Female food icons receive Hall of Fame honours

The founders of Carman's and Boost Juice are among a range of female food manufacturing representatives who've been welcomed into the Australian Businesswomen's Hall of Fame.

The Hall of Fame officially launches on 4 March in the lead-up to International Women's Day, celebrates Australian female business owners who are trailblazers in their industries, which range from food to fashion and charity work to construction.

The Australian Businesswomen’s Network (ABN) CEO, Suzi Dafnis, said technological developments have helped women to excel in a professional capacity.

"Over the years I've really seen women come into their own as business owners. Their level of ingenuity, creativity and spirit is inspiring. I really believe the biggest change factor has been technology. The changes in technology over the past 10 years have really enabled women-lead flexible, innovative and globally-competitive businesses.

"All of the women in our 2013 ABN Hall of Fame have used technology in some way to help their business.  Technology has enabled them to start and build their businesses regardless of three elements that could have once been barriers   family responsibilities, geographic location or operating from home. Because of technology these things are no longer barriers for women entrepreneurs," Dafnis said.

This year, a number of the inductees work in the food and beverage industry. These include:

  • Carolyn Cresswell, founder of Carman’s Muesli
  • Jacqueline Arias of Republica Coffee
  • Janine Allis, founder of Boost Juice
  • Kris Lloyd from Woodside Cheese Wrights, and

The remaining inductees are:

  • Annie Crawford of Can Too
  • Chris Cameron of Rockcote
  • Gillian Corban and Amanda Blair of Corban & Blair
  • Heidi Middleton & Sarah-Jane Clarke of Sass & Bide
  • Jane Cay of birdsnest.com.au
  • Lorna Jane Clarkson of Lorna Jane Activewear
  • Melinda Cruz of Miracle Babies Foundation
  • Naomi Simson of Red Balloon
  • Ronni Khan of OzHarvest
  • Shelley Barrett of ModelCo
  • Wendy Simpson of Springboard
  • Trinette Schipkie of BTB Group

The ABN Hall of Fame has been running since 1998 and these new inductees join 150 other women the ABN has previously recognised as outstanding female business leaders.

Earlier this year Food mag spoke with Carolyn Cresswell about how she turned a $2000 investment into a $50m global empire. 

 

Food mag awards in focus: Packaging Design

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at the Packaging Design category, sponsored by APPMA.

This category is to recognise and reward creativity and innovation in food and beverage packaging.

For this award, your company, if it is not already part of a broader food processing group, will need to be producing packaging for the food or beverages industry.

The packaging product will also need to have been launched/ developed in Australia or New Zealand during 2012 or 2013.

Products that can be entered include bottle designs, packaging artwork and portion control solutions.

In order to nominate your product, you simply need to fill out the Food magazine awards nomination kit, providing simple details of your company (website, contact details, its core product offering and markets etc), as well as an overview of the design, detailing its best features. This will need to include details on the packaging design's need, implementation, effectiveness and how it's different from other designs on the market.

The design's materials, processing, sustainability and marketing will also need to be considered in your nomination.

In last year's Food magazine awards, the Packaging Design award went to O-I for its O-I Vortex Bottle.

About the winner
O-I took out the Packaging Award in 2012 for its unique internal embossing on the new Wahoo Premium Ale beer bottle.

Peter Sexton Bruce from O-I Australia said that it is the innovative design of the bottle that sets it apart from other makes.

 "It's an innovative design whereby you have the embossing on the inside of the bottle so it provides a unique positioning in the market for the customers in terms of packaging and glass solutions packaging," he said.

O-I partnered with Western Australia's Gage Roads Brewing Co. to launch the Australian- first application of internal embossing in May 2011. 

The impact of the new bottle design as well as secondary labelling changes coincides with the recent announcement that Gage had experienced a 25 percent year-on-year increase in Wahoo Premium Ale sales since the introduction of the Vortex bottle.

It also allows the use of the full label surface and is 100 percent infinitely recyclable. 

Gage Roads Brewing Co.'s former CEO, Nick Hayler, said internal embossing provided a distinct point-of-difference that was difficult to replicate by Wahoo's competitors. 

"When you consider consumer purchasing behaviours, it's easy to appreciate the importance of capturing their attention and standing out from the retail noise," he said. 

"Our experience in recent years has taught us that packaging which appeals to the consumer and grabs both their attention and imagination is vital," said Hayler.

It is not just within Australia that O-I has had success, the bottle has been adopted by Miller Lite beer in the United States where it was credited with improving Miller Lite's sales by 6 percent, a significant margin in the highly competitive beer industry. In addition, DB Breweries was the first company to launch internal embossing technology in New Zealand, after applying the Vortex bottle design to its Tui Blond Lager in 2011. When asked what the benefit of the internal embossing is, Sexton Bruce said, "Uniqueness is probably the main thing and also that they can identify with the actual brand and therefore differentiate in the market and have shelf presence."

O-I is also proactive in managing its carbon footprint and has launched a list of sustainability goals to be met by 2017. 

These include aims to reduce global energy consumption by 50 percent, reduce carbon dioxide-equivalent emissions by 65 percent and nearly double its use of recycled glass so that a global average of 60 percent of each as well as eliminating workplace incidents.

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.

 

Product of the Year winners and consumer trends announced

Now in its fourth year, the annual Product of the Year awards were held at the picturesque Opera Point Marquee recently, and food brands made up almost half of the winners list.

More than 11,600 Australian household shoppers were surveyed by global research giant Nielsen as part of the awards, which now comprise 34 categories including Bakery, Dips and Dressing, Beverages and Specialty Biscuits, as well as a range of non-food awards such as Dental Care, Dishwashing and Hair Care.

Sixteen of the 34 categories are food-based Product of the Year director Sarah Connelly said innovative and creative manufacturers are rewarded with consumer loyalty.

"With an increasingly competitive market, manufacturers have significantly upped their game as they battle to capture consumer’s imaginations. They are striving to get the best, eye-catching products into the market, which is great news for shoppers," she said.

"Consumers are attracted to creativity that is relevant to their needs and the results reveal they are not averse to paying a little extra for this. The foodie trend is also evident in this year’s winners, showing that people are still more than willing to indulge themselves."

Winning food brands include Macro Gourmet Dips, Birch & Waite, Cadbury, Streets and Berri (full list of winners below).

Price is king
The Product of the Year research also found that consumers are still watching their hip-pocket, with home-brand products becoming increasingly popular.

Seventy percent said they often compare prices of private labels with manufacturer goods and many (60 percent) believe supermarkets offer similar quality, with packaging deemed just as good as those of branded products.

Ninety-four percent of respondents said they have bought private label goods, with half being regular users.

Price and convenience are king for consumers, even if it means compromising their health, the research found. Almost three quarters of Australians (74 percent) would eat healthier and buy more premium quality fresh produce if they were less expensive, with 41 percent believing it is cheaper and easier to buy pre-packaged meals rather than cooking themselves.

"Australians are time-poor and are looking for ways to cut corners, which means consumers are more likely to favour products that help make things quick and easy," Connelly said. "More than half of those surveyed (53 percent) said they don't have time to cook a full meal from scratch so they buy something convenient, even if it’s not as healthy."

 

Dairy awards leave bad taste in producers’ mouths

Aldi's dominance at the Sydney Royal Cheese and Dairy Produce Show has upset boutique producers, who are calling for the "philistine" brands to enter into their own separate category moving forward.

The event aims to recognise and reward innovation, diversity and excellence in agricultural production, this year handing out 30 major awards and 89 Gold and Silver medals to Australia's best cheese, dairy and chocolate producers.

The top accolade of Champion Cheese of Show went to Victorian-based Berrys Creek Gourmet Cheese for its Tarwin Blue, which also claimed the Champion Fancy Cheese and Champion Bovine Cheese award.

The five cheeses selected for the coveted Austraian Cheeseboard Perpetual Trophy were:

  • Lion Dairy and Drinks (Burnie, TAS) – Tasmanian Heritage Red Square
  • Lion Dairy and Drinks (Burnie, TAS) – Heidi Farm Tilsit
  • Berrys Creek Gourmet Cheese (Poowong, VIC) – Tarwin Blue
  • Small Cow Farm (Robertson, NSW) – Petitvache Brie
  • Bega Cheese (Bega, NSW) – Rindless Cheddar Cheese

However, supermarket Chain, Aldi, was a big winner in its first year at the event, taking home the Most Successful Dairy Produce Exhibitor award, Most Successful Butter Exhibitor and Champion Butter for its Just Organic Butter, as well as Most Successful Cultured Milk Products and Yoghurt Exhibitor.

Aldi walked away with 49 medals, including eight golds, upsetting a number of producers who feel they shouldn't be competing with large retailers.

Pepe Saya, who makes the hugely popular Pepe Saya butter, stopped participating in the awards once Coles started entering its generic brands.

"I don't believe that a non-manufacturer or a non-producer should be allowed to leverage off the Sydney Royal brand," he told Good Food.

"Here's a brand that's been given to the philistines like Aldi, Coles and Woolworths. [But] what does it mean to have a gold any more? This is the disappointment. This is the heartache."

Aldi's dominance has triggered calls for a separate awards category to be created. Michael McNamara, cheesemaker at Pecora Dairy in Robertson, NSW, and treasurer of the Australian Specialist Cheesemakers' Association said the Royal Agricultural Society is "shooting itself in the foot" by having supermarket brands compete alongside artisanal producers.

"The awards have become a parody of themselves if what they're taking is big, industrial products and putting them in the same category as hand-made, artisan products," he said.

Other 2013 Sydney Royal Cheese & Dairy Produce Show winners include:

CHAMPION MILK
The Jim Forsyth Perpetual Trophy donated by Jim R Forsyth.
Country Valley
Class No. 8 / Cat No. 39
Organic Lite

MOST SUCCESSFUL MILK EXHIBITOR
The Milk Marketing Perpetual Trophy donated by Milk Marketing NSW.
Warrnambool Cheese & Butter, Allansford

CHAMPION CHEDDAR CHEESE
The NSW Food Authority Perpetual Trophy donated by the
NSW Food Authority.
Bega Cheese
Class No. 23 / Cat No. 113
Bega Strong & Bitey

MOST SUCCESSFUL CHEDDAR CHEESE EXHIBITOR
Bega Cheese

CHAMPION FANCY CHEESE
NSW Food Authority Perpetual Trophy donated by the NSW Food Authority.
Berrys Creek Gourmet Cheese
Class No. 39 / Cat No. 275
Tarwin Blue

MOST SUCCESSFUL FANCY CHEESE EXHIBITOR
The Bega Cheese Perpetual Trophy donated by Bega Cheese.
Bega Cheese

CHAMPION BOVINE CHEESE
The Australian Dairy Corporation Perpetual Trophy donated by Dairy Australia.
Berrys Creek Gourmet Cheese
Class No. 39 / Cat No. 275
Tarwin Blue

CHAMPION CHEESE OF SHOW
Prize (Annual Trophy), supported by the Dairy Produce Committee.
Berrys Creek Gourmet Cheese
Class No. 39 / Cat No. 275
Tarwin Blue

CHAMPION ICE CREAM
Serendipity Ice Cream
Class No. 50 / Cat No. 420
Salted Caramel Swirl

MOST SUCCESSFUL ICE CREAM EXHIBITOR
Serendipity Ice Cream

CHAMPION GELATO
Cow And The Moon
Class No. 59 / Cat No. 571
Banana And Salted Caramel

MOST SUCCESSFUL GELATO EXHIBITOR
Cow And The Moon

CHAMPION CULTURED MILK PRODUCT OR YOGHURT
Mundella Foods
Class No. 64 / Cat No. 670
Greek Natural

CHAMPION DIP
Brilliant Food
Class No. 73 / Cat No. 808
Smoked Kingfish Rillettes

MOST SUCCESSFUL DIP EXHIBITOR
Paradise Beach Purveyors

CHAMPION CREAM OR DAIRY DESSERT
Barambah Organics
Class No. 76 / Cat No. 819
Pure Cream

MOST SUCCESSFUL CREAM OR DAIRY DESSERT EXHIBITOR
Nicholson Fine Foods Pty Ltd

CHAMPION SHEEP, GOAT AND BUFFALO MILK PRODUCT
Simon Johnson Perpetual Trophy donated by Simon Johnson.
Jindi Cheese P/L
Class No. 86 / Cat No. 867
Goat Gouda

MOST SUCCESSFUL SHEEP, GOAT AND BUFFALO MILK EXHIBITOR
Hotel Inter-Continental Perpetual Trophy donated by the Hotel Inter-Continental, Sydney.
Holy Goat Cheese

CHAMPION CHOCOLATE
Bracegirdles House of Fine Chocolate
Class No. 112 / Cat No. 73
High Thai

MOST SUCCESSFUL CHOCOLATE EXHIBITOR
Nestlé Perpetual Trophy donated by Nestlé Confectionery.
Bracegirdles House of Fine Chocolate

 

Food mag awards in focus: Food Safety and Innovation in Non-Food

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at the Food Safety and Innovation in Non-Food category.

For a company to be eligible for this category, the product or service needs to be directly applicable to the Australian or New Zealand food and beverages industries; offering an aspect of safety within the food processing environment.

This benefit may be realised through design, improved sanitation or additional contribution to food safety. Products that can be entered include protective clothing, sanitation products and services, monitoring equipment, materials handling products and facility fit out products and materials.

Areas of assessment include (as appropriate):

  1. Design, Materials, Specifications and Claims
  2. Innovation in terms of application/ use/ function
  3. Contamination risk reduction and consequence of error
  4. Contribution to food safety /HACCP conformance

In last year's Food magazine awards, the Food Safety and Innovation in Non-Food title went to Make Safe's BaitSafe product.

About the winner
BaitSafe can be installed in ceilings, walls, flat roofed areas and between floors, and eliminates the dangers associated with climbing ladders to gain access to hazardous areas.

It's been designed to be installed easily by the home owner or a pest control professional and can be done in less than 15 minutes.

The system has also been designed with aesthetics in mind as it has a flat contour design and the base unit is virtually invisible within its surroundings. It can even be painted to match existing room colours.

The company do not currently export as it has only recently been released into the market but there has been interest from distributors in New Zealand, Japan, UK, Europe, Taiwan and South Africa.

Gary McMahon, Make Safe CEO, said "We do have plans to export and we are being courted by some of the biggest companies around the globe which is fantastic."

The dangers of disease transmission from rodents are well known and have been associated with over 55 diseases to humans, ranging from viruses to parasitic worms, including choriomeningitis, mild meningitis, weil’s disease, infectious jaundice, tapeworm, skin disease, rat bite fever or relapsing fever. However the most the most common of all is food-poisoning, like salmonella bacteria, which is why a product like BaitSafe provides peace of mind for homeowners.

"It provides a safe barrier which helps to reduce the risks associated with pest control and is also the first of its kind in the world, with a Global Patent filed and the most awarded in [its] class," McMahon said.

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.

 

Food mag awards in focus: beverages

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at the Beverages category.

The entry process for this category is simple; all you need to do is submit details of your company and the product (name, website, address etc) as well as information on how the product is processed, its significance in the market, any details on export opportunities and what measures were taken to ensure food safety.

Images also need to be provided upon submission.

Criteria for the Beverage category is:
Alcoholic and non-alcoholic beverages are included in this category that any company, regardless of size, can enter. The product must be developed and/or launched in Australia in 2011 or 2012.

Products that can be entered in this category include beer, fruit juice, tea and pre-mixed spirits.

In last year's Food magazine awards, the Beverage title went to Rebello Wines for its Cheeky Rascal Cider with Mulling Spice Bag.

About the winner
Rebello Wines innovative decision to attach an easy-to-use mulling spice bag to its cider range is what has set this company apart in the art of cider making.

In June 2012, Rebello launched the mulling cider which is the first of its kind on the Australian market. It comes with a spice bag attached which contains a combination of cinnamon, star anise, orange, clove, nutmeg, vanilla and all spice berry.

Ruth Gallace, CEO at Rebello Wines said that a member of the company saw an opportunity to pick up on the cider trend that has taken off in Australia in recent years.

Ruth then went on to expand the idea so that the product could be sold in store and is practical and easy for customers to do at home.

"I can't take the credit myself, one of our team managers is from the UK so he teaches us a lot about cider. Cider is new to Australia and last winter we were putting together mulling spice bags for a lot of our on-premise customers – so literally measuring out the spice and putting it in a calico bag, tying a piece of string around it and teaching them about mulled cider," she said.

"It was pretty cumbersome and it got us thinking, 'how can we make this easy?' Then, over a cup of tea, I thought 'just put the spices in like a tea bag!’'

"So that’s what we've done, put our own mulled spice recipe into a pyramid tea bag as apparently it moves around in the triangle space and infuses better and then we’ve attached that to the necker of the bottle and introduced that to Australia, so hopefully now Australians can very easily make a mulled cider."

2013 – is this your year?
This year's awards will be presented at Sydney's Luna Park on 26 July, and will be a great opportunity for all finalists to not only have their product(s) on display, but also network with other industry members. Finalists will also receive coverage in Food magazine and on its website, including its twice weekly e-newsletters.

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.

 

Coca-Cola rewards Labelmakers for Share a Coke campaign

Beverage giant Coca-Cola Amatil (CCA) held its Supplier of the Year program recently, and Labelmakers Group walked away with the Overall Supplier of the Year 2012 award, for its role in the hugely successful Share a Coke campaign.

Labelmakers produced the labels for the campaign – a world first which required the printing of 150 names on Coca-Cola bottles and delivering printing solutions to ensure significant randomisation, ensuring that CCA customers always had a selection of names on the bottles they stocked.

The company also played a part in CCA’s recent Mount Franklin Lightly Sparkling campaign, printing Jennifer Hawkins’ Cozi swimwear fabric designs on the labels.

Terry Davis, CCA’s group managing director said “Labelmakers delivered strong innovation, reacted with speed, embraced our customers as their customers, and worked with us on every challenge we gave them. They not only met our expectations, but exceeded them, resulting in ‘Share a Coke’ being one of the best-ever brand activation campaigns in our history.”

CCA’s Supplier of the Year program, which began in 2010, was established to recognise excellent performance from the company ’s large range of suppliers, as well as recognising and strengthening the relationships CCA has with suppliers across all its functions.

CCA’s 2012 SUPPLIER OF THE YEAR AWARDS

  • Account Manager of the Year – Sean Carren, managing director of Goldstar Transport
  • Plant and Equipment – Husky
  • Financial Services – Westpac
  • Trade and Equipment – Skope
  • Information Technology and Telecommunications – Telstra
  • Transport and Logistics – K&S Freighters
  • Business Services – Origin Energy
  • Packaging and Ingredients – Labelmakers Group
  • Marketing Services – tkm9
  • Sponsorship and Assets – Netball Queensland

 

Food mag awards in focus: Snack Foods and Ready Meals

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at two categories: Snack Foods and Ready Meals.

The entry process for these categories is simple; all you need to do is submit details of your company and the product (name, website, address etc) as well as information on how the product is processed, its significance in the market, any details on export opportunities and what measures were taken to ensure food safety.

Images also need to be provided upon submission.

Criteria for these categories are:

Ready Meals
Meals that are ready to go, and do not require any additional ingredients. Ready meals include all the elements of a meal and require one or less steps for preparation. Products that can be entered into this category include microwavable dinners, pies and lasagnas.

Snack Foods
Snack Foods are foods which do not constitute an entire meal, and are eaten between main meals. They can be sweet or savoury but do not include many ingredients. Products that can be entered into this category include potato chips, cookies, nuts and dried fruits.

In last year's Food Magazine awards, the Snack Foods crown went to Morlife for its Dark Chocolate Coated Roasted Coffee Beans.

About the winner
Morlife aims to be a leader in the rapidly changing and developing industry of functional foods which are foods that provide a health benefit beyond ‘normal nutrition’.

“Functional foods must enhance health and well-being such as assisting in weight-loss, reduction of risk of disease, enhanced performance, physical athletic performance or memory/cognitive functions or help manage a chronic condition such as heart disease and diabetes,” Morlife explained.

Morlife is tapping into a broad market of people who are increasingly aware of nutrition and who seek to gain not only a great tasting product but one that offers a benefit in some way.

Morlife’s new dark chocolate coated roast coffee beans product aims to stand apart from other foods in the snack food market due to their high antioxidant levels. They are also free from gluten, preservatives, artificial sweeteners and colours.

The packaging has also been a key aspect of attracting customers to the product with foil pouches that have a large surface area on the front to take up supermarket shelf space as well as images and information which reflect the health benefits.

Morlife has engaged in an extensive marketing campaign in order to increase export opportunities and have launched a website that is solely for the purpose on focussing on export trade … So far this targeted plan has elicited interest from countries in the Middle East and South East Asia with China ordering 49,600 pieces, which has a potential to create an extra $1 million per annum.
 

The 2012 Ready Meals award went to Creative Foods Solutions for its Emily's Kitchen Range, which features high quality meals produced by experienced chefs.

About the winner
Emily's Kitchen Range flavours include twice-cooked pork with beetroot relish, parsnip mash and cracked pepper jus; Portuguese chicken with white bean ragout; and saffron rice and Atlantic salmon with steamed jasmine rice & dill cream sauce.

The meals were launched nationwide in March 2012 and are currently in over 750 Woolworths stores.

The range is produced by hand, using meats supplied by Andrews Meats Industries and fresh vegetables, some of which are grown by the company.  The packaging used allows the consumer to heat the meal to restaurant quality within a few minutes.

Peter Cox from Andrews Meats who worked with Creative Food Solutions said that producing a quality product requires not only the best tasting ingredients but it also needs to meet safety standards.

“A lot of development has gone into the actual process as far as keeping the quality of the food at the level that we expect it to be at and also maintaining a food safe product.”

Although the meals all have a shelf life of 28 days they are made without the use of preservatives which is done by using a tray sealing machine which is new to Australia and enables the long shelf life.

When asked what the biggest achievement of the range is, Ian Hill of Andrews Meats said that it is the ease and satisfaction in the product that the customer experiences.

“I’d probably say producing a meal that anyone in the street can go and buy- microwave in three and a half minutes and hopefully get a ready restaurant type meal for minimal work, maximum flavour at a reasonable price.”

2013 – is this your year?
This year's awards will be presented at Sydney's Luna Park on 26 July, and will be a great opportunity for all finalists to not only have their product(s) on display, but also network with other industry members. Finalists will also receive coverage in Food magazine and on its website, including its twice weekly e-newsletters.

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.

 

Food mag awards in focus: Meat and Smallgoods

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at another category: Meat and Smallgoods.

This category incorporates all fresh meats and deli meat products, with products eligible for entry including mince, wings, steaks and poultry.

The entry process for the Meat and Smallgoods category is simple; all you need to do is submit details of your company and the product (name, website, address etc) as well as information on how the product is processed, its significance in the market, any details on export opportunities and what measures were taken to ensure food safety.

Images also need to be provided upon submission.

In last year's Food Magazine awards, the Meat and Smallgoods award was presented to Lenard's for its Breast Pastelle.

About the winner
Recently Lenard's chose to re-think its formula and address consumer’s growing kitchen savviness and the public’s obsession with all things gourmet-food related by creating a high-end product with a more complex and modern approach to flavours. 

“I guess we threw out what we’ve been doing for the last 25 years and really went after that gourmet at home market and that was based on some research that we’d done and it’s really paid off as a great new addition to the lenard’s range,” Aaron Lewis, brand manager at Lenard’s, told Food Magazine.

“We’re still about every day and every day products and meals but this has been really well received which is fantastic,” he said.

The concept for the Breast Pastellé was in part born of a Lenard’s marketing research project undertaken in conjunction with Pacific Magazines, the What’s for dinner Australia? survey, where over 2,500 grocery buyers provided insights into their grocery buying and mealtime habits as well as the underlying motivations.

Lenard’s found that the research provided data in regards to drivers in preparing weeknight meals.

“The respondents indicated that they’re time poor, with 76 percent using pre-prepared meals to save time, 81 percent wanted to provide a wider variety of meals than they presently do, but 38 percent indicated that they don’t want to buy all the ingredients required to prepare one-off meals and 36 percent said they lack the courage to try preparing new cuisines. In short, they want to serve their families something new and that they are proud of, but they don’t have the time so they need assistance to achieve this.”

Knowing the potential demand for a Breast Pastellé-style product the brand launched magazine advertising, point of sale material, video content in-store, online, and via Lenard’s Coupon Club electronic direct mail.

Within two months of the official national launch of the Breast Pastellé, sales had overshadowed popular Lenard’s favourites such as the Chicken Spring Roll, Cordon Bleu, and Parmigiana which have been part of the Lenard’s range for over two decades.

When asked what the most appealing aspect of the product is, Lewis said that the quality of the ingredients and flavours are what has made the Pastellé stand out.

“I think the modern flavours. We’ve put a lot of work into the flavours that went into these products- creamy smoked salmon, pumpkin and cashew and so forth. We did a lot of research in the market to find out what it was that consumers were looking for in restaurants and when dining at home, in magazines and so forth and bringing that home was probably what pushed it over the line and they look great, they look great in the window so it’s presentation as well.”

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.

 

Australia to host WorldStar Packaging awards

The Australian Institute of Packaging has been invited to host this year's WorldStar Packaging awards, to be held alongside AUSPACK  PLUS 2013.

According to Ralph Moyle, national president of the AIP, this is a unique opportunity for the Australasian packaging industry to be part of an international event.

"There will be an international contingent of WPO Board members and award winners from across the globe coming to Australia for this event and we would like to extend an invitation to the entire packaging community to be a part of this significant night," he said.

The 2013 WorldStar Packaging Awards will be held on Thursday 9 May at the Novotel Sydney Olympic Park, alongside AUSPLACK PLUS 2013.

The WorldStar Packaging Awards is run by the World Packaging Organisation and is now in its 45th year. Last year the event attracted 243 entries from 32 countries around the world.

The AIP will also be running its biennial National Technical Forum in the day on 9 May, with the theme ‘Global Packaging Trends’.

For more information head to www.aipack.com.au

To read Ralph Moyle's column on the importance of Australia taking part in these competitions, and global packaging trends, click here.

 

Aussie packaging should take its place on world stage

A land of 23 million at the bottom of the planet, addressing packaging issues – what are the chances of global success? In all humility, the chances are good, relative to our resources.

I recently had the privilege of judging over 300 packaging entries from around the world at the World Packaging Conference in Singapore. To enter, each entry had to have already won a packaging award in their home country. They were the best of the best.

What were the different trends in packaging design in different world markets?

The quality of printing and paper from China and India were exceptional. From Western Europe and Brazil are back to basic materials, increased use of recycled materials, continuing light weighting and sustainable choices. Industrial scale designs that minimise waste and protect food materials were the highlights from India and Bangladesh.

Korea, Scandinavia and Japan provided unique technological innovations that allow the packaging to relate to customers through smartphones, Facebook or other smart technologies. The Americans are transitioning many products from rigid to flexible packaging and PVC to PET.

Central Africa has its own challenges of poverty and high population growth and developing packaging to fill basic life needs is perhaps the greatest challenge of all regions.

Next, pharmaceutical packaging focused on waste and dosage control, while electronic packaging from Korea epitomises the global environmental demands and the worldwide supply chain for mass market, fragile goods. Industrial packaging for the automotive and consumer electrical industries continues to be refined, based on minimising waste and for knock-down and reuse.

Packaging designs from around the world reflect the wealth, population growth and needs of the country of origin. In all areas of design, minimising waste in its many forms is seen as the most efficient way to improved, sustainable solutions.

Sustainable materials and design are no longer a novelty but the ticket to the game for which there is no price premium paid. Without these basics, your package will not be accepted by the consumer of the future.

Winners of World Star Packaging Awards are regarded with prestige in Asia, especially in China. Australia is part of the global packaging community and there’s no better place to have our innovation and skill on display than at the Australian Packaging Awards.

After seeing the quality of the winners at the recent Australian Packaging Awards, I suspect that if they had entered the world event, the majority would have rated highly. And I’m not on my own. There were 20 judges from around the world at the Australian awards and they recognised clear levels of innovation, as well as the practical use of materials in appropriate quantities, helping to meet some of the longest supply chains in Australia.

I would therefore encourage all packaging companies to put their best forward for industry awards and be recognised for the skills they possess.

Ralph Moyle, national president, Australian Institute of Packaging

 

Food mag awards in focus: Baked Goods and Confectionery

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at another two categories: Baked Goods and Confectionery.

Baked Goods would be a suitable category for all products that use a dry heat cooking process, whether sweet or savoury. Products that can be entered in this category include cookies, bread, pastries, pies and quiches.

Confectionery is appropriate for all kinds of sweet snack foods on the Australian market, such as chocolates, lollypops, gummy candies and boiled sweets.

The entry process for these two categories is simple; all you need to do is submit details of your company and the product (name, website, address etc) as well as information on how the product is processed, it's significance in the market, any details on export opportunities and what measures were taken to ensure food safety.

Images also need to be provide upon submission.

In last year's Food Magazine awards, the Baked Goods crown went to Byron Bay Cookie Company for its Falwasser Gluten Free Rosemary Sea Salt Crispbread.

About the winner
Djacinta van der Meulen, marketing assistant at Byron Bay Cookie Company, said "The Falwasser is a great looking and tasty gourmet snack which hits the mark for ceoliacs and people wishing to consume a gluten-free diet. It is a great all round entry- Byron Bay Cookie Company is going from strength to strength."

The judges added that the company's move into savoury flavours has been a success.

"This company is well known for its quality sweet baked products so a venture into savoury has really tested their innovative ability. The gluten free wafers have been well thought through with great ingredients and packaging," they said.

When the company decided to venture into the savoury side of things, it aimed to provide the best quality, and so the crispbread had to be packed adequately to ensure it remains crisp.

Boasting a 12 month shelf life, the range of crispbreads is doubly wrapped using modified air packing; firstly shrink-wrapped into a plastic tray then flow-wrapped to guarantee its freshness. The quality assurance team retests the packaging on a regular basis and also test new material and make necessary adjustments if required. 

Van der Meulen said that successful marketing has been a matter of engaging with retailers.

"Having key distribution and retail partners and promoting well through those channels has been very much a contributing factor to the success of the brand."

Other flavours in the Falwasser Crispbreads range are cheese and onion, pepper and chive, sesame seed and natural as well as gluten free natural and the award winning gluten free rosemary and sea salt.

The Confectionery title in the 2012 Food Magazine awards went to Heilala Vanilla Limited for its Heilala Vanilla Syrup.

About the winner
Development of Heilala Vanilla's Syrup came as family owner-operators John Ross, daughter Jennifer Boggiss and husband Garth Boggiss saw the troubling breadth of very unnatural syrups on offer. 

"There are a number of Vanilla Syrups available; all contain either whole or partly artificial chemical vanilla flavours. Genuine and real Vanilla is one of life's great pleasures, so we wanted to create a product that could have a wide range of applications,  in coffee's, cocktails, over pancakes and ice cream", said Jennifer.

Garth Boggiss said that in order to come up with the syrup idea, Heilala Vanilla engaged food technology researches at Massey University in New Zealand to help develop the techniques of extraction and seed processing technology.

"There was actually a project that university students worked on for us so they looked in the market at what was available and they looked at a category that really needed a pure vanilla flavour added to it so it was actually a university project," Garth said.

The vanilla used by Heilala is farmed on Tonga using sustainable practices and the farm was originally set up as an aid project by John Ross who was originally a dairy farmer.

The challenges of farming have a direct impact on the end result of the vanilla syrup as Jennifer Boggiss points out. "We have two current challenges; firstly increasing our supply of Vanilla from Tonga, both from our plantation and other growers in Tonga. Vanilla is sensitive to climatic conditions and the last two seasons have been very wet.  As we grow our product range and markets – which now include retail, food service and food manufacturing in New Zealand, Australia and USA the supply of Vanilla becomes critical to our future growth.

"The second challenge is ensuring we are constantly innovative and researching new food products that are 100 percent pure vanilla. Heilala Vanilla is globally unique; being the only vanilla company that is 'plantation to pantry'," she said.

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.

 

Food mag awards in focus: Ingredient Innovation & Health and Nutrition

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at two categories: Ingredient Innovation as well as Health and Nurition.

All you need to do to be in the running for the Health and Nutrition title for 2013 is submit information on your company and its relevant product, detailing how the product is processed, its best features, how it's been marketed and basically, what makes it so great!

The Ingredient Innovation category also requires basic information about the product and its manufacturer, as well as details on what makes it unique in the market and what market need it is fulfilling.

In last year's Food Magazine awards, one company won both the Ingredient Innovation & Health and Nutrition categories.

CoYo Corporate took both these crowns with its CoYo Coconut Milk Yoghurt Natural product.

About the product
Henry and Sandra Gosling are the husband and wife team behind the CoYo dairy free, coconut yoghurt which has taken a known fruit with a high fat content and used it to now have nutritional benefits.

Sandra said the idea for their unique health conscious product was an accident. 

"This was a "silly idea" that came to mind at 3.00am on a Sunday morning," she explained.

"It had nothing to do with any specific reason as to change from dairy to coconut. Henry had managed a dairy factory that made yoghurt and after researching the coconut yoghurt market that morning at 3.15am he was surprised that no one other than a company in America was doing it.

"He was born in Fiji and thought he knew a lot about the coconut, in fact he knew very little."

Henry then set about researching the coconut and how it could be best utilised to create a product that was great tasting, with the right texture.

"The more he researched, he realised that it was an oil he was dealing with and obviously there may have been others that would have tried and then moved on. It was really in the end his stubbornness that drove him and he became obsessed with the whole concept of making yoghurt from coconut milk.

"After five months of daily experiments he finally cracked the right combination between coconut milk, starches, sweeteners and cultures," Sandra said.

Sandra became the taster as did her yoga class mates, who each Monday tried the next so-called successful batch. On 19 November 2009 one of the yoga ladies said, "My god this is "Heaven in a mouthful" and it was then that he knew he had made the grade.

Not only were Sandra's yoga friends enamoured with the product but the health food industry was too, however some slight alterations needed to be made to address the health and nutrition of the product.

"The response was at first guarded, considering that it was targeted to mainstream stores. Once the health-food stores heard about it they grabbed it. Feedback was important and slowly the ingredients were changed from the original recipe to provide what the public wanted. Out went the sugar and Xylitol replaced that and then completely vegan cultures were added."

The marketing for CoYo has been focussed on educating the public through in-store tastings by informed presenters. There is a lot of fat naturally in coconuts, so the marketing needed to focus on the health improvements that were made by the Goslings.

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.

 

Submissions open for APPMA Awards of Excellence

Submissions are now open for the 2013 APPMA Awards of Excellence, which will be announced at AUSPACK PLUS in May next year.

Designed to recognise innovative and outstanding packaging and processing solutions, the awards comprise categories including Export Achievement Award, Design Achievement Award, Customer Partnership Award, the Imported Equipment Award, Best New Product Award and the APPMA Scholarship.

“Companies that enter these biennial awards are recognised for their contribution and outstanding achievements against their peers within the wider packaging industry and we encourage everyone to  enter," said Mark Dingley, chairman, APPMA.

All submissions are due no later than 22 March, 2013. You don't need to be an APPMA member to submit an entry. To access a submission form email appma@appma.com.au

 

Dairy’s best of the best announced

Dairy Australia's 2013 Australian Grand Dairy Awards were held earlier this week, with Lion Dairy and Drinks and Bulla Dairy Foods being named Grand Champions.

Twenty Champions were named across the awards' two categories – cheese and dairy – with the highest scoring product in each being crowned a Grand Champion.

Lion Dairy and Drinks' Tasmanian Heritage St Claire took out the cheese title, while Bulla Dairy Foods' Bulla Premium Sour Cream trumped all other competitors in the dairy category.

The panel of 21 judges spent two days testing 399 products – 153 cheese and 246 dairy products – submitted from 84 different companies around Australia – all of which are only eligible to enter the AGDA after being awarded gold medals at state competitions. Products were judged according to flavour and aroma, body and texture, and colour and appearance.

All winners are able to display the AGDA medal on their product, providing consumers with a tangible, readily-recognised symbol of the product’s quality and excellence, as well as confirmuing that they are buying Australian-made.

The 2013 AGDA Champion Cheese Winners are:

  • Champion Fresh Unripened Cheese – Cuore Blu Burrata, That’s Amore Cheese (Vic)
  • Champion White Mould Cheese – Old Telegraph Road Brie, Jindi Cheese (Vic)
  • Champion Semi-Hard and Eye Cheese – Tasmanian Heritage St Claire, Lion Dairy & Drinks (Tas)
  • Champion Cheddar-Style Cheese – Pyengana Cheddar, Pyengana Dairy (Tas)
  • Champion Hard Cheese – Mil Lel Superior Parmesan, Lion Dairy & Drinks (Simpson, Vic)
  • Champion Blue Cheese – Old Telegraph Road Heritage Blue, Jindi Cheese (Vic)
  • Champion Washed Rind Cheese – Jindi Reserve Washed Rind, Jindi Cheese (Vic)
  • Champion Flavoured Cheese – Mil Lel Superior Pepato, Lion Dairy & Drinks (Simpson, Vic)
  • Champion Goat’s or Sheep’s Milk Cheese – Red Hill Mountain Goat Blue, Red Hill Cheese (Vic)

The 2013 AGDA Champion Dairy Winners are:

  • Champion Natural Yogurt – Jalna Greek Natural Yoghourt, Jalna Dairy Foods (Vic)
  • Champion Flavoured Yogurt – Brancourts Premium Dessert Mango Yoghurt, Brancourts Pty Ltd (NSW)
  • Champion Ice Cream – Dooley’s Licorice Ice Cream, Dooley’s Ice Cream (Vic)
  • Champion Dairy Gelato – Cow and the Moon Pistachio Gelato, Cow and the Moon (NSW)
  • Champion Dairy Dessert – King Island Dairy Belgian Chocolate Créme Dessert, Lion Dairy & Drinks (King Island, Tas)
  • Champion Milk – Sungold Jersey Milk, Warrnambool Cheese & Butter Factory (Vic)
  • Champion Specialty White Dairy Drink – Norco Hi Lo, Norco Foods (Labrador, Qld)
  • Champion Flavoured Dairy Drink – Oak Egg Nog, Parmalat (Clarence Gardens, SA)
  • Champion Cream – Bulla Premium Sour Cream, Bulla Dairy Foods (Vic)
  • Champion Butter or Butter Blend – Western Star Original Butter, Fonterra Brands (Aust) Pty Ltd (Vic)
  • Champion Dairy Dip – Paradise Beach Pesto Swirl Dip, Paradise Beach Purveyors Pty Ltd (NSW)