Food Processing

Breakthrough Victoria invests in company turning waste into animal feed

Breakthrough Victoria is announcing a $2.5 million investment in Viridian Renewable Technology Pty Ltd, a pioneering Melbourne based company, addressing food wastage and creating a circular economy through sustainable insect protein manufacturing. Viridian is already operating its first commercial plant in Derrimut and will significantly increase factory capacity in the following 12 months, creating 15 direct jobs and producing 1,300 more tonnes of protein ingredients every year. Future plans include building two more plants in Gippsland that will be situated in food and agricultural industry hubs to support local businesses. Viridian also has links to Victorian universities and engineering businesses and intends to collaborate on future research projects to directly benefit Victoria’s innovation sector. The company specialises in developing and deploying technology aimed at creating insect-based protein ingredients for pet and animal feed with a nutritional quality greater than many traditional protein sources and a considerably lower environmental impact. Viridian also produces fertiliser products used across Australia to support regenerative agriculture. Australians waste about 7.6 million tons of food each year across the food supply chain. This represents a huge economic cost, waste of natural resources and around 3 per cent of our greenhouse emissions. At the same time, we need new ways of producing enough high-quality protein to feed ourselves, our pets and our livestock. Viridian addresses these challenges by building highly automated insect protein factories that can substitute traditional proteins in pet food and animal feed with affordable, consistent and nutrient-rich products, providing a commercial solution to this global issue. This approach reduces the amount of food materials wasted in landfill and the emissions associated with food, feed and fertiliser products. Insects require minimal land, water and feed to produce protein-rich biomass, making them an incredibly efficient food source. The company’s innovative technology elevates this efficiency further with […]

Confidence grows in solutions for processing plant-based foodstuffs

By Antonio Guillermo Jara Ponce, Systems Sales Manager, HRS Heat Exchangers The last two years have seen a slowdown in investment by the global food and drink industry, particularly in terms of products containing added sugar. However, plant-based drinks and alternative proteins have continued to grow as a sector. There are a number of reasons that food and drink manufacturers have postponed investment over the last 24 months. Some were waiting for interest rates to fall to make investment finance more attractive and reduce the price of raw materials, while others appear wary of the effects of proposed legislation by Western governments to tackle public health issues such as obesity and diabetes, which could see the introduction of taxes on sugar and fat, for example. Yet at HRS Heat Exchangers we’ve seen a difference between some of our traditional markets, such as those making juices, sauces and carbonated drinks, where investment has definitely slowed – and the plant-based and health-food sector where, despite some market readjustment, confidence has been noticeably higher. We are definitely seeing more demand from manufacturers of plant-based drinks, and not just those using traditional ingredients like soy and oat, but others such as coconut or rice. From our perspective, the actual ingredient is less relevant than its properties. From a design point of view, the material’s viscosity, thermal conductivity and how it flows are more important. Once we’ve established those parameters we can design an efficient heat exchanger. The ultra-heat treatment (UHT) of soy-, nut- and oat-based milk alternatives is fundamentally the same process as for dairy and, given our experience in dairy processing (together with the increasing use of our systems for handling meat products), makes us well placed to provide solutions both for plant-based drinks and alternative proteins. One of our particular specialisms is […]

Burnt Ends: What is modern BBQ? With recipes by Dave Pynt

Step into the fiery world of Burnt Ends, one of Singapore’s most celebrated restaurants, through this immersive, first-person narrative by renowned Chef Dave Pynt. This book is more than just a culinary guide; it offers an intimate journey into the heart and soul of a modern BBQ restaurant that has attracted food lovers worldwide. In this captivating work, Chef Pynt celebrates the art of cooking with fire, coals, and smoke. “Modern barbecue means anything goes — no tradition, no history, no borders. We cook whatever we want as long as it’s tasty.” From signature dishes to innovative techniques, he unveils the secrets behind his bold flavours and creative cooking style, providing inspiration for both seasoned grill masters and home cooks eager to explore the magic of live-fire cooking. However, this book isn’t solely about food; it’s also about the people, stories, and experiences that make Burnt Ends so special. Through Chef Pynt’s narrative, in collaboration with Australian food and travel writer Max Veenhuyzen, readers will embark on a journey through his personal experiences — from early inspirations and culinary adventures to the creation and evolution of one of the world’s top restaurants. Burnt Ends is built on the philosophy that people are the most valuable assets in hospitality, and Chef Pynt honours the team behind the scenes — from the kitchen crew and front-of-house staff to the architects and financiers who helped realise his vision. Featuring stunning photography by Per-Anders Jörgensen, the book captures the vibrant energy of the restaurant, taking readers behind the scenes into the heart of Burnt Ends. Each page pulses with the lively atmosphere of the open kitchen, the heat of the flames, and the artistry behind every plate. For food lovers, BBQ aficionados, and anyone fascinated by the world of hospitality, the Burnt Ends cookbook […]

Genevieve Muir’s Coast of Gold bursts into Australian market

An Australian brand centred on authentic West African flavours is making massive waves in the premium foods and condiments market, with the official launch of the award-winning Coast of Gold Shito Pepper Sauce range. Arguably the most loved sauce in Ghana, Shito (pronounced Shi-Tow) is a unique blend of hot peppers, herbs, spices and seafood, slow cooked to perfection. Known for its smoky heat and rich flavour profile, it pairs well with a variety of dishes such as rice, grilled meats, vegetables and even snacks. Boldly bursting into the Australian market with Gold and Silver accolades from the 2024 Melbourne Royal Australian Food Awards, Coast of Gold’s Shito Pepper Sauce is now available in a sweet, smoky and spicy Hot variety (Silver award-winner), Medium heat, and via a 100 per cent plant based Mild (Gold award-winner) recipe. The range has also received international acclaim via a Gold Star at the 2024 Guild of Fine Food Awards in the United Kingdom. With all three individual varieties also available in a taster pack and as a value bundle, Shito Pepper Sauce is the hero product of the Coast of Gold brand, which is sold online and delivers nationally and internationally. Rapidly capturing the attention of specialty food stores since its recent launch, the range is also now sold through more than 70 retailers across New South Wales, the ACT, Victoria and Queensland. With plans for rapid wider distribution soon across the nation, Coast of Gold was originally founded during the Covid-19 lockdown period in the home kitchen of Ghana-born Sydneysider, Genevieve Muir. After more than a year of perfecting the recipe via countless test batches made with the input of her family members scattered across the globe – aunties in Ghana, uncles in England, cousins in the Netherlands, the USA, and even […]

Brawijaya University Prof Develops Early Harvest, High-yield Corn Seeds

MALANG, E. JAVA, Indonesia – An expert from the Faculty of Agriculture of Brawijaya University, Prof Arifin, has developed hybrid corn seeds for animal feed that have a higher yield and faster harvest cycle. “If the average corn productivity is only 9 tons per hectare, using Brawijaya Nusa corn seeds could lead to a productivity increase of over 30 percent,” Arifin explained to the media on Friday. Two types of hybrid seeds, namely Nusa 1 and Nusa 3, have been developed as part of the innovation. Both have higher productivity compared to regular corn seeds. “Brawijaya Nusa corn seeds can produce up to 12.9 tons (of corn) per hectare and 13.7 tons per hectare compared to corn seeds in general, which are only 9 tons per hectare,” he said. Initially, five types of seeds were proposed, but only two passed the release test by the Ministry of Agriculture. The seeds were found suitable for dry land areas, such as in NTT, particularly Sumba and Timor. “NTT has the potential for growing corn, but its current productivity is significantly low. To meet the national average of 5.8 to 5.9 tons per hectare in the next few years, productivity is needed as it currently stands at only 2.3 tons per hectare.,” he pointed out. Therefore, the innovative technology from the Maize Research Center (MRC) is expected to boost the national production of corn for animal feed. The development of hybrid seeds commenced in 2022 in NTT. Following this, Arifin and his team implemented the technology for seed production and cultivation among the local farmers. This year, the farmers started to see added value from the field corn seeds. Arifin emphasised the importance of partnering with the private sector to ensure the successful management of business operations involving seeds, varieties, and technology developed by the university. He […]

When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings

Melding the varied flavors of vegetable-focused cuisine with the nuanced profiles of fine—and even budget—wines can transform a simple meal into an extraordinary dining experience. From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired with the right wine, can be elevated via enhancing flavors and overall meal complexity. The art of wine pairing, once thought to be reserved for meat and seafood dishes, has evolved to embrace vegetable-forward cuisine. Understanding how to pair wine with vegetarian dishes is an art that can elevate your dining experience to new heights. Here, we delve into the nuances of wine pairing with vegetarian food, considering ingredients, cooking methods, and seasoning. Whether you are hosting a dinner party or enjoying a quiet meal at home, these tips and examples will help you choose the perfect wine to complement your vegetarian dishes. Understanding the Ingredients Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell peppers. When pairing wine, consider the dominant flavors of the dish. For instance: Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors of a well-made mushroom risotto are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness. Tomatoes: The acidity and sweetness of tomatoes complement well with Sauvignon Blanc or Chianti. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors. Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio […]

Food Recycle seeks $3m capital raise for commercialisation of food waste to animal feed technology

Food Recycle CEO Norm Boyle (pictured) co-founded the company with his son Nathan Boyle to tackle the global problem of food waste. Food Recycle has patented and patent pending technology to convert any commercial food waste into high-performance animal feeds for industries including poultry, pigs, and aquaculture. Australian company, Food Recycle Ltd, has developed technology to turn commercial food waste into animal feed, leading to less waste in landfill, a reduction in greenhouse gas emissions, and contributing to a circular economy. After successful trials with layer hens, prawns, barramundi, and aquaponics, Food Recycle is seeking a $3m capital raise via crowd-funding platform, Swarmer, to commercialise the technology and scale-up in Australia and New Zealand. “The funds raised will be put towards facility mechanical engineering, electrical engineering, and systems design, to allow for the first commercial-scale production facility to be built under the Food Recycle patented technology and knowhow agreement,” says Food Recycle CEO, Norm Boyle. “The funds will also help with cash flow requirements as we look to appoint a technology and knowhow licensee for Australia and New Zealand, which will construct multiple production facilities, with Food Recycle receiving royalty payments on the sale of feed by the licensee,” he adds. “The licensee will be required to construct a minimum of 25 production facilities over a 10-year period, and we would expect 12 of these in the first five years.” The Swarmer crowd-funding campaign – which enters a three-week Expressions of Interest (EOI) phase on August 8, followed by a three-week investment phase – allows individual investments starting from $100, with investors given shares in the company. Food Recycle technology is part of a truly circular economy, keeping valuable resources circulating and out of landfill and the environment. The food waste problem According to multiple sources, including the […]

BASF and IRRI join forces to reduce carbon footprint of rice

BASF and the International Rice Research Institute (IRRI) have entered into a scientific collaboration to reduce greenhouse gas (GHG) emissions from rice production. Running by the name “OPTIMA Rice” (Optimising Management for Reduction of GHG in Rice), the collaboration with IRRI supports BASF’s commitment to enable the reduction of CO2e (carbon dioxide equivalent) emissions by 30 percent per ton of crop produced by 2030. The joint effort is planned for multiple rice seasons in the Philippines and will take place in Laguna, where both organisations maintain research centres for rice. Rice is one of the five most widely produced cereal crops globally and is consumed by about three billion people every day. Although it is grown all over the world, Asia accounts for the largest share of its production. However, because of its geographic expansion and typical manner of wetland cultivation, worldwide paddy rice production contributes about 10 percent of total GHG emissions from the agricultural sector, mainly coming from continuously flooded wetland rice fields. Due to this large carbon footprint, it is estimated that rice production has the greatest potential within agricultural crop production to reduce GHG emissions. BASF and IRRI therefore plan to explore multiple topics related to climate smart farming in rice. These include direct-seeded rice varieties, nitrogen stabilisers, nutrient and residue management, novel chemistry tailor-made for rice farmers, and water-saving technologies such as alternate wetting and drying management (AWD). In addition, IRRI has begun further improvements to its ecophysiological model ORYZA, to include new computation algorithms for estimating GHG emissions, for application to the project. BASF will use its AgBalance™ tool to estimate the GHG emission intensity and will work with IRRI on field tests of their products to obtain high-quality agronomic and GHG data. Both BASF and IRRI aim to further develop and apply models […]

Fortifi launches as global food processing automation platform

Acquisition of MHM Automation expands solutions offering and global footprint Fortifi Food Processing Solutions is a unified platform of global leading brands and products within food processing equipment and automation solutions. Operating in more than 15 countries spanning five continents, Fortifi provides a broad range of solutions across the food industry including applications in protein, dairy, and fruits and vegetables. Fortifi’s technologies enhance productivity, maximize yield, and improve worker safety for customers around the world. “Fortifi’s strategy is centered around a relentless focus on innovation, unparalleled customer service, and expansion through continuous improvement and complementary acquisitions of other leading brands and capabilities,” said CEO Massimo Bizzi. “As a strategic partner to our customers, we strive to offer a full portfolio of solutions across the food processing value chain.” The closing of the acquisition of MHM Automation (“MHM”), a New Zealand-based provider of post-harvest processing, protein processing, and packaging solutions, further strengthens Fortifi’s capabilities with innovative, reliable systems and equipment that improve safety, optimize product quality, and extend our automation and robotics capabilities. Fortifi has also signed definitive agreements to acquire LIMA France (“LIMA”), a France-based supplier of meat-bone separators, deboners and grinders-desinewers, and Reich Thermoprozesstechnik GmbH (“Reich”), the oldest Germany-based manufacturer of thermoprocessing food systems, both of which are expected to join Fortifi in the first half of 2024 subject to customary regulatory approvals. The formation of Fortifi began in 2021 when investment funds affiliated with KKR, a leading global investment firm, acquired Bettcher Industries, a leading provider of innovative protein processing tools. The following year, Bettcher acquired Frontmatec, a global supplier of automated pork and beef processing equipment, forming an end-to-end provider of protein processing solutions. MHM adds capabilities across new food processing segments and applications, including dairy and fruits and vegetables, and further expands Fortifi’s global reach by […]

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 […]

1 2 3 4 ›»

News Ticker

Food Processing