Jungheinrich has launched an entry-level range of pallet trucks for low-duty applications.
This new range of electric pedestrian trucks is designed for retailers, print shops, workshops or garden centers, or even small to medium-sized businesses that routinely need to move heavy individual items.
The range includes EJE M13 (1300kg) and EJE M15 (1500kg) electric pedestrian pallet trucks. The AC drive motor provides fast and efficient transport of pallets over short distances. An intelligent automatic shutoff system turns the truck off automatically after 30 minutes of non-use, conserving energy and the battery.
All trucks are fitted with a maintenance-free, three-phase AC motor and a maintenance-free gel battery with integrated charger as well as an ergonomic Jungheinrich tiller, offering fast, efficient and safe throughput, claims the manufacturer.
Moving loads in these applications can be difficult if the operator only has a conventional hand pallet truck,” says Greg McNamara, National Jungheinrich Product Manager. “The initial effort required to get the load moving, and then stopping, can be a possible OH&S risk or if not, sometimes impossible with a manual pallet truck.”
The Jungheinrich EJE M13 and EJE M15 electric pallet trucks are now available from NTP Forklifts Australia.
Omron electronics has released its entry level controller, NX1P, designed for small to midsize production machines. Based on the Sysmas (System for Machine Automation Control) platform, the controller features advanced motion control and networking for onsite IoT.
It is battery free and reduces machine maintenance, featuring an SD memory card slot to restore, back-up and verify data in the controller.
With one or two built-in option boards, there is no need to increase the size of the control panel for adding serial and analog communication.
This makes it a compact controller with push-in-plus terminals at the I/O and CPU unit to strengthen connection and save wiring time.
According to the company, these features together with a fast execution time of 3.3ns makes the controller an easy-to-use, high performance compact controller.
Moreover, the controller has built-in Ethernet/IP and EtherCAT ports. EtherCAT allows connection between I/O devices with a single cable providing control for up to eight servo systems, reducing wiring work.
Single-axis position control and four axes of motion control can also be achieved through electronic gear/cam and linear/circular interpolation. IO-Link master is enabled, meaning downtime is reduced and status of machines can be detected quickly and precisely.
Company tax cuts are a key component of Australian Treasurer Scott Morrison’s plan to drive growth in jobs and wages, spurring on the Australian economy.
There’s no question that tax cuts and lower energy prices will enable companies to keep more of the money they make. But it’s not more money per se, but what they do with that money that will enable them to grow.
Should they spend money on hiring more people, developing new products, do more marketing, change the packaging, or expand the factory to manufacture more product for export?
These are the kinds of decisions all CEOs of medium-sized companies must make. But many CEOs are uncertain about what to do to grow and are fearful of making wrong decisions. No CEO wants to make a decision that sends the company into decline, so there’s a tendency to “circle the wagons” and try to protect what they have or make incremental moves from which they can quickly retreat if things go wrong.
In these situations, lack of money is less of a gating factor than lack of knowledge. The good news is that when CEOs are taught the basics of growth, understand how to create a growth strategy, and are given tools that enable them to simulate the impact of a decision, they make decisions quite rapidly and begin to grow – and then they hire people and jobs are created.
Two years ago we launched our first growth program and began working with a group of 10 companies from all over Australia representing ten different industries. They had revenues between A$5 million – A$50 million, 5 – 200 employees, and the CEOs wanted to grow but weren’t sure how. Over the two years since they entered our program, they increased their aggregate revenue by 93%, profit by 100%, and are exporting into 12 new countries.
But, most importantly for policy makers wanting to create jobs – these ten companies have added 146 new jobs. That’s an average of 14.6 jobs, over two years, per company.
What if each of the 220,000 medium enterprises in Australia added half as many jobs over the next two years? That would result in more than one million jobs.
Promoting company growth can be achieved by helping managers figure out:
What’s the best growth strategy for this company?
What changes are needed in marketing and sales?
What changes are needed in the way we lead and manage?
Are the right people in the right positions to drive growth?
What kinds of people, with what kinds of skills and experiences, are needed for future growth?
Although a tax cut could be the fuel for the growth, company leaders come to our growth program because they need help thinking through which growth strategy makes sense for their business. They want to learn how to improve their leadership, tune their organisation, become more efficient, and rev growth.
Money alone will not create the numbers and kinds of jobs required to boost the economy. CEOs and MDs in our programs tell us that learning what to do, when, why, and in what order has given them the confidence to take the risks required to grow their companies and hire more people.
In short, we need to focus as much attention on the management education of founders, CEOs and MDs of medium-sized companies as we do on providing them with more money. Once they learn how to grow their companies, they will definitely need money to become the engines of growth, and they will certainly hire more people, creating the jobs we all want.
The new GEMÜ 4242 combi switchbox is suitable for secure and fast applications in most food and other types of process plants.
It is small, compact and light, and is ideal for pneumatically operated linear actuators. With its integrated 3/2-way pilot valve made of anodized aluminium or stainless steel, the new combi switchbox 4242 from GEMÜ, the Ingelfingen-based specialist for valves, measurement and control systems, is especially designed for smaller and medium nominal sizes. It is particularly well suited for secure and fast applications with a stroke of 2 to 30 mm.
The design is compact and saves material, and in comparison with competitors’ products, it is much smaller. This has a favourable effect on pricing and provides protection for the environment at the same time.
Green engineering is part of the GEMÜ range. The pneumatic and electrical connections of the combi switchbox save space and enable easy access as they are positioned in one direction. This means that the combi switchbox can be fitted quickly and easily without any great need for cabling, and there are no problems during servicing either.
Mounting and commissioning is made simpler by a speed-AP function. A manual override enables fast diaphragm change. This all saves time and money, and lowers the planning efforts.
The combi switchbox has a microprocessor-controlled, intelligent position sensor and an analogue, integrated travel sensor system. The combi switchbox provides extended diagnostics, and reports various programming, sensor and pneumatic faults using high visibility.
The end positions are programmed on site via the reed contact, using a solenoid on the top of the housing, but without a PLC connection. The position of the reed contact in the housing is clearly marked. The housing therefore need not be opened. Mechanical openings in the housing for buttons and switches are therefore not required.
One year ago today, the China-Australia Free Trade Agreement (ChAFTA) entered into force. From this date, Australian wine exporters could claim preferential tariff reductions through accompanying wine consignments with a ChAFTA Certificate of Origin.
Australian wine exports have had two tariff reductions since the entering of force of ChAFTA. For most wine, the rate has fallen from 14% to the current rate of 8.4% and will drop further to 5.6% on 1 January 2017, giving Australian winemakers a substantial competitive advantage over our European counterparts.
Australian wine exporters have made the most of the preferential tariff rates into China and China is now Australia’s most valuable wine export market. In the last 12 months, exports to mainland China have grown by over 50% per cent to just under $500 million. To put this in context, just a decade ago, Australian wine exports to China were valued at $27 million.
The trade benefits of the China–Australia Free Trade Agreement, and the growing Chinese middle class’ increased interest in wine, have meant that more than a third of Australian wine exports priced $10 and more per litre FOB, are now destined for China (valued at almost $200 million and up over 60 per cent).
‘The demand for our premium wines in China shows no sign of abating and the next round of tariff cuts will give us a further advantage over our next biggest rivals in France’ said Tony Battaglene, Chief Executive of the Winemakers’ Federation of Australia.
He went on to say ‘The Australian Governments’ continued emphasis on pursuing trade opportunities and reducing market access barriers is welcomed by the wine sector and the benefits of this will flow on to rural and regional Australia over the next decade’.
The SIMBA (Specialized Inventory Management with Barcode Accuracy) system solves the problem of how to track processed products and produce high quality finished goods labeling.
The updated deconstruction process provides easy traceability of individual primal cuts, by products and scrap, tracking back to the original carcass. SIMBA can be integrated to most scales for proper weight measurements and also tracks carcasses and finished goods boxes to multiple locations.
Yield reporting SIMBA allows production line workers to change content of product labels with a fingertip on the computer or touch screen, capturing product weight information and printing a label with a barcode identifier for that case or carton.
That information is stored in the SIMBA Office system, and given a clean input and output, SIMBA is then able to calculate yields per line, per day, etc.
SIMBA’s inventory system provides current inventory of processed cartons. Cartons can be accumulated onto a pallet and tracked by a single pallet identifier. This integrated system gives the user complete reporting of the product from receiving to shipping. The cartons or pallets can be stored and tracked by location.
Key results from implementing the SIMBA software include increased production speed; the ability to get real-time, accurate production reports and yields; to fulfill traceability requirements; to report accurate inventory on the fly, to print professional looking carton and pallet labels in unlimited formats.
Coca-Cola South Pacific has today announced that it has developed Snapchat lens for their summer campaign including one to go live on New Year’s Day which will allow users to interact with Coke in a new way.
“There are a number of ‘firsts’ in our summer campaign this year including the exciting launch of the Coca-Cola AU Snapchat channel,” Kate Wilson, Coca-Cola South Pacific IMC Manager (Sparkling) said.
“This platform provides us with the perfect opportunity to bring to life the campaign through an impactful, real-time and relevant connection point that resonates with our audience.
“We hope the campaign inspires young Australians and shows them a fresh and surprising side of our brand. “This year we’ve taken a different approach, challenging our consumers in surprising ways through music and artistic content as well as using social and digital to drive awareness amongst youth.”
The multi-million dollar integrated marketing campaign will feature in out-of-home, mobile and cinema, experiential marketing, PR, social and influencer engagement, as well as point of sale shopper marketing. Digital content will run across catch-up TV, Vevo and YouTube in 15 and 30 second cut-downs through programmatic advertising.
In a new twist to building awareness for Coca-Cola, street art murals will bring the campaign to life across iconic urban sites in Sydney, Melbourne and Brisbane. Sydney-based street artist Mulga has been working with Coca-Cola over recent months to create the murals and artwork that will feature across social media, online video, digital and OOH – including on the iconic Kings Cross billboard from this week.
Thermo Scientific Orion and Thermo Scientific AquaSensors products are well-known around the world for excellence in water and liquid analysis in laboratory, R&D, government compliance, pharmaceutical, drinking water, wastewater treatment, food and beverage manufacturing, environmental, power generation, and general industrial processing markets.
The Orion and AquaSensors product lines include a full range of liquid sensing and measurement products that include:
Portable and benchtop pH, ISE, conductivity, and dissolved oxygen measurement
Laboratory electrodes and sensors for sampling pH, ISE, dissolved oxygen, ORP, conductivity, and temperature
Online process analyzers and sensors for measuring pH, conductivity, ORP, dissolved oxygen, dissolved ozone, chlorine, turbidity, sodium, chloride, silica, fluoride, and calcium
The meters, electrodes, buffers, standards, and solutions are designed for a number of applications and industries:
The Chia Almond Natural Energy Ball is gluten free, suitable for vegetarians, contains 23.7 per cent protein per ball, 40 per cent of the required intake of Omega 3 and has no refined sugar, no artificial additives or preservatives.
Bounce Natural Energy Balls are available in eight additional flavours including Almond, Apple Cinnamon, Cacao Mint, Coconut Macadamia, Hazelnut Cacao, Maple Pecan, Peanut, Spirulina Ginseng and Superberry.
The New Year should see the Australian lamb and sheep market benefit from reduced supplies and positive demand from domestic consumers according to the Meat & Livestock Australia’s (MLA) 2017 Sheep Industry projections.
MLA’s Manager of Market Information Ben Thomas said lamb slaughter is projected to be 22 million head for 2017, down 2% from the estimated 2016 level.
“While this is a decline year-on-year, 22 million head is still in line with the long-term growth trend observed over the past decade,” Mr Thomas said.
“Breaking the annual processing down to a quarterly basis, it is anticipated that the June and September quarters will be when supplies are the tightest. Lamb availability in the March quarter on the other hand, is likely to benefit from carry-over stocks from the final months of 2016, when extremely wet weather delayed many lambs coming to market.”
Assuming average seasonal conditions and a return to normal lamb marking rates, the numbers of lambs processed are anticipated to increase to 23 million head by 2020.
Thomas said Australian lamb production for 2017 is projected to ease 2% to 492,000 tonnes carcase weight (cwt), and while this is a year-on-year decline, the volume is in the realms of record territory.
“The Australian domestic market is anticipated to remain the largest consumer and account for 48% of production, or 237,000 tonnes cwt, with many encouraging signs coming from the market,” he said.
“For instance, domestic per capita consumption has stabilised in recent years, while at the same time the weighted average retail price has been increasing.
“To put this in perspective, domestic lamb retail prices in 2016 averaged just 10 cents shy of the record high set in 2011, at $14.51/kg, and per capita consumption is 8% higher now than what it was then.”
On the export front, Australian lamb shipments are anticipated to ease 4% year-on-year in 2017, to 220,000 tonnes shipped weight (swt).
“While this will be the third consecutive year of slightly lower exports, volumes are still in excess of 200,000 tonnes swt – a level breached for only the first time in 2013. The major markets are likely to again be the US, China and the Middle East,” Thomas said.
A recovery in lamb exports is forecast from 2018, with volumes expected to reach a record 235,000 tonnes swt by 2020.
“The longer-term export outlook should be underpinned by further growth in demand in Asia, especially China, the US and the Middle East, a lower Australian dollar, diminishing New Zealand exports, and Australia’s projected growth in production,” Mr Thomas said.
“Uncertainty surrounds the impact of Brexit on access to both the UK and EU. If negotiations result in expansion of Australia’s meagre sheepmeat access to these markets, it could provide a significant lift to exports and prices.”
Melbourne Moonshine Cáscara Moonshine is made from the dehydrated cherries of the coffee plant.
Traditionally discarded, Campos says it has worked with a small coffee farm in Costa Rica to keep and naturally dry the cherries, resulting in a fruity coffee variety that gives a more subtle tea-like taste.
Campos Coffee, the specialty roaster founded out of a small Newtown café, has always been focused on innovation in coffee, and realised the untapped potential of this previously under-utilised part of the coffee tree.
After months of testing to get the flavours right, the end result is a rich liqueur with cherry and raisin flavours, and hints of molasses, reminiscent of Christmas Cake.
Premium cider brands in West Europe recorded a compound annual growth rate of almost 8% between 2009 and 2015, far exceeding competing price segment categories which all posted declines, says consumer insight firm Canadean.
According to the company’s latest research, one of the most important trends currently being recorded in the West European cider market is the premiumization trend, which has led to consumers spending more on quality cider at the expense of discount and mainstream brands.
Premium brands, determined as brands which have a price index between 115%-149%, when using the leading mainstream brand as the benchmark, have witnessed positive results from this. However superpremium brands, those priced in the market at a 150% price index and above on the leading brand, have not yet benefited from this trend, with consumers still exhibiting some caution with their spending.
The impressive growth seen in West Europe was driven by strong performances in Spain (3%) and France (15%), as well as huge growth in the Republic of Ireland (107%), helping to offset the 1% decline in the largest market by volume, the United Kingdom.
Growth in Spain, the second largest premium cider market by volume, was a consequence of the increased demand for imported cider and ‘natural’ cider, which is generally associated with premium and superpremium price points. Natural cider in particular benefited from its popularity with young adult consumers, who find the concept of filtered cider with no added sugar to be appealing.
France’s market was largely in line with the rest of the continent, with volumes declining overall and premium offerings the sole growth point. Consumers in France are increasingly switching their cider drinking habits to quality over quantity, driving value growth.
The exceptional gains witnessed in the Republic of Ireland market for premium brands can be partly attributed to the recovering economy that has restored consumer confidence. Ireland was the fastest-growing economy in West Europe in 2015, and in a traditional cider drinking market, this proved fruitful for premium brands. Heineken also introduced its Orchard Thieves brand in 2015. After vigorous taste panel testing with Irish consumers, it has been designed specifically for the Irish palate, and entered the market with a high price point that more than doubled the volumes in the premium price segment.
Canadean states that premium cider will continue its consistent growth pattern in West Europe in 2016 due to rising consumer interest and willingness to purchase higher priced and quality ciders. Brewers quick to jump on this trend, as Heineken has been in the Republic of Ireland, could capitalize on this shift in consumer buying behavior by focusing on development of more unique and premium cider offerings.
As Christmas approaches and families begin planning their menu for the big day, RSPCA Australia is encouraging consumers to shop humanely at the supermarket.
Demand for ethically-produced ham, turkey and chicken is high at this time of the year, but with so many different labels on products it can be challenging to know which claims to believe.
“Four out of five Australians believe that it’s important that meat, eggs and dairy products sold in Australia are farmed in a humane and ethical way ,” said Hope Bertram, Humane Food Marketing Manager, RSPCA Australia. “Shoppers wanting to cut through the confusion should choose RSPCA Approved.”
First founded in 1996, the Approved Farming Scheme is part of the RSPCA’s ongoing efforts to improve the lives of Australia’s most intensively farmed animals.
In the twenty years since the Scheme began, 805 million hens, pigs, chickens and turkeys have benefited from significantly better conditions on farm.
The commitment of retailers like Coles and Woolworths to sourcing RSPCA Approved chicken for their own brand ranges has seen the Scheme experience exponential growth in the last two years alone.
“When the Approved Farming Scheme started, there was far less consumer awareness around animal welfare in farming,” said Ms Bertram. “Now people are more conscious of the impact their choices have on farm animals.”
“RSPCA farming standards are grounded in science and go beyond legal requirements in ensuring that animals are farmed in a way that meets their physical and behavioural needs.
“By choosing RSPCA Approved, hens can nest, chickens can perch, turkeys can peck and pigs have space to roam.
“That’s why shoppers looking to purchase higher welfare food this Christmas should look for the RSPCA Approved label.”
Harris Farm Markets is removing all $1 per litre milk from its shelves across its 24 stores in New South Wales, in a bid to support the local dairy industry.
Harris Farm Markets will stock its own Farmer Friendly Milk range that will sell for $2.29 per two litres. The grocer is working with New South Wales-based farmer-owned cooperative processors who are transparent about their farm gate price, so they can ensure a fair price is being paid to dairy farmers with this new range.
Harris Farm Markets says that it believes milk is a beautiful, natural product and should be sold at a fair price that doesn’t see farmers selling their milk for less than the cost of production.
The retail price is reflective of the true cost of production, allowing Harris Farm to return 95 per cent of the sale price back to the cooperative and onto the farmers who own it.
Farmer Friendly Milk is a higher-quality milk (than its $1 per litre counterpart) with a higher butterfat content of 3.6 per cent, so it’s creamier, because there isn’t the price pressure on the processor to extract as much of the butter fat to create margin in other dairy products.
Harris Farm Markets Co-CEO Tristan Harris said the announcement this week comes after several months of planning to ensure the best product at the best price – for all parties – was going on shelf.
“We understand that people want good value on products that they use lots of every day. However, we believe most people don’t agree that it should be cheap at all cost, including the costs of lives and livelihoods of Aussie farmers,” Tristan said.
“We are charging $2.29 for two litres of milk. We still believe this represents great value for customers but not at the expense of farmers.
“As a family-owned business we knew we wanted to make a difference where we do have control, and after seeing the uproar from farmers, advocates and the public on $1 per litre milk earlier this year, we were compelled to change our approach to milk.”
The Farmer Friendly Milk is on shelves and available in the online store in two-litre bottles of full cream and lite options.
Harris Farm Markets said that it will continue to stock a wide range of milks from a variety of suppliers large and small, and continues to work with these suppliers on transparency around pricing to ensure a fair go for the participating farmers.
Australian sauce maker, Fountain, has today unveiled new packaging across its bottled sauce range, featuring new on-pack product information and imagery.
From December, the refreshed packaging will start to appear across the range, which includes a variety of sauces for every occasion, ensuring meals can be enriched with flavour at any stage of the cooking process, from start to finish.
The changes have been made based on loyal consumer insights that found home cooks prefer products to have clear labelling, in addition to useful tips and suggestions to help them to make decisions on which sauces to use at home.
The new coloured labels will now display key details such as whether a variant is gluten free or has no artificial colours and flavours and packaging has also been redesigned to demonstrate the comprehensive range of flavours, along with providing flavour inspiration to current and new consumers of the brand.
Although the packaging of the Fountain sauce range has undergone a makeover, brand manager at Fountain, Gillian O’Brien says that the trusted and much-loved Aussie recipes have not.
“At Fountain, we’re excited to unveil the new branding, which has been revamped to make the range easier to shop for and enable customers to make informed decisions.We can assure Australians that we have not changed any ingredients in the sauces that our consumers know and love – each sauce is still bursting with flavour.” she said.
The full range includes Hoi Sin, Hot Chilli, Mint, Satay, Soy, Soy & Honey, Spicy Red, Steak, Sweet Chilli, Thick Mint, Mild Mexican Chilli, Plum, Sweet & Sour, and Mustard, as well as its range of Tomato & BBQ sauces, which are available in a number of convenient formats.
Amcor Rigid Plastics has launched a new collection of crystal clear polyethylene terephthalate (PET) stock bottles and preforms for dairy, aseptic, and high-pressure processed (HPP) liquid beverages.
Amcor’s new stock bottle and preform collection represents one of the industry’s largest lines of dairy-specific products providing significant design flexibility based on a wide range of package shapes and sizes.
“Along with consumer appeal, our comprehensive PET package portfolio for dairy and juice provides brand owners and manufacturers with convenience and reduced product line complexity, enabling efficient and cost-effective product management, “ said Alex Warren, manager of marketing and strategic business development for Amcor’s Beverage Business Unit.
These premium bottles are aesthetically-pleasing, easy to handle, and meet the needs of on-the-go consumers. They are spill-proof and offer higher quality and better sealing than competitive containers. Convenient sizes meet today’s busy consumer lifestyles and enable healthier, controlled portion sizes.
The large, comprehensive product line enables multiple applications and one-stop shopping for manufacturers thanks to the availability of three shapes, four bottle capacities, three finishes, and three filling types, according to Amcor.
Multiple applications for each SKU enable efficient and cost-effective product management. The stock bottle collection also offers compelling shapes and sleek premium designs which help brand owners achieve differentiation on the store shelf.
The new dairy bottle portfolio delivers high performance and is designed to maximize process efficiencies while applying industry-leading technologies including the lightweight Bericap Aseptic finish.
Superior sealing is achieved due to the tight tolerance of the finish, product spoilage is virtually eliminated, and secondary packaging and distribution costs are reduced. For brand owners and co-packers, Amcor’s superior vacuum absorbing technology provides bottle stability even during challenging altitudes and temperatures encountered during transportation and distribution.
In a recent report by McCormick, they identified five trends on flavours from around the world, especially the Middle East, seem to be the driving force of the trends.
Some of details of the five trends that they reported on were:
Innovation in breakfast meals and products with the addition of new ingredients and flavours will be emerging trends in 2017.
These include ancient grains and rice varieties that are gluten-free and in-line with the current free-from consumer demand, as well as the use of middle-eastern spices—that, according to them, will bring “intriguing and exciting” new flavours to the consumer palate.
On the end of meats, grilled meats and seafood will be the ‘in’ foods, married with bold sauces, rubs, and glazes such as Spanish green sauce, Mexican sauce, or with sherry wine and vinegar.
Spanish flavours will be at the centre of attention for manufacturers of meat products.
Rather than just seen as a breakfast ingredient, eggs are going beyond and are becoming commonly seen in lunch and dinner menus according to McCormick.
Besides the usual packaged hard and soft boiled eggs in convenience stores, cured, fried, and poached eggs also may offer opportunities for manufacturers to experiment with too.
It is also reported that Mediterranean cuisine is becoming more popular with consumers, especially when they use barberries—a key tart ingredient in Persian foods—or Baharat seasoning.
Pasta is the foundation for inspired new culinary traditions, as according to the reports, citing examples of Reshteh with Italian minestrone, or Turkish manti with Italian Bolognese.
Also another McCormick prediction is the up and coming trend in 2017 for sweet ingredients like syrups and exotic fruits which are being increasingly used to temper pepper’s bold taste.
These include date syrup, or exotic, tropical fruits such as dragon fruit, mangosteen, green mango and jackfruit.
By using a meat extract as ink, layer-by-layer, a food could be created that is as soft as butter and like meat, packed with nutrients. In a report by ABC news, Meat and Livestock Australia (MLA) was alerted to the possibility of 3D printed red meat after seeing it done with chicken meat in Germany.
Currently they have investigated a way to turn every last bit of meat from the bone into a high value product and believes it is feasible with a high protein ink or powder could be used in a 3D printer.
“You could have a sugar ink, fat ink and by using those different ink pots you could create a food that is catered to a specific calorific and protein value,”
Sean Starling, general manager of Research, Development and Innovation at MLA, said.
The 3D printed meat would be targeted at people who have trouble chewing and swallowing and suffer dysphagia, those nutrients are hard to get.
MLA had found in Germany has 3D printed food in 1,000 nursing homes, and 3D printed food would be more appetising than pureed food.
CSIRO looks at 3D printer created foods
“We believe the biggest opportunity is for people who have trouble consuming a full bodied steak, the aged and disabled, who can’t eat highly textured and highly interconnective muscle foods,” Starling said.
“We’re thinking you could still print a steak, you’ll get the perception of a steak, the taste of a steak, but it will be almost like butter to chew through and swallow.”
According to ABC news, the CSIRO’s team leader in Meat Science Dr Aarti Tobin said the combination of gels and starches with the meat ink will have to produce something delicious. Dr Tobin said the CSIRO Meat Science team had worked on recombined meat from a meat paste.
“The cubes were nice and soft, looked like diced meat, once you put it into your mouth you just pushed it against your palette and they fell apart and formed a nice poultice.”
According to ARC, due to the essential nature of many of the products produced, the food & beverages industry is typically less affected by global economic conditions trends than many others, but is highly sensitive to government regulations that often determine how products are manufactured and where they can be sold.
Regional demographic changes also often have a major impact on this industry.
In general, new products, product innovation, and a growing population drive growth in the food & beverages sector. The growing middle class in emerging economies increases demand for more convenient processed foods as well as for more profitable luxury food and beverage products.
Today’s food and beverage companies strive to be able to respond to consumer demand for a wide variety of fresh, nutritious, convenient, and high-quality foods.
Many companies invest large amounts of money to develop new products. As many manufacturers operate globally, product packaging and labeling must meet country-specific requirements and regulations. In addition, product formulas need to be adapted to suit different consumer tastes.
As a whole, this sector has invested heavily in IT infrastructure in recent years.
These systems are expected to support information necessary to maintain quality standards, improve compliance, address food safety issues, and track product information.
Flexibility in both R&D and manufacturing are important to support frequent product changes and reduce product time-to-market.
We’re also seeing increasing pressures to reduce costs to remain competitive.
One area of concern is the potential effect of product recalls on a company’s reputation. Most companies are making targeted investment to both improve their internal controls to reduce the risk of product recalls and improving their ability to recall products, when necessary.
Cybersecurity is another challenge that the industry is addressing, largely through technology. Despite these challenges, food & beverage manufacturers are reasonably optimistic about their future prospects.
Executives believe that new products and line extensions, plus more autonomous operations and efficiency improvements will drive growth and help improve profitability in this largely low-margin sector.
AUSTRALIA’S most comprehensive stand-alone university course specifically for distillers is being considered to feed into the nation’s booming craft spirits industry.
The University of Adelaide is looking to introduce the hands-on short course as well as one in brewing. The university has also flagged plans to more than double the size of its training winery, which is already the biggest of its kind in Australia. The expansion plan includes space for a distillery and a small brewery.
Professor of Oenology and Director of the ARC Training Centre for Innovative Wine Production Vladimir Jiranek said the University of Adelaide’s winemaking degree touched on distilled beverages as an elective subject.
However, he said he did not know of any other leading universities in Australia offering specific courses in distilling.
“Back in the ’50s and ’60s a lot of Australian wine production and exports revolved around fortified beverages and so the University of Adelaide had a still that was used to support that side of the industry,” Prof Jiranek said.
“We’ve now added to that by purchasing a characteristic Australian pot still.
“The unique feature of our set up is that the scale is fairly small so it fits in nicely with the volumes that most craft producers are generating.”
The existing winery, opened in 1996, has been the centrepiece of a wine hub that has about 150 researchers from the university and co-located partners in wine and grape science – about 70per cent of Australia’s total research capability.
The planned expansion would more than double the size of the winery to cater for the growing interest in the course.
Prof Jiranek said although the revamped winery would be better placed to teach the short courses, the university was looking to introduce something sooner.
“I would actually hope that if we are going to introduce a distilling short course that we do it sooner rather than later. We have the facilities to do it now but it would be nicer down the track when we have better expanded facilities.
“We’ve never had a brewing facility so a small-scale brewery would be a real asset. It would help support what’s happening in the industry with the explosion of growth in craft breweries and cider producers around the place.
“I’m sure we could run a short course in either distilling or brewing without too much trouble and fill the class the first time around but it’s just a question of whether there’s the longer term interest and demand in Australia to justify it.”