Food & Beverage November 2025

The collaborative industry

IManaging Editor: Mike Wheeler

f the world worked like mathematics, how much simpler would life be? With a black and white problem comes a black and white answer. Even some of the most complicated of problems can be solved, while anything divided by zero still has its place, brushed off to the “undefined” family. But life doesn’t work that way. This is especially true in the food and beverage industry, where problems arise every single moment. Some are easily solved, while others are external threats beyond control, such as shifting consumer preferences from traditional red wine to spritz, driven by demographics or the cost of living.

Food and beverage brands are aware of these challenges. Even a global brand like Coca-Cola is not immune. In this month’s issue, we interviewed the MD of Coca Cola Europacific Partners, Orlando Rodriguez, who said the company faces the same pressures as others. In such times, brands must adapt and innovate. For Rodriguez, the focus lies in human connection – ensuring every technology and strategy ultimately leads to customer satisfaction.

CCEP is not alone in this approach. In this issue, we feature four Meet the Manufacturers who continue to thrive in a challenging climate. In the sugar industry, where floods and extreme weather have disrupted operations, Sunshine Sugar is diversifying its products and exploring new uses for sugarcane. Similarly, Link Foods APAC studies consumer snacking behaviours to guide expansion, including the acquisition of a healthy meat stick brand. Newer names like Posca Hydrate and Karu Distillery draw on history and traditional methods to strengthen their place in the beverage landscape.

While passion burns brightly, it must be guided by knowledge and support. Brands need resources and solutions to turn ambition into reality. With the Australian Food and Grocery Council’s vision to double food manufacturing output, partnerships with experts like Burkert, which specialises in tailored automated solutions, are essential. Centric Software streamlines traceability through its Product Lifecycle Management platform, while Heuch is educating the Australian market on energyefficient cooling solutions. CAPS Australia goes a step further by providing air and power systems supported by 24/7 maintenance and breakdown services. Even university researchers around the world are developing AI to prevent foodborne illness.

Protecting the future of the industry also means preparing for unforeseen challenges. Take the declining talent pool, for example. Central Coast Industry Connect is tackling this through its new manufacturing hub, which provides training and resources to upskill the workforce. Industry events such as WorldSkills, Melbourne International Coffee Expo, Bulk Handling Expo, and Foodtech Packtech bring the sector together to celebrate innovation and spark new ideas.

At the heart of it all is a sense of mutual care. The food and beverage industry remains one of the most collaborative and supportive sectors, strengthened by partnerships built for shared success.

Happy reading!  F

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Managing Editor: Mike Wheeler

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Food & Beverage Industry News is owned by Prime Creative Media and published by John Murphy. All material in Food & Beverage Industry News is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in Food & Beverage Industry News are not necessarily the opinions of, or endorsed by the publisher unless otherwise stated.

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06 News

08 Thought Leadership

Coca-Cola Europacific Partners’ MD talks about the importance of human connection.

14 Meet the Manufacturer: Karu Distillery

‘Karu’ means bear in Estonian. A spirits brand is on a journey to live up to its brave name.

18 Meet the Manufacturer: Posca Hydrate

An Australian comedian is bringing back a 2,000-year-old drink.

22 Meet the Manufacturer: Sunshine Sugar

A sugar manufacturer takes pride in being fully Australian owned.

26 Meet the Manufacturer: Link Foods APAC

The meat snack category is growing, and one company is expanding its portfolio.

30 Automation

Strategic partnerships with the likes of Burkert is key to doubling the sector’s manufacturing output.

32 Software

Centric PLM improves visibility and eliminates human error to establish a single source of truth.

34 Company profile

CAPS Australia is at the forefront to deliver local care and support to keep operations running.

36 Manufacturing hub

A new manufacturing hub that will open in March 2026 has asked for expressions of interest for tenants.

38 Health and safety

Using machine learning and almond, university researchers are changing the way food contamination is detected.

42 Cooling

Heuch provides vacuum cooling technology solutions that can stop microbial growth in foods.

44 AIP

A biennial packaging tradeshow has shown what is new and innovative in the world of packaging.

46 MICE

Spots are filling quick for an international coffee expo in March 2026.

47 Bulk handling

BULK2026 aims to tackle the bulk handling sector’s challenges through panels and connections.

48 WorldSkills

Two rising stars are shaping the food and beverage sector with bakery and patisserie.

50 New Products

Boosting plant-based protein manufacturing in NSW

The NSW government is encouraging a new wave of primary production manufacturing across regional NSW, unveiling a prospectus designed to support the growth of the plant-based protein sector.

The document forms part of the government’s plan to strengthen regional economies, build new industries and create jobs and investment opportunities.

It targets metropolitan and international food manufacturers, encouraging them to consider regional NSW as a base for their operations.

“With more than 4,500 food and beverage manufacturing businesses and high-quality research and development facilities, we have the skills and infrastructure to turn highquality crops into premium plantbased protein products,” said minister for agriculture and regional NSW Tara Moriarty.

“Regional NSW offers the ideal combination of resources and advantages, from efficient transport networks and export-ready ports to skilled workforces and affordable industrial land, creating a compelling case for investors and manufacturers.

“This prospectus is about building on those strengths to grow jobs, drive

innovation and ensure NSW captures its share of a rapidly expanding global market for healthy, sustainable food.”

The prospectus outlines the competitive advantages of regional NSW, including:

• Access to high-quality raw commodities suitable for plantbased protein manufacturing, with the capacity to scale production and meet growing demand.

• Access to consumer markets, with regional NSW positioned to deliver goods to 81 per cent of Australia’s domestic market overnight.

• A skilled workforce supported by export-ready ports and affordable industrial land.

• A research and development network encouraging collaboration between universities, DPIRD, CSIRO, government and agribusiness. It also identifies five key regions suited to plant-based protein manufacturing.

Plant-based protein manufacturing involves processing crops such as chickpeas, soybeans, lentils and grains into high-protein food products including meat alternatives, protein powders, dairy-free drinks and snacks without using animal products.

With the global population

expected to reach 9.7 billion by 2050, agricultural and food production will need to increase by up to 61 per cent. Regional NSW already produces millions of tonnes of plant protein crops each year, offering strong conditions for manufacturers supported by market access, skilled labour and advanced research.

“We’re seeing a shift in how people think about food, from what they eat to how it’s produced. This is being driven by multiple factors, including changing dietary needs and increasing

Scientists develop plastic films from food waste for packaging

Researchers have converted sugars from food waste into natural plastic films that could one day replace petroleum-based packaging.

With global plastic production exceeding 400 million tonnes each year, a Monash University study has shown the potential of a new biodegradable plastic made by transforming food waste sugars into polyhydroxyalkanoates (PHA) biopolymers.

By using different bacterial strains and blending their polymers, the researchers created films that perform like conventional plastics and can be moulded into other shapes or solids.

The study, led by Edward Attenborough and Dr Leonie van ’t Hag from the Department of

Chemical and Biological Engineering, outlines a method for designing bioplastics for temperature-sensitive packaging, medical films and other products, addressing the challenge of single-use plastic waste.

“This research demonstrates how food waste can be transformed into sustainable, compostable ultrathin films with tunable properties. The versatility of PHAs means we can reimagine materials we rely on every day without the environmental cost of conventional plastics,” said Attenborough.

“By tailoring these natural plastics for different uses, we’re opening the door to sustainable alternatives in packaging, especially where they can be composted along with food or agricultural waste.”

awareness of health, sustainability and climate in response to future population growth,” said Professor Brent Kaiser of legume biology and molecular genetics at the University of Sydney.

“By 2050, we’ll need to increase global agricultural crop calorie production by around 47–61 per cent just to keep up. That’s a huge pressure point on the production of sustainable protein sources – the development of plant-based protein foods offers a big part of the solution.”  F

The team is working with industry partners including Enzide and Great Wrap through the ARC RECARB and VAP hubs to develop biodegradable packaging and medical solutions with

potential commercial applications.

The study builds on earlier work that explored the use of these materials as sustainable drug delivery systems.  F

New Sydney Fish Market nears completion

Construction of the new Sydney Fish Market is nearing completion, with multiple contractors now fitting out 40 retail stores across the site.

The new market will highlight Sydney’s diverse food and dining culture, combining specialty food outlets, bars, and restaurants alongside traditional fish traders. Offerings will range from casual meals to fine dining, and the market is expected to attract more than six million visitors each year.

“The new Sydney Fish Market will be a gamechanger for our city, delivering the best seafood market anywhere in the world, right here on Sydney Harbour,” said premier of New South Wales Chris Minns.

“This will be a place where locals and visitors can experience the very best of Sydney’s food, culture and waterfront. It will create jobs, boost tourism and cement Sydney’s reputation as one of the great culinary capitals of the world.”

Once the building is complete, the keys will be handed over to the Sydney

Fish Market team to finish their fitouts and prepare for operations.

The project reflects strong sustainability and design principles, featuring more than 400 solarpanel-lined roof cassettes across its 200-metre-long structure. It has achieved a 5 Star Green Star rating and forms part of the NSW Government’s net zero commitment by 2050.

“Boasting 6,000 square metres of public open space alongside markets, restaurants, cafes, bars and retailers, it will be more than a place to buy seafood – it will be a vibrant community hub on the harbour,” said minister for Planning and Public Spaces Paul Scully.

During construction, the project employed around 700 workers and is expected to support another 700 jobs once operational.

The new precinct will also feature nearly 1.5 acres of public space, new pedestrian and cycling connections, and a 15-kilometre waterfront promenade linking Rozelle Bay to

Woolloomooloo. The redevelopment of the old fish market site will include more than 1,000 new homes. Access to the market will be improved through nearby light rail stops, new pedestrian links to the foreshore walk, and a future ferry

wharf and Pyrmont metro station.

“With the building nearing completion and construction of retail fit-outs well underway, you can feel the anticipation for this incredible building growing,” said minister for Lands and Property Steve Kamper.  F

Cutting red tape for Australian beverage exports to Japan

Australian organic wine, beer, cider and spirits producers will now be included in an expanded Australia-Japan organics equivalence arrangement, which takes effect today.

The change reduces certification

Without the update, producers would have faced additional financial and administrative costs.

“These updates to the AustraliaJapan organics equivalence arrangement are a significant win for Australian producers and

“Australia is the fifth largest wine producer by volume in the world, and with Australian exports of organic wines to Japan on the rise in recent years, these changes will help us to showcase Australian wines and alcoholic beverages on the

trade with the country.

Organic livestock products such as meat and dairy are also covered under the arrangement, following the permanent inclusion of these products after earlier updates. The expansion follows a successful audit of Australia’s organic export system.

Last month, Australian producers also benefited from a mutual recognition arrangement with India, recognising each country’s organics systems as equivalent for a set range of products.

“We know that our nation is well regarded as a producer of organic products, and changes like these will further promote Australia’s reputation as an exporter of clean and green agricultural products,” said Collins.

“Since coming into government we have recorded 231 market access achievements, opening 29 new markets, protecting 81 markets in the face of trade threats, restoring 17 markets where trade was lost, and making 104 improvements to existing markets.”  F

The art of human connection

In food and beverage, the human touch can be neglected. Coca-Cola Europacific Partners’ MD, Orlando Rodriguez, talks to Food and Beverage Industry News about how the industry needs to go beyond the product.

For many, the start of spring is a reminder of cool swims, sunscreen and a sausage sizzle. For someone like Orlando Rodriguez, managing director Australia at CocaCola Europacific Partners (CCEP), the warmer weather excites him in a different way.

“When you’re in a category like Coca-Cola, the sun coming out, people socialising and going out for dinner is good for business,” he said.

Joining Food and Beverage Industry News, Rodriguez said that his career was shaped by retail and beverages. As an economics student at Monash University, his career began in Woolworths as a part-timer. By the time he graduated with a Bachelor of Economics, Commerce,

Woolworths was going through changes under the leadership of former chief executive officer Roger Corbett.

The supermarket’s transition period opened a door for Rodriguez to take on several roles, including in that of leadership. After 16 years, he made the move to Woolworths’ main rival Coles, and worked across pricing, strategy, supply chain, online, and store operations for six years. Being involved in operations across the two retailers, he said Coca-Cola had lingered in his periphery during his career journey.

“The brilliant brands in CocaCola’s portfolio drew me in,” said Rodriguez. “Selling Coke for 20 odd years on the other side of the fence

developed my fascination of the brand that had a magical formula that people have loved for over 100 years.”

Now in his sixth year at CCEP, three of those years leading the Australian business, he highlighted that it was definitely the best job in his overall career. With his detailed understanding of both supplier and retailer perspectives, Rodriguez has found that CCEP possesses a unique mix of heritage and innovation. The organisation, as he described, is “unbelievably energising” with a commitment to timeless innovation that keeps it refreshing for future generations. While the brand has brought much excitement to Rodriguez, the

dynamic pipeline of new products and tailoring its offers to local communities at a large scale has made the role both challenging and rewarding.

Global but local

According to Rodriguez, a common misconception is that Coke sells itself. He highlighted that Coke is sold differently depending on the country. He also mentioned that this misconception is part of the organisation’s operations to mark its presence globally in a seamless manner. CCEP operates in more than 30 countries, and The CocaCola Company in more than 200, giving it the advantage of scale and access to international insights. For

the Australian business, this means drawing from global markets and adapting those ideas to suit local preferences.

“The beauty of the global tapestry is that we get ideas and knowledge from all around the world,” he said. “As Australia becomes more multicultural, we receive inspiration from other countries.”

Australia’s multiculturalism plays an advantageous role in the market. He provided an example of the introduction of a range of Fanta flavours into the local market, which are popular in Asia. Trends from Latin America have influenced innovation in Australia, while developments in energy and sports drinks often come from the US.

The multicultural population has also created opportunities to introduce new product formats and flavours that resonate with diverse communities. Operating locally in Australia for nearly 90 years, Rodriguez said the finding of gems from the rest of the world has brought success to CCEP’s portfolio.

While meshing the blend of international experiences with local

Thought leadership

favouring small packs or single-serve bottles over bulk formats, smaller pack formats are gaining popularity in the beverage market.

CCEP’s smaller ten-pack is an example of responding to the consumer trends. Alongside pack sizes, it also has smaller cans and PET bottles, widening the variety and options for consumers. Additionally, with more local convenience stores, the company can leverage this trend and expand its footprint to increase points of sale.

Experiences beyond the product

With a plethora of brands in the saturated market, the product itself is not enough for businesses to stay afloat.

“People are looking for experience,” said Rodriguez. These experiences refer to interactive connections with

consumers. An example includes the Share a Coke campaign that originated in 2011 and was relaunched again this year, which had its origins in Australia before being launched worldwide due to its success. By creating personalised labels on Coke bottles, it positioned the company’s beverages as part of a wider lifestyle and cultural moment, and setting a trend in the market.

This extends to collaborations with entertainment franchises through digital domains such as Coca-Cola’s recent partnership with Star Wars, where buyers can scan a QR code on cans to unlock an immersive augmented reality experience. These trends require beverage companies to innovate not only in product development, but also in finding more connection points with consumers.

“While we’ve got these wonderful heritage brands, being able to make it contemporary and digitising

something that is fundamentally physical has been a lovely journey,” he said.

However, with the speed and expectations of customisation increasing, there are abrupt challenges the beverage industry faces across the supply chain.

Rodriguez mentioned that CCEP has committed to processes and infrastructure to avoid and counteract these challenges.

Supply chain resilience

Developed over nearly 90 years of operations in Australia, he described that the strength of CCEP is its

pledge to extensive infrastructure.

“In the last 10 years, we’ve spent nearly a billion dollars in infrastructure and systems and have continuously reinvested back in Australia to improve our footprints,” he said.

The upgrade in infrastructure of its operations has led to a larger national coverage, enabling the ability to reach 98 per cent of postcodes across Australia. With around 1,000 trucks on the road, he said that CCEP has built comprehensive supply networks in the sector. This is complemented by scenario planning and contingency strategies that allow the business

“The beauty of the global tapestry is that we get ideas and knowledge from all around the world. As Australia becomes more multicultural, we receive inspiration from other countries.”

to respond to disruptions such as shipping delays. Its scale also supports rapid responsiveness to ensure customers receive a high level of service, even during challenging periods.

Rodriguez provided an example of the benefit of having robust infrastructure. With a close relationship with over 87,000 customers across retail and foodservice, CCEP receives insights into consumer behaviour. By tracking seasonal changes and travel patterns, especially during periods when airports get busy, the company can utilise the information to then work with Qantas and Virgin, allowing supply to align with demand in real time.

“We have a real pulse of the country, and we really try and follow our consumers to give them what they want within an arm’s reach,” he said.

Thought leadership

The key is to acknowledge and understand that sometimes things don’t go to plan. Instead, being able to adapt to challenges that ebb and flow is the factor to staying ahead and resilient.

The human connection

As mentioned, summertime is a time of excitement for Rodriguez. While the hot weather boosts sales, his joy of being in the business is none other than being connected through every human connection and interaction, even as something as basic as a meal with the family. The business has embedded itself in Australian life, present in daily rituals from family meals to celebrations. He highlighted the importance of being part of these moments, positioning beverages as accessible luxuries that connect with people’s lifestyles.

To continue and ensure staying connected with its customers, CCEP invests in its employees and brands in its portfolio. This approach has been recognised, allowing the company to be awarded as number one supplier in the 2025 Advantage Core Supplier Report. Marking the second consecutive year for the business to

take home the top spot, he credited the team and their efforts to be in sync with customers as part of a broader picture to satisfy Australians.

The next steps for CCEP include expanding its portfolio and it has been investing heavily in categories such as energy and alcohol. The energy drinks category is growing in volume by 19.6 per cent year on year with Monster Energy Company holding 39.6 per cent volume share. CCEP is investing in local manufacturing for Monster

Energy to meet this surging demand and fuel growth.

In alcohol, the company has announced a new distribution agreement with Bacardi Martini Australia. To renew its position in the space after the conclusion of a 19-year partnership with Suntory, the collaboration is underpinned by its ambition to offer Australians a beverage for every occasion.

The technologies adapted to strengthen infrastructure or to

respond to consumer trends are all part of a larger picture of staying connected as humanly as possible. Rodriguez said that having a portfolio that engages with Australians from breakfast to dinner in a meaningful and sustainable way keeps him moving forward.

“We’re really proud of the portfolio we have and its success,” he said. “I’m excited about the future of this space because I’m certain the best has yet to come.”  F

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Living up to the name of Karu

Using a modern approach infused in tradition, Karu Distillery has become a name in Australian craft spirits from the bottom of the Blue Mountains.

The power of a name is often underestimated. The phrase “lives up to his/her name” brings emphasis to identity and value, propelling people to live better lives. Naming conventions also extend to objects. Take boats, for example. Owners give names to their boats from traditional and sentimental superstitions to ward off bad luck at sea. It also indirectly forms an emotional bond between the boat and the owner. The result: a boost of confidence at sea.

The same goes with brand identity. For Karu Distillery, the brand’s name comes from a heeded warning. The

story started in 2015 when Ally and Nick Ayres, founders of the company, were re-evaluating their careers in their mid-20s. Taking a sip of whisky after a long day as an accounts’ investigator, Ally Ayres had a lightbulb moment.

“Someone out there makes what I’m drinking right now for a living,” she said.

From there, the two ventured on a spirits’ journey as a hobby, and after three years of thorough investigation and research, they eventually made a bold shift into the spirits industry. While they were faced with a wall of naming options for their brand, Ally had to break the news to her mother

about dedicating herself to the craft of Australian spirits. Her mother called it a “very dangerous idea”. Ally explained that her great-grandfather, who owned a makeshift still back in the day, had not been successful in the business.

Despite this warning, her passion to start a distillery prevailed and instead became an act of tribute to her family and Estonian heritage. Karu means bear in Estonian, symbolising strength, courage, and resilience. Taking on this name, the company was born, balancing science and creativity to form a sustainable and modern approach to spirit-making.

Mastering the tradition

Nestled in The Devils Wilderness at the bottom of the Blue Mountains in NSW, Karu Distillery has earned its reputation as a producer through its use of natural ingredients and fresh water. The distillery was built from the ground up on a rural property that today operates as a distillery and production site.

For Ayres, the company’s approach to distilling relies on a firm traditional foundation. This means that each batch is distilled with strict control over temperature and timing using ingredients that support traditional practices, ensuring that every

component of the spirit maintains the desired character and flavour.

“We’re a firm believer of sticking to traditional methods when you’re just starting,” she said. “Once you master the traditional methods, you can graduate onto being experimental.”

Not one, but two stills

To develop the company’s flagship products such as gin and rum, a distinct flavour profile can only be achieved through sourcing the right botanicals, carefully chosen for their unique regional qualities. Some of these botanicals are grown by the distillery, such as lemon myrtle, pomegranate, oranges, mandarin, and rose geranium.

The distillery adopts practices based on its commitment to flavour. For one of its spirits, the botanicals undergo a maceration process where they are soaked in a base alcohol to extract flavours and aromas before being placed in a botanical basket. A botanical basket, also known as a vapour infusion box, is a distillation

apparatus component that infuses flavours into alcohol vapour as it passes through.

Karu Distillery owns two main stills – one is a column still, while the other is a copper pot still. According to Ayres, while some distilleries can operate using one still, she highlighted how having two stills provides an advantage in producing specific spirits. The column still works on white spirits, keeping the flavour neutral until the vapours hit the botanical basket.

While this process, called vapour distillation, is not overly common, the distillery uses this method to extract more delicate oils from the botanicals and make the most of the flavours that are often lost in maceration. For flavourful vodka or gin, the precision of temperature control is central to ensuring a clean and balanced result.

For rum, the process differs, and the type of still also differs. Using a copper pot still, this process relies on fermentation to bring out deeper

Karu means bear in Estonian, symbolising strength, courage, and resilience.

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and more complex flavours. With no extra additives other than rainwater and yeast to ferment NSW-grown molasses, organic compounds that create fruity flavours in spirits – called esters – are formed. By operating on two different stills, Karu Distillery focuses on delivering spirits that are outside the box while remaining true to their traditional classification.

“Our rum is thick, chewy and aromatic while our clear spirits are delicate and bright,” Ayres said.

Sustainability as a journey

For Ayres, sustainability is not something that can be conveniently achieved in one go. It is a journey that is expensive and long but worthwhile to safeguard the environment. Embedded in the design and daily operation of the distillery, the facility was built to operate efficiently with limited environmental impact. For example, the business remains conscious of waste reduction, water recirculation, and energy efficiency throughout production.

“We’ve upgraded our lights and fridges in the warehouse to power-saving alternatives,” she said.

Sustainability also extends

Sustainability is not something that can be conveniently achieved in one go. It is a journey that is expensive and long but worthwhile to safeguard the environment.

beyond the environmental. As the word suggests, practices and changes need to be adopted to sustain a business. The distillery’s location in the lower Blue Mountains, surrounded by bushland, has made it prone to severe weather conditions such as bushfires and flooding. This also affects consistent flavours, as locally grown fresh botanicals require steady weather conditions.

With a second distillery warehouse space in Richmond that is not as prone to floods and fires, the company is better positioned to respond to these challenges. A local and larger warehouse space also removes logistical hurdles.

Living up to the name of Karu

Looking ahead, Karu Distillery is focused on continuing to refine processes, enhance efficiency, and develop products that stand out in quality. Plans include extending the distillery’s footprint to accommodate additional production while

maintaining its hands-on approach. With a second warehouse, Ayres mentioned goals to see Karu Distillery venues that allow customers to have sensory experiences in both taste and atmosphere.

The company is looking to be involved in more collaborations with other producers and projects, expanding its product range in ways that make a difference. For example, its ‘Wilding: Jubatus Dry Gin’ infused with African botanicals was launched to fund cheetah conservation.

Turning ambitious ideas into reality, Ayres was awarded the IWSC Trophy for Emerging Talent in Spirits. Earning over 140 international accolades, Karu Distillery aims to live up to its name in remembrance of strength, heritage, and bravery.

“We want to increase our presence in the everyday drink culture,” said Ayres. “We’re already in bars and bottle shops and would love to share what we do with people in their celebrations and good times.”  F

The revival of 2,000-year-old posca

Through modern science, Posca Hydrate reimagines an ancient beverage with a unique blend of salts and red wine vinegar.

History does repeat itself.

Who’d have thought that a 2,000-year-old drink would be brought to life again for the modern-day audience? And who’d have thought a well-known Aussie media personality would reimagine this drink, eventually leading to a partnership with SPC Global for its newly launched premium beverage division? Let’s rewind.

It all started in the 2nd century BC, when Roman warriors, gladiators, stoics and emperors hydrated themselves with a special ancient formula: salt, water and red wine vinegar. The popularity of posca relied on its affordability and durability. The use of vinegar acted as a disinfecting agent to make water safer to drink. During times when fresh water was difficult to obtain, people could hydrate themselves with posca as the vinegar and salt helped purify water sources.

Thousands of years later, the recipe was lost, its name no longer relevant or heard of by recent generations. With the industry buzzing with new innovations and marketing tactics, the revival of posca was waiting to emerge at the right time and opportunity. During the pandemic, while the world was in lockdown, curious Australian comedian and radio presenter Merrick Watts took a deep dive into the internet. Being a qualified wine expert and judge, he explored the historical use of wine, opening up a new world of posca.

“I was absolutely stunned by the fact that something that was so ubiquitous in the ancient world was new to me,” he said.

With more than 30 years of experience as a media personality, he described himself as a polymath for his adventurous temperament and passion for multiple subjects – one of which is beverages. But curiosity is only the beginning. Enthralled by the history of posca, Watts decided to make a batch at home. Once the lockdown eased, he brought his homemade posca to professional formulators, eventually creating Posca Hydrate with co-founder Ed Stening – the reimagined product of the ancient hydration drink.

The modern posca Watts explained that the hydration drink was consumed by soldiers during the march from Europe through to the Mediterranean. As many had lost their lives due to poor

The science behind the beverage centres on electrolyte balance. Every can carries sodium, potassium, magnesium and calcium in ratios aligning with sports nutrition research on optimal rehydration.

water sources and disease, posca meant survival. However, it did not always have to be about survival. While the Romans sometimes spiced up the drink with herbs and honey, it was generally harsh to drink.

The company emphasised that Posca Hydrate is a hydration drink, not an energy drink – it states that it is the opposite. While energy drinks allow people to have a burst of energy through sugar and stimulants, they often cause a crash. Posca Hydrate, on the other hand, is sugar and stimulant-free, aiming to sustain drinkers with steady energy and hydration. Additionally, it has the science to back its claim.

“The modern version contains four key electrolytes,” Watts said.

The science behind the beverage centres on electrolyte balance. Every can carries sodium, potassium, magnesium and calcium in ratios aligning with sports nutrition research on optimal rehydration. These minerals replace sweat losses,

support nerve function and can prevent muscle cramps.

“We use these complex electrolytes to give Posca Hydrate a more balanced version of the ancient forms rather than just salt,” he said.

Being an avid runner and winner on SAS: Australia, an Australian militarystyled reality show, Watts highlighted how athletes – typically distance runners – need more than just water to replenish themselves. While many people associate hydration with water intake alone, the body requires salts to retain and properly use that water.

When people sweat, they lose sodium and other electrolytes. Drinking water without replenishing salts can lead to what is known as gastric dumping, where the body fails to absorb the water effectively. Posca Hydrate replaces these lost minerals through the combination of electrolytes, creating a balanced hydration effect without the need for sugar or carbohydrates.

The inclusion of vinegar is also

natural acidity and flavour – a feature increasingly sought after in modern functional beverages.

A hypertonic drink

For Watts, his focus has always been beyond hydration or a tasteful drink. It is about beneficial hydration.

“It’s about how the water or liquids are utilised in the body,” he said. “Our product is unique as it is a sugar-free hypertonic drink.”

The term hypertonic means it contains a slightly higher concentration of solutes than the body’s blood plasma. This property allows faster and more efficient rehydration. Uniquely, Posca Hydrate achieves this hypertonicity without added sugars or high-calorie ingredients, containing 12 calories per can. Laboratory testing in the US confirmed the product’s electrolyte density, marking it as a rare sugarfree hypertonic drink on the market.

Australian

manufacturing Every can of Posca Hydrate is manufactured locally in Melbourne,

using Australian ingredients from local manufacturers and aluminium cans supplied by Visy. Sourcing vinegar was a time-consuming process, according to Watts.

“We’ve been through a careful selection with the vinegar, and that continues due to our diligence around it,” he said.

The company worked with specialist vinegar manufacturer Australian Vinegar, based in Stanthorpe, Queensland. With the careful blending of purified water, Australian red wine vinegar, and the electrolyte mix, the formulation is monitored for pH stability and mineral balance before canning. Once sealed, each can undergoes testing for consistency, ensuring that the flavour, carbonation, and electrolyte concentration meet the brand’s standards.

The use of vinegar and salt as primary ingredients raised early concerns about can corrosion. However, after testing, the drink achieved a perfect rating for internal stability. Despite containing naturally acidic elements, the product demonstrated resistance to can degradation, confirming its suitability for long-term storage and transport.

The beverage also has a 24-month shelf life. The natural acidity of vinegar acts as a preservative without the need for artificial stabilisers or additives. Posca Hydrate currently holds certification for 18 months of shelf life and is undergoing final verification for 24 months. Its ability to remain stable at ambient temperatures allows it to be stored and shipped globally without refrigeration.

Partnering with SPC Global

To scale production and distribution, Posca Hydrate formed a partnership with well-known Australian brand SPC Global, aligning with SPC’s focus on “better-for-you” products. Through this partnership, Posca Hydrate becomes the inaugural brand partner for The Original Beverage Co., a newly launched premium beverage division.

“The trend that we’re seeing from overseas is that people are seeking more beverages that offer betterfor-you options,” said Watts. “From things like gut health and hydration, consumers are looking for more positive benefits with each purchase.”

The partnership provides access to a network of retail, convenience, and

hospitality channels, helping Posca reach a broader audience. Watts noted that early traction has been encouraging, with the drink appearing in gyms, hotels, and resorts, particularly as a poolside refreshment or post-workout recovery option. Interestingly, some venues have also adopted it as a mixer for alcoholic

beverages, which he remarked is helping the drink become less onedimensional.

The collaboration has also enabled Posca Hydrate to focus on consistent quality and expand into exportready production, leveraging SPC’s expertise in large-scale beverage logistics.

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strategy or numbers can run a business. For him, any product within the food and beverage sector can thrive only if true passion sits at the centre. Taking inspiration from likeminded brewers, winemakers, and others, what started as curiosity and passion for history and health has developed into a sizeable business with plans for international export.

In the short term, Posca Hydrate’s priority is to introduce the drink to a

wider Australian audience as summer approaches. Long-term plans include expansion into international markets. With its unique heritage story and functional health profile, Watts believes that the brand has the potential to capture attention overseas as an Australian-made reinvention of a Roman classic.

“Posca Hydrate is an ancient Roman drink reborn in Australia,” said Watts. “To see it in other places around the world would be a dream come true.”  F

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The many uses of sugarcane

The sugar industry has faced many issues over the past decade, but one company remains optimistic about the future.

Fundamentally, the function of sugar and its sweetness is at the core of livening up flavours in food and beverages. But the versatility of raw sugar as a functional food is unmatched, ranging from its use in the production of medication, bioplastics, biofuels for planes, and even preserving the life of freshly cut

flowers. Despite its benefits, chief executive officer of Sunshine Sugar Chris Connors gave his observations of the current landscape of the sugar industry.

“The sugar industry in Australia is going through a phase of reducing mills,” he said. In recent years, the Australian sugar industry has faced many

challenges, from extreme weather events that affect sugarcane growth to changing consumer behaviour. According to Connors, up to seven out of 30 mills have closed in the past five years. Describing the company as one of the smaller mill operators, Connors still showed optimism for Sunshine Sugar and its growth opportunities in the market.

Sunshine Sugar

Sunshine Sugar takes pride in being 100 per cent Australian-owned, operating three sugar mills and a refinery in northern NSW. The mills are located at Condong, Broadwater, and Harwood, with each playing a role in the wider supply chain, being roughly 60 to 70 km apart. Local growers supply each specific mill.

The mill at Condong houses a raw sugar plant and produces Sunshine Sugar’s direct consumption (DC) raw sugar and low Glycemic Index (GI) sugar, a product that reflects growing demand for healthier alternatives.

A couple of kilometres away sits a warehouse facility, allowing for efficient storage and distribution. Broadwater is among the largest mills in the region, while Harwood not only processes raw sugar but also houses a refinery capable of producing 250,000 tonnes of refined sugar annually.

“We produce about a third of Australia’s refined sugar requirements and customers are wanting more of our Australian-owned products,” said Connors.

In partnership between NSW Sugar Milling Co-operative and Manildra Group, the refinery located at Harwood is Bonsucro-certified sustainable, a global certification system for the sugar industry that ensures production meets environmental and social standards.

The sugarcane that is crushed is locally grown by farming families in the NSW Northern Rivers. The NSW Sugar Milling Co-operative, which comprises around 500 farming families, as much as two million tonnes of harvestable cane are grown per year on a footprint of more than 30,000 hectares. Its unique ownership model ensures growers remain central to the business,

optimism lies in the knowledge of the overall benefits of sugarcane and sugar manufacturing. According to him, the health and sustainable advantages of sugar come from it being all-natural with no additives or preservatives. This extends to sugarcane itself as a sustainable bioresource.

Growing the sugarcane

Spring is the golden time of the year when short sections of cane stalks, called billets, are planted. Growers use a GPS-guided mechanical planter to bury the billets in rows. From there, the natural process of photosynthesis takes over for the growth of the billets into sugarcane. Each plant can regrow after harvesting and can produce around three to four crops before being replaced. Harvesting occurs between June and December every year.

The next step is to prepare the sugarcane for milling. Excess leaf matter is burned to make cutting and processing possible. With a permit for cane fires in NSW, the leaf matter is burned before a mechanical harvester cuts the stalk at ground level, cutting

loaded into bins that can hold up to 27 tonnes of cane before being transported to the mill via road.

Milling the billets

Once at the sugar mill, the cane is weighed before being fed through a shredder. The billets are shredded into a fibrous mass through a series of crushing mills to extract the juice. After analysing the juice’s sugar content, Connors highlighted an important aspect of sugar manufacturing. According to him, every part of the cane plant is used in the production process.

“During the processing of sugarcane the remaining fibre, called bagasse, is used in boilers to provide steam to power the mill,” he said.

This is a distinctive feature of Sunshine Sugar’s milling process making it self-sufficient for its power needs.

The extracted sugar juice goes through heating, with lime added to remove impurities. The company also recycles these impurities, which are rich in nutrients, as fertiliser for the cane fields. The clarified juice is then concentrated into a syrup

and crystallised into sugar through centrifuges that spin at high speed. The sugar is then dried in rotating dryers before being stored or transported.

Refining the sugar

Brought to the refinery at Harwood, the raw sugar is mingled with syrup to soften the crystals before entering the refining process to produce clean, white sugar crystals. This is the step where any final impurities are removed before going through filters. The raw sugar’s golden colour is then taken out using ion-exchange columns, producing purified white syrup that is then dried and packed for delivery.

The refinery ensures that Sunshine Sugar is not solely reliant on raw sugar sales. By offering refined sugar and other specialty sugar and syrup

products, the company provides customers with diversified products made from single-ingredient Australian-grown sugarcane.

Diversification meets smarter operations

The broader food and beverage sector is undergoing change, with health and quality at the centre of consumer expectations. Connors said that Sunshine Low GI Sugar is one of the company’s responses to provide a healthier alternative that aligns with the needs of health-conscious consumers.

Diversification is a key element of Sunshine Sugar’s strategy. By producing different types of sugar and exploring new applications for sugarcane, the company is broadening its base and reducing reliance on a single revenue stream.

With pressures on smaller operators, the company had to respond to challenges through smarter and more efficient operations.

For example, demand for Sunshine Sugar’s refined sugar has seen the volume of sugar movements grow to around 700 pallets a day. To keep up with operations, it opened a warehouse and logistics facility in 2020, funded in partnership with the state and federal governments under a regional development program. Spanning 4,000 square metres, Connors said that this $9 million facility was well integrated utilising partnerships with longstanding transport companies.

The floods of 2022

Among other global challenges including the COVID-19 pandemic, weather is also a crucial element in sugar production. A single disruption across the supply chain can cause detriment to operations. Connors recalled the floods in Australia in 2022. The floods caused damage to all three sugar mills, with Broadwater experiencing three metres of water inundation. The financial impact reached approximately $60 million,

yet the company managed to restore operations in time for the crushing season. For Connors, this event showed the company’s teamwork and determination at its finest.

“It was pretty horrific,” he said. “But at the end of the day, the teams were to be commended for their outstanding efforts.”

Despite these difficulties, the company maintained strong performance and upheld commitments to customers.

Moving forward

Looking ahead, Sunshine Sugar is prioritising diversification projects to ensure a sustainable bottom line for growers and the company. While refined sugar remains a major part of the business, the company recognises the need to expand into new products and uses for sugarcane.

“Sugarcane is one of the most diverse products,” said Connors. “Many industries are looking at sustainable fuels and fibres, and we are looking into how we can develop them from sugarcane.”

Over the past 17 years at the helm of Sunshine Sugar, the company has undertaken 92 investigations

idea results in a commercial outcome.

As of now, the company is committed to a disciplined strategic plan that outlines 35 projects, each with specific responsibilities, resources, and outcomes.

Whilst the sugar industry in NSW has been thriving for almost 200 years, Connors said that above all

plans and strategies, a business cannot survive without a foundational culture. For him, healthy and meaningful relationships among the team and partners are what make a business successful and help it thrive.

“Even with set processes and strategies, we go through hiccups here and there – everybody does,” he said. “But at the end of the day, our strong culture and relationships have been critical to our long term success.”  F

Meat snacks in all shapes and sizes

With 40 years in the snacks category, Link Foods APAC is transforming its product range and participating in partnerships to boost the rising meat snacks sector.

The origins of snacking aren’t clear. One source says the term snack was borrowed from the fourteenth century, coming from the sound of teeth biting together. Other sources mention other onomatopoeic derivatives. While speculations differ, the act of snacking is a universal habit –too small to be an entire meal, just enough to pass time and satisfy. Historically, one can imagine snacking as a form of survival, reliant

on agricultural produce including

berries, nuts and grain. Today, the simple snack has flourished into a pleasurable luxury, expanding to suit different palates and preferences. Among the diverse range, the meat snacks industry has gained popularity in recent years. Part of this movement is Link Foods APAC, the Australian regional division of the meat snack company Jack Link’s. Forty years ago, founder John ‘Jack’ Link questioned the value of the meat snacks that his son, Troy (now CEO of the company), purchased locally. Remarking on what little was left in the purse, Link threw out a bold

claim – to make the meat snacks himself.

What began as a kitchen challenge evolved into a successful familyowned company in Wisconsin, expanding further into the Asia Pacific region, with two manufacturing facilities across Australia and New

Leading the Asia Pacific region is managing director Shannon O’Connell, whose experience spans leadership roles in fast-moving consumer goods (FMCG) including Beak & Johnston, Allied Pinnacle, and Nestlé. Having been with the business for more than 12 months, she shared that the company, despite its global presence, is still rooted in family tradition.

“We talk about Link Foods being a ‘global brand powerhouse’, yet the company is family and independently owned and we’re very proud of that,” she said.

Reflecting the humble philosophy Link instils into the company, the business is guided by a set of values that drew O’Connell to the role – show awesome character, self-discipline, speed matters, stewardship, and relationship-driven growth. Building the business on foundations stemming from these values, operations in the Asia Pacific region carry on these principles to bring together a broader portfolio of brands and products that includes jerky, biltong, meat sticks, pet treats, and other variants.

While the company is best known for Jack Link’s beef jerky, its product mix continues to expand, reflecting both consumer demand and the company’s focus on diversification. O’Connell shared her insights on the growing snacks sector.

Driving the snacks category

Snacking behaviour is changing as consumers seek convenient, on-thego food options. O’Connell said the

company focuses not only on meat snacks but on the broader category of general snacking. According to her, meat varieties are one of the fastestgrowing segments. The appeal lies in the high protein content and natural production methods, which resonate with all snacking consumers looking for an increase in functional benefits in everyday snacks.

“Our snacks offer a natural source of high protein, and this is a key attraction for consumers,” she said. “The meat snack category is currently growing in Australia over 30 per cent.”

To respond to the trends of betterfor-you meat snack options, Link Foods APAC drives initiatives that help consumers across Australia and New Zealand better understand that staple products such as jerky and biltong are a naturally crafted way of consuming protein. Educating them on the natural and unprocessed production of these meat snacks is important in building loyal customers for the brand, and, in turn, boosting the overall snacking sector.

Meat varieties are one of the fastestgrowing segments. The appeal lies in the high protein content and natural production methods, which resonate with all snacking consumers looking for an increase in functional benefits in everyday snacks.

Apart from investments in consumer education, another initiative is expansion through product innovation. Through market observation, O’Connell shared her insights on meat sticks, which she highlighted are now a bigger category than jerky. According to her, the affordability and convenience of meat sticks as a portable on-the-go product have allowed the company to establish itself as a key player in the category.

Building on this, Link Foods APAC acquired the meat sticks brand KOOEE Snacks to reach women and families earlier in July. While expanding its portfolio through brand acquisitions, it also continues to improve its own product range with broader range of variants and pack formats, which expand appeal, occasionality and convenience for a broader range of consumers with interesting flavours. Additionally, the brand is tapping into new demographics and markets, collaborating with YouTube star and media personality, MrBeast, to bring new products and offers that appeal to a younger generation.

“There are a lot of different technologies and products that we’re exploring to ultimately bring new consumers through different pack and food formats,” said O’Connell. With its expanded portfolio, innovative product range, and

“There are a lot of different technologies and products that we’re exploring to ultimately bring new consumers through different pack and food formats.”

partnerships with influencers, the company aims to drive the snacking sector through local manufacturing.

Local manufacturing

Local manufacturing is one of the company’s strengths in the Asia Pacific region. With manufacturing plants in Casino, NSW, and Auckland, New Zealand, Link Foods APAC employs more than 450 team members across both sites.

O’Connell highlighted a specific benefit of local manufacturing:

“We have access to the best beef in the world,” she said.

When it comes to beef quality, she explained that grass-fed Australian and New Zealand beef has a good reputation. This strategic decision regarding the locality of the facilities has helped drive the growth of the business in the meat snack sector.

Another benefit is the ability to navigate through regulatory constraints across the globe. With the complexities of importing or exporting meat-based products subject to constant change, she addressed the importance of expanding the manufacturing

America, Europe and Brazil, the company can extend its market by reducing the burden of trade barriers.

Complexities behind the simplicity

When asked to describe the company’s manufacturing process, O’Connell emphasised its simplicity.

“I’ve worked in highly complex manufacturing environments,” she said. “What’s striking at Link Foods APAC is the simplicity — it’s honest, hands-on, and intentionally unprocessed. There’s a real sense of craft in how we make our products.”

Part of this simplicity comes from the company’s dedication to remain true to its roots. However, to achieve this, natural methods and craftsmanship are imperative from beginning to end.

Starting with the source, carefully selected lean beef cuts such as top round or sirloin are purchased with minimal fat content to support preservation and ensure high protein quality. The meat is then trimmed and sliced before being marinated. Using its own seasoning, the sliced meat is infused with herbs and spices for up to 48 hours. This stage is central to

the brand’s distinctive flavour profile. From there, the marinated meat enters one of two drying processes. If the end product is jerky, it will be dried in a temperature-controlled oven and naturally wood-smoked for between four and seven hours. On the other hand, biltong will enter an air-dried chamber and remain until it reaches the correct moisture level. This process may take three to four days, depending on how much water has been drawn out, before being sliced and packed for distribution.

The commitment to a simple flavour profile and limited ingredients adds complexity to the process, creating an authentic product that appeals to consumers seeking wholesome snacking options.

People and planet

As a family-owned business, Link Foods APAC places emphasis on stewardship and long-term responsibility, investing in

preserving natural habitats and promoting biodiversity through land management practices.

In local operations, O’Connell said the business has shifted towards better water and waste management in its plants. Through the responsible use of utilities, the company ensures the reduction of environmental impact. Animal welfare is strictly monitored across the global supply chain, with zero tolerance for poor treatment and advocacy for high standards of animal care. Human rights and labour standards are also a priority, ensuring that partnerships and sourcing meet ethical standards.

“Our values are across these three areas for both the people and planet and it’s a key area that we continue to develop,” she said.

Competition leading to growth

O’Connell noted the rise of smaller independent meat snack producers.

her, the

added to the meat snacks sector are not a concern but rather a benefit.

“All successful categories are built on great competition,” she said.

She continued that these competitors, who bring new products, play a role in educating consumers and expanding the total category. Being in the snacks category for more than four decades, Link Foods APAC welcomes the healthy mix of players that help strengthen the longterm growth of meat snacks as a mainstream snacking choice.

“Having new and independent crafted brands like KOOEE Snacks drives a different consumer to the category, which we embrace,” she said.

The rise of such brands and competition is crucial in the face of industry challenges. Addressing rising meat prices and global tariffs that create pressure on margins

and supply chains, O’Connell said consumer demand for protein-rich snacks remains resilient and is projected to grow.

Central to the core of the company’s growth strategy is innovation. Looking ahead, the business’s ambitions for the Asia Pacific region are bold. The goal is to triple revenue within three years and expand into additional markets across Asia. While Korea and Japan are already strongholds, opportunities exist in other countries where demand for proteinbased snacks is growing.

While the snacks category is exciting, for O’Connell, the values and traditions of the business that cultivate a healthy and humble culture are what motivate her.

“Our core values are the reason why I joined the business,” she said. “While we’re a global business, we’re still family owned, and we still operate at the family level.” F

The journey to double the sector’s turnover by 2030

For the food and beverage manufacturing sector to remain competitive, investments into new technologies and automations are a must.

In October 2024, the Australian Food and Grocery Council (AFGC) released its Sustaining Australia 2030 report, responding to challenges rising in the food and beverage manufacturing sector. The industry itself contributes $127 billion annually to the economy, which equates to 32 per cent of total manufacturing output.

According to AFGC, food and groceries are the largest manufacturing sector nationally, with metal manufacturing in second place, having an annual turnover less than half of that number. With the large turnover, it shows that the sector is not just an economic powerhouse, it is an anchor for regional Australia and a safeguard for food security.

However, the success of the sector is not guaranteed, as shown in the past decade with complex forces shaping the industry. While employing close to 300,000 people in 2019 – over 40 per cent of these jobs in regional Australia – the past decade has shown complex forces shaping the sector, surviving different storms of challenges like the COVID pandemic. With new sets of challenges rising such as costs, regulatory complexity, and persistent workforce shortages, a resilient, home-grown manufacturing base, one that can respond quickly to disruptions and ensure Australians have access to food, is vital.

In the report, the AFGC responds with a vision to double the sector’s turnover to $250 billion by 2030. With a focus on policy reforms to unlock investments and boost productivity, the AFGC has called to reinstate the Instant Asset Write-Off. By enabling companies with turnover up to $150 million to deduct investments in productivity-enhancing assets up to $150,000, including accelerated depreciation for larger assets, it encourages investment in new equipment and technologies.

Resilience alone is not enough.

To remain competitive and meet changing consumer demands, the sector must innovate and invest.

Better workforce

Adopting automation and new technologies are examples of recent efforts in the industry to boost operations amidst challenges. Automation doesn’t just fill labour gaps – it enables predictive maintenance, reduces downtime, and delivers real cost savings. However, there is no one-size approach.

Automation in the food and beverage industry should be highly customised. With different priorities emerging depending on the plant configuration of the business, an automation process must be implemented with the quality of product in mind.

Understanding this is partners like Burkert, working with manufacturers to address workforce shortages, streamline operations, and boost sustainability. Having a presence in Australia for more than 70 years, Burkert provides tailored automation solutions in measurement and control systems for liquids and gases. Using different approaches to automation with product quality in mind, food manufacturers can remain agile in a rapidly evolving marketplace.

One of the ways automation builds a resilient sector is its ability to boost productivity by allowing operations to run all the time. Take Burkert Type 8652 AirLINE valve island for example. Its HOTSWAP technology can replace individual valves of the valve islands while a plant continues to run. By always being operational, downtime is reduced while relieving operators from inhospitable conditions.

Through safety-related shutdown, Burkert solutions offer modular or channel-based shutdown to prevent injuries among employees and changes to product quality. This is important when addressing workforce infrastructure and attracting new skills within the talent

pool. Essentially, protecting operators extends not only to safety but also to ensuring a reliable process whereby a product’s quality is maintained despite malfunctions.

Harmonised processes for food safety

Food recalls are one of the risks that pose a threat to food and beverage manufacturers, air vents being one of the causes. Valves that open unintentionally because of the back pressure caused by malfunctioning air vents will contaminate a product. Burkert’s installation of check valves can avoid rejects in case of malfunctioning while guaranteeing safety for both humans and processes. Having components that are robust, easy to clean and protected against unauthorised access or corrosion also goes a long way in ensuring food safety. At the same time, producers also want to utilise their plants as efficiently as possible while avoiding downtime. In a processing plant, several hundred process valves need a reliable timer to switch properly at the right time. Trying to ensure correct control of all media at process level for consistency requires an extra step. Burkert offers

decentralised automation solutions to set the pace with control heads with digital interfaces. Individual valves are provided with the necessary intelligence to work harmoniously, reliably, and precisely.

To maintain hygiene, manufacturers must flush all pipes and tubes regularly with cleaning agents, removing bacterial, chemical, and biological residue. Preventing the spreading of microorganisms, cutting down manual processes of disassembly, and minimising water consumption must be considered. Clean-in-Place systems have a process that involves jetting or spraying of surfaces or circulation of cleaning solutions through the plant under conditions of increased turbulence, flow velocity, time, and temperature without dismantling or opening the equipment.

Modernising operations, safeguarding the sector

transformation. It’s a call to action for industry, government, and technology partners alike.

With the right policy settings and a commitment to innovation, Australia’s food and beverage sector can overcome today’s hurdles and thrive well into the future. The AFGC’s roadmap gives clear direction: support investment, champion sustainability, and embrace the digital

Securing the industry’s future will require not just policy reform and investment, but strong, strategic partnerships. Burkert exemplifies this approach, working together with Australian food and beverage manufacturers to implement automation solutions that address labour shortages, drive sustainability,

and unlock new efficiencies. By collaborating closely with industry leaders, Burkert helps manufacturers turn policy incentives, like the asset write-off, into realworld improvements on the factory floor. Together, these partnerships are laying the groundwork for a resilient and competitive sector that will continue to deliver economic growth, high-quality jobs, and trusted products for all Australians.  F

How seamless connectivity helps businesses thrive

Connecting

every stage of a product’s life cycle is vital for manufacturers seeking to prevent recalls. Here’s one way to aid with that connectivity.

Picture this – a chocolate manufacturer has found that a certain milk derivative used in its product is either contaminated or deemed unsuitable for consumption. To track and identify products across the brand portfolio formulated with the ingredient will be timeconsuming, laborious, and costly. Additionally, the manufacturer runs the risk of recalls, which will harm the brand’s reputation in the saturated, competitive market.

But that is only the beginning. In an industry like food and beverage, a single case can snowball into government sanctions, lawsuits, decline in cash flows and potential desertion. Even the smallest of issues that seep through the cracks are on the shoulders of the manufacturer. So, how does the industry ensure safety?

Food and beverage manufacturers manage large amounts of information across the life of a product – from initial formulation and ingredient

sourcing through to packaging, labelling and market distribution. Connecting that data through an effective product lifecycle management (PLM) system has become critical to preventing errors that can lead to food recalls. While the importance of the system is apparent in the industry, manufacturers are finding themselves using multiple software applications to address different elements of PLM. With poor solutions to manage product data, businesses can find themselves trying to stay afloat with regulatory compliance.

Centric Software provides its PLM solution designed to connect all phases of a product’s life to improve efficiency, collaboration and

By bringing together every element of product development in one central, digital environment, Centric Software aims to establish a single source of truth. Centric PLM integrates data across research and development, quality assurance, procurement, packaging and production, enabling simpler tracking of items affected by non-compliant ingredients.

In the event of a recall or quality concern, companies can quickly trace affected batches back to the source, identify root causes and take corrective action efficiently.

A seamless connection Connectivity strengthens traceability. Disjointed systems are one of the most common causes of food recalls. When ingredient or label information is stored across multiple platforms, it becomes harder to maintain visibility and verify accuracy. For instance, a single data entry mistake with an undeclared allergen or incorrect nutritional value can be detrimental

Using digital solutions can help food and beverage manufacturers mitigate recalls. In the event of a recall or quality concern, companies can quickly trace affected batches back to the source, identify root causes and take corrective action efficiently. While this is quick and effective in preventing health risks, businesses are encouraged to think ahead and spot red flags beforehand.

When reliance on spreadsheets or disconnected systems that cause human errors or inconsistencies is replaced with a singular platform, it extends externally, opening capabilities to strengthen business relations through trust. For example, teams can use compiled data to create a catalogue of standardised ingredient listings and label design templates. This streamlines processes when allergen-specific ingredients need to be addressed as a warning on labels.

By creating a digital thread that connects ingredient sourcing data with manufacturing processes, packaging, and even the product’s presence on store shelves, companies can act with a kind of responsiveness that not only protects consumers but also builds trust with regulators and retailers. Backed by the ability to eliminate human error, this high level of connectivity is the foundation of strong relationships and brand trust.

Backed with verifiable data

Centric PLM keeps a living record of individual sourcing and vendor information. Having information on whether a specific processing facility is regulatory compliant or

if it outsources ingredients from third-party contractors means manufacturers can ensure that every product is safe to be released to the market.

Regulatory obligations differ for companies operating in multiple regions. This means that manufacturers require accurate and verifiable data through Centric PLM’s system that tracks materials, suppliers and certifications. Without backed-up evidence, companies can face reputational damage such as greenwashing, a common problem circulating in the industry when it comes to sustainability agendas.

Integration is another part of Centric PLM’s value. By connecting with enterprise resource planning (ERP) systems, businesses can link data to sales information for improved reporting for specific states or countries. It helps teams analyse the impact of recipe changes, calculate nutritional values automatically, and update labels according to region-specific regulations – all without re-entering data.

Ingredients, recipes and claims specifications in the software are up to date and include integrations with FoodChain ID Compliance Connector which checks against global databases such as PUF6, USDA, SR Legacy and CIQUAL, simplifying quality and compliance audits. Having all data and specifications in one place allows companies to quickly respond to audits or consumer enquiries while freeing up time to allow the team to focus on strategic work instead of ancillary tasks.

Made to simplify

Part of the aim of Centric Software is creating a simplified journey in an industry saturated with processes and complications. This means its systems are built with the user in mind, boosting overall experience starting from the introduction of the technology. Take language, for example. Centric PLM operates across most languages and major geographies for an optimised experience regardless of location. With real-time updates to costing

scenarios such as tariffs, companies can have a better grasp of the cost of goods.

Leveraging advanced technologies, AI-driven workflow improvements that integrate AI throughout the product lifecycle enable quicker, data-informed decision-making. For instance, Centric Software’s Formula Match tool utilises AI machine learning to optimise formulation processes, relieving teams from burdensome manual tasks and enhancing both speed and accuracy. Coupled with a modern user interface (UI), businesses can see fewer delays and better speed to market. Centric PLM does not require hard coding

and therefore is easily integrable into any business. For businesses working across multiple brands in several markets, the easily configurable technology makes room for agility.

As supply chains expand and regulations tighten, PLM’s role in connecting people, processes and data has become important. Working with more than 20,000 brands, Centric Software’s collaborative approach helps businesses free up time from data chaos and manual systems. With seamless connectivity throughout the product lifecycle, Centric PLM safeguards consumer health, brand reputation and the overall sector.  F

Reliable compressor solutions for food & bev

With 10 branches nationwide, CAPS Australia delivers solutions supporting businesses with dependable equipment, local service, and tailored engineering.

For every food and beverage manufacturing operation, key considerations during the development of a processing plant are reliability, efficiency, predictability and performance. As time passes, the focus shifts to ongoing operations, where thoughts around production outputs and quality begin to outweigh those for the essential equipment that keeps things running.

Sometimes this essential equipment, including air compressors, dryers or back-up power systems, can be taken for granted. When that happens, care for equipment like air compressors can be neglected. This can be detrimental if its function to supply clean air to prevent contamination in foods diminishes due to operational disruptions – a risk that can cause financial and reputational harm.

That’s where CAPS Australia comes to the fore.

From the initial identification, supply and installation of the right air compressor and power solutions, to maintaining and improving the operational performance of existing equipment, CAPS is at hand to support its clients.

Industrial, utility and commercial operations are dependent on uninterrupted air and power supplies, and CAPS Australia delivers reliable and cost-effective air and energy solutions. Efficient and continuous operation are key elements in most food and beverage manufacturing and packaging processes. It is important to have a compressed air solution and back-up power that works as needed and when needed.

Any inefficiency or downtime can have a costly impact on operations, and CAPS has been creating compressed air and power generation solutions to prevent this across Australia for more than 45 years.

Drawing from partner brands including Ingersoll Rand, AIRMAN,

the end-use application. Whether a business requires reciprocating rotary screw, oil-free rotary screw, portable diesel or centrifugal air compressors, CAPS’ solutions are engineered for local operating requirements that last.

Local support with backed knowledge

Founded in Western Australia in 1980, CAPS joined the Ingersoll Rand family in 2024, expanding its access to Ingersoll Rand’s offering of innovative air, fluid, energy and medical technologies. Enhancing industrial productivity and efficiency, CAPS’ delivery of air and power solutions is also underpinned by the financial strength that comes from being part of the company.

CAPS’ 24/7 maintenance and breakdown service ensures customers’ operations run smoothly. CAPS Care programs package together the service and support experience for clients with a range of diagnostic and maintenance programs that maximise the operational performance of air compressors.

Reliable power when in need

Production all but stops when the power goes out. CAPS has been entrusted to provide reliable power solutions for clients of all scales throughout Australia. Sustaining operations across food and beverage production, manufacturing, healthcare, data

equipment.

As an Australian supplier of AIRMAN products and the official Australian distributor for the Mitsubishi Generator Series (MGS), CAPS also has direct access to the equipment ranges offered by a host of other brands to deliver the power generation solution needed to keep businesses operating. The MGS exemplifies quality, delivering excellent fuel efficiency with reduced emissions. Crafted in Japan, the Mitsubishi diesel engine is equipped with a host of standard features, in addition to Mitsubishi turbochargers, advanced control systems and a brand of alternators. At its core, the engine boasts robust construction and advanced engineering, ensuring durability and reliability even in demanding

applications. Engineered to start within 10 seconds and with 100 per cent one-step load capability, the MGS-R series adheres to seismic design codes, ensuring approval for use in harsh applications. Controlling the unit is the MGS-R’s standard 7310 programmable microprocessor control panel, which serves as an automatic start/stop panel, complete with generator breaker control.

Configuring the power solution suited to the individual requirements of the client, CAPS not only draws from MGS, but also the equipment ranges of Rehlko (formerly Kohler), Airman and Teksan generators.

The right compressor for the job

Safety, quality and hygiene standards that are key across the food and beverage manufacturing and pharmaceutical sectors are all captured, along with operational efficiencies, when specialised ‘Class Zero’ air quality compressors are utilised to supply clean, dry air.

Minimising the initial possibility of contamination by using oil-free compressors, the achievement and maintenance of critical air purity require fewer ancillary equipment elements. With a reduction in risk to air quality, there is also less equipment that requires servicing – all helping with the long-term operational benefits.

Every application is different,

and the experts at CAPS can help assess requirements to find the perfect match. For larger scale applications, CAPS has a range of oil-free centrifugal compressors, as well as rotary screw compressors. On a smaller scale, CAPS can offer scroll compressors in an all-in-one solution with a dryer, storage tank and compressor in a single unit.

CAPS delivers a suite of compressed air solutions and has the expertise to help manufacturers make the right selection.

Engineered to suit

CAPS delivers custom-built systems to ensure customers get the operational outcomes they need. Complete solutions are designed and developed by its in-house engineering team, with delivery supported through its Australian ISO 9001-accredited manufacturing facility. This includes delivery of containerised and acoustic enclosures. This expertise also enables CAPS, where possible, to integrate new technology into

existing installations, enhancing the operational performance and life of equipment and infrastructure.

The CAPS Engineering team manages the total design, development and manufacturing of specialised compressor, generator and blower packages, including calibration and testing. This in-house capability helps to fast-track site installation, so users can simply plug and play.

Rental equipment to keep operations

CAPS can also get clients operational without big capital costs with its competitively priced turnkey air and power rental solutions. Keeping operations running smoothly all year round, CAPS offers short- and long-term rental of compressors and generators across Australia. This is suitable for special projects, seasonal peak demand requirements and covering any operational breakdowns.

The national footprint of CAPS means the team are working in the same time zones as clients. They are on hand to support customers – from understanding their requirements, offering suggestions and providing advice, to delivering the solutions they need. Utilising quality products with proven reliability, CAPS delivers solutions suited to Australian conditions, backed by local service. F

Get in touch with the CAPS team on 1800 800 878 or check out www.caps.com.au

Taking food manufacturing up a notch

Central Coast Industry Connect is creating a new future for regional manufacturing through training programs, facilities and network opportunities.

Not a single food and beverage business is immune to manufacturing problems or challenges. Small to medium enterprises (SMEs) face a mixed bag of pain points from regulations operational costs, and access to a modern facility, while larger manufacturers find themselves running dry in the talent pool due to poor infrastructure or training.

Addressing these challenges is Central Coast Industry Connect (CCIC), a driving force behind one of New South Wales’ manufacturing regions. The not-for-profit organisation aims to promote collaboration and capability building through a $17.14 million project – the Central Coast Food Manufacturing Innovation Hub (the Hub).

Funded by the Australian Commonwealth Government and supported by the University of Newcastle, Central Coast Council, and Regional Development Australia Central Coast, CCIC aims to drive innovation, build skills, and grow the region. The facility is designed

to support both established manufacturers and SMEs through pilot and training spaces, positioning the Central Coast as a premier destination for food manufacturing.

Manufacturing Advancement Centre

Construction for the Hub was announced in April 2025 and is expected to be operational by March 2026. The team has already opened expressions of interest for tenancy and is rolling out industryled training programs. With more than 40 years of experience in the food industry, including roles such as operations director at Sara Lee Baking Co, executive officer Frank Sammut mentioned a focus on food manufacturing.

“Manufacturing output in the Central Coast is $4.7 billion,” he said. “Within that output, food manufacturing sits at $2 billion and it is a big part of our focus.”

Aiming to unlock the $2 billion Central Coast food and beverage manufacturing potential, CCIC

acts as a hub connecting local businesses, educational institutions, and government to strengthen the region’s industrial base. Designed for flexibility, the Hub features production spaces, pilot lines, and testing areas where businesses can refine their processes and test new products before commercial launch. The Hub is also home to research partnerships focused on sustainability, packaging innovation, and process improvement.

For small food producers, access to shared facilities reduces the high cost of capital investment. It also creates a collaborative environment where producers can share ideas, equipment, and expertise. For larger businesses, it offers opportunities to trial new technologies and form partnerships with smaller suppliers.

At the heart of the Hub will be the Manufacturing Advancement Centre, delivering pragmatic approaches to business improvement for both food and non-food manufacturers. It will provide tailored mentoring and guidance from industry experts

with a focus on helping businesses navigate compliance, sustainability, and market access.

“The Manufacturing Advancement Centre will be the delivery arm of the leadership programs that sit within the innovation hub, and we aim to be a centre of excellence in the area,” said Sammut.

The Centre’s offerings include technical and product development support, management and shop floor training programs, and access to a network of specialised service providers. Additionally, services will meet the needs of businesses of all sizes. By locating the Hub in the heart of the Central Coast, CCIC has created a platform for growth that benefits both local and national producers.

Pilot facility, training and workforce development

Of the 2,000 square metre Hub, the pilot facility takes about 400 square metres, with the rest divided into eight factory bays ranging between 136 and 200 square metres. Sammut said the

purpose-built and production-ready pilot facility is designed for scalable manufacturing. The food-grade spaces and shared infrastructure lower overall costs for SMEs, reducing manufacturing barriers.

“We’re across brewing, extrusion, baking, hot sauce cooking, and have packaging equipment for canning and flow wrapping,” he said.

The Hub also includes technologies such as 3D food printing, x-ray, and foreign matter detection, and is looking to incorporate robotics and automation. The equipment and technology will be available in the pilot area for training, which further supports prototyping.

For the food sector, challenges surrounding speed and efficiency are often caused by a lack of skills training and workforce infrastructure. Manufacturing growth depends on attracting and retaining skilled workers. In response, the Hub offers modern training facilities to support practical skills and workforce development. It builds on the 2024 CCIC Interim Skills Hub model that prepares a talent pipeline to support business capability.

delivered by CCIC and partners, Sammut said that training is not only valuable for skills – it extends to preemployment.

Growth rooted in collaboration

For regional economic growth, CCIC emphasises the importance of community. The Hub is designed as a gathering place for manufacturers, researchers, educators, students, and service providers. By encouraging collaboration, CCIC aims to bridge the gap between different industry experts, fostering a sense of community. As businesses begin to share resources, overcome challenges, and celebrate successes together, it has the potential to attract new enterprises and investment to the Central Coast.

Local manufacturers and SMEs can find benefits beyond networking opportunities – from technical support in engineering and R&D. For larger businesses, it means access to training programs for new pilot technologies, strengthening talent pipelines, and contributing to sustainable regional growth.

From food and beverage producers to advanced manufacturers, the organisation is helping create a thriving ecosystem.

“There are so many opportunities that the food sector can learn from other manufacturing sectors,” said Sammut.

Looking ahead, the organisation aims to build on its existing foundation by expanding its facilities and programs. The next stage is to continue bringing the industry together through tourism with its Food Makers Trail and the planned warehouse and distribution centre.

With all the elements in place to support the region’s food and beverage manufacturing ecosystem, Sammut’s goal is to ensure that the Central Coast is recognised as a key contributor to Australia’s manufacturing resurgence, elevating SMEs and larger manufacturers alike through proper guidance and collaboration.

Industry-led training programs focusing on manufacturing leadership, product innovation, and machine operation will be open to a range of participants, from students and industry professionals to small business owners. With the activities

The programs will support broader inclusion and training opportunities for women, Aboriginal people, and unemployed individuals who are ready to be part of the region’s manufacturing future. They will also increase collaborations with schools and training organisations to ensure that future generations see manufacturing as a viable career path.

When collaboration comes into the picture, mutual benefits can build industry links. By embedding the wider network at the Hub, opportunities and positive economic impacts will be created, boosting the capability of the region’s food and beverage sector.

For more than 12 years, CCIC’s focus has remained clear – to support a manufacturing sector that is innovative, collaborative, and resilient.

“Longer term, we want to make the Central Coast a destination for food and beverage manufacturing,” he said.

With Hub construction due for completion in January 2026 and doors opening in March 2026, businesses interested in tenancies are encouraged to submit their EOIs now to secure one of the limited spaces. EOI details are available at www.centralcoastindustryconnect. com.au/innovationhub.  F

Almonds and AI saving lives

Researchers at the University of South Australia are using machine learning for hyperspectral imaging to detect toxic contamination that causes food poisoning.

One of the first applications of artificial intelligence was formed in 1951 – a program written for the games of checkers and chess. In recent years, AI has taken the world by storm with platforms applicable across industries, reducing labour and simplifying processes.

When it comes to the food and beverage industry, many associate AI with data analysis and automating processes in machinery. However, in a world where food safety and quality assurance are increasingly critical, the use of AI and machine learning has the potential to go far beyond to save lives.

New research led by the University of South Australia (UniSA) is paving

international team of researchers, the study aims to eliminate harmful toxins in food specially nuts before they reach consumers. Published in the journal ‘Food Chemistry, Correlation awareness evolutionary sparse hybrid spectral band selection algorithm to detect aflatoxin B1 contaminated almonds using hyperspectral images’, it describes the integration of machine learning with advanced hyperspectral imaging (HSI) to identify toxins that can contaminate food.

The paper is authored by lead author and UniSA PhD candidate Ahasan Kabir, Associate Professor Ivan Lee and Professor Sang-Heon Lee (UniSA); Professor Chandra Singh (Lethbridge College, Canada); and

Four million deaths from food poisoning

So, what exactly is being detected? From cultivation to storage of cereal grains and nuts, different types of fungi can grow, producing numerous mycotoxins. Mycotoxins are toxic, mutagenic, and carcinogenic compounds that cause a range of health issues when consumed by humans and animals.

According to the World Health Organisation (WHO), close to 600 million people fall ill due to food contamination, leading to 4.2 million deaths. With mycotoxin contamination posing a threat to public health as a common cause of food poisoning, economic and health losses each year build trade barriers.

as a Group 1 carcinogen by the International Agency for Research on Cancer. According to him, aflatoxin B1 is the most dangerous of the four main aflatoxins (B1, B2, G1, and G2). These naturally occurring contaminants thrive in warm and humid environments and can cause liver damage and long-term health issues. It also poses a threat to both public health and trade.

Contamination can occur at almost any point along the supply chain, from growth and harvest to drying through to packaging and transportation. International regulations place strict limits on allowable toxin levels, meaning that even small breaches can lead to entire export shipments being rejected.

to countries like Europe and Japan, they regulate how much aflatoxin is present in an almond.”

Kabir explained that the goal of the research is to develop technology that can identify highly contaminated almonds before export, protecting both consumers and producers.

Overhauling the traditional approach

Conventional aflatoxin detection relies on chemical testing using highperformance liquid chromatography (HPLC). This method provides high accuracy and selectivity with detection levels as low as 0.01 ppb. It involves grinding large batches of almonds into powder, mixing them with methanol solutions, and conducting chromatographic analysis in a laboratory. While it proves to be effective, it has its downsides.

“The current process is destructive, time consuming, and runs into issues with random sampling,” said Professor Lee.

Typically, out of a 20-kilogram sample, only a 100-grams homogeneously ground portion is used for testing. This means that if the results show contamination levels higher than the standard, the entire lot will be rejected. The HPLC test is done in two different laboratories and from start to finish, one sample can take nearly an hour to prepare and analyse. Since only a small number of nuts are tested from each batch, there is always a risk that contaminated almonds remain undetected.

The UniSA research takes a new approach. Instead of relying on chemical destruction, it uses HSI combined with machine learning to detect toxins based on the light spectrum reflected from each almond. This method allows rapid and non-destructive testing of entire batches in real time.

Where AI comes in

Most people are familiar with standard red, green and blue (RGB) imaging used in everyday cameras. Hyperspectral imaging extends this principle by capturing data across hundreds of narrow light bands beyond the visible spectrum of 280 to 750 nanometres, including near-infrared wavelengths, which Kabir explained range from 900–1,700 nanometres.

In this study, a hyperspectral camera capable of scanning wavelengths invisible to the human

eye produces 224 distinct channels. Each channel represents a specific light wavelength, providing detailed information about the chemical composition and structure of the material being scanned. By analysing these light patterns, the team can determine which spectral regions are most sensitive to the presence of aflatoxin B1.

The technology’s strength lies in its ability to pinpoint spectral features invisible to the human eye. While an almond contaminated with aflatoxin may look identical to a safe one under normal light, hyperspectral imaging reveals subtle chemical differences. These differences are then classified using trained artificial intelligence models, allowing for rapid screening

of almonds on a conveyor belt without physical contact or chemical processing.

Then there is machine learning. Utilising its algorithms to process the data and identify contaminated almonds within milliseconds – a process called ‘dimensional reduction’ and ‘classification’ – machine learning can help distinguish toxic nuts from

Health and safety

safe ones with an accuracy of more than 93 per cent. Without machine learning, the amount of data in a hyperspectral image is enormous and cannot be handled by a traditional statistical classifier. With the capabilities of algorithms built for learning complex data, HSIs can be performed accurately.

Beyond nuts

According to the United Nations specialised agency Food and Agriculture Organisation (FAO), around 25 per cent of the world’s crops are contaminated by mycotoxin-producing fungi. To combat this, a fast and reliable framework such as HSI with machine learning is required to handle threats like aflatoxin B1, which can detect and quantify the mycotoxin at a maximum acceptable level from complex food materials.

Although the study began with almonds, its potential extends beyond the nut industry. The same hyperspectral imaging principles can be applied to pistachios, grains, rice, and barley – all of which can be affected by similar toxins.

The technology’s strength lies in its ability to pinpoint spectral features invisible to the human eye. While an almond contaminated with aflatoxin may look identical to a safe one under normal light, hyperspectral imaging reveals subtle chemical differences.

Additionally, the technology extends beyond foods.

“This technology has been around for more than 10 years and applied not only in the food and beverage sector, but also in agriculture, medical, and satellite applications,” said Kabir.

In agriculture, it helps identify soil composition, crop health, and potential contamination. In medicine, the technology is used to detect conditions such as skin cancer and breast tumours by analysing tissue composition without invasive procedures. In satellite imaging and mining, it analyses soil chemistry and detects mineral deposits. By boosting this technology through machine learning, it offers

a scalable and non-invasive solution across multiple industries. One of the features of this approach is the ability to work in real time. With further development, HSI and machine learning could be deployed on processing lines or handheld devices, reducing health risks and trade losses by ensuring that only safe, uncontaminated produce reaches consumers.

What’s next?

While the technology is still primarily used in laboratory research, the next challenge lies in translating it to industrial environments. The UniSA team is now collaborating with industry partners to move from research prototypes to scalable, commercial

systems. Supported by the federal government’s Research Training Program and funding from Australian Nut Producer, SureNut Australia, the team is refining the technique to improve accuracy and reliability through deep learning and AI.

SureNut Australia is currently trialling a prototype imaging system that uses a mounted camera over a conveyor line. The system aims to automatically detect and reject aflatoxin-contaminated almonds in real time, reducing waste and ensuring only safe products are packaged.

“Our future aim is to hopefully apply this technology in other areas that can detect other toxins,” said Professor Lee.

For food and beverage manufacturers, this represents an opportunity to integrate smarter detection systems that align with global expectations for traceability, sustainability, and consumer protection. The combination of hyperspectral imaging and machine learning may soon define a new standard for food safety – not one that begins in the lab, but on the production line itself.  F

Understanding vacuum cooling

When discussing cooling, most people think of refrigeration. Vacuum cooling technology delivers higher efficiency while improving product quality.

For food and beverage manufacturers, cooling technologies are becoming critical when it comes to maintaining product quality and optimising operations. Specifically in hotter temperatures, manufacturers face threats that can cause food spoilage. With microbial growth thriving in heat and moisture, a viable cooling solution is required to save the business from detriment that can cause irreparable reputational harm. What solution can be energy efficient while extending shelf life and preserving quality? Ester Gomez, business development manager at Heuch Cooling Solutions, introduces vacuum cooling technology.

Vacuum cooling

Heuch has been part of Australian industry for more than 50 years, building its reputation through cooling and refrigeration projects across mining, defence, sport, and science. In recent years, the company has expanded into the food and beverage sector, developing solutions that respond to the unique demands of manufacturers.

At the centre of this shift is vacuum cooling, a technology already well established in Europe and Asia and now being adopted in Australia. To deliver this technology, Heuch works in partnership with Weber Vacuum Group, the leading Dutch company with more than 15 years’ experience

developing vacuum cooling systems for a range of industries, including bakery, horticulture, and prepared foods.

The collaboration between Heuch and Weber brings together engineering expertise and local market knowledge, creating tailored systems for Australian food and beverage producers.

How does it work?

Weber’s international sales manager, Nick Hanley, explained that vacuum cooling operates on a different principle compared to traditional methods. For example, blast chillers use refrigeration systems and highvelocity fans to force cold air to lower temperatures. Cold storage units use a refrigeration cycle to extract heat

from the inside of an insulated, sealed space for continuous cooling.

He compared a vacuum cooling chamber to an “elevator to outer space”. When products are placed in an airtight chamber, a vacuum pump removes air to reduce atmospheric levels to about nine millibars.

“The less atmospheric pressure there is, the easier it is for oxygen to leave water molecules and turn into water evaporation,” said Hanley.

With the boiling point of water dropping close to zero, it allows water within the product to boil and turn into vapour at a much lower temperature than normal. This rapid evaporation removes heat from the food within minutes.

Bread, for example, can be cooled in as little as 10 minutes compared to hours in a conventional process. For cooked foods, sauces, vegetables, or prepared meals, the same principle applies, reducing cooling times to a fraction of conventional methods.

With the benefits extending beyond speed, vacuum cooling is reshaping how the food and beverage industry approaches post-production cooling. By rapidly pulling products through the critical ‘danger zone’, between 60°C and 5°C where bacteria multiply most rapidly, vacuum cooling improves food safety and extends shelf life.

The process also reduces moisture and heat without damaging the product, ensuring consistent quality.

“Vacuum cooling is a completely different way of thinking about cooling because we’re not applying refrigeration directly to the product,” he said. “We’re applying the lack of atmospheric pressure, which the product reacts to.”

Unlike refrigeration that relies on circulating cold air, vacuum cooling does not apply cold energy directly to the food. Instead, it creates conditions where the product cools itself naturally through evaporation. The result is fast, uniform, and reliable cooling.

higher productivity, while for others it is lower energy consumption. In either case, the technology delivers a measurable return on investment.

With the long-term benefits of reduced cooling times, manufacturers can increase throughput without

“Vacuum cooling is a completely different way of thinking about cooling because we’re not applying refrigeration directly to the product. We’re applying the lack of atmospheric pressure, which the product reacts to.”

Addressing pain points

“We’re seeing growing interest in vacuum cooling, especially from businesses looking to overcome long-standing production challenges,” said Ester.

As older systems reach end of life, manufacturers are now considering whether to replace them with conventional systems or invest in vacuum cooling. For companies facing bottlenecks in production, cooling, packaging or limits on energy use, the decision is increasingly shifting towards vacuum systems.

Vacuum cooling consumes a staggering 80 per cent less energy than blast chilling, helping companies manage utility costs and reduce their environmental footprint. For some manufacturers, the key benefit is

expanding facilities. Labour needs are also reduced as waiting times are eliminated and production lines can run continuously.

Delivering tailored solutions

No two food producers operate in the same way. The main drivers are the differences in product, recipes, volumes, and equipment. Standard components such as pressure chambers, pumps, and programmable control units remain consistent, but size, capacity, and configuration are tailored to each client. In bakery, for example, trolley sizes and batch volumes drive design decisions. In prepared foods, the recipes and product types determine how the system is calibrated.

For this reason, most vacuum cooling systems are customised. Heuch and Weber design systems to fit existing workflows, whether standalone chambers or units integrated with conveyor lines.

Bringing awareness to the technology

The partnership between Heuch and Weber is strategic in distributing and servicing advanced vacuum cooling solutions to the Australian market. With Weber’s vacuum cooling experience across bakery to fresh produce, Heuch can work with companies to help them get the most out of the cooling systems based on the products they are working with.

The immediate goal for Heuch and Weber is education and showing what the technology can do for food producers firsthand. As interest for vacuum cooling grows in Australia, demonstrations, trials, and trade show participation are therefore central to the companies’ strategy.

With more than 500 proven international success stories in various industries, there are opportunities to book trial runs with real products. From support and sales to commissioning and recipe development, the hands-on approach ensures companies not only adopt the technology but also achieve its full benefits.

Wielding innovation

In the food and beverage sector, manufacturers are under increasing pressure to produce more with fewer resources, without compromising quality or safety. Technologies like vacuum cooling are emerging as a powerful alternative to conventional cooling methods, offering a practical path to tackle the industry’s most persistent challenges.

Ester highlighted the importance of trade shows for businesses to see firsthand technologies such as vacuum cooling systems. For example, Heuch will be attending FoodPro 2026 to allow companies to book demos and test products, providing interactive experiences to scale the benefits in real time.

“We would love to continue education around this technology while proposing other cooling systems and solutions that could apply to the industry,” said Ester. Understanding the requirement for innovation in the food and beverage industry, Heuch’s partnership with Weber is designed to drive innovation with smarter technology, not just simply supplying equipment. By observing the broader industry landscape both externally and internally, the two are guiding companies on an innovation journey, helping them adopt a technology that will define the next era of food production.  F

Discovering New Zealand first packaging at Foodtech Packtech

At a biennial packaging tradeshow in New Zealand, executive director of Australasian Institute of Packaging (AIP) noted her highlights.

Author Nerida Kelton FAIP, Executive Director AIP – Vice President Sustainability & Save Food – WPO

Roaming the halls of a tradeshow is always one of my favourite things to do as you get the opportunity to see what is new and innovative in the world of packaging.

I recently attended the biennial Foodtech Packtech tradeshow in Auckland, New Zealand, which was sold-out, and saw participation from 240 exhibitors.

Wandering the halls, I not only discovered some stand out packs but soon realised that many of the solutions were either made by small

NZ’s 100 per cent recycled content pallet wrap: Rewrapt

New Zealand-owned business

Stretchwrap launched the new Rewrapt 100 per cent recycled content pallet wrap at the event.

Rewrapt is the first pallet wrap in New Zealand to incorporate recycled content and also maintain high-stretch and strong puncture resistance so that the goods are not compromised. By incorporating recycled content, Rewrapt enables customers to lower their

Awards held at FoodTech PackTech 2025, Rewrapt is a more sustainable solution for the New Zealand market.

Award-winning packaging, engineered in New Zealand: Forward Plastics

Sometimes when you walk down an aisle something will grab your attention and make you stop. Usually for me it is a robot, or a moving machine, or a really cool packaging format. In this instance it was two gorgeous trophies – an Australasian Packaging Innovation & Design (PIDA)

formulated the only WorldStar awardwinning pack for 2025 in New Zealand for Apex Brands Only Good range of personal care products.

Forward Plastics worked with the team at Apex Brands to create a recyclable, refillable and reusable bottle that is made with a blend of sugar cane and recyclable plastic that has been sourced in New Zealand.

Bottle design, material and finish were carefully considered utilising a range of different HDPE options, such as sugar cane HDPE and recycled HDPE across all products.

innovation from so many small businesses in New Zealand.

Forward Plastics is a New Zealandowned company based in Auckland. Since 2018, the business has repurposed more than 1.2 million kilograms of New Zealand kerbside recycled milk bottles into high-quality packaging.

It is an expert in recycled and bio-based plastics, post-consumer recycled HDPE and PP and renewable bio-resins and it will work with businesses, just like its did with Apex Brands to create award-winning sustainable packaging.

Fibre-based thermal insulator & shock protectant: Visycell

I had heard about Visycell previously, but I had never seen a sample in real life. Visycell is an Australian-designed fibre-based thermal insulated, shock protectant pack that eliminates the need to use Expanded Polystyrene (EPS) boxes. What makes this pack stand out is that it is a kerbside recyclable solution, using recycled content and designed to withstand harsh cold chain environments in our region.

Interestingly a Lifecycle Assessment was undertaken on Visycell comparatively against a traditional EPS carton. Visycell offers a lower environmental impact across greenhouse gas emissions, lower

water usage, and less burden on the aquatic environment should it be littered or end up in the waterways.

Suitable for wet environments the solution comes in a range of thicknesses making it flexible and adaptable to suit anything from fresh produce to seafood, wine to pharmaceuticals, personal care to meat. Visycell ticks the boxes for ecommerce and home-delivery.

NZ kerbside-compliant paper rewind solution: ADM & Detpak

I always love to visit Detpak stands to see what new fibre-based, suitable solution it has for fresh produce and the samples I saw did not disappoint. I was especially interested in the Perfection Fresh fibre-based, kerbside recyclable punnets for tomatoes and strawberries.

The standout solution on the Detpak stand was a moving ADM piece of equipment that had a kerbside recyclable fibre-based potato bag being showcased in real-time.

Officially launched for the firsttime at Foodtech Packtech 2025, Detpak introduced a commercially viable paper rewind solution that is 100 per cent New Zealand Kerbside Compliant. The new paper rewind solution is suited for products that do not require extended shelf life, or where the contents are already

pre-packaged, such as fresh produce including potatoes, carrots, and onions, as well as confectionery items like wrapped sweets, crisps, and biscuit multipacks.

The Detpak & ADM solution stood out to me because it showed how the kerbside recyclable fibre-based potato packaging intersects with the ADM system to offer more sustainable systems-approached solutions. The new solution has also been designed to eliminate the need for any barrier or lining to achieve heat sealability.

The intuitive packaging system not only streamlines adoption and

implementation for any company looking for a more sustainable kerbside recyclable alternative to say traditional potato packaging, but for fresh produce and confectionary.

Walking the Foodtech Packtech halls was a great opportunity to see what is happening in New Zealand and I have to say there were a lot of exceptional packs that should be entered in the Australasian Packaging Innovation &Design (PIDA) awards for the 2026 round. I would love to see more New Zealand companies and people entering the PIDA awards as they deserve the recognition for all their hard work.  F

The early bird gets a coffee

With less than five months to go, Melbourne International Coffee Expo 2026 is preparing to elevate the industry, bringing experts and enthusiasts under one roof.

The early bird gets the worm. While worms are not the best incentive, a good cup of coffee certainly is. With exhibitor spots filling quick, the Melbourne International Coffee Expo (MICE) returns from 26 to 28 March 2026, offering coffee lovers and industry professionals an opportunity to connect, explore innovations and celebrate the culture of coffee.

MICE brings together the industry to brew, taste and connect through a shared love of coffee. Last year, the event attracted a record number of coffee professionals, enthusiasts and innovators to the Melbourne Convention and Exhibition Centre. Over the three days, more than 31,000 visitors attended, with 134 exhibitors from across the sector showcasing their products, expertise and innovations.

A highlight of MICE 2025 was the Roasters Playground, featuring a rotating line-up of Australia’s top roasters, offering tastings, competitions and coffee conversations throughout the event. Crowds gathered each day to sample coffee from different roasters, participate in interactive sessions and enjoy the lively atmosphere.

The Roasters Playground not only allowed roasters to showcase their craft but also encouraged meaningful connections between industry professionals and consumers. Its success confirmed its place as a central attraction for both trade and public visitors. The Roasters Playground was developed by an advisory committee with representatives from La Marzocco, San Remo, Service Sphere, Single O, Bombora, ST. ALi, Riverina Fresh and Veneziano Coffee Roasters. The committee reviewed past events and made recommendations to boost value for exhibitors and attendees. Following its strong debut, organisers have confirmed the Roasters Playground will return in 2026, with plans to make it bigger and better with the support of La Marzocco and Riverina Fresh.

“It was by far the busiest area of the show floor – the coffee was flowing, and the vibes were high,” said Siobhan Rocks, general manager Events at Prime Creative Media.

Education about coffee innovation is also at the forefront of MICE. The 2025 Expo covered a range of topics through panels and sessions designed to help the industry navigate challenges. By exploring menu trends, creative workflows, traceability and sustainability, cost management and supply chain issues, the event aimed to safeguard the future of the coffee sector. Panels led by industry experts prepared individuals to tackle realworld problems while seizing growth opportunities.

Sustainability is always an area of interest, particularly around coffee packaging. In this year’s Expo, exhibitors and attendees discussed ways to minimise environmental waste, including compostable, biodegradable or recyclable cups and lids. Offering a range of sustainable solutions supports not only the coffee industry but also the wider food manufacturing sector.

MICE2025 also enabled in-depth conversations around sustainability, reflecting the diverse expertise and solutions within the coffee community. These discussions went beyond short-term fixes, encouraging long-term thinking. By fostering critical conversations, businesses in the coffee sector can contribute to safeguarding the wider beverage industry. These initiatives will continue in 2026, driving waste reduction and sustainable practices.

MICE is the playground for coffee lovers, nerds, experts and innovators alike. The 2025 event demonstrated how collaboration across the industry can deliver both commercial outcomes and cultural impact. By bringing together diverse voices and expertise, MICE created an environment where ideas are exchanged, trends are set, and the future of the coffee industry is shaped.

The Expo has built a reputation as the meeting place for everyone, from small specialty coffee businesses to large-scale equipment suppliers. Its mix of product displays, hands-on experiences, educational content and networking opportunities makes it valuable for the entire supply chain. Witnessing the show floor buzzing with aromas from talented baristas, accompanied by energetic music and lively conversations, organisers of MICE 2026 expect another year of growth. MICE is more than an opportunity to showcase products; it is a place to engage in conversations,

build partnerships and drive the industry forward.

MICE2026 aims to build on the success of 2025 while introducing fresh experiences for attendees. Whether tasting a new blend, discovering innovative technology or forging a business relationship, visitors can expect an event that celebrates coffee in all its forms and sets the stage for the future of the industry.

Early bird tickets are availablebut not for long. Visit this website https://internationalcoffeeexpo. com/attend/ to register.  F

Solving bulk handling challenges

From food and beverage manufacturing to ports and construction, Australia’s bulk handling sector is tackling challenges through BULK2026.

Australia’s bulk handling industry is vast, diverse, and vital. Across food and beverage industries to ports and construction, these sectors may look worlds apart, but they share a common thread: the need for reliable bulk systems such as conveyors, hoppers, silos, drives and dust control solutions.

While the importance of the industry is widespread, bulk handling experts face and solve challenges as large as its scale. For example, port congestion and ageing infrastructure strain operations, with key export terminals struggling to keep up with demand and maintenance backlogs. Rising operating costs and tighter environmental regulations are adding further pressure, prompting operators to seek more efficient and sustainable solutions.

The 2024 Bulk Handling Expo began to explore these issues, welcoming more than 800 visitors, including decisionmakers across 16 industry segments, to discuss the sector and showcase the latest innovations. Close to 69 per cent of attendees had purchasing authority, underscoring its value as a commercial and technical platform.

Following its success, the Bulk Handling Technical Conference & Expo (BULK2026) will be held from 16–17 September 2026, gathering the industries under one roof at the Melbourne Convention and Exhibition Centre once again. Bringing back an old favourite, the Bulk Handling Technical Conference will run alongside the expo, delivering a forum of advanced technical content. Covering topics such as flow properties, storage design, conveying solutions, dust mitigation, wear challenges, optimisation and case studies, the conference will attract senior engineers, researchers, consultants and specialists from across Australia and overseas.

Many are looking to automation and AI as key tools to safeguard and streamline operations. The expo will provide a platform to

explore these technologies, find solutions to real-world challenges and connect with the people driving the industry forward. By stepping into the future of bulk handling with smart conveyors, robotics, IIoT platforms, digital twins and AIpowered maintenance tools, visitors can see first-hand how innovation in automation and digitalisation is transforming the sector.

Sustainable operations will also be a focus at BULK2026. With increasing pressure to meet national net-zero targets, exhibitors will showcase clean technologies such as energy-efficient systems and dust control innovations designed to reduce emissions and improve workplace safety. Alongside this comes the opportunity to strengthen Australia’s infrastructure pipeline and sovereign manufacturing capabilities through sustainable bulk handling solutions.

For the food and beverage sector, where awareness around food security continues to grow, the expo will highlight the need for resilience across export-focused supply chains. Returning to the roots of the food industry, technologies that improve grain, fertiliser and feed handling are essential to safeguarding agricultural processes. With innovations that enhance productivity and quality,

producers and manufacturers can strengthen operations and increase capacity across domestic and export markets.

Another area of concern across industry is the shrinking talent pool. BULK2026 will address this by offering targeted education and training sessions. By elevating workforce skills, the event aims to boost the sector’s future capability. The organisers are also partnering with universities and training providers to build a pathway for emerging engineers, operators and maintenance specialists to engage with the industry.

Visitors can also look forward to networking events that bring together industry leaders, innovators and decision-makers from across the bulk handling and logistics sectors. These sessions provide valuable opportunities to build connections, share insights and spark new collaborations that can translate into practical outcomes long after the event concludes.

While education and technology are at the forefront of the expo, what drives long-term change are the lasting relationships built within the industry. Collaborations between professionals and suppliers often catalyse innovations that

redefine operational efficiency and sustainability. As these partnerships deepen, they can transform how Australian industry approaches bulk handling and logistics.

“BULK2026 is designed to give suppliers direct access to the industry’s most influential decisionmakers,” said Siobhan Rocks, general manager – events at Prime Creative Media. “It’s about forging connections that lead to real business opportunities.

“This, coupled with our technical conference, will leave attendees with real-world knowledge they can apply to boost safety, efficiency and performance in their operations.”

With the sector undergoing rapid change, BULK2026 is a forum to address the evolving needs of an essential industry. From advancing technology adoption to ensuring safe and sustainable practices, the event is set to drive progress across the bulk materials supply chain.

Don’t miss the chance to be involved with Australia’s bulk handling industry. Secure exhibition space at BULK2026 today and connect with the innovators, decision-makers and partners shaping the future of bulk handling.

Find out more or get involved at: https://bulkhandlingexpo.com.au/  F

Next generation taking on the future of food

Through WorldSkills, the next generation of skills in bakery and patisserie is shaping the future of the food and beverage industry.

Across Australia, the demand for skilled talent has never been greater. Every industry, from food and beverage manufacturing to health, hospitality and emerging technologies, is grappling with how to attract, train and retain the people who will drive the future. Recognising this, WorldSkills Australia’s mission is simple: to inspire, develop and celebrate skills excellence.

One of the ways the organisation achieves this is through its competitions. This year’s National Championships & Skill Show brought together more than 35,000 visitors to watch apprentices and tradespeople compete for the top titles. The event, held from 12 to 14 June, placed a national spotlight on Australia’s next generation of skilled professionals, offering a platform to showcase the career possibilities within the vocational education and training (VET) sector.

Out of more than 600 competitors, only a select few were able to take the top titles and secure a place to represent Australia at the 48th WorldSkills Competition in Shanghai in 2026, which is expected to feature

1,300 competitors from across the globe. Across 35 skill categories, including Restaurant Service, Baking, Cooking and Patisserie, the 2026 Team Australia Training Squad was officially congratulated by prime minister Anthony Albanese at Parliament House on 1 September. With close to 200 leaders from government, education and industry in attendance, the spotlight was on 39 apprentices, trainees and professionals, along with 35 dedicated experts from across the country. Each earned their place after excelling at the 2025 National Championships & Skills Show in Brisbane. In the food and beverage category, two competitors stood out for their talent and determination: baker Connor Beisler and pastry chef William Nickl.

Fostering generational talent

Bringing a competitive spirit and a family legacy to Skillaroos Training Squad is Beisler. Baking runs in his family, now in its third generation. Based in Dungog, New South Wales, Beisler works at the family-owned Beisler Barrington Bakery, where

honed his craft. In 2024, he was named the Baking Association of Australia’s Apprentice Baker of the Year and secured victory against New Zealand at the ANZBake competition.

At the 2025 WorldSkills National Championships, Beisler took home gold in the Baking category. Contestants were challenged to bake croissants, baguettes, brioche and sweet doughs to strict time limits, with judging based on quality, weight and consistency. Over three days, competitors worked under pressure to demonstrate precision, creativity and technical excellence.

“When I started entering bread baking competitions, I quickly realised how much I loved it. WorldSkills was definitely the pinnacle,” said Beisler. “The long hours of training and lack of social life are sacrifices well worth it.”

He credited his mentor, Dean Tilden, and his family for their constant support, describing their guidance as crucial to his success.

Another standout member of the Skillaroos Training Squad is Nickl, an apprentice pastry chef continuing a generational gold medal run in patisserie that began with his father and brother. Working at Gumnut

Patisserie, Nickl trained rigorously to create a variety of patisserie items, including cakes, miniature desserts, chocolates and marzipan figurines, all built around the theme Jungle Safari. His centrepiece, a 60-centimetre showpiece made from chocolate, captured the judges’ attention.

“I trained every day for six months before school. I did ten full-time trials to ensure I was ready,” said Nickl. His winning creation – a giraffe eating a flower – achieved a score of 99.61 points. For Nickl, the competition was not only about technique but also personal growth. What was valuable to him was the skills he learned from extensive preparation including time management, resilience, organisation and discipline. He credited his mentor, Dammika Hatharasinghe, for helping him remain focused and calm under pressure.

Elevating national skills through Team Australia

According to WorldSkills Australia, the success of the National Championships & Skills Show was made possible through the support of partners, volunteers, training

organisations and educators from across the country. By nurturing skills that build careers and communities, the organisation plays an essential role in supporting Australia’s workforce resilience and innovation.

Since 1981, WorldSkills Australia has worked to build a skills culture across industries. Its mission extends beyond competitions, focusing on raising the profile of trades and vocational skills, empowering young Australians and strengthening pathways into careers. The 2026 Training Squad represents the next wave of Australian expertise – a group of young professionals who will showcase their skills on a global stage while promoting the value of trades and technical education.

Beyond competition, WorldSkills fosters international collaboration and excellence through real-world challenges assessed against global standards. Competitors benefit from ongoing development and mentorship, including workshops, bootcamps and one-on-one coaching with national experts.

For rising stars like Beisler and Nickl, these opportunities are transformative. Their success demonstrates how skill, training

and passion can open doors across the food and beverage industry. Through their achievements, they not only elevate their craft but also help shape the future of Australia’s culinary and baking landscape.

In the future, Beisler wishes to travel overseas and learn from master bakers. After honing his skills,

he plans to run the family business, sharing his knowledge and teaching the next generation of bakers. Similarly, Nickl aims to speak at schools to inspire others about trade while continuing to elevate his skills in pastry.

As the countdown to Shanghai 2026 begins, the next generation

of Australian talent is already hard at work, preparing to represent the nation’s best on an international stage. From the heat of the kitchen to the precision of the bakery, WorldSkills continues to show that Australia’s future workforce is built on creativity, resilience and a shared commitment to excellence.  F

APLEX announce compact industrial panel

Backplane Systems Technology is pleased to present APLEX’s ViTAM9D Series — the latest addition to the rugged and hygienic ViTAM stainless steel panel PC lineup. Purpose-built for food, beverage, and other hygiene-sensitive industries, the ViTAM-9D Series combines high computing performance with unmatched durability. Powered by 12th or 13th Gen Intel® Core™ i3/ i5 processors, it ensures robust performance for modern industrial applications. Available in multiple screen sizes (15” to 21.5”) with either resistive or projected capacitive touch, the ViTAM-9D is adaptable to a range of operational needs.

Engineered with SUS304/SUS316 stainless steel and certified with full IP66/IP69K protection, the system withstands daily high-pressure, hightemperature washdowns and resists corrosion, bacteria, and chemical exposure. Connectivity includes M12 connectors, USB, LAN, COM ports, and optional I/O expansion. Wireless

communication features like Wi-Fi 6E, Bluetooth 5.3, 5G, and RFID enable clean, contactless use in sanitary environments.

To further optimise usability, the ViTAM-9D supports various mounting options and includes high-brightness LCD options with optical bonding and AG/AR coatings for readability in all lighting conditions. With rugged construction and intelligent design, the ViTAM-9D is a powerful and hygienic solution for food production and other demanding industries.

Key features include:

•New Generation Stainless Steel Panel PC.

•12th/13th Gen. Intel Core i3/i5 BGA Type Processor.

•True Flat Front Bezel Design and Grade 304 Stainless Steel Enclosure(Grade 316 for Option).

•IP66/IP69K Rated with M12 Connectors.

•Support Resistive Touch, Projected Capacitive Touch.

•Touch on/off Button on the Side Edge for Hygienic Cleaning.

•Support Ergonomic Versatile Mounting: Yoke Mounting /Spacesaving VESA 75 x 75mm Mounting.

Backplane Systems Technology

Ph: (02) 9457 6400

sales@backplane.com.au www.backplane.com.au

For years, hydrocarbon dewpoint (HCDP) has been used as the industry’s measure of “dry gas.” The problem is that dewpoint measurements assume the gas and liquid phases in a pipeline are in equilibrium, the same calm conditions found in a lab flask. Real pipelines do not behave like that. Gas typically moves at 20–100 ft/sec, while liquid films or droplets creep along the pipe wall at less than 1 ft/sec. They never reach equilibrium.

The result? An analyser or equation of state can report a dewpoint of –40 °C, while liquids are simultaneously flowing into compressors and downstream equipment. This creates an unsafe blind spot: operators believe they are moving dry gas, while liquid carryover causes millions in pigging and disposal costs, and suppliers lose millions in condensates to the gas line.

Visual systems like LineVu are now showing the industry what is really happening inside the pipe and why it is time to move beyond dewpoint to answer the question, “is my gas wet or dry?”

LineVu reveals contamination in high-pressure natural gas systems that until now has gone undetected. Despite commercial and legal contracts requiring that no liquids or solids enter a gas network, liquid contamination is a common cause of damage to power stations and other plant worldwide.

By monitoring the efficiency of gas/liquid separation systems, the patented LineVu system provides safety and financial benefits that were previously unattainable.

AMS Instrumentation

Ph: 03-9027 8225

sales@ams-ic.com.au www.ams-ic.com.au

Understanding why dewpoint doesn’t work

16-17 September 2026

EXHIBIT IN 2026. BE SEEN. BE HEARD. BE CHOSEN.