Creating the Bombaderry plant in partnership with Manildra represented more than just a shift in plant location for Supagas, it was a way it could gather sustainable CO2. Food & Beverage Industry News explains. Read more
The CSIRO, Australia’s national science agency, has developed a DNA test to determine a fish’s age, improving management of wild fish populations for conservation or harvest. This will help maintain sustainability in fishery supply chains. Read more
More than three billion people worldwide rely directly on the oceans for their livelihoods, with industries from tourism, fishing and seafood to shipping and transport all sustained by the water that makes up 70% of the surface of our planet, writes Elysha Young, Mintel trends manager, Asia Pacific.
Sealed Air Corporation has announced its plans to reach net-zero carbon emissions by 2040.
SodaStream has launched a new sustainability campaign, ‘Don’t just share, care’, to put and emphasis on ways consumers can drive the sustainability mission forward.
A report released by Fact.MR found that plant-based dairy alternatives was predicted to grow rapidly across the 2020-2030 period.
Confectionary brand Ferrero has announced the achievement of their 2020 goal which sees the company sourcing 100 per cent of their cocoa sustainably. This was achieved through utilisation of certification bodies and independently managed standards such as Fairtrade and Rainforest Alliance (UTZ).
Continuing on from their 2020 sustainability plans, meal kit provider HelloFresh has announced two new sustainability goals for 2022.
Bookings are now open for the Australian Institute of Packaging (AIP) ‘Introduction to Circular & Sustainable Packaging Design’ Virtual Training Course which will be held on the 6 May 2021. The AIP trainer will be Ralph Moyle FAIP, CPP, Education Coordinator, AIP.
Saturday the 20 of March saw Australia celebrate its first National Prawn Day which also coincided with the start of prawn season for both farmed and wild caught prawns.
As part of the Sustainable Seafood Week, held from the 8 to 14 of March, the Fisheries Research and Development Corporation (FRDC) asked individuals from all parts of the seafood supply chain how they contribute to and support sustainable seafood.
Held over the weekend of 6 and 7 of March, Coles Liquor launched its ‘Drop of Good’ campaign to support Clean Up Australia in their mission to clean, fix and conserve Australia’s environment.
Released this month, Plantation Rum has announced a new limited-edition rum bundle which includes its best seller ‘Plantation Stiggins’ Fancy Pineapple Rum’.
Four Pillars ‘Olive Leaf Gin’ was awarded the World’s Best Signature Botanical Gin last week at the 2021 World Gin Awards. The gin was produced with solar energy utilising their 65.88 kW solar system that was recently installed onto the roof of their Healesville distillery.
Cadbury has announced a temporary rebranding of the iconic Freddo frog found on its packaging. This change is aimed to raise awareness for endangered frogs with Cadbury stating that there are at least 30 species of endangered frogs in Australia and New Zealand alone.
The Banksia Foundation revealed the dates of its 32nd Banksia Sustainability Awards, which will be held virtually from March 23 to the 24, featuring some of Australia’s sustainability success stories.
Under Cocoa-Cola Amatil’s newly announced ‘2020-2040 Sustainability Ambitions’, ten sustainable objectives have been announced in attempt to positively contribute to the communities and markets in which they operate in.
Taking a year’s sabbatical to drive around Australia with his young family to see a bit of the country was the plan for Angus McPherson at the end of 2019. By May 2020, those plans were on the backburner and he was sitting in the managing director’s chair at beverage multi-national, Diageo, and dealing with a pandemic outbreak that changed the way the company had been doing business.
A scorching afternoon in far North Queensland, boiling bitumen and a hand of green cavendish bananas crushed into dust by the wheel of the tractor. This was how Krista and Rob Watkins drove head first into an innovative use for the 500 tonnes of bananas destined for landfill in North Queensland each week.
Krista and Rob Watkins’ company, Natural Evolution is the first company in the world to commercially produce gluten-free flour from bananas. It now has an ever-growing range of highly nutritious food products produced from waste bananas and sweet potatoes. Ranging from its signature Green Banana Baking Flour, through to baking pre-mixes, health supplements, skincare, and now vodka.
According to a recent report published by the Food and Agribusiness Growth Centre, trading as Food Innovation Australia (FIAL), by creating value-added products from food waste, food and beverage businesses such as Natural Evolution could be contributing $18 billion in economic value by 2030.
“Being able to undertake scientific research was essential to our ability to scale up, increase our production capacity and expand our product range. I really encourage other businesses to tap into the collaboration and resource-sharing that FIAL makes possible” said Natural Evolution founder and managing director, Krista Watkins.
FIAL supports businesses such as Natural Evolution to innovate through connecting them with the funding and collaborative research expertise needed to commercialise innovative products and services.
“With the majority of Australian food and beverage businesses being small-to-medium enterprises, providing these businesses with access to the expertise needed to innovate is critical,” said FIAL general manager innovation, Dr. Barry McGookin.
Krista Watkins will be taking part in a live Q&A on collaborative innovation platform, the Food Matrix, on Thursday 19 November. Register via the Food Matrix. Natural Evolution was also featured in the fifth edition of FIAL’s Celebrating Australian Food and Agribusiness Innovations book.
Packaging specialist Tetra Pak has released new research that revealed the carbon footprint of different food and beverage (F&B) packaging formats in Australia and New Zealand, with carton packaging having the lowest climate impact.
Commissioned by Tetra Pak and conducted by environmental consultants thinkstep ANZ, the new report “Life Cycle Assessment of Beverage and Food Packaging in Australia and New Zealand” is a market-first, independently peer reviewed comparison of the environmental impact of common packaging formats, including cartons, PET bottles, rPET (recycled PET) bottles, HDPE bottles, pouches, tin cans, glass bottles and glass jars.
It is important for F&B manufacturers to look at the carbon contribution of packaging across the entire life cycle of a package, in addition to end-of-life. The report revealed that the biggest contributor to carbon emissions is the source of materials used in the packaging.
Based on the amount of carbon dioxide released into the atmosphere per package of 1L fresh milk, the report found that carton packaging has a climate impact of 51 grams – almost 12 times less than glass packaging (605 grams), 5.5 times less than PET (280 grams) and 3 times less than HDPE (164 grams).
Cartons performed the best compared to other forms of packaging because of its material efficiency (using less material) and its mass which is mostly fibre from a renewable plant source.
Packaging formats were analysed across their entire life cycle, including base material production, pack manufacturing, filling, transport, and end-of-life (recycling or landfill) impacts, to offer insight into their overall environmental impact.
Andrew Pooch, Managing Director, Tetra Pak Oceania said: “Food packaging plays a critical role in feeding the world’s population, but it is causing problems for our climate. Today, the global food system accounts for 26% of global greenhouse gas emissions.
Sustainable food packaging can play a strong role in bringing about the harmony between protecting our planet’s ecosystem and meeting the human need for food. As an industry, we need to start talking about minimising packaging impact from cradle-to-grave, if we are serious about sustainability.
It is critical for the F&B industry to explore new ways of producing materials, addressing their embedded carbon, and promoting carbon neutral materials.
Cartons have the potential to become the world’s most sustainable food package. Mostly made of paper, cartons have a far smaller contribution to greenhouse gas emissions compared to other packaging types. If we swapped Australia’s pasteurised milk from formats like HDPE bottles, rPET bottles and PET bottles to cartons, it would be the annual equivalent of taking more than 77,000 cars off the road.