Analysis

Optimise quality control with liquid process monitoring technology

Finnish deep tech company ColloidTek , has developed Collo Analyser, a new method for real–time liquid process quality monitoring, offering significant benefits for the food and beverage manufacturing industry. Based on EMF sensors and machine learning, the technology detects various contaminants and identifies potential risks in liquid processing with a single real-time measurement and instant, in-line analysis. This novel solution has the potential to revolutionize liquid quality control by providing food and beverage manufacturers with comprehensive information about the quality of their products at any stage of production, ensuring the safety, quality and correct taste of the end-product. In liquid processing, for example, in the dairy industry, efficient quality control is critical. It is essential to confirm that there are no contaminants in milk batches, such as the remains of CIP chemicals. Traditionally, collecting samples for laboratory analysis has been time-consuming, leading to delays and potential product quality risks. In addition to the logistics of transporting the sample to the laboratory, manufacturers can expect to wait days for results. Meanwhile, the milk has often already been processed into end-products. However, if a sample’s testing finds the batch to be potentially hazardous, the implications may be huge. Product recalls incur significant costs, from logistics and disposal to legal fees, fines, and refunds. Further to the immediate financial costs, the potential long-term consequences caused by damaged reputation and loss of consumer trust could be capable of crippling even a larger company. This is especially true in today’s digital age, where hazardous products can go viral in a matter of hours and cause lasting reputation damage, impacting sales and profits. “It takes years to build a great reputation, but only a day to ruin it,” says Julia Vieira, Sales Manager at Collo. “Discarding a batch even partially for quality issues […]

Australian food innovators protein to boost nutrition

Australian food manufacturer Harvest B will launch two, world-first, blended diced meat products. The great tasting product has been developed to improve the affordability and nutritional value of animal meats, while boosting sustainability and availability of protein to a greater range of customers. In a world-first, the sustainable protein manufacturer will collaborate with the animal protein industry to offer a novel, Australian-made diced meat featuring a 50:50 ratio of animal- to plant-protein. The slow cooked product, which will come pre-prepared for ease of use in the food service industry, addresses the health, inflationary, climate and geopolitical issues impacting food supply – all while retaining the taste and texture of the meats consumers know and love. The diced beef and diced lamb products will deliver 30 per cent more protein yield per serve, boost fibre, retain iron and B12 content and halve the cholesterol, total and saturated fat content, all while reducing paddock to plate emissions by up to 46 per cent when compared to traditional 100% meat products. CEO and Co-founder of Harvest B, Kristi Riordan said, “The global food industry is being influenced by a number of macro issues and at this nexus of taste, nutrition, cost and sustainability is precisely where Harvest VB has sought to provide a solution.” “Our diced meat blends do not sacrifice taste or texture. You still have the same great tasting meat product but with half the saturated fat and cholesterol, more fibre, iron and vitamin B-12 but at a cost per serve value that is 30 per cent better than current protein products – this is a win-win for consumers and the food service industry, “Historically, animal protein has been blended with other ingredients to achieve cost reductions in products like sausages, burgers and meatballs. We wanted to leap forward into […]

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The global food system: we are what we eat

This glimpse of the future was crafted by Paul de Gannes To capture nature more accurately, 19th-century French painter Claude Monet often painted on extremely large canvases, many metres in length. If you look at his work up close, the brushstrokes are blurred and hazy, but step back from the canvas and the water lilies come to life, capturing the imagination. When it comes to our global food system, it’s time to think like Monet! Rather than focusing on individual elements, we must stand back to truly appreciate a broader, more inclusive perspective. This takes us beyond the standard snapshot delivered by the appetising and mouth-watering close-ups of food on Instagram, to a deeper understanding of how our food system plays a significant role in maintaining a healthy planet. According to an EAT-Lancet Commission report co-authored by Professor Walter Willet from Harvard Medical School, food is the single strongest lever to optimise human health and environmental sustainability on earth, and will be a defining issue of the 21st century. However, it seems that many don’t yet see it that way. Consumer adoption of circular economy practices hinges on convenience, availability and understanding of sustainable options offered by companies. This is in line with behavioural science studies that look into how easy, or difficult it is to teach an old dog new tricks. How will manufacturers measure up? How can manufacturers adopt wide-scale, sustainable practices that deliver benefits today – not merely cost savings – to the food supply chain, which will lead to further investment and truly deliver long-lasting value in this area? Approaching food production as a holistic challenge is also an opportunity. The production system in its entirety needs to be taken into account when trying to determine whether a product is environmentally acceptable or not. This includes […]

Climate change is coming for these foods

Winds, droughts, and heavy storms are affecting key agricultural regions around the world, causing many farms to fall short of their required product demand. But how exactly is climate change affecting some of our most loved produce and what does this mean for the future of the crops? CIA Landlords have researched the foods that are most affected by climate change. Tomatoes in Italy Italy is the largest tomato producer in Europe, supplying an average of 6 – 7 million metric tons per year. However last year, farms in Northern Italy were 19% under the contracted volumes and sadly, this is expected to decline even further. This is because the climate, that was once a warm paradise perfect to grow the fruit, is now becoming colder and more susceptible to rain. These lower temperatures are slowing the ripening process of the fruit, and in 2019 less than half of the contracted volumes were produced on time. If this continues to happen, the supermarket prices will continue to increase and we could begin to see shortages on the shelves. Italy’s forests have also declined in recent years because cows in Italy, which are used to produce ‘fine leather goods,’ are needing the space to be reared. This, in turn, has decreased the amount of oxygen and CO2 in the air. This will have a negative effect on citizens’ health – polluted air can not just exacerbate existing respiratory illnesses but also cause them. Almonds in California California grows 80% of the world’s export of almonds and the state’s industry is now worth $6 billion. However, the growing process of almonds is lengthy and requires a lot of both physical and human energy. California uses 60% of the honeybee hives in the country just for almond pollination each winter, and the […]

Ingredion establishes starch manufacturing plant in China

With a new plant for specialty starches, Ingredion advances sustainable production and improves surety of supply to the global F&B supply chain while supporting local farmers. Ingredion Incorporated, a leading global provider of value-added ingredient solutions, strengthened the global sustainable ingredients supply chain for food and beverage (F&B) producers with the opening of Shandong South, a new production facility in Shandong, China. This latest launch doubles Ingredion’s starch production capacity and capabilities in the country. Starches are some of the most flexible and essential ingredients in the world, improving and enhancing the texture of everyday meals. As demand for starches grows worldwide with Asia Pacific leading the market*, Ingredion is well-positioned to cater to this growth with its increased starch production capacity and create winning textures for food and beverage manufacturers. Shandong South features advanced digital technologies and automation which helps to produce corn-based native and modified starch products that meet international quality standards. Ingredion’s enhanced sustainable sourcing of high-quality raw materials from local farmers, including non-GMO corn, enables it to deliver consistent products and ensure stability of supply in the region. Jacques Guglielmi, Vice President and General Manager, North Asia, and Asia-Pacific Commercial at Ingredion commented on the opening: “With this investment, we are positioned for customer success in a world where supply chain resilience and sustainability are more crucial than ever. “By integrating production from wet milling to modification through network optimisation and operational excellence, we can reduce supply chain lead times, lower transport costs and emissions, and stabilise inventory supply. We are committed to producing high-quality products to empower our customers to deliver what’s next in the market.” Jacques Guglielmi continued, “Shandong South supports Ingredion’s growth in China and has been designed to export high-quality products worldwide. We have already started to export to key countries such […]

Report finds fast food chains are embracing plant-based food

A report published by the food awareness organisation ProVeg International finds that the five leading fast food chains – McDonald’s, Burger King, Subway, Pizza Hut, and KFC – are delivering an increasing number of plant-based food options to their customers. The report ranks the Big Five in terms of how plant-friendly they are and Burger King comes out on top with the highest percentage of main dishes being plant-based. Main meals, sides, desserts and menu presentation were taken into consideration at fast food chains across nine countries – Belgium, Czechia, Germany, the Netherlands, Poland, South Africa, Spain, the UK, and the US. Subway came in a very close second in the ranking after Burger King, followed by McDonald’s, Pizza Hut, and KFC. “It is incredible to see how fast food – which has always revolved around animal meat consumption – has become more plant-friendly and, in doing so, more climate-friendly,” Josh Bisig, Senior Project Manager at ProVeg, said. “We analysed 43 online menus across all nine countries and twenty-two of them (51%) offered at least one plant-based option. This is encouraging but there is still plenty of room for improvement,” he added. Normalising plant-based options The latest moves by the Big Five to incorporate plant-based into their menus include the launch by McDonald’s Germany of a vegan McFlurry dessert in 2022, while, in the same year, Pizza Hut UK introduced Violife vegan cheese into all of its UK locations, both for dine-in and delivery. “Fast food chains are ubiquitous and play an important role in normalising climate-friendly food for millions of people around the world who might not otherwise consider the negative impacts of food choices. And these chains are increasingly doing this by making plant-based options more available, tasty and affordable,” Bisig said. “While trend-setting with mainstream consumers, […]

Australian technology transforming viticulture through 5G

Precision farming is about to get a whole lot more precise with a wave of 5G technology showing economic and productivity benefits to the viticulture industry. Edon Abbot Growers are increasingly interested in the advantages that 5G has to offer the industry by saving money, time and maximising yield. Platfarm is a spatially based tasking and GPS tracking app for the viticulture industry developed at Lot Fourteen in Adelaide, South Australia that allows growers and farmers to manage their land via a smart device. CEO and Co-founder of Platfarm Lyndsey Jackson said that with a mobile phone and a good antenna, you can get 1cm of accuracy. “Being able to really accurately know where either the machine is or fences vine rows, things like that are going to be really critical,” Jackson said. This precision is important in the viticultural industry by tracking what vine rows have been worked on to avoid complications. “If you’re spraying for pests and diseases but have to go fill up your tank… when you come back and you’re a row out, then that can dramatically increase the chance of pests and fungi – that’s how outbreaks happen,” Jackson said. “But with 5G, if you get down to 1cm accuracy, then you’re starting to be really precise about where the location is.” Last month, Platfarm went to a demonstration day supported by Wine Australia in the Mornington Peninsula to be a part of a 5G/GPS trial with Frontier SI and Position Partners to evaluate its economic benefit. The trial was funded by the Australian Government as part of the Australian 5G Innovation Initiative to demonstrate the benefit that 5G has on precision farming. Position Partners used drone flyovers for Near Real-Time Image Processing while Platfarm looked at testing the accuracy for the GPS tracking in […]

Meating the needs of the red meat processing sector

Red meat industry overview: Australia and New Zealand Australia’s red meat and livestock turnover accounted for $67.7 billion in the 2020/1 financial year. Currently, more than 800 tonnes of beef is exported each year as the demand for quality meat continues to surge. According to Australia’s Agriculture and Horticulture Development Board, Australia’s cattle herd is forecast to grow to 28.8 million heads this year (up by 4.5%). Looking to New Zealand, around three quarters of pastoral land and just under a third of New Zealand’s total land area is used for sheep and beef farming. According to the New Zealand Herald, the country exported red meat products worth $885 million for the month of February alone. The meat industry continues to generate high export revenue and remains the country’s foremost manufacturing sector, providing 25000-plus jobs. And while local manufacturers work hard to keep up with the pace of exports, the Department of Agriculture has cited a short-term stumbling block which will see lower prices outweighing increases in export volumes. However, the momentum continues for many invested, long-standing farmers operating in the meat processing sector. A prime example of a proudly Australian agribusiness thriving in the red meat sector is Fletcher International Exports. “In 2021, SMC Corporation ANZ released a case study in proud partnership with Fletcher,” explains Derek Haakman, Area Sales Manager for SMC New Zealand. “The company has two facilities in Australia that processes a total of 90 000 sheep per week.” He adds that the magnitude of this sector should not be underestimated or overlooked. “The red meat supply chain encompasses the likes of animal harvesting, livestock sales, meat processing, packaging, wholesaling, transportation and more.” “Companies in the red meat sector are up against a host of challenges daily, these include high running costs, rigorous health and safety standards, […]

Fortude helps Beak and Johnston nail recipe for success with Infor M3

Beak and Johnston, an Australian family-owned fresh food manufacturer that produces innovative, value-added meal solutions, has partnered with Fortude, a global digital technology solutions company, to transform the manufacturing operations at its Greenacre plant. While Beak and Johnston is no stranger to Infor M3 having previously adopted it at their Arndell Park Facility, the manufacturer chose to partner with Fortude for the Greenacre plant roll-out because of the firm’s deep domain expertise and strong implementation track record in the food and beverage industry. “Our investment in Infor M3 is a strategic move towards becoming the top convenient meals provider of choice for all Australians. Fortude’s food and beverage industry implementation experience coupled with its extensive suite of extensions and integrations has enabled us to boost the performance of Infor’s core solution. With Fortude’s support, we have been able to streamline our operations and minimise food waste through effective master demand forecasting and inventory management. We also have been able to establish complete traceability which enables us to ensure compliance and food safety in our operations. We are delighted to have a partner like Fortude that understands our industry and growth ambitions very well,” said Ben Taboada, Group IT Manager, Beak and Johnston. Fortude’s implementation has helped the Australian food manufacturer boost its inventory visibility, overcome integration issues, simplify the stock valuation process, and eliminate supply chain inefficiencies. Fortude also introduced the Infor Manufacturing Execution System (MES) to support Beak and Johnston’s core manufacturing activities through complete traceability and accurate shelf-life management capabilities for its fresh food products. “The growing consumer demands for convenient and healthy meal solutions points to a booming frozen food industry. However, limited product shelf-life and dynamics of the fresh food industry, pose serious challenges for fresh food manufacturers,” explains Cameron Greening, Senior Vice President (Sales) ANZ, […]

Podcast: At Source

https://atsource.podbean.com/ This podcast is a place for busy people who want to get to the core of health and wellness with information about the latest health advances and trends. It helps you gain useful insights direct from the source – from doctors, industry experts, wellness advocates and everything in between. Past guests on the show have included Gilbert Enoka (All Blacks mental skills coach), Lance Burdett (NZ Police and FBI negotiator), Karin Kos (Apiculture NZ CEO), Dr Rosie Bosworth (future foods advisor) and other leaders.

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