The Healthy Grain (THG) has collaborated with Alpine Breads on Alpine Breads Heart Fibre and Alpine Breads Heart Wholemeal.
Developed in Benalla, Victoria, the innovative range is made with THG ingredient, Barleymax, a wholegrain that is said to deliver health benefits. According to the makers, consumption of Barleymax can lower the risk of wide-spread chronic health concerns including cardiovascular disease, colorectal cancer and diabetes.
Developed by the CSIRO, Barleymax is a non-GM wholegrain that promotes good gut and heart health. With a range of beneficial fibres that help to achieve a healthy gut microbiome, it packs a nutritional punch.
Its inclusion in the bread range delivers a minimum of 1g of beta-glucan per serve which, according to the makers, can lower the amount of biliary cholesterol that is re-absorbed by the body as part of a diet containing 3g of beta- glucan per day. Barleymax contains 40% more beta-glucan than oats (on average).
Food & Beverage Industry News looks at how sequencing of the wheat genome is set to open new doors in the development of bread for the health conscious.
Vivienne Stein, marketing services manager for Newly Weds Foods, has experienced some benefits from a side effect of the functional foods movement.
Working in the coatings and breadcrumb market, Stein says Newly Weds Foods was competing with major bakeries supplying into retail, as they collected returned bread from supermarkets to create cheap breadcrumb from their excess stock.
“However over time, developments of different types of bread with functional ingredients and additives made management of ingredient listings for crumb from returned bread very difficult. Ingredient listings became far too long for chicken and seafood processors using this crumb to include on their packaging. This became an opportunity for us as we had the ability to custom bake with a shortened list of ingredients to produce crumb.”
Stein’s insight into the increasing popularity of functional food can be painted into a trajectory of what’s to come in the future of bread manufacturing. The latest report from IBISWorld confirms that demand for basic bread is going down while “one significant growth area has been functional breads that have been enriched or fortified with nutrients”.
But will this trend come at the cost of a laundry list of ingredients in every bag of bread, or could the future of bread be the best of both worlds? A solution to boosting the nutritional value of bread without all the additives might not be too far away. Earlier this year, a comprehensive analysis of a wheat genome was published in the journal Genome Research.
The United Kingdom-led consortium provided the most complete map and assembly of the wheat genome to date. The project included input from University of Western Australia researchers from the ARC Centre of Excellence in Plant Energy Biology.
The ARC Centre’s Owen Duncan, a co-author of the study, explains that this mapping will have significant ramifications for the bread industry, with the potential to breed new wheat strands that can naturally offer the benefits of functional foods, in the very near future.
“When you know the sequence of a gene, it’s a bit like knowing the instruction manual, on how you can get the traits you want,” he explained. “Traditionally, to breed a new wheat gene from concept to commercial variety, it takes about 10 – 20 years, depending on the trait you are looking to exploit. With the sequencing we’ll see this speed up greatly. Now that we know exactly where those traits are in the genome, it could take as little as two to four years.”
This is especially good news for celiacs looking forward to better gluten-free bread products in the future. Through this study, Duncan and other researchers traced gluten proteins back to the wheat genes, and identified more than 100 gluten genes. This analysis will be vital to changing gluten content in wheat.
“We’ll be able to see what gluten is immunogenic. These are the peptides that the immunity systems of people with celiac disease react to,” says Duncan. “We might be able to modify the sequence and create glutens that are not immunogenic.”
The same theory of altering the wheat gene flows into functional foods, where extra nutrients may be able to be included in the wheat. With bread a staple of diets across the planet, this could improve the health of people the world over.
“As for the bread of the future, I see bread as being able to be a complete nutritional source, naturally filled with all the vitamins and minerals we need, rather than having to add these in, and depend on processing,” says Duncan “We can create a wheat that could be a complete dietary source.”
Advances in wheat genome research could also help the bread industry manage input prices, by stabilising production with a more resistant strain. Duncan explains that other members of the ARC Centre of Excellence in Plant Energy Biology have been able to trace back the sodium transporter – the trait that allows wheat to grow in saline fields. As a result, they increased the yield of wheat by 25 per cent.
This is all welcomed news for an industry that is suffering from decreasing margins. The IBISWorld report puts bread production revenue at $2.7 billion in 2016-17, with annual growth for the past five years at just 2.8 per cent. The report estimates annual growth for the next five years will be just 1.8 per cent.
“Profitability in the market is currently low, competition is high, and major players are having to adapt to lower prices,” said Sam Johnson, a senior industry analyst with IBISWorld. A lower wheat price would be welcome, as the domestic price of wheat is a key external driver in determining profitability.
IBISWorld’s report Bread Production in Australia aptly pointed out that “Higher flour prices therefore do not always result in higher revenue”. Although flour costs have dropped since their peak of 2014, they remain a risk for bread manufacturers in an increasingly competitive market.
Johnson’s advice to bread manufacturers looking to the future is to continue along the path of functional foods and premiumisation, rather than trying to compete with in-house supermarket brands on price.
“Companies need to be looking at incorporating newer, healthier ingredients, or even just promoting natural ingredients that are already in their bread,” said Johnson. “Customers need to perceive that the products are healthy.”
Australia’s Herman Brot provides staple foods full of goodness and now customers can order bread, pasta and muesli online and have them delivered directly to their door via Herman Direct.
Customers can choose combination packs starting from as little as 4 items up to a bulk buy box of 16.
Herman Brot launched their three flavours of Protein Muesli back in April complementing their already successful lower carb bread and lower carb pasta products.
Although all products are stocked in select Independent supermarkets and health food stores around the country, Herman Direct provides the opportunity for customers who don’t have a stockist near them, to order online.
Herman Brot’s Christian Coenen believes Herman Direct is the answer for health conscious people to get good quality products to their door.
“We are all about intelligent eating and we don’t want anyone to miss out on the opportunity to include our low carb, high protein and low GI products in their weekly shop,” said Cohen.
“We’ve already had incredible success and feedback on how our products are helping so many people and Herman Direct will now allow people in remote locations and/or people who don’t have a stockist close by, to get hold of our products.”
With incredible high protein, low carb and low GI figures all products are suitable for people with Type II diabetes, health & fitness professionals and people wanting to lose weight. Created using plant protein, the products are also perfect for vegans and vegetarians.
The available products includes Herman Brot Lower Carb Bread, Herman Brot Lower Carb Pasta, as well as three varieties of Herman Brot Protein Muesli (Peanut Candy, Red Fruits, and Chocolate.
The Protein Bread Company has launched an almost carb free multigrain bread made using over 95 per cent Australian ingredients.
Whilst a typical serve of multigrain bread has around 33g of carbs, Protein Bread Mix – 6 Australia Seeds has just 1.6g of carbohydrates. That’s around 95 per cent less than regular bread. As the name suggests, the bread also has 15g of Protein per serve and is also gluten free too.
“Creating a loaf that has the same taste as a beautiful multigrain bread but without the carbs was one hell of a task. Our product team has been working closely with our suppliers, nutritionists and food tech’s for the past 12 months to create this product. I’m thrilled to now be able to get it into the hands of consumers,” said Luke Hopkins, Co-Founder and Director of The Protein Bread Co.
Rather than using bleached wheat flour found in the typical loaf of bread, the company started with a base of natural Australian ingredients such as almond meal grown in Renmark, SA, golden flaxmeal from Hamilton in VIC, and sunflower meal grown in northern NSW just to name a few.
The bread is available now through the company’s online shop and is expected to hit the shelves in health food shops all around Australia over the next couple of weeks.
What does a staple food such as bread have to do with global warming? For a start, to make loaves on an industrial scale, you’ll need powerful milling and kneading machines and a huge oven, heated to 230℃ or more. This uses a lot of energy. The flour, yeast and salt must also be shipped in and, finally, the finished loaves are delivered to stores – all in trucks powered by petrol.
But it isn’t milling or baking or transport that accounts for most of the environmental impact of bread. In a new a study published in the journal Nature Plants, colleagues and I looked at the entire supply chain of a regular loaf – from seed to sandwich, via mill and bakery. We found that more than half its environmental impact arises not from food processing but from the production of the raw material, the wheat grain.
Food causes about a third of total greenhouse gas emissions. Yet the supply chains can be so complex that it is difficult to determine what part of the process is responsible – and without this information neither the industry nor consumers will know what to do about it.
Thanks to a collaboration with a bread manufacturer we had accurate “primary” data for every stage of their particular brand of 800g loaf. We found that ammonium nitrate fertiliser alone accounts for 43% of all the greenhouse gas emissions, dwarfing all other processes in the supply chain including baking and milling. These emissions arise from the large amounts of energy and natural gas needed to produce fertiliser, and from the nitrous oxide released when it is degraded in the soil.
For crops to grow big and fast, they need nitrogen, usually through fertiliser. It is the key ingredient of intensive agriculture. Without fertiliser, either we produce less food or we use much more land to produce the same amount, at greater economic and environmental cost. That is the fix we are in.
We could reduce the use of fertiliser by recycling agricultural and human waste as manure, in order to retain the nitrogen in the same cycle. We could also harness the best of organic farming by, for example, using “green manures” or rotating crops with legumes that “fix” nitrogen in the soil. Precision agriculture can be used to only apply fertiliser where and when it is needed, using new sensor technologies including drones to monitor the nutritional status of soils and plants.
And we can even develop new varieties of crops that are able to use nitrogen more efficiently by, for instance, harnessing fungi in the soil or getting soil microbes to release less nitrous oxide.
We use more than 100 million tonnes of fertiliser each year. oticki / shutterstock
But technology isn’t the only solution – we could also change our diets. Meat, in particular, is a very inefficient use of nitrogen, as cows or chickens use up energy and nutrients simply staying alive before being slaughtered.
Cereal crops such as wheat are a much more efficient way of converting nitrogenous fertiliser into nitrogen in food protein. Studies show emphatically that low-meat diets are also good for the environment.
There is no incentive to ditch fertiliser
But whose responsibility is it to reduce fertiliser use? After all, fingers could be pointed at the fertiliser manufacturer, the farmer, or even the retailers and consumers who demand cheap bread.
With goods like electronics or car tyres there is a growing recognition for a notion of extended producer responsibility where manufacturers are held responsible for the continuing impact of their products, often including disposal. This could be extended to fertilisers too.
Consumers could pay more for “greener bread” or apply pressure to use less fertiliser. But things can be confusing as people are usually entirely unaware of the environmental impacts embodied in the products they consume. This is particularly the case for food, where the mains concerns are over human health or animal welfare – not emissions. Many will be surprised that wheat cultivation has a greater environmental impact than baking or milling.
This highlights one of the key conflicts in the food security challenge. The agriculture industry’s primary purpose is to make money, not to provide sustainable food for the whole world. Profits for farmers and retailers rely on highly productive crops – which require lots of relatively cheap fertiliser. However the environmental impact of this fertiliser is not costed within the system and so there are currently no real incentives to fix things.
Feeding seven billion people fairly and sustainably is therefore not only a question of technology but also one of political economy. We need incentives to use less fertiliser – and we could start with bread.
Climate change and extreme weather events are already impacting our food, from meat and vegetables, right through to wine. This series on the Climate and Food now looks at what this means for the food chain.
The concentration of carbon dioxide in our atmosphere is increasing. Everything else being equal, higher CO₂ levels will increase the yields of major crops such as wheat, barley and pulses. But the trade-off is a hit to the quality and nutritional content of some of our favourite foods.
In our research at the Australian Grains Free Air CO₂ Enrichment (AGFACE) facility, we at Agriculture Victoria and The University of Melbourne are mimicking the CO₂ levels likely to be found in the year 2050. CO₂ levels currently stand at 406 parts per million (PPM) and are expected to rise to 550PPM by 2050. We have found that elevated levels of CO₂ will reduce the concentration of grain protein and micronutrients like zinc and iron, in cereals (pulses are less affected).
The degree to which protein is affected by CO₂ depends on the temperature and available water. In wet years there will be a smaller impact than in drier years. But over nine years of research we have shown that the average decrease in grain protein content is 6% when there is elevated CO₂.
Because a decrease in protein content under elevated CO2 can be more severe in dry conditions, Australia could be particularly affected. Unless ways are found to ameliorate the decrease in protein through plant breeding and agronomy, Australia’s dry conditions may put it at a competitive disadvantage, since grain quality is likely to decrease more than in other parts of the world with more favourable growing conditions.
There are several different classes of wheat – some are good for making bread, others for noodles etc. The amount of protein is one of the factors that sets some wheat apart from others.
Although a 6% average decrease in grain protein content may not seem large, it could result in a lot of Australian wheat being downgraded. Some regions may be completely unable to grow wheat of high enough quality to make bread.
But the protein reduction in our wheat will become manifest in a number of ways. As many farmers are paid premiums for high protein concentrations, their incomes could suffer. Our exports will also take a hit, as markets prefer high-protein wheat. For consumers, we could see the reduction in bread quality (the best bread flours are high-protein) and nutrition. Loaf volume and texture may be different but it is unclear whether taste will be affected.
The main measure of this is loaf volume and texture, but the degree of decrease is affected by crop variety. A decrease in grain protein concentration is one factor affecting loaf volume, but dough characteristics (such as elasticity) are also degraded by changes in the protein make-up of grain. This alters the composition of glutenin and gliadin proteins which are the predominant proteins in gluten. To maintain bread quality when lower quality flour is used, bakers can add gluten, but if gluten characteristics are changed, this may not achieve the desired dough characteristics for high quality bread. Even if adding extra gluten remedies poor loaf quality, it adds extra expense to the baking process.
Nutrition will also be affected by reduced grain protein, particularly in developing areas with more limited access to food. This is a major food security concern. If grain protein concentration decreases, people with less access to food may need to consume more (at more cost) in order to meet their basic nutritional needs. Reduced micronutrients, notably zinc and iron, could affect health, particularly in Africa. This is being addressed by international efforts biofortification and selection of iron and zinc rich varieties, but it is unknown whether such efforts will be successful as CO₂ levels increase.
What can we do about it?
Farmers have always been adaptive and responsive to changes and it is possible management of nitrogen fertilisers could minimise the reduction in grain protein. Research we are conducting shows, however, that adding additional fertiliser has less effect under elevated CO₂ conditions than under current CO₂ levels. There may be fundamental physiological changes and bottlenecks under elevated CO₂ that are not yet well understood.
If management through nitrogen-based fertilisation either cannot, or can only partly, increases grain protein, then we must question whether plant breeding can keep up with the rapid increase in CO₂. Are there traits that are not being considered but that could optimise the positives and reduce the negative impacts?
Selection for high protein wheat varieties often results in a decrease in yield. This relationship is referred to as the yield-protein conundrum. A lot of effort has gone into finding varieties that increase protein while maintaining yields. We have yet to find real success down this path.
A combination of management adaptation and breeding may be able to maintain grain protein while still increasing yields. But, there are unknowns under elevated CO₂such as whether protein make-up is altered, and whether there are limitations in the plant to how protein is manufactured under elevated CO2. We may require active selection and more extensive testing of traits and management practices to understand whether varieties selected now will still respond as expected under future CO₂ conditions.
Finally, to maintain bread quality we should rethink our intentions. Not all wheat needs to be destined for bread. But, for Australia to remain competitive in international markets, plant breeders may need to select varieties with higher grain protein concentrations under elevated CO2 conditions, focusing on varieties that contain the specific gluten protein combinations necessary for a delicious loaf.
A large audience gathered at the Victorian Manufacturing Showcase in Ballarat to hear from business leaders about challenges and opportunities in emerging growth sectors, writes Hartley Henderson.
Key factors considered central to success in today’s changing manufacturing environment included an ability to adapt, the development of a competitive risk-taking culture, and exploiting collaboration with other companies and universities.
Also highlighted was the critical role of strong leadership, involvement of employees in seeking new ideas and productivity improvement, and recognising the importance of consistently delivering quality added value products for clients.
True Foods is an Australian owned family business that was established in 2001 as a specialist manufacturer of flat bread products.
In 2011 the company purchased a major production facility in the Victorian regional town of Maryborough which consists of 27 acres with 3 acres under roof.
True Foods Director, Mark Thurlow, says the company has experienced enormous growth in its production capabilities, now employs some 250 people, and has an annual turnover of around $50 million.
“We have grown to become the largest Australian-owned manufacturer of Tortilla Wraps, flatbread products, and bakery snacks such as crumpets and pikelets, and this is supported by a supply chain that distributes significant volumes of shelf stable, ambient and frozen products nation-wide,” he said.
“Innovation is a driving force in our success and we continue to invest in new capabilities and capacity to bring innovative new products to market for our customers, which range from large multi-national supermarket brands and international franchise groups to weight-loss companies and health food chains.
“Our culture of innovation is aimed at finding unique solutions across the entire value chain – from new product development, to purchasing of raw materials, and finding new production and supply chain efficiencies. We are always looking to invest in new capabilities that are synergistic with our existing purchasing, production and supply chain efficiencies.
“The focus on innovation is backed by an R&D team that is equipped for rapid prototyping to help us quickly focus on a clients’ specific brief, and our multiple production lines have all been modified to make slightly different products. This in turn means that the company has some of the broadest capability in Australia to offer a range of products, with or without inclusions, and to make multiple health claims.
“We are constantly increasing the range of products we offer, and because of our ability to run segregated production lines, allergen-free, gluten-free, organic, Kosher or Halal products can be effectively processed.
“It is people that make a business and development of a loyal culture and a highly reliable workforce is essential. We have established a diverse management team with backgrounds in food manufacturing, food technology, logistics management, corporate finance and marketing, and a key feature of the company’s culture is to encourage and listen to employee ideas.”
Thurlow says great emphasis is also placed on collaboration, communication and the sharing of ideas, both internally, with suppliers, and with valued customers.
“For example, True Foods enjoys a wonderful working partnership with the team at Laucke Flour Mills, with significant collaboration on many of the technical aspects of flour right across the supply chain – from sourcing grain, to developing technical specifications, right through delivery and final use in our facility,” he explained.
“Both companies have invested considerable time to better understand the requirements of the other, and through this transparent and collaborative approach we have built significant trust.
“Through their hands-on approach, world-class equipment and technical knowledge, we have developed a flour that consistently meets our specialised needs, and we continue to work on cross-seasonal strategies.
“Actively engaging with our partners at all levels is a central feature of our operations. This includes identifying emerging trends and working with our partners to develop market leading products, achieving supply chain efficiencies, and utilising lean manufacturing to drive costs out at all levels of our production process.”
According to the General Manager of Laucke, Peter Cobb, locality is a key factor in enabling strong collaboration between Laucke and True Foods. “We are positioned at Bridgewater on Loddon, which is only about 40 minutes by road from True Foods in Maryborough,” he said.
“This assists many areas of collaboration, including in product development because we are able to instantly run samples from our laboratory to True Foods and thereby help our client to keep ahead of the game.
“Close geographic location also applies to logistics where collaboration with another partner, CVT Transport, which is located in Maryborough, provides very fast and reliable delivery of the main bulk ingredient flour in specialised tankers from Laucke storage containers to True Foods, where the flour is blown into their bulk storage facility.
“In this way, raw materials supply is managed in an extremely efficient and reliable manner to give True Foods comfort in its scheduling, which in turn also benefits effective scheduling at Laucke.
“Strong collaboration is providing a strategic advantage by enabling differentiated supply options to be offered to ensure the management of quality as well as efficiency in delivery of tailored products to our client.
“We have developed a flour specific to True Foods requirements to ensure that it goes through its automated plant in a certain way, ensuring for example that the correct amount of water is absorbed by the flour and that specific requirements for consistency are met.”
Cobb says Laucke is able to tailor the flour to end user requirements in niche markets, which includes the supply of specialty flours such as certified organic, and differentiates the company from big multinationals.
“At the planning stage we work closely with True Foods product development team and are also able to provide ideas and feedback on marketing and sales strategies for specific products.
“The relationship between Laucke and True Foods is multi-tiered and there is an understanding about how each other’s factories operate. Information is shared openly including between CEO’s, production schedulers and planners, and often across both organisations by people of equal job function.”
Brumby’s is launching an authentic sourdough range which includes four new products, each made with levain culture.
According to recent research for IBIS World, Australian consumers are spending more on high quality, freshly baked bread products and focusing more on health awareness. This sourdough range caters for the increased consumer demand for healthier, more artisan style products.
“We’ve been working on developing a new range that fits into the artisan category, focuses on health consciousness and also caters to consumers’ gourmet entertaining needs,” said Brumby’s Bakery General Manager David Dinnes.
He said the baking process is part of Brumby’s authentic baking roots delivering a superior product for customers.
“The difference between a traditional Sourdough loaf and our Authentic Sourdough loaf is the starter we use called ‘levain’, which is an active bacteria culture that is added to the bread to help make it rise,” he said.
“Levain is not as sour as other starters that are used in commercial kitchens and needs to rest for 12 hours to ferment before it can be kneaded and shaped.
“The baking process is quite complex which is why our bakers call it a labour of love.”
The range launches this week and includes Authentic Sourdough, Authentic Sourdough Baguette, Authentic Sourdough Fig & Walnut, and Authentic Sourdough Fig and Walnut Baguette.
Quality Bakers Australia has recalled several popular brands of bread rolls from stores in NSW and the ACT because of fears they could contain pieces of metal.
The NSW Food Authority said in a statement the products, which were sold from various retail outlets including Coles, Woolworths, Metcash/IGA, and corner stores, have a best before date of October 2, 2016.
The full list of recalled products includes:
Coles White Round Rolls 6 Pack, plastic film
Coles Smartbuy 6 Hamburger Rolls, plastic film
Coles Smartbuy 6 Hot Dog Rolls, plastic film
Coles White Long Roll 6 Pack, plastic film
Mighty Soft Hot Dog P6, plastic film
Mighty Soft Hamburger 5″ P6, plastic film
IGA Bakers Oven White Round Roll P6, plastic film
IGA Bakers Oven Hot Dog Roll P6, plastic film
IGA Bakers Oven Hamburger Roll P6, plastic film
Hot Dog P6 Top Slice, plastic film
Hamburger Jumbo 5″ P12 Bulk, plastic film
UB White Round Batch Roll P6, plastic film
UB White SD SUB P6, plastic film
UB White SD Round Roll 4″ P6, plastic film
UB White Hot Dog Roll 7″ P6, plastic film
UB AMERICAN SLD 5″ Hamburger Roll P6, plastic film
UB White SUB P6, plastic film
The product can be returned to the place of purchase for a full refund. For more information contact Quality Bakers Australia on 1800 810 599 or via www.goodmanfielder.com
The Protein Bread Company, maker of the Protein Bread Loaf, was named Best of the Best at the Food & Beverage Industry Awards in Sydney on Friday night.
The company which was founded by siblings Anna and Luke Hopkins had a big night, also taking out the Label and Packaging Design Award.
“It was definitely a surprise. One award was fantastic and that was unexpected. But to take out two was unreal,” commented Luke Hopkins.
Asked what was behind the success, Anna Hopkins put it down to a willingness to innovate.
“I think we just always ask why. Why does something have to be like that? Why is this like this? We’re constantly questioning,” she said.
“We never do what everyone else does. We’re just looking for how we can do things a bit differently,” added Luke.
The Protein Bread Loaves are packed in a unique, stand up carton that sits on shelves much like a milk carton.
The packaging includes a cardboard outer for protection. In addition, the stand-up bread carton has great frontage and shelf presence, and clearly highlights the product and its key features.
The Food & Beverage Industry Awards were again a great success. Hosted this year by Channel Seven’s Larry Emdur, there were 15 awards in all.
Food & Beverage Industry News would like to thank the award sponsors – Flavour Makers (Platinum Sponsor), Newly Weds Foods (Australia), Mintel, HACCP Australia, B-d. Farm Paris Creek, SMC, and Kimberly-Clark Professional. Without their help, these awards would simply not be possible.
Packaging: Modified Atmosphere Pack (MAP) which excludes oxygen
Made with care from gluten free wholegrains, Helga’s Gluten Free Wholemeal delivers the closest thing to a real bread experience without the gluten. Just one serve (two slices) contributes 25 per cent towards the Grains & Legumes Nutrition Council 48g Whole Grain Daily Target Intake.
To prove just how delicious gluten free wholemeal can be, Helga’s has commissioned Sophie Henley, owner of boutique Sydney wholefoods cafe, Henley’s Wholefoods, to create a series of mouth-watering recipes featuring the new Helga’s Gluten Free Wholemeal.
Inspired by the impressive, Instagram worthy menu on offer at Henley’s Wholefoods, Sophie Henley and her team have paired Helga’s Gluten Free Wholemeal with a selection of fresh ingredients to create the recipes. For example, the Chicken Finger Sandwich is packed full of nutritious ingredients and is gluten and dairy free so it’s perfect for entertaining friends and family with dietary requirements.
Given those following a gluten free diet need to avoid wheat, rye, barley and oats, getting enough wholegrains in the diet can be tricky.
Containing no artificial colours and flavours, Helga’s Gluten Free Wholemeal is dairy free and a source of fibre.
Made by the seed and grain experts, the new Wholemeal recipe joins Helga’s Gluten Free Sunflower & Red Quinoa, Helga’s Gluten Free Soy & Linseed and Helga’s Gluten Free 5 Seeds.
Bulla Dairy Foods has built on the success of their Lamington and Coconut Ice range with the introduction of three new flavour stick ice cream combinations.
The newest ice cream range, including Fairy Bread, Cookies & Cream and Cookie Crumble, aims to provide consumers with fresh milk and cream that they love.
According to Bulla Dairy Foods General Manager Nick Hickford, Bulla is committed to tradition and innovation.
“There is nothing more iconic for Australians than fairy bread. By reinventing this family classic and bringing it to life in a fun frozen format, we’re confident that we’ll be keeping this much loved treat alive for many more generations to come,” Hickford says.
Fairy Bread features vanilla-flavoured ice cream dipped in a white choc coating and covered in colourful sprinkles. Cookies & Cream includes cookie-flavoured ice cream dipped in a white choc coating and covered with chocolate cookie pieces.
Bulla’s new range comes in packs of six and is available in most supermarkets.
Tip Top has announced that it has purchased and will re-open the former Kellogg’s Australia site at Charmhaven, creating as many as 100 new jobs.
The vacant 25,000 square metre site would be refurbished and integrated into Tip Top’s bakery and distribution network, which includes 11 other factories in Australia (three of these in NSW).
“Tip Top is already a key employer in New South Wales and a strong contributor to its economy – we take great pride in this,” said Tip Top Australia managing director Andrew Cummings in a statement.
“The Charmhaven site will be a complementary addition to our existing network and this exciting multi—million dollar investment will ensure we continue to produce and deliver the highest quality product, daily across Australia”
Hans Oliving has partnered with tennis legend Lleyton and his actress wife Bec Hewitt, to encourage families to make the switch to a healthier alternative than traditional deli meats.
Inspired by the so-called Mediterranean diet, the range of Hans Oliving deli meats are produced using Greek olive oil, which offers less saturated fat than comparable products, while also enhancing the product’s taste.
According to company spokesperson Mirabel Rosar, Hans Oliving’s products reflect Australia’s changing priorities and a shift towards healthier choices without sacrificing taste, a brand philosophy, which led the company to Lleyton and Bec.
Rosar said: “The launch of Hans Oliving is a real milestone for our company and an exciting addition to our product range. We’re focusing on providing Aussies with a wide choice of premium products and healthier options, and we’re thrilled to have the Hewitts on board with us.”
According to Lleyton Hewitt, “Bec and I want to get the most out of the next phase of our lives, and adopting a Mediterranean lifestyle is going to be a key part of keeping us all healthy and happy. It’s not just a way of cooking, it’s about spending time with friends and family and keeping active.”
The Hans Oliving range includes Pizza Salami, Peperilli Salami, Hungarian Salami, Traditional Ham, Gypsy Ham, Naturally Smoked Ham, Rindless Pan Sized Bacon, Strassburg, Polish, Chorizo, Kransky, Cheese Kransky, Kabana and Twiggy Sticks.
Aussie consumers will be able to purchase these products thanks to a co-branding agreement between Hans Continental Smallgoods and Creta Farms, based on the Greek island of Crete.
The family-owned company is the largest meat product producer in Greece and revolutionised the deli meats market with its olive oil produced range since 2001. Hans Oliving is produced in Australia with Creta Farms’ signature olive oil and premium quality lean meat.
The range is now available to purchase across Australia in selected Coles, Woolworths and IGA stores.
Sydney brand design agency, Saltmine Design Group has redesigned the Tip Top product packaging to promote what it calls its "leadership in the bread category.“
George Weston Foods commissioned Saltmine to reinvigorate the Tip Top brand, which has been in the market for over 50 years, with the objective to realign the brand and product range.
As the largest brand in the category, Tip Top saw the opportunity to create a powerful new masterbrand visual identity.
Sara Salter, Managing Director at Saltmine says, “We are very excited to be working on such an iconic Australian brand. Key to this projects success was staying true to the brands heritage whilst also creating a fresh new look that would allow Tip Top to strengthen it’s leadership in the bread category.“
Saltmine introduced a red swoosh device to the brand’s visual identity, which is almost as important as the brandmark itself. The ‘swoosh’ is used on-pack to frame the window which highlights the product, and in communications, as a border to highlight products and increase the brand colour.
The Tip Top brand is known for its nutritious and tasty bakery goods and Saltmine wanted to convey this on-pack by bringing to life the food and health credentials that the brand was previously lacking. Falling wheat, grains and fruit were used to re-inject food cues and add appetite appeal to the previously static pack design, the brand design agency said.
Speaking about the new Tip Top visual identity, George Weston Foods, Group Marketing Manager, Justine Cotter, said “The new visual identity developed by Saltmine for the Tip Top masterbrand provides a strong, unified look for the brand and positions TIP TOP as a market leader.”
A laboratory-scale analysis of Renaissance Ingredients’ acrylamide-reducing (AR) baker’s yeast showed an average 70 per cent reduction in the presence of carcinogen acrylamide in fried potato products.
The reduction was observed after a simple application of the AR yeast in a water solution during the raw potato processing phase, leading the company to believe that it can reach up to a 95 per cent reduction in potato chips, fries and other foods.
Renaissance Ingredients’ President, Dr Matthew Dahabieh said “These results confirm the ability of our AR yeast to substantially and easily reduce acrylamide in French fries and potato chips, simply by soaking raw or precooked potatoes in an AR yeast and water solution for just a few minutes.”
Dahabieh was confident that industry partners would wish to collaborate with the company to apply the yeast to a variety of potato products in order to deliver significant reductions in acrylamide.
In 2002, acrylamide was identified in a range of common foods, including potato chips, fries, bread, toast, cereal, and coffee.
Acrylamide is not added to food, but forms naturally from the amino acid asparagine when foods are heated above 120°C (e.g., during baking, roasting, or frying).
AR yeast strains are similar to traditional baker’s yeast that consumes amino acids at an accelerated rate, effectively allowing the yeast to be used in foods that do not usually include it as an ingredient.
The company observed an 80 per cent AR reduction in white and whole wheat bread/toast –with no major changes made to the bread-making or baking processes other than using AR yeast to replace conventional yeast.
Canadian-based Renaissance Ingredients has said it has perfected its acrylamide-reducing (AR) baker’s yeast for applications in the global bread and baked goods market.
The company’s non-GMO AR baker’s yeast strains (Saccharomyces cerevisiae) have been found to reduce acrylamide by up to 95% in a variety of food products by degrading the precursor compound asparagine.
In this test in both white and whole wheat bread and toast, the use of AR baker’s yeast delivered an average reduction in acrylamide of 80% relative to conventional baker’s yeast.
This reduction was observed in the bread prior to toasting, as well as across three degrees of toasting (low, medium and high/dark). Importantly, no changes to the bread-making or baking processes other than the use of AR yeast were required in order to achieve these reductions.
“We are very pleased with the performance of our AR yeast in bread and toast. These results confirm the efficacy, simplicity and seamlessness of using our AR yeast in all varieties of baked goods,” said Renaissance Ingredients’ President, Dr. Matthew Dahabieh.
“We are also exceptionally pleased with the consistency exhibited by our AR yeast in reducing acrylamide across all levels of toasting. In most cases, the acrylamide content of toasted bread made with our AR yeast is less than that of untoasted bread made with conventional baker’s yeast. Essentially, our AR yeast eliminates the acrylamide potential of toasting conventional bread.”
Highly elevated acrylamide levels in toasted bread
It is well known that cooking at high temperatures significantly increases the acrylamide content of food. For example, in Renaissance’s tests, white bread baked with conventional yeast contained 30 parts per billion (ppb) of acrylamide, while dark toast made from the same bread increased the acrylamide content by 6.5 times to 195 ppb. In the case of whole wheat bread, dark toast had higher acrylamide levels of 8.9 times (34 ppb in bread increases to 301 ppb in dark toast).
However, when produced with AR yeast, dark toast made from the white and whole wheat bread (that contained just 5 ppb prior to toasting) contained only 36 and 40 ppb of acrylamide, respectively, after toasting.
“Our studies show that common restaurant and consumer cooking practices can result in highly elevated levels of acrylamide in toasted bread. However, our data also show that AR yeast has the ability to mitigate this ‘acrylamide potential’ in baked goods without any changes to the cooking process. This greatly reduces the health risk that acrylamide formed during cooking poses to end consumers,” added Dahabieh. “We are now looking to work with collaborative partners at the pilot and industrial scale to confirm and refine the efficacy of AR yeast in these settings.”
AR yeast applications: baked goods, potato products, snack foods and coffee
Renaissance Ingredients’ AR yeast strains are traditional baker’s yeast with an accelerated natural ability to consume the amino acid asparagine, the precursor to acrylamide. In baked goods in which yeast has always been used as an ingredient, AR yeast can seamlessly replace conventional baker’s yeast with no disruption to the baking process.
Importantly, AR yeast also can be used in foods in which yeast is not normally an ingredient. Renaissance Ingredients has conducted numerous successful studies on the feasibility of using AR yeast in novel ways for foods containing yeast extract, chemically leavened foods, or foods exposed to soaking steps during processing. These foods include potato-based products such as potato chips and French fries, savory snack foods, cereal products and coffee.
“Our in-house studies highlight the versatility and efficacy of our AR yeast in reducing acrylamide not only in baked goods and toast, but also in potato products, snack foods, cereal products and coffee. We are now looking to demonstrate this efficacy in pilot-scale trials by working closely with additional interested industry partners,” adds Dahabieh.
According to industry analysts, IBISWorld, Australia’s bread industry is not only going through a number of changes – its also facing challenges that is forcing it to both rationalise and innovate, writes Branko Miletic.
The recently released (July 2015) IBISWorld Industry Report has found that bread manufacturers are facing numerous challenges. This has particularly been the case over the past five years.
Growing competition from supermarkets’ instore bakeries and the consumer shift away from factory-baked bread towards specialty and artisan retailers have caused the industry’s share of the overall bread market to fall.
Additionally, volatility in prices over the past five years has dampened industry growth prospects and squeezed profit margins.
Evolving nutritional concerns, especially those relating to carbohydrate consumption and the related increases in gluten intolerance, have all combined to work against the industry.
However, the report also found that the industry’s prospects, modest as they may be, present a number of niche growth opportunities. The functional and fortified bread segment for example is expected to drive demand, as are new low-carb and other healthier bread offerings that appeal to increasingly health-conscious consumers.
The best thing since sliced bread
Increasing demand for specialty high-value breads will drive growth in niche and artisan bread products over the next five years. Bake-at-home products, par-baked and flash-baked premium bread products targeted at the food – service sector will also drive growth.
However, industry growth will be restrained by competition from instore supermarket bakeries, as Coles and Woolworths continue their aggressive push into the fresh food segment. As a result of these conflicting variables, IBISWorld expects industry revenue to grow by an annualised 1.8 per cent over the next five years, to total $2.8 billion in 2020-21.
It's all about the dough
According to the IBISWorld report, in 2015-16, industry revenue is expected to grow by 1.7 per cent, mainly driven by the increasing number of premium products offered, and new pricing models.
In 2015-16, industry revenue is forecast to reach $USD2.6 billion. Although growth is weak, it is still an improvement relative to the industry’s performance in 2010-11 and 2011-12.
It's breadsticks at 10 paces
Over the past five years, the bread industry has faced intense competitive pressures that have pushed down both prices and volumes for numerous participants.
To combat downward margin pressures, many operators have attempted to improve production efficiency by increasing automation, however, the report noted there has also been a growing focus among operators on higher margin products, including artisanal breads. Revenue from Goodman Fielder’s artisan bread business for example increased by 75.0 per cent in 2013-14.
Another significant threat comes from supermarkets aggressively increasing their share of private-label bread by baking their products instore, to compete directly with franchise bakeries and branded bread products. Sales of private- label bread have increased over the past decade, and now account for more than 30 per cent of retail supermarket bread sales.
Bread pricing wars have driven this development, with the two supermarket giants attempting to attract customers and gain market share in the bakery products segment by selling $0.85 loaves. Coles and Woolworths together control over 70 per cent of the grocery market, with private-label products accounting for nearly one in three products on supermarket shelves. At the same time, it is interesting to note that George Weston has supplied home-brand bread to Woolworths for the past decade, while Goodman Fielder supplies rival Coles.
Taking the (white) bread out of our mouths
Australians have also become more sophisticated in their bread consumption said IBISWorld, opting for a greater variety of international and artisan breads. This includes seeded, wholemeal, organic and gluten-free loaves, along with sourdough, rye breads and focaccias.
The increase in the number of artisan bakeries, particularly in capital cities, is further testament to this trend. Some industrial bread manufacturers are seeking to exploit these changing consumer tastes, widening their product ranges to incorporate more premium products as they gradually move away from the traditional white loaf said the report.
The industry’s performance will also be influenced by the rise of external competitors. Instore supermarket bakeries and artisan bakeries, which are not included in the industry, are a considerable threat.
Coles and Woolworths together operate over 1200 instore bakeries, and this number is forecast to rise over the five years through 2020-21 as they continue their aggressive push into the fresh food market. In response, industry players will need to focus on catering to the increasingly sophisticated tastes of the foodservice sector, to counter volume and pricing pressures.
Added to this figure is the higher consumer expenditure on restaurant and cafe food, which in the medium term is expected to translate into stronger demand for artisan breads, including a range of sourdough, ciabatta and flatbread varieties.
Gives us this day, our daily bread
The rise of health consciousness is known to be the primary driver of innovation for the industry, which is in the decline phase of its lifecycle. Growth in demand for healthier and more convenient substitute foods, such as snacks, biscuits, cereals and fruit, will partly lower the demand for bread.
This will be particularly true for factory-produced white bread. However, the continued introduction of new premium and ‘better-for-you’ products such as fortified breads, gluten-free loaves, high protein bread and fruit or nut breads will help offset this trend, as bread manufacturers market towards health-conscious consumers.
In the five years through 2020-21, industry revenue is expected to increase by an annualised 1.8 per cent to total $USD2.8 billion. This includes growth of 1.3 per cent in 2016-17. Despite revenue growth, enterprise, establishment and employment numbers are expected to continue declining as the industry continues to consolidate.
On a brighter note, a shift towards higher value artisan breads and other premium bread products will help boost profit margins, partially offsetting the effects of intense competition. According to most industry pundits, international trade will remain negligible.
Kneading to know the future
Over the next five years, the IBISWorld report predicts growth in high-margin premium breads is likely to drive revenue growth. However, this positive trend will be largely offset by the growth of private-label supermarket products that are baked instore.
Branded industrial producers of bread, such as Goodman Fielder, are expected to respond to changing consumption trends by altering their product mixes to reflect demand for gourmet and artisan breads.
Despite this shift, white bread still accounts for 43 per cent of total bread sales and will remain the dominant product segment until there is significant narrowing of the price difference between artisan and industrially baked bread.
Production levels will be dictated by downstream demand. Industry players are expected to face a tightly contested domestic market as retail and supermarket bakeries gain market share, particularly in specialty product segments. This means that growth in the volume of bread produced will depend on the major participants’ success in developing high-value products.
The wider introduction of higher margin branded products, and their increasing importance in the industry’s product range, will play a role in raising prices. An opportunity for some players exists in expanding food-service sector offerings, to meet the growing demand for pre-baked artisan breads with quick preparation times.
Responding to the release of Patties Food Limited 2015 (FY15) financial results, which showed a significant slump in earnings mainly due to the impact of the recent frozen berries recall, Patties CEO Steve Chaur said that future is looking much brighter for the food maker thanks mainly to their diverse food portfolio.
“The FY15 reported Net Profit After Tax [NPAT] result was significantly impacted by the frozen berries recall, which led to a $13.6m non-cash impairment (pre tax) of the Frozen Fruit business,” said Chaur.
“Our core savoury products, which represent over 90 per cent of our business earnings, performed solidly, delivering an increase in sales revenue and profit growth in our iconic savoury brands,” he added.
However, financial results are a lot like berries – you can always pick the better looking ones, and as such, the figures look worse when you notice the EBIT- or Earnings before income Tax result – where the drop in earnings went from $26.0 million in FY14 to $9.1m in FY15.
Chaur also noted that mechanisms have now been put into place to prevent a repeat of this problem.
“[It’s] Not appropriate to comment, other than to say we are continuing to test every batch before it is released to the market with nil detection found to date. Patties Foods frozen berries are amongst the most rigorously tested berries in the Australian market. “
Another meaty issue that is rubbing the Patties ledger the wrong way is that of beef prices, which have increased by about 40 per cent since the beginning of the year, a fact that is impacting on Patties profitability.
“Beef prices are at record highs in Australia, impacting all processors in our category. There’s been continuing growth in the global demand for Australian beef, so price inflation is likely to continue for the foreseeable future,” said Chaur.
“Patties Foods responded early in the past year to put steps in place to mitigate the ongoing impact of rising beef prices, such as a strategic procurement program, price increases and operational cost reductions.”
“We’ve also restructured our operations and driven our Bakery Continuous Improvement program, which has positively impacted on earnings over the past and coming year. “
“We are focused on expanding our savoury business, optimising our cost base, driving efficiency gains at our Bairnsdale bakery, and delivering profitable growth.”
Moving forward, concluded Chaur, it’s all about staying firmly in the black.
“New product development, effective marketing and channel focus have an important part to play in achieving growth.”