Staff Writer

Funny Bunny Range

Product Name: ‘Funny Bunny’ Range – White Bunny + Sprinkles, Milk Choc Bunny, White Bunny and Salted Caramel Bunny

Product Manufacturer: The Rocky Road House

Launch date: February 2016

Ingredients (as listed on the packaging): White Bunny + Sprinkles – Milk Confection (61%) [Sugar, Vegetable Fat, Whey Powder (Milk), Emulsifiers (Lecithin (Soy), 492)], sugar, tapioca, starch, colours (100, 120, 141, 163), glazing agent (903)

Milk Choc Bunny – Milk Compound Chocolate (61%) [Sugar, Vegetable Fat, Milk Solids, Cocoa, Emulsifiers (492, Lecithin (Soy)), Salt, Flavours] 

Salted Caramel Bunny – Milk Confection (61%) [Sugar, Vegetable Fat, Whey Powder (Milk), Emulsifiers (Lecithin (Soy), 492)], Flavour, Colour (102, 122), Salt

White Bunny – Milk Confection (61%) [Sugar, Vegetable Fat, Whey Powder (Milk), Emulsifiers (Lecithin (Soy), 492)]

Shelf Life: 10 months

Packaging: 105g box

Product Manager: Danielle Proctor

Country of origin: Australia

Brand Website:

Describe the product : The ‘Funny Bunny’ range is available in 4 flavours, White Bunny + Sprinkles, White Bunny, Milk Choc Bunny and Salted Caramel Bunny. Each pack contains 3 x 35g individually wrapped and deliciously creamy funny bunnies.

This range is Gluten, Peanut and Egg FREE and our White Bunny + Sprinkles flavour has no artificial colours.

Contact Email:

Organic meat brand Cleaver updates labelling

Organic meat brand Cleaver’s (owned by Arcadian Organic & Natural Meat Company) has unveiled new branding designed to help consumers better understand their food and make informed choices.

All of Cleaver’s beef and lamb will carry the green ‘Certified Organic & Free Range’ branding. The beef and lamb will also have a large ‘grass fed’ sticker to help remind consumers that it was entirely raised the natural way – wandering about in a paddock.

Separate red branding will identify Cleaver’s ‘Certified Free Range’ products that are not also organic.

The organic food sector is one of the fastest growing categories in Australia. According to research conducted by Australian Organic, the estimated value of the Australian certified organic industry is $1.72B per annum.

According to the company, consumers want meat without GMOs, antibiotics, synthetic chemicals or added hormones. They also want it to be free range. Unfortunately, many are confused, unaware that you automatically get all of that when you buy a certified organic product.

The new Cleaver’s labelling addresses this key point of confusion directly. The new packaging for the Cleaver’s certified organic range will be sold under distinctive green ‘Certified Organic & Free Range’ branding. It expressly states that the certified organic meat in the package is also free range. Many consumers are unaware that meeting an organic certification requires raising the animals in a free range environment.

“Our research and feedback is that consumers want a much clearer understanding of how their food is produced. We’ve focused on making it as easy as possible for shoppers to identify this,” said Alister Ferguson, CEO of Arcadian Organic.

“We welcome this demand from consumers and we’ve listened to their feedback on wanting better labelling to help them make more informed choices.”

‘We believe the new branding will help consumers to easily identify the clean and humanely produced meat with all of the benefits they are looking for.”

In other updates to the Cleaver’s labelling changes, the company is also leading the field when it comes to country-of-origin labelling. The Cleaver’s brand is voluntarily adopting the new labelling standards that indicate the proportion of Australian content in the product.

The new Cleaver’s labelling will be available from March 14th in supermarkets and independent stores.

A heat exchanger Furphy worth believing

Furphy Engineering, a company whose name has become part of the Australian lexicon, now has a new reason to feel unique. It is the only local manufacturer using laser welding to manufacture ATEX plate heat exchangers. Matthew McDonald writes.

During World War I, water carts made by Shepparton-based Furphy Engineering were used to deliver water to Australian troops.

Like today’s water coolers, the carts became places to meet and talk. Of course, talk has a habit of leading to gossip, so stories heard around the water carts came to be treated with scepticism. And you guessed it, they became known as ‘furphies’.

The rest is history.

Today, stainless steel tanks and vessels are Furphy Engineering’s main area of business. The company counts dairy companies, chemical companies, and breweries amongst its many and varied customers across Australia.

Manufacturers Monthly recently caught up Managing Director Adam Furphy (a fifth generation descendant of the company’s founder).

He explained that one of the standard features for many modern tanks and vessels, particularly those used in food and beverage applications, is what’s known as cavity plate, dimple plate or cooling jacket. ‘Dimple’ refers to the uniformly bumpy surface of the plate.

“It’s essentially an outer skin on the shell of the tank that is formed such that there’s a cavity between the outside of the tank and a second wrap of material and through that cavity glycol or cooling fluid can be run to cool the tank,” he said.  Alternatively a heating liquid can be used to heat the product inside the tank via the same process.

It provides a way for wine makers, dairy factories, brewers and so forth to keep their products at the right temperature to optimise their processes.

Furphy Engineering is the only company in Australia which uses a laser welding technique to manufacture Advanced Thermal EXchange (ATEX) dimple plate.

In the case of tanks and vessels, the ATEX Plates are described as single embossed whereby only the thinner outer skin of the plate is deformed when the welded plates are pressurized.

“That’s the way we’ve been doing the majority of our applications to date but recently we’ve become more interested in what we’d call double embossed ATEX applications,” said Furphy.

He explained that, unlike the single embossed material created for tanks and vessels, double embossed ATEX plates are dimpled on both sides and are therefore suitable for complete immersion in the medium to be heated or cooled, doubling the heat exchange surface area. Plates can then be banked together using manifolds and tailored to fit in an existing installation, providing a highly efficient and customisable immersion plate heat exchanger.

According to Furphy, the applications for this are far reaching. “We’ve seen inquiries for regulating key product temperatures, keeping waste water below regulatory requirements; or to simply cut costs by turning waste heat into pre-heat. ATEX allows us to tailor solutions to an even greater range of these heat exchange problems that are everywhere in industry,” he said.

The benefits

According to Stephen Lawrence, an R&D Consultant for Furphy Engineering, heat exchangers manufactured using ATEX Plates are also useful from a thermally sensitive point of view. They lend themselves to use as falling film plates in chillers and evaporators which are particularly suitable for delicate products used in food and chemical industries.


“Making [those products] is difficult with traditional heat exchangers because you get a rather short dwell time which means you have to transfer a lot of heat from the product to the heat exchanger very quickly and thermally sensitive products like that struggle,” Lawrence told Manufacturers’ Monthly.

In contrast, using ATEX heat exchangers, the material flows down the outside of a long plate, allowing more time for it to perform the heat exchange.

“This, in turn, is more delicate on the product and gets the end result more effectively,” said Lawrence.

According to Furphy, the versatility of the technique is another advantage. “Any shape you can think of we can make in ATEX plate,” he said. “…shapes you couldn’t do before in terms of heat exchange become possible.  Examples are pipe work and gas ducting.”

In addition, the heat exchangers are made with food grade stainless steel, and are easy to clean and maintain.

Furphy pointed out that laser welded dimple plate is currently much more widely used in Europe than in Australia. He sees a gap in the market which his company is now seeking to exploit.

He offered an explanation as to why Australia is lagging behind in this area.

“A large number of the applications we’ve seen relate to energy saving of some kind,” he said. “That seems to me to be the real driving force behind the use of the products. Not all of it, but a significant feature.”

“The Europeans are more dialled into this because they’ve had a longer period of high energy prices.”

In contrast, he said, high energy prices and the need to reduce energy usage are relatively new to this country.

 “By and large in Australia industry is still getting its head around what possibilities exist and what potential there is to reduce their energy costs utilising some of the waste heat streams that perhaps exist on their existing sites,” he said.

Pointing to the example of a northern Victorian laundry operation which was able to cut its water usage by 20 per cent and its gas bill by 14 per cent by installing an ATEX heat exchanger, Furphy said the savings are there for those who want them.

Sounds like a Furphy worth believing.

UK supermarket chain to donate all unsold food to charity

The UK’s largest supermarket chain Tesco has pledged that, by 2017, it will donate all leftover food from its stores to charity.

 “We believe no food that could be eaten should be wasted – that’s why we have committed that no surplus food should go to waste from our stores,” said Tesco CEO, Dave Lewis in a statement.

“We know it’s an issue our customers really care about, and wherever there’s surplus food at Tesco stores, we’re committed to donating it to local charities so we can help feed people in need.

The nationwide scheme – Community Food Connection with FareShare FoodCloud – is being launched this week in 15 cities and regions across the UK including Manchester, Birmingham, Southampton and Portsmouth.

In the coming months the initiative will be rolled out to Leeds, Leicester, Kent and the West Midlands. Tesco has said it will reach all large Tesco stores – numbering over 800 – by the end of 2016, with all stores covered by the end of 2017.

The scheme has already been piloted in fourteen Tesco stores over the past six months and has generated over 22 tonnes of food – the equivalent to 50,000 meals.

Tesco and FareShare are calling out for 5,000 charities and community groups to join up and receive free surplus food through the scheme, as part of a huge nationwide charity recruitment drive.

The scheme will be in place in all Tesco stores by the end of 2017, which means thousands of charities all over the country will benefit from millions of pounds worth of surplus food each year.

 “We are delighted to be offering our store level solution in partnership with Tesco who are demonstrating real leadership in tackling food surplus,” commented Lindsay Boswell, FareShare CEO.

Australian parents concerned about children’s food choices

New research shows nearly half of Australian parents are concerned their child is unable to make healthy food choices, and 3 in 5 are concerned that their child prefers processed food.

The survey, conducted by Medibank and the Stephanie Alexander Kitchen Garden Foundation, confirms the need for more to be done to improve the knowledge and confidence among Australian children to grow and cook fresh and healthy food.

“With one in four Australian children obese or overweight, it’s vital that we teach our children to eat well and to be active,” Medibank Chief Medical Officer, Dr Linda Swan, said. “This survey shows that we still have a long way to go to support our children to make healthy food choices for their future.”

More than 1000 Australian primary school children (aged 5 to 12) and their parents participated in the survey, which included questions based on what’s taught through the Stephanie Alexander Kitchen Garden Program. The survey found:

Only 22% of children correctly answered all questions about common fresh food sources. One in four didn’t know that butter comes from cow’s milk and not all children knew that apples and bananas are grown on trees; that potatoes are grown underground; or that tomatoes are grown on vines.

24% of primary school aged children do not eat dinner around the table with their family regularly (i.e. 2-4 days per week, or less often). Children who eat dinner around the table with their family at least once a week have better knowledge about where food comes from and how it is grown.

Three in five parents don’t believe their child would know how to bake a potato, and more than two in five don’t believe their child could boil an egg. Boys are less likely to know how to cook rice on the stove, how to bake a potato, or how to boil an egg.

The survey also revealed that children who knew more about how food is grown and where food comes from were more likely to know how to boil an egg, bake a potato, and cook rice on the stove; and children who are involved in helping to grow fruits and vegetables, and assist with grocery shopping and preparing meals at home, knew more about where food comes from and how it is grown.

Forget children, self-regulating ads only helps the food industry

The food industry’s commitment to actually reducing inappropriate food marketing to children is called into question by a paper published today in the open-access journal PLOS ONE.

Couple this with research published last week showing drinking soft drinks makes children aggressive, and you won’t be alone in thinking it’s time to do something about how junk food and kids mix.

But what about the measures already in place? And do these US studies actually have lessons for other countries like Australia?

Food advertising to children

The PLOS study examined television advertisements for fast-food restaurants broadcast on US national television between July 2009 and June 2010.

The bulk of the child-targeted advertisements (62 of the 95) were for McDonald’s, with 30 from Burger King, and three from Subway.

Compared to 92 matching adult-targeted advertisements, Burger King and McDonald’s child-targeted ads were more likely to show food packaging (88% versus 23%) and street views of the restaurants (41% versus 12%). This indicates the importance placed by marketers on conveying branding to children.

The massive power of branding was also clearly demonstrated in a 2007 study that found children preferred the taste of food and drinks when they were presented in McDonald’s wrappers.

Across the two chains, 69% of child-targeted advertisements featured a toy premium or giveaway (compared to 1% of adult-targeted ads); and 55% (compared to 14%) featured film tie-ins.

Not surprisingly, the authors concluded that fast food advertisements aimed at children did not emphasise food, focusing instead on toys, premiums and tie-ins. They also concluded that these companies had not followed through on the letter or the spirit of industry self-regulatory codes.

The picture in Australia

When Australian researchers examined the impact of self-regulation in a 2011 study, they found it didn’t reduce fast food advertising to children.

And in case you are persuaded by industry arguments that self-regulation is effective, a recent systematic review also concluded that scientific, peer-reviewed studies find self-regulation of food advertising has been ineffective. It also found that industry-sponsored reports find high compliance with these voluntary codes.

The use of film tie-ins and media characters in adverts is controversial, and there’s evidence that children rate food as more tasty when there is a licenced cartoon character on the packaging.

Following advocacy by parent groups and NGOs (non-governmental organisations) regarding the extensive use of premiums to sell fast food to Australian children, the mandatory Children’s Television Standards were revised in 2009 to clarify that an advertisement:

A review of food and beverage advertisements in five Australian cities over a two-month period in 2010 identified 619 breaches of the standards, including 120 breaches of this specific clause, and 332 breaches of the industry’s voluntary regulations.

Just like the images, advertising voice-overs in the PLOS ONE study focused on giveaways and film tie-ins. When those same chains targeted adults, they focused on taste, price, and portion size.

This concurrent targeting of children and adults with very different messages about a brand’s food products is not unique to fast food restaurants.

Our research into advertising for snack foods found that advertisements in children’s magazines focused on fun, games, “coolness” and inferences of popularity. Whereas concurrent advertisements in magazines for adults focused on nutrition and convenience.

We also found that adults perceived distinctly different messages in the two mediums and, importantly, that their intention to purchase the snack foods for their children varied depending on the version they were exposed to.

There’s more

Providing further angst for the marketers of unhealthy food and drinks, a study published last week in the Journal of Pediatrics found that children who consume soft drinks are more likely to experience behavioural problems.

Even after controlling for a range of possible confounders (socio-demographic factors, maternal depression and family violence), the researchers found children who regularly drank even one soft drink a day were more likely to display aggressive behaviour.

Children who drank more than four soft drinks a day were twice as likely to get into fights, physically attack people, and destroy other people’s property; and more likely to have attention problems.

This was not some small-scale research with a few children; it was a rigorous study conducted by experienced researchers who assessed soft drink consumption and behavioural outcomes among 2,929 five-year-olds in 20 US cities.

The authors recommended warning labels be included on soft drinks to alert parents of the risks associated with children’s consumption.

Not surprisingly, the Australian Beverages Council dismissed the study’s recommendations and argued that the study authors “failed to factor out other important considerations”.

As would be expected, the peak body argued that mandatory regulation is not needed as the industry has been voluntarily taking steps to enable consumers to make “informed choices”.

It remains to be seen whether these strategies will be any more effective than self-regulatory approaches to reducing marketing of other unhealthy food products to children. I won’t be holding my breath.

Sandra Jones holds a Future Fellowship from the Australian Research Council, and has received funding from the ARC and from NGOs including the Cancer Council and Asthma Foundation.

The Conversation

This article was originally published at The Conversation. Read the original article.


Bellamy’s looks globally as formula sales boom

Organic milk formula company Bellamy’s Australia is seeing massive revenue growth and is on its way to become a global business.

The Weekly Times reports that half-yearly earnings were $105.1 million, following last year’s net revenues of $125.3 million (after beginning the year with a forecast of $83.8 million).

Its 2014 sales were 85 per cent domestic, with exports to Singapore, Vietnam and other Asian markets on the rise.

Most of its organic milk supply comes from New Zealand and Europe, with only a small local supply of organic milk available. This was an area of opportunity for dairy farmers, said managing director Laura McBain.

“We source our milk powders from a global supply chain,” McBain told The Weekly Times.

“The reason is that, if you took the entire Australian ­organic milk supply, it would last us about a month.

“Bellamy’s Australia does not own processing plants, having made a decision early in its business operation to remain flexible and agile by remaining unencumbered by factories.”

Manufacturing is performed under contract by Tatura, Soon, this will also be provided by Fonterra.

Blue Ribbon And Darrell Lea combine for ice cream family treat

Streets Ice Cream has announced a partnership between Australian family favourite Blue Ribbon and creative confectioners Darrell Lea.

The two heritage brands have come together to create two new flavours; Blue Ribbon Darrell Lea Peanut Brittle Crunch and Blue Ribbon Darrell Lea Coconut Rough Chips.

Streets Blue Ribbon has been enjoyed by Australians since 1968. Its creamy buttermilk recipe has made Blue Ribbon vanilla a family favourite, complementing any dessert and these new additions to the range will offer wider choice from the much-loved brand.

Following in the footsteps of the successful launch of Blue Ribbon Golden Gaytime last year, this latest innovation within the Streets Ice Cream portfolio signals its growing expansion and increased focus on developing ultimate frozen take-home treats.

Streets Ice Cream Marketing Director Anthony Toovey said: “Blue Ribbon is a true-blue Aussie favourite and Darrell Lea is one of our iconic chocolate brands so we were thrilled to be able to bring these two classics together at last. Innovation is key for us and in this highly competitive market and it’s important we meet the increasing demand from flavour fanatics who are looking for a new after dinner sweet treat.”

The shift toward premium, indulgent offerings has manifested itself largely through a wider variety of flavours. Streets Ice Cream is staying abreast of this trend by always reviewing its range to ensure they are offering the best possible ice cream and a wide range to consumers with varying tastes.

Coca-Cola reveals $1.7 million spending on health research in Australia

Coca-Cola has released details of its $1.7 million funding on health research in Australia and all the groups it has supported over the past five years.

The SMH reports that the soft drink giant promised to publish this information two weeks ago, following a revelation by Fairfax that the company had failed to reveal it.

The full list of 36 organisations included the University of Sydney, Nutrition Society of Australia, Ted Noffs Foundation, Bicycle Network, Sports Medicine Australia, University of Queensland, police citizen youth clubs, Australian Paralympic Committee and the Exercise is Medicine Project.

American Anti-sugar campaigner Professor Marion Nestle told the ABC that, because of evidence that sugar is a major cause of obesity, organisations which research obesity run the risk of compromising their integrity if they receive funding from soft drink makers.

"If they are doing research on diet and health then the Coca-Cola funding is going to make them look as if they are working for the company. I don't think that's good for their independence or their research," she told the ABC.

"Many of these studies look like they are just there to make it easier for the company to make health claims for its products."

Professor Stephen Simpson, one of Australia's leaders in obesity research, told the ABC industry funding should be made through an industry future fund.

"What that would be, would be a substantial fund to which the industry contributes, but that's the end of their relationship," he said.

Coca-Cola said in its disclosure that it does not "have the right to prevent publication of the research results" or "provide funding conditioned on the outcome of the research".

A one of a kind Rakia for Australia

In an Australian first, Adelaide Brothers Jon and Con Lioulios have distilled and launched the only new age Rakia to be legally licensed and sold in Australia, 36 Short.

36 Short is a tribute to Jon and Con’s Macedonian born father, Pando who bought the recipe to Australia almost 50 years ago.

The Lioulios brothers are primarily known for their successful, fresh, vegetable produce business, Quality Lines.

Rakia originates from the Balkan region of Eastern Europe and is a fruit Brandy.  It is widely considered the national drink of Macedonia, Bosnia, Bulgaria, Croatia, Romania, Kosovo, Montenegro and Serbia.

“Rakia can be served straight before a meal and be accompanied with pickled vegetables as well as cured and barbequed meats. Our white Rakia can be used to make various cocktails,” said Jon Lioulios.

Con Lioulios said: “Recent trends and statistics tell us that young and old people alike are experimenting with spirits and liquors more than ever before and we wanted to share our very own Rakia with their sophisticated pallets.

“Dad dedicated a lot of time, energy, love and patience to distilling, and with four generations who all had the same passion for distilling Rakia preceding him, now it is our turn to do the same.”

The name 36 Short comes from Pando’s suit size.

36 Short is a new world Rakia, distilled with exceptional red wine from McLaren Vale and a secret family recipe.

Individually bottled and batched the Rakia is hand finished with the closure dipped in a glossy wax.

Con Lioulios said: “We believe it is a “Great Spirit” which should be consumed with friends and family.  Distilling 36 Short brought happiness and a feeling of pride and achievement to our father Pando and we want this tradition to continue.”

This Easter, Bunnies are out but Bilbies are in

Australian sweet specialists, Fyna Foods, is encouraging Aussies to ‘ban bunnies’ and instead support native wildlife this Easter, unveiling a newly refreshed Australian Bush Friends chocolate range in partnership with the Save the Bilby Fund.

For the fourth year running, the partnership will see up to 30 cents from the sale of each specially-marked Australian Bush Friends pack going to the country’s most iconic endangered marsupial, the Bilby, with potentially as few as 400 – 600 left in Queensland, where Save the Bilby Fund focuses its work.

The much-needed funds raised will continue to contribute to ongoing conservation efforts to prevent extinction, including support for the population of captive-bred Bilbies, relevant academic research, and expansion and support of the national recovery program.

According to Fyna Foods CEO, Gillian Powell: “We are delighted to continue our partnership with Save the Bilby Fund and believe the launch of our newly rebranded Australian Bush Friends range will help to bring the focus back to Australian wildlife this Easter, whilst providing a year-round awareness about the importance of protecting this endangered native animal.”

The new range will introduce ‘The Gang’ of five unique edible characters: Billy the Bilby, Chrissy the Koala, Anna the Kanga, Tom the Frog and Terry the Tasmanian Devil.

“As an Australian-owned company, this cause really resonates with Fyna Foods. We raised over $33,000 last year and are dedicated to raising the bar even higher in 2016,” Powell said.

Save the Bilby Fund CEO, Kevin Bradley, said: “It is wonderful to once again have the support of Fyna Foods to help ensure this unique and iconic Australian animal lives on by putting our precious wildlife at the front of mind, not only at Easter, but every day of the year. We are determined to see our Bilbies remain for future generations.”

Atomising spray nozzle with 360-degree coverage

Exair's 1/4 NPT internal mix 360 Degree Hollow Circular Pattern Atomising Spray Nozzle atomises fluid and sprays away from the nozzle in all directions. These nozzles are ideal where a smooth, even coating is needed on the inside diameter of a pipe or similar ductwork. 

They are also effective for operations where mist over a broad area is needed, such as dust suppression, humidification and cooling. They combine liquid and compressed air inside of the air cap to produce the finest mist of atomized liquid that can be easily adjusted to meet the needs of your application. These spray nozzles provide liquid flows from 7 to 40 litres per hour. 

With Exair's Atomizing Nozzles, you can coat, cool, treat and paint a variety of products using compressed air and liquids with a viscosity of up to 300 Centipoise. They are commonly used with water, light oils, rust inhibitors, chemicals, paints and dyes.  

The stainless steel construction of these Atomizing Nozzles adds to their durability and corrosion resistance. Exair's Atomizing Nozzles are available with ¼” and ½: NPT or BSP connections and in a variety of sizes and shapes to meet your needs. All models are adjustable, come with our 5-year warranty and are CE compliant.

Seaweed-flavoured food and drink launches increase in Europe

Western consumers may be unfamiliar with eating seaweed outside of sushi or miso soup, but seaweed-flavoured food and drink are set to be the next big superfood trend in Europe.

New research from Mintel reveals that food and drink product launches with seaweed flavours, including kombu, nori/laver, and wakame seaweed flavours, have increased by 147%* in Europe between 2011 and 2015. This growth means Europe is now the second most innovative region globally when it comes to seaweed-flavoured food and drink launches.

Indeed, while the majority of seaweed-flavoured food and drink products are currently launched in the Asia Pacific region, accounting for 88% of global product launches between 2011 and 2015, Europe launched 7% of seaweed-flavoured foods and drinks globally in this time, outpacing both North America (4%) and Latin America (1%).

Seaweed’s health halo presents a big opportunity for manufacturers in the West, especially in the snack category. Indeed, around one third of consumers in Italy (30%), Poland (36%) and Spain (37%) would like to see a wider variety of healthier snacks.

Consumer demand is mirrored in recent launch activity, as 37% of seaweed-flavoured food and drink launches in Europe between 2011 and 2015 took place in the snack category, according to Mintel’s Global New Products Database (GNPD). Other top categories for new product development in Europe include sauces and seasonings (12%), bakery (9%), and soup (8%).

However, Mintel research shows  it’s important that these products also tasty, as the majority of European snack consumers agree that taste is king: 56% of Italian, 57% of Spanish, 62% of French, 65% of Polish and seven out of ten (70%) German consumers** agree that flavour is more important than calorie content when indulging in a snack.

“The inherent health benefits in seaweed allow it to fit naturally into the healthy snack category. But even though consumers’ interest in health-enhancing food continues to increase, seaweed snacks will need to deliver on flavour in order to be successful with Western consumers.” Stephanie concludes.


* 0.07591% of all food and drink launches in Europe in 2015 contained seaweed flavour compared to 0.03077% in 2011.

** refers to consumer who have bought crisps, nuts or other salty snacks in the six months prior to the survey.

China leads sugar and gum confectionery market

China continues to lead the global sugar and gum confectionery market, while the US remains second, according to a Global Annual Review for 2016.

The poor performance of sugar and gum confectionery in developed markets is attributable to a number of causes, ranging from the continued sluggish behaviour of gum sales to the global obesity pandemic, which has led to a number of governments starting to intervene by taxing high-sugar products. As a result, consumers are cutting back on their sugar confectionery intake.

It is not just government intervention, but it is also the actions taken by parents. In a category with a strong focus on children, sugar confectionery has been in the spotlight not only because of its high sugar content, but also because of the artificial colour and flavour that are so popular in kid-focused products. Removing these ingredients and replacing them with natural equivalents have been expensive, and while the “free-from” products now suit parents’ requirements, they are not always agreeing with the sensibilities of children, who lament the passing of the electric blue and bright white candies they enjoyed.

In 2015, manufacturers continued to hunt for the “best” sweeteners for sugar confectionery, challenged by the fact that success in producing affordable confectionery with the “right” taste and texture continue to be elusive. At the same time, there has been growing interest in using confectionery as a delivery system for functional ingredients, an area that is likely to continue to gain in importance as manufacturers look for ways to justify consumers’ confectionery purchase.

Metal detectable (MD) volta belts for the food industry

Consumer safety has become a prominent issue in recent years due to heightened public awareness, increasingly stringent legal regulations, and the challenging responsibility of managing an automated food processing line. The ever-changing demands and pressures for superior food safety are driven internally by managers along with external pressures from consumers, industry regulators, and global associations.

Often called “farm to fork”, the path from raw food to a finished and packaged product is one that has hazardous contact points. Before consumers have their food on their tables, that food has come into contact with harvesting equipment, slaughterhouses, freezers, cold storages, a wide array of transportation means, and various processing machinery. Although most contaminants (much of which is ferrous) are removed in early processing stages, trace contaminants can still remain in foods. Thus, metal detection is often used as a last line of defence in most processing facilities.

Food routinely makes contact with conveyor belting and with the widespread use of fragile modular belting, concerns arise over plastic contaminants being deposited into the flow of food due to wear and tear. Volta firmly stands behind the safety and stability of all Volta food grade belts as a solution for alternative inferior belting types. Our ultimate goal is to eliminate any concerns and fears held by processors and consumers regarding food safety.

Metal detectable plastic is an important necessity to all types of food processors. Many would never consider allowing pens, electric ties, and plasters within the hygienic zone if they were not detectable.

While Volta Belting’s materials are resistant to cuts and breakage, food grade metal detectable belts have been developed to meet high demands and to give quality assurance and production teams the confidence in knowing that their products will meet the strictest food safety requirements.

Detectability is determined by contaminant type, size, the size of the detector’s aperture, the orientation of the detectable material, and the frequency at which the detector is calibrated. Small particles may pass undetected if the food product has a similar phase angle to the contaminant (dry and moist products produce different signals), or if the particle passes through the center of a sufficiently large detector.

Non-intrusive solution for process temperature measurement

Emerson Process Management introduces Rosemount X-well Technology, a surface sensing temperature measurement solution that eliminates the need for thermowell process penetration when measuring process temperatures in pipe applications.  

This solution provides an accurate and repeatable internal process temperature measurement, while eliminating possible leak points and simplifying specification, installation and maintenance.

Rosemount X-well Technology is available in the Rosemount 648 Wireless Temperature Transmitter and Rosemount 0085 Pipe Clamp Sensor Assembly. These components work together to calculate process temperature via the transmitter’s thermal conductivity algorithm. Rosemount X‐well Technology works by measuring the pipe surface temperature and ambient temperature, and combining this information with an understanding of the thermal conductivity properties of the installation and process piping. 

A major advantage of Rosemount X-well Technology is accurate process temperature measurement without requiring any intrusions or penetrations into the process, allowing for quicker and easier installation along with simplified long-term maintenance.  Users do not have to design, size or maintain thermowells.  Wake Frequency Calculations are eliminated, as well as time spent determining material compatibility, the right insertion length and the necessary profile.

With Rosemount X-well Technology, users can also add temperature measurement points without having to shut down a process.  X-well Technology can be installed with a standard pipe clamp procedure and ordinary hand tools, and does not require a skilled contractor.

Applications that can benefit from Rosemount X-well Technology include pipelines, high velocity flows, slurries, heavy particulate fluids, wellheads, clean-in-place processes, high viscosity fluids and harsh processes in the oil & gas, chemical, refining, food and beverage, metals and mining and pulp and paper industries.

Pic’s Peanut Butter

Product Name: Pic's Peanut Butter

Product Manufacturer: Pic's Really Good Peanut Butter

Launch date: 28 February 2016

Ingredients: 100% Runner Australian Peanuts, pinch of New Zealand sea salt

Shelf Life: 18 months

Packaging: Jar

Country of origin: New Zealand

Brand Website:

Description: Pic’s Peanut Butter is more than a really good peanut butter company. Using 100% Australian nuts, the New Zealand family run business is internationally recognised for its premium, all natural products and strives to be the worlds most loved peanut butter. Pic’s Peanut Butter is made from freshly roasted Australian peanuts and a pinch of salt, and nothing else, and brags a Five Star Australian Health Rating for its incredible nutritional benefits.

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Global food production threatens to overwhelm efforts to combat climate change

Each year our terrestrial biosphere absorbs about a quarter of all the carbon dioxide emissions that humans produce. This a very good thing; it helps to moderate the warming produced by human activities such as burning fossil fuels and cutting down forests.

But in a paper published in Nature today, we show that emissions from other human activities, particularly food production, are overwhelming this cooling effect. This is a worrying trend, at a time when CO₂ emissions from fossil fuels are slowing down, and is clearly not consistent with efforts to stabilise global warming well below 2℃ as agreed at the Paris climate conference.

To explain why, we need to look at two other greenhouse gases: methane and nitrous oxide.

The other greenhouse gases

Each year, people produce about 40 billion tones of CO₂ emissions, largely from burning fossil fuels and deforestation. This has produced about 82% of the growth in warming due to greenhouses gases over the past decade.

The planet, through plant growth, removes about a quarter of this each year (another quarter goes into the oceans and the rest stays in the atmosphere and heats the planet). If it didn’t, the world would warm much faster. If we had to remove this CO₂ ourselves, it would cost hundreds of billions of dollars each year, so we should be very grateful that the Earth does it for free.

Apart from CO₂, there are two other main greenhouse gases that contribute to global warming, methane (CH₄) and nitrous oxide (N₂O). In fact, they are both more potent greenhouse gases than CO₂. The global warming potential of methane and nitrous oxide is 28 and 265 times greater than that of CO₂, respectively.

The human emissions of these gases are largely associated with food production. Methane is produced by ruminants (livestock), rice cultivation, landfills and manure, among others.

Other human-induced emissions of methane come from changes to land use and the effects of climate change on wetlands, which are major producers of global methane.

Nitrous oxide emissions are associated with excessive use of fertilisers and burning plant and animal waste. To understand how much excess nitrogen we are adding to our crops, consider that only 17 of 100 units of nitrogen applied to the crop system ends up in the food we eat.

Sinks and sources

Just as humans pump greenhouse gases into the atmosphere, the land also produces and absorbs them. If the land absorbs more of a gas than it produces, we think of it as a “sink”. If it produces more than it absorbs, we call it a “source”. The ability of the land to absorb and produce greenhouse gases is affected by human activity.

We wanted to know how human activities on the land are affecting these sinks and sources. Globally, the land currently absorbs more CO₂ than it produces (we don’t include fossil fuels in this), so it is considered a carbon sink. But we found that this is overwhelmed by production of methane and nitrous oxide, so overall the land is a source of greenhouse gases.

This study highlights the importance of including all three major greenhouse gases in global and regional climate impact assessments, mitigation options and climate policy development.

Another recent study calculated that the size of this combined greenhouse gas source is about equivalent to the total fossil fuel emissions of CO₂ in the 2000s. Looking at the chart below, if you add up the carbon emissions from the “LUC gross source” (emissions from deforestation) and the emissions from methane and nitrous oxide (in blue and green), then you can see they are roughly equivalent to those from the combustion of fossil fuels.


So it’s a huge part of our contribution to climate change.

Importantly, CO₂ emissions from deforestation together with methane and nitrous oxide emissions are mainly associated with the process of making land available for food production and the growing of food in croplands and rangelands.

Unfortunately, there has been limited discussion about major commitments to decarbonise the food production system, as there has been about decarbonising the energy system.

Countries, particularly emerging and developing economies, have shown little interest in placing the food system at the forefront of climate negotiations. One reason is what’s at stake: feeding their people.

A continuation of the current growth trends in methane and nitrous oxide emissions, at a time when growth of CO₂ fossil fuel emissions is slowing, constitutes a worrying trend. The greenhouse gas footprint of food is growing while the role of the food system in climate mitigation is not receiving the attention that it urgently needs.

Opportunities for mitigation in this sector are plentiful, but they can only be realised with a concerted focus.


Pep Canadell is Senior Principal Research Scientist, and Executive Director of the Global Carbon Project, CSIRO.

Hanqin Tian is Director, International Centre for Climate and Global Change Research, Auburn University.


This article first appearde in the Conversation. Read the original.



APEX Upgrade extends metal detector capabilities for food industry

A cost-effective way to extend life and improve functionality for select Thermo Scientific metal detector platforms is now available via the Thermo Scientific APEX Upgrade.

Thousands of units based on the DSP3 architecture currently installed in food and pharmaceutical manufacturing facilities worldwide now can be upgraded to APEX electronics and software in a few short hours for less than the cost of a new metal detector.

On-site or factory installation of the APEX Upgrade by a Thermo Fisher Scientific field service professional can help processors meet new, more stringent quality standards with the ability to detect smaller diameter metal contaminants. In addition, the improved sensitivity reduces rework and scrap caused by occasional false rejects. Maintenance and training also can be simplified via a common user interface if the plant has both APEX and DSP3 platform metal detectors.

Thermo Fisher designed the APEX metal detector upgrade to eliminate the need for setup adjustments by employing Thermo Scientific Intellitrack XR (IXR) software. Intellitrack features a signal processing approach that addresses the unique challenges of detecting smaller diameter metals in products that higher product effect. This occurs when a product has a conductive property, which affects the magnetic field generated by the metal detector. This is typically found in high salt, high moisture product environments.

The new streamlined, design simplifies installation and improves reliability.  Thermo Fisher designed the food-grade ABS control panel to easily handle shock, vibration, water and various cleaning solutions.  An innovative, touch-panel keypad has no moving parts which improves long-term reliability.

”We wanted to provide processors with a cost-effective way to enhance the life of their older Thermo Scientific metal detectors by providing a quick path to enhanced functionality.  We believe the APEX Upgrade capability does just that,” said Bob Ries, lead product manager, metal detection and X-ray inspection, Thermo Fisher Scientific. 

Unilever launches Flora with Butter and Bertoli with Butter

Unilever Australia and New Zealand (ANZ) has added two new innovative, premium products to its flagship brands.

Flora with Butter and Bertoli with Butter are being launched in Australia after successful launches in 18 overseas markets including the UK and Germany.

New Bertolli with Butter and Flora with Butter have been launched to meet the changing tastes and preferences of consumers and combine the goodness of Bertolli or Flora margarine, respectively, with the taste of butter. 

Katja Thies, Marketing Director Foods – Spreads and Savoury, Unilever ANZ said, “Our heritage with our margarine brands like Flora and Flora ro-activ continues to be at the heart of our business and we will continue to support our flagship brands.

However, we realised there was a gap in the market to provide for consumers who enjoy the taste of butter but want the spreadability of margarine. 

“We’ve seen great success overseas. In Germany, which is similar to the Australian market in terms of product, 25% of the purchase volume came from new users each month, demonstrating that people are excited to try the new blend and that there is opportunity to grow our brand loyalty.

Overall the German market had a 10.8 per cent penetration rate and 43 per cent repeat rate after one year, which is an excellent result. 

“We anticipate that the Australian market will see trade up of existing users who are loyal to our margarine brands but we also anticipate new users will come on board.” 

Globally, Unilever is committed to its Unilever Sustainable Living Plan (USLP) which aims to reduce Unilever’s environmental impact while increasing our social impact. 

New Bertolli with Butter and Flora with Butter are in line with our USLP commitments including ensuring our spreads contain no more than 33% saturated fat and use sustainable palm oil that is backed by Green Palm (RSPO) certificates.