

One of the most important

things to come out of the conference is the focus on accessibility within the packaging sector.

When you think that one in two Australians has difficulty opening packaging, you know you have a problem that needs to be fixed.

As confronting as those figures are, the most powerful message conveyed about accessible packaging came from a personal standpoint.

Wendy Favorito, Director and Consumer Representative for Arthritis Australia, was diagnosed with rheumatoid arthritis at a young age, and it was her honest, personal, raw presentation that really struck a chord with the audience.

Because beyond the physical frustrations, Favorito explained,

become more commonplace in the market very soon.

It is a really important step to be taken, and as more companies get on board, the future is starting to look a little brighter for those who struggle to access packaging, and you can learn more about that in our feature on accessibility on Page 10.

And on the subject of the future and how bright it is, Food Magazine will soon be hosting our inaugural Industry Leaders Summit later in June.

Bringing together key representatives from government, education, agriculture, packaging and manufacturing to address some of the key concerns in the industry, and how companies can stay afloat. We will be covering all the important

One in two Australians have difficulty opening packaging so it needs to be addressed there is a huge emotional toll for people who cannot access packaging.

Arthritis Australia, NSW Health, and Nestlé are leading the way, with an accessibility standard rolled out, which will

issues, including front-of-pack labelling, the next generation of farmers, the Aussie dollar and the impact of the supermarket dominance, which we will report on in the next magazine and on our website.

www.foodmag.com.au | June 12 | Foodmagazine 3

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NEWS

Food Magazine’s Q&A I grew up in...Sydney, Australia.

I spent my early childhood years in Leichhardt and my later years in Georges Hall.

In high school, I was passionate about...History! Pivotal events around the world that made up our past and present, I recall spending many hours with colleagues debating the “what if” questions.... I was also a keen soccer player.

Frank Vittora, Business Development Manager, CHEP Australia

My current role involves...Working collaboratively with our customers to initiate innovative product and service industry solutions to improve efficiencies within the supply chain, that are safer, smarter and sustainable, both economically and environmental.

Before my current role, I worked... for TABCORP Ltd as a Business Development Manager in their Retail Distribution team. I also held roles in Marketing and Audit.

Studies/training that has helped me in my current role include.. include..I have

4 Foodmagazine | June 12 | www.foodmag.com.au

Diploma’s in Structural Engineering & Marketing Management. I still use the skills and methodologies I learned during my engineering days, including process and risk management, today.

My work is helping to better the food industry by.. Shortening the supply chain through RRP solutions that ensure our customers’ products arrive at the point of purchase with the first touch being the consumer.

The most challenging part of my role is..the technical and infrastructure challenges in adopting new reusable retail ready packaging (RRP) solutions with current systems and automation. We’re working closely with our customers to understand these challenges and how RRP can be integrated with minimal investment.

The best part of my role..is seeing reusable RRP solutions that are being developed and implemented around the world and seizing the opportunities that can be adopted here in Australia

My favourite food is…Pasta, what can I say I’m Italian!

The thing that gets me out of bed in the morning is…My 2 ½ year old! On a serious note, I get to work with local and global leading organisations that share the same goals in finding improvements in the supply chain that deliver efficiencies, and I work with a great team of people at CHEP who share the same passion.

The packaging industry needs to change...To become more sustainable. And the great thing is that the industry is increasingly moving in this direction.

The current packaging that we will be using in 50 years time are...

CHEP pallets, of course, and reusable RRP will dominate the retail space.

In 50 years, the packaging industry can look forward to... Innovative new products made from sustainable materials that create even more efficiencies in the supply chain.

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WHAT'S HOT ONLINE

WWW.FOODMAG.COM.AU

Chinese investment in Aussie land slammed

BY JESSICA BURKE

New invention gets sauces out of bottles as quick as water

A clever scientist in the US has come up with a way to make the process of getting sauces out of their bottles easier and most importantly, quicker.

Everyone has experienced the frustration of watching their favourite hot food go cold while they wait for the sauce to make its way out of the bottle.

Heinz, for example, says the ketchup in their iconic glass bottle moves its way out at the painfully slow speed of 0.028 miles (0.045 kilometres) per hour.

But when you’re standing on the sidelines of the junior rugby with a sausage sanga or cheering from the stands during the Origin series, that is just not good enough.

Luckily, MIT PhD candidate Dave Smith has identified a solution for the speed issue, which is cause by friction inside the bottle.

Along with a team of mechanical engineers and nano-technologists, he has developed LiquiGlide, a revolutionary product, which when applied inside the bottle during manufacture, allows sauces or other food products to slide out easily.

The product is made from materials approved by the US Food and Drug Administration (FDA), and makes everything from tomato sauce to mayonnaise slide out of the bottle with ease, leaving little residue.

Smith describes the product, which recently came in second at the MIT $100K Entrepreneurship Competition, as a “kind of a structured liquid - it’s rigid like a solid, but it’s lubricated like a liquid.”

It could be awhile before the product, which Smith says would be worth $17 billion, is readily available, and he has warded against potential copycats and “patented the hell out of it.”

6 Foodmagazine | June 12 | www.foodmag.com.au

Over 80% of Australians against Chinese investment in agricultural land This month the Federal Government's plans to make Australia the Asian food bowl were labelled "a waste of taxpayer's money" by the Wilderness Society, then a new poll found over 80 per cent of Australians are also against plans to encourage Chinese investment in agricultural land.

The Gillard Government's plans to encourage investment in the north of the country from Chinese investors, in a bid to develop agricultural land was slammed by Wilderness Society spokesman Gaven McFadzean, who said the Northern Australia Land and Water Taskforce determines some time ago that the region was not ever going to become the 'foodbowl' the government is portraying.

When she first made the claims that Australia should work towards being the food bowl for the rising Asian middle class, agricultural groups and farmers were quick to criticise Gillard's comments, saying saying current policies are killing their businesses, not helping them.

And it seems there is also opposition coming from other part of Australian society, with the annual 2012

Growing reliance on transported food could be deadly A new report from the federal government has found that Australia's growing reliance on foods transported long distances could be deadly in the case of natural disasters or other crises.

The Resilience in the Australian Food Supply Chain report, by the Department of Agriculture, found that the increasing dependence on perishables including milk and produce being transported thousands of kilometres would spell disaster, particularly for smaller towns, if a disaster occurred. ''The key question is whether, following a natural disaster or other major disruptive event, Australians in

Lowy Institute poll finding 81 per cent of Australians are against foreign investment in prime agricultural land, one of the strongest results recorded on any question the poll has asked ever asked.

Of the 81 per cent opposed to foreign investment, over 60 per cent were strongly opposed.

The federal government is allowing too much Chinese investment in Australia, according to 56 per cent of those polled, and 54 per cent believe food production should stay local.

The Lowly poll asked 1005 people for their opinion on foreign and security policy in Australia between 26 March and 10 April.

The findings show a "general anxiety among Australians about the volatility of the global economy and about the exposure of Australia's economy to global forces," according to Lowy Institute of International Policy executive director Michael Wesley.

It's the first time the survey had asked questions about foreign land ownership, and Wesley said the results should implore government's to "take note of the strong reaction," before implementing any measures encouraging investment from abroad.

affected regions would go hungry," the report says.

"The risk that this could happen is growing, especially if separate events in Australia's eastern states were to coincide."

Over 75,000 truck trips are conducted each week across Australia to deliver more than 40 million cases of food, which is then sold from about 80,000 retail outlets including supermarkets, shops and restaurants. ''Longer supply chains expose transport routes to more points of potential vulnerability from such events as flood, fire and earthquake,'' the report states.

The Queensland floods in late 2010 and early 2011 highlighted some of the major issues with the current supply chain, with Rockhampton cut off by road, rail and air for more than two weeks

and Brisbane coming within one day of running out of bread completely. ''If we had multiple emergency experiences happening around the same time - flood in Queensland, fire events in Victoria and another event in, say,

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NEWS

South Australia - then the national system would struggle.," Department of Agriculture Assistant Secretary Allen Grant told the current Senate inquiry into food processing.

Australian packaging not shelf friendly

Supermarkets bully winemakers too Amid accusations that Coles and Woolworths are intimidating food manufacturers and produce growers so much they are too scared to even speak up at a Senate Inquiry, a leading Australian wine body has publically criticised the big two.

The anti-competitive and bullying behaviours of Coles and Woolworths are well known, and while countless food producers have discussed the damaging impacts of the supermarket duopoly on business with Food Magazine and other media outlets, almost all are too afraid to go on the record with their stories.

The supermarkets' have both been accused of creating a culture of fear and intimidation among local wine producers, just as they have done in the food sector.

Stephen Strachan, who finished his role as the chief executive of the Winemakers’ Federation of Australia on Friday, would only speak to The Sun-Herald after his position had ended, which is inductive of the silo of silence in the industry.

"If you're an individual company that speaks out

against them or says anything publicly that criticises their tactics, they would have no hesitation in giving you a holiday from their shelves and that is what’s creating a culture of fear and compliance in the industry," Strachan said.

"Whenever I've made comments in the press, I could only talk about retailers in a generic sense, but they [Coles and Woolworths] would religiously follow up on those comments and make it known they were displeased.

Food Magazine contacted both Woolworths and Coles for comment on the accusations, but neither responded.

More than 70 packaging technologists, engineers and designers came together across three states in one week to look at ways to improve Shelf Friendly and understand the complexities and James Tupper, ECR Learning & Packaging (SFP). difficulties that poor SFP design causes Change Manager, IGD, travelled from Supported by Woolworths, the for store fillers and staff. the United Kingdom to run the 2012 Australian Institute of Packaging (AIP) The training allowed the attendees AIP/IGD hands-on training which was and retail anylists IGD, the in-store the opportunity to participate in three designed to focus on the last 50 metres of training aimed to understand what practical exercises in-store that showed the SFP supply chain. is currently working on supermarket what SFP works, which doesn’t and why.

It provided packaging technologists, shelves and how improvements can be made to _improve functionality, AD F D V design, I SJ U N _ 1 2 . p d f SFPP designers a g e and 1 manufacturers 2 1 / 0 5 / the 1 2 , 9 : Attendees 3 6 A Msoon realised that tape over perforations, poor gluing of boxes, opportunity to work hands-on in-store accessibility and appearance on shelves.

perforations that don’t open, no finger holes, poor design and identification of front edges and poor quality corrugate are just some of the reasons why SFP is not used in-store.

“At the end of the day much of the Shelf Friendly Packaging in Australia is not fit-for-purpose and needs to be redesigned,” one attendee said.

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Accessing the market with innovation What is the point of spending countless hours and dollars on developing amazing foods and beverages if they're going to be encased in packaging nobody can open? Right now, that's the question on the industry's lips, as Jessica Burke reports

10 Foodmagazine | June 12 | www.foodmag.com.au

O

ver 60 years ago, expert psychologist Abraham Maslow developed the Maslow Hierarchy of Needs, a crucial breakthrough for understanding human behaviour and requirements, and it is still used today.

The most important of the needs outlined in his pyramid are the ‘Basic,’ or ‘Physiological’ needs: food, water, shelter and warmth.

Basically, the things essential to keep you alive.

But why is this relevant to packaging? Because what we’re talking about here is how everyone gets some of these most important requirements.

If a person can’t open the package to consume food or water to keep them alive, it is more than a little problem.

Without being dramatic about this, it is a matter of life and death, or at the very least nutrition.

Even the most able-bodies and healthy people know the frustration of not being able to open a package, whether it be food or electronic goods or a packet of pens.

But for an increasing number of Australians, the ability to open many packages is impossible.

“In packaging, there has been a shift towards portion control items and smaller pack sizes,” Arthritis Australia’s Fergal Barry told Food Magazine.

“Statistics show that there are 6.4 million people with arthritis or a disability in Australia, seven million people are 50-plus, 1.7 million have problems with their eyesight.

“If you combine the over-50’s with the number of people with arthritis or a disability, that means one in two are facing some kind of restriction with opening packages.”

“When you to open a jar if pickles, for example, you’re actually performing several tasks at once.

“You’ve got to pick it up and hold it, so the weight and shape of the jar impacts that.

"Then there’s the friction, if it’s damp for example, it might be more difficult to hold.

“Then there is the labelling and font size and the effectiveness with how messages are communicated.

“And then the lid!

“The width and the depth of the lid will come into play, as will breaking the seal and resealing it.

“So because it is a combination of tasks, it becomes more difficult.”

More older Australians to look after Our ageing population is growing quicker than medical and assistance services can keep up with, and a recent report found that more than 40 per cent of older Australians living in community housing are “malnourished or at risk of malnourishment.”

Much of this malnourishment can be attributed to the quality of food elderly Australians have access to, how easily they can prepare it, but most importantly, if they can open the packaging it comes in.

And it’s not only in their homes that elderly people are struggling to open food packaging, with those in hospitals often not much better off, as Jacky Nordsvan, Packaging Specialist at Nestlé, told Food Magazine.

“The report by the health services basically showed that poor ease-of-use food packaging is a significant contributor to malnourished elderly in public hospitals,” she said.

“Particularly in public hospitals, where the food is bought in packaged meals, this obviously makes it more difficult for patients to feed themselves.

Nestlé is leading with way in accessible food packaging, to address the needs of not only elderly Australians, but everyone who has ever struggled to get a package opened.

“As they get older, people are less likely to want to ask people to do stuff for you, so it is a real problem we need to address.”

This is where a bunch of Maslow’s other needs on his hierarchy come into play, including safety needs on the rung up from the most basic of needs, all the way up through the self-esteem needs including achievement and respect, to self actualisation needs at the top of the pyramid, which includes talent and fulfilment.

When you look at it like this, and think that packaging is often overlooked by the majority of society, it makes you realise that more has to be done in this market.

“It’s not just focused on that [elderly] part of the population, anything that is hard to open that we can make easier is good for all consumers,” Nordsvan said.

“One of the reasons we started on this journey is because at a packaging conference a couple of years ago, we laid out our packaging and asked an Arthritis Australia representative, who had Rheumatoid Arthritis, if she could open them in front of our team.

"Depending on the packaging she was opening a variety of implements were used including a knife, hammer, teeth and even a little cut out face of her husband for when it got that hopeless.

“I think that had our OH & S reps been there they

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would have been mortified about the safety hazards of our consumer.

"It was quite an eye opener for all of us to see how difficult opening everyday packaging could be.

How do you solve it?

Nestle is one of the partners in Arthritis Australia’s mission to improve packaging accessibility, which Barry points out is about more than just getting a package opened.

“The British use the term ‘openability,’ but I think it suggests by its very nature that it is just about opening packaging, whereas the term we use, ‘accessibility’, is much broader than that,” he said.

“There is more to ‘accessibility,’ there is the openability requirement,

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which is about being able to open a package.

“There’s the labelling, and people’s ability to read messages and other communications, and lastly the cognitive elements, which is the ability for the consumer to understand messages.”

The collaboration of Arthritis Australia, NSW Health and a number of manufacturers is a huge step forward for not only developing accessible packaging, but making consumers aware of the importance of doing so.

With all the mandatory information, such as nutritional guides and ingredient lists, added to the essential marketing aspects, on packages which are frequently being cut down to create portion-sized offerings, it’s very crowded place these days.

Add to that the pressures of the high Australian dollar and its impact on exports as

The cost, the benefit While there may be some costs to changing current packaging to make it accessible, Nordsvan explained that the most crucial way to cut those costs is to consider these needs in the concept stages, not when it has been launched and problems identified.

“If you put the consumer in the front of your mind when designing packaging, it is a driver for innovation and when we compare designs, we come up with improvements,” Barry explained to Food Magazine.

“For manufacturers and brand owners in this country with private label increasing in the way that it is, how do you compete with China on cost in Australia?

“We have the Accessibility Benchmark Scale which ranks packaging from a plus eight to minus eight, so if a supermarket is trying to decide between two companies

"It could be your brand that gets deleted from shelves. Failure to act when the competition is innovating will lose you the business"

1

well as the strain placed on companies through the supermarket price wars, and you have a very competitive, difficult situation for manufacturers and suppliers.

But if companies are willing to innovate their packaging, like Nestle has, they will find that they point 2 2 / 8 / 1 1 , 1 have 0 : 3an0extraA selling M in the market.

supplying private label packaging, and these isn’t much difference on food quality or price, but the packaging is higher on the accessibility scale, it could win the contract.”

“Now you can say ‘ours is a plus-six and there is a plus-two so ours is far easier to open and will make more sales because unlike us, they have already eliminated parts of the market.’

“It could be your brand that gets deleted from shelves.

“Failure to act when the competition is innovating will lose you the business.

“It will help win business for some, but it will lose it for others.

“And if anyone is sitting there saying ‘that won’t happen,’ well it already is.”

TOTAL FOOD PACKAGING SOLUTIONS Local and imported glass and plastic bottles, jars, containers and closures National Supply Warehouse & Inventory Management Custom Packaging & Global Sourcing Australian Owned & Operated since 1987 Plasdene Glass-Pak is a National Distributor for O-I

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www.plasdene.com.au 12 Foodmagazine | June 12 | www.foodmag.com.au

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A D _ F D A Z T MA Y _ 1 2 . p d f

The Labelling Machine Company

Pack it in!

Where reliability comes as standard

Imagine if you could get completely natural, raw honey in the very place where the bees made it. Sound impossible, but an innovative packaging concept is making it a reality, as Jessica Burke reports.

Getting honey is a tricky business. First, it has to be made in special hives, then it has to be extracted from the honeycomb, then it’s poured into drums and taken to the distributor.

From there, is it usually heated for 24 hours to remove the natural crystals, before packaged and shipped.

Through this long and involved process that will see the honey handled and potentially changed through various stages, the quality and taste of the honey can be jeopardised.

The heating procedures remove some of the honey’s healthy properties, but consumers have become used to the lighter, bright-colored honey that results from it.

But what if you could incorporate all of these stages, besides the ones that damage the honey, in one simple step, and have it all happen in one piece of packaging?

Well, Maya Sunny Honey has developed a process that does just that.

The family owned and run business creates delicious and authentic honey, full of flavour and health benefits, inside the very jar it is sold in.

“All our honey is 100% raw,” Joanna Wyszynski from Maya Sunny told Food Magazine.

“Our main product that sets us apart from other beekeepers is our honeycomb.

“The production of our honeycomb is a unique system where a set of 30 empty jars are placed up side down on top of a beehive.

“The bees travel from the hive into each jar creating honeycomb from scratch - there is no foundation in the jar to start off with.

“It takes roughly 4 weeks for each jar to be complete.

“The beauty of each jar is that each jar is different from one another.”

Wyszynski explained that the normal heating processes damage the honey, as does the constant handling and relocating of the product.

“Our aim is to produce the most pure honey from beehive to jar,” she told Food Magazine.

“If the honey in supermarkets is raw, hasn’t been over heated or treated it should have all the nutritional benefits for you.

“The system we use to make honeycomb is 100 per cent natural.

“We don’t add anything to it.

“After roughly 4 weeks we seal up the jar and bring it straight you.

“You get it as the bees made it.

“When you open the lid of the jar, on the neck of the jar you will find a layer of Propolis.

“This is a natural antibiotic.

“The wax and honey also contain lots of good enzymes.

“The air of a working beehive is also captured in each jar.

“The taste is pure natural honey straight from the beehive.”

The revolutionary idea to incorporate all steps of the honey process into the one jar has been a long time in the making, off the back of one man’s interest in the abilities bees have.

“Andrew grew up with both of his parents being beekeepers in Poland,” Wyszynski said.

“He was always fascinated by bees.

“He wanted to share is love and passion for bees with everyone.

“Andrew wanted to show everyone the natural beauty of nature.

“Not everyone is able to go out onto a farm and experience nature.

“So he decided to bring nature to them.

“Making it a reality was a long process.

“It took roughly 30 years.

“Beekeepers from around the world still don’t understand how we do this.”

Andrew had a strong vision from the beginning of how the product should look, and all the packaging for the products is done by hand.

Everyone in the family-run company helps to stick the labels on the jar and Andrew individually ties the vine wire to each one.

Anybody concerned about possible bee stings needn’t worry, they are all entirely removed before being delivered.

But unfortunately for poor Andrew, avoiding bee stings is almost impossible.

“Andrew has a system of getting the bees out but how we do that is a secret!” Joanna told Food Magazine.

“To get bees into the jar is difficult but to get them out is even harder.

“It’s a very delicate and precise process.

“Andrew gets stung all the time but he is immune to it now.”

3 Year Warranty on all new Aztro manufactured labelling machines Finance packages available Australian made labelling machines by an Australia owned company Modular labelling capabilities Good Old Fashioned Service Labeller Hire available Whether it’s a straight forward labelling project or a custom design solution the team at Aztro has the experience and ability to successfully provide labelling solutions to meet all your needs

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www.foodmag.com.au | June 12 | Foodmagazine 13

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Design with the end in mind R

eaching consumers these days is difficult. No longer do traditional methods of advertising and marketing warrant the attention of consumers or their dollars. Business owners and advertisers alike, struggle to come up with creative ways to grab even the smallest bit of attention for their products. Creating an effective package design is one of the simplest and most cost effective ways to do this but requires ingenuity, creativity, and the ability to connect with consumers.

Ingenuity

When creating packaging that will not only serve its purpose, but go above and beyond, you need to consider the future, as Pierre Pienaar, Australian Institute of Packaging (AIP) National President, writes.

14 Foodmagazine | June 12 | www.foodmag.com.au

Let's face it; consumers are not particularly open to changing their purchasing habits or experimenting with new products. Why fix it, if it isn't broken?

When introducing your product to consumers you have to display ingenuity in your packaging design.

Consumers look for packaging that is visually pleasing and representative of the actual product. Your package should demonstrate your company's ability to uniquely display your product through color, 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 consumer's 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 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.

To "design with the end in mind" you need to focus on the 3-R's, namely reduce, re-use, recycle.

Reduction ought to be considered in terms of light weighting and down gauging. Some ideas when designing might be as follows: An all-flaps-to-meet corrugated carton utilises more board than the regular-slotted carton. Where possible try and stick to regular-slotted carton design.

Simply reduce the ullage in bag packaging as well as reduce the flap area of the pack. This will reduce the amount of packaging material used.

Packaging designers should take into 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.

When designing from a green field, ensure that the primary packaging dimensions suit secondary and tertiary design when it comes to maximising space utilisation on pallets and in shipping containers. This will save significant amounts of dollars.

Re-use refers mainly to domestic re-use for a range of purposes.

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Re-used by the consumer for the same or a similar purpose, e.g. woven polypropylene bags with handle can be used as a carry bag. These bags can also be used as building material especially in third world countries if you are exporting.

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 e.g. look alike packaging in different materials should be avoided.

If the packaging is designed for recycling it should be designed to be easily compressed to minimise the volume where possible.

If at all possible, recycled material should be incorporated in the packaging material.

If and where practical, the packaging should use only

Just as with people, packages that are different tend to stand out one material or material which can be sorted, separated and reprocessed, using best economically appropriate technology.

I found it interesting that at last years' Soccer World Cup in South Africa that Brazil, Portugal and The Netherlands, wore jerseys made entirely from recycled polyester, each jersey produced from 8 recycled PET bottles. Nike sourced discarded PET bottles from Japanese and Taiwanese landfill sites and then melted them down to produce new yarn that was used for the jerseys.

A D This _ F process D S I Lsaves M Araw R _materials 1 2 . pand d freduces Pa ge energy consumption by up to 30% when compared to

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virgin material. Nike prevented nearly 13 million plastic bottles from going into landfill sites. This is just one example of what companies and individuals are doing out there in assisting our environment.

I would like to add another R: that of refilling. Some supermarkets are trialing machines that allows consumers to fill reusable pouches with fabric conditioner pumped from a 1000-litre container directly to the laundry aisle. What about cooking oil, fruit juice, shampoo? And also flour, sugar, cereals, etc.

On a recent trip to China, I saw this concept being used with rice being bought in retail outlets in some rural areas.

Another aspect to be bear in mind when designing packaging is to include both the young and old.

Regarding the young it is all about child-resistant, whilst for seniors we need to think about those that have some or other restriction. According to Arthritis Australia, nearly 1 in 2 consumers face some form of restriction. In Australia 6.4 million people are living with arthritis and / or a disability. As I stated in this column of August 2011, "Arthritis Australia does an excellent task of bringing to the attention of designers the challenges some members of society have in dealing with otherwise ordinary, daily tasks. Packaging designers would be wise to take note of this organisation's advice. Many a senior citizen will reflect, for anyone sufficiently interested to listen, how certain products will never be purchased by them because the pack containing the popular brand is too much of afford 1a challenge.

1 4 / 0Can 2 the / 1industry 2 , 4 : 1 to2 turnP M a deaf ear to such informed feedback?

Your end product is our focus too.

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www.foodmag.com.au | June 12 | Foodmagazine 15

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Meeting consumer needs in packaging design As society changes, packaging has to move with it or it will get left behind, as Noel Ayre, Managing Director, Tetra Pak Oceania writes.

16 Foodmagazine | June 12 | www.foodmag.com.au

T

he lifestyles of billions of people have changed beyond recognition in the past 20 years with the pace of change set to continue. This is clearly impacting when, where and how people consume food and drink, and dynamic consumer lifestyles demand an equally dynamic response from the food and beverage industry. The challenge for the industry is to understand how we live now, and how that will change in the future.

As global populations evolve, the challenge for the food and beverage industry is to keep pace, delivering products that meet the changing demands of modern consumer lifestyles. With the pace of urbanisation increasing and more and more people moving to cities, and an expanding global middle class, populations are also aging. All this presents additional challenges leading to more specialised products that meet ever more specific consumer demands.

Different priorities exist in different markets. In the developing world people want to see innovation down the pyramid and systems such as processing and packaging that are more affordable. When it comes to the developed world, they want to see cost-effective functional differentiation.

In developed markets, a key demand is convenience - whether for on-the-go consumption or for things like “easy to open” packaging for young and old. However, before convenient products can be created, it is critical to understand what convenience means for different people, and how needs will change in to the future. Tetra Pak is investing in this trend by conducting ethnographic research that examines diverse consumer expectations, needs and experiences. It’s a research approach that informs, and is integral to, new product development.

Ethnographic research means that rather than simply asking consumers to express their attitudes about particular packaged products, it focuses on observing and recording how people actually behave in various

familiar environments using our products.

For example, research carried out at a specially designed laboratory in Modena, Italy is conducted in two areas. One area simulates a retail store, with products displayed on both refrigerated and ambient shelving. The other simulates a home kitchen setting complete with a refrigerator, table, chairs and even the kitchen sink. Specialists, designers and technicians observe how consumers actually interact with the packaged beverage products.

Consumers are asked to voice their opinions about particular product packages. The combination of assessing observed behaviour and stated attitudes strengthens the consumer-driven nature of new product development.

Careful attention for example is paid to the number of errors consumers make as they try to open, use and reclose a particular package. Efficiency and effectiveness are measured using criteria such as the ability to control the amount of liquid poured or the time it takes opening or closing a package.

The challenge for the industry is to understand how we live now, and how that will change in the future.

Satisfaction is determined, in part, according to stated consumer attitudes and opinions about any particular package, and consumer behaviour in the simulated retail environment.

This consumer focus has driven the development of a number of new products designed to satisfy a diversity of consumer and market needs from portion packs for on-thego consumption to family packs for home consumption.

One product, the DreamCap, was usability tested in four markets - resulting in a cap featuring the world’s first globally available over-the-edge opening designed to fit the face and lips, and a large 26mm diameter giving the consumer improved control over the flow of the liquid.

Consumer testing was also used to develop the world’s first carton bottle for ambient white milk, the Tetra Evero Aseptic, launched in May 2011. This carton is designed to deliver ease of use, high impact-branding and cost effectiveness to meet the needs of consumers, retailers and producers.

Meeting the needs of these three groups is integral to future growth capacity. With this in mind the company invests around four per cent of annual sales in R&D and runs eleven R&D centres across the world. In light of global trends, new pack designs are aimed not only at improving functionality for consumers, but also creating differentiation for customers, and reducing costs and cutting the carbon footprint of its products.

As societies across the world change and grow, the packaging industry must adapt to changing needs and consumer trends. Ensuring we are equipped with a comprehensive and research based understanding of these changes will allow continued innovation and growth in to the future.

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Taste the

NIGHT

Come along to the industries’ night of nights and mingle with key food manufacturing and packaging personnel, from Australia and New Zealand.

Don’t miss out on your complimentary goodies bag filled with products from our finalists.

BUY YOUR TICKETS NOW DaTe

Wednesday 1 August 2012 TIMe

6:30pm pre-dinner drinks 7:00pm FOOD Magazine Awards Presentation VeNue

Doltone House, Jones Bay Wharf, Pyrmont, Sydney TIckeTs

$180 per person or $1,500 for a table of 10* Includes three course dinner and beverages Prices exclude GST

*

TO BOOk YOuR seaTs TO THe 2012 fOOD MaGazINe awaRDs DINNeR please cONTacT

rebecca.jelaca@reedbusiness.com.au or phone 9422 8990

PLATINUM SPONSOR

PROUDLY SPONSORED BY

Master of ceremonies:

CHASER BOYS!

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And the finalists are....

The countdown is on for the 8th annual Food Magazine Awards!

T

his year’s ceremony promises to be the best yet, and we are proud to bring you one of the most important nights on the calendar of those in the food and packaging sectors.

This year we have received over 90 entries into the different award categories, and the standards were extremely high.

The judges have narrowed down the finalists, and are now hard at work trying to pick the winners for each category, based on the extensive criteria that separate the good products and ideas from the truly revolutionary.

And while the judges are embarking on an almost-impossible mission to find the best of the best for each of our 14 categories, there’s no rest here at Food Magazine HQ either.

We are busily working away on creating a fantastic gala event to present the awards and bring together the who’s who of the packaging and food manufacturing sectors on 1 August at Doltone House in Sydney.

If you haven’t bought your tickets yet, run, don’t walk to our website www.foodmag.com.au to get them, or call Rebecca Jelaca on (02) 9422 8990, because they are selling fast!

The A DFood _ F Magazine D E N M SAwards E P _ have 1 1 . pd become well-known for the networking

Chaser boys, Craig Reucassel and Chris Taylor will again host this years' awards. find out if you’re one of those eligible opportunities, allowing people from all for a product table. corners of the diverse and innovative When the official portion of the industries to get together and share their ceremony kicks off, don’t be worried stories – and their business cards. about it being another one of those With expected numbers of over 200, boring nights full of drone and useless there will be no shortage of people for information, because we have the you to talk to and discuss the fascinating Chaser boys locked in to laugh you food and packaging sectors, where they’re through the evening. headed and how they can improve.

Craig Reucassel and Chris Taylor, After the great success of last who found fame through the hilariously year’s product tables, we will again controversial ABC program The Chaser, be extending the opportunity for all were stand-out hosts last year and finalists to showcase their products at the they promise to again deliver the most beginning of the night. enjoyable awards night in the industry.

The tables provide a chance for We would like to thank all the companies to demonstrate their hard work, and allow people to experience the entrants for making the effort to be creative developments with their food, a part of the 2012 Food Magazine packaging or other offerings.

Awards, and extend our huge While people mingle and enjoy appreciation to the judges for taking canapés and drinks prior to the official time out of their busy schedules to be a awards ceremony, you can get your part of this event. brand noticed by all the right people.

For now, we need to get back to the finalists planning and we look forward f All P aour ge 1 are 1 2included / 8 / 1in1the , 1 0 important : 4 4 A M next 20 or so pages, so make sure to to seeing you in August!

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FD.JUN12.PG019.pdf

FINALISTS

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Baked Goods

BYRON BAY COOKIE COMPANY

GRANDMA'S PUDDINGS

Falwasser Gluten Free Rosemary Sea Salt Crispbread

Traditional Fruit Pudding

Byron Bay Cookie Company, the leading producer of deliciously decadent gourmet cookies in Australia, has unveiled its Falwasser Gluten Free Rosemary Sea Salt Crispbread, a unique wafer thin crispbread combining earthy rosemary with a touch of sea salt.

Still baked in the original bakehouse in Ashmore on the Gold Coast, Falwasser crispbreads are exported internationally to the US, UK, Japan, Singapore, Dubai and Taiwan, to name a few. Known as the thinnest crispbread on the market, this Falwasser product is surprisingly strong and flavourful in spite of being gluten free.

From humble beginnings in 1990 Byron Bay Cookies were originally baked on an old farmhouse stove in the hills of Byron Bay, a region famous for its fresh ingredients and unique flavours.

From being sold at the local markets our company now Known for their unique wafer thin crisp texture bakes hundreds of thousands of cookies weekly including the increasingly popular Gluten Free range - which are shipped throughout Australia and around the world. cheeses, patĂŠs and dips.

Grandma's Puddings are individually hand made using Australia's finest fruit with no added artificial colours, flavours and preservatives.

The makers follow the traditional recipe using suet, which although a time consuming process, is worth it when you taste the puddings.

With 70 per cent fruit content, Grandma's Puddings nearly double most of the competitor's fruit content.

Grandma's Puddings is farmer's market accredited and focused on ensuring the business is environmentally sustainable in our country kitchen.

The company has even just been approached regarding exporting the puddings to Asia, this an avenue they are now investigating.

Based on the Mornington Peninsula in Victoria, Grandma's Puddings use traditional methods and have a strict attention to detail to achieve that real pudding taste.

MUFFIN BREAK Weight Watchers endorsed muffins In January 2007, Muffin Break officially launched a brand new product range, the Weight Watchers endorsed muffins, a product range to provide an alternative for health-conscious customers who wanted to satisfy their sweet tooth cravings.

Muffin Break has since continued to refine and promote the range to ensure it remains relevant to customers and to member of the Weight Watchers lifestyle program.

New flavours were introduced in February 2008, and in August 2011 Muffin Break launched the Cranberry & Blueberry and Passionfruit & Pineapple flavours.

CHARLIE'S COOKIES Passionfruit Shortbread Creams Charlie's Passionfruit Shortbread Creams use premium quality ingredients and are made from scratch.

The cream in every shortbread is hand-piped, adding a personal handmade touch that is a hallmark of Charlie's Cookies and a point of difference for the business.

The cookies are marketed to a number of different business sectors, each with its own packaging requirements and limitations.

The unique, two-layer packaging solution is a champion multi-tasker, meeting the needs of each of its four main markets. In this customers can achieve flexibility. Each layer works independently, but are also designed to fit together.

Established in 1995, Charlie's Cookies has grown from a much-loved Melbourne shop selling homebaked cookies to an innovative, Australia-wide producer of seriously delicious gourmet sweet treats - both for the food service industry and for consumer markets.

Charlie's Cookies enthusiastic and dedicated baking team gives every Charlie's cookie the 'personal touch'.

PlatinumSponsor

www.foodmag.com.au | June 12 | Foodmagazine 19

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Award proudly sponsored by

Prepared Foods THE RIGHT FOOD GROUP PTY LTD

BEAK & JOHNSTON PTY LTD

OZGANICS Organic Moroccan Lemon Chicken Simmer Sauce

Carrot & Onion.

Serving Suggestion

Just Add: Mashed potato or rice for 1.2 kg a hearty family meal.

Energy

1360kJ DI*16 %

9.6g

Fat

Sat Fat 3.3g

Sugars 19.8g

1870mg

DI*14 %

DI*14 %

DI**22%

DI*81%

Sodium

Per 300g Serve (4 Servings Per Pack)

The new casserole kits by Beak and Johnson have been designed for Woolworths Select range and include the Beef Casserole with Red Wine, Carrots, Potato and Onion 1.2Kg and the Lamb Casserole Kit with Tomato, Garlic and Rosemary Flavour 1.0Kg. The Casserole Kits are produced in LLDPE (Linear Low Density Polyethylene) pouches. This material is not only simple for the consumers to use it provides full vision of the product inside the pack and is better for the environment by using less plastics and less energy to produce. The Casserole Kits are produced using the latest technology allowing maximum shelf life whilst still maintaining the highest food safety standards and delivering the best flavour. The Woolworths Select Casserole Kits are a convenient ready to cook healthy family meal.

New technology has also been installed to control energy consumption such as new energy sensors and power factoring. The targeted reduction in energy consumption is a minimum 20 per cent

Cooking instructions Slow Cooker

7

6

4 5

Oven

Made in Australia using 100% Australian Beef

Keep refrigerated at 1-4ºC.

Storage Instructions

Packed for Woolworths 1 Woolworths Way Bella Vista NSW 2153 Australia www.woolworths.com.au 06510 NOT FOR RESALE

Allergen Advice

Contains: Sulphites.

May be present: Tree nuts.

Beef sserole Ca With Red Wine, Potato,

Emptyy casserole mix into a slow cooker.

Add approximatelyy 400mL of water and stir to mix well.

Cover and cook on High g for 4 hours or Low for 8 hours or until the desired consistency.

4 Stir occasionally.

5 Remove from slow cooker and serve.

Use as a gguide onlyy as cookingg efficiencies of appliances may vary.

hours

Preheat oven to 160ºC. Emptyy casserole mix into an oven proof dish.

Add approximatelyy 400 mL of water and stir to mix well.

Cover and cook for 2½ hours.

Take the casserole out from the oven and remove the cover.

Stir the casserole, then cook for a further 5 minutes uncovered or until the desired consistency.

Remove from oven, stir and serve.

Servings Per Pack: 4

Nutrition Information

4

Beef (20%), Red Wine (17%) (Grapes, Yeast, Preservative (220)), Vegetables (Potato (13%), Carrot (13%), Onion (12%), Garlic), Tomato Paste (Tomato, Acidity Regulator (Citric Acid)), Sugar, Water, Salt, Modified Starch (1422 from Maize), Herbs and Spices, Canola Oil.

READY TO...

OZGANICS Organic Moroccan Lemon Chicken Simmer sauce is made from over 9 organic spices, Australian Organic Lemons and honey. The product is a world first, low in sodium, easy and quick to use as well as being certified organic means with no artificial additives or preservatives.

Rather than reverse engineer products which are currently in the conventional market, the company starts from scratch in a very home cooking style of development.

The Right Food Group has had an Organic Compliance HACCP (OCHACCP) system in place since 1999.The system is audited by SGS, Australian Government appointed organic certifiers, Japanese Government and we also have WQA system audited by SGS. The OCHACCP system is unique. It meets all requirements for food safety, Organic, Major Supermarkets and is commercially useable.

Ingredients

Serving Size: 300g Per Serving %DI* Per Per 100g 300g Serving Energy gyy 1360kJ (324Cal) 16% 453kJ (108 Cal) Protein 18.6g 37% 6.2g Fat, Total 9.6g 14% 3.2g Saturated 3.3g 14% 1.1g Trans 0.3g 0.1g Polyunsaturated y 0.9g 0.3g Monounsaturated 4.2g 1.4g Carbohydrate y 29.1g 9% 9.7g Sugars g 19.8g 22% 6.6g Sodium 1870mg 81% 622mg Quantities stated above are averages only. *Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs.

Woolworths Select Casserole Kits

SLOW COOK

6:38

100% MAGNIFICATION THIS BARCODE IS A POSITIONAL ONLY IT NEEDS TO BE REGENERATED BAR HEIGHT XXMM

FINALISTS

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PASSAGE FOODS Passage to Sri Lanka - Coconut & Cashew Chicken The new Coconut and Cashew Chicken product has been designed in house by Passage Foods Sri Lankan/Indian chef using an exotic spice blend and is the first and only Sri Lankan sauce available in the major supermarket chains as well as being all natural, gluten free, GMO free and halal.

The company uses the hot fill/ low pH technique that is filled into pouches.

This process provides an ambient finished product that has extended shelf life. The product is filled into pouches in excess of 90 degrees and the temperature is then reduced to 40 degrees in about 15 minutes.

NATURE'S BLEND Omegamite

THE RIGHT FOOD GROUP PTY LTD OZGANICS Organic Honey Soy Garlic Stir Fry/Marinade Sauce The new honey soy garlic sauce is the first organic Asian sauce on the market which is gluten free, nut free, organic to national and international standards, meets the Asian market need for Asian style organic foods and has a natural taste without any off flavours.

Ozganics supports organic farming techniques and promotes to consumers the health benefits to themselves and the planet of consuming organic food. Less carbon and better health!

The product is now available nationally.

The brand's pack was developed by Driven Creative.

20 Foodmagazine | June 12 | www.foodmag.com.au

Omegamite is a unique gluten free, salt reduced, yeast breakfast spread with added omega-3 DHA+EPA (fish oil). Blending the two helps eradicate excess waste packaging of two separate products being a breakfast spread and fish oil supplement.

Research shows that Omega-3 DHA+EPA helps promote heart health, eye health, brain health and brain development in children.

Omegamite is in a glass jar to keep in the flavor and keep the product free of the chemical bisphenol-A (BPA). The jar being glass is made from completely natural raw materials which is 100% recyclable. When recycling glass it uses less energy than creating glass from raw materials, helping the environment and is recognised as safe packaging.

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Seriously good flavour systems that delight the senses

-SH]V\Y 4HRLYZ ^VYR ^P[O `V\ [V JYLH[L ÅH]V\Y Z`Z[LTZ [OYV\NO [V JVTWSL[LK WYVK\J[Z YLHK` MVY THYRL[ >L ZWLJPHSPZL PU JYLH[PUN H ^VYSK VM ÅH]V\Y [OH[ ^PSS OH]L `V\Y J\Z[VTLYZ JVTPUN IHJR MVY TVYL Contact our Culinary Centre: 1800 FLAVOUR t flavourmakers.com.au

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Dairy

FIVE:AM LIFE

Award proudly sponsored by

BARAMBAH ORGANICS

five:am Organic Yoghurt

All Natural Yoghurt

Five:am sources its all natural and certified organic milk from The Organic Dairy farmers Coop which are mostly family farms. The packaging design has received a lot of great feedback and it is 100% recyclable – even the label.

The company has which has only been in operation for just over two years and has managed to increase distribution dramatically, keep up communication with the Facebook community and will be launching a new iPhone app in conjunction with the “it’s about time” campaign in the next few months.

Five:am has deliberately reduced the number of ingredients used in its product line with the premium organic policy. This has necessitated selection of premium ingredients which includes organic dairy, organic milk solids, organic cane sugar, organic fruits and preps and live cultures including pro-biotics which are beneficial for the consumer’s health.

This All Natural Yoghurt uses only certified organic ingredients, the most important being un-homogenised milk sourced from the company's own farm. This means the yoghurt is free from pesticides, antibiotics and GMO's.

The yoghurt is “pot set” or made in its own tub which results in a thick creamy texture. These are all hand poured which sets the company apart from others who use mass producing techniques.

The yoghurt also contains five live cultures which lead to improved digestive function and stronger immune systems. These benefits are particularly important to the young or elderly who can benefit most.

The marketing for the yoghurt concentrates on in-store demonstrations as this is a way for the consumer to understand the difference between the flavour of Barambah's yoghurts against the competition. The factory aims to be sustainable with a water re-circulation water recirculation system and is able to generate most of its own hot water. The onsite maintenance and facility manager has built a unique system where cool water is moved from the vat, past the hot machinery, this heated water is then stored in tanks and used to warm the vats as required.

This measure saves both energy and water.

Recycling is also a concern which is why an effort is made to recycle as much as possible.

MEREDITH DAIRY Meredith Dairy Goats Cheese in Extra Virgin Olive Oil, Herbs & Garlic

FIT-BIOCEUTICALS LIMITED IsoWhey Complete IsoWhey Complete is a patent pending formulation containing the highest grade whey protein to keep you fuller for longer, plus 12 vitamins and 11 minerals to enhance health.

Furthermore IsoWhey Complete has no artificial colours, flavours or sweeteners, is low allergenic, and features a range of fibres, enzymes and probiotics.

The product comes with a support network of an online personal trainer, online chef and celebrity nutritionist Zoe Bingley-Pullin who are available through the online forum to educate consumers on healthy eating and lifestyle habits and provide a holistic approach to long-lasting, sustainable weight loss.

Utilising cold, enzymatic, ultra-filtration techniques, IsoWhey Complete contains ultra-purified whey protein isolate and high grade concentrate, providing 15-16g of high quality, biologically active protein per serve.

In addition the company uses a specially formulated vitamin and mineral mix to provide an all-round nutritionally balanced snack with optimal nutritional value. Adequate intake of dietary protein is also important for any weight loss plan.

22 Foodmagazine | June 12 | www.foodmag.com.au

Meredith Dairy is a vertically integrated business, milking sheep & goats and making specialist cheeses. The Meredith Marinated Goat Cheese is one of the fastest growing products in the Dairy category. The Farm based enterprise facilitates milk quality, consistency and supply and there are quality management systems to monitor every step of the process.

Australian ingredients and packaging suppliers are used.

Specially designed equipment facilitates the manufacture of the cheese.

Customers include food service and retailers within Australia as well as overseas in the USA, Japan, New Zealand and China.

Meredith Dairy is powered by 100 percent Biofuel and sustainability is a key component of the company policy with practices such as the planting of 3000 native trees annually to sequestrate C02.

A key component of the marketing strategy is to provide tastings wherever possible as this creates a 'new experience' for consumers and once they tried it they nearly always purchased it.

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Labelling Coding Filling

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Award proudly sponsored by

Meat & Smallgoods

FINALISTS

STEGGLES

BAIADA POULTRY

Traditional Chicken Burgers

Fresh free-range turkey Australia's favourite producer of free range premium chicken, Lilydale, launched its first-ever fresh free range turkey in 2011 which was available in the busy Christmas season to provide a fresh premium option for Christmas dinner.

Lilydale delivered the expertise and quality which we are known for to fresh turkey in our first year of ranging, with a high level of consumer participation and interest.

The fresh turkey provided an additional Christmas meal choice to the extensive range of products already offered by Lilydale, and joins the Lilydale Cranberrry & Macadamia chicken roast on the dinner table during the festive season.

The Lilydale turkey was marinated with an e-free marinade for tenderness and packed in a convenient and fuss free e-bag for easy use.

A thorough cooking guide along with a delicious seasoning recipe gave consumers confidence to cook a tender and delicious turkey for their family and friends.

The Lilydale fresh turkey is FREPA accredited and fed a GM free nutritionist developed diet.

Packed for Woolworths 1 Woolworths Way Bella Vista NSW 2153 Australia www.woolworths.com.au 06510 NOT FOR RESALE

Keep refrigerated at 1-4ยบC.

Made in Australia using 100% Australian Lamb

Storage Instructions

Serving Size: 250g Per Serving %DI* Per Per 100g 250g Serving Energy gyy 1260kJ (300 Cal) 14% 502kJ (120 Cal) Protein 14.5g 29% 5.8g Fat, Total 18.8g 27% 7.5g Saturated 9.2g 38% 3.7g Trans 0.2g 0.1g Polyunsaturated y 1.2g 0.5g Monounsaturated 7.8g 3.1g Carbohydrate y 18.5g 6% 7.4g Sugars g 14.5g 16% 5.8g Sodium 1060mg 46% 425mg Quantities stated above are averages only. *Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs.

BEAK & JOHNSON

READY TO...

Water, Vegetables (Carrot, Potato, Onion), Lamb (20%), Tomato (11%) (Tomato, Acidity Regulator (Citric Acid)), Sugar, Garlic (2%), Salt, White Wine, Modified Starch (1422 from Maize), Herb and Spices (including Rosemary), Canola Oil.

Woolworths Select Casserole Kits

Sat Fat 9.2g

Sugars 14.5g

DI*38%

DI*16 % DI*46 %

Sodium

1060mg

Per 250g Serve (4 Servings Per Pack)

May be present: Tree nuts.

Allergen Advice

100% MAGNIFICATION THIS BARCODE IS A POSITIONAL ONLY IT NEEDS TO BE REGENERATED BAR HEIGHT XXMM

Fat

Preheat oven to 160ยบC. Emptyy casserole mix into an oven proof dish.

Add approximatelyy 200 mL of water and stir to mix well.

4 Cover and cook for 2 hours.

5 Take the casserole out from the oven and remove the cover.

6 Stir the casserole, then cook for a further 5 minutes uncovered or until the desired consistency.

7 Remove from oven, stir and serve.

18.8g

DI**27%

Oven

Energy

Emptyy casserole mix into a slow cooker.

Add approximatelyy 400mL of water and stir to mix well.

Cover and cook on High g for 4 hours or Low for 8 hours or until the desired consistency.

4 Stir occasionally.

5 Remove from slow cooker and serve.

Use as a gguide onlyy as cookingg efficiencies of appliances may vary.

Serving Suggestion

1260kJ

DI*14 %

Cooking instructions Slow Cooker

Servings Per Pack: 4

Nutrition Information

4

Ingredients

Woolworths Select Casserole Kits are made using the freshest natural ingredients with no artificial SLOW COOK hours colours or flavours.

They are made by Beak & Johnston, a local Lamb and family owned food processing business with sserole Ca over 25 years experience dealing in fresh cut and With Tomato, Garlic & Rosemary. value added meat products, fresh soups sauces and Just Add: Mashed potato or rice for 1kg prepared meals. a hearty family meal.

Beak & Johnson is a stable and dynamic business with state of the art facilities in New South Wales and Queensland.

The sauce was designed to break the meat down slowly, using natural preservatives.

The unique and innovative process of fresh value added meats provides us with maximum flavour, texture and shelf life stability.

Steggles Traditional Chicken Burgers were launched in March 2012 and are a first for Steggles in that category.

Steggles burgers contain no artificial colours or preservatives and are gluten free and are made from fresh, quality chicken meat and are seasoned with parsley, thyme and garlic. Steggles burgers are currently available in Franklins and selected IGA stores and as of May will be available in Coles.

Steggles traditional burgers are made with fresh chicken meat (87 per cent), and are seasoned with parsley, thyme and garlic. Steggles burgers are gluten free and contain no artificial colour or flavours.

New, state-of-the-art equipment was purchased and unlike conventional patty forming machines that use high pressure to compress meat into flat, rubbery patties, Steggles' burger machine uses a gentle, low-pressure system to form burgers that look homemade and have a tender bite.

Meat fibers are not crushed or destroyed, instead retain their natural alignment.

The forming machine is controlled via the portioning computer of the vacuum filler.

The operator can vary the size of the product.

Launched in 1919, Steggles prides itself on being a progressive Australian company.

LENARD'S CHICKEN Premium Pastellย Amid challenging market conditions and ailing consumer sentiment, Lenard's new premium Breast Pastell has met overwhelming customer approval. The all new product consists of a tender chicken breast with a filling of premium ingredients, encased in delicate filo pastry and garnished to perfection.

Responding to consumer research findings, Lenard's departed from the traditional 'everyday food' product development brief. The Breast Pastell has been developed for the gourmet, at-home dining occasion and commands a higher price point.

Available in four modern-inspired flavour varieties, the Breast Pastel looks sensational and tastes amazing: Mushroom White Wine, Rich Pumpkin & Cashew, Creamy Smoked Salmon and Malaysian Peanut Sate.

All Lenard's products are freshly prepared and presented each day by the staff in each store.

Over the past 18 months Lenard's product development has turned its focus to creating inspired flavours and innovative product formats with particular attention to the ease of preparation for workers in store. The Breast Pastell is a prime example of this initiative.

24 Foodmagazine | June 12 | www.foodmag.com.au

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Ready Meals

Award proudly sponsored by

EAT FIT FOODS

JEWEL OF INDIA ENTERPRISES

CREATIVE FOOD SOLUTIONS

Delivered meals Eat Fit Food meals are developed to inspire health and wellness through calorie-conscious, portion controlled meals. They consist of sustainable wholefoods that contain quality nutrition, with premium protein, lower GI carbohydrate, fibre, vitamins, minerals and healthy fats and are prepared by Eat Fit Food chefs and in consultation with dietitians.

Spice and Passion Indonesian Beef Rendang Jewel of India uses only natural ingredients in its ready meals.

They contain fresh vegetables, fresh chicken and fresh meat, herbs and spices and coconut cream, with no processed, frozen or artificial ingredients, and there are no preservatives, additives, gums or thickeners.

BEAK & JOHNSTON Woolworths Fresh Soup The Woolworths Fresh Soups were designed by in house Beak & Johnston chefs using only the freshest ingredients. These newly released products use state of the art manufacturing processes to achieve maximum quality and flavour as well as exceeding all food safety standards. They are sold in purpose build microwaveable tubs and lids for consumer convenience which are clear to show off the contents.

RESCUE FOODS Bircher Bar Rescue Foods bars are made from mostly locally sourced ingredients and optimised to meet the human recommended daily intake. It's a one size fits all solution for a large man in physical work, a young child, a vegetarian, diabetic, muslim, or a coeliac.

They are easy to eat, with no mess, are a single serve and tamper evident.

The shelf life is four years and they're suitable to export into crisis situations around the globe.

CHENCO FOODS

Emily's Kitchen Range 2012 Over the past five years, Emily's Kitchen has developed a range of fresh ready meals that are of the highest restaurant quality, with new products launched in March 2012.

The range is produced by hand using the freshest ingredients.

All of the products produced are preservative free with a shelf life of 28 days, achieved without compromising product quality as a result of the company's stringent food safety and custom built equipment that are used in the process.

TANCREDI FOODS Frozen Meal range Tancredi Foods "Frozen Meal" range is designed for home delivery which is sold online. The range offers premium home-style complete meals that are simple to reheat. The meals are vacuum sealed in ovanable CPET trays then blast frozen. Tanncredi Foods provides a convenient meal that is the same as home cooking.

Chan's Yum Cha at Home Prawn Hargow Chan's Yum Cha at Home Prawn Hargow is MSG free with no preservatives. It is a simple, delicate-flavoured treat, which is a classic favourite in Yum Cha. Made to time honoured recipes using traditional ingredients, the product has a higher real prawn content than competing products, is snap frozen to retain delicate texture and freshness and requires no preparation or thawing, just simply heat and serve.

ALDI STORES World Kitchen Ready Meals

BEAK & JOHNSTON Emily's Kitchen Classics The Emily's Kitchen meals produced

by Beak & Johnston were designed by our in house chefs with only the freshest ingredients. Using traditional ingredients recipes, these meals taste and feel like authentic Mediterranean meals and contain less than 4% fat.

The Emily's Kitchen range all has a plastic PP microwaveable tray with a film lid and a cardboard sleeve.

26 Foodmagazine | June 12 | www.foodmag.com.au

A first in the Australian market, the Steam Ready method distinguishes from traditional pasteurisation processes through the combination of microwave technology and intelligent packaging. The process enables cooking and pasteurisation in a quick and gentle manner, using sensitive raw materials such as fish, meat, poultry and vegetables which are exposed to a single thermal treatment, preserving colour and nutrients in the final meal.

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Where It All Comes Together MEAT SYSTEMS & FLAVOURS > Binder Systems > Cures, Brines & Gels > Functional Meat Systems > Meat Coating Systems > Meat Flavourings

CULINARY SAUCES – WET/DRY > Authentic Regional Sauces > Brown & Red Culinary Sauces > Dairy & White Culinary Sauces > Marinades, Rubs & Glazes > Pastes & Concentrates > Wet Condiments & Dressings

CULINARY INGREDIENTS > Culinary Seasonings, Herbs & Spices > Functional Ingredient Blends > Savoury Flavours > Yeast Extracts

DAIRY SYSTEMS & FLAVOURS > Cheese Powders > Cultured Dairy Powders > Dairy Flavours

BIO-INGREDIENTS > Enzymes > Shelf Life Extenders

LIPID SYSTEMS > Beverage Whiteners > Non Dairy Creamers > Nutritional Oils > Shortening Powders

EMULSIFIERS & TEXTURANTS > Carrageenans

Core Applications: Appetisers, Side Dishes & Stuffings

Prepared Meals Enable your customers to enjoy the convenience of high quality prepared meals - from a gourmet meal to a healthy snack - without compromising on taste, freshness and nutritional value.

We offer a breadth of ingredients and technologies to help you deliver the right flavour, texture and nutritional content.

Leveraging Kerry Technologies

Bread-Based Snacks Dietary Control Meals Dinner Kits & Mixes Pasta, Noodles & Rice Pizzas Ready Meal Sauces, Mixes & Seasonings Salads Sandwiches Savoury Pies & Pastries Soups

KERRY Y ASIA A PACIFIC | Tel: 61 2 9741 4422 | Email: sales.anz@kerry.com

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Confectionary HEILALA VANILLA LIMITED Vanilla Syrup

MORLIFE Dark Chocolate Coated Roasted Coffee Beans Morlife’s dark chocolate coated coffee beans are marketed as a 'functional' product meaning that while taste is foremost, it provides the consumer with antioxidants from the dark chocolate and roasted coffee beans. The markets acceptance of this gourmet snack product demonstrates the increasing demand for delicious functional foods that can easily be incorporated into ones diet.

This shows a shift in consumer attitude as they are now seeking out functional snacks that taste great whilst also providing nutritional benefits.

The Arabica peaberries are roasted and are then coated in high antioxidant dark chocolate.

The packaging is re-sealable foil pouches which are user friendly, aesthetically taking up a large shelf space to be more obvious to customers and have a long shelf life.

The Vanilla Syrup has been created through a process of extraction and seed processing technology. The base of the syrup is the Heilala Vanilla Extract which is added to the sugar syrup which creates a 'treacle' and can be used in a variety of ways including in coffee drinks, cocktails, smoothies, milkshakes as well as an accompaniment to ice cream, yoghurt, fruit and pancakes.

The company investigated the potential of the product by doing market research which included discussions with specialty food retailers, various mixologist’s (cocktail market), and Google searches. Massey University also completed some focus groups on new vanilla products with ‘how likely to purchase’ questions.

THE GINGERBREAD LADY Mr Sprinkle All of the Gingerbread Lady's creations are made using a 42 year old family recipe first used by the owner's father who was the creator of Ben Dansby's world famous gingerbread houses.

Mr Sprinkle is made using simple, traditional ingredients which includes flour, mixed spices, egg yolk, orange juice, golden syrup, sugar and margarine. The royal icing is egg whites and icing sugar.

There are no added preservatives and the product is best eaten within 6 months however the gingerbread will last several years before possibly crumbling.

SEATONFIRE

GRAN'S FUDGE

Seatonfire Slightly Wild Chilli Chocolate

Gran's Chocolate Cherry Ice

The Seatonfire newest chocolate bar is made using 57.8 per cent dark couverture chocolate along with chemical free chilli in a gift wrapped bar rated 4/10 heat level.

Seatonfire’s boutique operation grows the chilli using organic methods, handpicks them then makes each bar by hand.

With no added sugar, no artificial colours or flavours, chilli chocolate is becoming known as a health food is gaining a reputation as a superfood.

Gran's Fudge is a manufacturer of fudge and coconut ice which specialises in quality hand made fudges. It produces a range of products with over 25 traditional flavours.

The company creates its fudge with a high milk content providing a deliciously smooth and creamy caramel flavour and has a 12-months shelf life.

Gran's Fudge specialises in hampers, gift tins, boxes and seasonal packaging and supplies to quality outlets worldwide and all major retailers in Australia. Customers have the option of working with the company to make a tailor made product.

DAINTREE COCOA PTY LTD Daintree Estates Dark Chocolate 80gm Block The Daintree dark chocolate block addresses the health issues surrounding chocolate in by paying attention to the health benefits of antioxidants and polyphenols found in cocoa and coco- derived products. These ingredients have been found to improve eye and brain function and reduce risk of high blood pressure and cholesterol.

The company uses roasted cocoa bean nibs which carry the chocolate flavour and combines these with “inputs” along the production and supply chain from the pods themselves to the fermentation process, the careful solar drying of the beans and then the roasting and the chocolate recipes.

28 Foodmagazine | June 12 | www.foodmag.com.au

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Beverages

FINALISTS

THE KOALA TEA COMPANY Tea for Kids Tea for Kids is made from herbal ingredients which are especially chosen for the health benefit of children and are completely natural with no artificial and certified organic. The range of five teas addresses some of the common problems that children and parents face, such as stomach cramps, difficulty in sleeping and common cold symptoms.

The company also recognised that not all herbal ingredients are palatable for children and addresses this by combining vanilla, passionflower, cinnamon and lemon with other active ingredients.

MADAME FLAVOUR PTY LTD Madame Flavour infuser pods Madame Flavour's range of teas and tisanes have filled a gap in the market for people wanting a fuller flavoured brew without the effort of needing to use a tea pot.

The infuser pod material used is not the usual nylon, but fully biodegradable, green plant certified and corn starch derived, available from only one company in the world.

Australian native herbs, such as lemon myrtle and mountain pepper and teas from specific nominated estates are used rather than purchasing the lowest price from auction on the day.

The boxes of tea are uniquely feminine and come in a range of colours appropriate to the type of tea.

ALDI STORES Expressi Coffee Capsule System The Expressi Coffee Capsule System has been developed for exclusively Aldi supermarkets and is an affordable alternative to other home coffee makers.

The machine is compact and engineered for simplicity as the heat-up time is 20 seconds and filling quantity is automatic and user-adjustable.

Automatic capsule ejection and integrated cleaning add convenience.

To save energy, the power shuts off automatically after five minutes.

Each coffee capsule is hermetically sealed to preserve the fresh-ground aroma until the moment the coffee is poured. A range of nine, and growing, blended coffee varieties are available with the machine.

REBELLO WINES Cheeky Rascal Cider with Mulling Spice Bag The Cheeky Rascal ciders utilise different varieties of apple depending on the season. A combination of Granny Smith, Pink Lady and Royal Gala apples are used to create a balance of sugar and acid and a unique flavour profile.

Raspberry, strawberry and blueberry varieties are also selected according to the seasonal availability and the flavour, sugar acid requirements needed to balance with the apple or pear.

The latest product uses a spice bag containing a combination of cinnamon, star anise, orange, clove, nutmeg, vanilla and all spice berries.

INNOVATIVE BEVERAGE CO. esc

HEILALA VANILLA LIMITED Heilala Vanilla Syrup Heilala Vanilla has engaged in product development through a partnership with food technology researchers at Massey University. The Vanilla Syrup has been created through a process of extraction and seed processing technology. The base of the syrup is the Heilala Vanilla Extract which is added to the sugar syrup which creates a 'treacle' and can be used in a variety of ways including in coffee drinks, cocktails, smoothies, milkshakes as well as an accompaniment to ice cream, yoghurt, fruit and pancakes. Heilala Vanilla does not use any imitation flavours and is direct from 'plantation to pantry.'

PlatinumSponsor

esc is Australia's first beverage designed to have calming affects and packaged in a can. Key ingredients to help with initiate calming effects are passion flower, chamomile and valerian.

No preservatives or artificial flavours are used and the calming drink is a minimal 50 calories.

Passion Flower, chamomile, and valerian are all herbal ingredients that have history of use in teas as they each have calming properties.

www.foodmag.com.au | June 12 | Foodmagazine 29

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Award proudly sponsored by

Organics

HAMPDEN TRADING

URBAN HONEY CO.

Little Bellies Biscuits

Honey Orange Marmalade

Little Bellies biscuits are the first of their kind on the Australian market that are aimed at toddlers who are 12 months plus. Unlike other snacks and biscuit options on the market, Little Bellies biscuits are a healthier alternative at snack time, made using premium certified organic ingredients, with whole grains and sweetened with grape juice.

HEILALA VANILLA LIMITED Heilala Vanilla Paste

This honey based orange marmalade is made with organic oranges and pure local, raw honey, in an ancient process that takes three days to complete. It comes in thick cut and fine cut and the only additional ingredient is pectin. The orange peel slowly infuses in its own juice and is then slowly reduced down in volume by gentle simmering with the honey and pectin.

BARAMBAH ORGANICS

HAMPDEN TRADING PTY LTD

All Natural Yoghurt

Artisse Organic Wholeflakes

The ingredients in Barambah’s All Natural yoghurt are just that, all natural, clean and real. The full cream organic milk is sourced directly from the company’s own farm.

They have taken great steps to source packaging that is individual and recognizable.

Food safety is paramount, with a full time Quality Control Officer on staff and thorough testing of all batches is conducted in their own internal lab and sample sent to an external lab.

Artisse Organic Wholeflakes are made from certified organic ingredients which are free from artificial additives, herbicides, pesticides, chemicals and non GMO. This cereal is one of few cereals on the market to have a low in sugar claim which makes it a unique product. Made from the goodness of organic wholegrain spelt it’s an excellent source of fibre with over 75 per cent wholegrain content.

Through extensive product development in partnership with Food Technology Researchers at Massey University Heilala Vanilla Limited has created a unique extraction and seed processing technology, which resulted in the creation of the Vanilla Extract and Paste. This ensures the full crop and the entire Vanilla Bean are utilized.

Heilala Vanilla Paste is a combination of Vanilla Extract, Vanilla seeds, combined with mineral water, organic sugar and seaweed.

THE RIGHT FOOD GROUP OZGANICS Organic Moroccan Lemon Chicken Simmer Sauce OZGANICS Moroccan Lemon Chicken Simmer Sauce was created to make life easy and delicious for home cooks!

The product is made using only high quality organic ingredients, sourced from sustainably organically certified farms in Australia and the sub continent.

THE KOALA TEA COMPANY Tea for Kids “Tea for Kids” is a unique new concept in the world of tea.

The herbal ingredients are especially chosen for the health benefit of children. They are completely natural and all are certified organic. There are no artificial flavors. Best of all the teas taste great. The range of five teas address some of the common problems that children and parents face, such as tummy cramps, difficulty in sleeping and the ever present runny noses and sore throats.

URBAN HONEY COMPANY Raw Honey The Urban Honey Company produces hand extracted raw honey from urban hives uniquely networked just 5km from each other and eventual point of sale. Honey is extracted and bottled at each site within minutes of removal, reducing handling and contamination risks, while most other producers is still sitting in transit, or warehoused in bulk storage, affected by time and temperature.

Urban Honey is natural and healthy.

30 Foodmagazine | June 12 | www.foodmag.com.au

THE RIGHT FOOD GROUP PTY LTD OZGANICS Organic Honey Soy Garlic Stir Fry/Marinade Sauce OZGANICS Organic Honey Soy Garlic Stir Fry/Marinade Sauce was created to make life easy and delicious for family’s’ with food alleys and a craving for delicious, natural food.

OZGANICS Organic Honey Soy Garlic Stir Fry/Marinade Sauce is another world first from the OZGANICS Team.

It is the first organic Asian sauce on the market which is also gluten free, nut free, and organic to national and international standards.

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Seriously good flavour systems that delight the senses

-SH]V\Y 4HRLYZ ^VYR ^P[O `V\ [V JYLH[L ÅH]V\Y Z`Z[LTZ [OYV\NO [V JVTWSL[LK WYVK\J[Z YLHK` MVY THYRL[ >L ZWLJPHSPZL PU JYLH[PUN H ^VYSK VM ÅH]V\Y [OH[ ^PSS OH]L `V\Y J\Z[VTLYZ JVTPUN IHJR MVY TVYL Contact our Culinary Centre: 1800 FLAVOUR t flavourmakers.com.au

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Ingredient Innovation

NU-TEK SALT AUSTRALASIA Nu-Tek Potassium Chloride

CO YO CORPORATE CO YO Coconut Milk Yoghurt Natural CO YO is a new take on yoghurt and the ingredients have been sourced and trialled to create a worthy product.

The yoghurt is the first 100 percent coconut yoghurt and breaks new ground and took many months to locate a coconut milk/cream that met the stringent requirements. The requirement was 100 percent coconut with no dairy additives and no preservatives.

The stabiliser is a mixture of tapioca and pectin, eliminating the need for animal based gelatines.

Cultures grown on plant based nutrients rather than dairy nutrients were difficult to source but have now a reliable supply has been found to satisfy the growing vegan market as well as the dairy intolerant market.

Nu-Tek KCl is the leading product helping manufacturers reduce sodium levels in food products. It is potassium chloride that has been produced using a new patent technology that removes the bitter metallic taste that is normally associated with the chemical. The new technology creates a single crystal that maintains its integrity throughout the processing stage and provides a finished product that maintains quality, functionality and taste. The product has been in commercial use in the USA for over four years and major manufacturers such as Pilgrimâ&#x20AC;&#x2122;s Chickens, Kraft and Tyson Foods are currently using Nu-Tek Salt and are achieving 30-50% sodium reductions.

Nu-Tek Salt Australasia has been rolling out Australia, New Zealand & Asia Pacific region.

Working with major manufacturers, QSR's and blenders throughout the territories. The product is all natural which helps manufacturers keep a clean label.

HEILALA VANILLA LIMITED

CHENCO FOODS Chan's Yum Cha at Home Prawn Hargow Chan's Yum Cha at Home Prawn Hargow is MSG free with no preservatives. It is made using ingredients such as shrimp, bamboo shoots, wheat starch, tapioca starch, egg white powder, soy oil, sesame oil, salt, sugar, white pepper and yeast extract.

The pastry wrapped prawns have been cooked and snap frozen so that they only need to be heated and served.

They can be steamed, boiled in broth or pan fried.

The marketing for the product has been to show it is authentic and easy to prepare, a food that is designed to be shared amongst family and friends. In store sampling events at Costco and in grocery stores have been a successful way to increase awareness.

Heilala Vanilla Paste Heilala Vanilla Paste is a combination of Heilala Vanilla Extract and Heilala Vanilla seeds, which are then combined with mineral water, organic sugar (only 5 per cent versus competitorsâ&#x20AC;&#x2122; products using up to 40 per cent sugar) and just half a percentage of a seaweed extract, just enough to suspend the seeds. The seaweed extract is Carrageenan.

Heilala Vanilla Bean Paste is a 100 per cent Pure Vanilla and is a viable option for food manufacturers.

SEATONFIRE Seatonfire Chilli Chocolate Drinking Fondue The Seatonfire Chocolate Drinking Fondue has a heat rating of a mild 3/10. It uses the finest Dutch and French cocoa. The chillis used in the fondue are grown on site using organic methods and are then handpicked.

The product has no sugar and no artificial colours or flavours.

It is also gluten, sugar and dairy free. Real cocoa is used with only a 22-24 per cent cocoa butter content as well as added spices and maize which is used as the thickening agent.

The drinking fondue also contains cinnamon which is a great source of manganese, fibre, iron, and calcium. Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

32 Foodmagazine | June 12 | www.foodmag.com.au

PURECIRCLE AUSTRALIA PTY LTD PureCircle Alpha PureCircle Alpha is a proprietary combination of steviol glycosides, with a clean, sugar-like taste capable of achieving deeper calorie reductions in foods and beverages. It is a natural, zero calorie, high-intensity sweetener made from the leaves of the Stevia rebaudiana plant that is about 250 times sweeter than sugar.

Following extensive sensory and application development work, marked improvements were identified versus existing stevia sweeteners on the market. In particular, its composition allows for a more rounded sweetness and less bitterness at higher sugar replacement levels.

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Health & Wellbeing THE RIGHT FOOD GROUP PTY LTD

MORLIFE Morlife Alkalising Greens PH 7.3 Morlife has developed Alkalising Greens pH7.3 which is a functional food with a unique blend of potent alkalising foods that have been scientifically measured to show a very high alkalising potential, thereby helping to reduce excess acid load caused by diet and lifestyle. The comprehensive blend addresses several areas of wellness that can affect the acid/alkaline balance in the body, including antioxidant status, digestive health, immunity, stress adaptation and energy production.

VITALITY BRANDS WORLDWIDE

OZGANICS Organic Moroccan Lemon Chicken Simmer Sauce OZGANICS Organic Moroccan Lemon Chicken Simmer sauce is made from over 9 organic spices, Australian Organic Lemons and honey. The product is a world first, low in sodium, easy and quick to use as well as being certified organic means with no artificial additives or preservatives.

The packaging is recyclable glass.

FOODCO GROUP & MUFFIN BREAK Muffin Break's Weight Watchers endorsed Muffin range

Chillax - Natural Sleep Drink

In January 2007, Muffin Break officially launched a brand new product range - Weight Watchers endorsed muffins. This product range provided an alternative for health-conscious customers who wanted to satisfy their sweet tooth cravings.

Using all natural ingredients, Chillax is made from Montmorency cherry juice (rich in natural melatonin) with added Lactium, and is an effective, welcome alternative to sleeping pills and medications. Chillax contains two natural, active ingredients: Montmorency tart cherries which contain naturally occurring melatonin, and Lactium to help ease stress.

FIT-BIOCEUTICALS LIMITED IsoWhey Complete

SLIM SECRETS Craving-Crusher Cookies and Cream bar

THE RIGHT FOOD GROUP PTY LTD OZGANICS Organic Honey Soy Garlic Stir Fry/Marinade Sauce

The latest bar from Slim Secrets contains NeOpuntia which is a natural ingredient derived from cacti and which acts as a fat ‘blocker’ in the intestinal tract and reduces the amount of fat the body absorbs.

The bar is coated in white, sugar free chocolate further fortified with green tea extract and containing real cookie pieces.

The new honey soy garlic sauce is the first organic Asian sauce on the market which is gluten free, nut free, organic to national and international standard.

It meets the Asian market need for Asian style organic foods and has a natural taste without any off flavours and is shelf stable for up to 24 months.

It uses only high quality organic ingredients.

FIT-BioCeuticals primary market is in allied healthcare and is committed to research and product development, and delivering quality market-leading products backed by information and education.

IsoWhey is a patent-pending, retail-focused weight loss range available through pharmacy and health food stores. Formulated on the concept of healthy “fat” loss as opposed to other quick fix products.

EAT FIT FOOD Eat Fit meals Eat Fit Food produces fresh and healthy wholefood meals and snacks conveniently delivered to the customer's door. The meals are designed and prepared by chefs in consultation with dieticians.

Eat Fit Food meals are low calorie, portion controlled meal through the use of premium protein, lower GI carbohydrate, fibre, vitamins, minerals and healthy fats.

CO YO CORPORATE PTY LTD CO YO Coconut Milk Yoghurt Natural CoYo products have taken the coconut with all its health benefits and added all natural, dairy free, preservative free ingredients including natural sweeteners to produce unique delicious and healthy products. Both ice cream and yoghurt are totally dairy free and suitable for vegans, giving CoYo a huge differential in the marketplace, with the high percentage of good oils naturally available in coconuts making it health and delicious.

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Safety & Innovation

ALTRO 1st Altro wall/floor installation in Australia Recently Deloitte upgraded its catering and meeting facilities in its corporate offices in the heart of Melbourne’s business district.

Two large commercial kitchens, equal to any restaurant facility, were fitted out. Both kitchens included Altro’s K30 Lagoon on the floor. Altro K30 achieves R12 for slip resistance which, according to Australian Standards, is the minimum required for commercial kitchens.

In an Australian first, the kitchens also used Altro’s new wall cladding, Altro Whiterock, to create a fully hygienic wall & floor combination.

Altro Whiterock provides an extremely high impact and hygienic alternative to wall tiles.

It is watertight, seamless, and has a wipe clean surface, can withstand heavy knocks that would easily damage ceramics.

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TESTO PTY LTD testo 108 The testo 108 is a food probe thermometer designed for harsh working conditions, the protection case (included) protects the instrument from water and dirt(IP67) it also protects from any impact that may occur.

The removable protection case and probe can be cleaned and placed back on the instrument which keeps the thermometer clean and hygienic. Testo 108 allows the user to undertake spot check measurements in seconds with precise measurements and is easy to use, with no training costs.

The thermometer also conforms to HACCP and EN 13485, making sure the food temperatures are monitored efficiently and safely.

The testo 108 is necessary to provide users with fast reliable and hygienic temperature monitoring in all areas of food production, food storage, food transportation, kitchens, catering. The testo 108 is designed to be simple to use but still have quality and reliability to give accurate temperature readings.

The large illuminated display allows the user to have a clear view of the displayed temperature reducing errors in readings and the white design allows the user to notice visible dirt which can contaminate foods.

The purpose of the instrument is to offer the customers in the food sector a food-safe and reliable instrument for the HACCP duties.

ORGANIC SYSTEMS & SOLUTIONS Integrated QA / HACCP System In order for food manufacturers to meet both the requirements for organic certification and food safety regulatory requirements, Organic Systems & Solutions (OSAS) have developed an integrated QA / HACCP system that meet the requirements for ISO22000 and HACCP; and the requirements for Organic Management and Handling Systems.

The integrated OSAS system is tailored for each business’s individual requirements, with full training provided by OSAS to the relevant staff.

The OSAS system also provides procedures to insure compliance with relevant export legislation, and can be applied to existing manufacturers who wish to become certified organic, or for new business commencing food manufacturing.

The OSAS system was developed after identifying the failure of Organic Management Systems to adequately address food safety issues. Food safety incidents were reported from certified organic food manufactures, which were compliant with organic standards, but had neglected to incorporate critical food safety procedures.

The OSAS system is currently implemented in manufacturing, warehousing and retail businesses across Australia and SE Asia.

34 Foodmagazine | June 12 | www.foodmag.com.au

MAKE SAFE PTY LTD BaitSafe BaitSafe is a rodent baiting system for both homeowners and professional pest controllers.

The company took into consideration the known dangers associated with pest control and created a system that is safe to use with features such as the patented locking system which prevents accidental opening of the bait station thus denying access to the poisons located within. The only way a BaitSafe bait station can be opened is by the use of the BaitSafe tool known as the 'spike' which secures the bait to the underside of the station significantly reducing the risk of rodents carrying it away. BaitSafe can be fitted to ceilings, eaves, external stud walls, lean to's, sub floors virtually anywhere that rats and mice are found. BaitSafe is ideal for homes, apartments, businesses, holiday accommodation and more.

BaitSafe can be installed into any standard 90mm hole and can be fitted to ceilings or eaves, between sub floors or external wall cavities. A template is provided to mark out the 90mm size required which can be made with either a Gyprock saw or a drill fitted with a 90 mm hole saw.

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FOOD SAFE PrODuctS AnD SErvicES Are your non-food products, equipment and materials FOOD SAFE? Are your service suppliers FOOD SAFE and HACCP compliant?

Be sure, be FOOD SAFE Look for the food safety mark

www.haccp.com.au Looking for food safe products or services? Call us on 02 9956 6911 or visit the ‘Endorsed Suppliers’ page on our website.

HACCP AUSTRALIA

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Award proudly sponsored by

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Craving-Crusher Cookies & Cream bar

Chan's Yum Cha at Home Prawn Hargow

The new craving-crusher Cookies & Cream bar is an extension to Slim Secrets’ popular 40g high protein bar range.

The bar is a low calorie, high fibre and high protein snack that will crush those cravings. The bar contains NeOpuntia, a natural ingredient derived from cacti that acts as a fat ‘blocker’ in the intestinal tract and reduces the amount of fat the body absorbs. Coated in delicious white sugar free chocolate, further fortified with green tea extract and containing real cookie pieces ,this product communicates to the busy consumer in regards to its beneficial use whilst still being the perfect on the go snack.

MORLIFE Dark Chocolate Coated Roasted Coffee Beans Morlife’s dark chocolate coated coffee beans are a new innovative product that can be distinguished from other confectionery and snack foods in the mass market, in that they are functional. This means that while taste is foremost, it provides the consumer with antioxidants from the dark chocolate and roasted coffee beans. This product brings together two treasured daily rituals in one delicious treat and delivers it to the consumer like never before. The markets acceptance of this gourmet snack demonstrates the increasing demand for delicious functional foods that can easily be incorporated into diets.

Chan’s Yum Cha at Home Prawn Hargow are plump, succulent prawns wrapped in thin pastry and gently cooked to perfection.

Each piece is individually hand made, giving it a homemade appearance, which makes it stand apart from ordinary, conventional finger food products High quality ingredients and authentic flavour using time honoured recipes and traditional ingredients create a higher real prawn content than competing products, which is then snap frozen to retain delicate texture and freshness.

Chan's Yum Cha at Home Prawn Hargow is MSG free with no preservatives. It is a simple, delicate-flavoured treat, which is a classic favourite in Yum Cha.

FOODCO GROUP Muffin Break's Weight Watchers endorsed Muffin range Muffin Break partnered with Weight Watchers in 2006 to launch the new range of Weight Watchers endorsed muffins. Weight Watchers was involved in the launch of two new Muffin Break flavours (Cranberry & Blueberry and Passionfruit & Pineapple) in September 2011.

Muffin Break has continued to refine and promote the range to ensure it remains relevant to customers and to Weight Watchers program members. The Muffin Break Weight Watchers endorsed range are made with Muffin Break’s unique low fat muffin mix as a base, then fresh ingredients are added to make up each individual variety.

HAMPDEN TRADING PTY LTD Little Bellies Fiddlesticks

BYRON BAY COOKIE COMPANY Byron Bay Cookies Sticky Date & Ginger Cookie Byron Bay Cookies Sticky Date & Ginger Cookie is a deliciously decadent chewy cookie, delicately spiced and crammed with dates, walnuts and chunks of ginger for that surprising yet delightful flavour twist.

In other words, it’s pure ‘Australian Fusion’, rolled into a cookie! Also available in a Gluten Free variant, the Sticky Date & Ginger is fast becoming a staple in cafés nationwide…and beyond!

True to their artisan roots, Byron Bay’s rich, moist, soft textured cookies only use home style ingredients, with no added preservatives or artificial colours.

36 Foodmagazine | June 12 | www.foodmag.com.au

Little Bellies Fiddlesticks are made with real flavours and real vegetables so they contain all the goodness of these ingredients. Unlike other toddlers snack foods that are made with artificial flavours and colours and are high in refined sugars, Little Bellies Fiddlesticks aim to provide parents with a healthier option at snack time.

Made using premium certified organic ingredients, they’re low in sugar and baked not fried like most snacks. The processing techniques for Little Bellies Fiddlesticks reduce the amount of processing required to maintain the goodness and nutritional benefits of the ingredients. Little Bellies use certified organic ingredients which are free from artificial additives, herbicides, pesticides, chemicals and non GMO. The breadsticks are baked not fried and are low in sugar so parents relax when giving these to their children.

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Coding & Marking Systems On Line Thermal Transfer and Hot Foil coding equipment. Entry Level and High Performance systems through to multiLane integrated equipment.

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Print & Apply Equipment Variable Print and Apply Systems for Shippers and Pallets. Fully customisable, c Models.

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Packaging Design THE RIGHT FOOD GROUP OZGANICS Organic Marinade Sauce bottle Two years ago The Right Food Group ran a full check of it’s use of power, water, fuel, paper and glass.

Following this, the company instigated an in house “save the planet” project.

As such, OZGANICS products are now packed in recyclable glass. Glass ensures purity of the product and ensures there is no risk of contamination form glass packaging (Chemical Leaching).

Glass is also the sustainable choice, as it is 100 per cent recyclable.

The label paper provides a soft feel to the product when in hand and is sourced from sustainable companies and is recyclable.

O-I GLASS O-I Vortex Bottle The world’s biggest glass manufacturer, O-I, partnered with Western Australia’s Gage Roads Brewing Co. to launch Australia’s first application of internal embossing in May 2011. Gage Roads applied the new internal embossing technology in the design called Vortex bottle to its Wahoo Premium Ale. O-I’s unique internal embossing technology enables grooves on the inside of bottles, creating distinctive decoration while providing a smooth exterior for easy labelling. It also allows the use of the full label surface and is 100 per cent infinitely recyclable.

The Gage Roads Wahoo Vortex bottle was manufactured at O-I’s Sydney plant. The Vortex bottle is one of the biggest packaging innovations in the Australian beer market in decades.

The Vortex bottle was designed in Melbourne and presents a unique decorative proposition.

SEATONFIRE Seatonfire Wild Orange Chilli Chocolate The packaging of Seatonfire chilli chocolate, the only of it’s kind in Australia, is designed as a gifting item.

A luxurious black heavy board unfolds when you slip with chilli red band off the bar. Once inside you see the bar, wrapped in foil through a chilli window.

Unfolding the package the new Seatonfire bookmark is discovered, one of two designs, one describes the correct way to eat chocolate and the other details the life of the chocolatier. A foil wrapped bar of premium chilli chocolate awaits.

The packaging also acts as protection, from heat and movement. A 24 month shelf life on the product is a massive benefit to retailers and great to keep in your gift cupboard. The packaging is strong and elegant to match the product.

Made from recycled food grade boards using vegetable based dyes. The packaging, while artisan, is completely biodegradable.

38 Foodmagazine | June 12 | www.foodmag.com.au

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the world of

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The APPMA’s objective is to promote, integrate and foster participation and development at all levels of the packaging and processing machinery side of the industry. Members include manufacturers and importers of packaging and processing machinery and materials who are suppliers to the food, beverage, cosmetic, pharmaceutical, veterinary and household packaging industries.

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Sustainable Manfacturing

Award proudly sponsored by

PURECIRCLE AUSTRALIA PTY LTD

HEILALA VANILLA LIMITED

PureCircle Alpha

Heilala Vanilla Syrup Heilala Vanilla practice sustainable manufacturing – the processes employed aim to be non-polluting as well as conserve energy and natural resources. Vanilla processing begins with the extraction - a researched and unique technique is employed that doesn’t require additional inputs but simply follows a path of time and various ‘washes’ and ‘flows’. From this process a high concentration extract is then used in the Syrup production with the addition of sugar to create pure vanilla syrup.

Sustainable manufacturing is part of the company philosophy which includes minimal impact on the environment (both in Tonga and at the manufacturing plant), and meeting the requirement to provide a product that is closest to the natural state of Vanilla for flavour and application and which is also economical and a viable flavour application for consumers.

In New Zealand at the processing plant, the whole vanilla bean is utilised.

With global health and obesity from sugars being a huge concern, Zero calorie, and Natural PureCircle stevia sweeteners can have a positive impact that can be as low as 72 percent and 97 percent less carbon and water impact than sugar has on the environment.

PureCircle have implemented programs to provide agronomic expertise to farmers to grow a high yielding stevia cash crop, it has also implemented energy and water saving programs in the manufacturing facilities and are leading the advocacy of a new sweetener ingredient that can provide all the sweetness naturally and at zero calories. Compared to other sweeteners it has not implemented the sustainability measures at the last point of the supply chain. It recently issued the industry’s first 'farm to gate' carbon and water footprint that showcases efforts to continue to understand its impacts across the supply chain.

MEREDITH DAIRY Meredith Dairy Goat Cheese in Extra Virgin Olive Oil, Herbs & Garlic Meredith Dairy is acutely aware of sustainability; environmentally, socially and economically. The viability of food production is determined by best practice and resource management. The demand for the products and subsequent growth of the business was putting enormous strain on natural resources. Energy audits identified areas for improvement. Energy savings were implemented and renewable energy sourced. Today, biofuel powers the facility. The energy saving initiatives including the implementation of clean power has enabled the facility to achieve a 50 percent increase in production, and a reduction in energy use. C02 is “off set” by annual tree planting and management of native environments.

The increasing demand for the cheese, meant an increasing need for more energy. Meredith Dairy created a company “Smart Dairy Systems” to maintain the facilities services and implement the alternative power supply.

40 Foodmagazine | June 12 | www.foodmag.com.au

URBAN HONEY CO Pure Raw Honey Climate change was behind Urban Honey's decision to create a sustainable manufacturing solution as well as the desire to be energy independent and benefit future generations by using processes that were not polluting to the atmosphere and protected natural resources.

First the company identified the main, natural resource hungry, polluting factors of modern manufacturing which are power usage, chemical additives, transportation and water discharge.

The company has put in place processes to conserve power. usage by choosing the right time of day for extracting honey so no additional heating or cooling is required while it has also made sure no miticides or pest control is used to save on chemical additives.

HEILALA VANILLA LIMITED Heilala Vanilla Paste Heilala Vanilla started in 2002 as an aid project. New Zealand dairy farmer and frequent holiday-maker to the village of Utungake, John Ross, mined his horticultural know-how and appreciation of the Tongan way to put to use a block of dormant land. It took three years to develop and nurture the vines through careful training, weeding and looping, applying organic and sustainable farming practices.

Vanilla grows naturally and is inherently organic. There are numerous additional sustainable practices in place at the plantation including recycled coconut husks to act as climbing frames for the vanilla to grow on which provides a high yielding and productive growing environment.

There is also the partnership with the local village where numerous people are employed which provides much needed employment and income for these families. Various infrastructures for the plantation were installed, which benefit surrounding villages.

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ConfeCTionary

Whispering sweet everythings The world of confectionary is filled with fun and excitement, shiny packaging and bright colours.

But there's also a lot of serious work going on in the industry, as Jessica Burke reports.

W

It is one of the most innovative, illy Wonka was really onto creative and interesting industries, filled something with his candy with people just like Willy Wonka, who factory. unfortunately don’t have his chocolate Not only did he realise that making factory, but on the upside do have his confectionary will bring a smile to the imagination and passion for invention. faces of those who eat it - hell, it will “Australia has a very good confectionary get a bedridden man dancing around like industry, we have great products and some he’s Patrick Swayze at the mere idea of really good marketing and there are some it – but he was also an innovator.

Threefantastic smaller brands bubbling away which Yes, you read that right, this article is dimensional is a great thing,” Anne Barrington, Product singing the praises of Willy Wonka (“If confectionary Manager at Keith Harris Flavours & Colours, you want to view paradise, simply look The confectionary industry is always Bronson & Jacobs told Food Magazine. around and view it, anything you want to, expanding, becoming more creative and “There are some really great gourmet do it…wanta change the world? There's experimenting with different flavours. nothing toooo AD_ F Dit”) B Abecause L J U confectionary N _ 1 2 . p d f items P acoming g e up 1 through 2 5 / the 0 really 5 / 1 2 , 1 1 “The : 5 7mainAtrends M we’re seeing are boutique brands.” is a beautiful thing. in the chocolate and gummy lolly markets

Their secret ingredient is no secret at all.

It’s Ballantyne.

Ballantyne cheese pastes and powders have been adding the authentic cheese flavours to our customers’ sauces, soups, snack foods and prepared meals for many years.

We’re so particular about our cheese pastes and powders; their taste, quality, ease of application, handling and storage, that we believe we’re ‘the secret ingredient’ to our customers’ success.

To find out more call (03) 9690 1766 or email sales@ballantyne.com.au www.ballantyne.com.au

42 Foodmagazine | June 12 | www.foodmag.com.au

at the moment, which are both pretty dynamic,” Barrington told Food Magazine.

“We’re seeing a lot of sensory things coming through that give you multi dimensional textures and flavours, like the tingling cooling effect and fruit

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pieces coming through.

“Things that are giving the consumer almost a three dimensional experience with a products are certainly being seen in the chocolate market, which is really tapping into that gourmet part of the market and very much capitalising on very good media on antioxidants with the dark chocolate.

Cadbury’s Marvellous Creations, which combines a number of different textures, flavours and experiences in one mouthful, launched this month, bringing home Barrington’s point about the increase in sensory experiences in the confectionary market.

“Marvellous Creations was developed in response to Australians telling us they want a chocolate experience to share as part of the family occasion, which is fun, magically exciting and unexpected,” Ben Wicks, General Manager Chocolate, Kraft Foods, told Food Magazine.

“We identified a real opportunity to create a product that is ideal for family sharing and brings everyone together at the end of the day.

“We know that families love the occasional surprise and delight in the unexpected. Marvellous Creations is the ideal way to bring a moment of unexpected joy in the everyday.”

The Marvellous Creations range offers consumers three variations, which may seem like strange combinations at first, but have been met with intrigue in the consumer market.

There’s the peanut, toffee and cookie combination, the jelly and Crunchie bits blend and the jelly, popping candy and beanies offering, all covered in famous Cadbury Dairy Milk chocolate.

“We tested a number of different flavour combinations with consumers, and had overwhelming positive response to these,” Wicks explained.

“All three variants are performing

extremely well, however Jelly Popping Candy Beanies is proving to be particularly popular after just four weeks on shelves,” Wicks told Food Magazine.

Barrington explained that often, combinations of flavours that might sound odd or a little off-putting, in fact turn out to be very popular.

“Certainly the celebrity chef’s and the food shows are bringing a lot of interest into flavours and how they can work together, which means a lot of consumers are more willing to try new things,” she said.

“What we’re also seeing is a lot of different flavour trends coming through, we’re seeing savoury flavours coming

“Herbs and spices are pretty new, but people are familiar with new things coming into chocolate, we’ve seen some floral flavours, like rose, as well.

And while the confectionary industry often seems to stand on its own and march to the beat of its own drum, Barrington explained to Food Magazine that it is not actually as isolated you may think.

“There confectionary industry also often looks to the beverage markets to see some of the flavour trends going on there, because there is quite a lot of alignment,” she said.

“You might see a lot of berry flavours making their way into

Confectionery Packaging Machinery Specialists

"A lot of sensory things [are] coming through that give you multi dimensional experience" into chocolate, things like bacon, lime, salt and salted caramel.

“We’re talking about pretty gourmet boutique brands here, but often what we see is that these things bubble away in the boutique market for a while and then it hits the mainstream once it has been accepted and received by consumers.

“It’s how the consumer accepts those new flavours, and often the gourmet boutique brands are the testing ground for new flavours.

“We’re seeing spices coming into chocolate and even into the gum lolly market, as well as some cinnamon and herbs even!

the beverage market and being very popular and them confectionary makers might try them in their products.

“One of the biggest trends is the expansion of berries of all types, cherry, blackberry, blueberry.”

How flavours are changing Food scientists and confectionary experts are always hard at work trying to perfect the flavours available to consumers, ensuring they are as realistic as possible.

“There will always be the favourite flavours, which are the basic flavours in confectionary; raspberry, vanilla, lime, but a lot of those flavours have gotten a lot more sophisticated in their profiles and particular in the flavour experience, they are much truer to type nowadays,” Barrington said.

“Twenty years ago, mango flavour was what they determined mango to be, which was actually nothing like what a mango tasted like.

“Now that mangoes are so readily available and so popular here, the flavour is more true to the fruit, because it has to be.”

Beyond the creativity of the industry, and the seemingly endless combinations thought up by confectionary producers, Barrington told Food Magazine the biggest change has not been about adding things, but rather removing.

She’s talking about artificial colours and flavours, which have almost ceased to exist in not only the confectionary industry, but

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throughout much of the food sector.

“The biggest change across all sectors has been the natural flavours in products aimed at children,” she said.

“Twenty years ago I would say the bulk of flavours were artificial, or synthetic.

“So absolutely, the natural flavours have expanded.

“Back then, the availability to raw flavours was poor but over the last eight to 10 years, the situation has reversed and the major developments in the industry are focused on natural flavours.”

Barrington said greater understanding of the impacts of additives on health has led to widespread developments and improvements to how the flavours are colours are made.

“Now we have a lot more access to natural flavouring materials, whereas before it was very difficult.

“There is a code for how it is determined and there are very strict laws The obesity aspect around natural flavouring and labelling While the enjoyment of confectionary your product as such. cannot be understated, the industry is, “FSANZ [Food Standards Australia understandably, scrutinised, as the rates of New Zealand]has changed the obesity and obesity-related diseases rise. terminology so it is now referred to as a In a move sure to upset chocoholics ‘synthetic’ flavour, rather than artificial. everywhere - but perhaps please their The Australian confectionary industry doctors - Mars announced plans in follows the International Organisation February to stop shipping chocolate bars of the Flavour Industry (IOFI) Code of that exceed 250 calories per portion.

Practice thee king1 sized A D _toFensure O O Dthe S health, Y M 1 quality M A Y and _ 0 9 . p Itd will f mean Pa g 2 2chocolate / 4 / 0 9 , ingredients of products. bars made by the confectionary giant,

44 Foodmagazine | June 12 | www.foodmag.com.au

including Snickers, M&M’s, Mars, Milky Way and Dove will effectively be unavailable by the end of 2013.

Even a regular sized Snickers contains 280 calories, but the company advises that it includes three serving sizes.

A king-sized Snickers contains 510 calories.

The family sized blocks of chocolate produced by the company will still be available, 5 : 2 as 5 they P are M intended to be shared.

Some critics came out swinging,

accusing Mars of reducing chocolate size to save money on expensive cocoa, but the company said in a statement that it is another move by the company to create healthier products for its consumers.

The company has previously announced aims to reduce sodium levels in all Mars products by 25 per cent from 2007 levels, stop marketing chocolate products directly to children under 12 and it also started displaying calorie counts on the front of packages, eliminating trans fat and reducing saturated fat.

"Mars has a broad-based commitment to health and nutrition, and this includes a number of global initiatives," the company said in a statement.

Initiatives like Mars’ are increasing fast, but not as fast as people’s waistlines.

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ConfeCTionary

Of the most pressing concern is the rapidly increasing occurrences of childhood obesity, and as such, there have been calls from medical associations and parenting groups to have all advertising of junk food to children stopped.

A report in May found that children are seeing 60 per cent less junk food advertising during their television programs, following suggestions from the Australian Food and Grocery Council (AFGC) that the practise should be

cartoons in advertising HFSS foods to children was “unnecessary” last year.

The AFGC then released figures in May to support its suggestions, which found the advertising of HFSS foods during children’s programs has fallen to 0.7 per cent between March and May 2011, down 60 per cent from the previous year.

The independent research by the Australian advertising information service Media Monitors was revealed in the RCMI Activity Report 2011,

Children are seeing 60 per cent less junk food advertising during their television programs, a report found monitored free-to-air television stopped, and calls from health groups to including digital channels – across ban ads aimed at those under 12.

Adelaide, Brisbane, Melbourne, Perth In 2009 the AFGC suggested that high and Sydney 24/7 for 92 days. sugar, fat and salt (HFSS) foods should The figures prove that the not be advertised during television Responsible Children’s programs aimed at children.

Marketing Initiative Following the suggestion, however, (RCMI), which was HFSS advertisements aimed at children started in 2009, is did not decrease, but rather in some working, according to instances actually increased.

AFGC Acting Chief The AFGC maintains this rise was Executive Dr Geoffrey the result of scheduling error, but health Annison. groups including the Cancer Council, Under the RCMI, 17 Parents Jury, Australian Medical leading food manufacturers Association and the Australian Greens have committed to no called on the government to step in and banAthe D practise. _ F O O D S Y M M A Y _ 0 9 . p advertising df P a tog children e 2 2 4 / 4 / 0 9 , under 12, unless the ads are The AFGC said the suggestion to ban

promoting healthy dietary choices and a healthy lifestyle.

“The latest advertising figures confirm that adverts are not running during TV programs aimed at children,” Annison said.

Annison said the AFGC is pleased the food industry has made decisions to protect children with industry codes.

“Industry looks forward to continuing discussions with Government and public health advocates to ensure the RCMI is aligned with community

9 : 2 3

expectations, remains practical for industry to implement and is successful in supporting better diets and health outcomes for all Australians.”

Barrington said that while the health and nutrition, particularly of children, is always of concern, confectionary should always be seen and marketed as a ‘sometimes’ food, and should be enjoyed at those times.

“Confectionary is a hard one because if people want chocolate, they want chocolate!

Certainly in that category, consumers won’t compromise on that.”

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FD.JUN12.PG047.pdf

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CONVEYORS

Competing with conveyors

A new breed of flexible conveyor systems is providing local food manufacturers with a competitive edge.

Sarah Falson reports.

T

processing and prevent bottlenecks from he food and beverage industries occurring. Customised or 'turn-key' have traditionally used conveying solutions are becoming increasingly systems to speed up their processes popular, and are often integrated into a and save on manual labour. But with plant's automation or robotics system to increasing overseas competition, changing allow for greater control. consumer habits and tightening safety standards, manufacturers are under pressure to deliver smaller runs of varying product Flexibility in demand lines more quickly than ever before.

According to Australis Engineering's Considering Australia's food and engineering manager, Anthony beverage market is smaller than that of, Gustafson, flexibility of design, say, America or China, local manufacturers development time and cost are all top need to become more flexible than their priorities for local food manufacturers global counterparts, constantly changing when choosing a conveyor system. their processes to deliver products faster, "Australia's small market means cheaper and of a consistently high standard most production lines run multiple - not only for local customers, but also for products so machinery has to cater for growing export markets. multiple sizes, shapes, speeds and be Key to this flexibility is production able to handle these differences with changeover time possible," A D _ F D S T E J U N _ 1 2 . p d f equipment, P a g e in particular 1 2 1 conveyor / 0 5 / 1 2 , 1 the : 1shortest 5 PM systems, which need to allow smooth Gustafson told Food Magazine.

Golden Circle is one manufacturer that uses a number of flexible conveyor systems to produce its many lines of canned fruits, fruit juices and cordials.

The company's Northgate, Queensland cannery produces over 180,000 tonnes per year of product to cater for consumer demands. Golden Circle Northgate project engineer, Craig Kent, agrees that conveyor flexibility is the key to delivery.

"Modular conveyor systems must have short lead times, and spare parts must be easily sourced and readily available," Kent told Food Magazine.

Kent's facility relies on a combination of slat chain conveyors with Rexnordbranded stainless steel chains, modular belt conveyors with Intralox-branded chains, belt conveyors with rubber belting, and low back pressure carton

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ConVeyors

maintained. Construction methods must not leave sharp edges or produce nip points with moving parts".

Meeting standards

roller conveyors.

"These were all manufactured by site contractors to site specification for cleaning and the surrounding environment," Kent said.

Hygiene, safety priorities Though conveyor systems for manufacturing facilities come in all shapes and sizes, those engineered for the food and beverage sector must be made of hygienic materials that allow for easy cleaning, and must prevent cross-contamination between products and operators.

According to Heat and Control business manager, packaging & inspection systems Australia, Robert Marguccio, it is essential in the food business that processing equipment is hygienic.

"High of Ahygiene, easy-toA D _levels F DM RJ UN _ 1 2 . pd clean with a quick cleaning turn-around,

There are a number of Australian standards food manufacturers must meet in order to sell their products both locally and overseas. Equipment suppliers, including conveyor system manufacturers, must ensure their machinery makes it simple for food and beverage producers to meet these standards.

The Department of Agriculture, Fisheries and Forestry (Australia), an Australian government agency that ensures the country's reputation remains favourable in export markets, stipulates that animal- and plant-based products leaving our shores must comply with Australian Quarantine and Inspection Service (AQIS) requirements for health and safety.

AQIS works alongside Food Standards Australia and New Zealand (FSANZ) to enforce Australian quarantine laws, and

dollar, allowing new, local players to enter export markets, more manufacturers must ensure their processes and equipment allow them to meet export standards.

Equipment that can be cleaned easily and quickly, and offers safety features for the operator, can help companies avoid potentially-severe health hazards - not only for the purpose of passing export quality control checks, but also to meet local food safety standards like those governed by FSANZ, and machine safety standards like those from the Safety Institute of Australia (SIA).

"Easy cleaning is always on the top of the agenda when we speak with our food production clients. It is very important especially where AQIS requirements are involved," said Australis Engineering's Gustafson.

"Equipment is normally in Stainless Steel and particular attention is paid during the design phase to ensure cleaning can be easily performed."

SIA stipulates that the safety of line

and reduction in product breakage are important to food manufacturers," he told Food Magazine.

Robert Marguccio and Golden Circle's Kent recommend looking at sanitation, operator safety, cross-contamination, sustainability and product quality control when purchasing a new conveyor or upgrading an existing system. System layout, feed modulation and methods to divert product are also important.

"Conveyors must be cleanable to maintain a hygienic standard in the There are a number of Australian standards food factory," Kent said.

"Where possible inner surfaces should manyfacturers must meet in order to sell their products be visible and cleanable. Some products workers and capital equipment in the even require the use of food grade performs a number of safety checks on factory is just as important as product cleaning agents that run continuously on edible exports (and imports) including safety, and conveyor equipment suppliers the conveyor during production," he said. using X-ray machines and sniffer dogs. can work with manufacturers to design theMAustralian dollar recently f "Safety P a g eis always 1 1important. / 0 6 / Conveyor 1 2 , 9 : 4 With 8 A systems that meet these requirements. systems must be easily accessible and dipping below parity with the American

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reGULaTion

Voluntary Regulation

Marketing junk food to children is a hot topic at the moment, and while little actual legislation has been implemented in Australia, voluntary self-regulation is making a difference, as Clifford Flax writes.

O

ver the last two years, the Australian government and health industry bodies have employed a number of measures to regulate the consumption, sale and marketing of certain types of food products. The Australian National Preventative Health Agency was established to help the government promote health and reduce health risk inequalities and the federal government relied on public education such as its Swap It Don't Stop It campaign to improve Australian diets.

On a legislative level, proposals for statutory bans on marketing junk food to children were put forward by the Obesity Policy Coalition and the Greens. While none of these proposals have been accepted to date, they attest to the burgeoning status of the widely-held concern that junk food advertising is responsible for Australia's growing childhood obesity rate.

In addition, the Australian government and health industry bodies have introduced initiatives to assist consumers in protecting themselves against 'junk food' marketing. Fast Choices legislation was introduced in New South Wales requiring fast food and beverage chains to display the average energy content of foods on menus, price tags and labels.

The Obesity Policy Coalition released a smartphone application with a traffic light system for processed foods. The NSW State Government released a website and a mobile phone application providing users with information on the amount of kilojoules they should be eating to maintain or lose weight. The NSW Cancer Council published a Fat Free TV Guide ranking TV shows in order of the amount of junk food advertisements that run during each show.

The National Heart Foundation announced plans to withdraw its "Tick" licensing program in the takeaway food environment, citing a decision to take a tougher stance on improving healthy eating options. In February 2012, an advertisement for Paddle Pop, which aired in programs popular with children, was withdrawn after the Advertising Standards Board found that it did not positively encourage good eating habits or physical activity.

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Voluntary self-regulation by the food industry In response to these developments and shifting attitudes towards promoting healthy lifestyles, a number of food companies have opted to self regulate.

A number of large food companies

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REGULATION

have signed up to one or more of the several voluntary initiatives providing frameworks for the promotion of healthy dietary lifestyles to Australian children on television and other forms of media.

These initiatives include the Australian Association of National Advertisers (AANA) Food and Beverage Code, AANA Code for Advertising and Marketing Communications to Children, Responsible Children's Marketing Initiative of the Australian Food and Beverage Industry and Australian Quick Service Restaurant Industry Initiative for Responsible Advertising and Marketing to Children.

Views on the effectiveness of the adoption of these voluntary self-regulatory measures are divergent. The Australian Communication and Media Authority (ACMA) recently reported that the adoption of these codes have made little or no difference to children's actual exposure to junk food advertising.

The Australian Food and Grocery Council disagreed with ACMA's report, stating that industry self-regulation to reduce advertisements for high fat, sugar and salt foods aimed at children "is categorically working in Australia".

Regardless of the actual impact, the readiness with which major food companies have voluntary adopted these

Food companies are commiting to less junk food advertising and more active livestyles.

Impact of voluntary self-regulation

as obesity, become the subject of future Australian product liability litigation. Such litigation has already been brought in On the one hand, food companies may view the Supreme Court of New York and the voluntary self regulation as a backwards Columbia District Court against McDonalds step. Voluntary self-regulation could be seen and KFC, respectively. to create the perception that food companies On the other hand, voluntary self are not only malleable to public pressure, regulation also offers a number of potential but that they concede that their products and benefits to food industry members. It marketing practices should be modified. affords food companies greater autonomy Furthermore, companies that self regulate and flexibility in the way their business could lose their competitive advantage practices are modified. Through offering a greater range of products to choose Voluntary self regulation offers a number of potential from, food companies could expand benefits to food industry members their target market, which could lead to measures illustrates the emphasis food increased profits. Furthermore, a company's against suppliers who do not voluntarily companies place on being aligned with proactive approach to self regulation could subject themselves to similar restrictions. responsible product promotion. be an attractive selling point to potential Crucially, voluntary self regulation could In addition to this, a number of large consumers who could in turn benefit from also be viewed as acceptance, by food fast food and confectionery companies being provided with healthier eating options companies, of a degree of responsibility have chosen to adopt measures to provide and more detailed information on the for health issues allegedly caused by healthier options and promote healthier products they purchase. consumption of their products. This could consumption, including McDonalds, to the1industry AD_ F D F OOS E P _ 1 1KFC, . p d f pose P aarisk ge 1 1 if, / as 0 some 8 / 1 1 , 1 0 This : 2 increased 8 A M consumer awareness and Hungry Jack's and Mars. choice could also benefit food companies predict, food related health issues, such

50 Foodmagazine | June 12 | www.foodmag.com.au

by shifting responsibility for food choices back to consumers, potentially minimising the risk of future successful product liability claims. Tobacco companies, at first resistant to government imposed labelling legislation, later argued that health warnings on cigarette packets provided smokers with enough information to assume responsibility for accepting the health risks allegedly caused by smoking.

Through voluntarily adopting robust self regulatory measures, food companies may be able to exercise a degree of control over the way they do business and avoid prescriptive intervention by the Australian government. In light of the potential shift towards holding the food industry accountable for consumption-related health claims, the voluntary adoption of self regulatory measures could ultimately benefit food companies by encouraging consumer confidence, increasing profits and reducing the risk that companies be held responsible for the actions of consumers.

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s: e r u s s e r p ic m o n o c e d n a Surviving the retail stay afloat in Australia? rs re tu ac uf an m ing ag ck How can food and pa

In light of recent global and domestic economic ambiguity, Food Magazine is taking steps to bring about change by aligning key policy makers with industry leaders in order to discuss issues at the forefront of the Food Manufacturing industry.

Topics will cover but not be limited to: • The high Australian dollar and its impact on the food manufacturing and packaging sector.

• The impact the harmonisation of OHS regulations in Australia has had on the industries.

• Mandatory front-of-pack nutritional labelling on packaged foods.

Keep up to date with developments and our findings in the August edition of Food Magazine and on www.foodmag.com.au

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CODING

A quicker kind of code The use of QR Codes has increased rapidly in Australia over recent years, but the benefits of the technology is still being debated, as Jessica Burke reports.

S

ometimes you have to stop and pinch yourself when it dawns on you that we are actually living in the futuristic world portrayed in countless novels, comics and movies over the years.

We walk around talking to people on phones that doesn’t have to be connected to a wall in your home (or go through an operator), we have all our movies and music contained in an object

smaller than a sheet of paper, when there’s been an accident in a tunnel, a voice enters our car speaker system to let us know.

Our money is all contained in little cards we insert into machines, eradicating the need for cash and eliminating the chances of theft you can’t stop with a quick call to your bank.

We can tell our televisions to record programs from, hundreds of kilometres away and watch television on the modern-

day version of tablets that have nothing to do with getting rid of a headache.

Actually, if you had the right app on there, it just might.

The developments in technology have happened pretty rapidly when you think that only 60 years ago, television programs weren’t even in colour.

One of the most fascinating advancements in technology that is still improving at a rapid rate is the telephone.

Not so long ago it was considered pretty amazing of you had a phone in your car. It was still attached to a cord and wasn’t that reliable, but it was cool.

Nowadays, they are cord-free, handsfree and button-free.

What is a QR Code?

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The Quick Response Code (QR Code) is a fantastic example of the advancements of the technological industry, as they offer simple, foolproof access to information at the click of a button.

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they are opening up new avenues for consumers and businesses alike.

Richard Jones, General Manager, Industry Engagement at GS1 Australia, an organisation which was created to help Australian business enterprises become more efficient through allocation of GS1 numbers and barcodes, told Food Magazine that QR Codes have seen the most success since the widespread adoption of smart phones.

“They were actually invented sometime in the early 90’s but a company called Denso, and they were pushing them into different areas for awhile but they never caught on until smartphones came onto the scene.

“They’ve been big in Asia for probably eight or nine years and we started to hear about it when GS1 companies based in Asia said they were taking off for business and consumers and we needed to get them as part of the GS1 standard.”

Jones explained that when it was suggested they could, and should, be used in Australia, GS1 Australia was unsure about how much benefit they could have.

“To be honest, we resisted at first because we’ve always been involved in B2B [business to business], not B2C [business to consumer], and the benefit was not for businesses, it was for consumers.

“Globally, we monitored their use and in the past three or four years they have

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CODING

taken off beyond Asia, in Australia,and the US especially, so we have introduced a standard version of a QR Code, but it is targeted at supporting business performance, and a product identifier is part of the product.”

He said the technology, while relatively new and exciting to everyday Australians, is not completely revolutionary, but does have its benefits.

“We first started seeing them in bus shelters in Asia, where people would pretty much sell anything off it. It’s just a URL link, essentially, but it prevents people from typing in the URL wrong. If a single digit is wrong it will get you to the wrong page, or if it is too long people may not be bothered to type it out,” he told Food Magazine.

Solving problems, not making problems

“The opportunities are endless, really, but you have to think about something that makes sense and is logical and it means changing consumer behaviour in some areas too, so that may be a longterm thing.”

Keep your mind open to new ideas While Jones, who addressed the Australian Institute of Packaging (AIP)’s National Conference this month to explain some of the technology behind QR Codes and their benefits, cautioned against them being the only way forward, he also rejected suggestions that the codes are already dead.

“I think it’s a bit of a fad, to be honest, it’s definitely a fad,” he told Food Magazine.

“Some fads last and some don’t, but I

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“One of the things that happens with "One of the things that happens with new technology is that it suddenly becomes the new technology is that it suddenly solution to everything and that's not necessarily the case, it really is just a barcode" becomes the solution to everything and that’s not necessarily the case, it really coming up with new and innovative ideas the parts it plays in various sectors. wouldn’t say it’s dead. is just a barcode,” Jones said. that don’t seem groundbreaking at first, “It is the forgotten component, but “Personally, and through our “That’s not to say it doesn’t have but when you look closely at them, they they are very important for a lot of organisation, we’re not saying ‘QR benefits, but it is not going to fix really are. reasons, not just for promoting products Codes are the be all and end all,’ we’re everything.

“It would certainly be good it people and getting them noticed, but also to for just waiting to work with organisations to “If you have a problem it can be the understood more about packaging getting the product to the consumer at the improve efficiencies.” solution, but you shouldn’t go looking and its benefits and what it brings to the/ packaging for A solutions forPproblems D_ F D R I J Uthat N _don’t 1 2 . p d f He P aalso g eagreed 1 that 1 4 0 5 / 1 2 , 1 freshness 1 : 4 5 and : 4 in 2 theAform M they want. consumers in general.”

“It’s a dynamic industry in terms of industry deserved more recognition for necessarily exist.”

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Oh baby!

SHELF

Product Name: Ella's Kitchen "The red one" Manufacturer: Ella's Kitchen Ingredients: Organic bananas 36%, Organic strawberries 33%, Organic apples 26%,Organic rasberries 5%, Organic lemonjuice concentrate (a dash), Other stuff 0% Shelf life: Six months Packaging: Gualapack Product Manager: Cecilie Rudolph, 02 9279 3330 Website: www.ellaskitchen.com/australia

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Product Name: Artisan San Remo Pasta Manufacturer: San Remo pasta company Ingredients: Durum wheat semolina

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Bickies for brekkie Product Name: belVita Breakfast Biscuits: Fruit and Fiber Manufacturer: Kraft Foods Ingredients: Cereals 57% (wheat flour 35%, wholegrain cereals 22% (oat flakes 18%, wholegrain rye flour 1.0%, wholegrain spelt flour 1.0%, wholegrain rolled barley 1.0%, wheat flakes 1.0%)), sugar, vegetable oils, dried fig pieces 7.6 % (figs, dextrose), inulin, puffed rice 3.5% (flours (rice, oat, wheat)), malted wheat flour, whey powder, salt, dextrose), skim milk powder, raising agents (500, 503, 339), emulsifiers (472e, soy lecithin), salt, flavour.

Allergens: contains wheat, oat, rye, spelt, barley, milk and soy. May contain traces of egg, hazelnut, peanut and sesame seed.

Shelf life: 365 days on Milk & Cereals, 289 days for Fruit & Fibre and Crunchy Oats.

Packaging: SGS Europe Product Manager: Barbara Meehan 1800 033 275, Kraft Foods Website: www.belvitabreakfast.com.au 56 Foodmagazine | June 12 | www.foodmag.com.au

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EVENTS

PRODUCT SHOWCASE

Control Yourself!

45th annual Australian Institute of Food Science & Technology (AIFST) convention

NORD DRIVESYSTEMS has release its new model, the SK 540E, for managing driverelated tasks without an external controller.

The SK 500E line of control cabinet inverters are used for functionally complex and dynamic drive applications and the new intelligent SK 540E inverter supports the convenient and free programming of driverelated functions according to IEC 61131.

15-18 July 2012 Adelaide Convention Centre, South Australia.

As society in Australia and internationally 'reaps the rewards' of food science and technology, Australian food techologists should also 'reap the rewards' in our profession.

So the focus of this 2012 Convention is on the challenges associated with maximising the potential of scientific, technological, societal, legal, regulatory and marketing developments and innovations, within topical aspects of food production such as technology and innovation and how they direct future directions within the food industry, prebiotics, probiotics and health, new science and new product A D _ F Ddevelopments.

D MF J U N _ 1 2 . p d f

Doors for many D applications Kitchens Hospitals Supermarkets Medical Food shops Butcheries Pharmaceutical P Workshops Warehouses Logistics Trucks Processing Airlocks Packaging Conveyors Pallet hoists Cleanrooms Coolrooms Freezers Mines Soundproofing Airports Carparks Clubs & bars Restaurants Animal care

Nord Drivesystems (03)9394 0500 www.nord.com

Aren't you the sweetest?

Earlee Products'Stradbroke Honey Powder is derived from the highest quality, natural Australian Melaleuca (Tea Tree) honey. This premium Honey Powder is 100% soluble and suitable for applications where sweetness and the transfer of honey flavour is required.

Being micro-encapsulated, Stradbroke Honey Powder delivers a wonderful authentic flavour in a more convenient form. It can be used in a variety of foods, including dry meal and drink bases, on snack-foods, biscuits P a g eand1breakfast 2 1 / cereals, 0 5 / in 1 2 , 7

pre-mixes for bakery, dairy, meat and poultry products.

It is a functional ingredient in ham curing crystals, where it imparts a natural honey It can also be applied in a number of pharmaceutical preparations including cough lozenges and tablets where it forms a smooth, cohesive matrix which is easily broken down in the stomach.

Earlee's Stradbroke Honey Powder can be used everything from smallgoods to medicines, improving taste and simplifying manufacture due to its convenient form. Stradbroke :Honey 0 0 powder P M is available in 25kg

multi-walled 100 micron plastic bag lined, paper sacks sold either singly or in 40 bag 1 tonne lots.

Earlee Products (07) 3393 9755 www.earlee.com.au

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Sales and service throughout Australia and SE Asia

Victoria enquiries Premier Plastics Pty Ltd ph 03 9357 8477 fax 03 9357 8938 www.premierplastics.com.au

58 Foodmagazine | June 12 | www.foodmag.com.au

It has all the established features of the series but supports a wider range of drives than any of its sister models; in particular, it can control synchronous motors. It integrates a new universal encoder interface for energy recovery.

Australian agents for

New GRP Hygienic Door Very slim line Will not rust or warp High bacteria resistance Option of 4 hour fire rating

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STOP

RISKING CONTAMINATION

SMART CIP PROCESSES NOW

CIP-optimised pumps keep production running smoothly

Grundfos F&B HYGIA® is designed for easier CIP (Clean-In-Place) process. Thanks to HiGenix™ design features, such as interior rounded corners and edges, metal-to-metal contact seal areas and hygienic shaft seals, Grundfos sanitary pumps are made to be cleaned quickly and efficiently – without dismantling or disrupting the wider process.

Meet the Energy Challenge NOW

Grundfos is the only pump manufacturer that also produces its own high-efficiency electric motors and variable speed drive technology. Recognising that pumps use 10% of the world’s total electricity, we have made it our ongoing goal to help pump operators drive down energy expenditure, while complying with new legislation, such as the European Union’s EuP directive.

SCAN AND LEARN MORE

Discover more facts at food.grundfos.com

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