foodpro Seminar

The foodpro seminar series will feature a selected group of exhibitors who will share the stories behind their technology, research and on going issues faced by the food manufacturing industry. The seminar will also feature a special session on labelling and the law by the Food Authority NSW.

All sessions are free to attend and no bookings required. Please indicate your interests in attending each session through the registration process. Seminars will be held in the seminar room on level 3 of the ICC exhibition building.

Monday 17 July 2017

One-third of all food produced – nearly 9 million tonnes – ends up in garbage bins across Australia and New Zealand, only to make its way to landfills where it rots and emits greenhouse gases. It is shocking to note that this level of waste has continued to grow in recent decades and has reached unprecedented levels with enormous implications for business, for the environment and for society.

To address the issue of food waste as it impacts our future, the environment and the long-term profitability of our industry, Sealed Air commissioned a groundbreaking, two-year study to capture both consumer perceptions about food waste, and food loss results within the retail environment. For the first time, recently collected results for Australia and New Zealand will be presented; key findings will be compared and contrasted to a comprehensive global survey of eleven countries spanning four continents.

The conclusions from this research provide valuable insights on how to help ignite and guide the development of food waste prevention and sustainability strategies across the food supply chain. Results demonstrate a clear business case for food brands and grocery stores to not only manage food waste, but to prevent food waste from occurring in the first place while improving their own customers’ retail experience.
Clear action steps are identified that leverage innovation, education and collaboration to bring sustainability benefits to consumers. Practical solutions, based on food packaging, storage and distribution are discussed that can be implemented to reduce the economic, environmental and social costs of food waste.


The presentation will uncover the science behind the technology as well as demonstrating the many benefits it offers food producers and end users.

Jet Cook Steam Infusion delivers fast, flexible and efficient liquid food processing solutions utilising high performance technology to enhance manufacturing businesses.

The system offers significantly reduced processing times and dramatically cuts clean in place requirements, without compromising on quality or flavour. It is a revolutionary fluid processing solution that can homogenise, emulsify, entrain, pump and heat with impressive performance.

Our cutting-edge technology also provides the potential for reduction in ingredient quantities, such as starch, fat, salt, gums and spices – all recipe dependent. We can also eliminate the need to pre-slurry active powders by utilising our unique entrainment facility; combining multi-stage processes into one system. With a small footprint and minimal cleaning requirements, the DCN Jet Cook Steam Infusion System is a compact, fast and cost effective solution to food production.


Computer vision, Virtual, Augmented and Mixed Reality combined with real time and contextual data are empowering industry to change how decisions are made. Business in the food value chains, more than ever, need to anticipate and react to inputs and seek better outcomes. We need to drive value by making better calls with high quality and more objective data. Computer systems can ‘see’, assess, decide or support our ability to make judgement calls. Using visual tools to empower our teams and backing them up with smart system like machine deep learning we can provide the smartest supply chain in the world.


Foreign Bodies (FB) found in food by the consumer can not only create an unexpected and negative consumer experience, it can have a huge impact for the manufacturer, especially with today’s accessible and widespread social media channels.
The importance of being able to respond quickly and with sound scientific evidence to the consumer is imperative to “Win back consumer trust”.

This talk will consider Foreign Bodies Identification (metal and glass) in food using Handheld X-ray Fluorescence (HHXRF) analyser technology. As well as, Fourier Transform-Infrared Spectroscopy (FTIR) technology for identification of organic matter.

Metal can come in contact with food during the manufacturing process and can therefore contaminate and spoil the product. Manufactures need to then find the source of the metal which can take many hours resulting in loss of production time.

HHXRF technology now allows you to conduct spectral fingerprints of your production line to determine the source of the metal contamination for quick action and repair.
Metal can also come into food products from the consumer, for example, dental fillings, metal shavings from work around the house or can openers. These types of metals will not be present during the food manufacturing process, rather, they’re introduced when the consumer possess the product. A quick check with the HHXRF can easily determine the true source of contamination avoiding unnecessary conflict, time and money.
Similar to metal, glass found in any food product can be quite disturbing to the consumer. The HHXRF allows you to obtain a glass register within your factory. A quick check against the glass register using the HHXRF will determine if the glass fragment is factory related or not.

Further, in conjunction with HHXRF, FTIR technology can be used to identify FB from a reference library of organic matter. It is accurate, fast (60 seconds) and requires very little or no sample preparation. The FTIR can also be used for product authentication against known samples.

The HHXRF and FTIR are the way forward for FB identification within the food industry.

This session is brought to you by Thermo Fisher Scientific.


With the advent of new technologies like IoT and talk of connecting enterprise, how can food and beverage manufacturers leverage existing systems and equipment to work smarter, improve efficiencies and productivity rather than invest in all new green fields and latest technology?

Many medium and small manufacturing enterprises are asking the question of how they can be ready for disruptive technologies and what they can do to improve without a whole lot of investment or setting up a new production facility. Thus emerges the concept of information driven manufacturing that can networking existing devices and looking at real time data provides exciting opportunities for manufacturers.

This presentation will focus on:
• Business challenges for SMEs
• Technology and equipment challenges
• Plan for the future
• How to make a practical start

Key learning and benefit
Many manufacturers in the Australian market are hearing the buzz words but are confused. This presentation will give them a realistic picture of where we are and what can we do to get to the next level.


Tuesday 18 July 2017

Find out where the NSW Food Authority fits in the national perspective and explain the labelling provisions they govern under the Food Standards Code. Andrew will discuss current issues and outline the Food Authority’s approach to compliance and enforcement. He will also introduce the new labelling portal that provides industry and consumers with an easy to understand guide to labelling laws in Australia and NSW.


Getting your label right is an easy way of preventing unnecessary expense and associated brand damage, and it is also a great way of promoting your product.

This workshop will look at both sides of labelling – the basics of compliance and its marketing potential. Given the major causes of withdrawals and recalls of retail packaged food includes incorrect labelling and undeclared allergens, (and these events frequently cost well over $100,000 and can cost lives in the case of allergens) getting your label right makes good business sense. Whether you sell direct to the customer or through a large retailer, the same risks apply.

This workshop will provide you with useful tips on common labelling errors as well as explaining recent changes to Country of Origin labelling and Health Star Ratings. We will also discuss ways you can safely promote the positive attributes of your product in a manner that is neither false nor misleading.


Robots are being increasingly used to improve efficiency and productivity in manufacturing processes. While many people are familiar with fixed mounted robots, there have also been significant advances in mobile robot technology recently.

Mobile robots are able to carry loads between locations, and can do so 24/7 without rests or breaks. As the loads they convey can be hazardous, heavy or in hard-to-reach places, it’s highly desirable to automate this common but mundane and sometimes dangerous task.

AGVs (Automated Guided Vehicles) have been the most common mobile robot. They have fixed travel paths set out by tapes or other floor mounted markers. While they work well, AGVs are inherently inflexible due to their fixed, predefined path.

However, Autonomous Intelligent Vehicles (AIVs) are a far more flexible transport system. As their name suggests, AIVs are autonomous and are therefore able to chart routes for themselves. They do his by storing a digital floor map they have previously determined. They do not use fixed sensors or markers along their route.

Using a standard wifi connection, monitoring systems can plot locations, and when multiple AIVs are used, a central fleet management system can forward plan routes to ensure loads from various locations are transferred as efficiently as possible.

The environment AIVs work in is often highly dynamic, with temporary obstacles commonplace. AIVs carry localisation sensors to detect these obstacles and are then smart enough to dynamically plan an alternative course for themselves to circumvent obstructions.

Another big advantage is that AIVs are made with human collaboration in mind! Their sensors can detect moving objects, and can even playback voice synthesized messages to alert humans. They are a true “co-bot".


In a survey of 10,000 swabs in high risk areas, 23% of drainage was found to contain the Listeria pathogen. Listeria can kill vulnerable humans and this must be taken seriously.

Unless directly capturing wastewater from equipment, little thought is given to drainage by owners and designers of food processing and preparation applications. However, drainage is critical to the functioning of a food processing plant, not only to capture wastewater from operations, but also to enable cleaning of the entire plant.

In this talk, ACO will discuss the presence of Listeria and other pathogens in processing environments, describe how drainage elements can be used to separate high and low risk areas and discuss how drainage can be designed to facilitate full cleaning and prevent pathogen contamination.

As the market leader, ACO is committed to bringing new and innovative products to designers and installers. ACO has recently developed a range of hygienic drainage channels and gullies, specially designed for food processing and commercial kitchen applications.

EHEDG (European Hygienic Engineering Design Group) is a consortium of large food processors who collaborate to specify the ultimate in hygienic food processing plant design. ACO has collaborated with EHEDG to develop guidelines for hygienic drainage design.


With technology advancements occurring more rapidly, skill and capability requirements at entry level are increasingly complex. This has significantly increased the time, effort and cost of engaging and training new employees.

Many of the skills new employees require are not linked to Australian education standards. Without these linkages, this becomes a problem for employers. Furthermore, there is a distinct lack of funding available from the government to meet these skill requirements.

As a result, the following has increased:
- Costs to business in relation to; training, wages and productivity
- Time it takes for a new employee to engage with the business and make a contribution
- Complexity of the training required
- Length of time to determine whether an employee can perform the job

In summary, it takes longer and longer to train people to perform in the job, even if they have qualifications. This presentation will explore these issues and potential solutions for FMCG employers.

Please note, Ed Milne is part of the Bayside Group and will be there with our specialist brand, Techstaff. A higher resolution photograph can be provided if selected to speak.


Wednesday 19 July 2017

This presentation will cover Food Safety Program Validation, Shelf-Life determinations, routine quality control of products and evaluating laboratory reports against the FSANZ Food Standards code and supplementary guideline documents. It will take approximately one hour plus Q&A. This will not be a promotional presentation but a generic information guideline for all food manufacturers.

All food businesses are required to have a food safety program. Once this has been completed it has to be validated to prove it is effective in ensuring the provision of safe food. Laboratory testing is required to validate the established food safety program.

To validate a food safety program a set of analyses need to be performed on the final product. These are primarily microbiological analyses as specified in the Food Standards Australia and New Zealand documents "Food Standards Code 1.6.1" and, where applicable, the "Guidelines for the microbiological examination of ready to eat foods".

If a food or food group is specifically listed in the FSANZ Food Standards Code or the Ready to Eat food guidelines then the applicable tests to be evaluated and acceptable limits are known.

The number of times the food needs to be evaluated during the shelf-life and the period of testing is too often solely based on the laboratory advice. This may lead to over testing and high expenses. It is important that you get advice from regulatory bodies before you decide on a validation protocol.

A more detailed explanation will be supplied.


Listeria is a deadly food pathogen and still the reason for many recalls. Knowing your enemy is the basis for effective risk reduction.


Cold Logic can address the effect of oil fouling in refrigeration systems operating chillers, freezers and plate freezers through the use of a refrigerant side treatment program. As studied over many years and documented by global society ASHRAE (American Society of Heating, Refrigeration and Air-Conditioning Engineers), oil fouling within the refrigerant side of refrigeration systems can lead to considerable efficiency losses and increased energy use. Studies have shown that oil layers that build up within the refrigerant side of the coils are non-conductive. The energy losses can be as much as 30% dependant on the age and condition of the refrigeration equipment. Energy loss will occur through reduced contract point between the refrigerant and the heat transfer surface.

By the use of an oil treatment program using Envirotemp which is added to the refrigerant side of the system, it will remove stagnant oil layers within the condensers and evaporators of the refrigeration system. By keeping the oil in suspension within the system and improving thermal conductivity, we can see improved COP and net energy savings of between 8 and 15%. Conversely, if a food or beverage manufacturer is struggling to get enough refrigeration capacity from their existing equipment, this solution can provide increased capacity without the need to invest in additional capital equipment.

This has significant impact to Australian food and beverage producers being competitive on the national and international stage. Refrigeration being one of the largest energy users for a food processor, could have an easy to implement solution to rising energy prices.

Where to next

AIFST Convention

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