News – Food & Beverage https://foodmag.com.au Fri, 17 Aug 2018 04:57:34 +0000 en-AU hourly 1 https://wordpress.org/?v=4.4.2 https://foodmag.com.au/wp-content/uploads/2016/03/prime-creative-media-50x50.png News – Food & Beverage https://foodmag.com.au 32 32 New research helps progress development of vaccine for ovine footrot https://foodmag.com.au/ovine-footrot-development-vaccine/ Fri, 17 Aug 2018 01:48:44 +0000 https://foodmag.com.au/?p=68951 Researchers have made important progress towards developing a new vaccine for ovine footrot, a serious disease in sheep that causes severe economic loss, suffering due to lameness and disruption to normal farm operations. Footrot is an infectious and contagious disease caused by the bacteria, Dichelobacter nodosus, which are divided into a number of strains. An outbreak … Continue reading New research helps progress development of vaccine for ovine footrot

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Researchers have made important progress towards developing a new vaccine for ovine footrot, a serious disease in sheep that causes severe economic loss, suffering due to lameness and disruption to normal farm operations.

Footrot is an infectious and contagious disease caused by the bacteria, Dichelobacter nodosus, which are divided into a number of strains.

An outbreak of footrot may involve one or several strains.

In a Meat and Livestock Australia (MLA) funded collaborative research project between Monash University and the University of Sydney, reverse vaccinology, an approach successfully applied in human medicine, was employed to identify five potential footrot vaccine antigen candidates.

READ: Sheep counting app counts and records farmers’ stock numbers

MLA health welfare and biosecurity program manager Dr Johann Schröder said one of the problems with conventional footrot vaccines is that there are 10 variants of the major protective antigen.

“That means if you vaccinate against one strain of the bacterium that causes footrot, it doesn’t protect the sheep against the other nine. What we’re trying to develop is a vaccine that is cross-protective – one that will work against all of the causative bacteria,” said Schröder.

Professor Julian Rood from the Monash Biomedicine Discovery Institute said the concept was based on sequencing the complete genome of the causative organism and using that sequence to identify its proteins.

“From 1,300 potential proteins, we narrowed the list down to about 90 with potential as vaccine antigens,” said Rood.

Proteins were purified using high-throughput technology and tested in pen-and-field vaccination trials for their ability to protect sheep against footrot.

The collaboration included Monash BDI’s Dr Ruth Kennan and University of Sydney’s Dr Om Dhungyel and Professor Richard Whittington.

“Monash BDI has done the genomic and protein work, while the University of Sydney has done the vaccine work, and the collaboration has been very productive,” said Rood.

“In the process of finding potential vaccine candidates, our colleagues at the University of Sydney have refined a field-based testing system.

“An important development was a reproducible, irrigated, pasture-based, natural infection model. It’s been used to test the effectiveness of vaccines in the field,” said Rood.

Having identified five potential vaccine antigen candidates, the research team hopes to move on to the next step shortly, which involves further testing and refinement of vaccine formulations.

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Sheep counting app counts and records farmers’ stock numbers https://foodmag.com.au/stock-sheep-counting-app/ Fri, 17 Aug 2018 00:46:23 +0000 https://foodmag.com.au/?p=68932 Central West farmer Marian McGann is helping farmers sleep better at night by developing an app that counts and records their stock numbers while they’re out in the paddock. Jobs for NSW New England Agtech cluster champion, Chris Celovic, said McGann received a $25,000 Minimum Viable Product grant from Jobs for NSW to develop the … Continue reading Sheep counting app counts and records farmers’ stock numbers

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Central West farmer Marian McGann is helping farmers sleep better at night by developing an app that counts and records their stock numbers while they’re out in the paddock.

Jobs for NSW New England Agtech cluster champion, Chris Celovic, said McGann received a $25,000 Minimum Viable Product grant from Jobs for NSW to develop the ‘stock keeper’ app and a synchronised web portal to manage livestock counts.

“This is a fantastic example of how Jobs for NSW is helping regional technology startups become high-growth businesses of the future,” said Celovic.

“Jobs for NSW is dedicated to supporting regional startups and scaleups with 30 per cent of its $190 million fund earmarked for regional entrepreneurs,” he said.

READ: Australia’s sheepmeat exports to China saw the largest ever start to the year

McGann has a 2,000 hectare sheep farm with 7,000 fine wool ewes at Wyangala. She said she came up with the idea after an ordinary day in the sheep yard sparked a family discussion about the difficulties of getting an accurate sheep count.

“We had sheep stolen seven years ago and it nearly broke the farm. So I went home that night and decided to develop an app to solve the problem,” said McGann.

“Currently many farmers record livestock numbers in pocket notebooks, on pieces of paper, diaries or some other medium, and often when they need to review the history of stock numbers it is a very frustrating process,” she said.

“I designed an app that would keep records on livestock events and tallies and commissioned Appiwork at Bathurst to construct the app with a web portal. The app and synchronised web portal creates records on livestock activity – making it a powerful reporting and decision-making tool for the farmer,” said McGann.

“The app was launched in July and is quickly attracting users. It can work without mobile service – so it’s always ‘paddock friendly’ – and automatically synchronises with the web portal,” she said.

The Jobs for NSW and the NSW Government’s business connect service had been immensely helpful in getting the project off the ground, said McGann.

“The Jobs for NSW funding and support from business connect advisor Russell Meadley helped me turn an idea into something tangible.I am now in the process of marketing the app across NSW and Australia and I think it would have a huge application overseas. I would like to take it global,” she said.

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DuPont Nutrition and Health develops a new, naturally sourced monoglyceride emulsifier https://foodmag.com.au/dupont-nutrition-health/ Fri, 17 Aug 2018 00:29:35 +0000 https://foodmag.com.au/?p=68929 DuPont Nutrition and Health has developed a new, naturally sourced monoglyceride emulsifier that brings food manufacturers improved production and handling efficiencies. Monoglycerides are among the most widely used emulsifiers in the food industry, but they can become lumpy under certain conditions. Many food manufacturers faced a challenge with product flowability when using powdered, inhomogenous emulsifiers. … Continue reading DuPont Nutrition and Health develops a new, naturally sourced monoglyceride emulsifier

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DuPont Nutrition and Health has developed a new, naturally sourced monoglyceride emulsifier that brings food manufacturers improved production and handling efficiencies.

Monoglycerides are among the most widely used emulsifiers in the food industry, but they can become lumpy under certain conditions.

Many food manufacturers faced a challenge with product flowability when using powdered, inhomogenous emulsifiers.

This led DuPont Nutrition and Health to develop the unique beaded format of DIMODAN HP 90-M – a homogenous emulsifier that enhances food manufacturers productivity.

READ: Eurofins helps identify inaccuracies in probiotic labelling with DuPont assays

DIMODAN HP 90-M from the DuPont Danisco ingredient range comes in a beaded format that helps reduce lump formation, resulting in better product flowability.

In addition, dust formation is significantly reduced during production, leading to improved safety and health conditions for the handlers.

DIMODAN HP 90-M delivers the same functionalities and quality as existing monoglyceride emulsifiers and can be applied in various applications including margarine, non-dairy creamers, whipping gels and many more applications.

Sun Ligong, regional product manager, said standard monoglyceride emulsifiers came in a fine, powdered format with inhomogeneous particles that ultimately caused lumps and flow-related issues.

“Our beaded format is coarse with more homogeneous particles that prevents lumping and increases flowability. This brings a number of enhancements to the production and shipping stages for our customers who now have products with more consistency,” said Ligong.

DIMODAN HP 90-M is a naturally and sustainably sourced emulsifier, based on palm oil.

As of January 2017, DuPont Nutrition and Health completed its switch to 100 per cent certified sustainable palm oil and palm oil derivatives used in its global emulsifier production.

This means the company’s entire global range of palm-based emulsifiers is now based on RSPO-certified sustainable palm oil and derivatives, which promotes the production of palm oil with greater consideration of its environmental and social impacts.

The DIMODAN HP 90-M is part of the broad DIMODAN range from DuPont Danisco, which is designed to help food manufacturers develop and produce hydrogenation-free products.

Based on sunflower, rapeseed, palm or soya bean oil, these emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging.

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Winners of the Food and Beverage Industry Awards announced https://foodmag.com.au/winners-food-beverage-awards/ Fri, 17 Aug 2018 00:19:52 +0000 https://foodmag.com.au/?p=68927 Drinks manufacturer Utonic took out the Best of the Best award at the Food and Beverage Industry Awards. The company was among dozens celebrating the success of finalists and winners at the event at Dockside, Cockle Bay wharf in Sydney on the 16th of August. All finalists were in the running for the Best of … Continue reading Winners of the Food and Beverage Industry Awards announced

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Drinks manufacturer Utonic took out the Best of the Best award at the Food and Beverage Industry Awards.

The company was among dozens celebrating the success of finalists and winners at the event at Dockside, Cockle Bay wharf in Sydney on the 16th of August.

All finalists were in the running for the Best of the Best awards – Utonic won for its drinks, which are designed to heal the body with anti-oxidant ingredients such as blueberries, pomegranate and sour cherries.

Anti-inflammatory ingredients in the drinks, such as turmeric and ginger, also provide anti-inflammatory and anti-nausea functions.

READ: Food and Beverage Awards Industry finalists announced

Utonic was formed in 2016 with the aim of developing a natural beverage range that helps transform the way people feel.

It offers a range of scientifically blended beverages produced from 100 per cent natural real foods, targeted nutrients and no preservatives.

Utonic also won Beverage of the Year for its Utonic Repair drink. This category was sponsored by VEGA Australia.

Winners of Best of the Best – Utonic

The Ingredient Innovation section was won by Botanical Innovations, which produces apple cider vinegar powder.

Ingredient Innovation – Botanical Innovations

Food Safety Equipment and Materials, sponsored by COG Advertising, was awarded to CCP Technologies Ltd for CCP Network Australia.

Food Safety Equipment and Materials – CCP Technologies

Packaging Innovation, sponsored by Jet Technologies, was awarded to Result Group for its work on Grape N’Go.

Packaging Innovation – Result Group

Innovative Technology of the Year, sponsored by NHP, was awarded to HMPS, for its work on the HMPS8000 robotic flat bread packer.

Innovative Technology of the Year – HMPS

Health Foods, sponsored by JCurve Solutions, was awarded to COYO for its coconut yoghurt kids pouches.

Health Foods – COYO

Best in Design, sponsored by Wiley, was awarded to Oji Fibre Solutions for the Yatala Packaging Plant.

Best in Design – Oji Fibre Solutions

Meat, Poultry and Smallgoods was awarded to Sunshine Meats, for its smoked duck breast.

Meat, Poultry and Smallgoods – Sunshine Meats

Paddock to Plate, sponsored by Manark Printing, was awarded to Australian Primary Hemp, which makes hemp seeds, hemp oil, hemp balance and hemp boost.

Paddock to Plate – Australian Primary Hemp

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Australia’s sheepmeat exports to China saw the largest ever start to the year https://foodmag.com.au/australias-sheepmeat-exports-to-china-saw-the-largest-ever-start-to-the-year/ Thu, 16 Aug 2018 01:01:42 +0000 https://foodmag.com.au/?p=68910 Strong demand from China, coupled with tight supplies in New Zealand, have been key contributors to the record Australian trade lamb prices in recent weeks. China is the world’s largest sheepmeat producer, consumer and importer. The country has been Australia’s single largest sheepmeat export destination by volume for the past couple of years and is … Continue reading Australia’s sheepmeat exports to China saw the largest ever start to the year

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Strong demand from China, coupled with tight supplies in New Zealand, have been key contributors to the record Australian trade lamb prices in recent weeks.

China is the world’s largest sheepmeat producer, consumer and importer.

The country has been Australia’s single largest sheepmeat export destination by volume for the past couple of years and is second, to the US, by value.

Meat Livestock Australia reports that Australia’s sheepmeat exports to China have seen the largest ever start to the year, swelling 43 per cent year-on-year to an all-time record of almost 55,000 tonnes for the January-July period.

READ: Sheep and cattle slaughter increases to reduce stock numbers during drought

China has a two-track production structure, with a mix of large-scale farms and industrialised processing companies, and small herders with a couple of animals processing batches through local slaughterhouses.

Small herders still represent a significant proportion of producers in China and they principally add volatility to the market, by growing flocks to take advantage of high prices and exiting when prices fall or livestock-rearing conditions deteriorate.

This means that over-production is an ever-present risk and, given domestic production accounts for 95 per cent of consumption, it can have an immediate negative impact on import demand, particularly at the commodity end of the market.

China produces one-third of the world’s sheepmeat, and high prices, growing demand and government support are forecast to underpin growth over the next decade.

Between 2017 and 2027, China’s sheep flocks are forecast to increase 1.1 per cent on a compound annual growth rate and for production to lift 2.1 per cent, according to GIRA.

At the same time, high prices, drought and disease are affecting China’s domestic production, and can potentially result in short-term production surges.

Much of northern China, where the majority of China’s sheep and goat flocks are raised, has been in intermittent drought for some years, with surface and groundwater at record lows in some places.

While production is forecast to increase in coming years, so is consumption.

GIRA is currently anticipating a compound annual growth rate increase in consumption of 2 per cent from 2017 to 2027.

Current estimates suggest that China’s sheepmeat production will continue to fall short of meeting consumption out to 2027.

China’s growing demand for a variety of premium proteins, including lamb, will be driven by significant growth in the number of wealthy urban households with high discretionary incomes.

Consumers are upgrading purchases across many product categories, including meat, which means eating larger quantities and of a wider variety.

Affluent consumers are seeking higher quality, imported chilled meat products, for consumption at home and through foodservic

While China’s 2017 estimated annual per capita sheepmeat consumption is relatively low – 3.4 kg per person in China compared to 8.4 kg in Australia – this is forecast to increase to 4.0 kg by 2027, which is significant for a consumer base of around 1.4 billion, according to GIRA.

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