Four-N Twenty is launching its new Chilli Beef Pie, which has been developed for “adventurous eaters who are keen to try a new and exciting flavour”.
The pie is made from chunks of eight-hour slow-cooked 100 per cent Australian beef, with a spicy chilli gravy, wrapped in a golden pastry.
“Chilli has been identified as one of the key condiment flavour trends for 2017 and beyond,” said Four’N Twenty marketing manager, Mario Matchado.
“Creating a spicy chilli version of our eight-hour slow-cooked Real Chunky Pie is sure to prove a winner with pie lovers this winter. So fire up your taste buds, the Four’N Twenty Chilli Beef Pies are hot!”
The Chilli Beef Pie will be launched in selected petrol and convenience stores nationally from April.
Arkadia Beverages has released a blend of high of turmeric, spices and organic panela sugar and called it Arkadia Golden Latte.
This turmeric blend is designed to be ready to drunk with hot or cold milk.
With no added dairy, vegan friendly and gluten and caffeine free, Arkadia Golden Latte is claimed to imbue the natural benefits of turmeric – often referred to as the most powerful herb on the planet for helping to fight a range of diseases.
Winha Commerce and Trade International, the Australian paddock-to-plate Chinese retailer and wholesale food company, has announced that it will use its participation in a new Australian agricultural research centre to help create new products for the Chinese market.
Last month Winha announced it would be a foundation partner in Ausway College to be created in Deniliquin, which aims to become Australia’s leading agricultural research facility in Australia. Winha hopes to ensure that Australian agricultural producers can develop products that will be sought after by Chinese consumers.
“China is the world’s top fruit consuming nation, but at the moment not all Australian fruit is represented in the country. We need to ensure there are more pears, plums, mangos and other specialised fruits like star fruit created and produced for the Chinese market,’’ said Winha Chairman, Jackie Chung.
“Chinese consumers love the quality of Australian produce, but they also have slightly different tastes and likes to Australian consumers, so we must work with Australian fruits producers to create the right looking and tasting fruit to sell into China,’’ he said.
To illustrate its intentions to continue to promote Australian food in China, Winha has also announced it will import locally made Crystal Nest, Australia’s finest bird’s nest, into China.
Crystal Nest founder James Liew said: “We are delighted to be associated with Winha and we are excited to take our quality Australian product to China.’’
Chinese families who appreciate the reported health benefits of bird’s nest are willing to pay up to $US60 a bowl for the product – making the raw bird’s nest one of the most expensive food items in the world.
Australian owned and operated Crystal Nest sells its bird’s nest product all around Australia and now with the help of Winha (and its chain of retail outlets and enormous customer reach in China), Crystal Nest has found the perfect distribution channel into China.
Winha congratulates Crystal Nest for the extra care it puts into the handling and cleaning of its bird’s nests, ensuring it exceeds the highest global quality standards.
Bird’s Nest Soup is considered a delicacy amongst the Chinese upper classes.
Food processing and packaging equipment supplier Tna has announced the acquisition of Australian confectionery equipment supplier NID.
Known across the food industry as a pioneer in the development of starch moulding equipment, NID has been supplying complete mogul lines for the confectionery industry for over 60 years. The acquisition provides tna with access to NID’s starch moulding technology and forms part of tna’s long-term strategic expansion plan, which will move the company one step closer to becoming a leading single source supplier to the confectionery industry.
“NID was the perfect fit for tna,” said Alf Taylor, CEO and co-founder of tna. “We share so many similarities. Both companies are family-owned businesses that started out with a passion for innovation, entrepreneurship and the determination to design equipment that could ‘do better’ and go that one step further than anything that’s been before.
“Just like our first prototype the tna robag, NID’s first designs were ground breaking at the time and not only challenged industry standards, but also played a key role in developing the confectionery industry. We’re very honoured that this great Australian success story has now become part of our own story and are thrilled to be able to welcome the entire NID team into the tna group.”
Founded by entrepreneur and innovator Hans Arthur Faerber in Sydney in 1952, NID was the first company worldwide to patent the current form of tray stacking on a starch mogul. Faerber’s innovations were capable of speeds that had been unprecedented in the industry up to that point.
Since then, NID has proven itself in starch moulding machinery and ancillary equipment, with more than 600 NID moguls installed across the globe. NID provides some of the most reliable and trusted moulding technology on the market. Its latest generation of high-speed M3000 Mogul is the result of more than six decades of innovation and development and capable of production speeds of up to 35 trays per minute.
Accommodating a wide range of depositing pumps, the M3000 is a fully integrated solution that is suitable for a multitude of starch-moulded products such as gums, jellies, marshmallows, fondant creams, liquorice and crusted liqueur.
The acquisition will be effective from 6th of March, 2017 and will see all of NID’s staff become integrated into the tna group. It follows the acquisition of inserting and labelling equipment supplier Unique Solutions and food processing specialist Florigo in 2015.
Understanding the extremely high standards that Australia’s food and beverage manufacturers work towards to ensure that consumers receive the highest quality products, SEW-EURODRIVE has announced the recent Hazard Analysis Critical Control Point (HACCP) certification of its mechatronic drive system MOVIGEAR type B, variant for wet areas.
Traditional machine components are not only difficult to clean thoroughly; they also generally require production areas to shut down – at least in part – for cleaning activities to take place. This procedure places strain on production timeframes, contributing to reduced product throughput affecting the overall profitability.
Machine components mounted in production or processing areas are often exposed to harsh cleaning chemicals. The shape of the component, its material composition and the method of substrate protection all play a large role in the cleaning efforts, likelihood of becoming a source of contamination and product longevity.
Designed specifically for the food and beverage industry MOVIGEAR for wet areas has a number of advantages over traditional drive solutions. Up to three core products can be assembled into a “self-draining” and compact housing: gear unit, motor and drive electronics (optional).
Combining the technical and practical advantages of all three drive components leads to an increase in the performance, efficiency and reliability. The MOVIGEAR product range can be easily integrated into most materials handling applications such as conveyor systems.
The smooth housing of the MOVIGEAR for wet areas is finished with a ‘HP200’ treatment which is burned-in-to the surface during the application process. Highly resistant to rigorous cleaning regimes, including chemical and high pressure wash down, the integrity of the surface finish eliminates the possibility of “paint-lift-off” often associated with traditional surface coatings.
The inherent anti-stick properties contribute to a reduction of debris build-up resulting in reduced cleaning efforts and system downtime. Standard inclusion of stainless steel shafts, fasteners and auxiliary fittings further enhances the MOVIGEAR for wet areas anticorrosive properties.
The totally enclosed non-ventilated mechatronic drive system is designed according to the principle of convection cooling, eliminating the need of a motor fan. Motor-fan noise spread of germs and bacteria due to air swirls are a thing of the past with the MOVIGEAR product range.
Compliant with IE4 (Super Premium Efficiency) standards, a major benefit of the MOVIGEAR is the impressive energy savings potential.
Oven has announced its 5R6-900 temperature controller with ramp/soak capabilities. Contained all in one enclosure, the device can be plugged into the wall as a self-contained temperature control system, which has its own power supply.
This feature makes the device convenient for users. The controller can also be used universally, which allows the user to use the device wherever they are located.
As a solid state MOSFET bidirectional compact unit featuring an internal power supply, it is also capable of loading currents up to 10A.
The controller is suited to usage in universities, science laboratories, industrial plants and PCR research.
It features an easy-to-read digital display for controlling functions, including adjusting output voltage and setting the desired temperature.
Complete with an auto output shutdown if the sensor is opened or shorted, the unit also includes high, low and no alarm settings.
The Australian Industry Group has welcomed today’s Fair Work Commission (FWC) Penalty Rates Decision.
“The Commission has accepted Ai Group’s evidence and arguments to re-set penalty rates in the fast food industry to better align them with the characteristics and needs of 21st century workplaces,” Ai Group Chief Executive Innes Willox said.
“Ai Group represented the fast food industry in the case. A great deal of evidence was presented from Ai Group members, McDonalds and Hungry Jacks, and from relevant experts.”
“A very high proportion of employees in the fast food industry are young people who have study commitments during normal business hours.”
The Commission accepted Ai Group’s evidence that young people often prefer to work in the evenings and on weekends, and that many prefer to work on Sundays rather than Saturdays.
“In the fast food industry, weekends and evenings are peak times. Regular business hours have little relevance to businesses in the fast food industry and, therefore, penalty rates that were designed many decades ago around regular business hours need to be re-set.”
“In the Decision, the Commission has recognised that existing Sunday penalty rates in the fast food industry are not fair for employers and no longer relevant.”
“The new penalty rates will be phased in over at least two years to reduce the impact upon employees.”
“The five-Member Full Bench, headed by FWC President, Justice Iain Ross, made their decision on penalty rates in the fast food industry after a case which continued for over two years. The Full Bench carefully weighed up all the arguments and evidence and arrived at a fair and sensible outcome.”
“What is important now is that the decision by the independent umpire is implemented as soon as possible, and that all parties accept the outcome,” Willox said.
Cutting-edge meat-processing technologies, such as advanced sensing, will be at the forefront of the inaugural Processing Day at AUSPACK 2017.
Anne-Marie Mina, Event Executive with Exhibition and Trade Fairs (ETF), the organisers of AUSPACK, said, “With ever-increasing numbers of processing machinery suppliers exhibiting and demonstrating their solutions, we’re excited to match the interest with a dedicated processing-sector forum. Advances in automation are making a really positive impact on Australia’s meat-processing industry, ensuring it remains competitive, so these sessions will be a must-attend for any meat processor.”
Mina said presentations from two key bodies will headline the free sessions, to be held on Wednesday March 8 from noon to 4pm, where up to 150 attendees from 60 companies are expected to hear presentations from Meat & Livestock Australia’s (MLA) R&D Program Managers, Supply Chain Technology, Christian Ruberg and Darryl Heidke, and, Chairman of the Australian Meat Processor Corporation (AMPC), Peter Noble.
Working in collaboration with the government and red meat industry, MLA invests in R&D and marketing that contributes to industry profitability, sustainability and global competitiveness.
Ruberg and Heidke will present on how technology, data and collaboration are an integral part of the future red meat value chain. Their session will outline how the latest automation systems integrated with advanced sensing are leading to impressive productivity increases for the Australian red meat industry. For example, advanced sensing — initially proposed to drive robotic cutting — is leading to highly accurate information on every carcass, allowing processors to optimise their boning rooms and market allocation of product. The MLA session will also outline how technology providers can access Commonwealth research funds to leverage and fast-track their meat industry innovations through MLA’s subsidiary MLA Donor Company.
AMPC is the Rural Research and Development Corporation supporting Australia’s red meat processing industry, improving sector sustainability and efficiency. Adopting new technologies, developing new products and product differentiation are all critical to reducing costs and improving operational efficiencies without compromising workforce safety or product integrity — crucial for Australia, which is recognised for its high-quality meat — and Mr Noble will elaborate on this.
Mina said many exhibitors will be showcasing processing solutions at the event, including Heat and Control, Viking Food Solutions, JL Lennard, Scott Automation & Robotics, Foodmach, Walls Machinery, Aurora Process Solutions and Active Magnetics Research.
Processing Day agenda:
12-12:45pm: MLA keynote presentation: “The Future in Automation and Objective Measurement in Optimised Meat Value Chains”
12:45-1:30pm: AMPC keynote presentation: “The Importance of R&D in the Red Meat Processing Industry”
1:30-2:15pm: Lunch and networking
2:15-3pm: 1-on-1 meetings between processors and machinery suppliers (organised by the event’s Client Engagement Manager, Luke Kasprzak)
3-4pm: Exhibition floor tour, highlighting processing machinery and solution exhibitors
Privately owned Wegdam Holding BV announced today the takeover of all assets of Tilly Sabco Bretagne SAS. Tilly Sabco was placed in receivership on July 29, 2016 by the Commercial Court of Brest with a six months’ period of observation.
Wegdam will restart Tilly Sabco International SAS consequently directly saving 61 employees from redundancy. The new Tilly Sabco will be concentrating primarily on the production of chicken sausages and packing frozen foods. In the near future it will set up a logistics hub for the Wegdam Food Group.
Wegdam expects the new company to grow to over 100 employees.
BCDS Group has been appointed by automation manufacturer FOX IV Technologies as their master distributor for Australia, New Zealand and the Pacific Rim region.
“FOX IV’s automated print and apply labeling systems have been a reliable addition to Australian manufacturing facilities for the past 20+ years,” says Rick Fox, president and CEO. “The addition of the BCDS Group enables FOX IV to continue to provide reliable equipment sales and service to the market.”
“This new appointment by FOX IV comes with much excitement within the BCDS Group, allowing us to further succeed on our business purpose of making our clients lives easier,” says Ian Jefford, managing director of BCDS.
FOX IV systems will be offered through ALS (Auto ID Labelling Solutions), a BCDS company, which is headed up by Bill Boursianis who has had more than 10 years experience with both FOX IV products and other printing and labelling equipment.
Over the past 20 years, more than 1000 FOX IV print and apply systems have been installed in Australia. BCDS will provide parts and service for existing FOX IV equipment as well as supply new FOX IV equipment, including the 2010 Series and FOX IV’s innovative Zebra based print and apply systems.
Haverick Meats was devastated by fire at their Banksmeadow facility on the 21st May 2016. With a driving determination from Haverick’s and expert advice, the factory has seen a quick turn around and is back open, supplying the professional foodservice industry and the community.
“It wasn’t until I got here that I saw how serious it was and we had about 15 fire trucks, 75 fire fighters, helicopter in the air, water going, engineers and mobile officers everywhere.” says company CEO Peter Andrews.
Haverick Meats called upon design build food facility specialists, Wiley, to help them with their urgent disaster recovery needs. Haverick Meats and Wiley have a long standing relationship and share similar values, both being family owned and operated businesses.
“It’s a great big relief to be back in the facility,” says Andrews. “To finally see it built is quite amazing. It was important to us to be up and running as quick as possible, it was all high pressure, as a business we continue to grow. Lucky for us Wiley told me 30th November was the delivery date and they got me in two weeks earlier which was quite impressive.
“We had the same footprint as what we had before but it’s been redesigned and reengineered to improve. The improvements that Wiley made benefit our ability to service our customers even better than before.”
Wiley were on site within two days after the fire with an aim to have Haverick Meats at full operating capacity by the end of November using the Rapid Rebuild Recovery System. The process began with Wiley collaborating with the insurance company to find the best possible solution for the parties. Wiley utilised the design build model to start works on site as early as possible and save weeks on contract time.
“We understood the importance for Haverick Meats to be operational by December to ensure they could cater for the increase in production their factory sees during that time,” says Wiley managing director Tom Wiley. “Collaboration with Haverick Meats and the insurance company was key to delivering this project as fast as possible and in the best way. We were honoured to be able to support Haverick Meats through such a challenging and emotionally draining experience.”
The new facility is home to the latest in cutting edge technology, featuring upgraded machinery and equipment. New advanced automation has been installed, ensuring consistent cutting precision and portion control. It will also feature Australia’s best temperature and humidity controlled dry-aging room that offers expertly monitored dry-aged beef at the peak of its flavour.
Mencom’s T-Type Hygienic rectangular connectors are designed for installation on food industry machines and systems.
The food safe and self-extinguishing thermoplastic material is easily cleanable and resistant to the cleaning and sanitising agents commonly used in food processing factories.
There are two series available in the Hygienic enclosures, T-Type/H and T-Type/C. T-Type/H is designed for production lines applications and features the HNBR rubber sealing gasket that has excellent resistance to both chemicals and animal/vegetable fats.
T-Type/C is designed for low-temperature applications, and the sealing gasket is made of silicone rubber that is not only resistant to chemical agents and fats, but also low-temperature resistant as low as -50°C.
The Hygienic enclosure series is IP66 and IP69 rated to withstand rigorous high-pressure, high-temperature washdown procedures.
Norco chief executive Brett Kelly said it sends the right message on an important social issue.
“You need to look after your employees and it is really important that we have the environment that people can feel safe and an employer that really does care,” he said.
The 121-year-old farming cooperative will now provide three days of paid leave for its workers experiencing domestic violence to access medical appointments, legal proceedings, and other matters, said the ABC report.
The Australian Manufacturing Workers Union helped negotiate the deal alongside the meatworkers union and said it was a landmark decision and particularly significant to occur in the food manufacturing sector where shifts were more regimented.
Bounce has announced their latest addition to the Bounce Bites range – introducing Cacao Peanut Crunch.
Made from 100% nut butter combined with crunchy peanuts, sweet dates and rich cacao, this delicious creation is naturally preserved with coconut oil and rosemary extract.
The little nuggets of goodness are gluten free, GMO free, vegetarian friendly and cold pressed. Bounce is the natural and convenient way to get your sweet fix.
Teresa Boyce, Bounce Nutritionist says, “It is so important that there are healthy snack options available and Bounce has created just that.
Made with 29% peanuts, these delicious bite size pieces are perfect for active, busy people looking for a quick grab and go option. “Australian made with minimal ingredients, nothing artificial, and no refined sugar, new Bounce Bites Cacao Peanut Crunch is a delicious and nutritious alternative to processed, sugary confectionary,” adds Teresa.
Some health benefits of cacao and peanuts include:
• Cacao is a great source of magnesium, which helps to keep your heart healthy, boosts energy, alertness and stamina
• Cacao is rich in antioxidants while being a natural mood elevator
• Peanuts are a good source of Vitamin E, niacin, folate, protein and manganese
• Peanuts contain many nutrients and are rich in antioxidants and monounsaturated fats
Perfect for grabbing on the go, packing for a lunch box or desk draw snack, or saving for an after dinner treat, Bounce Bites are the new guilt-free indulgence.
The Bounce Bites range also comes in three other flavours: Blueberry Banana Bliss, Coconut Almond Kiss and Coconut Cacao Delight.
New data reveals Australia’s beverage trends, from beer and spirits to zero alcohol
Beverage purchase data from pubs and bars across major Australian cities reveals the types of drinks we may be consuming at functions in the lead up to Christmas and New Year’s.
At these establishments, beer is Australia’s favourite beverage – even among women – and is mainly consumed at lunchtime and in the afternoons. Spirits are our second favourite – and is surprisingly the number one category among women, surpassing wine purchases – and is mostly consumed late at night.
The analysis was carried out by Clipp.co, Australia’s leading and fastest-growing mobile-payment and deals app for bars, pubs and their restaurants. Clipp took alcohol-purchase data from 55,000 customer orders across more than 600 establishments Australia-wide.
The data compares beverage purchases across four categories: beer, wine, spirits and non-alcoholic drinks. While beer makes up 45 per cent of all beverage purchases, surprisingly spirits not wine is our next favourite at 33 per cent of all beverage purchases. Wine is third on the list, at 19 per cent of all purchases, and non-alcoholic drinks make up just four per cent of purchases.
When it comes to enjoying a beverage or two over Christmas and New Year’s, it doesn’t have to be at the cost of your holiday or present fund according to Greg Taylor, co-founder of Clipp. The app offers Australians significant discounts on the cost of food and drinks at bars, pubs and restaurants around the country.
“Many Aussies spend this time of year catching up with friends to send off the year that’s been and toast the year ahead, and a lot of us feel the impact of these social outings on our back pocket,” he says.
“January is often a tight month financially as this is when the festive season catches up with us. This data confirms that we love a drink, generally no matter the cost, but by taking advantage of menu specials and happy hour, as well as deals apps and sites – like Clipp – we’re going to get the most bang for our buck and ring in the new year with one less financial concern or resolution to make.”
Beverage trends between men and women
There is a notable difference between men’s and women’s drink purchases. Nearly 55 per cent of all beverage purchases among men is beer – the highest proportion (an average of 64% of all purchases) of which his consumed at lunchtime and in the afternoons. While spirits make up 30 per cent of all beverage purchases by men, this increases to 55 per cent late at night. Wine makes up just 12 per cent of purchases among men.
Surprisingly, spirits top the list of beverages among women, at 36 per cent of all purchases, and increasing to 53 per cent of all purchases late at night. Beer follows closely, at 35 per cent of all purchases, and increasing to 43 per cent of purchases among women at lunchtime. Wine makes up 25 per cent of all beverage purchases among women.
Trends in spirits
Vodka and whisky are the favourite spirits across the nation, making up just over 20 per cent each of all spirit purchases. Vodka is the favourite spirit for all age groups up to age 49, averaging 24 per cent of all spirit purchases. Bourbon is the favourite spirit for Aussies in their fifties (41% of spirit purchases in that age group) and whisky is a favourite for the over sixties, at 42 per cent of spirit purchases.
Trends in wine
White wine is the favourite wine nationally, making up an average of 43 per cent of wine purchases across the major cities. Among women, white wine made up 46 per cent of wine purchases. White wine is a winner among under-20s (83% of all wine purchases) and those in their 50s (52% of all wine purchases).
Queenslanders and West Australians are the biggest white wine drinkers (51% of wine purchases in each State). White wine is also a favourite in South Australia and Victoria, at 48 per cent each of wine purchases. NSW residents are bucking the trend by preferring red wine (48% of all wine purchases).
Trends in beer
Craft beer accounted for 45 per cent of all purchases nationally, with regular beer coming in second at 40 per cent. Melbourne takes the craft beer crown, with the highest percentage of craft beer purchases (55 per cent) against just 34 per cent of regular beer purchases. Perth comes in second, with 48 per cent of craft purchases and regular beer at 35 per cent. Sydney is third, with 46 per cent of craft beer purchases and regular beer at 39 per cent.
In contrast, Brisbane and the Gold Coast, Adelaide and Darwin are holding onto their love of regular beer, with this category accounting for 59 per cent, 63 per cent and 65 per cent of all beer purchases respectively.
For many Australian sports fans, buying beer at sporting venues is an exercise in subjugation. For starters, the alcohol content for those in general admission is often capped at mid-strength – a typically penal restriction aimed at civilising the riff-raff.
Yet the true indignity arrives right at the dreaded moment the attendant rings up the till. By the time you have handed over the cost of a round, you’ve just paid for the better part of a three-course meal at a decent restaurant.
Fans at the 2014 football World Cup in Brazil were able to buy a local Brahma beer for as little as R$10 (A$3.97). Yet not only are the Germans football world champions, but their elite Bundesliga leads the way in beer prices. The average cost of a beer in the league is less than €4 (A$5.59).
Elsewhere in Europe, a pint of beer costs on average £3.99 (A$6.76) at English Premier League venues. Yet fans in Australia can be held to ransom if they want to enjoy a beer at the footy or cricket.
Ahead of this year’s third cricket Test, the Adelaide Oval was criticised for planning to raise its already high price of beer to A$9.20. Following public pressure prices were held at A$8.90 (for 425ml).
Different serving sizes can often mask higher prices, making it hard for a fan to tell if a $5.40 Carlton Draught at the MCG is better value than paying $8 for a Carlton Mid at the SCG. Stadiums may boast that their beer is cheaper than another – but such claims can be misleading, and fans can be exploited.
The global picture
Exchange rates make global price comparisons even more difficult and leave fans at the mercy of stadium operators. But, surprisingly, when beer sizes and prices are standardised, Australian venues don’t fare too badly.
Although Australian stadiums don’t measure up to some of their European counterparts, beer is generally cheaper here than at North American venues. Ahead of the pack in this beer swindle are the Philadelphia Eagles, which charge US$8.50 (A$11.50) for a 12oz (355ml) beer.
The food and drink served at stadiums have long been a point of angst for sport-mad Australians. Research shows fans are not satisfied with the price, quality and service of this element of the fan experience. They are frustrated by the limited options of weak, poor-quality beer at stadiums.
Overseas stadiums leave many Australian venues far behind when it comes to choice. Australian fans may drink large quantities of beer at games, but they are increasingly looking for higher-quality offerings – and craft beer in particular. Craft beer consumption is increasing in Australia, but the trend is yet to infiltrate Australian sport.
Throughout the US, however, it is standard to find five or ten locally brewed and independent craft beers on tap at major venues. For example, Major League Soccer (MLS) side Sporting Kansas City has Boulevard Brewing on its concession stands. And the Tap Room public bar at Miami’s Hard Rock Stadium features close to 50 craft beer options from across Florida.
Closer to home, Wellington’s Westpac Stadium has partnered with local brewery Garage Project to feature its range of craft beers along with a rotating selection of New Zealand craft beers.
Advances in beer services
Technology is playing a part in the push for implementing craft beer.
Dodger Stadium in Los Angeles created a special, technologically advanced, ice-cream-type foam that sits atop beer cups to keep it ice-cold for longer. And self-serve beer vending machines are on the rise throughout American stadiums to serve both quality beer options while cutting down the time fans are away from their seats.
Collaborations between teams, stadiums and craft beer breweries are on the rise. Teams such the NFL’s Buffalo Bills and MLS side DC United have their own lines of pale ales for fans.
In England, football clubs including Reading FC have called on fans to name their new match-day pale ale. West Ham United’s new ground features two types of craft beer – Boleyn Bitter and Iron Ale. This further highlights the emphasis that stadiums and teams are placing on engaging with fans through quality craft beer.
With falling attendance numbers in many Australian venues, there is a need for an improved fan experience to attract stay-away fans, particularly as sports teams are competing with a growing number of alternative entertainment options.
Given the importance of alcohol to Australians, sports teams can score an easy win by offering more varied and higher-quality beer at games. Fans are irritated when they are continually offered mid-strength beer; they are demanding more for their money.
The way forward
Australian stadiums should look overseas for innovations in their beer offerings. Here are seven suggestions for satisfying thirsty stadium-goers:
prices published online to allow fans to make informed choices and to allow comparison;
better options of local independent craft beer made available;
teams to collaborate with local breweries for team-branded beers for fans;
cup-holders in stadium seating so beers stay colder for longer;
designated driver programs, where fans receive free soft drinks in exchange for being the designated driver for their friends (a very popular program at US stadiums);
ice-foam technology to keep beers colder for longer; and
no charge for beer trays.
There have been some recent changes to the typical restricted drinks menus on offer. A small number of stadiums throughout Australia are now selling craft beers, but these are still a minority.
After speaking with stadium representatives to gauge the interest in offering local independent craft beer options, many have suggested that fans will soon likely see more availability of locally produced brews, albeit in small quantities to keep pourage rights holders and catering companies happy.
The stadium fan experience is evolving at a rapid pace, with global venues locked in an arms race to improve, revolutionise, and add value to the offering for fans on match days. There is a concerted effort to listen to fans’ concerns and get them out of their home sport caves and into the ground.
As Australia’s stonefruit season gets underway, growers have high hopes for a prosperous year with more than 5,000 tonnes of nectarines being exported to the Chinese mainland market for the first time.
Following more than a decade of negotiations, Chinese authorities granted market access to Australia in May, representing the first major new market open to the Australian stonefruit industry since exports to Canada commenced in 2000.
If all goes well, mainland China will join the industry’s existing main export markets Hong Kong, Middle East and Singapore, which currently receive more than 10,000 tonnes of fruit annually.
John Moore, CEO of Summerfruit Australia, said “Chilean white nectarines will also be sold in China and we see this as our biggest competitor. However, for the first time ever, Australia is making white nectarines available on supermarket shelves. This will be a brand new consumer experience for mainland China and we’re excited to see how it goes.”
“A major driving force in our export success is Australia’s clean, green image and food safety standards. Consumers demand premium, high quality and healthy products and Australian branded items are well received at the top end of the market,” Mr Moore said.
Australia is still the biggest market with more than 80,000 tonnes of peaches, plums, apricots and nectarines consumed locally each year.
Early season’s bounty comes from sub-tropical Queensland and northern areas of Western Australia and New South Wales and is followed by crops from mid to southern New South Wales and Western Australia, parts of Victoria like Swan Hill and the Riverland of South Australia. Fruit from cooler climates are last to market.
Typically in season from October to March, summer stonefruit supply is based on a staggered flow of different varieties, each lasting only a week or two which means there is a fresh, new variety at green grocers and supermarkets each week.
Jungheinrich has launched an entry-level range of pallet trucks for low-duty applications.
This new range of electric pedestrian trucks is designed for retailers, print shops, workshops or garden centers, or even small to medium-sized businesses that routinely need to move heavy individual items.
The range includes EJE M13 (1300kg) and EJE M15 (1500kg) electric pedestrian pallet trucks. The AC drive motor provides fast and efficient transport of pallets over short distances. An intelligent automatic shutoff system turns the truck off automatically after 30 minutes of non-use, conserving energy and the battery.
All trucks are fitted with a maintenance-free, three-phase AC motor and a maintenance-free gel battery with integrated charger as well as an ergonomic Jungheinrich tiller, offering fast, efficient and safe throughput, claims the manufacturer.
Moving loads in these applications can be difficult if the operator only has a conventional hand pallet truck,” says Greg McNamara, National Jungheinrich Product Manager. “The initial effort required to get the load moving, and then stopping, can be a possible OH&S risk or if not, sometimes impossible with a manual pallet truck.”
The Jungheinrich EJE M13 and EJE M15 electric pallet trucks are now available from NTP Forklifts Australia.
A large audience gathered recently at the Victorian Manufacturing Showcase in Ballarat to hear from business leaders about challenges and opportunities in emerging growth sectors, with a strong emphasis on innovation, products and markets.
Key factors considered central to success in today’s changing manufacturing environment included an ability to adapt, development of a competitive risk-taking culture, and exploiting collaboration with other companies and universities.
Also highlighted was the critical role of strong leadership, involvement of employees in seeking new ideas and productivity improvement, and recognising the importance of consistently delivering quality added value products for clients.
True Foods is an Australian owned family business that was established in 2001 as a specialist manufacturer of flat bread products.
In 2011 the company purchased a major production facility in the Victorian regional town of Maryborough which consists of 27 acres with 3 acres under roof.
True Foods Director, Mark Thurlow, says the company has experienced enormous growth in its production capabilities, now employs some 250 people, and has an annual turnover of around $50 million.
“We have grown to become the largest Australian owned manufacturer of Tortilla Wraps, flatbread products, and bakery snacks such as crumpets and pikelets, and this is supported by a supply chain that distributes significant volumes of shelf stable, ambient and frozen products nation-wide,” he said.
“Innovation is a driving force in our success and we continue to invest in new capabilities and capacity to bring innovative new products to market for our customers, which range from large multi-national supermarket brands and international franchise groups to weight loss companies and health food chains.
“Our culture of innovation is aimed at finding unique solutions across the entire value chain – from new product development, to purchasing of raw materials, and finding new production and supply chain efficiencies. We are always looking to invest in new capabilities that are synergistic with our existing purchasing, production and supply chain efficiencies.
“The focus on innovation is backed by an R&D team that is equipped for rapid prototyping to help us quickly focus on a clients’ specific brief, and our multiple production lines have all been modified to make slightly different products. This in turn means that the company has some of the broadest capability in Australia to offer a range of products, with or without inclusions, and to make multiple health claims.”
“We are constantly increasing the range of products we offer, and because of our ability to run segregated production lines, allergen-free, gluten-free, organic, Kosher or Halal products can be effectively processed.”
“It is people that make a business and development of a loyal culture and a highly reliable workforce is essential. We have established a diverse management team with backgrounds in food manufacturing, food technology, logistics management, corporate finance and marketing, and a key feature of the company’s culture is to encourage and listen to employee ideas.”
Read the full article in the February issue of Food and Beverage industry News
Omron electronics has released its entry level controller, NX1P, designed for small to midsize production machines. Based on the Sysmas (System for Machine Automation Control) platform, the controller features advanced motion control and networking for onsite IoT.
It is battery free and reduces machine maintenance, featuring an SD memory card slot to restore, back-up and verify data in the controller.
With one or two built-in option boards, there is no need to increase the size of the control panel for adding serial and analog communication.
This makes it a compact controller with push-in-plus terminals at the I/O and CPU unit to strengthen connection and save wiring time.
According to the company, these features together with a fast execution time of 3.3ns makes the controller an easy-to-use, high performance compact controller.
Moreover, the controller has built-in Ethernet/IP and EtherCAT ports. EtherCAT allows connection between I/O devices with a single cable providing control for up to eight servo systems, reducing wiring work.
Single-axis position control and four axes of motion control can also be achieved through electronic gear/cam and linear/circular interpolation. IO-Link master is enabled, meaning downtime is reduced and status of machines can be detected quickly and precisely.