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LION to close James Boag's Brewery in Launceston

Tue, 09 Jun 2026 00:00:00 +1000

On 2 June 2026, LION announced a proposal to close the James Boag’s Brewery in Launceston in November 2026.

The company said the Launceston brewery is currently operating at about a fifth of its capacity due to long-term decline in the national beer market. This combined with significant cost inflation has meant that this brewery is no longer viable.

LION CEO & Managing Director Anubha Sahasrabuddhe said: “We know this is difficult news for our Boag’s Brewery team and the broader Launceston community. I sincerely apologise for the negative impact this announcement will cause.

“This proposal is no reflection on the incredible capability, passion and commitment of our brewery team members, and the many more who have come before them, who have worked hard to operate the brewery as efficiently as possible despite decreasing volumes.”

The proposed closure would impact the roles of 42 people employed at the James Boag’s Brewery.

Consultation conversations are now taking place with team members to work through the proposed impacts, before a final decision is made and redeployment opportunities across LION’s brewing network are explored.

If the proposal is implemented, the James Boag’s beer brand will continue to be brewed at other breweries within the LION network.

Ingredion offers to buy Tate & Lyle

Tue, 09 Jun 2026 00:00:00 +1000

Ingredion Incorporated, a US-based global provider of ingredient solutions to the food and beverage and industrial segments, has announced an offer for the acquisition of Tate & Lyle PLC, a UK-based specialist in sweetening and fortification ingredients. The transaction offer implies a total enterprise value of approximately £3.7bn.

The acquisition will bring together two complementary ingredients businesses, broadening Ingredion’s specialty ingredients platform across texturants, sugar reduction and fortification, and adding capabilities in multi-ingredient systems and recipe development. The combined group will have an expanded geographic supply network across the Americas, Europe, the Middle East and Africa, and Asia–Pacific.

“Combining Ingredion and Tate & Lyle’s complementary portfolios establishes a global leader in ingredient solutions with the innovation expertise and geographic reach that will help create the future of food,” said Jim Zallie, chairman, president and CEO of Ingredion. “The combined business will be better positioned to serve customers’ needs for the development of great-tasting, healthier and affordable food products that consumers demand. This compelling combination will create exciting new possibilities for employees and generate significant value for all stakeholders.”

Commenting on the announcement, David Hearn, chair of Tate & Lyle, said: “Looking forward, we believe the next chapter with Ingredion will create a business with even greater potential, greater scale, and increased investment in innovation in support of customers. The Board of Tate & Lyle believes Ingredion’s offer represents an attractive opportunity for shareholders to crystallise value in cash, and that it will be an excellent steward of Tate & Lyle. The Board therefore unanimously recommends Ingredion’s offer to Tate & Lyle’s shareholders.”

Under the terms of the transaction, it has been reported that Tate & Lyle shareholders will receive 595 pence per share.

Ingredion said it intends to finance the acquisition through a combination of existing cash resources, new debt financing and, to the extent required, a drawdown on a fully committed bridge financing facility.

Completion of the acquisition is expected to take place in the second half of 2027, subject to the satisfaction of various conditions — including, among others, approval by Tate & Lyle shareholders, sanction of the Scheme by the High Court of Justice in England and Wales (the “Court”), and the satisfaction or waiver of the antitrust conditions.

Image credit: iStock.com/fcafotodigital

Know Your Grocery Code program for fresh food suppliers to supermarkets

Fri, 05 Jun 2026 00:00:00 +1000

The Australian Government is supporting farmers and fresh food suppliers to secure a fairer deal when negotiating with large supermarkets. Funding has been awarded to the National Farmers Federation (NFF) and AUSVEG to deliver the Know Your Grocery Code program.

Beginning in the second half of 2026, the program is designed to provide training to fresh food suppliers across Australia to help them better understand their rights under the mandatory Food and Grocery Code of Conduct. It includes online and in-person workshops across metropolitan, regional and rural areas and will be accessible to all suppliers including rural producers and First Nations growers.

“A tomato grower in Bundaberg or an apple producer in the Huon Valley shouldn’t need a legal team to understand their rights. Perishability shifts power towards the big buyers. That’s why we’re helping suppliers know the rules, use the Code, and bargain on a more even footing.” said Assistant Minister for Productivity, Competition, Charities and Treasury Dr Andrew Leigh MP.

Industry support welcomed by NFF and AUSVEG

The NFF Horticulture Council Executive Officer Richard Shannon said the investment was a meaningful step towards a more level playing field for fresh produce suppliers.

“Having rights under the Code matters. But those rights are only as strong as the capacity of suppliers to understand them, assert them, and act on them. That takes knowledge, confidence and skills, and that’s exactly what this investment will build,” Shannon said.

“Fresh produce suppliers face real structural pressures when negotiating with large grocery businesses. Products are perishable, growing cycles are long, and significant costs are committed well before a buyer makes any decisions. This program will help suppliers go into those conversations better prepared and better protected.”

AUSVEG CEO Michael Coote said Code training for fresh produce suppliers was timely given the continuing severe production cost surges facing Australian vegetable growers flowing from the Middle East conflict, and persistent challenges securing viable returns for their produce from their customers.

“Supermarket retailers remain the dominant channel through which Australians purchase most of their vegetables, and are the major — if not only — customer for many vegetable growers. Australian vegetable growers supply 10,000 tonnes of fresh produce into the domestic market each day, and 98% of the fresh vegetables consumed in Australia, so the dynamic between the major retailers and grower-suppliers is crucial to Australia’s food security,” Coote said.

“The now mandatory Food and Grocery Code includes enhancements like clearer good-faith obligations, stronger protections around price negotiations, product rejections, promotions and payments, and enhanced dispute-resolution pathways, but many grower-suppliers are still concerned about the longstanding power imbalance that is still making their business relations with large grocery retail businesses challenging.

“A level playing field is critical to ensuring the long-term viability of Australia’s vegetable growers and industry, and to protecting the future availability of Australian-grown vegetables for Aussie families.

“AUSVEG welcomes the government progressing this opportunity for growers to upskill and enhance their understanding of their rights and protections under the Code, as well as the opportunity to provide this important training in partnership with NextGen Group, which is a leading provider of Food and Grocery Code and retail negotiation training.”

Looking ahead

This funding support is part of the government’s broader efforts to address market power imbalances in the grocery sector, including making the Food and Grocery Code mandatory with substantial penalties, and agreeing in principle and progressing the ACCC’s Supermarket Inquiry recommendations.

“The Code has come a long way, and we’re grateful to the government for the reforms already delivered. The next review is a real opportunity to build on that progress, and we’ll be actively engaged to make sure the voice of horticulture growers is heard,” Shannon said.

Image credit: iStock.com/Hispanolistic

2026 PIDA Award Finalists announced

Fri, 05 Jun 2026 00:00:00 +1000

Finalists for the 2026 round of the annual Australasian Packaging Innovation & Design (PIDA) Awards have been announced, with a number of unique designs being recognised across multiple categories.

Coordinated by the Australasian Institute of Packaging (AIP), the PIDA awards are designed to recognise companies and individuals who are making a significant difference in their field across Australia and New Zealand.

The 2026 finalists are...

2026 Food Packaging Design

The 2026 Food Packaging Design finalists are Primo Sliced Meats Peel & Reseal Pack: Primo Foods and Amcor Flexibles; Arctic Shield EPS Replacement: Opal ANZ; RePlay: Bonson Packaging; Everest Ice Cream Cup: BioPak; Honey Squeeze Pack: Caps & Closures; Heinz Taste Tap Dispenser: Kraft Heinz Australia; Mango Multipack: Opal ANZ & Perfection Fresh; and Auto Punnet for Tomatoes: Detpak.

2026 Beverage Packaging Design

The 2026 Beverage Packaging Design finalists are Asahi Carlton Dry 6 x 330 ml Bottle Shrink Replacement Wrap: Graphic Packaging International & Asahi Beverages; 600 ml Spring Water: Woolworths; capR: Interpack; Remedy Sodaly: MCC Label Australia (Asia Pacific); and Asahi Beverages 6 x 330 ml Bottle Basket to OTC Wrap: Graphic Packaging International.

2026 Labelling & Decoration Design

The 2026 Labelling & Decoration Design finalists are RePlay: Bonson Packaging; Material Free Decoration: Costa Group, Result Group & The Packaging Hippie; EL TORO Tequila Blanco Vok Beverages, Bickfords Australia: MCC Label Australia (Asia Pacific); Elucent Age defying Bright + Balanced range: Ego Pharmaceuticals; and Zeus St Greek Take Away Packaging: BioPak.

2026 Outside of the Box Design

The 2026 Outside of the Box Design finalists are Milk Bottle Recycling System: Popit Recycling, Martogg & Procal Dairies; Nally Folding MegaBin: Viscount; Scaling Traceability: Result Group & Australian Table Grapes Association; ReCree8 PCR Pallet Wrap Range: thinkpac; Libra Range Outer Packaging with 50% PCR LDPE: ProAmpac New Zealand; and Smart Circular Satchel: Australia Post, iQRenew, RollsPack & Signet.

2026 Marketing Design

2026 Marketing Design award finalists are RePlay: Bonson Packaging; Where the Fruit becomes the Campaign: Costa Group/Result Group/The Packaging Hippie; G’day Honey Anti Dust spray Propolis & Kakadu Plum: Pure Australia; JC’s Quality Foods snack nut range: CTL Packaging; and The Tasty Turkey Bangin’ Burgers raised by Ingham’s: We Are Sprout & Ingham’s Australia.

2026 Save Food Packaging Design

The 2026 Save Food Packaging Design finalists are Birds Eye Frozen Single Vegetables 825 g Range: Simplot; Austlon SG Self Sealing Shrink Bag: IPE Pack and Technology; Heinz Taste Tap Dispenser: Kraft Heinz Australia; and Paper Food Tub and Lid System: Pinnacle Packaging.

2026 Sustainable Packaging Design

The 2026 Sustainable Packaging Design finalists are Smart Circular Satchel: Australia Post, iQRenew, RollsPack & Signet; When the Product Becomes the Package: Costa Group, Result Group & The Packaging Hippie; Milk Bottle Recycling System: Popit Recycling, Martogg & Procal Dairies; RePlay: Bonson Packaging; Nally Folding MegaBin: Viscount; ReCree8 PCR Pallet Wrap Range: thinkpac; Coles Antibacterial Handwash 250 ml: TrendPac & Coles; Honey Squeeze Pack: Caps & Closures; CRYOVAC Recycled Content Retail Meat Trays - Sealed Air Australia, Hot Fill Bag-in-Box (BIB) Pouch: Mondelez International & CTL Packaging; Mono material HDPE tube and cap range: Impact International; Cocktail Truss Tomatoes: Costa Group, Opal & Woolworths; 600 ml Spring Water: Woolworths; and SCA Engine Lubricants: Supercheap Auto.

2026 Young Packaging Professional of the Year

The 2026 Young Packaging Professional of the Year award finalists are Pooja Ganesh Nayak, Packaging Engineer, Coles; Storm Menzies, Owner, Storm Beauty; Curtis Wakeley, Technical Packaging Specialist, Bluestar Group New Zealand; and Kelsey Smith, Managing Director, Birunji.

2026 Industry Packaging Professional of the Year award

The 2026 Industry Packaging Professional of the Year award finalists are David Kilpatrick MAIP, R&D, Quality & Innovation Director, Zipform Packaging; and Prof Gil Garnier, Director & Professor of Chemical and Biological Engineering, Monash University.

2026 Packaging Technologist of the Year

The 2026 Packaging Technologist of the Year finalists are Christopher Cester Dip.Pkg.Tech. MAIP, Senior Packaging Technologist, Flavour Makers; Marian O’Leary Dip.Pkg.Tech. MAIP, Senior Packaging Technologist, Fonterra Australia; and Nicole Roy Dip.Pkg.Tech. MAIP, Regional BDM Cold Chain ANZ, EMBALL’ISO ANZ.

2026 ABA Scholarships

The 2026 ABA Scholarship finalists are Andrew Rennie AAIP, Sales Representative, Oji Fibre Solutions NZ; Marta de Sousa Felix AAIP, Junior Packaging Technologist, Lactalis Australia; Nancy Jackson AAIP, Owner, NJD Creative; Fatemeh Arefian, Packaging Development & Sourcing Analyst, Caspak Products NZ; Mary Clare (Macey) Mapanao AAIP, Packaging Technologist, Suntory Oceania; Maisha Maliha, Packaging Scientist, DuluxGroup; Ola Wicik AAIP, Packaging Engineer, Opal Fibre Packaging Australia.

2026 AIP President Scholarship

The 2026 AIP President Scholarship finalists are Wilsen Kannan AAIP, CPP, Assistant Packaging Manager, Vinda Malaysia; and Dheeraj Kumar MAIP, CPP, Senior QC Manager, Lagata Group (Boden).

2026 Health, Beauty & Wellness Packaging Design

The 2026 Health, Beauty & Wellness finalists are Mono material HDPE tube & cap range: Impact International; Libra Range Outer Packaging with 50% PCR LDPE: ProAmpac New Zealand; Esmi Cleanser Butter Balm, rioa Rio Amazonas Face Wash: Bluestar Group New Zealand; Elucent Age defying Bright + Balanced range: Ego Pharmaceuticals; and Coles Antibacterial Handwash 250 ml: TrendPac & Coles.

2026 Domestic & Household Packaging Design

The 2026 Domestic & Household Packaging Design finalists are Click & Grow Garden Care System: Yates Group; Tahwalhi Towable Bodyboard: Rebel Sports Australia; Libra Range Outer Packaging with 50% PCR LDPE: ProAmpac New Zealand; and Smart Circular Satchel: Australia Post, iQRenew, RollsPack & Signet.

Announcement of winners

Winners will be announced at the gala Australasian Packaging Innovation & Design (PIDA) awards ceremony that will be held alongside foodpro on 28 July, at the Aviary, Crown Complex, Melbourne, Victoria, Australia.

The PIDA Awards are also the exclusive feeder program for Australia and New Zealand for the WorldStar Packaging Awards run by the World Packaging Organisation (WPO). All 2025 PIDA winners will be automatically eligible for entry into the 2026 WorldStar Packaging Awards competition.

AMS announces 2026 Beamex User Group meeting

Fri, 05 Jun 2026 00:00:00 +1000

Following a two-year break, AMS Instrumentation & Calibration has announced the 2026 Beamex User Group event will be held on the Sunshine Coast at Marcoola Beach, Queensland, 17–18 November 2026. The event returns after a high level of support expressed by the Beamex customer base in Australia.

The meeting will be held over two days and is free to attend. With a number of recent and pending product releases, the User Group will allow attendees to familiarise themselves with the latest Beamex product range and discuss strategies to improve management of their calibration workloads. AMS said it was excited to have this opportunity to work with customers to build upon their existing Beamex user experience.

The program is being finalised and a number of speciality presenters from Beamex will assist in running the program. Other presenters will include Mike Farkas from AMS with further guest speakers to be confirmed in the near future.

Specialty presenters include:

Mike Farkas, Calibration/Flow Product Manager, AMS-IC
Antti Koivisto, Senior Vice President of Sales, Beamex OY
Antti Mäkynen, Product Manager, Beamex OY
Roberto Guaranha, Regional Sales Director, Beamex OY
Jari Kiili, Area Sales Manager, Beamex OY

The deadline for registrations is 16 October 2026.

What: 2026 Beamex User Group
When: 17–18 November 2026
Where: Ramada Marcoola Beach
923 David Low Way, Marcoola Beach, Qld, 4564
Beach Front Ball Room

Singapore, a hub for European dairy in SE Asia

Fri, 05 Jun 2026 00:00:00 +1000

The European Union is strengthening its engagement with Singapore as a regional hub for advanced food manufacturing and nutrition innovation. This comes as demand for functional dairy ingredients accelerates across South-East Asia.

Led by Bord Bia – The Irish Food Board, the initiative is part of the ‘European Dairy: Ireland, Where Nature Meets Science’ campaign, a €3.2 million investment co-funded by the European Union to strengthen Asia’s nutrition pipeline and foster long-term trade partnerships. The campaign is designed to showcase sustainable farming and scientific research behind European dairy production.

Lorna Allen, South East Market Manager of Bord Bia, said, “Singapore is a key gateway for European dairy engagement in South-East Asia, particularly as demand for functional and science-backed nutrition continues to grow. Ireland has exported €276 million value of dairy products to South-East Asia in 2025, a YoY increase of 16.4%. Through the EU-funded campaign, Bord Bia is supporting closer collaboration between European dairy producers from Ireland and regional food and nutrition innovators.”

The campaign reflects ongoing collaboration between European dairy stakeholders and regional partners, including organisations such as Temasek and Teagasc, to support innovation and knowledge exchange in functional nutrition.

Dr Kalpana Bhaskaran, Deputy Director, industry partnerships and Head, Glycemic Index Research Unit at Temasek Polytechnic, said, “Dairy ingredients play a vital role across the life course. With protein‑fortified and functional dairy products gaining strong momentum, the opportunity to improve population health through evidence‑based dairy innovation has never been greater.”

Dr André Brodkorb, Senior Researcher, Teagasc Food Research Centre Moorepark, said, “Irish grass‑fed milk is scientifically proven to deliver superior nutritional benefits, with Teagasc research showing dairy cows who operate on an Irish grass-fed system, produced milk with higher percentages of omega-3 and conjugated linoleic (CLA) fatty acids compared to cows fed medium and low proportions of grass.”

For more details, visit: european-dairy.eu.

Image credit: iStock.com/esilzengin

Taste perception study to help advance functional food designs

Fri, 05 Jun 2026 00:00:00 +1000

A pilot study conducted by researchers at Shibaura Institute of Technology has developed a new sensory evaluation method that links the chemical structures of polyphenols with their distinct taste properties. Using trained human panellists, researchers showed that different polyphenols produce unique sensory effects, including bitterness, acidity and astringency. The findings may help improve functional food design and food processing technologies while advancing understanding of how taste-related sensory pathways could contribute to digestion, metabolism and health-related responses.

Reason for the research

Polyphenols are naturally occurring plant compounds widely found in tea, cocoa, fruits, vegetables and other foods. They are well known for their potential health benefits, including reducing the risk of cardiovascular disease, diabetes and age-related disorders. However, despite decades of research on their physiological effects, scientists still understand relatively little about how the specific chemical structures of polyphenols influence their taste sensations, such as bitterness and astringency. These sensory properties strongly affect food preferences and may also influence biological responses in the digestive system.

To address this challenge, a research team led by Professor Naomi Osakabe from the Department of Functional Control Systems, Graduate School of Engineering and Science, Shibaura Institute of Technology, Japan, along with Hitomi Nakamura and Moeka Ogata from the same institute, developed a structured sensory evaluation system using trained human panellists to quantitatively analyse the taste characteristics of polyphenols and connect them with their chemical structures. Their findings were published in Volume 15, Issue 8 of the journal Foods on 17 April 2026.

The study focused on four representative polyphenols with different chemical structures: gallic acid, quercetin hydrate, epigallocatechin gallate (EGCG) and a procyanidin-rich fraction derived from cocoa. Before testing, seven carefully selected panellists underwent four months of intensive sensory training designed to improve their ability to distinguish acidity, bitterness and astringency. The researchers combined multiple sensory evaluation approaches, including flavour profile analysis, quantitative descriptive analysis, and three-alternative forced-choice testing, to ensure good results.

The experiments revealed clear sensory differences between the compounds. Gallic acid produced strong acidity similar to citric acid, while EGCG, a major compound in green tea, generated pronounced bitterness and mild astringency. The procyanidin-rich fraction showed intense astringency, likely due to its polymerised structure interacting with salivary proteins. In contrast, quercetin hydrate displayed little detectable taste, mainly because of its low water solubility.

“While polyphenols are known to produce bitter and astringent sensations, very few studies have objectively evaluated these properties using trained human panels. We wanted to establish a reliable system that could scientifically connect sensory perception with chemical structure.” Osakabe said.

Benefit for the food industry

The researchers believe these findings could significantly benefit the food industry, particularly in the development of functional foods and beverages. By understanding how molecular structures influence taste, manufacturers may be able to improve food palatability while preserving beneficial health properties. The study may also contribute to designing products with targeted sensory effects that encourage healthier dietary habits.

Another important aspect of the research involves the growing recognition that taste receptors are not limited to the mouth. Recent studies suggest that bitter and astringent compounds can interact with receptors in the digestive system, influencing hormone release, glucose regulation and gastrointestinal function. Understanding the sensory characteristics of polyphenols may therefore help explain some of their health-promoting effects.

“Our long-term goal is to create predictive models that can estimate sensory properties directly from chemical structures. This could support the future development of next-generation functional foods tailored for both taste and health benefits,” Osakabe said.

Overall, the study provides one of the first systematic frameworks for quantitatively evaluating polyphenol taste characteristics using trained human panels. By linking molecular structure with sensory perception, the research opens new opportunities for food science, nutrition research and functional food innovation while improving understanding of how taste-related pathways contribute to human health.

Image credit: iStock.com/Antonio_Diaz

Food processing and materials handling equipment on display at foodpro

Wed, 03 Jun 2026 00:00:00 +1000

The Global Machinery & Supplies team will be exhibiting the latest releases of equipment for the food industry from three major European family-owned companies at foodpro 2026. Representatives from Backsaver, Nadratowski and Garos will be available at their stand R2.

Four mobile Backsavers will be on display; two of which are newly released models. The BSMNT-LT is designed for lift and tipping 200 or 300 L Eurobins at 110 degrees with adjustable height chute discharging between 1300 to 1055 mm for loading vacuum massagers/injectors or similar machines. The BSMBR-LT is capable of tipping 800 L tubs and Eurobins at a discharge height of over 1200 mm. The BR-LT has specially designed inserts in the chute when using Eurobins to prevent product dropping down each side.

While there are a number of Nadratowski machines operating in Australia and New Zealand, this will be the first time its equipment has been exhibited in Australia. The 900 L high-performance intermeshing twin shaft vacuum mixer is equipped with the latest HMI which gives intime performance data of the machine and full diagnostic information during processing.

Garos will show its latest higher speed GBT 300 Trolley Tumbler design with a new HMI and reversible rotating mixing the trolleys — still with the 170 L “head” which is designed for thorough efficient mixing or marinading. Following its release at IFFA 2025, the new Garos GSI injectors now has numerous upgrades, including being equipped with servo drives to adjust injection height of various products and a new HMI. Locally available components and parts are also available for the Garos machines.

Poultry packaging partnership extends beyond the tray

Tue, 02 Jun 2026 00:00:00 +1000

Western Australian poultry producer Mt Barker Chicken operates in a fast-moving processing environment where packaging must support operational efficiency, product presentation and supply chain certainty. Its evolving partnership with Australian food packaging business Multisteps Industries highlights how flexibility in materials, tray formats and supply planning can strengthen processing operations.

In modern poultry processing, packaging decisions extend far beyond the tray itself. For Western Australian poultry producer Mt Barker Chicken, packaging must perform under continuous operational pressure. The company processes fresh free-range chicken daily, delivering product to retailers the same night or the following day.

As Darrin Finlayson, General Manager – New Products, Processes & Purchasing at Mt Barker Chicken, explains, packaging performance is inseparable from operational reality.

“Packaging has to stand up to the process — we simply can’t introduce operational uncertainty into the production line,” Finlayson said.

“We’re processing seven days a week and producing fresh product every day. Packaging has to work consistently across sealing, cooling and logistics. If something disrupts the line, it simply doesn’t work for us.”

This operational reality has shaped Mt Barker’s approach to packaging partnerships, favouring suppliers who understand processing environments and can support evolving product requirements while maintaining supply reliability.

From supply challenge to strategic partnership

Mt Barker’s relationship with Multisteps, an Australian manufacturer of thermoformed PET and PP food packaging, began during a period of supply disruption.

“Our previous supplier couldn’t manufacture the trays we needed for several weeks,” Finlayson said. “We still had to maintain supply of our fresh chicken mince products, so we reached out to Phil at Multisteps to see if they could help.”

Multisteps was able to respond quickly, supplying the required trays within tight timelines.

“Once we gave Multisteps the opportunity with that first product, they delivered. They nailed it — and that opened the door to looking at other tray formats as well.”

What began as a supply solution soon evolved into a broader operational partnership as Mt Barker expanded tray formats and material platforms across its product lines.

Packaging designed for processing reality

Today, Mt Barker’s packaging requirements span multiple tray formats and material platforms.

Approximately 70% of the company’s packaging uses Modified Atmosphere Packaging (MAP) trays, with the balance across Vacuum Skin Packaging (VSP) formats for selected product lines.

However, packaging decisions begin with operational performance rather than materials alone.

“The packaging has to be fit for purpose,” Finlayson said. “That includes sealing, food safety, cooling and how the product moves through the logistics chain.”

Shelf presentation is also an important consideration for retail-facing products.

“One of the biggest improvements we saw was tray clarity,” Finlayson said. “Our 8×5 clear tray has been a standout. We believe we’ve got a very good product inside, so we want the packaging to show it off.”

Managing material complexity

Like many protein processors, Mt Barker is balancing operational requirements with evolving sustainability expectations.

“Sustainability is embedded in what we do,” Finlayson said. “We’d prefer to move toward the most recyclable materials available — particularly PET — but not every application allows that operationally.”

Certain processing environments require materials capable of withstanding specialised conditions, including pasteurisation-in-pack or high-temperature cooking.

As a result, Mt Barker has adopted a multi-material approach, evaluating packaging on a product-by-product basis.

“First it has to work operationally,” Finlayson said. “Then the question becomes: what is the most recyclable option we can use for that application?”

Today this includes Mono PET, PET/PE and Mono PP tray formats, allowing the processor to transition materials where feasible while maintaining operational certainty.

“Having a supplier that can support multiple materials is very important,” Finlayson said. “It allows us to transition formats over time rather than constantly changing suppliers.”

Strengthening supply chain certainty

For Mt Barker, supply reliability is just as important as packaging performance.

The company processes poultry seven days a week and distributes products across Western Australia and interstate markets, with delivery timelines ranging from same-day supply locally to several days for eastern states shipments.

“Knowing we have consistent supply is critical,” Finlayson said.

To support operational continuity, Mt Barker worked with Multisteps to establish a supply structure that includes local warehousing in Perth and regular tray deliveries aligned with production demand.

“The ability to receive trays regularly without having to carry excessive stock onsite has been valuable,” Finlayson said.

Collaboration around forecasting and supply planning has also improved inventory visibility.

“There’s a constant conversation around forward planning and supply timelines,” he said. “That provides assurance to our purchasing and operations teams.”

Building long-term partnerships

Mt Barker’s approach to supplier relationships reflects its long-term operational philosophy.

“We don’t change suppliers frequently,” Finlayson said. “Our label supplier has been with us for more than 20 years, and our previous tray supplier was with us for over a decade.”

Instead, the company prioritises partnerships with suppliers willing to invest alongside the business.

“Knowing that a supplier is investing in manufacturing capability and local infrastructure is important,” he said. “As we grow, we want to know our partners are growing with us.”

Looking ahead

As consumer expectations evolve, Finlayson expects protein packaging requirements to continue changing.

“I think consumers expect the industry to keep improving recyclability,” he said.

At the same time, the growth of convenience products and ready-to-cook formats is increasing demand for packaging solutions that deliver greater functionality.

“We’re seeing more convenience lines, more product innovation and more packaging requirements to support that.”

For processors like Mt Barker, collaboration with packaging partners will remain essential.

“Ultimately it comes down to flexibility,” Finlayson said. “We invest heavily in product development, so we need partners who are willing to work with us and explore new solutions.”

Processor insight

For Finlayson, the key lesson is that packaging decisions should always be viewed through an operational lens.

“Packaging often gets treated as a procurement decision,” he said. “But in processing it has a direct impact on production flow, product presentation and supply continuity.”

“Working with suppliers who understand the realities of processing — and who can support multiple formats and materials — makes it much easier to adapt as our product range evolves.”

Images: Supplied

MTA TAE G range of chillers

Tue, 02 Jun 2026 00:00:00 +1000

Quality food requires quality temperature control. That’s why MTA chillers and heat pumps are specifically designed for the food and drink industry.

The TAE G air cooled process chillers are specifically designed for use in the most demanding industrial applications.

TAE G is the result of MTA’s commitment to the green transition of energy systems, obtained by combining its process chillers with the use of environmentally friendly R513A and R454B refrigerants, as an alternative to R410A.

The chiller configuration includes an accumulation tank and a pump integrated into the unit as standard, thus offering a plug & play solution which is recognised throughout the world. A wide range of options, combined with wide operational limits, allow TAE G to adapt to a large variety of process cooling applications.

The TAEG range of chillers will be showcased at foodpro 2026 on stand AH18 at MCEC.

Safcol to build $80m food manufacturing facility in SA

Tue, 02 Jun 2026 00:00:00 +1000

A new $80 million food manufacturing facility is being purpose-built for Safcol Australia at Edinburgh in Adelaide’s north. The company officially broke ground on the new site on 2 June, alongside the opening of its new Adelaide Fish Market facility in Thebarton, as part of a broader strategy focused on long-term manufacturing growth, operational efficiency and supply chain resilience.

Designed to replace Safcol’s existing Elizabeth factory over the next two years, the new facility is being designed with advanced manufacturing technology that is expected to double the production capacity of the current site.

Safcol Australia CEO Andrew Mitchell said the investment was a strategic decision aimed at securing the future of local manufacturing operations while addressing increasing industry pressures.

“Our Elizabeth facility has served us incredibly well over many decades, but increasing energy costs, rising logistics pressures and aging infrastructure meant we reached a point where maintaining long-term competitiveness required significant change,” Mitchell said.

“The new site gives us the opportunity to redesign our operations from the ground up with modern manufacturing capability, greater efficiency and room to support future growth.”

Fish processing in the 1950s at Safcol.

Safcol’s sustainability and operational efficiency remain central to the design and future operation of the new facility, with opportunities for future renewable energy integration aimed at improving productivity and reducing energy and water consumption. The company has already implemented a range of sustainability initiatives across its existing operations, including solar-powered infrastructure and upgraded retort machinery that have reduced carbon emissions by approximately 240 tonnes annually and cut water usage by around 136 million litres each year.

Safcol currently manufactures around 60% of Australia’s wet baby food supply, including products for a leading baby food brand in Australia, alongside soups, canned vegetables, seafood products and products for major supermarket and national food brands. The Elizabeth operation also houses Safcol’s national warehousing and import business, supporting seafood and pet food distribution across Australia. In addition to producing its own South Australian Gourmet Foods range, Safcol manufactures products for a number of well-known Australian brands, including a gourmet food brand, supermarket private labels and other major food partners. The company also processes local mussels and Australian canned abalone for export markets.

Now in its 81st year of operation, Safcol said the new facility represents the next chapter in the company’s longstanding manufacturing presence in South Australia.

“This investment is about building a manufacturing footprint that is fit for the future while continuing to support Australian producers, local supply chains and South Australian jobs,” Mitchell said.

Safcol has appointed South Australian company Sagle Constructions as lead contractor for the new facility.

Top image caption: Rendering of the new facility. Images: Supplied

Avocado supply chain handling training program partners with Woollies

Tue, 02 Jun 2026 00:00:00 +1000

The Australian Avocado Industry Virtual Reality Training Program (AV24010) program has been launched, following 12 months of collaboration between industry and Woolworths. Attendees at Avo Connections in Adelaide will be among the first to trial the picking and packing module, which will be made available through VR headsets and on both mobile and tablet from 1 July 2026.

Funded by Hort Innovation through the avocado research and development levy, with contributions from the Australian Government, the program uses VR scenarios to simulate real-world environments across the avocado supply chain, from orchard through to retail in-store handling. Accessible via VR headsets, mobile and tablet, the program is designed to provide a scalable way to upskill workers and embed best-practice handling at every stage, to deliver high-quality Australian avocados.

Designed to help reduce handling damage and wastage across the supply chain, the program is suitable for avocado farm staff, orchard managers, pack house staff and retail team members. It trains users on the practical skills needed to manage quality, temperature and avocado handling throughout the supply chain.

By immersing trainees into realistic environments across orchard and packhouse, VR builds muscle memory and confidence in best-practice techniques, while addressing the longstanding challenge of workforce turnover and seasonal labour variability, through a scalable, repeatable training solution.

“Each member of our supply chain, from farm to retail, plays a critical role in delivering high-quality Australian avocados to consumers,” said Avocados Australia CEO John Tyas. “This program aims to standardise training at each point in the supply chain to deliver a more consistent eating experience for consumers and strengthen our industry’s commitment to delivering a high-quality and valued product”.

“The industry welcomed the opportunity to partner with Woolworths on the retail modules, where handling and merchandising play a critical role in quality outcomes. We look forward to seeing the program’s long-term positive impacts on our industry.”

From a retail perspective, the goal is to train around 18,000 Woolworths in-store Fruit & Veg Managers and team members to develop an even better understanding of the avocado supply chain delivering quality avocados to supermarket customers. Woolworths is expected to begin implementation across its stores nationally from 1 July.

Woolworths’ Commercial Director, Fresh, Louis Eggar, said: “From growers right across the country, our horticulture industry produces the most consistently amazing quality fresh fruit and vegetables.

“As a retailer, we’re keen to support truly innovative approaches like this that can give our teams a ‘real-world’ understanding of the horticultural supply chain, from orchard to store.

“This is a genuinely collaborative, end-to-end program, built on the latest technology, that will really enhance our commitment to delivering the quality avocados our customers demand and expect.”

Data to drive ongoing improvement

Co-designed key performance indicators developed collaboratively between the Australian avocado industry and Woolworths will track outcomes and drive continuous improvement through monitoring adoption rates, completion rates, knowledge and confidence levels. Secondary indicators such as display quality, waste trends and voice of customer insights will support assessment of implementation effectiveness.

This work will be further supported through monitoring sales data, handling consistency and customer feedback experience.

Image: Supplied

Technology report — Muting in practice: when safety becomes a vulnerability

Mon, 01 Jun 2026 00:00:00 +1000

Muting allows the safety function on machines or systems to be temporarily bypassed so that material can be fed in or out through protective devices such as light curtains or laser scanners without interrupting the production process. Personal safety must be guaranteed at all times. Muting applications repeatedly reach their limits in practice, however, allowing incorrect operation and manipulation. In such cases, alternative security concepts are required.

Unconscious risks

Various types of muting are used in industrial automation: 2-sensor, 4-sensor, time-controlled or sequence-controlled processes. The international standard DIN EN IEC 62046 regulates the requirements for entry and exit stations with muting and stipulates in particular:

Muting must be activated via at least two independent bridging signals
Muting must offer protection against foreseeable incorrect operation or manipulation

The standard thus defines clear requirements for the implementation of muting applications. In practice, however, it is not always fully complied with — either because the specific application requirements are not fully known and may therefore differ from real-life conditions, or because risky compromises are deliberately made to achieve high process stability. As a result, safety functions become less effective, and manipulation or incorrect operation are more likely. For operators, this means an unconsciously increased liability risk and potentially serious consequences for employee safety.

Hazard 1: Safety gap due to ‘pallet muting’

In automated systems, meshed containers or other objects that are difficult for muting sensors to detect are often fed onto or discharged from pallets (Figure 1). The openings in the mesh structure prevent the muting sensors from generating a stable switching signal, making it impossible to mute the safety device. In practice, the pallet itself is sometimes used as a muting trigger (Figure 2) — a procedure that is not permitted. A person could, for example, place an empty pallet in the safety device and thereby deliberately disable the protective device.

Figure 1: A pallet cage is loaded onto a pallet.

Figure 2: Muting on pallet.

Solution: Smart Process Gating (SPG)

This safety gap can be reliably closed with Smart Process Gating (SPG). The bridging function is activated by two independent control signals without external muting sensors. The gating on the safety light curtain is activated by:

a CS switching signal (control signal) from the system control as the first (initiation) signal;
a PFI protective field interruption signal, triggered by the transported goods in the light curtain protective field, as a second (verification) signal.

Figure 3: CS switching signal and PFI signal activate the bridging.

The gating function is activated by the correct sequence of CS switching signal and protective field violation and is monitored by the light curtain. Shortly before the transported goods enter the protective field, the process control system (PLC) sends the CS switching signal to the safety light curtains. The timing must be set so that the distance between the transported goods and the protective field is less than 200 millimetres, preventing another person from passing through immediately before the goods. If the transported goods enter the protective field within four seconds, the light curtain uses its own PFI signal and suppresses a safety shutdown. Gating ends either automatically immediately after the conveyed material has passed through and the protective field has been cleared, or by resetting the CS switching signal via the PLC. This method enables a particularly compact and space-saving system design, as no additional muting sensors are required directly upstream or downstream.

Hazard 2: Safety gap due to incompletely loaded pallets

If a pallet is only partially loaded, or if the transported objects are significantly narrower than the conveyor system, a gap will occur during muting. A person can enter the danger zone through this gap without the safety function being triggered. To close the safety gap, the standard limits the maximum permissible clearance next to the transported goods to 200 millimetres. In real-world applications, however, passage gaps are often significantly larger, making it easy to bypass the protective device.

Figure 4: Excessive distance during muting: a person could enter the danger zone unnoticed alongside the transported goods.

Solution: Access guarding with dynamic format adaptation

This hazard can be eliminated by means of access protection with dynamic format adjustment. Here, two safety laser scanners generate a joint, closed, vertical protective field. In addition, distance sensors installed on both sides of the conveyor belt detect the position and width of the goods on the pallet — alternatively, this can also be determined using the scanners’ integrated measuring function. The safety system uses this information to release a corresponding area in the protective field through which the transported goods can be conveyed without interruption. Access to the sides of the goods remains secured in accordance with standards. After the transported goods have passed through, the protective field is automatically closed again. If a person is walking or driving alongside them, this is also reliably detected. This safety solution’s innovative safety concept enables Performance Level d in accordance with EN ISO 13849-1.

Figure 5: Access guarding with dynamic format adaptation.

For further information, visit: https://www.leuze.com/en-au/solutions-and-services/safety-at-leuze.

Leuze is exhibiting at:

CeMAT Australia 2026

DATES: 23–25 June 2026

MCEC, Melbourne. Stand P13

foodpro 2026

DATES: 26–29 July 2026

MCEC Melbourne. Stand G30

Why Class 0 Oil-Free Compressors Are Essential for the Food & Beverage Industry

Mon, 01 Jun 2026 00:00:00 +1000

In today’s food and beverage industry, maintaining product quality and meeting strict hygiene standards are more important than ever. While manufacturers focus heavily on ingredients, packaging, and production processes, one critical utility often operates behind the scenes: compressed air.

Compressed air is widely used across food and beverage operations for applications such as product conveying, packaging, bottling, filling, cleaning, fermentation, and automated processing systems. In many of these processes, compressed air comes into direct or indirect contact with food products. This makes air purity a critical factor in ensuring food safety, operational reliability, and regulatory compliance.

For manufacturers aiming to eliminate contamination risks, Class 0 oil-free compressors have become the preferred solution.

Understanding Class 0 Air

Class 0 is the highest air purity standard defined under ISO 8573-1 for compressed air systems. It certifies that the compressor delivers air with extremely low oil contamination levels, helping businesses avoid risks associated with oil aerosols, vapours, and particles entering production processes.

Unlike traditional oil-lubricated compressors, oil-free compressors are engineered so that oil never comes into contact with the compressed air during the compression cycle. This significantly reduces the possibility of contamination within production lines, packaging systems, or finished products.

For food manufacturers, even small traces of oil contamination can create serious consequences including product spoilage, rejected batches, production downtime, regulatory issues, and reputational damage. As food safety standards continue to tighten globally, many businesses are adopting oil-free technology as part of their long-term quality assurance strategy.

Supporting Food Safety and Product Integrity

Food and beverage manufacturers operate in highly regulated environments where hygiene and consistency are essential. Whether in dairy processing, beverage bottling, breweries, meat processing, or packaged food manufacturing, compressed air quality directly impacts operational safety.

Class 0 oil-free compressors help manufacturers maintain cleaner production environments while reducing risks associated with contaminated air systems. This is particularly valuable in sensitive applications such as:

Food packaging and filling lines
Beverage bottling and canning
Dairy and milk processing
Pharmaceutical and nutraceutical production
Ingredient conveying systems
Clean-room manufacturing environments

By removing the risk of oil carryover into the air stream, businesses can better protect product integrity and maintain confidence in their manufacturing processes.

Improved Operational Efficiency

Beyond air purity, oil-free compressors also contribute to smoother and more efficient plant operations.

Because there is no oil contamination within the compressed air stream, downstream equipment such as filters, dryers, pipelines, and pneumatic systems can operate more efficiently with reduced contamination concerns. This helps simplify maintenance practices and lowers the risk of unexpected production interruptions caused by oil-related issues.

Oil-free systems can also help reduce servicing requirements associated with oil changes, oil filtration, and disposal management commonly required in conventional compressor systems. For facilities operating continuously or under demanding production schedules, reduced maintenance downtime can translate into improved productivity and lower operating costs.

Energy Efficiency and Sustainability

Energy consumption remains one of the largest operating expenses in compressed air systems. Modern oil-free compressors are designed with advanced airend technology, intelligent controls, and energy-efficient operating systems that help manufacturers reduce overall power consumption.

For food and beverage companies focused on lowering operational costs while achieving sustainability targets, energy-efficient compressor technology plays an important role in improving long-term business performance.

Oil-free compressors also support environmentally responsible manufacturing practices. Since there is no lubricating oil involved in the compression chamber, businesses can reduce the environmental risks associated with oil disposal, leakage, and contamination.

Lower energy consumption combined with cleaner operation helps manufacturers move closer toward carbon reduction and sustainability goals while maintaining reliable production performance.

A Long-Term Investment for Future-Ready Manufacturing

As consumer expectations, food safety standards, and environmental regulations continue to evolve, manufacturers are increasingly investing in technologies that improve operational reliability and reduce risk.

Class 0 oil-free compressors offer businesses a future-ready compressed air solution that supports product quality, operational efficiency, and sustainability initiatives simultaneously. While the initial investment may be higher compared to conventional oil-lubricated systems, the long-term benefits in reliability, reduced contamination risk, maintenance savings, and brand protection can deliver significant value over time.

At ELGi Equipments, oil-free compressed air solutions are engineered to deliver dependable Class 0 air purity, energy-efficient performance, and long-term reliability for demanding industrial environments. With growing emphasis on food safety and operational excellence across Australia’s food and beverage industry, oil-free compressor technology is becoming an increasingly important part of modern manufacturing infrastructure.

AFGC and Federal Government align: Inventory management improvements to weather the storm

Mon, 01 Jun 2026 00:00:00 +1000

Recent announcements from key regulators in the Australian food processing sector reinforce a growing consensus that long-term competitiveness will depend on operational efficiency, not just production expansion.

The importance of automation, digital capability and productivity improvement has been echoed in two major 2026 reports.

The Federal Government’s response to the Food for Thought report confirms AI and automation are now central to the future of food manufacturing. Through the National AI Plan, the National Reconstruction Fund and support from CSIRO, SMEs are being encouraged to adopt smarter systems that reduce waste and lift productivity.

At the same time, the Australian Food and Grocery Council (AFGC) Towards 2030 report warns the sector must significantly lift productivity investment to remain globally competitive, as it faces ongoing pressures from labour shortages, energy transition costs, regulatory change and inflation.

Together, the two reports point to a shared conclusion that Australian food manufacturers must modernise operations to protect margins and enable growth.

“Growth will come from productivity, not price increases”

Simon Jupe, APAC Managing Director of inventory software firm Fishbowl, says the policy direction aligns closely with what is happening on the ground across the food manufacturing sector.

“I was pleased to see the AFGC’s encouragement for investment in modernising production facilities and adopting advanced technologies. This is essential if businesses want to innovate, meet changing consumer demand and expand capacity,” Simon said.

“Across the sector, we’re seeing the same message repeated, that growth will come from productivity, not price increases. The businesses that invest in operational capability now will be the ones that remain competitive through this cycle.”

“Immediate improvements”: Where to begin

Simon, however, says many manufacturers are unclear on where to begin.

“It can be difficult to know how to apply this practically,” he said. “The biggest gains are often not found in large-scale machinery upgrades first, but in fixing what is happening inside the warehouse.”

He says common inefficiencies include over-ordering, stock discrepancies, poor visibility and reactive purchasing decisions.

“In our work with Australian food processors, we consistently see margin leakage caused by poor inventory control. Before investing in expansion, businesses need better control of what they already have. When those issues are addressed, many unlock immediate improvements in cash flow and efficiency without increasing production.”

Inventory management becoming frontline infrastructure

Simon says many food processors still rely on systems that were never designed for manufacturing complexity.

“As businesses grow, spreadsheets and basic accounting tools become blind spots,” he said. “They can’t provide real-time visibility across raw materials, batch tracking, production scheduling or purchasing. That creates waste, delays and unnecessary cost.”

Fishbowl’s inventory management platform is designed to address these gaps through real-time stock visibility, barcode scanning, automated reordering, traceability and forecasting tools that connect purchasing directly to production.

“The government is rightly talking about AI, robotics and automation, but these technologies only deliver value when the operational data underneath them is accurate,” Simon said.

“Inventory management is often the first and fastest return on investment because it immediately improves cash flow, compliance and production efficiency.”

Adelia Fine Foods shows how better inventory control drives scalable growth

The experience of Adelia Fine Foods & Bellarine Brownie Company, a regional Victorian food manufacturer, illustrates how operational systems underpin growth.

The business has expanded from a small handmade producer into a 20+ staff operation supplying major retailers including IGA, independent grocers and cafés nationwide.

Founder Amelia Trethowan says scaling required more than demand, it required structure. After implementing Fishbowl, the business gained full traceability from ingredient ordering through to dispatch, supporting HACCP compliance and strengthening recall capability.

“It’s real data and not subjective, and we can see exactly what we’ve produced and what we need,” Amelia said. “The system also helps us predict ingredient needs, manage resources, and plan labour. The staff no longer have to rely on one person to tell them what to make. It gives them a lot of independence. They can discover when stock levels are low. They’re more in control of what their day-to-day looks like.”

The result has been clearer decision-making, improved efficiency and a scalable foundation for continued growth in a competitive sector.

Smarter systems before bigger factories

For Australian food processors in 2026, the direction from both policymakers and industry leaders is increasingly insisting that resilience will come from operational discipline.

“We know that businesses which strengthen inventory systems now will be better positioned to adopt automation later, scale more efficiently and protect profitability,” said Simon. “In short, before building bigger factories, manufacturers may first need to build smarter ones.”

Book a Demo today and find out how Fishbowl can streamline operational efficiencies and scale operations for growth in your business.

Resilience and Reliability — A winning recipe in Cold Chain Partnerships

Mon, 01 Jun 2026 00:00:00 +1000

The food processing industry across Australia and New Zealand is evolving rapidly. Rising consumer expectations, growing export demand, and increasing pressure on efficiency and food safety are reshaping how processors operate and deliver products to market. In this environment, reliable and established cold chain logistics partnerships have become more important than ever.

For food processors, maintaining product integrity does not end at the production line. Temperature control, handling standards, traceability, and delivery performance all play a critical role in ensuring products reach retailers, foodservice operators, and export markets in optimal condition. Any disruption in the cold chain can impact product quality, shelf life, compliance, and ultimately brand reputation.

This is why established cold chain providers such as Americold have become increasingly important strategic partners for the food processing sector.

Today’s processors require more than warehouse space. They need integrated supply chain solutions that can scale alongside production growth while maintaining consistency and reliability across increasingly complex distribution networks. This includes access to strategically located temperature-controlled infrastructure, transport connectivity, inventory management systems, and operational expertise that supports efficient movement of products across domestic and international markets.

“What we’re seeing across the market is a shift in expectations. Producers need supply chain partners who understand the operational realities of food production and can support consistent outcomes at scale — not just provide capacity.” — Doug Seccombe, Managing Director APAC, Americold.

Australia and New Zealand’s geographic landscape also adds complexity. Long transport distances, regional production hubs, export requirements, and seasonal fluctuations create operational challenges that require sophisticated cold chain coordination. Reliable partners with established networks and deep industry experience are better positioned to help processors navigate these demands while minimising risk and maintaining continuity of supply.

Equally important is the ability to support evolving customer expectations. Major retailers, quick service restaurant brands, and export customers now expect high levels of consistency, transparency, and responsiveness throughout the supply chain. Food processors are increasingly relying on logistics partners that can deliver accurate inventory visibility, strong compliance processes, and dependable service performance at scale.

Investment in modern cold storage infrastructure and technology is also becoming a key differentiator. Automation, data visibility, and network optimisation are helping processors improve efficiency, reduce waste, and strengthen supply chain resilience. Established providers with long-term investment strategies are helping the industry adapt to changing market conditions while supporting future growth.

“As the industry continues to scale, the focus increasingly shifts to how consistently outcomes can be delivered across the supply chain. That requires infrastructure combined with experience, network design, and a deep understanding of how customers operate at scale.” — Richard Winnall, President – International, Americold.

As the food processing sector continues to expand across Australia and New Zealand, the importance of trusted cold chain partnerships will only continue to grow. Businesses that align with experienced logistics providers are better positioned to protect product quality, manage complexity, and meet the increasing expectations of customers and consumers alike.

In today’s market, reliable cold chain logistics is no longer simply a support function — it is a critical part of delivering performance from production through to the final customer.

Video can be viewed here:

For more information, visit www.americold.com/apac.

ARBS 2026 Closes on Record Numbers as Industry Gathers in Force

Mon, 01 Jun 2026 00:00:00 +1000

ARBS 2026 has closed its doors at the Melbourne Convention and Exhibition Centre following three days that drew record attendance and set a new benchmark for the biennial event. A total of 10,200 attendees made this the largest ARBS in the exhibition’s history, with more than 300 exhibitors filling a 19,000m² show floor — the largest exhibitor footprint the event has ever seen that showcased the latest products, technologies and innovations in air conditioning, refrigeration and building services.

The exhibition was officially opened by Melbourne Lord Mayor Nick Reece, with a visit from The Hon. Andrew Giles, Minister for Training and Skills, reflecting the event’s growing profile across government and industry.

ARBS 2026 delivered the most comprehensive education program in the event’s history, with over 100 seminars and product demonstrations attracting 7,000 session registrations, and more than 140 speakers drawn from industry, research, government and the global built environment community. Sessions spanned the full breadth of the sector, from refrigerant transitions and heat pump technology to smart buildings, decarbonisation and workforce development.

Amanda Searle, ARBS CEO says: “ARBS 2026 has exceeded every expectation. The energy across the three days was high, from the show floor to the seminar rooms to the networking events, and the record attendance speaks to just how strong and connected this industry is. We’re incredibly proud of what the team and the industry have built together and deeply grateful to every exhibitor, speaker, partner and attendee who made this gathering so successful.”

The event brought together professionals from across HVAC&R, mechanical services, building automation and allied sectors, with visitors travelling from across Australia and internationally. The IBTech Pavilion, International Pavilion and Education Pavilion each drew strong engagement throughout the three days.

Among the program highlights was the Women Igniting Change event, co-delivered with FPA Australia, which featured inspirational speakers including Governor General Samantha Mostyn, Dr Bronwyn King, Pam Rogers, Melinda Davis, Michael Morgan and Debbie Lee. The inaugural Future Leaders Forum also made its debut, featuring a thought-provoking panel discussion by industry leaders alongside the presentation of the Future Leader Award winners.

Prof. Tony Arnel, ARBS Chair says: “ARBS exists to serve this industry and events like this remind us of the extraordinary depth of talent, innovation and dedication within it. Record attendance is a wonderful outcome, but what matters most is the connections made, the knowledge shared and the sense of community that ARBS brings together every two years.”

Awards Program

The ARBS Industry Excellence Awards Gala Dinner was held at Zinc, Federation Square on the evening of 6 May, hosted by Myf Warhurst. Seven awards were presented across product innovation, project delivery and education, alongside the induction of six outstanding individuals into the ARBS Hall of Fame. The 2026 program received a record number of submissions, reflecting the breadth and strength of work being done across the sector.

The ARBS Future Leader Awards, supported by the ARBS Foundation, were presented on 7 May and recognised exceptional emerging talent across three categories, with $25,000 in scholarships awarded to five winners to support their professional development, education and research pursuits.

Future Leader Award Winners

Young Achiever Award: Finn Veeneklaas, WSP

HVAC&R Tradesperson Award: Adam Morgan, Clements Airconditioning Refrigeration and Electrical and Jaimee Van Leerdam, D&E Air Conditioning

Outstanding Female in Industry Award: Deepika Naicker, Actron Air and Manasa Marasani, GWA Consultants

Industry Excellence Award Winners

Education & Training Excellence Award: Precise Air Aboriginal Pathways (PAAP) Program, Precise Air Group

HVAC Product Excellence Award: ECU45DV Dual-Voltage Environmental Control Unit, Cold Logic

IBTech Product Excellence Award: Refrigerant Leak Detection Solution, Bueno Analytics

IBTech Project Excellence Award: 123 Albert Street, Brisbane QLD, VAE Group

Major Project Excellence Award: Sydney Metro Martin Place, NSW, A.G. Coombs Group

Minor Project Excellence Award: Eastland Shopping Centre Stage 1 Chiller Replacement, VIC, Airmaster

Refrigeration Product Excellence Award: Panasonic Transcritical CO₂ (TCO2) Outdoor Condensing Unit, Hussmann Australia

ARBS Hall of Fame — 2026 Inductees

AIRAH: Bryon Price

AMCA: David Eynon

AREMA: Robert Beggs

ARWA: Paul Campbell

CIBSE: Steve Hennessy

RACCA: Paul Wright

Looking Ahead

The next major ARBS exhibition will be held in Sydney in 2028. In the meantime, the industry’s attention turns to ARBSQLD, the boutique Queensland event with a focus on hands-on-learning which is set to take place on 2–3 June 2027 at the Brisbane Convention and Exhibition Centre. Full details and registration will be available at arbs.com.au.

Images: Supplied

Advantech TPC-B300 and TPC-B520 Modular HMIs for panel PCs

Mon, 01 Jun 2026 00:00:00 +1000

Advantech has introduced the TPC-B300 and TPC-B520 to its modular Human-Machine Interface (HMI) series, offering over 30 flexible configurations with screens from 12–24″. Featuring a sleek dark blue design, these cost-effective solutions are designed to enhance industrial operations with customisable CPU and I/O options.

Advantech’s modular approach is designed to accelerate product development and delivery, supporting stability, extended lifecycles and simplified upgrades. With the latest CPUs, these HMIs minimise downtime and costs, making them suitable for modern industrial applications.

Built for harsh environments, the TPC-B series features a fanless design, TPM 2.0 security, and multiple mounting options (panel, wall, stand, VESA). Supporting Windows 10/11 LTSC and Advantech Linux, the TPC-B520 delivers high computing power, while the TPC-B300 provides a compact, power-efficient alternative.

Available in 12–23.8″ sizes, these IP66-rated P-CAP multi-touch screens operate in –20 to 60°C environments. Select models (12, 15, 15.6 and 21.5″) offer high-brightness options for outdoor use.

Suitable for MES workstations, production lines and equipment manufacturing, the HMIs support Profinet, Profibus and EtherCAT, and integrate with WebAccess/SCADA and HMINavi for seamless industrial automation.

For more information, contact your local sales support team or visit www.advantech.com/en-au.

Feeding the future of snacking from end to end: five trends reshaping the sector

Mon, 01 Jun 2026 00:00:00 +1000

The snack aisle is evolving. What was once dominated by indulgence is now defined by innovation and a growing demand for products that not only taste good, but also do good. The majority of consumers today want more from their snacks: more function, more flavour, more transparency. And they want it all delivered quickly, affordably, and without the guilt of a hefty environmental impact.

The global savoury snacks market was valued at $202 billion in 2024, with annual growth projected at 5% through to 2029. More than 60% of consumers now snack in place of meals, underlining how central this category has become to daily routines. Healthy snacks already account for over $100 billion of value, growing faster than the market at a rate of 6.2% a year. But alongside this opportunity come cost pressures, clean label demands and rising expectations regarding sustainability. This means manufacturers must rethink not only what they produce, but also how they produce it.

Nowhere is this more evident than in the booming market for better-for-you (BFY) snacks, a space that is evolving rapidly in both formulation and expectation. From the raw materials entering the line to the packaging that leaves it, producers must align health, sustainability, and sensory appeal without compromising on efficiency.

These shifts have transformed the role of the snack manufacturer. No longer is it enough to simply keep pace with volume and demand. Producers are now expected to anticipate and adapt to a fast-changing landscape of health trends, sustainability targets, and market volatility — often all at once. From the raw materials that enter the line up to and including the packaging that leaves it, every step must work harder, smarter, and more flexibly than ever before.

Success in this changing environment depends on systems that can keep up, and that starts with understanding what’s driving change. Here are five of the big trends currently reshaping the snacking landscape and how they’re influencing production planning, investment, and performance:

1. Function-first, better-for-you positioning

Consumers no longer see snacks as indulgent extras, increasingly seeing them instead as part of the daily health routine. According to NIQ’s State of Snacking 2024, BFY snack segments are growing at twice the rate of indulgent categories, with low-sugar and functional claims — such as protein, fibre, or immune support — driving the fastest gains.

For manufacturers, this translates into more complex formulations that include protein isolates, prebiotic fibres, seeds, pulses and fruit-based ingredients. Naturally, each of these introduces new behaviours and processes in frying, seasoning and packaging. Equipment must now accommodate more delicate or oil-sensitive inputs while still maintaining high throughput and low waste. Lines designed for traditional potato or corn products may no longer suffice.

2. Plant-powered snacking

A growing number of consumers are committing, either partially or entirely, to plant-based diets. Around 80 million people globally now identify as vegan, with many more leaning into flexitarian habits. Across Europe, 3.2% of consumers describe themselves as plant-based, and nearly four times that number say they’re actively cutting back on meat. Even in the US, where adoption has been slower, more than 3 million adults are vegan, and approximately 13 million more identify as vegetarian. With the broader “meat-reducing” category far outpacing both, the growth potential for plant-forward snacks is undeniable.

To cater to this growing demand, plant-based snack products are on the rise. Consulting firm Fact.MR values the plant-based snack market at $16 billion USD in 2024 and expects it to more than double by 2034. Future Market Insights places the sector at $93 billion USD by 2035.

This growth brings a need for unprecedented line flexibility. Each plant-based input — whether starch-heavy, high in moisture or unusually shaped — demands different slicing, frying, dewatering and conveying parameters. Manufacturers must build in process adaptability to switch between bases while maintaining consistency in seasoning distribution, oil absorption and moisture retention.

3. Control of carcinogens and trans fats

Regulatory scrutiny over acrylamide and trans fats is intensifying. Acrylamide, a naturally occurring substance that forms when starchy foods are cooked at high temperatures, has caused health concerns among consumers. In response, technologies such as low-temperature finish frying (LTFF), vacuum frying and pulsed electric field (PEF) treatment are becoming essential for snack producers.

Multi-zone fryers like the tna conti-pro PC3, the tna thermo-wash HW3 (blancher), and continuous vacuum fryers like the tna vac-pro® 3 allow precise control of temperature and pressure to minimise acrylamide formation and reduce oil content without compromising texture or flavour. For example, PEF technology gently pre-treats the raw material by using pulses of electricity to puncture cell membranes, allowing fluid to exit. As a result, sugar and moisture are removed. This enhanced sugar extraction results in reduced acrylamide formation during cooking, while also allowing the use of all potato varieties, including those with high sugar levels/late-season potatoes. Integration with in-line oil filtration and defatting ensures optimum oil quality and reduces waste.

4. Planet-friendly treats

Sustainability is no longer just a brand value; it’s an operational requirement. Leading retailers have set aggressive carbon and packaging reduction goals, and snack manufacturers are expected to meet them with both design and data.

This means incorporating energy recovery systems, smaller oil volumes to improve turnover time, reclaim systems to recycle wash water, and low-footprint frying solutions. According to Towards Packaging, the reusable packaging market will grow from $114 billion USD in 2022 to nearly $200 billion USD by 2032, driven by legislative mandates. Equipment must now enable thinner, recyclable films and seamless integration of digital pack-level traceability.

5. Bold tastes

The final trend is less about health and more about delight. Consumers are gravitating toward bold, globally inspired and hybrid flavour experiences. Hot honey, smoky lime, and “newstalgia” flavours — offering modern interpretations of enduring products such as cinnamon toast — are entering the mainstream.

But creating products that deliver layered flavour and crisp textures consistently requires precise control over seasoning and product handling. Gravimetric on-machine seasoning (OMS) systems such as tna intelli-flav® OMS 5.1 apply exact amounts of dry and liquid flavours per recipe, reducing waste and flavour variance. Meanwhile, horizontal motion conveyors ensure fragile or heavily seasoned products reach the packaging line intact.

Staying a cut above

These five trends demand not just better equipment, but better integration. It is no longer viable to address each new requirement in isolation. What’s needed is a holistic approach to production line design and execution.

TNA Solutions offers complete line solutions for snack manufacturers, from raw product reception to primary and secondary packaging. Our systems are engineered not only to meet current standards, but to provide the flexibility, precision and digital oversight needed for what comes next.

From flexible slicing to multi-zone fryers, seasoning, distribution & packaging systems and data-rich automation & control systems, TNA lines are optimised for performance, integration and total cost efficiency. Our frying technologies, including batch-, continuous-, and vacuum frying systems, offer temperature control profiles suited to a wide range of snack types. Our seasoning systems allow rapid changeovers for flavour variants. Our distribution & packaging solutions, such as the tna robag® 3e with tna auto-splice® 3, dramatically reduce film waste and downtime. In a complete line solution, they serve up a wealth of benefits.

Putting integration into practice

One company already benefiting from this integrated approach is Benestar Brands, a leading US-based producer of pork rinds and cracklings. Facing rising energy costs, evolving quality expectations and retailer-led sustainability targets, Benestar turned to TNA to help overhaul its processing and packaging lines.

Together, the two teams developed a fully integrated system covering everything from frying and seasoning to primary and secondary packaging. At the heart of the solution was the tna batch-pro12, a high-performance batch fryer that helped reduce oil use and bring product rejects below 3%. Featuring a serpentine heat exchanger tube configuration, the batch fryer system utilises a remotely installed gas-fired heating system for enhanced energy efficiency and lower operating costs. Thanks to its high-speed, three-stage oil filtration system, the tna batch-pro 12 extends oil life and maintains product consistency, too.

To complement this, the tna intelli-flav OMS 5.1 seasoning system enabled precise flavour application across both pork rinds and cracklings, cutting down on costly ingredient waste and ensuring flavour consistency at speed. Finally, the tna robag 3e vertical form-fill-seal system brought high-speed versatility to the packaging line, allowing Benestar to pack multiple product types and bag sizes on a single line without compromising throughput.

The results were significant: improved product quality, reduced environmental impact, and a faster return on investment. TNA’s remote support and training also ensured Benestar’s team were fully equipped to operate and optimise the new line with confidence.

In a market that rewards flexibility, quality and sustainability, Benestar’s success is a compelling example of how the right systems — and the right partner — can help snack manufacturers stay ahead of the curve.

As the snack aisle continues its shift from guilty pleasure to purposeful choice, manufacturers will face even greater expectations in the future. Portion control will rise further as consumers manage calorie intake. Retailers will increase demands for transparent, clean-label products and recyclable packaging, reinforced by tightening regulations. At the same time, the snacking-as-meal trend will deepen, making efficiency, flexibility and sustainability non-negotiable. In a market that rewards resilience and agility, TNA’s complete line solutions help producers stay ahead of these shifts, ensuring that snacks not only taste good, but do good.

Know more about TNA’s complete line solutions for snacks.

Next-generation automation on show at CeMAT 2026

Mon, 01 Jun 2026 00:00:00 +1000

Together with its parent company KUKA, Swisslog will be showing its latest portfolio of scalable warehouse automation solutions at CeMAT in Melbourne from 23–35 June at Stand D27 — including its grid-based ASRS solution AutoStore, new 4-way pallet shuttle system WonderStore and the SynQ software platform.

Swisslog solutions are designed to increase storage density, throughput flexibility and operational efficiency in fast-moving distribution environments. KUKA will exhibit demo applications including Autonomous Mobile Robots from its KMP portfolio and industrial robots. The modular, software-driven solutions are designed to help supply chain operators build long-term resilience, flexibility and performance. They are a core part of the Swisslog and KUKA Automation 2.0 strategy. Automation 2.0 is the next step in industrial automation. It moves beyond individual machines to fully connected, intelligent and software-driven production and logistics systems.

“Supply chains need to continuously adapt,” said Steve Dimitrovski, Director of Sales, Swisslog Australia and New Zealand. “Our focus is on delivering automation that continues to perform as businesses grow, shift and diversify — what we call being ‘Ready for the Next’.”

Swisslog’s Ready for the Next framework outlines five key pillars for future-ready automation, including outcome-led design, modular scalability, intelligent software architecture, integrated technology ecosystems and long-term partnership models.

“The cost of implementing the wrong type of automation is rarely immediate,” said Dimitrovski. “Outdated or inflexible systems will reveal themselves through capacity constraints, costly retrofits, and technology decisions that become harder to unpick the longer they’re left. Swisslog’s framework closes that gap by grounding automation investment in long-term outcomes rather than point-in-time delivery.”

Mondelēz site tours and conference presentations

During CeMAT, Swisslog will be offering exclusive guided site tours of the Mondelēz International West Melbourne distribution site — providing a first-hand look at an automated facility in action. Visitors will experience a site that is designed to handle 56,000 pallets initially in the high bay, with the room to expand the ASRS up to 62,000 in the future

Two tour sessions will be available directly from the exhibition at 09:45 am on Tuesday and Wednesday. Spaces are limited so registration is essential — find out more here.

“These site tours are an opportunity to see automation operating at scale in a real-world environment,” said Dimitrovski. “Mondelēz is one of the largest snack food companies in the world, and Swisslog’s ASRS solution allowed them to consolidate their Victorian Distribution Centres and their off-site storage, into one facility, with continuing benefits to efficiency, safety, and throughput.”

Swisslog and several of its customers will also be presenting at the conference, and its website will be updated with presentation details soon.

New this year: 4-way pallet shuttle

2026 marks the first time Swisslog will be showcasing its new 4-way pallet shuttle WonderStore in the Australian and New Zealand market.

“Using roaming pallet shuttles, the product delivers true 4-way travel — forward, backward, lateral and vertical. The system’s modular architecture allows businesses to scale storage and throughput progressively as demand grows, without major disruption to live operations,” Dimitrovski said.

“The new shuttle is particularly well suited to operations managing increasing SKU complexity, changing fulfilment demands, and constrained warehouse space. By combining high-density storage with adaptable automation, it supports more agile and future-ready supply chain operations.”