Food Magazine March 2011

Foodmagazine MARCH 11

INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

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INSIDE

AUSPACK PLUS

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Preview What to look out for at AUSPACK PLUS 2011

PACKAGING

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On the bottle A good bottle of wine needs the right label

FEATURE

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Decline of the bee

Print Post Approved PP349181/00696

Australia threaten by the decline of the honeybee

PRODUCTS

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Our round up Of all the latest machinery for the food industry

WELCOME

Foodmagazine www.foodmag.com.au EDITOR – David Stone P: 02 9422 2862 F: 02 9422 2722 E: david.stone@reedbusiness.com.au JOURNALIST – Rita Mu P: 02 9422 2572 F: 02 9422 2722 E: rita.mu@reedbusiness.com.au NATIONAL KEY ACCOUNT MANAGER Richard Bunting P: 02 9422 2718 M: 0448 071 896 E: richard.bunting@reedbusiness.com.au

All about the fair The talk buzzing around the Food Magazine desk at the moment has one predominate theme: AUSPACK PLUS.

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SA, WA & NT SALES – Alex Evans P: 02 9422 2890 F: 02 9422 2722 E: alex.evans@reedbusiness.com.au PRODUCTION COORDINATOR Jennifer Collinson P: 02 9422 2657 F: 02 9422 2722 E: jennifer.collinson@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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EDITOR: David Stone food@reedbusiness.com.au

ow, less than a month away – only a matter of weeks, by the time this edition of Food Magazine arrives on your desk – the show is going to be of major importance to the industry, even to businesses that have only a secondary interest in packaging. As well as exhibitors’ booths, the show promises live equipment demonstrations, leading developments and information across the industry, as well as a whole host of discussions and seminars, via the National Technical Forum.

The show will also act as a useful tool for measuring how well the industry is fairing in the aftermath of the financial slump; we’ve weathered the storm, now is the time to start looking to the future.

Away from packaging exhibitions, the March issue of

Food Magazine has been taking a closer look at the theme of food security.

Many international papers have been reported on the growing concern over the food price crisis, which reached a record high during January. A combination of poor harvests, natural disasters and civil unrest from around the globe have contributed to the rise and in the months and years to come; we will all begin to feel the affect of the high cost of resources.

Another threat facing food security concerns the honeybee and the recent sharp decline in numbers of this pollinating insect. A quick look into the impact that honeybees have on harvest crops - particular apples, blueberries and coffee - and the importance of honeybees starts to become apparent. One third of

global food production is thought to be, to some degree, reliant on pollination from these creatures and should the species be threatened – by colony collapse disorder, for example – food production would be significantly jeopardised.

On a brighter note, this issue also takes a closer look at the persuasive power of wine labels and how they help consumers choose one bottle over another; we see how ‘health’ has established its place in the beverage market; and we consider the importance a service specification when using a contract cleaning firm.

We also have all our regular features, including Food Magazine’s round up of all the latest news stories affecting the industry; plus a our processing product showcases.

www.foodmag.com.au | March 11 | Foodmagazine 3

WHAT’S HOT ONLINE

Cyclone Yasi leaves banana growers in despair There was no shortage of bananas following Queensland’s devastating floods, but the recent impact of Cyclone Yasi has left banana growers in far north Queensland in despair.

Chairman of the Australian Banana Growers’ Council (ABGC) Cameron MacKay said banana growers had taken a significant battering with 95 per cent of major production affected in the Tully and Innisfail region, approximately 20 per cent on the Atherton Tablelands and a further 80 per cent in the Kennedy area south of Cardwell.

Mackay said many growers would face massive repair costs because crop insurance was not available for banana farms.

“With industry worth $400 million, a total of 75 per cent has been affected,” MacKay said. “The majority of Australian bananas are grown in tropical north Queensland, so this is a fairly significant disaster for our industry.”

“Bananas will continue to be Australia’s number one fruit, so we ask that our consumers understand that the interruption of supply is caused by something completely

W W W. F O O D M AG . C O M . AU

BY RITA MU

Coles food price blitz pulls industry down, says AFGC Supermarket retailer Coles is using its market dominance to destabilise the whole of Australia’s food and grocery supply chain by cutting prices on essential daily items, the Australian Food and Grocery Council (AFGC) has said.

AFGC said that Coles’ “Down, Down” campaign to heavily discount staple foods like bread and dairy products was designed to increase traffic in Coles supermarkets without considering the long-term, flow-on effects to farmers, industry and consumers.

AFGC Chief Executive Kate Carnell said Coles’ claim that their price cutting won’t affect farmers or food and grocery manufacturers was misleading.

“At the end of the day, this price blitz produces a new floor price on staple products – Coles is using its market dominance to destabilise the marketplace, triggering other major retailers to match prices to maintain their market share,” Carnell said.

“This approach could seriously undermine jobs in Australia.”

Australia’s $102 billion food and grocery manufacturing sector employs more than 288,000 people – including about half in rural and regional areas – representing about three per cent of all employed people in Australia paying around $13 billion a year in salaries and wages, according to AFGC’s State of the Industry 2010 report.

“Coles’ short-sighted move is not a good

Fast facts.

outside growers control,” he said.

MacKay said the banana industry would feel a huge financial and personal struggle to return production to its previous levels of more than 450 000 cartons per week.

However, not all is lost. Farms in south-east Queensland, New South Wales and Western Australia are still in operation.

Cyclone Yasi, a former category five cyclone, has since been downgraded to a tropical low.

outcome for ensuring future sustainability and security of Australia’s food manufacturing industry which is already under pressure from increasing costs for labour, energy and water – as well as from rising imports and the latest natural disasters,” Carnell said.

“It’s vital for Australia’s largest manufacturing industry to have a long-term,

strategic focus to ensure Australia has a safe, nutritious, affordable and sustainable food supply into the future.

“Industry fully supports the Federal Government’s move to develop a National Food Plan in partnership approach with relevant stakeholders, retailers and leading food manufacturers to achieve a broad-base ‘whole-of-supply chain’ strategy.”

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NEWS

Australia’s food labelling law and policy go under the knife The long awaited report reviewing Australia’s food labelling law and policy was finally released on 28 January and included recommendations, ranging from the introduction of traffic light labelling to the display of nutritional information on menu boards in chain food services.

In officially presenting the report entitled Labelling Logic to the Hon Catherine King, Parliamentary Secretary for Health and Ageing, the Chair of the Review Panel, Dr Neal Blewett AC, said the food label was one of the most highly valued and competitively soughtafter communication channels in the marketplace.

"The crux of the review was to address the tensions between the competing interests that drive food labelling policy and to seek to resolve them,” Dr Blewett said.

“The cornerstone of the recommendations in the Report is a Food Labelling Issues Hierarchy in descending order of food safety, preventative health, new technologies and consumer values issues.”

Of the 61 recommendations

made by the Review Panel to improve food labelling law and policy, traffic light labelling was one of the more controversial, sparking much debate between public health groups and Industry in the last week.

Public health groups have shown their support for the system, which uses front-of-pack colour-coded labels to indicate the nutritional level of food products, however, the Australian Food and

Grocery Council (AFGC) rejected it, saying it was “badly understood” by consumers.

According to the AFGC, the Daily Intake Guide (DIG) is Industry’s preferred approach to labelling.

“DIG is a effective tool for families or individuals as it provides easy-to-understand, scientific information to help people make informed choices”, said the AFGC.

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World food prices reach new historic peak World food prices surged to a new historic peak in January, for the seventh consecutive month, according to the updated UN’s FAO Food Price Index, a commodity basket that regularly tracks monthly changes in global food prices.

The Index averaged 231 points in January and was up 3.4 percent from December 2010. This is the highest level (both in real and nominal terms) since FAO started measuring food prices in 1990. Prices of all monitored commodity groups registered strong gains in January, except for meat, which remained unchanged.

"The new figures clearly show that the upward pressure on world food prices is not abating," said FAO economist and grains expert Abdolreza Abbassian. "These high prices are likely to persist in the months to come. High food prices are of major concern especially for low-income food deficit countries that may face problems in financing food imports and for poor households which spend a large share of their income on food."

"The only encouraging factor so far stems from a number of countries, where - due to good harvests - domestic prices of some of the food staples remain low compared to world prices," Abbassian added.

FAO emphasized that the Food Price Index has been revised, largely reflecting adjustments to its meat price index. The revision, which is retroactive, has produced

NEWS

new figures for all the indices but the overall trends measured since 1990 remain unchanged.

The FAO Cereal Price Index averaged 245 points in January, up 3 percent from December and the highest since July 2008, but still 11 percent below its peak in April 2008. The increase in January mostly reflected continuing increases in international prices of wheat and maize, amid tightening supplies, while rice prices fell slightly, as the timing coincides with the harvesting of main crops in major exporting countries.

The Oils/Fats Price Index rose by 5.6 percent to 278 points, nearing the June

2008 record level, reflecting an increasingly tight supply and demand balance across the oilseeds complex.

The Dairy Price Index averaged 221 points in January, up 6.2 percent from December, but still 17 percent below its peak in November 2007. A firm global demand for dairy products, against the backdrop of a normal seasonal decline of production in the southern hemisphere, continued to underpin dairy prices.

The Sugar Price Index averaged 420 points in January, up 5.4 percent from December. International sugar prices remain high, driven by tight global supplies.

By contrast, the FAO Meat Price Index was steady at around 166 points, as declining meat prices in Europe, caused by a fall in consumer confidence

following a feed contamination scandal and was compensated for by a slight increase in export prices from Brazil and the United States.

Consumers choose the best products of 2011 Some of Australia’s favourite family foods have come out on top at this year’s Australian Product of the Year 2011 programme.

The winners of the programme, the only consumer research exercise where consumers vote on products that most appeal to them, were announced yesterday at an awards ceremony held at the Quay in Sydney.

More than 5,000 Australians were surveyed to find the most innovative new products to hit the supermarket shelves in recent times, stretching across 21 categories, including Packaged Goods, Health, Beauty, Cleaning and Pet Care.

In the food space, the new Cadbury block packaging was a winner in the highly competitive chocolate confectionary category and Bertolli’s Italian-made Premium Pasta Sauces triumphed in the stocks, recipes bases and sauces section.

Organic Bubs baby food pouches emerged victorious in the packaged foods section and Vita-Weat Rice Crackers, Sultana Bran Buds, Wonder White Hi Fibre Plus and Aldi’s Australian Extra Virgin Olive Oil were judged champions in their categories.

To qualify for entry, products must have launched between January 2009 and September 2010 and be a completely new type of product or a useful innovation to an older product or brand, such as a new ingredient, redesigned shape or size, new formula, or new packaging. For 12 months, manufacturers of the winning products can use the Product of the Year logo on their packaging, promotions and advertising.

Product of the Year 2011 is the second time the program will have run in Australia. Winners of the 2011 program can be found at www.productoftheyear.com.au.

www.foodmag.com.au | March 11 | Foodmagazine 7

AUSPACK PLUS 2011 Preview The must-attend show on the packaging industry calendar!

Taking place at Melbourne Convention and Exhibition Centre, 22-25 March 2011.

By David Stone.

D

uring four days in March, the weight of the packaging industry will be converging on the Melbourne Convention and Exhibition Centre, for the largest and most extensive showcase of packaging, processing and plastics technology for Australasia in 2011. AUSPACK PLUS 2011, which is owned and presented by the Australian Packaging and Processing Machinery Association (APPMA), is the must-attend show of the year, for anyone with a vested interest in the industry.

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This year, AUSPACK PLUS 2011 has been expanded to encompass not only a packaging focus, but also to include the plastics, processing and production areas of the industry; both national and international. The show will be designed around a product showcase area in the centre, with exhibitors’ stands taking up the surrounding area. The Bioplastics Pavilion, which first made an appearance at AUSPACK in 2009, will be an area where members of the Australasian Bioplastics Association (ABA) – Amcor,

BASF Australia, BioPak, BioBag, Cardia Bioplastics, Innovia Films, NatureWorks LLC and Plantic - can showcase the latest developments in bioplastics and compostable packaging.

Between the 22nd and the 25th of March, AUSPACK PLUS 2011 will play host to hundreds of exhibitors, from all corners of the industry and to thousands of visitors, all seeking packaging related solutions for their own businesses. The leading producers and suppliers from Australia and around the globe will be

showcasing all the latest equipment, machinery, technology and solutions, creating a dynamic, multiplatform arena.

A vast array of new products and technologies will be exclusively unveiled for the first time and visitors will have the opportunity to discuss such developments with the leading experts in the field. Of the 200+ companies exhibiting in Melbourne; more than 50 will be making their AUSPACK PLUS 2011 debut; and over 20 will be international exhibitors.

Australian Institute of Packaging National Technical Forum Running in conjunction with AUSPACK PLUS 2011, between the 23rd and the 24th of March, the Australian Institute of Packaging will be presenting the fourth

Carleton University, Ottawa, Canada; Ian Hayes FAIP, Group Packaging Manager, HJ Heinz Australia; Travis Fuller, Senior Brand Manager, Casella Wines; Mathew Heaver AAIP, Implementation Manager – Retail Ready, K-Mart Australia; Paul Haberland FAIP, Corporate Packaging Specialist, Nestle Oceania; Bassam Hallak, Global Segment Director-Fod, Avery Dennison; and Rick Fox, Vice Chairman of the Packaging Machinery Manufacturers Institute in the United States.

Bringing together people from all areas within the packaging industry and from food, beverage and manufacturing companies, the AIP National Technical Forum is designed to provide education

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This year, AUSPACK PLUS 2011 has been expanded to encompass not only a packaging focus, but also to include the plastics, processing and production areas of the industry biennial National Technical Forum.

With talks covering issues as broad as the future of bioplastics, to retail ready packaging solutions, the AIP National Technical Forum has been designed to bring together packaging technologists and other Members of the AIP from around the country, to gain further insight into the advancements and technologies currently available to them in the world of packaging.

These forums will provide an opportunity for professional development and learning for AIP Members, so that they have the knowledge to lead the way in packaging technology.

This year the theme for the forum will be ‘The Packaging Supply Chain’, with over 35 speakers tackling issues related to this theme.

The list of notable speakers will include, Associate Professor Brian Burns from the School of Industrial Design,

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and training for the packaging industry.

Supported by the Australian Packaging and Processing Machinery Association (APPMA) and Exhibition & Trade Fairs (ETF), Viscount Plastics, Labourforce International, Matthews, Wellman Packaging, Result Packaging and Cormack Packaging, the AIP National Technical Forum is a significant event on the packaging calendar every two years.

National Technical Forum speaker Brian Burns One of the highlights of the AIP National Technical Forum will be Engineering the Designer: Packaging Design, Consumer Behaviour & Labelling, by Professor Brian Burns.

Brian Burns is a University Professor in Industrial Design, with a great interest in sustainable design and especially how we design for making sustainable activities sustainable. Professor Burns is

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British, although he has been living and working in Canada for the past 30 years.

1. What does AUSPACK mean to the packaging industry/what opportunities does it offer a business? I have not attended AUSPACK PLUS before and I look forward to sharing some Canadian experiences. From the Schedule it appears that AUSPACK has assembled an excellent array of experts in a broad range of fields. It will be an exciting time; clearly they mean business.

2. What are the main trends driving packaging design? There are so many new influences on packaging; the changes in the way we buy goods; the need for increased product labelling; the

to buy more, and to create foodstuffs for less money; plus the eternal challenge in offering a protected packaged product in a cost effective way that makes the customer want to pay (a lot) for it.

3. In your opinion, what does “good” packaging achieve and why? I believe that packaging is growing significantly in importance. Like transportation it exists as a means to an end, with most of its valuable attributes dismissed as we dismiss or take for granted a good hand....but noticed and maligned by a small failure akin to a small cut on the finger. Packaging is an unsung hero of the modern world and I believe it will become more important as time goes on. So ‘Good’ packaging achieves all of the above, but must now do

AUSPACK PLUS 2011, 22-25 March 2011, 9am – 4pm, at the Melbourne Convention and Exhibition Centre; The Australian Institute of Packaging National Technical Forum, 23-24 March, at the Melbourne Convention and Exhibition Centre. www.auspackplus.com.au optimised dimensional modularity of shipping; security and visibility in serveyourself shopping; the introduction of closed loop material usage; the global competition for materials and markets; the ongoing challenge of the plastics industry to similarly attain the maturity of understanding of metals; dealing with the trend in the food industry to charge more for items, to encourage customers

it in a cyclic and responsible way Environmentally sound magic.

4. What are the major challenges facing the Australian packaging industry today and how should these be addressed? The challenges we all face must be dealt with through sharing our ignorance in developing standardised approaches, that can be legislated where

10 Foodmagazine | March 11 | www.foodmag.com.au

necessary and that offer sufficient freedom to show product differences...and for designers to see these challenges as tremendous holistic opportunities.

5. How is the packaging industry adapting to this age of environmental responsibility? The packaging industry is between a rock and a hard place, but

continues to adapt and develop exciting new techniques. I believe it should be seen to be taking more of a lead in sustainable issues - quite difficult at a time of global economic recession. For exemplary packaging I constantly look to Nature, which has no labels, and provides us with fruit, like oranges...we have a long way to go before we are as good as an orange.

INGREDIENTS

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Emerging trend of dairy-free Almond Milk Dairy-free alternatives to soya milk have traditionally been dominated by ingredients such as rice and oats. However, signs are beginning to show that almond milk is gaining strength in the market. By David Stone.

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hile the dairy-free market continues to be dominated in most countries by soya milk, signs are starting to show that newer alternatives are breaking into the mainstream grocery sector. These alternatives have so far been based on ingredients such as rice, oats, but more recently, almonds.

During 2010, over 600 dairy alternatives were recorded on the Innova Database as having been introduced on to the market.

Almond milk and milk blends accounted for just over 8%.

While the number of dairy alternative drinks launched was at a similar level to that in 2009, the share of almond lines was up from 6%, which in itself was double the 3% of almond products five years previously in 2005.

Outside Asia, non-dairy milk alternatives still remain a relatively small market overall. But with a growing awareness of allergy and intolerance issues and the lowfat, low-calorie and cholesterol-free positioning of many of the products, purchase levels are rising.

Challenging the dominance of soya Despite this growth in dairy-alternative, soya is facing problems in some developed markets, particularly the USA, following recent health scares. The result in some instances has been a move to non-soya milk alternatives, including those made with ingredients such as rice, hemp, oats and coconut, as well as almonds and other nuts.

Almond milks have been available in health food stores for many years, however, there has been an emergence into the mainstream market that has been most notable of late. The USA has led this trend, with nearly one-fifth of the 2010 dairy alternative drink launches being almond milk or almond milk blends. Sales of almond milk in the USA saw double-digit growth in 2010, while sales of soya milk fell by a similar percentage.

The Head of Research at Innova Market Insights, Lu Ann Williams, has commented that, “Competition in the non-dairy milk

12 Foodmagazine | March 11 | www.foodmag.com.au

Blue Diamond Natural Almond Breeze: Smooth & Creamy Vanilla Non-Dairy Beverage sector has been ramped up as two mainstream brands have introduced chilled versions of almond-based products into grocery outlets alongside the original ambient products, previously found primarily in more specialist stores”.

usually associated with soya milk.

PureAlmond has been releases with a number of flavour variants, particularly vanilla, but also original and unsweetened options.

Blue Diamond Growers, a Californian nut co-operative, is using its own almonds in its new range of AlmondBreeze dairy-free milk drinks.

And like PureAlmond, it also has alternative flavours, such as vanilla, original and unsweetened.

Hain Celestial’s Almond Dream drink was relaunched in early 2010 in Original and Unsweetened variants. Natural foods specialist, Pacific Foods, which includes nut and grain milks within its varied product range, also relaunched its organic Almond drinks range and now also includes reduced-sugar options. The growing development of the market in the USA was further illustrated by the arrival of WholeFoods Market’s own-brand almond milk in the summer of 2010.

In Europe there are signs of a growing interest in the mainstream markets. Over 10% of dairy alternative drinks launched in Europe during 2010 were either almond or rice & almond blends. Multinational brand EcoMil from Nutriops is now available in 15 countries, both in powdered and ready-to-drink form.

The market is extending further with almond and rice blends, such as Vitariz Organic Rice Drink with Almond, from

Almond milks have been available in health food stores for many years, however, there has been an emergence into the mainstream market that has been notable of late Williams added that, “The fight for dominance between the two players, both part of major companies, has not only grown their sales, but also promoted overall awareness of the product, further encouraging development of smaller brands and retailer own-labels”.

Products on the shelf White Wave, which is a subsidiary of Dean Food, launched PureAlmond, sold under its Silk branding, which is more

Alinor in the Netherlands; organic options, such as Isola Bio Delice Riso Mandorla in Italy; retailer own-brand launches, such as Carrefour’s organic almond and rice milk in France; light products, such as Condorelli’s Latte di Mandorla Light in Italy, sweetened with acesulfam-K and sucralose; and fortified products with calcium from EcoMil in a number of countries, including some targeted specifically at the breakfast market. All of these were launched in 2010.

INGREDIENTS

Palm oil giant receives cautious backing from Greenpeace A new age of sustainable palm oil production could be emerging, as Greenpeace acknowledge GAR’s plans for halting deforestation. By David Stone.

T

he world’s second largest palm oil producer, Golden Agri-Resources (GAR), has published new plans to help conserve Indonesia’s forests and reduce its carbon footprint. In a statement, released February 9th 2011, GAR has announced that it will be working with the Government of Indonesia, The Forest Trust (TFT) and other stakeholders, to “find solutions towards forest conservation”.

GAR has developed a Forest Conservation Policy (FCP) in collaboration with TFT and is aimed at creating long-term sustainable growth for GAR and the palm oil industry.

The FCP also aims to ensure that GAR has a no deforestation footprint.

In response to the announcement, the environmental organisation, Greenpeace, has issued cautious approval of GAR’s plans.

Bustar Maitar, head of Greenpeace’s campaign to protect Indonesian forests, has said, “This could be good news for the forests, endangered species like the orang-utan and for the Indonesian economy”.

Mr. Maitar added, “But now they’ve actually got to implement these plans, and we’re watching closely to make sure this happens”.

the destruction caused by Golden AgriResources have led to international corporations, such as Unilever and Nestle, cancelling their contracts with the Indonesian palm oil company.

However, this latest move by GAR could signal the start of a shift throughout the industry and eventually lead to full forest and peatland protection.

A key commitment by Golden AgriResources is a pledge which “focuses on

no development on High Carbon Stock (HCS) forests, High Conservation Value forest areas and peat lands”. Under the company’s new plans, they have set a provisional threshold and will not be developing land that contains over 35 tonnes of carbon per hectare. Importantly, this provisional figure is in line with figures for low carbon development recommended to the Indonesian Government by their own advisors.

Greenpeace campaign timeline

Palm oil plantations have been blamed for widespread illegal deforestation and peat-land clearance in Indonesia This action taken by GAR follows a report last year by Greenpeace in which it accused GAR’s parent group, Sinar Mas of being engaged in widespread illegal deforestation and peat-land clearance in Indonesia. Greenpeace revelations showing

November 2007 – The Greenpeace exposes the role of the palm oil industry in the destruction of Indonesia’s forests.

April 2008 – Greenpeace launch campaign against Unilever for buying palm oil from rainforest destruction.

December 2009 – Unilever drops 30 million contract with Sinar Mas’ palm oil arm Golden Agri-Resources (GAR) following a new Greenpeace report showing GAR’s involvement in the destruction of peatland, rainforests and orang-utan habitat.

March 2010 – Greenpeace launch campaign against Nestle for buying from GAR. Nestle, Kraft and Mars drop GAR contracts.

August 2010 – GAR publish audit of own practises.

September 2010 - Burger King drops contract with GAR as a result of the audit.

September 2010 – The Roundtable on Sustainable Palm Oil (RSPO) criticizes GAR for its environmental practices.

February 2011 – GAR commit to “Forest Conservation” Plan.

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www.foodmag.com.au | March 11 | Foodmagazine 13

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ith the US Food Safety Modernisation Act signed, law authorising the Food and Drug Administration to inspect food production facilities, robotic technologies are increasingly becoming the systems of choice for US food processors to ensure food supplies are consistently safe, according to the Robotic Industries Association (RIA).

While robotic technologies have been used in industries for decades, their use in the food sector has recently increased dramatically, according to a growing base of RIA members.

“Do not think food processing is too complex for robots,” Brian Huse, Director of Marketing and Public Relations at the RIA. “The more complex a process the

more one should consider a robot.”

In addition to food processing, robotics are useful in the areas of picking, case packing and palletizing, according to Dick Motley of FANUC Robotics America.

“Robots are actively forming food products, such as butchering meat,” Motley told RIA. “Penetration of robots upstream from end of line palletising has been made possible by higher performance robots.”

Clay Cooper from Applied Robotics said robotics was also helping food processors to ensure safer food supplies.

“Robots do not sneeze or get colds,” Cooper told RIA. “Reducing people in food plants reduces the propagation of germs and bacteria there.”

Integrated high pressure treatment for food Multivac has developed a process for integrating equipment for the high pressure treatment of foods into fully automatic packaging lines, allowing the shelf-life of packaged foods to be increased without sacrificing taste or nutritional value.

The process, which is suitable for vacuum and MAP packs, involves a high pressure unit developed by Uhde High Pressure Technologies and an automation process that integrates the unit into packaging lines. Finished food packs are automatically loaded into

transport containers, treated in the high pressure unit of 6000 bar, then automatically unloaded, dried, labelled and packed into cartons.

According to Multivac, the process allows two to four tonnes of packed food to be handled per hour in the high pressure unit.

“We can process large, industrial scale production quantities, fully automatically in a quasi continuous operation,” said Tobias Richter, Multivac’s Product Manager of the Systems Business Group.

BEVERAGES

Health and wellness promoting drinks on the rise Drinks manufacturers are responding to the rising consumer interest in health and naturalness. The global soft drinks market has seen a surge of activity in the past 12 months, with a reported 60% of the 11,000-plus soft drinks launches, having some degree of health promotion. By David Stone.

T

he majority of this can be categorised in terms of passive health, although more than 20% of these product launches had an active health message, albeit often in association with other passive health benefits.

Within the mainstream market, manufacturers have been positioning products on health platforms of various kinds. There are the passive, such as sugar-free, low-calorie and natural. Then the active, for example vitamin- and mineral-fortified, added-calcium and functional, as well as those offering specific health benefits, such as immune health, heart health and oral health.

“Interest in health is clearly not the only factor driving soft drinks product activity, but it has become highly significant in indicating potential future market directions, both globally and regionally,” said Lu Ann Williams, Head of Research at Innova Market Insights reports.

“While hydration and refreshment remain key to the market, many traditional soft drinks categories, such as carbonates, are maturing and there is rising interest in newer, often higher-value-added lines, offering additional benefits, which increasingly seem to include healthier options”, she adds.

While certain soft drinks already have an inherently healthy image, juices and water for example, others have been formulated for specific benefits, beyond hydration, notably sports and energy drinks.

All natural Among the more frequent health-related claims, recorded by Innova during 2010, were those that focused on naturalness (over 10%) and being free of artificial additives and preservatives (over 20%).

This encompassed a wide range of products, led by juices and water, which tend to be seen as inherently fairly natural.

The traditional health-related area of low-calorie or diet drinks also continued to

receive considerable attention, with reduced-sugar, sugar-free and no-addedsugar lines taking second place overall in terms of health claims, ahead of lowcalorie products.

The next place, but at a distance, went to drinks marketed as containing antioxidants, comprising about 6% of the 2010 drink product launches. Just under half of these were, perhaps not surprisingly, juices and juice drinks.

Getting active In terms of active health claims, energy and alertness featured as the leading claim, reflecting the ongoing growth of the energy drinks market.

Drinks using energy and alertness claims accounted for over 40% of soft drinks using any active health claims and over 8% of soft drinks launches as a whole. This type of claim overtook vitamin and mineral fortification at the head of the active health claims ranking for the first time in 2010.

Sports/recovery claims remained in third place at a distance, but still seeing increased use overall through the year.

Actual energy and sports drinks accounted for nearly 7% of total soft drink launches recorded on Innova in 2010.

The market for energy drinks in particular appears to have managed to maintain sales during the economic downturn, in spite of premium pricing and, or perhaps partly because of, a somewhat controversial image and some poor media publicity.

It is still outperforming the soft drinks market as a whole on a global level, led by growth in Asia and Latin America. Europe is also seeing growth through ongoing product developments, including larger pack sizes, shots and flavour extensions, which are resulting in more people buying into the category. Conversely, the relatively large and developed US market is facing some difficulties in extending usage to new consumers.

Health, Naturalness and Energy are the beverage buzzwords

www.foodmag.com.au | March 11 | Foodmagazine 15

SAFETY

Keep it clean The use of external cleaning services is now commonplace in the food industry, but it is important to find a contractor who can consistently deliver great results. By Karen Constable.

H

igh quality cleaning services are crucial for food manufacturing facilities, particularly if the contract includes food handling areas, such as production zones. Engaging contractors to clean these areas is effectively subcontracting a key component of a HACCP programme, so it’s essential that the contractor can deliver the appropriate level of service.

The quality of the service depends to a large degree on the amount of manager-level supervision, training and internal auditing that the business undertakes and these elements can be costly. Finding a contractor who can deliver consistent quality at the right price can sometimes be a challenge.

The most important part of establishing an external cleaning contract is to create a service specification. While the overall contract will deal with pricing, OH&S matters, accreditation requirements, conflict resolution and issues of commercial confidence, the specification is the key to quality service delivery. It should be self-contained and separate from commercially sensitive information, so that it can be filed with the manufacturer’s quality and food safety documentation and amended as necessary – subject to agreement of both parties.

Keep it updated All service specifications require regular review and if they are to be used correctly, they will also require regular updating, as new cleaning requirements are identified, frequencies are adjusted and problems are identified.

The service specification should initially

be developed by the team previously responsible for cleaning activities in the facility, usually production or quality managers. It will list areas to be cleaned, elements within those areas, frequency, desired outcomes and documentation requirements. Provision of chemicals and equipment, as well as requirements for supervision should also be addressed within the contract.

In areas with special requirements, it might be necessary to specify ‘inputs’, these can include cleaning methods, equipment and chemicals.

When it comes to food handling areas, a facility which operates to a food safety programme will already have a list of items to be cleaned, as well as frequency and specific procedures as part of its cleaning and sanitation programme. These criteria

included in outcome requirements.

Record-keeping can be a challenge for any service provider. Cleaning records include task sign-off sheets, which are a record that the task has been completed and verification sheets which show that someone has checked the results.

Keep it recorded Part of the contractor selection process should be an assessment of their documentation systems. Internal documents can be replaced with contractor’s systems to avoid duplication. Auditors will accept externally provided documentation as long as it meets the needs of the programme: task sheets, verification records, written procedures, corrective action records and training records are a minimum.

With a well-developed service specification, finding the right contractor should be a piece of cake should be used as the base for the cleaning service specification. More often than not, the development of the specification will highlight some gaps or errors in the existing cleaning programme. These should be addressed before they are used in the specification.

Where sanitizing steps are required, these should be explicitly described in the specification. Since a three step clean-rinsesanitise procedure is significantly more expensive to provide than a one step wipeover procedure this will allow the contractor to properly cost the job. For sanitising tasks, swab test results may be

16 Foodmagazine | March 11 | www.foodmag.com.au

Alternatively, the contractor may use templates from the manufacturer’s existing cleaning and sanitation programme.

Choice of product, chemical handling procedures and training of operators, must be carefully considered, whether or not the chemicals are provided by client or contractor. Procedures should address contamination hazards, such as accidental use of window cleaning product on a food preparation bench or transport of sanitiser spray bottles from toilets to kitchens. Poorly maintained mops, brushes and electrical cleaning equipment also pose hazards and there should be

The most important part of establishing an external cleaning contract is to create a service specification systems in place to address these.

Supervision of cleaners is crucial in areas where food safety, commercial sensitivity or product security are concerns.

Whether supervision is provided internally or by contractors, the supervisors must be appropriately trained. Training records for both cleaners and supervisors should be kept for induction training and specialised training, such as allergen control, whether provided by contractor or by client.

In addition to the cleaning itself, provision of documentation, supervision and consumables are all issues which can have an impact on the safety and quality of the service. There are a number of cleaning companies that have been independently assessed and are certified as being capable of delivering appropriate services. With a well-developed service specification, finding the right contractor should be easy.

PACKAGING

The value of education in the Packaging Industry A graduate of the Diploma of Packaging Technology, Helen Walters (MAIP), expressed amazement at the number of people who do not understand what packaging entails and that too many consider it's only about packing a box! Helen says she reminds such thinkers to “look in their pantry and fridge and ask (themselves) how (the product) got there - still tasty, safe and undamaged.� By Pierre Pienaar.

A

graduate of the Diploma of Packaging Technology, Helen Walters (MAIP), expressed amazement at how many people do not understand what packaging entails and that too many consider it's only about packing a box! Helen says she reminds such thinkers to "look in their pantry and fridge and ask (themselves) how (the product) got there - still tasty, safe and undamaged."

Packaging is a cradle to grave issue that affects every one of us, whether producer or consumer. Whether end consumer or consumer of packaging to produce, promote and protect our

We're all in this industry! Whether we recognise it or not product. Guaranteed, if you are reading this article, your life is impacted by packaging somewhere from the concept stage to the planning or production, to the launch, to the purchase or discarding or recycling stage. No-one can escape the impact of packaging. No-one in industry should escape continually learning about the importance of this ubiquitous part of production.

As a packaging technology consultant, I frequently hear the cry of recruitment organisations and of industry, about the

Pierre Pienaar shortage of skilled people in the packaging industry; particularly those with a formal education in packaging.

Are you one of these companies who have become frustrated that your designers or your marketing or procurement departments or your production floor or your sales people do not consider sufficiently the paramount importance that packaging should play regardless of the product it holds?

Or, perhaps you have not stopped long enough to consider this importance, since your focus is on the quality of the product. It is a rare product than can be

separated from its pack, when considering the power of packaging to sell a product.

Your response may be, "Give me a break! I am recovering from the worst economic slump in decades, and you want me to invest in education?" The lean experience has resulted in cutting costs throughout the industry in order to survive. Reduced labour costs, introduction of automation and technology, rigorous evaluation of all expenditures in order to maintain productivity and the elimination of poorly performing business lines and products has meant only the best can stay.

Are you going to be among the best in your field over this next decade?

Whether employer or employee, it may be time to consider investing in your future right now. You may think you are not in the immediate packaging industry and, therefore, cannot benefit from a greater knowledge of this powerful industry. We're all in this industry!

Whether we recognise it or not.

As an employee you surely agree there is a positive correlation between education and earnings. Your thought right now may be that you do not have the time to study further to improve your opportunities and income. Have you considered the statistics on the difference

education can make to lifetime earnings?

And increasing number of future jobs will require someone with at least a licence or a certificate. It has become a competitive world. Are you ready for it?

The Australian Institute of Packaging (AIP) applauds those companies and individuals who commit to grabbing opportunities which will continue to improve their knowledge and understanding of the environment, which earns for them their bread and butter.

PIERRE PIENAAR FAIP National President Australian Institute of Packaging (AIP)

How the Australian Institute of Packaging can help you The AIP offers on-line learning for a Certificate of Packaging as well as a Diploma in Packaging Technology. These focus on the art, engineering and science of packaging technology and are acknowledged by 27 countries around the world. Online learning offers convenience and flexibility along with a supportive Course Tutor.

For further information: www.aipack.com.au

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Tensile Strength Tests Tear, Impact & Puncture Resistance Plus many other tests

www.foodmag.com.au | March 11 | Foodmagazine 17

PACKAGING

There’s a lot of good wine out there that doesn’t sell because it’s at the wrong price or the packagging is bad

The grape, the price and the right label The reasons why a customer might choose one bottle of wine over another are many and various. Whether it’s a recommendation, the knowledge of a good grape, cost or merely just an appealing label, winemakers need to understand science of marketing.

By Rita Mu.

S

enior Research Associate Simone Mueller at the University of South Australia’s Ehrenberg-Bass Institute for Marketing Science, says there is a growing demand for more research into consumers’ choices on wine and the ability of this information to predict market success.

“Historically the wine industry only looked at growing grapes and making good wine. Similar investment is required for the next step - matching expectations by consumers and distributing and selling the wine,” Mueller says.

“There are now tools and methods that can help the wine business to test their wines and wine packaging, to optimise it before aiming for a shelf listing.”

Mueller and colleagues at the Geisenheim Research Centre in Germany, analysed the influence of sensory and extrinsic wine attributes on likeability and purchase intent for 521 regular wine consumers.

The first stage of the study required participants to indicate their liking of a wine in a blind tasting. The same wine was then presented in three bottles with different packaging designs and brand and origin labels. The participants indicated their liking of each wine based on the extrinsic attributes, before tasting the wine

18 Foodmagazine | March 11 | www.foodmag.com.au

and indicating their purchase intent and liking again. In the latter stage, the participants were unaware they had tasted the same wine repeatedly.

The results of the study are surprising.

While both taste and extrinsic attributes influenced a consumer’s liking for a bottle of wine, packaging and brand were the biggest influences (see “Consumers’ choices,” page 20) (Food Quality and Preference, Vol 21, p 774-783).

“Some French studies we cite go as far as to say that for wine and especially sparkling wine, 70 per cent of liking can be attributed to the expectation created by packaging and labelling information,” Mueller says.

While the study shows extrinsic attributes such as packaging can play a more significant role in determining

potential faults,” she says. “[In the latter case], the sensory undesirable characteristics are stronger and can often less easily be compensated by packaging and labelling.

“When explaining our work to practitioners, we mainly say that a 50:50 importance is a good approximation of the relative importance [of taste and extrinsic attributes].”

A nice price In another study, Mueller and colleagues at the Australian Wine Research Institute found the price of wine to have a significant influence on consumers’ repurchase intent.

In the first stage of the study, participants chose one of 21 Australian vintage Shiraz wines based on the extrinsic attributes of

While both taste and extrinsic attributes influenced a consumer’s liking for a bottle of wine, packaaging and brand were the biggest influences consumers’ liking of wine than taste, Mueller says the best advice for food and beverage producers is to ensure taste and packaging are equally as good.

“When successful commercial wines are used, the effect of packaging and labelling is larger than in the case of wines with

each wine. This included packaging, price and brand. Participants then tasted the wine while aware of its retail price, before deciding whether or not they would repurchase the wine.

Mueller and colleagues found that a combination of extrinsic attributes, taste and

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PACKAGING

“Taste is first and foremost in what we’re trying to achieve, however, that’s only one small component; packaging and price are equally as important,” he says.

“There’s a lot of good wine out there that doesn’t sell because it’s at the wrong price or the packaging is bad.”

price, positively influenced purchase intent.

Also, the more often a wine was chosen in the first stage of the study, the more likely participants were to repurchase the wine after tasting it (Food Quality and Preference, Vol 21, p 741-754).

According to Mueller, the colour of packaging can say a lot about the value of a wine. Plain colours such as black, grey and cream have been associated with

Consumers’ choices

The colour of packaging can say a lot about the value of a wine

Top factors that influence consumers’ liking of wine:

higher valued wines in the past, whilst more colourful packaging have been associated with wines of lower value.

1. Packaging (46%) 2. Brand (27%) 3. Sensory attributes/Taste 4. Grape variety 5. Wine region

The heart of fine wine Despite the importance of reasonable prices and attractive packaging, no wine is good wine if it doesn’t taste good, says winemaker Scott Hazeldine who has been in the business for the past ten years (the latter two with Schild Estate in the Barossa Valley).

According to Hazeldine, the key to making good wine begins in the vineyard.

“There’s an old adage, that good wine is made in the vineyard – and I think that probably rings true,” he says.

“In terms of the results of the wine that

Top factors that influence consumers’ purchase intent: goes into bottles, a lot of it is determined on what’s done in the vineyard and the quality of the grapes.

Hazeldine knows what he’s talking about: After all, he helped make Schild Estate’s 2008 Barossa Shiraz an international success last year after US magazine, Wine Spectator, labelled the

20 Foodmagazine | March 11 | www.foodmag.com.au

wine as the seventh best in the world.

“If you’ve got good grapes coming in the door; half the work is already done,” Hazeldine says.

However, taste is only the first hurdle for a wine business, says Hazeldine. The commercial considerations are becoming more and more important.

1. Informed liking (a combination of sensory and extrinsic attributes) (77%) 2. Price (21%) Note: the influence of packaging, wine region, sensory attributes/taste, grape variety and brand were less than 1% each.

EXPORT

Wine exports: A glass half full There may be no better time than now to find out what drives consumers to buy wine. By Rita Mu.

A

ccording to a recent report released by market research group IBIS World, Australia’s $6.84 billion wine industry; the nation’s third biggest exporter in the food and beverage category - after meat and grains has suffered a battering in recent years.

The report showed that Australia’s wine export values decreased by an average 4.8 per cent per annum over the five years beginning 2005-06. In 2008-09 alone, export values dropped by a staggering 12.3 per cent.

A high Australian dollar and the global financial crisis, which saw an oversupply of wine coupled with reduced demand and increased international competition from wine producers in South Africa, Chile, Argentina and the US, are to blame.

IBIS World also reported changes in consumer taste preferences in Australia’s top two wine export markets; the US and the UK. American consumers prefer fuller, richer wines, and British consumers are shifting towards more subtle, lighter varieties.

However, it’s not all bad news. According to peak industry body, Wine Australia, wine

and Japan. Wine exports to China have already increased by 34 per cent over the 12 months ending September 2010, with exports destined for China set to continue growing to become the largest export destination by 2015.

IBIS World forecasts that in the next five years through to 2015-16, wine manufacturing industry revenue will grow at an average annual rate of 3.2 per cent.

Australian wine demand

Australia’s wine industry constitutes the country’s third biggest export, generating $6.84 billion. exports increased last year by two per cent to reach 781 million litres valued at $2.1 billion.

The volume growth in exports was driven by growth in bulk wine exports offsetting a smaller decline in bottled exports.

IBIS World expects future growth in wine exports to emerging markets such as Ireland, Canada, Germany, China, India, South Korea

According to Wine Australia, wine export in 2008 generated: • United Kingdom $906m • United States $801m • Canada $273m • New Zealand $86m • Netherlands $73m • Ireland $70m • Denmark $61m • China $56m • Germany $50m • Japan $48m • Singapore $45m • Sweden $42m

Sweeter outlook for Australian citrus exporters WA citrus industry representatives have visited Malaysia and Singapore in a bid to open trade with South East Asia.

“With strong growth in the local citrus industry, we are planning ahead to expand markets,” said Nathan Hancock of the Department of Agriculture and Food.

“Importing, wholesaling and retailing representatives in both Malaysia and Singapore were all very interested, and the State’s proximity to these markets could provide WA with a marketing edge.”

The visit in December was partly in response to a commitment by Agriculture and Food Minister Terry

Redman to the Agri-Food and Veterinary Authority of Singapore, combined with a separate citrus industry wish to investigate the Malaysian market at firsthand.

WA Citrus Leadership Group chair, Shane Kay, from Bindoon, plus Agrifresh managing director Joseph Ling, from Moora, also made the trip. In Malaysia they were accompanied by the regional director of the Western Australian Trade Office, Verghese Jacob and visited businesses across the value chain from retailers to importers.

“Their main message was that flavour is more

important than size, and sweeter fruit is preferred,” Mr Hancock said.

“Successful export is more than just putting the right fruit into a container and waving it goodbye. Building and maintaining relationships with the key players will be essential for long-term success.

“Strict standards will also be needed to protect the WA citrus reputation.”

The WA citrus industry aims to form a group of prospective growers and exporters to develop the project over the coming season.

www.foodmag.com.au | March 11 | Foodmagazine 21

FEATURE

The decline and fall of the European honeybee The honeybee is one of the most important contributors to the success of Australian agriculture, but the pollinating insect is experiencing a massive global decline. David Stone considers the plight of the honeybee.

A

ccording to the Australian Honey Bee Industrial Council, “around one in every three mouthfuls of food that we consume comes from the aid of pollination by honeybee”. An alternative ways of expressing this is 65% of Australian agricultural is dependent on pollination by the honeybee. Without this humble creature, much of the agricultural industry in this country would not be viable and Australia’s food security would be put at significant risk. The importance of the honeybee, therefore, should not be underestimated.

In a broader context, around 90 agricultural crops – apples, blueberries, coffee, etc – representing one-third of global food production volume, are, in some way, dependent on animal pollination. There are several species responsible for pollination, but the domesticated honeybee is easily the most important: accounting for an average of 8090% of total animal pollination.

honeybees in food production, protecting both the wild and domestic bee populations is very important for Australian food production.

The problem facing the honeybee A gradual fall in honeybee numbers has been cause for Beekeepers’ concern for many years; with changes in agricultural practices, particularly the dependency on fertilizers and other checmials, often being blamed for the phenomenon, but natural factors, like extreme weather, have also contributed to these losses. However, a much more rapid decline of the honeybee, particularly across Europe and the United States, has drawn a large amount of attention and is becoming a significant international concern.

Over recent years, reports have surfaced around the globe of the sharp decrease in the number of honey bees. As far back as 2006, the phenomenon known as ‘colony

Around one in every three mouthfuls of food that we consume comes from the aid of pollination by honeybee Crops differ in terms of the dependency or response to animal pollination. Certain industries - Almonds, cherries, apples and melons, for example - are totally reliant on bees for the production of fruit and nuts.

For other crops, such as oranges and grapefruit, pollination has an impact on size and quality of the fruit.

Given the crucial role played by

collapse disorder’ has resulted in enormous losses around the globe. The rate of bee colonies not surviving the winter appears to be increasing each year, with some of the worst effected beekeepers reporting losses of up 90%.

The reason for the fall in bee numbers remains subject to further investigation, with most academics perceiving multiple

22 Foodmagazine | March 11 | www.foodmag.com.au

Given the crucial role played by honeybees in food production, protecting both the wild and domestic bee populations is very important for Australian food production reasons for the declining populations.

One of the most popular theories has attributed the problem to factors such as the varroa mite and other insect viruses, which can kill off entire colonies.

The problem facing Australian food production So far the varroa mite has not reached Australia, but scientists studying this biosecurity threat, believe such an incursion is inevitable, given that it has already reached three of Australia’s nearest neighbours; Papua New Guinea, Indonesia and New Zealand. Should the varroa mite arrive, destruction of bee colonies will be dramatic and crops

reliant on pollination will very likely be decimated.

Over the past 50 years, the global production of pollination-dependent crops has grown at an accelerated pace, relative to the overall growth of food production.

This trend is expected to continue and as such, sustainable methods for maintaining pollinating animal numbers must be developed.

This is a global issue, one that will have an inherent economic impact. To solve the problem, a greater level of cooperation is required between the academic world, governmental bodies, apiarist and companies directly dependent on pollination.

HACCP AUSTRALIA eliminate the hazard - reduce the risk

PRODUCT SHOWCASE

Techno-Pak to showcase semi-automatic fill weigh doser TECHNO-PAK is introducing a new entry-level semi- automatic fill weigh doser for filling premade bags, pouches, jars, tubs, containers and trays.

The machine is fully programmable and can weigh powder and granular products from 10 to 3000 grams.

The stainless steel machine includes an adjustable packing table with variable height, takeoff V Product hopper (25kg capacity), take-off vibrate feeder for cleaning, and three different interchangeable forming collars.

The semi-automatic fill weigh doser will be on display

at stand 432 during AUSPACK PLUS 2011, which will be held between the 22nd to 25th of March at the Melbourne Convention Centre.

Techno-Pak +61 3 9553 6969 www.technopak.com.au

OneTemp JUMO MIDAS S05 pressure transmitter THE JUMO MIDAS S05 pressure transmitter is available with relative pressure and also absolute pressure measuring ranges betwween 0.25bar to 100bar.

Due to the completely welded (without seals) measuring system made of high-quality stainless steel, this device can be used in almost all substances, even under rough conditions.

The structure ensures an optimum safety against leakage of the process medium.

The silicon probe used can be extremely overloaded and cope with

millions of pressure cycles, even for the lowest measuring ranges.

The 40.1010 type is the successor of the JUMO MIDAS SI (type 40.1006) program range, the sensors of which has been proven 100,000 times. An almost automatic production sequence (digital compensation and calibration of the sensor assembly group) reduces the production time and manufacturing costs.

The piezoresistive silicon probe is highly overload-resistant and long-term stable. The high quality of every pressure transmitter is ensured by the

24 Foodmagazine | March 11 | www.foodmag.com.au

100 per cent final inspection within the fully automatic measuring and calibration system.

The JUMO MIDAS S05 pressure transmitter is suitable for use in the packaging industry, for refrigeration technology and compressor or machine engineering.

OneTemp 1300 768 887 www.onetemp.com.au

New food jar designs, sizes & closures OWENS-ILLINOIS (O-I) has launched a new Australian-made glass food jar range, offering 24 options designed to preserve the flavour and freshness of food including fruit, vegetables, dairy and seafood.

The new range, called Bueno, is available in three designs, two sizes and four closure systems. The new range offers total packaging solutions for food products and is designed to be used on existing production lines.

The four closure systems are tamper evident and include a plastic cap, foil lid, pop-top metal cap and screw-top metal cap, each suited to a variety of foods and occasions.

The new Bueno range is the most extensive upgrade to O-I’s glass food jars offerings.

O-I 1800 643 165 www.o-i.com

PRODUCT SHOWCASE

Multivac introduces hygienic conveyor belt machine B 610 MULTIVAC has released the B 610; a hygienic conveyor belt machine with ergonomic features. A vacuum chamber with 2 x 1.500 sealing length, offers users flexibilty and high level packaging capacity. A tilting lid makes the B 610 quick and easy to clean and service.

It consists of an automatic high speed conveyor belt and stainless steel construction with sloping surfaces, preventing the collection of dirt. A strainer and valve protect the pump against product

residues. The machine has been designed for wash down and cleaning inside and out.

The B 610 also has a slitting unit for

evacuation openings of oversize pouches, parallel sealing and ventilation, which can be de-activated, and it can be easily integrated into packaging lines.

Automatic progressive ventilation allows for gentle packaging of liquid or softer and delicate products.

The B 610 is easy-to-use with IPC 06 control and 12-inch touch display screen with intuitive user guidance and 500 freely assignable memory. It consists of more than 40 operation languages in different

characters sets and information is presented in plain text, graphics and video clips.

Optional features include a roll stop strip conveyor belt for teeter products, a perforation unit for excess pouch material, a cutting unit for trimming excess pouch neck material with trip suction removal, and more.

Multivac Australia +61 3 8331 2800 www.mutlivac.com

Omron E3ZM photoelectric sensor withstands aggressive cleaning agents The E3ZM Series IP69K stainless steel photoelectric sensor from Omron is corrosion and wear resistant (Ecolab and IP69K certified). Its hermetically-sealed housing also means it is resistant to high pressure water.

The E3ZM Series sensor is ideal for the food and beverage industry where hygiene and resistance to aggressive cleaning agents are important. It can be used in harsh cleaning environments such as in meat slicing and similar processing areas, and in weighing and packaging raw food products.

According to Omron, the compact sensor is the smallest square metal photoelectric sensor in the world.

The E3ZM Series sensor has few indentations in its shape, ensuring less dust and water is collected. It also has no labels, preventing foreign matter from contaminating food products. The E3ZM model and lot numbers are imprinted using a laser marker.

Omron is a supplier of an extensive range of industrial automation technology in the areas of identification, safety and sensing.

Omron Industrial Automation Australia + 61 2 9878 6377 www.omron.com.au

Rheon Encrusting machines imagination your only limitation

Rheon products abound in meat & poultry, snack & health, bakery products such as cookies & bread dough’s, cheese, seafood, confectionary, pet food & even ice cream treats.

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

Short or long log extrusioneg: croquettes & hot dogs.

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

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

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

Options allow solid centres or a second lling, open topped products, mosaic & shaped extrusions.

Stainless steel construction and fully hose-able for easy & sanitary cleaning.

Single, double and multi-head versions available. Test kitchen facilities available with development assistance.

FROM -

Phone: (61 2) 9939-4900 Fax: (61 2) 9939-4911 E-mail: ssyme@symetec.com PO Box 426, Brookvale NSW 2100 C22/148 Old Pittwater Rd, Brookvale NSW 2100

Visit our web site at

www.symetec.com www.foodmag.com.au | March 11 | Foodmagazine 25

ON THE

SHELF

Product name: Love Hearts Manufacturer: Duck Creek Macadamias Ingredients: Sugar, vegetable fat, coco powder, Emulsifier (Soya lecithin 476,492) Flavours, coco solids 21% Macadamia chips.

Packaging/graphics company: n/a Shelf life: 12 Months Product manager: Alison Campbell Product website: www.duck-creek.com

Product name: Heart 1st Manufacturer: Goodness Superfoods Ingredients: Wholegrain rolled barley flakes (BARLEYmax) 51%, wholegrain rolled oat flakes 15%, golden syrup sweetened cranberries 7.5%, seeds 7% (buckwheat, sunflower, flax), nuts 4.6% (almonds, hazels, pecans), honey 4.6%, cinnamon.

Packaging/graphics company: n/a Shelf life: 12 months Product manager: n/a Product website: www.goodnesssuperfoods.com.au

Product name: Dark Ribbon Egg Manufacturer: Hillier’s Ingredients: Dark Chocolate (100%)[Cocoa Mass, Sugar, Cocoa Butter, Milk Fat, Emulsifiers (Soy Lecithin, 476), Flavour]. (Dark Chocolate contains a minimum of 53% Cocoa Solids and a minimum of 1% Milk Fat.) Packaging/graphics company: Hillier’s Shelf life: 24 Months Product manager: Laura Golden Product website: http://www.ernesthillier.com.au/

Product name: Mini Treats Oven Baked Apple & Cinnamon Manufacturer: Fontelle Ingredients: Wholemeal flour (contains thiamin, folate), unsalted butter, rolled oats, fruit (11%) (apple puree, dried apple (contains preservative (220))), sugar, honey, dextrose monohydrate, egg powder, cinnamon (0.5%), emulsifier (soy lecithin), flavour, mineral salt (500). (Contains gluten cereals, egg, milk, soy and sulphites. May contain traces of peanuts, tree nuts and sesame.)

Packaging/graphics company: Graphics company à Bull Graphics Pty Ltd. Packaging company à Litho Superpak Pty Ltd Shelf life: 10 Months Product manager: Eddie Oh Product website: fontellegroup.com

26 Foodmagazine | March 11 | www.foodmag.com.au

EVENTS National Manufacturing Week (NMW) 2011 May, 24-27, 2011

Melbourne Convention Centre

Fresh Connection 2011 June, 8-10, 2011

Exhibition Centre, Brisbane

Queensland Safety & Materials Handling Show 2011 June, 21-23, 2011

Exhibition Centre, Brisbane

AUSPACK PLUS 2011 will take place at Melbourne Convention and Exhibition Centre, March 22-23, 2011.

Foodpro 2011 July, 10-13, 2011

Sydney Convention & Exhibition Centre

Perth Fine Food & Hospitality Exhibition

Safety in Action

The Safety Show Sydney 2011

Perth Convention & Exhibition Centre

Melbourne Convention Centre

Olympic Park, Sydney

AUSPACK 2011

18th Annual Beverage Forum

Materials Handling Week 2011

Melbourne Convention and Exhibition Centre

Grand Hyatt, New York, USA

Olympic Park, Sydney

March, 20-22, 2011

March, 22-23, 2011

April, 5-7, 2011

May, 24-25, 2011

October, 25-27, 2011

October, 26-28, 2011

think out of the box. » Australia’s premier print & design expo in 2011.

Presented by

Co-Located with

Register online at www.printex.net.au Sydney Convention & Exhibition Centre I 4-6 May 2011 www.foodmag.com.au | March 11 | Foodmagazine 27

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