New requirements for shipping wine to US

New Zealand’s Wineries are no longer able to ship samples to the United States by citing an importer’s “Basic Importer Permit”, unless they have a COLA (Certificate of Label Approval) or a COLA Waiver.

The TTB (The Trade & Taxation Bureau of the US Treasury — formally the ATF) now requires all alcoholic beverage samples being imported to the US, either for use at trade shows or to solicit orders from the trade, to have a COLA, or a waiver to this rule.

Importantly, clearance of samples is contingent on all bottles in a sample shipment being affixed with: “Sample” or “For Sampling Purposes Only”; “Contains Sulfites”; and inclusion of the Surgeon General’s Health Warning.

Contact: more information on the process and guidelines on waiver requests may be found online at

For further information contact:

Eric Johnson

NZTE Washington, DC

Packaging Automation seals the deal

When London based Taiko Foods needed a new tray sealing machine to accommodate increased production of its Dim Sum range, the food company had no hesitation in choosing Packaging Automation (UK) Ltd equipment for a second time.

Taiko Foods has purchased a PA182 tray sealer to cope with increased orders for its ready meals from UK high street retailer Waitrose, and is pleased with the result — which the company says cuts production time by 50%. Taiko first contacted Packaging Automation around five years ago when it wanted a new machine to cater for growing demand for its products and, after extensive trials, the PA217 was chosen as the best machine for the job.

However, with the sale of its Dim Sum and Sushi dishes taking off, Taiko’s sales and marketing manager Derek Lewis explained that it turned to Packaging Automation again to provide the additional equipment needed to help the company seal the extra thousands of packs a day it now produces.

He said that “the PA182 is a fantastic machine and is working superbly. When we needed new tray sealing equipment we did not consider any other suppliers but went straight to Packaging Automation because we believe they are the best in the business.”

Lewis also explained that the consistency of seal provided by the PA182 was ideal for Dim Sum. “The PA182 is a very good sealing machine, which has helped us halve production time. It seals the product very well. In fact, everything about Packaging Automation is very good, from the quality of the machines to the standard of service we have received. If we needed another machine we would go straight to PA. We always recommend them when we are in discussions with other companies.”

The PA182 tray sealer is one of Packaging Automation’s most popular machines and is in use worldwide. It accommodates trays up to 120mm deep as standard, and can seal and trim film from a reel on to trays of CPET, polypropylene, PVC, board and foil. Its hygienic design eliminates bug traps and the compact design with small footprint means it can be used in smaller production areas. It is easily portable and can quickly be moved from one production line to another if required.

Packaging Automation UK Ltd was established in 1963 and is the UK’s leading manufacturer of tray sealing machinery for the food industry. In 2004, the company signed an exclusive distribution agreement with MPI for the distribution of the full Packaging Automation range of equipment in Australia. MPI, based in Sydney, is one of Australia’s foremost suppliers of packaging systems, with over 40 years experience in the industry.

For further information contact:

Naresh Aggarwal

MPI Sales Director

Positive outlook for WA pork industry

At a time when the pork production sector is hurting, the industry’s representative body in WA, the West Australian Pork Producers’ Association (WAPPA), is adopting a positive, pro-active approach to building a more healthy, vibrant industry.

Speaking after WAPPA’s first general meeting for 2008, Cuballing producer and WAPPA President, Graeme Dent, said the industry would bounce back, grow exports, lift domestic demand, build human capital, return to profitability and be sustainable.

“While this may seem like a big ask, I’m confident the core group of producers in WA have the personal commitment, financial incentive and encouragement of their processors to not only stay in the business, but consolidate their positions,” he said.

Existing industry positives and points of difference with competitors included WA’s very high herd health status; warm winters conducive to growth and productivity; proximity to key Asian markets — especially Singapore; and unmatched close working relationships with processors.

“When added up, these things paint an optimistic picture of our future, despite high input costs and unfairly high levels of imports that threaten that future,” Dent said.

Commenting specifically on the Productivity Commission findings, he said that global trade in a whole range of agricultural products was continually distorted by subsidies, both direct and indirect, provided to Australia’s major competitors and importers — Demark, Canada and the USA.

“Despite all of this, the WA pork industry has performed exceptionally, maintaining more than 20% of national pork exports into the Asian region and up to half of Australia’s fresh pork into Singapore.

“The Productivity Commission Inquiry was futile, so we’ll now get on with the job of focusing our attention on opportunities that exist in Asia, while encouraging our industry to broaden its marketing base and develop efficiencies based on the skill and expertise of our WA researchers, scientists and farmers,” Dent said.

Sultry Sally potato chips will seduce

Potato chips are a firmly entrenched favourite when it comes to savoury snacks, and now thanks to Australian ingenuity Sultry Sally is set to turn the potato chip market on its head.

Available in four classic flavours – Rock Salt, Sea Salt & Malt Vinegar, Cheese & Onion and Thai Sweet Chilli & Lime – Sultry Sally potato chips are not only 97% fat-free, but are preservative and gluten free as well. Made from real Australian potatoes (with their skins left on) they are produced using a new baking process entirely unique to Sultry Sally.

Sultry Sally Director, Tim Pethick, says that “our ground breaking baking process allows us to take out most of the fat, but none of the flavour. The result is a spectacularly satisfying snack without any guilt.”

The Sultry Sally branding adds a new dimension of desirability to packaging in the snack food category. Reminiscent of post war Vargas Girls, the Sultry Sally logo reminds of the simple glamour of days gone by.

Sultry Sally will be available in shops in June with RRP $3.99 for 125gm packet.

PCIS offers radiation-free carton inspection

Detection Systems have released their second generation of Package Contents Inspection Systems (PCIS). The ultra compact second generation is easy to install, simply dropping over existing product lines and occupying minimal line length. PCIS uses radio waves to detect items with wrong count, wrong fill level, and wrong position or orientation as they are conveyed down a production line at high speed while inside sealed cartons.

Series 4400, for inspecting cartons of bottles, jars or cans, is the first of the second generation to be released. PCIS sees through the outer packaging, whether cardboard or shrink wrapped plastic or other, to reveal the true picture of the contents inside the carton. Bottle opacity and fill liquid colour do not affect performance. PCIS technology offers accurate inspection as it focuses in on each item inside the package. It has no speed vs accuracy trade-off, so ultra high production rates are easily accommodated.

PCIS equipment uses safe, low energy radio waves to reveal the true picture of the internal contents. No special handling or shielding requirements are required. PCIS equipment is ultra reliable, typically only requires a single factory calibration, and has negligible running costs.

Models as short as 50mm are available, to fit almost any production line. In some cases PCIS can even be installed inside existing packaging machines.

Several more models from the second generation will be released during coming months.

For further information contact:

Lachlan Maher

Detection Systems Pty Ltd

Have your calcium and absorb it too

Soy Life Milk now contains Vitamin D, which is proven to assist the body in absorbing dietary calcium.

Good nutrition is important during life to build and maintain adequate bone mass. Vitamin D helps our bodies absorb dietary calcium, assisting in bone growth and integrity and promoting strong teeth. It also helps regulate the amount of other minerals in the body such as phosphorus, which plays a vital role in maintaining a healthy heart and nervous system.

Soy Life milk now provides 12.5% of the Recommended Dietary Intake of Vitamin D in every serve, as well as at least 38% of your daily calcium needs.

The Soy Life fresh milk range includes: Original, Low Fat and Hi Cal+. There are also yoghurts available in delicious flavours including Vanilla Crème, Apricot & Mango, Boysenberry and Blueberry. Fresh new-look packaging for milks and yoghurts will be on shelves from March 2008.

The new milk formulation with added Vitamin D has the best taste yet, perfect in smoothies, coffee, on cereal or just to enjoy on its own.

Since they are 100% dairy free, Soy Life products are suitable for vegans, vegetarians and those wishing to exclude lactose, gluten and dairy from their diet. And for those who are becoming more aware of what we’re putting into our bodies, it is good to know that Soy Life products are made from non-genetically modified soy, with no preservatives, artificial colours or flavours. They are also lactose, gluten and cholesterol free.

All Soy Life products are rich in soy protein and full of phytoestrogens — plant chemicals that are believed to have many benefits, including antioxidant effects.

The new-look packaging makes the products easier on the environment because the milk cartons do not have plastic spouts, and the yoghurt cups are made from polypropylene rather than polystyrene. Polypropylene is collected for recycling by more councils throughout Australia and takes less energy to produce than polystyrene.

The new formulation with new-look packaging is available now.

Heat Resistant Hygiene Range

Manufactured by Harold Moore (HM), The Heat Resistant Hygiene Range has been specifically developed for the food processing industry and adds a new dimension to the claims of using “all due diligence”.

The Range is produced from a specially formulated material based on high impact food contact approved polypropylene and is available in Black. The high heat resistant nylon can withstand temperatures of up to 240 C.

The HM Heat Resistant Range is suitable for a wide range of applications e.g. manufacturing boiled lollies, cleaning processing equipment, etc . The products are easily cleaned and can be used in any food production area.

The range includes stirrers, scrapers and paddles and is cost effective against stainless steel.

For more information contact:

Nayla Pty Limited

Health and taste go hand in hand

Obesity is one of the greatest public health challenges of the 21st century, while cardiovascular disease remains the biggest cause of death in both the developed and developing world — killing around 12.7 million people each year.

According to the World Health Organisation (WHO) the prevalence of obesity has tripled in many European countries since the 1980s, and the number of those affected continues to rise at an alarming rate. Raised blood pressure, WHO reports, is the biggest single cause of cardiovascular disease and the current high intake of salt is the major determinant of this.

Little wonder that the Salt and Sugar Reduction Symposium 2008, organized by CMPi, attracted such a strong attendance. Some 120 delegates from 22 countries travelled to Amsterdam, the Netherlands, at the beginning of April to learn about the latest developments in food reformulation to reduce or replace sugar and salt, with speakers drawn from both the public and private sectors.

Danisco’s application manager, sweeteners and pharmaceuticals, Mette Sveje, said that “consumers are more aware of their daily total sugar consumption than their daily fat consumption, and there is growing concern about the amounts and types of sugars consumed.” Various initiatives are underway, both government- and industry-led, to reduce average salt and sugar consumption, but to remain acceptable to the consumer, food profiles cannot simply be improved — food must still taste good! While health and well-being are increasingly important to the average consumer, taste remains key and the conference’s speakers detailed various methods facilitating the achievement of both, without compromise.

Dr Paul Sheldrake, market manager with Avebe Food, says: “The general market trends of Health and Wellness, Natural and Safe, Premium and Indulgent, and Versatile and Convenient are consistent with the trends for reduction in salt and sugar as part of healthy and balanced products and a diet where there is focus from food manufacturers on offering key value propositions.”

The last decade has seen the number of products launched in Europe with a “low” or “reduced” sugar position far exceed those labelled “all natural”, demonstrating growing consumer interests, and this trend can be expected to continue. But salt and sugar remain key elements of our diets, and delegates heard just how important communication with the consumer is to facilitate healthy purchases, and how messages must be conveyed in a way that the consumer will understand.

Day two of the symposium comprised master classes examining the safety aspects of reducing salt and sugar, and natural alternatives, which looked at the range of emerging technologies, methods and products employed to make products cleaner. The event received the generous sponsorship of Armor Proteines and DSM, with representatives from both companies being on hand to answer both salt and sugar related questions.

CMPi’s head of conferences, food and pharmaceutical ingredients, Mandana White, commented: “We were excited and encouraged by the response to this event, and we’ve had a lot of requests for a follow-on meeting next year. The food industry is certainly taking its role in helping public health seriously, and looking to the ingredients industry to help it find solutions.”

For further information, contact:

Mandana White

Barley price increase affects premium beer

The premium beer market has been the strongest growing Australian beer market segment in recent years, showing a growth of 15% annually since 2001. The plethora of specialty, craft, boutique beers and micro labels that have entered the domestic market stand testimony to that trend and have certainly added to booming figures and broadened the variety available to our more discerning drinkers.

However, Barley prices have sat at a raised level ever since the poor yields of the past year’s crops pushed prices up, (now at A$500/mt from around the A$300/mt during better yields) forcing breweries to dig considerably deeper for their beer-essential ingredient.

As the world’s second largest barley exporter, the country’s overseas demands (largely China’s brewing industry) have pushed the prices up for our breweries, leaving growers and brewers alike hoping for a much better yield for the 2008 crop. Approximately 40% of Barley grown in Australia is committed for the brewing sector, while overseas demands usually have us export 80% of our production. And due to the poor crops, further price increases are expected by about A$5/mt month.

“The growing demand for boutique and craft beers has sure shown its impact on our need for malting barley production” said boutique label Snowy Mountains Brewery’s director Kevin O’Neill, who last week collected a Silver Medal for his Crackenback Pale Ale at the Australian International Beer Awards.

”The increases on barley prices have translated into higher production costs for breweries — affecting the small and micro labels more heavily than the bigger ones. We use all grain barley in our beer, as do most micro breweries. Some of the global manufacturers substitute it for corn, cane sugar and rice.”

Although not necessarily reflected in retail prices at this stage, the strong growth of the Australian premium and boutique beer market shows that drinkers are a lot more discerning these days and don’t mind spending the extra dollar or two to drink a uniquely flavoured boutique beer rather than the mass produced variety.

“Australian beer consumption is now the lowest since 1960 giving further proof to the trend from ale drinkers to choose quality over quantity” said O’Neill.

For further information contact:

Oil’s not just for cooking

Tellurian Biodiesel, a leading independent distributor and marketer of sustainable high-quality biodiesel, has entered into a joint venture with Golden State Foods (GSF), one of the largest diversified suppliers to the quick-service restaurant industry, to recycle used cooking oil into biodiesel that exceeds industry specifications.

The new venture, Encore BioRenewables, plans to launch its first biodiesel production facility in Southern California in early 2009. The company plans to open additional processing plants throughout the U.S. as the market develops for their product. These plants will be sited near locations which aggregate used cooking oil from restaurants. Encore will recycle this material in the production of a more sustainable biodiesel fuel.

The high-quality biodiesel produced by this closed-loop solution will be sold to trucking companies, municipal fleets and to GSF to fuel its distribution fleet, which services its customers in the quick-service restaurant industry.

Encore BioRenewable’s first plant will begin production at a rate of five million gallons of biodiesel annually. The facility’s output will be expanded as American demand for renewable biodiesel continues to increase with the country’s accelerated transition off of foreign oil.

Tellurian’s recently announced acquisition of Superior Process Technologies, which is expected to close in late spring, will provide Encore BioRenewables with a proprietary process to turn low-grade raw materials into high quality biodiesel that exceeds both ASTM and EN quality specifications at prices competitive with petroleum diesel.

In addition to used cooking oil, Encore BioRenewables will convert other recyclable domestic fats and oils into high-quality biodiesel. The company projects production of at least 100 million gallons annually, once its national network is fully operational.

“With this progressive venture, Golden State Foods is taking a leadership role in the widespread adoption of sustainable biodiesel, a cleaner, domestic, renewable fuel ready to help keep America’s trucking industry rolling,” said Joe Gershen, president of Encore BioRenewables and Tellurian’s vice president of sales and marketing. “We look forward to working with our new partner to introduce this innovative biodiesel initiative to the marketplace.”

GSF’s corporate vice president of finance, Bill Sanderson, said: “GSF first approached Tellurian more than four years ago, seeking guidance in converting cooking oil into biodiesel fuel. We’re delighted to have formed this alliance and have found Joe Gershen and the entire Tellurian team to be among the most knowledgeable biodiesel experts in the field and terrific strategic partners.”

“The initiative,” Sanderson added, “provides us with a wonderful opportunity to help our customers accomplish their environmental and social responsibility objectives.”

About Tellurian Biodiesel, Inc. With offices in Los Angeles and San Francisco, Tellurian supplies the food service, manufacturing, entertainment and technology industries with biodiesel and biodiesel education. It has worked with several municipal fleets as they transition to using biodiesel.

With a dedication to the environment and a focus on the use of recycled materials whenever possible, Tellurian is developing biodiesel production facilities throughout the United States. It has gained a national reputation for its commitment to quality, value, service and sustainability.

Ferrero wins case against fake Rochers

Italian chocolate maker Ferrero has won a case against a Chinese firm making fake Ferrero Rocher chocolates.

Reuters reported that the Chinese firm, Montresor, was ordered by China’s Supreme People’s Court to stop making the chocolates, and pay “symbolic” damages of 500,000 yuan to Ferrero.

“It is already hard for Italian companies, and foreign ones in general, to get into China, overcome resistance put up against foreign products, build up a commercial network and invest in the country, only to be faced with a strong and invisible enemy such as the counterfeiting industry,” the South Morning China Post newspaper quoted Ferrero as saying.

Ferrero started the legal action against Montresor and its counterfeit ‘Tresor Dore’ chocolate five years ago.

A healthy boost for beverages

Set to stay, the health and wellness trend is influencing many global new product launches and changing the priorities of beverage manufacturers in all corners of the globe. By increasing the nutritional profile of their products and limiting the unhealthier components, manufacturers are rising to the overwhelming consumer demand for healthy products. In this competitive climate, the key challenge is to maintain or improve the taste profile of new products while making them healthier than traditional equivalents.

Many manufacturers are turning to fruit as the answer. Consumer perception of fruit is very positive, especially since non-natural ingredients and additives receive such bad press. Fruit ingredients add taste, colour and improve the nutritional profile of most applications.

Smoothie operator The appeal of smoothies has rocketed over the last couple of years and beverage manufacturers are looking for the healthiest fruits around to differentiate and boost the selling power of their products. Cranberry purée is a competitive ingredient for smoothies, which offers an interesting colour, taste and texture. It can also be blended with other fruit purées easily and the distinctive cranberry flavour and naturally high pH enhances most other tastes.

Cranberry purée contains no preservatives or added sugars and delivers both sensory and nutritional value to a smoothie. A number of launches across Europe, the United States and the Asia-Pacific region have included cranberry and despite increased demand for more exotic fruits, cranberry remains as popular as ever among consumers and smoothie manufacturers alike.

For further information on how cranberries can be used in your products, contact:


Container cooling system for safer unloading

Using an assortment of its own technologies, air movement specialist Fanquip has developed a movable ‘container cooling system’ that regulates the internal temperature of transport containers to keep workers comfortable and safe during industry-approved manual handling tasks.

In some cases, it is economically unviable for a company to have automation to empty out transport containers; particularly if the delivery frequencies are low, quantities are small, or individual units are irregular or physically tiny in size.

Therefore, an element of manual handling is involved to complete the job; but this used lead to another potential occupational health and safety problem which Fanquip has been able to resolve.

Particularly in the summer months of the year, the internal temperature and transport container is significantly hotter than the already hot outdoor environment — and this can be very uncomfortable for employees assigned to this task.

The inaugural installation was made recently by a company that wants to keep its staff cool as they unload rubber products from 40-foot containers.

This user specifically stated it didn’t merely want fan-blown air distributed throughout the container, it demanded thermostatically controlled, ducted air that also uses a temperature controller.

Fanquip’s container cooling system is permanently mounted wherever required; in this instance, the unit is in the receiving dock area.

It is aided by movable arm that can be manoeuvred from one position to another to comfortably hook up to any container access point regardless of where the vessel rests.

Cool air is produced by the air-conditioning module and then moved through flexible ducting by an industrially rated Fanquip blower.

The system is adaptable to any size of transport container. The size of the air conditioning unit as well as the length and diameter of ducting is relative to each application, therefore ensuring the container cooling system is configurable to just about every situation of this type.

For more information contact:


1800 224 308

New deputy chief for Food Authority

NSW Food Authority Director-General George Davey today announced the appointment of Craig Sahlin to the new position of Deputy Director-General of the Authority.

Sahlin, previously the head of science and policy at the Authority, will have overall responsibility for leading policy and strategy development and program delivery at the agency, working alongside Davey as head of the food safety watchdog.

With over 18 years’ experience in senior leadership and policy development roles in the public and private sectors, Sahlin has been with the Food Authority and predecessor organisations since 1999. He was instrumental in developing legislation that saw the agency become Australia’s first through-chain food regulatory agency in 2004.

Sahlin has also played a leading role in the national forums established to implement the Food Regulation Agreement signed by the Council of Australian Governments in 2000.

Davey said Sahlin will play a crucial role in leading the policy and legislative programs of the Authority.

“Craig Sahlin is highly regarded within government and industry. He has performed many of the functions of deputy director-general for some time, and this appointment just confirms his crucial role in the Authority.

“He will provide sound and effective support to me in the day-to-day management of the Authority and play an important role in the next phase of the agency’s development.

“Since coming into existence only four years ago, the Food Authority has grown in stature and is being recognised for the critical work it is doing in protecting over six-million consumers from foodborne illness.

“The food industry landscape is constantly changing and presents daily challenges to regulators. Craig’s extensive experience and proven successful track record will be invaluable in helping meet these challenges.”

Climate change to affect beer prices

Beer production in Australia and New Zealand could be cut by climate change within 25 years, a scientist has warned.

Climate expert Dr Jim Salinger, of the NZ National Institute of Water and Atmospheric Research says that climate change could cause a decline in malting barley production in both countries. “It will mean either there will be pubs without beer or the cost of beer will go up,” Dr Salinger said.

Production in Australia was likely to be hit harder with parts of Western Australia, South Australia, Victoria and New South Wales affected.

Dr Salinger said the dry areas of Australia would become drier and water shortages were only going to get worse. “It will provide a lot of challenges for the brewing industry,” he added. Brewers could be forced to look at new varieties of malt as a direct result of climate change.

Lion Nathan corporate affairs director Liz Read told the NZ Herald that climate change was forcing the price of malted barley, sugar, aluminium and sugar up and the cost would be passed on to the consumer. “The pressure is on grain suppliers and food suppliers world-wide,” she said.

Providing performance for the Hunter Valley

Powerlift Nissan has long been associated with the Hunter Valley where a growing number of wineries rely on Nissan forklifts to manage various roles within their operations.

“I’ve been supplying forklifts to the Hunter Region for many years now,” said Powerlift Nissan Newcastle’s Allan Peacock, “and the first thing that strikes you is the down to earth nature and openness of the people in discussing all things relating to wine. Although there is competition, every winery has its niche and each is happy for their neighbour to succeed, there is a real sense of community. Of course they all talk and compare notes about the equipment they operate including the forklifts, so you have to be very service driven if you want to keep hold of the business.”

Scarborough Wine Co. is a family business and the winery produced its first vintage in 1987.

Jeremy Scarborough is Winemaker and General Manager and has been with the business for seven years, having worked for a number of other wineries after leaving school.

“We are at the big end of small for a Hunter winery, producing between 16,000 to 18,000 cases a year. 80% of our wine is Chardonnay of which we produce three different styles as well as a Shiraz, Pinot Noir and other ranges,” said Scarborough.

“50% of our wines are sold though the cellar door and 50% is wholesale, where we distribute direct to bottle shops and major customers mainly up and down the east coast.

“We’ve been operating a 1998, 2.5 tonne Nissan forklift for about 8 or 9 years now and it’s proved to be a good reliable machine. Initially we rented it for 2 years and then decided to buy.

“For a winery of our size, we work it pretty hard, 7 days a week in vintage and 5 days a week out of vintage. We use it for loading and unloading trucks, lifting and shifting grape bins and also for barrel work. We have 1000 barrels in two racks and each barrel has to be moved every 4 weeks so it gets a fair work out, but we haven’t managed to break it! It’s really reliable and our guys prefer to drive it over our other forklift brand”.

“We also get excellent service and support from the Powerlift Nissan Newcastle guys; they fit in with our schedule. They let us know when the service is due and the fork lift keeps doing its thing. We did have a drama when the gear shift cable broke but the service guy was here with the right part and we were back up and running within two hours, that’s service!,” concluded Scarborough.

Tempus Two Winery’s Winemaker, Liz Jackson, explains that her winery is “one of the medium sized producers on the Hunter, producing about 100,000 cases a year. We produce Semillon Chardonnays, Verdelhos and Shirazes from our own grapes but we also source premium grapes from other regions.

“We’ve been operating a LX series Nissan since November 2007. It’s fitted with non-marking tyres with a fuel injection system and catalytic converter which come as standard. Operating around bins of fruit and wine barrels we are mindful of keeping emissions to an absolute minimum,” she said.

“We also have one of the busiest cellar doors in terms of volume, so consequently our warehouse is very busy. We don’t have a large warehouse so the forklift is expected to work in confined areas. The operators find the controls very precise and it’s very manoeuvrable”.

There’s also a major entertainment facility within the winery complex and Nissan forklifts are sometimes required to help with the logistics relating to the event.

“For a recent event we realised we were going to need a forklift on short term hire and phoned Allan at Powerlift Nissan Newcastle. He had a unit out to us within two hours. We’ve known Allan for a while, we know he’ll do the right thing by us so we stick pretty close to him,” said Jackson.

“This is the only forklift we operate so we have to be sure that it is there for us every time, that’s why we’ve chosen a Nissan,” she concluded.

Tower Estate has been producing wines since 1999. It specialises in premium wines produced from fruit grown on its own vineyard as well as fruit sourced from around the country. Tower Estate crushes 200 to 250 tonnes of fruit a year and produces 10,000 cases.

According to Assistant Winemaker Jeff Byrne, their Nissan is probably the most integral piece of machinery in the winery.

“When you look at our forklift, it’s absolutely integral to the efficient running of this operation. It’s involved in every area of the business from lifting 2 tonne pots of fruit at harvest time, picking and tipping bins, truck loading and unloading and moving pallets of finished product,” said Byrne.

“And when you look at the value of the product it’s carrying, empty barrels cost $1,200 and full barrels contain 300 bottles at $30.00 per bottle, an accident can prove very costly.”

“The forklift was brand new in 1999 and came painted in the Tower Estate livery, (but) it’s had a fair work out since then,” he said. “It’s been a fantastic machine and does the job with the minimum of fuss. It’s reliable and we rarely have any problems with it.

“Being our only forklift we can’t afford any downtime so we rely on the guys from Powerlift Nissan Newcastle to manage the servicing of the forklift which they do with the minimum of disruption to us. Ideally we’d like a brand new Nissan and keep this one as a back up, maybe one day!” he said.

For further information contact:

Powerlift Nissan Newcastle

Tasmanian Salmon just a short mile away

Recent media discussion about the ‘Food Miles’ concept and its validity for Australian export products is prompting Australians to ask how far their food has travelled and whether it really matters.

A recent study has revealed that the average Australian shopping basket of food has travelled more than 70,000 kilometres from producer to consumer. Critics from Australia’s export industries argue that this concept does not allow for other factors such as the means of travel and the overall sustainability of the produce, from ‘paddock to plate’.

However, some foods we buy for the family here in Australia present a clearer choice. Tasmanian Atlantic Salmon offers Australians the option of purchasing high quality Salmon which has not been transported thousands of kilometres.

Measuring the distance travelled between production and consumption gives a good indication of how environmentally unfriendly this process can be, with food freight releasing thousands of tons of greenhouse gas emissions around the world each year.

As Australians who live so far from the rest of the world, refusing ‘well-travelled’ food can seem limiting, but the fact is Australia does provide a local choice across a large range of produce.

A spokesperson from the Tasmanian Atlantic Salmon Growers Association (TSGA) said that many Australians haven’t completely caught on to the fact that much of the Salmon they buy is imported, from places such as Norway, Scotland or Canada.

“It’s easy to forget about asking where the products you buy come from, but taking the time to do so works both to help the environment and ensures you get fresher produce.

“Why would you buy Atlantic Salmon from Norway, which has travelled 22,000 kilometres to reach your plate when Tasmanian Atlantic Salmon has only travelled from Tasmania?

“Tasmania is renowned for its cool climate, and pristine waters and world-class salmon — Aussies should make the most of it!” the spokesperson said.

As we convert to energy saving light bulbs and hybrid cars, why not take that one step further and think about the distance your dinner has travelled to get to you.

At a time when we’re all being encouraged to consider our environmental footprint, buying local products such as Tasmanian Atlantic Salmon makes perfect sense.

Tasmanian Atlantic Salmon contains Omega-3 fatty acids, low cholesterol protein, anti-oxidants, (vitamins D, E, B-carotene, minerals, zinc, iron, copper, manganese and selenium) vitamins A and B, folate, calcium, phosphorus, and potassium.

New Regulatory & Public Affairs Manager

The Australian Beverages Council & the Australasian Bottled Water Institute (ABWI) have announced today the appointment of Ms Lucy Pearson to the position of Regulatory & Public Affairs Manager.

Lucy Pearson comes to the Australian beverages industry after three years as Technical Officer of the British Soft Drinks Association.

Pearson holds a Bachelor of Science in Biological Sciences from the University of Lancaster and a Master of Science in Nutrition from the Kings College at the University of London.

She will take charge of regulatory affairs for the Beverages Council, be responsible for the management of the ABWI Model Code and the provision of technical training for both associations.

For further information please contact:

Tony Gentile

Chief Executive Australian Beverages Council Ltd

Executive Director Australasian Bottled Water Institute

Healthy, hip & now in Australia

Both a refreshment drink with low calories and a carbonated beverage low in sugar but high in minerals, Bionade has been labelled ‘the perfect beverage’ by retailers and consumers across Europe. It was recently awarded the prestigious ‘Beverage of the Year’ at the’s Best of 2007 awards.

Bionade is the latest evolution in high-end refreshment drinks, taking elements of soft drinks, sports drinks and mineral water to create a unique combination of natural ingredients that has caused a stir throughout Europe and the USA.

It is a non-alcoholic drink created with a fermentation process similar to beer and is purely organic without any additives. On top of that, it is a low sugar, carbonated beverage. While it is similar to lemonade, Bionade is fundamentally different because it is made from scratch through a completely organic process by the fermentation of water and malt.

With its uniqueness, it has established a new beverage class of its own, with wellness and fitness qualities associated with its high natural minerals in the form of calcium, magnesium, natural fruit and herbal essences. In addition to this, Bionade is gluten-free, has an attractive longneck bottle and comes in a set of four flavours — Lychee, Ginger and Orange, Elderberry and Herbs.

Hitting shelves in selected outlets and clubs around the Australia in March, Bionade was developed in a quiet German town in northern Bavaria. It has been brought to Australia by Dieter Wittmann, Managing Director of Jolly Products P/L in QLD, because of the uniqueness and huge success of the drink in Europe.

“Bionade is the hip drink in Europe’s best restaurants and night clubs because of its great taste and health qualities for people from 7 to 70,” said Wittmann. “But, best of all, it is also the perfect drink for children, as it is completely natural, without any artificial additives and very low in sugar.

“It started out as a completely idealistic product, but it ticks so many boxes that it has achieved everything we had hoped for, and more,” he added.

“Bionade is the most sought-after drink in Europe and it’s sure to take the Australian market by storm,” Wittmann added.

For more information contact:

Shelley Bates

Susan Darwiche

Prue MacSween

Safe storage of metal drums

Industrial safety product specialist Actisafe has released a line of products aimed at solving one of the more overlooked problems in the industrial sector — metal drum storage.

Paying consideration to the fact that companies are likely to use one, some or all of various types of drums that are on the national market, Actisafe’s new range accordingly has different options to suit the needs.

Not only is each of these solutions designed to lift the drum from the ground, they are also designed for spill containment in the event that this may happen.

Metal Sump Pallets

These provide a robust and safe storage or turned into drums. They are designed to contain at least 50% of the total volume stored or 100% of the largest container, whichever is greater.

The pallets are available to store one, two or four 205 litre drums. Manufactured from heavy duty steel, the pallets feature a robust, galvanised steel net or alternatively a heavy duty steel angle bar to provide maximum strength.

Enclosed Drum Storage

Pollution resulting from the spillage of hazardous liquids can be dangerous and can incur hefty fines for companies. To prevent this from happening, Actisafe has a range of drum storage systems that completely enclose the drums. These are available in several sizes to store between one, two and four 205 litre steel drums.

These units will retain suitable amounts of liquids in case of leakage. This is very valuable for those companies handling oil or other dangerous liquids. They protect personnel as well as the organisation by storing the drums in a completely enclosed environment.

Bunded Floor Mats

Designed to give protection in areas where hazardous liquids are being used or moved, Actisafe Bunded Floor Mats are also ideal as a catchment facility for certain types of plant and machinery likely to allow the escape of cutting oils, lubricants and other industrial fluids.


The common timber pallet is considered one of the biggest sources of problems if a drum should begin to leak while mounted on one. Spilguard transforms an ordinary 1200mm by 800mm pallet into a safety bund pallet to contain spillage and leaks safely and help protect the environment and workplace.

Drum Pallet System

There has been a longstanding call for stacking facilities for steel drums and Actisafe has answered this with a drum palette system. This range is a tough and rugged stacking pallet system for steel drums that are either 200 litres or 220 litres capacity. Considering the amount of weight this product is expected to carry, the Drum Pallet System has been designed for use with the customer’s for forklift truck.

For more information contact: