Manufacturer cuts emissions

Food manufacturers are increasingly feeling the effects of climate change, including the rising cost of ingredients.

As such, it is becoming more vital that the food industry does its part to cut carbon emissions.

Australian-owned Spiral Foods recently demonstrated its commitment to the environment and support for food producers, announcing it has become 100% climate neutral.

Working with neutralising company Climate Friendly, Spiral Foods’ carbon emissions were calculated, including electricity, air travel, car and truck use, car rentals and taxis, paper and freight.

An equivalent value of gold standard carbon credits have been invested in renewable energy generation.

“We have worked with Climate Friendly to invest in globally-recognised gold standard carbon credits, supporting projects that work toward displacing polluting energy sources like coal usage,” Spiral Foods director James Wilson said.

“We feel this is the most effective way we can take action to stop global warming and protect our food future.”

Now in the next stage of their climate change policy, Spiral Foods is also committed to investigating and implementing ongoing energy efficiency measures for its Sydney and Melbourne offices and warehouse operations, and believe this is one of the most important parts of reducing the company’s overall environmental impact.

Contacts

Spiral Foods:

info@spiralfoods.com.au

www.spiralfoods.com.au

Climate Friendly:

info@climatefriendly.com

www.climatefriendly.com

HACCP certification and testing equipment

HACCP director Martin Stone gives reasons as to why food manufacturers should become HACCP certified, including barriers to implementing a program and auditing no-nos, and identifies developments in food safety equipment.

Top 5 reasons to be HACCP certified

1. External verification

Certification is a clear declaration that a food manufacturer maintains stringent food safety standards.

2. Verification can open up markets for distribution

Many companies will not buy from a manufacturer unless they are HACCP certified.

3. Achievement and recognition for the business

4. Increased export potential

5. Reduced risk of costly food recalls and foodborne illness

Top 5 barriers to implementing a HACCP program

1. Time

2. Technical ability

3. No buy-in (mandate) from senior management to put it in place

4. Getting support

5. A poorly written, non-practical system

If a system is not practical, common sense and easy to use it will not work. Companies should get HACCP systems professionally developed.

Top 5 HACCP auditing no-nos

1. Being unprepared

Documentation should be ready for the auditor.

2. Having a dirty facility

Sites should be clean and have no obvious pest problems.

3. False or missing records

4. Misleading documentation that does not reflect actual practices

5. HACCP systems that are not maintained

Top 5 developments in food safety technology

1. Improved instrumentation

2. Data loggers to record temperatures

3. Automation of factory equipment

4. Rapid microbiological testing methods

5. Allergen detection systems

martin@haccp.com.au

www.haccp.com.au

Foodborne illness

HACCP director Martin Stone identifies the Top 5s of foodborne illness.

Top 5 foodborne bacteria

1. Salmonella species

2. Listeria monocytogenes

3. Campylobacter jejuni

4. Escherichia coli

5. Norovirus

Top 5 causes of foodborne illness

1. Incomplete cooking (kill-step)

2. Poor refrigeration

Failure to store food at the correct temperature throughout the supply chain.

3. Food cooling rate

Some food is left warm for too long.

4. Cross contamination

5. Poor hygiene

Workers who have a foodborne illness or touch their face and hair can contaminate product.

Top 5 measures for preventing foodborne illness

1. Appropriate controls

Companies should implement a HACCP program and follow it.

2. Put appropriate controls in place for key processes including cooking and cooling

HACCP will ensure this but if a company does not have a HACCP program, these measures still need to be implemented.

3. Personal hygiene

Ensure workers maintain high standards

4. Suppliers’ practises

Suppliers should comply with food-safe standards. Once the manufacture has an effective and safe system in place, the biggest risk to the business is from suppliers.

Avoid buying from those without food safety credentials.

5. Cleaning and sanitising processing areas and equipment.

This is of the utmost importance.

martin@haccp.com.au

www.haccp.com.au

Food safety issues

HACCP director Martin Stone identifies the five top food safety issues facing Australia’s food manufacturers.

1. Foodborne illness

Incidences are increasing in Australia at exponential rates due to better reporting systems, greater awareness and reporting of incidences, and changing dietary habits including the move towards more complex, processed foods and eating out.

Food is also travelling further for longer periods of time.

Increased handling of food in a longer distribution chain means more opportunity for food safety to be challenged.

2. Importing food

This can be a risky business, especially if food is being imported from countries that do not have food safety controls.

While food production and imports from China and India, for example, may keep costs down, the controls in these countries differ from those in Australia.

There needs to be appropriate food safety controls during the manufacturing stage.

3. Uniformity in laws and requirements

Not all food processors have a food safety program in place.

There is no uniform government mandate saying something needs to be in place.

While there is the Food Standards Code, there is a lack of understanding of the Code’s requirements.

4. Pest control

There are potential food safety risks when dealing with chemicals on-site.

Both the chemicals themselves and their ability to lose potency can contribute to the risk of contamination.

5. Poor auditing

There is a large variation in the skill and ability of non-HACCP auditors in determining real food safety issues.

Some auditors are too focused on minor issues within documentation and as a result they lose site of what is actually important: making food safe.

This situation results in companies looking good on paper but being less good in terms of their manufacturing facilities and practices.

martin@haccp.com.au

www.haccp.com.au

Tackling the skills shortage

www.PloyMe.com.au is an innovative online employment company aiming to assist the skills/labour shortage within the food industry, among others.

The new online service aims to revolutionise the way company’s source temporary or casual labour, by effectively matching people seeking extra work to employers looking for people to instantly fill one-off, under-staffed shifts.

How does it work?

  • A job seeker creates a profile on the PloyMe site, outlining their skills, experience, availability and the geographical location in which they would like to work
  • An employer/job advertiser will load an advertisement onto the site when they need to fill a shift
  • The patent pending system matches a short list of candidates that the job advertiser can communicate to via SMS
  • The matched job seekers receives a job offer for a designated shift via SMS to their mobile phone
  • The first job seeker to reply ‘yes’ via SMS gets the job
  • Full contact details of the job seeker are sent via SMS to the job advertiser’s mobile phone and they will also receive the full contact details of the job advertiser
  • The two parties are able to engage each other directly and the job advertiser/employer pays the job seeker/employee directly

Placing an advertisement costs $25 plus $0.30 per SMS.

The service is free for job seekers.

Special offer

PloyMe is offering 50 FOOD Magazine readers a voucher valued at $50 to use on the PloyMe website.

To claim your voucher for two free ads email Ployme with your full contact details and state this offer.

A voucher (with a promotional code) will then be sent to you.

www.PloyMe.com.au

Australian reds praised

The head judge of the recent Wrest Point Royal Hobart International Wine Show made the following comments about the quality of Australian wine and its place in the international market.

“The [Australian] wine industry has realised that it needs to develop a wider offering to maintain its leading position in international markets. For instance, we need to be able to offer more than the big, ripe reds of ten years ago.”

“This year’s Wine Show saw some elegant, well balanced and fruit driven reds. These wines will help to spear head a new chapter for Australia in international wine markets,” said Dr Tony Jordan, chief executive officer of the Domaine Chandon, Cape Mentelle, and Cloudy Bay wineries.

The awards comprised 2791 wines from 57 Tasmanian wineries, 19 wineries in New Zealand, and 206 interstate wineries.

Jordan noted that cabernet sauvignon, pinot noir, shiraz, viognier, and chardonnay classes were noticeably stronger this year, showing the attention wine makers are paying to these varietals.

In particular he noted that Tasmania featured strongly in pinot noirs, rieslings and sparkling wines.

Tasmanian wines received a total of 137 medals.

Click here for more information on the Wine Show.

Success for confectioner

The Confectionery Manufacturers of Australasia (CMA) announced that John Borell, managing director of Melbourne-based confectioner GKC Foods, is the 2007 recipient of the Alfred Stauder Award for Excellence, a prestigious award that recognises an individual’s contribution to the industry by way of research, product development and innovation, or marketing.

The award was announced at the CMA’s annual business forum ConBiz, held at Kingscliff, NSW, during October.

Other nominees included:

  • Edward Best (formerly of Cadbury Schweppes)
  • Frank Miller (formerly of Cadbury Schweppes)
  • Professor David Buisson (Assistant Dean, Queensland University of Technology)
  • Consultant John Lee (Confectionery Consulting, Apercu)
  • John Skingle (National Sales Manager, Allsep’s Confectionery)
  • Norm Lewin (Founder, Lewin’s Confectionery)
  • Jacques Vasseur (Director, The Sugarless Company).

On winning, Borell said: “It is very humbling to be thought of so highly by my peers within this industry.”

“The thing I have really enjoyed about being a part of the CMA and the confectionery industry is the collegiality that exists amongst us all. We are naturally competitive, but we are also supportive of each other.”

Positive outlook for pork

The Pork Cooperative Research Centre (CRC) 2006/07 Annual Report suggests that significant returns on industry and government investments will create a more competitive pork industry in coming years.

The Pork CRC commissioned 42 projects in the reporting period and published and commercialised a comprehensive evaluation of Australian canola seed meal.

CEO of Pork CRC, Dr Roger Campbell, said this resulted in annual feed cost savings of $2.08 million for one of the industry’s biggest end users.

A project to develop closed loop supply chain arrangements between grain growers and pork producers resulted in further savings, he said.

New boning line

A $4 million pork boning line has been installed at PPC Linley Valley Fresh Wooroloo plant.

The new line incorporates best practice techniques and the latest pig processing technologies.

The WA Minister for Agriculture and Food, Kim Chance said in a globally competitive marketplace for food and agricultural produce, this type of forward thinking and attention to meeting the demands of customers will be critical if WA companies are to maintain their export successes against strong international competition.

www.porkcrc.com.au

Chemical-free pest control

Celia Johnson

When it comes to vectors in food production areas, regulatory codes such as the Food Standards Code and state government food acts are clear and simple: a food premises must be pest free.

“If you’re going to operate within the law you need to be very serious about pests, especially in those locations with a propensity to rats, mice or cockroaches,” said HACCP director Martin Stone.

While pests like cockroaches are well known vectors of foodborne illnesses such as salmonella, that can potentially harm consumers if not controlled at the food processing level, treating pest problems with conventional chemical methods can also cause contamination in the food chain.

“From a food safety point of view, some of the chemicals used in pest control are quite toxic so you do not want to be in a situation where you are treating pests but leaving residual chemicals in your food,” Stone said.

Non-toxic pest control

Non-toxic pest control methods are widely implemented in Europe and more Australian manufacturers are realising the benefits of managing pests without the use of chemicals.

“Cross-contamination is a real fear and a risk manufacturers are not willing to take,” Adams Pest Control general manager Peter Taylor said.

“Although a person would need to consume a very substantial amount of the chemical to react to it, making the situation virtually impossible, using non-toxic methods reduces the possibility of cross contamination to zero — which is the better option.”

Goodman Fielder’s Country Life Bakery, a client of Adams Pest Control for over 10 years, said that when it comes to pest control solutions, non-toxic methods are essential to maintain the quality and safety of its products.

“Being a food company, we don’t want to have anything on site that could potentially contaminate products,” Country Life Bakery QA manager Jennifer Hall said.

“While some food companies do use toxic baits inside, we have moved to non-toxic solutions in order to reduce the risk as much as possible.”

Holding four international certifications, including ISO 2000 food safety standard (HACCP certification), Adams Pest Control offers clients consultation, implementation and review services to maintain high levels of on-site hygiene.

The company works with clients to establish what it is they want to achieve and then considers the constraints prohibiting them meeting their goals.

“We design pest-control strategies with the company depending on what standards they are trying to meet, whether it is the British Retail Consortium (BRC) standards or the American Institute of Baking (AIB) standards,” Taylor specified.

“We then construct a plan, including servicing frequencies, and implement it,” said Taylor.

Adams Pest Control can develop both chemical and organic solutions depending on the particular needs of a company.

“Organic producers were the first to implement non-toxic methods, but we are also able to meet this market in Australia having developed organic methods for our European clients that need to meet more stringent standards,” Taylor explained.

Mouse-traps and mobiles

Instead of using rodenticides, Adams Pest Control uses rodent-bait stations that transmit activity over the mobile network.

The mechanical trap is essentially a mouse trap but it is electronically controlled and incorporates three levels of sensors.

If the device remains open it means there are no pests, if it does not close all the way it means there is something in the trap and if it closes completely the trap has not caught anything, indicating a malfunction.

“When [the trap] catches a rodent, it kills it and transmits a message back to a mobile phone, which is important because if you have a dead rodent you need to be aware of it,” Taylor said.

“The rodent’s body can decompose on-site escalating the cross-contamination issue.”

Adams Pest Control has also introduced a new product in Australia called Cryonite, a carbon-dioxide freezing apparatus that kills small insects, cockroaches and silverfish on contact.

“It’s a contact spray but has no residual quality and leaves no stain behind,” Taylor explained.

“It is also non-toxic and uses recycled carbon dioxide so it’s not adding more into the atmosphere.”

Country Life Bakery replaced all its inside toxic bait stations with mechanical traps approximately four months ago and now only uses the baits on the outside of the building.

“We will also begin using Cryonite shortly which will be really efficient inside the bakery where there is food and food contact areas,” Hall said.

Web-based monitoring

As well as providing pest solutions, Adams Pest Control continually monitors a company’s sites and compiles web-based reports that can be accessed by both the company and its clients.

In this way, web-based reporting acts as an important pest-monitoring system, and is an important communication device between food companies and their clients, ensuring pest problems and solutions remain transparent and traceable.

“We look after a manufacturer of a food additive in Australia that supplies a multinational US-based company and because they use Adams’ Pestweb, our internet reporting service, their client no longer has to come over to Australia at the same frequency to do an audit on that site because they can access the web-based report from the US,” Taylor said.

According to Country Life Bakery, Pestweb is effective in keeping the company up-to-date with pest problems and identifying pest trends on-site, enabling them to implement appropriate solutions and preventive measures in consultation with Adams Pest Control.

Despite the obvious merits of non-toxic pest control solutions, HACCP regards exclusion and the use of baits on the perimeter of sites as the best method.

“The food industry needs to focus on keeping pests off the premises in the first place and use bait traps on the perimeter to prevent them coming back in,” Stone said.

Whatever method is employed, it is imperative that foodstuffs are kept clean and safe at every stage of the supply chain.

info@adamspest.com.au

www.adamspest.com.au

Tamarind ingredient available

Ingredient Resources supplies Treattarome Tamarind 9860, a fruit-based ingredient with a spicy, nutty, chocolatey sweet taste.

The distillate is all-natural and wholly distilled from tamarind (Tamarindus indica) seeds from the tamarind fruit, a brown, pod-like fruit that contains soft acidic pulp and hard seeds.

Ingredients Resources say Tamarind 9860 has uses in the flavour profiles of Indian, Asian and Latin American prepared foods and ready meals.

sales@ingred-res.com.au

www.ingred-res.com.au

Compact basic label printer

Metromatics supplies Wolke’s m600 thermal inkjet system, which consists of two products: the m600 Basic and the m600 Advanced.

The m600 Basic has printing speeds of up to 300m/min and a resolution of 600dpi, and comes with Label Designer software.

According to the company, the m600 Basic model is compact and handy, with its keypad being oriented towards that of a mobile phone.

sales@metromatics.com.au

www.metromatics.com.au

NZ food exporters praised

Taranaki-based Yarrows (The Bakers) and IBEX Group of Companies were successful in the recent New Zealand Export Awards in Auckland.

Yarrows, a family owned business that exports six to eight containers of products to clients across the globe daily, including the subway sandwich chain, won the 2007 Food and Beverage Exporter of the Year Award and IBEX took out the DHL Supreme Exporter of the Year.

New Zealand Trade and Enterprise chief executive Tim Gibson congratulated the seven 2007 Export Award winners.

“These companies represent a vibrant mix of successful export businesses; companies that have identified a gap in the marketplace and cultivated their point of difference to produce and distribute quality goods effectively in international markets, using a variety of business models.

“We need to see more New Zealand businesses following their lead and operating internationally in order to increase our global business footprint,” he said.

Contacts

Ibex:

info@ibex-group.com

www.ibex-group.com

Yarrows:

www.yarrows.co.nz

Latest flow control solution

The latest in paddle-wheel flow meters for continuous flow measurement and control has been released by Bürkert Fluid Control Systems.

The product has been developed with standardised components and a modular design principle which enhances the flexibility of the range, delivering more options and cost-effective customised solutions to consumers.

The Type 8012 ‘star’ flow meter is suitable for a wide array of applications in water and waste treatment, cooling systems, general manufacturing and OEM applications.

With threaded, butt weld-ends and clamp ports, the 8012 integrates economically into pipe systems without any additional piping.

The compact ‘star’ flow meter operates under both magnetic and optical measurement principles, with the presence of optical sensors capable of detecting smart flow direction and programmable limit values.

It delivers a measurement range 0.5 to 1200L/minute with in-line pressure of 10 bar or 16 bar with alternative fitting material options.

Fluidic fittings are available in stainless steel, brass, PVC, PP or PVDF.

sales.au@burkert.com

www.buerkert.com

Honey exploits NZ’s natural bounty

Celia Johnson

New Zealand-based Manuka Health has capitalised on the nation’s unique natural resources, and has developed a range of bee products exclusive to trees and plants found in New Zealand.

Manuka Health is one of a number of NZ companies producing Manuka honey products containing natural antibacterial, antioxidant and anti-inflammatory compounds.

All honey contains antibacterial com­pounds but Manuka honey is novel because it contains methylglyoxal, as opposed to hydrogen peroxide, and does not break down in heat or light or when applied to the body like other honeys.

The identification of methylglyoxal in some Manuka honeys is a recent dis­covery by the Technical University of Dresden, Germany, in partnership with Manuka Health.

“The reason why Manuka honey is special is because methylglyoxal pro­vides reliable antibacterial activity, which up until now has been identified as Unique Manuka Factor, or UMF,” Manuka Health chief executive Kerry Paul said.

“Whereas the antibacterial quality in regular honey disappears quickly in conditions including heat and light, methylglyoxal does not break down, resulting in the antibacterial activity of honey remaining intact.”

Processing

UMF Manuka honey is a creamed honey processed using gentle heat.

The process of creaming honey is sig­nificantly different to producing liquid honey, which is the most common form of honey production in the world.

To produce liquid honey, it must be heated at high temperatures and the sugar crystals filtered out so they do not bind together.

These actions neutralise regular honey’s antibacterial qualities.

Methylglyoxal is not affected by heat but the other nutritional properties of honey are.

By applying gentle heat Manuka Health is able to preserve all the nutri­tional properties of the honey.

Fortified for health

Manuka Health has produced a range of innovative products by combining the bioactive qualities from other natural products such as green tea extract with UMF Manuka honey, further enhanc­ing the functional benefits of the honey.

“We’re using UMF Manuka honey as a carrier of other bioactive com­pounds because it has a taste profile that is appealing to customers, unlike the extracts which, on their own, do not have a pleasant taste,” Paul said.

“We make sure we put an efficacious amount into the honey, determined by scientific research, to ensure the user gains the benefits from both the UMF Manuka honey and the other bioactive products,” he continued.

Natural products like green tea extract, for instance, contain a com­pound known as Epigallocatechin gal­late which is the source of the extract’s antibacterial and antioxidant qualities.

When added to UMF Manuka honey at a concentration that is backed by sci­entific research, the product promotes good health and wellbeing.

Export & demand

Manuka Health is currently exporting to 25 countries including Australia, North America, the UK and Europe.

According to Paul, awareness that bee products coming out of NZ are unique is growing worldwide, with pub­licity about the benefits of Manuka being particularly strong in the UK and throughout Asia.

“Through evolution the variety of the Leptospermum scoparium tree found only in NZ, for instance, has developed very high concentration levels of the valuable active compounds found in Manuka honey and is therefore under great demand,” Paul said.

The company is committed to the ongoing development of innovative, functional foods and is continually rolling out new combinations of bee products that have nutritional benefits for consumers.

“The next product we’re releasing is UMF Manuka honey and ACTIValoe Gel, designed for improving bowel health,” Paul said.

kerry@manukahealth.co.nz

www.manukahealth.co.nz

Free tickets to Making Australia’s Future

Australian Made is giving away 50 free tickets to the Making Australia’s Future Conference at Melbourne University this November 29 – but you’ll have to get in quick!

The noon till evening conference is designed to provide engineers and strategists in Australia’s manufacturing sector with the best advice on pertinent industry issues.

The conference will feature highly practical presentations from the executives of some of Australia’s most successful manufacturing companies – from BlueScope Steel, Toyota, Cochlear, Hawker de Havilland and more.

Speakers

Cochlear senior vice president, manufacturing and logistics, Dig Howitt, will set out valuable action points on how Australian factories can establish and maintain a world-class culture of innovation.

Hawker de Havilland general manager for business development, Jo Staines will show manufacturers how to capitalise on opportunities in the international aerospace industry.

Barry Budge, Corporate Manage of Toyota’s Purchasing division will provide inside information to those manufacturers interested in doing more work as suppliers to the automotive industry.

ANCA executive turned consultant, Linsey Siede, will share his wisdom on how Aus¬tralian manufacturers can better design and build products for export. In his six years at ANCA, Siede’s responsibilities encompassed all of the compa¬ny’s global operations, including branches in the US, China, UK, Italy, Germany, Japan, Brazil, and Israel, and agents in more than 25 countries throughout Asia, Europe and the Americas.

Debate

A highlight of the afternoon will be a debate on the topic: “Going green is Australia’s greatest manufacturing opportunity today”.

Representing the affirmative case will be Jon Ward from Sustainability Victoria and Ian Young of the Manufacturing Best Practice Program.

They will oppose two of Australia’s most talented university debaters.

Question times after each of the presentations and networking into the evening will provide delegates opportunity to follow up on points of interest.

To claim your free ticket, click here.

Food ingredients workshop

CSIRO ran a workshop on Tuesday November 20 in Werribee, Victoria, discussing how food manufacturers, ingredient suppliers, growers and processors can better use fruit and vegetables to enhance the texture and nutritional value of a wide range of foods.

The workshop was designed to provide the main players in the food chain with a comprehensive overview of what recent research in this area has achieved and what advances some of Australia’s leaders in the field regard as being achievable in the short to long-term.

Hosted by the Food Futures National Research Flagship, the workshop focussed on a range of issues which are key to the Australian food industry’s future success, ensuring consumers are provided with the increasingly high-quality foodstuffs they demand.

“The main challenge the Australian food processing industry faces at the moment is to find simple, cost-effective ways to provide consumers with more healthy fruit and vegetable content in a wide range of processed foods without compromising on taste or texture,” says Food Futures Flagship theme leader – designed food and ingredients, CSIRO’s Dr Ingrid Appelqvist.

“To ensure that the nutritional content, taste and texture of fruit and vegetable-based foods is not altered or destroyed, better use of raw materials and innovative approaches to processing are required,” she continued.

Key speakers at the workshop included:

  • Professor Mike Gidley, University of Queensland, who presented an overview of the material properties of plant tissues and their use in foods.
  • Callum Elder, executive general manager of Simplot Australia , who addressed how the food industry can deliver health-focused market opportunities for horticultural produce.
  • Tony Panetta, executive chef at Aitken Hill Conference Centre, who demonstrated and spoke on chefmanship in food manufacture.

Improving processing hygiene

Well-worn manufacturing equipment is at risk of becoming inoperational or even failing altogether, causing difficult problems for the hygienic food industry.

Manufacturers need to concentrate greater investment in their plant infrastructure if they are to avoid costly food recalls and being at the mercy of stringent industry directives.

Temperature variations

The temperature shocks that can be caused to manufacturing equipment during cleaning cycles are just one cause of increased wear.

The sudden fluctuations in temperature which occur between the production process and the cleaning process can induce massive stress on the pipework and instrumentation.

In food and beverage plants, a typical victim of extreme temperature variations is the electromagnetic flow meter.

All magflow meters have a liner made out of polytetrafluoroethylene (PTFE) to isolate the conductive liquid from the outer housing.

PTFE is commonly known as Teflon, a brand name of DuPont.

During the cleaning process, the PTFE softens and loses concentricity, and when cooled, retains the distorted shape, incurring great inaccuracies.

Endress+Hauser offer solutions

One solution is the Promag H available from Endress+Hauser, which has an embedded metal mesh in the PTFE to ensure it maintains its shape.

Just launched for level measurement in tanks and vats to specifically handle these temperature shocks is the Deltapilot S, a hydrostatic pressure transmitter for level measure of liquids in wet environments.

It features the condensation tight pressure sensor technology, CONTITE.

The Deltapilot S offers high accuracy and repeatability even during rapid and significant temperature changes.

Endress+Hauser has a range of instrumentation specifically designed for hygienic applications.

New international requirements, such as the US standard FDA 21CFR11, which determines how data must be recorded and stored in food batch processes, put greater pressure on manufacturers to conform.

Food manufacturers are prohibited from exporting food products to the US without 21CFR11 implementation.

There is an awareness that countries, including Australia, must improve hygiene standards, to compete on a global platform.

www.au.endress.com

Convenient beverage closures

Unique Class Plastics Australia (UCPA), a company that started four years ago, has broken into the plastic beverage closure business and secured contracts from Cadbury Schweppes in Victoria, Australia’s second largest soft drink and bottled water producer, with its patented European closure.

The closure was made by Europe’s leading manufacturer of moulds (Gefit Spa, Italy), and tested in the harsh Australian markets with the support of Cadbury Schweppes.

With modifications to suit the special needs of the Australian market, Cadbury Schweppes is solely purchasing UCPA’s 28mm plastic bore seal closure for both CSB & water.

Tamper-evident and convenient

Cadbury Schweppes were looking for a supplier that could supply the latest European innovation but it had to be an environmentally friendly product.

This meant the closure had to be lighter (for less landfill), as taint free as possible (UCPA’s closures are 1/10,000 of the maximum taint allowed) and recyclable.

UCPA’s European design has an internal cork so that it takes almost two thirds of a turn for the closure to allow egress or ingress to the bottle by which time the tamper ring has been distorted or broken.

This closure has another advantage in that a normal wadded closure requires the cap to be screwed down fairly tightly to reseal.

UCPA’s soft seal closures’ internal cork means that the bottle is resealed with far less torque, for consumer ease.

The company is already developing 38mm closures and lightweight water closures and its capacity is growing towards the target of one billion closures per year.

The company is now able to take on substantial new business rivalling off-shore competition.

www.ucpa.com.au

Frozen berry mix

Ingredients: Four Berry Mix: strawberries, raspberries, blackberries, blueberries

Shelf life: two years

Brand owner: McCains

Brand/product manager: Derrin Johnson

Graphics packaging designer: Pinpoint Design Group

Clean and green bakehouse

Ferguson Plarre Bakehouses, a Melbourne-based family-owned business, has built one of the country’s most environmentally sustainable bakeries at Keilor Park, which officially opened last Monday, 16th November.

The 5000 square-metre facility is the result of 10 years of research, conducted both in Australia and overseas.

Its list of environmentally-friendly features are extensive and include:

• The use of the heat recovered from freshly-baked products, using both exhaust fans and the heat taken from special cooling tunnels, to heat the main production area in winter, or when required.

• Hot water generation for cake production (about 8000L/day) generated by heat exchangers using a heat-recovery system from the refrigeration plant.

• Rain water toilet flushing for office and staff facilities.

• Solar-heated hot water for staff and office.

• High efficiency air-conditioning for offices, staff amenities and climate controlled production areas involving outside air optimisation to reduce power consumption.

• Installation of a fully-integrated SCADA energy monitoring system providing real time monitoring of all energy and water consumption, both individually and collectively, to allow full monitoring of all energy consumption of electricity and gas, water and carbon dioxide emissions.

• Installation of rainwater tanks for irrigation and vehicle washing.

The company’s co-director Ralph Plarre said it wanted to maximise environmental technology in the bakery while ensuring the quality of the products.

“We wanted to embrace the latest technology, not only in baking equipment, but in information technology, transport and energy monitoring,” he said.

“And we wanted to minimise our environmental footprint, using the most sustainable growth strategy possible.”

The new facility will produce more than 15,000 pastries, cakes and pies each day for delivery to Ferguson Plarre Bakehouse’s 35 shops around Melbourne.