Riviana releases pressed pear juice in a 1 litre Tetra Pak

Pressed Pear Juice from Riviana has been released in a 1 litre Tetra Pak.

According to the company, Riviana Pressed Pear Juice is made from quality fresh pears which have been pressed against a fine sieve to extract the juice.

The cloudy appearance underscores the fact that it is not made from concentrate and has not been diluted with water.

“We don’t ‘produce’ juice – we press and then pack it,” explained Riviana Foodservice Channel and Strategy Manager Nick Dymond.

“Taking this approach ensures quality and flavour and makes the product much more appealing than reconstituted juice.”

The shelf-stable packaging with convenient resealable screw cap is designed to ensure ease of use.

John West lands top sustainability award

Solidifying its position as Australia’s most sustainable tuna brand, Simplot Australia owned John West, was awarded the highest accolade at the 2016 Banksia Sustainability Awards, in Sydney recently.

John West Australia, the only national supermarket brand to be recognised in the awards this year, won the Communication for Change Award, followed by the prestigious 2016 Banksia Gold Award, which reflects the ‘Best of the Best’ across the categories.

Earlier this year, alongside the WWF-Australia (WWF) and the Marine Stewardship Council (MSC), a world leading brand commitment was made, to help end unsustainable fishing methods within the canned tuna industry in Australia, thanks to Pacifical, supplied by the world’s largest sustainable tuna purse seine fishery, controlled by the PNA (Parties to the Nauru Agreement).

The alliance with WWF, MSC and Pacifical and Simplot’s supplier network, is the result of years of the entities working together to find a way to overhaul John West’s supply standards within Australia, moving towards a more sustainable future for the world’s oceans.

Simplot Australia Managing Director, Terry O’Brien, said, “We feel privileged to have been awarded such an accolade in Australian sustainability. The category shift has been years of work alongside our partners, to truly lead the industry, consumers and the environment, towards a more positive future. We look forward to continuing the work, as we move into the next phase of ensuring a positive future for our oceans.”

The Banksia Awards is the longest running and most prestigious acknowledgement of commitment to sustainability in Australia. They recognise Australian individuals, communities, businesses and government for their innovation, achievement and commitment to sustainability.

Smart packaging set to feature at AUSPACK 2017

Smart packaging – which encompasses both active and intelligent packaging – is seeing rapid technological advancement on a global scale.

The global market for smart packaging is currently estimated at $5.3 billion and growing at CAGR of 8% for a projected value of $7.8 billion by 2021, according to market analysts Smithers Pira.

Intelligent packaging technologies incorporated or embedded in a pack (like codes and tags) provide a means to access information, check authenticity, monitor product conditions, receive and store data as well as deliver messages to customers, shippers and brand owners.

An important application for Australian manufacturers is proving product provenance and authentication, particularly for those exporting into Asian markets where counterfeiting is rife and where consumers seek assurance that a product is genuinely Australian.

Product identification and inspection expert Matthews Australasia (Stand 56 at AUSPACK 2017) has worked with New Zealand company Trust Codes to provide high-end infant formula processor Camperdown Dairies with a ground-breaking platform to allow Chinese consumers to quickly check the authenticity and provenance of its products using their smart phones.

The system prints each tin of infant milk formula with a unique QR code with human-readable information managed by Matthews’ iDSnet software.

The printed QR code allows consumers to scan and identify the individual product and report its history, among other information.

In another local development, packaging equipment supplier Result Group (Stand 38 at AUSPACK 2017) has partnered with IDlocate, a traceability and anti-counterfeit solutions provider, to deliver a consumer-facing authentication platform which enables unique QR coding systems to be printed on packaging.

By scanning the code with any smartphone or handheld device, consumers have direct access to a range of data in real time — including growing information, ingredient details, promotional offers, export origin and serving suggestions.

Augmented Reality is another exciting technology being used by brands to create engaging and immersive experiences for consumers.

Omniverse Foster Group (Stand 27 at AUSPACK 2017) will be demonstrating advances made to its 3D immersive packaging technology which it introduced at AUSPACK 2015.

The company will showcase how it is taking AR to the next level of digital platforming, enhancing the technology’s ability to bring brands to life.

AUSPACK 2017 will run from 7 – 10 March 2017 at Sydney Showground, Sydney Olympic Park from March 7-10.

What bulk packaging system should you choose?

When it comes to choosing a bulk packaging system, every business has its own unique needs. There are different types of bulk packaging systems available on the market, and each machine comes with its own uses and advantages.

Some focus more on outer packaging functions such as forming, cleaning, and sealing. Others focus more on the interior of the package through filling, wrapping, and creative packaging solutions. What you’ll need depends on the type of items you’ll be packaging and the type of packaging you’ll be using, as well as your budget.

Form, fill and seal machines (FFS)

These machines are commonly used for food packaging, although they can also be used for other items including liquids and solids. The FFS machine creates a bag from a flat roll of film, while simultaneously filling the bag with the product and sealing the bag once it’s full. The advantages of FFS machines are that they can operate at a high speed and they’re ideal for running the same product continuously.

The cost of the film is cheaper than purchasing pre-made bags, so you will save on operating costs. However, changing the film is time-consuming, and if the bag is dropped it will often break.

Vertical form, fill and seal machines (VFFS)

VFFS machines fill each bag before heat sealing it, labelling it with a time stamp, and auto cutting the bag. Most VFFS machines can operate at about one finished bag per second, so they are ideal for businesses with high output requirements.

They can be used for small individual packages (like sachets) or for larger bags, and they can package a wide variety of materials like seeds, powders, liquids. VFFS machines are suitable for bagging oats, hay, mulch, fertilisers and more.

Bale packaging machines

Bale packaging machines use hydraulic cylinders to compress products to a quarter of their original size. This allows you to store more products, maximise your available space, and save on packing and transportation costs. This type of bulk packaging system is normally used for cereals, rags, sawdust, humus, straw, hay and fodder.

Valve bag fillers

These machines are consistent, accurate, and simple to install and adjust. Valve bag fillers use a two-stage filling system. The majority of product is filled at maximum rate, and then just before the bag reaches its target, the machine reduces the fill rate to a dribble feed.

This way, the machine can stop filling more accurately when the bag reaches its target weight.

Valve bag fillers are relatively small machines, so they don’t take up a lot of floor space. They’re suitable for packaging dry materials, powders and granular products such as soil, mulch, minerals, grains or concrete mix.

Pre-made bags or open mouth baggers

These systems are extremely flexible. They are compatible with paper bags or woven bags, heat sealers, inner liners, stitched outer bags, fold overs and taped seals.

They offer various feeding methods including gravity feeding, auger feeding, and vibratory feeding, providing you with the ability to package unusual products.

You can add dust extraction systems or bag compression functions depending on your business needs. Poly woven bags are, on average, more robust than FFS bags, but your cost per bag will be higher. Open mouth baggers also tend to be slower than FFS systems.

Visit www.accupak.com.au to find out more.

Did milk processor overstate its accounts?

A forensic accountant has alleged that dairy processor Murray Goulburn may have overstated its earnings and even lost money in the last financial year.

It was claimed in early November that its treatment of the milk supplier support program in its accounts was wrong.

This in turn has led to dairy farmers doubting whether they’ll get repaid, according to The Sydney Morning Herald. Not helping the situation is the company’s decision to write off part of the advance.

Forensic accounting company, Morris Forensic, says Murray Goulburn’s pretax profit of more than $57 million should have been a loss of just over $92 million.

Morris Forensic believes that Murray Goulburn treating the advance as an ‘asset’ is not correct because there is no right to recover the advance from farmers. “In my opinion, Murray Goulburn’s financial statements should have been prepared on the basis that the amounts paid or payable to suppliers for milk purchased during the year were inventory purchases,” Morris Forensic argues in its report.

Murray Goulburn has confirmed to the SMH that farmers do not have to repay the advance and that the company has already written off part of the advance.

“In my opinion, the manner in which Murray Goulburn recognised the MSSP assets of $183.334 million in its 2016 financial report resulted in Murray Goulburn increasing its reported profit before income tax by approximately $150 million,” Morris Forensic said in its report.

Murray Goulburn is the subject of a class action and of ASIC inquiries due to allegations that it misrepresented certain aspects in its prospectus when it raised capital from investors last year.

Rosella flies off with new branding

Rosella is set to unveil a new logo this November, which the company claims will be the most dramatic change in the company’s visual identity for 20 years.

According to Senior Brand Manager, Kristine Dalton, “The most immediate change is the rosella bird itself. We have revisited the grassroots of our original logo whilst preserving the distinctive, native Eastern rosella and have given it flight to represent the company continuing to keep pace with modern Australian eating.”

“We believe the change will be welcomed. The new design will appeal to a new generation of Australian families by capturing the essence of our Australian Spirit, our vibrancy, energy and our free spirit.”

Designed by Melbourne Design House Disegno, the logo represents the company’s colourful history in a modern and evolving style.

“As an organisation so engrained in Australian culture, we are excited for this change to continue our longstanding relationship between the Rosella brand and customers,” concluded Dalton.

The new logo will first appear on the 600ml sauce bottle, on shelves nationally in all Coles, Woolworths and Independents late November.

SPC workers fear getting canned

According to a story this morning in The Age, jobs at food producer SPC Ardmona hang in the balance after Woolworths said it would be ending its canned tomatoes deal with SPC and wouldn’t say whether it will retain a five-year agreement struck in 2014 for other private-label tinned fruit.

At the same time, the Australian Manufacturing Workers’ Union (AMWU) has raised fears the company is considering sending fruit-sourcing offshore.

Tom Hale, the AMWU national food division secretary, was quoted as saying that the federal government should “pull together all political parties and start drafting legislation to help keep the Australian food industry alive”.

He also noted that the voluntary Food and Grocery Code of Conduct should be “enshrined into law, which would force big retailers to comply with minimum standards when dealing with suppliers….”

“The current system of self-regulation is not working,” Hale was quoted by The Age report.

While Woolworths did rescue SPC’s struggling Shepparton cannery two years ago with a five-year deal to buy its private-label tinned fruit, the agreement was apparently made only on a ‘handshake’.

At the same time, according to a number of sources, the private label tomatoes are an “immaterial” part of Woolworths $70 million supply agreement with SPC.

“It plays havoc with the lives of farmers and factory families who have made important decisions based on Woolworths’ word,” said Federal Regional Development Minister Fiona Nash.

General Mills announces major restructure & closure of Victorian facility

General Mills has today announced that it will be restructuring its Australian operations.

Part of this restructure will mean the closure of General Mills’ manufacturing facility in Mount Waverley, Victoria along with the consolidation of its Australian manufacturing activity into an expanded production facility in Rooty Hill, New South Wales.

The closure of the Mount Waverley facility will occur between April and June 2018.

All staff in both locations have been informed of the closure. General Mills will be working to re-deploy and relocate employees to Rooty Hill as appropriate, but it is likely that most roles from Mount Waverley will become redundant.

The difficult decision to close the Mount Waverley facility, which makes pasta, sauce and ready-to-eat meals, was taken to simplify General Mills’ supply chain and secure the future growth of the business, according to a company press release.

Coca-Cola launches Aussie summer ‘sweat smasher’ with sports stars

Coca-Cola  has announced details of Powerade’s new Australian Summer campaign ‘Smash the Sweat’.

The campaign is designed to encourage consumers to smash the sticky, humid conditions associated with the season through the launch of limited edition Powerade sport-themed ‘shrink packs’ aimed at generating cut-through during the key summer period.

The strategy, said the company, revolves around tapping into the Aussie’s love of sports through collectable summer sports-themed packaging, featuring imagery from a range of sports including rugby, cricket, basketball, tennis, soccer and athletics.

The signature packs are signed by sporting legends and Powerade Ambassadors Greg Inglis, Mitchell Johnson and Andrew Bogut.

Appearing from early November, the limited edition packs will be promoted in-store at point-of-sale and supported on social media channels in the build up to summer.

As the summer sport season kicks off, the campaign will be boosted through outdoor media calling on consumers to ‘Smash the Sweat’.

Sarah Illy, Brand Activation Manager, Powerade, said: “We all love an Aussie summer, but with the hot, sticky conditions it becomes even more important to stay hydrated. So this summer we are challenging people to ‘Smash the Sweat’. Being a sports-obsessed nation, we decided to tap into that trend through our collectable sport-themed packs to encourage people to be active and stay hydrated.”

“The limited edition bottles have been inspired by Australian sporting legends with the objective of keeping Powerade ION4 top of mind for rehydration needs. Powerade ION4… is scientifically formulated to help replace four of the electrolytes lost in sweat and is an ideal way to ‘Smash the Sweat’ this summer,” said Illy.

 

South Australia banking on a brandy re-branding

Making brandy cool again and appealing to millennials with a growing appreciation for boutique spirits are the goals of a new distillery opened today by a leading Australian beverage company.

Bickford’s Australia has launched a craft range of spirits under the 23rd Street label at a reinvented distillery in South Australia’s Riverland.

The 23rd St Distillery, on the street of the same name in the town of Renmark, has launched two brandies, a gin and a hybrid whisky.

The former Renmano distillery will also produce craft spirits under its own label as well as well-known Australian label Black Bottle Brandy, Australia’s second biggest brandy brand.

It is about a kilometre away from the St Agnes distillery, the maker of Australia’s biggest selling brandy.

Bickford’s, established in South Australia in 1874 and historically known for its cordials and syrups, has grown strongly into the alcoholic beverage market in recent years.

It bought VOK Beverages in 2002 and has steadily built up a portfolio of well-known spirits brands including Beenleigh Rum, Real McCoy, El Toro and Vickers Gin.

It bought the Black Bottle Brandy label from Accolade in 2011 and has until now been making it out of its Beenleigh Rum distillery in Queensland. Vickers Gin and the new premium Black Bottle Very Special Australian Brandy will also be produced at the new Renmark distillery, which is about 260km northeast of the South Australian capital Adelaide.

Bickford’s bought the Renmark site from Accolade Wines in 2014 after receiving more than $2 million in Riverland Sustainable Futures Funding towards the establishment of a spirit distillery in the region.

The 23rd Street Distillery is the result of a $6.6-million transformation and rejuvenation of the century-old landmark.

“With research suggesting the younger millennials are a discerning generation looking to bring quality and premium products into their repertoire, our focus is very much on boutique products of exceptional body and taste,” 23rd Street Distillery’s Head Distiller, Graham Buller said.

“We’re blending our distilling knowledge and expertise – along with all the delicious local produce of the Riverland on our doorstep and those of the Adelaide Hills just a few hundred kilometres away – to create fun, exciting and prime sprits for the liberated palate.”

The new generation 23rd Street Not Your Nanna’s Brandy (AU $50) has spent two years ex- Chardonnay oak barrels to impart rich colour, smoothness and length.

It is described as having vanillin sweetness on the front palate that gives way to vivacious honey and apricot flavours before finishing with soft oak spiciness. It’s a brandy with a new flavour profile and proposition the distillery hopes will encourage a new, younger breed to the category.

Buller describes 23rd Street Prime 5 brandy (AU$80) as “the ultimate in refined character” and “a rich and complex fruitcake-in-a-glass”. Aged up to eight years, portions of traditional double pot distilled liquor deliver sophisticated richness and roundness which, combined with portions distilled by the single pot process, add liveliness to an outstanding limited edition craft brandy.

For the brand’s Signature Gin (A$80), Buller individually infuses 10 botanicals – including traditional juniper and coriander – and complements them with invigorating freshness from local mandarins and limes to create what he terms “a layered palate and full-bodied mouthfeel”.

The hybrid whiskey is, in Buller’s words, “the realisation of my dream to achieve the best of both worlds and create the perfect blend of scotch and bourbon whiskies”.

The barrels of Scotch and American bourbon – each with an average of five years’ individual maturation – are returned to bourbon barrels for finishing.

The new premium Black Bottle Very Special Australian Brandy is a blend of double and single pot distillation and matured for an average of eight years in a mix of French and American oak.

“We will also look to be creative and inventive, introducing new tastes and flavour combinations to the craft spirits industry that particularly resonate with millennials seeking maximum enjoyment by satisfying their sensory pleasures of savoury and sweet, bright and smooth, contradictory yet united,” Buller said.

“In addition, we hope to reignite brandy, give it a healthy dose of cool and engage consumers with a drink they thought was only for their nannas.”

Bickford’s Group Owner and Managing Director Angelo Kotses said the distillery was a chance for the company become a player in Australia’s booming craft spirits industry and leverage export markets.

“We looked at the international model where cognac all of a sudden became cool and consumption went up and markets such as Asia grew dramatically so it was an ideal time to look at that whole category again,” he said.

“Suddenly Renmark has become the centre of brandy in Australia and what we want to do is build the pie rather than take share from anyone else.

The new distillery’s production will centre on three restored vintage copper pot stills with the capacity to produce around 1500 litres – or about 11 barrels – of matured spirit during each run, positioning 23rd Street Distillery as Australia’s leading family-owned producer of branded spirits.

Kotses said having the marketing arm and manufacturing experience of a large beverage company, sufficient scale and existing buyers on hand globally was a boost for the new brands.

“What we’re seeing is the craft spirits guys can’t produce enough volume because of the equipment size and style,” he said.

“We’ve got this nice space where we can take advantage of scale and that also gives you a great quality product on a consistent basis that sometimes you can’t get with a small still.”

Published with approval from The Lead

Australian consumers demanding sustainably sourced seafood claims new research

Some 75 per cent of Australian seafood consumers believe in order to save the ocean, we have to consume fish and seafood only from sustainable sources, making it a top priority, reveals the Marine Stewardship Council’s annual report and independent research launched today.

This represents a significant shift in consumption habits as Australian seafood shoppers say they value sustainability over price, with 51 per cent willing to pay more for sustainably certified seafood, according to the report.

The new consumer data is the largest ever global analysis of attitudes to seafood consumption and was carried out by independent GlobeScan, the Marine Stewardship Council (MSC).

“This research released in conjunction with MSC’s latest annual report shows Australian consumers are voting with their wallets to future-proof our oceans by opting for sustainably certified seafood.”

“This is not just a passing trend, it’s an evolution strongly driven by consumer demand that demonstrates greater engagement on traceability and consideration towards our food sources”, said Anne Gabriel, Oceania Program Director, MSC.

“With four out of five households (85 per cent) of Australians purchasing seafood on a regular basis, there’s an opportunity for consumers to make a tangible difference by choosing to source sustainable seafood.” In fact, noted Ms. Gabriel,

“Some 69 per cent of Australian seafood consumers state they want to know that the fish they buy can be traced back to known and trusted source.”

The consumer insights data also found that:

• A majority (54 per cent) of seafood consumers are likely to trust the source of the products if they are ecolabelled

• 71 per cent of Australians believe brands’ claims about sustainability need to be labelled by an independent org.

• Globally, 66 per cent of respondents are willing to pay more for sustainable goods, which is up from 55 per cent in 2014 and 50 per cent in 2013 (Nielsen’s The Sustainability Imperative, October 2015)

• 36 per cent of Australians say they are purchasing more ecolabelled seafood than a year ago

These figures support findings of the 2015 Nielsen Global Corporate Sustainability Report, which showed that over the previous year, sales of consumer goods from brands with a demonstrated commitment to sustainability grew by more than 4 per cent globally, while those without grew less than 1 per cent.

A full copy of the report can be found here

Bundy Rum gets all fancy with its new Master Distillers’ collection

The Bundaberg Distilling Company (BDC), Australia’s most awarded rum distillery has released the limited edition Bundaberg Rum Master Distillers’ Collection (MDC) Solera, and the highly anticipated return of Bundaberg Rum Black.

Launching at The Spirit of Bundaberg Festival on the 15th October, Bundaberg Rum Solera is a celebration of the modern era of premium rum.

Rich and bold, it has been instilled with notes of vanilla, fruitcake and butterscotch, making it a well-balanced treat for the palate, according to the company.

One of the most complex rums the company has ever created, Bundaberg Rum Solera is named after the fractional blending and maturation process it uses in order to achieve its unique flavour profile.

Senior Brand Manager for Bundaberg Rum, Duncan Littler, said: “The Bundaberg Distilling Company was always going to have big shoes to fill in 2016, following Bundaberg Blenders Edition 2015 winning the World’s Best Rum earlier this year. Bundaberg Rum Solera has delivered perfectly – it is as sophisticated as it is bold – and it is an exceptional addition to our Master Distillers’ Collection.”

As with previous MDC releases, each bottle of Bundaberg Rum Solera carries a unique bottle number, making it the perfect addition for any collector/collection.

Also making a return at The Spirit of Bundaberg Festival is the legendary Bundaberg Rum Black.

One of the first drops from Bundaberg Rum to be aged for 12 years, it pioneered the notion of premium rum in Australia when first released in 1995.

The process of ageing this legendary rum for 12 years gives it notes of rich molasses, warming aromatic layers of clove and nutmeg, which develop into a raisin and honeyed oak finish.

“Bundaberg Rum Black has always been a favourite amongst our fans and we’re thrilled to be able to respond to that by bringing it back,” finishes Duncan.

New food grade grease improves bearing performance

Schaeffler Australia has introduced FAG Arcanol FOOD2 grease which is designed to be sturdier and more energy saving than other lubricants on the market.

The latest FAG Arcanol FOOD2 grease not only meets strict sanitation standards, but also copes with high stresses and ambient conditions. It is also kosher and halal certified.

“Bearings typically used in the food and beverage industry are tapered roller bearings and angular contact ball bearings.”

These are bearings that are subjected to the most extreme stresses, so reducing friction is a big advantage which improves the bearings’ starting behaviour and reduces power consumption,” says Mark Ciechanowicz, Industrial Services Manager, Schaeffler Australia.

“The other major advantage of the FOOD2 grease is that it maintains its fluidity in cold environments, as low as -30 degrees Celsius. This is important for food and beverage manufacturers working with refrigerated environments,” said Ciechanowicz.

Aussie wine scoops three gold CWSA Awards

Calabria Wines has outclassed the competition at the recent China Wine & Spirits Awards, taking home three Gold Medals from the competition, including the prestigious Double Gold.

The company’s 2013 Iconic Grand Reserve Barossa Valley Shiraz was awarded the superior Double Gold, while the 2014 Three Bridges Durif & 2014 Three Bridges Barossa Valley Shiraz both won a Gold Medal.

“We are very proud of the success we have yielded for our Barossa wines. We have worked extremely hard to produce high quality wines from this region and the C.W.S.A accolades reinforce our long term commitment to the Barossa Valley” commented Calabria Wines third generation family member and Sales & Marketing Manager, Andrew Calabria.

Calabria Wines have been producing Three Bridges Durif for 15 years and it is the company’s most celebrated product.

Kellogg’s launches another cereal killer concept

According to a report in Reuters and stuff.co.nz, breakfast cereal giant Kellogg’s is opening its first US cereal cafe in New York City’s Times Square.

The cafe, which opens next week on July 4, is all part of the Kellogg’s strategy to reinvigorate US cereal sales that have declined as consumers choose healthier foods over sugary breakfast products.

This concept is already in operation in the UK where the Cereal Killer Cafe has two branches in London.

The cafe combines fast-casual dining with cereals with staff members behind a counter laden with myriad toppings like lime zest, thyme and malted milk powder.

Customers receive a buzzer that notifies them when their order is complete.

Once the buzzer goes off, they pick up their order, packaged in a brown paper bag from a red locker together with a 350ml container of milk.

New report shows growth of lactose-free dairy markets

DSM’s latest Global Insight Series report reveals that an overwhelming number of consumers of lactose-free dairy in emerging markets such as Colombia and China, say that their main purchase driver is the health appeal of lactose-free products, not merely lactose-intolerance.

Based on an international consumer survey, comparing results in the mainstream low-lactose market in Finland to upcoming markets in Colombia and China, the report reveals that lactose-intolerance is not the main driver for consumers to choose lactose-free dairy over regular dairy in Colombia and China, despite these countries having much higher lactose-intolerant levels than in Finland.

Instead, they prefer lactose-free dairy for its health benefits. In China and Colombia, 82 per cent and 73 per cent respectively of consumers agree that lactose-free dairy is healthier than regular dairy.

They also indicated that they would increase their consumption if lactose-free dairy was reduced in fat and sugar. Thus, understanding the specific health benefits of lactose-free dairy over regular dairy in upcoming markets can further drive product innovation and consumer interest.

“This report gives valuable insights into how lactose-free dairy products can be further developed and positioned, making the most of the wide array of positively perceived health benefits by consumers.” explains Marten Paasman, global business line manager of dairy enzymes.

“As a leading supplier of enzymes for low lactose and lactose-free products, we have been working with customers all around the world to successfully innovate this category beyond lactose-intolerance. An opportunity that is particularly attractive to health-conscious consumers in emerging markets where the dairy market is evolving rapidly.”

Food allergy innovation a hit at AIFST Awards

A new technology that detects allergens in food products has been awarded the Food Industry Innovation Award at the 49th Annual Australian Institute of Food Science and Technology (AIFST) Convention.

The Allergen Bureau was awarded the prestigious accolade at a ceremony on Monday night at the AIFST Convention at Brisbane’s Exhibition and Convention Centre for its VITAL Online platform, a web-based calculator that reviews the allergen status of all ingredients in a product and the processing conditions that could impact on the allergen status.

The technology gives the global food industry a standardised allergen risk assessment tool that both incorporates new allergen science as it comes to hand, and provides secure intellectual property data storage for manufacturers.

The VITAL program was developed by the Allergen Bureau as an initiative of the Australian Food and Grocery Council Allergen Forum and has been successfully commercialised through a subscription access service.

The prestigious innovation award recognises a significant development in a process, product, ingredient, equipment or packaging, which has achieved successful commercial application in the Australian food industry.

The Jack Kefford Award for Best Paper was the other major prize of the night, and was awarded to Divya Eratte of Federation University Australia’s Department of Food and Nutritional Science School of Applied and Biomedical Science.

Ms Eratte’s 2015 paper ‘Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates’ was published in the Journal of Functional Foods and documents the first attempt to develop a single microcapsule capable of delivering omega-3 fatty acids and probiotic bacteria together in one capsule.

The microcapsules are expected to have wider applications throughout the nutraceutical and functional food industry. AIFST CEO Georgie Aley commended the recipients on the groundbreaking, innovative work they had done to improve both Australia and the world’s food industries. “It really is pleasing to see innovation at work across the food industry, and innovative products or tools that are commercially viable too,” said Ms Aley.

“Food allergy is a becoming a major issue in our society – there are around 30,000 new cases in Australia each year which makes the Allergen Bureau’s calculator so valuable to Australian food companies.

The move towards functional foods is equally as strong, making the combination of omega-3 fatty acids and probiotic bacteria particularly exciting in terms of potential.”

The Convention is hosted by AIFST, the only national network for food industry professionals and this year, the Convention was co-located with FoodTech, a major trade event for Queensland food manufacturers.

For more information about the Convention, visit https://bit.ly/1pbPPJj

Heineken invites Australians to open their world with new campaign

Heineken has today announced the launch of the Heineken City Shapers Festival, which forms part of the brand’s ongoing Open Your World platform.

The campaign will celebrate the cultures, people, music and entertainment, and experiences of the vibrant global cities shaping our top Australian cities and underlines Heineken’s status as a leading international premium beer brand.

The campaign will include the creation of a major festival event, which will take place in Melbourne on 4 August. The Melbourne event will see a secret, unexpected location transformed into an exciting activation space.

Guests will be taken on a worldly adventure, which will begin at an iconic Melbourne train station where guests will be transported by a private train, embarking on an evening of unexpected delights.

The festival will bring to life some of the world’s most dynamic cities with international food, music, art and entertainment all to be explored throughout the event.

Heineken will support the City Shapers Festival campaign with digital, PR and out-of-home media.

Impactful out-of-home activity will be created through a partnership with innovative street artists, Apparition Media, who will bring the campaign concept to life through a series of impactful murals.

Heineken will also take over the night skyline in high traffic areas across Sydney, Melbourne, Brisbane and Perth with impressive displays to be showcased over six weeks.

As part of the Festival celebrations, Heineken is releasing special City Edition packaging across its 6 and 24 packs, with 18 different global cities featured on the Heineken bottles. The packaging is available nationally throughout July.

Nada Steel, Marketing Manager, Heineken Lion Australia, said, “The Heineken City Shapers Festival is an innovative campaign that was created to celebrate the most energetic and vibrant cities…and enables Heineken to provide consumers with worldly experiences in their city…”

Coopers launches its 2016 Vintage Ale

One of the Australian beer market’s most highly anticipated annual events, the launch of Coopers Extra Strong Vintage Ale, took place today (June 28) with special events in Sydney, Melbourne and Adelaide.

A separate launch event for the 2016 Vintage Ale will also be held in Perth for the first time next week (5 July).

The 2016 Extra Strong Vintage Ale is the 16th beer in the series that goes back to its launch in 1998 and like previous releases is expected to be quickly snapped up.

Coopers Managing Director and Chief Brewer, Dr Tim Cooper, said the 2016 Vintage Ale featured the use of five varieties of hops which had been carefully chosen to ensure a strong balance and depth of flavours and delicate aroma notes and flavours.

“This is one of the few beers that is designed to age and is unique in the Australian beer market,”

“The 2016 Vintage will again deliver the intense aromas and flavours that loyal drinkers have come to expect over time,” he said. “The master hop breeder at Ellerslie Hop Estates recommended the use of a new variety of hops, Astra, which has been grown in Myrrhee in Victoria.

“This particular hop offers floral and fruity tones which complement another favourite stablemate, Melba, grown in the same region.

“The third variety is Northern Brewer, a variety originally bred in England in 1932 which imparts herbaceous and spicy notes. “All three varieties contribute to the bitterness and aroma of the beer.

“Dry hopping with Styrian Goldings and Cascade provides added complexity with delicate aroma notes and flavours.” Dr Cooper said premium quality pale, crystal and wheat malts provided a foundation for the “robust” flavours, while Coopers’ reliable ale yeast helped produce an intense array of esters with fruity notes.

The 2016 Coopers Extra Strong Vintage Ale maintains the bitterness of previous years at 60 IBU and an alcohol level of 7.5% ABV.

The ale has also been seeded with live yeast for bottle conditioning and to enhance the longevity of the beer, which will change over time as the bitterness slowly mellows and rich, sweet caramel- like characters emerge.

“This is one of the few beers that is designed to age and is unique in the Australian beer market,” noted Dr Cooper.

Australia’s drinking quantity decreases but quality increases

Australians say they are drinking less but better with our per capita spend on alcohol rising as we seek out more premium alcoholic beverages, according to a new report released today.

The emma (Enhanced Media Metrics Australia) Alcoholic Beverages Trends & Insights Report* found that half of people aged 18 years and over say they are drinking less now than they used to.

There is also a move to premium beverages, with the dollar value of liquor sales rising 1.5%^ in 2015, which means Australians are spending more on their favourite drink. Australia is an overwhelmingly wine and beer drinking nation. Wine is our most popular drink, although men up to age 65 prefer beer, the emma data has found.

Cider is our third most popular drink, followed by scotch or whiskey, with other varieties well behind. Women opt for wine more than twice as often as other drinks, whereas men are more varied in their consumption patterns.

White wine edges out red as the most consumed at 43% of adults, compared to 41%, while 23% enjoy sparkling wine or champagne.

cocktails2
Alcohol is still very much part of Australian culture, with three quarters of adult men and women consuming an alcoholic beverage in the past four weeks.

“The trend towards drinking better offers growth opportunities to premium brands that can tap into the mindset of these consumers.

The move by Australians towards more premium beverages and spending more as a result, underscores the importance of effective brand positioning and marketing.”

Perceptions of quality and value change as people age and emma data shows that older people are more likely to believe that Australian wine is better than that from overseas.

They were also less likely to try foreign beers, preferring homegrown brands. There has been a shift in places and occasions where Australians prefer to drink, which changes by age and life stage. The majority of Australians prefer to drink at home, which was most prevalent among 30-32 years olds at 87%.

Venues where alcohol is consumed differ among various age groups. For example, among 24-26 year olds, 61% drank at a friend or relative’s house, while 19% of 18-20 year olds drank at a nightclub.

Among older people, 50% of 45-47 year olds drank at a restaurant or café, while 36% of 54-56 year olds drank at a bar or pub and a third of 66-68 year olds preferred RSLs, bowls or an AFL club.

According to Ipsos’s consumer segmentation, there are four key segments that represent 35% of Australia’s adult population who are the most likely to drink any alcohol more than once a week.

They are the ‘Educated Ambition’ (highest earners and most educated), ‘Social Creatives’ (young, affluent urbanites), ‘Serene Seclusion’ (people at or near retirement living in regional and rural areas) and ‘Conscientious Consumption’ (middle and upper class families) segments. *

The report draws on data from emma (Enhanced Media Metrics Australia) to explore the changing mindsets, preferences and behaviours of Australian adults towards alcohol. emma interviews more than 54,000 people each year. ^ IBISWorld Liquor Retailing in Australia, March 2016