Food Magazine August 2014

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Foodmagazine INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

INFORMING FOOD AND BEVERAGE MANUFACTURERS

AUG/SEP 2014

WWW.FOODMAG.COM.AU

Rebello named best of the

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WELCOME

Bring on the next 10 years!

The 2014 Food Magazine Awards night made us feel all warm and fuzzy inside.

W

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

e say it every year, I know, but this year really did seem A big congratulations from the Food mag team to Rebello, like the biggest and best roll-out of our annual Food and of course to all of this year’s winners. While sorting through Magazine Awards. the 200-plus entries, it was clear to us that the standard for this The awards were presented at Sydney’s Luna Park on 8 year was higher than ever.

August and there were plenty of new faces this year, proving This process made it clear that regardless of what’s thrown at that manufacturers both large and small, old and new have been it, Australia’s food and beverage manufacturing industry is almost spending the past 12 months listening to consumer demands and impossible to stifle. It also confirmed a few trends in the industry, responding with innovation and creativity. with the Health and Wellness, Snack Foods and Ready Meals cateOf course there were plenty of old favourgories by far the most popular, demonites too, with a number of companies recog- Australia's food and beverage strating that the industry has its finger on nised for the fourth or fifth year running. the pulse when it comes to understanding manufacturing industry is what consumers want: food that looks This included Rebello, which has been almost impossible to stifle. good, tastes good, makes them feel good, praised at the Food Magazine Awards for five years in a row now, but I’m sure and can be eaten on-the-go. they’d say 2014 has been their most successful campaign yet.

I honestly don’t know how our judges did it; but regardless, The beverage brand walked away not only with the crown for I’d like to thank them for their time and effort. Of course I’d our Beverage category - thanks to its Cheeky Rascal Methode also like to thank our sponsors, without which the Food MagaTraditionelle Cider which uses traditional French winemaking zine Awards wouldn’t be possible. techniques normally used for Champagne - but also with the Thanks again to everyone involved this year; I can’t wait to Food Magazine Awards’ Best of the Best title. do it all over again in 2015!

INSIDE 04 NEWS

12 FOOD MAG AWARDS

40 SUSTAINABLE EXPORTS

44 TRADE MARKS

Gas prices hurting industry; growth expected for dairy industry.

Replicating someone else’s packaging too closely can land you in hot water.

06 INDUSTRY MAP

45 ON THE SHELF

Q&A with David Cherrie, managing director of Symington’s Australia.

Six new products on retailers’ shelves.

08 GLUTEN-FREE CLAIMS We discuss potential amendments to the current gluten-free standard.

10 LABEL DESIGN How can you create a label that will help boost sales?

ASSOCIATE PUBLISHER - Martin Sinclair P: 02 8484 0607 F: 02 8484 0915 E: martin.sinclair@cirrusmedia.com.au EDITOR - Danielle Bowling P: 02 8484 0667 F: 02 8484 0915 E: danielle.bowling@cirrusmedia.com.au JOURNALIST - Aoife Boothroyd P: 02 8484 0907 F: 02 8484 0907 E: aoife.boothroyd@cirrusmedia.com.au JOURNALIST - Jasmine O’Donoghue P: 02 8484 0854 F: 02 8484 0907 E: jasmine.o’donoghue@cirrusmedia.com.au GRAPHIC DESIGNER - Rizwan Nawaz P: 02 8484 0322 F: 02 8484 0915 E: rizwan.nawaz@cirrusmedia.com.au

46 PRODUCTS We announce the 2014 Food Magazine Award winners.

Taylors Wines has broken new ground with its carbon neutral range.

NATIONAL SALES MANAGER - Sharon Amos P: 07 3261 8857 F: 07 3261 8347 M: 0417 072 625 E: sharon.amos@cirrusmedia.com.au PRODUCTION COORDINATOR - Tracy Engle P: 02 8484 0707 F: 02 8484 0915 E: tracy.engle@cirrusmedia.com.au SUBSCRIPTIONS 1 year subscription 2 year subscription

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www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 3

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NeWS

$2.4

billion

Good growth expected for milk industry

MILK & CREAM PROCESSING

billion

$1.6

MILK POWDER MANUFACTURING Over the next five years, new investment capital is expected to benefit the milk and cream processing industries, with the sectors expected to enjoy revenue growth of an annualised 4.4 percent to reach more than $2.4 billion in 2019-20.

Strong export demand has kept the milk powder processing industry buoyant. IBISWorld expects that 70 to 75 percent of Australian milk powder is bound for overseas markets, with revenue forecast to jump by an annualised 3.1 percent over the next five years to reach $1.6 billion in 2019-20.

Australian producers are expected to continue to target growing overseas markets, with exports including fresh, long life and dehydrated milk worth more than $38 billion to the Australian economy per annum.

$182

million

MILK AND milk alternatives, including soy and grain milk, are expected to post strong revenue growth over the next five years to reach $4.2 billion by 2019-20, IBISWorld has found.

Between 2014-15 and 2019-20, revenue across all categories is forecast to grow by an annualised 3.9 percent.

The soy and almond milk production industry posted annualised growth of 5.9 percent between 2009-10 and 2014-15. Above average growth of an annualised 4.3 percent is expected through 2019-20.

“Soy milk, almond milk and other plant-based dairy alternatives are typically protein-rich and low in fat and sodium, making them appealing to health-conscious Australians,” said IBISWorld Australia general manager, Daniel Ruthven.

SOY & ALMOND MILK PRODUCTION

Industry Revenue 2019-20 Forecast

Rising gas prices hurting manufacturing: joint report Over the next seven years these sectors are estimated to contract by:

Agriculture

billion billion

Mining

$118 $34 $4.5

JOBS LOST

NSW QlD

in manufacturing sector

VIC

will suffer serious declines in manufacturing

billion

Manufacturing

4600

est.

SIX INDUSTRY associations, including the Australian Food and Grocery Council, have released an analysis of the impact of escalating gas prices on the Australian economy.

The report projects significant negative impacts on Australia’s manufacturing sector and adverse effects extending to the agricultural, mining, and transport sectors.

The impacts are the result of sharply

higher gas prices as Liquefied Natural Gas exports ramp up on the East Coast, tripling domestic gas prices to export parity levels.

The detailed quantitative analysis was undertaken by Deloitte Access Economics on behalf of six major industry associations representing the bulk of Australia’s manufacturing sector, and underlines the urgent need for gas market reform and

4 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

greater gas production to cushion the impact of higher gas prices already being felt across eastern Australia.

The report, Gas Market Transformations - Economic Consequences for the Manufacturing Sector, found that Australia’s manufacturing output will contract by $118 billion over the next seven years, and that 4,600 manufacturing jobs will be lost.

For the first time, the report presents six case studies on the impact on companies in sectors as diverse as aluminium, chemicals and food and beverage.

The six industry associations have called on governments, gas suppliers, pipeline operators, users and the community to take a constructive approach to addressing the short and longer term impacts of the gas market transformation.

Credit: kenjito (top left) - Thinkstock

Source: Gas Market Transformations - Economic Consequences for the Manufacturing Sector

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INDUStRY MaP

24hwritsh

PRePaReD FOODS

Symington’s Australia Key responsibilities • To lead Symington’s Australia in the delivery of the company’s strategic business plan • Be accountable for the overall performance of the company and for the day to day running and management • To understand the business, the marketplaces and sectors in which we operate and assist in developing strategy • To develop strong retailer relationships in the Australian market and to ensure that Symington’s is positioned as the supplier of choice in its chosen categories

David Cherrie, managing director of Symington’s Australia, talks us through what’s involved in managing a growing food manufacturing brand.

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how did you get to where you are today?

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Following the start of my career in sales, I moved into the marketing team at Arla. I was heavily involved in the launch of Lactofree (a Lactose free milk).

I joined Symington’s in 2009, and have been there for almost six years.

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

I must admit I would be lost without my iPhone. The ability to check e-mail, calendars, use apps on the go is invaluable, particularly when travelling. I can open Google maps and be directed to anywhere I want to go.

Biggest career challenge?

Shifting from a role that was focussed primarily on marketing to become a I started my career at Diageo, working in managing director with responsibilBusiness Development. ity for all facets of the business in a I joined Arla in 2004 in the sales new market. It is a challenge I am still team, initially responsible for the indeenjoying as we continue to grow our pendent and cash and carry channel and team and brand portfolio here. I always growing the business in this channel by work on the philosophy - you have to 25 percent in the first year. I then moved learn something new every day for your on to manage the McDonald’s business role to remain exciting, and this role has (Arla supplied McDonald’s with their certainly given me many learning and 1 dairy 2 0needs.

1 4 - 0 7 - 2 4 T 0 9 : 3 1 : 0 growth 6 + 1 opportunities.

0 : 0 0

6 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

What are you most proud of in your professional life?

Setting up and launching Symington’s Australia. To have the opportunity to move to a completely different market, recruit a team, set up a business and get familiar with doing business locally ... has been fantastic. In just 12 months we re-introduced well known Australian brands (Chicken Tonight, Five Brothers and Raguletto) back to Australian consumers, with new packaging, new recipes, and new advertising and are now seeing the brands grow significantly.

What is the biggest challenge facing your business?

There are preconceived notions that foods prepared for increased convenience are automatically unhealthy or of a poor quality. At Symington’s we believe that you don’t need to compromise on taste or quality when it comes to convenient meals and snacks, regardless of whether you are cooking for one or feeding a family. We strive to achieve this in everything we do, and we do our best to communicate this mesage through our packaging and advertising.

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aDVeRtORIal

Maggie Beer Products acts on ACCC concerns over four product labels Maggie Beer Products Pty Ltd is a leading producer of gourmet food products based in the Barossa Valley, South Australia and its founder, Maggie Beer has a statement she wishes to share:

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e want to alert you to our recent dealings with the Australian Competition and Consumer Commission (ACCC), which resulted in us providing the ACCC with a court enforceable undertaking under section 87B of the Competition and Consumer Act 2010 (Cth) (the Act).

I hope that, in sharing our experience, we will help educate others in the industry and encourage them to carefully consider the message that we send to consumers on product labels, which must be accurate and looked at with a consumer’s eyes so there is no possibility of a customer being misled. It has been a wakeup call for me as every product we make began in the Barossa, and the place of manufacture of some of our products only changed when we could no longer make it locally.

We have around 200 products in our range.

Among these are four product lines comprising extra virgin olive oil, aged red wine vinegar, rosemary and verjuice biscuits and ice cream in a range of flavours.

These four product lines have been part of our range for many years. As with all our other products, these always featured the Maggie Beer logo (a picture of a pheasant and the words ‘Maggie Beer A Barossa Food Tradition’) with ‘Made in Australia’ or ‘Product of Australia’ and the words ‘Maggie Beer Products: 2 Keith Street Tanunda South Australia 5352’. The address identifies the principal place of business of Maggie Beer Products and is required by Food Standards Australia and New Zealand (FSANZ) food labelling laws.

While these four product lines began their life in my Barossa kitchen, these products are no longer manufactured by Maggie Beer Products in the Barossa Valley or in South Australia. They are proudly manufactured for us by third parties in Queensland (Aged red wine vinegar) and Victoria (Extra virgin olive oil, Rosemary and verjuice biscuits and Ice cream) under the close eye of my own product development team to both our satisfaction and that of our contract manufacturer.

Whilst my intention is not relevant to whether the representations were misleading, I truly believe there was no intent to mislead, I do apologise unreservedly for mistakes that should not have happened through lack of rigour. Specifically, on several occasions in 2013 during discussions with Woolworths Ltd about the promotion of these four product lines in various South Australian Woolworths supermarkets, a senior employee of mine, without his normal due diligence, made representations to Woolworths that the prod-

ucts were manufactured in South Australia when this was not, in fact, the case. Woolworths may have then promoted and sold these four product lines relying on those representations. In April 2013, a Woolworths supermarket in suburban Mitcham, South Australia, held a local fair to which it invited a number of producers of iconic South Australian brands to promote their products with free tastings. Because I am a well-known Barossa Valley identity, my company took part in the local fair and offered free tastings of our Rosemary and verjuice biscuits as well as our ice cream.

I can now accept that, while it was not intended, it is probable that consumers would have concluded that the products were manufactured in Tanunda, the Barossa Valley or South Australia because of the words ‘Barossa’, ‘Tanunda’ and ‘South Australia’ on the labels, as well as by virtue of my prominent association with the Barossa Valley.

I have to also accept that our representations to Woolworths and to the general public at the local fair may have misled both Woolworths and the public to believe that the products were locally made.

Given the ACCC’s concerns, I am ceasing using the words ‘A Barossa Food Tradition’ on the Maggie Beer logo for all products we make, and to include information around the provenance of each product on its label. This allows me to take a further step in informing the public, and means that for all the pates, pastes, sauces, jams and many others we make in our Barossa kitchens, this fact will be made clear on the labelling of those products. Equally, for those products we are not able to make ourselves in the Barossa because of the specialised equipment that is necessary, the labelling of those products will include the place of manufacture.

We also have amended the labelling across our entire ‘Maggie Beer’ range and updated our website to not only accurately inform consumers about the provenance of each of our products but also tell the history of how they began in my Barossa kitchen.

Maggie Beer Products unreservedly accepts the ACCC’s concerns. Food provenance demands precise and accurate labels. Provenance is something that we value and uphold and I hope you will go to my website to read the detail of the history and how important provenance is to us all.

We have sought to address the ACCC’s concerns by giving a court enforceable undertaking under section 87B of the Act. Maggie Beer Products has undertaken

to the ACCC that, for a period of three years, it will not make similarly misleading representations with any of its products. Whilst that is the official wording of the undertaking, I take it much further than that to say that we will work to have the necessary procedures in place to hopefully avoid such a mistake being made again.

Part of the undertaking included an agreement that Maggie Beer Products would publish this article in Food Magazine to educate members about our experience. I agreed without hesitation because it’s what I believe and uphold. As a company we will in future exercise vigilance about what goes on our labels and how we describe and represent our products.

All of us at Maggie Beer Products have worked with the ACCC to address its concerns. We now understand acutely that, in making representations to consumers, we must always consider how consumers might perceive representations on packaging and the overall impression created by all aspects of product marketing, including labels, branding and advertising, as well as in everyday communication with clients and customers, consistent with my previous efforts to share our provenance story with the public.

Maggie Beer Products accepts that a representation can be misleading notwithstanding that it is required by law, given that all our decisions were made under the regulating body of FSANZ food labelling laws.

This we now know is not enough, and as all of us in the industry are aware, consumers increasingly are concerned about the provenance and quality of the food they eat and often will pay a premium price for locally-made or premium products. I can assure you that whenever a product is made for us outside of the Barossa, it is done so with the same care and attention to detail under my team’s watchful eye to maintain quality and only because we don’t have the equipment to make it ourselves. I absolutely understand that it is our responsibility to ensure that our representations do not convey the message that a product is made in the Barossa, if this is not the case.

In telling you about our experience with the ACCC, all of us at Maggie Beer Products are conscious of our prominent place in the food industry and hope this article will encourage you and others in our industry to carefully review your food labelling practices to ensure compliance with the Act. It is in our interests as food producers and is essential if we are to continue to enjoy the confidence and trust of our customers who rely on us.

www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 7

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health

Gluten-free

A

ccording to Coeliac Australia, close to one percent of the Australian population has Coeliac Disease, and 28 percent of Australians follow a gluten-free diet to some extent.

The ever increasing demand for gluten-free products both within Australia and on an international level has paved the way for a highly lucrative market for manufacturers. According to international market research company, Markets and Markets, the gluten-free products market could represent $US6,839.9 million in the US by 2019.

However as gluten test measures become increasingly sophisticated and sensitive to the detection of gluten, this lucrative space could soon become near impossible for manufacturers to play in.

Earlier this year the Australian Food and Grocery Council (AFGC) was approached by non-for-profit association, Coeliac Australia to consider an application to Food Standards Australia and New Zealand (FSANZ) to amend the current gluten-free standard.

Coeliac Australia is aiming to loosen the current FSANZ definition of what constitutes a gluten-free product, to bring it in line with the standard set by the Codex Aliment Arius Commission, the international food standards body established by the United Nations’ Food and Agriculture Organisation and World Health Organisation. Codex defines 20ppm of gluten as a safe level for glutenfree claims.

STANDARDS too strict for manufacturers?

the NeeD

Aoife Boothroyd recently caught up with Coeliac Australia and The Australian Food and Grocery Council to chat about potential amendments to the current gluten-free standard.

28%

of Australians follow a gluten-free diet to some extent, according to Coeliac Australia

aVaIlaBIlItY The popularity of the gluten-free category is rising but availability of products is decreasing

AUS THRESHOLD SENSITIVITY 200ppm

30ppm

10ppm

3ppm 0

1980's

U.S t ReND S

8 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

2000's

2010

NOW

Markets & Markets research found that by 2019 the gluten-free products market could represent around

$6.84

billion

GLUTEN-FREE

Manufacturers may be pushed out of the gluten-free space At present the current code as stipulated by FSANZ, (Issue 103, Standard 1.2.8 Clause 16) states that in order for a product to make a gluten-free claim, no detectable gluten may be present, and there must also be no oats or oat products. The main concern that Coeliac Australia has with the current definition is that as technology continues to improve, detectable trace levels for gluten will become more apparent and may push food manufacturers out of the gluten-free space altogether.

Coeliac Australia told Food magazine that the zero tolerance rule enforced by FSANZ limits food options for people with Coeliac Disease, and will inevitably become unworkable as testing methods become increasingly sensitive. “In the near future, new tests will be able to detect minute traces of gluten (at parts per billion) meaning that foods currently defined as gluten-free may disappear. This would be disastrous for people with Coeliac Disease who rely on safe

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health

gluten-free food as a medical necessity, not a lifestyle choice,” Coeliac Australia said in a statement to Food magazine.

Coeliac Australia says that the Codex international standard of 20ppm of gluten is a safe level for individuals suffering from Coeliac Disease.

“Coeliac Australia’s medical advisors believe the weight of scientific evidence, clinical observation and international expert medical opinion supports 20ppm as a safe threshold for people with Coeliac Disease ...

20ppm of gluten is a tiny amount, equivalent to 0.002 percent in a product.

“Coeliac Australia’s position is that any change to labelling laws must ensure that the presence of gluten at any level is disclosed on a product label. This will ensure that the consumer can choose whether to consume products with “no detectable gluten” or products that have minute traces of gluten present at levels well below the prescribed safe level.”

The AFGC says they are currently in the process of drafting an application to amend the definition of gluten-free, which will include comprehensive consumer research addressing any potential issues that may arise as a consequence of the change.

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CEO of the AFGC, Gary Dawson told Food magazine that public health will be at the forefront of any proposed changes to the legislation.

“FSANZ has a process which must be followed when assessing amendments to the Australian and New Zealand Food Standards Code. These are set out in the FSANZ governing legislation, and include public consultation before forming any settled views regarding the merits of an application.

In particular, FSANZ will consider public health and safety aspects of the application as part of this assessment,” he said.

“The AFGC has been advised by the Medical Board of Coeliac Australia that

Current regulation is out of step Dawson says that the current regulation in Australia and New Zealand is out of step with the widely adopted International Codex based regulations. According to Dawson, this means that Australian consumers with Coeliac Disease, who require a life-long gluten-free diet, may be denied access to a range of gluten-free foods when compared to their counterparts overseas.

In relation to the Australian gluten-free manufacturing space, Dawson says that if the current regulation does not adjust to take into account advances in technology relating to gluten detection, the number of

ing at new test methods that are around 10 times more sensitive again,” says Dawson.

“Improvements in gluten detection mean that a food which was gluten-free five years ago may not be gluten-free today, and a food that is gluten-free today may not be gluten-free next year. This will continually narrow the diets of those who have been medically advised to follow a gluten-free diet.”

Dawson says that the AFGC is still in the process of developing its application to amend the gluten-free standard with FSANZ, and that the Council is currently consolidating the results of both a business survey and consumer survey

"Improvements in gluten detection mean that a food which was gluten-free five years ago may not be gluten-free today..." the Codex level is an appropriate level for gluten-free claims. International Codex based regulations, which have been adopted in Europe, the USA and the UK, among others, require that foods labelled glutenfree must contain less than 20 parts per million of gluten or 0.02 grams of gluten per kilogram of food.”

1

products available for those people following a gluten-free diet will continue to slide.

“Thirty years ago, the threshold sensitivity for gluten testing was as high as 200ppm. Ten years ago that had dropped to 30ppm. Five years ago it had dropped to 10ppm. Nowadays it’s around 3ppm, and Australian analytical laboratories are look-

that addresses the concerns/impacts that a change in legislation may have on those that follow a gluten-free diet.

“Without prejudging the outcomes of this survey, a key point of any application by the AFGC will be to respect and preserve consumer choice in gluten-free foods,” he said.

2 0 1 4 - 0 7 - 2 4 T1 5 : 5 4 : 1 0 + 1 0 : 0 0

www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 9

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LABEL DESIGN

I 1.

designing SUCCESS

A well-designed, effective label can be the first step in getting people to pick up your product. But what is the best way to create a label that suits your product? Jasmine O’Donoghue reports.

3.

2.

5.

4.

6.

7.

8.

Credit: Graphic Language Design (1-4); Jacob's Creek (5); Cellar d'Or (6-9)

10 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

9.

t doesn’t matter how good your product is on the inside; the first time people choose your product is going to be because of the packaging,” says Nina Chalmers, director and designer of Graphic Language Design in Adelaide. “If you can’t get their [a consumer’s] attention in the beginning, nobody will ever know how good your wine is on the inside.”

In February, Barossa Valley winery, Jacob’s Creek, launched the most significant brand redesign that it has undertaken since 1976, after market research uncovered that consumers found the Jacob’s Creek brand to be traditional, conservative and slightly old fashioned.

“Given many shopping decisions are made in-store, a great label is one of the most important assets a brand can have,” Derek Oliver, marketing director for Jacob’s Creek says. “In many cases, it is all the information a consumer has about the product in that moment when they are deciding what wine to buy. It has to be eye catching, distinctive and also reflect the personality of the brand, as well as the quality of the product.”

At the centre of the redesign was the aim to communicate that Jacob’s Creek is a real place, founded by a family of winemakers and a family of grape growers, after research found that many consumers didn’t know that Jacob’s Creek is a place in the South Australian wine region, the Barossa Valley.

“We found that if we could actually connect with our consumers and show them the story behind Jacob’s Creek, it would make a very significant difference in terms of appreciation for the brand,” said Jacob’s Creek brand manager, Louis Cheng, at the launch of the brand’s redesign.

An effective label starts and ends with communication Nina Chalmers says the first step to starting a project as a designer is to create a relationship with the client.

“Through getting to know our clients and the story behind their brands, a truth starts to develop behind that brand and consumers can actually see that, they can feel it. If your story comes through in your branding, that actually makes for a really successful package,” she says.

“It’s got to be something that tells a story. It can be a small thing, like they can say that their great grandfather used to wear these particular boots when he was working in the vineyard and maybe they have photos of them.”

Chalmers says it’s also important to establish what the client likes, and to get to know the target market.

“I think the most important thing is for them to have had a think about what they want and what they like,” she says. “Bring some examples of labels that you like and that can be the start of our conversation because those labels are actually talking to that winemaker or that client so there’s something in those labels that elicits an emotional response for them already.”

Sasha and Danae Goldsmith developed Endless Cider in 2013 and decided to design their own label.

The name “Endless Cider” was the starting point for their design.

“We had the name so we were just throwing out some things: ‘what in your mind is endless? What does it look like?’” Danae says. “We looked at all sorts of things but what we were seeing in our head wasn’t translating to paper at all. We just tried the stripes horizontally because we’ve liked the stripes for a long time and Sash just flipped it by accident and we went “yes!”

For the Goldsmiths, finding a gap in the market was an important part of their process.

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LABEL DESIGN

7

steps to success

1. Gather some labels that you like - what do you like about them?

2. Know the market - what works and why?

3. What do you want to communicate what's your brand story/personality?

4. Where is your focal point, and where do you want the consumer to look next?

5. What mandatory information do you need to work in?

6. Touch and texture - you want to make people reach out and touch your product 7. Printing - will the design work on paper, and what will be the cost?

Nina Charmers, director & designer at Graphic Language Design with a client “There has to be room for another great label,” Danae says.

“I don’t think there’s any cider that we’ve seen with stripes. There’s packaging out there, be it wine, cider, beer or shampoo that has stripes in it; that’s nothing new. It’s the way we have used the stripes that seem to be unique,” Sasha says.

Chalmers says getting a customer’s attention in-store is the first purpose of a label.

“Once you’ve caught somebody’s attention with the look, you’ve got two seconds and now you want them to pick it up. If your paper’s got a beautiful texture or you’ve got an emboss, or a high-build, something that makes people want to reach out and touch it, you’ve now got them holding the bottle in their hand,” she says.

Sasha agrees. “What I noticed from [my time in] hospitality is that people play with the label, they don’t necessarily know that, but they naturally do it.

“It was really important to us to not have it twodimensional, because the product to us is not two dimensional. When we were developing the cider it was F D 0 6that 1 4 _ 0 a0lot0 more _ HE R on - in 1your 2mouth 0 1 4 important it had going

than normal ciders that seemed thin to us, so we want the label to actually represent what’s in the bottle as well,” Danae says.

Chalmers says there are design rules and conventions which are vital for every label.

“You have to have a focal point and then there has to be a hierarchy of information. So it will go from your focal point – that’s where you want people to look first, and then there has to be a hierarchy of information. If it’s done properly, there are design cues and ways that we ensure that people look at that information in a certain order.”

In contrast, by designing the label themselves, the Goldsmiths said they were able to make their product stand out, and create something completely different.

“I’ve worked with some designers before and they haven’t necessarily translated what we thought was how we wanted it to end up,” Sasha says.

“I don’t know how we’d actually communicate this label to anyone,” Danae says.

“Because we aren’t designers, we’re not constrained by laws of design. We haven’t got any guidelines so we 0 - 1do 3 what’s T 1 6 in : our 2 2head, : 3 0 + 1a0few : 0mistakes 0 can5 just make and

work out what looks good that way.”

Danae says if you choose to go to a designer, it can be useful to translate a little of what you’re thinking onto paper beforehand, so they have “a little more of an idea of where you’re heading.”

Chalmers says sometimes clients approach Graphic Language Design with a mock up already done, but often they’ll end up moving away from what they originally drafted.

“It’s a sensitive point for a lot of designers because people think ‘oh I can just do this in Word’ but unfortunately, it looks like they’ve done it themselves in Word.

Your really good, successful designers have generally have at least four years of training, and they understand the science and the theory behind perspective, hierarchy of elements, and all of those things that make up a successful design. It would be the same as saying to the doctor ‘why can’t I just go to a nurse?’” she says.

Unsurprisingly, Sasha has a different perspective.

“That’s the question: do you need a formal qualification in design to be a designer? Or do you need to have been around it all your life?”

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www.heraeus-noblelight.com/au www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 11

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2014-08-15T08:42:27+10:00

THE

I

winners revealed

made a serious rookie error at this year’s Food Magazine Awards; you’d think I would have learnt by now.

I seriously over-indulged at the Product Showcase - the prelude to the awards presentation - where finalists are invited to put their product on display and spruik it to fellow industry members, the Food Magazine Awards judges (although their decisions have already been made!) as well as the many buyers and suppliers that attend what has become the food and beverage manufacturing industry’s night of nights.

Of course I was well aware that a lavish two course meal was awaiting me, and who could forget about the dessert bar, but apparently that wasn’t enough to restrain me.

In just under an hour I managed to gorge myself on some of the most exciting, unique food products to enter the market over the past 12 months, while learning more about their manufacturers’ innovative production processes and research and development plans.

Of course there were the non-food related categories too, with a number of impressive packaging technologies, food safety developments and sustainability initiatives on display.

Despite the fact that I was on a serious sugar high even before the speeches kicked off, I think I can safely say that the 10th annual Food Magazine Awards were a hit.

Congratulations to all of this year’s winners. You can read all about them and their winning products in the pages that follow. Thanks to all of this year’s entrants; your participation makes it so easy for us to not only write about interesting industry developments every day of the year, but it also helps us to make the awards such a worthwhile, valuable and all-round enjoyable event.

I’d once again like to thank our loyal sponsors and judges for their time and effort. It’s greatly appreciated.

I look forward to seeing what the 11th rendition of the awards will bring!

Danielle Bowling, managing editor

12 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

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THE WINNERS

2014-08-15T08:44:33+10:00

Beverages REBELLO Cheeky Rascal Methode Traditionelle Cider

Ruth Gallace with Matthews' Warren Hutt and (below) Heat and Control's Robert Marguccio.

14 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Rebello was the big winner on the night, winning both the Beverages category and Best of the Best title.

Cheeky Rascal Methode Traditionelle Cider is made using traditional French winemaking techniques normally used for fine Champagne; but with an Australian twist - Granny Smith apples.

The cider is fermented in oak barrels and aged in the bottle for at least nine months. The result is a delicate semi-dry sparkling cider free of additives and full of flavour.

Ruth Gallace, CEO of Rebello and Cheeky Rascal Ciders said Rebello is a bit of a spin-off.

“My husband’s family are the owners of Sunny Ridge Strawberry Farm; they grow beautiful berry fruits, but my husband’s calling was not to be a farmer and a few years back we took up an area of the business which is a bit of a hobby, making fruit wines and liqueurs.

“We bought that part of the business from his parents and we made it our own. A couple of years later we got into ciders and that’s where we found our calling, using the knowledge that we had inherited and developed through making fruit wines and applying that to making cider.

“We have a crazy innate need to keep on innovating. We get restless. We don’t like doing the same thing over and over again. We just love creating new and interesting products that are relevant for our consumer, and just continuing to perfect what we do,” she said.

After winning Best of the Best, Gallace said she was “delighted and honoured [to have won] in a room full of amazing industry people and businesses.

“We are in a very interesting category.

It’s a high growth category, there is a lot of rationalisation, our consumers are savvy, they demand quality and I think it’s quite telling because there are those (businesses) that are succeeding and those that aren’t,” she said.

Rebello currently has a distributor in Singapore for Cheeky Rascal Cider including Methode Traditionelle, which was first shipped in March 2014. Rebello also exports to Hong Kong and India, and is exploring opportunities in the US and UK.

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THE WINNERS

2014-08-15T10:21:56+10:00

Confectionery MORLIFE No Added Sugar Chocolate Goji Berries

Morlife's Warren Stewart, who accepted the award from Australian Made's Ian Harrison.

16 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Funtional food company, Morlife has take out the Confectionery award for the second year in a row, this time for its No Added Sugar Dark Chocolate Coated Goji Berries.

The product delivers a 55 percent reduction in sugar compared to other chocolate coated goji berries on the market, and is packaged in a convenient 150g resealable pouch.

Morlife’s founder, Warren Stewart said that he developed the product to address the demand for confectionery products that are low in sugar, but high in antioxidants.

“We were aiming to produce something with lower sugar, so there is no added sugar in the goji berries with chocolate coating, and that is where the market’s heading,” he said.

Stewart said that although the market has been tough over the past 12 months, the company has continued to grow due to its innovative nature.

“I think if you actually do the right thing, if you understand your customers and what they need and you are looking for trends in the market and producing a superior nutritional product, then you’ll still grow – which we are,” he said.

Stewart also mentioned that the company will be looking to enter the prepared foods space in the not too distant future.

“We are heading into the prepared foods space, because our whole aim is to produce higher nutritional value foods, so wherever we can actually get a section of the market, that’s where we will go.”

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THE WINNERS

2014-08-15T08:48:38+10:00

Snack Foods SOMA ORGANICS Soma Bites

Soma Organics' Colly Galbiati with Australian Made's Ian Harrison.

Soma Organics took home the Snack Foods award with its Soma Bites product.

The certified organic, gluten-free, bitesized superfood snack consists of three raw food bites conveniently packaged into a recyclable cardboard tube with a gold pop-lid.

The fusion of nuts, berries and seeds targets the busy and health-conscious individual. The product is shaped into a typical 50g bar and ‘scored’ horizontally making the bites easy to ‘snap off’ the bar, a concept which is not seen in any other snack bar.

Soma Organics’ processing method is quite unique. The Soma Bite is 100 percent raw meaning no cooking or heating is conducted, and the Soma Bites are cold pressed, to make sure the nutritional integrity of each ingredient is sustained.

The product holds organic certification from NASAA, meaning each ingredient can be traced through the supply chain, from farm to shelf. The product is scientifically tested to ensure no gluten exists, is paleo-friendly and contains no preservatives or additives.

In November 2012, husband and wife team Colly and Riccardo started in the kitchen of their home where they began hand making the introductory flavour ‘Goji & Chia’. Due to a large increase in demand, Soma Organics outsourced their successful home kitchen business into a certified organic food manufacturer specialising in snack bars in just over nine months.

Colly Galbiati, director of Soma Organics accepted the award on the night, and said “I think we won because we don’t use any of what people would call ‘nasties’ in our product. It’s very clean and our organic certification is a big plus for us because all of the seven ingredients are each certified organic and I think the consumer can trust us in that area.”

At the awards’ Product Showcase, Soma Organic launched its second flavour: fig and wild citrus. The company will also be launching a certified organic protein bar later this year.

Over the 12 months, Soma Organics has made its way to the healthy bites section of Woolworths, while also taking on lots of new suppliers and commencing negotiations to export into China. www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 17

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THE WINNERS

2014-08-15T10:23:32+10:00

Organics THE RIGHT FOOD GROUP Ozganics Salsas

The Right Food Group's Anni Brownjohn who accepted the award from Flavour Makers' Adrian Cester.

18 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

The Right Food Group took out Food magazine’s Organics category for the second year running, this time for its Ozganics No Added Sugar Salsas (mild and medium).

Boasting a rich and chunky consistency and made using fresh organic ingredients, Ozganics No Added Sugar Salsas are slow cooked in the traditional style, and enhanced with the full bodied natural sweetness of ripe organic tomatoes.

The mild salsa is hand blended with selected organic herbs and spices, while the Ozganics medium salsa has organic red chilli added. The range is certified organic, as well as being gluten and dairy-free.

Founder of The Right Food Group, Anni Brownjohn said that listening to her customers is a key part of the product development process.

“Consumers want less sugar and they want less fat, so we’ve just made something that is really simple, delicious and really flavoursome. It’s great, clean, healthy food designed by women for women,” she said.

Brownjohn said that the company has been tracking very well over the past 12 months, but like most businesses, there are always a few challenges to overcome.

“The market has been good in general but it has also been up and down. As a company, we make private label in addition to our own products and that has its hits and misses. Exports have picked up again; our Middle East market is going really well and we are continuing to grow. We are still growing at 15 percent per annum so I’m a happy girl.”

When it comes to further product innovation, Brownjohn said that she is pleased to welcome an organic two minute noodle range to her portfolio, which she and her team have been working on for 18 months.

“It was something that I thought would be quick and easy and it hasn’t been, but they have been launched into the market recently, so that’s the next thing.

“I want to create great, simple and healthy foods, and that’s our next product - certified organic instant noodles with flavour.”

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THE WINNERS

2014-08-15T08:51:21+10:00

Dairy HARRY & LARRY'S Harry's Ice Cream Co, Sticky Date Pudding

Harry & Larry's Evan Judd who accepted the award from Food magazine's publisher, Martin Sinclair.

20 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Harry & Larry’s Ice Cream Co took out the Dairy category this year for its Sticky Date Pudding ice cream.

Created using traditional artisan techniques and locally sourced ingredients, Harry & Larry’s Sticky Date Pudding ice cream is deep in flavour and complete with toffee ripples and fudgy date pieces.

To the best of the manufacturers’ knowledge, there is no other tubbed Sticky Date ice cream product on the market, enabling it to satisfy a gap in the dairy and snack foods category.

Evan Judd, sales manager at Harry & Larry’s said that he was humbled to receive the award, and that innovation was the key to the company’s success.

“I think we won because we have a really innovative product,” said Judd.

“We spent a lot of time during the product development stage thinking of different themes and flavours and we decided on an Australian dessert theme.

“The ranges consist of a number of flavours including raspberry cheesecake, pavlova and lamington, plus the one that won this year - the Sticky Date Pudding - so we are pretty proud of that.”

In terms of how the food and beverage market has treated the company over the past 12 months, Judd says that although it can be tough, Harry & Larry’s has been able to capitalise on its unique point of difference.

“The Australian flavours are our point of difference and I think the market has embraced that.

“There is a lot of competition and there are a lot of different players in that space but we have managed to hold our own and we’ve got good distribution with Woolworths as well and Qantas and now Virgin too,” he said.

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- 22

THE WINNERS

2014-08-15T08:53:42+10:00

Ready Meals YUMMIA Bircher Muesli

Yummia's founder Mia McCarthy with Kerry's Paulo Oliveira.

22 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Founded by Mia McCarthy in 2011, Yummia manufactures healthy and convenient breakfast products for consumers on-the-go.

Yummia’s Bircher Muesli features rolled oats and fresh fruit soaked in a probiotic packed natural yoghurt, with no added sugar. Each individual tub is pre-packed with a spoon for added convenience and flavours include Date and Coconut and Fig and Cranberry.

On winning this year’s Ready Meals category, McCarthy believes that it is the convenient nature of Yummia’s Bircher Muesli that enabled it to stand out from the competition.

“We are one of the few products on the market that does a ready-to-go bircher muesli. It comes soaked and you don’t need to add anything or do anything, so it was a bit of a unique product out there on the market. I think that’s why we won the category,” she told Food magazine.

“I was very surprised, we were up against some stiff competition.”

McCarthy said she has found the market to be highly supportive of her products, especially as the ready meal market continues to grow.

“In the ready meals category there is definitely a growth towards ready-to-go food products, and the breakfast market is continuing to grow, so I’ve found [the market] to be really good - it’s a really exciting space to be in.”

In terms of any new product releases, McCarthy is keeping tight-lipped.

“Towards the end of the year we will be looking to release some new products and hopefully making a few exciting announcements,” she said.

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THE WINNERS

2014-08-15T08:55:09+10:00

Food Safety & Innovation DEB AUSTRALIA OxyBac

HACCP's Clive Withinshaw presented the Food Safety and Innovation in Non-Food award to Jason Rigley from Deb Australia.

24 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

This year’s Food Safety and Innovation in Non-Food award was taken out by Deb Australia for its antibacterial hand wash, Deb OxyBAC. Deb OxyBAC is a safe and effective antibacterial hand wash available for use where high levels of physical and bacterial contamination are encountered in food manufacturing, food processing, catering, restaurants and food service.

Jason Rigley, Deb Australia’s national marketing manager for Australia and New Zealand said that the product marks a world first in its category.

“OxyBAC is a world first innovation in antibacterial hand wash. It’s the only product on the market that has excellerated hydrogen peroxide that is safe for the environment, safer for the user but is effective in killing the bacteria on your hands,” he said.

OxyBAC ensures unprecedented sanitary food handling and does not taint food. The product is also gentle on the skin and leaves no residual antibacterial agent.

On winning the award, Rigley believes that it was the unique and innovative nature of the product that made it stand out from the other contestants.

“I think we won because it is different to what is available on the market, it’s a new product with nothing else like it in the category,” he said.

In addition to Deb OxyBAC, Rigley said that the company is currently in the process of developing a number of exciting new products.

“We have a large R&D team in the UK as well as some locally in Australia and we’ve got more world class skincare products to come to market shortly.”

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THE WINNERS

2014-08-15T08:59:04+10:00

Health & Wellness SPC ARDMONA Henry Jones Fruit & Chia spread

David Laboyrie, DTS Food Laboratories, with SPC representative Jon Manning.

Food magazine's editorial team: Aoife Boothroyd, Danielle Bowling and Jasmine O'Donoghue.

26 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Henry Jones & Co launched its new ‘Fruit and Chia’ spread in March this year. The product incorporates chia seeds into a fruit-based spread and boasts 50 percent fruit and four percent chia seeds.

On winning the Health and Wellness category, Bronwyn Powell – marketing and innovations manager at SPC – said she believes Fruit and Chia won because the product is a world first.

“We have a world first product which combines fruit and chia into a spread.

It provides a healthier alternative to regular jam as it contains 45 percent less sugar. The product also capitalises on the growing popularity of chia seeds and the great benefits that chia gives you,” said Powell.

The past 12 months have been somewhat tumultuous for SPC, but Powell said the future is looking bright with a number of exciting new products launches on the way.

“The future is looking fantastic,” she said. “We are changing from being a cannery to becoming a healthy snack food company and the Henry Jones Fruit and Chia is just one of the innovative products that is all around health and wellness, so it’s fantastic that we are winning in this category.

“We have just brought out a bunch of exciting new products. We are launching our Perfect Fruit soft serve fruit product, as well as the coconut water Goulburn Valley, and we’ve just launched Sneaky Veg for SPC, so we’ve got a whole new offering of innovative health and wellness products which are now out there in the market place.”

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THE WINNERS

2014-08-15T09:00:32+10:00

Meat & Smallgoods PRIMO SMALLGOODS Primo Hot Roast

Primo's Mirabel Rosar with Calvin Boyle from Newly Weds Foods.

28 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Primo won the Meat and Smallgoods category with its Hot Roasts. The product is a first for the retail market, and offers the consumer an alternative choice to the rotisserie chicken sold in supermarkets across the country.

The roasts are quality whole beef or pork cuts that are moisture infused to retain great flavour and tenderness during the final cooking process.

The products are cooked to a predetermined level in commercial ovens, and then packed into special oven-proof plastic bags. The roasts have been cooked to a level where they only require finishing off in the rotisserie oven.

Special oven-proof inner bags were developed to allow the packaging of part-cooked roasts. The inner bag retains all cooking liquid and withstands normal oven temperatures. This also saves on mess and cleaning – and the cooking juices can be used as a gravy base for added flavour.

The inner bag could not carry any printing or labels as it is the cooking vehicle, so all necessary labelling had to be carried on an external secondary bag, which is the consumer facing packaging. This outer pack was designed along the same lines as the familiar chicken rotisserie bag.

Mirabel Rosar, marketing manager for Primo Smallgoods said the product is very consumer driven. “Convenience is still very important and we wanted to deliver a meal that had a point of difference something that kept the consumer front of mind.

“When consumers buy the hot roast, there is no need to cook it, it’s already warm, and is a great alternative to barbeque chicken,” Rosar said.

Primo has received a positive reception to the Hot Roasts, leading them to consider other variations of the product.

“We’ve been keen to develop the range further and expand it to other roast products: chicken roast as well as pork and other beef flavours.

“It’s a really good innovation that we want to deliver in a prepared meal, not just the hot roast. It’s also something consumers can stock at home, and then cook anytime they want. It goes back to the consumer, and delivering them convenient meal solutions.”

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THE WINNERS

2014-08-15T10:25:02+10:00

Sustainable Manufacturing THE DECOR CORPORATION D cor Tellfresh

Leah Malin from The Decor Corporation accepted the Sustainable Manufacturing award from Earlee's Bob Hamilton.

30 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

The Décor Corporation took home the Sustainable Manufacturing award, with its reusable portion control Tellfresh food storers. Décor’s system offers a permanent solution that is durable and completely food safe (free from BPA, PVC, lead and Phthalates).

The Décor products are re-usable and perform well through commercial dishwashers. This makes the Tellfresh food storers an environmentally friendly option against the ‘Chinese disposable containers’ which are more commonly used in commercial kitchens.

Unlike common disposable containers, Tellfresh food storers don’t need to be thrown out after one use, and therefore reduce garbage waste.

The range delivers on food safety as they won’t chip or splinter, so no bits of plastic will be served up to the customer, which can happen with disposable containers. Further benefits are that the containers are multi-purpose so can be used to store dry goods, freeze food and reheat in the microwave.

They are clearly marked with graduated measurements for portion size, which can help reduce food waste. The containers also nest inside each other to save space and stack on top of each other for an orderly fridge, freezer and pantry and can take tags for clear labelling and dating.

Leah Malin, who accepted the award on the night, told Food magazine “We continually - for over 52 years now make innovative products, not only in food storage, but also in other areas. I think Décor Tellfresh is an environmentally friendly way of storing products rather than just throwing away unwanted plastic containers.”

Malin said that the Tellfresh product encourages “washing and cleaning of a product rather than just putting it into our waste, which therefore makes landfill.”

The Décor Corporation originated in Melbourne in 1958 and has built its reputation on design and product quality.

There are currently around 450 products in the Décor range, including kitchenware, picnicware, gardenware, brushware and baby-care products, with constant product development occurring.

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THE WINNERS

2014-08-15T09:05:15+10:00

Prepared Foods DELLA ROSA FRESH FOODS GROUP Stone Baked Gourmet Pizzas

Emilio De Lorso from Della Rosa Fresh Foods Group with Flavour Makers' Adrian Cester, and (bottom right) our MC for the night, Vince Sorrenti.

32 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Taking home Food magazine’s 2014 Prepared Foods category was Della Rosa Fresh Foods Group for its Stone Baked Gourmet Pizzas.

The pizzas are one of very few stone baked pizzas available in Australia.

They only require five to 10 minutes cooking-time and boast an authentic Italian recipe.

The pizzas are hand stretched and have no artificial colours or preservatives.

Director of Della Rosa Fresh Food Group, Emilio De Lorso said the company’s constant innovation is what helped the Stone Baked Gourmet Pizzas win its category.

“It’s a very unique product, everything is home made, and at the same time it’s got special flavours … every six months we review our products and we’re constantly looking to launch new products,” he said.

De Lorso described his product as “the full Italian version. Instead of finding it in a restaurant; you find it in a supermarket,” he said.

In the last 12 months, Della Rosa has seen a 27 percent increase in sales.

“Since our beginning in 2010, we have grown between 20 to 30 percent every year. It’s becoming a bit difficult in that we’ll have to accommodate new equipment while launching a new product at the same time,” he said.

The Della Rosa gourmet pizza range was designed to target affluent customers by using only top quality, premium ingredients and a variety of different flavours, while the brand's D'Agostino range was positioned to appeal to the budget conscious consumers.

Della Rosa Fresh Foods Group has also launched the Bambino kids size pizza range and is the first food manufacturing company to introduce chocolate dessert pizzas to Australian supermarket shelves.

Della Rosa is in a constant cycle of innovation. In 2008 when the company first started, they only had six lines and now Della Rosa has three brands under its umbrella with five product ranges.

Della Rosa currently employs 140 people and in the next two months the brand will land in Metro Supermarkets in Shanghai, China.

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PROUD 2014 INDUCTEE TO THE VICTORIAN MANUFACTURING HALL OF FAME

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Flavour Makers is the amazing Australian food company that inspires people to discover the enjoyment of food that actually tastes great.

We offer an end-to-end food development and manufacturing solution for a wide range of

applications including INDUSTRIAL, RETAIL, FMCG, QSR and FOOD-SERVICE. Working in partnership with our customers we add value to every phase of the project cycle, from insight discovery, right through to manufacturing and fulfilment.

Flavour Makers Pty Ltd 223–225 Governor Road, Braeside Victoria Australia 3195 W www.flavourmakers.com.au T 61 3 9580 3344 F 61 3 9580 4222

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THE WINNERS

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Packaging Design EDLYN FOODS Condiments in Pouches

Edlyn Foods' Judd Smith accepted the award from APPMA's John Williams.

34 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

Manufacturer of dessert, beverage and bakery preparation products, Edlyn Foods won Food magazine’s Packaging Design award for its new range of condiments packaged into five litre or five kilogram pouches.

These dispensing units are easily refilled by placing the whole pouch in the unit and attaching the dispensing hose through a small fitment already manufactured into the pouch.

This dispenser unit and pouch packaging eliminates the need to refill messy sauce bottles and provides a much cleaner, safer way to dispense a product.

The pouch packaging is manufactured with considerably less plastic than standard bulky sauce bottles and therefore less packaging has to be thrown away after use.

Packaging condiments in a pouch provides a new, innovative approach compared to the conventional rigid bottles and pails currently utilised in the sauce market.

The pouch format utilises space very effectively, reducing empty space between units when packaged into cardboard outers. This ensures products can be stored efficiently and transported effectively, providing logistical and time-saving advantages.

The condiment pouches and dispensing units have been particularly effective in catering of mining sites due to the ease of cleaning, easy dispensing, large volumes and minimal waste disposal.

Judd Smith, Edlyn Foods NSW account manager told Food magazine the condiments in pouches have been “very successful for Edlyn Foods and we hope it grows in the future.”

Smith said the Condiments in Pouches product range is designed for industry use, and is suitable for any business that requires the dispensing of tomato sauce, barbeque sauce, mayonnaise or other similar condiments.

Beginning over 75 years ago, the company has gained a reputation for providing quality and innovative products to Australian businesses.

Its range of products targeting the food service industry includes beverages, bakery mixes, dessert mixes, toppings, culinary products, sauces and other condiments.

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Australiaâ&#x20AC;&#x2122;s leading packaging and processing machinery and allied components companies

If your company is looking for specific Packaging and Processing Machinery or you need assistance with developing a tender then the APPMA can source the appropriate member companies for you. Just ask the APPMA how.

A&D AUSTRALASIA

E.R.C. Packaging

Filling and Packaging

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For all of your packaging and processing machinery and allied components answers email appma@appma.com.au

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THE WINNERS

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Ingredient Innovation CO YO CORPORATE CO YO Coconut Milk Yoghurt Alternative

Nu-Tek Salt's Tom Manuel with Henry and Sandra Gosling.

36 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

For the third year running, CO YO has taken out the Ingredient Innovation category, this year for its Coconut Milk Yoghurt Alternative. The product is made using the kernel of the coconut, which is removed from the shell, and processed to produce a milk-like substance that has been used for centuries by indigenous people throughout Asia and the Pacific.

The founders of CO YO have taken this main ingredient, coconut milk, combined it with the natural sweetener, stevia, and added another natural root indigenous food, tapioca.

Pectin is added and then combined with vegan cultures to produce CO YO Coconut Milk Yoghurt Alternative.

CO YO products are developed to provide consumers with a range of food items that are non-dairy, gluten-free, vegan, soy-free and - in the case of the yoghurt alternative range - sugar-free.

Co-founder Sandra Gosling said CO YO products are all about catering for a need. “I think the need is the market for those people who are dairy intolerant and are not able to have a relationship with yoghurts that they might like to have.

“I also think that we’re not about just dairy-free, but also we’re very sugarconscious as well, and it’s a big thing.

We don’t put sugar in our yoghurts - it’s a very natural product in all ways so we’re really catering to those people who are really conscious about what they put in their diet.

“We’re happy to provide a product that is healthy but fun, and yummy too.

At the end of the day people have to love your product, so that’s what we’ve tried to achieve.”

The past 12 months have been busy for CO YO, as they’ve moved into a new factory and expanded internationally. CO YO is now being manufactured in the UK, the US, and is soon to move into Europe.

“The UK’s on fire, the US has just started; it’s really exciting helping these guys do the same thing we’ve done in Australia. The Australians have absolutely embraced this product, it’s been amazing,” Gosling said.

And the CO YO team is showing no signs of slowing down, with production of more dairy-free coconut products in the works.

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THE WINNERS

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Baked Goods GLUTEN FREE GRAIN FREE CO. Whisk & Bowl - biscuit mix range

Glenn Denny from Mackies accepted the Baked Goods award on behalf of Gluten Free Grain Free.

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Gluten Free Grain Free took out the Baked Goods category for its innovative Whisk and Bowl biscuit mix range.

According to Gluten Free Grain Free founder Tania Hubbard, the range marks an Australian first, and possibly world first in the free-from market by solving allergy issues for schools, day care centres, cafés and hospitals.

The biscuit mix is gluten-free, grain-free, nut-fee, dairy-free, egg-free, based entirely on plant-based whole foods and needs only water to mix and bake for a high quality, high protein, biscuit.

Using only functional foods including chia seeds, sunflower seeds, spices and coconut sugar, this biscuit mix range is free from preservatives and additives.

The Whisk and Bowl range offers a solution to the education system where the issue of nut-free and egg-free foods have now become a major priority for both parents and schools.

The range is hand milled in a dedicated gluten-free and grain-free production space on Queensland’s Sunshine Coast.

Although Hubbard was not able to attend the Food Magazine Awards ceremony, she said that she was extremely excited to win this category.

“I’m so incredibly chuffed and would like to say a huge congrats to all the winners,” she said.

“This award is for everyone who loves great food that just happens to be free from common allergens.

“Big hugs to my wonderful team and crazy husband who keeps saying yes!”

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www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 39

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Credit: grapix - Thinkstock

sustainability

Taylors Wines’ commitment to the environment has been rewarded with export success. By Aoife Boothroyd.

Export environmental awareness

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amily owned Clare Valley winery, Taylors Wines, has always held employed a number of environmentally-friendly processes throughout sustainability close to its heart. its business, Hadley says that the intensive certification process opened Priding themselves on best practice in environmental up the business’ eyes to the full extent of its environmental footprint. management for over 40 years, it’s no wonder that Taylors was the “We learnt a lot about our own environment and environmental first winery in the world to have one of its lines certified as being 100 footprint throughout the whole process, and of course it also left us percent carbon neutral. with wines to sell,” says Hadley. “I then began a process, in my job While the Eighty Acres range has taken as export manager, of talking to people a while to gain traction in Australia, the around the world about these wines and "We learnt a lot about our own... uptake within Europe, particularly Sweden, environmental footprint throughout initially, there weren’t any real takers. has been something to take note of.

What happened though about three years the whole process, and of course it ago, was that a general tender was put “It has become one of those overnight also left us with wines to sell" sensations that has taken around five out by the Swedish (government owned years to create,” Neil Hadley, Master of retailer) Systembolaget for a chardonnay, Wine and export manager at Taylors told Food magazine. and I tendered with the Eighty Acres carbon neutral chardonnay, and According to Hadley, Taylors decided to embrace the idea of creatwe happened to win.” ing a 100 percent carbon neutral wine using the international standard Hadley explained that in both Scandinavia and Canada, the sale ISO 14440 around six years ago. Although Taylors at that stage already of alcohol is controlled by government owned monopolies such as

40 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

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sustainability

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Systembolaget, making entry into those markets highly challenging. However once they won the tender and commenced supplying Systembolaget, the Eighty Acres range proved to be a tremendous success.

“The tender was for a limited volume of 800 cases which is what we call an in and out tender, where we just drop the stock into the stores and the amount of time that it takes to sell was the amount of time that it is in the stores – and it flew out of the doors. It literally sold out in eight weeks flat.

“So on the back of that, I was able to go back to the monopoly (Systembolaget), sit down with their category managers and point out to them that the consumers had very much voted with their feet, and that they should look seriously at the idea of a tender process for a carbon neutral wine specifically. And they listened, they took that on-board and eventually launched a tender which in fact we and Chateau Tahbilk (a fellow SA winery) were lucky enough to be the winners of. And now, they (Systembolaget) have placed their third and fourth order.”

Hadley says that Taylors always believed that Scandinavian consumers were engaged and interested in ethical production, but it wasn’t until the winery decided to conduct research in conjunction with wine research company, Wine Intelligence that its suspicions were confirmed.

The research found that wine consumers in Sweden had around a 30 percent propensity to purchase products with ethical credentials.

In contrast to Scandinavian wine drinkers, Hadley says 1 that2 Australians 0 1 4 - 0 appear 7 - 2 to 9 be T 1less 3 :driven 5 3 :by2ethical 8 + 1 0

42 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

decisions at the point of purchase, however recent research is indicating that a change could be on the way due to a “growing awareness” of ethical considerations.

“Interestingly enough, on the back of what we are seeing in Sweden, we are beginning to conduct research which suggests that there is a growing awareness of the needs for these sorts of ethical considerations [in Australia].

“Obviously at the end of the day the wine has to look good and taste good and be priced right, so with those sorts of considerations, consumers do tend to revert to type when it comes to sticking their hands in their pocket and actually purchasing. But from our point of view, all of those boxes have been nicely ticked and the carbon neutral aspect seems to really be giving the range the extra mile, so to speak.”

As you may imagine, the processes involved in obtaining an internationally recognised certification such as ISO 14044 are no easy feat.

To gain carbon neutral status, Taylors measured everything from the inputs in the vineyard, all the way through to the grape growing, picking, winemaking and bottling, (including the carbon footprint of the glass, and therefore the glass furnaces used to melt the glass) all the way to the shipping and electricity used in a retail store and the energy needed to recycle the glass after consumption. According to Hadley, the process took about a year to complete.

“It’s not something that you attempt to do on your own,” Hadley told Food magazine. “We worked with what is now part of the Australian Wine and Research Institute (AWRI) to go through the international standards organisations process of measuring our carbon footprint, and we took a cradle to grave sort of approach rather than just measuring the vineyard or measuring the shipping.”

Hadley explains that after the certification was achieved and independently audited by Melbourne University RMIT, the winery embarked on two processes: the reduction and the mitigation of the : 0 0

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sustainability

carbon footprint by addressing certain processes within the winery.

This included moving to lighter-weight glass bottles, which reduced the carbon footprint of the glass by 15 percent, and insulation initiatives in the cellars which enabled the winery to more effectively control temperature.

“Those sorts of initiatives all impact on reducing our total environmental footprint. We are then left with a residual carbon footprint, and purchase carbon credits - verified emission reduction units that are audited by the federal government. So that’s the whole process.”

In regards to the initial inspiration for the Eighty Acres line, Hadley says that it was somewhat of a natural progression considering the winery’s strong commitment to environmentally sound production practices.

“Taylors is quite an interesting company because they have been actively involved in processes like recycling all of the water from the winery, mulching and engaging in activities in the vineyard and the winery on an environmental basis.

“In the case of the carbon neutral project, I distinctly remember sitting around in a meeting with the family and the rest of the executives and we were talking about what was very much in the news at the time, and a general comment was ‘well, it looks like this thing (global warming) is going to happen and that the world is going to have to look at climate change and is going to have to look at addressing these sorts of things. Why don’t we figure it out before we are told to go and do it by law or by government or by customers? Why don’t we actually get ahead of that, and figure it out, and do it off our own backs?’ And that is exactly what we did.

“It was a business decision about looking to the future and also one that fitted well into the family’s desire to do no harm in terms of environmental impact.”

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"It was a business decision about looking to the future and also one that fitted well into the family's desire to do no harm in terms of environmental impact."

neil Hadley

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www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 43

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paCkaging

Trade marks

protecting your product and your reputation

As tempting as it may be, replicating someone else’s packaging too closely can land you in hot water, writes Sharon Givoni.

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opyright law, the law of misleading or deceptive conduct and passing off laws could in some cases be utilised to prevent the look and feel of a product’s packaging from being copied by someone else. If the packaging of a product is unique and distinctive, without being functional, that too, may be protected as a trade mark.

patterns, shapes & aspects of packaging Don’t forget that it is also possible to register colours, patterns, 3-dimensional food shapes and other aspects of packaging as trade marks. Having a trade mark registration over a particular element of packaging means that the trade mark owner can stop others from using it in that same category of goods or services.

For example, the 3D donut shape of Werther’s Original butterscotch candy, the shape of Arnott’s Teddy Bear biscuits and various other shape and pattern trade marks have been registered in Australia.

Case study: the Coca-Cola bottle It is no surprise that the Coca-Cola bottle is registered as a trade mark as the shape is so distinctive. The Coca-Cola company executive Harrison Jones once stated that it’s so unique even a blind man could tell what he holds.

reputation can be a sword when stopping a rival product A significant function of trade marks is to protect reputation. In the area of copycat packaging, the strength of your brand’s reputation can be of great importance when it comes to your ability to stop imitators.

Case study: a Monster battle over energy drink In 2008, Hansen Beverage Company, a US manufacturer of popular energy

drink, Monster Energy, took legal action against Australian company, Bickfords in regards to its identically-named energy drink (Hansen Beverage Company v Bickfords (Australia) Pty Ltd [2008] FCAFC 181).

Despite having no actual market presence or trade mark registration for its brand in Australia, Hansen alleged that consumers would be misled by similarities between Bickford’s product and its own.

Both products: • were called Monster Energy; • were sold in ‘super-size’ black cans; • had three different versions of the drink in colour variants (orange, blue and green); and • used similar slogans and graphics positioning.

While there was no dispute that the similarities between the products could mislead or deceive consumers, in order to actually win the case, Hansen had to establish that it had developed a sufficient reputation in Australia to build an argument that people could in fact be misled.

In doing so, it relied on the brand’s spill over reputation in Australia due to its connection with extreme sports competitions and strong presence on the internet.

In the first instance, the judge thought that the reputation of Hansen’s Monster Energy drink in Australia had been ‘fleeting’, ‘occasional’ and ‘incidental’.

However, when Hansen appealed the decision to a higher court, the judges considered that indirect advertising, even if it originated from overseas, could be sufficient to establish the required reputation, especially due to the global reach of the internet.

As a result of the case, Bickfords changed the name of its energy drink to ‘Insane Energy’ and registered that as a trade mark in Australia.

Notably, had Hansen thought of

44 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

registering its Monster trade mark in Australia early on, it would have been able to enforce its trade mark registration rights against Bickfords to prevent them from using the same name. In this case however, Hansen instead had to go to the trouble and expense of proving that it had a wide enough reputation before Bickfords could be stopped. One lesson from the case is to register trade marks early, and not only in the country where you wish to sell the products, but also think about the countries where you may want to export to in the near future.

What can be learned from all of this?

Firstly, if you have unique packaging that is not purely functional, ensure that you consider trade mark protection right from the outset so that you can secure a filing date and get in before anyone else.

If you may export products overseas, register your brand as a trade mark in those countries as well.

Further, if someone copies the look and feel of your packaging, take action fast, as waiting too long can mean that it simply becomes generic and not distinctive of your own packaging.

On the flipside, be wary of getting overly inspired by someone else’s packaging on the market as that could be misleading for consumers and could see you in the middle of a trade mark battle.

DISCLAIMER: This article is of a general nature only and must not be relied upon as a substitute for tailored legal advice to suit your own circumstances.

Sharon Givoni is a Melbourne-based intellectual property lawyer who acts for a number of packaging, food and beverage companies Australia-wide.

Contact her at sharon@iplegal.com.au

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1 - Five brothers pasta bake sauces

2 - kez's kitchen taking Cafe Home

3 - beak & sons Classic Meatball

Symington’s has expanded the Five Brothers range of pasta sauces with three new pasta bake flavours including Dante’s creamy bacon with parmesan cheese, Raphael’s sauce for tuna bake and Christophe’s creamy tomato, garlic & basil.

Baked goods manufacturer, Kez’s Kitchen has expanded its Taking Cafe Home range with the launch of five new cookies, exclusive to Woolworths. Flavours include heavenly chocolate, red velvet and passionfruit.

Beak & Sons has introduced a fresh take on the classic meatball recipe with tomato and Italian herbs that enhance the flavour of the tender beef.

Beak & Sons Classic Meatballs can be prepared pan-fried, baked or barbecued.

Manufacturer: Symington’s Shelf life: 24 months Packaging: 485g glass jar Website: symingtons.com.au

Manufacturer: Kez’s Kitchen Shelf life: Approximately 12 months Packaging: 190g pack Website: www.kezs.com.au

Manufacturer: Beak & Johnston Shelf life: 14 days Packaging: Plastic trays Website: www.beakandsons.com.au

4 - Mrs Macs oven Fresh

5 - H2Coco Coconut oil

6 - sunrice low gi brown rice

This range of unbaked pies is made with premium ingredients including 100 percent lean Australian beef, fresh free range chicken and fresh vegetables. Before consumption, all that needs to be added is milk or an egg-wash glaze.

This cold press virgin coconut oil is gently extracted from mature freshly harvested coconut flesh. The product is also 100 percent natural and raw, gluten and dairy-free, certified organic and cholesterol-free.

SunRice’s specially developed rice variety combines the benefits of a wholegrain brown rice with the advantages of being a low GI food for sustained energy release. The product is also a great source of dietary fibre.

Manufacturer: Mrs Mac’s Shelf life: 18 months frozen Packaging: Two pies per 480g pack Website: www.mrsmacs.com.au

Manufacturer: H2Coco Pty Ltd Shelf life: 24 months Packaging: 300mL glass jar Website: www.h2coconut.com

Manufacturer: SunRice Shelf life: 12+ months Packaging: Resealable pouch, 750g Website: www.sunrice.com.au

www.foodmag.com.au | Aug/Sep 2014 | Foodmagazine 45

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proDuCts

kuka's new palletising robot for sub zero temperatures KUKA has re-launched the new version of the popular palletising robot for sub zero temperatures. It needs no protective suit and can work at temperatures way below zero.

The new KUKA KR QUANTEC PA arctic has an immunity to cold temperatures – right down to -30 °C – making the robot ideal for the food sector.

With a reach of 3,195mm, the palletis-

ing robot is characterised by short cycle times, high flexibility and extreme precision in stacking and setting down.

The robot is available in three payload variants: 120, 180 and 240kg.

Since it does not require a specially designed protective suit for cold environments, the user saves on costs and the potential for bacteria to develop under covers. Furthermore, no downtime is

required for exchange work, no special heating is needed in the robot arm and the large work envelope is not restricted by additional wrapping.

kuka robotics australia 03 9939 9656 gregsale@kuka-robotics.com.au

new kit offers detection of drinks spoilage within three hours THE HYBRISCAN for Drinks kit screens for all major spoilage organism species in beverages.

Various types of bacteria and yeast can cause off flavours in drinks and shorten the shelf life of a product, leading to costly losses and recalls.

With the Hybriscan for Drinks kit, manufacturers can qualitatively test for the presence of organisms such as Alicyclobacillus, Brettanomyces, Candida, and Lactobacillus.

An assay takes approximately 2.5 hours after pre-enrichment and saves days compared to alternative methods. Furthermore the test is easily run with only basic laboratory equipment

making it possible for most drinks manufacturers to test for these organisms in-house.

The test is based on rNA sandwich hybridisation, which means only living cells are detected, and it delivers much more specific results when compared to alternative methods.

australasian Medical and scientific 02 9882 3666 amsl@amsl.com.au

FB Chain has developed a new range of corrosion-resistant chains specifically for the food and beverage industries that do not require lubrication for optimal performance and meet strict hygiene standards.

FB Chain’s plastic combination (PC) chain is constructed from food-grade engineering plastic inner links, supported by 304 grade stainless steel bearing pins and outer link plates. The PC chain matches the strength of standard stainless steel chain but has a much lower friction co-efficient, eliminating the need for lubrication and increasing wear life.

The PC chain is also much quieter and an impressive 50 percent lighter, helping manufacturers to meet energy efficiency and environmental targets, while enjoying a significantly lower total cost of ownership. Furthermore, the bushed design of the plastic inner link ensures that in wash down applications there is no risk of food residue becoming trapped between the chain components and resulting in

46 Foodmagazine | Aug/Sep 2014 | www.foodmag.com.au

contamination over time.

FB Chain’S PC chain is available from stock in food-grade blue. A general purpose white engineering plastic is also available, with both versions supplied in sizes 3/8” to 3/4” pitch. The chain is dimensionally interchangeable with stainless steel chain, meaning no adjustments to sprockets or other existing conveyor components are required to accommodate it.

gb power transmission pty ltd (Fb Chain's local agent) 02 4329 5266 www.gbtrans.com.au

Credit: BJP Photography Ltd (FB Chain)

Fb Chain's new food-grade conveyor solution

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The easiest way to find the right products and suppliers

MANUFACTURING | MINING | INDUSTRIAL

8

ferret.com.au

(

1300 156 836

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THE PATH TO PROFITABILITY JUST GOT EASIER

DIRECTDRIVE™ SYSTEM Increase profitability. Minimize product orientation issues.

Enhance production capacity.

Discover how Intralox’s DirectDrive™ System eliminates overdrive and operates with zero slip, transforming our customers’ spiral systems.

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