Food & Beverage Industry News May 2024

CEO: John Murphy

COO: Christine Clancy

Managing Editor: Syed Shah

Editor: Adam McCleery

Ph: (02) 9439 7227

adam.mccleery@primecreative.com.au

Art Director: Michelle Weston

michelle.weston@primecreative.com.au

Sales/Advertising: Franck Casili

Ph: 0434 785 611

franck.casili@primecreative.com.au

Production Coordinator:

Salma Kennedy

Ph: (03) 9690 8766

salma.kennedy@primecreative.com.au

Subscriptions AUS NZ O/S

1 year subscription 99 109 119

2 year subscription 189 199 209

For subscriptions enquiries please email subscriptions@primecreative.com.au

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

The opinions expressed in Food & Beverage Industry News are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated.

© Copyright Prime Creative Media, 2023

Articles

All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format.

Cover Image: Motion Australia

Head Office

379 Docklands Drive

Docklands VIC 3008

Ph: +61 3 9690 8766

enquiries@primecreative.com.au

http://www.primecreative.com.au

Sydney Office

Suite 303,

1-9 Chandos Street

Saint Leonards NSW 2065, Australia

Ph: (02) 9439 7227

The important role of Australian made

he spotlight for this year’s May edition of Food & Beverage Industry News shines brightly on the theme of “Australian Made and Owned.”

Following a series of industry gatherings nationwide, one resounding truth echoes: while the industry remains inherently global, the significance of local manufacturing, production, and supply chains has never been clearer.

The lingering impact of the pandemic casts a shadow that still affects us today, particularly evident in global supply chains.

Wars, weather anomalies, and other unforeseen events further underscore the vulnerabilities inherent in overreliance on globalisation, a reality starkly illuminated during the pandemic’s onset.

As the world gradually inches back toward pre-pandemic import and export levels, conversations with numerous stakeholders reveal a common sentiment: a resurgence in prioritising local supply and manufacturing wherever feasible.

However, other global factors, such as military conflict, is also expected to have an ongoing impact on supply chain, meaning the return to pre-pandemic import and export levels may take some more time yet.

Again, reinforcing the importance of a robust local market and supply chain to help offset global machinations that impact on the market, and by extension, the consumer.

Coupled with evolving demands for efficiency and sustainability, the trend towards streamlining logistics whenever possible persists. Meanwhile, a shift towards localised networks promises additional advantages for stakeholders in the industry.

The industry is already rising to the occasion. Whether by achieving environmental targets ahead of schedule or spearheading initiatives like the phasing out of single-use plastics, food and beverage businesses are at the forefront of change.

This slight redirection bears numerous positive ramifications, notably benefiting both emerging and established Australian producers and manufacturers. Supermarket shelves nationwide are now adorned with products from enterprising Australian companies eager to secure their slice of the market, many capitalising on prevailing trends.

Staying attuned to emerging consumer preferences proves to be a wise strategy for manufacturers, producers, and retailers alike, particularly amidst the backdrop of a burgeoning cost-of-living crisis.

As grocery prices soar, consumers are increasingly inclined to re-evaluate their purchasing habits, opening avenues for new opportunities and innovation from food and beverage manufacturers.

The food and beverage industry thrives on innovation, and armed with insights into evolving expectations, the path to pioneering breakthroughs becomes clearer.

The industry has a storied history of adaptability, readily pivoting in response to enduring pressures.

The current landscape, characterised by cost-ofliving concerns, efficiency imperatives, sustainability goals, and shifting consumer preferences, is no exception.

The future appears bright for the Australian food and beverage manufacturing industry, provided it continues to address the evolving needs of both the industry and consumers.

As we look forward, optimism pervades, underpinned by a commitment to meeting the demands of a dynamic market.

While food and beverage is as important as electricity and plumbing to a modern society, keeping up with changing consumer demands and market expectations has, and always will be, of supreme importance.

Until next month, happy reading.

20 COVER STORY: INDUSTRIAL SOLUTIONS

The story of Motion Australia spans the supply of bearings, industrial drives, motors, lifting, sealing and fluid power solutions as well as engineering services.

22 MEET THE MANUFACTURER

Bec Hardy Wines is the continuation of over 100 years of wine making expertise.

26 INSTRUMENTATION

The significance of digital connectivity and hygiene, especially in guaranteeing product quality and compliance with regulatory standards, cannot be emphasised enough.

28 PACKAGING

COPAR continues to test and innovate its growing portfolio of alternative fibre-based packaging.

30 TRACEABILITY

The Traceability Analysis Program by GS1 provides organisations with a comprehensive solution for independent traceability.

32 INDUSTRIAL GAS

Dry ice has proven highly effective in the food and beverage cold chain, along with other forms of carbon dioxide.

34 INGREDIENTS

Earlee Products remains dedicated to supplying the industry with high-quality value-added products that enhance the premium aspect of existing protein products.

36 FLOW MEASUREMENT

Bürkert offers complete solutions for breweries, aiding in the automation and digitisation of fluidic processes.

38 MICE

Tickets are on sale for the 2024 Melbourne International Coffee Expo.

40 COLD CHAIN LOGISTICS

Scully RSV is reinforcing change through its collaboration with OzHarvest, one of Australia’s largest food rescue organisations.

42 INDUSTRIAL HOSES

ContiTech is renowned for its innovative approach and proficiency in rubber and plastic technology.

44 AUTOMATION

QUT’s pioneering robotic arm project has the potential to transform banana farming.

46 AFGC

The National Plastics Recycling Scheme, led by the industry, aims to recycle soft plastics into food-grade packaging.

48 AIP

50 NEW PRODUCTS

Ferrero Australia awarded Canstar Blue Award

Ferrero Australia has accepted Canstar Blue’s ‘Most Satisfied Customers’ Award in the Boxed Chocolate category.

Ferrero Rocher received five stars for overall customer satisfaction as well as top marks for taste and texture.

The Canstar Blue Award is determined through a comprehensive survey of over 3,000 Australians, with more than 300 respondents confirming their purchase of boxed chocolates within the past three months.

Natalia Stewart, senior brand manager for Ferrero Rocher said, “We are honoured to receive this prestigious accolade, which underscores our unwavering commitment to excellence in both product quality and customer experience.”

Ferrero Rocher emphasises quality is at the heart of what they do, “from the careful choice of rigorously selected ingredients to the correct processing temperatures to offer a consistent taste experience for our consumers,” said Stewart.

Christine Seib, Canstar Blue’s editor-in-chief said, “Almost half of shoppers who buy boxes of chocolates say that’s their go-to choice of gift for friends and family, while more than a third believe that chocolate makes everything in life better. So, there are some heavy expectations placed on chocolatiers!”

Ferrero state this recognition arrives amidst significant growth and acclaim for Ferrero Australia. F

The Arnott’s Group supports research for recycled packaging

The Arnott’s Group is supporting the future of recycled packaging through a collaboration with Paco Industries and UNSW.

The research program looks to progress technologies in recycling, bio plastics and carbon capture to address the plastic packaging challenges that faces the food and beverage industry.

The collaboration, backed by FP Paradigm and Future Food System, utilises the UNSW Chemical Engineering department to address the challenges associated with postconsumer plastic waste and re-use of PET packaging.

The partnership also includes support from Tacca Plastics and Pablo & Rusty’s Coffee.

The Arnott’s Group chief transformation officer Simon Lowden said, “Working with Paco Industries and UNSW reflects our commitment as a business to go beyond our sustainability commitments and find innovative solutions so that The Arnott’s Group can continue to create delicious moments, not just for our consumers, but for our value chain”.

Aligned with the principles of the

circular economy, the partnership bolsters The Group’s commitment to having 100 per cent of its packaging made from materials that are capable of being recycled.

The Group has also already transitioned 86 per cent of its Australian

Paco’s technology is based on using organic solvents that can isolate PET (Polyethylene terephthalate) and has the potential to turn contaminated postconsumer PET waste back into food- grade PET for the food and beverage industry. The solvent can break down the

recycling companies and municipal councils is the level of contamination on plastic making it harder to recycle without being thoroughly cleaned.

“This technology could revolutionise our approach to recycling and redefine the materials we consider recyclable,”

The Arnott’s Group is supporting the future of recycled packaging.

Queensland beef industry to benefit from $500m

Central Queensland is set to benefit from development and progressive delivery of $500 million of upgrades to priority road corridors to support Queensland’s beef industry.

Queensland is a significant global beef processor servicing domestic and global markets.

Upgrading the beef corridor network will increase productivity across the agriculture and resource industry sectors along with improving safety.

According to the Queensland state Government, in a typical year, almost 50 per cent of all Australian beef and veal products are processed in Queensland.

Queensland transport and main roads minister Bart Mellish said, “Central Queensland is Australia’s heartland for beef production.”

Queensland’s beef corridor network stretches across nearly 218,000 square kilometres and runs from east to west across Central Queensland.

This strategic web of roads carries world-class beef product and contributes $1.7 billion to the Australian economy.

The Queensland Government, in partnership with Australian Government, will work with seven local government mayors and key industry stakeholders on the identification of short, medium and long-term beef road priorities to inform a 10-year Central Queensland Beef Roads

Investment Strategy.

“The road upgrades to be proposed under a 10-year Central Queensland’s Beef Roads Investment Strategy will provide safer and more efficient transport solutions for this nationally-significant industry and increase economic opportunities for the region,” said Mellish.

To kick start the initiative, an early works package is being developed with the Queensland state Government funding contribution, to prioritise projects.

Construction is expected to commence progressively from 2024-25.

These works are in addition to the $107 million early works package announced in November 2023 to kickstart works on the $1 billion Inland Freight Route, also known as the Second Bruce.

“The Department of Transport and Main Roads will engage with relevant local governments and key industry stakeholders to develop a 10-year strategy to prioritise beef road upgrades where they are needed most,” said Mellish.

The Australian Government has confirmed its funding contribution of $400 million as part of the Mid-Year Economic and Fiscal Outlook, and the Queensland Government’s commitment of $100 million to upgrade Queensland Beef Corridors is outlined in the Queensland Transport and Roads Investment Program (2023-24 to 2026-27). F

Sustainability certifications increasing in Adelaide Hills

Sustainability certification multiplies in Adelaide Hills, as Nepenthe achieved ‘B Corp’ certification in February, making it the second Adelaide Hills’ winery to do so.

There are only three wine companies in Australia that are currently B Corp certified, and these include Nepenthe at Balhannah and Unico Zelo at Gumeracha.

President of Adelaide Hills wine region Alex Trescowthick said, “Building sustainability into our region’s culture is one of our strategic objectives. In 2023 we saw three-fold growth in the number of Adelaide Hills’ members gaining Sustainable Winegrowing Australia certification.”

B Corp, which stands for Benefit for All Corporation, aims to change global culture to a better economic system in which ‘for-profit’ businesses yield benefits to people, communities, and the planet.

“We acknowledge Unico Zelo who has been an innovator in this space,

having been a B Corp for four years,” said Trescowthick.

The certification is international and involves a rigorous assessment against a set of strict impact areas.

“We now congratulate the team at Nepenthe on their newly achieved status. It’s exciting to see another certified B Corp in the Adelaide Hills wine region,” said Trescowthick.

Co-owner of Unico Zelo wines Laura Carter said, “Achieving B Corp status is challenging. B Corp broadened our understanding of sustainability to consider the impacts of our business on workers and community too.”

Nepenthe winemaker James Evers said, “By the end of 2024 we will be powered by 100 per cent renewable energy, plus, we have a responsible enjoyment partnership with DrinkWise.”

The growth of Sustainable Winegrowing Australia certified vineyards in the Adelaide Hills has

escalated rapidly in the last year from 7 in 2021/22 to 39 by 2022/23.

The proportion Adelaide Hills members of Sustainable Winegrowing Australia who have achieved certification under the program grew threefold from 14 per cent in 2021/22 to 48 per cent in 2022/23.

Alternative milk start-up raises $2.7m in seed funding

Start up AndFoods has raised $2.7 million in ‘seed’ funding for its novel technology extracting plantbased milk from seeds, led by Icehouse Ventures.

Located in New Zealand, the Palmerston North-based AndFoods uses the seeds or ‘pulses’ of a legume to create a range of allergen free, great tasting dairy alternatives, without compromising the environment.

The start-up sprung out from research at Massey University and the Riddet Institute.

Since launching as a company less than a year ago, the company has seen great momentum as it adds Leon Clement (former Synlait chief executive officer, ex-Fonterra MD) as its chair, and begins product development work with some of the largest food companies in the world.

Icehouse Ventures partner, Barnaby Marshall said, “No one is doubting the demand for dairy-free products. Consumers want them, the environment

needs them, but at the end of the day they have to stand up to the taste test.”

The extraction technology addresses the growing demand of plant based products.

“AndFoods has developed something that is poised to become a fundamental ingredient for all kinds of food producers, at a high enough quality that it’s immune to changing trends,” said Marshall.

Many dairy alternatives are capturing the taste and texture of dairy milk, AndFoods believes few have come close to emulating the measurable quality of high-grade cow-based creams or milk powders.

Originally used as an ‘orphan crop’ to regenerate soil between rice harvests, the legume at the heart of Andfoods research was a brain wave from the company’s chief technology officer and co-founder, Dr Arup Nag.

“This has been a union of the special ingredients native to my home in India,

“Acknowledging the contribution of the Sustainable Winegrowing Australia certified growers to Nepenthe’s B Corp certification rewards the efforts of many people across the Adelaide Hills to aim towards a better future for all,” said Trescowthick. F

AndFoods has used the seeds or ‘pulses’ of a legume to create a range of dairy alternatives.

combined with the resources and expertise from the team at the Riddet Institute,” said Nag.

During Massey’s investigation into new candidates for plant-based milks, Nag recalled the latent potential of a legume seed from his homeland India,

which guided the ensuing multi-year R&D efforts.

“With Andfoods we now have the means to commercialise this scientific discovery and provide the best plantbased cream and ingredients to the world,” said Dr Nag. F

Detpak wins national award for packaging design innovation

South Australian packaging company Detpak received the APPMA Packaging Design Innovation Award for its kerbside recyclable paper bag for fresh potatoes.

The APPMA (Australian Packaging and Processing Machinery Association) Awards of Excellence 2024, held in Melbourne, is the national awards program for the Australian packaging and processing industry and recognises excellence, innovation, leadership and best practice.

Detpak, a subsidiary of the South Australian third-generation familyowned Detmold Group, has been recognised for developing what is believed to be Australia’s first kerbside recyclable paper bag for fresh potatoes, in collaboration with national leading potato and onion producer Mitolo Family Farms and Coles.

Detpak is aiming to replace all 100 per cent plastic packaging in fresh produce and help set the stage for

industry-wide transformation.

Detpak sales general manager Roman Bolzon said “Detpak is proud to be part of a collaborative groundbreaking packaging design solution that is leading a broader shift towards sustainable practices in the grocery sector as consumers become more environmentally conscious,”

The paper-based bag was launched last year following three years of rigorous development, transforming fresh potato packaging for Mitolo’s Gourmandine potato range, reducing plastic usage by 64 per cent, equating to 8.2 tonnes less plastic each year.

“Detpak is proud to be part of a collaborative ground-breaking packaging design solution that is leading a broader shift towards sustainable practices in the grocery sector as consumers become more environmentally conscious,” said Bolzon.

Detpak’s RecycleMe technology

Detpak has been recognised for developing what is believed to be Australia’s first kerbside recyclable paper bag for fresh potatoes.

maintains product quality, extends shelf life, and offers kerbside recyclability, aligning with Australian Packaging Covenant Organisation guidelines.

“We are always looking at innovative

ways to drive sustainable change across the packaging industry and are continuing to evolve packaging to be better for our environment,” said

Action plan to reduce fruit and vegetable food waste

End Food Waste Australia in collaboration with the Australian Bananas Growers’ Council, Melons Australia, and the horticulture industry have released a new nation-wide plan to help save fresh produce and halve Australia’s food waste by 2030.

According to End Food Waste Australia, fruits and vegetables are Australia’s most wasted foods.

New action plans have been developed to tackle horticulture food waste, identifying the nine priority actions to reduce food waste from farm to retail.

The Horticulture Sector Action Plan provides an Australian-wide view of key horticulture food waste root causes and identifies the most impactful actions to reduce food waste.

“Reducing horticulture food waste is critical to reaching Australia’s goal of halving food waste by 2030 and will have positive impacts for everyone,” says Dr Steven Lapidge chief executive officer of End Food Waste Australia.

The nine key action areas identified in the plan aim to reduce fresh produce

food waste that occurs at every stage of the food supply chain, on farm, during transportation and manufacturing, and in retail stores.

Interventions include improving food waste data and measurement, exploring whole crop purchasing arrangements, reviewing product specifications, improving logistics to get fresh produce to food rescue charities, investing in and growing value-add opportunities and Australia’s upcycled foods market, such as freeze-dried fruits, vegetable powders and many more.

The most impactful interventions depend on the produce type, End Food Waste Australia state bananas and melons have led the way with dedicated Food Waste Action Plans and targeted priority actions.

“The horticulture industry, with leadership from the bananas and melons industry and support from Queensland Government and Hort Innovation Australia have come together to demonstrate collaboration on sustainability leadership in the

A new nation-wide plan to help save fresh produce and halve Australia’s food waste by 2030 has been revealed.

development of these plans,” said Lapidge.

Leon Collins, chairman of the Australian Banana Growers’ Council said the Australian Banana Growers’ Council were proud to be at the forefront of the horticulture industry in finding solutions to reduce banana food waste.

Johnathon Davey, executive officer of Melons Australia and the Australian melon industry said, “This plan is strategic and presents a way forward and significant growth opportunities for our growers, for the melon industry, for all

Reducing dairies waste by upcycling whey in a new beverage

Arla Foods Ingredients has launched a fermented beverage concept that demonstrates how dairies can reduce waste and increase yield by upcycling whey.

According to Arla Food Ingredients raw material waste is a major problem for dairies. After processing, many are left with large whey side streams, which can cause environmental damage if discharged with wastewater.

Ignacio Estevez, application manager, South America at Arla Foods Ingredients said, “Consumers hate the idea of waste, especially if it’s environmentally harmful. Reflecting this, we’re starting to see more and more products that make use of upcycled ingredients and communicate it on their packaging.”

Arla Foods Ingredients has launched

a fermented beverage concept based on upcycled acid or sweet whey. It also contains Nutrilac whey proteins, which they state provides a light texture and refreshing taste, as well having a protein content as high as 8 per cent, meaning a 200ml bottle would contain 16g of protein.

“Getting value out of whey is a significant challenge in dairy production but, as this concept demonstrates, it can be used to create on-trend new products that appeal to both sustainabilityconscious and protein-focused consumers,” said Estevez.

The company stated that sustainability is a growing focus in Latin America, with over 50 per cent of consumers in the region saying they have changed their behaviors based on environmental concerns, a figure

Australians and the environment.”

Davey said, “We acknowledge that by reducing food waste we create opportunities to improve grower and the broader supply chains profitability, reduce the environmental footprint of food waste and assist those Australians experiencing food insecurity.”

The Horticulture Sector Action Plan, Banana Food Waste Action Plan and Melon Food Waste Action Plan are available at www.endfoodwaste.com.au/ horticulture F

projected to reach 70 per cent by 2025.

Arla Foods Ingredients is showcasing the new concept in a series of videos,

highlighting its benefits including the sustainability, technical, regulatory, and consumer trends perspectives. F

The Aquaculture Stewardship Council (ASC) and the Marine Stewardship Council (MSC) unveiled the annual Sustainable Seafood Awards winners at the launch of the Super Seafood campaign to raise awareness about ASC and MSC certified seafood.

The Sustainable Seafood Awards Australia are independently judged and recognise organisations and individuals who contribute significantly to ensure a long term fish supply by committing to the ASC and MSC programs.

• Coles was named the MSC’s Best Sustainable Seafood Supermarket, and the ASC awarded ALDI the Best Responsible Seafood Retailer title.

• MSC’s Best Sustainable Seafood Product - Shelf went to John West Salmon Bowls.

• I&J was named ASC’s Best Responsible Seafood Brand

• Birds’ Eye Frozen Steam Fresh Fillets took the ASC’s Best Responsible

Recognising Australia’s sustainable seafood market Developing Victoria’s distillery industry

Victorian distillers have the opportunity to benefit from a new pilot training program that is focused on distillation techniques and industry safety.

The $1.2 million pilot education pathway for distillers is being delivered by the National Distilling Institute in collaboration with the Spirits Victoria Association and the Australian Distillers Association.

The initial courses will be a Certificate IV in Artisan Fermented Products and micro-credential courses for safety in distilleries.

Minister for Agriculture Ros Spence said, “We’re investing in the future of distilling and we are thrilled to be partnering with industry leaders to deliver this new course that will set Victorian distillers apart from the rest.”

The first session was held at Starward Distillery in Port Melbourne,

Seafood Product award home.

• A special Lifetime Achievement was presented to the Department of Primary Industries and Regional Development Director General Heather Brayford for her outstanding contribution to sustainable fisheries management in Western Australia in a career spanning 35 years.

Anne Gabriel, MSC program director said, “The commitment of brands and retailers to source and sell ASC and MSC certified seafood sends a clear signal down the supply chain and incentivises sustainable fishing and responsible aquaculture practices.

Globally, there are 1800 ASC-certified farms, 550 MSC-certified fisheries, and over 46,000 products with the ASC and MSC labels.

Duncan Leadbitter, ASC commercial manager said, “We’re encouraged to see real progress made in the last year by leading brands and retailers in moving to ASC and MSC-certified seafood.”

quality, and responsible sourcing Charlotte Rhodes said, “We’re driven to help our customers better understand the potential environmental impacts of the products they purchase. The transparency that comes from the MSC blue fish tick label helps customers make more informed and sustainable choices

Daniel Baker, ALDI’s national sustainability director said, “It’s fantastic to receive recognition from the Aquaculture Stewardship Council for our responsible fish and seafood sourcing.

The awards recognise Australia’s progress towards sustainable seafood. F

the following sessions will occur at regional distilleries in Geelong, Ballarat, Mornington and the High Country throughout April.

Member for Albert Park Nina Taylor said, “It’s great to see top industry bodies coming together to nurture and empower the next generation of distillers.”

Over the next 18-months, the first round of students will complete up to 22 different subjects where they will gain expertise in areas ranging from how to blend spirits and filter fermented beverages, to how to perform basic safety tests and control food contamination and spoilage.

Victoria has more than 180 distillers that employ over 9,000 people across regional and metropolitan Victoria.

Spirits Victoria Association President David Irwin said, “Victorian spirits are already globally renowned for the awards

Victorian distillers are invited to a new pilot training program that is focused on distillation techniques and industry safety.

they have won on the world stage, but we believe further skills development is vital to safeguarding our industry‘s future.”

This program is part of the $20 million Distillery Door Program which

promotes Victoria’s distilling industry through supporting skills development, boosting visitor economy, improving infrastructure and safety, and increasing export capability. F

Nestlé pursing better packaging solutions and waste management

Nestlé’s vision is that none of its food and beverage packaging ends up in landfills or as litter.

The food and beverage company highlights how it is improving its packaging to facilitate recycling and how it is supporting better waste management.

At the end of 2023, 83.5 per cent of Nestlé’s plastic packaging globally was designed for recycling.

Nestlé’s Head of ESG strategy and deployment Antonia Wanner said, ““We are making progress in reducing our overall packaging, making it more recyclable, and using renewable or recycled materials in our packaging.”

For recyclable packaging materials to actually be recycled, a scale up of waste management infrastructure is needed.

Nestlé is working with local and national governments, industry alliances, civil society and consumers to develop and improve recycling infrastructure in the countries where it operates.

“The design of, and material used in, our packaging are factors we can directly impact. But we also go beyond that and help build up waste management infrastructure, support harmonized regulation, and engage on the human rights of waste workers,” said Wanner.

Nestlé has partnered on 220 initiatives to develop well-functioning waste collection, sorting and recycling schemes in Europe, Africa, Asia, North America and Latin America.

Nestlé also uses recycled and renewable materials in its packaging, and at the end of 2023, 41.5 per cent

of its total packaging was made from recycled or renewable content. Nestlé is continuing to pursue its

work to keep packaging materials in the circular economy, and out of the environment. F

Government inquiry into growth opportunities for food and beverage manufacturing

The House of Representatives Standing Committee on Industry, Science and Resources will inquire into opportunities for innovation and growth in the food and beverage manufacturing industry in Australia.

Food manufacturing is the largest sector in Australia’s manufacturing industry, employing more than 20 per cent of all manufacturing workers.

Parliament Australia stated governments have long recognised the sector’s export growth potential, given Australia’s established reputation and trade relationships as a top exporter of high-quality agricultural produce.

Committee Chair Rob Mitchell MP said the food industry was on the cusp of great opportunities as well as challenges.

‘Australian scientists and food manufacturers are making inroads into high-tech emerging sectors and developing new high value-added products built on our world-class agricultural sector,” Mitchell said.

“They are adopting process innovations to make traditional food

A Committee will inquire into opportunities for innovation and growth in the food and beverage manufacturing industry in Australia.

and beverages tastier, safer, cleaner and more productive.”

of innovation in the industry, Mitchell said, “the inquiry will examine the state of innovation in the industry, including new technologies for post-farmgate food and beverage manufacturing and packaging, and opportunities for growth in new product markets.”

beverage industry.

‘We want to hear from large and small manufacturers about their experiences, hopes and fears for the future,” Mitchell said.

submissions addressing any or all of the inquiry terms of reference by Wednesday 1 May 2024. The terms of reference and additional information on the inquiry can be found on the Committee’s website. F

Hygienic flow meter with IO-Link Completes the food digitalisation portfolio

Eliminate blind spots in your digital process!

Equipped with IO-Link, the newly released SM Foodmag magnetic-inductive flow sensor from ifm takes the flow measurement of food products – such as milk, wine, juice – to a new level. It is the first of its kind to enable digital data transmission from the process, removing the last blind spot from the F&B production process.

Key benefits and features

Efficient: Provides flow rate, total volume, temperature and conductivity.

Hygienic: Rated with IP67 and IP69K.

Accurate: Error-free connection to data infrastructure.

Robust: Has undergone rigorous pressure, shock, temperature and condensation testing.

Easy set-up: App-based menu and guided installation.

Expert support: Our team of experienced F&B product engineers will ensure you get the maximum benefit from this digital solution.

Queensland reaches milestone in Containers for Change scheme

Eight billion containers have now been returned through the Queensland State Government’s Containers for Change scheme.

Environment Minister Leanne Linard and Container Exchange CEO Natalie Roach celebrated the latest milestone at the Community Co Recycling Depot in Windsor on Brisbane’s northside.

The Containers for Change scheme was launched in November 2018 and provides 10-cent refunds for eligible drink containers.

“This is a phenomenal amount of waste that has been diverted from landfill and instead recycled and reused thanks to our Containers for Change scheme. This is great news for our unique natural environment,” said Linard.

The government state the scheme has continued to grow from strength to

Queenslanders have returned eight billion containers through the Queensland State Government’s Containers for Change scheme.

strength.

“It is really exciting to see how our container refund scheme continues to grow and I congratulate Queenslanders for their ongoing efforts to return containers and receive a refund,” said Linard.

It has taken just six months to reach this latest milestone, after the seven

billionth container was returned in September 2023.

A record 175,805,461 containers were returned in January alone, surpassing the previous record of 157.5 million achieved in January 2023.

In an Australian-first, the Queensland scheme was expanded in

CSIRO invests $20 million to boost SME innovation

CSIRO, Australia’s national science agency, announced a $20 million investment aimed at granting small to medium enterprises (SMEs) enhanced access to crucial

CSIRO announced a $20 million investment aimed at granting small to SMEs enhanced access to R&D resources.

research and development (R&D) resources.

The funding will allow CSIRO’s SME Connect team to support up to 750 SMEs through a range of programs

and initiatives that provide facilitation, training, dollar-matched funding and support to start-ups and SMEs seeking to engage in company-led research projects.

Dr Doug Hilton, CSIRO’s chief executive said, “SMEs are crucial drivers of Australia’s future and so often the engine room of new, innovative thinking and solutions to many of the challenges our society faces.”

This program will aid businesses across sectors such as technology, manufacturing, health, and biosecurity to accelerate their growth and scale.

“CSIRO’s fundamental role as the national science agency is to create benefits for Australia and that includes helping to drive SME’s productivity, sustainability and growth through greater access to R&D opportunities and conducting research to support a more resilient and diverse economy,” said Hilton.

Minister for industry and science Ed Husic praised the announcement and

November 2023 to allow glass wine and spirit bottles to the returned.

Natalie Roach, chief executive officer of Container Exchange said, “With Containers for Change now including glass wine and spirit bottles, more and more Queenslanders are taking part.”

Since then, the scheme has recorded a 13.5 per cent increase in the quantity of glass bottles being returned.

“Customers can simply download the Containers for Change app to keep track of their refunds and select their preferred container refund point from depots, 24-hour bag drops, self-serve reverse vending machine kiosks and free home collection,” said Roach.

Queenslanders who have returned eligible containers have shared in $800 million in refunds. This includes around $12 million paid to charities and community groups. F

along side Hilton visited a successful Kick-Start program alumni in Canberra to witness the progress achieved through its collaboration with CSIRO researchers.

Husic said, “Our Future Made in Australian plan, whether it’s our $15 billion National Reconstruction Fund or our $392 Industry Growth Program, means there’s support for businesses big and small to make more things here.”

CSIRO stated SMEs are the backbone of Australia’s economy, constituting 99.8 per cent of businesses, contributing to more than half to the gross domestic product (GDP) and employing 68 per cent of the private sector workforce.

The SME Connect programs include:

• C SIRO Kick-Start;

• I nnovate to Grow;

• R ISE Accelerator:

For more information visit the CSIRO website. F

China lifts tariffs on Australian wine

The Australian Federal government welcomes the lifting of China’s wine tariff, which comes at a critical time for the Australian wine industry.

The re-entry of Australian bottled wine into the Chinese market will benefit both Australian producers and Chinese consumers.

The Federal government state this outcome affirms the calm and consistent approach taken by the government and follows the success of the similar approach taken to remove duties on Australian barley.

The government said they acknowledge and thank Australian grape growers and wine producers for their fortitude and support during a challenging period.

According to the Federal Government, Australia’s wine exports to China were worth $1.1 billion in 2019.

The Western Australian government has also welcomed the decision and will support wine exporters to re-engage in Chinese market.

The WA state government state they have worked closely with the wine industry and Wines of Western

The Australian Federal government welcomes the lifting of China’s wine tariff.

Australia through the Wine Industry Export Growth Partnership to drive wine export competitiveness and increase the value of WA wine exports.

The partnership is supported by industry funding of $3 million, matched with State Government funding of $3m, over a 4-year period.

Western Australian premier

Roger Cook said, “WA wines are world renowned, and I’m pleased that producers will now be able to re-engage with this important market.

In coming months, the partnership will assist WA wine exporters to re-establish key relationships and sale channels in China.

“We will continue to work with them

Chobani Australia appoints new managing director

Chobani, a global food and beverage company, has announced the new appointment of Scott Hadley as managing director for Australia and New Zealand.

Joining Chobani’s global executive leadership team, Hadley will report to Kevin Burns, Chobani president and chief Operating Officer.

“The Australian team has built an incredible organisation and culture and I’m looking forward to building on these great foundations and continuing to disrupt the industry and drive this business and category forward,” said Hadley.

Prior to joining Chobani, Hadley was chief executive officer at TasFoods, an ASX-listed diversified food and beverage business. He has also held senior roles

to re-establish key relationships and promote their products in China,” said Cook.

The federal government state trade diversification is a key element of the Government’s trade policy strategy and they will continue to support Australian businesses to sell their world-class products on the global stage. F

at Asahi Beverages, TT-Line Company, Fosters Group, GlaxoSmithKline and Cadbury Schweppes.

“As we thought about the leader we needed, it’s clear Scott is the natural choice to lead the team in this next phase of our journey.”

“He shares our passion for innovation, positively impacting humanity, and he believes deeply that food can and should be a force for good. We are thrilled to welcome Scott into the Chobani family,” said Ulukaya.

Hadley is a member of the Australian Institute of Company Directors, holds an Executive MBA from Australian Graduate School of Management, is a Certified Practising Accountant and has completed the Senior Executive Program at London Business School. F

ATO guidance for businesses supplying food and beverage products

The Australian Taxation Office (ATO) has made key changes to assist businesses in identify combination foods and understand when GST needs to be charged.

They have recently published a final Goods and Services Tax determination to help businesses identify when a supply of food is taxable, where it includes both GST-free and taxable components.

In addition they have also updated the Detailed Food List (DFL) Public Ruling.

The ATO have done this to align with the determination, provide more certainty, promote transparency and ensure a level playing field for all businesses.

The ATO’s recent updates include:

• Adding and updating entries that were identified as a priority through industry feedback adding new entries to reflect it views in recent advice and compliance activities, such as:

- water, where alkaline or other additives are added

- yoghurt with breakfast cereal, where the yoghurt and dry cereal are in separate compartments of the one product

- popping pearls that are added to beverages such as bubble tea

- sport or energy gels

• Updating 304 food and beverage product entries to better explain why they’re GST-free.

The ATO stated they are currently updating the GST food and beverage

search tool to reflect these updates to the DFL Public Ruling.

Whilst this occurs, the ATO have advised business to use the DFL list to check whether GST applies to food or

The ATO has made key changes to assist businesses in identify combination foods and understand when GST needs to be charged.

beverage products.

The ATO believe this is the easiest way to help businesses work out if GST applies on the sale price of their item, to ensure business get it right from the very start. F

CELSIUS and Suntory Oceania agreement to expand energy drink market

Celsius Holdings, Inc, maker of the CELSIUS energy drink brand, announced its expansion into Australia and New Zealand, to boost global sales and distribution.

CELSIUS and Suntory Oceania enter into definitive manufacturing, sales and distribution agreement.

John Fieldly, Celsius Holdings, Inc. chairman and chief executive officer said, “We’re pleased to introduce our refreshing, great tasting and functional CELSIUS energy drinks to consumers in Australia and New Zealand.”

CELSIUS has selected Suntory Oceania as its exclusive manufacturing, sales and distribution partner in Australia and New Zealand.

“We expect to continue our international growth at a measured pace, targeting strategically important energy drink markets and employing our proven playbook to build a strong and passionate consumer base,” said Fieldly.

CELSIUS previously announced a sales and distribution agreement with Suntory Beverage & Food Great Britain and Ireland, and sales in those markets are expected to begin in the second

quarter of 2024.

“As we build Suntory Oceania, we are delighted to be partnering with CELSIUS to evolve our portfolio and deliver new growth opportunities for all retail partners,” said Darren Fullerton, chief executive officer of Suntory Beverage & Food Oceania.

“We are excited to launch our strategic plan in Q4 2024 across the retail landscapes of Australia and New Zealand, and we look forward to accelerating growth in 2025,” said Tony Guilfoyle, Celsius Holding Inc. chief commercial officer. F

Thirsty Group, a local Melbourne business, announced it has achieved global recognition as one of the most awarded spirits producers worldwide.

Thirsty Group announced their flagship product, Baxter Vodka, is recognised as the world’s most awarded Vodka of 2023, having won the prestigious ‘Triple Still’ Award.

Additionally, Aubrey Liqueurs earned the title of World’s Best Liqueur for Mango at the 2023 SIP Awards in Los Angeles.

The group announced Baxter Vodka has claimed the title of World’s Best Vodka on multiple occasions, most recently at 2021 Vodka Masters in London, 2022 International Spirits Competition in Berlin and the 2023 Triple Still Prize and the 2024 London Spirits Competition.

Thirsty Group’s state its portfolio has now grown to also include Tequila,

Melbourne spirit producer receives global recognition Government makes changes to Investment NSW operations

NSW Premier Chris Minns has announced a shift in focus, with industry, innovation, trade, and investment functions moving to the forefront of government operations, facilitated by the relocation of Investment NSW to the Premier’s Department.

The state government believe this transfer will make it easier for industry, investors, and entrepreneurs to participate in major government priorities and ensure seamless co-ordination across government.

The transfer brings management of proposals back to central government.

In addition, the state Government announced changes will be made to Department of Enterprise, Investment and Trade, to provide a renewed focus on government priorities in the arts, hospitality, tourism and the night-time economy portfolios, as well as driving the implementation of key reforms, including

Gin and Spiced Rum with 28 gold medals across international competitions in the past 3 years.

Having started the business out of a garage in 2017, high school friends Jake Gautreaux and Dom Evans are producing over 1 million bottles annually out of their Melbourne production facility and have achieved 8 figures in sales.

Founder Jake Gautreaux said,” Receiving the industry’s most prestigious award is a true honour, showcasing the passion and dedication of our team. We are beyond excited to continue producing World Best spirits and propel into 2024 with some exciting new variations.”

Baxter Vodka and the rest of the Thirsty Group portfolio is available online and nationwide at Liquorland, First Choice and other leading liquor stores. F

// Discover why F&B prefer to partner with us >

More choices and more solutions with consolidated Motion

The story of Motion Australia begins over a century ago, spanning the supply of bearings, industrial drives, motors, lifting, sealing and fluid power solutions as well as engineering services. Food & Beverage Industry News reports.

Leon Stefanec, national product development, Motion Australia, said with an extensive selection of products, expertise, and branches nationwide, the company is living out its promise to provide Australian industrial businesses with ‘more choices, more solutions’.

Stefanec works closely with food and beverage manufacturers in the Australian and New Zealand markets and has heard first-hand the benefits that come with working with a global company like Motion.

“What our customers tell me is they like that they can buy a wide range of products form Motion which helps reduce the number of suppliers that they have,” he said.

“We have around 130 branches and when you can pull that strength together it becomes very powerful.

“With that national footprint, and particularly now that we have become Motion Australia, is that we are looking to replicate what we do well right across the country.”

Stefanec also said the buying power Motion has built is another key reason why it’s commercially beneficial for companies to work with Motion.

Among Motion Australia’s specialities are bearings, power transmission, fluid power, and engineering services. All of which play critical roles in the food and

says Ryan Kendrigan, executive general manager of Engineering Services at Motion Australia.

“Each business within the Motion family comes with its own specialty. What’s advantageous is that with all these businesses and their specialties consolidated, our customers have an incomparable breadth of offer.”

Stefanec said one of the most talked about benefits of working with Motion was the ‘one stop shop’ aspect the company continues to build.

“The customer only needs to make one phone call or one email, which is to me, and I can bring in the right person with the right expertise,” he said.

“Whether that be someone from our workshop to discuss plastics, or an engineer, it extends to several areas.

“For the customer to know they can contact one supplier and get access to a wide range of solutions at a competitive rate means a lot to them.”

Under each of these businesses is a vast inventory of branded products –totalling over 600,000 individual items – which is supported by a network of over 1600 employees, 180 branches, 30 repair and service facilities and eight dedicated distribution centres.

As a result, Motion continues to build a strong reputation in the food and beverage manufacturing industry for its wide variety of cutting-edge solutions.

which are easily transferrable to the Australian and New Zealand food and beverage manufacturing industries.

“I often work with some large corporate accounts and some of them have got presence in foreign markets, so when we say we are a global company it really means a lot to our customers,” he said.

“If we are servicing a much larger operation overseas then that helps create confidence for potential partners here in Australia.”

In recent decades Motion shifted its focus from being a supplier of componentry to being a full solutions provider after working so closely with key industry stakeholders.

The insight Stefanec has built up over his years working with the industry has also given him the insight to provide the right solution at the right time.

“Some of the biggest priorities for food plants are in keeping production going and food security,” he said.

“Those are among the many reasons why it’s very important to be sending out high-quality components that will last and have all the required certifications,” he said.

“We have the right understanding of those products to make the correct recommendations to fit their

requirements. It’s all about service and keeping their plants up and running.”

Meanwhile, Stephen Forbes, executive general manager of Fluid Power Solutions at Motion Australia, says that Motion’s approach is still fundamentally a familybusiness – which is essential to the company’s evolution.

“For most of our history, we’ve operated as a group of family-owned companies and this heritage is reflected in the approach we take today, which is relationship focussed,” said Forbes.

“And our customers are looking to us to make it easier for them. They trust us, the brands that we supply, and the expertise we have to now provide fullservice solutions.”

As executive general manager for Industrial Solutions, Nick Kerwin says the consolidation of the company’s core businesses has only had positive implications for customers.

“We’ve worked with many of our bearing and power transmission suppliers for decades and have built on a wealth of expertise both in partnership with suppliers and in our own team,” he said.

“Being able to go to industrial businesses with a holistic offering – that incorporates everything from traditional rotating componentry to hydraulics,

hoses and fittings to bespoke engineering services, training, and even energy efficiency reviews, is hugely beneficial.”

A key example of Motion’s commitment to building its solution offerings, particularly around industrial hose fitting and fluid power, is in its string of key acquisitions over the past two years.

“The largest was Powell Industrial, which really bolstered our stock profile, inventory, workshops with bespoke hoses, and expertise,” said Stefanec.

“And the calibre of a lot of the people we have in that team is incredible.”

Engineering growth

The Motion family also includes longestablished businesses such as BSC.

“We started out as a bearing company that provided engineering support for traditional rotating equipment,” said Kendrigan.

“Now we can look at anything that’s operating in rotary motion, linear motion or hydraulic motion and provide a turnkey solution that will maximise the efficiency and output of that equipment.”

Having such a broad range of

expertise means that the Motion engineering team can come up with a process for a challenging situation.

“It’s being able to offer that turnkey solution. We can design a concept, manufacture a concept, install it, maintain it. It’s a full-service offering,” he said.

“We’re constantly looking at how we can better support our customers in Australia, and actively expanding our offering and capability,” he said.

A fluid approach

“It’s quite a large market, and one that has been fragmented with lots of smaller, specialised businesses,” said Stephen Forbes, executive general manager, Motion Fluid Solutions.

“A key advantage of us having these specialised businesses under the one umbrella is it really makes it a lot easier for customers. We only provide products that meet strict Australian standards and can provide technically precise solutions that industries like food and beverage industries require.”

Importantly, Forbes stresses that the consolidation of brands under the Motion banner will not come at the expense of the small business mindset.

“It’s still vital that we have regional sales reps with strong local connections and knowledge,” he said.

“But as part of Motion, they also have access to our extensive network of expertise, which will help them deliver the right solutions and advice to their customers.”

Subheading: A solutions-focussed industrial supplier

Meanwhile, Kerwin is enthusiastic about the opportunities that are unfolding in the industrial solutions space.

“We’ve got a solid foundation in the bearing, power transmission and mechanical drive solutions space, largely due to the relationships forged over the years with our legacy companies BSC and CBC,” said Kerwin.

“What’s exciting is being able to customise solutions so that businesses don’t have to consult with various suppliers to get what they need.”

Crucially, Kerwin says, being a customer of any one of Motion’s divisions means customers can benefit from the resources and experience shared between them.

“Our purpose is to keep the world moving,” he said.

“That is what our customers want. They want to keep producing and maintaining their equipment to keep them moving, productive, and profitable.”

Bec Hardy Wines: A legacy of innovation and sustainability

Richard Dolan, director of sales and marketing at Bec Hardy Wines, discusses the company’s success and growth, backed by multi-generational talent Bec Hardy, Adam McCleery writes.

Nestled in the heart of Australia’s wine country lies a legacy spanning six generations, embodied by Bec Hardy, a name synonymous with innovation and sustainability in winemaking.

Richard Dolan and his wife, Bec Hardy, a sixth-generation member of the renowned Hardy wine family, share the story of their legacy spanning back to the 1850s in South Australia when the Hardy family help establish the South Australian wine region.

Hardy’s parents ventured into their own wine business in 1980, and in 2011, Dolan and Hardy joined the family enterprise.

In July 2020, they took over the majority ownership, marking the latest

generational shift of the family

Hardy, as the first female vintner in her family, drew inspiration from strong matriarchal figures such as Dr. Barbara Hardy AO, an influential environmentalist, when stepping into the role that had been waiting for her.

“The family and the company have a truly unique history and heritage,” said Dolan.

“Hardy’s have been making vine in South Australia since the 1850s. Hardy’s great-great-great grandfather is regarded as the father of the South Australian wine industry, which is a unique history and heritage in the space.”

Dolan said he and Hardy were extremely proud to be the latest custodians of the family business.

The family’s commitment to sustainability is evident in their wine production, with efforts to minimise environmental impact at every stage.

Initiatives include biodiversity projects, partnerships with conservation organizations, and even embracing native wildlife on their vineyard premises.

This focus on environmentalism was another long-established part of the family business, thanks in no small part to the leaders who came before.

“Dr Hardy helped start a foundation that has helped converse large swaths of land in South Australia, a piece of land the size of Luxemburg,” said Dolan.

“That heritage, not only in wine, but in conservation and environmentalism is

why sustainability plays a significant role in our business.”

Dolan said a focus on sustainability and environmentalism was always an ongoing enterprise.

“For us, it’s a journey not a destination. There’s always more to do and more you can do,” he said.

“We might not be doing 100 per cent of what we are capable of with an unlimited budget and resources, but we are doing everything we can to lighten our footprint at every stage of the production process.

“Whether that’s the vineyards, bottling, labelling, our use of dry goods, packaging transport. All of that, everything, it comes down to a consideration for the natural

environment and habitat.”

Bec Hardy Wines also works closely with local organisations and key stakeholders when it comes to identifying the right solutions around improved biodiversity and sustainability.

“We have been improving the biodiversity at our vineyards through local partnerships which has seen us plant 1200 new natives at one of our vineyards. Which also helps provide a corridor for wildlife,” said Dolan.

“We sponsor organisations such as the Nature Foundation and Koala Life, which aims to breed a disease-free population of koalas.”

Thinking outside the box, while consulting with local flora and fauna experts has proven to be an invaluable tool for the Hardy family’s environmentalist goals.

“Even just around Cellar Door, we have had to put a sign up because as part

of improving our biodiversity we have a population of native bush rats, which are native to the area and play an important role in the local habitat,” said Dolan.

“It’s amazing what happens when you give nature a helping hand.”

“After the prep pruner goes in July, we send 20 sheep into a vineyard.

This approach also lends itself to the generational scope with which Dolan and the rest of the family look at the business.

“We have been improving the biodiversity at our vineyards through local partnerships which has seen us plant 1200 new natives at one of our vineyards.”

Another example of how Bec Hardy Wines adapts to the local environment and aims to be as sustainable as possible, where possible, is through the use of sheep to help graze and clear away invasive weeds.

“The sheep are consuming weeds, a lot of which are introduced in the area. The sheep form a great function in the vineyard especially during winter,” said Dolan.

Dolan said the multi-generational aspect of Bec Hardy Wines is something they want to continue to build upon for the next generation, to continue the family legacy.

“Our vision is to build the company up even more and we have set a 25-year time frame for the transition the next generation of Hardy’s,” he said.

“Everything we do has a generational objective, to leave the business in a better

financial and sustainable position for that next generation to usher forward.

“This is great because, unlike a lot of corporates, we have short- and mediumterm profitability to consider but we are equally taking a generational view, whether that be in vineyard acquisition or management.”

This forward-thinking approach, with an eye on heritage, has also helped Bec Hardy Wines build a strong and unique local presence.

“Bec’s father is one of the country’s leading viticulturists, and he knows the soil in McLaren Vale as well as anybody, and its this sort of local knowledge which is passed down from generation to generation,” said Dolan.

“It’s often interesting when you listen to the stories from everyone who’s lived in the area for multiple generations, all of them have a connection to the land and passing on knowledge is very important.”

MEET THE MANUFACTURER

Dolan said research had shown that some of the soils in the region were hundreds of millions of years old, combined with some vines which are at least 140 years old, which all combine to help develop some of the best wines coming out of the South Australian wine regions.

Capitalising on what the region has

to offer, and the family’s winemaking expertise, has resulted in a string of wine and business awards for Bec Hardy Wines.

Including Australian Wine Company of the Year in 2012 and 2014, along with Australian Winemaker of the Year 2012 and 2018.

Proving that the legacy of winemaking expertise being passed

down from generation to generation is continuing to provide some of the best wine and winemakers in the country.

On-top of this approach, Bec Hardy wines also puts emphasis on the strong matriarchal presence Hardy herself was lucky enough to grow up around.

“As part of our continued development, we have a real interest in

female winemakers,” said Dolan.

“There is a massive underrepresentation in the industry, they account for just one in ten winemakers in Australia.

“When we acquired the business, we set the vision to freshen up the winemaking style and take it in a slightly different direction.

“Part of our desire was to also provide a strong female role model for our daughter, we set about that task and hired a new female winemaker to join our team.”

Dolan said that choice to hire Bec Swincer as a new winemaker has already paid off for the business and will continue to do so into the future.

“Her introduction to the business has been amazing and our wines have seen another step-up thanks to her expertise,” he said.

“She is in to her third and fourth vintages of red wines, fifth vintages of whites and some really impressive wines coming through which we are excited about.”

For Dolan and Hardy, wine making is more than just a business; it’s a way of life—a way of preserving tradition while embracing change and sustainability for generations to come.

And as the family looks to the future, Bec Hardy Wines stands as a beacon of inspiration for the Australian wine industry, by embodying the spirit of innovation, sustainability, and family tradition. F

Sustainability and environmentalism are always at the forefront of the Hardy family’s mind, in all areas of production and manufacturing.

AGRICULTURE FARMING EDUCATION WASTE

MANAGEMENT RESOURCE MANAGEMENT

CONSERVATION MANUFACTURING RESOURCES

ENERGY HEALTH & SAFETY INFRASTRUCTURE

ENGINEERING MINING CONSTRUCTION

QUARRYING AGRICULTURE FARMING EDUCATION

WASTE MANAGEMENT RESOURCE MANAGEMENT

CONSERVATION MANUFACTURING RESOURCES

ENERGY HEALTH & SAFETY INFRASTRUCTURE

ENGINEERING MINING CONSTRUCTION

QUARRYING AGRICULTURE FARMING EDUCATION

WASTE MANAGEMENT RESOURCE MANAGEMENT

CONSERVATION MANUFACTURING RESOURCES

ENERGY HEALTH & SAFETY INFRASTRUCTURE

ENGINEERING MINING CONSTRUCTION

QUARRYING AGRICULTURE FARMING EDUCATION

WASTE MANAGEMENT RESOURCE MANAGEMENT

SEARCH FOR TOP INDUSTRY TALENT THROUGH OUR JOBS BOARD.

CONNECT WITH ALIGNED CANDIDATES.

BOOST YOUR CHANCES OF FINDING SKILLED APPLICANTS.

SCAN TO CREATE AN ACCOUNT TODAY AND DISCOVER YOUR PERFECT MATCH!

POWERED BY CAREERONE

Digitalisation of flow measurement and its benefits

The importance of digital connectivity and hygiene in the industrial sector, particularly in ensuring product quality and meeting regulatory standards, can’t be overstated. Food & Beverage Industry News reports.

The benefits of real-time data accuracy and quality assurance in digitalised processes is a critical part of manufacturing, with simplicity and effectiveness of a plugand-play installation being one of the more obvious benefits.

With the potential for seamless integration with existing systems, ifm’s Hygienic Flow Meter with IO-Link presents a cutting-edge solution for the continued evolution of monitoring technology.

ifm specialise in manufacturing sensors and control systems, with a wide range of products on offer for food and beverage manufacturing.

IO-Link is a standardised, serial communication protocol used in industrial automation, serving as an interface between sensors or actuators and the higher-level control system.

Overall, IO-Link offers benefits such as increased flexibility, easier configuration, enhanced diagnostics, and seamless integration, making it a popular choice for industrial automation applications.

For example, the ifm Hygienic Flow Meter with IO-Link is helping to revolutionise the way food products

accuracy and real-time data transmission capabilities.

Glenn Thornton, ifm’s national product and brand manager, spoke about the need for such technology and the role it plays in helping to future-proof businesses.

“Real-time data is a very important point for us at ifm, and this solution provides transferable, readable, and actionable insights,” said Thornton.

“That traceability creates a new level of improved quality assurances. Every aspect of your operation is within reach, empowering you to make informed decisions and optimise your processes like never before.”

Gone are the days of relying on multiple measuring points, which in turn creates the opportunity to redistribute crucial labour elsewhere.

With IO-Link technology, the Hygienic Flow Meter ensures seamless digital data transmission, providing complete transparency from start to finish.

The Hygienic Flow Meter offers a wide variety of applications, from detecting flow rate and total volume, to monitoring flow direction and medium presence. This device delivers a comprehensive overview of your production line.

Also, with conductivity and temperature data transmission, you’ll have everything you need to maintain quality and consistency.

“We understand the importance of simplicity in the workflow,” said Thornton.

“That’s why we’ve designed the Hygienic Flow Meter for effortless integration.”

With standard installation dimensions, a range of seals and adapters, and a user-friendly app-based interface, making for an efficient set-up.

“Plus, our patented cables and M12 connection ensure a fast, waterproof, and error-free connection to your data infrastructure,” said Thornton.

“Quality is non-negotiable in the

food industry. That’s why the Hygienic Flow Meter undergoes rigorous testing to ensure long-lasting performance.”

From temperature shock tests to pressure peak simulations, this device is built to withstand the most demanding conditions.

“So, you can trust that your measurements are accurate, every time,” added Thornton.

“As a magnetic-inductive flow meter, the Hygienic Flow Meter is at the forefront of innovation in the food industry, by providing precise measurements and real-time data transmission, it’s helping set a new standard for efficiency and reliability.”

The solution also plays a significant role in the context of digitalisation and Industrial Internet of Things (IIoT) initiatives.

One of the main advantages of IO-Link is its ability to provide extensive configuration options and diagnostic information for connected devices, such as when paired with ifm’s Hygienic Flow Meters.

This compatibility allows for remote parameterisation, monitoring, and troubleshooting of sensors and actuators, enhancing overall system efficiency and reliability.

“What you have is immediate notifications of any deviations, any worrisome fluctuations, any erroneous fluctuations, and alike,” said Thornton.

“Along with dosing, colouring, mixing, and batching.

“The digital signal is a lot purer than what is previously been done.”

Thornton also said part of the revolution being provided by the Hygienic Flow Meters come from the materials used in the solution and the ease with which it can be put into practice.

“It’s as simple as one single plug in the back. You plug it in, and you are now into the digital world,” he said.

The digitalisation of the flow meter also helps to reduce the risks associated with human error, while also allowing

for timely responses to any issues which may arise.

On top of this, the Hygienic Flow Meter with IO-Link also has a protection rating of IP67 (waterproof) and IP69K (protection against ingress of dust, high temperature, and highpressure water.)

Both these ratings show the solution is able to withstand robust washdown routines, which are very common and supremely important to the manufacture of foods and beverages.

The Hygienic Flow Meter is also perfectly suited to be paired with other ifm product solutions such as conductivity sensors, pressure sensors, and temperature sensors

The flow meter’s ability to provide detailed device information and support for data exchange also enables intelligent and connected manufacturing processes, leading to improved productivity, flexibility, and predictive maintenance.

With its advanced features, seamless integration, and unwavering reliability, it’s poised to transform the way you measure and monitor your production processes. F

mice2024 serving coffee

REGISTER YOUR TICKET FOR THE INDUSTRY EVENT FOR CAFÉS AND FOOD SERVICE

12—14 MAY 2024

MELBOURNE CONVENTION AND EXHIBITION CENTRE

Sustainable packaging innovation ahead of product launches

As COPAR edges closer to starting production in Australia, the alternative packaging business is continuing to make positive progress across multiple markets. Food & Beverage Industry News reports.

COPAR continues to innovate in exciting ways ahead of an Australian rollout of its wheat straw alternative packaging options.

Recent trade shows have highlighted the urgency being felt by the food and beverage industry when it comes to finding viable packaging options that can meet fast approaching sustainability and efficiency targets. Both locally and globally.

“I noticed at one of the trade shows we did last year, the difference in conversation from then to now shows people are doing their homework,” said Angela Jones, sales manager, COPAR.

“They were talking about PFAS, whereas six-months prior you could bring up PFAS and they wouldn’t know what it was

“And because we were able to have a sample at APPEX we received

strong interest from a large company in Australia that supply to Coles and Woolworths. We will be sending samples off to them for testing.”

One of the keys to COPAR’s approach, innovating and testing different packaging options, has led to some exciting results. Such as a wheat straw butter tray.

“The client is shelf testing, and it has been performing very well. We have

been able to use it like you would use a traditional plastic butter package,” said Colin Farell, business development manager, COPAR.

“Oil and grease had been an initial problem when the butter was at room temperature for a long period of time. We have now applied an oil and grease resistance barrier to combat this.

As with all other solutions, the butter tray is tested extensively and in conditions that butter packaging will routinely find itself in.

“The idea for this solution is to get it in and out of the fridge and you can leave it out for a period of time,” said Farell.

“The client has been very happy with it, and it’s proven a good fit for wheat straw packaging because the product requirements of both ambient and chilled temperatures are well suited to it.

“They will do one month of shelf-life testing. We had tested it for two to three weeks by using it as you would butter, and the results were positive.”

Farell said one of the most important elements around testing was finding the failure point of each solution.

“The main thing clients want is to have the product in their hand after it has been extensively tested and they also want to test it themselves. Testing it to a very strong degree is crucial,” he said.

“A paradigm for testing is to place the product under increasingly tougher conditions to determine at what point it fails. That way you learn how long the product will last under certain conditions. Clients really want their packaging to be safe, and match the functionality of plastic, which we are getting closer to all the time.

“Plastic is hard to substitute in certain packaging, because it is cheap, very functional and can be used for multiple purposes.”

Hard to substitute, but not impossible

“On some of our lines we have a plastic lining in the tray that generally works and can still deemed recyclable because it’s less than 10 per cent of the weight,” said Farell.

“We are now going to be testing that with polypropylene and CPET, primarily for ready-to-eat trays.

“If we can get it to under 10 per cent of the product weight it can be recyclable, and in turn you are reducing your plastic usage by 90 per cent at this stage, before a plastic-free solution is found for ready-to-eat.”

And the more that plastics continue to be phased out, the more urgent it becomes for the food and beverage manufacturing industry to pivot.

“We have a lot of clients bringing up that they are happy with plastic packaging, but now it is being mandated out they want the solution that gives them the same outcomes,” said Farell.

“They have never really had to worry as much about packaging before as they are now. So, we are always looking at innovations to keep the price of our packaging competitive. Things like controlling our pulp production and forming our products in one facility provides economies of scale which is important. Once we get mass, we can get prices down.”

Meanwhile, Jones said speaking with key stakeholders over the years has shown that price has become less of an issue as mandates around packaging loomed ever closer.

“They have already seemed to absorb that and instead were showing more interest in the product, and on the

such as ours has grown,” she said.

“We have had some very good responses and price is less of an issue

“Now that the sense of urgency has arrived which is very good for us because we are being contacted about our

education, not just of industry but, crucially, consumers.

“I think it is highly important,” said Hugh Perrottet, research and development, operations, COPAR.

“It’s one thing to put a product in the market that is compostable and recyclable, it’s another thing entirely to have the end user, in this case the consumer, actually put that to use properly rather than it going to landfill.

“I work heavily with APCO and AORA and they are pushing heavily for a lot of education. They are encouraging councils, state, and federal governments to get heavily involved in that education of consumers.”

Perrottet said history had already shown you need everyone from manufacturers to consumers buying in for recyclability and compostability to be a long-term success, with COPAR ready to provide the perfect packaging solutions to help.

“You have circularity and sustainability, but you have to dispose of it correctly to ensure that happens,” he said.

One of the biggest selling points for wheat straw packaging is its compostability and recyclability.

“When composted, it goes back into organic compost which helps produce more plant material,” said Perrottet. F

GS1 continues to help the industry capitalise on the string of advantages provided by improved digital traceability.

Setting strong foundations for traceability

GS1’s new free to use Traceability Analysis Program offers organisations a thorough set of tools to assess their existing or prospective traceability systems independently. Food & Beverage Industry News

“A lot of organisations have implemented traceability solutions that are internally focussed.

“This means you can lose visibility of traceability once it goes past the four walls. Both with upstream and downstream.”.

The new program has an emphasis on key GS1 fundamentals, including product identification, data capture and data sharing.

“Within the program we have developed several questions that would typically be used when a GS1 representative goes on-site to do traceability assessment,” said Szabo.

The Traceability Analysis Program has several key elements.

“One of those elements is an entry point for organisations that want to review their current implementation, in order to indefinitely any gaps,” said Szabo.

“GS1 is aware of many organisations that haven’t yet achieved a refined traceability system. The Traceability Analysis Program has been developed to address this.

There are two online self-assessment

“There are elements of the questionnaire that talk about organisational readiness, the set-up, training, as well as where the data is stored and shared.”

questionnaires that are available at no cost to all organisations.

“The first is a ‘needs assessment’. This focuses on the company drivers for traceability,” said Szabo.

“For example, is traceability related to a regulatory requirement? Or it may be they are looking to improve recall processes that traditionally consume a lot of company time and effort.

“Invariably, in the case of a recall, organisations end up pulling all stock off the shelf due to poor recall processes and traceability systems. Improving recalls helps with brand protection as a side effect, in addition to improved efficiencies and greater visibility throughout the supply chain.”

Szabo said the major benefits of traceability comes from two different areas.

“One is increased sales. With proper traceability in place, it opens up increased sales, leading to increased

revenue,” he said.

The other is related to efficiencies and cost savings.

“The other core element of the Traceability Analysis Program is centred around a self-diagnostic questionnaire,” said Szabo.

This self-guided questionnaire is designed for simple completion. And the questions are kept simple to allow for the most transparent collection of data.

“ There are elements of the questionnaire that talk about organisational readiness, the set-up, training, as well as where the data is stored and shared,” added Szabo.

“It’s similar to ISO type audits and the traceability standard was built on existing standards but enhanced with GS1 flavours and components.”

Once the questionnaire is complete GS1 collates the information provided.

“We give the company an overall

score and then look at internal and external traceability and other related components,” said Szabo.

Szabo added that there is nothing to lose in undertaking the questionnaire, only benefits to be had.

“It opens their eyes to the considerations of traceability, beyond their internal processes and it looks at different elements of traceability,” he said.

“ There’s also a lot more focus these days on the circular economy.

“We are getting to the point where we need to start measuring and tracking items of, for example, packaging, where you need to understand the whole product life cycle.”

Szabo said setting the foundation with the help of industry insight will go a long way to creating a stronger traceability method moving forward.

“What we are providing is the opportunity to share information in standardised formats. We may not necessarily from day one be able to achieve everything we want to, but we are providing the springboard for that,” he said. F

Industrial gases play a critical role in the cold chain

Dry ice has proven highly effective in the cold chain, yet other forms of carbon dioxide, including liquid and gas, also offer viable applications within this domain. Adam McCleery reports.

Ca rbon Dioxide (CO2) has numerous applications across the food and beverage industry, owing to its versatility in all three states: solid, gas, and liquid.

And when it comes to the cold chain, the flexible nature of CO2 makes it an ideal application for storage and transportation.

Supagas, a supplier of LPG, industrial, medical, specialty and hospitality gases, supplies CO2 specific to the food and beverage industry for various uses.

David Petroff, Supagas’ National Industrial Bulk manager, expressed the use of CO2 as a cooling tool, whether as dry ice or otherwise, was already successfully used within the food and beverage sector, particular in terms of food preservation.

The utilisation of CO2 and dry ice

in cold chain supply and storage aims to prolong shelf life, thereby increasing the likelihood of product sale before spoilage occurs

This strategy helps mitigate the risks of recall and reduces the threat of food waste, ultimately safeguarding both the brand and the supermarket.

Food waste represents a pivotal concern within the food and beverage industry, both locally and globally, given its substantial economic toll amounting to billions of dollars annually.

Hence, establishing a robust cold chain emerges as a crucial element in mitigating these losses.

“For example, , some of the cold chain uses of dry ice include meat processing manufacturers who take big meat carcasses and bone them,” said Petroff.

“When they move on to somewhere

else that uses this meat, they cut the meat up and put it into containers and layer it with meat and snow.

“The CO2 snow comes from an on-site cryogenic liquid tank, that is usually outside the plant build-ing and is piped into the boning rooms with equipment converting liquid CO2 into snow,” Petroff highlighted.

“It’s basically uncompressed dry ice and it provides affordable mobile refrigeration for their meat cuts, so nothing spoils during or waiting for transit.”

This example is also great for highlighting the flexibility CO2 has by being used in all three of its forms, as mentioned above.

As another example, the use of CO2 in the cold chain is also a factor in huge food chains, such as the meat patties of many burger franchises. The CO2 is

used help create uniform meat patties.

It’s a big selling point for food chains to provide consistently uniform product no matter the location, this in turn is aided by the temperature control of the mince, and it becomes easier to work with.

“The way that happens is they get their meat cuts and then mince and process the meat, using specialised mixing machines to form the meat patties,” said Petroff.

“If mince isn’t cold, then it sticks and is hard to keep it consistent, so we have CO2 on site that clients inject into the machinery to provide temperature control.

“This injection of CO2 in liquid form turns into dry ice snow when it is applied and cools down the mince. So, when the patties are formed the coldness helps them manipulate the size and

The flexible nature of CO2 also makes it an ideal application for storage and transportation.

shape of the minced meat.”

Once this step on the manufacturing process is complete, the patties need to be prepared and packaged for cold chain transport.

“Then they are loaded immediately into sealed cartons before they are stacked in cold rooms,” said Petroff.

“Then the refrigerated semi-trailer takes them to where they are going.”

The burgeoning expansion of the ready meals market underscores how CO2 and Nitrogen aids in fortifying the cold chain from farm to fork, especially because a critical aspect in Australia where soaring temperatures can reach extreme levels..

Despite the variety of ready meal products, such as pasta, fish, and beef, all still require the same level of care. This is to ensure it makes it to the point of sale in perfect condition, ready for the customer, and with extended shelf life.

“All of them rely on being kept in a state of preservation so that nothing spoils,” said Petroff.

“When you go to the supermarket

freezer you expect to pull out a ready meal in perfect condition. To provide the product in that state, it must be looked after from the time it is made to the time of distribution.

“Once you start the food production process on a cold chain, you can’t stop,

In being able to convert CO2 into dry ice snow, as well as the applications used as noted above, is possibly the most striking example of the flexibility of CO2 as a compound.

“One of the main benefits of dry ice, when used to apply as a cold agent, is

“The CO2 snow comes from an on-site cryogenic liquid tank, that is usually outside the plant building and is piped into the boning rooms with equipment converting liquid CO2 into snow.”

you have to see it all the way through to the end.”

When a customer employs the use of CO2 from Supagas, a tank is installed on the premises and filled with CO2, which is then refilled whenever needed.

Another instance of Supagas applications across the food and beverage sector is evident in the wine industry, where gases play a pivotal role in every stage of the process, spanning from harvesting to crushing and fermentation.

that it is not being turned into water – it is turning into a gas, so it leaves no waste behind,” said Petroff.

Supagas’ dry ice is used with some big brands, popular for pre-packaged meal services.

“The use of Supagas dry ice and the main reason customers do use it, is because the dry ice gives superior longevity and cooling capacity compared to frozen gel packs. And nothing comes back,” expressed Petroff.

“However, in a box with frozen gel

packs, the problem is the gel packs are still there when they’ve melted. So, it’s not quite as nice in terms of the environment.”

Dry ice undergoes sublimation, transitioning directly from a solid to a gas state upon deterioration, showcasing just one aspect of its unique properties. Additionally, it boasts approximately twice the refrigeration capacity of conventional water-ice and offers a “one-way ability,” leaving behind no residual mess.

Businesses also employ dry ice for swiftly cooling food and preserving the integrity of the cold chain, notably in retail freezer tray meals that require heating before consumption.

“Meals are rapidly cooled using dry ice; which then goes into refrigeration. This locks in the flavour and the goodness of the food by making it frozen really fast,” Petroff said.

CO2 has proven to be a versatile application in the use of food production and cold chain supply, and Petroff hopes to see more within the industry. F

Value add for the modern market

Earlee Products continues to provide the industry with premium value add products that create a premium element for existing protein products. Adam McCleery writes.

Ea rlee Products continues to use its food technology and ingredients expertise to build a reputation of developing innovative new solutions for food manufacturers looking to value add.

Lea Reid, Research and Development manager, Earlee Products, said it was an important part of the company’s approach, and success, to intrinsically understand the needs and goals of its customers, and their customers.

“We at Earlee Products, are all about building close relationships with our customers and understanding on a deeper level what our customers want to achieve and how they envision the end product to be,” she said.

One such innovation, for an

unnamed client, has hit shelves in the first half of 2024, and was developed over two years to ensure it provided the best value add for the client.

“This one is a sauce concentrate and has had many names over the years.

“The product is a butter-based curry sauce and is portion controlled into a frozen disc the size of an air hockey puck. It is 50 grams of highly concentrated herbs and spices, butter, and characterising ingredients.

“The customer only needs to add a cup of liquid (eg. Coconut milk), along with the concentrate disc and upon heating the sauce thickens into a delicious curry. Consumers can add their protein of choice, whether that be beef, chicken, pork, or vegetarian options.”

“And within say five to seven minutes you have a complete meal.”

Consumer demands around convenient food options has continued to grow and Earlee Products has recognised the benefits of value adding with premium ingredients.

“As a consumer you don’t need to go to the shelf to get all the ingredients yourself, such as a jar of something, a clove of garlic, a handful of chives,” said Reid.

“This way you can go to this retail pack and get the same result, it also comes with an easy to follow ‘how to’, which makes it less daunting to a consumer.”

This approach also has the added advantage of limiting food waste, most of which has been found to come from the home.

“This is a one stop shop for the consumer. Simply pick up a pack and have a premium dinner offering ready within minutes. The act of melting everything in a pan, although limited involvement, gives consumers a sense of achievement,” added Reid.

Juju Chen, Senior food technologist at Earlee Products, echoed Reid’s sentiments around the advantages of minimising food waste while value adding for food manufacturers and consumers.

“A profile that has been very successful has been the green curry,” she said.

“You can imagine how many ingredients are in an authentic green curry. If you had to buy all of those ingredients separately, you are likely to have food waste.

“With this concept you can have such variety in your diet and meals without having to buy more than you need.

“It is not realistic to make big batches of food. And this way the consumer can also add their own personal touch to each meal.”

Earlee Products also ensures they source the best possible ingredients for their products.

“This sauce concentrate concept ticks all the boxes. It is made with the freshest of ingredients, which caters to consumers who are increasingly looking to avoid overly processed ingredients in their meals,” said Chen.

Accurately understanding the goals and needs of customers’ is a critical part of Earlee Product’s approach and success, as well as looking ahead at what factors may impact the industry going forward.

Brett McMullen, group general manager, Earlee Products, said the company’s diverse team helps produce better solutions because of the multilayered approach, which is required and proven by the company’s solutions, such as butter discs.

components mainly consisting of butter that can be used on a variety of proteins and vegetables.

various flavour profiles and can have many inclusions such as chilli flakes, herbs, garlic granules. Making them a flexible option for manufacturers looking to value add without massive overhead investments.

“This disc goes with the meat as a co-packed product. It could be chicken, beef, pork, fish,” he said.

“It could even be a mixed seafood pack. And it is sold in the same conditions as the meat that it is sold with which ensures it doesn’t melt before it’s supposed to, and if it does, then you have a good temperature red flag there.”

The benefits of the disc’s value add comes from introducing new and exciting flavours, with the added benefit of flexibility. Each solution and recipe are also unique to every client’s needs

“Whether it be chicken, pork, or beef producers, they put their protein into the bottom of the tray and then just get

be formed in various shapes, sizes with ingredient inclusions which provides many opportunities of value add, particularly with meat products,” she said.

“It’s an easy way for manufacturers to value add and introduce new flavours.

“And it’s not just for proteins but also for vegetables or roast potatoes and, seafood is another great option.”

Chen said being able to adapt each solution to a customer’s needs results in a huge variety of outcomes.

“It’s important to be on top of trending new flavours with everyone looking for the next big thing,” she said.

“So, in a familiar format we can give a wide range of different flavours and profiles. Whatever the customer is dreaming up or wanting, or is trending, we can do it.

“The persistence over the years, with each technologist adding their

its place in the modern market, thanks in large part to external factors such as time poor consumers.

Reid said this showed that the persistence Earlee Products has shown is finally paying off after market dynamics have started to lend themselves to the value-add offering.

“Ten years ago, the research and development department believed in the product, but the market wasn’t ready for it,” she said.

“Now, with consumers being time poor and food waste being high on the agenda of importance, and manufacturers wanting to value add, sauce concentrates are well positioned to meet these needs.”

McMullen added that it didn’t take Earlee Products a decade to master the butter disc product, but it gave them a chance to refine it until the market was ready.

Saving energy in breweries using heat recovery

Bürkert provides comprehensive solutions for breweries, assisting with automation and digitisation of fluidic processes. Food & Beverage Industry News reports.

In breweries steam is often used to heat processes and this becomes a considerable part of the total energy cost in beer production. In a heating process like mashing or wort boiling condensate results from the heat transfer. Recovering this condensate to use its remaining heat – instead of throwing it away – can lead to significant energy savings.

Hot condensate can be used to complement the initial heating process

by feedback, reducing the heating cost, or can be used to assist in heating for other parts of the process.

Research in the USA1 has shown that heat recovery methods can greatly improve the energy efficiency of breweries. In the mashing process, waste heat can be captured from the mash or from the hot water tank overflow stream that can be used during pasteurisation to reduce the heat requirement. Similarly, steam is used to heat the

mash vessel and the recovered hot water can be used to partially preheat the mash thereby reducing steam or hot water generation requirements.

Wort boiling similarly has high energy requirements. Recovered heat from the condensate can be used to produce hot water for cleaning, space heating, keg and bottle washing or other applications in the brewery. Such systems have been shown in the research to recover up to 60% of the energy

required for wort boiling.

To effectively control condensate both flow and temperature parameters need to be continuously measured. Achieving this with one instrument saves cost in the overall energy saving process.

Measuring flow and temperature with one device

The FLOWave multiparameter Flowmeter developed by Bürkert addresses this requirement. With its Surface Acoustic Wave (SAW) technology, FLOWave measures both flow rate and temperature in low conductivity water in real time. Sonic transducers emit sound waves into the measurement tube to measure the propagation time from the emitter to the receiver, the difference between the forward and backward propagation times correlating directly with the volume flow rate.

FLOWave devices used in the pumpdown lines of condensate recovery tanks can continuously measure the flow and the temperature of the condensate, allowing the energy consumption to easily be calculated.

Other benefits for breweries

The SAW technology used in the Bürkert FLOWave Flowmeter offers further measurements for applications in breweries. The instrument also measures the density and acoustic transmission factors of the fluid. These metrics aid in the detection and distinction of various liquids and with continuous temperature compensation can detect liquid property changes. In short, this single instrument can potentially also:

• Detect changes in wort clarity

• Detect changes in °Plato values

• Detect media phase changes during CIP cycles (for example).

Bürkert solutions for breweries

Bürkert can assist with all aspects of the automation and digitisation of fluidic processes in breweries. The portfolio ranges from individual components, such as process valves, to integrated solutions for all brewing processes –from the brewery to fermentation and storage to filling. F

Why MICE matters

The countdown is on until the Melbourne International Expo opens its doors, with more value added and a diversified foodservice audience in recognition of coffee being the centrepiece of all hospitality businesses.

There’s one time of year when manufacturers of the coffee world get to connect with customers under the one roof. It’s considered an annual tradition, a family get-together of sorts, and if you’re in the business of food, coffee and hospitality, this year’s Melbourne International Coffee Expo is the place where connections are made, and new business relationships are formed. Among some of the food and beverage related exhibitors for the expo are ADM Packaging Automation and alternative packaging company, BioPak.

“The benefit of face-to-face meetings cannot be understated,” says MICE show director Lauren Chartres. “Exhibitors have a unique platform to convey their message, product, and service to their audience. At the other end of the supply chain, business owners can make all their purchasing decisions in the one go. It’s about making smart choices, and taking the time to be at MICE is one of those.”

This year’s event, taking place from 12 to 14 May at the Melbourne Convention and Exhibition Centre, will see roasters, green bean traders, dairy and dairy alternative suppliers, coffee machine equipment, ancillary equipment, and packaging manufacturers unite for the 11th instalment of the expo, which has become an important fixture in the annual coffee events calendar.

This year, MICE exhibitors will appreciate a reframed audience that will broaden opportunities and industry connections across the foodservice sector.

“We want to target and expand the clientele to embrace a broader foodservice audience. We want to invite key decision makers from across all hospitality sectors to make a complete demographic,” says MICE General Manager Siobhan Rocks.

“Coffee is at the heart of hospitality, and in today’s market, is an important consideration to venues that go beyond the suburban coffee shop. Think hotels, highend restaurants, architecture firms, petrol stations, and quick-service restaurants. These new avenues of connection are in the business for coffee solutions, and in a country that values its high standards of

As the world of manufacturing evolves in line with economic challenges, inflation pressures and global supply chain demands, the Australian coffee industry faces a similar path, but is proof that despite market pressures, collaboration and education are key.

It’s for this reason that will add value to attendees more than ever before. It will host a dedicated Café Owners Education Series, covering topics that will help businesses thrive, and survive in the competitive landscape.

“Cafés operators and roasters are the backbone of the Australian coffee landscape. They are the producers of an agricultural product that captivates the

ensure those that attend MICE this year, walk away with more than just delicious cups of coffee, but an educational experience with value,” says Lauren.

MICE will also host a two-day Breakfast Series to deep-dive into the global topics that matter to the roasting and manufacturing community, including the growth of Asia, the impact of the European Union’s deforestation regulations, whether overseas recyclable packaging laws will soon become mandated in Australia, and pricing trends and outlooks.

For the first time, MICE will also put the power in the hands of visitors, as it unveils the launch of Australia’s Favourite Coffee Award.

exhibitors, with any category of coffee eligible to enter. Visitors will vote for their favourite coffee via the MICE app, or through QR codes at the roasters’ stands.

“We want participating roasters to have the chance to win ultimate bragging rights in what will be a hotly contested competition. And on the other side, we know that Australia has a really engaged coffee market, so we’re looking forward to giving them something new to critique this year,” Lauren says.

MICE will also see the return of the Product Innovation Awards, highlighting new innovation and technology; and Australia’s Richest Barista competition, with the nation’s best and up-and-coming talent going head-to-head for the $40,000 prize pool.

“You have to be at MICE to really appreciate how special the coffee sector really is to the Australian culture and hospitality industry. Don’t miss it, book your ticket today and make MICE matter to your business,” Lauren says. F

Event tickets are on sale now, a one-day Trade pass is $40, a two-day Trade pass is $45, and a three-day Trade is $50. Ticket prices will increase at the door.

For more information, visit internationalcoffeeexpo.com

Driving change: how Scully RSV’s partnership with OzHarvest is aiding needed food support

Scully RSV, a premium refrigerated transport company is driving change through a partnership with OzHarvest, one of Australia’s biggest food rescue organisations. Food and Beverage Industry News reports.

Scully RSV offers a large range of refrigerated transport options, available for both short and longterm rental, those working with Scully RSV can expect flexible solutions and high-quality service.

In response to the escalating food insecurity and waste issues within Australia, especially amidst the mounting pressures of the cost-ofliving crisis, Scully RSV has proactively partnered with OzHarvest by providing additional vehicles.

Food and Beverage Industry News spoke with Lisa Dainty, OzHarvest’s national partnerships manager, to hear how the collaboration with Scully is aiding OzHarvest’s food rescue and relief, the importance of food rescue and

an effective solution in mitigating food waste throughout Australia.

By integrating Scully RSV’s transportation solutions with food relief, the collaboration benefits the logistic capabilities of OzHarvest’s food rescue and further assists the broader issues of economic and environmental impacts.

Enhancing efficiency

Scully RSV stands as a top provider of refrigerated transport solutions in Australia. Their mission is to deliver the most reliable fleet with highly flexible options. With this objective in mind, Scully RSV helps businesses get to where they want to be. Dainty explained Scully RSV and OzHarvest have built a close relationship over the years: “What Scully

“We are so lucky they came to us,” said Dainty.

The effective impact of the initial vehicles meant Scully continued to extend the loan to OzHarvest month on month.

From the initial loan help, discussions around a bigger, long term and more consistent partnership were brought to the table.

“We discussed how we could engage Scully RSV’s staff and network, given they have access to many food businesses,” said Dainty.

As a result, a two-year contract was developed, with Scully RSV providing OzHarvest with two, two pallet refrigerated trucks and associated running costs such as on road expenses, such as includes registration, insurance,

OzHarvest’s visual identity, “They are Scully RSV vehicles, but they are identifiable as OzHarvest,” said Dainty.

OzHarvest has deployed the two refrigerated pallet trucks, with one operating on the roads in Sydney and the other in Melbourne.

OzHarvest see the transportation of the Scully RSV trucks as a moving showcase of the partnership between the two.

Nourishing communities

Established in 2004, OzHarvest’s mission is to nourish communities by rescuing surplus food, that would otherwise be sent to landfill, and redistributing it to those in need across Australia.

In OzHarvest’s 2023 Impact Report, Ronni Kahn, OzHarvest founder, said 2023 was the toughest and most incredible year since she started, almost 20 years ago.

OzHarvest has incorporated Scully RSV’s refrigerated trucks into its existing food rescue operations.

Every day across the nation OzHarvest vehicles leave depots empty and visit food businesses such as supermarkets, manufacturers, and catered events, and collect surplus food.

“We collect the food in the refrigerated vehicles and drop it off to those in need, such as a homeless or domestic violence shelter, school programmes and disadvantaged areas,” said Dainty.

The quality and safety of collected and redistributed food is critical to OzHarvest as a food organisation.

Scully RSV’s refrigerated transport solutions play a crucial role in safely transporting food for OzHarvest. The vehicles provided by Scully RSV have the capability to maintain temperatures ranging from positive 20 degrees Celsius to negative 20 degrees Celsius, ensuring the safe transportation of perishable products.

Since OzHarvest’s partnership with Scully RSV began in January 2023, the donation of Scully RSV trucks has enabled OzHarvest to sustain its remarkable impact on communities in need.

To quantify this impact, OzHarvest have reported some staggering measurables.

These include OzHarvest collecting over 218,000kgs of good food and diverting it from going to landfill.

The two trucks have enabled the delivery of 438,000 meals to those in need throughout Sydney and Melbourne.

As a result of the additional food collection, 1,438,800kgs of greenhouse gas emissions has been avoided by preventing food going to landfill.

“Those figures are huge, and you can only imagine the impact they have had,” said Dainty.

The reported statistics have been documented up to February 2024, with the expectation of even greater impact throughout the remainder of the partnership.

Scully RSV has not only contributed by providing additional vehicles for transportation but has also facilitated an increase in network donations through their clients.

“We have received donations through Scully RSV’s clients, that have become more aware of OzHarvest through the partnership,” said Dainty.

Meeting increasing demand

Feeding individuals in need is at the core of OzHarvest’s mission, and 2023 saw a record-breaking number of people requiring assistance.

OzHarvest state the rising cost of living has emerged as the primary factor contributing to food insecurity in Australia.

The OzHarvest team has been busier than ever, with a fleet of 70 yellow vans, 156 dedicated drivers and an army of passionate volunteers.

OzHarvest have reported 73 per cent of the charities they support have seen an increase in demand over the last six months.

Through this partnership, Scully RSV has enabled OzHarvest to deliver additional meals to feed those in need.

Economic and environmental impacts

In addition to feeding those in need, OzHarvest is contributing to positive economic and environmental change.

According to the National Food Waste Strategy Feasibility Study, Australians waste around 7.6 million tonnes of food a year, costing the Australian economy around $36.6 billion each year.

“We’re talking about a really significant environmental issue that’s impacting climate change,” said Dainty.

For every kilogram of food wasted and sent to landfills, the food is broken down and releasing methane, contributing to greenhouse gas emissions.

This makes food waste a significant environmental concern, Dainty said, “I was very alarmed when first hearing this, if food waste was a country it would rank as the third largest emitter of greenhouse gases after the USA and China.”

Education holds significant importance for OzHarvest in fostering positive change. Their educational objective is to enhance community connections, develop life skills, and raise awareness about healthy eating and food waste through various programs.

As part of OzHarvest’s strategy in reducing food waste, in addition to increasing efficiencies with vital partnerships, the company is advocating for systemic change from food business and governments, across all societal levels.

“While food rescue vehicles are necessary and the partnership with Scully is essential to our mission, the goal isn’t simply to just deploy a large number of food rescue vans, as this only serves as band aid solution,” said Dainty.

Future directions

As OzHarvest look to the company’s future aid, the mission of nourishing communities by providing food requires

a collaborative effort.

Being attuned to the community’s needs shapes many of OzHarvest’s operations, and they have recently announced their first food rescue initiative is now operational in Kakadu, delivering fresh produce to remote indigenous communities in the Northern Territory.

OzHarvest believe collaboration and partnerships are essential to their strategy, and they will continue to work together with businesses and organisations to address the national issue of food insecurity in Australia.

“Scully RSV is an awesome partner, and we love them,” said Dainty.

“Our partnership with Scully is a great example of how companies can use their existing resources to create positive change. The team at Scully RSV want to make a difference, they know they have assets and so they’ve decided to strategically use them,” said Dainty.

Scully RSV offers a diverse range of refrigerated transport options, providing flexible solutions and top-notch service. Their collaboration with OzHarvest has significantly enhanced food rescue operations, addressing escalating food insecurity and waste issues.

“OzHarvest can’t do it alone and it takes lots of us together, across industries to make a difference,” said Dainty. F

Continental increasing presence in Australia

Continental is known for its innovation and expertise in rubber and plastic technology, continuously developing new products and solutions to meet the evolving needs of industries. Food & Beverage Industry News reports.

Continental Australia, a leading expert in rubber and plastics technology, is intensifying its presence in the Australian beverage industry with its specialised range of industrial hoses.

The Continental beverage hoses have already gained traction among beverage manufacturers worldwide, notably in the USA, Europe, and the Asia Pacific region.

Brewing, a segment of the food and beverage production industry, is witnessing firsthand the advantages of employing Continental’s industrial hose solutions.

Breweries depend on durable and top-notch industrial hoses to minimise the risk of operational setbacks, maintain product integrity throughout production

stages, and ensure the sanitary and dependable conveyance of fluids.

Tailored for wine, beer, potent alcoholic beverages, and fruit juice processing, these hoses boast a flawlessly smooth, plasticiser-free interior lining that leaves no residual odour or taste in the product.

They are compatible with all standard connection systems.

Crucially, the hoses exhibit resistance to clean-in-place (CIP) procedures and withstand the rigorous cleaning protocols prevalent in the beverage industry.

While applicable across various beverage types, brewing exemplifies the versatility and effectiveness of these products.

Breweries rely on resilient and premium hose solutions to minimise disruptions, uphold product purity at every phase, and guarantee hygienic and trustworthy product transportation to market. The same can be said for other sectors.

Continental fluid solutions manager, Clayton Brown, sat down with Food & Beverage Industry News to give some insight on what the company’s industrial hoses offer the Australian market.

“We have a long list of beverage hoses, too many to list here, but the ExtremeFlex Beverage, Drinkline, Vintner Reserve, and Fortress washdown hoses have proven to be a great fit for brewing,” he said.

“Everyone has their own takes

on sustainability but for us, being a manufacturing company, we want to ensure the products last a long time and protect people’s investments.

“Being recognised in society as a benchmark in quality and offering longterm value creation, to us, those are key points around sustainability.”

The ExtremeFlex Beverage hose is ideal for beer production due to its non-porous, high-performing microberesistant chlorobutyl tube, ensuring no odour or taste contamination during brewing.

Additionally, its flexibility and resilience make it suitable for brewers of all sizes, from compact spaces to expansive operations.

“Brewers find themselves having to change out hoses more frequently but with Continental’s high-quality products, which are higher in value but change outs are far less frequent, loss of production time is reduced and risk to product quality is diminished,” said Brown.

“This is how we protect our customers’ investments.

“The ExtremeFlex Beverage hose is highly flexible and light weight, which is

the brewer.”

Some other features of the ExtremeFlex include high working pressure, a rating for full suction, better bend radius, it’s phthalates free and has a corrugated EZ clean cover that gives it added abrasion resistance.

Brown said the flexibility of Continental’s product offerings meant they could be applied to brewers of all sizes, no matter how small the production space.

“The products that we offer, for example ExtremeFlex beverage hose, is highly flexible and light weight, which is perfect for micro-breweries where space is an issue. It creates extra value for the brewer,” said Brown.

ExtremeFlex beverage hoses are equipped with a convenient, easy-toclean cover, perfect for washdowns, and capable of enduring all current CIP processes used in the food and beverage sector.

Moreover, the EZ Clean cover simplifies the removal of contaminants and dirt, ensuring industry-standard cleanliness is maintained.

Utilising appropriate industrial hoses also minimises the likelihood of process

“If a product fails through that cycle, you can’t move the fluid, which means you aren’t brewing,” said Brown.

“Straight away you are suffering not just from a replacement cost, which is minimal in the overall production process, but you’re actually stopping the brewing process and you’re probably scrapping all of that product, which is where the real value is lost.”

Brown said Continental’s products are designed to mitigate those risks.

“Essentially, the products we produce are very high-quality, from the material compounding, to development, and testing,” he said.

“The quality and life cycle of our products are also appealing for our clients.

“Other poor compounding technology and testing regimes can lead to bacteria build up inside over time.

“This was something we at Conti avoid at all costs by applying 150 years of experience in compound development and product testing.

“The beauty of our products is that they offer some key features and benefits to the end users, to lower those risks.”

Hose applications also play a crucial role in occupational health and safety (OHS). For instance, Continental

collaborated with a brewery in the United States where a potential OHS incident was averted.

An industrial hose, responsible for transferring boiling water, nearly reached the point of failure, posing a significant risk of scalding to nearby workers. This underscores the importance of utilising industrial hoses that are robust and reliable.

Consider exploring Continental’s Washdown hose range, designed for hot water applications, and equipped with Microban Anti-Microbial technology.

Furthermore, Continental’s industrial hoses adhere to food contact material standards, predominantly from the USA, but also Europe. Aligning seamlessly with those in Australia.

Brown said Australia was already starting to employ similar standards to those used in countries like Germany, which has some of the most stringent production regulations.

“Because of Australia’s move towards those trends, Continental is well positioned to help, because of our product offerings,” he said.

This is just a taste of the industrial hose solutions Continental provides the industry, to learn more visit their website or contact them directly today. F

The Australian Banana Growers’ Council approached QUT to explore opportunities in artificial intelligence (AI) and automation.

A robotic solution takes hand for the banana industry

QUT’s innovative robotic arm project could revolutionise banana farming through the automation of de-handing, increasing efficiency and promising a sustainable future in agriculture innovation. Food & Beverage Industry News reports.

In a collaboration between Hort Innovation, Queensland University of Technology (QUT), Future Food Systems, Advanced Robotics for Manufacturing Hub (ARM), and BNL Industrial Solutions, a $2 million program is underway to transform the landscape of banana farming.

The primary focus is to prototype a robot arm that will automate a process called banana de-handing.

The scientists and researchers involved will be using technologies such as computer vison and machine learning to provide the banana industry with a solution for the repetitive and intensive banana de-handing processes.

Food and Beverage Industry News spoke with QUT lead researcher, Dr Chris Lehnert, to understand the need for this robot prototype, what is involved in the prototyping process and how a robotic solution could provide significant advancements to the industry.

Lehnert, with a background in robotics research, in recent years, has

shifted his focus to vertical farming, envisioning the integration of robotics across a spectrum of harvesting processes within the food industry.

Approaching the farming challenges

At the heart of this prototype development is the Australian Banana Growers’ Council (ABGC), an organisation leading and represent banana growers, with the aim of ensuring a profitable and resilient industry future.

Across the country the group runs several grower-focused projects and advocates on behalf of banana farmers.

Recognising the need for technological innovation, the ABGC approached QUT to explore opportunities in artificial intelligence (AI) and automation.

QUT started the research process completing a feasibility study, to understand what banana farmers were struggling with, and what the best opportunities for robotic aid could be.

A

has the potential to significantly aid in the sustainability sector, specifically reducing product waste.

Through the feasibility study, researchers atQUT engaged directly with banana farmers in North Queensland.

Through these interactions, the team identified the challenging task of de-handing bananas as a key pain point within the industry.

This physically demanding and repetitive process became the focal point for a research project.

“This problem of de-handing came up, where the process is a labourintensive task, it’s very hard to train people to do the task, and it can be quite dangerous,” said Lehnert.

Banana de-handing is the process of separating the banana fruit from the stalk, if automated, could improve processing efficiencies and provide a valuable integration point for robotics systems.

The feedback from farmers regarding their perception on utilising a robotic solution was overwhelmingly positive.

Lehnert explain from their feasibility study, that finding’s showed famers are eager to utilise technology in their sheds. However, they are concerned about the reliability of robotics, raising questions regarding life cycle lengths of

the robot, its consistency, servicing and maintenance.

“If it does the task, they will 100 per cent adopt it,” said Lehnert.

The iterative path to robotic success

The research journey at QUT is following a path of innovation through iterative design.

“The whole process that we’re going through is very iterative,” said Lehnert.

To develop an effective robotic solution, the QUT research team is focusing on two crucial systems, relating to vision and action.

Lehnert explained further, “one is going to be the vision system; this is the part that must identify where to make a cut. And the second is the part that moves the tool to cut the hand off the bunch.”

Each of the two systems will be research separately and then combined to make a successful solution for the banana industry.

Integral to their approach is the constant integration of industry feedback, involving growers, shed managers, and individuals overseeing day-to-day operations.

“We are going to get growers, shed managers and people who are running the day-to-day business in the sheds,” said Lehnert.

Previous attempts at aiding banana farmers with de-handing focused on technology through a mechanical system, this lacked adaptability to realtime situations.

“None of that’s been successful and that’s because it hasn’t been able to look at what the fruit is doing, and then adapt to what the fruit has done in real time,” said Lehnert.

Moving from prototype to commercial success

The potential success of this robotic prototype could change banana farming processes, making it more efficient, sustainable and resilient.

When the research team get to a proof of concept they will not move to the commercialising phase until the design meets famer requirements and reliability.

Sharing his insights on the process of moving to commercialisation, Lehnert said, “We’ve already got one industry partner who’s really interested in commercialising the technology.”

The final stage would involve attracting investors who are invested in the commercial success of this transformative technology.

“There’s a lot of opportunities at

the end of the project to look at getting investors, because there are investors that have a vested interest in aiding the commercial success of the technology,” he added.

Handlining the impacts

As the robotic landscape continues to evolve and intersect a range of industries, alongside the growing social pressures of creating more sustainable practices, a robotic solution for banana de-handing could be monumental.

For the banana industry, during the processing line, the point where the most waste occurs is at the de-handing system, which is the first point where the fruit is touched.

A robotic solution has the potential to significantly aid in the sustainability sector, specifically reducing product waste.

“Bananas are really sensitive to touch, and a lot of bananas get damaged at the first point of touch resulting in lot of waste,” said Lehnert.

requirements, the team is designing the robot to meet and maintain industry standards.

“Anything we design and build on the tool side will be food graded, and we are also looking at a protective covering for the robot that is also food safe,” said Lehnert.

Scalability for the industry

With bananas having various species, varieties and ripeness levels, the QUT robot is focused on the de-handing process of Cavendish bananas.

This focus choice is driven by Cavendish banana prevalence as one of the most grown banana varieties.

The potential impact on efficiency could be significant, not only as an assistive device but potentially as a standalone system.

“It doesn’t have to be just replacing workers. It can assist in scaling up and meeting the processing requirements of the day,” said Lehnert.

Lehnert envisions the robotic solution addressing industry challenges of employee and skill shortages, with the

to meet the demand of how much output they need to process,” said Lehnert.

The agriculture industry is taking two approaches to robotic solutions, the first is providing robotics as a service and the second is providing robotics as a product.

The QUT prototype is expected to sit somewhere between this spectrum, given the early design stages it is not yet clear on which approach this solution will take.

“It does depend on the outcome of the prototype.” Lehnert said.

As the research lead for this prototype, Lehnert aims to address unique industry challenges, offering innovative solutions while providing the industry a robot that offers a substantial return on investment.

The collaborative efforts between Hort Innovation, QUT, and industry partners in developing a robotic solution for banana de-handing signifies a technological leap for the agricultural

Metcash and 7-Eleven join soft plastics scheme

The National Plastics Recycling Scheme is an industry-led effort aims at recycling soft-plastics into food-grade packaging. Food & Beverage Industry News reports.

The Australian Food and Grocery Council (AFGC) has applauded both Metcash and 7-Eleven for joining the industry’s collaborative effort to recycle soft plastics, making them the first retailers to support the initiative.

The industry-led National Plastics Recycling Scheme (NPRS), unprecedented in its scope and scale, aims to transform hard-to-recycle soft plastics destined for landfill into food grade packaging and other materials.

This will be done through collecting household soft plastics from multiple collection channels, including kerbside, and plugging gaps in the recycling chain to create a truly circular economy and a longterm solution to recycling soft plastics.

7-Eleven and Metcash join over 40 brands including Nestle, Unilever and Fonterra who are committed to a robust circular economy for soft plastics.

AFGC calls on all industries that use soft plastics including manufacturers and retailers of fashion and general merchandise to help resource this joint effort and build the processing infrastructure required to create a circular economy.

“We’re delighted to see Metcash and 7-Eleven joining this exciting industry initiative,” said AFGC CEO Tanya Barden.

packaging and recycling supply chain is central to advancing a sustainable circular economy for soft plastics in Australia.”

“But supermarkets and food and grocery suppliers cannot do this alone. This is bigger than any single industry, so we need everybody on board.

The future success of the NPRS will allow participants to confidently access and make soft plastic packaging

The AFGC has praised 7-Eleven for joining the industry’s collaborative effort to recycle soft plastics.

market. It fosters partnerships in the entire supply chain including recyclers, manufacturers, packagers, councils, waste collectors and retailers.

The AFGC commends the recent restart of a return-to-store soft plastics recycling trial in Melbourne by Coles, Woolworths and Aldi.

AFGC sees this as an important milestone towards reviving consumer confidence in the system. Soft plastics recycling is a large and complex issue that will require a large scale and longterm response from all sectors.

The National Plastics Recycling Scheme (NPRS) project is being developed by Australia’s food and grocery manufacturing industry with funding support from the federal government.

The NPRS project is designing Australia’s largest industry-led plastics recycling scheme, taking hard-to-recycle soft plastic packaging out of waste streams and giving it new life.

This includes soft plastic packaging, bread and cereal bags, frozen vegetable packets, confectionery wrappers and plastic toilet paper wrap.

Standout packaging at Anuga FoodTec 2024

Some of the standout packaging being highlighted at Anuga FoodTec 2024 includes aluminium free aseptic cartons, seaweed films, top wrap labelling and paper-based trays.

Joining 39,999 other people from 133 countries I recently ticked off my first participation at Anuga FoodTec which was held in Cologne, Germany.

As Anuga FoodTec is the leading international trade exhibition for the food and beverage industries the World Packaging Organisation (WPO) decided to exhibit for the first time and also participate in three speaking sessions during the four-day show.

I had the opportunity to visit some of the exhibition stands, talk to a number of exhibitors and see what is new, innovative, intuitive. I was particularly looking for packaging that is recycle ready, offers improvements to packaging to provide lower environmental impacts, new advancements in paper and renewable materials and any save food packaging design.

SIG Alu Free cartons

SIG Alu Free cartons are an aseptic carton with no aluminium layer. The carton is FSC certified paperboard, is fully recyclable and produced with 100 per cent renewable energy. The SIG Alu free carton has a carbon footprint up to 27 per cent lower than standard SIG packaging material, thanks to a unique composite with no aluminium layer. It is specifically designed for liquid dairy products such as plain white UHT milk, cream, and other oxygeninsensitive products. The carton is made from up to 82% renewable paperboard, with ultra-thin polymer layers to contain and protect products over long periods of time without the need for refrigeration.

SIG also recently added the option to link to 100% forest -based renewable

Sea6 Energy developing seaweed-based films

Seaweeds, characterised by their efficient utilisation of solar energy and minimal resource requirements, offer a promising solution to address the pressing challenges of resource scarcity and environmental degradation.

Headquartered in Bangalore, Sea6 Energy believes that there is a critical need to design innovation strategies to meet the escalating demand for raw materials, particularly within the packaging industry.

Sea6 Energy are developing seaweed based, compostable films that can be used for packaging of FMCG goods and fast foods. These films, when discarded into the environment, will compost in a few months and are available in Food and Non-food grades.

and the development of innovative biomaterials tailored for the packaging industry. Sea6 Energy is actively engaged in research and development efforts to formulate seaweed-derived biomaterials such as coatings, and extrusion compounds for flexible films and rigids. These biomaterials offer several advantages, including biodegradability, renewability, and reduced environmental impact, positioning them as sustainable alternatives to traditional packaging materials. The commercialisation of first materials is targeted within the next 12 months. I look forward to watching Sea6 Energy developments in the future. www.sea6energy.com/solutions/ bio-plastics/

Multivac sustainable packaging

solutions, fibre-based trays and some very impressive top wrap and top close labelling.

PaperBoard material can be run on packaging systems in the form of rolls, pre-cuts, or trays. Paper fibre and cardboard composites with different

makes it possible to produce paper-based

What I personally like about the PaperBoard series is that the design is a step ahead of many other available solutions in the market for separability of the components for recycling. So many consumers get frustrated by some of the packs on the market as they can’t easily separate the film from the paper. This in turn means that the separable components end up in the wrong disposal bin and the pack that has been promoted as reducing single use plastic and being more sustainable is not meeting sustainable design standards.

The PaperBoard design however does separate easily as I tested multiple packs. The design features are intuitive and ensure that the paper and the film can in fact be easily and quickly separated by a consumer. www. multivac.com

G. Mondini Paper2Skin

Another paper-based solution that I saw on the G.Mondini stand was Paper2Skin which is a unique and innovative paper top skin web technology designed to take packaging to the next level. The pack has been designed to eliminate single use plastics, use less materials at the start and ensure that the materials can be separated and recycled easily.

The Paper2Skin material is FSC/ PEFC certified, is designed to be able to separate the components for recyclability and is easily openable and separable for the consumer. The pack offers a uniquely shaped window and the laser cutting of paper allows each brand to be able to create several window shapes depending on the product shape and size. https://www. gmondini.com/

Anuga FoodTec has always been on my bucket list of global trade shows that I have wanted to see, and it did not disappoint. Unfortunately, I didn’t get to see as many exhibition stands as I had wanted as it is a very large exhibition with thousands of stands.

I have no doubt that there were many other innovative packaging designs on display that I missed but the ones I have mentioned are just some that I wanted to share with you.

If you are planning to attend the next edition of Anuga FoodTec on the 23rd to 26th of February 2027 I would recommend that you allow at least two days to walk around the show. I also look forward to returning to Anuga FoodTec in 2027 to see even more advancements in sustainable packaging and recycle ready packs. Imagine what we will see in three years! F

ICP Electronics Australia’s ICP DAS USB-4018HS-16

ICP Electronics Australia’s ICP DAS USB-4018HS-16. The ICP DAS USB-4018HS-16 emerges as a cutting-edge solution in the realm of data acquisition, particularly designed for precise thermocouple measurement across a diverse range of industrial applications. As part of the USB-4000 series, this 16-channel high-speed thermocouple measurement USB I/O module stands out for its ease of use and rapid deployment capabilities, offering a seamless USB 2.0 full-speed (12 Mbps) connection without the need for an external power supply, being efficiently USB bus-powered.

One of the distinguishing features of the USB-4018HS-16 is its comprehensive support for various thermocouple types including J, K, T, E, R, S, B, N, C, L, M, and LDIN43710, ensuring versatility across different temperature measurement needs. Its capability for automatic cold-junction compensation on each channel enhances measurement accuracy, critical for applications in sensitive manufacturing processes.

The device also boasts a robust design with 3000 VDC intramodule isolation, enhancing its reliability and safety in industrial environments. The inclusion of a lockable USB cable ensures a secure connection, preventing accidental disconnections that could lead to data loss or measurement inaccuracies. The LED indicator for power status adds to its user-friendly design, providing immediate visual feedback on the device’s operational status.

Designed with applications in mind, the USB-4018HS-16 is ideal for industries requiring precise temperature measurements such as SMD assembly manufacturing, PC board manufacturing, footwear and pharmaceutical industries, and the food industry. Through the USB4000 series Utility, users can effortlessly configure and test the module.

KEY FEATURES:

• 16-Channel Analog Inputs

• High Speed Thermocouple Measurement

• USB 2.0 Full-Speed (12 Mbps)

• No external power supply (USB Bus Powered)

• LED Indicate the Power status

• Lockable USB cable

• 3000 VDC intra-module isolation

Company: ICP Electronics Australia Phone: (02) 9457 6011

Website: icp-australia.com.au

Find the right Analyzer Flow Verification

FCI’s FS10A Analyzer Flow Switch/Monitor is a sophisticated universal flow switch and monitor specifically designed for gas and liquid process analyzer sampling systems. The FS10A is a fast responding, highly repeatable sensor, which installs easily into a standard tube tee fitting or the SP76 (NeSSI) modular manifold.

Utilizing FCI’s long proven thermal dispersion flow measurement technology, the FS10A Analyzer Flow/Switch Monitor is designed with proprietary equal mass sensing to achieve outstanding sensitivity and repeatability. The instrument’s wetted parts are superior corrosionresistant 316L stainless steel with Hastelloy C-22 sensor tips. The sensor element has no moving parts to foul, clog or maintain, which ensures continuous reliability and virtually no maintenance. There are no cavities, orifices or dead-legs to trap or contaminate samples, which preserves sample integrity and faster sampling times.

This instrument’s electronics are packaged in a rugged, fully sealed, stainless steel housing that provides the Model FS10A with exceptional protection and long-life under all process conditions with virtually no maintenance. The electronics can be integral mounted with the sensor element, resulting in a uni-body, self-contained unit or the electronics can be remote mounted away from the sensor element.

The FS10A Analyzer Flow Switch/Monitor is designed with an easyto-read top-mounted, flow rate monitoring LED array for at-a-glance visual indication of operational status of proper flow rate to the analyzer or sampling system, or that an alarm/trip point has occurred. The flow switch’s set-point is conveniently user settable via two push-buttons accessible at the top of the unit or via the RS232C I/O port.

The Model FS10A is ideal for use with nearly all types of process and emissions sampling systems, including gas chromatographs (GCs), mass spectrometers, optical spectrometers, photometers and others. Standard configurations will accommodate standard 1/8, 1/4, 3/8 and 1/2 inch tubing as well as the SP76 (NeSSi) modular manifold.

AMS Instrumentation and Calibration (02) 8197 2825 www.ams-ic.com.au