food magazine august 2011

FoodmagazineINFORMING FOOD AND BEVERAGE MANUFACTURERS WWW.FOODMAG.COM.AU

AUGUST 11INGREDIENTS | PROCESSING | SAFETY | PACKAGING | EXPORT

AWARDS

FOODPRO 2011 16Highlights from the show

Staying cool

Trends in non-alcoholic beverages

Benefits of cleanlabelling

SAFETY 21

BEVERAGES 24

LABELLING 28

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FOOD CHALLENGEAWARDS 2011And the winners are...

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

WELCOMEWELCOME

Foodmagazinewww.foodmag.com.au

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EDITOR – David Stone P: 02 9422 2862 F: 02 9422 2722E: [email protected]

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EDITOR: David [email protected]

After what has been an intensely busy few months, the beginningof August has afforded many with a little breathing space.

Step back and reflect

Between trade shows andaward ceremonies, theschedule has kept us all

on our toes and now that all thestands have been packed away,some of us may have a fewmoments to reflect on what hasjust past.

A trade show, such as Foodpro,provides an opportunity to checkthe pulse of the industry; toassess how trends are developingand gauge the level of purchasingthat is going on. The industry isstill in a period of recovery in apost-Global Financial Crisisworld, poor international tradeand a high Aussie dollar hasswitched us from being a net-exporter to a net-importer andeven now, with escalating debt inEurope and the US, there arerumours flying about of furtherdifficulties to come.

As such, we entered Foodpro

with a certain amount oftrepidation, but after what feltlike a shaky first two days, thecrowds started to arrive, orderbooks began to fill and for many,the show was a great success. Wehave a brief wrapping up of theevent later in the issue.

The other big news duringJuly was, of course, FoodMagazine’s 7th annual FoodChallenge Awards. Falling onthe last day of Foodpro, therewere a few anxieties that wewould lose numbers due to post-Foodpro exhaustion. But suchconcerns proved unfounded, thefood industry is peopled bymuch hardier folk, and DoltoneHouse hosted more than 350guests for a superb evening ofcelebration and laughter.

The winners for each of the14 categories are revealed indetail a few pages further on,

but I would just like to say onelast congratulations and thankyou to all the many finalists, thejudges, our Chaser boys MCsand to everyone else who camealong and made it such amemorable evening.

One of the highlights of thenight was the talk given by Dr.Michael Eyles, who discussedsome of the “megatrends” that areshaping the food industry at themoment and how innovations inthis sector are, in their turn,shaping the way the world treatsfood. It was a fascinating topicand far too big and intricate toreview here, but whether it is thedeveloping of new products ornew ways of delivering food orelse communicating withconsumers, it involved many ofthe themes that we will befocusing on in Food Magazineover the coming months and years.

FOOD CHALLENGE AWARDS WINNERS PAGE 10

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Dairy industry reacts asACCC clears Coles in milkprice warsThe Australian Competition andConsumer Commission (ACCC) hasannounced that it found no evidence thatColes broke any competition rules when itslashed its house brand milk to $1 a litre.

The Coles milk price reductions, whichbegan garnering headlines half a year ago,kick-started a price war with supermarketrival, Woolworths and sparked a debateover the pricing of staple food products.

Concerns that the lowered costs wouldhit dairy farmers, seems unfounded,according to the ACCC. Following anindustry-wide investigation, ACCCchairman Graeme Samuel said that themajor impact from the reduction has beenon the supermarket’s profits.

"These price reductions have benefited

consumers who purchase house brandmilk," said Mr Samuel.

The ACCC had investigated whetherColes had violated provisions in theCompetition and Consumers Act thatconcern predatory pricing activity. Theconcern was that Coles had been takingadvantage of their market power todamage the competitiveness of its rivals.

However, the Queensland DairyFarmers Organisation (QDO) hasexpressed its disappointment at theACCC’s decision not to pursue Coles forpredatory milk pricing.

“We are extremely disappointed by thisdecision from the ACCC”, said QDOPresident Brian Tessman.

“The conclusion is premature because alot more of the impact from this cut-throatdiscount is still to come. The majorimpact on farmers will hit home in the

coming months, as farmers seek torenegotiate new contracts for the comingyear,” Mr. Tessman added.

Beer sales slump, as tastesgo premiumBeverage sales have slumped in the lastfive years, with a decrease in packagedbeer as the main cause of the decline,according to a new report by Nielsen.

The 2011 Wider Beverage Reportshows that for the first time since 2006,total beverage retail sales fell last year.Total alcoholic and non-alcoholicbeverage volumes also fell over the pastyear, the report shows.

Traditional beers such as VB and Tooheyshave suffered a fall in sales volumes over thepast few years, while premium beers likeCoopers, Peroni and Blue Tongue havebucked the trend with strong growth.

According to the report, Australiansare spending 60 per cent of their beveragedollars on alcoholic drinks – an amountwhich is five times greater than the nextlargest category, carbonated drinks.

“Packaged beer has been a keycomponent in the recent beveragedecline,” Director for Nielsen’s LiquorServices Group, Liz Watkinson, said. “Itrepresents the largest beverage segment,and accounts for nearly one dollar inevery four spent in the beverage category.This is the first time we’ve seen thesegment decline in over four years, as thetraditional low carb and premium beergrowth engines no longer appear to befuelling the category.”

Functional waters, energy drinks, teadrinks and cider experienced the highestgrowth rates of all the beverage segmentsin recent years, according to the report.

4 Foodmagazine | August 11 | www.foodmag.com.au

WHAT’SHOT ONLINEWWW.FOODMAG.COM.AU

BY RITA MU

Wine industry panics over links to plain packaging tobaccoWinemakers have expressed a wish to distance themselves from the tobacco industry, after an anti-plain packaging campaign made associations between tobacco and alcohol.

An advertising campaign, which has been developed by British American Tobacco and rolled out in the national newspapers, shows a beer bottle minus the brand label.

The advert has several messages1) Plain packaging will “destroy brands that are worth millions, if not billion, of dollars”.2) The policy “may infringe international trademark and intellectual property laws.3) And because of this, the Government could face millions of dollars in legal fees defending the policy.

The plain packaging plan has obviously raised hackles and the forthright and belligerent tone ofthe ad campaign attests to just how far the tobacco industry is willing to go in fighting itsimplementation.

But the ad has ruffled some feathers in the wine industry, as it plays on fears that alcohol might beforced to follow tobacco down the path of plain packaging.

The Winemakers Federation of Australia (WFA) has been quick to disassociate alcohol from tobacco,stating that its members would reject any links made between the two industries.

Stephen Strachan, the Chief Executive of the WFA, was quoted in the Sydney Morning Herald assaying, ''our industry does not like any association between tobacco and alcohol''.

The concern voiced by the wine industry does raise an interesting issue: if the Government forcestobacco companies to sell using plain packaging on the basis of health policies, which other productsshould be sold in plain packs? Alcoholic beverages? High sugar beverages? Confectionery? Fast foods?

Relocation of True Foodsfactory creates 100 jobsAbout 100 jobs will be created as foodmanufacturer True Foods moves some ofits Melbourne operations to formerNestle’s factory in Maryborough, Victoria.

The Nationals’ Member for NorthernVictoria, Damian Drum, said most of theworkers will be sought from the region.

“There’ll be a range of high-levelmanagement people will be relocatedfrom Melbourne,” he told ABC NewsOnline.

“However, I think the vast majority ofworkers will be workers that are pickedup locally from the Maryborough region.”


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NEWS


What do these brands have in common?

They wear the “Bud”.

Want the Bud?Visit www.bfa.com.au; email [email protected]

or ph 07 3350 5706 for a full list of products or further information.

Food Magazine’s Q&A

I grew up in...Doncaster,Yorkshire in the UnitedKingdom alongside my identicaltwin brother. My family stillresides in the UK, including my96 year-old mother and foursiblings.

In high school, I waspassionate about...Chemistry,physics and most importantlyrugby union.

My current roleinvolves...Overseeing theoperations of four manufacturingplants located in Adelaide,Melbourne, Brisbane andSydney, as well as sales andmarketing, finance, logistics andprocurement teams.

Before my current role, Iworked in/as/at...I spent over 20years with the company in theUK prior to taking up the role ofGeneral Manager at O-I’s formerGuangzhou plant in southernChina. I was in China for threeyears before moving to O-I NewZealand where I worked asGeneral Manager for 10 years.I’m currently in my 38th year ofemployment at O-I.

Studies/training that has helpedme in my current roleinclude...Gaining my qualificationas an analytical chemist – this wasthe first stepping stone. I’ve sincecompleted a number of post-graduate studies including abusiness management course

which gave me a betterunderstanding of a variety offunctions including law, financeand marketing. I also participatedin a training series calledLeadership Trust, which mouldedmy management style and taughtme to effectively utilise andmaximise the resources availableto me. I’ve used this principle forover 30 years.

My work is helping to better thefood industry by...Providingunparalleled innovative and qualityglass packaging. I truly believe thatglass is the perfect packagingmedium for food and beverages.

The most challenging part ofmy role is...Ensuring we arefully outward focused andmaximising the benefits glasscan bring to our customer base.

The best parts of myrole...Include my involvement innew product development andbeing present at the birth of

packaging icons. I also enjoywitnessing the development andcareer progressions of ouremployees and seeing thembeing promoted to higherpositions within the business.

My favourite foodis...Woodcock – a small Englishgame bird, which roosts on theforest floor - although I enjoy all

game. Unfortunately Woodcockis not available in Australia.

The thing that gets me out ofbed in the morning is...Workingwith my many talented colleaguesand customers. I enjoy myinteractions with them and greatlyvalue the lessons I take fromthose interactions each day.

The food industry needs tochange...Their views on thesustainability of differentpackaging types.

The current food/brands thatwe will be eating in 50 yearstime are...Hopefully woodcockas an increased number ofAustralians continue to traveland become more experimentalwith their eating habits.

In 50 years, the food industrycan look forward to...A wholenews series of glass packaginginnovations from O-I includingnew colours, closures, textures

and functionalities such asmicrowavability. Thepossibilities are endless. Recentnew products are just the start ofwhat customers and consumerscan expect to see from O-I as wecontinue to work very closelywith food and beveragecompanies on new productdevelopments and emergingpackaging trends.

Brian Slingsby,General Manager,O-I Australia

I truly believe that glass is the perfectpackaging medium for food and beverages

Brian Slingsby


NEWS


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AFGC rallies against carbon tax despite$150m packageFood manufacturers and retailers are fast crunchingnumbers to see how they stack up in the new carbontax world of higher prices. By David Stone.

Under the Government’s carbon taxpackage, the food industry will receive$150 million over six years to assistindustry to become more energy efficient,as part of as part of the Clean TechnologyFood and Foundries Investment Program.

The Australian Food and GroceryCouncil (AFGC) chief executive KateCarnell has lobbied the Government toincrease the $150 million package,believing it would not be sufficient for a$102 billion industry, which is alreadyinvesting heavily in technology to reduceenvironmental impacts.

Under this program, funding will beprovided on a co-investment basis, withindustry contributing three dollars forevery dollar from Government.

“This could make it difficult for smallermanufacturers, as the costs of becomingmore energy efficient are often very high,”

said Ms Carnell. She added that “at the endof the day, there will still be price increasesright across the supply chain and this willimpact on the competitiveness of industry”.

According to chief executive of theAustralian National Retailers Association,Margy Osmond who spoke with ABC’sAM, any price rises in the food retailspace is more likely to be the product ofwhat is happening with the manufacturersof the food products.

Carnell said the costincrease willpredominantly resultfrom the high priceof power.

“The Governmentcarbon tax will increasethe cost of Australianmanufactured goods – but will not affectimports, which are already cheaper due to

the high Australian dollar,” Ms Carnell said.“AFGC is perplexed by Treasury figures

announced [Sunday] by the Prime Minister,regarding the price rises of food

and grocery products onsupermarket shelves. TheTreasury modelling appearsnot have been released – we

urge them to release thesefigures.”

However, economists are sayingthe figures do stack up as the effect of thetax on households will be limited, because

households will be compensated, includinglump sum payments to millions ofhouseholds before the tax starts mid-nextyear.

Taking effect on 1 July 2012, the carbontax will target about 500 of the highestpolluting companies with the aim of cutting159m tonnes of carbon pollution by 2020.

Companies that produce 25, 000tonnes of carbon dioxide per year ormore will be penalised, although certainindustries will be exempt, includingagriculture and forestry.

The Government has unveiled its plans to impose a $23 per tonne carbon tax.

At the end of the day, there will

still be price increases right across the supply chain.


CEOS KNOW GLASS IS ICONIC. “Everyone knows our ginger beer bottle,” says John McLean, CEO of Bundaberg Brewed Drinks. “It’s a big part of our branding. It looks great, and people say ginger beer just tastes better in glass.” Another plus? “Glass is 100% recyclable, forever.”

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Recognising and rewarding bestpractice and innovation in food

and beverage manufacturing

The Food ChallengeAwards 2011. By DavidStone and Margaret Tra

Early July marked a particularly busytime for the food industry; we hadFoodpro, then the AIFST Conference

and culminated with Food Magazine’s 7thAnnual Food Challenge Award.

And by all accounts, this year’s FoodChallenge Awards was the biggest, loudestand most successful yet.

Doors opened around six and with thefinalists busy setting out their display tables,guests began to arrive in droves. By the time

everyone was seated, the headcount was justtipping over 350.

The evening kicked off with a captivatingand insightful talk about food “megatrends”given by the renowned food scientist, DrMichael Eyles.

After that the night whistled by in a blurof laughter and applause, helped in no smallpart by the razor sharp wit of the brilliantlycontroversial Chaser boys, Chris Taylor andCraig Reucassel, who played host.

One by one each of our sponsors took tothe stage to introduce their category andhelp whittle down the 108 outstandingfinalists to 14 lucky winners.

Dinner was served, wine glasses refilledand by the time the Best of the Best awardwas handed out everyone in the roomappeared to be thoroughly enjoyingthemselves.

Discussing the topic afterwards, thejudging panel seemed to agreed that this

year’s finalists had been extremelycompetitive, which just adds extra credit toour winners.

And the winners were…

Cheeky drinkWith an expertise in fruit wine andinnovative blends, Robello wines took acheeky transition to ciders. Proving to be avery successful move, the company took theAlcoholic and Non-alcoholic Beveragesaward, sponsored by O-I, for its CheekyRascal Cider.

Cheeky Rascal ciders contain 100 percent apple, strawberry, raspberry and pearjuice with no flavouring or concentratesused.

The pick of the bunch

1: Felicity Nevin, FIT-BioCeuticals.2: Andrea Brown and Cassandra Spies,Twisted Frozen Yoghurt.3: Brian Springell, Earthcare Management.

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AWARDS

Robello’s chief executive officer RuthGallace said the company were delighted towin the award, as it recognises the efforts ofits entire team.

“By looking at all its business compo-nents, Cheeky Rascal Ciders has given usthe opportunity to reflect on the contributionof all these areas, to creating this great prod-uct, which is now seeing phenomenalgrowth in the market place,” said Gallace.

Cheeky Rascal is made inline with bestpractices in food safety.

The company also harvests its ownrainwater and has a sustainable watertreatment process to reduce waste. www.rebellowines.com.au

The cookie barByron Bay Cookies have raised the bar inthe Baked Goods category, after winning theaward for its Cranberry and Almond MuesliCookie Bar.

Byron’s rich, moist, soft textured cookiesuse home style ingredients, with no addedpreservatives or artificial colours.

High in fibre and with 30 per cent less fatthan its regular Fig & Pecan cookie, thecookie bar is the first muesli product to beadded to Byron’s range.

Marketing manager Emilie Emond saidthis was their first Food Challenge Award,

and is honoured to be recognised in theBaked Goods category.

“Aside from being high in fibre andreduced fat, this product opens the door tonew channels in the convenience sector,”she said.

Being HACCP and BRC accreditedensure the cookie bars meet the highestquality standards, while the bleach-free andrecyclable outer packaging helps reduce thecompany’s carbon footprint. www.cookie.com.au

Berry sweetFamily business Morlife won theConfectionery award for its Dark ChocolateCoated Blueberries.

Full of antioxidants, Morlife DarkChocolate Coated Blueberries containnutrient dense foods that not only tastedelicious but also provide the body withhealth benefits.

Owner of Morlife, Dr Warren Stewartsaid he was happy but surprised to win.

“Winning this award truly reinforces whatwe as a company are trying to do. Our mis-sion is all about taking the guess work out ofhealthy eating by developing nutrient densefunctional foods that are simple to incorpo-rate into your daily diet,” said Dr Stewart.

When creating the chocolate covered

blueberries, Morlife were looking todevelop a product that tastes delicious andalso has health benefits.

“This award is very important for Morlifeas we hope this will help us increaseawareness of our products. And highlightthe increasing demand the public is nowputting into the availability of foods that aremore nutritionally beneficial,” he said. www.morlife.com

Dairy with a twist Making fresh frozen yoghurt with adelicious twist has seen Twisted FrozenYoghurt collect the Dairy Award, sponsoredby Tronics.

The product is gluten free, low in fat,plus high in calcium and protein.

Co-founder of Twisted Frozen Yoghurt,Cassandra Spies, said the yoghurt has lessthan half the sugar found in most householdice creams.

“We are very honoured to not only havebeen included as a finalist but also winningthe Dairy category at such an early stage ofthe business,”

“This award recognises all the hard workthat our team has put into our brand and ourproduct. We will continue to push theboundaries at Twisted and develop newproducts to ensure we remain as Australia’s

best FroYo,” said Spies. Twisted has 25 flavours on rotation each

week, in addition to a range of Pro-bioticSmoothies including; real fruit smoothies,its ‘In the Zone’ range (38g ofprotein/shake) and Superfood Smoothies -with a shot of Acai.

Toppings and yoghurts are sourcedlocally where ever possible and the cups arebiodegradable. www.twistedyoghurt.com.au

High and dryDyson won the Food Safety and Innovationin Non-Food award for its A01 AirbladeHand Dryer.

Sponsored by HACCP Australia, this newcategory was designed to recognise safetywithin the food processing environment.

The Dyson A01 Airblade hand dryersreportedly delivers a fast HACCP approvedhygienic hand drying solution, withsignificant cost and energy savings for foodindustry operators.

Dyson ANZ managing director MichaelRead, said the company was honoured tohave won a highly coveted award fromFood Magazine, considering the calibre offinalists who entered in the category.

“Although Dyson only recently enteredthe food equipment market, we have found

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AWARDS

the food sector extremely exciting to workwith and are really proud to receive thisacknowledgement from leaders within thefood industry,” he said.

“We’d also like to thank HACCPAustralia for sponsoring this new categoryin the awards and their ongoing support forthe Dyson Airblade hand dryer.” Read said. www.dyson.com.au

Raising the barExtensive research and product developmentby FIT-BioCeutical paid off when they wonthe Health & Wellness award for theIsoWhey Functional Protein Bars.

Sponsored by DSM, the bars wereformulated as a meal replacement designedto provide a high quality, low allergenic,low carbohydrate nutritional protein snackfor everyday needs with the added benefit offunctional ingredients.

Evan Hayes the CSO, technical directorof FIT-BioCeuticals, said he was honouredto receive the award for Health & Wellness.

“We have worked very hard to bring theIsoWhey Functional Bars to market,listening to what our customers want andneed as part of the IsoWhey WeightManagement Program,” he said.

The bars contain ingredients that offerhealth benefits, in addition to providingtraditional nutrients such as protein,carbohydrate, vitamins and minerals. www.fit.net.au

Innovative balance Several exotic spices, flavours and nano-foods have been recognised in the newIngredient Innovation category.

DKSH Australia won the award for itsBarley Balance, an all-natural concentrateof barley beta-glucan.

Supported by clinical trials, barley beta-glucan is used to improve heart health,blood glucose, digestive health, satiety andweight management and immunity benefits.

Business development manager MaryTrengove said the company was very happyto receive the award.

“Innovation in ingredients is essential forproduct innovation and we are pleased tohave had the opportunity to enter BarleyBalance,” said Trengove.

“On behalf of DKSH and our partnerPolyCell Technologies, many thanks toFood Magazine for creating thisopportunity,” she said.

The process begins with the world’s mostadvanced conventional food barley geneticsgrown on the Canadian prairies by contractgrowers.

It is then processed in a unique dryfractionation plant (HACCP, GMP) toproduce beta-glucan concentrations of up to30 per cent, with no wet processing. www.dksh.com/australia

Free range delightLilydale took the top spot in the Meat &Smallgoods category with its Free RangeChicken Mince.

Lilydale’s mince is suitable for healthyhome-style burgers, hearty lasagne andinspiring contemporary meals, such as thepopular san choy bow.

Lilydale brand manager Laurel Brownsaid the company was proud to receive theaward.

“It’s an important validation of knowingthat the love and care we put into bringingthe Lilydale range to market is well receivedwith this recognition from our industrypeers, as well as the loyal support fromcustomers,” said Brown.

According to Lilydale, the free rangechicken mince is unique to the meat cabinetof supermarkets because it offers a freerange chicken choice in a well-establishedcategory, in addition to extending the freerange offer into popular traditional recipes.www.freerangechicken.com.au

A mango tangoMango To Go by Earthcare Managementtook the Organic and All Natural award,which was sponsored by Flavour Makers.

Mango To Go has a smooth texture, aluscious taste and retains the keycharacteristics of taste, aroma and colour ofa premium Queensland mangoes.

Having only launched nationally thisyear, Earthcare Management director BrianSpringell said he was excited that hisproduct received national industryrecognition, in a field of strong competitors.

“To get the product to this stage, from theoriginal vision, has required considerableresearch, investment and hard work,”Springell said.

“The recognition from the award will pro-vide leverage to attract new distributors andretail outlets to try our unique product. It isthe type of advertising that you cannot buy –so thanks very much to the Food Magazine,the sponsors and the judges,” he said. www.mangotogo.com.au

Pouches of organic goodnessAll the way from New Zealand, GreenMonkey’s Beef and Lamb Pouches receivedthe Ready Meals award, sponsored by KerryIngredients.

The organic baby food brand is designedfor babies aged six-months and onwards.

The fruit, vegetable & meat ingredientsare sourced entirely from New Zealand andsafely nurtured by certified organic farmers.

Green Monkey is the proud recipientsof both Australian and New Zealandawards in the last ten months, according to

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9 4: Greg Jung, Formrite with Errol Seymour,The Organic Fine Food Company.5: Joseph Haddad, O-I with Ruth & MattGallace, Rebello Wines.6: Anthony Cummins, Newly Weds with JohnTuttle, Baiada Poultry.7: Charlotte Rebbeck, Green Monkey withAndrew Pearce, Kerry Asia Pacific.8: John Grace, Raymax with Jessica Simes,Joseph Haddad, Sebastian Bellino and BruceDavison, O-I.9. Emilie Edmond, Byron Bay Cookie Company.



AWARDS

managing director of Green MonkeyCharlotte Rebbeck.

“We are absolutely honoured to be chosenthe winner among such a fantastic range ofproduct. Green Monkey prides itself of asmall and extremely creative team and toreceive such an award is mind-blowing,”

“Green Monkey premium 100 per centtraceable organic baby food is available inWoolworths, IGA, Thomas Dux and someindependents.

“Green Monkey is also usefully selling inNew Zealand, China, Singapore, SouthAfrica and UAE.” Rebbeck said.

The product was developed by a team ofmothers, nutritionists and food technologiststo ensure that the baby food is the best andsafest available.www.greenmonkey.co.nz

Snack attack Two-time winner The Organic Fine FoodCompany took out the Snack Foods award,sponsored by Result Packaging &Packaging Design award, sponsored byFormrite, for its WorkSnak MiniSmoothies.

The Organic Fine Food Companylaunched its unique range of shelf stable,all-fruit mini-smoothies under its WorkSnakbrand to supply lower calorie healthy snacksto busy workplaces.

The smoothies are sold ready-to-drink inconvenient snack size plastic tubs withtamper proof lids, in boxes of two and withstraws provided, according to managingdirector Errol Seymour.

“To win the Snack Food Category ishugely satisfying, because our wholebusiness revolves around the snack foodindustry,” said Seymour.

“To also win the Packaging Category isalso wonderful because our product is brandnew, and winning this highly respectedaward gives us confidence in marketing thenew product,” he said.

A natural sweetener Stevia is used toavoid added sugar or concentrated fruitjuice.

The tubs are BPA free, with smoothies

pasteurised for food safety, and produced insmall batches under the company owner. www.organicfinefood.com.au

Lean and GreenInvesting $3.5 million in equipment andtrials at its Adelaide plant to launchLean+Green wine bottles, rewarded O-I theSustainable Manufacturing award, whichwas sponsored by Raymax.

Lean +Green wine bottles are between 18and 29 per cent lighter in weight than theirpredecessors.

O-I’s range was designed to provideAustralian winemakers with lightweightbottles and associated environmentalbenefits, including less energy and wateruse, as well as improved freight efficiency.

Director, sales and marketing of O-IAustralia Joseph Haddad said this is O-I’ssixth national award.

“This is the sixth national award O-I hasreceived for Lean+Green and it recognisesthe dedication of our employees indeveloping and successfully implementingsuch a significant advancement insustainable wine packaging,” said Haddad.

The Lean+Green project was trulyinnovative in that it involved a total stepchange to making wine bottles in Australia.

This was achieved by using new designsand new manufacturing technology, andselecting 750mL claret and burgundybottles.

Installation of narrow neck press andblow (NNPB) technology at O-I’s Adelaideplant allowed the company to take outconsiderable weight, energy and waterconsumption from each bottle but maintainthe proportions and premium image brandowners require.

Based on O-I’s current French Greenproduction levels, these innovative designsreportedly save almost 20,000 tonnes ofglass packaging a year.www.o-i.com

Hide and seekSimplot Australia’s Leggo’s Hidden VegPasta Sauce won the Soups and PreparedFoods award, sponsored by Flavour Makers,as well as the Best of the Best award.

Simplot’s brand manager Kate Murphy,said the calibre of finalists in all categories

was exceptional and to receive recognitionreally tops off what has been a very excitinglaunch.

“An incredible amount of hard work wasput into this product range by so manypeople and to see it all come together with afantastic range on shelf, as well as thiswonderful recognition from the industry, isreally gratifying,”

The Hidden Veg concept came fromfamilies struggling with fussy kids whorefuse to eat their vegetables.

The solution was to ensure the tomato-based sauces contained a variety of ‘hidden’vegetables, including pureed carrot, sweetpotato and pumpkin and finely dicedspinach and zucchini.

It contains five serves of vegetables ineach jar, and at least 10 per cent of eachsauce is ‘hidden’ vegetables.

The company wanted to meet consumersdesire to get vegetables into their family’sdiet, and to provide added ease andconvenience for consumers who currentlypurchase traditional sauces and add theirown hidden vegetables.www.leggos.com.au

10. Donna Blackhall and Ben Carter (Total Foodtec).11. Front: Robert Marguccio, Greg Pyne (Heat and Control),Middle: Amber Crowley, Tracey Anderson (Heat and Control), Mark Ryu, Sharon Amos (FoodMagazine). Back: Scott Burrows (Heat and Control), Eddie Stafford (Ishida Europe).12. The Food Challenge Awards trophies 2011

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DKSH Australia Pty Ltd14-17 Dansu Court Hallam, VIC 3803 Australia Tel: +61 3 9554 6666 Fax: +61 3 9554 6677www.dksh.com.au

Barley Balance™ is made from barley grains which have been specially designed to yield high levels of ß-glucans. It is a rich source of concentrated natural ß-glucan soluble fibre and a well known way to make foods healthier.

The Barley ß-glucans, which make up the key bioactive fraction of Barley Balance™, have been widely studied in dozens of respected clinical trials around the world in the last 25 years. These studies confirm a set of amazing benefits to human health and nutrition, when ß-glucans are added to the diet.

Some of today’s, chronic, health problems are positively affected by small amounts of ß-glucan. Studies indicate 3 grams or more can help lower cholesterol by as much as 20%. And blood sugar cycles show lower peaks and longer periods of better energy balance. This reflects a reduced Glycemic Index, slowing release and absorption of sugars.

It is an honour to have received this award for an ingredient which can be used to develop food and beverage products able to address several health issues facing our community today.

Proud Winners of the Food Challenge Award for Ingredient Innovation.

Barley Balance™

Barley Balance™ is a naturally concentrated barley beta – glucan which lowers cholesterol, reduces blood sugar and can promote weight loss with proper diet changes.

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Foodpro 2011: Highlights from the showAs the doors close on Australasia’s largest food and beveragemanufacturing industry trade show, Food Magazine takes amoment to reflect on the four days of Foodpro. By David Stone.

Early one Sunday morningin July, while half of Syd-ney was enjoying a

leisurely weekend breakfast, theExhibition and Convention Centrewas abuzz with the last minutepreparations for Foodpro 2011.

With somewhere in the regionof 300 exhibitors, spread outacross five halls, Foodpro was atrade show on a major scale. Evenbefore the doors opened to thefirst wave of visitors, the noiseand clamour of display-equipmentand the murmur of conversationsechoed about the space.

The Food Magazine team wasthere, linking up the videodisplay, arranging thesubscription forms and generallyarranging the booth.

Overhead the PA announced thestart of the four-day event andwithin hours the floor was crowdedwith the highest concentration ofindustry professionals we are likelyto see this year.

The exhibitors were a variedcollection, consisting ofeverything from small,homegrown operations to firmlyestablished internationalcompanies.

With every conceivable aspectsof the food and beverage industrycovered; a visitor can start themorning at a major equipmentplayer, such as Food ProcessingEquipment, pass a labellingspecialist like Peacock Bros,before heading towardsingredients developers, such asDKSH Australia, all before lunch.

Despite the strain on your feetfrom the many kilometres thatquickly add up as you walk fromstand to stand, the realisationsoon dawns that those four daysare never going to be enough tosee all that Foodpro has to offer.

The most effective approach isto read through the exhibitor list,

work out a plan of who you needto see and then stick to it. Mucheasier said than done. We knowfood and beverage is a thrivingindustry, totally some $102billion, but it’s not untilsomething like Foodpro comesalong that this can begin to beput into perspective.

There are a multitude ofcontributors all the way along thefood and beverages supply chainand each has a valued place atthe Show. With so much on offer,Foodpro provides an opportunityto not just reacquaint yourself

with familiar names, but todiscover a whole host ofpreviously unknown brands.

With all this going on,singling out highlight from theshow is no easy task, but if I wasto pick a top 5, it would looksomething like this…

O-IGlassmaker O-I were out inforce, with a smooth,contemporary stand, designedwith a focus on the group’s newGlass Is Life campaign.

O-I have been a driving forcebehind a recent industry pushtowards a greater adoption ofglass in today’s food andbeverage packaging.

The results of a 2009/2010consumer survey, commissionedby O-I and conducted by themarket research group Ipsos ASI,revealed an overwhelmingpreference for glass in a number

of sectors: including alcoholicbeverages, but also vegetable andtomato-based sauces, edible oilsand dressing, jams and spreads,and particularly baby food.

While beer and wine remainof central importance to thecompany’s business, O-I AsiaPacific Business Manager forFood and Non-AlcoholicBeverages Sebastian Bellinobelieves there is an opportunityto grow in the food and non-alcoholic beverages sector.

“At the moment, packaging inthe food and non-alcoholic

beverage sector all looks verymuch the same,” Mr. Bellinoremarked. “The rightpackaging can allow a brandto stand out and glass is afantastic, healthy,sustainable product that canhelp do this”.

“We want to grow in thatmarket space, and we wantto grow with the market.Through innovations andthrough deisgn, O-I isvery focused at bringingmore people back toglass.” Mr. Bellino said.

Schütz DSLWith one of the most eye-catching designs of theshow, the Schütz DSLdisplay stood out in Hall 4,on the corner of one of themain thoroughfares.

By incorporating itsrange of food-grade IBCs

FOODPRO 2011

There are a multitude of contributors all theway along the food and beverages supplychain and each has a valued place at theShow. With so much on offer, Foodproprovides an opportunity to not just reacquaintyourself with familiar names, but to discovera whole host of previously unknown brands.

Sebastian Bellino, O-I.


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and plastic drums, the containermanufacturer drew attention to itsposition in the food industry as a leader inindustrial packaging and reuse solutions.

The Schütz ECOBULK range of 1000litre intermediate bulk containers (IBC)are manufactured on site at the company’sMelbourne plant, where clients areprovide with collection and recyclingthrough the Schütz Ticket Service.

The ECOBULK is made from anextrusion blow-moulded high densitypolyethylene (HDPE) with the EVOHpermeation barrier and additional UV andlight protection. This means that the IBChas a highly effective barrier againstgases (such as oxygen, carbon dioxideand nitrogen); while odours and flavourscannot escape.

Complying with the specifications ofthe Food & Drug Administration (FDA),the EU and being HACCP certified, theECOBULK is suitable for all kinds ofliquid, including food products.

Heat and Control No food industry fair would be completewithout the Heat and Control delegationand Foodpro did not disappoint. The foodand packaging equipment on displaycovered a range of capabilities andprocesses (catering for prepared meats,poultry, seafood, French fries and bakedand fried snacks) and included single,standalone machinery as well ascomponents for integrated systems.

Among the display equipment was theUrschel TranSlicer Cutter, which featuresa newly designed cutting wheelmount/holder assembly, providing a farsimpler wheel changeover; a stainlesssteel self-draining frame; and is ideal forslicing both vegetables and cooked meats.

Heat and Control also brought along thecompact Ishida QX 775 Tray Sealer, whichoffers both a high throughput rate as wellas maximum flexibility. Easily integratedinto an existing line, the Ishida is fully

compatible with different types of material,including board, plastic and aluminium.

Matthews IntelligentIdentificationMatthews Intelligent Identification wasfound in Hall 3, representing Australia’sleading product identification and producttraceability solutions.

As well as a dizzying array of labelling,marking and barcoding machines, theMatthews team was on hand to talk abouttheir Packaging Code Management (PCM)solutions.

The iDSnet Enterprise system has beendeveloped to enable effective supply chainmanagement, through integration ofprimary, secondary and tertiary packagingcoders; applying SSCC and GS1 compliantbarcodes; and working within ERP/WMSsystems and other packaging machinery thatmight already be on the production line.

44th Annual AIFST ConventionFor those who had time to step away fromthe exhibition floor, the 44th AnnualAIFST Convention, which was held in thelecture theatres just upstairs, was on handto offer some food for thought.

With four days of lectures, discussionsand workshops, the Australian Institute ofFood Science and Technology (AIFST)event provided a rich intellectual feast;tackling issues as meaningful and relevantas they were complex.

In line with the theme of theconvention - “Tackling Tomorrow Today”– the impressive list of speakers offeredinnovative and engaging practicalsolutions for some of the major issuesheading our way.

From global food security andlowering carbon emissions, to predictingfuture megatrends and performing LifeCycle Analysis research; the AIFSTConvention is Australia’s preeminentfood science forum and this year’s eventlived up to all expectations.

FOODPRO 2011

Matthews IntelligentIdentification



PACKAGING

Packaging design foran ageing population

At the recent AIP National Technical Forum, heldalongside AUSPACK PLUS 2011 in Melbourne,Arthritis Australia reminded delegates to becognisant and ever mindful of those members ofsociety who struggle with the opening of even abasic pack. By Pierre Pienaar.

Opening some or other packon a daily basis is taken forgranted by most. Such tasks

are performed by most with littlethought for those who struggle tomanage these actions owing to oneor other physical impediment.

Arthritis Australia does anexcellent task of bringing to theattention of designers the challengessome members of society have indealing with otherwise ordinary,daily tasks. Packaging designerswould be wise to take note of thisorganisation’s advice. Many a seniorcitizen will reflect, for anyonesufficiently interested to listen, howcertain products will never bepurchased by them because the packcontaining the popular brand is toomuch of a challenge to open.

Can the industry afford to turn adeaf ear to such informed feedback?

Arthritis impacts directly on 3.85million people, or 18.5 per cent of theAustralian population. Add to thisother disabilities and soon a sizeablepercentage of the population would bestruggling with packs. Surely it is theduty and obligation of all packagingtechnologists and packaging engineersto always consider the needs of theseconsumers when designing packs forthe market place.

Keep an eye out for the elderly orinfirm on flights around Australiawhen meals are served. Notice howoften an attempt is made to open anordinary pack, such as potato crisps,a can of drink, a sandwich in aclamshell, a unit-dose jam or butterwhere the corner of the foil liddingneeds to be found and removed, andyou will see how often theseproducts are put aside unopened ifthe consumer does not have theconfidence to ask for assistance or ifhelp is not offered by those around.

While arthritis is a growingproblem for packaging designers asthe size of the senior populationgrows, a further challenge is

providing easy-to-read instructionsfor the visually impaired.

It would be wise to remainmindful of the influence those withthe physical challenges have on thebuying power of their empatheticfamily members.

There are many simple designfeatures that could be incorporatedinto packaging to enhance the easeof opening: perhaps enlarging a28mm closure; putting a groove intothe top of the closure where a table

knife can be placed, giving it moreleverage; using tamper evident seallabels rather than clip-lock closuresor closures with a drop-downretaining bead. In flexible packinggreater use can be made of easy-peelopening type film structures wherethe bag can be more easily pulledapart when opening.

If each designer made the effort toimprove the opening capacity of justone pack over the next year thechances are sales would be directlyaffected by many more happycustomers. You are encouraged toforward your success stories to thiscolumn where a reflection on thistopic will be offered one year fromnow.Pierre Pienaar FAIPNational PresidentAustralian Institute of Packaging

Can the industry affordto turn a deaf ear tosuch informed feedback?


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SAFETY

Most commonly, inappropriate food storage arises from a failure tokeep food hot enough or cold enough to prevent microbial growth.Food Magazine examines how to reduce the risks of ‘temperatureabuse’. By Karen Constable, HACCP Australia Pty Ltd.

Temperature abuse in a commercial or industrialsetting is often associated with failures in coldstorage.

Common causes of failures include:• Overloading of cool rooms • The use of cold storage equipment, such as cool rooms

and freezers, to chill or freeze products rather than for maintaining product temperature.

• Frequent door openings, causing temperature fluctuations

• Improperly set thermostats, difficult-to-read displays and inaccurate gauges

Temperature control problems not only lead topotential food safety hazards, but can also adverselyaffect energy consumption when refrigerationcompressors do not cycle efficiently.

For compliance with food safety management systems,inadequate temperature monitoring records are a verycommon cause of non-conformances.

Refrigeration controllersRefrigeration controllers are powerful tools for foodsafety, greatly reducing the risk of temperature abuse, aswell as allowing greater control over food qualityattributes. Some also have the capability of reducingenergy usage and meeting monitoring and data recordingrequirements for compliance.

Refrigeration control devices are used in cool rooms,freezer rooms, maturing rooms, produce stores,refrigerated cabinets, display cases and in processingoperations including brewing, cheese-making and freeze-drying. As well as controlling and monitoringtemperature, they may also be used to manage humidityand air velocity.

Refrigeration controllers are a system of integratedsensors, microprocessors and logic controllers thatcombine to control refrigeration compressors,evaporators and condensers, as well as performingrefrigerant management and energy managementfunctions in some scenarios. At their most simple, they

The importance ofstaying cool



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function as a thermometer and thermostat;more complex systems may controlmultiple compressors, optimise energyusage, manage defrost cycles and evencontrol cool room lights.

From a food safety perspective, the keyfunction of a refrigeration controller is toprevent temperature abuse - that is, tokeep the refrigeration equipmentoperating such that the food stays withina safe temperature range.

Checking the temperatureHACCP-based food safety plans require theregular temperature monitoring for foodsand food ingredients that need to remainrefrigerated. The frequency of monitoringis determined by the level of risk.

Most food businesses monitor storagetemperatures using cool room gauges –these gauges usually show air temperatureinside the storage area – however, it isimportant that the temperature of the fooditself is also monitored and recorded.

Purchasing choices for refrigerationcontrollers often focus on issues of powersupply compatibility, available space andcost. To get the maximum benefit to thesafety and quality of food products andfor convenient integration with a foodsafety programme, the followingattributes of a refrigeration controllershould be considered:• Range: range refers to both

temperature range and the number of inputs and outputs of the system. Direct monitoring of actual product temperature is required for HACCP-based food safety programmes and this can be conveniently achieved by choosing a controller with appropriate

input options, such as a compatible product probe.

• Alarm capabilities: alarms are an essential tool for detecting and preventing temperature abuse. Alarm settings and critical limits should be easy to set and manage. Alarms, alerts and status updates in SMS and email formats are convenient

• Recording capabilities during power failure: data recorded during power failure events can be used to determine whether critical limits have been exceeded

• Precision of sensors• Defrost management capabilities• Network capabilities, integration with

existing systems, wireless options• Display panel: the proposed location

and cleanability of the display panel can have food safety consequences. Flat keypads, smooth surfaces and hygienic fasteners allow easy cleaning. IP 65 rated panels are desirable in wet areas.

• Display read-out: the layout, font size and font colour can affect the ease of use, particularly under difficult lightingconditions.

• Number of decimal places on display• Remote operation capabilities• Data and records: access to data

(including remote access and internet-base access), flexibility of reporting options, format of presentation of data and security of data

• Certifications and Food Safety Certificates of Conformance.

HACCP Australia02 9956 6911www.haccp.com.au


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BEVERAGES

Stop and go! The various tempos of the soft drinks marketProduct innovations in the last few years have been driving the soft drink manufacturing industry forward.Food Magazine takes a look at some of these innovations and current trends in the sector. By Rita Mu.

Soft drink giant Coca-Colacelebrates its 125th birthday thisyear. From starting out as a

carbonated syrup sold at five cents a glassat Jacobs’ Pharmacy in the US state ofGeorgia, to becoming the world’s biggestsoft drink company, offering a wide rangeof carbonated, sports, energy and vitamindrinks, Coca-Cola has come a long way.

And while the company is just one ofmany in the soft drink market today, itsmultibillion dollar success is perhapsthanks to a relentless drive for productinnovation – a quality reflected across theentire industry, particularly in recent times.

According to a report by marketresearch group IBIS World released inJune 2011, Australia’s $3.2 billion softdrink manufacturing industry has grown3.2 per cent per annum since 2006. Whiletraditional carbonated drinks are still thecash cows of the industry – making upabout 75 per cent of the market – thesteady growth of the industry in the lastfive years is reportedly a result of theintroduction of new products like sportsand energy drinks.

Energy burstAccording to IBIS World, sports drinksare currently the fastest growing sector inthe industry, followed by energy drinks.While these products make up only asmall portion of the Australian soft drinksmarket - 3.9 per cent and 3.6 per centrespectively – they are becoming

increasingly popular as consumers findthemselves caught up in busier lifestyles.

Sports drinks such as Coca-Cola’sPowerade and Scwheppes’ Gatorade havegrown between 20 per cent and 55 percent per annum over the past five years.This is a combination of the faster paceof life and smarter marketing, says IBISWorld. Sports drinks, designed to providehydration, are being increasinglypromoted as revitalising aids for anyonefeeling run down, rather than just forsportsmen.

The energy drinks market reportedlygrew by 23.8 per cent in 2009-10, withthe biggest sellers being Austrian brandRed Bull and Frucor Beverages’ V.

Health consciousAccording to IBIS World, sales ofcarbonated soft drinks have slumped inrecent years and this due in large part toincreasingly health-conscious consumersmoving away from sugary, high-caloriebeverages.

Soft drink manufacturers have

responded quickly to this change withthe launch of a variety of non-alcoholic‘healthy’ beverages. These included low-calorie, zero sugar and multi-vitamindrinks.

Coca-Cola launched its zero-calorieand -sugar carbonated drink, Coca-ColaZero, in Australia in 2007 with an $18million marketing campaign. Today, low-calorie cola drinks are the second biggestsector in the Australian soft drinkindustry – making up a 23 per centportion of the market - following the29.8 per cent regular cola sector.

In 2007, Coca-Cola acquired EnergyBrands Inc (Glacéau), maker of VitaminWater. Soon after launching the brand in

Australia, the company was criticised byconsumer watchdog Choice formarketing the beverage as healthy andnutritious while containing high sugarcontent.

In January 2011, the UK AdvertisingStandards Authority banned Coca-Colafor marketing its Vitamin Water asnutritious. Choice’s campaign againstCoca-Cola continues today.

Where to next? While the last five years have beenpositive for soft drink manufacturers,wetter and colder than average weatheracross the country and rising interestrates have prevented substantial salesgrowth in 2011. According to IBISWorld, the industry has experienced arevenue growth of only 1.9 per cent thisyear - a figure well short of the predicted3.2 per cent.

However, conditions in the industry areexpected to improve in the next five yearsas the economy picks up and marketinginitiatives and product innovationscontinue. IBIS World forecasts theindustry will grow 2.2 per cent perannum to reach $3.6 billion by 2015-16.

But what will soft drink manufacturersthink of next?

According to IBIS World, relaxationdrinks are set to become the next bigthing. These beverages, made fromingredients such as valerian root andmelatonin, could hit Australian shelves assoon as this year.

Food Magazine approached Coca-Colato find out whether they would becelebrating their birthday with the launchof a new beverage. Not surprisingly, theywere reluctant to give away any clues.

“The Coca-Cola Company hasrefreshed the world for 125 years, andwe’re celebrating everyone who madethat possible,” the company said.

“[We] are always interested ininvestigating innovative ideas andproducts. We look specifically at whattrends and products will resonate withconsumers locally. As far as specificlaunches, [we] can not share anyparticulars with you at this stage.”

Beverages, made from ingredients such as valerian root andmelatonin, could hit Australian shelves as soon as this year.


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Retail trade activity in Australia is likely to flatten inthe first quarter of the 2012 financial year, accordingto the second edition of the Australian Food andGrocery Council (AFGC) CHEP Retail Index.

The Index forecasts 1.5 per centgrowth in retail trade year-on-yearfor the quarter ending 30 Septem-

ber 2011. The June result showed a 3.2per cent increase year on year, while theIndex showed retail activity slowing forAugust 2011 with a modest 1.9 per centincrease year on year.

This Index, drawing on physical andproduct movements throughout Australiansupply chains, provides a new and earlyindication of economic activity, as well asinsight into historical trends and aforecast on retail trade activity for thenext quarter.

AFGC Chief Executive Kate Carnellsaid the latest Index result reflectedweaker consumer sentiment, and theincrease in the number of Australiansusing the high Australian dollar topurchase online from offshore suppliers.

“Households’ confidence is falling asfamilies cut back on spending to dealwith higher costs of living and potentialuncertainty around increased costs fromthe Federal Government’s proposedcarbon tax and possible interest raterises,” Carnell said.

“A fall in retail spending translates toless movements through Australia’s longsupply chain, impacting upon the food andgrocery manufacturing sector, which isalready under pressure from a ‘perfectstorm’, such as rising input costs fromwages, water and energy power prices,higher transport costs, including fuel andnear record high global commodity prices.”

The inaugural AFGC CHEP Retail

Index forecast for May 2011 was 2.5 percent, compared with the actual AustralianBureau of Statistics (ABS) result for Mayof 2.4 per cent, released in July 2011.

CHEP Australia General ManagerPhillip Austin said the data the companycontributed to the Index highlighted howCHEP’s position in the Australian supplychain could unlock value for itscustomers.

“What is unique about the Index is thatit provides a forecast for the quarterahead,” Austin said.

“CHEP’s deep understanding of supplychain activity allows us to find ways tocollaborate with customers and industryto unlock value.”

The AFGC, CHEP and Deloittedeveloped the Index using extensiveanalytical modelling of more than 10million data points based on CHEP palletmovements, historical ABS data, andother data sources.

This methodology has been tested byDeloitte over the past two years and theresults then subjected to a retrospectivereview over the last seven years,indicating that the model is a leadindictor of the ABS Retail Trade. The AFGC CHEP Retail Index is publishedquarterly, with the next announcement duein late October 2011. For more informationvisit www.chep.com/index/

AFGC CHEPIndex predicts retailtrade slump in 2012

TRADE

Household confidence isfalling as families cut backon spending


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FEATURE

Shifting consumer preferencefor clean labelsNatural and additive-free have become part of the consumer’s vocabulary today, prompting growth inevery category, from sauces to bakery, and from meats to beverages. By Wouter Moormann, MarketUnit Manager (Food Division), Purac Asia Pacific.

As health and wellness continue toevolve from trend status tocommon expectation, more food

companies are looking to reformulatetheir products to make them healthier.Consumers across all demographics aretaking a closer look at labels, steeringclear of products with a cocktail ofchemicals. Consumer interest andperceptions on clean labels may vary, butthe common thread lies in the search foringredients with names they canpronounce and processes they arefamiliar with.

The generally accepted definition of aclean label product is one that is freefrom chemical additives; has a simpleingredient listing; and is minimallyprocessed using traditional techniquesthat are understood by consumers, andnot perceived as artificial.

The high rate of obesity and an ageingpopulation are both high on the list ofcurrent concerns consumers, placinghealthier diets front and centre in theirconsciousness. Less is more when itcomes to food labelling and underincreasing pressure from consumers andregulators, food manufacturers who areworking to offer products with fewerclaims and ingredients, are mindful of thequality of the ingredients used.

Shaping public perceptionThe key challenges they face includeissues of shelf-life extension, food safety,maintaining flavour and taste, ensuringconvenience and affordability – criteriathe modern health-conscious, on-the-goconsumer looks for.

While food safety issues due to recentfood recalls may not primarily be drivingconsumers' desire for simplicity and cleanlabels, the demand for healthy productsand a desire to go back to basics are

prompting a shift to products with cleanlabels. There is a movement in thisdirection because consumers generallybelieve that better health is achievedthrough consuming 'real' products thatundergo less processing.

The convergence of two key issues ofbalancing healthy food choices withoutthe compromise of food safety and shelflife means that food-product designersneed to carefully consider their productformulation and choose ingredients that

mesh the latest product-protectiontechnology with a natural ingredient list.

Flavour RulesAlthough less is more, simplicity incommunication is necessary and visualappearance of products is crucial, theflavour of the product is and will remainthe single most important factor.

An interesting challenge is, forexample, how to maximise a savourytaste in product launches like sauces (soy,

chilli, ketchups, pasta sauces etc.),noodles, meats and bakery that requireclean labels and a reduction in sodiumcontent as well.

Food SafetyInnovation is the basis of foodpreservation. Retail foods and foodservice manufacturers alike are making arelentless effort to further ensure foodsafety.

Recalls can severely affect a brand’s

Because of the perceptionthat artificial equals “bad”consumers are likely to optfor a product with naturalpreservatives.


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FEATURE

image and even the share holder could beimpacted.

Regulations set by governments,guidelines implemented by retailers and agrowing number of healthy claim logoshave forced the food industry to re-evaluate the necessity of food chemicalsin their products.

Fresh and ready-to-eat meatsThe use of sodium in meat products hascome under greater scrutiny with theincrease in consumer awareness forhealthier alternatives.

Research has shown that the addedshelf life provided by sodium andpotassium lactates can be significant.When comparing meat products thatcontain no lactates to those with lactatesadded, the latter of meat product has ashelf life of up to two to three timeshigher.

Improvement in the extension of shelflife for cooked cured products is between30 and 50% and for cooked uncuredmeats the shelf life is between 50 and100%.

Bakery productsQuality deterioration presents a hugeproblem for the global baking industry. Ingeneral, the higher the moisture contentof the product in its fresh state, the morepronounced are the changes resultingfrom staling.

Products such as breads, yeast-raisedsweet goods and cakes stale much moremarkedly than do cookies and crackers,which have much lower initial moisturecontent.

Extending shelf life by addinghumectants to control microbial andchemical activities is based on thereduction of water activity or the relativevapour pressure. Humectants bindmoisture, reducing the system's wateractivity levels. The levels ofmonoglycerides responsible for thesoftness of bakery products can bereduced with the use of sodium and

potassium lactate solutions. The use of lactates and lactic acid

ensures that bakery products retain theirsoftness without compromising its flavourand taste whilst maintaining anacceptable shelf life.

In many countries, commonly usedingredients like calcium propionate tocontrol mould growth do not qualify asnatural ingredients. Purac’s newlydeveloped clean label line will have ahigh efficacy in bakery products tocontrol moulds, but can, in specificcountries, be labelled as Natural. Also

these ingredients have a neutral tasteprofile; adding to their appeal.

Natural, clean labelsNot only are consumers looking fornatural products, the majority doregularly monitor food and beveragelabels. They base their food selection onthe ingredient list and look for simple anda short list of ingredients. In their questfor more natural foods, one thing theydon’t want to see on a label is artificialpreservatives. Ingredients like sodiumbenzoate, sorbates, and sulfites provideprotection from dangerous microbes suchas Salmonella, Listeria and E. coli butthese sound like unappetising“chemicals” that are sometimes linked toallergies and even diseases like cancer.

While consumers realise thatpreservatives are necessary in some foodsto keep them wholesome and safe for

consumption, because of the perceptionthat artificial equals “bad” consumers arelikely to opt for a product with naturalpreservatives.

Clearly artificial or chemicalpreservatives have had their share in thelimelight. They are simply not acceptedby consumers who have becomediscerning and aware of the potentiallynegative aspects of such chemicals. It isno surprise that manufacturers andretailers are responding urgently to thisconsumer demand and switching fromartificial to natural to provide consumerswith genuine and real, naturalalternatives. For more information on Purac’s naturaland pure food solutions, contact Mr Wouter Moormann, Market Unit Manager(Food Division), Purac Asia Pacific:+65 6222 [email protected]

Not only are consumerslooking for naturalproducts, the majority doregularly monitor food andbeverage labels.


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PRODUCT SHOWCASE


Hally Labels has unveiled a new rangeof labelling solutions at Foodpro, whichhave been developed to enhance shelfpresence and actively engage consumerswith products.

Syntherm Clear is a direct thermalfilm, which can be used for variableinformation labelling, where appearanceand branding is key. The clear filmallows the product to be shown underthe label, allowing for the branding tobe integrated with the product.

DUALabel P3 is a new double layerlabel that combines a self-adhesive boardsolution for perishable food products,with double side information. TheDUALabel is double-sided adhesivelabel that can be peeled and replacemultiple times. This creates an additionalspace for recipes, brand stories, loyaltyprograms or other images.

Satin Cloth is another self adhesivebut with a high-end look andholographic imagery.

Hally Labels02 8756 4999 www.hallygroup.com

The PLC controlled F-6 from Formaxincorporates the latest technology to bringprocessors more options.

The F-6’s hydraulic compression systemcontrols product flow with each fillingcycle, assuring accurate fills and consistentweight control. A single horizontal plungercovers the entire mold plate and operatesone-on-one for larger portions, or severalfillings for smaller portions.

Feed screws, timed alternatively toswitch on and off eliminate tumbling oroverworking and preserve texture. Thehopper accepts cold, highly extended orsticky formations without bridging. The

Positive Feed Hopper has a 300pound (136 kilogram) capacity.

The hydraulic mold plate drive powers

the F-6 to variable speeds of 20 to 65strokes per minute. Mold plates from 3mmto 25mm thickness can be used.

Sealed stainless steel cabinets areequipped with a blower to reduce humidity

and control temperature. Feedscrews are removable for easy

clean-up. A single person can easilyremove parts and prepare for sanitation.

CBS Foodtech are the distributors ofthe Formax F-6 in Australia.

CBS Foodtech02 9979 6722www.cbsfoodtech.com.au

F-6 food processor for filling applications

Chadwicks produce UVflexo-print quality polyester,aluminium foil and laminatelids.

Chadwicks offers: morethan 400 unique shapes oflids; gravure, flexographic andoffset litho printing; specialtyinks and finishes includingmetallics; design andoriginations studio to develop

designs; various embossingpatterns including randomgrub, pin dot, linen andcustomer specific patterns and;heat seal lacquers, laminatesand extrusion coated materialsfor sealing to most containermaterials including PS, PP,PE, PET, PVC and ABS.

Chadwicks lids arecompatible for use with a

range of packagingapplications includingcontainers for cream, yogurtand ice cream, beverages,snacks, butter and margarine.

Aperio is the distributor ofChadwicks lids in Australasia.

Aperio04 2524 5059www.aperiogroup.com.au

Polyester lids from Chadwicks

New labellingsolutions fromHally Labels


Phone: (61 2) 9939-4900 Fax: (61 2) 9939-4911E-mail: [email protected]

PO Box 426, Brookvale NSW 2100C22/148 Old Pittwater Rd, Brookvale NSW 2100

Rheon Encrusting machinesRheon Encrusting machinesimagination your only limitation

Rheon products abound in meat & poultry, snack & health, bakery products such as cookies & bread dough’s, cheese, seafood, confectionary, pet food & even ice cream treats.Continuous co-extrusion- eg: sausage rolls, fruit bars and apple strudel.Short or long log extrusion- eg: croquettes & hot dogs.Round deposits up to 300grams-eg: bread pockets, �lled meat & poultry meals,

� lled doughnuts.Ease of operation with a simple control panel from which machine operation is controlled at the press of a button. The panel also has 99 memories for calling up your products running speci� cations.Low pressure feeding to handle materials gently & avoid fragile particulate breakdown in the casing and/or �lling - baked beans or vegetables into meat or potato casing, strawberries & cherries travel through the machine with minimal damage.Options allow solid centres or a second �lling, open topped products, mosaic & shaped extrusions.Stainless steel construction and fully hose-able for easy & sanitary cleaning.Single, double and multi-head versions available. Test kitchen facilities available with development assistance.

FROM -

Visit our web site at www.symetec.com


PRODUCT SHOWCASE

Perfect confectionery, snack food packaging Perfect Packaging offer rotary pouchfilling and sealing machinery fromLeepack of Korea, which are used topackage products in stand up/ re-sealablepouches.

The rotary pouch filling and sealingmachines are specifically designed tohandle pre-made pouches.

The machine operates by picking up

an empty pouch that is stored in amagazine, transferring the pouch intogrippers, opening the pouch, filling itwith product, then transferring it into thechamber and then vacuuming the pouch.

The machine then seals and cools thetop seal, finally discharging the filled andvacuumed pouch.

Perfect Packaging offer a wide range

of rotary pouch filling and sealingmachinery that meet thehigh performancedemands and ensures thehighest of quality and durability.

Perfect Packaging02 9688 3200www.perfectpackaging.com.au

TechnoWrapp stretch wrapping machineTechnoWrapp has released itsnew B300 stretch wrappingmachine, which features anautomatic rotary arm andpatented ‘Syncro’ ring guide.

The rotary arm with apatented ring guide rotatesaround the load at 45rpm,wrapping 130 pallets perhour with 10 wraps for eachpallet. The ring is floormounted to assist the rotaryarm during rotation. Itenables clamping,cutting and weldingof the film while inmotion.

The machine contains anEP-V1 electronic pre-stretchsystem with a tacho generatoradjustable from the HMItouch-screen.

This reportedly enablessmooth dispensing of the film

and a high degree of pre-stretch.TechnoWrapp stretch

wrapping machines aredesigned to keep film usage toa minimum. On a palletmeasuring 800mm x 1200mmx 1500mm high, using 9 layersof film and a standard film reelof 500mm wide x 23μm,distributors HBM PackagingTechnologies says only 96

grams of film is used.

HBM Plastics & PackagingTechnologies02 8814 3100www.hbm.com.au

Food and beverage manufacturersuse compressed air to push foodstuffs—such as powders andcereals—through pipes and it oftenhas direct contact with the productduring processing.

It may also be used to cool downbaked goods, clean bottles or sprayproduce. In some applications,compressed air supplies oxygen tobacteria for fermentation or ispumped into liquids to raisedissolved oxygen levels.

The cleanliness and quality ofcompressed air used in food andbeverage processing is vital toprevent contamination of the end-

product and potential harm to thehealth of consumers.

Certified Class 0, 100 per centoil-free air compressors from CAPSAustralia eliminate the risk ofrejections and health risks associatedwith oil contamination beingtransferred directly to the product.

The compressors also minimisedowntime associated with cleaningfilters and other air systemcomponents by providing pure air,free from additional contaminants.

CAPS Australia 08 6250 9800www.capsaust.com.au

Fresh air for the food industry



ON THESHELF

EVENTS

AIP to introduce new Print Technology courseAugust, 8, 2011View Point Centre, St. Kilda, VIC

18th Australian HACCP Conference September, 12-16, 2011RACV Royal Pines Resort, Gold Coast, QLD

The Safety Show Sydney 2011October, 25-27, 2011Sydney Showground, Olympic Park, NSW

Sydney 2011 Materials Handling ShowOctober, 26-28, 2011Sydney Showground, Olympic Park, NSW

Splish splashProduct: SPLISH Organic Olive OilManufacturer: Australian Organic Farming Ingredients: Organic extra virgin olive oilShelf life: 2 yearsPackaging: Mayday Living BrandsProduct manager: Andrew HardyWebsite: www.kailisorganic.com

Choc-a-blocProduct: AÇAÍ Infused Dark ChocolateManufacturer: AmazoniaIngredients: Acai berries (6g freezedried), organic cocoa mass, organicsugar, organic cocoa butter, naturalvanilla flavour, non-GMO emulsifier.Shelf life: 12 monthsPackaging: Marketing OfficeProduct manager: Dwayne MartensWebsite: www.purpleberry.com.au

Concentrate on the cordialProduct: Cottee’s 1 litre Double Concentrate Cordial (Apple Raspberryflavour featured)Manufacturer: Schweppes Australia Pty Ltd Ingredients: Sugar, reconstituted fruit juices (Apple 48%, Raspberry 2%),Food acid (citric acid), natural flavours, fructose, preservatives (sodiummetabisulphite, sodium benzoate) colour (anthocyanins), thickener (sodiumcarboxymethylcellulose), natural sweetener (steviol glycosides). Shelf life: 9 months Packaging: n/a Product manager: Meg Roberts Product website: www.cottees.com.au

North of NiceProduct: Fresh Pasta Egg PappardelleManufacturer: San RemoIngredients: Durum wheat semolina, water,eggs (9%), salt, acidity regulator (lacticacid), colours (annatto, tumeric).Shelf life: 90 daysPackaging: n/aProduct managers: David VincentProduct website: www.sanremo.com.au


www.linco.com.au

BAG INSERTING WEIGH PRICE FORM FILL & SEAL TRAY SEALING LABEL AND SEALING LABELLING MAP MACHINES THERMOFORMING APPLICATORS

Email: [email protected] Tel: 1300 4 LINCO or Tel: +61 2 9624 2055 (outside Australia)

VERTICAL FORM FILL & SEAL

WEIGH PRICE LABELLING

TRAY SEALINGTHERMOFORMER

FLOW WRAPPERS

BAG INSERTING & SEALING SYSTEMS

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Customised Food Ingredient & Flavour Solutions

��Prepared Meals

��Soups, Sauces & Dressings

��Savoury Snacks

��Meat Systems & Flavours

��Appetisers & Side Dishes

��Dairy

��Cereals & Bars

��Ice Cream & Frozen Desserts

��Bakery

��Confectionery

��Soft Drinks

��Alcoholic Beverages

��Nutritional Beverages

��Tea & Coffee

END USE MARKET PRODUCT APPLICATIONS

Where It All Comes Together

| Tel: 61 2 9741 4422 | Email: [email protected]

��P d M lPrepared Meals

��Soups, Sauces & Dressings

��Savoury Snacks

��Meat Systems & Flavours

��Appetisers & Side Dishes

��D iDairy

��Cereals & Bars

��Ice Cream & Frozen Desserts

��Bakery

��C f tiConfectionery

��Soft Drinks

��Alcoholic Beverages

��Nutritional Beverages

��Tea & Coffee

END USE MARKET PRODUCT APPLICATIONS

Where It All Comes Together

KEEERRY AASSIA PACIFFIC | Tel: 61 2 9741 4422 | Email: [email protected]

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food magazine august 2011

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