Food & Beverage Industry News - July 2025

ZERO SUM

Is it possible to make a great tasting zero alcohol wine?

Why flavour is king

WManaging Editor: Mike Wheeler

here would life be without flavour? How boring would our food and beverages be? I’m not much of a foodie, but my partner is. It’s one of her reasons for living. She delights in the aromas of an English breakfast or the acrid smell of freshly brewed coffee. And don’t get her started on savouries, fruit and any kind of Asian food.

In this issue, we have a couple of interesting stories about flavours. One is directly aimed at the palate, while the other is on the periphery but still relevant.

Novonesis is a new company that was born out of the merger of two Danish giants in the flavour space: Chr. Hansen and Novozymes. This merger is seen by both companies as a win-win – and it could be for the industry, too. As well as producing the flavours, the company is big on R&D, and a large number of its staff are scientists dedicated to making sure these flavour profiles enhance taste but are safe for consumption.

The company also realises that, as food and beverage companies come under increasing scrutiny from a discerning public, natural ingredients, yield improvements and health are important factors that need to be built into new products.

On that note, Food & Beverage Industry News journalist Dae Hong takes a deep dive into enzymes and their place in the food and bev space. He

explores the technology behind enzymes as well as their role in providing safe and efficient food production.

And speaking of flavours, one of the more interesting stories to cross my desk this week was about South Australia’s Treasury Wine Estates, which has invested just over $15 million in plant and R&D to produce a dedicated vintage of low or noalcohol wines. It piqued my interest, so I gave them a call and spoke to group winemaker Toby Barlow about the company’s foray into non-alcoholic wines.

Making the wine itself is pretty much the same as making ordinary wine, with one caveat – how to keep the wine flavoursome so people will enjoy it as much as the alcoholic iterations. This was the issue that faced Barlow and his team as they set out to make inroads into a market that is beginning to expand.

After some hits and misses, the R&D team came to the party, and soon Treasury Wine Estates had a product that not only looked like wine but tasted like it, too. Barlow was (rightly) coy about the technology it used to make the wine as high-end as its alcoholic counterpart, but don’t expect any insights into the IP they used, other than Barlow calling it a ‘black box’. However, we did dive into the issues that arose when trying to bring the vintage to fruition.

Have a great month!  F

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Copyright Food & Beverage Industry News is owned by Prime Creative Media and published by John Murphy. All material in Food & Beverage Industry News is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published.

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6 News

10 Meet the Manufacturer: Kaiju

A story of two brothers shaping identity in Australian brewing.

16 Meet the Manufacturer: St Agnes

Australia’s oldest family-owned distillery blends tradition and innovation.

20 Treasury Wines

Crafting alcohol-free wine that still tastes like wine.

22 Enzymes

Safety compliant enzymes speed up food manufacturing.

24 Food labelling

Combatting food waste with smarter food labels.

26 Hose solutions

ContiTech joined FoodTech 2025 to deliver customer-focused hose solutions.

28 Lithium-ion technology

Jungheinrich manufactures Li-ion-powered machinesto safeguard industry.

30 Novonesis

Biology-based solutions to tackle global challenges.

32 Sensors

A brewery uses modern VEGA’s sensors for century-old craft.

34 Magnetic separators

Magnattack Global addresses metal particles in food.

36 IFM

How digitised monitoring increases safety/helps with compliance.

38 Industrial Compressors

CAPS delivers systems tailored for unique applications.

40 Advanced Manufacturing

APS Industrials provides premium solutions through its advanced facility.

41 MICE

Stands are selling quick to Australia’s 2026 premium coffee event.

42 Endeavour Awards

Celebrating innovation in food & beverage manufacturing

44 World Skills

Apprentices go head-to-head for national championship.

50 New products

Vic hits $20bn record-breaking export target

Building on two consecutive years of successful results, Victoria’s producers and food manufacturers have hit the state’s $20 billion export target.

According to the 2023–24 Food and Fibre Export Performance Report, the state accounts for 27 per cent of the total national export value.

According to minister for economic growth and jobs, Danny Pearson, meeting the $20 billion target in food and fibre exports puts Australia ahead of schedule by six years.

“When it comes to food and fibre, we are the reigning Premiers – and we have absolutely smashed our export target six years ahead of schedule,” said Pearson.

“Every contract signed by a Victorian business to sell their goods overseas helps to grow jobs at home, and that’s why we back our exporters so strongly.”

Australian butter has seen an 81 per cent increase in exports. Minister for industry and advanced manufacturing, Colin Brooks, said these outcomes are a result of the strength of the Australian food and beverage sector and the opportunities it creates.

“These outstanding results are a credit to the state’s hardworking food and beverage producers and manufacturers who are pivotal in creating local jobs, boosting business and supporting communities across regional Victoria,” said Brooks.

With almost $5 billion in value, China remained the state’s largest export market. Growth was also recorded in exports to the United States, Japan, South Korea, Vietnam and India.

The state government is investing $34.9 million in the Victorian Budget 2025/26 to support SMEs, along with an additional $18.8 million in the Trade

and Investment Network to drive more business opportunities.

“We’ve exceeded our 2030 export targets well ahead of schedule, and

that’s thanks to the tireless efforts of our world-class primary producers and food manufacturers,” said minister for agriculture Ros Spence.  F

Spice company opens sustainability-focused facility

Spice and extract manufacturing company McCormick has officially opened its new facility on the Sunshine Coast, Australia. The sustainability-focused facility marks a step towards waste reduction in food manufacturing.

Following seven months of construction, the waste treatment facility was unveiled to support long-term operational efficiency and sustainability. Estimated to deliver approximately $27.93 million in economic impact to the Sunshine Coast region, the upgraded facility is expected to create 90 local jobs.

Supporting the growth of its Gourmet Garden brand, the facility is designed to expand production capacity both locally and internationally.

Housed within a 650-square-metre building and surrounded by landscaping that includes 731 native plants, it is also designed to reduce the site’s environmental footprint.

Developed in collaboration with Aerofloat and McNab, the facility can process 25 to 40 cubic metres of wastewater per hour and includes a 500-kilolitre holding capacity. Through sustainable and efficient operations, it increases output

while maintaining compliance with regulatory standards.

“The success of this project was driven by strong collaboration with Aerofloat and McNab, and closely supported by Unity Water and the Sunshine Coast Council,” said operational project manager at McCormick Australia, Tim Cooney.

“Together, we have delivered a facility that strengthens our operational capabilities and positions us for long-term sustainable growth in the Sunshine Coast region.”

The Sunshine Coast Council played a key role by providing development assistance and supporting commercial growth initiatives.

“Sunshine Coast Council applauds McCormick Australia for its contribution to the local economy, its focus on sustainability and the unwavering commitment to remain a vital part of the region’s growth and prosperity,” said Sunshine Coast mayor Rosanna Natoli.  F

Australian butter has seen an 81 per cent increase in exports.

Sunshine Coast mayor Rosanna Natoli and Paris Golden, managing director, McCormick Foods Australia.

Image: McCormick Australia

$3.5 million to innovative Aussie businesses

Coles has awarded $3.5 million in grants to 11 small- and medium-sized enterprises as part of the latest round of the Coles Nurture Fund.

Celebrating 11 years, the fund has financially supported 119 Australian producers across a range of industries, awarding more than $40 million.

This year’s round awarded grants of up to $500,000 to help recipients turn innovative ideas into real-world solutions. The funding supports initiatives that will benefit Australia’s broader food sector.

“We’re proud to support these businesses that are pioneering smart and practical solutions that will help to create a more sustainable future,” said Coles Group chief commercial and sustainability officer Anna Croft.

Blazing Saddles, a Western Australian chilli supplier, has been awarded $250,000 to introduce cardboard punnets, eliminating 98

per cent of its plastic waste.

“As a small grower, we never thought we’d be leading the charge on packaging innovation, but this grant will help us invest in the right equipment and drive positive change in the industry,” said director and owner of Blazing Saddles, Lance Fitzgerald.

“This kind of technology has been used in fruit and veg here, but never in herbs. The move to recycled cardboard punnets will significantly reduce plastic packaging and we thank Coles for supporting this step forward – for the environment, our business and for customers.”

Coles’ ongoing commitment supports local producers and communities through efficient and safe solutions. The $3.5 million award will help in driving Australia’s food sector and related manufacturing industries.  F

Doubled exports to Canada open doors for Aussie wine

Australia’s exports to Canada have nearly doubled, with a 95 per cent increase valued at $663 million.

Over the past three years, Canada has been South Australia’s top source of foreign direct investment,

contributing $328.4 million. This investment has supported the renewable energy, defence, and manufacturing sectors, leading to the creation of 390 jobs.

Canada now ranks fifth in South

Australia’s export destinations, ahead of the United Kingdom, Japan, Vietnam, and Thailand. Wine exports, valued at $99 million, present a strong opportunity for Australian producers.

As part of the Wine Australia North American Roadshow held in May, more than 30 South Australian wineries were showcased in Toronto and Montreal. The initiative was supported by the Department of State Development’s North America Office.

South Australia maintains four trade and investment offices across the United States. Australia is working to assist companies aiming to expand into the Canadian market through trade and investment specialists based in New York, Washington DC, Houston, and San Francisco, who can help connect with importers, distributors, and investors.

In April, the Australian government also hosted a retail and tasting campaign across Ontario in collaboration with the Liquor Control Board of Ontario (LCBO), a beverage retailer and wholesaler. The LCBO operates more than 680 retail stores and imports over 32,000 products from 79 countries.

With the doubled exports, the state continues to seek increased trade and investment opportunities amid ongoing global disruptions.  F

Grants of up to $500,000 are designed to turn innovative ideas into real-world solutions.

South Australia maintains four trade and investment offices across the United States.

Image: Coles

Image: Tommy Lee Walker/stock.adobe.com

From two to 600: ALDI opens latest store

Entering the Australian market with two stores in 2001, ALDI has reached a new milestone with its 600th store in Wright, Canberra.

“Our 600th store opening in Wright marks a special milestone in ALDI’s Australian story,” said managing director NSW/ACT at ALDI Australia, Amy Peters.

“We have been delivering shoppers across the country unbeatable value for almost 25 years and we can’t wait for the locals in Wright to experience this for themselves.”

The seven-time winner of Canstar Blue’s award for Australia’s Most Satisfied Shoppers has opened the store in a 1,078 sqm custom-designed space. With a range of self-checkouts and modern interior design, the new store is focused on enabling easy navigation for customers.

According to Deepend’s business data on ALDI, 88 per cent of the

Australian population lives within a 20 km radius of an ALDI store.

Wright customers will have access to ALDI’s exclusive branded products, developed in partnership with more than 1,000 Australian business partners.

“We have seen first-hand the scale at which some of our business partners have been able to expand thanks to our long-standing relationships,” said chief commercial officer at ALDI Australia, Jordan Lack.

“It is something we are especially proud of since opening our first stores and forming these connections over 24 years ago.

“Our 600th store opening simply would not have been possible, if it weren’t for our strong network of business partners and their commitment to developing the award-winning products ALDI shoppers know and love.”  F

Agency report shows opportunities for $800 billion food system

Released as part of the Food System Horizons initiative, CSIRO has completed the first national stocktake of Australia’s food system. The $800 billion food system feeds around 100 million people and is powered by 100,000 farmers.

Australia’s food system has the highest hidden costs per capita globally, totalling $274 billion –largely from environmental and health impacts. The report urges a more comprehensive approach to managing and reporting on the national food system to strengthen resilience against agricultural challenges and address critical sustainability issues.

“Our food system is more than just producing and exporting commodities – it’s also about providing equitable access to safe, nutritious and healthy food, produced sustainably for all Australians,” said CSIRO agriculture and food director Michael Robertson said. “We have an intergenerational responsibility to pursue these goals vigorously.

“This national stocktake provides

an evidence base to guide our actions as social, cultural, environmental, and economic priorities shift.

“While Australia’s wider food system is an economic and production success, generating more than $800 billion annually and providing significant employment particularly in regional areas, the intersection of our food system with other critical goals calls for a more comprehensive way to evaluate its performance.”

Three key steps for transformation were identified in the report:

1. Recognising the food system as an integrated whole, moving beyond a sector-based perspective.

2. Navigating responsibility across government, industry and communities to ensure shared accountability.

3. Enabling better interaction between disconnected parts of the system, including farming, nutrition, policy and innovation.

According to CSIRO sustainability research director Larelle McMillan, Australia’s current food policy is fragmented, spread across

agriculture, environment, industry, social services, health, transport and urban planning. The report’s findings aim to support efforts to address food insecurity by identifying where the system is falling short.

“We need to move from analysing specific parts of the food system, to establishing coordinated reporting for important food system attributes and interactions, thus enabling connected

action for a national food system that serves all,” she said.

“This can be used as a focal point to bring together a greater diversity of voice and vision to identify pathways to sustainable, healthy and affordable food for all Australians.”

The Food System Horizons initiative is a collaborative effort between CSIRO and The University of Queensland.  F

Up to 88 per cent of the Australian population lives within a 20 km radius of an ALDI store.

Australia’s food system has the highest hidden costs per capita globally, totalling $274 billion.

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Brewing bold: Kaiju’s hop-fuelled rise

From a cider made for a friend’s wedding to one of Australia’s most distinctive breweries, Kaiju has carved out a niche with hop-forward beers and sci-fi style.

About 15 years ago, before double IPAs were common and before Kaiju Beer even had a name, a simple idea was fermenting in the minds of two brothers – Callum and Nat Reeves.

Callum worked in wine distribution and retail, occasionally helping friends with winemaking during vintage. Nat was a prolific home brewer, already collecting awards for his creations. What brought them together wasn’t beer – it was cider.

“A close friend of ours was getting married, and we decided to make a special cider for the occasion,” said Callum. “A bandmate with an orchard supplied the juice.”

One brother brought fermentation skills from the wine world; the other brought his understanding of flavour. The experiment turned into a hit. Guests loved the cider. Encouraged by enthusiastic feedback, the brothers started to think seriously about turning their hobby into something more.

By 2012, they had launched their first product: Golden Axe Apple Cider. But beer was always the endgame, specifically hop-driven beer. Nat had a knack for brewing high-alcohol, heavily hopped beers, particularly a 9.1 per cent double IPA that would later become foundational to the Kaiju brand. But producing that style commercially was no easy feat.

“At the time, many small brewers began releasing pale ales to appeal to a wide market,” said Callum. “Kaiju didn’t follow the trend. Instead, we committed to the style we loved, even if it meant facing early production challenges.”

Securing a facility that could handle such intensely hoppy beers proved difficult. Few were willing to take on the technical and financial risk. The issue wasn’t just the hops; it was the process. Dry hopping meant the beer would sit in tanks longer, occupy space, and produce significant volume loss from all the hop material. Breweries understandably baulked.

Eventually, an opportunity emerged. A new brewery in Derrimut was looking for partners. Though underfunded, the brewery offered aspiring brewers the chance to buy their own fermentation tank and operate within the facility. For a $10,000 investment, Kaiju could finally bring their vision to life. Owning a tank was pivotal: the brewing

process only takes a few hours, but the beer ferments for weeks, tying up critical space.

Their first commercial release was that same 9.1 per cent double IPA. It was, at the time, probably the hoppiest beer produced in Australia. But the yield was terrible.

“Out of 3000 litres brewed, we managed to bottle just 1000 litres,” said Callum. “Most of it was lost to sediment, hop matter and inexperience. But the flavour was there, and the response was immediate. We took the beer to a wine tasting, of all places, where we sold everything we brought, with the rest selling out in a matter of days. Unfortunately, having assumed the beer would take months to move, we had already leased our tank to another brewer for the next month. Production was paused.”

Their next release was a hoppy red ale – Hopped Out Red – which met with similar enthusiasm. That beer would go on to win Best Amber/ Dark Ale at the 2014 Australian International Beer Awards. Growth followed quickly. More tanks were leased, some bought outright. But the limitations of shared space became clear. The time had come for a brewery of their own.

Kaiju found a site in Dandenong South and began fitting it out in 2014. Brewing operations began the following year. At the start, there were just two staff: the brothers themselves, both still holding down other jobs. Today, Kaiju employs between 15 and 25 people, depending on the season. The team spans production, admin, sales, and hospitality.

The brewery’s success has been underpinned by serious investments in equipment and a focus on process efficiency. At the heart of its operations is the brew house, where wort is created – the sweet liquid that eventually becomes beer. Fermentation vessels and tanks complete the core system.

“One key upgrade has been the inclusion of a centrifuge, which significantly improves clarity and yield,” said Callum. “Traditional methods rely on gravity to settle solids out of beer over time. The centrifuge accelerates that process, spinning at high speeds to separate heavy solids instantly. Clear beer passes through to the bright tank, while solids are periodically ejected. The result is a better

product and higher efficiency.”

Another major investment was the canning line. In fact, the packaging system represents one of the most expensive parts of the entire brewery.

For Kaiju, keeping oxygen out during packaging is critical. Poor packaging can undo weeks of careful brewing.

The brewing vessels and tanks, aside from the centrifuge and canning line, are designed in-house and fabricated mostly in China, with some components sourced in

Australia. The centrifuge is made by Alfa Laval, a company known for its high-end processing equipment. The canning line is German-built.

Bottling vs canning

And what about bottling beer? Like most craft brewers, the Reeves brothers see it more of a hindrance. Bottling beer might seem like second nature to some breweries, but for Kaiju it quickly became a frustrating and hazardous endeavour.

Kaiju co-founders Callum (left) and Nate Reeves.

Kaiju employs between 15 and 25 people, depending on the season.

“We used to bottle everything, all our beers were bottled or kegged,” said Callum. “But bottles are a massive pain. They’re heavy, fragile, and every time one breaks, there’s glass everywhere, stuck to the floor with beer. And when a bottle explodes on the bottling line? That’s a nightmare. You have to empty the whole line because you can’t be sure if glass shards ended up inside other bottles. All that beer gets wasted.”

The frequent setbacks prompted a rethink. The brewery eventually abandoned bottles in favour of cans – a decision that transformed Kaiju’s operations and sustainability approach.

“It’s so much nicer to work with cans,” Callum said. “Sure, the equipment is a bit more expensive –putting lids on cans, the seamers and all that. But the benefits far outweigh those costs.”

Callum believes aluminium cans offer several advantages. Beyond their weight and durability, they are the most recycled packaging material worldwide – more than glass.

“Aluminium is infinitely recyclable,” he said, “and it doesn’t let any light through, so there’s no risk of light

strike affecting the beer’s flavour.”

Light strike is a problem that occurs when ultraviolet light degrades hop compounds and spoils beer taste. It is something bottle packaging can’t fully prevent, especially with clear or green glass. Logistics are also simpler with cans.

“You can put a lot more empty cans on a pallet compared to bottles, which means fewer pallet changes and less handling,” said Callum. “And since cans come pre-printed, we don’t need to run labellers, which used to cause us huge headaches. Labelling bottles nearly killed our business –the equipment was so frustrating and unreliable.”

This operational shift was a revelation.

“The day we said goodbye to bottles, we had no idea how important that decision would be,” said Callum. “It made a huge

difference to efficiency, safety, and the environment.”

The brewery didn’t stop there, said Callum. To improve workplace safety, they invested in a keg washer capable of cleaning and filling kegs. However, they avoid filling kegs directly on the washer because kegs weigh over 60 kilograms, making manual handling hazardous.

“We see it as part of our job, as business owners, to remove hazards from the workplace,” he said. “Lifting heavy kegs is a major risk, so after cleaning them on the washer, we put them on pallets and fill them there. It reduces manual handling injuries.”

The secret to consistency

For many breweries, consistency is a tricky goal to maintain. Consumers expect their favourite beers to taste the same every time, but so many variables affect flavour – from

“The day we said goodbye to bottles, we had no idea how important that decision would be,” said Callum. “It made a huge difference to efficiency, safety, and the environment.”

raw ingredients to fermentation conditions.

How does Kaiju keep the taste consistent so people know it’s one of your beers?

“Many factors matter,” said Callum. “We’re talking about a house style, which is a tough thing to pin down. We use similar brewing processes across the board, but a couple of things stand out.”

Ingredients top the list. The brewery uses a proprietary yeast strain for their lagers, something unique in Australia. Kaiju started making lager with its own yeast, which no one else in Australia can use. That yeast gives a different flavour from what other craft brewers produce, and the brewery has won trophies for it two years running, including Best Australian Lager at the AIBAs in 2025. This yeast is central to their identity.

“We love how it performs,” said Callum. “It gives us a beautiful flavour profile and excellent shelf life.”

Fermentation practices also matter. Kaiju ferments at specific temperatures and durations, sometimes changing the temperature throughout. There are

Kaiju’s success has been underpinned by serious investments in equipment and a focus on process efficiency.

thousands of variables to tweak, and it takes experience to get it right.

Callum compared this approach to other well-known brands.

“Coopers, for instance, has its own house yeast, which produces a characteristic ester profile,” he said. “That sort of banana note you get in their ales. But many breweries use the same yeasts, malts, and hops.”

Finding the right balance between a distinctive house style and market appeal is key.

“We work within a house style but also have to create products that will sell,” said Callum. “It’s important to push the flavour in a direction that the market wants.”

“A tough market”

While the craft beer scene seems vibrant, it is fiercely competitive and challenging. There are a lot of breweries out there, according to Callum, but not many are having a fun time.

The current economic climate has hit many hard.

“It’s a very tough market at the moment. Lots of breweries are going into administration, liquidation, or quietly closing,” said Callum. “The cost-of-living crisis means customers are trading down, from independent craft beers to cheaper alternatives.”

This shift has forced innovation. Brewers are developing lower-alcohol, lower-carb options. Beer doesn’t have sugar or fat, but it does have carbohydrates, mostly from alcohol. Brewers are trying to innovate within that space. Callum remains optimistic.

“I think the good breweries – those playing the right game and making quality products – will survive and thrive when cost pressures ease. Product innovation will also help,” he said.

Distribution and the challenges of tap space

How does Kaiju sell its beer? Is it mainly wholesale, or does it have a presence in hotels?

“For a long time, most of our sales were through the majors – big retailers – partly because of COVID,” said Callum. “But now the balance is shifting. We’re seeing more keg sales into hotels, plus sales through Dan Murphy’s, Coles, and independent retailers.”

Despite growth, distribution remains tough, especially in pubs. Callum said that 90 per cent of the taps in Australia are contracted to the big brewers – Asahi and Kirin – so independent brewers can struggle to get exposure. Unlocking more tap space in pubs is a goal.

“We’d love the opportunity to be on more taps. That would open a lot of doors for us,” he said.

Looking ahead: brewing with purpose and adaptation

Kaiju’s story highlights the evolution of craft beer production in Australia. From operational challenges with fragile bottles to the embrace of modern, sustainable packaging, and from the artistry of proprietary yeast to battling a shifting market landscape.

Maintaining a unique flavour profile through proprietary yeast and careful fermentation keeps them competitive. But adapting to the tough market, innovating products, and expanding distribution channels are ongoing challenges.

“We want to keep making beer people love, to stay true to our craft but also to evolve with the times,” said Callum.

The craft brewing industry may be crowded and complex, but for Kaiju it’s also a space full of opportunity, as long as you’re willing to break from tradition and embrace change.

Despite now running a full-scale brewery with a dedicated taproom and wide distribution, Kaiju has remained committed to its original creative flair. The beers are distinctive not just for their bold flavour, but for their colourful branding and

references to monster movies and science fiction. That aesthetic is no accident. It reflects the founders’ love of pop culture and their desire to stand out in a crowded craft beer market.

The journey from a wedding cider to award-winning beers hasn’t always been smooth, but the Reeves brothers have learned from each misstep. They’ve taken big risks, brewed even bigger beers, and emerged as original craft brewers.

At its core, Kaiju Beer is a story of two brothers who refused to play it safe.

They took a punt on hops, sacrificed yields for flavour, and turned technical challenges into competitive advantages. And in doing so, they’ve carved out a bold identity in Australian brewing – one monstersized IPA at a time.  F

Kaiju’s Cerveza Crisp Lager got a gong for Best Australian-style lager at the 2025 Melbourne Royal Australian International Beer Awards.

Nat and Callum discussing the production schedule of Kaiju.

A century of crafting Australia’s brandy

St Agnes Distillery’s Richard Angove reveals how the company honours tradition while navigating the challenges of Australian manufacturing.

St Agnes Distillery stands as Australia’s oldest familyowned distillery, a milestone marking 100 years of continuous operation since 1925. Yet its story begins even earlier, with distillation activities dating back to 1911 when the company originally produced a raw, neutral spirit used for fortifying

wines. It was in 1925 that the brand truly transformed.

“My great grandfather, Carl and the head distiller at the time, Ron Haselgrove, decided to change the way that they were making brandy,” said Richard Angove, who along with his sister Victoria is a co-managing director of the company. “Originally,

between 1911 and 1925, we made a raw spirit, but after Ron travelled to Cognac, he brought back some techniques from there to change our process.”

This pivotal moment shaped the identity of St Agnes Distillery and its flagship product, St Agnes brandy, which the company still crafts today.

Family remains at the heart of the business. Now in its fifth generation, the Angove dynasty continues to run the distillery, winery, and vineyards. Angove and Victoria’s other sister, Sophie, oversee sustainability and the vineyard operations. Together, the three siblings embody a continuity rarely seen in family businesses.

The company’s vertically integrated approach, combining distilling, winemaking, and vineyard management on a single site, helps provide control over quality.

The winery side of the business produces a broad portfolio, including the Angove McLaren Vale range and one of Australia’s largest organic grape-growing operations.

Despite this diversity, brandy remains a core product. Angove estimates that “brandy accounts for around 35 to 40 per cent of what we produce,” underlining the distillery’s commitment to this traditional spirit, which remains central to its identity.

Heritage meets precision

Producing brandy at St Agnes is both an art and a science, passed down through generations and honed by

Images: St Agnes Distillery

From left – Richard Angove, St Agnes chairman John Angove and Ben Horley.

St Agnes celebrates a century of distilling brandy this year.

“It’s that kind of mixture between art and science. You can learn distillation at university, but it’s only when you get your hands on the still can you start really learning. Then there is barrel management and blending, which are also

master distillers. The company has had six head distillers in its 100-year history, a testament to the dedication and expertise required to master the craft. Its current head distiller, Ben Horley, has worked at St Agnes for 26 years, apprenticing under his predecessor John Norman.

“It’s that kind of mixture between art and science. You can learn distillation at university, but it’s only when you get your hands on the still can you start really learning. Then there is barrel management and blending, which are also crucial,” said Angove.

The process is meticulous, with brandy distilled from freshly fermented wine using three copper pot stills installed in the 1950s. Distillation runs three months a year, after the grape harvest, with 24-hour shifts through April, May, and June.

The business recently upgraded

its boiler, a vital piece of equipment providing the steam to heat the stills.

Angove described the new boiler as “half the size, three times the efficiency, much less maintenance, and just doing a fantastic job”. This modern technology supports a traditional process that has changed little in nearly a century.

The spirit is crafted from selected grapes, including an ancient cognac variety called Colombard, which is no longer grown in France due to phylloxera but thrives in South Australia’s terroir. The soil of the region is ideal, said Angove.

“It’s Terra rossa over limestone, dark, rich red soil. Colombard makes a nice, neutral, acidic dry white wine, perfect for a spirit that ages well,” he said.

Angove’s passion for quality is clear. He explains how the distillation temperature is precisely controlled

The distillery’s technology supports a traditional process that has changed little in nearly a century.

to capture the alcohol and desirable flavour compounds, separating them from water and other components.

“Distillation is like a kettle with a coil at the bottom; steam heats it, but steam doesn’t interact with the wine. You warm the wine up to about 85 degrees Celsius so the alcohol vaporises, leaving water behind,” he said.

Navigating market trends and manufacturing challenges

Over the past two decades, Angove has witnessed changes in the spirits industry, especially in Australia. There has been a rise of local distilleries, with consumers increasingly seeking authentic, locally crafted products.

“In the past 10 years, the increase in interest in local distillation was driven initially by single malt whiskey in Tasmania and then the gin boom across Australia,” he said.

The resurgence of interest in brandy, especially luxury XO brands, is part of this trend. Angove attributes this to consumers’ preference for trusted brands with provenance, particularly during times of economic uncertainty and inflation. Despite a growing local market, St Agnes also

exports to niche markets in the UK and Southeast Asia. Angove sees this as an important growth area.

“With Australia’s population of around 25 million, we need to develop export markets. Our proximity to Southeast Asia and the quality of our products makes this a real focus,” he said.

Domestically, distribution is strong across retail giants such as Dan Murphy’s and in bars and restaurants, where the company promotes its Bartenders Cut, a brandy crafted specifically for cocktail mixing. Angove said the company targets on premise trade because people often try brandy first in bars, then

buy it to enjoy at home.

While the company embraces innovation and market expansion, it remains focused on core values of quality and manufacturing excellence. Angove admits manufacturing in Australia can be demanding.

“Manufacturing in Australia is going through tough times, but we keep our

The St Agnes team (from left): Head distiller Ben Horley, joint managing directors Richard Angove and Victoria Angove, chief winemaker Tony Ingle, and cellar door manager Loraine Eastwood.

Producing brandy at St Agnes is both an art and a science, honed by master distillers.

heads down, focusing on quality, and controlling costs,” he said. Angove and his family carry forward a remarkable story, one that honours the pioneering spirit of their ancestors while adapting to evolving consumer tastes and market realities. As they nurture new generations and explore export opportunities, St

Agnes Distillery remains a beacon of Australian excellence in craft brandy. Looking ahead, the future of the distillery is about maintaining tradition while embracing innovation.

“We’re really focused on sustainability and improving efficiencies across the board,” Angove said. “From vineyard

Biosolutions that boost productivity

management to distillery operations, we want to reduce our environmental footprint without compromising quality. My sister Sophie leads this charge on the wine side, and we’re exploring new technologies that can help us achieve that.”

The distillery is also keeping a close eye on changing consumer

preferences. Angove believes people today are more educated and curious about what goes into their drinks. They want transparency, provenance, and authenticity. That’s a great opportunity for St Agnes to provide something a little different, given its heritage and family story.

Regarding product innovation, while the core remains its classic brandies and wines, St Agnes is developing new limited-edition releases and experimenting with different barrel finishes to attract a younger audience without alienating their loyal customers. Although Angove believes innovation is important, it is important to respect the craft and the legacy, he said – balance is key. The family’s commitment shines through in every aspect of the business.

“Being the fifth generation is a privilege and a responsibility,” he said. “We want to honour what my great-grandfather and Ron started by continuing to produce exceptional brandy, nurturing our vineyards, and supporting the community. The next generations might not be ready yet, but we’re hopeful that the family story will continue well beyond this centenary celebration.”  F

From optimising production to reducing waste, our solutions help you do more with less without compromising quality, taste or texture. Whether it’s dairy, baking, brewing, meat or plant-based, we support you in crafting better food and beverages.

Hansen and Novozymes are now Novonesis.

St Agnes combines distilling, winemaking, and vineyard management on a single site.

Shaping the future of wine, without the alcohol

As demand for low and no-alcohol options accelerates, Treasury Wine Estates has taken on the technical and sensory challenge of crafting alcohol-free wine that still tastes like wine.

For Treasury Wine Estates, the global trend towards moderation was not something to watch passively. With a growing portion of consumers seeking alternatives to full-strength beverages, the company, known for labels like Penfolds, Squealing Pig, and Pepperjack, saw an opportunity. Rather than simply follow the trend, it sought to raise the bar for quality in the alcohol-free wine category.

“We were seeing this movement, both in Australia and globally, around moderation,” explained Toby Barlow, group winemaker at Treasury Wine Estates. “If you look at beer, for example, about 30 per cent of the domestic volume is mid-strength. It begged the question – why aren’t we competing there, too? Why aren’t we giving consumers a proper option in the wine space?”

While lower-alcohol wines have been around for years, Barlow cited Lindeman’s Early Harvest, which hovers around 9 per cent alcohol mark, the quality has often been questionable.

“The feedback across the industry was pretty consistent: they didn’t taste great,” Barlow said.

That insight became the catalyst for a technical journey that began five years ago. At its core, making wine without alcohol is a paradox. Fermentation is what transforms grape juice into wine, and fermentation produces alcohol.

the same flavour profile.”

“Sugar, when you ferment it, turns into alcohol. So, there’s no easy way around that,” said Barlow. “The first instinct was to reduce the amount of sugar in the grapes themselves, potentially yielding a lower-alcohol wine from the outset.

“We had a go at that with some pretty interesting vineyard technology out of Israel, which they’ve been trialling in juice production. We’re also doing work in New Zealand looking at how to manipulate the vineyard to produce grapes with less sugar but

But these efforts have limits. Barlow said that vintners are not going to get below 10 per cent alcohol just from vineyard interventions. If vineyards want to produce wines with 0.5 or even zero alcohol, they need to remove the alcohol after fermentation. To achieve that, Treasury Wine Estates turned to technology. After reviewing options, the team landed on a custom-built evaporative distillation system known as a GoLo, developed in collaboration with an international partner.

“The principle is similar to spinning cone technology, which has been used in the past, but this one is a lot gentler,” said Barlow. “We’re talking

about removing alcohol at around 42 or 43 degrees Celsius, instead of 80 degrees Celsius. That makes a massive difference to the wine’s character.”

By running wine through the GoLo system, it is separated into three streams. One is the dealcoholised wine, another is a high-strength alcohol stream. The third, perhaps the most critical, is a small volume of liquid that is rich in aromas and volatile flavour compounds, often stripped out during the alcohol removal process.

“The GoLo itself isn’t our intellectual property. It’s fantastic technology, but what really sets us apart is what we’ve done around that,” said Barlow.

That “black box”, as he calls it, is the result of extensive R&D into how to capture and reintegrate those delicate flavours and aromas back into the wine. The sensory dimension of wine is non-negotiable for a winemaker. It was clear early on that if the final product didn’t smell and taste like wine, it wouldn’t satisfy consumers.

“When we started, the number one thing was taste. That was the bar,” said Barlow. “We brought in a distillation specialist who had worked in starch conversion and got them working with our winemakers and engineers. It was two years of iteration.”

Testing was rigorous. At Treasury’s Barossa Valley facility, which houses

Key to the new venture was the dealcoholisation equipment.

Images: Treasury Wine

more than two dozen qualified winemakers and a full analytical and sensory lab, the team undertook both subjective and objective evaluations.

“We ran blind tastings to assess preference and quality,” he said. “But we also used analytical tools to measure the levels of specific flavour and aroma compounds. That way, we could confirm not just that people liked it, but that we were putting more of the good stuff back into the wine.”

The first two products to emerge from this effort are already on shelves. One is a Sauvignon Blanc under the Squealing Pig brand, produced in both zero-alcohol and mid-strength (6.5 percent) formats. The other is a reduced-alcohol Shiraz from Pepperjack, known for its Barossa Valley roots.

“Sauvignon Blanc works beautifully for this,” Barlow said. “It’s so aromatic and expressive that it still shines even when you remove the alcohol.”

The Squealing Pig Sauvignon Blanc is already attracting attention for its vibrant nose and refreshing finish. But the real surprise came during internal tastings, when Barlow and a major UK retail buyer compared the fullstrength and mid-strength versions side by side.

“We both preferred the midstrength for taste. Alcohol adds bitterness – it’s a flavour carrier, – but it also masks some of the fruit. The reduced-alcohol version was just delicious. It was lighter, but still had all that fragrance and flavour.”

For Barlow, this is about more than product development, it’s about

broadening the cultural experience of wine. Some people don’t want to have the effects of alcohol but want to blend into the barbeque or party that they might be attending. Barlow has been in the industry for years, and he took a couple of months off drinking at one point. During that time, he drank zero-alcohol beer. He said it was nice to have something to hold in your hand that feels like you’re part of the occasion.

That sense of participation, of still enjoying the ritual and flavour of wine without the alcohol, is what Treasury hopes to deliver. Barlow believes the current market gap is clear. He said people either switch to soft drink, or

just don’t drink at all. This gives them another option. Something social, enjoyable, and still very much wine.

Though Treasury Wine Estates is a global business, its innovation culture is deeply rooted in its Australian base. Headquartered in Melbourne, the company’s winemaking teams operate across renowned regions including the Barossa, Coonawarra, and Margaret River.

Alcohol-free wine now sits squarely within its broader sustainability and innovation strategy. On its website, the company outlines a commitment to “crafting brands consumers love” while delivering social responsibility through moderation and well-being.

Products like Squealing Pig Zero and Pepperjack Mid embody this mission, therefore helping drinkers moderate their intake without compromising experience.

This alignment is strategic as well as ethical. Treasury noted that “moderation is becoming mainstream” and that healthconscious consumers are seeking more inclusive choices. As part of its ESG (Environmental, Social and Governance) approach, the company is investing in products that reflect a changing world, while still staying true to its roots in craftsmanship and terroir.

While many players are scrambling to enter the no-alcohol space, few have approached it with the same level of technical rigour. For Treasury Wine Estates, it was not enough to be first or fastest, it had to be right.

“You’ve got to respect the product,” Barlow said. “This isn’t about making flavoured water. We wanted to honour the integrity of wine, the complexity, the varietal character.”

He’s the first to admit that there’s scepticism in the wine world. He said that some people just can’t imagine wine without alcohol. That’s fine. But once they taste it, really taste it, many are surprised. And in the end, that’s what matters most. Not the label, not the alcohol percentage, but what’s in the glass.

Barlow put it simply: “If we can give people something delicious that also fits into their lifestyle choices, then we’re doing our job.”  F

At the opening of the new facility (L-R): Cr. Jess Greatwich, Deputy Mayor at Barossa Council; Martin Cole CEO at Wine Australia; Inca Lee, CEO at SAWIA; Toby Barlow, group winemaker at Treasury Wine Estates; Sarah Parkes, Treasury Wine’s GM of sales and marketing (global premium division); and Kerrin Petty, chief supply and sustainability officer at Treasury Wine Estates

From left: Treasury Wine Estates’ Liam Donohue, cellar operator; Mick Hage, wine process technologist ; and Toby Barlow, group winemaker.

Enzymes: Bridging food technology and public health

While

enzymes can speed up food and beverage operations, their use continues to raise questions about public health and safety. Dae Hong explains.

Fongoing development in the food and beverage sector. Their ability to support manufacturing innovation through enhanced shelf life, overall food quality and sustainability allows the industry to meet escalating demands.

Processing aids play a vital role in supporting the safe and efficient production of food and beverages. Used in small amounts, they perform technical functions during food processing.

Once they have performed their role, they are no longer present or active in the final food.

In manufacturing, common examples of processing aids include antifoams, which are typically used to avoid equipment disruption, and clarifying agents, which are used to create clear products such as

fruit juice.

Another common example is enzymes. The role of enzymes spans a range of food sectors, from baking to brewing.

They are used to speed up natural reactions, extract proteins and oils from raw food ingredients, enhance flavour by producing food sweeteners, and act as antimicrobial agents.

While expediting processes is invaluable to time-sensitive manufacturing environments, food safety and compliance are factors that cannot be neglected. Sandra Cuthbert, chief executive officer at Food Standards Australia New Zealand (FSANZ), describes how FSANZ supports safer innovation through scientific analysis.

“Food additives and processing aids are areas of ongoing development, supporting

manufacturing innovation and helping improve food quality, shelf life and sustainability,” she said.

“At FSANZ, we rigorously evaluate each application using a sciencebased risk analysis process aligned with internationally accepted Codex principles.

“Our transparent, evidence-driven approach supports innovation while continuing to safeguard public health.”

Calling for comment on thermolysin enzyme

FSANZ recently evaluated an application to allow an enzyme, thermolysin, to be used in food processing.

“Thermolysin is an enzyme used in the manufacture and processing of foods such as dairy, eggs, meat, fish, yeast, protein products and flavourings,” said Cuthbert.

Thermolysin (EC 3.4.24.27) is produced by the Rokko strain of the microorganism Anoxybacillus caldiproteolyticus.

The enzyme converts proteins and peptides in foods.

It also improves functional properties such as foaming, emulsifying ability, heat stability and viscosity.

According to FSANZ’s safety assessment, the use of the enzyme has not raised any public health or safety concerns in the food and beverage manufacturing industries.

Permitted by the Australia New Zealand Food Standards Code (the Code), FSANZ is now calling for public comment on the use of thermolysin as a processing aid.

“Our safety assessment found no public health or safety concerns with the proposed use of the enzyme,” said Cuthbert.

Enzymes enable faster natural reactions in timesensitive manufacturing.

Having a say for public health and safety

While new food technologies benefit businesses in the food and beverage sector through increased efficiency, Sandra highlights how the industry must put the interests of public health and safety at the forefront of major health decisions.

“Food standards apply to all food businesses, helping ensure our food supply remains safe to protect public health,” said Cuthbert.

FSANZ’s economic modelling estimates that foodborne illnesses cost Australia $2.81 billion annually.

To safeguard the food and beverage industry, FSANZ considers public consultation an important step in its standard-setting process. FSANZ consultations target consumers, health professionals, industry representatives and government agencies.

Enabling feedback submissions from the public and various interested stakeholders helps identify emerging risks. This promotes food standards that protect public health and safety. FSANZ facilitates this process through science-based risk assessments that provide transparent and robust regulatory frameworks.

“We’re focused on keeping the food standards framework future-ready, responding to today’s challenges while supporting innovation for tomorrow,” said Cuthbert.

“We are actively working to prepare for change and disruption driven by global trends, including food security and sustainability, rapid advances in food and digital technologies, climate change, biosecurity and foodborne illness risks.”

Open dialogue and direct engagement with the food industry are key players in gathering intelligence on emerging risks. These risks can present opportunities and responses that will protect public health and strengthen the food system.

The risks include microbiological hazards, chemical contamination and pesticide residues, which can be avoided through consistent food supply surveillance.

Uplifting the future of food industry

Protection of the public is nonnegotiable. Therefore, introducing new enzymes such as thermolysin as

a processing aid should be subject to public monitoring and discussion before approval.

Such actions and processes are favourable to the future of food and beverage industries as they safeguard businesses in the long run. Cuthbert said thorough processes are required to provide safe innovations that protect the future of food businesses.

“FSANZ also helps manufacturing and retail businesses respond to food safety risk trends by collecting and publishing food recall data,” she said. “Our 2024 recall data show undeclared allergens, mainly from labelling errors, were the leading cause of recalls, with milk and gluten most frequently involved.”

In December 2023, FSANZ introduced a new food safety management system to strengthen food safety in the retail and food service sectors. By setting requirements for safe practices, staff training, and record-keeping, it helps food businesses prepare for recalls.

“FSANZ supports food businesses in being recall-ready,” said Cuthbert. “By providing guidance through our Food Industry Recall Protocol and other online resources, we equip businesses with the tools needed to plan for recalls and manage them effectively.”

The call for comment on the use of thermolysin as a processing aid is part of a mission for transparency.

It sits alongside other applications related to genetically modified foods, plant-based alternatives and more. This approach allows the public and stakeholders to have their say on all proposed changes to the Code.

“We know that early and transparent engagement with stakeholders matters,” said Cuthbert.

“Our 2024 stakeholder satisfaction survey showed that over 80 per cent of industry stakeholders trust our work and are satisfied with our processes. That’s why we encourage

Thermolysin improves functional properties in food production.

businesses of all sizes to engage with us, whether through formal engagement, public consultations or informal conversations.

“Insights and experiences are invaluable in shaping a regulatory framework that is both effective and practical.”

Reviewing new enzymes as processing aids helps maintain a safe food supply. This not only supports efficiency for food and beverage manufacturers, but also contributes to broader public health outcomes.

Feedback and comments on new food technology safeguards public health.

Rethinking the Label –fighting food waste

RMIT Associate Professor Lukas Parker is leading Australia’s push to reform date labelling and reduce food waste, bringing industry, regulators and consumers to the table for a national rethink.

Australia is on the cusp of a shift in how food products are labelled, thanks to the leadership of RMIT Associate Professor Lukas Parker. As project leader of the National Date Labelling and Storage Advice initiative, Parker is working across governments, the food industry and research institutions to redesign how Australians interpret expiry information. His goal is to reduce the enormous volume of edible food currently being thrown away due to confusion over labelling, particularly around the difference between use-by and best-before dates.

“It’s quite ridiculous that we’re still at this point,” Parker said, speaking on how far behind much of the world is in addressing these issues. “Australia’s

ahead of many other countries, particularly in this region of the world, but it’s just something that we do need to step up.”

His research, funded by the Federal Government and four state governments, is focused on both short- and long-term reforms, with an emphasis on consumer clarity and waste reduction. It’s a collaborative, three-year effort involving food regulators, manufacturers, supermarkets, scientists and consumers in what Parker describes as a “co-design” process.

The confusion around ‘best before’

At the heart of Parker’s concern is the ambiguity around date labels. Best-

before dates are not safety warnings, but indicators of peak quality, yet many consumers treat them as hard expiry limits, discarding products that are still safe to eat.

“For most foods, it’s perfectly safe to eat it beyond that best before date,” Parker said. “As long as it’s not damaged, deteriorated or perished – those are the three words that are used by the Australian standards.”

Unlike use-by dates, which signal a clear safety threshold, best-before dates rely on subjective assessments by manufacturers. Different organisations may judge product quality differently, and this variation contributes to consumer uncertainty. According to Parker, this confusion is compounded by a general lack

of public knowledge about how to assess food safety themselves.

His team has been exploring the possibility of removing best before dates on low-risk products, typically shelf-stable items like dry goods or condiments, and replacing them with simple instructions. Consumers could be taught to rely on sensory checks, such as taste or smell, much as they do for unlabelled fresh produce.

“There’s lots of other products that we buy every day that don’t have any dates at all,” Parker said. “Fruit and vegetables, most of them have no date. If you buy meat or fish from a butcher or fishmonger, you don’t have dates on those either, or bread from a bakery.”

Removing best before dates

Another issue is the use of fruit labels, most of which are not environmentally friendly.

project is to develop a harmonised, industry-wide approach to food labelling; one that eliminates confusion, empowers consumers, and helps Australia meet its waste reduction targets. This won’t happen without effort.

“What we’re wanting to do is develop a set of concepts that make a lot of sense for consumers,” Parker said. “These concepts will help them make decisions without the need for extra information and just be able to clearly do what they need to do.”

Success, however, depends on a rare level of cooperation. He said a united approach is needed.

“We’ve got two major supermarkets in Australia, plus the other two smaller ones that cover pretty much all of the food that we’re selling here,” said Parker. “We need all four of them to be involved. And we need all of the producers to be involved, too.”

entirely is not without its tradeoffs. These labels, though flawed, are sometimes useful for retailers managing inventory. They help rotate stock and ensure older items are sold first. For Parker, this means any change must be carefully designed to avoid unintended consequences.

Labelling, education and resistance

While many industry players frame the labelling issue as an education problem, Parker argues that putting the burden solely on consumers is not a realistic solution. He said that this is the response that the industry is getting from a lot of companies. He thinks this is because they don’t necessarily want to move the issue. The more they sell, and the more people throw out, the better and more profits they make.

Although educational campaigns have merit, Parker noted that they require constant repetition and are unlikely to produce consistent generational outcomes.

“We know that from our own research, that just doesn’t often get passed down through generations,” he said.

A more effective approach, Parker believes, would be improving the clarity and utility of on-pack instructions. Instead of relying on vague indicators like best-before, consumers could be given guidance

on how to safely manage their food, such as whether, and how long, it can be frozen, or how to recognise signs of spoilage.

“One of the things that we know from our research is that many people are not really sure what they can freeze, how long they can freeze things, and how to manage food that goes beyond the use-by date,” he said.

To support these changes without overwhelming packaging, Parker’s team is experimenting with off-pack labelling solutions such as QR codes. These can provide supplementary information, possibly even short videos, without cluttering already crowded labels.

“One of the few good things that came out of COVID-19 was that people started to learn what those QR codes meant, and they’re a little bit clearer,” Parker said. “And I think that for some non-essential information, they will be really helpful.”

Over the next five years, barcodes are expected to be replaced with new standardised QR codes, which could become a tool for delivering product-specific advice at the point of purchase.

Designing a unified, national solution

The ultimate goal of the National Date Labelling and Storage Advice

involved with food waste.”

Beyond packaged goods, other labelling problems persist, particularly around the stickers found on fruit. Some research groups within are even exploring the use of laser marking to indicate origin without using nonrecyclable labels, an innovation that could improve both transparency and compostability. While this is not Parker’s area of expertise, it highlights how food labelling and waste management are becoming deeply intertwined.

In his role, Parker must balance government mandates, industry resistance, and consumer expectations, all while pushing for meaningful change. It’s a daunting task, but one he’s committed to fulfilling.

He is encouraged by the interest shown by both government and supermarkets, acknowledging that they are aware of the writing on the wall.

A recent Senate committee explicitly recommended a national rethink of labelling (Recommendation 11), and Australia’s commitment to halving food waste by 2030 under the United Nations Sustainable Development Goals adds pressure for reform. Climate impact is also a factor.

“There’s a climate impact for each of the food that we’re wasting,” Parker said. “That’s also going to be a longer-term mission, because there’s also the climate emissions that are

“It’s a fine dance that we’re having over the next three years to try and bring about those changes,” he said. Australia’s food waste problem is not simply a question of what it eats, but how it’s told when to stop.

Through his leadership of the National Date Labelling and Storage Advice project, Parker is challenging long-standing assumptions and working to replace them with systems that are more transparent, more sustainable, and better aligned with consumer behaviour.

His work underscores the importance of clarity in communication. Whether it’s a label on a box of biscuits, or a QR code that links to storage instructions, Parker’s vision is one where Australians have the tools and confidence to make their own decisions about food safety.  F

Consumers often get confused about the information on labels, which is why QR codes are becoming more popular.

Sometimes there is not enough room on labels to put all the information

ContiTech walks the talk with industrial solutions at FoodTech Qld

ContiTech reinforced its mission to prioritise customers for Australia’s food and beverage sector with hose solutions.

individuals from innovative manufacturing and technology sectors for an event that had an array of exhibitors, conference programs, training courses and networking events.

“We’re really excited to be able to

talk to the industry experts within the food and beverage game,” said ContiTech’s head of distribution for Australia and New Zealand, Lee Cranswick.

The event aimed to attract a targeted audience seeking to improve operations through strategic networking. The exhibition provided a platform for businesses to showcase their products and connect with key decision-makers in food processing and manufacturing.

Cranswick said ContiTech’s mission was to be a reliable partner and expert solutions provider in the manufacturing sector.

“In terms of products, we’re up there with the experts and offering the quality products, and we have been for a long time,” he said.

“We want to make sure we’re in

front of the industry experts talking about the opportunities and the products we can offer to create solutions and maximise uptime and minimise downtime.”

Showcasing industrial solutions

ContiTech’s presence at FoodTech 2025 strengthened its position as an industrial solutions partner in the food and beverage sector.

The company showcased products including:

•ExtremeFlex: hose used in food and beverage manufacturing.

•Vintner hose: used in wine manufacturing.

•Fortress wash-down hoses: used in food processing plants.

One of the key highlights was the re-release of PureOne, designed

Images:

ContiTech

ContiTech’s mission is to be a reliable expert solutions provider.

Industry professionals in food and beverage came together for the event.

for potable water applications. The product has recently undergone testing for the AS/NZS 4020:2018 standard to assess its suitability for contact with drinking water.

Having passed compliance checks, Cranswick said the company is excited to reintroduce PureOne to the market for customers seeking government-compliant water solutions.

“It has been through a studious testing process via third party, so we’re really excited to re-release it back into the market,” he said.

“While it’s not a relaunch, it’s definitely an opportunity to let our potential clients know – and our current distributors – that this product is available again and ready for business.”

ContiTech offers a range of hoses, each is designed for specific operational needs. Its advantage as a specialist provider further cements its status as a market expert.

“We have a hose for wine, we have a hose for beer, we have a hose for milk – we really do specialise in that sort of stuff,” he said.

Helping small businesses

Beyond networking and developing business opportunities, one of ContiTech’s goals at FoodTech 2025 was to represent the company’s four values: Trust, Freedom to Act, Passion to Win, and For One Another. These values inform ContiTech’s approach as a solutions provider, particularly in supporting small businesses in need of assistance.

As food manufacturers and microbreweries navigate a volatile market, they are increasingly burdened by rising tax rates and operational costs. These financial strains are particularly tough for small beverage businesses trying to break through.

“Australia has one of the highest beer tax rates globally,” said Cranswick. “It doesn’t matter what industry you’re in at the moment, it can be a little difficult.”

Despite growing operational costs and economic uncertainty, Cranswick emphasises ContiTech’s broader role as a solutions provider beyond just selling products.

“Irrelevant of the product, we’re here to provide solutions and be the part of the choice with people that need quality product,” he said. “People are looking for the best solution for their application or for the job they’re working on, and I think ContiTech is in the position to be able to help.”

One way ContiTech demonstrates its values is through its ongoing communication and responsiveness to customers who already use their products. This feedback loop helps the company educate and support clients to run more efficient operations.

“We want to be talking to the people who are using and touching our product on a daily basis,” he said.

“They can give us feedback or what they want from our product. We’re there to talk and raise awareness around the benefits of using the quality products.”

By prioritising customer engagement at FoodTech 2025, ContiTech has taken a progressive step as a resourceful solutions

provider, with a broader mission of strengthening the food and beverage sector in Australia.

What’s next

Following a successful showing at the event, the company plans to continue positioning ContiTech as an industrial solutions provider through further trade shows and industry engagements.

The company has already participated in two trade shows prior to FoodTech 2025 and is now planning for FoodPro in 2026. Cranswick explains that its involvement in FoodTech has been a key driver in shaping both short- and long-term goals.

“We’ll sit down at the end of this year and understand what we want to do moving forth for 2026,” said Cranswick. “FoodPro is something where we feel we could have a really cool impact on the industry with our quality products and our people too.”

FoodTech 2025 was held at the Gold Coast Convention and Exhibition Centre from 19–20 June 2025. F

ContiTech at FoodTech Qld 2025.

Long-term strategies with Li-ion technology

Many food and beverage companies delay adopting smarter technologies. Jungheinrich’s lithium-ion solutions offer a futureproof alternative that is clean, scalable, and reliable.

Material handling isn’t just about moving goods; it’s about aligning the fleet with the broader business strategy. Whether the focus is on meeting emissions targets, cutting energy costs, or preparing for automation, future-proofing the warehouse with smarter technology is essential.

Jungheinrich Australia is a trusted material handling solutions provider, supporting food and beverage businesses in achieving their operational goals.

Founded in 1953, Jungheinrich offers a suite of material handling solutions from forklifts and automation systems to racking and fleet management software. According to head of key accounts at Jungheinrich Australia, Lindsay Daw, what sets the company apart isn’t just the breadth of its offering, it’s how those solutions are delivered.

“We don’t just supply equipment;

we help customers rethink how their operations run,” Daw said. “In the food and beverage sector, that often means guiding them through the shift to lithium-ion (Li-ion) technology in a way that’s practical, cost-aware, and aligned with their long-term goals.”

With experience across logistics, retail, food manufacturing, and beverage, Jungheinrich brings a consultative approach to every engagement, ensuring that each solution is tailored to the customer’s operational rhythm, infrastructure, and growth plans.

Li-ion battery systems

As food and beverage operations evolve, so do their energy needs.

While lead-acid batteries have long been the standard, relying on multiple replacements to power a single truck over its lifetime is no longer ideal. Liion technology offers a smarter, more sustainable alternative.

Li-ion batteries deliver up to three times the service life of conventional systems, require no maintenance, and eliminate the need for special charging rooms. They also draw less energy during operation and can reduce CO₂ emissions by around 21 per cent compared to lead-acid.

As these companies evolve, so do their challenges. The last major technological shift in warehouse energy systems occurred in the 1980s and the 1990s, when second-shift lead-acid batteries were introduced to support the rise of 24/7 operations.

As a result, many warehouse electrical setups were built around the energy demands of that era. Today, those same systems are being pushed to accommodate a different energy profile, one driven by the rapid adoption of Li-ion technology.

“That’s where we can help,” added Daw. “We assess the site, the operational rhythm of breaks and shift changes, and work out what bespoke solution makes sense, whether that’s finding the right energy package, repurposing existing infrastructure or finding smart ways to upgrade.”

Recyclability is an increasing priority at Jungheinrich. While leadacid batteries benefit from a longestablished recycling infrastructure and typically require replacement after around five years in a standard operation, Li-ion is quickly closing the gap. Designed to last the full lifespan of a truck, and beyond, Li-ion batteries are repurposed for use in refurbished trucks and later in energy storage systems. Even after these stages, efforts are underway to recover up to 95 per cent of the cell materials, ensuring minimal waste and maximum resource efficiency.

Though Li-ion systems may involve higher upfront costs, their efficiency, longevity, and 24/7 availability make them a strong long-term

investment for businesses ready to modernise their fleet.

Industry-specific models

In fast-paced food and beverage environments, space is limited, and efficiency is critical. Jungheinrich’s latest Li-ion-powered EFG 435 electric counterbalance forklift delivers high-capacity performance in a compact design – purpose-built for demanding applications.

Responding to global demand, the new 3,500kg model increases load capacity without increasing its footprint. It’s suitable for twin pallet handlers in high-volume operations, offering enhanced stability and manoeuvrability in tight spaces.

Operator comfort is also a priority,

Head of key accounts at Jungheinrich Australia Lindsay Daw

with improved legroom, optimised pedal placement, and better visibility through narrow B-pillars and a panoramic roof. A heavy-duty hydraulic block increases oil flow by 33 per cent, supporting more demanding attachments.

Powered by Li-ion, the truck eliminates battery swaps, reduces downtime and cuts CO₂ emissions, delivering greater energy efficiency and a lower total cost of ownership.

“We’ve built this truck to meet the real-world needs of food and beverage operations, where space is limited, loads are heavy, and uptime is critical,” said Daw. “It’s about giving our customers the ability to move more product more efficiently without compromising on safety or sustainability.”

Long-term partnerships that deliver

For Jungheinrich, innovation isn’t just about technology, it’s about people. In the food and beverage sectors, where operations are fast-paced and expectations are high, customers want more than a supplier. They want a partner who understands their business and is in it for the long haul.

“One comment in a tender meeting really stuck with me,” said Daw. “They said, ‘You have a passion for our business.’ That’s exactly what drives us.”

That passion is reflected in how Jungheinrich works. Many of its longterm customers were early adopters of Li-ion technology, navigating

the unknowns alongside the team. Through open communication, shared learning, and a commitment to outcomes, those relationships have grown into lasting partnerships.

Jungheinrich’s Key Account Management model supports this approach. The team operates across borders, with deep knowledge of customer sites and operations, so advice and solutions are grounded in real experience, not assumptions.

“We’re not here for quick wins –we’re here to build something that lasts,” Daw added. “In the short term, we’re scaling our service and support network in line with our growth trajectory, increasing our Li-ion market share, expanding our warehousing and racking business,

and partnering with like-minded customers.

“Long term, our focus is on expanding automation solutions, helping clients futureproof their businesses with smarter, more efficient supply chains.”

Jungheinrich’s core values –innovation, sustainability, integrity, and customer focus – are more than just words. They’re embedded in the way the company works: through open data sharing, regular performance reviews, and transparent planning sessions that drive continuous improvement. It’s this commitment to shared success that continues to set Jungheinrich apart in the food and beverage industry.  F

Images: Jungheinrich Australia

Jungheinrich manufactures and develops Li-ion batteries and chargers for their EFG electric forklifts.

Blending strengths, shaping the future

After merging Chr. Hansen and Novozymes, Novonesis is now redefining innovation in biologybased solutions for the food industry with a focus on enzymes, cultures and collaboration.

In January 2024, two established bioscience companies, Chr. Hansen and Novozymes, merged to form Novonesis – a company that specialises in an array of biosolutions for the food industry. The merger brought together more than a 100 years of scientific expertise and application knowledge, positioning Novonesis as a key driver of innovation in enzymes, cultures and bioactives across food, beverage, health and industrial markets.

Yet while the legacy names carried considerable industry recognition, Novonesis itself is still building its identity.

“Novonesis is new but the products we produce are not,” said Lisa Flower, head of marketing Oceania for the company.

products.

Flower, who spent a decade with Chr. Hansen before the merger, is part of the team now helping shape the narrative of a new company with deep roots. She brings marketing insight underpinned by a scientific understanding to the regional leadership team based in Bayswater, Melbourne, one of more than 40 R&D and application centres Novonesis operates worldwide.

Bringing together enzymes and cultures

The merger was born of strategic alignment. Both companies were part of the Novo Group and had long operated in adjacent spaces, with shared philosophies and compatible processes. Where Chr. Hansen specialised in cultures, Novozymes brought enzyme expertise. The resulting synergy gives customers a broader toolkit for natural, efficient food production.

What exactly does “biosolutions” mean in practice? For food and beverage manufacturers, it’s the ability to deliver consistent taste and texture through fermentation-derived ingredients. That includes everything from dairy cultures to enzymes used

Chr. Hansen, for example, was known for its cultures that help create yoghurt, cheese, salami and wine. In large-scale fermentation tanks, these cultures can also produce enzymes, which are biological catalysts with a range of applications, such as breaking down lactose in milk or

extending the shelf life of baked goods without synthetic additives.

Flower noted the practical outcomes – cleaner labels, better textures and process efficiencies – all aligned with consumer demand for healthier, more sustainable foods.

From Novozymes’ side, the enzyme portfolio added even greater reach, backed by strong R&D and industrial

process development. Together, the two portfolios provide customers with comprehensive, integrated solutions.

Built for partnership, backed by science

Novonesis is a science-driven company with many of its global workforce of around 10,000 people made up of scientists. It’s also grounded in customer relationships, especially in the Oceania region. That closeness is a defining trait.

“The customer intimacy that we bring is well known within the industry. We’ve worked really closely with our customers for a long time,” Flower said.

That partnership model includes tailored technical support from a locally based team. In Melbourne, Novonesis runs a technical applications lab and houses specialists in sales, marketing, finance, customer service and supply chain. The team works across the full food and beverage value chain, and

A collaborative approach helps food companies fine-tune processes and achieve consistent quality.

Images: Novonesis

Kylie Evans, Novonesis’ head of Oceania.

Lisa Flower, Novonesis’ head of marketing Oceania.

“We would also come in and partner with you and help work alongside your factory so we understand your processes,” Flower said. “Obviously, there are a lot of variables, such as the equipment that you’re using – it’s the raw material and the particular formulation, as well as the cultures and enzymes.”

This collaborative approach enables Novonesis to help food companies fine-tune their processes and achieve consistent quality, whether they are scaling up a new product line or optimising existing production.

Precision, not change, drives innovation

For a company rooted in biology, the concept of “change” is a complex one. Food products rely on consistency; every tub of yoghurt must taste like the last. Yet innovation is still essential. Novonesis achieves this through meticulous control, leveraging a global bank of strains that are DNA fingerprinted to ensure batch-to-batch consistency.

“It’s super important that they don’t change,” Flower said of the

This scientific rigour also applies to how Novonesis approaches product development. Strain selection, enzyme function and process conditions are meticulously managed, not just to match taste expectations but to meet production and sustainability goals. For example, enzymes can replace less natural additives, reduce energy requirements and improve yield. Meanwhile, cultures enable natural preservation and fermentation, reducing the need for artificial preservatives. In a world of constant product churn and consumer scrutiny, Novonesis offers a way to innovate without compromising on trust or tradition.

Riding the protein wave

Beyond process improvements, Novonesis is also attuned to category trends, and none are bigger right now than protein. From Greek-style yoghurts to high-protein beverages and even the revival of cottage cheese, protein is reshaping food manufacturing.

“The yoghurt category is growing at 8 per cent volume year on year,” she said. “And a lot of that growth is

women, is fuelling demand. Highprotein products now command premium shelf space, and Novonesis plays a behind-the-scenes role in helping manufacturers meet that demand with consistency and scale.

Through fermentation, companies can also develop high-protein foods with enhanced digestibility or reduced lactose, appealing to a broader demographic of healthconscious consumers.

A culture-first merger

Mergers are never easy, particularly when both companies have strong cultures and legacies. But Novonesis seems to have struck the right balance by focusing on shared values and aligned goals.

“The cultures of the two organisations are really quite aligned,” Flower said. “And that was one of the things that we were very mindful of when the merger occurred – making sure that we took the best of what both companies brought.”

Leadership stability has also helped. Global CEO Ester Baiget, who leads from Denmark, brings strong industry credibility and a bold vision for the future. Locally, Novonesis is

expanding its presence, with over 40 staff across Australia and New Zealand supporting functions from R&D to supply chain.

This growing footprint reflects the company’s long-term investment in the region and a recognition that local knowledge is key to delivering tailored, scalable solutions.

Looking ahead

While food and beverage remain a central focus, Novonesis’ biosolutions extend into animal and plant health, household care, bioenergy and industrial processing. Each of these areas brings new opportunities to apply fermentation and enzyme technologies to global challenges – from climate resilience to waste reduction.

Still, food is where many of the most tangible consumer impacts are felt. In a world of evolving health trends and ingredient scrutiny, Novonesis offers manufacturers a way to respond with science-backed solutions that retain the essence of what people love: taste, texture and trust.

As Flower puts it, “What we’re doing is helping our customers solve problems.”

In a newly merged company with legacy expertise and a forwardfacing vision, that problem-solving mindset may be Novonesis’ most powerful asset.  F

Food and beverage manufacturers can get consistent taste and texture through fermentation-derived ingredients developed in the lab by Novonesis.

How VEGA sensors keep the beer flowing

From malt milling to fermentation, VEGA’s advanced measurement technology supports every stage of beer production, ensuring quality, efficiency and consistency.

Water, hops, malt and yeast, the four traditional ingredients defined by the German Beer Purity Law, leave little room for error. That’s why breweries like Alpirsbacher Klosterbräu rely on the precision of modern measurement technology. With limited ingredients but boundless creativity, maintaining tight control over brewing parameters is essential.

Located in the Black Forest, Alpirsbacher Klosterbräu is a renowned traditional brewery with a history of producing award-winning beer. Like many brewers striving for quality and consistency, the team has integrated a range of VEGA instruments into its processes. These include devices for monitoring pressure, level and switching – three key factors in brewing that demand constant attention.

One of the most yeast-heavy stages in brewing is filtration. After the green beer leaves storage, it moves into a separator where much of the

yeast is removed. However, additional clarification is needed before the beer can achieve its signature bright appearance. Here, differential pressure monitoring becomes essential to regulate the correct dosing of diatomaceous earth, a filtering aid.

At Alpirsbacher, this task is handled by the VEGABAR pressure sensor. According to Jürgen Wöhrle, head of quality assurance and management at the brewery, the sensor has made a noticeable difference.

“We can now measure very accurately,” he said.

The brewery also benefits from the user-friendly setup of the sensors. Through the VEGA Tools app, operators can install and manage the devices directly from a smartphone or tablet – a feature that saves time and simplifies daily tasks.

Fermentation, storage and reliable pressure

Beyond filtration, VEGA pressure sensors are also essential in

VEGA pressure sensors are essential in fermentation and storage tanks.

Breweries like Alpirsbacher Klosterbräu rely on the precision of modern measurement technology like those produced by VEGA. Images:

fermentation and storage tanks, where the beer ferments and matures over several weeks.

Maintaining the right pressure in these tanks is vital for proper CO₂ saturation, which directly affects the taste and mouthfeel of the final product.

Equally important is level monitoring. The ability to fill or empty tanks at just the right time ensures a seamless production cycle and prevents wastage. Due to the precision of VEGA instruments, brewers can manage this balance with confidence.

At the start of the brewing process, VEGAPOINT level switches play a role in the grist mill, where malt is crushed before entering the mash tun. These point level sensors are designed to detect specific fill levels immediately, sending alerts to avoid under- or overloading the mill. This not only helps prevent

The ability to fill or empty tanks at just the right time ensures a seamless production cycle and prevents wastage.

equipment damage and energy waste but also keeps the process smooth and efficient. As with other VEGA sensors, installation is straightforward, and all devices share a common hygienic adapter system. This compatibility helps reduce downtime, simplify maintenance and streamline the management of spare parts, all of which matter in an industry where timing is everything.

In addition to pressure and level instruments, Alpirsbacher also benefits from VEGA’s radarbased solutions. The VEGAPULS 42 is a compact radar level sensor engineered for the needs of factory automation and hygienic industries like brewing.

The sensor delivers exact level data in small tanks and during batch filling processes. Due to its high switching frequency, it can detect rapid changes in fill levels, which is useful in fast-paced production environments. It supports efficient, resource-saving manufacturing, and is built with a hygienic design that suits food and pharmaceutical applications.

Smart features for smarter brewing

The VEGAPULS 42 includes a range of modern features to further enhance usability and process control: •Universal communication via IO-Link in its three-wire version allows for cost-effective and straightforward integration.

•A Smart sensor profile enables seamless parameter transfer when replacing instruments, ensuring minimal downtime.

•Bluetooth functionality means that users can manage and adjust the sensor using the VEGA Tools app, directly from their phone.

One user-friendly feature is the illuminated ring that indicates sensor and process status. This visual feedback helps plant staff monitor operations at a glance, even from a distance, increasing safety and responsiveness on the brewery floor. With VEGA’s sensor technology at their fingertips, brewers at Alpirsbacher Klosterbräu are free to focus on what they do best: making award-winning beer.

Precise measurement and easy-touse interfaces bring modern control to a centuries-old craft, proof that tradition and innovation can go hand in hand.  F

Sensors deliver exact level data in tanks and during batch filling processes.

Magnetic innovation to safeguard every stage of processing

Simplifying

food operations by providing hygienic and customisable magnetic separation solutions solves food safety and compliance challenges. Here’s how.

In the food and beverage industry, high-impact machinery is employed to boost production efficiency. While food businesses benefit from these technologies, they are often challenged to meet safety standards at every stage of food processing.

Established in 1969, Magnattack, a family-owned business, continues to provide magnetic separation solutions for industries that require high-purity product applications or enhanced food safety.

“Magnattack manufactures metal separation devices for removing metal contamination,” said director of global sales at Magnattack, Calvin Ruddiman.

“We’re focused on removing very fine wear iron fragments, which could be a food safety issue or a product purity issue.”

One of the challenges facing

food and beverage manufacturers is the lack of attention to magnetic separation in their processes.

Continuous mixing and grinding by machinery can cause fine metal pieces to go undetected during processing, particularly at the end of the line.

Magnetic separation in food processing is not only essential for removing large metal pieces. The removal of fine metal fragments is also crucial for product integrity and protecting brand reputation.

While some businesses adopt technologies to improve processes and find short-term solutions, Ruddiman explained how integrating the company’s magnetic solutions supports long-term strategies to improve purity and efficiency.

“A lot of people think that only having metal detectors or X-rays installed is adequate, but they have

limitations with small splinters, slivers and small wear on particles, whereas a magnet is really good at targeting those fine particles,” he added.

“Realising the benefits of using magnets in combination with metal detection will make sure you’re better protected against fine contamination control and reducing wastage from metal detection rejection.”

Easy-clean magnets for hygienic maintenance

One of the key ways businesses can ensure hygiene and food safety is by maintaining the cleanliness of their equipment. Magnattack’s products are designed for quick and efficient cleaning to minimise downtime.

Rapidclean magnetic separators, for example, are designed for quick cleaning. Operators can easily access, inspect and clean the magnet with minimal risk of recontamination. Its

magnetic door closure also reduces powder and product leakage.

Magnattack also provides selfcleaning functions in products such as Mag-Ram.

Mag-Ram is an automatic selfcleaning magnetic separator used in the dairy industry, meat rendering, pet food and dry ingredient processing. Its self-cleaning function reduces maintenance requirements, allowing workers to focus on other tasks and reducing downtime on the production line.

Designed for dry product lines, Mag-Ram allows for efficient, hygienic cleaning of grate magnets without interrupting production. This magnetic separator minimises the risk of foreign metal contamination and does not require stainless-steel sleeves, making it compliant for food applications.

“There are several Mag-Ram

Images:

The Mag-Ram has a self-cleaning function that will reduce downtime in operations.

features engineered to ensure maximum product coverage without compromising throughput capacity.

For example, the Mag-Ram’s magnetic rams rotate 13 degrees during cleaning to prevent product build-up and blockages,” said global marketing manager at Magnattack Global, Tijana Djotunovic. “You have the flexibility to program the MagRam to clean one or multiple rams at a time depending on the nature of your product.”

Magnetic separators that are difficult to clean often pose risks in food processing.

“If magnets are difficult to manage and are a challenge for the operators to handle, they often neglect them, creating another problem. This is why a well-designed, strategically placed magnet is crucial” Ruddiman added.

To prevent contamination risks, self-cleaning functions are beneficial in keeping magnets clean while simplifying operational management.

Customisable design to support safe processes

Balancing operational time and cost while integrating new technologies to meet safety standards can be challenging.

Chief marketing officer at Magnattack, Kristi Peterson, explained how the company offers customisable products to meet each customer’s unique business needs.

“While we have standard products used in specific applications, our products are not really an offthe-shelf type of solution,” said Peterson. “We pride ourselves on working directly with the customer to

engineer a solution that will meet the needs of our customers.”

For example, the Mag-Ram magnetic separator features a modular design that can be customised with various magnetic rams and rows. Integrating its self-cleaning capability with a customisable layout allows food businesses to meet both safety standards and operational requirements.

Contributing to public health and safety

Magnattack offers Hazard Analysis and Critical Control Points (HACCP)compliant products that meet food and beverage industry standards.

With improved food safety standards designed to protect public health, Magnattack’s magnetic separation products enable food businesses to prioritise customer wellbeing and make informed purchasing decisions.

“Safety is very important at Magnattack and we take that very seriously, not just with our products but internally as well from a manufacturing and operation standpoint,” said Peterson. “We are known as a reliable partner with all of our food processing manufacturers and other companies that require magnetic separation in their processing lines.”

Magnattack supports hygienic and efficient food processing for businesses to deliver products aligned with Australia’s safe food landscape. Putting measures in place to eliminate contamination risks will help safeguard the future of the Australian food and beverage sector.  F

Magnattack’s easy-to-clean magnetic separators allow businesses to keep hygienic processes.

Magnetic separation includes removal of large and fine metal fragments.

Magnetic solutions support long-term strategies.

Safe, clean and compliant

Australian food manufacturers are turning to digitalised monitoring, predictive maintenance, and smarter sensors to improve safety and simplify compliance.

The true cost of failure

In 2023, Food Standards Australia New Zealand (FSANZ) coordinated 87 product recalls – a notable increase over the previous decade’s average of 79. Most were caused by contamination or undeclared allergens, both of which are the kind of risks that smart, real-time systems can detect or prevent.

A single failure can create cascading effects. A widely publicised example in 2015 saw $3.8 million worth of berries destroyed and $9.4 million lost in recall costs and revenue.

“If you discover that a freezer’s temperature sensor is faulty or unreliable – even something as simple as one temperature sensor – the question arises, ‘What do you do then with the food that’s been stored there for the last 12 months?’” said Akmal Yang, national product sales at ifm. “The food may or may not have been compromised – because of a faulty

sensor you no longer have complete information.”

Without assurance that food was stored correctly, the safest option is to discard it.

“This means a lot of wastage and possibly delaying your production schedules – which can itself risk reputational damage,” Yang said.

“There are environmental concerns as well – you’re throwing food literally down the drain.”

Tightening standards, rising expectations

Australian food safety regulation is evolving. Temperature monitoring now requires calibration every six months and accuracy within ±1°C.

Allergen labelling must follow a new “Plain English” format. The cumulative effect is more complexity – and more demand on producers to demonstrate control.

“FSANZ has been really increasing the emphasis on safety in food

handling and food production,” said Yang. “Their standards are always evolving.”

As instruments age, performance can drift – especially in flow, pressure, and temperature sensors.

“Flow meters and other instruments need to maintain certain levels of accuracy,” said

ifm sensors can give a company a range of information that can help run processes smoothly.

Lal, Industry Specialist (Food & Beverage) at ifm. “But over time, their performance can deviate from factory settings.”

That’s where sensor diagnostics and maintenance alerts make a difference.

“There’s increasing pressure from consumers, end users, and regulatory

One drifting sensor can cause other parts of the system to compensate, which can lead to a process being off-spec.

Ronel

Images: ifm

bodies,” Lal said. “To meet this demand, suppliers are under pressure to produce smarter sensors that provide comprehensive data directly from the process.”

But many plants still rely on outdated tools – a situation both experts say is increasingly unsustainable.

Manual monitoring:

A paper-thin safety net

Manual compliance systems are still widespread – but they introduce delay, human error, and blind spots.

“There’s still a lot of manual processes,” Yang said. “Someone looks at the thermometer on the wall and writes down a note. Of course, people forget or just fill in the blanks with a previous reading.”

Instruments like chart recorders – that rely on pens and graph paper – are surprisingly common. But when the paper runs out, so does the data.

“Many people are reluctant to change from the tools they’ve been using for decades,” Yang said. “But the thing is, often these old tools are so out-of-date it’s more expensive to replace them than it is to use a modern equivalent.”

Critical control in mixing and cleaning

Certain food production stages are especially vulnerable. Mixing and filling require tight control – and poor cleaning can turn a simple oversight into a contamination risk.

“Cleaning-in-place [CIP] is crucial,” said Lal. “Modern conductivity sensors help differentiate between cleaning chemicals and the product.”

“If the lines aren’t cleaned at the correct temperature for the right duration, you risk leaving behind bacterial residues,” Lal said.

The digital advantage

Digitalisation enables earlier detection and proactive control.

“Modern sensors constantly monitor parameters like pressure, flow, and vibration,” said Lal. “So, when something starts behaving abnormally you get an alert. That gives you a chance to investigate and act before quality is affected.”

Undetected wear and drift can lead to cascading problems.

“One drifting sensor can cause other parts of the system to compensate – and suddenly your whole process is off-spec,” Yang said.

“A cleaning process might run for an extra 40 seconds, or an extra 10 degrees temperature, just to be 100 per cent sure,” Yang said. “That’s more water, more power.”

“Manufacturers need data to prove they’re meeting sustainability standards, and our sensors help collect that data efficiently. But a well-functioning digitalised sensor system also means you don’t have to do more than necessary.”

Digital transformation, simplified

“AI analyses the historical performance of a sensor or a system, understands the normal pattern, and recognises when that pattern starts to change.”

Predictive maintenance is key.

“Worn seals or bearings can shed particles into the product stream,” Yang adds. “A valve might begin to stick. A pump loses efficiency. These issues don’t cause an immediate shutdown, but they can quietly undermine product quality or introduce contamination.”

Yang sees predictive systems not just as maintenance tools, but as safety solutions.

“Predictive maintenance is really a form of food safety,” he said. “Because it’s about protecting the integrity of every piece of equipment, and by extension, every product that passes through it.”

From detection to prediction

Smarter sensors enable faster responses – but AI allows foresight.

“AI analyses the historical performance of a sensor or a system, understands the normal pattern, and recognises when that pattern starts to change,” said Lal. “It doesn’t just say, ‘This pump is vibrating more than usual.’ It says, ‘Based on how this has behaved over the past six months, it’s likely to fail in five weeks.’”

That capability helps manufacturers stay ahead of faults –instead of simply reacting.

“Even before AI, smart sensors give you visibility,” Yang said. “But AI adds easier-to-use predictive capability – it

helps you move from early warning to accurate forecasting.”

Efficiency meets sustainability

Efficient monitoring reduces waste. That’s good for business – and for sustainability targets.

“If I check my process once every 12 months, and I later find that the temperature reading is no longer reliable, now I’ve got a huge batch of food waste,” said Yang. “That’s bad for safety, bad for the environment, and bad for cost.”

Overcompensating to meet standards without real data leads to waste.

Four smarter tools from ifm

Barriers to change often come down to perceived cost or complexity. But most plants already have hardware in place – what’s needed is integration.

“There’s an impression that it’s expensive,” Yang said. “But a lot of the hardware is already in place. It’s about using the data that’s available and integrating it into a system that enables traceability.”

Too often, manufacturers try to build everything from scratch.

“Factories try to reinvent the wheel and do it all on their own. They end up doing double or triple the work when there are already available off-theshelf solutions,” said Yang.

A simpler approach can make a big difference.

“Whatever software or system is in place, it should be designed to be easy to teach to new employees,” Yang said.  F

Scan the QR code to access ifm’s new white paper “Raising the Standard on Food Safety”.

ifm offers a suite of solutions tailored to food and beverage producers:

•IO-Link – Digital communication for real-time sensor diagnostics and data transparency.

•SM Foodmag – Hygienic magnetic-inductive flow meter built to withstand CIP/SIP.

•LW Radar – Non-contact level measurement that works reliably even with foam or condensation.

•SU Puresonic – In-line, stainless-steel ultrasonic flow sensor – precise, hygienic, and reliable.

Each tool integrates seamlessly into modern digital architectures –helping manufacturers boost safety, cut waste, and streamline compliance.

The bottom line

Food safety isn’t just about ticking regulatory boxes. It’s about creating systems that work smarter, respond faster, and protect better – for people, products, and brands.

Download the full white paper to explore how smart sensors and real-time data can help you take food safety to the next level.

Modern conductivity sensors help differentiate between cleaning chemicals and the product, according to Ronel Lal.

ifm’s Akmal Yang said that faulty sensors can mean operators no longer have complete information about their product.

Finding the best solution and support

Backed by local support and innovative technology, CAPS delivers industrial air and power solutions to boost overall performance in food and beverage manufacturing.

The right equipment, operated correctly, forms the foundation for quality performance, reliability, and efficiency in food and beverage manufacturing.

However, the ongoing success of an operation is ultimately determined by elements regarded as ancillary tasks, such as scheduled maintenance and upgrades. Common in the food and beverage sector, if a supply of compressed air or power is disrupted, all manufacturing processes stop. With no product output, delayed schedules and resulting rectification, costs can begin to grow.

Therefore, choosing the right solution is not only about delivering the required performance outcomes but also ensuring you have the service and support available to keep things running at their optimum.

CAPS has delivered complete air and power solutions to food and beverage-related businesses for more than 45 years. Through CAPS

Care, the company is now packaging its service and support experience.

CAPS Care features diagnostic and maintenance programs that ensure equipment runs smoothly throughout its operational life.

As part of the global Ingersoll Rand group, CAPS aims to continue delivering enhanced support and assurances to customers. Scheduled air compressor maintenance, as well as using predictive analytics, helps prevent unexpected interruptions in food production. CAPS Care provides clients with ongoing warranty, parts and service plans, ensuring the greatest value for managing their assets.

With 10 branches nationwide, CAPS provides service, advice, support, and spare parts, along with 24/7 maintenance and breakdown assistance. Through direct access to Ingersoll Rand’s range of missioncritical air, fluid, energy, and medical technologies, CAPS helps boost productivity and efficiency across the food and beverage sector.

Four types of CAPS Care program to suit operation needs

Important elements in the operation of utility services, manufacturing facilities, industrial complexes and commercial environments include compressed air, filtration and power generation. To support the operations, four types of CAPS Care programs have been established to cater to different requirements in food and beverage manufacturing.

Packaged Care allows users to focus on maximising their operations while knowing their equipment is covered. Scheduled maintenance and predictive analytics help prevent production disruptions and provide total extended warranty coverage for new equipment.

Planned Care, with an extended airend warranty for new Ingersoll Rand equipment, provides predictable maintenance, diagnostics, and detects problems in early stages.

Parts Care can be set up as either

automated shipments or a reminder plan for a company that possesses service capability but still seeks regular access to genuine OEM parts.

Performance Care provides scheduled maintenance and diagnostics, and access to CAPS Insights for early fault detection. This is to ensure problems can be predicted before they occur, saving time and potential costs.

Due to CAPS’ national footprint, the team operates in the same time zones as its clients, delivering on hand support throughout the entire process. This includes understanding their requirements, offering suggestions, providing advice, and delivering the solutions and support they need.

Systems tailored for the application

CAPS has a range of products from partner brands such as Ingersoll Rand, AIRMAN, Mitsubishi Heavy Industries, Sauer, Pedro Gil, Bollfilter, Next Turbo

Images:

CAPS Care programs cater to different requirements in food and beverage manufacturing

Technologies, Oxywise and more, as part of its designed solutions.

The company delivers solution designs that are developed by its inhouse engineering team. Supported through its Australian ISO 9001 accredited manufacturing facility, the custom-built systems are matched to clients’ requirements. This expertise enables the integration of new technology into existing installations, where possible.

By enhancing the operational performance and longevity of equipment and infrastructure, food and beverage manufacturers benefit from CAPS’ streamlined solutions designed for their unique needs.

Delivering air efficiency with intelligent control

In food and beverage manufacturing, there is a constant struggle to minimise downtime while optimising energy usage. To counteract this challenge in today’s competitive manufacturing landscape, CAPS’ Ecoplant delivers real-time, actionable insights to unlock annual savings for a company’s operations. Ecoplant is an advanced dynamic controls platform that enhances the performance of compressed air systems.

The platform is seamlessly integrated with existing compressed air infrastructure, leveraging cloudbased monitoring and dynamic control technology for energy optimisation. It is designed to identify inefficiencies to reduce costly downtime and delivers both immediate and long-term operational benefits.

As a fellow global Ingersoll Rand company, Ecoplant is part of a network committed to delivering

efficiency solutions tailored to local needs.

Ecoplant offers a standout feature of its compatibility with major original and complex equipment manufacturer compressed air systems. This flexibility means it can be integrated easily into existing setups, regardless of the range of food equipment brands. Powered by advanced machine learning models, Ecoplant provides predictive maintenance insights and instant alerts for potential system failures, helping to ensure reliability and uninterrupted production.

Unlike traditional static systems, Ecoplant requires no upfront capital investment. There are no installation or maintenance fees. Instead, there is a monthly subscription that includes all necessary hardware and support.

The platform’s intuitive dashboard delivers reporting and real-time analytics, giving teams the insights they need to make proactive decisions. As production demands fluctuate, Ecoplant dynamically adjusts system controls to maintain peak efficiency, detect leaks early, and respond instantly to changes with no manual intervention required.

Ecoplant also helps future-proof operations. Its open architecture allows for seamless integration with new technologies as they emerge, ensuring a business remains agile and competitive in an evolving manufacturing landscape.

Air solutions to suit manufacturing needs

Whether a company requires a reciprocating, rotary screw, oil-free rotary screw, portable diesel or centrifugal air compressor, CAPS’ flexible solutions are engineered

around each client’s needs. The focus is on delivering low-cost, industrial air compressors that are built tough and tailored to the end-user application.

The at-scale generation of nitrogen to support process operations is a challenge CAPS Australia is well equipped to address. With experience in delivering engineered nitrogen (N₂) and oxygen (O₂) generation systems, CAPS can configure the equipment needed to support on-site demands.

This is especially important for food and beverage manufacturers seeking reliability, hygiene, and costefficiency.

Power generation solutions

Industrial, utility and commercial operations rely on uninterrupted power supplies. CAPS has a strong track record in delivering reliable and cost-effective backup power solutions. Equipment sizes and power outputs can be customised to meet specific operational needs and site conditions.

At the heart of every dieselpowered generator is the engine, which determines reliability and efficiency. For this reason, CAPS only sources from manufacturers who use premium engines, such as Kubota, Perkins, Isuzu, Volvo, Mitsubishi and Yanmar, each paired with quality alternators and controllers to help ensure operational continuity.

The AIRMAN range of industrial diesel-powered generators offers a reliable energy source. As one of the world’s largest manufacturers of diesel compressors and generators, AIRMAN products are engineered and manufactured in Japan and are known for their precision, reliability and fuel efficiency.

In partnership with Mitsubishi Heavy Industries Engine System Asia (MHIES-A), the Mitsubishi Generator Series (MGS) delivers consistent performance, supplying power during emergencies and acting as a dependable backup for critical operations. Crafted in Japan using Mitsubishi engines, turbochargers, advanced control systems and highquality alternators, the MGS stands as a benchmark of performance and durability.

Global technology, suited to local conditions

Utilising high-quality products with proven reliability, CAPS delivers global solutions tailored to Australian conditions – supported by local service.

Get in touch with the CAPS team to discuss your compressed air and power generation requirements or discover how Ecoplant and CAPS Care can optimise your operation.

Contact the CAPS team on 1800 800 878 or visit www.caps.com.au  F

Ecoplant is a dynamic controls platform that assists with saving operational costs

CAPS’ national footprint allows the team to deliver efficient support and advice

Raising the bar in advanced manufacturing

APS Industrial’s state-of-the-art Manufacturing Centre in Adelaide sets a national benchmark for advanced manufacturing, value-add services and customised solutions for the food and beverage sector.

By combining hardware and software technologies, APS sets the standard in speed, efficiency and performance through successful digitalisation. From air circuit breaker (ACB) adaptation and print services to terminal rail and automated panel assembly, the company prides itself on delivering premium solutions. Recognising the need for customisation and fast delivery to remain competitive in the local industry, APS has designed its facility to lead by example.

The facility supports the food and beverage industry by reducing lead times and costs. Digitalisation improves competitiveness and quality, while also increasing its capacity to supply distribution boards (DBs) and ACBs.

The centre also features Siemens ACB customisation through a Siemenscertified Adaptation Centre – the first non-Siemens facility in the world authorised to adapt and assemble Siemens ACBs.

APS and its manufacturing partner Siemens have contributed to South Australia’s Advanced Manufacturing Strategy. Through its Manufacturing Centre, which houses a complete portfolio of local, cutting-edge technology and equipment, APS’ enhanced local capability includes:

ACB adaptation

ACBs are a critical component in the energy transition across industries. They help ensure a safe power supply and protect valuable equipment at manufacturing sites, mine sites, commercial buildings and other infrastructure that requires reliable electricity.

The facility allows APS to accelerate the delivery of Siemens SENTRON ACBs to switchboard builders and electrical contractors serving the Australian and New Zealand markets. By adapting and assembling Siemens ACBs locally, APS can reduce delivery times by up to 50 per cent.

DB manufacturing floor

APS offers a complete family of ‘DB’ distribution boards, custom-designed to meet the demands of Australian food industries.

Exclusive to the company, the competitively priced ‘DB family’ is purpose-built for compatibility with Siemens circuit breakers. The DB Ultimate range features a unique, removable one-piece assembly that allows full assembly and wiring.

Independent of the enclosure itself, this design revolutionises distribution board installation and assembly by offering flexibility in layout, installation, commissioning, and future retrofitting.

Automated drilling and machining

The Rittal Perforex Milling Terminal is operated on site at APS’ facility to accelerate throughput times during machining, from the smallest enclosures or enclosure panels to large enclosures. It enables holedrilling, thread-tapping and cut-outs in all machinable materials such as steel, stainless steel, aluminium,

company that optimises processes across electrical, automation, and mechatronic disciplines. This partnership allows APS to provide advanced software solutions that streamline engineering tasks, improve accuracy, and ensure compliance.

This collaboration positions APS to apply Eplan’s capabilities locally in a way unprecedented in Australia, enhancing customer communication and workflow efficiency, and transforming the engineering landscape.

copper and plastic. The system delivers profitability and process efficiency even for batch sizes as small as one.

Efficient engineering software

APS has announced its new agency agreement with Eplan to solidify its role and contribution to the food and beverage manufacturing industry. Eplan is an engineering software

These initiatives reflect APS’ commitment to supporting the Australian electrical industry’s local manufacturing capability. By focusing on innovation and efficiency, the company is contributing to a future where local manufacturing and engineering thrive, ensuring that the food industry remains competitive and responsive to the demands of a rapidly evolving global market.

To find out more about the newly opened APS Manufacturing Centre, visit https://apsindustrial.com.au/ manufacturing-centre F

APS’ facility aims to offer tailored solutions for the food and beverage sector.

APS Manufacturing Centre in Adelaide supports advanced manufacturing while reducing lead times and costs.

Images: APS

After the buzz of MICE2025, the race is now on for businesses to lock in their stands early for the 2026 event.

Australia’s top coffee expo returns in 2026

With exhibitor space already filling fast, now’s the time to secure your spot at the Melbourne International Coffee Expo (MICE), taking place from 26 to 28 March 2026.

The Melbourne International Coffee Expo (MICE) is set to return next year, following what many have described as its most successful event yet. Scheduled for 26 to 28 March 2026 at the Melbourne Convention and Exhibition Centre, the event promises another vibrant showcase of Australia’s thriving coffee culture, and interest in participation is already running high.

After the buzz of MICE2025, the race is now on for businesses to lock in their stands early. With a surge of interest from returning exhibitors, many of whom found great success during the last show, available spots are already disappearing.

Siobhan Rocks, general manager, events at Prime Creative Media, said the feedback from this year’s expo has been overwhelmingly positive, particularly among exhibitors who reported strong engagement and commercial outcomes. She noted

that this momentum has made the upcoming event one of the most sought-after yet.

“It’s clear the coffee industry sees MICE as a vital platform to connect, innovate and grow,” she said.

Next year’s event will build on several standout features introduced in 2025, including the popular Roasters Playground, which offered live tastings, coffee competitions and space for smaller roasters to shine.

with activations that attracted enthusiastic crowds throughout the event. Workshops, latte art showcases, and sensory experiences kept the show floor energetic and engaging from start to finish.

Sustainability also took centre stage in 2025, with Huskee’s reusable cup system reducing thousands of singleuse cups and sparking important conversations about environmental responsibility in the coffee sector.

“It’s clear the coffee industry sees MICE as a vital platform to connect, innovate and grow.”

The Playground created a unique opportunity for direct interaction between roasters, baristas, suppliers and café owners, something many attendees described as a highlight.

Sponsors such as MILKLAB added to the immersive feel of the show,

Initiatives like this are expected to return and expand in 2026, aligning with broader industry goals around waste reduction and sustainable practice.

The 2026 event will continue to serve as a platform for brands of all

sizes, from emerging start-ups to long-standing industry leaders, to reach a broad and engaged audience of professionals and enthusiasts. With a growing international profile and reputation as one of the Southern Hemisphere’s most influential coffee expos, MICE remains an essential date in the industry calendar.

Exhibitors are encouraged to book their place now to avoid missing out. The pace of current bookings indicates the show floor will sell out well ahead of time, especially as many participants from 2025 have already re-committed.

Those wishing to secure a stand can do so by visiting the official MICE website. Whether launching a new product, showcasing innovation, or reconnecting with the wider coffee community, MICE2026 offers a prime opportunity to put your brand centre stage in one of the world’s most dynamic coffee exhibitions.  F

Celebrating innovation and leadership at the 2025 Endeavour Awards

Returning in 2025, the Endeavour Awards will honour the visionary individuals and breakthrough innovations powering Australia’s manufacturing future.

After a standout celebration in 2024, the Endeavour Awards return in 2025 to once again shine a spotlight on manufacturing excellence. This year’s awards gala will take place in Melbourne on 13 November.

“This year’s event will be a true celebration of the ingenuity and resilience of Australian manufacturing,” Siobhan Rocks, general manager of events at Prime Creative Media said. “Attendees will experience a spectacular evening of entertainment, delicious food, and unmatched networking as we celebrate the winners of these coveted awards.”

The awards offer a unique opportunity for the manufacturing community to come together and

celebrate the achievements of the individuals and organisations driving the industry forward. The awards come when there has never been a more important time to champion local manufacturing and support those who drive the sector forward.

“Recognising innovation and leadership through the Endeavour Awards is critical to shining a spotlight on the world-class capabilities of Australian manufacturing,” Rocks said. “It celebrates the individuals and organisations pushing boundaries while inspiring others to invest in new ideas, talent, and technology.

With nominations now open, Rocks underlined the importance of entering the Endeavour Awards, which help businesses and individuals not only gain national recognition but also

contribute to a stronger, more visible culture of excellence and innovation.

“The awards bring together a diverse cross-section of the industry – from emerging innovators to established leaders – creating an opportunity to connect, celebrate, and share ideas,” she said. “Don’t underestimate the power of your story to inspire and lead others across the sector.”

Returning in 2025 with revamped categories, the Endeavour Awards better reflect the diversity of Australia’s thriving industrial sectors. Alongside prizes now synonymous with the ceremony like Manufacturer of the Year and Leader of the Year, new awards will highlight excellence across aerospace, health technology, transport, and food and beverage.

“The new awards capture the changing face of manufacturing excellence in Australia,” Rocks said. Sponsors already confirmed for 2025 include Weld Australia, supporting the Technology Application Award, and BDO, sponsoring Leader of the Year. Opportunities remain to support the celebration of excellence through sponsorship.

Lindo – A 2024 Endeavour Award standout

One example of standout innovation came from the 2024 Outstanding Start-Up Award winner, Lindo.

The company develops UV-C and antimicrobial blue light technologies that eliminate up to 99.99 per cent of pathogens in air and on surfaces

across healthcare, transport, and defence sectors.

“Lindo develops lighting systems to reduce the spread of disease and reduce the growth of pathogens in enclosed spaces,” founder and CEO Robert Gangi said. “We use the power of antimicrobial blue light to reduce the growth of bacteria, viruses, mould, and fungi.”

solve it – and, importantly, someone needs to buy it,” Gangi said.

The device was Gangi’s “proudest project of the year” and led to a codevelopment agreement with the renowned Mayo Clinic in the United States.

Endeavour Awards

This year’s Endeavour Awards will include a category for Innovation in Food & Beverage Manufacturing.

put a pep in their step.”

Don’t miss your chance to be part of Australia’s premier celebration of manufacturing excellence. Join us on 13 November in Melbourne as we honour the innovation, resilience, and leadership shaping the future of Australian industry.

“Now is the time to step forward

Lindo’s 2024 victory marked its second consecutive Endeavour Award, following a win in 2023 for Safety Solution of the Year.

“It’s actually the second time I’ve been nominated for Endeavour. Someone from the Victorian Government put me onto it,” Gangi said. “The first nomination was for our disinfection chamber developed for Ambulance Victoria to use with patient stretchers.”

In 2024, the winning concept was LindoTube. Developed in response to ventilator-associated pneumonia (VAP) – a serious healthcare concern – LindoTube combines an endotracheal tube with antimicrobial blue light to reduce the condition’s mortality and morbidity.

“When you want to innovate, there needs to be a problem to solve. Then you have to develop the technology to

“You try to back yourself, but anything can happen on the night,” he said. “When we won, it was a just reward for the incredible work the team has put in. Everyone – from admin through to the engineers and advisory board – goes over and beyond. It was thrilling.

“It was great to share the moment with the team, to bring the plaque and the actual award back to the office. We’re proud of it, and it’s a great conversation starter when people visit.”

After back-to-back wins at the Endeavour Awards, Gangi encouraged fellow manufacturers and innovators to nominate, saying the process alone can uplift a team.

“Nominate yourself or other people – it can’t hurt. Even just being in the running really boosts the team,” he said. “When you’re trying to manufacture, innovate, and create something novel, it’s hard work – and these little wins really help. I’ve seen it with my own team – it has

and showcase the achievements shaping the future of Australian manufacturing,” Rocks said. Whether nominating by Thursday 2 October 2025, event attendance, or sponsorship, we invite all industry leaders and associates to get involved via https://endeavourawards.com.au/ get-involved/  F

The categories for the 2025 Endeavour Award Awards will include:

•Technology Application Award – Recognising a technology or smart solution designed to enhance manufacturing processes.

•Outstanding Start-Up Award – Honouring an Australian manufacturing start-up that has introduced a new product within the last five years to fill a market gap.

•Innovation in Health Technology – Celebrates technologies that improve healthcare and medical manufacturing, including medical devices, digital health platforms, biotechnologies, and pharmaceuticals.

•Innovation in Aerospace – Acknowledges advancements in aerospace technology, including new materials, vehicle breakthroughs, applications, advanced manufacturing techniques, or digital solutions.

•Innovation in Food & Beverage Manufacturing – Recognises advancements that enhance food and beverage production, including innovative processing, packaging, automation, or sustainability solutions.

•Innovation in Transport – Highlights innovation in transport, focusing on enhancements in vehicle manufacturing, public transport, or sustainable mobility solutions.

•Leader of the Year – Honours a senior individual (executive, manager, director, or equivalent) in a private, not-for-profit, or government organisation who has effectively shaped their business’s success.

• Manufacturer of the Year – This prestigious award is chosen from the winners of the other award categories and is not open for direct nomination.

Record crowds at WorldSkills National Championships

More than 35,000 visitors attended the WorldSkills National Championships as Australia’s top apprentices, trainees and tradespeople went head-to-head.

The 2025 WorldSkills Australia National Championships & Skills Show opened to recordbreaking crowds, drawing more than 35,000 students, families, and visitors to the Brisbane Convention & Exhibition Centre. Across three days, more than 600 elite competitors from every Australian state and territory showcased their talents in more than 60 skill areas, including restaurant service, baking and butchery.

The event, which ran from 12 to 14 June, placed a national spotlight on Australia’s next generation of trades and skilled professionals, offering a platform to highlight the career possibilities within the vocational education and training (VET) sector.

Queensland’s Minister for Finance, Trade, Employment and Training, Ros

Bates, officially opened the event and met with several members of Team Queensland.

“It’s exciting that these highly skilled competitors will go on to create our future workforce in these key industries,” said Bates.

The scale of the event has attracted not only domestic visitors, but international interest as well. On the eve of the Championships, 60 delegates from across the AsiaPacific region attended a welcome event hosted by TAFE Queensland. There, they met members of the Skillaroos — Australia’s national skills team — and toured some of Queensland’s state-of-theart training facilities. In addition, special international guests from China and Timor-Leste participated in the competition, highlighting

the collaborative global spirit underpinning the WorldSkills movement.

WorldSkills International CEO David Hoey also made the journey to Brisbane, spending time touring the competition floor and engaging with competitors across a range of skills.

Media crews captured the action and atmosphere, contributing to the event’s growing global profile.

The event was co-located with the Brisbane Careers and Employment Expo, creating a valuable one-stop experience for students, parents, and job seekers to engage with training providers and potential employers, as well as to explore firsthand the many pathways a vocational education can offer.

Interactive ‘Try’aSkill’ stations proved popular, giving attendees

the opportunity to test their own capabilities across a variety of trades and skills. These hands-on experiences serve to demystify vocational careers and provide an engaging entry point for young people who might be considering alternatives to university study.

All 600-plus competitors earned their place at the National Championships through a series of regional qualifying rounds. Those who topped their category at the Brisbane event not only claimed a national title but also became eligible to represent Australia on the world stage at the 48th WorldSkills Competition in Shanghai in 2026. That event will welcome around 1,300 competitors from more than 60 countries and is considered one of the largest skills showcase in the world.

Contestants from all states and territories were at the championships.

Image: WorldSkills Australia

“Special international guests from China and Timor-Leste participated in the competition, highlighting the collaborative global spirit underpinning the WorldSkills movement.”

Trevor Schwenke, CEO of WorldSkills Australia, praised the Queensland Government and TAFE Queensland for their support, noting the significance of this year’s turnout.

of vocational training and inspiring young Australians to pursue trades.

“Now more than ever, we need to inspire and support the next generation of apprentices and trainees,” he said.

“With this being one of the largest National Championships in our 44year history, visitors will witness an incredible skills showdown,” he said.

Beyond competition, the event seeks to address a broader national challenge: the growing demand for skilled workers across a range of industries.

Schwenke highlighted the role WorldSkills plays in raising the profile

Top honours and medal standings

After three days of intense competition, New South Wales emerged as the overall champion, topping the medal tally with exceptional results across multiple disciplines.

Butchery was one of several skills highlighted in the food section.

The event offers an opportunity for participants to engage with training providers and potential employers.

THE WORLD’S DESTINATION FOR COFFEE

Become a part of the world’s destination for coffee at MICE 2026. Don’t miss out on the opportunity to contribute to the southern hemisphere’s leading coffee event.

GET INVOLVED

Melbourne Convention and Exhibition Centre 26–28 MARCH 2026

Major awards presented: and industry leaders. Schwenke “I congratulate our latest thank WorldSkills Australia, TAFE Queensland, expo exhibitors, and all whose collective effort ensured the tremendous success of this event,further elevating the status of training and skills nationwide.”

Supported by the Queensland Government, TAFE Queensland, and a national network of industry, education and community partners, the 2025 WorldSkills Australia National Championships & Skills Show marked a defining moment for skills development in Australia – and an inspiring glimpse into its future.  F

The competition offered the opportunities for trainees and apprentices to showcase their skills on the world stage.

Winners in each category are no eligible for the World championships.

APLEX announce fanless and compact industrial panel

Backplane Systems Technology has announced the APLEX AUHMI816BP(H), a 15.6-inch industrial panel PC that is designed for factory automation and industrial environments. Powered by Intel Celeron processors, this compact panel PC is equipped with a 1 x 260-pin SO-DIMM DDR4 slot, supporting up to 32GB of 3200MHz memory for optimal multitasking performance. The flat front panel touch-screen includes an IP66rated bezel, ensuring durability against dust and water, ideal for rugged applications.

Its fanless design and DC 9-36V wide-ranging power input enhances reliability and energy efficiency. Additionally, the AUHMI-816BP(H) supports expansion through M.2 E-key and B-key slots, allowing easy customisation for specific application needs. The TPM 2.0 hardware security offers advanced data protection, a key feature for secure industrial operations.

Optional high brightness of 1,000

nits improves visibility, especially in high-light conditions, while easy assembly mounting kits streamline installation. With its robust construction, the AUHMI-816BP(H) is suitable for a variety of industrial applications, including smart manufacturing, process control, and real-time monitoring. This cost-effective, high-performance solution combines rugged design with modern functionality, boosting productivity and reliability in demanding environments.

Key features:

•15.6-incg industrial compact size panel PC.

•Intel Celeron processors.

•1 x 260-pin SO-DIMM DDR4 slot, up to 32GB 3200MHz.

•Flat front panel touch screen with IP66 front bezel.

• Fanless design.

•DC 9~36V wide-ranging power input.

•Support expansion via M.2 E-key and B-key slots.

•Support TPM 2.0 hardware security.

•Easy assembly mounting kits.

•High brightness 1,000 nits for option.

McMenon FPD320 flow nozzles –differential pressure, primary flow element

The FPD320 flow nozzle is used for high velocity flow measurement where erosion or cavitation would wear or damage an orifice plate. It does not rely on a sharp edge (that can degrade over time) for accuracy, therefore offering excellent long-term accuracy and it is often used for flow testing on steam-raising plant. The discharge coefficient of a flow nozzle is such that a nozzle can measure approximately 55 per cent higher flow rates than an orifice plate with a similar beta ratio and design differential pressure. In the case of steam measurement, the pressure loss may not be significant as the effect is to beneficially heat the steam slightly.

Long radius nozzle

The inlet profile is a quarter-ellipse with a cylindrical throat. The ellipse can have one of two aspect ratios (low or high), depending on the beta ratio. Tappings are typically 1 pipe diameter

(D) upstream and 1/2 D downstream of the inlet, but the downstream tapping position on some low ratio versions can differ.

Throat tap nozzle

The inlet profile is a quarter-ellipse with a cylindrical throat. The upstream tapping is in the pipework,

1 D from the inlet; the downstream tapping is within the cylindrical throat and the connection to it is on the circumference of the nozzle ring.

The design usually conforms to ASME PTC-6, with the nozzle mounted within a run of pipework, the upstream section of which includes a flow straightening element.

McMenon flow nozzles are available in designs for clamping between flanges (within the bolt circle), as weld-in units or mounted within pipe runs.

The features and of McMenon FPD320 flow nozzles include:

•Available in sizes from DN50 to DN600 (2 to 24 in.).

Backplane Systems Unit 14/12 Yatala Rd, Mount Kuring-Gai NSW 2080 (02) 9457 6400

www.backplane.com.au

• Maintains long-term performance.

•Mature, established technology.

•No moving parts – virtually maintenance-free.

•Performance of device can be calculated from measurement of key dimensions alone.

•Available in a wide range of materials to suit the process fluid and the working conditions.

AMS Instrumentation & Calibration Pty Ltd 03-9017 8225

www.ams-ic.com.au

Guardians of food safety

Not all heroes wear capes.

ifm technologies work round the clock to uphold hygiene standards, improve efficiency, and ensure food safety in your plant.

Tech spotlight: key tools in ifm’s food safety portfolio

Each of these solutions integrates seamlessly into digitalised systems – enabling better monitoring, faster troubleshooting, and more confident compliance.

IO-Link

A digital communication standard that unlocks detailed sensor diagnostics, real-time data access, and plug-and-play configuration. Enables smarter control with fewer cables and no guesswork.

SM Foodmag

A hygienic magnetic-inductive flow meter built for the demands of CIP/SIP. With high temperature tolerance (up to 150°C) and IP69K protection, it offers durability and cleanability in a single device.

LW Radar

Non-contact level measurement using radar technology – unaffected by foam, condensation or steam. Ideal for tanks and silos where accuracy and hygiene are critical.

SU Puresonic

Ultrasonic flow measurement without moving parts, ideal for conductive and non-conductive liquids. Delivers precise, drift-free readings even in challenging media – with no risk of contamination.

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