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.
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.
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.”
Processing machinery will continue to be a critical focus for AUSPACK 2017 with an impressive list of companies that have already signed up to exhibit and with an inaugural Processing Day held on Wednesday March 8, 2017.
According to Mr Luke Kasprzak, Portfolio Director – Industrial Division, Exhibitions and Trade Fairs, ‘companies such as TNA Australia, Heat & Control, Walls Machinery, Krones and JL Lennard are just some of the processing exhibitors returning in 2017,’
“In addition we have international processing companies such as Haver & Boecker and FB Propak as well as local Viking Food Solutions and first time exhibitors Aurora Process Solutions also exhibiting next year,” Mr Kasprzak said.
Within Packaging and Processing Week, AUSPACK will also feature an inaugural PROCESSING DAY on Wednesday March 8, 2017. “Multiple processing events will be held throughout the day with dedicated educational sessions, workshops, meetings and networking gatherings.
Processors and processing machinery suppliers will discuss issues industry is currently facing and learn how latest technology can help them to overcome those.”
“The processing equipment side of AUSPACK continues to grow with more processing content then ever before. This will add true value to the visitor experience at the show so we encourage anyone involved in processing to register and attend this main event for processing and packaging industries.”
AUSPACK 2017 will be held on the 7-10 March at the Sydney Showground and free registration is now open. To register, please visit www.auspack.com.au
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 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).
If these trends continue, methane growth could become a dangerous climate wildcard, overwhelming efforts to reduce CO₂ in the short term.
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.
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.
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.
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.
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.
The Chairman of Murray Goulburn Co-operative Co. Limited (MG), Philip Tracy, today announced that the Board of Directors has appointed Ari Mervis as the new Chief Executive Officer and Managing Director of MG and MG Responsible Entity Limited.
He will commence on Monday, 13 February 2017. Commenting on the appointment of Mr Mervis, Mr Tracy highlighted the Board’s desire for MG’s incoming Chief Executive Officer (CEO) to possess extensive operations and consumer goods experience.
“After a comprehensive international search, the Board unanimously agreed that Ari was the ideal choice to lead MG at this critical juncture in its history. We are delighted to have secured a candidate with a proven track record of delivering results and operational success across multiple geographies,” Tracy said.
Mervis’ career with SABMiller, the world’s second largest brewer, began in 1989 and included senior positions in South Africa, Swaziland, Russia and Hong Kong. In his most recent capacity, Mervis was Managing Director of SABMiller in the Asia Pacific and CEO of Carlton & United Breweries in Melbourne, with responsibility for overseeing businesses across Asia Pacific including China, India, Vietnam, South Korea and Australia.
“I am extremely pleased to be joining MG and see it as an enormous privilege to lead such an iconic business that plays an important role in the daily lives and livelihoods of so many Australians,” Mervis said.
“Murray Goulburn is a great company, with a long and proud history. I am looking forward to partnering with MG’s dairy farmers, employees, customers and stakeholders to restore this great Australian co-operative, as we adapt to the challenges and opportunities facing the dairy industry globally.
“I look forward to working with the Board and Executive Leadership Team to ensure we strengthen MG’s position as Australia’s leading dairy company,” Mervis commented. In making the announcement Mr Tracy paid tribute to interim Chief Executive Officer, David Mallinson.
“As interim CEO, David has led MG with conviction and discipline during an exceptionally challenging period, focussing on the twin priorities of MG’s value-add strategy and achieving significant cost efficiencies to support stronger farmgate milk pricing for MG’s suppliers,” Tracy said.
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.
Dozens of wineries in Australia’s premier wine state are harnessing the sun’s power for purposes beyond growing grapes.
South Australian wineries are embracing solar energy at twice the rate of other business sectors, installers say. Yalumba Wine Company in the Barossa Valley is just weeks away from completing one of the largest commercial solar system installations in South Australia and the largest to date by any Australian winery.
It will have taken more than three months to put the 5384 individual panels in place at three sites: Yalumba Angaston Winery, Yalumba Nursery, and the separate Oxford Landing Winery.
When fully operational, the 1.4 MW PV system will produce enough renewable energy to reduce Yalumba’s energy costs by about 20 per cent and cut its annual CO2 emissions by more than 1200 tonnes, equivalent to taking 340+ cars off the road.
“It is an exciting project and one that will deliver us significant savings, as well as being consistent with our corporate focus on sustainability,” said Managing Director Nick Waterman. Yalumba is currently the leader of the pack, but it is an increasingly large pack.
No one keeps a detailed list, but wineries with systems in excess of 100kW include D’Arenberg, Seppeltsfield, Peter Lehmann, Angove, Torbreck, Wirra Wirra, Jim Barry and Gemtree. Many smaller wineries are installing smaller systems.
In the Adelaide Hills, Sidewood has flicked the switch on a 100kW solar system as part of a $3.5m expansion project at its Nairne winery.
With the support of an $856,000 grant from the South Australian Government, the system will provide more than 50 per cent of the winery’s annual consumption.
Sidewood has also become the largest sustainable winery in the Adelaide Hills after receiving full Entwine Accreditation for all four of its vineyards in September.
There was a brief lull in solar installations after the current Federal Government scrapped the financial support provided under the previous government’s Clean Technology Investment Program (36 of the 80 projects funded in South Australia in 2012-13 were in wineries) but things are moving again.
David Buetefuer is Director of Sales and Business Development for The Solar Project, which has worked with a number of local wineries including D’Arenberg, suggests four reasons for this: the wine industry is starting to recover from a slow patch; the price of electricity is at an unprecedented high; the cost of solar is coming down; and there are new ways to get started.
Yalumba, for example, has signed a 10-year power purchase agreement with energy supplier AGL, which is installing and maintaining the system and will own the energy produced.
This will be sold to Yalumba at a rate comparable or lower than its current per kilowatt hour rate. Another alternative is a rental model under which, as Buetefuer puts it, the bank owns the system. In both cases, the winery does not have to find the capital up front and the system is off balance sheet.
“It’s an interesting time because all three models now work – power-purchase, rental and straight purchase – whereas not that long ago the only people buying solar were those who had the available capital and could justify payback times of five, six or more years,” Buetefuer said. “It’s opened up a lot more opportunities.”
Buetefuer said the wine industry recognised the benefit of harnessing solar power at its most productive period of the year, which coincided with the summer to autumn vintage when the demand for electricity was at its peak in wine production.
“One of the defining features of the industry is the long-term planning that goes into establishing vineyards and infrastructure to support wine production well into the future,” he said. D’Arenberg’s chief winemaker Chester Osborn agrees.
He said one of the important things for the winery last year was reducing peak demand from the grid. “A big portion of our electricity cost comes from our peak requirements which we only need for a couple of months a year, but get charged for every month,” he said.
“We have reduced our power bill by 40 per cent and we are hopeful that the advances in battery technology will lead to further efficiency improvements.”
D’Arenberg’s 200kW system in McLaren Vale was the largest in a winery in South Australia when installed at the end of 2013.
The company made the investment so it could generate 20-30 per cent of its power from solar energy and reduce its greenhouse gas emissions by 30 per cent. Among the most publicly visible solar installations in South Australia are the two arrays that line the road to the Jacob’s Creek Visitor Centre in the Barossa.
They not only produce all the energy the winery needs, they feature in quite a few visitor photographs.
South Australia is consistently responsible for about 50 per cent of Australia’s annual wine production, including iconic brands such as Penfolds Grange, Jacob’s Creek, Hardys and Wolf Blass. From The Lead
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 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.”
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
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.
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.
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.
Canadian Club has once again signed on as an official partner, official spirit and exclusive dark spirit, of the Australian Open, one of the nation’s largest annual sporting events.
For the second year in a row, Canadian Club (CC) will be making a ‘racquet’ at the Australian Open Festival with the Canadian Club Racquet Club activation perched hillside at the Birrarung Marr festival.
And for the first time, it will also expand its footprint outside of Melbourne with the Canadian Club Racquet Club popping up at three iconic venues in NSW and QLD – The Bucket List Bondi, Cruise Bar Sydney and Sandstone Point Hotel QLD.
The Canadian Club Racquet Club pop-ups will open in December, serving up refreshing Canadian Club cocktails, along with the classic CC and dry. The locations will be decked out in true CC summer style and for the duration of the AO, each site will also feature a big screen, broadcasting every game live to those wanting to soak up the social tennis vibes in Sydney and Brisbane.
The Australian Open partnership includes exclusive dark spirit pourage within Melbourne Park and throughout the Emirates Australian Open Series, the lead-in events to the first Grand Slam of the year, further unlocking trial amongst tennis goers.
“The Australian Open is one of the most iconic events on the Australian sporting calendar, and after great success during the last couple of years we are very excited to be taking the CC Racquet Club to Sydney and Brisbane,” Kristy Rathborne, Brand Manager, Canadian Club said.
The CC Summer of Tennis will extend nationally, from December through to February.
Coca-Cola South Pacific has announced that Glaceau smartwater’s new Australian summer campaign will be fronted by Jennifer Aniston who has been brought on board as brand ambassador.
Following the successful launch of Glaceau smartwater in Australia earlier this year, Coca-Cola said Aniston will be front and centre of the campaign, appearing across large format iconic out of home displays that include full wraps of Melbourne and Adelaide trams, as well as national billboards in high impact locations.
In addition to Aniston, the Glaceau smartwater summer campaign will also include product trials that will be driven through one of Coca-Cola’s largest ever sampling programs in Australia.
Glaceau smartwater has also partnered with Westfield to activate targeted sampling at selected NSW and VIC Westfield shopping centres, getting in front of their target audience as they do their Christmas and New Year shopping.
Glaceau smartwater is available in 12x700ml sports cap lid packs from a wide range of retail channels including grocery, independents and other outlets.