Food Magazine November 2012

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

NOVEMBER 12

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INSIDE

BEVERAGES

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FOOD AWARDS

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SNACK FOODS

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FOOD PLAN

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The rise and rise of niche brewed beers in Aus

Nominations are now open for the 2013 Awards

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WHAT'S FRESH

BACK TO BASICS

How the growing organic market is changing the Australian food industry. Find out more on Page 8.

The snack-happy season is almost here again

Understanding the Government's NFP

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WELCOME

Foodmagazine

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

The most wonderful time As the weather heats up and Christmas advertising starts to pop up everywhere, we know it’s nearly the silly season all over again.

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 QLD SALES MANAGER – Sharon Amos P: 07 3261 8857 F: 07 3261 8347 M: 0417 072 625 E: sharon.amos@reedbusiness.com.au SA, WA & NT SALES – Mark Ryu P: 02 9422 2151 M: 0404 803 356 E: mark.ryu@reedbusiness.com.au PRODUCTION COORDINATOR - Tracy Engle P: 02 9422 2707 F: 02 9422 2722 E: tracy.engle@reedbusiness.com.au DESIGNER - Rizwan Nawaz P: 02 9422 2322 F: 02 9422 2722 E: rizwan.nawaz@reedbusiness.com.au SUBSCRIPTIONS – CUSTOMER SERVICE Aus NZ O/S 1 year subscription 99 109 119 2 year subscription 189 199 209 P: 1300 360 126 F: 02 9422 2633 E: customerservice@reedbusiness.com.au RBI Manufacturing & Electronics Group Tower 2, Level 3, 475 Victoria Ave Locked Bag 2999 Chatswood DC NSW 2067 P: 02 9422 2999 F: 02 9422 2722

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consumers in Australia. at this year’s Awards for us to have no idea how this We know that these kinds change the day of the event so happened, but we are already of markets have to listen to they can party like only the food at our last edition of Food consumer demand if they are and packaging industry knows Magazine for 2012! to be successful and that is how to, your wish has been Every year we say it, but every something the organic industry is granted and we can confirm it year it’s right: this year has gone doing a fantastic job of. will be held on a Friday in 2013! even quicker than the last.

The other market with their So get ready to kick up your It’s been a great year here at fingers to the consumer pulse heels and paint the town red Food Mag HQ, one where we’ve is the niche beer industry in come July next year. seen and done a lot of interesting Australia, which continues to The theme and the location things; we’ve been to packaging go from strength to strength of the second Leaders Summit conferences, food exhibitions, in the midst of a flailing are still to be decided, but initial agriculture seminars and met EDITOR: Jessica Burke alcohol industry. planning has started and we will countless fascinating people doing food@reedbusiness.com.au Along with that, snack have more information for you great things in those sectors. producers are looking forward to on that early next year.

This was also the year we held increased interest as the snacking While the food industry is our inaugural Food Magazine season draws rapidly closer. going through a tough time at Industry Leaders Summit, which While right now it seems the moment and we want to find was a fantastic success that saw like it’s a far off consideration, ways to address some of these a lot of interesting insight and the weather is heating up and issues and ensure there is going perspective from people who we have officially entered the to be an industry to rely on in really know their industry. slippery time slope that always years to come, there is also a lot We also held our 8th annual Food Magazine Awards, an These kinds of markets have to listen to amazing gala night that saw the best entries in 14 different consumer demand to be successful and that is categories recognised in front of something many are doing a fantastic job of. their peers. starts around November and of good stuff going on too.

And we’re already planning the leads us at break neck speed This month we’re focussing 2013 versions of both these events! into Christmas, through New on even more success stories Next year the Awards will Years Eve and suddenly into a in the Australian industry, have a bit of a scenery change whole new year. looking at the huge rise in the when we move the event to Luna So here’s to a fantastic 1 2 . pdf P a g e 1 2 4 /Park 1 0in/ Sydney.

1 2 , And 1 2for: all 3 those 6 P M number of organic products holiday season! available to mainstream who begged and pleaded with us

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wHAT's HOT OnLIne

Do energy drinks need warning labels?

Teen's death linked to Monster

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BY JESSICA BURKE

The maker of energy drink Monster Energy are being sued by the family of a teenager who died from heart complications after consuming two cans of the product.

US teenager Anais Fournier, 14, consumed two of the energy drinks in two days and died less than a week later from heart arrhythmia due to caffeine toxicity that complicated a diagnosed heart disorder.

The family argues that there was not sufficient warning about the impacts of consuming the drinks, which are particularly dangerous in large volumes or even in small amounts for those with pre-existing heart conditions.

The company has denied the drink was responsible for the teenager's death but the US Food and Drug Administration is currently investigating five other deaths linked to Monster Energy.

Energy drinks including Mother, Red Bull, V and Monster, which have more than triple the amount of caffeine as standard cola, in addition to guarana, have been the subject of much debate over the last few years.

Children seeing same number of junk food ads as before regulation Health experts have slammed the selfregulation of the food industry, saying children are being bombarded with advertisements for junk food.

Despite the Australian Food and Grocery Council (AFGC) introducing the Responsible Marketing to Children Initiative (RMCI), the number of junk food ads aimed at children has not slowed, according to a new study by the University of Sydney and the Cancer Council.

The researchers have come out swinging at the food industry, saying the findings of the first comprehensive review of the effectiveness

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of self-regulatory pledges by food brands and industry show the industry has no credibility and has failed to protect children against obesity, and that there

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are no incentives for food manufacturers to avoid targeting children.

Despite the introduction the RMCI and other self-regulation pledges in 2009, the frequency of junk food ads remained unchanged from last year, the researchers found.

In a separate study published this month in BMC Public Health, researchers audited food and beverage ads during peak times, and found 2 :children’s 0 0 Pprogramming M various ads which went against mandatory and voluntary advertising regulations.

There were a total of 951 breaches of combined regulations in just two months of data collection in 2010 and more than 80 per cent of all food and beverage ads shown in Australia were for items defined as ‘’extras’’ in the Australian Guide to Healthy Eating.

On of the researchers, Kathy Chapman, said there was barely any independent monitoring to ensure guidelines and codes were enforced, and more needs to be done to ensure companies are abiding by the rules.

The study looked at all ads on three television channels over five years and found children were exposed to the same number of advertisements for junk food brands now as they were before ‘’regulation’’. ‘’We know that parents have the most important role to play in terms of what kids eat but it is a bit like road safety,’’ Chapman, a nutritionist and director of health policy at the Cancer Council, said. ‘’Parents can teach their children road safety but it doesn’t mean we don’t also have speed limits and crosswalks to make their job easier.

“Messages for unhealthy foods on television, the internet … means there are lots of ways messages from parents are being undermined.

‘’These studies combined show industry codes of practice are not having an impact and we are seeing such big loopholes for the food industry to get away with this.”

While the reports have found the industry is not doing enough to self regulate itself, the director of the Public Health Advocacy Institute in Western Australia, Mike Daube, said he was ‘’profoundly pessimistic’’ that governments would be heavy handed with food manufacturers. ‘’The food industry is so large and powerful that it will get away with the cynical pretence of self-regulation for the foreseeable future,’’ he said.

Daube slammed the codes, saying they had no credibility, were not well enforced, and failed to protect children from obesity.

The AFGC maintain international regulations of advertising to children have not resulted in positive public health results so they would not work in Australia and chief executive Gary Dawson, said industry has been successful in removing non-core food advertising that was directed at children.

End to cheap wine prices is near: global decline in grapes A massive global over-supply of wine from 2004 to 2010 that caused prices to plummet looks set to end this year.

Ronobank has released its wine quarterly report for the three months to October this year, which reveals the global wine grape production throughout the world has dramatically reduced between 2004 and 2006.

It also found that demand has begun to increase again following the slump

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news

Early this year a study published in the Medical Journal of Australia found the number of people reporting heart problems, tremors and chest pains from drinking the beverages has increased dramatically and the poisons helpline received 65 calls in one year from people concerned about their consumption of energy drinks.

As the highest consumers of caffeinated energy drinks, teenagers experience the reactions most frequently and the authors of the study say the findings are a "warning call" for people who drink the beverages.

More than half the reported cases were teenage males.

The study lead to Australian medical experts calling for mandatory warning labels on all high-energy drinks and this year a working group was established to review the guidelines surrounding the addition of caffeine to food.

"The review of the policy guideline on caffeine has been and will continue to consider global developments in information relating to caffeinated products, including energy drinks, and regulatory approaches being taken in similar countries," a Department of Health and Ageing spokesperson said in a statement.

The working group's paper will be made available for public comment early 2013.

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The massive global oversupply of wine for four years up to 2010 that caused prices to plummet let to many growers to ripping up vines.

Now, the Robobank report says due to the extremely low wine grape harvests in Europe, prices will once again trend upwards.

While Californian grape growers in particular are expecting bigger and better than average harvest in 2012, the bank’s analysts say this will not be enough to make up the gap from the European market.

France, Italy and Spain are all expected to report wine grape harvests drastically lower than 2011 levels.

The reduced harvest in those countries amounts to the total annual production of Chile’s wine.

The wine production from the whole of the Southern Hemisphere, besides Chile and South Africa, was quite low in 2012, Robobank found.

It could mean Australian producers, particularly in the south-east of the country, where good yields are expected for the 2013 harvest, will have a chance to make up the wine shortfall.

In further good news for Aussie growers, grape prices have posted their first significant rise in four years, and there was a rise in

wine export volumes of 3.6 per cent in the first half of 2012.

But the value of wine exports did fall almost three per cent per cent wine bottled locally struggled to compete with bulk shipments.

Bulk exports is cheaper than bottled wine exports, with average import rates as little as 43 cents a litre in France up to $184 per litre in Sweden in 2011.

Rabobank noted that Australia’s wine export data has been skewed Treasury Wine Estates decision earlier this year to ship its wine in bulk to the UK for bottling there.

In July, the world’s largest glass packaging supplier, Owens-Illinois (OI), revealed some Australian employees could lose their jobs, as the US-based company reassesses the business in light of slower beer and wine markets.

The company’s second quarter report revealed the slowdown of beer and wine sales in Australia could force the company to reconsider closing local plants and offering redundancies. ‘’Given the continued sluggishness of the Australian wine and beer markets, as well as the fact that we are still negotiating major customer and union contracts, further capacity actions may be necessary,” O-I Glass chief executive Al Stroucken said.

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Sodium levels in Australian foods increasing Despite the increasing awareness about the health impacts of high sodium consumption, a new report has found hidden salt in Australian food has risen almost 10 per cent in three years.

In what the Australian Heart Foundation has labelled ‘deeply alarming’ findings, a George Institute for

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news

Global Health report found the average increase in salt in 28 000 food products was 9 per cent.

Between 2008 and 2011, a time when the education and awareness about the dangers of high salt consumption was at its highest, the amount of hidden sodium in foods was actually increasing.

In oils, sodium levels rose by 16 per cent and in sauces and spreads that increase was 13 per cent.

While Australians are becoming more aware of the impacts of sodium consumption, and not ‘directly adding it at the table, many are also unaware about hidden sodium in foods, particularly processed products.

Food labelling in Australia has been slammed in recent years for being confusing and misleading, and last year the federal government pledged to create a mandatory front-of-pack labelling system for all packaged foods in Australia within a year.

A recent survey by consumer watchdog Choice also found the amount of salt in cereals, particularly those aimed at children, is worryingly high.

Despite cereal manufacturers committing to reducing salt in their products, and Kellogg’s declaring they had done so before the deadline, the Choice survey of 195 ‘salt-reduced’ cereals found that salt levels of the products were still far too high.

Despite reductions of at least 20 per cent since the last Choice survey, this year’s cereal survey found Kelloggs, Sanitarium and Aldi brand breakfast cereal versions of ‘corn flakes’ and ‘rice bubbles’ still had significant salt content.

Choice said that while improvements in salt-reduction have been made, many of the Australian cereals ‘did not deserve the healthy image they portray.’

‘We think more energy should be devoted to reducing the sodium and sugar content of cereals, particularly those targeted AD _ F DatCchildren,’ O R N O Choice V_ 1 2 . pdf spokesperson, Ingrid Just said.

Hershey bows to pressure, commits to 100% certified cocoa by 2020

US confectionary manufacturer Hershey is the latest company to declare its commitment to ending child labour in West Africa, by pledging to use 100 per cent certified cocoa in all its products by 2020.

Activists have slammed the company, who say Hershey is the only major chocolate producer in the world that hadn't made a commitment to use certified cocoa.

Mars, Arnott's, Nestle are amongst other confectionary makers who have previously announced their commitment to ending child labour in the cocoa growing regions in West Africa by using only certified cocoa.

Last September, research found that the Australian chocolate industry has taken huge steps towards using accredited cocoa products.

Following the pressure, Pennsylvania-based Hershey confirmed its plan to use certified cocoa on Wednesday.

Certified cocoa is produced according to certain social, economic and environmental standards.

West Africa produces about 70 percent of the world's cocoa and currently, certified cocoa accounts for less than 5 percent of the world's cocoa supply, according to Hershey.

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on cocoa farms in Ivory Coast and Ghana.

The report revealed 40 percent of the 820 000 children working in cocoa in Ivory Coast are not enrolled in school, and only about 5 percent of the Ivorian children are paid for their work.

Hershey earlier this year said it would invest $10 million in West Africa to reduce child labor and improve the cocoa supply, as part of its commitment to reducing the harsh working conditions in Ivory Coast and Ghana.

The commitment by major manufacturers to only use certified cocoa is a huge step in towards fairer conditions for the workers in the region.

Hershey has also pledged to continue its support of community development programs, including village school construction, mobile phone farmer messaging, training in modern farming techniques and literacy and health programs.

"Consistent with Hershey's values, we are directly addressing the economic and social issues that impact West Africa's two million cocoa farmers and families," J.P. Bilbrey, company president and chief executive officer, said in a statement.

"I am confident that we can make a substantial difference in West Africa by 2020."

Independent auditors will verify the certified cocoa was produced by the highest labor, environmental and farming practices, the company said.

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Organic Australia Organic food has absolutely exploded in recent years, but what makes something organic and why are so many food companies going organic? Jessica Burke explains.

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f you cast your mind back 10 years ago and imagine yourself walking down a supermarket then, you will remember that things were quite different indeed.

Of course, there would far less private label offerings and more well-known established brands, but there would also be something missing.

The missing component is organic foods and beverages, which in the last few years have slowly increased their presence in Australia and are now so common we hardly even remember what it was like before they arrived.

“Nine years ago most people didn’t understand what organic meant, they saw it as this niche cottage industry where some people go and buy a one kilo bag of a very strange looking product,” Clive Sher,

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managing director of organic brands Artisse and Little Bellies, told Food Magazine.

“In the last few years there has been an increase in mainstream organic varieties, as there becomes more awareness and demand from consumers.”

In fact, organic options are so common nowadays that two-thirds of Australian consumers prefer to buy them.

A recent survey compiled by Swinburne University and market researcher Mobium, commissioned by Biological Farmers of Australia and Horticulture Australia, found 65 per cent of adult Australians purchased an organic product in the past year.

The Australian Organic Market Report 2012 discovered that more than one million Australians bought organic products even more regularly and currently organically

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grown local fruit and vegetables dominate the total industry sales, worth more than $1 billion.

More than just a label “I think it’s important to understand that the organic principle is that the products are healthier because of the lack of pesticides, herbicides and other nasties,” Sher told Food Magazine.

“Organic products need to be accepted for what they are and I think that if companies produce products that are not only organic, but healthy all round, they would see more success.

“We have range of toddler biscuits sweetened only with grape juice, so the certified organic is part of it but not all of it.

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“It’s not just about slapping the organic sticker on and hoping people will buy it because of one claim.

“Organic producers need to be smarter.”

Sher said makers of organic products need to have a clear understanding for why they want to be organic, and that the claim shouldn’t just be used for marketing purposes.

“We started in this business with the Little Bellies organic baby and toddler foods, and the reason we’re in the organic food market and how it came to be this way is because of our families, and we still are a family business,” he told Food Magazine.

“We have a separate business that does health care products and about nine years ago my brother and I identified the need for a mainstream good quality range of organic food products.

“At that stage, there were only very dodgy organics sold in paddocks at farmers market and they looked horrible and were hideously expensive, or were imported and didn’t meet the standards.

“We have seven kids between us from 11 down to one year old and our preference is to feed kids better, organic foods and that’s what drove us.

“But especially because of my eldest nephew, who is allergic to dairy, gluten and all kinds of other things, and we could hardly find anything for him to eat that wasn’t ridiculously expensive and most of the time, imported.

“So we decided to focus on better for you foods and about eight years ago we saw a chance to launch high quality prods that were affordable.”

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consumers make that decision, so companies always need to be responsive to that.

Love attributes the increase in organic demand on sales to the improved information and education about the health impacts of many ingredients and additives currently found in mainstream foods.

“Primarily [the increased popularity] revolves around food safety.

amounts, they have still been found to have drastic effects on causing of cancer and things like that.

“I don’t think we test our food properly and that the chemicals we ingest are part of the huge health problems nowadays but we don’t know for sure, because they haven’t been properly tested.

“That’s why a lot of people look for organic now, because they’re more aware of the chemicals and things

"[Being an organic manufacturer] is not just about slapping the organic sticker on and hoping people will buy it because of one claim." in ordinary food.

“The way other food is done, they test some parts of “Most people aren’t that up on the level of detail in the product they use, like fertiliser and pesticides, but terms of chemical effects on health, but you don’t need not all of them, and when they are used together they to be rocket scientist to realise there could be a link can have hugely different problems to what they would Milch, FOOD Magazine, 150problems x 192 mm, 10/12 between all the chemicals we’re ingesting these days and on their own, so there can be significant even CC-en24-AZ049 A they’re D_ F D K RinOreally N O small V _ 1amounts.

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2 / 1 0 / 1 2 , 2 : 0 0 PM when used “The other reason for the growth [in organic sales] is Even if they’re only in the recommended small

Consumer driven increase Eric Love, Chairman for the Centre for Organic & Resource Enterprises told Food Magazine that the demand for organics in Australia continues to rise, and the recent National Organic Week hosted by the organisation gained a lot of interest. “[National Organic Week] is basically to drive sales, improve consumer awareness and increase demand for organic products,” he said.

“It’s all very consumer-oriented, there’s a lot done by the industry association to pick out the champions, but ultimately

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the taste factor; our motto is ‘taste the difference, feel the difference and make a difference.’”

Can you believe it?

While many people doubt the true organic nature of the products they are buying simply because there are so many out there claiming to be organic nowadays, Love said the industry is highly regulated and has improved significantly in recent years.

“There shouldn’t be [any companies making misleading claims], there is no reason why there should be.

“The Organic Federation of Australia, the peak body, came up with definitions and brought about change because in the past, it was hard to prosecute people for making false claims, but now there are much more stringent rules.

“If you’re saying something is organic certified, it must be certified or it will run foul of the ACCC [Australian Competition and Consumer Commission]”.

When it comes to gaining the organic certification, the process is very involved.

“Essentially what makes something organic comes down to no chemicals being used on the products, no fertilisers used, or pesticides or any of that stuff.

“But it goes beyond that, into any imports used, no chemical imports, and people go through periods of conversion, where if you come from a farm that’s not organic and you want to start being organic, you have to go through a period to make sure those soils longer contain chemicals.

“There are inspectors employed who go around to properties and look through everything, they have checklists and records and it is mandatory for these inspections to be carried out on people who are growing organic.”

Sher confirmed that the process is not simple or easy, but he believes it’s all worth it to ensure the industry is regulated.

“It’s not just about growing without pesticides and chemicals on the farm so its organic, it has to be doing organic for a minimum of three years so that means all the chemicals have been removed from soil, and then everyone and everything else in the supply chain needs to be certified organic too.

“It’s quite a rigorous screening process, and we also look at general farming practises and ensure ours are sustainable, for example doing the crop rotation and not doing the same crop each day and stripping the soil and ruining it.

“It allows for more long-term solutions if it regenerates with different crops and does its own natural thing.”

It’s not just food that is on the shopping list for Australian consumers, with the alcohol also seeing a number of organic producers popping up.

Mark Davidson is the Managing Director and chief winemaker at Tamburlaine Wines, producing certified organic wine in it Hunter Valley and Orange vineyards, and he told Food Magazine the reason for making their wine in such a way came down to quality.

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Tamburlaine Wines is Australia’s largest organic wine producer and both vineyards are A-Grade certified organic and use no pesticides, herbicides or other toxic chemicals to grow grapes and produce its wines.

“When we purchased the winery in 1985 our focus was to produce the best quality wine possible, which is what we have always strived to do and are recognised for,” Davidson said.

“Originally Tamburlaine only had one mission and that was to produce the best quality wine possible.

“Although after extensive observations and trials into certified organics we realised that going organic did in fact produce a better quality wine and improved the soil and protected the environment we also found that there was a strong need in the market for certified organic wines.”

While the organic alcohol market is slowly growing, currently Tamburlaine is part of a very small number of local organic wine producers.

“Current statistics show that Australian organic wine represents only 0.01 per cent of total wine production and yet the consumer interest in organic options greatly exceeds this,” he told Food Magazine.

“According to our own research there are approximately another 135 certified organic wine producers in Australia.”

While Love believes there is enough regulation in the industry to keep producers honest, Davidson is not so sure enough is being done to ensure products and processes are organic.

“Unfortunately the word ‘organic’ is not regulated and there are no laws to protect the use of this word which is why the term organic can be abused,” he said.

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certifiers logos.

“If they see the word ‘organic’ without a certifier’s logo they can assume that the claim is false.”

Davidson believes there needs to be more education for consumers if there is to be certainty that products are organic.

“The Trade Practices Act 1974 can help to ensure that products sold as ‘organic’ are in fact organic,” he said.

“The good thing is that severe penalties can apply for selling non-organic products as organic.

“The ACCC is responsible for enforcing this practice but the problem is that consumers do not generally know this or if they do they don’t usually act on this, which is why I believe that the ACCC should be much more vigilant about organic claims without relying on consumer alerts.”

But Love says the consumer watchdog does not just have to rely on consumers who might not have the necessary knowledge.

“A lot has been done to improve the integrity and I have to say it is getting better, and

"Food is pretty risky, because if you're going to make false claims you have a high chance of getting caught."

“The only guarantee that products are truly certified organic is if they have a third-party endorsement by a recognised certifier.

“In Australia there are seven organic certifiers, these bodies are accredited and audited annually by the Australian Quarantine Inspection Service (AQIS) and adhere to the National Standard for Organic Biodynamic produce.

“The key organic certifiers are Aus-qual, Australian Certified Organic bud logo - which we have featured on Tamburlaine’s wines - Demeter bio-dynamic, NASAA Certified Organic and Organic Food Chain (OFC).

“The best way for consumers to guarantee that a product is certified and_ undergoes AD_ F D WAorganic DSEP 1 2 . p drigorous f Pa ge annual audits is to look out for one of these third-party

the dodgy ones will be dodgy no matter what, but integrity is very import.

“If anyone in the sector sees anything that seems amiss, we’re all voluntary whistle blowers because it’s important to our integrity.

“At the moment there is very little evidence of people who are being fraudulent.

“Food is pretty risky, because if you’re going to make false claims you have a high chance of getting caught.

“In the past we’ve had high profile cases where people 1lied and 2 2got / 0caught, 8 / 1but 2 we , don’t 1 0 see : 0it 5muchAanymore.

M As to whether there needs to be an overhaul to the

organic labelling rules in Australia, Love does not believe it would be necessary.

“In 99.9 per cent of cases, it’s all natural product but sometimes there can be derivations to that and that is only ever allowed if there is absolutely no alternative and only when safe,” he told Food Magazine.

The issue of price One of the most common obstacles for everyday Australians buying organic has been the price factor, with organic products usually significantly more expensive than their mainstream counterparts.

“It’s definitely a chicken and egg story, especially in Australia,” Sher said of the price gap between organic and mainstream food options.

“Organics are getting more common and scale brings cost down and efficiencies reduce costing, however, in saying that I think it’s unlikely you’ll; ever see organic products at the same price or less than standard, because not using pesticides means smaller volumes.

“There’s more involved in producing organic products, for less yield, and less products means higher prices.

“Organic sales are growing, but off a small base.”

Love is more optimistic about the future price of organic foods, telling Food Magazine it’s already improving.

“I think the gap has closed considerably over the years, particularly with fruit and veg, but there is a higher cost of production, because of the strict regime one has to follow to be organic grower.

“My own view is that what’s happening with taxes now will be applied to products such as fertilizers used in the organic sector, and it wouldn’t surprise me if in three to five years we could have equilibrium and in the longer term organic products could even be cheaper.”

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PACKAGING

The Labelling Machine Company

Recycling and Risk

Where reliability comes as standard

W

There is a lot of different and confusing information out there about recycling and mineral oils, here Ralph Moyle, MAIP National President, Australian Institute of Packaging (AIP) shares his advice on the issues.

e are all advocates for recycling rates and using recycled content but the issue of Mineral Oil Hydrocarbons (MOH) migration into foods continues to grow.

Not all news on this issue is consistent and it is another challenge faced by Packaging Technologists.

What are Mineral Oil Hydrocarbons and where do they come from?

MOHs are by-products of crude oil refinement and they have a number of packaging applications including inks, adhesives, lubricants, plasticizers and protective coatings.

In inks, the mineral oils carry the pigments.

When the ink is applied to a surface like newspaper; the oils absorb and attach to the paper fibre. When the newspaper is introduced to the recycle stream where most of the oil attached to the fibre is likely to remain.

Mineral oils can accumulate in several

producers in the UK, including Kelloggs, Weetabix and Jordans all took steps to change their packaging, according to a BBC report.

In December 2011, the Confederation of European Paper Industries (CEPI) and the International Federation of Paper and Board Converters in Europe (CITPA) announced a commitment to phase out the use of printing inks with mineral oils for printing paper and board packaging.

In March 2012, the UK Food Standards Agency (FSA) published a survey with a conclusion that there was no need for consumers to be concerned.

To add to the cloudiness, in June 2012 the European Food Safety Authority (EFSA) published its scientific report on human exposure to mineral oils.

Their experts on the Contaminants in the Food Chain panel identified some potential concerns in relation to exposure to MOH through food. However, they stressed there are several uncertainties

The problem of migrating mineral oils had been known for many years but previous work had highlighted fatty foods. organs over a long period and endanger human health.

Swiss research results from a 2010 survey of German super market products indicated 75 per cent exceeded EU safe limits.

The problem of migrating mineral oils had been known for many years but previous work had highlighted fatty foods. This work made a connection to grains and puddings.

As a result, major food manufacturers changed their packaging amid concerns over the long-term health hazards posed by mineral oils leaching from recycled cardboard into foods. Breakfast cereal

regarding the chemical composition of MOH mixtures and a lack of toxicological studies. The EFSA called for an overhaul of Acceptable Daily Intake (ADI) levels and suggested new measures to assess and monitor the risk from the substances.

Packaging companies in Europe have been promoting that they have products that have effective barriers against MOHs. Consumer product companies have started demanding that packaging suppliers provide certification that any recycled paper they are using has at least low levels of mineral oil, if not are free of it.

This is not the end of this issue. While we are advocates for recycling and recycle content in our packaging, this is an issue for packaging technologists to grasp quickly. The solution is to gain the knowledge, work closely with your packaging suppliers and understand all steps of your packaging supply chain.

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BEVERAGES

The rise and rise of niche brewed beers Specially crafted beer and niche brewing has taken off in Australia in recent months, as Vicky Validakis reports.

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

hile the sales of traditional beer has decreased as beer consumption in Australia hits a 50-year low, micro-brewies have seen a gap in the market and are popping up everywhere to fill it.

Higher quality crafted beer is gaining momentum and as a result, production is increasing.

According to brewer Will Tatchell, his production has increased from less than 30 000 litres each year to more than 100 000.

Tatchell explained that craft beer is currently the only sector of positive growth in Australia’s beer making industry.

“More and more micros are popping up, and they’re getting bigger and bigger all the time as well,” supplier Sandy Ross said.

Craft beer consumption in Australia has continued to rise, and currently accounts for about one to two per cent of the total beer market.

Once a favourite for beer elitists, specially brewed beers have flooded the market with a wide range of hops, syrups and flavours are being sourced from all around the world.

In the summer time As the weather heats up and the time comes when most of us will start thinking about what we’ll be drinking come boxing day, we look at some of the best products on the market and talk to industry experts about what’s next for this exciting industry.

Old Time Brewing is a company operating out of Victoria and says its range of premium lager would win hands down against the competition.

Marketing Manager, Mike Fennel says the beer, which has no preservatives or additives is smooth, easy drinking and easy on the palate, which makes it different from other lagers.

“People don’t want to buy bitter beers, the market is changing,” he told Food Magazine.

While lager may not be the first product to come to mind when we think about specially crafted beverages, Old Time Brewing has a distinct point of difference being the only kosher certified beer on the market.

Fennel says that being kosher certified is no mean feat and that the guidelines are ‘the most strict in the country’ and involves going to the field where crops are grown to ensure guidelines are met ‘from the ground up.’

“We got involved with Kosher Australia because they have quality products that are safe and taste great,” he said.

“If you’re going to make a beer, why not make it the best beer you can taste?”

Next for the company is a pear cider with reduced levels of sulphate, with production due to commence before Christmas.

Fennel is also keen to to tap into the mead market and expects the product to be the next big success story in the Australian beverage market.

Old Time Brewing is currently distributing right across Victoria and is also selling into bottle shops in New South Wales.

Fennel attributes the success of the brand to the taste and says the company is committed to going up against the bigger companies.

“The niche market of craft beer if run by a handful and they are gobbling up the little guys – but we’ve shown that we can stand up against the majors,” he said.

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BEVERAGES Pressure on beer makers Japanese owned giant Lion’s recent takeover of Little World Beverages shows how the niche market is susceptible to the pressures of market competitiveness, and that even with great-tasting products, expansion and marketing are the key to long-term success.

The Australian company, which brews brands including Little Creatures and White Rabbit beers, was created 13 years ago and co-founder Howard Cearns said the takeover process was an emotional one.

“I think there’s a little bit of emotion amongst the guys affectionately remembering what the staff tend to call themselves as creatures.”

Small breweries are also expected to feel the pressure as Coca-Cola Amatil announced they will move towards

expanding into the premium beer market.

CCA is currently subject to a restraint not to sell, distribute or manufacture beer in Australia until 16 December, 2013.

However, an agreement with the Australian Beer Company will see CCA lend up to $46 million to the company which will be used to assist with the acquisition and expansion of brewery near Griffith, NSW. CCA’s Group Managing Director, Terry Davis said, “This new agreement with Casella will give CCA the opportunity to access a world class, low cost brewery which will enable us to re-enter the premium beer market in Australia after 16 December 2013 with sufficient initial manufacturing capacity

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to cater to approximately 15 per cent of the premium beer market in Australia.

“CCA’s large scale sales and

Company, run out of a small room at the Commercial Hotel, produces 200 litres of beer a brew in what can be called a

Once a favourite for beer elitists, special brews have flooded the market with a wide range from around the world. distribution expertise and experience, combined with the draught and packaged brewing capability of the Australian Beer Company, will provide international beer companies after 16 December 2013 with a uniquely independent route to market in Australia and the ability to partner with the leading non-alcoholic beverages and spirits partner for the licenced trade.”

However, the decision does not seem to be scaring away the niche crafted brewers from entering the market.

The Morpeth Brewery and Beer

1 : 2 0

‘micro brewery.’

Brewer Dave Allen says that the ‘move to craft beers and speciality beer is growing.’

“It is a sector that is growing faster than the mainstream.’’

And while Allen’s beer might never reach the scale of other specially crafted brands, his story shows how consumers are responding positively to pushes from the smaller players by giving crafted beer space to flourish in a saturated market.

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Bigger and better than ever before Nominations are now officially open for the 9th annual Food Magazine Awards, which are shaping up to be the best ever.

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t only seems like yesterday that we were at the 2012 Food Magazine Awards, but there is no rest for the wicked, so it’s time to do it all over again.

Entries for the 2013 Food Magazine Awards are now open and the wheels are already in motion to make this years’ event the best ever.

Despite the unfriendly weather on the night, we had a great turnout this year to the gala event in Sydney, which saw the

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At the request of many of our sponsors and attendees we have also decided event will be held on a Friday, so the Awards will be held on Friday 26 July 2013.

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Snack happy this Christmas

Summer brings with it the sweets, snags and snacks we all love to share at this festive time, as Jessica Burke reports.

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s the weather heats up and we find ourselves warning children ever more frequently about the imminent arrival of Santa (and therefore 2 2 / 4 / 0 9 , their 5 need : 2 5to avoid P Mthe ‘naughty’ list and instead get on the ‘nice’ one) we know it’s

getting to that time of year where eating becomes a sport.

Sometimes it’s a sprint, a quick mini quiche and if you’re lucky, a party pie from the tray being carried around by a kid fresh out of high school at your

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Christmas party.

Other times, like Christmas Day, it’s a marathon.

The eating commences when the extended family descend on the chosen family’s house around Christmas Eve, maybe earlier.

You eat to spend time together when you’re sitting around the table catching

roll back into meals, which roll into desserts. And that’s all before Christmas day has even arrived.

Then, there’s the ham and eggs for breakfast, which you’ve no sooner cleaned up before it’s time for morning tea; which means cakes, cookies, scones and anything else sweet you can possibly imagine.

"Shortbread is one of those favourites and we make quite a lot of shortbread around [Christmas] time" And once that’s over, it’s time for the up on lost time, you eat because it’s main event: lunch. Once that’s done it’s rude not to put out the food your guests almost time for another snack to be brought arrived with and sometimes you eat out, usually in the form of a cheese and fruit because you just have to keep your hands platter. By the time dinner rolls around, all busy and your eyes down when certain members A D _ of F the O Ofamily D S Ymeet M Magain.

A Y _ 0 9 . p anyone d f can P apossibly g e fit 2 in is 2 a4few / 4prawns / 0 9 , and a ‘teensy bit more’ pudding.

So the meals roll into snacks, which

And while part of the fun is in the preparation and cooking of a lot of these components of the day, there is also a lot to be said for the ease of celebrating these days, thanks to the manufacturers and producers that take the hard work out of food.

Sweet treats In between cooking breakfast and preparing lunch, for example, there’s little time to make delicious cookies for everyone to enjoy over a cup of tea amidst the mayhem of present opening.

Luckily, one Aussie company has people sorted for this holiday season, with edition 9 : special 2 3 A M cookies released just for the occasion.

Byron Bay Cookie Company and Luken & May started from humble beginnings, cooking on an old farmhouse stove and now the company bakes hundreds of thousands of cookies each week and supplies cafes, gourmet food stores and major companies across Australia.

It’s no accident that the brands have done so well and grown so rapidly, as is evident from the thought and consideration put into every aspect of the process.

“It comes down to creativity of design, so we want something fashionable, originally we had a base in the fashion industry and we would like to think of it as quite vogue like,” Gordon Slater, Byron Bay Cookie chief executive told Food Magazine of the packaging design.

“We look at what’s going to grab a consumer’s interest and then mould that to something practical in a retail world.

“Sometimes the designs are really funky but they won’t fit on a shelf.

“We also take a lot of time looking at flavour profiles people like; we look at our main sellers and try to incorporate some of those flavours into new options.”

Slater explained that while the tastes of Australians have changed over recent years, shortbread is one constant fixture at Christmas time.

“Shortbread is one of those favourites and

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www.symetec.com www.foodmag.com.au | November 12 | Foodmagazine 21

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we make quite a lot of shortbread around [Christmas] time,” he told Food Magazine.

“There is that traditional side, but then again that flavour has been around for 20 years and is really well known, so given amount of people buying it now, everyone’s copying no-one.”

“I think Australian tastes have

We're a weird mob As far as changing tastes at this time of year, Slater told Food Magazine that the warmer climate in Australian over Christmas makes it a different ballgame to other countries it exports to.

“I look forward to it, Christmas is the most exciting part of year, besides

The campaign promotes bananas as "nature's energy snack", ahead of processed food and drinks. changed, I think some has come down to opportunity and experience; there are a lot of imported products people are bringing in and they have a great price and cool tin but not a good flavour.

“In the past it’s been a big disappointment for me, as a biscuit lover, when someone gives it to you and you open it and the biscuits themselves are horrible!

“We aim to produce flavour and texture that has the same standard A D _asF D H B M N O V _ 1 2 . p d f the packaging.”

the fact you get time off, in Australia, you put the sunscreen on your nose like your mother used to and it brings back Finding a balance memories of being a kid at Christmas.

While the cookies and cakes “We tend to sell overseas based on the and all the other delicious very Aussie nature offerings are all important of the products, makings of Christmas festivities, there but we do see a also needs to be a balance with healthier slight increase snacking options, like when the fruit in Europe for platter comes out in the afternoon. sticky date The Australian banana industry is and ginger gearing up for a new campaign that aims flavours to transform the humble banana into around Australia’s number one ‘energy food’ Christmas within three years. time The multi-platform campaign promotes and we have bananas as ‘nature’s energy snack’, ahead introduced a of processed food and drinks. new flavour line “There are many [health benefits from in the UK market bananas],” Glenn Cardwell, Accredited P a g e 1 2 4that’s / 1 strawberries 0 / 1 2 , 8 :Practising 5 7 : 3Dietitian, 5 A MAccredited AEDT and clotted cream, Nutritionist told Food Magazine.

“First, there are all the nutrient benefits such as vitamin C, vitamin B6, potassium and fibre.

“Analysis on our home-grown bananas revealed that they were also a very good source of folate.

In fact, one medium-sized banana has 12 per cent of your daily requirement of folate and 25 per cent of your daily needs of vitamins B6 and C. “The banana is the only fruit source of resistant starch, which is very important in bowel health.

“It helps keep gut bacteria healthy, with evidence that it will help protect against bowel cancer.

“The natural sugars in bananas will raise blood sugars back to normal, lifting people out of a mid-

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which is really popular.

“In Australia we do have such a good Christmas time, it’s so different from the rest of the world, and we have things like the weather and beaches that we’re very lucky to have.

“From our product line perspective, Australians are interesting, we don’t have as much seasonality as in the UK. “In the UK during summer sales traditionally dip and in winter they go up, but in Australia there’s a slight drop in January.”

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afternoon slump.

“Being high in potassium and low in sodium, it will also help to keep blood pressure normal.”

David Weisz, Australian Bananas Marketing Manager told Food Magazine the campaign to promote the benefits of bananas is already seeing success.

“The ‘no-no na-na’ campaign was developed as the core creative expression

of a new marketing strategy launched by the Australian Banana industry in 2009,” he said.

“It aimed to poke some fun at less healthy, processed energy snacks in a way that would appeal to the young adult target market as well as the industry’s traditional market of families with young kids.

“Research and sales data showed that the TV commercial that pearheaded the original campaign resonated strongly with consumers and so a sequel to the commercial was created this year that focuses on the long-lasting energy of bananas.

He said the hope is that this year sales will be as good as or better than 2011.

“The crop is looking fantastic with plenty of fruit on trees thanks to our hardworking farmers who work around the clock to deliver the world’s best produce right on our very own doorstep,” he said.

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NATIONAL FOOD PLAN

Food for thought Everyone in the Australian food industry knows it is not a walk in the park these days, but what are the main factors impacting the sector? Brent Balinksi reports.

A

ustralia is well into deficit when it comes to its food processing trade.

The Australian Food and Grocery Council’s annual State of The Industry report (using ABS figures and KPMG’s research) released last month showed we imported a net $2.8 billion worth of food and beverage, grocery and fresh produce.

More worryingly, total industry output dipped 4.5 per cent for 2010-11 and its number of employees went down by 2.2 per cent.

“The sector’s growth, competitiveness and ability to create jobs are under threat,” Gary Dawson, the AFGC CEO, said when the report was released.

“The findings of State of the Industry 2012 serve as a warning to policy makers at all levels of government that the Australian food and grocery manufacturing sector - Australia’s largest manufacturing sector - is facing an environment where input costs are rising on everything from commodities to labour to energy, and retail price deflation continues to cut margins, placing the sector under increasing pressure.”

Why do things seem so bad?

The high dollar - as has been the case with almost every segment of manufacturing presented A D _ F D -Shas TE J U N _problems.

1 2 . pd Terry Davis, the CEO of Coca-Cola

which also had people talking about the Food Plan, which is in the green Amatil - the parent company of SPC decline of local food processing. As did paper stage and ended its consultation Ardmona, Australia’s biggest fruit the announcement that Kerry Ingredients period on September 30, will do and vegetable processor - has said that would close its Altona factory. nothing to address the problems food supermarket private labels, the high What’s behind the industry’s woes? Of manufacturing faces. dollar and taxes were driving many in the course, exchange rates hurt. Others have “We’ve seen job losses in this area industry out of business. pointed to the rise of private label brands and yet government hasn’t done anything “We all know high labour costs in supermarkets. to help what is key part of the whole are an issue,” he told a Rabobank In-house supermarket products have food chain, where you value add, add agribusiness event, while pointing out been around for three decades or more, additional income and employ people. the payroll taxes were a massive pain. but has only recently become so popular.

“At this stage it just seems to be a “Tell me how a tax on employment IBIS World research published this year lot of motherhood statements. And one fosters sustainability?” suggested a quarter of groceries were would hope that it would address the Dan Tehan MP, a federal Liberal private labels. tough issues that need to be addressed if backbencher, is another outspoken critic Critics, such as the AFGC, say that we are to ensure the long-term future of of taxes on food manufacturers. private labels are getting in the way of food manufacturing in Australia.”

Tehan, the member for Wannon and Australian products getting to consumers, The food manufacturing industry’s a former adviser to federal Nationals leader Mark Vaile, believes that the "The sector's growth, competitiveness and ability to carbon tax risks sending industries such as diary overseas. create jobs are under threat," AFGC chief “In recent government policy, robbing Australian makers of shelf space, malaise isn’t exactly news. The AFGC obviously the carbon tax harms our being increasingly produced offshore, and consultants AT Kearney released international competitiveness and and forcing them to whittle their margins 2020: Industry at a Crossroads report the government has hung the food away to compete on price. a year ago, predicting 130,000 jobs in manufacturing sector out to dry,” Tehan “The Australian food processing the sector would disappear by 2020 if told Food Magazine. He compares it sector is being destroyed,” said David nothing was done, and that 55 per cent unfavourably to the EU’s treatment of its McKinna, a food industry consultant and of manufacturers were pessimistic food processors. principal of McKinna et al. about the future.

“The European Union not only gives “Australia is going the same way as the The SPC Mooroopna plant’s closure its agricultural slash food processing UK and US where private labels are up to last year made big news. The beginning sector subsidies, it also allocates them 70 per cent of the supermarket range.” f with P free a g permits e 1 under 2 1 their / 0 carbon 5 / 1 tax.”

2 , 1 of : the 1 5yearPsaw M Heinz stop tomato sauce Terry Toohey, director of Australian production, closing its Girgarre factory, Tehan also believes that the National

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Dairy Farmers, made similar comments at the Food Magazine Industry Leaders Summit earlier this year. “Given the sheer size of the supermarket duopoly, over 75 per cent of the market is between the two powers, and they are wielding that Australian marketplace and the majority of Australian suppliers, particularly to the

fresh food industry,� he said. “In the United Kingdom, they have already experience this [impact of pricing on dairy industry]. “This is a Tesco model, the people that have been brought in by Coles have come from Tesco. “I had to go over there to do a study 4 years ago, and I came back with an alarm bell saying, ‘it’s not what’s going to happen in Australia, it’s when it’s going to happen in Australia.’ “We believe from the grocery supply code of practice, the grocery code could

Coles’ actions will ultimately result in less competition for consumers and decreased product choice as the experience of the UK has shown.�

Toohey told the Leaders Summit that the current supermarket environment is driving farmers out of the business, as they struggle to make ends meet. “In NSW, my state, I see farmers being

asked to sign contracts for 3 cents a litre than their previous contracts,� he said. “This will have astronomical effects on fund and profit margins.� “In my case I’ll have 40 per cent of my tier 2 of milk [purchased] at 18 cents [per litre]. “The cost of products is 40 cents [per litre]. “So, you start to look and say, I’m only one person, there are 800 dairy farmers in NSW alone.�

While most manufacturers and producers avoid publicly criticising the supermarket price wars at all coats (but

Total industry output dipped 4.5 per cent for 2010-11 and it employees numbers went down by 2.2 per cent. provide a good starting point on the basis of Australia legislation, establish a mandatory code of practice and an ombudsman with the ability to levy financial penalties,� Toohey said. “We are sure that Coles’ actions impact on the visibility of the brand of dairy products and would lead to less variety of dairy products on supermarkets shelves as has happened in the United Kingdom. “It’s our organisation’s view that

speak about them off the record) for fear of punishment, some have revealed the impacts.

In June, Goodman Fielder announced that it would be forced to slash more than 500 Goodman Fielder jobs across Australia as it restructures the business to reduce costs. ‘It is expected that 115 roles will be removed from the baking division as a result of the consolidation of the three bakery facilities,’ Goodman Fielder said

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in a statement.

‘This brings the total number of roles removed across the company to 541 this financial year.’

As the impacts of the drought across the US began to show in the form of increased grain costs, Goodman Fielder revealed it regrets its choice to manufacture $1 bread for the Coles private label, as it is already unprofitable.

Like so many other industries, including the dairy, produce and food manufacturing, the bread sector is suffering the impacts of being forced to sell their products at prices less than the cost of production for the sake of supermarket private labels and their war on price.

“Dollar bread is at a loss,” managing director Chris Delaney said. ‘’This was not a good investment and I wouldn’t do it again if I had a choice.”

Figures released last month showed we imported a net $2.8 billion worth of food and beverage, grocery and fresh produce.

Countless industry insiders and experts have labelled the current private label environment as unsustainable, as farmers and manufacturers leave their sectors because they can’t break even, let alone make a profit.

While Goodman Fielder says the flow on effects of the grain price increases will flow on to consumers, it remains unclear whether the supermarket giants will actually change the shelf price.

They could absorb the costs within their own businesses, but if past experience is any indication, that would be unlikely and it would be more probable that the bread companies and others impacted by the cost increases would absorb the costs within their already struggling structures as Coles continues to sell bread for $1.

The baking company’s private label contract with Coles is up for renewal in the first half of 2013.

For all the pessimism, are there many opportunities for Australian food and beverage manufacturers?

Certainly, with the Asian Century singled out as a big potential boost for future sales. Wine exporters are seeing excellent improvements in sales to China, the fastest growing market for Australian wine. The growing Asian middle class was singled out as a huge opportunity for Australian processed food in the recent Prime Minister’s manufacturing task force report, describing it as “one of the few areas of manufacturing where high distance costs are outweighed by other factors, in this case Australia’s natural resource advantage.”

The task force report recommended initiatives like a Food Industry Innovation Hub to best identify what the market’s marketing and taste needs might be.

“Food is singled out, it’s something that’s a comparative advantage in Australia,” Professor Roy Green, a member of the task force, told Food Magazine.

“And food manufacturing is an important value adding element of food production.”

Our biggest manufacturing segment has a huge potential to do well, despite the current difficulties around cheap imports, input costs and taxes, and the purchasing habits of supermarkets.

“If we can’t do that, well, what can we do? That’s a kind of basic product that we really have to be successful in,” Green said.

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MATERIALS HANDLING

Lean, mean, handling machines Lean operations are crucial to food and packaging companies surviving these days and with more intense competition than ever before.

I

n the world of food and packaging, it is crucial to get materials into the factory, through the machinery and out the door as smoothly as possible.

The latest developments and products were on display at to trade shows in Sydney in October, revealing the exciting and surprising technology that takes the hard work and danger out of handling goods.

On show were innovations like assisted lift devices that enable objects too heavy for humans to lift to be safety guided by hand from pallet to pallet, or pallet to storage and vice versa.

There were also cut resistant gloves, special safety glasses, work wear, height safety equipment, drug testing devices and hundreds of other safety and productivity enhancing products and services.

These products and solutions were showcased at The Safety Show Sydney and Sydney Materials Handing 23-25 October at Sydney Showground, Sydney

pharmaceutical, glass and window and packaging sites.

Another is a device that allows the operator to grip the box, carton or bag with the hands and have 80 per cent of the lifting done for them, without any specialised grippers required.

On show were new cut-resistant gloves that enable workers to avoid injury by abrasion, blade cut, puncture of tearing, which is a constant concern for those working in food and packaging manufacturing facilities.

There were also latex and synthetic polymer gloves developed in response to demand for positive grip, advanced chemical protection and comfort throughout work shifts.

The shows also featured forklifts, powered platform trolleys, maids, carts and tugs, safety work wear, lighting systems, harnesses, speed bumps and traffic cones using reprocessed tyres.

Efficient handling of materials is essential in food and drink manufacturing.

to maintain the product in a fresh and appealing condition until it reaches the consumer,� he said. “The bulk movement of particulate, powdered and liquid food ingredients by road or rail, and storage in silos and other containers has been common practice for many years. “Materials handling is also catching up on the factory floor, with major computerised advances in elevator and conveyor technology, bins, hoppers, chutes and screens.

It is crucial to get materials into the factory, through the “However, some of the most interesting machinery and out the door as smoothly as possible. innovation is in the most unlikely area of manual handling, such as the loading of Tony Francis, AEC Exhibition Olympic Park. raw materials and packaging products on Director – Industrial told Food Magazine Visitors had the opportunity to see to a production line.� that the materials handling component of up close how vacuum lifting equipment Dalmec’s sales manager Andy Heard products’ manufacture is often not given and cranes enabled a single person to lift agreed that the way in which materials the time it deserves. boxes, sacks, sheet timber and steel up to are handled is more important than most “There is no doubt that process 2000 kilograms. people remember. design has been in the vanguard of The technology is designed to reduce “On a fast moving production line, food manufacture, not just with the OHS claims and increase productivity getting products packaged, into a box development of machinery for assembling, and profitability in manufacturing, warehousing and AD_ F D S logistics, I C N O V _ 1 2 . p d f processing, P a g estoring 1 and 2 4shipping / 1 0 /but1 also 2 , 1 and 1 : on 5 to 6 a pallet A M is a given,� he told Food Magazine. in terms of technological procedures medical, automotive, chemical and

“But the focus on volume ignores the loading of raw products that have to be done manually and can place workers at risk of injury. “This is where highly specialised manipulators come into play, equipment that can pick up and position a product, in an often confined work area, with little effort from the worker on the factory floor.�

Francis said the impact efficient materials handling systems can have on an operation is significant, and companies should be paying attention to it. “The main impact is the elimination or minimisation of personal injury risk to the operators in the factory,� he said. “The reduction of physical effort involved in their daily task is essential. “Added to this is the reduction of product damage in and around the work area when picking and placing products.�

When asked about the biggest changes materials handling has experienced over the last 10 years, heard said the improving technology has made a massive difference to the sector.

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EVENTS Biggest event on the packaging calendar is almost here!

AUSPACK PLUS 2013 will showcase the latest changes and technology from the packaging industry.

AUSPACK PLUS 2013 Sydney Showgrounds, Sydney Olympic Park - 7-10 May 2013 Processing and filling machinery will be heavily showcased at next years’ AUSPACK PLUS 2013 with stands already booked for companies including Eriez Magnetics, Fallsdell, Perfect Packaging, Walls Machinery, Heat and Control, Reactive Engineering, JL Lennard, TNA Australia, Accuweigh, Kockums Bulk Systems.

The range of equipment that will be demonstrated at AUSPACK AD_ F D M O S N OPLUS V _ 12013 2 . pdf will allow visitors to attend from a broad

range of industries including food and beverage, packaging, confectionary, chemical and pharmaceutical.

As a founding member of the APPMA, Walls Machinery has continually exhibited at AUSPACK PLUS since inception thirty years ago.

Mr Rob Lawrence, General Manager, Walls Machinery advised that they are once again pleased to be supporting AUSPACK P a g e PLUS 1 in2 2013.

4 / 1 0 / 1 2 , “Walls Machinery has always found

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

AUSPACK PLUS beneficial to our business as both a supplier and also for the visitors to have an opportunity to see working packaging and processing equipment,” Lawrence said.

Malcolm Davy, Managing Director, Eriez Magnetics, said that they manufacture a wide range of equipment for the food and packaging industries and will be showcasing some of these 1 solutions 2 : 0 3 in 2013.

PM “The Eriez Magnetics range includes

vibratory feeders for controlled feed rates of dry granular materials and also food product such as potato chips, biscuits and confectionary.

“We also offer a range of magnetic separators and metal detectors to ensure ferrous contaminant is removed from products prior to packing.” Davy said.

Dominik Dobaj, Sales Director, Perfect Packaging added that the 2013 exhibition will be their fifth AUSPACK PLUS with their largest stand to date.

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PRODUCT SHOWCASE

Get loose with user-programmable system Flexicon has unveiled its new BLOCKBUSTER Bulk Bag Conditioner, featuring a hydraulically-actuated, variable-height turntable for automated in-frame bag rotation and conditioning of bulk bags at varying heights.

The number and pressure of hydraulic ram actuations, the height of the turntable, and the degree of rotation are user-programmable.

Two hydraulic rams with specially contoured end plates, press opposing sides and corners of bulk bags, loosening

material that has solidified during storage and shipment, enabling bulk bag unloaders to discharge it through bag spouts.

A cantilevered I-beam with motorised hoist and trolley allows loading and unloading of bulk bags without the need for a forklift.

The system controller and hydraulic pump can be mounted on the exterior of the safety cage or remotely.

The conditioner is fully enclosed on all four sides for operator safety and includes full-height doors that are

interlocked to disallow operation of the system when the doors are open.

The conditioner is recommended for bulk bags containing hygroscopic chemicals, certain spice blends, heatsensitive products, and other materials prone to solidifying.

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The guide to safe food manufacturing The newest edition of the Food Manufacturing Industry Guide to Safety has been released by Pro-Visual Publishing.

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The opening section focuses on the requirements and necessary procedures for maintaining a healthy and clean working environment.

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Further sections of the Food Manufacturing Industry Guide focus on managing product recalls and the various control points in the manufacturing process.

These management procedures are presented in an easy-toread and understand manner, making this guide a very valuable reference document in any food, beverage or packaging manufacturing establishment.

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

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

2013 CATEGORIES ☛ Baked Goods ☛ Confectionery ☛ Dairy ☛ Health & Wellness

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☛ Prepared Foods ☛ Ready Meals ☛ Snack Foods ☛ Beverages

DOWNLOAD THE NOMINATION KIT at www.foodmag.com.au/awards or contact the editor on 02 9422 2909 or at food@reedbusiness.com.au

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