Nice to meat you: 3D printed meat is on its way

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.”

Animal rights groups cheesed off over dairy production

Vegan Australia and the Animal Justice Party (AJP) have reportedly told federal politicians the best long-term solution to the dairy sector’s farm-gate pricing crisis is to phase-out the industry over a decade according to a North Queenslander report.

The two groups have submitted their views and suggestions into the Senate Economics References Committee’s current examination of the Australian dairy industry. In response, industry leaders have hit back saying the dairy sector employs “world-leading practices” while generating $4.7 billion in farm-gate value that enriches regional Australian communities.

The Senate inquiry was instigated in September in response to the dairy industry farm gate pricing crisis that ignited earlier this year and is scheduled to report its findings by February 24 next year.

Public hearings have already been held in Canberra on October 26 and in Melbourne on November 15 with a range of industry and government agencies giving evidence.

The inquiry’s terms of reference include examining the legality of retrospective elements of milk supply contracts and the behaviour of Murray Goulburn in relation to the late season claw-back of farm-gate returns to producers, revealed in April.

Vegan Australia’s rationale was that it said it was “very aware” agriculture was a fundamental part of society and it wanted to see the “continued prosperity” of farming and farmers but was recommended pursuing that goal could be achieved without the “use and exploitation of animals”. It envisions the long term solution to the dairy crisis is to phase out dairy.

According to the North Queenslander, they are hoping for the day that technology is able to offer what Vegan Australia terms as “superior alternatives” to dairy products.

Vegan Australia said Australian consumers may hold out some loyalty to the dairy industry, but others in countries like Australia’s largest export market China were, “unlikely to show the same loyalty”.

It said Chinese policy would also shift to domestic production using advanced technology as soon as it became more cost efficient than importing Australian milk.

Vegan Australia said government assistance should be given to current dairy farmers that wanted to transition to plant-based agriculture, as part of the 10-year phase-out.

The AJP’s submission accused the dairy industry of inflicting animal cruelty while causing harm to human health and the environment.

“The most responsible course of action for the government to take is to transition away from animal-based milk and dairy, to humane, healthy, and sustainable plant-based milks,” the AJP said.

“Instead of focussing on trying to rescue an unsustainable industry that is harmful to humans and animals, the government should be turning its attention to innovative transition solutions.

“Consumers are increasingly embracing plant-based milks and it is the position of the Animal Justice Party that the government should embrace this trend and promote plant-based milks as healthier, more humane and more sustainable industries.”

In response, the Australian Dairy Farmers said the industry’s quality and safety processes were “among the best in the world” and the nation’s dairy sector – comprising 6128 dairy farmers of which 98 per cent are family-owned businesses – made a “vital contribution to the national economy”.

“With a farm gate value alone of $4.7 billion, dairy enriches regional Australian communities,” it said.

“Dairy farmers have had a tough past season and it is pleasing to note that the outlook for dairy in the future is more positive with a rebalancing of supply and demand fundamentals globally taking place.

“While we are an industry that has been under intense pressure, we are also an industry that has the know-how and resilience to overcome adversity and thrive in the long term.”

In its submission to the Senate inquiry, the Australian Food and Grocery Council (AFGC) said the food and grocery manufacturing sector employed more than 322,900 Australians, paying around $16.1 billion a year in salaries and wages.

The AFGC said the sector’s contribution to the economic and social well-being of Australia “cannot be overstated” and the dairy export industry had “solid” long term prospects.

“In the long term, global demand for dairy products is expected to remain strong with some analysts predicting a 25 per cent increase in consumption by 2025,” the submission said.

“With continued consumption growth in the Asia region, including China, the medium to long term prospects for Australian dairy exports are solid.”

Regional demographic changes impacting on food makers

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.

University of Adelaide to offer courses for distillers and brewers

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.”

Flexible optical sensors to control beverage quality

Researchers from Universidad Politécnica de Madrid (UPM) have developed an innovative optical sensor using conventional tape, a low-cost and flexible material that can be easily acquired at stationery shops. It can detect variations of the optical properties of a liquid when is immersed. The sensor can be used to control both the quality of beverages and environmental monitoring.

Light from an LED is introduced in one of end of a piece of tape and the light that emerges from the other end is detected through a photodiode.

The light coupling to the flexible waveguide is mediated by a diffractive element using a grating with aluminum lines of nano dimensions; it is added to the tape through a simple process of “tear and paste.” Both ends of the waveguide can be easily adhered to the LED emitter and the light detector (photodiode).
Because of the flexibility of the tape, the waveguide can bend and is partially immersed in the liquid under examination. Due to the waveguide bend, part of the propagated light is lost by radiation.

This curvature loss depends on the refractive index of the surrounding medium. Thus, it is possible to detect variations of the refractive index of the liquid by photodiode measurement of the optical power lost during the path of light through the immersed waveguide.
The refractive index of a liquid solution is related to both its physical and chemical properties, including density and concentration.

Thus, researchers can assess, for example, the maturation degree of grapes by measuring the refractive index of grape juice; it could also detect the alcoholic content of certain beverages. The sensor can be used in the food sector for process control and beverage quality, and in the environmental sector for water quality control.
The materials and components used to develop this sensor are common and inexpensive. Additionally, the assembly of the three main components of the sensor is simple and there is no need for instrumentation or specialized tools.

Therefore, the assembly can be carried out by non-qualified personnel.
Dr. Carlos Angulo Barrios, the lead researcher for this project, says, “These features, along with the flexibility of the tape, make this sensor very advantageous regarding other optical instruments for the detection of refractive index more complex, rigid and expensive, especially in field applications and on-site analysis of liquids in areas of difficult access.”
Read more at: https://phys.org/news/2016-12-flexible-optical-sensors-quality-beverages.html#jCp

Methane from food production – the next wildcard in climate change

Methane concentrations in the atmosphere are growing faster than any time in the past 20 years. The increase is largely driven by the growth in food production, according to the Global Methane Budget released today. Methane is contributing less to global warming than carbon dioxide (CO₂), but it is a very powerful greenhouse gas.

Since 2014, methane concentrations in the atmosphere have begun to track the most carbon-intensive pathways developed for the 21st century by the Intergovernmental Panel on Climate Change (IPCC).

The growth of methane emissions from human activities comes at a time when CO₂ emissions from burning fossil fuels have stalled over the past three years.

If these trends continue, methane growth could become a dangerous climate wildcard, overwhelming efforts to reduce CO₂ in the short term.

Methane concentration pathways from IPCC and observations from the NOAA measuring network (Saunois et al 2016, Environmental Research Letters). The projected global warming range by the year 2100, relative to 1850-1900, is shown for each pathway.

In two papers published today (see here and here), we bring together the most comprehensive ensemble of data and models to build a complete picture of methane and where it is going – the global methane budget. This includes all major natural and human sources of methane, and the places where it ends up in methane “sinks” such as the atmosphere and the land.

This work is a companion effort to the global CO₂ budget published annually, both by international scientists under the Global Carbon Project.

Where does all the methane go?

Methane is emitted from multiple sources, mostly from land, and accumulates in the atmosphere. In our greenhouse gas budgets, we look at two important numbers.

First, we look at emissions (which activities are producing greenhouse gases).

Second, we look at where this gas ends up. The important quantity here is the accumulation (concentration) of methane in the atmosphere, which leads to global warming. The accumulation results from the difference between total emissions and the destruction of methane in the atmosphere and uptake by soil bacteria.

CO₂ emissions take centre stage in most discussions to limit climate change. The focus is well justified, given that CO₂ is responsible for more than 80% of global warming due to greenhouse gases. The concentration of CO₂ in the atmosphere (now around 400 parts per million) has risen by 44% since the Industrial Revolution (around the year 1750).

While CO₂ in the atmosphere has increased steadily, methane concentrations grew relatively slowly throughout the 2000s, but since 2007 have grown ten times faster. Methane increased faster still in 2014 and 2015.

Remarkably, this growth is occurring on top of methane concentrations that are already 150% higher than at the start of the Industrial Revolution (now around 1,834 parts per billion).

The global methane budget is important for other reasons too: it is less well understood than the CO₂ budget and is influenced to a much greater extent by a wide variety of human activities. About 60% of all methane emissions come from human actions.

These include living sources – such as livestock, rice paddies and landfills – and fossil fuel sources, such as emissions during the extraction and use of coal, oil and natural gas.

We know less about natural sources of methane, such as those from wetlands, permafrost, termites and geological seeps.

Biomass and biofuel burning originates from both human and natural fires.

Global methane budget 2003-2012 based on Saunois et al. 2016, Earth System Science Data. See the Global Carbon Atlas at https://www.globalcarbonatlas.org.

Given the rapid increase in methane concentrations in the atmosphere, what factors are responsible for its increase?

Uncovering the causes

Scientists are still uncovering the reasons for the rise. Possibilities include: increased emissions from agriculture, particularly from rice and cattle production; emissions from tropical and northern wetlands; and greater losses during the extraction and use of fossil fuels, such as from fracking in the United States. Changes in how much methane is destroyed in the atmosphere might also be a contributor.

Our approach shows an emerging and consistent picture, with a suggested dominant source along with other contributing secondary sources.

First, carbon isotopes suggest a stronger contribution from living sources than from fossil fuels. These isotopes reflect the weights of carbon atoms in methane from different sources. Methane from fossil fuel use also increased, but evidently not by as much as from living sources.

Second, our analysis suggests that the tropics were a dominant contributor to the atmospheric growth. This is consistent with the vast agricultural development and wetland areas found there (and consistent with increased emissions from living sources).

This also excludes a dominant role for fossil fuels, which we would expect to be concentrated in temperate regions such as the US and China. Those emissions have increased, but not by as much as from tropical and living sources.

Third, state-of-the-art global wetland models show little evidence for any significant increase in wetland emissions over the study period.

The overall chain of evidence suggests that agriculture, including livestock, is likely to be a dominant cause of the rapid increase in methane concentrations. This is consistent with increased emissions reported by the Food and Agriculture Organisation and does not exclude the role of other sources.

Remarkably, there is still a gap between what we know about methane emissions and methane concentrations in the atmosphere. If we add all the methane emissions estimated with data inventories and models, we get a number bigger than the one consistent with the growth in methane concentrations. This highlights the need for better accounting and reporting of methane emissions.

We also don’t know enough about emissions from wetlands, thawing permafrost and the destruction of methane in the atmosphere.

The way forward

At a time when global CO₂ emissions from fossil fuels and industry have stalled for three consecutive years, the upward methane trend we highlight in our new papers is unwelcome news. Food production will continue to grow strongly to meet the demands of a growing global population and to feed a growing global middle class keen on diets richer in meat.

However, unlike CO₂, which remains in the atmosphere for centuries, a molecule of methane lasts only about 10 years.

This, combined with methane’s super global warming potency, means we have a massive opportunity. If we cut methane emissions now, this will have a rapid impact on methane concentrations in the atmosphere, and therefore on global warming.

There are large global and domestic efforts to support more climate-friendly food production with many successes, ample opportunities for improvement, and potential game-changers.

However, current efforts are insufficient if we are to follow pathways consistent with keeping global warming to below 2℃. Reducing methane emissions needs to become a prevalent feature in the global pursuit of the sustainable future outlined in the Paris Agreement.

The Conversation

Pep Canadell, CSIRO Scientist, and Executive Director of the Global Carbon Project, CSIRO; Ben Poulter, Research scientist, NASA; Marielle Saunois, Enseignant chercheur à l’Université de Versailles Saint Quentin; chercheur au Laboratoire des Sciences du Climat et de l’Environnement, Institut Pierre-Simon Laplace; Paul Krummel, Research Group Leader, CSIRO; Philippe Bousquet, Professeur à l’université de Versailles Saint-Quentin en Yvelines, chercheur au Laboratoire des sciences du climat et de l’environnement (LSCE), membre de l’Institut de France, auteur contributif d’un chapitre des deux derniers rapports du GIEC, Université de Versailles Saint-Quentin en Yvelines – Université Paris-Saclay , and Rob Jackson, Professor, Earth System Science and Chair of the Global Carbon Project, Stanford University

This article was originally published on The Conversation. Read the original article.

Coca-Cola recognises top NZ suppliers

Coca-Cola Amatil NZ has announced its top suppliers at a special awards ceremony held at the Viaduct Convention Centre in Auckland.

Listed as among the select few companies to achieve the Aon Best Employer accreditation for 2016, Coca-Cola Amatil NZ has a history of maintaining a positive working environment for its more than 1,000 staff, with high levels of employee engagement and a strong performance culture.

The winner of the Supplier Representative of the Year – in recognition of the passion, approach and commitment to innovation and safety – Andre Ploeg from OI Glass.

The winner of the Supplier Quality of Service Recognition Award – in recognition of excellence in service – Orora Cans.

The winner of the Supplier Innovation of the Year Award – demonstrating a great understanding of Coca-Cola Amatil, the business values and needs – Smudge Apps.

Finally, the 2016 winner of the Supplier of the Year Award – displaying excellence throughout all aspects of the supplier relationship – Hoshi-zaki Lancer – a manufacturer of beverage systems and a supplier to the Coke system globally. Lancer design and supply soft drink dispensing fountain systems and Ice machines.

 

Packaging & supply chain bodies pack Xmas hampers worth $120,000

Last Friday , over 170 people from the Australian Institute of Packaging (AIP), the Australian Packaging & Processing Machinery Association (APPMA), the Supply Chain & Logistics Association of Australia (SCLAA) and the QLD Supply Chain and Logistics Conference (QSCLC) spent their Christmas Party packing over 1100 hampers for Foodbank to provide to those in need during the holiday season.

The hampers included 800 family hampers, 200 ladies packs and 110 children’s packs. The total value of the hampers was over $120,000 worth of items that were either donated, or the funds raised for, by the industry.

According to the AIP, the hampers would not be possible without the continued support from the industry including Campbells Arnotts, Colgate, Ego Pharmaceuticals, Edex, Tip Top GW Foods, All Purpose Transport, Office Max, BDO, APPMA, Orora, Linde Forklifts, Tip Top Foodservice -GW Foods, Coles and Department of Housing and Public Works.

Over the last five years, the team has packed 5400 hampers to the value of close to $660,000 for people in need and looks forward to even more hampers in 2017.

Twinings releases new tea blend

Twinings has released a new blend, Twinings Morning Tea, created by Master Tea Blender Philippa Thacker and 10th generation Twining, Stephen Twining, due to hit shelves late January 2017.

“Speaking with dozens of Australian women during my recent tour around Australia, I discovered what women really wanted from a cup of tea was refreshment, and this was the inspiration for creating the new, Twinings Morning Tea said Ms Philippa Thacker, Twinings Master Tea Blender.

“Morning Tea is a blend of both high and low grown Ceylon teas from the beautiful island of Sri Lanka. The high grown teas impart a refreshing character to the blend whilst the low grown tea gives colour, flavour and body, said Ms Thacker.

“Twinings Morning Tea has a clean flavour with no aftertaste, and can work equally well with a little milk, simply black or with a slice of fresh lemon”, concluded Ms Thacker.

New Kale chips suitable for gluten intolerance

Ceres Organics has introduced Kale Chips in ‘cheesy’, ‘spicy’ and ‘garlicky’ flavours.

Certified organic and packed with plant-based nutrients, Ceres Organics Kale Chips are made naturally with no chemicals, artificial ingredients or preservatives.

The range is suitable for people who are gluten intolerant or following paleo or vegan diets.

This snack is made with kale that has been massaged with a cashew and nutritional yeast mix, then dried at a low temperature to lock in the natural goodness.

Small manufacturers will get into the zone at foodpro

Australasia’s iconic food manufacturing event, foodpro, will be partnering with Food Innovation Australia (FIAL) in a brand new initiative: The Supply Chain Integrity Zone.

Security in the supply chain is vital to the food manufacturing process with traceability and audit compliance a priority; however smaller manufacturers often find it costly to comply.

The majority of technologies for traceability are often geared to larger manufacturers, which causes obstacles and barriers for smaller players in the industry.

In response to this, foodpro and FIAL have launched the Supply Chain Integrity Zone, a new initiative focusing on solutions available for small manufacturers who produce pre-packaged goods for sale to the consumer.

Companies across the various stages of the supply chain will be represented, allowing visitors to discuss end-to-end solutions with suppliers best suited for their business.

The zone will also include a series of seminars covering the latest technology, capabilities and insights.

“The Supply Chain Integrity Zone is a really important and exciting addition to foodpro” says Peter Petherick, foodpro Event Director.

“Foodpro has supported Australia’s manufacturing needs for 50 years, and it’s important we continue to respond to the industry as it changes. It’s become clear that there are an increasing number of smaller manufacturers whose needs, although similar to the bigger companies, must be met in more specific ways. The new zone serves a purpose for solutions and importantly, for discussion and engagement. With a focus on improving traceability and supporting audit compliance, the benefit to the industry will be incredible.”

The zone will feature companies that offer solutions specifically for smaller manufacturers who produce less than 10,000 units a week with a focus on areas including: materials in, processing integrity, packaging integrity, shipping & receivables and quality management solutions for traceability. FIAL is directly supporting the zone with the objective of increasing industry capability and compliance.

FIAL was established to foster commercially driven collaboration and innovation in the Australian food and agribusiness industry.

They are industry led and take a collective approach to ensure productivity, profitability and resilience in the food and agribusiness sector. Along with the partnership with FIAL, foodpro 2017 will also host wider discussions around innovation and the food industry with the annual AIFST (Australian Institute of Food Science and Technology) Convention.

Over 400 delegates are expected to attend the Convention’s 50th year to hear about topics such as the future nutritional needs, technology driving innovation, regulations related to imports as well as a roundtable discussing financing innovation and growth in the food industry.

For more information see: https://www.foodproexh.com/

PepsiCo gets gender equality award

PepsiCo Australia has been awarded the Workplace Gender Equality Agency ‘Employer of Choice for Gender Equality’ citation for the third year in a row.

The Employer of Choice for Gender Equality (EOCGE) citation has been given to the top 100 organisations in Australia that meet the stringent criteria for best practice in promoting gender equality. PepsiCo Australia is leading the way for the food and drink industry – and the only FMCG company on the 2016 citation list.

This accolade is in recognition of PepsiCo’s ongoing commitment and effort to workplace gender equality through encouraging work life quality and flexibility in the workplace; supporting women at all levels of the organisation to progress into more senior positions; and ensuring pay equity within the business.

CEO of PepsiCo Australia & New Zealand, Robbert Rietbroek said: “We are delighted to have received this recognition for the third year in a row – and the only FMCG to do so. We recognise the importance of creating a diverse and inclusive workforce where both men and woman can thrive.

“When it comes to supporting female talent we have a strong track record, with over 40% of senior roles across the business filled by women and almost half of our ANZ executive leadership team are female. We value and actively promote flexibility and work life quality across the organisation.”

To signify PepsiCo Australia’s ongoing commitment to gender equity, CEO Robbert Rietbroek became a Pay Equity Ambassador earlier this year, to signify his personal commitment to ensuring that PepsiCo people processes are free of bias to achieve equity and pro-actively manage pay equity.

WGEA Director Libby Lyons said: “WGEA data shows there is progress towards gender equality in Australian workplaces, but it is too slow. It is only through more employers adopting leading practices to promote gender equality in the workplace that we will see the pace of change pick up.

“That’s why it is so encouraging to see more than 100 organisations meet the very high standard required to receive the WGEA Employer of Choice for Gender Equality citation this year.

“I congratulate all the 2016 citation holders for their commitment and recognition of the strong business case for gender equality. I hope to see continued growth in this community of leading practice employers.”

Oxygen permeability tester for food and package makers

Bestech Australia has introduced the OX2/231, an oxygen permeability tester to determine oxygen transmission rate of film and package products, including plastic films, composite films, sheeting, plastic bottles, plastic bags and other packages.

This is important to ensure the food product maintains a long shelf life. It comes with 2 test modes for both films and packages for accurate tsts.

The tester can test 3 specimens at once, and then export test results for analysis. An easy-to-use menu interface with LCD display ensures viewing and exporting data is convenient. The OX2/231 is recommended for the following packages:

• Films – Plastic films, aluminium foils, etc

• Sheeting – Engineering plastics, rubber and building materials

• Package Caps

• Plastic Pipes

• Blister Packs

• Wine bottles

• Contact Lenses

Heineken’s partnership with Royal Croquet Club extended

Following a successful Sydney debut last weekend, Heineken is set to bring its Heineken Saturday event to the rest of Australia, and in turn, extending the partnership with the Royal Croquet Club.

The next stop for the event of the beer brand will be Melbourne on 17 December, before rolling out at Perth, Adelaide and Brisbane over the first half of 2017.

Nada Steel, Marketing Manager, Heineken Lion Australia, said, “Bringing Heineken Saturday to Sydney for the first time proved to be a big success. As part of our ongoing commitment to deliver unique world class Heineken experiences for our 18-29-year old consumers, we are excited to extend our relationship with Royal Croquet Club and take Heineken Saturday across Australia.”

Asahi releases Mist Wood Gin

Asahi has introduced Mist Wood Gin, designed as an alternative to sparkling, wine and spirits.

Employing principles of apothecary when creating the flavour combinations, Mist Wood Gin challenges the preconceived gin experience by steering away from the traditional tonic-based mixes. Instead, English pot-stilled gin is used and then matched with curated fruit, citrus and bitter flavours to create new taste sensations.

With four varieties available – Apple, Orange and Bitters, Grapefruit and Lime, and Elderflower and Lime, each blend combines contemporary flavours that result in what the company called “a sophisticated ready-to-drink beverage.”

The Mist Wood Gin range has to date won two gold medals at the 2016 Global Spirits Masters.

With the Apple and Grapefruit and Lime both being awarded top prize, the Orange and Bitters and Elderflower and Lime varietals also took out silver medals within the pre-mixed category.

Gin is fast becoming the beverage of choice as it surges in popularity – rapidly encroaching on a territory dominated by vodka, gin has experienced a 20 per cent growth in the average number of monthly drinkers nationwide, the company said.

Containing a 5 per cent ABV in 320ml bottles, Mist Wood Gin is available in in 4 packs, or 6 x 4 pack cases.

Annies Fruit Bars clean up at the Munch Awards

Annies Fruit Bars, a subsidiary of Kono NZ,  has been named as the Best Kids Food Product in the 2016 Munch Foods Awards.

The awards, now in their fourth year, are run by Munch, an eco-friendly New Zealand company that makes and markets products and offers ideas and recipes online to feed the family.

The Munch Food Awards raise awareness about kid’s food marketing and products and allow parents to give players in this industry some feedback.

Nominations for finalists are made by the public and then both public vote and a judging panel choose the category and supreme winners.

“We are thrilled to be recognised in the industry as a product that parents trust to give to their children. Our fruit bars are made from 100 per cent fruit, and nothing else. They have no added sugar, and are free from additives, concentrates, gluten, dairy, and nuts,” said Mel Chambers, GM Food, Kono NZ.

Aussie salmon lands AA rating from BRC

Huon Aquaculture has become the first Australian business of its kind to obtain a AA grade in two categories from the British Retail Consortium (BRC) Global Standards, a leading safety and quality certification programme, used by over 23,000 certificated suppliers in 123 countries.

Huon received the coveted AA rating after a testing and accreditation process of its new Huon Smokehouse & Product Innovation Centre at Parramatta Creek, Tasmania.

Huon Aquaculture Co-Founder and Chief Executive Officer, Peter Bender said the BRC rating was a testament to years of hard work and commitment to standards of excellence.

“Huon has been working tirelessly for three decades to produce and distribute safe, high quality food to Australian consumers,” Bender said.

“BRC is globally regarded as the industry wide benchmark certification for best practice, quality and food safety in the food industry.”

“We are exceptionally proud to be the first Australian salmon company to achieve this rating in two categories.” “We believe this helps us produce some of the best tasting salmon products available in the Australian market,” Bender said.

The BRC Standard ensures customers can be confident in a company’s food safety program and supply chain management. All BRC audits are carried out by a global network of highly trained certification bodies and training providers.

The standard ensures exceptionally high standards when it comes to the competence, qualifications and experience of its auditors which ensures the audit standards are stringently maintained.

Bender said the new Smokehouse and Product Innovation Centre was one of the most advanced in the world.

“This facility is a crucial step in ensuring we are taking the highest quality, innovative products to market, all proudly carrying the Tasmanian brand,” Bender said.

Australia’s newest distillery made Pozible by crowdfunding

Australia’s newest distillery, Cape Byron Distillery has launched its first spirit, Brookie’s Byron Dry Gin via Australian crowdfunding platform Pozible.

Created by Eddie Brook and acclaimed Scottish distiller Jim McEwan, Brookie’s captures the unique tastes and flavours of sub-tropical New South Wales.

The distillery itself is nestled in the very heart of the Brook family’s macadamia farm and is surrounded by a lush rainforest.

A traditional “dry style” Gin, Brookie’s is a balanced combination of the traditional and local native botanicals, trickle distilled in a custom hand-made copper pot still.

Jim McEwan said, “We’re bringing a new level of excellence to distillation. When you taste this gin, it tastes pure. You’re tasting a bit of nature, you can taste the salt air, you can taste the fruits and flowers of the rainforest, it has the warmth of the personalities associated with family distillers.”

Brookie’s is a gin also has a strong environmental message. Over the past 30 years the Brook family have planted over 35,000 native trees, mostly sub – tropical rainforest trees. Today the farm is thriving eco system.

A percentage of the profits from every bottle sold will support the work of the local Big Scrub Landcare group, whose sole mission is to protect what’s left of a mighty rainforest and to encourage new plantings.

 

Hilton Food Group to open $115m meat plant in Queensland

According to reports, UK-based meat processor Hilton Food Group has announced the opening of a new meat processing facility in Queensland.

The facility will be primarily supplying Woolworths  and will be capable of supplying Woolworths stores across both Queensland and parts of New South Wales, with beef, lamb, pork and other meat products.

The company is now in the process of acquiring an appropriate site for the facility and securing the relevant government approvals.

“It is proposed that Hilton’s Australian subsidiary, Hilton Foods Australia, will finance the new food packing facility, with current target for the commencement of production of 2020,” a company statement said.

New reliability test for moisture analysers

Routine moisture-analyser testing between professional calibrations is a good way to ensure moisture measurements are consistently correct.

However, regular performance testing is often neglected because traditional methods are time-consuming and impractical. Mettler Toledo’s SmartCal offers a fast way to verify the performance and veracity of a moisture analyser.

SmartCal simultaneously tests both the heating and weighing units. When results lie within expected tolerances, it lends validity to all measurements made since the previous test.

These results are viewed in a series of clear, readable measurement reports for straightforward monitoring.

They can either be stored directly in the instrument or manually entered into an Excel report.

Mettler Toledo’s also offers a certified version of SmartCal. cSmartCal is tested by the independent German Federal Institute for Materials Research and Testing.

It satisfies regulatory requirements and is suitable for highly-regulated environments that require an extra level of results assurance. SmartCal StarterPac contains 12 sachets and accessories including the user guide, reporting templates, thermo-hygrometer, and validation documentation.