Food Magazine October 2010

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Foodmagazine OCTOBER 10

INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

WWW.FOODMAG.COM.AU

INSIDE

AWARDS

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Nominations The build up to the 2011 Food Challenge Awards

PROCESSING

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Traceability Keeping track of food movement

SAFETY

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Cleaning hazards

Print Post Approved PP349181/00696

LOGISTICS

KEEPING TRACK

Product traceability, as it moves from producer to consumer.

Useful for cleaning, but dangerous in food production

PACKAGING Material safety Truth and myth surrounding BPA

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WELCOME

Foodmagazine www.foodmag.com.au EDITOR David Stone P: 02 9422 2862 F: 02 9422 2722 E: david.stone@reedbusiness.com.au

Change is in the air Between produce tracking software and yoghurt consistancy innovations, the October issue of Food Magazine has something for everyone.

EDITORIAL ASSISTANT Rita Mu P: 02 9422 2572 F: 02 9422 2722 E: rita.mu@reedbusiness.com.au

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NATIONAL KEY ACCOUNT MANAGER Richard Bunting P: 02 9422 2718 M: 0448 071 896 E: richard.bunting@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 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 GRAPHIC DESIGNER Louis Santos P: 02 9422 2724 F: 02 9422 2722 E: louis.santos@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

EDITOR: David Stone food@reedbusiness.com.au

pring has well and truly sprung and with the turning of the seasons comes, not only a new issue of Food Magazine, but the start of the 2011 Food Challenge Award campaign – nominations are now open to all and sundry in the food and beverages industry – but of that more anon.

The October issue also heralds the arrival of a new editorial team; Ritu Mu takes on the position of reporter and editorial assistant, while I step in as editor. It’s an exciting development for the both of us and, in true Food Magazine style; we have spent the past few weeks seeking out all the latest news and products from the food and beverages industry.

As mentioned above, this October issue marks the opening of the 2011 Food Challenge Award, which means that over the coming months our judges will have their work cut out for them, carefully considering all the nom-

Average Net Distribution Period ending Mar ’10 6,018

cloudy issue of BPA in polycarbonate plastics and explores some of the concerns from the industry and consumers alike; the scientific research into the potentially harmful side-effects and the measures that packaging manufacturers are taking to reassure customers.

Figures show that the sales of

Food Magazine is undergoing change, but in many ways, its business as usual investigation into the nature of information-enabled control architectures, Rockwell Automation’s Cuong Vo, demonstrates the benefits of being able to track stock from raw ingredients to finished product. Later, Ritu Mu discovers how Travelex are working to help businesses reduce the financial difficulties involved with the exporting of goods.

Within the packaging section, Rita moves her attention to the

yoghurts are on the increase and with this new demand comes a wealth of innovation. Alan Abolencia, of Cargill Texturising Solutions, explains how the yoghurt market is developing.

Scattered in amongst these larger features, we have all the familiar sections; from the latest news to the products and events.

So we might well be undergoing change here at Food Magazine, but in many ways, its business as usual.

INSIDE OCTOBER ISSUE EXPORT

© Copyright Reed Business Information, 2004. www.reedbusiness.com.au

inations you put forward. We go into a little more detail about the process on page 8 and then follow this with an introduction to those companies who have already signed up as sponsors.

The issue of logistics is a theme that threads together two of the articles featured in later pages. Beginning with a detailed

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DAIRY

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Reducing export costs

The right texture

As more companies look to exporting produce, we discover ways of lessening the cost.

As sales of yoghurt increases, more variety is entering the market.

www.foodmag.com.au | October 10 | Foodmagazine 3

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WHAT’S

Government Industry & Investment, The Oils & Fats Specialist Group of the New Zealand Institute of Chemistry, Australian Government Department of Agriculture, Fisheries & Forestry, Consumer Federation of Australia, Australian Olive Oil Association, Olives New Zealand and the Australian Olive Association.

HOT ONLINE

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

BY RITA MU

New standards for olive oil Work is set to start later this month on a new Australian Standard for the olive oil industry.

Standards Australia, in collaboration with the Australian Olive Association, is working with relevant stakeholders, including retailers, consumer associations, government bodies and growers, to develop the Australian standard, which will ensure top quality for consumers and a level playing field for growers.

Colin Blair, CEO of Standards Australia, said consumers are often being misled into believing they are buying healthy products, such as extra virgin olive oil that is natural, fresh and unrefined, when they are not.

The new standard is expected to cover virgin olive oils, refined olive oils, olive-pomace olive oils and their blends imported or produced in Australia. It will set guidelines to provide for simpler and clearer labelling, so to avoid misleading and confusing terms, as well as set benchmarks for the quality of olive oils purchased for health reasons.

Recent studies by the NSW Department of Primary Industry found that three out of the six leading imported Extra Virgin Oils carried inaccurate labelling. While a major study by the Canadian Food Inspection Agency found, on average, a quarter of inspected olive oils was adulterated.

In addition, a recent CHOICE survey

Unilever’s $1.2M chai latte deal to create new jobs

Unibic opens $44M biscuit, cake centre Unibic’s $44 million biscuit and cake facility has recently been opened, which is now capable of producing 4.5 tonnes of goods per hour.

“Unibic’s investment”, says Victoria Premier John Brumby, “is great news for jobs, great news for the local economy and great news for the future prosperity of Victoria’s food and beverage production industry. This impressive facility has created over 50 new Victorian jobs and as Unibic continues to expand its production and research and development capabilities, even more new jobs will be created,” he said.

According to the Australian Industry Group (AIG) figures for June 2010 showed that, despite the ongoing Global Financial Crisis, Victoria’s manufacturing activity expanded for the third straight month in a row.

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of 28 brands of extra virgin olive oil sold in Australian supermarkets found that half didn’t meet widely accepted international standards.

Members of the recently formed Standards Australia Committee include representatives from the Australian Government Rural Industries Research and Development Corporation, NSW

Unilever Australia will invest $1.2 million to create a chai latte production line at its Tatura plant, which is expected to create 10 new jobs.

Regional and Rural Development Minister Jacinta Allan said the popular Lipton Chai Latte product would now be produced at Unilever’s Tatura site, meaning more jobs for regional Victoria.

“With strong support from the Brumby Labor Government, Unilever Australia will now produce the Lipton Chai Latte product at its Tatura plant with a $1.2 million investment,” she said.

Unilever showed its commitment to regional Victoria and Tatura by choosing to manufacture the product at its Tatura site, rather than importing the product from Indonesia.

She also said that the product will be exported to Japan, as well as sold domestically.

As part of the project, Unilever’s Tatura plant will see the refurbishment of a mixing system and the installation of a powder conveying system for transporting product to filler; a stick pack filler for filling pouches at 400 per minute; a unit carton packer and a series of conveyors to allow manual packing for shipping.

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THE PERFECT FINISH

It takes quality to produce quality Hygenic excellence is all about design, materials and surface. Grundfos sanitary pumps are constructed from deep-drawn and forged stainless steel for a pore-free surface. Spotless hygiene is further assured by design features such as metal-to-metal contact seal areas and the absence of pump casing dead-ends.

We give the perfect finish to our products, so you can do the same to yours.

Did you know… that the Grundfos sanitary pump is based on 150 years of German pump experience?

Visit www.grundfos.com/industry for more ‘Did you know’ facts and to learn more about the Grundfos sanitary pump range, or email us at contact-au@grundfos.com

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NEWS

Brisbane ‘super foods’ sciences precinct opens

Mrs. Fields goes trans fat free

The Queensland Government has opened a $100 million Health and Food Sciences Precinct in Brisbane that will develop ‘super foods’ to tackle issues such as obesity, heart disease and diabetes.

Premier Anna Bligh said the facility, which is located at the Queensland Health Forensic and Scientific Services Campus in Cooper Plains, is an Australian first.

“This will be a brain centre for 150 State Government and Commonwealth Scientific and Industrial Research Organisation (CSIRO) scientists,” she said.

“These scientists will work to protect Australia’s international reputation for clean, safe and high quality food and animal products.

Bligh said the centre will also work towards enhancing animal health and biosecurity by finding ways to protect against emerging and exotic diseases and contaminants in food - this will include the Queensland Centre for Emerging Infectious Diseases.

The Health and Food Sciences Precinct is part of a total $377.9 million investment by the Queensland Government and Federal Labor, which includes the Ecosciences Precinct at Boggo Road Urban Village and Dutton Park, which will be opened later this year.

“This investment has dramatically increased opportunities to build closer ties with industry and universities and attract leading scientists to Queensland.

“It has also created 2900 construction jobs over the life of the two projects,” Bligh said.

With trans fats becoming one of the major concerns contributing to heart disease in both men and women, it is time Australia recognises the dangers of unsaturated fats. Unlike other dietary fats, trans fats are not only inessential, they place consumers at an increased risk of coronary heart disease. At present it is the United States that is leading the way in the reduction of these synthetic fats, but there are signs that a sea change in Australian attitudes is in the offing.

Australian CEO of international cookie franchise Mrs. Fields, Andrew Benefield, believes one of the reasons Australia is not jumping on board with the ban is due to Australia’s preference for self-regulation and the cost of alternatives.

Despite trans fats being a staple of food products such as cookies and doughnuts, Mrs Fields baked goods are now trans fat free.

Half a billion US dollars to be invested in a sustainable coffee plan Following the announcement in May of this year that Nestlé had formed a partnership with the global non-profit organisation, The Forest Trust (TFT), in a bid to fight the destruction of rainforests and peatlands by identifying and excluding suppliers linked to deforestation, the food giant has now unveiled its $550 million sustainable coffee plan.

Nestlé launched the Nescafé Plan in Mexico City, bringing under one umbrella Nestlé’s commitments on coffee farming, production and consumption. The Nescafé Plan contains a set of objectives, which will help Nestlé further optimize its coffee supply chain. In addition to the CHF 200 million invested over the past ten years, Nestlé will invest CHF 500 million in coffee projects by 2020. This includes an investment of CHF 350

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million for the Nescafé Plan and CHF 150 million for Nespresso.

The Rainforest Alliance, an international non-governmental organization, will support Nestlé together with other partners of the Sustainable Agriculture Network (SAN) and the coffee association, 4C, in meeting the Nescafé Plan objectives related to farming.

Over the next five years, Nestlé will double the amount of Nescafé coffee bought directly from farmers and their associations, eventually purchasing 180,000 tonnes of coffee every year.

With the support of the Rainforest Alliance and the 4C Association, all directly purchased green coffee will meet the internationally-recognized 4C sustainability standards by 2015. In addition, 90,000 tonnes of Nescafé coffee will be sourced according to the Rainforest Alliance and Sustainable Agriculture Network (SAN) principles by 2020.

Under the Nescafé Plan, Nestlé will distribute 220 million high-yield, disease-resistant coffee plantlets to farmers by 2020. This helps farmers to rejuvenate their plantations, thus multiplying the yield on existing land and increasing farmers’ income.

Through partnerships with public and private institutions in a number of countries, including Mexico, Thailand, the Philippines and Indonesia, Nestlé has already distributed over 16 million coffee plantlets over the past ten years.

Nestlé is also expanding its technical assistance programmes, in which Nestlé agronomists provide advice on farming and post-harvest practices, to over 10,000 coffee farmers a year. The Nescafé Plan comes on top of the Cocoa Plan, launched in October 2009, a CHF 110 million investment to improve the quality of cocoa which includes the distribution of 12 million high-yield, disease-resistant cocoa plantlets by 2020.

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Time for the

challenge Now in its 7th year, the Food Challenge Awards has become a pivotal date on the food and beverage industry’s calendar; drawing together the great and the good, from newly launched boutique operations, to fully established international enterprises.

A

s the dust begins to settle, in the aftermath of the 2010 Food Challenge Awards, it has already become time to open the nomination process for next year’s event. Over the coming months our independent judges will be tasting, sampling, considering and deliberating the very finest that Australia and New Zealand have to offer.

Now in its 7th year, the Food Challenge Awards has become a pivotal date on the food and beverage industry’s calendar; drawing together the great and the good, from newly launched boutique operations, to fully established international enterprises.

With a number of new categories appearing for the first time in 2011, the Food Challenge Awards recognises and celebrates all aspects of the food and beverage industry; from the hugely important merits of sustainability in manufacturing, through to the evolving trends for health and organics foods.

Given the high volume of impressive competition, the The Food Challenge Awards offer a highly commended place in each category, which will be presented just before the winner is announced.

Based on the judges’ scores, the prestigious Best of the Best Award will also be selected from all the category of winners.

The nomination process can be arranged via phone, post and even online, at the Food Magazine website. By clicking on www.foodmag.com.au/awards, nomina-

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tions can be organised in your own time and you will also have the option to upload images to accompany you application.

Once again we will have our six independent judges scoring each entry on its own merit, so do make sure you answer the questions giving as much detail as possible.

Competing in the Food Challenge Awards provides manufacturers with an opportunity to showcase their finest achievements and should instill a sense of pride in all who worked towards producing the individual food or beverage products.

For this year’s Awards the volume and quality of nominations was exceptional and covered a broad cross-section of manufacturers and their products. Early indications suggest the 2011 event will be even bigger!

Being an award winner or if ultimately selected for the Best of the Best award, offers a chance to be recognized by peers and individual industry sectors, and enables an enterprise to capitalises on the significant publicity openings generated by the Food Challenge Award.

You will have until May 2011 to get your entries in, so check www.foodmag.com.au/awards for details on how to enter.

The winners of the 2011 Food Challenge Awards will be announced at the Award Gala Dinner, 13th July 2011 at Doltone House, Sydney.

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Sponsors – Food Challenge Awards 2011 SPONSOR: Heat & Control CATEGORY: Platinum CATEGORY: Pre-Dinner Drinks Heat and Control are proud to be the sponsors of the 2011 Platinum and Pre-Dinner Drinks awards.

With over 60 years of experience, Heat and Control’s staff of engineers, technicians and consultants are committed to manufacturing and providing quality food processing and packaging technologies from around the globe.

Heat and Control specialise in a broad range of food processing and packaging systems: Process Prepared Systems: fryers, ovens, branders, searers, and breading/batter applicators that equip processors with the control needed to prepare and cook a variety of foods.

Snack Systems: potato, corn and tortilla chips, taco shells, corn tortillas production systems, nut roasting and oil glazing systems, batch fryers and other lower-capacity equipment.

French Fry Systems: fryers, heat exchangers, oil filtration, and pumping and control systems capable of producing up to 50,000 pounds per

hour of finished product.

Packaging Systems: a variety of models featuring accurate Ishida weighers, snack bagmakers and checkweighers.

Product Handling Systems: vibratory, bucket and belt conveyors, distribution gates and container fillers featuring FastBack® horizontal motion.

Inspection Systems: individual or integrated systems, Ishida checkweighers, X-ray detection systems and CEIA metal detectors.

Control Systems: a variety of systems that monitor and report production data, keeping normal production elements constant.

SPONSOR: Tronics CATEGORY: Dairy Tronics, Australasia’s largest supplier of label application machinery, are the delighted sponsors of the 2011 Dairy awards.

Serving numerous industries across Australasia since 1985, Tronics manufactures and distributes efficient, cost-effective, high-tech machines that apply professional labelling, decorating, coding and identification marking to almost any container.

Tronics also offer filling and capping equipment for liquids and powders, dairy and aseptic filling.

The company is the sole authorised distributor for Videojet products for Australia and New Zealand and Serac filling and capping equipment for Australia.

Proudly Australian-owned, Tronics operate a modern well-equipped manufacturing plant and a research and development facility in Thomastown, Victoria. The company also maintain sales and service offices in Melbourne, Brisbane, Sydney, Adelaide, Perth and Shepparton.

All Tronics machines are designed and built in-house and accept a broad range of containers, materials and label shapes.

SPONSOR: Result Packaging CATEGORY: Snackfoods

Tronics 03 9464 2400 sales@tronics.com.au www.tronics.com.au 10 Foodmagazine | October 10 | www.foodmag.com.au

Heat and Control 07 3877 6333 www.heatandcontrol.com

®

Result Packaging specialise in innovative and risk managed products and technology used for on pack consumer promotions, value added packaging functionality products used for reclose and easy open systems, and export ready packaging concepts to adapt local packaging materials to export markets.

Result have also recently announced new business partnerships with three established German brands: REA-JET Coding & Marking Systems provide small and large character inkjet coders, including low and high resolution technology as well as laser coding systems.

Herma are Europe’s largest manufacturer of self-adhesive labelling equipment: labelling equipment from manual to fully automated solutions.

Kora-Packmat Feeders & Packaging Equipment produce a range of superior products with unlimited applications: friction and vacuum feeding equipment as well as wrapping and personalisation systems.

If you want to see how packaging ideas can add value at no cost then contact Result Packaging.

Result Packaging 03 9706 4474 www.resultpackaging.com.au

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Servicing the Food Industry for 30 years Food grade hoses for all applications - FDA approved Standard grade and Premium grade food hose options available Stainless steel end connectors in BSM, RJT and Tri Clover All food hoses hygienically assembled All food hoses pressure tested, tagged and capped Wash down hoses and guns, pressure wash hoses and accessories Protect lanolin lubricant that is 100% natural and food grade approved 89 convenient locations Nationally, all IS09001:2008 accredited

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Sponsors – Food Challenge Awards 2011 SPONSOR: Flavour Makers CATEGORY: Soups & Prepared Foods SPONSOR: Flavour Makers CATEGORY: Organic & All Natural Flavour Makers are proud to be the sponsors of two exciting awards this year: Soups & Prepared Foods and Organic & All Natural.

Established in 1993 from small but passionate beginnings, the love for food and an extensive history in the retail, poultry and prepared food industries, Flavour Makers have grown in to a global giant.

The team of chefs and technologists at Flavour Makers are committed to developing successful new food and beverage products as well as improving existing ones. The company’s goal is a simple one: to create flavours that taste great.

Today Flavour Makers is at the forefront of Australia’s food industry. Its delicious range of soups, sauce and curry products are offered around the globe and proudly 100 per cent Aussieowned the company says its heart remains in Australia.

Flavour Makers occupies 12,000 square metres of state-ofthe-art facilities in the South Eastern suburbs of Melbourne.

Spread across three sites are two production facilities, incorporating dry blending and liquid processing, three warehouses, as well as a first of its kind product development facility.

As consumer demand for prepared foods that taste as good as homemade increases, Flavour Makers remains committed to creating authentic flavour ingredient systems, which are superior to those currently available.

Flavour Makers 03 9580 3344 enquiries@flavourmakers.com.au www.flavourmakers.com.au

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SPONSOR: Hazard Analysis and Critical Control Point (HACCP) Australia CATEGORY: Food Safety Award Hazard Analysis and Critical Control Point (HACCP) Australia are the proud sponsors of the inaugural 2011 Food Safety Award.

Food contamination events, including outbreaks of food poisoning, are a major health problem within Australia, so safety and food cleanliness are some of the fundamental priorities for businesses within the food industry.

HACCP are committed to identifying and managing hazards and reducing the risks of food contamination events through the development, implementation and ongoing operation of comprehensive HACCP based Food Safety Programmes. These programmes are tailored to the particular needs of each individual and group enterprise.

Services also provide by HACCP include: CCP Food Safety Monitoring

Systems (HACCP Lite): simple-to-use, low-cost programmes designed for restaurants and small caterers.

Non-Food Endorsements and Certification: a highly recognised certification mark for non-food products and services that are designed for, or used extensively in, the food industry.

Auditing and Certification: auditors, employed by HACCP, are RABQSA certified and approved for regulatory audits in NSW, Qld and Victoria.

Certification can be provided for Codex HACCP and other standards.

Consultancy: world-class food scientists with industry experience are available to help customers’ achieve their technical or production objectives.

Vendor Quality Assurance: quality assurance management and control of vendors through

a third party bureau system.

Training: tailored training programmes for groups of 10 or more covering all aspects of food safety, hygiene, system development and food science.

Suppliers to the food industry can have their products endorsed as food safe under HACCP Australia guidelines, providing a strong marketing platform to the food safety conscious sector of the industry.

HACCP Australia is headquartered in North Sydney but has operations and personnel Australia wide.

HACCP 02 9956 6911 info@haccp.com.au www.haccp.com.au

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PROCESSING

A taste for information Information-enabled control architectures provide the key to optimising food and beverage manufacturing processes—from ingredient sourcing and processing, through to packaging and integration with supply chain stakeholders. Rockwell Automation Industry Manager, Cuong Vo, takes a closer look.

T

he ability to manage and continuously improve the entire production process - time-to-market, supply-chain management, traceability, safety and regulatory compliance - has never been more important. Here, sophisticated control solutions, paired with production intelligence software, go some way to optimising the production process and ensuring product quality, while at the same time providing a powerful tool for process improvement, product tracking and scheduling.

The information edge The ability to collect data, process it and distribute it to the relevant stakeholder, at the right time, is essential. The challenge for manufacturers is how best to obtain the required data and act upon it in a meaningful way.

This can be achieved by implementing a truly information-enabled architecture—a fully integrated platform of software and hardware that captures, consolidates and distributes data throughout the enterprise, in a purposeful and serviceoriented way. Having such a system in place enables a manufacturer to integrate processes with ingredient suppliers, exercise high levels of control over product recipes, accommodate retailer supply demands, and satisfy regulatory requirements and safety standards. Importantly, nearly all of these processes rely on trackand-trace functionality.

Track-and-trace The ability to monitor and track production—from raw ingredients to

finished product—has become a necessity for food and beverage manufacturers, particularly in the face of ever-evolving government regulations.

Here, integrated control architectures, equipped with track-and-trace functionality, allow manufacturers to leverage factory-floor production data, to streamline the procurement/production/ supply process, enhance product integrity, and develop continuous improvement initiatives.

putting the right tools in place, the right information can be provided to the right people at the right time This kind of automated data collection requires systems that permit straightforward integration with a variety of plant-floor control, automation and information systems. In addition, they must be able to accommodate automatic and manual data collection, since many food and beverage manufacturers prefer human operators to add ingredients by hand.

On shelf, on time In order for products to hit the shelves on time, cooperation between manufacturers and retailers is becoming increasingly important. The production process itself has to respond to the day-to-day demands of the retail outlets and distribution channels; such as shipping just enough product to replenish their shelves, rather than be encumbered with the overhead of storing large one-off deliveries of stock.

Access to real-time information,

The challenge for food and beverage manufacturers is how to best obtain the required data and act upon it in a meaningful way. detailing retailer order requirements, production status, incoming ingredient and outgoing product ETAs, product type, quantity and shipping destination, are essential to effectively schedule production and meet retailer demands.

Safety—from source to shopper Every year, there are multiple incidents where contaminated or substandard products have made their way on to shop shelves and been subsequently recalled.

Unfortunately, without the right systems in place, it can take days or weeks to identify and locate the contaminated products. By this stage, consumer safety has already been jeopardised.

Greater traceability allows manufacturers to exercise far better control over the manufacturing process and to help avoid production mishaps in the first place. They also provide access to accurate ingredient composition and shipping destination details of individual products. This helps manufacturers to protect consumers and minimise the number of products recalled, which in turn, reduces the damage to the brand and product wastage.

Opportunity to improve The value of integrated control architectures, equipped with track-andtrace functionality, extends beyond their ability to achieve regulatory compliance and meet retailer demands. The

Palletised Storage Systems Considerations: Selectivity Order Picking LIFO, FIFO, FILO Optimising Cube Hostile Environments Minimising product damage

The world’s largest logistics systems supplier 14 Foodmagazine | October 10 | www.foodmag.com.au

1800 SCHAEFER

www.ssi-schaefer.com.au

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PROCESSING

production process and assess where the best opportunities for improvement lie.

Here, manufacturers can scrutinise a number of production metrics including: the actual amount of raw ingredients used; the yield from conversion processes; the quantity of good product produced, compared with the amount of waste; the amount of labour resources used at each step; which utilities were employed and the quantities used; and the cycle time for each production step.

Manufacturing for the future

The ability to monitor and track production, and provide traceability has become a necessity for food and beverage manufacturers. comprehensive data thus obtained can be used to provide visibility into the production process, analyse operations, and identify and remedy root-causes of production inefficiencies.

By monitoring and recording actual raw ingredient use, manufacturers can optimise their inventory management. It is not uncommon for manufacturers to estimate usage quantities of raw materials, which are then deducted from the total inventory maintained in the business system. Since the actual usage may vary significantly from the estimated, it is likely that the inventory will not be accurate. This results in manufacturers having to maintain increased amounts of

raw ingredients to be sure they don’t run out—an inaccuracy which is carried through to the finished goods inventories.

A more accurate solution involves recording actual raw ingredient usage in each step of the manufacturing process, which results in more precise inventory levels being maintained and reflected in the business systems. This means manufacturers need only order what is required, optimising operating expenses and storage overheads.

In fact, the potential to optimise operating expenses is extensive. The collation of comprehensive operating data allows manufacturers to identify the costs associated with each step of the

Track-and-trace solutions must be able to accommodate manual data collection, particularly as artisan producers are reliant on human operators.

By putting the right tools in place, the right information can be provided to the right people at the right time, allowing manufacturers to streamline information flow and accessibility. Further convenience can be gained by providing access to plant operations via a web-based portal. Here, everything of specific interest can be laid out on a web-enabled screen anywhere in the world.

Users can log onto the web and instruct the ERP system to build an order.

It will then send instructions to the MES, which checks raw materials and scheduling (for instance) then in turn instructs the plant floor to prepare the order. Once finished, information flows all the way back up again, through the MES, to the ERP system, which handles shipping and invoicing—an incredibly streamlined process.

Food and beverage manufacturers will need to implement such systems if they are to obtain the full spectrum of information that is available, and leverage this to make improvements. Information-enabled control systems that capture, analyse, store and share data with other control disciplines across the enterprise will be a critical component in the food and beverage manufacturers of the future.

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SAFETY

Metal Scourers:

Effective But D Durable, abrasive and easy to rinse. Metal scourers are a useful tool, but Karen Constable of HACCP discovers there are dangers attached.

W

hen it’s necessary to manually scrub hard surfaces in a food facility, many of us still reach for a metal scourer. Metal scourers can be made from mild steel, galvanized steel, stainless steel and even copper. They are highly abrasive, durable and easy to rinse, but food safety experts agree that metal scourers should never be used in an area where food is handled.

Interestingly, if you clean a stainless steel surface with ordinary ‘steel wool’, it will develop rust marks. This is due to a

chemical reaction which occurs on the surface between the stainless steel and tiny fragments of carbon steel which have been left behind after cleaning. Similarly, cleaning a stainless steel surface with a sponge or brush that has previously been used to clean carbon steel causes corrosion.

Rust spots on food equipment can be a food safety problem, but fragments of metal in a food handling area are an even more serious concern. Metal scourers gradually break down during vigorous scrubbing. Loosely woven stainless

QLD sells food safety expertise to South Korea Selling Queensland's expertise in producing safe, clean products was the main focus for Queensland Primary Industries, Fisheries and Rural and Regional Minister Tim Mulherin, when he met with the key South Korean government agency responsible for food safety.

Mulherin met with representatives of the Korean Food and Drug Administration (KFDA) to highlight Queensland's food safety, traceability systems and quality standards.

"The Korean Food and Drug Administration is responsible for the regulation and monitoring of all processed food imports and exports," Mulherin said.

"The Queensland Government is continuing to develop its strong relationship with this important Government organisation.

Queensland's stringent biosecurity standards ensure the State's companies meet market access requirements in South Korea and other key export markets."

According to Mulherin, developing a relationship with KFDA will continue to boost exports.

"The consistently high level of Queensland food exports to South Korea reflects a strong recognition of Queensland's food safety systems in this important market," he said.

He also added that two KFDA officials participated in a study tour last month that visited Canberra and Brisbane. The South Korean delegates were given a hands-on experience of Queensland's sciencebased food systems and standards.

"Food Safety Queensland and Biosecurity Queensland were able to showcase our State's food traceability systems," Mulherin said. "They highlighted our stringent food safety regulations for imports and exports directly to these South Korean Government officials."

16 Foodmagazine | October 10 | www.foodmag.com.au

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SAFETY

t Dangerous! scourers (as pictured) create fragments which can be one or two centimeters in length with sharp edges and ends. The fragments are often curved or hookshaped. A few minutes of scrubbing with a stainless scourer can result in hundred of fragments being produced.

Small fragments of material in food handling areas can, and do, find their way into food. Metal detectors, X-ray equipment and magnetic separation devices should not be relied upon for detecting or removing small contaminants, particularly wireshaped pieces, which may be oriented in the food such that only a small area presents to the detecting device.

Metal fragments in food can cause mouth injuries, and if swallowed, can lodge in the stomach, small intestine or large

intestine. Once inside they have the potential to perforate the wall of the digestive tract. A perforated stomach or intestine allows intestinal juices laden with bacteria to enter the peritoneal space causing an infection known as peritonitis. Untreated peritonitis

Avoid the risk – your consumers will thank you. is a serious condition, which if not treated will result in a painful death within a matter of days.

Alternatives to metal scourers are available. Non-metal scourers are usually made from nylon fibres coated in abrasives. Light, medium and heavy duty scourers offer a range of scouring attributes and open-mesh models provide good rinse characteristics.

Like metal scourers, nylon

Stainless steel scourers can leave behind fragments after use and should never be used where food is prepared. scourers also release fragments during vigorous scrubbing, however these pieces are typically much smaller than stainless steel scourer fragments, and tend to be straighter. Although the pieces may be rough, they have no sharp

edges, so they are less likely to cause injury to the mouth or digestive tract. Nylon is an extremely inert material, and if ingested is thought to pass through the body without causing harm.

There are a number of certi-

fied food-safe scouring products which are effective and have been closely examined in terms of their risk profile. They are a safer alternative to metal scourers. Avoid the risk – your consumers will thank you.

www.foodmag.com.au | October 10 | Foodmagazine 17

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EXPORT

Lock in the dollars with a foreign exchange facility guarantee As more businesses look to expland globally, Ritu Mu discovers how EFIC and Travelex are helping to overcome financial barriers.

I

t was only a year ago when a plummeting economy ignited fears of another 1930s ‘Great Recession,’ and Australian businesses battled a meltdown in asset values and a freeze in credit markets.

However, with the global credit crunch easing this year, Australian manufacturing companies are emerging from the effects of an unstable economy – with many looking to expand globally.

This year’s Australian Government Export Finance and Insurance Corporation’s (EFIC) Global Readiness index (GRi) survey, which

involved 936 Australian businesses, showed that 78 per cent of companies with an existing offshore presence are planning further expansion, with 44 per cent planning to do so within the next year. Of the respondents without offshore operations, 26 per cent are planning to expand globally.

Financial barriers Despite a strong Aussie dollar and the global financial crisis easing, there are still barriers preventing many Australian businesses from exporting or increasing their exports. The

2010 GRi survey showed that financial barriers were some of the most prominent.

Forty three per cent of businesses named accessing finances as a barrier, and 31 per cent named exchange rates as a barrier.

Risky business Whether it’s food products, equipment, or machinery a company exports, fluctuating exchange rates are an inherent risk of doing business with international markets. For example, if a business pays their suppliers in Australian dollars but receives payment for

1800 ROXSET 1800 769 738 Phone: (02) 9988 4822 Fax: (02) 9988 4833

18 Foodmagazine | October 10 | www.foodmag.com.au

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EXPORT

GP Graders managing export profits with guarantee

Benefits of the guarantee

their exports in US dollars, unfavourable shifts in exchange rates can affect their profit margin.

Lock in the dollars An EFIC foreign exchange facility guarantee can help businesses protect their export profits from fluctuating exchange rates by locking in rates and allowing companies to hedge their currency exposure.

Companies with a foreign exchange facility guarantee from EFIC can also have their trading limits increased by Travelex, allowing businesses to hedge more of their export contracts and protect more of their export profits.

Travelex General Manager for midmarkets, Simon Glendenning said: “The export market moves around and it

wouldn’t be uncommon for the amount that arrives in foreign currency to be less than the invoice because of the change of the Aussie dollar. So what we enable companies to do is lock in today’s exchange rate and be able to use that at a future date.”

Mr Glendenning said another benefit for businesses was that no additional security was required to apply for the guarantee.

“Through this relationship with EFIC we’ve been able to provide something very compelling to exporters and that means our export customers are able to mitigate their foreign exchange risk without having to lay down any capital outlay.”

Mr Glendenning said the foreign exchange facility guarantee suited all types of businesses.

• Locked in exchange rates, providing you with complete control over your export profits.

• No additional fees are required to obtain a foreign exchange facility guarantee.

• Higher foreign exchange trading limits from Travelex, allowing you to hedge more of your export contracts.

• In most cases, no additional security is required by EFIC to obtain a guarantee. This helps you to free up your working capital to take on further export contracts.

“We’ve got small to medium businesses right up to large businesses who are comfortable using this facility,” he said. “Our customers come from multiple industries – some already using the facility include the manufacturing, food and wine industries.”

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20 Foodmagazine | October 10 | www.foodmag.com.au

Australian company, GP Graders, has been manufacturing and exporting fruit grading machines since 1963.

More than 50 per cent of the company’s products are exported, with South America and Eastern Europe being the company’s main markets in the last year.

According to GP Graders’ financial controller Richard Lim, the company’s exports have been “aggressively” increasing for several years, with the company’s cherry-sorting machines making up the majority of the company’s exported products.

However, it was only in the last six months when GP Graders discovered the benefits of the EFIC foreign exchange facility that they were able to hedge their offshore sales.

“After we obtained new contracts to export machines to Chile, we started to investigate the prospects of using foreign exchange contracts and that’s when we also got a call from Travelex it was just good timing,” Mr Lim said.

Since obtaining a foreign exchange facility, GP Graders’ have been provided with a trading limit of up to $500,000 from Travelex.

“The attractive thing about the foreign exchange facility guarantee is that Travelex gave us a limit without asking for security,” Mr Lim said. “I recommend all business to apply for the facility - you would be crazy not to.”

EFIC http://www.efic.gov.au/ Travelex http://www.travelex.com.au/

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PACKAGING

The growing concern over Bisphenol A (BPA)

With conflicting opinions surrounding its safe use in packaging products, Rita Mu investigates the truth about BPA.

A

potential toxicity dates back 40 years. hot topic that has drawn significant attention to Worldwide studies conducted on rodents in the last 10 the food and packaging industries – particularly years have linked BPA with a range of adverse effects, in the past year - is Bisphenol A (BPA). The including abnormalities in reproductive organs, early safety of the use of the chemical, used widely in polysexual maturation in females, diabetes, prostate carbonate (PC) food packaging and in the linand breast cancers, and neuro-behavioural ing of metal food cans, has sparked problems such as autism. debate and concern among the food Food safety is In a more recent study conducted in and packaging industries, scientists, “absolutely essential” 2008 by the University of Exeter in the consumers, and food safety regulain the food packaging UK, high levels of BPA concentration tors across the globe. industry in the urine of adults were found to be Scientific research linking BPA associated with increased prevalence of with adverse health effects has led to cardiovascular disease, diabetes, and liver-enzyme consumer concerns about the chemical leaching from food and beverage packaging, particularly from PC abnormalities. baby bottles and metal cans containing baby food.

A long-running dilemma Concerns about the effects of BPA date back to the early 90s, when a US study by Stanford University and Syntex Discovery Research in California, found the presence of estrogenic activity in BPA that had leached from a PC flask during autoclaving. According to Australia’s food regulator, Food Standards Australia New Zealand (FSANZ), the research on BPA and its

Prioritising children’s health Today, the main concerns for consumers centre around the effects of BPA leaching from PC baby bottles and the epoxy resin linings of metal cans containing baby foods.

This has led to a large amount of research on BPA in baby bottles being conducted in the past few years.

A Korean study published this year in the scientific journal, Chemosphere, showed that BPA not only leaches from PC baby bottles, but the rate of leaching www.foodmag.com.au | October 10 | Foodmagazine 21

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PACKAGING

BPA leaching from polycarbonate baby bottles is a growing public concern “rapidly increases” with the repeated use and washing of the bottles at high temperatures.

Spanish studies published in the journal, Food Research International, reveal that dishwashing detergent and amine compounds present in milk can also increase the rate at which BPA is released.

However, not all the research on BPA in the past few years has been negative.

Earlier this year, the Australian Competition and Consumer Commission (ACCC) conducted a study which showed no detectable amounts of BPA migrate from typical infant feeding bottles, infant sip cups and two leading brands of infant formula supplied in Australia.

The ACCC study also showed no noticeable differences in the potential for infant exposure to BPA between the use of glass, nonpolycarbonate plastic and polycarbonate plastic infant feeding vessels.

According to FSANZ, there is a growing consensus between food safety regulatory bodies around the world that current levels of BPA in food and beverage packaging are safe.

FSANZ spokeswoman Lydia Buchtmann said: “At this stage, FSANZ and other regulators around the world don’t think BPA is an issue.”

Ms Buchtmann said that BPA levels in previously tested foods 22 Foodmagazine | October 10 | www.foodmag.com.au

BPA is found in polycarbonate bottles as well as in the lining of metal food cans were found to be “well in the safety limit” of the internationally recognised Tolerable Daily Intake of 0.05 mg of BPA per kilogram of body weight per day.

Under pressure Growing public concern about the use of BPA in baby food and beverage packaging has placed increasing pressure on food manufacturers and governments to remove BPA in these products.

In the last three years, countries including Canada, France and Denmark, have banned the use of BPA in food packaging for young children. States and counties within the US have also made the move to ban BPA. In June this year, the

Australian Government announced a voluntary phase out of the chemical in PC baby bottles by Australian food and beverage manufacturers.

The voluntary phase, which began on 1 July, saw leading baby food producers, Heinz, make the move to use BPA-free packaging in their baby food products.

Heinz Australia corporate affairs manager Jessica Ramsden said the company’s move to BPA-free packaging was a response to feedback from their consumers. Ms Ramsden said it could take up to a year before all Heinz baby food packaging would be free from BPA. “It will take some time for the phase out to be completed because the can lacquer plays a vital role in

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maintaining the integrity of the product. It Further research is therefore important that any alternatives Most potential alternatives to BPA are still are thoroughly tested to ensure the safety under the radar, however Mr Williams said of our products is not compromised,” Ms the food packaging industry was looking Ramsden told Food. into alternatives “very closely.”

According to chief executive officer In September, US metal adhesion Gavin Williams of the Packaging Council technology company, Design Analysis Inc, of Australia, pressing consumer and went public with their BPA-free PolyKoat political concerns rather than scientific thermoplastic polyester coating, claiming research are the driving forces behind it to be a greener alternative to traditional companies moving to BPA-free packaging epoxy food can linings. and seeking alternatives.

According to “I think the research on BPA Lydia “We can only work spokeswoman is fairly clear: at current Buchtmann, FSANZ on the best and latest are currently testing levels, it doesn’t present a health risk. But there are science, so if the science the BPA levels of a these political pressures shows something different wide range of foods and public perceptions on Australian which result in alternatives to the knowledge we have supermarket shelves now, then we can being sought out.” that are packaged in Mr Williams said that food PC plastics, glass jars take action,” safety was “absolutely essential” and lined cans. The results in the food packaging industry, however of the FSANZ study will be presented at potential alternatives to BPA posed their a World Health Organisation meeting held own risks. in Canada later this year.

“When people buy goods they expect “We can only work on the best and that it will be safe and that it won’t have latest science, so if the science shows any damaging health concerns. One of the something different to the knowledge we issues of the alternatives is that they have have now, then we can take action,” Ms not been thoroughly examined, explored, Buchtmann told Food. assessed, discussed and debated like BPA “Right now FSANZ’s concern is to has, so there’s that question to whether the make sure that while the industry may alternatives have in fact gone through that react and move to other plastics and forms rigorous assessment that BPA has.” of packaging, that it is equally as safe.”

www.foodmag.com.au | October 10 | Foodmagazine 23

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DAIRY

Smooth and creamy As the yoghurt industry continues to develops, Cargill meet the demand for alternative textures.

By Alan Abolencia, Cargill Texturising Solutions

Y

oghurt is one of the most dynamic segments of the dairy industry and currently experiencing high levels of innovation. Plain, stirred, set, fruit on the bottom, drinkable, pourable, functional - with prebiotic or probiotic, enriched in calcium and vitamins yoghurt is a source of endless variations on a theme, with an extremely high consumer acceptance.

Currently, the yoghurt market in Australia is dominated by a number of major multinational brands and the category is showing steady growth, with forecasters predicting an annual compound growth rate of 2.2 percent between 2010 and 20151. As might be expected, consumers are still looking for healthy options, whether reduced fat or organic, with a predicted retail value of A$1.16 billion, compared to A$731.5 million in 2005.

A key area for growth in the Australian yoghurt market is ‘spoonable’

yoghurts, with retail value forecast to grow from its 2005 level of A$660.9mn to A$1.08bn in 2015.

Yoghurt production Yoghurt is a dairy product produced by bacterial fermentation of milk sugar (lactose) or other added sugars transformed into lactic acid.

Fermentation can be obtained using various bacteria, such as Streptococcus thermophilus and Lactobacillus bulgaricus. Often these two are cocultured with other lactic acid bacteria, for instance, L. acidophilus, Lactobacillus casei and Bifidobacterium species for taste or health effects (e.g. probiotics).

Yoghurts made from soy are also popular today and are available in a variety of fruit flavours, as well as natural and chocolate flavours.

Fermentation of yoghurt occurs at the ideal temperature for the thermophilic

24 Foodmagazine | October 10 | www.foodmag.com.au

bacteria growth, i.e. between 37 and 44°C. The increased acidity causes milk proteins to destabilise into a curd. This process is also called denaturation. The fermentation is stopped by cooling down the curd around the casein isoelectric point pH of 4.5.

Yoghurt appellation differs from country to country, but common characteristics include the texture of the final product, which can be set, stirred or drinkable. Stabilisers are used to obtain a wide range of textures and become mandatory in diet and low protein formulations.

Set yoghurts Set yoghurt is produced by inoculating and fermenting the milk directly in pots or tubs in which they will be sold. The curd is not disturbed during fermentation and has, therefore, a gel-like texture.

Fruit preparations can also be added The main challenges with set yoghurts are to avoid syneresis and formation of milk gel granules. These are the reasons why both the right culture and adequate stabilizer are required. The appropriate stabilizer, generally gelatin, agar and/or pectin, will help deliver the desired texture, whether working in neutral or acidic conditions.

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DAIRY

Stirred yoghurts With stirred yoghurts fermentation occurs in vat and the product is stirred before packing. The texture is generally smooth and creamy. Again, fruit preparations can also be used.

The main challenges are to select texturant systems that are compatible with all processing stages - including pasteurisation and homogenisation - as well as the fer-

These are the reasons why both the right culture and adequate stabilizer are required mentation process, also to protect the starch from mechanical stress after swelling, avoid syneresis and obtain a smooth creamy texture and glossy appearance.

Suitable texturants for stirred yoghurts include gelatin, agar, pectin and starch, as well as selected polysaccharide-producing cultures.

Drinking yoghurts The process used to make drinking yoghurt is similar to stirred yoghurt, but the formulation generally contains less solids and milk proteins.

The main challenges are to avoid excessive exudation, due to the lack of proteins and to adjust mouth-feel to suit the requirements of the application.

The key ingredients used in the formulation of drinking yoghurts are cultures, pectin and starch.

Cargill Texturizing Solutions has developed adapted solutions in order to solve many of the constraints previously described: • Lygomme™ AYS series are blends of hydrocolloids fully compatible with yogurt processing and flexible regarding recipes.

• Unipectine™ AYS series are LM pectins designed for set, stirred and drinking yogurts.

• Satiagar™ AYS series are agar used for their high gelling properties (set yogurt) and viscosifying properties (stirred yogurt).

• C*Tex™ series are modified starches from waxy maize adapted to low cost formulations • C*CreamTex™, C*PolarTex™ series are modified and native starch blends made from waxy maize and tapioca.

• ULTRA-GRO® Yoghurt series are Direct Vat Cultures (DVC) composed of Streptococcus thermophilus and Lactobacillus bulgaricus. The cultures are directly inoculated in the milk (no media is needed). According to the strain’s composition, different results are obtained: some strains develop fast acidity while others provide a full body texture.

• SBIFIDUS® BATL series and DVB series are Direct Vat Cultures (DVC) specially selected for milk or soy milk fermentation. In addition to the standard yoghurt culture composition (Streptococcus thermophilus Lactobacillus bulgaricus) they contain some probiotics strains like Bifidobacterium lactis or Lactobacillus acidophilus. According to the strains selection, acidity, speed of fermentation and texture can be monitored.

• VIABLE® series are probiotic Direct Vat Cultures (DVC). They are either single strains or combinations of

probiotic cultures of Bifidobacterium lactis, Lactobacillus johnsonii (formerly Lactobacillus acidophilus), Lactobacillus paracasei and Lactobacillus rhamnosus. They need to be added in addition to standard yoghurt cultures as they alone will not produce yogurts.

For soy-based yoghurt products, the selection of stabiliser systems will be determined by the same considerations as dairy-based yoghurt applications: the final texture desired and processing parameters: • Prolia™ and Profull™ series are soy protein flours (with or without fat), that can be fermented as milk to get a “soygurt”.

Conclusion Manufacturers today are looking to combine cost efficiencies, with meeting one of the dominant consumer trend of health and wellness. Drawing on an extensive product portfolio that comprises hydrocolloids (alginates, carrageenans, guar and locust bean gums, pectins, xanthan gum), lecithins, soy proteins, starches, cultures and enzymes and multicomponents functional systems, Cargill is able to apply its in-depth texturizing expertise to offer ready-to-use solutions for healthy and indulgent products that are highly cost-efficient to produce.

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Short or long log extrusioneg: croquettes & hot dogs.

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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 | October 10 | Foodmagazine 25

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INGREDIENTS

Stevia leaf to be grown in California S&W Seed has entered into a fiveyear agreement with producer and marketer of high purity stevia products PureCircle.

The agreement provides for PureCircle to purchase stevia leaf from S&W and its subsidiary, Stevia California, bringing the two companies a step closer towards their mutual goal of growing stevia in the US on a scale necessary to help support growing demand from major North American-based food and beverage manufacturers.

“The signing of this agreement signals our commitment to keep stevia leaf production as close to our end markets as possible, reducing the energy footprint of the industry and supporting the sustainability of stevia growers.

This complements our much more extensive efforts in Paraguay and Kenya,” Magomet Malsagov, CEO and managing director of PureCircle, said.

The stevia leaf supply contract greatly expands the existing engagement between the two firms under which S&W is currently running trials in California with proprietary PureCircle varieties.

The relationship with S&W will provide support for PureCircle’s recently announced research and varietal development project, in conjunction with Michigan State University, focused on the next generation of steviol glycosides beyond Reb A.

Emergence of monk fruit as a new natural sweetener A report generated by Innova, reveals the global food and beverage industry is anticipating the arrival of luo han, as a natural sweetener, to rival the success of stevia.

The Chinese fruit luo han, or monk fruit, is reportedly 300 times sweeter than sugar and has been used in China as a natural sweetener for hundreds of years.

The early part of 2010 saw NZ-based BioVittoria, the world’s largest producer and processor of luo han, gain GRAS (generally recognised as safe) status from the FDA in the USA, for its Fruit Sweetness fruit concentrate made with luo han.

Set to follow in the footsteps of Stevia – which the Innova Database has recorded in over 150 USAbased food and drinks launches, in the first seven months of 2010 – this development has opened the door to the possibility of soon finding luo hyan as a natural sweetener within mainstream products.

According to Lu Ann Williams, Head of Research at Innova Market Insights, “Luo Han Guo, with its natural image and its tradition as a curative

product, has made a good start as a sweetener and flavour enhancer”. Although Williams has warned that, “stevia does have the added advantage of being used in

processed foods and drinks in Japan for many years, developing formulations and applications that could then be adapted more easily for the Western market”.

Frutarom launches black garlic extract Frutarom has launched the Black Garlic Extract EFLA451 that has similar health benefits of standard garlic without the odour.

The company said compared to the fresh garlic compound, black garlic has higher antioxidant potency and thus displays proven cardiovascular benefits.

According to Futarom, the extract is based

on fresh garlic (Allium sativum), which is auto-fermented under warm and humid conditions that favour enzymatic reactions, before being extracted. During fermentation, the white cloves gradually darken to its final black appearance. Through this process, the original compounds are converted into a whole new range of compounds: Black

garlic is low in alliin and allicin, both precursors of the substances which are responsible for the undesirable odorous sideeffects of fresh garlic.

Presented in a powder form, the recommended daily intake is 660 mg, which is equivalent to 4.0 grams of the fermented bulbs.

Kraft Foods to double wholegrain content in Nabisco crackers Kraft Foods has planned to increase the wholegrain content in its Nabisco portfolio, which include crackers brands such as Premium and Ritz, in the US. “Nine out of ten Americans eat less than the recommended daily amount of whole grains,” said Rhonda Jordan, president, global health & wellness, Kraft Foods. “And a growing number of consumers are trying to increase their consumption of whole grains. By significantly increasing the

26 Foodmagazine | October 10 | www.foodmag.com.au

amount of whole grain in our crackers, we’re giving them an easy, delicious way to get the wholegrain they need in the foods they already enjoy.”

Kraft Foods began to transform its cracker portfolio in August 2009 when it increased the wholegrain content of Original and Reduced-Fat Wheat Thins from 5g to 11g per 31g serving. In continuing this effort, the company plans to increase wholegrain in more than 100 products over the next three years.

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INGREDIENTS

Antioxidant properties in cinnamon extract could lower risk of diabetes A study led by the U.S. Department of Agriculture (USDA) chemist, Richard Anderson, suggests that a water soluble extract of cinnamon, which contains antioxidative compounds, could help reduce risk factors associated with diabetes and heart disease.

The work has been part of cooperative agreements between the Beltsville Human Nutrition Research Centre (BHNRC) operated by USDA's Agricultural Research Services (ARS), and the Joseph Fourier University in Grenoble, France.

For the study, twenty-two obese participants with impaired blood glucose values—a condition classified as “prediabetes”—volunteered for the 12-week experimental research study. Prediabetes occurs when cells are resistant to the higher-than-normal levels of insulin produced by the pancreas (in an attempt to help remove elevated glucose levels from blood).

The volunteers were divided

randomly into two groups and given either a placebo or 250 milligrams (mgs) of a dried water-soluble cinnamon extract twice daily along with their usual diets. Blood was collected after an overnight fast at the beginning of the study, after six weeks, and after 12 weeks to measure the changes in blood glucose and antioxidants.

The study demonstrated that the water-soluble cinnamon extract improved a number of antioxidant variables by as much as 13 to 23 percent, and improvement in antioxidant status was correlated with decreases in fasting glucose, according to Anderson.

Only more research will tell whether the investigational study supports the idea that people who are overweight or obese could reduce oxidative stress and blood glucose by consuming cinnamon extracts that have been proven safe and effective.

In the meantime, weight loss remains the primary factor in improving these numbers, according to ARS scientists.

AM

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ON THE

SHELF

Bonne strawberry!

Product name: Strawberry Conserve Manufacturer: Bonne Maman Ingredients: Fruit (minimum of 50%), sugar, lemon juice, fruit Pectin

Packaging/graphics company: Jean Gervoson Shelf life: n/a Product manager: Sam Burruto Product website: www.bonnemaman.us

Tea time Product name: Lipton Morocco Herbal Tea Manufacturer: Lipton Ingredients: Cinnamon, chicory root, rosehip, liquorice, natural flavour, spearmint.

Packaging/graphics company: n/a Shelf life: 2 years Product manager: Corinne Watt Product website: www.lipton.com.au

Ham in a can Product name: Premium Leg Ham Manufacturer: Hormel Ingredients: leg ham, spices.

Packaging/graphics company: n/a Shelf life: n/a Product manager: Scott Martin Product website: www.hormelfoods.com

28 Foodmagazine | October 10 | www.foodmag.com.au

Juice on the move Product name: Apple, Cranberry & Lime Berri Creation

Manufacturer: Berri Juice Ingredients: Water, reconstituted fruit juice [apple (39%), cranberry (5%), & lime (1%)], sugar, food acid (citric acid), flavours, natural colour (grape skin extract).

Packaging/graphics company: Le Mac Shelf life: 6 months Product manager: Melissa Louey

Product website: www.natfoodspromos.com.au/berri

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Packaging the perfect solution for all shapes, sizes & contents Ilpra Easyform Formpack

Flexible Packaging Solutions

The perfect solution for small to medium production operations; the affordable and easy to use Easyform Formpack is ideal for meats, fish, pasta, vegetables, dairy and pharmaceutical/medical applications.

Jet Technologies can provide solutions for everything; from beans and ground coffee, to hot fill liquids, chunky products, powders and almost everything in between. We draw from an extensive range of worldleading Goglio machines which suit most applications and budgets.

Finding it difficult to store and stock expensive pre-made trays? The linear thermoforming line produces the complete package starting from reels in many possible structures. The Easyform thermoforms the tray in-line before manually dosing and applying the lidding - also in reel format. Tooling design can be tailor made to suit most shapes, depths and profiles. Format changes are possible within 20 minutes. The Easyform is capable of running at up to 12 cycles per minute with vacuum and gas flushing capabilities.

As your partner, Jet Technologies can supply the machine with complete packaging requirements, including up to 5 layer high barrier tray and printed lidding structures to meet your requirements.

What sets Jet Technologies apart is our commitment to provide the total packaging solution. The means the supply, installation and continued service of state of the art machinery, quality printing services on most flexible, high barrier surfaces; including, Gravure Printing and Lamination of Aluminium, Nylon, EVOH or Metallised structures as examples; as well as the supply of consumables like pre made bags and specialist carton adhesives from Germany.

You can rest easy knowing Jet Technologies’ highly experienced service team are always available with expert skills, installation references within Australia and technical advice.

Download our 2010 product brochure now to see our complete range of packaging solutions; including aluminium tray products, reel fed and die cut lidding, VFFS machinery, pouch filling lines, fill seal machinery and Jowat adhesives products.

www.jet-technologies.com.au

Call 1300 888 723

jettechnologies your perfect partner

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PRODUCT SHOWCASE

The Pacific Sensor Technologies Temperature Recorder A new, fully portable temperature recorder for use in Food production & harsh environments, which can log internal temperatures in real-time before, during and after processing, is being introduced by Pacific Sensor Technologies The Pacific Sensor Technologies PST-TEMP1000P Temperature Recorder by MadgeTech is a rugged standalone device that features a 100 Ohm platinum RTD sensor in a 7” rigid probe for recording -40°C to +125°C temperatures with ±0.5% FS accuracy and 0.05°C resolution.

Providing <1 minute response time, this fully portable, waterproof recorder can automatically measure and log up to 32,767 temperature measurements in real time, with all data date stamped and N.I.S.T. traceable.

Capable of being started and stopped from a PC, The Pacific Sensor Technologies PST-TEMP1000P Temperature

Recorder includes software and simply plugs into an empty COM port on a computer to permit data viewing, exporting, and printing.

Capable of automatically calculating pasteurization and sterilization units, it is constructed of 316 stainless steel, it has a non-volatile memory and is powered by a 3.6V lithium battery.

Pacific Sensor Technologies will have the PSTTemp1000P on display at their Trade Show 8 September in Victoria. Please contact Pacific Sensor Technologies for details.

Pacific Sensor Technologies - Milwaukee Meters PHONE 1300 662720 FAX 1300 884187 www.pacificsensortech.com.au www.milwaukeemeters.com.au

Heavy-duty washdown gun

Shaft-driven speed sensor Siemens Australia has released a shaft-driven speed sensor Sitrans WS300 to monitor low- to highspeed industrial applications.

With four resolutions 32, 256, 1000 and 2000 pulses per revolution, the Sitrans WS300 can be directly coupled to a rotating tail or bend pulley shaft ensuring accurate belt-travel readout, eliminating problems caused by belt slippage or material build-up. It

monitors belt speed and can be used as an input to an integrator, which calculates flow rate, totalised weight, belt loading and belt speed.

According to Siemens, the sensor’s cast aluminum housing makes it suitable for heavy industries as well as for outdoor installation.

Siemens Australia 131 773 www.siemens.com.au

30 Foodmagazine | October 10 | www.foodmag.com.au

Tecpro Australia has released its RB35 heavy-duty ergonomic washdown gun.

The washdown gun is lightweight weighing 440 g making it suitable for cleaning staff to operate for a longer period without fatigue or muscle strain.

The RB35 is sealed which prevents dirt penetration and stagnation, making it hygienic for use in all types of food industry applications.

Two versions are available offering a choice of 50 or 80 degrees Celsius maximum operating temperature rating. It is ideal for use with hot water as it has no exposed metal parts and the trigger is constructed of heavy duty plastic, improving workplace safety.

Its inlet swivel and adjustable spray pattern makes it an effective washdown gun for all types of cleaning tasks.

Print-Only TextTecpro 02 9634 3370 www.techpro.com.au

Filler, bottle-maker SMI Pacifica has unveiled the Moulder-FillerCapper system that is incorporated with its own blow-moulding machine.

According to the company, it will help users generate savings on transport, handling, supervision, storage and consumables.

Requiring only a minimal floor space, it also eliminates the rinsing process.

Bullet shaped blanks go in at one end and emerge as filled and capped bottles of any size from 4 to 10 litres. This combined system is suitable for cold filled water or oils.

SMI Pacifica 1300 764 722 www.smipacifica.com.au

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EVENTS Foodtech Packtech 2010 October, 12-14, 2010

Auckland, New Zealand

ECRA Conference 21â&#x20AC;&#x201C; 22 October

Melbourne, VIC

2010 ASCL Award Dinner October, 28, 2010

Luna Park, Sydney

Irresistible Gluten Free Show 30-31 October, 2010

Neutron & Food Workshop in Sydney

Royal Hall of Industries, Sydney

Neutron & Food Workshop 31 October-3 November, 2010

Amora Hotel Jamison, Sydney

AUSPACK 2011 March, 22-23, 2011

Melbourne Convention Centre

International Seafood & Health 18th Annual Beverage Forum Conference 8-10 November, 2010

24-25 May, 2011

Melbourne Convention Centre

Grand Hyatt, New York

www.foodmag.com.au | October 10 | Foodmagazine 31

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