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.
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.
Asahi Beverages, the Australia New Zealand business of the Japanese beverage giant and Wipro Limited, a leading global information technology business services company, have been jointly recognised for the ‘Best BPO Sourcing’ partnership of 2016 by the ANZ Paragon Awards, presented in Sydney.
Now in their sixth year, the Paragon Awards honour and recognize companies that have demonstrated ground-breaking and innovative approaches to sourcing, resulting in a positive impact on their clients’ businesses.
Wipro and Asahi Beverages entered into a multi-year contract in September 2014 to jointly innovate, improve organizational efficiencies and enhance customer satisfaction for the beverage company.
Wipro developed a Process Migration Solution that enabled Asahi Beverages to make a robust transition of shared services by mitigating the risks. The solution was delivered through a combination of process migration levers, procedures and tool sets.
Peter Dalins, General Manager, Enterprise Solutions, Asahi Beverages, said, “We are proud to have won this award jointly with Wipro. Our partnership with Wipro is of key strategic value to us. Wipro has understood many critical elements of our business, and has also helped us improve services to our internal and external customers.”
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.
Murray Goulburn (MG) has announced today that Mead Johnson Nutrition (MJN) and MG have mutually agreed that they intend to terminate the March 2016 agreement for an alliance for the supply of nutritional products.
MG said that it remained committed to a B2B nutritionals strategy and MG and MJN will continue to explore new ways to work together.
Interim CEO David Mallinson announced that MG will now review its strategy for its nutritionals investment to ensure MG is maximising value for its suppliers and owners, whilst exercising discipline with MG’s capital.
Approximately 90 per cent of MG’s existing nutritional sales are destined for markets outside of China and MG’s supply agreement with Indonesia’s Kalbe Nutritionals remains in place.
Mallinson noted that “MG remains committed to developing a leading B2B nutritionals business for all export markets and we will continue to assess the best possible way to invest for future growth in this business.”
Most people are interested in how to slow the ageing process, or at least they get more interested as the years tick by. So when new research promises to have discovered the secret, which happens to include eating more of a food that tastes great but often appears on “eat less” food lists, it is bound to make the headlines.
According to a recent article in The Sydney Morning Herald, “aged cheese could help you age well”. The article was based on research published in the journal Nature Medicine. It showed that spermidine – a compound found in aged cheese, legumes and whole grains – could extend the life of mice when added to their drinking water.
A separate study within the Nature Medicine paper looked at the diets of around 800 Italians. It concluded that those who had a high spermidine intake had lower blood pressure and a 40% lower risk of heart failure and other heart diseases.
So if the newspaper report is accurate, then it would be time to get out the cheese and crackers. But before the party starts, let’s take a closer look at the original paper, in which cheese plays a very small, almost insignificant, part.
Spermidine is a naturally occurring compound originally found, as its name suggests, in semen. It is present throughout the human body and plays a vital role in cell survival. Studies have shown spermidine supplements can extend the lifespan of worms, flies and yeast.
The Nature Medicine paper is a series of several studies and analyses in mice, rats and humans.
Studies in mice
The first study compared the effects of adding spermidine, or the related compound spermine, to drinking water in mice, and the effects of not doing so; for either their whole life or starting only at middle age. Researchers found adding the compounds increased lifespan: good news if you are a mouse.
The next analysis is bad news for mice. Researchers looked for the development of tumours related to ageing in the mice in the first study and found no difference between the supplemented and unsupplemented mice.
This meant the supplement in the water didn’t prevent tumours mice get due to ageing. The conclusion then drawn was that the longer life seen in the first study was not due to cancer prevention.
There was not much difference in the heart tissue between groups that had spermidine and those that didn’t. So researchers looked more broadly at heart characteristics and found the hearts in the supplemented group were structurally more healthy.
There were a number of other comparisons that looked at hearts in mice.
The rat study
In the rat study, salt-sensitive Dahl rats – a type bred to develop high blood pressure when fed a high-salt diet – were given food really high in salt. Half of the rats had spermidine added to their drinking water and half did not.
From weeks nine to 15 of the study, the rats in the spermidine group had significantly lower blood pressure compared to the others. But at the end of the study there was not much difference between the two groups.
The human study
In the final human analysis, researchers recorded the diets of more than 800 Italians at three time points (1995, 2000 and 2005) and the number of heart-related events they experienced. These were high blood pressure, heart failure, stroke and premature death from heart disease over the 15 years from 1995 to 2010.
The study found about a 40% lower risk of heart failure, both fatal and non-fatal, among those with the highest spermidine intakes compared to those with the lowest. It also found a significantly lower risk of any heart disease – based on a composite score that included acute coronary artery disease, stroke, high blood pressure and death from vascular disease – among those with the highest versus lowest spermidine intakes.
Of greatest relevance to this analysis is that the biggest contributor to spermidine intakes in this cohort was wholemeal foods, accounting for 13.4% of intake. Next were apples and pears (13.3%), salad (9.8%), vegetable sprouts (7.3%) and potatoes (6.4%). Aged cheese was listed sixth and accounted for only 2.9% of estimated spermidine intake.
What can we take from it?
This extensive body of work is a credit to the researchers involved and does suggest that, at least for mice and rats, investigating the health-promoting effects of spermidine is worthwhile. However, the animal studies were small – with fewer than 15 animals per group – and the number of analyses done increases the potential for some findings to occur by chance.
When analysing differences between groups, as the mouse research in this paper did, one cannot claim spermidine changed a particular value – such as heart muscle strength – in the animals. This is because their heart muscles were not measured before they were given spermidine to compare the before and after effects, so you can only focus on differences between groups.
It’s better to say the outcome was higher or lower, or more or less frequent, in the spermidine-supplemented group compared to unsupplemented animals.
Of major importance in the human cohort study, which followed people for more than 15 years, is that it was not cheese that accounted for the majority of their spermidine intake. Also because this study was observational, it only showed associations, not cause and effect.
Also of note when you read the research is that, unlike the media report suggested, the mice were not fed cheese. A lot more research would be needed, and much more in humans, before claiming spermidine in cheese is the new superfood.
In the human study, although we weren’t told what the participants’ overall usual food habits were, we do know high intakes of whole grains, vegetables and fruit are characteristic of foods recommended for good health and longevity generally.
Try increasing your intakes of these foods and, for a variety of reasons, they’re very likely to help you age well. – Clare Collins
The Nature Medicine paper found a correlation between the health of human participants and the amount of spermidine found in their diet. Unfortunately, although this part of the work is tantalising, it is still correlative: who knows whether there is some other ingredient in those foods that improves health, or whether people who preferred to eat those foods were already predisposed to better health?
The Nature Medicine paper also showed spermidine extended lifespans in mice. The animal studies were well performed and showed differences between groups in measures of heart function. But as the author of this Research Check states, a comparison where heart function would have been measured just before and just after drug treatment was not shown.
I believe this is okay, as animals were treated with spermidine for large proportions of their lifetimes, and such a comparison would have been confounded by the effects of ageing. So the comparisons between treated and untreated groups are adequate.
The key difficulty with moving spermidine forward is our understanding of how it works. Spermidine has been demonstrated to promote a process called autophagy, where the cell literally eats part of itself. This is actually a very good thing. By breaking down parts of the cell, old machinery gets destroyed and is replaced by new cellular machinery.
Autophagy is turned on when we exercise or go on a diet, but turned off when we eat too much or sit on the couch, so this could be how spermidine is beneficial.
Scientists like to understand every fine detail of how drugs work. The precise molecular biology of spermidine, and in particular what parts of the cell it interacts with, are poorly understood. Once we know how this works better, spermidine could well find its way into a new therapy. – Lindsay Wu
Dairy processor Murray Goulburn (MG) has announced Mark Clark will join the Board as an independent non-executive director.
Clark, who replaces the retiring Peter Hawkins, has extensive Board and senior management experience, including directorships with companies operating in the fast-moving consumer goods (FMCG), retail and consumer markets in Asia, Australia and Europe.
He spent more than 30 years with Coca-Cola Amatil, and held the positions of Managing Director Australasia and President of Coca-Cola Bottlers in Korea.
Murray Goulburn also announced the resignation of Chief Operating Officer and Company Secretary, Fiona Smith.
The co-operative is still recovering from the turmoil surrounding its decision seven months ago to retrospectively cut its farmgate milk price and associated financial and legal problems. Last week, Forensic accounting company, Morris Forensic alleged MG may have overstated its earnings and even lost money in the last financial year.
Dairies are continuously striving to maximise efficiencies and eliminate waste. For those plants producing cheese, there is a profitable method available for turning whey, a cheese by-product, into a significant revenue stream.
Historically, cheese processors would discard whey by transporting it off-site where to be dried by other companies or used as cattle feed, or in some cases drain it to an effluent treatment plant (ETP) or city municipality.
These options would come at significant transport or disposal costs, negatively impact the environment and operating margins.
With its technology portfolio and spray drying process expertise SPX Flow has helped many of these cheese producers upgrade their facilities to produce whey powder, whey protein isolate powder, non-caking whey powder, non-caking permeate powder and lactose powder.
Recently, the company was awarded contracts to design and construct new plants in Lithuania to produce whey powder and non-caking permeate powder and in France a high yield lactose powder plant. This lactose plant can provide a 20 per cent yield improvement compared to traditional processes. Other projects previously commissioned in South America, Scandinavia and Germany are running successfully and helping to establish new global standards in this area.
This lactose process requires specific knowledge of the heat and hold process to elongate evaporator runs as well as key technology used in the crystallisation process. This specialised process knowledge and equipment offered by the company brings advantages including higher product quality, whiter colour, free flowing and heat stable powders resulting in:
Consistently higher quality grade product that can be sold at higher prices
Ability to produce larger output from a single process plant
Very hygienic design compared to alternatives in the market
Significant operating margin improvements driven by yields
The company’s Drying and Liquid processing technologies provide customers with reliable and optimised designs to help them achieve cost efficient solutions in today’s highly competitive dairy market.
The trade in dairy products has suffered a number of massive blows in the last three years and is set to continue face headwinds going forward, according to a new report.
According to Rabobank’s “Strong Headwinds Weigh on Trade Growth”, the Russian trade embargo, the slowing of demand growth from China, the impact of low oil prices on demand from oil exporting countries and the strengthening of the US dollar have all had an impact on the demand for imports.
The expansion of production surrounding the removal of production quotas in Europe added to the pain and resulted in a period of extremely low world prices.
“And when we look forward”, said Kevin Bellamy, Global Strategist Dairy at Rabobank. “We see that none of these issues has been resolved. The Russian ban will be in place at least until 2017.
“Demand from China will continue to grow but at a slower rate, oil prices are forecast to remain at around the USD 50 per barrel mark, and the dollar is forecast to maintain its high value against other currencies. As a result, dairy trade is likely to grow at a slower rate than in recent years, driven more by population growth than per capita consumption increases.”
Luckily, this comes at a time when further rapid expansion of export volumes would be more difficult, with further New Zealand expansion limited by land availability, Europe stabilising after milk quota removal, and the US export ambitions limited by domestic demand growth and the strong US dollar.
Dairy trade is also likely to remain dominated by regional rather than global routes with free trade agreements significantly influencing volumes. The exception will be Asia which will continue to be a highly competitive battle ground for exporters from around the globe. All of this must be overlaid with the potential for the renegotiation or cancellation of trade agreements following the US election results.
Much has changed since the last dairy trade map was drawn up three years ago. In 2015, the growth in trade was a meagre 0.3% more than 2014. In the next three years, growth in dairy trade will decrease slightly, due to the strong US dollar, low oil prices, the Russian trade embargo and slowing Chinese growth.
China will find a ‘new norm’, which is likely to mean lower volume growth but more focus on value. This will mean that while price volatility is likely to continue, long-run average price increases are likely to be limited. However, at a time of weaker global demand there are also issues weighing on the growth of export surpluses.
The strong US dollar and healthy domestic demand growth will mean that the US is less willing to compete in global dairy markets. Despite even moderate US dollar prices transferring into farmgate prices—which incentivises milk production in other export regions due to currency factors—New Zealand production growth will struggle as land availability becomes a limiting factor and in Europe, once production levels have stabilised after the removal of milk quotas, there is no preparation for ‘further’ strategic expansion which would require new land, infrastructure, and processing investment.
But perhaps even more than in recent years we live in uncertain times where the new US administration, uncertain Russian relations, uncertainty in the Middle East, Chinese economic performance, Brexit, and the fate of TPP and TTIP can all have a major effect on dairy trade development.
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.
Bolstered by rapid consumption growth and increasing customer needs in the Asia Pacific region, leading food processing and packaging solutions company Tetra Pak today announced their US$110 million investment in a state-of-the-art regional manufacturing facility near Ho Chi Minh City, Vietnam, to serve customers across the region.
The move is prompted by increasing consumption volumes, with the 2016 total packed liquid dairy and fruit-based beverages intake at 70 billion litres across ASEAN, South Asia, Japan, Korea, Australia and New Zealand.
Additionally, over the next three years, these markets are likely to grow at a healthy 5.6 per cent per annum, with products packed in Tetra Pak cartons projected to grow at a much faster rate as compared to other packaging formats such as glass bottles and cans.
“Tetra Pak has been present in the region for decades, with our first factory set up in Gotemba, Japan in 1971,” said Michael Zacka, Regional Vice President, Tetra Pak South Asia, East Asia and Oceania.
“Over the years, we have seen substantial growth of our products, driven by a wide portfolio and a number of innovations that we have introduced in the market. Hence our investment in a new plant, which will be our fourth Packaging Material factory in the region, providing us with expansive coverage and scale.
This decision is a strong reflection of our commitment to the region and our firm belief in its future potential.”
The greenfield factory, expected to begin operations in Q1 2019, will have an expandable production capacity of approximately 20 Billion packs per annum, across a variety of packaging formats, including the popular Tetra Brik Aseptic and Tetra Fino Aseptic.
It will primarily serve customers based in ASEAN, Australia and New Zealand. With a strong focus on sustainability, the site will adopt a host of global best practices to minimise the environmental footprint, including the utilisation of a high proportion of renewable energy sources.
This investment will complement Tetra Pak’s three long-standing production facilities in Singapore, India and Japan, building on the wealth of experience built up throughout the company’s operation in the region.
Together, the factories will enable the company to offer more innovations, efficiency and customer service to meet the rapid growth in Asia.
“We are committed to investing in Australia and New Zealand’s food export business to help our customers tap into the huge opportunities opening up both at home and in the wider region. Our investment in this manufacturing facility means we will be able service our ASEAN markets more efficiently, offering greater innovation, enhanced quality, efficiency and flexibility for producers.” said Craig Salkeld, Managing Director for Oceania, Tetra Pak.
Wheat is everywhere. It’s in bread, pasta, pastries, biscuits, pizza, batter, cereals, soups, sauces, instant drinks, salad dressing, processed meats and sweets, to name but a few.
The western diet is so infatuated with wheat that most of us eat a kilo or more a week. So why do we love it?
It’s simple. It provides the texture of our pasta, the spring in our bread, the thickening in our soups and sauces, and the crunch in our batter and pastries.
But what some of us crave, others look to avoid. They study ingredients on packaging and travel across town to find processed foods that don’t contain wheat. While they may enjoy the texture, spring, thickness and crunch, they don’t feel well after they eat wheat.
So what’s the problem?
Some have a sensitivity to a small set of wheat proteins called gluten. For a subset of people their reaction is so extreme it’s defined as coeliac disease.
But most people who avoid wheat are not intolerant to gluten but rather to some other substance in wheat. Scientists agree this is likely to be other proteins found in the wheat grain, but it is typically unknown what the culprit is in each case.
This is a frustrating mystery for wheat sensitivity sufferers which hangs over their café breakfasts, luncheons with friends and social dinner parties.
The full set of proteins that make up wheat grains has only recently been revealed, with details published last month in The Plant Journal. These proteins make up the wheat proteome and have been exhaustively mapped out for the first time in wheat by research conducted here in Australia.
With this discovery we now know that, beyond gluten, thousands of different proteins can be found in wheat grain. Some of them we didn’t even know existed before this research was undertaken.
We know when they are made during grain development and we know if they are also found in other parts of the wheat plant such as the leaves, stems and roots. Each of these long wheat grain proteins are digested in our gut to become short peptides.
That means there are hundreds of thousands of different peptides that can be derived from wheat. Most are harmless and good nutrition but for some people, a set of them will make us unwell.
Single out the proteins
Only now that this mapping of the wheat proteome has been completed can we measure each protein separately and see how abundant they are in different varieties of wheat.
This information enables scientists to use mass spectrometers to sift through proteins and peptides by subtle differences in their weight – a difference that can be smaller than the mass as a proton.
We can literally dial up the masses of a particular set of peptides and set the mass spectrometer to work measuring them. The technology is at the cutting edge of new blood tests for disease. It can now be applied to make new measures in wheat.
This means we have a remarkable new opportunity to see wheat in a novel way – as a complex set of proteins that can work for us, or against us.
This breakthrough not only shows us the list of proteins in grain. When paired with wheat genome data (information about the complete set of genes in wheat) it tells us for the first time which of the 100,000 different wheat genes are responsible for making each of the proteins.
Armed with this new information, things really can change. We will ultimately be able to determine which proteins in wheat are causing people to feel unwell. We will then be able to breed wheat varieties that contain less or none of the proteins responsible.
These kinds of selective changes in wheat protein content don’t need to stop at aiding those intolerant to today’s wheat. They can enable wheat varieties to be tailored to make wheats that are better for baking or brewing or thickening.
They can even help us to breed wheat that is better able to survive in harsh environments, to adapt to changes in climates and is better suited to more intensive farming.
This is important because wheat is not just an integral part of the western diet. It is also part of an international plan to raise crop yields to ensure we have food for the estimated 8.5 billion people across the world by 2030.
Safe, benign, abundant, cheap, high quality wheats with protein contents ready for many different applications are a key part of food security and a fairer future.
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 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.
It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided. Some argue that we’re not eating enough of this important source of protein and calcium, while others say the high levels of salt and saturated fat mean we should be eating less.
Whatever your position, it’s becoming increasingly hard to avoid cheese. Whether its grilled halloumi with poached eggs for breakfast, pumpkin and feta salad for lunch, or pepperoni pizza for dinner, cheese is a key ingredient in many regular meals. It’s a popular snack food, with many health professionals promoting crackers and cheese as a high-protein snack. A cheese platter is also the favourite way to kick off afternoon drinks or a barbeque.
So just how much cheese are Australians eating, and is it good for us?
The Australian Dietary Guidelines recommend that adults eat about 2.5 serves of dairy (including milk, yoghurt and cheese) a day. They also say this should preferably be low-fat to ensure that nutrient needs are met without exceeding energy requirements.
Available sales data for cheese suggest that Australians are eating 13.6kg of cheese per person per year, which works out at 37g per person per day, or just less than one Australian portion (Australian portion sizes are 25% bigger than European Union ones, at 40g compared with 30g).
It seems that the advice to limit full-fat cheeses to two or three serves per week is being ignored. Low-fat products only made up 29% of dairy products consumed in the last dietary survey while cheese accounted for 99% of the high-fat dairy products consumed.
This is 11% and 40%, respectively, of the amount used as the reference guide for daily intake labelling. So even though actual recommendations depend on individual energy requirements, it is still clear that we need to limit our consumption of full-fat cheese to avoid excessive amounts of saturated fat.
The levels of sodium in cheese are also something to watch out for as too much salt increases blood pressure, which increases the risk of heart disease and stroke.
Interestingly, processed cheddar contains twice as much sodium as unprocessed cheddar, at 532mg per portion (26% of WHO recommended amount), so it would seem better to opt for the unprocessed version on that basis (although this may have higher levels of saturated fat and less calcium).
The definition of a processed cheese is a product manufactured from cheese and products obtained from milk, which is heated and melted, with or without added emulsifying salts, to form a homogeneous mass.
Such products can be produced more cheaply, last longer and are more convenient to use and so are a popular product for kids’ school lunchboxes. Current concerns over increasing childhood obesity in Australia means its important to keep an eye on fat and energy contents of children’s foods.
Kraft singles and Bega Stringers both contain a little less energy, substantially less saturated fat, and about the same amount of sodium and calcium per portion as regular cheddar cheese. Meanwhile, Philadelphia cream cheese contains even less energy and much less sodium but is higher in saturated fat.
A recent meta-analysis of 15 studies, that suggested moderate cheese consumption (up to 40g per day) was associated with reduced heart disease risk, didn’t differentiate between low and full fat cheeses.
The authors (two of whom incidentally work for a leading dairy company in Asia) suggested the calcium, protein, vitamins or minerals (not specified) in cheese might explain the apparent protective health benefits.
Cheese is a good source of calcium and we need calcium for bones and teeth as well as regulating muscle and heart functions.
The recommendations are for most adults and children aged nine and above to eat 1,000-1,300mg of calcium a day. A 40g serving of cheddar cheese contains around 320mg. So you would need to eat at least three portions if you were to get your calcium requirements just from cheese.
So what’s the verdict?
For maximum health outcomes I’d stick to the advice to eat two to three serves of dairy (mainly low fat) per day. This may include one serve of low-fat cheese, with maybe one serve each of low-fat milk and yoghurt to ensure you get enough calcium. I’d also stick with the recommendations to limit full-fat cheeses to two to three serves per week.
Enjoy sparingly (two to three times a week): full-fat cheeses, hard cheeses, feta, halloumi, blue cheese.
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.
According to Techpro, food conveyor cleaning can now be done quicker and also more cost effectively.
While manual conveyor cleaning is regularly undertaken to ensure Australia’s first-class food hygiene protocols are maintained, a number of manufacturers have found effective conveyor cleaning is achievable simply by installing the correct spray nozzles for the job.
A properly automated conveyor cleaning system should provide uniformed cleaning across the entire conveyor as well as efficient water usage.
Optimal results can only be achieved when the positioning of spray nozzles is carefully planned.
Other factors to consider include available water pressure and flow rate, nozzle size, droplet size and spray pattern.
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.