What’s New in Food Technology & Manufacturing May/June 2025

UPHOLDING HYGIENIC STANDARDS IN FOOD MANUFACTURING

André, Product Manager

62 Cool melt: is it worth switching?

50 Making tasty alternatives: lactic acid bacteria can help to improve flavour and nutritional quality

54 Whey to go up: unlocking the potential of whey to reduce food waste

67 Are we seeing a structural shift in orange juice production?

71 Texture toolkit for more appealing food

72 Vegan alternative for shortbread

57 Digital product passport to drive transparency

Dietary fibre reclassified

CAROLYN JACKSON EDITOR

Teditor's

NOTE

he global economic market has recently been marked by uncertainty following the US president’s introduction of tariffs on all imports to the United States on 5 April. Although this decision was later paused for 90 days, with most tariffs reduced to a baseline of 10%, Australia and New Zealand were already at the lowest baseline so the pause had no impact on A/NZ.

The US is an important market for the Australian beef industry, with nearly 400,000 tonnes of Aussie beef exported there in 2024. Prior to the introduction of Donald Trump’s tariff, Australian red meat products entered the US tariff-free under the Australia-United States Free Trade Agreement. Now, however, the 10% tariff applies to Aussie exports of beef, sheepmeat and goatmeat.

According to Meat & Livestock Australia (MLA), major grocery retailers and hamburger chains in the US often rely on a combination of imported lean and higherfat US beef to achieve the lean ground beef that is preferred by their consumers. Australia supplies around 30% of lean ground beef imported to the US.

Despite the tariffs, the Australian meat industry believes that US demand will remain strong, although it may result in higher prices for American consumers.

While we remain uncertain about what the US president will do next, we can be certain that we have a wonderful and strong local food & beverage manufacturing industry across Australia and New Zealand.

Included in this bumper issue of What’s New in Food Technology & Manufacturing magazine is our FoodTech Qld preview, which features details on many of the latest food technology products being exhibited at the event on the Gold Coast in June. Along with the show preview, we’ve also included two other features: meat, poultry & seafood; and cleaning, sanitation & hygienic design.

I hope to see many of you at FoodTech Qld at the Gold Coast Convention & Exhibition Centre from 19–20 June. Please visit us on stand N16.

Want to contribute?

We welcome submissions from the food industry across Australia and New Zealand that will be considered for possible inclusion in the bi-monthly print publication and our daily web page. If you have a story you think would be of interest, please send an email to wnift@wfmedia.com.au.

Westwick-Farrow Media is committed to using environmentally responsible print services to produce our publications. This edition is printed on a paper made with a mixture of materials from PEFC-certified forests and recycled materials and made from elemental chlorine free bleached pulp with is PEFC certified from sustainably managed sources. It is delivered in a totally degradable plastic wrapper.

Westwick-Farrow Media

A.B.N. 22 152 305 336 www.wfmedia.com.au

Head Office Unit 5, 6-8 Byfield Street, North Ryde Locked Bag 2226, North Ryde BC NSW 1670 Ph: +61 2 9168 2500

Editor: Carolyn Jackson wnift@wfmedia.com.au

Publishing Director/MD: Janice Williams

Art Director/Production Manager: Linda Klobusiak

Art/Production: Marija Tutkovska

Circulation: Alex Dalland circulation@wfmedia.com.au

Copy Control: Ashna Mehta copy@wfmedia.com.au

Advertising Sales Manager: Kerrie Robinson Ph: 0400 886 311 krobinson@wfmedia.com.au

If you have any queries regarding our privacy policy please email privacy@wfmedia.com.au

Printed by Ive Group

Print Post Approved PP100007395 ISSN No. 1039-8414

NOTICE:

All material published in this magazine is published in good faith and every care is taken to accurately relay information provided to us. Readers are advised by the publishers to ensure that all necessary safety devices and precautions are installed and safe working procedures adopted before the use of any equipment found or purchased through the information we provide. Further, all performance criteria was provided by the representative company concerned and any dispute should be referred to them. Information indicating that products are made in Australia or New Zealand is supplied by the source company. Westwick-Farrow Pty Ltd does not quantify the amount of local content or the accuracy of the statement made by the source.

New CEO for Suntory Oceania

Dai Minato has been announced as the new CEO of Suntory Beverage & Food Oceania, and stepped into the role from April 2025.

Along with Mark Hill, Managing Director – Suntory Global Spirits Oceania, Minato will lead the $3 billion multi-beverage business as it prepares to go live in mid-2025, anticipating a new era of growth in Australia and New Zealand.

Minato has played a key role in shaping Suntory’s global business across the Japan, Europe, Asia–Pacific and US markets. He most recently guided the strategic agenda and expansion of the business outside of Japan as Chief Strategy & Finance Officer at Suntory Beverage & Food International.

Minato has strong knowledge of both the nonalcohol and alcohol sectors. Earlier in his career, he was a part of the acquisition and integration team for Beam Inc. (now Suntory Global Spirits), later leading the strategy and corporate development function in Chicago for more than five years.

“I am honoured to join the team in Oceania as we become the region’s newest multi-beverage player,” Minato said.

“Our business is anchored in our 125-year-old history, extraordinary craftsmanship, 40 market-leading brands and, most of all, our driven and diverse team.”

The Suntory Oceania partnership will bring together the end-to-end manufacturing, sales and distribution of Suntory’s licensed and non-alcohol portfolios. It will officially go live in Australia in July 2025 and in New Zealand in January 2026.

Synbiotic chocolates — with potential health benefits

A report published in ACS Food Science & Technology suggests that packing chocolate with pre- and probiotics could make it more healthful. Flavouring agents, however, can affect many properties, including moisture level and protein content of the chocolate product.

Probiotics, found in fermented foods such as yoghurt and kimchi, are living microbes that improve the gut microbiome, shifting the balance towards beneficial bacteria and yeasts. They are also claimed to help ease digestive issues and reduce inflammation. These active cultures need food and protection to survive harsh gut conditions, so prebiotics — substances like dietary fibres and oligosaccharides — are sometimes added to probiotic-containing products to create synbiotic foods. Because chocolate is a treat that many people enjoy, researchers have used it to test various combinations of pre- and probiotics. Some methods for including prebiotics are laborious, so Smriti Gaur and Shubhi Singh explored prebiotics that would not require extensive processing — corn and honey — in chocolate fortified with probiotics.

The team developed five chocolates for their study. One contained only basic chocolate ingredients, including cocoa butter, cocoa powder and milk powder. Four different synbiotic test samples also contained prebiotics (corn and honey), one probiotic (either Lactobacillus acidophilus La-14 or Lactobacillus rhamnosus GG) and one flavour additive (either cinnamon or orange). When the researchers examined several properties of the chocolate samples, they found that fat levels, which influence texture and mouthfeel, were consistent among all five samples. However, there were differences:

• Flavourings impacted some characteristics of the synbiotic chocolates. For example, orange flavourings decreased pH, increased moisture and enhanced protein levels compared to all the other samples.

• The four synbiotic samples had higher antioxidant levels than the control.

• Synbiotic samples had less “snap” compared to the control, suggesting that the additional ingredients disrupted the structure of the chocolate.

The total microbial counts of the synbiotic chocolate samples decreased during storage, but the probiotic microbes still exhibited viability after 125 days. This time period is longer than other researchers have reported when using different bacteria and prebiotics in chocolates. Finally, when Gaur and Singh exposed the synbiotic chocolates to simulated gastrointestinal conditions, the probiotics in the samples maintained substantial viability for more than five hours.

The researchers also tasted the confections. “Personally, we enjoyed the orangeflavoured chocolates the most, where the vibrant citrus notes complemented the rich cocoa, and it had a slightly softer texture that made each bite feel more luxurious,” Gaur said. “In the future, we are excited to explore additional health benefits of these chocolates while thoroughly investigating their sensory and nutritional profiles, with the goal of creating an even more wholesome and enjoyable treat.”

Dai Minato, CEO of Suntory Beverage & Food Oceania, with Mark Hill, Managing Director – Suntory Global Spirits Oceania.

Heat and Control announces UK acquisitions

Heat and Control has announced the acquisition of Tek-Dry Systems Ltd and Hunt Heat Exchangers, two providers of thermal processing and heat transfer equipment.

Tony Caridis, President of Heat and Control Inc., says the acquisition represents a significant milestone in the company’s growth strategy, fostering innovation and creating new opportunities for both companies.

“Tek-Dry Systems manufactures a broad range of thermal processing solutions that complement our existing range of products, allowing us to deliver even more innovative solutions to our global customers,” Caridis said.

With over 30 years of expertise, Tek-Dry Systems, based in the UK, is known for its advanced thermal processing technologies, including drying, toasting, cooling and roasting solutions. Its systems are used for French fries, snacks, nuts, cereals and other food applications across the globe.

Hunt Heat Exchangers, also based in the UK, specialises in designing and manufacturing customised heat exchange systems for various process industries. Its expertise includes air blast coolers, exhaust economisers, gasto-gas exchangers and thermal oil air heaters, which are designed to enhance efficiency and reliability in food production and other industrial applications.

After collaborating with Tek-Dry on several projects, Heat and Control found the company’s leadership, customer service and quality standards aligned with their own, making the acquisition a natural fit. The addition of Hunt Heat Exchangers further strengthens Heat and Control’s ability to deliver comprehensive thermal processing and heat exchange solutions to food manufacturers worldwide.

Caridis adds that Tek-Dry brings a highly skilled, customer-focused technical team and a world-class manufacturing facility in Europe, enhancing Heat and Control’s global presence.

“The addition of these high-quality solutions will allow our global sales network to confidently serve existing customers while also creating opportunities to expand into new markets.”

Stuart Forth at Tek-Dry Systems said, “We are excited to join the Heat and Control family. This marks a new chapter in the growth of Tek-Dry and Hunt Heat Exchangers and we look forward to reaching new territories and market applications.”

Saputo Dairy Australia finds buyer for King Island Dairy

On 5 September 2024, Saputo Dairy Australia (SDA) announced its decision to commence the final operating season of King Island Dairy, with the intention of closing the facility and retiring the brand in mid-2025; however, now SDA has found a buyer.

SDA announced on 7 March 2025 it has now entered into a binding agreement to sell its King Island Dairy business to a newly formed entity, King Island Dairy 2 Pty Ltd, led by two experienced Australian businessmen with supply chain and manufacturing expertise.

Following the closure announcement last year, Saputo continued to work collaboratively with the Tasmanian Government as part of ongoing efforts to identify a more favourable outcome. As King Island Dairy’s historic roots are deeply embedded in the region, SDA remained hopeful of finding an alternative solution given the substantial impact on employees and the broader community.

Gerard Lourey, SDA Director of Operations and Supply Chain, said that while the pathway to achieving a sale has not been straightforward, Saputo took great care to find a suitable buyer that was committed to continuing the manufacturing operations and preserving jobs on King Island.

“We are very pleased to have reached a sale agreement for the buyer to purchase the King Island Dairy facility and brand, the onsite Cheese Store and two local farms that provide a guaranteed milk supply,” he said.

“We deeply appreciate the ongoing support of our dedicated King Island employees, suppliers, customers, the local council and the Tasmanian Government during this challenging period for King Island Dairy. We thank them for their patience, resilience and collaboration.

“While King Island Dairy will not be part of our portfolio moving forward, SDA remains committed to further growing the value of our domestic and premium export products as part of our long-term vision for success in Australia.”

All impacted employees have been advised of the sale, with the transaction expected to be completed by mid-year.

First cell-cultured food approved by FSANZ Board

On 7 April, the Food Standards Australia New Zealand (FSANZ) Board provided its approval for the first cellcultured food in Australia and NZ. The approval process now moves on to food ministers, who have 60 days to consider the FSANZ decision.

The FSANZ approval follows extensive scientific assessment and two rounds of public consultation on Application A1269 – Cultured Quail as a novel food.

The approval will allow the sale of cell-cultured quail and establish new standards in the Food Standards Code to provide a clear regulatory framework for future cell-cultured food applications.

Under the approval, cell-cultured foods will be labelled as ‘cell-cultured’ or ‘cell-cultivated’.

If food ministers do not request a review of the decision with the time period allowed, cell-cultured foods will move closer to Australian and NZ plates.

Tek-Dry Systems Ltd manufacturing facility, United Kingdom, showing French fry dryer in factory.

ANSTO supports seafood provenance project planning

Seafood products are among the most traded food commodities globally. However, fraud poses a major global challenge for the sector, costing billions of dollars and negatively impacting food security, the environment and businesses. As part of its Atoms4Food initiative, the International Atomic Energy Agency (IAEA) is working on a project to help address some of these challenges in the global seafood sector by utilising nuclear analysis techniques.

In February 2025, ANSTO attended a meeting at the IAEA to discuss and produce recommendations for the development of a new Coordinated Research Project (CRP) on Seafood Origin and Authenticity using nuclear and related technologies to progress the IAEA initiative.

A total of 17 experts from Australia, Asia, Europe, Africa and Latin America, including experts from the IAEA and Food and Agriculture Organization of the UN, took part in the discussions about the development of the proposed Seafood Origin Authentication CRP.

Dr Debashish Mazumder, Project Lead for Food Provenance at ANSTO, participated in the consultation process, sharing details about ANSTO’s research in the application of nuclear analysis techniques to authenticate the origin of seafood.

ANSTO’s approach is based around the concept of isotopic and elemental fingerprints, which reflect the location where an animal was bred and fed or where a crop grew or was cultivated. The approach can be used to confirm the origin of a variety of foods, including seafood and traditional Aboriginal foods.

“Australia’s participation in the CRP will greatly enhance our understanding of provenance in the seafood supply chain and advance Australia’s contributions to achieving the 2030 Agenda for Sustainable Development and its Sustainable Development Goals,” Mazumder said.

BOC opens its carbon dioxide facility in Vic

BOC has begun supplying carbon dioxide to the market from its new merchant carbon dioxide processing facility in Longford, Victoria.

Claimed to be the largest merchant processing facility in the South Pacific, the facility is capable of producing more than 60,000 tonnes of beverage-grade liquid CO2 annually. It is designed to support a range of Australian industries, including medical, food processing, beverage, hospitality and manufacturing, and also has the ability to provide back-up for the New Zealand market.

Theo Martin, Managing Director of Linde South Pacific and Head of BOC, said he was pleased that the new CO2 processing facility in Longford could provide opportunities for its customers.

“Capable of producing such a large amount of beverage-grade CO2 annually, this plant significantly increases BOC’s national CO2 production capacity and will improve reliability of supply to our customers, particularly those on the east coast of Australia and beyond,” Martin said.

Featuring the latest Linde technologies and quality control processes, the new facility is underpinned by a long-term supply agreement with the Gippsland Basin Joint Venture (GBJV), a 50:50 joint venture between Esso Australia Resources Pty Ltd (Esso) and Woodside Energy Pty Ltd. Under the agreement, GBJV will capture and send CO2 from its Longford Gas Conditioning Plant directly to BOC’s new facility.

AMIC appoints new CEO

The Australian Meat Industry Council (AMIC) has appointed Tim Ryan as its new Chief Executive Officer.

With an extensive background in the red meat industry, Ryan joined AMIC in 2022 and has played a pivotal role in advocating on behalf of members. He has been instrumental in addressing some of the most critical issues facing the meat industry across all sectors, including changes to animal welfare standards, advocating for retail member interests in competition inquiries and pushing back on scope creep of dietary guidelines.

AMIC Chair Tom Maguire said, “On behalf of the board, we are proud to appoint Tim as CEO of AMIC. He brings a deep understanding of our industry and a clear vision for its future. More importantly, he has the ability to unite the entire post-farmgate meat sector — an industry with $41 billion in turnover and directly employing 64,000 jobs — under the AMIC banner. His leadership will be instrumental as we continue to advocate for our members and strengthen the industry’s position both locally and globally.”

Ryan said, “I am honoured to take on the role of CEO at AMIC and build on the organisation’s strong foundations. The Australian meat industry is globally recognised for its quality, integrity and innovation and I look forward to working closely with all our members, stakeholders and government partners to drive sustainable growth and ensure a thriving future for our industry.”

In good spirits Sydney Rum Distillery to transform iconic Oak factory site

More than 200 business leaders, community representatives and government officials gathered at the historic former Oak factory site in Muswellbrook on Friday, 21 March to hear Sydney Rum Distillery (SRD) outline its plans to transform the site into a worldclass spirits facility.

SRD CEO and master distiller Steve Magarry presented the company’s vision to establish a globally scaled premium rum and brandy distillery, with a goal to create jobs, boost tourism, and take its products to international markets.

“We very much have a collaborative focus involving the community,” Magarry said. “We will develop our brand while involving the local history and heritage.”

The project demonstrates the value of the circular economy by repurposing existing infrastructure to create sustainable economic opportunities.

SRD will preserve the heritage-listed exterior on the 3.6 ha industrial site that began as the Hunter Valley Co-operative Dairy Company in 1945. The facility’s existing infrastructure, including copper pot and column still distillation capabilities,

will enable SRD to create distinctive premium spirits for global markets.

The Hunter Valley location also offers strategic advantages for SRD, including access to wine barrels for unique rum and brandy finishing and an ideal climate for barrel maturation. The company’s focus on authenticity, transparency and sustainability aligns with growing consumer preferences for premium spirits with genuine provenance.

Assistant Minister for Manufacturing Tim Ayres attended the event and gave the project his enthusiastic support.

“I’m just delighted to be here in the old Oak factory in Muswellbrook,” Ayres said. “This is an iconic facility that Sydney Rum Distillery is repurposing into a place that makes fantastic Australian rum and brandy and employs local Muswellbrook people. It’s such a positive addition to the local economy and the local community.”

SRD CEO Steve Magarry at the iconic former Oak Factory site in Muswellbrook.

Original 1950s-era, Australian-manufactured refrigeration pumps.

Planning to be operational in July 2025, SRD will work towards:

• creating up to 24 full-time jobs in the region;

• finalising packaged and bulk spirits brand opportunities;

• expanding international distribution beyond its current presence in 10 markets; and

• capitalising on the growing global demand for premium spirits with Australian provenance.

Eventually, SRD will establish a visitor centre and cellar-door experience to enhance local agritourism.

The announcement of plans for the historic site generated remarkable interest from the community. Muswellbrook Mayor Jeff Drayton said it was “really humbling” to see so much support for diversification and so much support from the community to attract businesses into the town.

“Muswellbrook Shire Council welcomes genuine investment, and we welcome a new purpose for a building as significant to our community as the Oak factory,” Drayton said.

“The project demonstrates the value of the circular economy by repurposing existing infrastructure to create sustainable economic opportunities.

Do you have a design story to share? Please email wnift@wfmedia.com.au if you'd like to contribute.

Australian Distillers Association CEO Paul McLeay with SRD CEO Steve Magarry.

Muswellbrook Shire Council Mayor Jeff Drayton with Senator Tim Ayres.

Mars Wrigley Australia has invested AU$6.5m in a new production line which will increase capacity at its Asquith (NSW) gum and mints factory by more than 60%.

The multimillion-dollar investment incorporates circular-by-design packing technology that is designed to eliminate 13 tonnes of soft plastics each year.

“This investment provides significant additional capacity to deliver the products our customers love and enjoy,” said Mars Wrigley Australia Plant Manager Daniel Firth.

“In addition, our engineers and packaging technologist have been able to deploy new technology to remove around 2200 km of soft plastic wrap per year, which is consistent with our goal of reducing the amount of plastic packaging we use.”

With more than a century of manufacturing in Australia, Asquith forms a key part of Mars’s Australian manufacturing operations, which includes other NSW sites in Bathurst and Wyong, Victorian sites in Ballarat and Wodonga, and Wacol in Queensland.

The factory, located north of Sydney, employs 190 people and has operated continuously since 1958. The plant is solely responsible for manufacturing all locally made Mars Wrigley gum and mints products sold in Australia, including brands such as Extra, Eclipse, PK and Juicy Fruit.

Mars Wrigley has been manufacturing in Australia continuously since 1915, when the Wrigley company first established a factory in Melbourne.

Since 1958, the factory has produced Wrigley’s complete portfolio of Australianmade gum and mints brands. Wrigley was purchased by Mars in 2009.

Chewing gum and mint factory expands capacity by 60%

“The Asquith site is an incredibly important part of our business and Mars’s history in Australia,” said Mars Wrigley

Australia General Manager Michael Ryan.

“Australia has always played an incredibly important role for Mars globally, which is reflected in our rich history and track record of continued investment.

“Our gum and mints business is an important part of our portfolio and one that consistently performs well,” Ryan said. “This investment signifies our continued belief in the growth potential of the category, and also our belief in local manufacturing and the economic health and prosperity of our communities.”

Do you have a design story to share? Please email wnift@wfmedia.com.au if you'd like to contribute.

FaBA grant to advance antibiotic detection in food

Australian Institute for Bioengineering and Nanotechnology (AIBN) Emerging Group Leader Dr Run Zhang has secured a grant from the Food and Beverage Accelerator (FaBA) to advance sensor technology that detects antibiotic residues in food, improving food safety.

Antibiotics are widely used to treat bacterial infections in both humans and animals, but their residual presence in meat and dairy products can contribute to antimicrobial resistance, reducing their effectiveness as medicine.

Australia has one of the world’s best records in minimising the use of antibiotics in food-producing animals. However, despite efforts to curb its overuse globally, it remains a concern, impacting public health and food safety.

“Antibiotic residues in food can accelerate the spread of antibiotic-resistant bacteria, making treatments ineffective and infections harder to control,” Zhang said. “This has direct impacts on human health, animal welfare and the environment, making it one of the most pressing global health threats of our generation.”

To address this, Zhang has developed nanosensors capable of detecting tiny traces of tetracyclines — a common class of antibiotics used in livestock production.

“Our innovative nanosensors can detect residues of tetracyclines in meat and dairy by reacting with the chemicals and producing a luminescent signal,” he said. “The luminescence grows stronger when there’s more tetracycline present.”

The $25,000 funding boost will support the development of a new testing device that, together with Zhang’s nanosensor technology, will allow food product testing to be faster and cheaper.

“Current testing methods are expensive, time-intensive and require specialised infrastructure,” Zhang said. “Our technology reduces testing time from over two days to about five minutes and cuts costs by approximately 95%.”

It will also be made from glass, making it reusable and further enhancing sustainability.

The nanosensor device is designed to be affordable, durable and scalable, making it suitable for small and medium enterprises and large-scale food producers.

The project is expected to be finalised by mid-2026.

ABARES to conduct chicken meat industry review

The Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) has been commissioned to conduct an independent review into the relationship between growers and integrated producers in the Australian chicken meat supply chain.

With production value expected to reach a record $4.2bn, the poultry industry is an important component of Australia’s agricultural sector.

The review will examine whether there is evidence of market failure within the industry, and if so, potential actions that could be introduced, as applicable. It will also consider information contained in recent inquiries into the industry, as well as examining the industry’s evolution over time.

As part of this process, ABARES will seek information and evidence from stakeholders via Have Your Say, in response to an information paper to be released shortly. It will also conduct stakeholder engagement across all major parts of the chicken meat industry.

The Executive Director of ABARES, Dr Jared Greenville, said ABARES was well placed to undertake the review as an independent economic research body within the Department of Agriculture, Fisheries and Forestry.

A draft report is expected to be completed by mid-2025 for stakeholder comments, with a final report to government due as soon as practicable thereafter.

AUTOMATIC SAW

The PW-SAW DCS from Astech is suitable for meat portion cutting with its state-of-the-art double-cut system and advanced weight-control technology.

Engineered for precision and speed, the automatic saw is suitable for food processors seeking high-quality, fixed-weight portions with efficiency.

At the core of the design is its innovative scanning system, which is designed to ensure every cut meets pre-established weight and thickness parameters.

The dual-cutting band saw system operates continuously, eliminating downtime for product loading and maintaining a good production flow.

Whether users need uniform portions or diverse formats, the fully adjustable cutting speed and versatile programming can adapt to unique processing needs.

Designed with hygiene and safety in mind, the saw features an easy-toclean structure and a secure operational process. Its ergonomic layout includes a touch-screen interface, product gripping, scanning and cutting areas, as well as a sawdust collection system.

Measuring 4650 x 1510 x 2050 mm, the automatic saw combines robust performance with a compact footprint.

CBS Foodtech www.cbsfoodtech.com.au

Don’t force the process

Researchers are exploring more ethical ways to replicate the indulgent taste of foie gras without using the traditional method of force-feeding ducks or geese.

Foie gras is a buttery, fatty delicacy made from the liver of a duck or goose. The traditional process for making the flavourful French cuisine is called gavage, which is basically achieved by forcefeeding the ducks and geese beyond their normal diets. Researcher Thomas Vilgis, from the Max Planck Institute for Polymer Research, enjoyed the taste of foie gras but wanted to find a way to make the dish more ethical.

Now Vilgis, as well as researchers from Max Planck Institute and the University of Southern Denmark, has created a process to replicate the delicious dish without forcefeeding. The process has been published in the journal Physics of Fluids.

“It was always a dream to make foie gras more accessible and better for animal welfare,” Vilgis said. “It’s good to stop these forcefeeding practices — or at least reduce them.”

To Vilgis and his team, it was important not to add external ingredients or additives to the foie gras. They tried adding cooked collagen from the bird’s skin and bones to the liver and fat emulsion after it was harvested, but that didn’t leave them with the correct consistency.

They then came up with the idea of trying to treat the fat with the bird’s own lipases, which are enzymes that help digest fat in the body, mimicking the activities that occur naturally in the duck’s body.

“At the end of the process, it allows the fat to recrystallise into the large crystals which form aggregates like the ones we see in the original foie gras,” Vilgis said.

The recipe is extremely simple and elegant — the liver and fat are harvested from the duck or goose, the fat is treated with lipases, both are mixed and sterilised, and it’s good to go.

However, while the structure of the foie gras looked correct with non-invasive laser microscopy — and even smelled like

the original foie gras — Vilgis and his team needed to confirm the physical properties of the dish. By doing stress-deformation tests, they found that the treated foie gras had a similar mouthfeel to the original, due to its mechanical properties.

“We could really see the influence of these large fat particles, which we call in the paper percolating clusters,” Vilgis said. “At the beginning of the ‘bite,’ these large clusters have a high resistance, creating a similar mouthfeel of elasticity without being too rubbery as after the collagen or gelatine addition.”

Vilgis has already filed a patent for the recipe, and he hopes to partner with companies interested in helping scale up the production. He also wants to work with sensory scientists who can help refine the taste and smell of the foie gras.

“Everything in our process is controlled, which is a positive thing,” Vilgis said. “We never considered adding anything additional to the foie gras, because we wanted pure duck — nothing else.”

Adapting to the future of poultry farming in Australia

Natalie Landrito, ABB Motion Australia Marketing & Public Relations Manager

Meeting consumer demands with smart technology and improved operational processes.

Demand for poultry products continues to rise. Across the Asia Pacific, the poultry farming industry is facing mounting pressure to meet these demands and simultaneously improve animal welfare while considering environmental sustainability. Businesses must do this as they look for new ways to maintain competitiveness and boost profitability.

In Australia, the poultry sector is poised for significant transformation. Gen Z and Gen Alpha are becoming key food buyers influencing consumer trends and expectations around business practices, ethical sourcing, and convenience.

Poultry farmers, retailers, and the food service industry are working hard to adapt to changing consumer demands in order to stay competitive. As they look for new ways to integrate more eco-friendly methods into their operations, businesses are also expected to have a heightened awareness to reduce their energy consumption. Rounding the corner into 2025, Australia saw climate-related reporting turned up a notch with the implementation of the mandatory disclosure of Scope 3 greenhouse gas (GHG) emissions, emphasising the importance of making sustainable business practices a crucial progression towards addressing climate change in food and agriculture.

Although this new era presents both challenges and opportunities, it will undoubtedly motivate businesses in this sector to rethink what innovation means for them and adopt more sustainable solutions such as energy-efficient technologies that complement carbonconscious operations.

Technological

innovations in farming

The following key considerations can help farmers when assessing modern technology’s likelihood of improving operations and productivity, promoting animal well-being, boosting energy efficiency, or optimising processes.

• Energy Efficiency: Energy-efficient solutions are essential for improving sustainable practices. Modern fan and ventilation systems have been designed to minimise energy consumption while maintaining optimal conditions for poultry farming applications.

• Environmental controls: When environmental conditions in poultry farms are refined with control automation, it vitally improves animal welfare and productivity. Consider advanced ventilation systems that ensure stable and efficient climate control. This will also reduce stress and overall health issues in poultry.

• Automation and data analytics: Automation and precision farming technologies enable better monitoring and management of poultry farms. Data analytics provide insights, including from remote locations, that can help farmers make informed decisions, improve efficiency, and maintain animal welfare.

Changing consumer behaviour and the role of drives and digital innovation

Gen Z and Gen Alpha are redefining consumer expectations with their strong commitment to sustainability and ethical consumption. They demand transparency in food production in such a way that they will pay a premium price for products that reflect their own values.

In Australia, strict food transparency regulations and increasing requirements around animal welfare and environmental impact

reporting in the poultry industry further drive the need for greater accountability in this sector.

Today’s cutting-edge drive technology features embedded communication protocols which enables seamless data sharing and operational equipment insights via cloud connectivity. Farmers can incorporate remote monitoring and efficient management of their farming operations, helping to promote sustainable farming practices thanks to the accessibility of real-time data-driven insights.

Ventilation, digitalisation, and automating remote condition monitoring

As poultry farming advances from caged to cage-free systems, ensuring optimal air quality in barns becomes increasingly vital. Chickens that have the freedom to roam outside the cage experience increased wellness and have been shown to produce better egg and meat quality.

Farmers may want to explore implementing drive technology when making this transition. An important factor to consider when selecting a drive is its ability to offer reliable ventilation fan speed control. The best drives will allow for real-time adjustments when needed to accommodate any fluctuation in environmental conditions as chickens roam freely in the barn.

ABB is a global leader in providing innovative automation, electrification, and digital solutions to help businesses enhance efficiency, sustainability, and safety across their operations.

One of the key innovations that ABB provides to poultry farming is improved ventilation control using advanced drive and programmable logic controller (PLC) technology. PLCs facilitate reliable continuity in ventilation systems, keeping them resilient and robust in the face of power fluctuations which can be extremely problematic and wreak havoc on connected equipment.

PLCs such as ABB’s AC500 PLC unlock a gateway to realtime monitoring and predictive analytics. Designed to seamlessly integrate with smart energy management systems, it optimises power consumption while automating essential farm processes such as fan speed and airflow. They are also an integral part of automating

feeding systems, which reduces waste and ensures that poultry get the right amount of nutrition when they need it.

Transforming manual labour into a digitally automated arrangement empowers farmers to remotely monitor critically connected equipment and detect potential issues before equipment failures occur.

Farmers who manage multiple locations can benefit from remote access via smart technology and cloud connectivity. This helps them gain proactive insights into conditions at their various locations, reducing the need for unnecessary service visits by technicians.

Advanced drive technology also utilises cloud solutions for condition monitoring, harnessing cloud computing to oversee equipment status. As farmers gain access to insights and alerts, they can prevent failures and optimise equipment maintenance schedules to meet their own unique requirements.

In particular, ABB drives come with built-in control functionality by design. This eliminates the need for external components in a farm’s system setup. It is a simplified and highly cost-effective solution that requires minimal footprint, encountering less upfront costs attributable to consultation, engineering design, product installation, and commissioning. As a consequence, farming operations can become more predictable and manageable for less.

This guaranteed operational stability and reduction in unplanned downtime also helps to reduce stress in poultry and the risk of other health issues. As a result, business insurance claims and costs incurred relative to livestock loss are minimised.

Maintaining a stable indoor temperature with the right technology is also critical for both the chickens and their dry litter. Successful moisture and waste management will contribute to a clean environment that will boost overall chicken productivity.

As cage-free farming grows, a comfortable and healthy environment becomes essential for encouraging chickens to venture outside their cage and explore. Chickens who are confident enough to do so display better health and produce higher-quality eggs. The positive ripple effect is that consumers are often willing to pay more for meat products where businesses have taken animal welfare into account, such as chickens that have had outdoor access. This means that farmers can support consumer expectations to consider animal welfare in farming practices while synchronously supporting birds’ natural behaviours.

ABB’s ACS580 variable speed drive can drastically reduce energy bills. By running two fans at half speed* farmers can cut energy consumption by over 70%.

How to overcome weak grid problems in farming communities

Farmers in rural areas often struggle with weak electricity grids which can cause severe disruptions in power distribution or the electrical network and interrupt operations. Modern technology helps to mitigate these challenges by providing a more reliable and stable power supply.

Particularly as farmers investigate new ways to integrate renewable energy into their processes, drives that allow for DC supply from solar panels should be considered as a best possible harmonic mitigation solution. ABB’s ACS280 reduces dependence on grid power thereby lowering energy costs. This benefits remote poultry farms as reliable power is essential for critically automated applications like ventilation and feeding systems.

Additionally, ABB has introduced the new ACQ80 solar pump drive which enables emission-free pumping by harnessing solar power for water pumping systems that feed animals and crops. The drive automatically switches to grid power when solar power is unavailable, ensuring farming operations consistently stay operational 24/7. With their power being generated from a clean energy source, farmers are also able to lower operating costs.

As regenerative farming gains more momentum in Australia, integrating a solar drive into operations can be particularly beneficial. This approach supports the method’s intention to consolidate livestock, optimise soil health, and generate biodiversity within the farming ecosystem in the most resilient way.

Investing in energy efficiency through precise motor speed and torque control

As Australia ushers in a new era of addressing climate change through policy reforms, the adoption of cleaner technologies in farming operations should be at the forefront. It’s the low-hanging fruit that can spur energy-efficient farming practices. The pressure has reached a tipping point as Australia’s new mandatory climate reporting and disclosure regulations also apply to some large-scale agricultural farming businesses, who may be impacted in areas of emissions reporting, sustainability practices, or financial investment considerations.

ABB’s ACS580 VSD can help farmers achieve energy savings of up to 50% by offering precise speed control in applications like fan ventilation. When the VSD is paired with an energy-efficient motor, this precision optimisation reduces energy consumption as the drive controls the motor’s speed and torque. As a result, energy wastage is eliminated and the power used is precisely matched to the operation’s actual demand. Being able to deliver maximum efficiency acts as a catalyst for significant energy savings.

An added benefit is that investment in these energy-efficient solutions can typically be recouped within 20 months.

How technology is influencing broader agricultural applications

The modernisation of agricultural operations with leading-edge technology extends far beyond the poultry sector. For example, innovative drives are helping dairy farmers gain regulated control over milking machinery, C02 distribution, heat stress for livestock, and general storage conditions.

Greenhouses, including the emerging sector of vertical farming, require top-tier temperature and indoor humidity control to create ideal growing conditions to maximise crop yield yearround. Innovative technology supports greenhouse applications by optimising the environment and managing energy consumption and water usage. With a rapidly growing world population comes an imbalance between food availability and consumer demand. Coupled with Australia’s ambitions to reach Net Zero, a synergistic collaboration between government, industry, and technology manufacturers becomes pivotal to creating resilient food supply chains and preventing further crises as a consequence of the global food shortage.

Australia’s poultry farming industry will need to adapt to advance. Integrating technology like variable speed drives, PLCs, and more energy efficient and digitalised solutions will become paramount in a sector overhaul fuelled by stricter climate-related regulations and demanding consumer expectations.

By partnering with the right providers in collaboration with public and private initiatives, the industry has a chance to strike the right balance, ensuring long-term profitability, whilst boosting operational efficiency, and effectively cater to the changing needs of today’s conscious consumers.

ABB Australia Pty Ltd new.abb.com/drives/segments/food-and-beverage

ABB’s ACS280 coldplate drive is compact and versatile, effortlessly interfacing with existing cooling systems.

ABB’s ACQ80 solar pump drive allows farmers to reduce grid dependence by seamlessly switching between solar power and the grid for uninterrupted operation and greater energy savings.

Is cultured meat possible without antibiotics?

Antibiotics are commonly used in cell-based meat production to prevent bacterial contamination. However, their use raises concerns about antibiotic resistance and residual traces in the final food products. A research team led by The Hebrew University of Jerusalem, in collaboration with the SingaporeHUJ Alliance for Research and Enterprise (SHARE), investigated the potential of Random Antimicrobial Peptide Mixtures (RPMs) — synthetic peptide cocktails with broad antimicrobial activity — as an alternative solution that could support cultured meat production by eliminating bacterial contamination without harming stem cell viability or contributing to antibiotic resistance.

The study, conducted by PhD student Idan Yakir and Professor Zvi Hayouka, demonstrated strong bactericidal activity against Gram-positive bacteria such as Listeria monocytogenes and Gram-negative bacteria E. coli without harming the host cells.

Mesenchymal stem cells (MSCs), crucial for cultured meat production, showed no significant toxicity when exposed to RPMs at concentrations effective against bacteria. Unlike conventional antibiotics, RPMs exhibited a low occurrence of

bacterial resistance and the researchers said the RPM mixture was quickly broken down in a simulated digestion model.

Cultured meat has been heralded as a sustainable alternative to traditional livestock farming; however, microbial contamination remains a key challenge. The findings suggest that RPMs could serve as a scalable, cost-effective antimicrobial strategy in this burgeoning industry.

The team is now exploring industrial applications and regulatory pathways to integrate RPMs into commercial cultured meat production, aiming for broader adoption in the alternative protein industry. It has also established a startup company based on this technology called Prevera.

Bacon maker goes linerless with its packaging

Based in the UK, Denhay Farms has been producing bacon using its own curing process for almost 30 years. The business has now fully automated its packaging operations by integrating Ravenwood’s linerless technology for its bacon sleeves. The move has resulted in

our production process. The machines have transformed our labelling operations, making it faster and more efficient, while the sleeves provide a premium, high-quality solution that perfectly complements Denhay’s brand,” said Jim Loescher, MD of Denhay Farms.

Prior to linerless, employees spent long hours performing repetitive manual sleeving tasks. The transition from labourintensive hand sleeving to fully automated labelling has been implemented across all Denhay’s own-label sliced bacon including the Spoilt Pig brand, and wholesale catering packs.

The two Nobac applicators have fully optimised the production lines. They can sleeve a variety of fixed-weight pack formats and tray sizes, linking seamlessly to weigh scales for variable weight packs as well as check weighing. However, in this particular application they are not connected.

The pressure-sensitive board reels are available in slideable or non-slideable versions, to provide a seamless finish. With no backing paper, linerless can also provide a sustainable solution.

The transition to linerless has not only improved packaging efficiency but also reduced storage and shipping space due to the compact nature of linerless reels compared to traditional manual sleeves.

Ravenwood Packaging Ltd www.ravenwood.co.uk

Database of migrating food-contact chemicals

Recently published studies have found more than 1000 additional chemicals present in or migrating from food-contact materials. The openaccess FCCmigex database now compiles information on over 5000 foodcontact chemicals from packaging and other food-contact articles across 1500 scientific studies. The latest research focuses on PFAS, phthalates and antioxidants.

The database provides citable data to support scientific and regulatory efforts to improve the safety of food contact materials.

Food packaging can be a source of hazardous chemicals that transfer into food. The Database on Migrating and Extractable Food Contact Chemicals (FCCmigex) systematically compiles scientific evidence on food contact chemicals either present in food contact materials (FCMs) or transferred into food under real-world conditions, which indicates potential human exposure.

All the data is freely accessible in a user-friendly dashboard, including scientific studies published until May 2024. The latest update extends the database’s coverage and now includes:

• 5294 food contact chemicals (+20% increase from the previous version)

• 1500 scientific studies (+13% increase)

• More than 35,500 database entries (+30% increase) Key findings

29 of the 188 new studies report the detection of per- and polyfluoroalkyl substances (PFAS), adding 62 newly identified PFAS to the 68 previously documented in FCMs.

ADHESIVE MELTER

Robatech’s Alpha is its newgeneration adhesive melter. The powerful all-rounder is designed to melt up to 12.5 kg/h of thermoplastic adhesives within the smallest of spaces.

Equipped with the Robatech Control System (RCS), the device is capable of providing smart operation and numerous interfaces to simplify system integration, control and monitoring of adhesive application.

According to the manufacturer, the device can provide system availability of more than 99%.

Thanks to its relatively small dimensions and the 45-degree connection area for heated hoses, the device is suitable for space-saving installation in machines.

The adhesive melter is versatile, particularly when it comes to applications in the packaging, converting and graphics industries.

Compatibility with heated hoses and application heads built as far back as 2000 makes it easy to modernise existing systems.

The optional filling system is designed to increase safety in production and relieve operating personnel

Robatech Australia Pty Ltd www.robatech.com.au

PFAS, also known as forever chemicals, are highly persistent. Also, phthalates continued to be found regularly: 44 of the new studies have detected DEHP, DBP and/or DEP, mostly related to plastic FCMs.

2,4-di-tert-butylphenol is the chemical with the highest number of new database entries, indicating potential human exposure from synthetic antioxidants used in plastics. This chemical has high aquatic toxicity and is currently under assessment for its effects as an endocrine disruptor.

A notable trend in recent studies is the shift towards untargeted chemical analyses. These approaches aim at covering all chemicals that can potentially be transferred from packaging into the food and will provide deeper insights into chemical mixtures migrating from packaging into food.

New features of the dashboard include geographical data pinpointing where tested food-contact articles were purchased, a new filter for the publication year, improved filters for distinguishing between recycled and primary plastic content, and the addition of regenerated cellulose as a new category of FCM.

With this update, the Food Packaging Forum continues to support scientific research and regulatory efforts to assess and mitigate potential human health risks associated with FCCs.

FRESH PRODUCE PACKAGING EQUIPMENT

The Manter MoNo Clipper uses a tubular net sealed with a PE label for secure closure.

The mono-material (PE) tubular net bag and seal closure are designed to increase sustainability by enabling recycling of more of the produce packaging.

The built-in labeller is compatible with strip labels, wine glass labels and seal-to-seal labels.

Designed for durability, it requires less maintenance than traditional clippers, as it eliminates the need for a clip magazine and oil.

Manter equipment is available exclusively through Wyma Solutions in New Zealand and Australia.

Wyma Solutions www.wymasolutions.com

What’s on at FoodTech Qld 2025

19-20 June 2025 | Gold Coast Convention & Exhibition Centre | foodtechqld.com.au

RConference

eturning to the Gold Coast from 19–20 June 2025, FoodTech Qld will feature technological advancements in food production, food science, supply chain, distribution and warehousing, food safety, processing, packaging and plant equipment.

Exhibition

The exhibition show floor provides visitors with the opportunity to meet suppliers in food science, manufacturing software, packaging machinery, processing equipment, and more.

From advanced filling line equipment and automated packaging systems to digital measuring solutions and sustainable packaging options, the exhibition show floor will cover new products, technologies and services in every aspect of food technology, including: meat and seafood, abattoirs and smallgoods manufacturing, dairy industry, fresh produce handling, packaged foods, baked goods, snack foods, beverages and frozen food.

The exhibition will also feature an innovation zone with new technologies from startups and the next generation of food and drink innovators.

Exhibition opening times are as follows:

Day one:

Thursday, 19 June | 9:00 am–4:30 pm

Day two:

Friday, 20 June | 9:00 am–3:00 pm

Visitor registration is free for entry to the exhibition.

Returning in 2025, the FoodTech Qld Conference Program will run alongside the two-day exhibition. Attendees will be able to gain actionable tips from keynote sessions, panel discussions and roundtables led by industry experts. The conference sessions are designed to tackle some of the biggest challenges facing today’s food manufacturers.

Key discussion focuses for the conference agenda include:

• Technological advancements: insights into technology driving change in food manufacturing. Highlights include keynote discussions on how automation and AI are propelling the industry forward and panel discussions on using technology to support growth and reduce costs.

• Consumer trends: in-depth exploration of how the current and future technology advancements can help the industry adapt to changing consumer demands, with strategies for rapid market response.

• Digital food manufacturing: detailed sessions on perfecting production, improving supply chain, logistics and operational efficiency using IoT, data analytics and predictive maintenance.

• People and teams: insights to attract and retain top talent, upskill teams for advanced technologies and promote collaboration to build resilient, innovative workforces in food manufacturing.

Conference program times are as follows: Day One: Thursday, 19 June | 9:30 am–4:00 pm

Day two: Friday, 20 June | 9:30 am–2:00 pm

One-day and two-day conference tickets are available for purchase.

Networking

Providing plenty of opportunities for networking, the event starts with a Welcome Party at The Star’s Isoletto Privé, on the evening of 18 June, followed by an official Networking Party at QT’s Stingray Lounge on the evening of day one, 19 June. During the exhibition there will also be a Networking Lounge, sponsored by Mosca. These opportunities offer a relaxed environment to forge new partnerships and strengthen existing ones.

Welcome Party

• Wednesday, 18 June 2025

• 6:30 pm–8:30 pm

• Isoletto Privé, Level 6, The Star Gold Coast

• Tickets are available for purchase Networking Party — sponsored by Mettler Toledo

• Thursday, 19 June 2025

• 5:30 pm–7:30 pm

• Stingray Lounge, QT, Surfers Paradise

• Tickets available for purchase — tickets include bus transfers from the GCCEC. For more information, visit foodtechqld.com.au.

Visy trials its new recyclable fibre-based thermal insulation

Visy has announced a new product called Visycell — currently being trialled with food delivery businesses — to replace problematic expanded polystyrene (EPS).

Visycell is a fibre-based thermal insulation liner, which the company says provides a good alternative to EPS because of its strong thermal and cushioning qualities. It also has the added benefit of being fully recyclable through kerbside recycling bins.

Made in Melbourne’s west from cardboard waste offcuts, it has been specifically designed for Australia’s hot climate to keep temperature-sensitive food and beverages safe and fresh.

“We’re working hard to help customers ditch problematic polystyrene and we’re pleased to be trialling Visycell as a new alternative,” said Rolland Zhang, New Business Projects Manager at Visy.

“We think food and beverage customers will love Visycell — it will keep their product safe and fresh during transportation, is easily recycled and is locally made.

“We know it’s not just food and beverage companies wanting to ditch polystyrene, which is why Visycell has the potential to also be used to transport fragile goods and in building construction.”

The insulation has undergone rigorous testing to ensure it meets the highest standards. It can also be flat-packed, saving businesses on transportation costs.

RADAR SENSOR FOR HYGIENIC PROCESSES

Visycell has Australian Packaging Covenant Organisation (APCO) certification for recyclability and can carry the Australasian Recycling Logo (ARL).

According to the APCO, less than 20% of EPS in Australia is recycled. Visycell has the potential to replace the equivalent of over 170 Olympic swimming pools of EPS each year, significantly reducing the amount of material being sent to landfill or polluting our environment.

Visy

www.visy.com

The Micropilot FMR43 is a compact radar used for continuous level measurement in hygienic applications.

The compact unit is designed to operate in tanks and vessels up to 15 m, with exceptional performance and response time even in small tanks due to 180 GHz technology.

By combining advanced diagnostics called Heartbeat Technology, the instrument can periodically run traceable verifications, a process designed to ensure it is operating reliably without any manual intervention. It also incorporates a technology called RAI (Radar Accuracy Index) that saves a fingerprint of the electromagnetic signal after calibration in the factory and periodically checks to ensure the measurement hasn’t drifted with time.

Bluetooth Technology allows remote access to the instrument for commissioning, troubleshooting and even functional tests, maximising safety by avoiding working at heights.

IO-Link communication, with function blocks available for the main control systems, reduces integration time and engineering costs.

Endress+Hauser Australia Pty Ltd www.au.endress.com

GLUTEN DETECTION SYSTEM

The RIDAQuick Gluten Quant & Smart Box from R-Biopharm Australia is designed to provide rapid quantitative detection of gluten residues on surfaces, in CIP and in food samples, in test strip format.

Features of the gluten detection system include: quantitative analysis of gluten residues in test strip format using the R5 antibody; innovative test evaluation with the RIDASmart APP Allergen; and safe quantitative results within 10 min.

R-Biopharm Australia www.r-biopharm.com.au

LIQUID CHILLERS & HEAT PUMPS

PEACE OF MIND IN HVACR & PROCESS INDUSTRIES

Products which always work, everywhere

MTA’s industrial-grade chillers are designed to operate in even the most harsh conditions, with water outlet temperatures from -24 °C to +30 °C.

TAE G is the process chiller designed specifically for the most demanding industrial applications, combining the reliability and durability with the application of eco-friendly refrigerants R513A and R454B.

Multiple solutions to all your needs

MTA offers air and water-cooled chillers and heat pumps in the 2 – 2,000 kW range with scrollinverter, scroll, multi-scroll and screw configurations.

ARIES G air-cooled chillers with scroll compressors up to 930 kW. High seasonal efficiency, low operating costs, and sustainable performance thanks to R454B refrigerant, total heat recovery, and high-efficiency exchangers

www.mta-au.com Dandenong South VIC 3175

Tel. +61 1300 304 177

E-mail: sales@mta-au.com

The green transition of energy systems

Always focused on energy efficiency and environmental protection, MTA further strengthens its commitment by adopting low GWP refrigerants.

iCYGNUS N HP is the brand new air-source propane R290 heat pump, with inverter compressor, delivering high water temperatures with maximum efficiency and silent operations. The sustainable electrification of heating.

Trusted in multiple Australian applications

Leading Australian customers with the most varying and demanding applications trust MTA to perfectly meet their diverse specific needs.

Medical & MRI, Food & Bev, Chemical & Pharma, Technical & Commercial Air Conditioning, Mechanical & Machine Tools, Plastics, Electronics, Wineries, Paper, Lasers, Materials, Gas Treatment, IT Cooling, Transport.

HYGIENE MONITORING AND MANAGEMENT SYSTEM

The Neogen Clean-Trace hygiene monitoring and management system provides the tools needed to efficiently manage the cleaning and sanitation process. The solution is designed to produce accurate results that can be used by users to confidently make decisions to verify cleaning and begin production.

By using rapid, easy-to-use ATP (adenosine triphosphate) testing technology, Clean-Trace effectively monitors the cleanliness of surfaces and identifies potential contamination risks.

Clean-Trace ATP Tests are simple to use. The long, flexible swabs are designed to get into hard-to-reach areas and come pre-moistened so users can just grab and go.

The LM1 ATP meter features faster time-to-result and easy, one-handed operation so users can multi-task. Its ergonomic design makes testing simple, minimising training time and costs.

To complete the package, the inclusion of Neogen Analytics Essentials takes the system further, offering powerful tools for data analysis and trend tracking, turning the user’s data into actionable information.

Analytics Essentials enables users to visualise sanitation performance over time, providing valuable insights that aid in optimising cleaning protocols. With historical data at their fingertips, users can pinpoint areas that require improvement, reduce inefficiencies, and make informed decisions to take decisive action quickly and confidently.

The Neogen Clean-Trace system is designed to help businesses comply with food safety regulations, streamline quality control and reduce operational risks. Its ability to monitor and manage sanitation performance efficiently can not only ensure food safety but also minimise downtime, reduce costs and foster a culture of continuous improvement within the organisation.

Neogen Australasia Pty Limited neogenaustralasia.com.au

BUTTERFLY VALVE

The Z011-A butterfly valve is designed to meet FDA and EC1935 compliance standards, ensuring it is safe for use in food-contact applications. The certification means that the Z011-A meets the highest standards for material safety, which can provide peace of mind for food and beverage manufacturers in every application.

What sets the valve apart is its advanced design, optimised specifically for dry media solutions. Equipped with a bed groove liner and triple shaft sealing features, the valve is suited to systems that require precise control, including gravity, pressurised and vacuum applications. These features are designed to ensure a leak-free operation, extending the lifespan of the valve while minimising the need for maintenance.

The butterfly valve can be paired with Ebro Armaturen’s pneumatic actuators and switch boxes. This combination is designed to create a well-tuned system that can enhance functionality and deliver the desired performance while maintaining a high degree of reliability. Whether in a complex production line or a simpler system, this tailored solution is designed to ensure that each application performs as intended, every time.

Ebro Armaturen Pacific Pty Ltd www.ebro-armaturen.com.au

PLUG-AND-PLAY DIGITAL COMMUNICATION SYSTEM

ifm’s IO-Link is a plug-and-play digital communication system designed to help food and beverage manufacturers optimise plant efficiency, improve process safety and meet sustainability targets.

Suitable for use in food processing environments — including wet and washdown areas — the system is designed to enable seamless integration of smart sensors and actuators into factory control systems. These devices collect real-time process and diagnostic data for improved visibility across temperature, flow, pressure and more — all from a single sensor.

Key features include: predictive maintenance — early fault detection to reduce unplanned downtime; Y-Path data access — simultaneous process and diagnostic data, without interrupting operations; plug-and-play sensor replacement — standard connectors and parameter memory enable fast swaps; interference-free signal transmission — ensures data integrity in harsh environments; flexible system compatibility — IO-Link connects with any fieldbus or controller.

By equipping food and beverage producers with actionable, real-time data, the system is designed to support safe, efficient and compliant operations — even in the face of complex regulatory demands.

ifm efector pty ltd www.ifm.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.

TORQUE RING FOR MEAT MINCER BARREL

The PIECO STR Safe Torque Ring aids meat workers with the tightening and removal of the lock ring that threads onto the meat mincer barrel. Instead of screwing and unscrewing by hand, all the operator needs to do is use a rechargeable handheld torque wrench and let the drive mechanism do the work.

The PIECO STR is designed to enable a faster and smoother set-up process and improve operator safety, with the potential to increase employee retention. It will also eliminate overtightening, improve the longevity of grinder components and reduce metal detection occurrences.

It includes a ring support trolley that can suspend and safely handle the entire assembly, and a dedicated cart for the safe storage of the tools. It is currently suitable for 11, 12, 14 and 16″ grinders. Barnco Pty Ltd www.barnco.com.au

ENGINEERING SERVICES FOR FOOD AND BEVERAGE MANUFACTURING FACILITIES

SHRINK BAGS FOR BONE-IN VACUUM-PACKED MEAT

The Viking APEX Shrink Bags offer an effective packaging solution for bone-in meat exports. These shrink bags are designed to ensure that bone-in vacuumpacked meat arrives in pristine condition, just as it left the facility.

Using barrier protection technology, the shrink bags help maintain the freshness and quality of chilled meat exports, even after weeks of transit. Thanks to its shelf life extension and ability to retain product integrity, the Viking APEX Shrink Bags are suitable for packing sharp-edged or bone-in products while providing excellent protection and eliminating the need for additional bone guard.

The multi-layer design not only safeguards products during transport but also enhances presentation with its gloss and clarity. The oxygen barrier is engineered to protect the product from contamination, preserving its quality as it travels to its destination.

Viking Food Solutions specialises in solving complex packaging challenges, refining product capabilities and configurations to meet specific compliance, storage and presentation needs. With local manufacturing, the company can quickly adapt and fast-track new brand launches, transforming a packaging concept from design to delivery in just a few weeks.

Viking Food Solutions www.vikingfoodsolutions.com.au

With an in-house engineering team specialising in food and beverage process engineering, Total Construction can deliver tailored solutions that are designed to optimise production efficiency, ensure compliance and future-proof operations.

From early design critique and value engineering to strategic sourcing of materials and skills, the company’s expertise spans construction in live environments, temperature-controlled facilities, high-care processing areas, automation integration and facility upgrades to modern standards.

With in-house engineering expertise, the company can design efficient process flows and plant layouts that can enhance productivity while meeting stringent industry standards. The skilled teams can bring innovative thinking and practical solutions to projects, which can help ensure seamless integration of process equipment, utilities and production lines.

Benefits of the company include its Early Contractor Involvement (ECI) model, which identifies risks, optimises layouts and is designed to ensure cost-effective delivery.

Whether building new facilities or upgrading existing infrastructure, the company is focused on minimising downtime and maximising efficiency. It has worked with some of the industry’s recognised brands, including Arnott’s, Peters, Cadbury, Nestlé, Woolworths, dnata and Stacked Farm.

Total Construction www.totalconstruction.com.au

Advanced manufacturing for local industry

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

By combining the latest hardware and software technologies, APS successfully leverages digitalisation to set the benchmark in speed, efficiency and performance. Whether it is ACB adaptation or print services, through to terminal rail assembly or automated panel assembly, APS pride themselves on their value-add services within the facility. They understand that to be competitive in local industry, their customer base needs the best in customisation and delivery and the facility has been designed to set the benchmark.

The facility supports local industry by reducing lead times and costs, showcasing digitalisation to improve competitiveness and quality, as well as increasing their capacity to supply DBs and ACBs. The centre also features a world first in Siemens Air Circuit Breaker customisation via a Siemens certified ACB Adaptation Centre — the first nonSiemens facility worldwide to adapt and assemble Siemens air circuit breakers.

Highlighting the capability and excellence of this facility, APS Industrial, alongside their manufacturing partner Siemens, are also very proud to have contributed to South Australia’s Advanced Manufacturing Strategy. Housing a complete portfolio of local, cutting-edge technology and equipment, our enhanced local capability includes:

ACB Adaptation

ACBs are a critical component of energy transition across industries, helping provide safe power supply, protecting valuable

equipment at manufacturing sites, built environments, mine sites, commercial buildings and any other infrastructure requiring a safe and secure source of electricity. The facility will enable APS to accelerate the delivery of Siemens SENTRON ACBs to switchboard builders and electrical contractors who install and serve the Australian and New Zealand markets. By adapting and assembling Siemens air circuit breakers locally, APS Industrial achieves up to a 50% reduction in delivery times to the Australian market.

DB Manufacturing Floor

APS Industrial are proud to offer a complete family of ‘DB’ distribution boards that are custom designed for the demands of Australian industry and feature world-class technology and innovation. The ‘DB family’ of competitively priced distribution boards are exclusive to APS Industrial and purposebuilt for compatibility with Siemens circuit breakers. In a move that will revolutionise distribution board assembly and installation, the ‘DB Ultimate’, within the ‘DB family’ of distribution boards feature a unique removable one-piece assembly that enables full assembly and wiring independent of the enclosure itself. This exciting feature provides unparalleled flexibility in design, assembly, installation, commissioning and future retro-fitting.

Automated Drilling & Machining

The Rittal Perforex Milling Terminal that APS has on site at the facility, accelerates your throughput times when machining anything from the smallest enclosures and enclosure panels, through to large enclosures. Hole-drilling, thread-tapping and cut-outs in all machinable materials such as

steel, stainless steel, aluminium, copper and plastic. Profitability and process acceleration from a batch size of just one.

Efficient Engineering Software

Further solidifying its role as a leader in the industry, APS Industrial is thrilled to announce its new agency agreement with Eplan. As a leader in engineering software, Eplan optimises processes across electrical, automation, and mechatronic disciplines. This partnership allows APS Industrial to provide advanced software solutions that streamline engineering tasks, enhance accuracy, and ensure compliance. Significantly, this collaboration positions APS Industrial to apply Eplan’s capabilities on a local scale unprecedented in Australia, enhancing customer communication and workflow efficiency, and transforming the engineering landscape.

These initiatives reflect APS Industrial’s commitment to supporting the Australian electrical industry’s local manufacturing capability. By focusing on innovation and efficiency, APS is contributing to a future where local manufacturing and engineering can thrive, ensuring that the 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

APS Industrial

www.apsindustrial.com.au

AUTOMATIC BELT CHAMBER VACUUM PACKER

The Henkelman Titaan 110 is a fully automatic single chamber vacuum packaging machine, designed to streamline high-volume packaging processes. Engineered for performance, it features an automatic outfeed conveyor, stainless steel lid and an ergonomic design that reduces operator strain. Its robust construction and advanced controls make it suitable for continuous industrial use.

The Titaan 110 is suitable for food processing industries, including meat, poultry and cheese, as well as medical and electronics sectors. Its automation and single chamber design support large-scale packaging needs while reducing downtime and operator workload.

The unit includes two standard sealing bars, sensor control and soft air functionality to protect delicate products and vacuum bags. The Advanced Control System (ACS) allows up to 20 pre-set or user-defined cycles. Additional features include an automatic lid with foot pedal operation, easy-to-clean silicone holders, a flat work surface and a durable stainless steel casing. The integrated Automatic Service Report alerts users when maintenance is due. For added efficiency and protection, the unit can be paired with the Henkelman Diptank 200A to create a fully automatic packaging line — designed to minimise physical effort and streamline workflow.

Vacpac Engineering www.vacpac.com.au

COBOT ASSISTED PALLETISING TOOL

The PIAB Collaborative Palletising Tool (CPT) is a compact allin-one tool with extended reach for cobot (collaborative robot)assisted palletising. The vacuum gripping surface enables the picking of multiple boxes in one single move. Uniting the capabilities of many EOATs (end-of-arm tools) into one single unit, using a CPT is designed not only to reduce tool costs, but also to free up valuable engineering time for other important projects.

Features include: higher pallet output — the gripping surface is designed to allow handling of different box sizes or multiple boxes in each cycle by using piSAVE sense valves or flow reduction technology; maximum cobot reach — lightweight and off-centre design extends the reach of the cobot up to 100 mm; and maximum handling speed — the integrated piCOMPACT23

SMART Valve Unit allows fast response times increasing throughput.

It also features one EOAT instead of several — for different configurations, for example, when changing products, it is only necessary to change the lower suction plate from foam to suction cups or vice versa.

The user-friendly tool comes with plug & play software and interfaces offered for UR cobots and Rocketfarm Palletizing software PALLY with adaptive path planning (software not included). A generic electrical interface is available with several mechanical interface options to fit other cobots or small industrial robots in accordance with ISO 9409-1 standard.

See the CPT in action on stand H16 at FoodTech Qld from 19–20 June 2025. Pneumatic Products www.pneumatics.com.au

PROCESS LIQUID CHILLERS WITH SCROLL COMPRESSORS

With cooling capacity from 7–254 kW, the TAE G aircooled process chillers are specifically designed for use in the most demanding industrial applications.

TAE G is the result of MTA’s commitment to the green transition of energy systems, obtained by combining its process chillers with the use of environmentally friendly R513A and R454B refrigerants, as an alternative to R410A.

The chiller configuration includes an accumulation tank and a pump integrated into the unit as standard, thus offering a plug-and-play solution recognised throughout the world. A wide range of options, combined with wide operational limits, allow the chillers to adapt to a large variety of process cooling applications.

MTA Australasia www.mta-au.com

STAND C18

STAND G2

Overcoming the bioprocessing challenges of alternative protein production

Alternative proteins are projected to account for 11% of the global protein market by 2035. In alternative protein production, pumps are essential for accurate additive dosing including nutrients and anti-foaming agents, transferring the protein product and adjusting pH levels to maintain optimum conditions. Steffen Knoedler, Global Business Development Manager for Food & Beverage at WatsonMarlow Fluid Technology Solutions (WMFTS), shared insights how the right pumps can help manufacturers to overcome bioprocessing challenges.

Cutting costs

Alternative protein manufacturers can keep production costs down by selecting pump technology that is easy to clean and compatible with both single and multiuse systems enabling flexible process design and improving efficiency, as well as reducing downtime associated with cleaning. By selecting pumps that can accommodate a wide range of applications, manufacturers can streamline operations and reduce the need to invest in multiple

sets of equipment. Pumps with high dosing accuracy will reduce waste of expensive additives and ensure bioreactor conditions remain optimal. This results in lower material costs and prevents the need to use extra energy to compensate for condition imbalances. As well as lowering costs, these benefits simultaneously align with sustainability goals.

Quality and consistency

Taste and texture are critical factors in the success of the alternative protein industry. The risks of poor product quality and batch inconsistency are particularly significant at the cell cultivation stage of alternative protein production. Selecting pumps with low-shear capabilities is essential for manufacturers to protect the integrity of their final product. Low shear pumps minimise the physical stress exerted on the sensitive proteins, which can easily be damaged during pumping.

To mitigate the risk of batch loss due to inconsistencies between batches, manufacturers can use advanced pump technologies that include flexible in-process

controls, such as 100% in-process weight checking and zero-waste start-up. These features are vital in maintaining the precision required to consistently produce high-quality batches and reduce batch losses.

Scaling up

As the startups in the alternative proteins sector aim to expand to industrial scale, they require pump systems that are not only reliable but also scalable, capable of handling volumes ranging from as little as 0.5 litres/hour to over 20,000 litres/hour. A dependable pumping solution ensures smooth, uninterrupted operation, helping startups maintain consistency and efficiency as they scale up their production processes. Combining this with systems that facilitate fast changeover between batches through seamless integration of pumps and single use technologies will reduce production time while retaining reliability. Ultimately, partnering with a supplier that understands the unique needs of the alternative protein industry and can provide scalable, reliable pump systems will play a key role in the longterm success and growth of these startups.

Expert solutions

As a specialist in fluid path solutions for both the biopharma and food and beverage industries, WMFTS offers a comprehensive portfolio of peristaltic pump solutions tailored for alternative protein production. The expert WMFTS team can work with alternative protein manufacturers to optimise every process step and eliminate inefficiencies. Its pumps can handle a range of different materials and products, saving manufacturers money in building the system and reducing manufacturing costs.

Pumps such as the Watson-Marlow 500 and 600 pumps can be used to precisely dose additives into the bioreactor. Certa Sine pumps can transfer the alternative protein product with gentle conveying, protecting the integrity and structure of the valuable proteins. Product viability during cell culture is maintained with highly accurate precision dosing from micro volumes to millilitres. WMFTS can support alternative protein manufacturers to scale to commercialisation and has a global logistics network to match global growth goals. By providing scalable,

reliable, and efficient pump solutions, WMFTS is committed to helping the alternative protein industry thrive.

The need to provide the increasing global population with a protein-rich diet sustainably is driving high projected growth in the alternative protein market. However, for this growth to be realised, manufacturers must overcome bioprocessing challenges such as cost reduction, maintaining product quality and scaling up. Pumps that are precise, flexible, and sterile are crucial to enhancing the efficiency and scalability of alternative protein production, ensuring these processes are both sustainable and cost-effective.

Watson-Marlow Fluid Technology Solutions www.wmfts.com/en-au

Science behind the factory floor

The choice between epoxy and polyurethane cement flooring systems in high-temperature environments goes far deeper than simple temperature ratings. To truly understand their behaviour, we need to examine the complex interplay between thermal dynamics, material science and real-world performance.

The thermal behaviour of epoxy systems is fascinating from a molecular perspective. Standard epoxy systems achieve their chemical resistance and strength through a tightly cross-linked polymer matrix. However, this same molecular structure becomes their Achilles heel when temperatures rise above 60°C. At this point, the polymer chains begin absorbing thermal energy, increasing their molecular mobility. This process, known as glass transition, transforms the rigid epoxy into a more plastic state.

Not all epoxy systems are created equal, though. Novolac epoxies, modified with phenolic structures, can achieve higher temperature resistance. Their enhanced cross-linking density pushes the glass transition temperature up to 95–120°C, while simultaneously reducing their coefficient of thermal expansion to 35–45 x 10-6/°C — notably lower than standard epoxy’s 45–65 x 10-6/°C. This improvement comes at a cost: increased brittleness and reduced impact resistance.

Polyurethane cement: a different molecular approach

Polyurethane cement systems tackle heat resistance through a fundamentally different approach. By incorporating a cementitious component within the polymer matrix, PUC systems create a unique

material that behaves more like a hybrid than a pure polymer. The cement doesn’t just act as a filler — it fundamentally changes how the material responds to thermal stress.

The science behind this becomes clear when we examine thermal expansion. To understand this in practical terms, let’s look at how these materials behave in a typical processing area. Imagine a production floor that’s 10 metres from one expansion joint to the next. When this area experiences a temperature change of 60°C (for example, from ambient 20°C to a hot water spillage of 80°C), each material will try to expand differently. The concrete slab would expand by about 7.8 mm, while a standard epoxy coating would try to expand by about 33 mm — four times more than the concrete it’s bonded to. This mismatch creates enormous stress at the bond line, often leading to delamination or cracking. PUC systems, however, expand only about 9.9 mm, nearly matching the concrete’s movement. This compatibility is crucial for long-term performance.

Understanding substrate interaction

The relationship between flooring systems and concrete substrates under thermal stress is perhaps the most overlooked aspect of hightemperature flooring design. Concrete isn’t just a static foundation — it’s a dynamic material that expands, contracts and moves with

CH2

The relationship between flooring systems and concrete substrates under thermal stress is perhaps the most overlooked aspect of high-temperature flooring design.

This performance difference extends to thermal shock resistance as well. When subjected to rapid temperature changes from -20 to +100°C, epoxy systems typically fail after 15–20 cycles. These failures aren’t always catastrophic — they often begin as subtle changes in surface hardness or chemical resistance before progressing to visible damage.

Selecting the right system

temperature changes. This movement creates a complex stress pattern at the interface between coating and substrate.

In epoxy systems, the significant difference in thermal expansion coefficients creates shear stress at this interface. When temperatures rise above 45°C, micro-cracks begin developing at the bond line. By 65°C, these stresses can cause complete delamination, particularly at termination points where stress concentrates. This explains why epoxy failures often start at edges and joints before affecting the main field.

PUC systems handle this differently. Their cement matrix creates millions of micro-interfaces that help distribute thermal stress. Think of it like a crowd of people moving — while each person moves slightly, the overall movement is smooth and coordinated. This stress distribution allows PUC systems to withstand temperature differentials up to 100°C without delamination.

Real-world performance under extreme conditions

The theoretical advantages of PUC systems become starkly apparent in steam cleaning scenarios. Under standardised ASTM D4060 testing, exposing the surfaces to 5-minute steam cycles at 100°C reveals dramatic differences. Epoxy surfaces typically show significant degradation after just 10–15 cycles, while PUC systems maintain their integrity beyond 100 cycles.

Despite their thermal limitations, epoxy systems remain excellent choices for many applications. In controlled-temperature environments, their superior chemical resistance, higher gloss finish and excellent cleanability make them suitable for pharmaceutical cleanrooms and laboratory environments. The key is understanding that temperature resistance isn’t a simple yes/no proposition — it’s about matching the right system to the specific thermal profile of your facility.

For high-temperature environments, particularly those involving thermal shock or steam cleaning, PUC systems can provide good performance. Their ability to handle thermal cycling while maintaining bond strength and chemical resistance makes them suitable for food processing, commercial kitchens and similar demanding environments.

The science of heat resistance in industrial flooring is complex, involving multiple interacting factors from molecular structure to substrate dynamics. Understanding these interactions is crucial for making informed decisions about flooring systems. While both epoxy and PUC systems have their place in industrial environments, their successful application depends on a thorough understanding of the actual service conditions they’ll face.

The key to success lies not in choosing the ‘best’ system, but in selecting the right system for your specific requirements. This means considering not just maximum temperatures, but the entire thermal profile: cycling frequency, cleaning protocols, substrate conditions, and the full range of environmental exposures the floor will face.

Allied Finishes www.alliedfinishes.com

Polyurethane cement molecule structure.

Setting the hygienic standards for food production automation systems

Australia and New Zealand’s food and beverage industry operates under stringent hygiene and compliance regulations to uphold product safety and quality. With automation playing an increasingly vital role in production, safeguarding critical equipment against high-pressure washdowns, water ingress and bacterial contamination is essential for maintaining operational integrity and regulatory compliance.

Meeting these hygiene standards requires robust, compliant equipment that can withstand rigorous cleaning processes while protecting critical automation systems. Integrated Automation Limited (IAL), one of New Zealand’s leading automation solutions providers, sought an enclosure solution for its accumulation conveyor system in the food and beverage industry. Following the successful implementation of Rittal’s HD enclosures, IAL has standardised these enclosures across its food and beverage automation solutions.

Food production environments pose unique challenges for automation systems, where hygiene, durability and reliability are critical. IAL needed enclosures that could:

• Stainless steel construction: high-grade stainless steel with a smooth finish offers resistance to corrosion and damage from cleaning agents while enhancing the system’s professional appearance.

• Sloped roof design: the 30° sloped roof prevents water pooling during cleaning, reducing bacterial growth risks and ensuring compliance with hygiene regulations.

• Blue door seals: FDA-compliant, food-safe silicone gaskets create a secure seal that prevents contaminants. The distinctive blue colour simplifies hygiene inspections.

• Quick-release fasteners: hexagon fasteners are designed to ensure easy access for maintenance without compromising the hygienic seal.

• Customisation and modularity: modular enclosures allowed IAL to customise the set-up for its automation components, for seamless integration with the accumulation conveyor system.

• Meet strict hygiene regulations — ensuring easy cleaning, resistance to bacterial growth and suitability for food-contact environments.

• Withstand aggressive cleaning processes — protecting against hot water and chemical exposure, which could cause corrosion and water ingress.

• Manage temperature fluctuations — preventing condensation build-up, which could affect automation performance.

• Ensure system reliability — protecting critical automation components to reduce downtime and maintenance costs.

To address these challenges, IAL used Rittal’s Hygienic Design enclosures, a solution engineered specifically for hygiene-critical production environments. The enclosure’s key features include:

HYGIENIC VALVE PORTFOLIO

The successful implementation of Rittal’s Hygienic Design enclosures provided IAL with a durable and compliant enclosure solution for uninterrupted operations. This project marked IAL’s first use of the HD series, which has since become the standard for its automation solutions across the food and beverage industry.

“The HD series has a superior design, high-quality stainlesssteel construction, hygienic blue seals and gaskets that add to the quality. We build world-class automation systems that add value to our customers’ profitability and business growth. Protecting the automation components in the control cabinet is essential to prevent downtime,” said Donovan Ryan, Managing Director, IAL. Rittal Pty Ltd

www.rittal.com.au

Alfa Laval is expanding its hygienic valve portfolio by introducing the Unique SSV Pressure Relief Valve and the Leakage Detection Butterfly Valve, alongside new smaller sizes of the Unique Mixproof CIP and Unique Mixproof Process valves.

The valves are designed to be suitable for manufacturers in the dairy, food, beverage, and home and personal care industries.

The Unique SSV Pressure Relief Valve is designed to protect hygienic processing lines, particularly those with positive displacement pumps, from overpressure. Built on the SSV platform, the modular valve shares spare parts with other valves on the platform to help simplify maintenance and reduce service costs. The valve is also suitable for CIP regardless of the pressure setting.

When the Leakage Detection Butterfly Valve is powered by an Alfa Laval ThinkTop for valve monitoring and control, it is designed to enhance reliability due to real-time valve monitoring and control. A single seal, disc and actuator make the valve compact and lightweight while reducing installation, operating and maintenance costs. It is also suitable for CIP.

Alfa Laval is also extending its Unique Mixproof range with two new sizes — 1″ (DN25) and 1½″ (DN40) — of the Unique Mixproof CIP and Mixproof Process valves. These smaller double-seat mixproof valves can provider high cleanability, pressure resistance and adaptability to meet diverse hygienic processing needs. The new sizes are designed to help manufacturers integrate more compact CIP skids, valve matrices and dosing lines into hygienic processing lines while maintaining safety.

Alfa Laval Pty Ltd

www.alfalaval.com.au

STAINLESS STEEL PANEL PC

Interworld Electronics has released the ViTAM921D, a 21.5″ (1920 x 1080) sealed IP66/69K stainless steel panel PC solution. It combines a range of rugged, hygienic features along with processing and connectivity features, making it suitable for a variety of food and beverage applications.

The 304 or optional 316 stainless steel sealed enclosure provides anti-corrosion, anti-bacterial and anti-oxidation protection. It is also IP66/69K rated, which provides protection against the ingress of food waste and liquids, and makes it easy to clean.

Features include a 12th/13th Gen Intel Core i3/i5 processor which supports up to 64GB DDR4 SoDIMM memory. It also features 2 x USB2.0, 1 x RS-232/422/485 COM and 1 x LAN ports via waterproof M12 connectors. Additional configurable ports, expansion options, high brightness options and an RFID module option are also available.

The PC supports resistive touch, which is suitable for use with gloves and important for maintaining sterile environments or in areas where the display may be covered in food waste or liquid, or projected capacitive touch, a more rugged option with anti-scratch protection.

The ViTAM-921D has also been constructed with fanless operation, a wide operating temperature range (0–50°C), and a wide power input (DC 9–36 V). It also supports Windows 10/11 and Linux, and features the ability to turn off touch functionality, so as to clean the system without shutting down. A range of versatile mounting solutions are available to provide flexibility.

Interworld Electronics and Computer Industries www.ieci.com.au

LIQUID LEVEL SWITCH FOR SANITARY PROCESSES

The FLT93C insertion and inline type FlexSwitches are designed specifically for liquid point level detection and temperature alarm in sanitary process applications. The switch’s 20 Ra finish makes it suitable for use in food, beverage, pharmaceutical and other clean processes. FCI is claimed to be the only thermal manufacturer providing temperature compensation to ensure set point accuracy for process temperatures that vary up to ±100°F (37.8°C).

The switch is easily field-configured or factory preset, providing good flexibility and stability for all multiple process sensing and switching requirements.

FLT93 Series switches are “precision temperature compensated”, which means they are designed to ensure the accuracy of factory and field set alarms when installed in dynamic process applications. This results in: preventing false alarms or alarm failure; maximising operator and process safety; and providing the option to set alarms within a narrow set point range.

AMS Instrumentation & Calibration Pty Ltd www.ams-ic.com.au

Matthews’ stand offering deep 2D barcoding intel at FoodTech Qld

2D barcode demonstrations will be part of Matthews’ offerings on its stand at FoodTech Qld in June.

Mark Dingley, CEO of Matthews Australasia, said, “FoodTech Qld is a great opportunity to experience the technology in action and learn how it can transform your business.

“In March, we ran two highly successful 2D barcode workshops in Sydney and Brisbane, with strong attendance from some of Australia’s leading manufacturers who were eager to explore the benefits of data-embedded barcodes for compliance and supply-chain optimisation.

“So if you missed out on those, the good news is that we can take you through the benefits of 2DB, the technology to print them and how it can all fit into your individual business at FoodTech Qld.”

Matthews’ product specialist Braydon Cocks, who ran both recent educational sessions, highlighted the events’ importance.

“It was fantastic to see so many manufacturers engaging with the technology and asking insightful questions. These workshops are about empowering businesses to confidently adopt 2D barcodes and improve their operations, so this is exactly what we’ll be able to do as well on our stand for visitors.”

He said attendees praised the hands-on approach and practical insights tailored to their industry challenges.

“At FoodTech Qld, we’ll be able to talk to visitors and demonstrate to them how Matthews’ solutions can help manufacturers enhance efficiency, accuracy and reliability while meeting evolving compliance requirements.”

Matthews will run 2D barcode demonstrations at FoodTech Qld, which will be similar to the workshops run in Sydney and Brisbane in March.

PUMP RANGE FOR IN-PLANT CLEANING AND WASHDOWN APPLICATIONS

Dynapumps is a leading channel partner for Wanner Hydra-Cell Pro seal-less pumps, which has a product range designed for inplant cleaning and washdown applications. Hydra-Cell’s low shear pumping action is designed to protect the integrity of shearsensitive oils and other ingredients when handling food and beverage process liquids. Pump configurations are available with tri-clamp hygienic connections and feature internal parts polished to a mirror finish of 0.4 Ra.

Unlike many other pumps that rely on dynamic seals — which can be vulnerable to abrasive liquids such as chocolate, sugar solutions and other flavourings — the seal-less design has capabilities that allows it to handle particulates, corrosives, caustics, hot liquids and abrasives. This helps to minimise unplanned downtime and reduce lifetime costs.

The D/G-35 pumps, when used with a variable frequency drive, provide high-pressure water to drop stations throughout the food plant. They are effective for cleaning conveyor belts, storage totes, cookers, food dryers and more. With a multi-diaphragm, seal-less design and 100% isolated pumping chambers, these pumps are engineered for the food and beverage industry, effectively managing hot water, caustic solutions and sanitisers during clean-up. Visit Dynapumps at FoodTech Qld Stand B12 to learn more about the company’s range of services, pump and valve products, including APV, Bran+Luebbe, Waukesha Cherry-Burrell, Grundfos, Boerger, Graco, WANNER Hydra-Cell and more. Dynapumps www.dynapumps.com.au

RAPID ANTIBIOTIC TESTING DEVICE FOR RAW MILK

The Zeulab IRIS2 device is used for automatic detection of antibiotic residues (Beta-Lactams and Tetracyclines) in raw milk within six minutes. It is designed to help dairy farmers, tanker drivers and dairy processors quickly identify if raw milk is contaminated with antibiotics, during transport or upon arrival at the plant in a simple and fast way.

The device has in-built incubation and optical sensors that are designed to provide accurate readings when a drop of milk is added to the test. It is simple to use and doesn’t require specialised training, making it suitable for different points in the dairy supply chain. It helps prevent contaminated milk from entering production, supporting compliance with food safety standards.

The test can be performed easily by anybody from anywhere, as the IRIS2 is a portable incubator/reader device. It has a battery life of four hours and stores up to 1000 results, which can be shared using the IRIS App and the cloud-based test4all.es platform. Vendart Diagnostics Pty Ltd www.vendart.com.au

STAND B12

Safeguarding food and beverage production processes with METTLER TOLEDO’s automated in-line product inspection technologies

In the fast-paced Food and Beverage industry, ensuring the safety and quality of products is more critical than ever. With rising consumer expectations and stringent regulatory standards, companies are under continuous pressure to deliver high-quality products that are free from contaminants and packaging defects. To support these goals, METTLER TOLEDO offers a range of smart, automated in-line product inspection technologies that play a vital role in safeguarding food and beverage production processes.

One of the foremost advantages of METTLER TOLEDO’s product inspection solutions is their ability to enhance brand protection. With a comprehensive suite of technologies, businesses can detect and address potential issues before products reach consumers, thereby reducing the risk of costly recalls. For instance, foreign body detection systems identify physical contaminants and automatically remove non-compliant products from production lines. This capability not only supports compliance with industry standards and regulations but also significantly enhances consumer safety by ensuring that only safe products are made available in the market.

Another critical application of METTLER TOLEDO’s technologies is fill level control. The product inspection portfolio provides automated feedback for filling machines, effectively eliminating costly product giveaways. By ensuring that every package is filled to the correct level, companies can meet Weights & Measures legislation requirements

and avoid potential sampling errors. This inspection method not only satisfies consumer expectations for quality but also reinforces brand protection by preventing inconsistencies in product delivery. Label inspection is equally paramount in maintaining product integrity. Errors in labelling can have serious repercussions, including recalls and legal challenges. METTLER TOLEDO’s advanced vision inspection systems help manufacturers avoid these pitfalls by ensuring that all labelling requirements are met, including allergen declarations and the accuracy of 1D and 2D codes, lot/batch numbers, and expiration dates. Consistent and correct labelling fosters consumer trust and brand loyalty, making it an essential aspect of quality control.

Moreover, METTLER TOLEDO’s package and product quality checks are vital for confirming that every package is of consistently high quality, both internally and externally. By transitioning from manual inspection processes to automated systems, manufacturers can significantly improve operational efficiency and reduce the risk of recalls. This commitment to quality assurance not only protects the brand’s reputation but also enhances overall customer satisfaction.

The integration of multiple quality control checks into a single system is another key feature of METTLER TOLEDO’s solutions. This approach not only reduces recall risks but also offers a space-saving design that

minimises the equipment footprint on the production line. Additionally, it streamlines training processes for staff, increases service visit efficiency, and decreases product changeover time. Such efficiencies allow companies to adapt quickly to market demands while maintaining a high standard of quality.

Data management is a critical component of METTLER TOLEDO’s inspection technologies. By automating the monitoring, reporting, and collating of product inspection activities in real-time, businesses can save valuable time and money. This automation facilitates compliance with food safety regulations and provides the documentation needed to demonstrate due diligence. Moreover, the insights gained from data management enable manufacturers to identify areas for production line improvements, boosting productivity while combating rising operational costs.

In conclusion, METTLER TOLEDO’s automated in-line product inspection technologies provide an essential framework for the Food and Beverage industry to thrive amidst rising consumer demands and regulatory scrutiny. By enhancing brand protection, increasing productivity, and improving product quality, these solutions empower manufacturers to produce highquality products that meet both consumer expectations and regulatory standards. As the industry continues to evolve, investing in advanced inspection technologies will be vital for ensuring safety, maintaining consumer trust, and ultimately driving sustainable growth in the competitive food and beverage landscape. If you would like to learn more, please feel free to visit mt.com or call 1300 659 761.

FoodTech Qld 2025 floor plan

Taking place from 19–20 June 2025 at the Gold Coast Convention and Exhibition Centre, FoodTech Qld 2025 will feature technological advancements in food production, food science, supply chain, distribution and warehousing, food safety, processing, packaging, and plant equipment.

Key highlights include:

• A two-day conference

• Interactive exhibits

• Supplier engagement

• Networking opportunities

Exhibition opening times are as follows:

• Day one: Thursday, 19 June | 9 am–4.30 pm

• Day two: Friday, 20 June | 9 am–3 pm

Visitor registration is free for entry to the exhibition.

The exhibitor directory is available at foodtechqld.com.au/exhibitor-directory

WASTEWATER TREATMENT SOLUTIONS

Aerofloat, an Australian-owned company, delivers innovative wastewater treatment solutions tailored to the food and beverage industry. Aerofloat designs, manufactures, installs and maintains wastewater treatment systems that are designed to help manufacturers meet environmental regulations while optimising operational efficiency.

Aerofloat has designed and built wastewater treatment plants for numerous food & beverage manufacturers, including Beak & Johnston, Priestley’s Gourmet Delights, Sydney Fish Market, Meyer Foods, Coles Fresh, My Muscle Chef, Westfield, Cupitt’s Estate and 4 Pines.

Aerofloat’s wastewater treatment plants are built to manage the high organic loads typical in food manufacturing. By improving wastewater quality and ensuring compliance, Aerofloat can help businesses to reduce their environmental footprint and avoid costly regulatory penalties.

To support long-term performance, the company can provide comprehensive aftercare services, including scheduled servicing, remote monitoring, chemical supply and spare parts. This proactive approach is designed to help food manufacturers maintain efficient wastewater treatment, minimising downtime and operational disruptions.

Aerofloat (Australia) Pty Ltd www.aerofloat.com.au

AUTOMATED LABELLING

Domino’s Mx-Series Print & Apply Labellers are designed to improve labelling accuracy and efficiency in food and beverage manufacturing. With flexible configurations, the labellers integrate seamlessly into production lines, applying labels on various packaging formats to unlock efficiency.

Features and benefits include: versatile label application — supports multiple apply positions including top, side, bottom, front and rear of products, packages or cartons; efficient printing and application — prints at up to 250 mm/s with a 300 dpi resolution for clear, scannable barcodes and text in 600 m-long label and ribbons for minimal downtime; fast print application — capable of print speeds up to 400 mm/s; flexible integration — connects with ERP, WMS and MES systems for streamlined data flow and operational efficiency; user-friendly operation — optional 10.1-inch touchscreen interface for easy navigation and control; and fully supports GS1 SSCC pallet labelling for improved logistics and supply chain traceability.

With a robust yet compact design, the Mx-Series can provide a scalable solution for food and beverage manufacturers looking to enhance labelling accuracy and efficiency while achieving industry standards.

insignia Pty Ltd www.insignia.com.au

E-COMMERCE PLATFORM FOR FOOD SAFETY TESTING SOLUTIONS

Environmental monitoring (EM) is a cornerstone of food safety, helping manufacturers identify and mitigate risks in production environments. From detecting microbial contaminants to ensuring compliance with industry standards, effective EM practices can safeguard both product quality and consumer trust.

Hygiena has provided simplified access to environmental monitoring solutions through its e-commerce platform. The platform is designed to provide Australian manufacturers with convenient access to a full range of food safety testing solutions. Whether users require routine swabs, advanced instruments or comprehensive monitoring systems, the platform allows for products to be directly delivered to businesses of all sizes and locations throughout Australia.

Hygiena’s products are designed to meet the highest standards of accuracy and performance, to ensure good results for an EM program.

Hygiena’s team can also provide assistance to help users optimise their food safety practices.

Hygiena Australia www.hygiena.com/australia

A message from a sponsor of FoodTech Qld

As the food manufacturing industry continues to evolve, staying at the forefront of technology and innovation is vital for success. Mettler Toledo is proud to sponsor the FoodTech Queensland trade show, a premier event that unites the most innovative minds and solutions in food manufacturing and technology to shape the future of food production.

Mettler Toledo recognises that sustainable growth depends on leveraging innovative technologies that enhance productivity and streamline processes. Its extensive range of precision instruments and solutions is designed to meet the diverse needs of food manufacturers, from weighing and measuring to inspection and compliance.

By sponsoring this event, the company is demonstrating its commitment to supporting advancements in the food industry, helping companies operate efficiently while maintaining the highest standards of quality and safety. It is hoped that all attendees leave the trade show feeling inspired and equipped with valuable insights to effectively improve their operations, ready to lead the charge toward the next generation of advancements in the food industry.

CARTONER

The Paksmart (Fibre King brand) PC40 Carton System is designed to provide a suitable solution for manufacturers looking to streamline their packaging process by getting labour off their line while keeping costs under control. Designed for both automatic and manual loading, this high-performance machine processes up to 40 cartons per minute, reducing labour requirements and ensuring a quick payback within one to three years.

Key benefits include: labour reduction — automates carton handling, reducing manual labour needs; moderate speed — packs up to 40 cartons per minute for maximum productivity (up to 120 cpm available with upgraded model); local costeffective spare parts — high-quality replacement parts designed to ensure long-term savings and Australian-owned, ensuring fast part turnaround; compact footprint — designed to fit seamlessly into various production environments; and ease of product loading — ensures cartons are delivered efficiently to loading points, eliminating unnecessary handling.

Other features include: advanced troubleshooting systems, which minimises downtime with built-in diagnostics; full safety compliance, meeting Australian safety standards with fully guarded access points; quick size adjustments, with hand crank adjusters allowing for fast, tool-free changes between carton sizes; and integrated HMI, real-time machine insights to improve efficiency and control.

Fibre King Pty Ltd www.fibreking.com

CLEAN-OFF ZONE SYSTEM

Even with cleaning teams and standard protocols in place, dirt, dust and microbiological contaminants can still find their way into a production and logistics areas, which could compromise hygiene and risk product quality. Traditional cleaning methods are time-consuming, costly and prone to human error. The ProfilGate clean-off zones are designed to help with these challenges by stopping dirt at the source before it enters a facility.

The clean-off zones provide a passive solution that captures, on average, 80% of all dirt before it’s carried into halls. Whether it’s from forklift tyres, pallet jacks or employees’ footwear, the system can trap dirt and contaminants at the door, which can reduce cleaning efforts, protect equipment and help organisations meet hygiene standards like HACCP, GMP, ISO 22000 and FDA.

Using no electricity or moving parts, the low-maintenance system is engineered to work automatically. Traffic movement alone activates the patented brush-and-tray system. The angled brushes remove contaminants from soles and wheels upon contact, capturing debris into a stainless steel tray that’s easy to vacuum.

FMCG Industry Solutions Pty Ltd www.fmcgis.com.au

Supermarket installs temperature monitoring solution

Temperature monitoring for supermarkets is extremely important, but gathering data can be a challenge. The manual process can be prone to human error.

The Aranet wireless monitoring solution is designed to help alleviate this problem.

A well-known supermarket was having problems monitoring temperature in its stores, particularly the freezers. The existing solution for temperature monitoring was not practical, because it required constant employee attention to write down the data and keep paper records. Monitoring process was done in all the supermarket locations separately, so there was no centralised record storage. It created problems during quality control audits and inspections.

The company reached out to Aranet to set up a trial of its wireless sensors, which were placed in freezers in one of the stores. Aranet provides long-range wireless communications,

Re-In-Can-Ation:

making beverage cans with 83% recycled content

Visy is manufacturing a more sustainable beverage can, packed with an average of 83% recycled content, at its site in Yatala, Queensland.

In partnership with Stone & Wood and its parent company Lion, as well as Novelis and Rio Tinto, Visy has been working on a pilot project called Re-In-Can-Ation, to make a more sustainable beverage can.

The project is expected to run for 18 months and the beverage can is made using aluminium coil that contains high proportions of recycled content as well as low-carbon virgin (primary aluminium) material. These cans contain nearly a quarter more recycled aluminium than the Australian average, said Kate Baker, Visy’s General Manager Circular Economy & Sustainability.

“By packing this can with recycled content, we’re conserving resources and keeping more waste out of landfill,” Baker said. “Even better, these cans are easily recycled after use, so you can enjoy your beer while contributing to a circular economy.

therefore only one base station was required to cover the 2000 m2 store. The sensors are wireless and battery-powered, so the installation process was easy and quick.

Very soon the supermarket saw the benefits of the system. A spokesperson said: “It was so practical; we could finally see the data from a dozen freezers all in one place and have a simple visual overview. The Aranet solution was reliable and if there were unwanted temperature fluctuations, the system immediately sent alerts, which allowed us to react faster and avoid produce spoilage.”

Butler Techsense Australia butlertechsense.com.au

“We’ve partnered with three other businesses to develop and manufacture this beverage can. It’s a terrific example of what we can achieve when working on innovative solutions with our suppliers, and our food and beverage customers.

“We continuously work with all our customers to look at ways to increase recycled content in their packaging and this more sustainable beverage can has set a new benchmark for sustainability.”

Sustainability is at the heart of the partnership with Visy, said Justin Merrell, Sustainability Director at Lion.

“We are grateful to work with a supplier aligned to our ambitious decarbonisation pathway that understands the importance of collaboration to make an impact,” he said. “The estimated 59% carbon emission reduction achieved with this packaging is a great proof point for a strong circular economy and trusted partnerships.”

Together, the partner companies have made the beverage can more sustainable thanks to the following:

• The supply of low-carbon primary aluminium from Rio Tinto’s Bell Bay aluminium smelter, located in Tasmania;

• Novelis making the aluminium coil using low-carbon primary aluminium and recycled aluminium, some of which is collected by Visy from kerbside recycling and container deposit schemes;

• Manufacturing the beverage can locally, at Visy’s site in Yatala, Queensland;

• Stone and Wood sourcing materials locally and operating as an accredited carbon neutral brewery.

The companies are calling for greater transparency of where materials come from and how they are made throughout the entire supply chain.

Visy www.visy.com

Aussie AI food manufacturing tool trialled by confectionery maker

Australian manufacturing efficiency software company OFS has launched Mayvn AI, an artificial intelligence platform designed to improve productivity and strengthen communication between manufacturing executives and operational teams.

The Australian-designed and engineered software can provide real-time information and insights on what’s happening operationally in manufacturing facilities. This can include issues that are currently delaying production right through the preparation of a business case for capital investment and the associated return on investment (ROI).

The system has been trialled with major Australian and global manufacturers, including US confectionery manufacturer, Tootsie Roll Industries, which has been able to reduce certain datarelated procedures by more than 90%.

“There are things we ‘knew’ were an issue, but Mayvn AI validates and quickly gives us data to be able to effectively demonstrate the impact of those issues,” said Eric Bader, Manufacturing Systems Manager at Tootsie Roll Industries.

“We’ve seen all levels of our team use Mayvn from our COO to VPs right through to the factory floor. The speed at which it can give us concrete, actionable data and its prompting suggestions to dive deeper into that have been particularly useful. It also supports our wider vision to leverage data mining and analysis to improve our operations.”

OFS CEO James Magee said in these times of change, business leaders are facing an overwhelming amount of information from multiple functions — finance, operations, supply chain, compliance and beyond. “They are time-poor, constantly making high-stakes decisions, and determining where best to focus their attention. The pressures of leadership can make it difficult to step away from strategy and spend quality time on the factory floor.”

“The reality is that most manufacturing executives don’t have adequate visibility over what’s happening in their factories. Due to a variety of factors, many don’t spend as much time as they’d like visiting them, and when they do, they are seldom armed with the necessary information to have meaningful conversations with the people responsible for running them. Not the least of which

are those on the front line running the production lines every day,” Magee said.

“Now an executive can sit in their car outside a factory and ask Mayvn AI for three things they should talk to the site manager about based on last month’s performance. Once they’ve digested this information, they then ask Mayvn for the name of the operator running Line 1 and what has been bothering them over the last 30 days, like Sarah having repeated issues with the flow wrapper. Armed with these insights, the executive has a meaningful, fact-based discussion with the site leader, and then puts the hair net and PPE on, walks out onto the shop floor and asks for an introduction to Sarah to discuss the issues she has been facing.

“We know from experience, the more people engage in conversations on operational performance, the more likely it is that engagement will increase, and along with it performance and profit improvement. The impact is exponentially greater when the engagement starts at the very top. Mayvn AI takes it to the next level as the executive can ask how much the faulty flow wrapper is costing the business, whether there is a return on investment for replacing it, and even to highlight the capital investment needed.”

Magee also said this kind of AI innovation could help drive the government’s Future Made in Australia plan to bolster Australia’s manufacturing in areas such as renewable energy, industrial innovation, and technology.

“Reinvigorating such a globally competitive industry can’t happen without modern technologies, and it certainly can’t happen without complete alignment between the boardroom and the manufacturing floor,” he said.

Mayvn AI has a global patent pending centred on how OFS has applied new manufacturing-based data models, which has a significant flow-on effect to the quality of the insights delivered.

On the heels of its successful trials with Australian and US manufacturers, the Melbourne-founded company also plans to expand further in the UK and Asia-Pacific, and its new Latin American headquarters is opening in Argentina later this year.

OFS

www.ofsystems.com

DIGITAL FOOD SAFETY MANAGEMENT SYSTEM

The Aquatiq ONE digital food safety toolkit consists of several modules to provide the food industry with a web-based solution for planning, monitoring and trending of the production environment, cleaning (both surface and CIP processes), water and products, both for microbiological, chemical and other parameters.

The Analytiq module is designed to automatically read incoming laboratory data from PDFs (and other file types) from external and internal sources. It places the data into the relevant locations within the user’s customised dashboard, and updates graphs/trends while also alerting designated stakeholders to any deviations from designated testing parameters.

Other features include: create trends and graphs that are automatically updated; set up KPIs with visualised targets on the graphs; icons directly on process drawings showing results; limit values ​​that can be adapted to products and user requirements; digitally sign “Read & understood” on the PDF analysis results from the lab; planned analysis in sample plans are automatically registered in aLIMS laboratory system; sample plans are automatically updated with results from aLIMS and external laboratories; customised dashboards; alerts when limit values ​​are exceeded; and ability to create reports — example CofA, etc.

Aquatiq ONE is designed to allow companies to save time and resources, reduce manual/double handling of results, ensure continuity and contribute to effective food safety and quality management.

Aquatiq

www.aquatiq.com

SAFETY CONTROLLER FOR MOBILE ROBOTICS

Autonomous mobile robots (AMRs) and automated guided vehicles (AGVs) are transforming industries, enhancing efficiency and streamlining logistics. However, ensuring safety while maintaining productivity remains a top challenge. The SICK Flexi Mobile safety controller is designed specifically to meet the evolving demands of mobile robotics.

The controller is compact, robust and easy to integrate.

Unlike traditional safety controllers, Flexi Mobile features a cabinet-free design, allowing for space-saving installation directly onto AGVs, AMRs and self-driven forklifts. Its rugged aluminium housing helps to ensure durability, withstanding shocks up to 100 g and operating efficiently in extreme temperatures from -25 to 80°C — making it suitable for both indoor and outdoor environments.

Optimised for fast production and engineered for seamless integration, the unit comes with a rectangular plug connector, simplifying electrical installation and making it suitable for high-volume AGV and self-driven forklift production. This is designed to reduce downtime and accelerate time-to-market for manufacturers.

Equipped with certified AGV-specific function blocks, the unit is designed to ensure safe motion monitoring for up to two axes, allowing for higher speeds while maintaining compliance with safety regulations. This enables smoother navigation, even in tight spaces, boosting efficiency without compromising safety. For self-driven forklifts, it is designed to enhance collision avoidance, route optimisation and overall operational safety in warehouse environments.

Designed as a modular platform, the unit can provide customisable solutions. Combined with SICK’s Safety Designer software, configuring and managing safety applications across fleets can become intuitive and streamlined.

The safety controller is now available — contact SICK for a demo.

SICK Pty Ltd www.sick.com.au

Easily insert fillings inside food casings

Rheon machinery you can create your designer

From rice wine waste to superfood?

Filipino researchers could have found a way to optimise the traditional procedure for making Philippine rice wine or ‘tapuy’ to produce a potential superfood rich in anti-aging compounds and antioxidants.

Edward Kevin B. Bragais from the Ateneo de Manila University and Paul Mark B. Medina from the University of the Philippines studied the effects of different starter cultures — that is, the specific set of microorganisms used to jumpstart the fermentation process, locally called ‘bubod’ — on the solid leftovers from winemaking. These often discarded remnants, called ‘lees’, are mostly made up of rice residues, yeast and other microbial by-products.

The researchers found that by optimising the fermentation process with a well-defined microbial culture, tapuy lees could become a valuable source of natural compounds with potential medical and nutritional benefits.

Tapuy lees made using an optimised starter culture mix were found to contain high levels of polyphenols — compounds known for their ability to fight oxidative stress, inflammation and cell damage.

The researchers have tested the by-product on animals and the results suggest that tapuy lees could have potential if repurposed as a health food.

The researchers will now need to conduct clinical trials to further explore the human potential.

The findings have been published in the journal Discover Food

Tapuy starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or bubod. After a month, the solid residues from the fermentation process or lees (B) are filtered out and usually discarded.

Bragais and Medina, 2025

Making tasty alternatives

Lactic

acid bacteria can help improve flavour and nutritional quality

The flavour of some plantbased dairy alternatives may not always appeal to consumers, and nutritional profiles can fall short of animal-based equivalents. Now, a new scientific review explores how fermentation with lactic acid bacteria may help address these challenges.

In the study, DTU National Food Institute and Novonesis researchers examine existing literature to highlight how lactic acid bacteria — particularly those naturally adapted to plant-based raw materials — can play a pivotal role in developing more palatable and functional plant-based fermented dairy alternatives (PBFDA).

While the study focused specifically on plant-based dairy alternatives, the researchers believe the findings could also be relevant for other alternative food products with similar challenges.

“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete,” said Claus Heiner BangBerthelsen, Senior Researcher at DTU National Food Institute.

Many plant-based ingredients naturally contain flavour compounds that consumers perceive as unpleasant. These compounds

— often aldehydes, ketones and tannins — are by-products of the plant’s metabolism and can be difficult to remove without negatively affecting the rest of the product. According to the researchers, specific strains of lactic acid bacteria can convert these unwanted compounds into neutral or less perceivable flavour compounds. The result is a product that more closely resembles traditional fermented dairy products in both taste and aroma.

Another challenge with plant-based dairy alternatives is their anti-nutrient content, which negatively influences the body’s absorption of essential minerals like iron, zinc and calcium, or affects protein digestibility. Anti-nutrients bind to these minerals, making them inaccessible to the body. As a result, products may contain iron or zinc on paper but still fail to meet nutritional needs.

The researchers found that fermentation with lactic acid bacteria can help degrade several anti-nutritional compounds. Certain bacterial strains produce enzymes that can break down these complex molecules, thereby increasing the bioavailability of nutrients in the final product.

“We see food fermentation as a platform technology that can support the creation of alternative foods which taste better and have higher nutritional value, allowing the use of more sustainable raw materials,” said Guillermo-Eduardo Sedó Molina, PhD student at DTU National Food Institute.

Existing microbial solutions were found to be able to improve the quality and

enhance the nutritional value of plant-based products — but researchers stressed that not all lactic acid bacteria are equally suited for this task. Success depends on knowledge of bacterial strains, raw materials and fermentation processes.

Bacteria originally isolated from milk are typically adapted to animal-based environments, whereas those derived from plants or plant-based foods have an evolutionary advantage in handling plant substrates. Through natural selection, these strains have developed the ability to utilise plant sugars and degrade complex plant compounds — making them ideal starter cultures for plant-based fermented products.

In summary, the key findings of the study include:

• Lactic acid bacteria can reduce offflavours in plant-based fermented products.

• They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.

• Lactic acid bacteria found in plants are especially well-suited to ferment plantbased milks because they have been genetically adapted to grow in plant environments.

• The findings are also relevant for other alternative foods where off-flavours influence consumer acceptance, for example, insect-based products.

The findings of this scientific review have been published in Comprehensive Reviews in Food Science and Food Safety, March 2025.

PORTION CUTTER

CBS Foodtech has introduced the TREIF HAWK portion cutter, which is suitable for food and meat processors planning to scale up operations.

Designed for precision, speed and adaptability, the versatile portion cutter features good cutting accuracy, even with bone-in products. It also has the ability to handle diverse materials such as fresh, crust-frozen or tempered meat, and even cheese.

Whether slicing by weight or thickness, the intelligent camera system is designed to ensure consistent results with minimal waste.

Designed with user convenience in mind, the TREIF HAWK’s plug-and-play functionality and intuitive dashboard can help to streamline operations.

The cutter’s compact, ergonomic design can fit well into facilities of all sizes, while its automated loading option can help to enhance efficiency, which can reduce labour demands.

With the capacity to deliver up to 360 cuts per minute, the machine is designed to transform raw materials into high-quality portions at speed.

The portion cutting machine is supported by MarelTREIF’s global service network.

CBS Foodtech www.cbsfoodtech.com.au

ROBOTIC BIN TIPPER

The Robotic Wet Bin Tipper is typically used for unloading produce bins and is suitable for a variety of either wet or dry fruit and vegetable applications.

The bin tipping system is fully configurable to accommodate any number of full and empty bin stacks, stacks of various heights, and different physical layouts.

Burg equipment is available exclusively through Wyma Solutions in New Zealand and Australia.

Wyma Solutions www.wymasolutions.com

PALLETISING SYSTEM

Amid labour shortages, increasing expenses and safety concerns, businesses of all sizes are increasingly embracing automation.

The PE20 Robotiq palletising solution by Optima Robotics can provide a comprehensive turnkey system that can be implemented in just a few days. Designed to handle various load weights and pallet heights, the robotic palletising system is suitable for a wide range of palletising application requirements with its adaptable nature.

With the ability to handle payloads up to 18 kg and stack up to 2150 mm in height, the turnkey solution is crafted to help businesses enhance their future operations efficiently and secure a rapid ROI.

Tailored for palletising needs, installing and using the palletising solution involves minimal risk. Regardless of a user’s expertise in robotics, the robot is designed to be easily managed. Users can plan their program directly using the robot control interface, which features a visual setup and integrated modules that simplify the process, guiding uses through three straightforward steps. This efficiency stems from developing a standardised solution for palletising tasks.

Optima Robotics www.optima-robotics.com

Two-phase parsnip automation project

Frederick Hiam is a family-owned business in the UK that has been specialising in fresh produce for nearly 100 years. The vegetable processor has now partnered with Wyma Solutions to modernise its parsnip processing operations, in a collaboration that spanned two project phases:

1. Phase One: Installation of a new washing and intake line.

2. Phase Two: Implementation of advanced trimming technology, including the Optical Roto-Cut system.

The challenge

Frederick Hiam faced increasing difficulty sourcing labour for manual processing and recognised the need for a solution to ensure operational efficiency. Parsnips, a niche crop, required a tailored approach as off-the-shelf solutions were inadequate.

The solution

Wyma Solutions collaborated with Frederick Hiam to develop and implement the Optical Roto-Cut. The technology uses advanced computer vision systems and was optimised onsite to suit varying crop conditions. Wyma’s expertise ensured

seamless integration of the new equipment into the existing factory set-up, even overcoming logistical challenges from phase one installations.

The project delivered significant improvements across multiple areas, including:

• Energy and water savings: 25% reduction in electricity usage and 25–30% water savings.

• Labour efficiency: Frederick Hiam transitioned from 20 manual trimming line operators to two, thanks to automation-enabled consistent throughput of 6 t/h, meeting growing production demands.

• Accuracy and throughput: The company achieved 95% trimming accuracy, reducing crop damage and waste. It also doubled throughput, with benefits extending to supplier and customer satisfaction.

Jamie Lockhart, Managing Director of Frederick Hiam, highlighted Wyma’s collaborative, flexible approach and its commitment to delivering tailored solutions. He praised the build quality of the equipment and the support provided throughout the process. “There are certain moments in business when you just know you’re on the right track. This partnership with Wyma has been transformative for us,” he said.

Frederick Hiam’s factory now boasts one of the world’s first fully automated parsnip trimming lines. This innovation has solidified the company’s position as a leader in efficiency and technology within the fresh produce sector.

The success of the project has opened new doors for collaboration, including a partnership with Burgess Farms to handle all retail parsnip processing. Frederick Hiam has also established a grower group to optimise its supply chain.

Wyma Solutions www.wymasolutions.com

REPLACEABLE SPROCKET TIPS FOR TUBULAR CABLE CONVEYORS

The drive and tensioner wheels of Flexicon’s FLEXI-DISC Tubular Cable Conveyors are now equipped with patented replaceable sprocket tips, which are claimed to cut maintenance costs by 90% compared to one-piece sprockets.

Each replaceable tip consists of two halves that bolt onto each spoke without the need to remove the sprocket, which should reduce downtime during maintenance. The tips also form a pick-up face having greater surface area and seating stability than the contact patch of one-piece sprockets, which can help to extend cable life by reducing contact pressure between the slug and the spoke.

Further to this, a wear indicator moulded into the sprocket tip enables operators to determine when the tips are due for replacement, which can help to avert wheel damage and resulting damage to the cable-disc assembly.

Friction between the discs and relatively small number of sprocket spokes can result in spoke damage that, in turn, damages the costly cable-disc assembly. Both issues can now be avoided through preventative sprocket tip replacements, claimed to be roughly 10% of one-piece sprocket replacement costs.

Flexicon Corporation (Aust) Pty Ltd www.flexicon.com.au

Whey to go up Unlocking

the

potential of whey to reduce food waste

The dairy sector accounts for around 14.9% of Australia’s overall food loss and waste, and approximately half of this dairy waste is whey.

The by-product of cheese manufacturing, whey is one of the liquids that remains after milk is curdled and strained during cheese and yoghurt production.

Jack Hetherington, from the University of Adelaide’s Centre for Global Food and Resources, said his research revealed that while there are multiple high-value reuse options — such as protein powders, alcoholic beverages (beer or vodka), kombucha and cooking stocks — the sector has not fully capitalised on this valuable by-product.

“A key finding from my research is that only a small number of cheese manufacturers, across all production scales, have adopted innovative technologies and business models to upcycle whey into high-value products,” Hetherington said.

“The broader sector has been slow to adopt these practices due to a lack of clear incentives, persistent and unique barriers, and an absence of enabling conditions. Despite this, there is significant potential for widespread change in a relatively short period, particularly if collaborative efforts receive greater support.”

Four models explored

As part of a mixed-methods study, funded by the University of Adelaide, the End Food Waste Cooperative Research Centre and Australia’s national science agency CSIRO, Hetherington interviewed large and small cheese manufacturers across Australia to understand where their whey goes and what factors influence their decisions to repurpose it.

Hetherington explored four potential business models and collaboration strategies to reduce whey waste:

1. in-house processing;

2. third-party partnerships, where whey is sold or given to another business for processing;

3. joint ventures, where manufacturers collaborate to achieve scale and share processing infrastructure;

4. focal companies, where existing whey processors accept whey from other cheesemakers, increasing throughput and reducing waste.

“All four models ultimately achieve the same goal: transforming whey waste into a valuable food product,” Hetherington said.

“Manufacturers already processing whey should consider accepting whey from nearby cheesemakers, which would demonstrate industry leadership, reduce waste and generate additional revenue. One business I spoke to makes more money from whey than cheese — there’s great potential for success.

“For retail businesses, such as supermarkets, shifting procurement policies towards whey-based alternatives would also incentivise change, while consumers should consider opting for whey-based products.”

Removing the barriers

Regulatory hurdles could be streamlined to make it easier for cheesemakers and other sectors to seize these opportunities.

“While regulations like waste levies incentivise change, other policies — such as food safety regulations and alcohol taxation — can act as barriers,” Hetherington said.

“Finding ways to improve the circularity of our food system could unlock economic benefits for the industry and enable us to produce more with less. This will require both new forms of collaboration and the right incentives to help businesses overcome barriers and invest in change. Dealing with food loss and waste is a complex, everevolving issue, with no single solution.”

Researcher at the University of Adelaide Jack Hetherington.

Morgan Sette

Making the mark for egg producers

Case study: egg marking system in action

Faced with the challenge of marking 200,000 egg cartons per batch while running production lines for 15 hours a day, one of Spain’s leading egg producers, DAGU S.A., required a marking system that could keep up with its high-speed operations.

By installing 16 LEIBINGER JET2 NEO CIJ printers directly

The Australian egg industry supplies over 6 billion eggs annually. With strict labelling regulations requiring best before dates, farm codes and batch numbers for full traceability, egg producers need effective marking solutions to maintain compliance and streamline operations.

Result Group is expanding the egg marking options available in Australia by introducing LEIBINGER Continuous Inkjet (CIJ) printers. The printers are designed to connect directly with Moba egg grading machines, to ensure fully automated coding with minimal manual intervention. This integration is designed to help enhance operational efficiency, enabling high-speed, highprecision marking without bottlenecks or disruptions.

LEIBINGER’s patented Sealtronic nozzle seal technology is designed to ensure the printhead remains airtight when not in use, preventing ink from drying. This can result in benefits such as:

• no daily cleaning required, eliminating messy, timeconsuming maintenance;

• virtually zero downtime, keeping production lines running smoothly; and

• cost savings on maintenance and consumables.

onto Moba sorters, DAGU achieved:

• Seamless high-speed marking with minimal intervention

• Good performance with virtually no printhead clogging, thanks to Sealtronic technology

• Centralised printer management, enabling operators to control all units from a single PC

With a focus on sustainability and efficiency, LEIBINGER printers are designed for low energy consumption and reduced consumable usage. This makes them also suitable for Australian egg producers looking to lower operational costs while meeting rising consumer demand for environmentally responsible practices.

Whether marking cartons for retail, bulk trays for food service, or specialty packaging for export markets, the CIJ printers can provide adaptability by handling diverse formats. The centralised management system also allows operators to control multiple printers from a single interface, which can help to simplify workflows and improve efficiency. Result Group www.resultgroup.com.au

Electromagnetic flowmeter, designed to measure bulk material flows up to 300 t/h.

The meter has no mechanical parts in the flow, is 100% dustproof and erosion free because of ceramic inner pipe.

arbitrary mounting position (inclined/free fall) low headroom required easy to calibrate

PE20 Palletising System by Optima Robotics

Amid labour shortages, increasing expenses, and safety worries, businesses of all sizes are increasingly embracing automation. The Robotiq palletising solution offers a comprehensive turnkey system that can be implemented in just a few days, enabling manufacturers to swiftly and permanently stabilise end-of-line production processes. Designed to handle various load weights and pallet heights, this robotic palletising system effortlessly meets a wide range of palletising application requirements with its adaptable nature.

Robotiq’s clients across the globe have witnessed significant boosts in productivity within a short span and have achieved a return on investment within a year. With the ability to handle payloads up to 23 kg and stack up to 2150 mm in height, the PE20 turnkey solution is crafted to help businesses enhance their future operations efficiently and secure a rapid ROI. Tailored for palletising needs, installing and using the PE20 Robotiq Palletising Solution involves minimal risk. Regardless of your expertise

in robotics, you can confidently manage your robot. Plan your program directly using the robot control interface, which features a visual setup and integrated modules that simplify the process, guiding you through three straightforward steps. This efficiency stems from developing a standardized solution for palletising tasks.

Repetitive manual tasks aren’t just boring — they’re dangerous. Musculoskeletal injuries are among the most common (and costly) workplace injuries in manufacturing. Robotiq’s solutions help eliminate that risk. By automating the heavy lifting, you reduce injuries, improve morale, and build a healthier, more reliable workforce. That’s not just good for your people — it’s good for your bottom line.

Wages are rising. So are training costs. Every time an operator leaves, you’re starting from scratch.

With automation, you gain stability. Collaborative robots (cobots) can be up and running in a matter of days. They don’t call in sick, don’t get fatigued, and they work

seamlessly alongside your team. You don’t just cut labour costs — you build resilience into your operation.

Robotiq’s solutions can be installed in under three days, require minimal training, and deliver fast ROI — typically under two years. That’s a win for plant managers looking to reduce cost per case without compromising quality or safety.

Production changes fast. New product sizes, seasonal runs, different box formats. You need automation that can keep up without needing constant reprogramming or complex engineering.

Robotiq’s palletising solutions are built to adapt. From multi-SKU lines to spaceconstrained environments, we’ve helped factories scale with speed and simplicity.

Robotiq uses a Lean Robotics methodology to simplify automation from start to finish — Design → Integrate → Operate. Our turnkey palletising solutions are designed for real-world factories. They’re easy to deploy, compatible with multiple robot brands, and simple enough to operate without a robotics background.

Too often, companies get locked into massive, centralised automation systems that require months of planning, construction, and specialised staff. Lean Robotics turns that approach on its head.

With Lean Robotics, the automation starts at the end of the line — where the pain is most obvious and the impact is immediate. Using pre-engineered components and modular building blocks, the solution is installed fast and built to grow. Whether you’re starting with a single cobot cell or planning to expand across multiple lines, Lean Robotics keeps the process simple and scalable.

In a world where demand shifts overnight and workforce gaps grow wider, time is your most valuable asset. Traditional systems can take months to install. Lean Robotics? You’re up and running in just days

That’s the beauty of its modular, turnkey design — it fits into your current layout, doesn’t require massive facility changes, and gets products moving faster. It’s the difference between playing catch-up and leading the pack.

Digital product passport to drive transparency

The packaging industry is facing a dual challenge, with consumers demanding sustainable solutions, while increasingly stringent regulations require greater resource efficiency in production. How can companies fulfill these expectations and, at the same time, ensure transparency along the entire supply chain? The Digital Product Passport (DPP) could be the answer. How does it work in practice, and what opportunities does it bring to the industry? In a joint project with the open traceability and DPP platform R-Cycle and the flexible packaging converter Korozo Group, Henkel has demonstrated the benefits that can be achieved.

these requirements.

PhilippeBlank , Head of Circular EconomyatHenkel

Digital Product Passport to drive transparency

Against this backdrop, focus is turning to the Digital Product Passport (DPP). This is a key instrument in creating a digital record of the necessary information about the composition, life cycle and sustainability aspects of a product and making this information accessible. Driven by regulatory requirements such as the European Union’s Ecodesign for Sustainable Products Regulation (ESPR), the DPP will become mandatory in many industries from 2027 in Europe.

The digital data set contains information such as the material composition, technical specifications and recyclability of a product. Each product is allocated a unique identifier, accessible via a suitable marking, such as a QR code or RFID tag, to facilitate its traceability along the value chain. The quality of the assigned data recorded is crucial here. Companies along the value chain need to provide the relevant information, which is prepared in a standardised format and made accessible to all stakeholders.

More recycling in the packaging industry?

In the packaging industry especially, the DPP is designed to not only satisfy regulatory requirements but also improve the sustainability of packaging. “The DPP enables the seamless traceability of packaging along the supply chain, creates transparency and facilitates legal compliance,” said Philippe Blank, Head of Circular Economy at Henkel.

A functioning circular economy requires recyclable and, ideally, a high proportion of recycled raw materials to be already integrated into the procurement phase; these are then transferred to a design which takes into account various end-of-life scenarios. The goal is to recover materials for use in place of virgin material. “Reducing the use of raw materials and minimising the resources needed are crucial for ensuring a sustainable future,” Blank said. Detailed material data simplify sorting and recycling, helping to preserve resources and increase the recycling rate.

Spotlight on adhesives

In a joint project with Korozo Group, a flexible packaging converter, and R-Cycle, a platform based on open standards for the operation of digital product passports to ensure the traceability of packaging, Henkel decided to actively test and implement the DPP. The Loctite Liofol solvent-free adhesive developed by Henkel is used to laminate stand-up pouches. It is characterised by its chemical and thermal resistance, making it suitable for aggressive filling goods,

pasteurisation and high-speed packaging lines with a high seal temperature.

This example, trialled in a Henkel Consumer Brands finished good, shows what the DPP looks like in practice. Each package produced with Loctite Liofol is given a QR code that is linked with the R-Cycle DPP. This ensures that technical data, safety information and environmental aspects can be accessed directly. Henkel is working with R-Cycle to extend this traceability, thus optimising the disposal and recyclability of the product as well.

Dr Benedikt Brenken, Director, R-Cycle, said: “The application with Henkel shows very well how relevant information on the packaging components used — in this case, the adhesive — can be recorded in the DPP and made available throughout the entire product life cycle. In this way, we create a defined level of transparency and easy traceability along the value chain. We see this as a decisive advantage regarding the constantly growing information demand.”

In addition, Henkel records the carbon emissions generated in the manufacture and use of the lamination adhesive in the DPP. This information is critical to complying with the ESPR requirements and to assessing the product’s carbon footprint throughout its entire life cycle.

The information recorded in the DPP enables end-of-life companies to properly manage the disposed packaging when it arrives to the sorting and recycling centre.

“We are on track to be able to offer each customer a sustainable product that is either derived from sustainable sources or has an outstanding recyclability profile,” Blank said. As a supplier and brand owner, Henkel is in the unique position of covering a large part of the value chain. “80% of a product’s

environmental footprint is defined in the design phase. We use our knowledge to advise our customers at an early stage,” Blank said.

The product carbon footprint (PCF) of individual components and of the product overall has a crucial role to play here. In this connection, Henkel has established extensive capacities to identify savings potential and provide data for Digital Product Passports and reporting requirements. This data is especially relevant to the recyclability of packaging and the obligation to use recycled raw materials.

“We align our work with leading assessment methods and design guidelines and are actively working on new test methods,” Blank said. The packaging industry is currently undergoing a profound change that is resulting in a significant shift in the materials used. These changes are also impacting existing recycling processes. The goal is to close the gaps through the active research and development of new test methods in order to prepare Henkel and its customers for pending legislative changes.

“We believe that the DPP offers a great opportunity to promote the circular economy by providing better recycling information, to increase transparency in the supply chain and to strengthen the trust of our customers and partners in our products,” Blank said. In the years ahead, the DPP will play a central role in the packaging industry as a key lever for driving innovation and increasing competitiveness. In addition to sustainable product development, the DPP is paving the way for the creation of new business models based on digitalisation and the circular economy.

The DPP enables the seamless traceability of packaging along the supply chain, creates transparency and facilitates legal compliance.

Henkel

Dietary fibre reclassified

Scientists call for targeted fibre diets to boost health

Australian food scientists have reclassified dietary fibres — beyond just soluble and insoluble — to better guide nutritional decisions and drive health-targeted food products.

Dietary fibres in fruit, vegetables, beans and whole grains are some of the most important food components for human health.

They help digestion, weight management, blood sugar control, heart health, cancer prevention and more.

But RMIT University food scientist Professor Raj Eri said consumer advice on how best to use them for these various benefits is sorely lacking.

“Quite like how different medicines target different conditions, so too do different types of fibres,” he said.

“For example, apples and bananas are both rich in dietary fibre but the fibre in each works very differently.

“Our research is helping to understand which type of fibres we should eat to help address certain ailments.”

A new model for more tailored diets

In a new study published in Food Research International, the RMIT University team propose a more nuanced fibre classification based on five key features: backbone structure, water-holding-capacity, structural charge, fibre matrix and fermentation rate.

Study lead author and RMIT PhD candidate Christo Opperman said by starting with the key active features of fibre, this ‘bottom-up approach’ more accurately described each fibre’s health impacts.

“For example, suppose you want to promote colonic health. In that case, you identify a fibre’s properties as defined by the bottomup approach, which align with your desired outcome — in this case fermentation rate,” Opperman said.

“Applying this framework can assure consumers, dieticians, clinicians and food technologists that they are receiving their desired

health effect, which previously was a vague guessing game.”

Opperman said the RMIT team have now taken 20 different types of fibres and studied how they interact specifically with the microbiome in the gut.

“Until now, these types of specific interactions have been understudied, but with this framework as a beginning, we are on the verge of a much more helpful and detailed understanding,” he said.

Opperman said the new classification looks at different properties of fibre, like how well it holds water, its structure, how quickly it ferments, and its overall make-up. “This helps us predict how eating fibre in foods or supplements affects your body and gut bacteria,” he said.

“For example, we used to think apples and fibre supplements like wheat dextrin were pretty similar because they’re both called soluble fibre. But with our new approach, we can see that the fibre in an apple is better for your gut because it holds onto water, sugar and cholesterol well.

“This classification also helps us understand which bacteria in the intestine will grow by digesting these fibres, which is important for tackling certain health issues.”

A global fibre gap

Eri said there was already strong interest among dieticians, clinicians and food technologists — and of course consumers — on how to better integrate fibre into diets.

“In the countries surveyed, including Europe and the USA, every single population had a deficiency of fibre,” Eri said.

“Considering fibre is one of the most important nutrients, this is extremely worrying.”

Professor Raj Eri and Christo Opperman.

“Applying this framework can assure consumers, dieticians, clinicians and food technologists that they are receiving their desired health effect, which previously was a vague guessing game.

While recommended dietary fibre intake is 28–42 grams per day, Americans on average get only 12–14 grams per day and Europeans 18–24 grams per day.

Beyond soluble and insoluble

The current classification of dietary fibres has them grouped into soluble and insoluble fibres, which is based on whether they dissolve in water.

Insoluble fibres are seldom fermented in the large intestine and help keep us regular.

Soluble fibres are more readily fermented and can reduce cholesterol, glucose absorption and food craving.

But it’s not always so straightforward. For example, often insoluble fibres can also rapidly ferment and reduce glucose absorption.

“Despite our evolving understanding of how central different types of fibre are to nurturing a healthy gut biome, our dietary fibre classifications remain simplistic between broad categories of soluble and insoluble types,” Eri said.

“This binary classification of soluble and insoluble insufficiently captures the diverse structures and complex mechanisms through which dietary fibres influence human physiology.”

“Our framework is an essential step in addressing this gap,” he said.

The researchers are now planning to investigate how a specific type of fibre (based on the new classification) modulates the microbiota and how we can utilise such knowledge for specific health applications.

‘Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre’s health effects’ is published in Food Research International (DOI: https://doi.org/10.1016/j. foodres.2025.115843).

iStock.com/Nuttawan Jayawan

Cool melt: is it worth switching?

Medea Schnyder, Robatech

Why use high-temperature melt adhesives when low-temperature adhesives are also an option?

So-called cool melts are hotmelt adhesives that are processed at lower temperatures. For many applications, especially in the packaging industry, they can replace conventional hot melts, saving on energy. This article explores the possibilities that cool melts offer the industry.

Cool melts are hot melts that are applied at lower temperatures

What exactly are cool melts? Lowtemperature adhesives, as cool melts are also called, are hot-melt adhesives that become liquid at temperatures as low as 90°C and are applied at 100 to 150°C. This means that they do not need to be heated as high as conventional hot melts, which are applied at temperatures of 180 to 200°C. This offers a lot of advantages:

• Adhesive application with cool melts requires less energy than with conventional hot-melt adhesives, making production cheaper and more sustainable.

• Cool melts require less time to heat up as they are applied between 95 and 150°C. This helps to make the production more efficient.

• Cool melts have short setting times, which allows for higher machine speeds. This contributes to increased productivity at the packaging plant.

• The low temperatures reduce the risk of burns for line staff. Work safety benefits from this.

• Low processing temperatures mean less wear on the adhesive application system, enabling maintenance costs to be minimised. That, too, is efficient.

• Hot-melt adhesives that are not heated to such high temperatures coke less quickly. This means less cleaning and less downtime.

Are cool melts green?

Low-temperature adhesives are made from the same raw materials as high-temperature adhesives; namely, different thermoplastic polymers. Therefore, they should not be confused with organically based adhesives, which are partly produced from renewable raw materials. Nevertheless, cool melts contribute to increased sustainability in production, as they not only consume less

energy when being applied, but also enable higher machine speeds and help to increase the productivity of packaging lines.

How much energy can be saved with cool melts?

Robatech tests its adhesive application systems with different adhesives — including cool melts — from different manufacturers. When comparing the energy consumption of low-temperature adhesives and conventional hot melts, it found that on average up to 8.5% less energy is required for every 10°C drop in temperature. This means that around 40% of energy can be saved by reducing the application temperature from, for example, 170 to 120°C with a cool melt, or even more in some cases.

“By switching to the new lowtemperature adhesive, we were able to reduce power consumption by almost 50% while maintaining the same performance and functionality of the adhesive application. An interesting win-win situation for us,” said Daniel Brack, Coordinator Production and Logistics at Oel-Brack AG, Switzerland. What kind of adhesive melter for cool melts?

Cool melts are offered by different manufacturers in granular form. Apart from their lower application temperatures, they are processed in the same way as conventional hot-melt adhesives. Robatech adhesive application systems have no temperature restrictions, meaning they

can also be used to process cool melts. The temperature is set according to the adhesive data sheet — for the melter about 10°C below the application temperature, the hose plus 5°C, and the application head at the desired application temperature. Of course, new adhesives must be tested before making the switch and the adhesive application system must be cleaned thoroughly before every adhesive change.

What are cool melts suitable for?

The bad news first: cool melts are not equally suitable for all substrates. Since the adhesive is heated to a lower temperature, it does not penetrate as deeply into the substrate. This makes it more difficult to achieve adhesion on smooth surfaces. But here’s the good news: for many substrates, especially in end-of-line packaging, there are proven cool melts that have the same adhesion as conventional hot-melt adhesives.

This is also important to consider: lowtemperature adhesives are not only applied at lower temperatures, but they also soften again at lower temperatures. The softening point refers to the temperature at which the adhesive passes from the solid to the liquid state. This also applies, of course, to adhesives that have already been processed. Products glued with cool melt should therefore not be exposed to temperatures higher than the softening point temperature, which needs to be taken into account when storing or transporting the products.

Why cool melt?

Depending on the application and the product to be glued, cool melts are a reasonable alternative to conventional hot melts. They can help to save energy and, in doing so, contribute to sustainable production. Making the switch should be considered, especially in the packaging industry. Adhesive manufacturers can advise on adhesive options. and Robatech is happy to test new adhesives for its customers — after all, nothing should be rushed.

The Food Company — Scaling Production with Packserv

For nearly 45 years, The Food Company has been a trusted name in premium condiments, supplying the food service, retail, and wholesale sectors both locally and internationally. Proudly Australian-owned and HACCP-certified, the business has built a strong industry reputation. As their business has grown, relocating to a larger facility highlighted the need for an upgraded food packaging line.

To support this expansion, The Food Company invested in a Twin Head 5-litre filling line, a fully automatic machine designed for efficiency. Equipped with two 5 litre product cylinders, it enables dual single-shot filling for containers ranging from 500 mL to 5,000 mL. This equipment handles everything from thin liquids to

thick pastes and creams, accommodating both hot and cold filling.

By implementing the Packserv line, The Food Company significantly improved production efficiency, increasing filling output by more than 50%. Beyond operational benefits, they chose Packserv for several key reasons. As strong advocates for Australian-made machinery, they value its quality and reliability. Local manufacturing also ensures fast, responsive support, which is critical for minimising downtime.

Owner Matthew Fletcher praises Packserv for their outstanding technical support and quick response times. He also appreciates how they stay ahead with technology while maintaining the simplicity of machinery and ease of use that operators need.

“Whenever we’ve had unique requirements, Packserv has stepped up with solutions. They’re true problem solvers,” says Matthew. He adds, “Packserv has played a key role in the development of our packaging line.”

Alongside Packserv’s filling line, The Food Company also relies on Packserv’s induction sealer. This ensures secure, reliable sealing, protecting product integrity and shelf life.

They’ve also made the most of Packserv’s rental option to test and refine processes before committing to a purchase. “I really like the rental model, because it allows for experimentation without the upfront commitment of an outright purchase. It gives us flexibility in the production line,” says Matthew. “I always encourage startups to consider renting first before they purchase equipment, as it’s a smart way to validate their product before making a major investment in machinery.”

“We value customers such as The Food Company — innovative, engaged and committed to Australian-made solutions,” says Nathan Wardell, Managing Director of Packserv. “They’re a true Australian success story in the FMCG industry.”

Beverage line hat-trick

South American beverage maker Postobón has a portfolio of not only water and soft drinks but also juice, teas, energy drinks, beer and coffee. In its role as contract filler, the company also bottles Pepsi, Gatorade, Mountain Dew and Seven Up, for example, plus Lipton Tea and Heineken beers. Of its 71 facilities, 20 are production sites that accommodate more than 100 filling lines, 20 of which are used for PET bottles.

Whereas in the past Postobón worked with KHS to supply stretch blow moulders, in 2018 the bottler opted for its first block system from Dortmund.

The first line used includes an InnoPET TriBlock for water in plastic containers that comprises a stretch blow moulder, labeller and filler. At a maximum capacity of 54,000 bottles per hour, the line provides good neck handling from the preform to the bottled product. With help from KHS’s Bottles & Shapes program, a 600 mL bottle was developed that saves on material and weighs no more than 10 g. One particularly attribute in the dry section of the line is the multifuel burner on the Innopack Kisters SP that enables the shrink tunnel to be flexibly heated by either natural or propane gas.

The bottler was so pleased with the installation that it subsequently ordered two more block systems within the space of just 18 months.

The second KHS line is also a turnkey filling line where a BloFill duo block for the

hot filling (HotFill+) of juice, tea and energy drinks with optional nitrogen dosing forms the heart of the line.

Technically speaking, the HotFill+ line has a rate of 2250 x 0.5 L bottles per hour and station so it achieves an overall capacity of up to 54,000 containers per hour and is thus the fastest KHS line of its type. Thirteen products from three different categories are filled in eight formats holding between 200 mL and 1.5 L on the flexible line. A filling valve specially developed for the bottler can fill all beverages without the need for any format changeovers — regardless of whether these contain pulp or fruit fibres.

The third KHS line has a TriBlock for carbonated beverages such as Pepsi Cola. The line is built around an InnoPET TriBlock featuring a KHS roll-fed station for hot-melt wraparound labelling, also for a maximum of 54,000 bottles an hour. Formats range from 300, 400 and 600 mL through 1.0 and 1.5 L to the 2.5 L container.

The most recent project to come out of the two companies’ technological partnership is a new KHS InnoPET Blomax V stretch blow moulder. Integrated into an existing PET line by Postobón’s own converter Iberplast at the Caloto bottling plant, with its 20 cavities it can produce up to 45,000 bottles per hour in sizes ranging from 500 mL to one litre. On the line the containers are filled with beverages such as juice, tea and energy drinks at temperatures of up to 85°C. KHS Pacific Pty Ltd www.khs.com

POST-HARVEST POTATO/ONION GRADER

The Flikweert Vision Quality Grader is designed to deliver precise, automated quality control through advanced camera imaging. The system captures detailed product images, analysing them against the user’s customised quality parameters. Users can take full control to set and adjust tolerance levels for each product characteristic.

Designed for onion or potato processing, features of the grader include low drop height and capacity up to 20 t/h depending on potato/onion size distribution.

Flikweert Vision equipment is available exclusively through Wyma Solutions in New Zealand and Australia.

Wyma Solutions

www.wymasolutions.com

XR PLANNING SYSTEM FOR FOOD MANUFACTURERS

TNA Solutions has launched the tna intelli-assist, an immersive Industry 5.0 extended reality (XR) solution. From replacing or integrating capital equipment into an existing line to designing a brand-new facility, the XR solution is available to food manufacturers as part of TNA’s Industry 5.0 solutions.

The system uses XR and simulation technologies to enable teams to create digital twins of their manufacturing site, including equipment, utilities and buildings, and demonstrate how the new additions can best fit into their set-up with minimal disruption and optimal designs. By enabling digital twins, virtual collaboration and good planning, the system is designed to deliver 95% planning accuracy and reduce reworks to zero.

Food manufacturers can use the tool to visualise their plant floor, virtually replace systems, and validate manufacturing plans and installations in a low-risk environment. Visualising potential spatial conflicts and utility interferences is designed to ensure clash prevention.

To enhance collaboration, the system also integrates remote meetings into the virtual environment with virtual reality (VR) headsets or through a desktop application. Multiple people can join the plant simulation via their preferred medium to preview the project and directly interact with the digital twin.

Users are introduced to the program through TIA, the virtual guide and mascot of tna intelli-assist. TIA is designed to help users to navigate the platform, streamlining onboarding by handling various tasks.

TNA Solutions Pty Ltd www.tnasolutions.com

CONDITION MONITORING SYSTEM

Schaeffler’s OPTIME Ecosystem Condition Monitoring and Smart Lubrication solution is designed to help prevent unexpected downtime and operational surprises by offering comprehensive machine monitoring.

Developed by the Schaeffler Group, the system is designed for multiple sectors, including manufacturing, food and beverage production, packaging and processing, energy, resources, mining, machinery and materials handling.

Primarily targeting rotating machinery, it functions across a range of speeds, from 120–5000 rpm, and is also suitable for hazardous environments. The system’s foundation lies in its wireless, battery-operated sensors that are easy to install. After the installation, the data collected by wireless sensors is transmitted to a digital service via a gateway. This setup enables continuous monitoring and early detection of potential machine issues, thereby preventing costly unplanned downtimes.

The system is based on Schaeffler’s expertise in bearing technology, vibration analysis and lubrication, and its user-centric design makes it accessible to a range of users, from beginners to maintenance experts. Other features include: automatic lubrication, simple installation, quick ROI for plants and production facilities, plug-and-play functionality, user-friendliness with mobile app, and easy scalability.

With 24/7 monitoring capability, the system can provide real-time data and analysis and allows maintenance technicians to tackle emerging issues promptly.

An integral component of the system is the OPTIME ExpertViewer digital service. This service is compatible with OPTIME and “OPTIME-ready” data, including data from Schaeffler SmartCheck and Schaeffler ProLink. The system also forms a key part of Schaeffler’s broader Lifetime Solutions suite, which combines monitoring, analysis and maintenance support.

Schaeffler Australia Pty Ltd www.schaeffler.com.au

Are we seeing a structural shift in orange juice production?

Matt Hale, Global Key Account Director, HRS Heat Exchangers

From climate change and disease, to declining production and uncertainties around tariffs and trade, the global orange juice sector is going through unprecedented upheaval, which will result in winners and losers for both growers and processors.

Declining orange production

November 2024 was a key month for the world’s orange juice producers. Not only was Donald Trump re-elected as the President of the United States, but the World Citrus Organisation (WCO) published its first production forecast for the northern hemisphere, suggesting an 8.7% decrease in production for the 2024/25 season. In fact, the estimated 27.297 million tonnes of northern hemisphere production is almost 6% lower than the four-year average.1

This worrying trend was confirmed by the United States Department of Agriculture (USDA) in January this year, which predicted that global orange production for the 2024/25 season is 45.2 million tonnes, down 662,000 tonnes on the previous year as “as higher production in Brazil is more than

offset by lower crops in Egypt, Turkey and the United States”.2 Although a relatively small producer globally, the devastating floods seen in Valencia, Spain last autumn (which caused losses in the citrus sector valued at more than $200 million) could almost be a microcosm of the challenges facing the sector globally.

The big positive for juice producers is that not only is Brazil’s crop forecast at 13 million tonnes (an increase of 700,000 tonnes) this year, but also a larger proportion of the crop will be used for processing. On the other hand, US production is forecast at just 2.2 million tonnes, the lowest level in 88 years and a 10% fall on 2023/24, most likely due to the devastating effect of Hurricane Milton in Florida, as well as longer-term issues like citrus greening.

Changing production dynamics

Egyptian orange production is also forecast to fall this year by 12% to 3.7 million tonnes after years of steady increase, which was driven by the development of strong export markets by both private enterprise and the government, as well as increasing domestic

consumption. The current decrease in production is due to unfavourable weather during flowering and fruit set, but despite this the country is still the most important exporter of the fruit in the world.

While production in other countries such as South Africa, Mexico and China is set to remain fairly constant, Morocco and Australia are both up thanks to increased area, improved agronomy and favourable weather, helping to underline the global shift in production away from Brazil, the US and Mexico that has occurred in recent years. Further afield, analysts suggest that Argentina and Peru are also looking to increase exports to Europe.

Having said that, Brazil, Mexico and the United States still dominate the worldwide orange juice market and are forecast to produce more than 1.25 million tonnes between them this year, more than 80% of which is from Brazil, which will produce 1 million tonnes more juice this year due to higher fruit availability. As you would expect from low fruit production, US orange juice production is forecast to fall 28% to a record low of just 80,000 tonnes.

Due to shortages of fruit and high prices, manufacturers are having to adapt, although this is easier for smaller and pioneering companies.

Continued challenges ahead

These low levels of production mean the industry is having to adapt. Although at the time of writing, Frozen Orange Juice Futures prices had dropped below $400 for the first time in 10 months, they are still trading at twice their value at the start of 2023.

Rabobank suggests that citrus greening will continue to have an effect on output in key regions such as Brazil for the foreseeable future 3, while global juice consumption has also declined considerably, partly in response to higher retail prices — something that has particularly affected premium brands and not-from-concentrate (NFC) products. A shortage of stock can also make it harder to obtain the required Brix levels, and poor-quality juice means consumers question why they should pay a premium over value propositions.

The only benefit of global declines in consumption of around 17% last year is that it has helped to balance demand with reduced stocks, as 2024/25 ended with a small surplus of around 1.2 million tonnes.

In many markets, orange juice is already subject to import duties or tariffs, and concern caused by Trump’s comments on import tariffs will only increase uncertainty. Florida citrus giant Alico Inc. recently announced it was getting out of the sector in favour of property development. “We determined that it’s not economically viable for us,” said CEO John Kiernan at the time. 4

Adapting to changing market dynamics

Due to shortages of fruit and high prices, manufacturers are having to adapt, although this is easier for smaller and pioneering companies. For example, switching from orange to mandarin juice, or even moving into other beverages entirely.

For those major players whose businesses are based around large volumes of orange juice, then maximising efficiency at every stage is no longer a ‘nice-to-do’, but essential. This includes minimising the amount of energy used to re-melt, pasteurise or otherwise process their products.

Energy efficient processing

The HRS I Series offers options to de-pack and crush then melt frozen fruit juice ready for storage or further processing. The IC Series features a roller conveyor which feeds individual drums into a tipper that empties them into the crusher. Here, a specially designed spiked roller crushes the solid ice into an icy slush, which is then transferred to the IM Series re-melting device.

Based on the corrugated tube heat exchanger technology, the IM Series raises the temperature of the juice from frozen to around 4°C in 90 seconds. As well as maintaining juice quality through rapid warming, thanks to the use of corrugated tube heat exchangers, the system is energy efficient — saving both time and money during this key process step.

When it comes to energy efficient pasteurisation, both the HRS MI and MR Series of pasteurisers are suitable for the rapid pasteurisation required for premium juice production. By using a corrugated tube design, the orange juice can be heated up to pasteurisation temperature much faster — typically by up to 30%. Because of the high heat transfer rates provided by the corrugated tube technique, HRS’s pasteurisation systems also use water at a lower temperature to reduce the risk of product damage. Another benefit of higher heat transfer rates is that the system footprint can be reduced by using shorter heat exchanger pipes. The shorter length of the heat exchanger also results in a reduction in pressure drop, which saves pumping power and further reduces energy costs by as much as 40%.

HRS also has an ohmic pasteurisation system which uses electricity to heat the product rapidly and uniformly; it has been scientifically shown to be highly effective while maintaining flavours and quality. This system heats the juice to 105°C within one second, where it is held at this temperature for four seconds and then cooled.

1. https://worldcitrusorganisation.org/the-worldcitrus-organisation-releases-its-first-productionforecast-for-the-northern-hemisphere/

2. https://www.fas.usda.gov/sites/default/ files/2025-02/citrus.pdf

3. https://media.rabobank.com/ m/790c11261be0badc/original/Global-OrangeJuice-Outlook-2024-25.pdf

4. https://www.alternet.org/trump-tariff/

HRS MI Series is suitable for the rapid pasteurisation required for juice production.

The HRS I Series offers options to de-pack and crush then melt frozen fruit juice.

VIBRATORY CONVEYOR SYSTEMS FOR POULTRY PROCESSING AND PACKAGING

Key Technology, a member of Duravant’s Food Sorting and Handling Solutions group, leverages the poultry processing expertise of Duravant brands Foodmate, Marelec, Marlen and Henneken to introduce its vibratory conveying systems for poultry processing and packaging lines.

The integrated systems meter, separate, singulate and/or align raw poultry products to create a monolayer for presentation at downstream equipment including X-ray inspection systems, metal detectors, tray packing equipment and more.

Manually styling raw poultry for a downstream system can be a labour-intensive process. By automating the process, the vibratory conveying systems can help to maximise production efficiency, increase throughput and minimise labour requirements while improving sanitation to protect product quality.

Key designs, builds and tests each of its integrated conveying systems to identify the necessary speed, stroke, lane widths and step sizes to present the processor’s products in a good configuration for the downstream equipment. With interchangeable screens that can accommodate different product types and sizes, the conveyor systems can be configured to handle different cuts of raw, non-frozen/pre-frozen poultry including deboned meat, bone-in wings, drumsticks, thighs and more.

Each integrated conveying system often begins with an optional shaker or belt conveyor for metering. Then, a separating shaker evenly spreads product, followed by a singulating shaker that directs product into single-file lanes when needed. The final shaker is designed to achieve optimal speeds for feeding downstream equipment.

Engineered for good sanitation and minimal maintenance, the vibratory conveying system features an open-frame design without cavities that can harbour bacteria. It features 100% stainless steel construction, including motors. With fewer moving parts than traditional belt systems, maintenance requirements can be reduced.

Key Technology Australia Pty Ltd www.key.net

DIGITAL STATIC ELECTRICITY METER

Static electricity isn’t just a nuisance; it’s a serious threat to manufacturing efficiency, product integrity and workplace safety. Unchecked static can lead to downtime, product defects, material jams and even hazardous shocks to employees. EXAIR’s upgraded Model 7905 Digital Static Meter can provide an essential first step in identifying and eliminating this problem.

With just the press of a button, the easy-to-use, handheld device pinpoints the highest voltage areas in a facility, helping the user diagnose static issues before they become a problem. The meter detects surface voltage and polarity on objects up to ±20 kV, delivering immediate LED-illuminated readings for fast troubleshooting.

Features include an infrared beam designed to ensure measurement is taken from the optimal 1″ distance for precise readings. Certified for accuracy by the US National Institute of Standards and Technology (NIST), the instrument is designed for pinpoint static measurements, allowing users to take proactive steps toward eliminating disruptions in their operations.

Compressed Air Australia Pty Ltd www.caasafety.com.au

RAFI ILLUMINATED PUSHBUTTON WITH PROTRUDING COVER

RAFI has extended its RAFIX 30 FS+ model series to include illuminated pushbuttons with a protruding bezel in six different bezel colours.

Available with a stainless steel front ring, round collar and protruding translucent cover in black, white, yellow, green, blue or red, the control devices are dimensioned for installation openings of 30.3 mm. With a collar diameter of 34.5 mm, the actuators are suitable for a grid dimension of 35 x 35 mm and above.

The pushbutton series has IP65 protection on the front, can be used in temperature ranges from -25 to +70°C and offers clear tactile feedback even when operated with gloves.

Designed for actuating forces of up to 100 N and a service life of at least 1 million actuating cycles, the series is optimised for applications in electrical engineering and industrial robotics, as well as in vehicle, machine and plant construction.

Switches Plus Components Pty Ltd www.switchesplus.com.au

Texture toolkit for more appealing food

Researchers at Australia’s Food and Beverage Accelerator (FaBA) have developed a toolkit to help manufacturers improve the texture of products to be more appealing to consumers.

The FaBA Texture Library Toolkit was created by University of Queensland (UQ) flavour chemist Professor Heather Smyth and food engineer Dr Jaqueline Moura Nadolny.

The UQ Sensory Panel is highly trained in texture and taste and helps researchers to refine products to meet market expectations.

Smyth said the toolkit allowed companies to better understand a food or beverage product’s textural attributes and how it could be reformulated for a “product renovation”.

“The aim is to look at the sensory properties, flavours and textures of a product already in market and how it could be changed to make it more appealing,” Smyth said.

“We have a fully qualified sensory panel to provide feedback and advise how the product compares to competitors in the market.

“Texture is complicated, but we can help to reduce the complexity by working with our sensory panel and businesses to help improve products for consumers.”

In a recent project at UQ’s Queensland Alliance for Agriculture and Food Innovation, Nadolny used the toolkit to help plant-based meat manufacturer v2food assess its in-house work on improving the texture of its burgers.

“Ultimately, we want to help companies improve the sensory quality of their products,” Nadolny said.

“One of the elements we considered was the juiciness of the burgers — was it juicy enough or was it too juicy?

“From simple yet highly correlated assessment methods a company can implement in their own facilities, through to complex

textual techniques requiring specialist equipment, the toolkit balances speed and accuracy while the company is reformulating its product.”

v2food Chief Science Officer and UQ Adjunct Associate Professor Dr Lisa Ronquest-Ross said the Texture Library Toolkit streamlined R&D activities, helping the company avoid lengthy and costly validation testing.

“Working with FaBA has provided us with practical tools for our product improvements,” Ronquest-Ross said.

“Some solutions have been simple to implement, and we can also explore more complex formulation changes with FaBA.”

The FaBA Texture Library Toolkit can be used on any food product, while flavour and aroma toolkits can be developed for specific clients.

The Australian Government Department of Education supported the project through its Trailblazer Universities Program. UQ

Cajas

Vegan alternative for shortbread

Butter is a key ingredient in many baked goods, but for those who are lactose intolerant, finding a good alternative can be a challenge. Vegan butters can sometimes have the wrong consistency, or produce bakes that are not quite right, leaving bakers frustrated or unwilling to try dairy-free alternatives.

In Physics of Fluids, by AIP Publishing, researchers from the University of Strathclyde examined the properties of several vegan or dairy-free butter alternatives inside one of the region’s most wellknown snacks: Scottish shortbread.

“We have a PhD student in the group who is a vegan, and he turns all of our baking habits upside down,” said author Juliane Simmchen. “One day I bought some vegan butter alternatives, and I thought, ‘This doesn’t look anything like it should’.”

Perplexed by the difference in consistency, Simmchen and her colleagues decided to test these alternatives using the equipment in their lab. They selected three types of vegan butter substitutes with different levels of fat and compared their consistencies and responses to heat. Following those experiments, they moved on to taste testing with actual biscuits.

The researchers gathered a few dozen volunteers to sample shortbread cookies baked with dairy butter and the vegan alternatives. Their goal was to find the vegan butter that produced a biscuit closest to the traditional shortbread, and here there was a clear winner.

“When comparing the vegan alternatives, the one with the highest fat content gave the most positive results from the testers,” Simmchen said. “It behaved very similar to butter, which also has a high fat content. The one with the lowest fat content made a very different dough. It didn’t bake that well, and was more doughy and less crumbly. Many people strongly disliked it.”

Butter typically has a fat content around 80%, and Simmchen recommends choosing a vegan butter with a similar consistency.

As for why people should bake vegan cookies in the first place, Simmchen believes that baked goods are better when they can be shared with everyone. If she has a choice, she now prefers vegan bakes.

“I really like the traditional Scottish shortbread, but I’m adapting my recipes with vegan options because they’re more inclusive,” Simmchen said. “If I can make something of a similar quality and have more people participate, then I go for the vegan option.”

LIDDING FILM INNOVATIONS

Parkside has expanded its portfolio of lidding film solutions, which are suitable for food brands, packers and processors of fresh produce, meat and dairy businesses.

The range includes Popflex, a monopolymer lidding film with laser-scored integral easy opening, which means the film is suitable for recycling when weld-sealed to a matching PET tray. The range also includes recyclable reclosable films, as well as a range of monopolymer, compostable, paper and standard polymer films that can be used for almost any application.

The range can be tailored to suit user requirements — for example, with features such as high barrier properties, easy-open functionality, recyclability, print quality, or a balanced combination of all.

www.parksideflex.com

r PET LIGHTWEIGHT BOTTLE BASE

The StarLITE-R STILL is Sidel’s high production speed 100% rPET bottle base for still products.

The bottle base uses Sidel’s patented technology for rPET integration, lightweighting and high-speed production for water, juices, milk and edible oil from 0.25 up to 2.5 L. It can also be retrofitted onto existing production lines and the solution requires a low blowing pressure.

Features include smooth material stretching and distribution, optimised venting for easy shaping and an efficient base cooling circuit suitable for rPET which is likely to be processed at higher temperatures.

Designed to ensure the base does not deform or break, the mould base’s rounded-edge design makes it easier to shape during blow moulding, which increases its resistance to defects such as bursts during the blowing process. This feature is particularly important for lightweight bottles, which are more prone to such issues due to the use of thinner material.

The bottle base is also compatible with a wide range of weights, including very lightweight bottles as low as 7 g for 500 mL format. It is easy to integrate onto existing manufacturing lines and is qualified for high production speeds across various bottle formats.

It supports single-serve production rates of up to 2700 bottles per hour per mould and multi-serve rates of up to 2400 bottles per hour per mould. The bottle base can also be used with virgin PET.

Sidel Oceania Pty Ltd www.sidel.com

ADHESIVE SOLUTION FOR HYGIENIC PACKAGING

Henkel Adhesive Technologies has developed the Technomelt Supra PRO 301 Plus hot melt adhesive especially for high-speed machines for pharmaceutical packaging.

As the demand for pharmaceuticals increases, so does the demand for pharmaceutical packaging. This requires adhesives that work well even at high processing speeds. Conventional hot melts with cure times of 0.5 seconds or more are not suitable. In addition, there is increasing pressure to meet the highest international safety standards, such as EU regulations and FDA guidelines for food and drug compliance, as well as strict hygiene and purity requirements to avoid contamination. The globally available Technomelt Supra PRO 301 Plus is designed to address all these requirements, offering fast curing time of 160 ms and a stringing-free application that requires fewer cleaning interruptions and increased production efficiency.

The adhesive is designed to enable maximum adhesion and quality on a wide range of substrates and is also suitable for deep-freeze applications. It also allows for a tamper-evident closure of the packaging by creating fibre tear when opening, thereby diminishing the need for additional labels. This results in improved recyclability of the packaging.

Henkel Australia Pty Ltd www.henkel-adhesives.com

Australia’s Industrial Future Takes Centre Stage in Sydney

This July

From July 22–24, 2025, CeMAT Australia will return to Sydney Olympic Park, bigger and more ambitious than ever. Held at The Dome, this year’s event will debut two exciting new features, the launch of Industrial Transformation Australia (ITA) and the introduction of the Processing and Packaging Pavilion powered by APPMA.

Together, these three elements form a comprehensive showcase that reflects the future of Australia’s industrial ecosystem. For the first time, professionals from logistics, supply chain, warehousing, materials handling, intralogistics, transportation, packaging, processing, automation, robotics, manufacturing, advanced manufacturing, industrial engineering, food and beverage production, pharmaceuticals, retail, chemicals, mining, energy, government, and sustainability will be able to explore solutions across the entire industrial value chain, all under one roof.

At its core, CeMAT Australia remains the nation’s premier trade show for intralogistics and supply chain management. Known for its live demonstrations and access to cuttingedge automation, robotics, and warehouse technology, CeMAT continues to serve as the go-to event for logistics and operations professionals.

What makes 2025 different is the scale and scope of what’s now on offer.

Industrial Transformation Australia is a new feature area dedicated to the

technologies and strategies behind smart manufacturing, Industry 4.0, and digital innovation. Developed to meet growing demand from Australia’s manufacturing sector, ITA will provide a focused platform for manufacturers, technology providers, and industrial leaders to explore data-driven solutions, from IoT and AI to digital twins and connected factory infrastructure.

Complementing this is the new Processing and Packaging Pavilion powered by APPMA, which brings a sharp focus to innovation in processing, packaging, and production automation. Backed by the Australian Packaging and Processing Machinery Association (APPMA), the pavilion will highlight cutting-edge systems and equipment supporting food, beverage, pharmaceutical, chemical, and eCommerce production lines, areas where precision, compliance, and sustainability are increasingly business-critical.

Across all areas, attendees will see an expanded exhibition floor featuring the latest products and solutions from local and international suppliers. Live demonstrations will return as a major feature, with robotics, automation platforms, warehouse systems, and processing technologies on full display.

Alongside the exhibits, knowledge-sharing remains a central pillar of CeMAT. The CeMAT Knowledge Theatre and the new ITA Innovation Stage will host speakers from leading brands, emerging innovators, and industry bodies. Topics will include

everything from AI in the supply chain and cybersecurity in manufacturing to sustainable packaging, ESG compliance, and reshoring strategies.

One of the most highly anticipated features is the return of the Australian Forklift Championships, a fan-favourite event that blends competition and skillbuilding, recognising the best forklift operators in the country.

The new APPMA-led industry program, held within the ITA Ideas Arena, will deliver a dedicated full-day experience focused on the future of packaging and processing, covering regulatory shifts, sustainability targets, production automation, and the role of smart technology in maintaining global competitiveness.

For visitors, this is more than just a trade show. It’s a once-a-year opportunity to see how Australia’s industrial sectors are converging, learn from peers and pioneers, and make informed decisions about the future of their business.

Whether you’re looking to invest in warehouse automation, rethink your production line, enhance traceability and compliance, or scale up using smart technologies, CeMAT Australia 2025, with the new ITA and APPMA features, is designed to deliver practical, future-focused value. Registrations are now open. Visit cemat.com. au or industrialtransformation.com.au to secure your spot before spaces run out.

Hannover Fairs Australia www.hannoverfairs.com.au

Allied Pinnacle and Woolworths partner to launch high-fibre wheat ingredient brand

ingredient is grown across New South Wales and Victoria’s wheat belt.

Flour and bakery business Allied Pinnacle and Woolworths have now partnered to launch the naturally grown high-fibre wheat ingredient brand within a selection of white and seeded bread loaves and rolls available at Woolworths supermarkets with in-store bakeries.

To launch Wise Wheat, dietitian Dr Joanna McMillan (pictured) will front a consumer campaign educating Australians on the fibre gap — both in consumption and knowledge — with new nationwide research** revealing over a quarter of Australians (28%) consume just 20 g or less of fibre per day —below the recommended intake of 25 g for women and 30 g for men.

Allied Pinnacle CEO David Pitt said: “We are thrilled to partner with Woolworths to introduce the naturally grown Wise Wheat to the Australian market. Products made using Wise Wheat offer consumers a simple yet effective way to increase their fibre intake the natural way, with no compromise on taste or change in eating habits. Bread is just the beginning.”

Woolworths Merchandise Manager – Bakery Donald Keith said: “At Woolworths, we are committed to providing our customers with products that align with their evolving preferences for convenience and health. Introducing Wise Wheat into a selection of our popular everyday bakery loaves and rolls offers an easy way for Australians to make healthier choices without sacrificing taste or convenience.”

* Fibre content in baked goods containing Wise Wheat varies.

** Commissioned research by Allied Pinnacle conducted by YouGov October 2024 based on a nationally represented sample of 1035 Australians aged 18 years and older.

Turning oats into more than milk

SPX FLOW has joined a Danish partnership to explore oat fractionation using its APV membrane technology — aiming to scale up ingredient innovation for improved dairy-free products.

The Danish Agricultural Agency recently launched the Green Development and Demonstration Program’s (GUDP) LinkingOat project, which will span three years, focusing on advancing knowledge and technology in oatbased product development.

SPX FLOW is contributing pilot-scale oat fractionation expertise to help obtain key oat fractions for further processing in downstream product testing.

“This partnership represents a meaningful step in our ongoing commitment to innovation and sustainability in the food and beverage industry,” said Pranav Shah, Global Market Director at SPX FLOW. “We look forward to collaborating with leading researchers and industry players to unlock the full potential of oats as a high-value, functional plant-based ingredient.”

In addition to providing technical support and pilot production, SPX FLOW will facilitate knowledgesharing support during lab-scale testing and participate in workshops, trials, knowledge development and collaboration with other consortium members. These members include: Teknologisk Institut, Aarhus Universitet, Dragsbæk A/S, Skarø Is and TRAITOMIC.

“We are excited to build a dynamic partnership with SPX FLOW, where we can combine our expertise with their technological capabilities,” said Karin Loft Eybye, Project Manager at the Danish Technological Institute. “Together, we believe we can set new standards in fractionation technologies and provide insights into how individual protein fractions contribute to the final food product’s functionality.”

This publicly funded project, running until 2028, involves breeders, researchers, and brands like Arla and Naturli’. It is designed to unite food scientists, producers and manufacturers to advance cleanlabel innovations.

DNA base editing enables better Lactobacillus strains

Researchers at Kobe University have managed to edit the DNA of Lactobacillus strains directly without a template from other organisms. Their gene editing technique has enabled the researchers to create a strain that doesn’t produce diabetesaggravating chemicals.

Humans have improved the microorganisms we rely on for millennia, selecting variants that are better able to produce wine, yoghurt, natto and many other products. More recently, direct genetic modification has emerged as a tool to exert more precise and efficient control over the improvement, but also has drawn much public criticism for often using DNA from unrelated organisms in these modifications.

“As a consequence, using such transgenic techniques is not favourable for food products due to legislations being restrictive and social acceptance being low,” noted Kobe University bioengineer Keiji Nishida. With this in mind, Nishida and his team developed a technique that gives even more precise control over the genetic content of a microorganism that does not rely on template DNA from other organisms.

Nishida and his team have now teamed up with Kobe University venture Bio Palette Co., Ltd. and successfully applied their technique to industrially important Lactobacillus strains used in

manufacturing dairy products and pickles, as reported in the journal Applied Microbiology and Biotechnology.

“We edited individual, targeted locations in the genome at almost 100% efficiency in two major but fairly different Lactobacillus species,” Nishida explained. “This shows that the technique can be readily applied to a wide range of strains.”

To further showcase the capabilities of their approach, they focused on a gene that is involved in the production of a chemical that aggravates type 2 diabetes. By using Target-AID to mutate that gene, they engineered a Lactobacillus strain that could produce yoghurt with less than a tenth of that chemical, making it safer to consume for people with type 2 diabetes.

“The bacteria we produced are not subject to regulations concerning genetically modified organisms when used as foods, supplements or medicines; we thus expect that they can be readily commercialised after appropriate safety confirmation,” Nishida said.

Flavours trends for 2025 and beyond

Flavour innovation is evolving rapidly as consumer taste profiles shift. Mintel’s ‘The Future of Flavours 2025’ report highlights emerging trends driving the food and beverage industry — from the rise of adventurous palates and global influences to the impact of AI and sustainability on flavour development.

Consumers today are more adventurous than ever, eager to discover new tastes while still indulging in familiar favourites. In China, 40% of consumers say they “look for new foods/flavours to try most of the time”, while 23% of South Korean consumers share this enthusiasm.

This demand for flavour discovery opens opportunities for brands to introduce bold, globally inspired tastes. Interest in international flavours is rising, with 34% of Australian consumers and 33% of Thai consumers expressing interest in trying flavours from other cultures. At the same time, consumers expect functional health benefits without sacrificing indulgence, making it essential for brands to balance flavour innovation with wellness-driven formulations.

The next two years

In the immediate future, taste enhancers will play a crucial role in elevating food and beverage experiences. They can cater to diverse consumer needs, including those with taste impairments — an area where innovation remains limited. Factors such as health conditions, medications, aging and even COVID-19 can affect taste perception, creating opportunities for brands to address this gap.

The debate over artificial and natural flavours persists. According to Mintel research, over a third (34%) of US consumers say claims like “free from artificial flavourings” and “free from artificial colourings”

influence their purchasing decisions. Brands will need to navigate consumer perceptions, cost considerations, sustainability challenges and regulatory requirements to strike the right balance.

Meanwhile, texture innovation is becoming increasingly important, with brands offering a multisensory experience to enhance product appeal. While textures like crunchiness can signal healthfulness, they can also be associated with indulgence. Thus, the strategic use of textures will be key.

Five years and beyond

Looking ahead, sustainability will be a key driver in flavour sourcing and production. The impact of climate change will necessitate the adoption of climate-resilient crops and diversified ingredient sourcing from regions like Asia and Africa. This shift aligns with a broader consumer mindset — viewing sustainability as a public health and resource issue rather than just an environmental concern. According to Mintel’s ‘Global Outlook on Sustainability 2024–2025’ report, 46% of Indian consumers and 30% of Japanese consumers believe that companies can do more than governments to change the world.

Artificial intelligence (AI) can help tackle various aspects of sustainability in the food chain, including flavour innovation. It holds strong potential in enabling the creation of unique, personalised taste experiences and niche products. However, brands will need to communicate AI’s benefits while addressing consumer scepticism about its role in food and beverage development.

This highlights brands that embrace sustainable practices and transparent communication will gain consumer trust and stand out in an increasingly eco-conscious market.

Supporting seniors with IMCD’s Solutions

With Australia’s senior population set to increase by 2% over the next 25 years, the need for tailored nutrition is more important than ever. Seniors require the right balance of nutrients to maintain health and vitality. At IMCD Australia and New Zealand, we offer innovative solutions to reduce salt, sugar and unhealthy fats while boosting protein, fibre and essential minerals, helping to create nutritious food and beverages that support healthy aging.

Book a meeting with us to discuss how we can help you develop healthier food solutions, to help seniors thrive with better nutrition.

HEAT-STABLE WHEY PROTEIN

FrieslandCampina Ingredients has launched the Nutri Whey ProHeat heat-stable whey protein. The ingredient is designed to help the active nutrition market more easily deliver the health benefits of whey in trending formats like ready-to-drink (RTD) beverages. The protein harnesses microparticulation technology to overcome traditional formulation challenges faced by manufacturers, specifically viscosity caused by whey protein’s sensitivity to heat treatment.

Incorporating whey protein into RTD beverages has traditionally been challenging due to its sensitivity to heat treatment. When exposed to high temperatures, a process which is required for creating liquid beverage formulations, most whey proteins are irreversibly denatured and polymerised into aggregates or gels.

Nutri Whey ProHeat is designed to address this challenge by leveraging a patent-pending microparticulation process, using thermal treatment to form stable whey protein aggregates under high heat conditions. This means that end products — such as yoghurt drinks — formulated with the protein will benefit from good sensory properties including a low viscosity and a neutral pH, as well as a clean taste from high-quality Dutch whey.

FrieslandCampina Ingredients www.frieslandcampinaingredients.com

BAT TEST FOR FOOD ALLERGY RESEARCH

Beckman Coulter Life Sciences has introduced the Next-Generation Basophil Activation Test (BAT) for research use only, to help with more effectively characterising food allergies without exposure to potentially harmful allergens.

Most food allergies and treatment efficacies are currently determined through a dated and rigorous Oral Food Challenge (OFC), exposing a patient to gradual amounts of foods to determine if they have a reaction, which could include anaphylaxis in some situations. The BAT test is designed to eliminate that risk, testing for multiple allergens at once through a blood draw.

BATs are functional assays measuring basophil activation in response to specific allergens or other stimuli. By using dry technology to overcome traditional BAT challenges, standardisation can be enabled with conjugated antibodies and allergens pre-mixed and dried down together in a single tube with only four pipetting steps. Negative and positive controls can also be included, all without the need for compensation or centrifugation, and the test is compatible with any flow cytometer.

While BATs have been around for more than 30 years and provide valuable insights in the study of allergies, their adoption has been limited due to the perceived complexity and lack of reproducibility associated with the assay. The use of dry reagents can support overcoming those challenges for research purposes.

Beckman Coulter Australia www.beckman.com.au

Does sodium reduction legislation work?

A study has found that mandated sodium reductions for processed food in South Africa since 2013 have resulted in significant declines in blood pressure levels.

In 2013, South Africa became one of the first countries in the world and the first in Africa to pass regulations on sodium content. The legislation was implemented to help reduce the risk of cardiovascular disease by encouraging people to eat less salt and other sodium-rich foods.

The law required sodium content reductions on 13 food categories, including bread, cereals, fat spreads, chips, processed meats, soups, sauces and stock concentrates. By 2016, food manufacturers were required to reduce sodium content in these foods by 20 to 70%, then lower them further, by 5 to 46%, by 2019.

Published in JAMA Cardiology in February 2025, a study by researchers at Wits University and Harvard now reveals that this legislation has worked and could continue to have an impact in years to come.

The findings highlight that mandatory regulations are more effective than voluntary measures, as participants in this study reduced their sodium intake by 10% over seven years.

“In addition, many more people achieved the ideal sodium consumption: the number went from 7 to 17% and with every gram of sodium reduction, there was a reduction in blood pressure,” said Professor Steve Tollman, Director of the SAMRC/Wits Rural Public Health and Health Transitions Research Unit

(Agincourt — where the study was done).

“If this reduced sodium consumption remains constant over time, it could be associated with lower rates of cardiovascular disease mortality as well as of stroke, heart failure, end-stage renal disease and vascular dementia, all of which are also associated with high blood pressure,” said Associate Professor Thomas Gaziano of the Harvard T.H Chan School of Public Health. Gaziano is also the lead and corresponding author of the study.

South Africa has a growing aging population and so-called ‘transitioning’ societies. When an area is in transition, chronic diseases like heart disease, cancer, obesity and diabetes replace infectious diseases as leading causes of death. This shift happens as countries develop economically and populations migrate from rural to urban settlements and undergo lifestyle changes, and where the rural/urban divide is less well-defined.

The study was situated in this aging cohort, forming part of the Health and Aging in Africa: Longitudinal Studies in South Africa (HAALSA) program, a partnership between Wits, Harvard, University of Cape Town and the Columbia University Department of Neurology.

To assess the effectiveness of sodium regulation, the study looked at salt consumption and blood pressure among the HAALSA cohort, comprising more than

5000 adults aged 40 and above, in rural SA. The researchers measured sodium levels in participants’ urine and took their blood pressure at three different times: in 2014, before the regulations were implemented, and again in 2018 and 2021.

Gaziano notes that reductions of even one millimetre of mercury (mmHg) of blood pressure can lead to tens of thousands of deaths averted each year.

In Australia, a voluntary Partnership Reformulation Program began in July 2020, with sodium reduction targets set for 28 food categories, including bread, cheese and processed meats; and saturated fat reduction targets for five food categories. In 2021, the program was expanded to a further 14 food categories, with sugar reduction targets for nine food categories and sodium reduction targets for five food categories. While the program has now ceased, the Australian Bureau of Statistics reported that participating companies removed 3.3 tonnes of sodium (equivalent to over 8 tonnes of table salt) and 261 tonnes of sugar from the food supply in the 2022–23 financial year.

“Most governments around the world have only encouraged or advised sodium reduction with limited effectiveness. Stricter legislation is better than a voluntary approach,” Tollman said.

“This study demonstrates that government action with accountability is able to impact not only on sodium intake but blood pressure levels as well.”

Fiery on-the-go snacks

Australian brand The Chilli Factory has a new spicy beef jerky range designed for chilli enthusiasts. The high-protein on-the-go snacks are infused with three of the brand’s signature sauces: Fiery Frillneck Hiss Jerky; Morning Afterburn Jerky; and Scorpion Strike Jerky. www.thechillifactory.com

Elevating flavours for donuts

Donut King, home of the hot cinnamon donut, has launched new flavoured donuts to its range, which has elevated popular favourites with an indulgent twist including Strawberries & Cream with freeze-dried strawberries, Choc Caramel Sea Salt with a sea salt sprinkle and Espresso Scroll glazed with espresso. www.donutking.com.au

More snacks per multipack

PepsiCo Australia has increased the number of individual packs to eight units across the majority of its small multipack range, which includes Smith’s, Parker’s, Twisties, Doritos, Grain Waves and Cheetos products. Along with the 33% increase in pack units, the multipacks will also shift to a recyclable cardboard box. www.pepsico.com.au

From spicy snacks and bigger multipacks to icy and elevated flavours for winter, here’s a selection of the latest products hitting the supermarket shelves.

Icy flavours for winter

Red Bull is kicking off winter early, with the arrival of its Winter Edition flavour — Red Bull Winter Edition Iced Vanilla Berry. Popular when launched in the US, the flavour taste of blueberry, creamy vanilla and icy-fresh notes of eucalyptus is available in Australia as a limited edition in icy-blue coloured 250 mL cans. redbull.com

Breakfast oats with a Milo crunch

Combining the choc-malt taste of Milo with creamy porridge, the Uncle Tobys Milo Quick Sachets are made with 100% Aussie Grown oats and Milo cereal pieces. With a 4-health star rating and providing a good source of fibre, the breakfast can be prepared in 90 seconds. www.nestle.com.au

Real or fake?

Baskin-Robbins has introduced a limited-edition range of desserts inspired by the ‘real or fake’ social media trend, where one type of food is designed to look like another. The ‘Dinner Your Dessert’ range playfully mimics classic dinnertime staples like burgers, pizza and tacos using sweet ingredients. The range is available at BaskinRobbins stores nationwide for a limited time. www.baskinrobbins.com.au