The Australian Food Industry - AceHSC...The Australian Food Industry Sectors in the Food Industry...
Transcript of The Australian Food Industry - AceHSC...The Australian Food Industry Sectors in the Food Industry...
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TheAustralianFoodIndustry
SectorsintheFoodIndustryAgri-foodchainreferstoproductionandsupplyoffoodforconsumer.Alllinksinthechainrely
oneachothersoifthere’saprobleminonesectoritaffectstheothers.E.g.sourandsmallstrawberries>modifiedrecipeinmanufacturing>foodcaterersubstitutesanotherdesertwithsweetertaste,orretaileradvertisestrawberriesata‘sale’pricetosellthem.
1. Agricultureandfisheries–beginningoffoodchain,allgrownfoodbothplantsandanimals! Fisheriesistheproductionofplantsandanimasinthewaterenvironment! Aquacultureinvolvescontrolledfarmingoffish! E.g.wheat,fruit,meat,poultry,seafood
2. Foodprocessingandmanufacturing–Largestsector(everyoneeats),alteringrawmaterials! Rawmaterialsprocessedtomakemanufacturedproducts.! Primaryindustryproductsarerefinedthenconvertedintoa‘value-addedproduct’.! Theyaremuchmorepopularthanrawmaterialsbecausetheyhavebeenmajorly
processed! E.g.bread,yoghurt,pies,breakfastcereal,cheese
3. Foodserviceandcatering–Wherereadytoeatfoodisprepared,soldordelivered! E.g.McDonalds,canteen,restaurants,takeawayoutlets,cateredfunctions,airlines
4. Foodretail–Whereprocessedfoodissoldtoconsumers! Productsandservicearelimited,retailersvaryinsize,i.e.householdormutinational! E.g.Coles,Woolworths,butchers,bakers,conveniencestores
Developmentsinthe4sectors Developmentsinallsectorsaredrivenby:technologicaladvancement,needforcompaniestogrow/prosper,worldandlocalevents(i.e.wars,recessions),andconsumerexpectations.
Agricultureandfisheries" Smallfarmsarebeingtakenoverbylargecompanies–lesscompetition,nolocalprofits" Fishingquotasintroducedtoprotectfishspecies–stabilisedmarineenvironment" GMcropsontherise(soyabeans,tomatoes)–rangeoffoods,increasedproduction" Expansionoforganicfarming–environmentallyfriendly,companyimage" Productionoftrimlamb–meetshealthyneedsofconsumers
Foodprocessingandmanufacturing" Newlabelinglaws-allergyandnutritionalinformation" Advancesinpackaging-longershelflife,UHT,conveniencei.e.resalable" Organicfoodsasingredients" Heatandserveproducts(pizza,noodles,stirfry)–convenient,busylifestyles" Numerousservingsizes(individual,familyof4)–individualneedsofconsumer" Diverse-multiculturalfoods,variationstoproducti.e.cherry/diet/vanillacoke" Curedmeatssuchasbacon-reducedfat,healthneedsofconsumers
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Foodserviceandcatering" Foodcourts,homedelivery–convenient,rangeofchoices,quick" Internetshopping–quick,convenientofhome" Multiculturalrestaurants–moretastes,variety" Morevegetarianitems–individualneedsofconsumers
Foodretail" EFTPOS–easypayment,lightwallet,convenient" Extendedshoppinghours–emergencies/needs,handy" Overseasshops–productsthataren’tsoldinAustralia,variety" Leanervarietiesofmeats,e.g.liteham–healthneedsofconsumers
AspectsoftheAFIAllorganizationswithintheAFIconcentrateonthefollowing:
1. LevelsofOperation-scaleoffoodproduction,sophisticationoftechnologyusedHousehold-backyardstrawberrygrowerSmallandlargebusinesses-localbreadshop,ColesMultinationalcompanies–McDonalds
Largebusinessmeansmorepeopleemployed,moreproductionvolume,andmoretechnology/mechanization/computerization.Leveloftechnologyincreaseswithsizeoftheoperation,employeenumbers,profit,economicclimate.Automationeliminatesmanuallabourandensuresconsistency.Largecompaniesdon’tgetaffectedtoseasonalfactorsofrawmaterialsbecausetheycanmakelargeproductionrunsandhaveappropriatestorage,whereashouseholdoperationshavelimitedstoragefacilities,small-scaleequipment,andinsufficientemployeesforcontinuousruns.Largecompanies/multinationalsinfluencesmallerbusinessesonwhatfoodproductsaresold,technologyused,developmentofqualityassuranceandR&D,andconsumertrends
2. ResearchandDevelopmentExpensiveandtakestimeforresultstoemerge.BigcompanieshaveR&Dbudgets.Smallercompanies‘copy’foodproductsfromlargercompanies,suchasKraftPeanutButterandNoNamePeanutButter,cereals.Consumerdemanddrivesnewfoodproducts.
CSIRO(CommonwealthScientificIndustrialResearchOrganisation)–carriesoutresearchforavarietyoffoodsectors,e.g.manufacture,packaging,technologicalresearch
3. QualityAssuranceQualityistheabilitytomeetrequirements.It’swhereallfoodproductsarecheckedagainstastandardduringproductiontoensuresafety.Qualitycontrolismeasuringcharacteristics,comparingtostandard,andactondifferencesthatoccur.Qualityassurance(wholecompany)istheultimateaimofqualitycontrol(individual/partofcompany)–allpartsofcompanyworkingtogethertomaintainconsistencyofqualityproducts.
HACCPsystemidentifiesproblemareasandmonitorsthem,havingacoursefactionifsomethingdoesgowrong
Stategovernmentinspectorsregularlychecktoensurecorrectsystemusage,i.e.meatprocessingplants
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4. ConsumerInfluencesConsumersarehealthconscious;theywanttoknowwhat’sinaproduct.Theywantquick,easy,singleserveandnutritionallyenhancedfoods.Foodtrendsinconsumerneedscanbebasedonhealthissues,concernfortheenvironmentorchangeincustomerdemographics. Busierlifestyleandlimitedcookingskills>industryproducespre-preparedproducts Increasingnumberofpeopledesiring‘superhealth’>vitamin/mineralsupplements,functionalfoods
5. ImpactonEnvironmentConventionalfarminguseschemicalstocontrolweedsandpests,diseases,regulateanimalgrowthandfertiliseland.Foodproductionresultsinlandexhaustion,runofftorivers,salinity,erosion,poisoningwildlifeandanimalslurry,andcontaminatedfoods.Transportingfoodaffectsfuelconsumptionandemissions. Organicfarmingaimstomaintainorimprovefertilityandleveloforganicmatterinsoil,it’sthealternativetousingsyntheticchemicals
6. ImpactonEconomyFoodproductionisthelargestmanufacturingindustryinAustralia.It’salsothelargestemployer.Largegrowthofcateringandfoodserviceisduetotourism.90%ofingredientsusedbyAFIaregrown/producedinAustralia.Exportingfoodcontributestoeconomy
7. ImpactonSocietyFoodproductionisimpactedbychanginglifestyles–multiculturalpopulation,busylifestyle,workshifts,mobilepopulation.Evolutionoffoodproductionhasinfluencedpeoplelifestyles.Thetimeshoppinginsupermarketsandthemoneyspentonfood.FoodproductionhasalsoaffectedeatingpatternsofAustralian,i.e.introductionofcapsicum,wine,yoghurt.Todaywehaveahugevarietyoffoodstochoosefrombuthavetheresponsibilityofmakinghealthychoices.
8. CareerOpportunitiesandworkingconditionsMoretechnology(machinesandcomputeremployment)meanslessmanuallabour.Employmentmaybeinadvertising,marketing,baristas,foodservice,takeaway,shiftwork,andcasualwork.FoodtechnologistsareinvolvedwithR&D,labtesting,technicalservices,qualitycontrol,HACCPsupervision,etc.Workingconditionsvaryonthenatureofthebusinessandoccupation,e.g.butchersincoldconditions,foodbusinesseswithhygieneregulationsandequipment.PolicyandLegislation
Policiesexpressoutcomesoraimsthatthegovernmentwishtoachieve,andstrategiesonhowtoachievethem.Policiesinvolve:
" Healthandnutrition" Safety" Trade" Environment" Competition
Foodnutritionpoliciesarehighonthegovernmentprioritylistdueto‘obesityepidemic’.
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Legislationreferstolawspassedbythegovernmenttospecifywhatcanorcannotbedonewithoutprosecution.Legislationaimstoachievegovernmentpolicy.Foodlawsaimtounifyallstates,withoutnationalfoodlawstherewouldbemanycomplicationsinfoodproduction(i.e.someproductsmaybemorenutritiousinNSWthanQLD)
Whennewissuesoccur,thegovernmentmustensurethatrulesandlawsemergetoprotectAustralians(i.e.GMfoods).Foodindustrylegislationisadministeredon3levels:
! Federal–includesHACCP,FSANZ,AQIS! State–includesOH&S,NSWfoodact! Local–includesfoodsurveillance/healthinspectorsGovernmentsareadvisedbyindependentorganizationsonthedevelopmentofpoliciesand
legislation.Advisorygroupscanbeintheformof:" Businessgroupswithinasectore.g.AustraliaDairyCorporation." Agroupthatadvisesonspecifichealthissuese.g.NationalHeartFoundation." Anindependentbodyabletomake/changelawsrelatingtofoode.g.FSANZ" Agroupthatprotectslocalfoodsupplyagainstcontamination.E.g.AQIS
FSANZ–FoodstandardsAustraliaNewZealand
! Setupin1991–hadthetaskofstandardizingmanyfoodlaws! Anindependentlegislativebody–abletomakelegislationsfreefrompoliticalinfluence
o Providesthefoodmanagementframeworko UpdatesandenforcestheAustralianFoodStandardsCodeo Developscodesofpracticeforthefoodindustry,i.e.codesfornutritionalinformationo Coordinatesfoodproductrecallso CoordinatessurveillanceoffoodavailableinAustraliao DevelopsriskassessmentpoliciesforfoodsimportedintoAustraliao Participatesinthedevelopmentofinternationalfoodstandardsandpolicies
! AustralianFoodStandardsCodeo Consumersneedtoknowthefoodissafeandthelabelsareaccurate, informativeand
notmisleadingo TheAFSC is the tool usedby FSANZ topublish approved food standards; it outlines a
generallistofstandardstowhichfoodproductsmustadhere.o Thestandardscover:labelingandadvertising,dateofmanufacture,foodadditivesthat
maybeused,foreignobjectsinfood,etc.! Codesofpractice
o FSANZinvolvedindevelopingcodesofpracticeinAFI,e.g.nutrientclaimsonlabelsandads.Consumersneedtobeinformedandprotectedbyclaimsmadebyproducers
! Productrecallo Recallistheremovalfromsale,distributionandconsumptionoffoodsthatmayposea
safetyhazardtoconsumers(harmfulmicro-organisms,toxicchemicals,harmfulforeignbodies)
o FSANZmustnotifyinquestionthemanufacturer,producer,orimporteroffoodbeforeinitiatingproductrecall
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AQIS–AustralianQuarantineInspectionService
! OperateswithintheAgricultureandFisherysector! Itisresponsiblefor:
o Protecting Australian primary producers and the community from exotic pests anddisease
o Inspectslegallyimportedanimalsandplantsandproductso Checks the quarantine status of overseas travelers passing through airports and sea
portso Provides export certification for agricultural produce so they can compete in global
marketplaceGovernmentPoliciesandtheFoodIndustryHealthandnutritionpolicy
! Many largebusinesseshaverespondedtonationalhealthandnutritionpoliciesbydevelopingtheirowncompanynutritionpolicy
! Growingcostofhealthcaresystemmeansgovernmentwantstopreventwherepossibleo Australian guide to healthy eating aims to avoid overeating, prevent diet-related
diseasesandchooseahealthierdietTradepolicy
! Policyoffairtradeo Government’smovestoeliminatetradebarriers includereducedtariffs,raisedquotas,
eliminatedsubsidies,andAustralia’sfreetradeagreementswithseveralcountrieso Exports–topromoteexportsthecommonwealthgovernmentaimstoremovebarriers
toexport,encourageAustralianindustrytoseekexportmarkets,andpromotebenefitsofAustralianagri-foodproductsaroundAsia.
o Imports–Governmenttradepolicieshaveresultedinconsiderableincreaseinimportedfoods. Imported foods important in shortfall in our production as a result of poorgrowing season. They also reflect more demand for ethnic and specialty foods.However, the huge increase in imports has reduced Australian company profits andtheirmarketshare;inresponsethecompaniesareexpandingoverseas.
Environmentalpolicy! Australia is known for its ‘clean-green’ image and companies within the AFI aim to reduce
environmentalimpactoffoodproductionandgenerateagoodcompanyimage
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LegislationsAffectingtheFoodIndustryFederalGovernmentLegislations:
! TradepracticesAct1974o Strengthenscompetitionatalllevelsofprivateenterprisecoveredbythelegislationo Reduces the difference in power businesses hold over consumers / gives power to
consumero Theconsumerhaspowerbydecidingtobuyabusiness’sproductandgivingthemprofito Businessescompete toprovidewhat theycanat themost reasonableprice, therefore
evencompetitiono Theactaddressesfourareas:
! Restrictive trade practices – Misuse of market power (large company usesmarketpowertoeliminatecompetitors),Exclusivedealings(suppliercantforceretail to purchase only from them),Resale pricemaintenance (supplier can’tdecideretailersaleprice),Pricediscrimination (cannotvarypriceaccordingtocustomer), Prohibition of acquisitions that result in less competition(restrictionsoncompanieswhoconsider‘buyingup’competitors)
! Unconscionable conduct – Restricting acts of unprincipled, unwritten law(immoralacts)
! Consumer Protection – False/misleading conduct, Gifts/Prizes with nointention, Bait advertising (advertising certain product but then replacing itwith another), referral selling (persuading consumer to buy good given thatthey must benefit the company in some way, i.e. referring others assist insupply/service),safetystandardsandunsafegoods,companyresponsibility
! Liability ofmanufacturers/importers for defective goods – Consumer injury orloss–thecompanyisliableforcompensating
StateGovernmentLegislations:
• CleanAirAct1961o PolicedbytheStateEnvironmentProtectionAuthority;itadvisescompaniesonwaysto
prevent/minimizeplantpollutionandmonitorspollutionlevelso Food processing may produce odour, smoke and radioactive substances which are
unpleasantforlocalso Factoriesarerequiredtouseequipmenttocontrol theamountandtypeof impurities
releasedo Equipmentmustbemaintainedandmustoperateefficiently
• CleanwatersAct1970o Wastewhichmaybedischarged intowaterways, pollutantbeing a gas, solidor liquid
thatwillalterthewaterwayinanyway.Failuretomeetregulationsisanoffence• NoisePollutionAct1975
o Noiseproducedduringfoodprocessing,soundandvibrationo Equipmentrequiredtocontrolnoiseandreducepollution
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• TradeMeasurementAct1989o Measurementinstrumentsmustbefairandaccurateo Measurements are performed where customer can observe weighing or measuring
processo Misleading customer about measurement given, or incorrectly calculating weight is
offenceo Givinglessthanthequantityspecifiedinasaleofferisalsoanoffence
! FoodAct1989o Detailsfoodhygieneregulationsandfoodstandards
• Adulterationoccurswhen:Areductionofnutritivevalueoccursthroughmixingordilutingfoodwithothersubstances,Substanceprohibitedbyfoodstandardsisaddedtoafood, Inappropriateorexcessive ingredients,Afood isconcealedofdamage,Taboosareusedinthefoodi.e.dog
• Falsedescriptionoffoodoccursif:Afoodsoldasacertaintypeoffooddoesnotmeet the standard for that food. E.g. 85% of peanuts in peanut butter, Thefood/part of the food has been removed from its package and replaced byanotherfood,Incorrect/misleadinglabelinformation
• Unlawfulpracticesoccurswhen: content andpackaging requirementsof foodstandardsnotmet,falseadvertisingoffood
• State food inspectors may: Collect records that relate to food production,manufacturing and sale, Open and examine food packages, Demand, select,obtainsamplesofandfoodintendedforsale,Makeenquiresandinvestigationsto determine if an offence has been committed,May take possession of anymaterialsshowinganoffencehasoccurred(adulteration,falsedescription,etc.)Theinspectorgivesnoticetoafoodstoretocleanitupandthismustbecarriedoutwithin24hours.
LocalGovernmentLegislationsThelocalgovernmentdevelopsandimplementscodesinrelationto:
! Environmentalhealthofficerso Local council may appoint an environmental health officer to be a food surveillance
officerfortheFoodActwithinthelocalarea• Codesforinspectionsoffoodandfoodpremises
o Eachcouncil is responsible forestablishing itsowncodefor inspectionwhichshopstoexclude,andwhatfoodsandequipmenttobeinspected
o Nonotice isneededtobegivenforan inspectiontobeperformed.Theytakeplaceatleastonceayear
• Codesforconstructionandalterationoffoodpremiseso Designed to achieve satisfactory hygiene standards, and allow easy cleaning and
maintenance
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o Codes in each council include: material use for building, cleaning facilities, garbagestorage,storagetemperatures,exteriorshopcolours
AustralianFoodIndustryisaffectedby
• Technology–constantlychanging.Affectstheindustryandtheconsumer.Greatestinventionistherefrigerator,itprolongsshelflifeandexpandstypesoffoodavailable
• Environment–foodindustryhasanobligationtoAustraliaandconsumers.Packagingtodayistobebiodegradable,and/orrecyclable.
• Multiculturalism–increasesvarietyandtypeoffoodavailable• Economy – Lifestyle today is busy; consumers are more mobile, use lots of technology.
Consumers demand lots of pre-prepared foods, ready to heat and serve foods. They want avarietyoffoodsthat’scosteffective
• Government – government and advisory groups promote health and develop policies andlegislation.They’reincontroloflabelinglaws,packaging,marketing,foodsthatcanbeproducedandsold.Governmenthaspoliciesandlegislationsonhealthandnutrition
FoodManufactureProduction,ProcessingandPreservationofFoodRawMaterials Arawmaterialisanyproductthatisusedinthemanufactureofanotherprocessedgood.Theyincludeproductingredients,processingmaterials,foodadditives,andpackagingmaterials.Allrawmaterialsareprocessed. E.g.,Fruitandveg.,steamandwater,emulsifiersandcolours,cansandbottles Allrawmaterialsmustmeetstrictguidelinesbecausethewholeproductionrunisatrisk.Norawmaterialdeliveryisaccepteduntilitistestedandconfirmedtomeetcompanyspecifications.Ifqualitycontrolofrawmaterialsisn’tensureditcanleadtoinferiorproductsanddissatisfied/harmedconsumersandreducedcompanyreputation.Processesthattransformrawmaterialsintomanufacturedfoodproducts LargeexpenditureonRawMaterialsensuresaproductofahighstandard.Toensurethesestandards,4processesareadheredto:
# Physicalcharacteristiccheck–avisualcheckmayindicateodourandcolour.E.g.apples# Sensoryanalysis-avisualcheckmayindicateodourandcolour.E.g.mangoes# Chemicalcompositioncheck–achemicalcheckresultsinnutrientcontent.E.g.proteininwheat# Microbialcheck–amicrobialcheckresultsinwhatmicrobes(microorganisms)arepresent
Theseprocessesandlimitsaresetbygovernmentauthoritiesandarestrictlyadhereto.Rawmaterialswillberejectediftheycannotmeettherequirements.Oncetheymeetthestandards,thecompanyacceptsdeliveryandbeginstheproductionrun.
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FoodAdditives Additivesaresubstancesthatnormallyaren’tconsumedontheirown.E.g.abowloffoodcolouringorvitaminC.Foodadditivesarenecessarytoprovidetheconsumerwithwholesome,safe,convenientandnutritiousfood.They:
! Extendshelflife! Reducewaste! Restoreorimprovetaste,textureandappearance! Providespecialdietaryneeds! Assistintheproductionandpreparationoffoodbystabilizing/keepingqualityoffood
Withoutthemthemodernpracticesoffoodpreparationanddistributionwouldbeimpossible.However,somepeoplehaveadversereactionstosome(allergy,foodtolerance)andhavetochecktheadditivenumbers.Thefollowinglistsfoodadditivesandtheirfunctions:
! Anti-oxidants(preservatives)–Addedtoprolongshelflifebypreventingoxidationwhichcausesrancidityanddiscollouration.Frozencookedprawns,margerine
! Acids–controlaciditylevel! Anticakingagents–ensuresnoclumpingoccursandthere’sfreeflow.Powderedproductsi.e.
salt,cakemix! Colours–restorescolourlostwhenprocessing,enhanceappearance.Confectionary,jams! Emulsifiers–preventoilandwatermixturefromseparating! Emulsifiers–combinesoilandwaterforstorage.Saladdressings,icecream! Flavouringandflavourenhancers–improveandrestoretaste,largestgroupofadditives.
Comesnaturallyorlaboratory,orcompletelyartificial.Icecream,biscuits! Gums–improvetextureandkeeppartstogether.Cocoa,jam! Humectants(Preservatives)–preventfoodfromdryingoutbyabsorbingmoisture.Pastries,
mixeddriedfruit! Mineralsandvitamins–restoreslossduringprocessing,supplement.Juices,processedcheese! Preservatives–retardgrowthofmicroorganismsthuspreventingdeterioration/spoilage.
Tomatoproducts,pickles! Sweeteners–substituteforsugar,sweettaste.Dietsoftdrinks,sugarlessgum! Thickeners–improveviscosityandensureconsistenttexture.sauces,casserolemixes
Productionequipment Foodisproducedbymanualmethodstohighlycomputerizedproductionareas.Automationandcomputerization:
o Reducelabouro Saveenergyo Ensureconsistentproductqualityo Wastelessmaterialso Providemoreconsistentproductionlevels
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UnitOperations Unitoperationsarethespecificprocessesthefoodundergoesduringproduction.E.g.mixing,transportation.Thelevelofproductionofthemanufacturingcompanyinfluencestheequipmentused.Handlingrawmaterialsisthefirstunitoperationperformedinthefoodprocessingplant.Differentcharacteristicsofrawmaterialsrequiredifferenthandlingsystems:
! Separationo Physicalseparationoffood.Mostcommon.E.g.peelingskinoffvegetable
! Filtration,sedimentation(forcessolidsfromliquids),centrifuging(rotating)o Chemicalseparationoffoodcomponents.E.g.addchemicalstoseparatewheyfromfat
! Grindingandmillingo Reducessizeproviding:
! easierhandling(grindingsaltsomixedeasierintoproducts)! suitabilityforfinalproduct(partpeanutsratherthanwhole)! completelynewproduct(flourfromwheat)
o Typeofmilldependsonproductanditsstandards.LargemillsarefullycomputerizedThen:
! Mixingo Ensuresingredientsareevenlydistributedthroughoutproductso Mixersvaryfromhighlycomputerizedsystems(i.e.bakeries)tomanuallyoperated
mixers(i.e.foodlab).TypeofmixerdependsonbatchsizeandmaterialsbeingmixedThen:
! Heatingequipmento Steamheatingmostcommono Typeofequipmentdependsonnatureofrawmaterialsandrequiredheatingintensityo Lowintensityequipmentincludeblanchingtanks,highintensityuseheatexchangers
! Tubularheatexchanger(hotwater/steaminsurroundingtube)! Plateheatexchanger(twoheatedsurfacesforcingthinfilm)
o Ovensareusedextensively,i.e.tunneloveno Microwavesalsousedtoremoveremainingmoistureafterbakinginconvectionaloven
! Coolingequipmento Heatexchangers(chilledwater/refrigerantsinsteadofsteam),andrefrigeratorscommono Usedinconfectionarymanufactureandstoragewarehouses
! Freezingequipmento Airblastfreezers–coldairatfastvelocities.Meatsandcakeso Platefreezers–foodproductsareindirectcontactwithplatesthataremaintainedat
desiredtemperature.Freezingfishandmeatproductso Immersionfreezers–directcontactwithlowtemperaturerefrigerant,suchasliquid
nitrogenat-196degrees,soquicklyfrozen(snapfreezing).Freshvegetables,icecream! Evaporation
o Usedtoconcentrateorincreasesoldconcentrationofliquidfoodso Needsanevaporationvessel,heatsource,condenser(convertssteamtowater),vapour
removalmethod.Concentratedfruitjuices,tomatojuicetotomatopaste
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! Dehydrationo Reducesmoisturecontentbyheating,limitingmicrobialgrowtho Typeofdryerdependsonproductbeingdried,andbatchsize/quantityo Cabinetdryers,tunneldryers,bindryers,vacuumdryers,drumdryerso Freezedrying:
! Firststage-foodfrozenusingnormalfast-freezingtechniques! Secondstage–foodtemperaturegradullayraisedunderlowpressurecausing
icetosublime(solidtogaswithoutgoingthroughliquidphase)! Foodislighter,easiertotransport,doesn’trequirecoldstorage,maintainsfood
texture.Thoughmoreexpensive.Coffees,teas,herbso Spraydrying
! Liquidforcedthroughautomiser(emittingsprayofliquidintohotdrought).Instantdryingoccurs,finepowdersformed.Instantcoffee,powderedmilk
QualityManagementConsiderationsProcessingFlowCharts When processing food, flow charts are used. They are diagrammatic representations ofproductionprocesses involved inthemanufactureofaspecificproduct.Eachstepofaprocesscanbeanalysedtodetermineeffectiveness(contributiontoproductstandards,quality,yields,costs),newstaffcanquicklyfamiliarize,andCCPcanbeidentified.Theyincorporate5basicuniversalsymbols::Operation–Operationsarewhenrawmaterialsaredeliberatelychangedphysically,chemicallyInspection–Theproductiscomparedtoastandard.E.g.recordingpasteurizationtemperatureTransportation–Movematerialsfromoneplacetoanother.E.g.forkliftingapplepalletsD Delay–conditionsdon’tallownextstepofprocesstooccur,ornextproductionstepthatdoesn’thappenimmediately.E.g.shortcomingsinprocessdesign,waitforyeastreactStorage–Theproductiskeptundercontrolledconditionsbeforeselling.E.g.cannedbeansonshelf
2symbolsareusedwhen2operationsarecarriedoutatonce.E.g.Inspecttheproductwhilebeingbaked
Allthesesymbolsareusedwhenafoodisproduced.Italsohelpswiththequalitycontroloftheproductanditsingredients.Qualitycontrolandqualityassurance Quality control is done individually/in parts in the company; measuring characteristics,comparingthemtostandard,andactonanydifferences,tosatisfyconsumersandtheirsafety.Qualityassuranceisallpartsofthecompanyworkingtogethertomaintainthequalityofproductsproduced. Allworkersmustbeawarehowimportantqualitycontrol is,andmustunderstandandcomplywith the set standards to protect the quality of the final product. Quality assurance includes qualitycontrol,processcontrol,adherencetogovernmentregulations,andtechnologicaltrainingofemployees.Ifoneproduceriscarelessandanoutbreakoccurs,itwillaffectothersectorsintheindustry.
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HACCP–HazardAnalysisandCriticalControlPoints Foodsafety isamajorfactorandquality insurance issue.TheHACCPsystemisusedtoensurefood for consumers and foodworkers are safe. It is a qualitymanagement technique (compulsory insomesectors)thatidentifiespotentialhazardswithintheproductionoffoodproductsandmethodsofdealingwiththem.Thereare7stepsintheHACCPregimethatareinternationallyknown:
1. Assesshazards–ahazard isanysituation inwhicha food iscontaminatedandmayharmtheconsumer.Freshpoultrycontainssalmonellabacteriasocan’tstorewithvegetables
2. Identifycriticalcontrolpoints(CCP)–aCCPisapointintheproductionprocesswhereahazardcanbecontrolledorreduced.Thesepointsaredeterminedbydrawingupaflowchartofeveryproductionstep,storage,packaginganddispatch,thenidentifyingwherepotentialhazardsexist
3. Set standards for each CCP – the aim is tominimize hazard occurrences. I.e. correct storagetemperatures,timeaproductcanbecookedatcertaintemperature
4. MonitorCCP–alltrainedemployeesrecordmeasurementsoftheproductatthecriticalpoint,andcomparethemtostandardstodetermineanyinconsistencies
5. Haveclearproceduresifstandardsarenotmet6. Keeprecordstoidentifyvariationsfromastandard–recordshavetobesimpletocompleteand
easytoaccess7. Assesssystem– involvescheckingtherecordsmakinganyupdatesorchangesrequired.Often
anoutsideinspectorundertakesthisverification.Thissystemprovides:
o Moreprofitforbusiness–wasteslessproductandhastoredolessworko Producthasedgeovercompetitiono Problemspreventedratherthantreatedo Consumersfeelconfidenceinproduct’ssafetyo Employeesfeelmorecontrollingofworkenvironment,andimprovedjobsecurity
OH&S–OccupationalHealthandSafetyAct1983 There is aneed tobeawareofpotential accidents toworkers.OH&S instructsworkersaboutsafety issues, provides well maintained equipment and a safe environment (clean air and adequateventilation,appropriatelighting,adequateequipment,adequatetoiletfacilities,etc.).Itwasbroughtintoensuresafeandcleanworkingenvironmentsexistforworkers.Ifemploymentexceeds20people,anOH&Scommitteemustbe formedandmeetregularly.Thecommitteepreparesaplanorcheck listoftheareaswhereaccidentsarelikelytooccur,devisesanaccidentreportform,anddecidesonacourseofactionwhenanaccidentoccurs.Employeesareto:
o Takeresponsibilityoftheirsafetyo Useequipmentasinstructedsafelyo Notifyemployeraboutsafetyissuesifanyo Notifytheemployerinwritingofaccidentsthatoccuro Wearappropriateclothing
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FoodPreservation Drying,fermentingandsaltingwerethefirstpreservationtechniques.Rawfoodsspoilquicklyduetonaturalandenvironmentalcauses.Wepreservefoodto:
! Makeitacceptabletotheconsumer! Promotesafefood! Retainnutritionalvalueoffood! Keepfoodsinaformacceptabletoconsumersthereforepreventingwaste! Makeperishablefoodsavailableallyearround! Profitfoodproducers
CausesoffoodspoilageFoodisspoiledthrough:
! Chemicalprocesses–chemicalbreakdownoffood.E.g.rancidityofcheeseanddairy.Alsoifthefoodiscontaminatedbyothersubstances
! Physicalreactions–whenaproductisbeingtransported/delivered.E.g.fruitbruising.Alsocausedbyfreezing,burningandpressure.Environmentalfactorsalsoincludelight,water,oxygen,infestation
! Microbialactivity–bybacteria,viruses,yeastsandmouldsalreadypresentinthefoodorfromsurroundingenvironment.E.g.mouldonoldbread,sliminessonagingmeat
! Enzymaticactivity–enzymescontinuetoworkafterthematerialhasbeengatheredandeventuallybreaksdownthefood.E.g.fruitandvegetables,meat.
! Otherlivingmechanisms–includesbugs,rodentsandanimals.E.g.weevilsinflourPrinciplesofPreservation To‘retard’orslowdownspoilageactivitymanyprocessesarecarriedout.Theprinciplesoffoodpreservationaretocontrolwateravailability,additionofchemicals,temperature,pHlevel/aciditylevel,andtheoxygenlevel.Preservationtechniquesinclude:
• Exclusionofair–foodnocontactwithmicro-organismsinasepticconditions.Containersterile,foodfreeofmicroorganisms/useofqualityingredients.E.g.vacuumsealedbaconandcheese
• Removalofmicro-organisms–E.g.filtration• Useoflowtemperatures–chillingandfreezing.e.g.refrigerator,freezingtoslowdown
microbialgrowth• Useofhightemperatures–e.g.canning,bottling,blanching(limitsenzymaticaction,hot
water/steamof95degreesfor1-5mins),pasteurizing,UHT• Drying–moistureremoval.E.g.freezedrying,dehydration,spraydrying.Addingsugarorsalt
alsomakeswaterunavailabletomicrobes• Useofchemicalpreservatives–e.g.sorbicacidindesserts,sulfurdioxideindryingandfreezing
offruits,additives,cureandsalt,fermentation
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FoodPreservationProcess! Canning-Asealedcanisabarriertomicroorganisms.Foodsincansareheated–thisdestroys
allmicroorganisms.Cansare:o Filledo Airremoved(steamorvacuumchamber)o Sealedo Heatedinlargepressurecookers,timedependsonfoodtypeo Quicklycooled
Bacteriamaybepresentincansonlyifo Foodisinitiallynotheatedtoahighenoughtemperatureo Thefoodisunprocessedo Canmetalreactswithfoodproducinghydrogenandspoilingfood
Asepticcanningiswhenthefoodisheatedtothecorrecttemperaturethenputinasterilecan.Canningspeedsarethereforefasterbecausethealreadysterilefoodincanisnotreheated.Theasepticprocessensuresthatallfoodisevenheatedandithasbeensterilized.
! Pasteurization-Killsmostheatsensitivemicroorganisms.Theyheatfoodto72degreesC.for15seconds(HTST).Anymore/lesswillalterthetaste.Productsincludemilk,juice,beer,wine.
! UHT(ultraheattreated/ultrahightemperature)-Giveslongerlife.Foodproductsareheatedto140degreesC.fora3-5secondstokillALLheatresistantbacteria.Thetastechangesbutdoesnotrequirerefrigeration.Productsincludemilk,gravy,custard,stock
! Chilling-Themostcommonformofpreservation.ChillingSLOWSthegrowthofmicroorganismsandenzymeactivity–itdoesnothaveaneffectonthenumberofbacteriapresent.Bacteriawillbereactivatedwhenthefoodisbacktoroomtemperatureorwillslowevenmorewhenatlowertemperatures.
! Freezing-Slowfreezingkillsupto80%ofmicroorganisms.Uponthawing,theremaining20%reactivate.Thetasteisalteredslightly.Inafrozenstatethemicroorganismsareinasolidblockanddonotmove.Toensureminimumactivitytemperatureshouldbeatleast-18degrees.Sometimesblanchingisusedtolimitenzymaticactivityinvegetables
! Drying-Isanymethodthatdecreasestheamountofwaterinafoodproduct,suchasevaporatingwater.Only5-6%ofwaterremains.Bacterianeedmorethan25%tosurviveandreproduce.Addingsaltandsugardrawswaterawayfromthefleshofthefoodproduct.E.g.pasta,2minutenoodles,driedfruits
! FreezeDrying-Expensiveprocess,butitproducesaqualityproduct.Thefoodalsochangesslightly.Productisquicklyfrozen,thenplacedonshallowtrays,icecrystalsthensublimateinvacuumandgentlyheatedenvironment,leavingdehydratedparticles.E.g.coffee,tea,soup,driedmilk
! ChemicalPreservatives-Thesearefoodadditives.Chemicalsdependonfoodtype.Resultsmicroorganismsnotgrowingor‘retarding’,orifconcentrationhighenoughtheywilldie.Importanttousecorrectamountandtypetoachievedesiredeffect
! Fermentation-Usesalcoholoracidtoceasemicroorganismgrowth.E.g.cheese,soysauce,yoghurt,wine,beer,spirits
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Packaging Foodpackagingprovidesacontrolledatmosphereforthefoodproduct.Packagingisavailableinmanystandardsizedunits.Packagingtypesandsizeshavechangedovertimeduetoournewfoodproducts,technology,environmentalconcerns,andlifestyle.FunctionsofPackaging
• Containstheproduct–importantindistributionandstorage• Protectstheproduct–consumersunlikelytoaccepttamperedproduct.Horizontalandvertical
impactsaredangerous.Packagingmustprotectagainstalldamage(stacking,environmental)• Preservestheproduct–packagingmustdecreaseriskofcontaminationofproduct,i.e.moisture• Informstheconsumerandmarketsproduct–identifiesproduct,product’sfeatures,etc.• Providesconvenienceandhandling–e.g.microwavablecontainers
PackagingMaterials Materialsshouldbeinert,packagingeasytouseandmustsuittypeoffoodpackaged.Allmaterialsusedarebecomingrecyclable.
! Cans–arecheapandthemostcommonmaterialinfoodindustry.Goodprotectionandpreventsundesirablemoisturegains/losses.Easytohandle,stackedeasily,longshelflife,impactresistant
o Steelcansforsolidandsemi-solidfoods,aluminiumfordrinks.o Thinlayeroftinactsasabarrierbetweensteelandfoodinmostfoods.Lacqueror
plasticsometimesneedtopreventreactionsbetweenfoodandtincoating.Dentedcansmayhavemicroscopicholesthereforeair/microbescanenter,ordamagedlacquermaycausemetaltoreactwithfood,causingfooddeterioration
! Glass–hasbecomelightweightandthinnerovertheyears.It’saninertmaterialanddoesnotchemicallyreactwiththefood.It’sverystrongbutfragile,impermeableandnon-porous,transparentthereforecanseewhat’sinside,canbeshaped
! PaperandCardboard–E.g.paperbags,mouldedcartons,paperboardbricks,compositecontainers,foldingcartons.Canbemadeintoavarietyofshapesandthicknesses.Canbeplacedwithadditionalmaterials.E.g.plasticandaluminium.Greaseproofpapersarebarriertounwantedodoursandmoisture;waxedpapersarenon-toxic,inertandtasteless
! RigidPlastic–PVCandPETP.E.g.oil,cordial,softdrinkcontainers.Lightweightandstrongcontainers,highimpactresistance,lotsofshapesandsizes,relativelycheap,transparent
! FlexiblePlastic–e.g.snackfoodcontainers,cerealbags,meatandvegetablecoverings,clingwrap.Theyareflexibleandarelightweight,makingitsuitableforspecificproducts
! AluminiumFoils–foilislessthan0.15mmthicksoit’squitefragileandneedstobejoinedtoanothermaterialforstrength(lamination).It’sveryflexiblebyitself,light,addstoproductvalue
Primarypackagingisthepackinwhichfoodissolddirectlytoconsumer.Secondarypackagingisthepackaging/cartontheproductsareinwhendistributedandstoredthatholdsthefoodproductstogether
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Currentdevelopmentsinpackaging Consumersdemandfresherandmoreconvenientproducts,butdevelopmentsarelimitedbytechnologyandcreativity.
! Cans-Thicknesshasbeenreducedovertimethereforelessweight,andstrengthincreased.I.e.theribsinthecanmakeitstronger.Ringpulllidsforcannedveggies,soups,etc.Asepticcanninghadgreatlychangedcanningprocesses
! Activepackaging–packagingthathelpsinmaintainingfoodquality.Itkeepsoxygenlevellowo Modifiedatmospherepackaging(MAP)producesagasmixthatmaximizesshelflife.
Firstformofpackagingiswheretheheadspaceisfilledwithgas/gasesrequiredtomaintaintheproduct’sshelflife.E.g.nitrogeninchippackets.Secondformiswherepackagingfilmallowsmovementofgasesandwaterinandoutofpackage.E.g.‘breathing’broccolitoJapanwhereoxygenisletinandcarbondioxideout
! SousVide(cooking-chill)–perishablefoodcooked,thenrapidlychilled,vacuumpacked,storedatlowtemperature.Newmaterialsarebeingused,suchasnylon,tofurtherextendshelflifewhenfrozen
FoodLabelingandpackaging Themainconcernaboutfoodpackagingistheenvironmentalconcern.ThefoodStandardscodetellsproducerswhatmustappearoneverylabel:
1. Productname–e.g.sourcream,applejuice2. Barcode–individuallyidentifiescountryoforigin,whattheproductis,brandname3. Nameandaddressofmanufacturer4. Countryoforiginofthefoodproduct5. Someformofidentification–date,time,place,batchnumber.Importantforrecalls6. Nutritionalinformationpanel(NIP)–numbersareevaluatedwithpercentages.Thebaseunitis
100g/100ml.Requiredifanynutrition/energyclaimsmade.Mustwarncaffeineandaspartame7. Listofingredients–theyareputinorderfromlargesttosmallestamountusedintheproductby
weight.Waterislistedlast.Includescategorynamesofadditives8. Usebydate,bestbefore–requiredforfoodwithlessthan2yearshelflife9. Quantityofproduct–weightorvolumewithoutextraweightofthepackaging10. Storagerequirements11. Alcoholcontent–numberofstandarddrinksforalcoholicbeverages
FSANZintroducednewwarningstatementsin1999todeclarethepresenceofthefollowingfoodsandfoodadditives:
! Gluten–foundinwheat,barley,oats,rye! Eggs,eggproducts! Fish,crustaceans! Peanuts,treenuts! Lactose! Sulfites–insomedrugs.i.e.penicillin! Aspartame–artificialsweetener! GM–geneticallymodifiedfood
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Foodcompaniesincludeavarietyofnon-compulsoryinformationintheirlabelingandpackagingtoattractconsumerstotheirproduct.Marketingofproductstoincreasesalesmayinclude:
! TheHeartFoundationtick! Recyclable! GIindication(GlycemicIndex)–howfullitmakesyou,lowerGImakesyoumorefull! Wholegrain! Naturalingredients
StorageandDistribution Apackagedproductneedstobestoredthendistributedtotheconsumerasquicklyaspossibletoreducefoodspoilage.Fooddistributers,wholesalersorwarehousesneedhandlegoodsefficientlyandthepackagingmustbeabletowithstandthehandlinginvolved.Damageresultsfrompoorpackagingandinefficienthandlinginthemovementoffood.Theshapeoftheproductisimportantwhenstoringandtransportingasitcansavespaceandthereforetime,effort,wasteandmoreproduction.Duringfoodmanufacture Storageoccursafterrawmaterialsaredeliveredtofactory,whenaproductisheldwhileitchanges(e.g.breaddoughrising),orwhenfinalproductispackagedbuthasn’tbeendistributed.Perishable,shortshelflifeproductsneedtobestoredatlowtemperatures,andsunlightshouldbeavided.Checkingstorageformspartofqualitymanagement.Itensuresthe‘Firstinfirstout’principle(FIFO).Afterfoodmanufacture Thenatureofthefoodproductandpackagingdeterminesthetypeandtimeofstorageandhowdistributionwilltakeplace.Foodswithshortshelflifearedistributedthroughdirectchannelstotheconsumer. Directdistributiontotheconsumeroccurswithlocalbakeries,cakeshopsandfastfoods.Indirectdistributionhasanumberofstagesbetweenthemanufacturerandconsumer.Mostsupermarketproductstravel;throughvariouschannelsbeforetheyreachtheconsumer.E.g.breakandmilk. Overseasproductsmovethroughlotsofdistributionchannels.E.g.cherriesandbroccoli.Extrastepsindistributionincreasecostsbutalsocreateagreaterawarenessoftheproduct.Eachstagehasanunload–store–andreloadfeature. Transportiseitherbyrail,road,airorseaandcanberefrigerated.Thetypeoftransportdependsontheproductanditsshelflife.Railischeapandfastbutnotasdirectasroad.Airisexpensive,andseatransportisslow.
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ImpactoffoodmanufacturingtechnologiesEnvironmentalissues Wesaveresourcesforthehealthandviabilityoftheplanet.Governmentscreatepoliciesandlegislationtoencouragereductionoftheimpactofresourceuseandacleangreenenvironment,withreducing,reusingandrecyclingmaterials.Foodmanufacturingimpactsontheenvironmentthrough:
! Packagingpractices–Technologicaldevelopmentshaveenabledcompaniestouselighterandmoreenvironmentallyfriendlypackaginginresponsetoenvironmentalconcerns.Recyclableglass,resealableplasticbags,biodegradablematerial.However,somefoodsarestillover-packaged.Chocolates,waterbottles.Today,virtuallyeverythingcanberecycled.Recycledpackagingreducesresourceconsumption,butsometimescollectionmaybeexpensive.Recentlytheweightofpackaginghasbeenreducedby:
o Cansare20%lightero Soupcansuse80%lesstincoatingo Aluminiumis30%lighterthanoriginalweighto Plasticislighterby40%o Paperboardweightisreducedby15-35%
! Productiontechniques–Concernhasbeengrowingaboutcompaniestolimittheiramountofnaturalresourcesconsumedduringproduction,suchaswaterandenergy.Energyisusedinprocessingtechniques,storage,distribution,andmachineoperations.Manufacturersuseenergy,water,timber,oilforplastics,sandforglass.Butbyusingnaturalresourceslikewindandsunlight,thereisacostsavingbecausetheyarefree.
! Wastemanagement–Wastecomesfromgatheringrawmaterial,materialandproductmanufacturing,andconsumerdisposition.Industryhasdevelopedbiodegradablewasteswhichareenvironmentallyfriendlyinthelongterm.Whenwastesaredischargedintoasmallareatheecologicalbalancewouldbeupset,andthesituationcouldbecomeirreversible.Animalfood,fertilizer,petfoodandcompostingmaterialareallby-productsoffoodmanufacture.Wastemanagementmethodsincludepurifyingwater,usingbacteriatotreatwastewater,andtosimplyrecycleasmuchmaterialaspossible.Somecompaniesdevelopwastemanagementcycles,butinfuturewillneedtoinvestigatewastesolutionsinternationally,fosterwasteeducationandtrainingprograms,andconductfurtherresearchinwastemanagement.Todaywecanreduceresourceconsumptionby:
o Microwavetechnologyo Asepticpackaging–UHT–lessrefrigerationthereforelessenergyo Usingfilteredwaterupto7timesforcoolingmachineryo Reduceweightofpackagestofitmoreontransporttruckso Avoidoverpackaging–usuallyluxuryfooditems
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Socialimplications! Lifestylechanges
o Independentmeals–technologyenabledpreparationofownmealswhenfamiliesaretoobusy,e.g.microwavablefoods,migoreng
o Healthconsciousfoods–manufacturersproducehealthyfoods,i.e.lowfat.Thesehaveencouragedpeopletobemorehealthconsciousandtrytoimprovetheirwellbeing
o Acceptanceofchanges–foodmanufacturersproduceavarietyofproductsandflavours,causingpeopletobemoreeagerintryingnewproducts
o Cautioninacceptingrecentscientificresearch–Peopleexpectasteadysupplyoffood,andwithissuessuchasGMcropsandinorganicfarming,areincreasinglybecomingcautiousinwhatthey’reeating
o Declineinfoodpreparationskills–Manyfoodproductsarealreadypre-preparedandthereforeourneedforcookingskillsandequipmentisdecreasing
! Employmentopportunitieso AFIemploys1in5ofthemanufacturingworkforce.Thenumberofpeopleemployed
dependsonthebusiness’soperationlevel.I.e.smalloperationismorelabourintensivebecausemachinerycostishigh.Assalesincrease,sodoeslevelofmechanization,meaningsomeemployeesmaylosejobswhileothersmaybehired(marketingpersonnel,computerprogrammers,etc.)
o Employeenumbersalsodependonproductbeingproducedbecausecertaintasksaremorelabourintensivethanothers.E.g.lotsofbutchersinprocessingplant,comparedtoveryfewinflourmillduetoadvancesinmachinery
o Afactorycanexpandifproductionrunsaretoodemanding.Thiswillprovidemorejobs,andanemploymentflowtootherindustries(e.g.tosuppliersandtransportfirms)
Nutritionalimplications
o TheAFIusesnewtechnologytoproducesafefoodsandtomaximizenutritionalcontent.Somestillbelievethatrawismorenutritiousthanprocessed.Therefore,mostlargecompanieshavedevelopeda‘corporatenutritionpolicy’whichexplainsthecompany’strategieswhendevelopingproducts,conductingR&D,andmeetingconsumerneeds
Appropriateuseoftechnologyinfoodmanufacture
o Usingtechnologytoproduceavarietyofsafeandnutritiousfoodsinefficient,andenvironmentallyfriendlyways
o Energysources–someprocessescostmoreenergythanothers,andpollutetheenvironmentmorethanothers.E.g.fruitandvegcostsmorethansomeprocessing
o Packagingtechnology–usingtechnologytofurtherenvironmentallyfriendlypackaging.E.g.reducingthickness,developinglightermaterials,usemorecompositepackaging
o Technologicalprocesses–usingtechnologyinproductiontechniquestosaveenergyandtime.E.g.asepticcanningmuchquickerthanbefore,thereforelessenergyused
o Researchanddevelopment–technologyisimportantinnutritionresearchoffoods,whichmayleadtobetter,safer,morerangingfoodproductsforconsumers
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FoodProductDevelopment
Newfoodproductsexistaftersubstantialmarketresearchandanalysis.
FactorswhichaffectfoodproductdevelopmentAsituationalanalysisorSWOTanalysisreviewsfactorsinsideandoutsidetheproduction
companywhichwillaffectalldecisionsExternalFactors(macroenvironment)
! Economic–influencedbyworldactivities.Interestrates(loansforproduction),exchangerates(overseasmarkets,machinesandrawmaterialscheaper),inflation(suppliesexpensive,thereforeretailpriceexpensive),taxation(companytaxrates),wagesandunemployment(higherwagesmeansmoresales,lowlevelofunemploymentmeanstaxesremainlow).Allcountriesexperienceeconomiccycles:
>RECESSION–consumerslimitpurchase,reluctanttotrynewproduct,profitsfall>EXPANSION–everythinggettingbetter,consumersbuyproductstheydidn’tbefore>BOOM–consumersspendfreely,companiesexpandandevennewonesappear>CONTRACTION–interestratesrise,economymovestorecession
! Political–Australiahas3levelsofgovernment,theycontroltaxandtariffs,wages,transportfacilities,factorylocations,operationhours,workplacesupervision,andenforceFoodStandards.OtherorganizationssuchasFSANZinfluencecompanyproduction,aswellaslobbygroupspressuringgovernmentoncertainissues.Thesecontrolsensuresafereliablefoodsupplyandcorrectlocationsforfactories
! Ecological–increasedconcernforpollutionandnaturalresources(Australiaknownas“green”).Companiesmustaddresslongtermimpactofindustrialwaste,herb/pesticides,recyclability.Costofenvironmentaltechniquesinfluencesproduction
! Technological–Newtechnologyinfluencesandincreasesfoodproducts.I.e.newproductionmethods,ingredients,barcodes,internet,microwaves,UHT.However,technologycancausejoblosses,isexpensive,andnewoperationtechniques.
InternalFactors(microenvironment)
! Personalexpertise–referstoallareasofproduction.Welltrained/profressionalemployeesarebeneficial.Employeeswithskillsacquiredfrompreviousproducts,timecanbereduced.Knowledgefromonejobtoanother,flexibleworkingsituationsprovidesadvantagestocompany
! Productionfacilities–foodproductiondependsonfacilitiesavailableandalreadyexiting,somecompaniesusecontinuousproduction(24/7,heavilymachined),massproduction(assemblyismajorstep),batchproduction(generalpurposemachines),oroneoff(singleitemsforspecificcustomers).Mostcompaniesdon’tmovebetweenthemunlessapositiveoutcome,i.e.profit/lotsofmoney.Theequipmentneededdependsontheprocessingrequiredandthescaleofproduction.Developingaproductthatdoesn’tuseexistingfacilitiesisproblematicandisaweakness
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! Financialposition–ifingoodfinancialsituation,productioncompaniescanexpand,findnewsellers,competeinmarketplaceandthereforeprosper
! Companyimage–consumerslookatbrandnamesandcompanyimagewhereproductsaresold.Goodreputation=moreproduction,i.e.Coke.‘Positioning’theconsumerdependsontheproduct’squality,price,availability,awarenessandrespondingtoconsumerneeds.E.g.Sanitariumknownforhighfibre,wholesome,lowsugarproducts
SWOTanalysis
StrengthsandWeaknessesrefertointernalrunningofcompany.OpportunitiesandThreatsrefertoexternalinfluencesofcompany.SWOTanalysishelpscompaniesevaluatemarketstohelpplanforfuture.Infogatheredisimportantforfinancialandmanufacturingactivities,advertising,salestargets,targetmarkets,andsizeofnewproductproduction
! SWOTanalysisgivesinfoon:o Sizeandscopeofmarketso Resourcesavailableo Currentskillsofthecompanyo Competingbrandsinmarketo Customsandpreferencesinmarketo Customerserviceo Distributionsystemsbetweenwholesalersandretailers
1. Strengths–whatthecompanydoesbetterthanothers.E.g.Manufacturing,distributing,marketing,reputation,wellestablished,connections,highR&Dlevel
2. Weaknesses–whatthecompanydoesworsethanothers.E.g.Machinerybad,crapstaff,slowproduction,poorreputation
3. Opportunities–potentiallyadvantageousexternalfactors.E.g.consumerdemands,trends,competitorsoutofbusiness,technologicaladvancement
4. Threats–potentiallydisadvantageousexternalfactors.E.g.competitionprices,economiccycleE.g.Cokestrengthsaregoodrepandwellknown,doR&D,lotsofmoney,wellestablished.
Weaknessesarehealthofproduct.Opportunitiesarecanexpandreadily,canpayforads,andcanpayforloanswhenexpanding.ThreatsarePepsi/othercompetitors,economiccycle,taxes
E.g.Smallindustrystrengthsarerarity,individual/different,homemade,smallmanagement.Weaknessesarelocation,verysmall,labourintensive,notwellknown,limitedproduct.Opportunitiesareeconomiccyclemaybecheapandpromotethem.Threatsarecompetitionagainstbigbrands,timeconsuming
ReasonsforandtypesoffoodproductdevelopmentRangeoffoodsinsupermarketsisconstantlychanging-newproducts,colours,flavours,
varieties,shapes,sizes.Peoples’livesandtastesareconstantlychangingtoo-increasesinglepersonhouseholds,smallerfamilysizes,morehealthconscious,multicultural,andhavingkidslaterinlife.Companiesdesignproductsfordifferentmarketsegments–nichemarketsegment(specializedproduct),onemarketsegment,andacrossmarketsegments
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! Reasonsfornewfoodproductsinclude:o Needsandwantsofmarkets–vegetarians,coeliacso Increasedpopulation–productsthatuserawmaterialsefficientlyo Environmentallyawarepopulation–organicfoods,recycleo Healthreasons–diabetics,celiac,fatreducedo Multiculturalfoods–wantsandneedsofmulticulturalraceso Moreadventurousinourtastes–wantforvariety,changes,newproducts
Driversofthedevelopmentoffoodproducts
! Marketconcerns:o Healthconcerns–healthfoodstakeupalargesectioninasupermarket.Companies
createproductstokeepeveryonehealthyandtoprevent/controlhealthrisks.E.g.logicalmargarine,soymilk,linseedbread,addedcalciumandironmilk,yoghurtswithgoodbacteria,glutenfreeproductsforcoeliacs
o Environmentalconcerns–75%consumerswillonlybuyenvironmentallyfriendlypackagedproducts,wantfororganicfoods(naturallyfertilized),consumersreadlabelstocheckifpackagematerialisrecyclable,concernofnaturalresources
! Consumerdemands–consumerswantconveniencefoodsduetobusylifestyles:pre-preparedmeals,easyopeningpackages,re-sealablepackages,tamperevidentpackaging,convenienceandmicrowavablefoods,costeffectiveproducts(genericproducts).Theyalsowantavarietyofproductstochoosefrom
! Technologicaldevelopments–newtechnologies>newfoodproducts.E.g.UHT,asepticpackaging.Newtechnology>newmarkets.Computercontrolledsystemsgiveincreasedproduction.Initialcostishighthenpricesreduceduetolargeoutput.Technologyhasbroughtaboutfunctionalfoods,geneticengineering,andbettersuitingmaterialsandpackaging(e.g.sectionedplastictubs)
! Companyprofitability–expensesincludeproductdevelopmentandpromotion,wagesandtraining,rentandbasicservices,supplierpayments,retailertradingcosts.Toincreaseprofit,thecompanycould:
o Usemoreefficientequipment,quickerprocesses,computerizedmanufacturingo Reduceamount/qualityofrawandpackagingmaterials,e.g.syntheticflavouro Addvaluetoproduct,e.g.margarineforgarlicbreado Targetnewsegmentofthemarketwithnewproducto Increasemarketsharebycoaxingpeopleawayfromcompetitors’productso Enterinternationaloverseasmarkets,e.g.‘FoodintoAsia’governmentpolicy.
Conductingresearchisimportantfordevelopingappealingproductsoverseas! Specializedproducts–Thesemayneverbeonthesupermarketshelves.Includes:
o Desertwarfare–Troopseatcombatrations.Foodneedstocontainessentialingredientsandnutrients,belightweightandlowinbulk,havelongshelflife,easytransportable,easytouse,bevariedandtastytomaintainmorale.Combatmealsinclude‘mealsreadytoeat’(plasticpackaged,donotneedrefrigeration),‘B-rations’(cannedordehydrated
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foods),and‘T-rations’(traysofsinglefooditemfeedingmanysoldiers).UHTandasepticpackaginghasimprovedbeveragevarietyavailable
o Spacemissions–habitationmodulesinspacehavearefrigeratorandfreezer,microwaveovens,arehydrationstation.However,waterislimited.Therefore,foodsbroughtarefrozen,refrigerated,andasepticallypackaged.
o Antarcticresearchstations–theyneedspecialfoodstoo
Typesoffoodproductdevelopment• Lineextensions–Productsalreadyinexistencebutundergoneminormodificationstorecipeor
haveanewfeature(e.g.addedfolate). E.g.chopchippancake,strawberrycornflakes,newchipflavours,marsbarlite,vanillacoke
• Metoos/copycat–direct/slightlyalteredcopyofsuccessfulfoodproduct.Maybeintroducedatlowerratetoattractcustomersanddragthemawayfromexistingproduct.Maybecopiedandmarketedindifferentcountries E.g.CCstoDoritos,mueslibarstoLCMs,ChickentonighttoCantong,Cuppasouptocountrycup
• Productinnovation/Newtoworld–approximately10%offoodmarket.They’retotallynewintheirconceptthereforearerarelyseenanywhere.Canbenewpackageornewfoodorboth.E.g.Splenda(sugarbasedalternative),Fruche(yoghurt,fruit,cheese),Pringles(chipshapeandcontainer),Newveggies(broccolini,GMfoods)
Lineextensionsaremostsuccessful,thenme–tooproducts,thennew-to-worldproducts(80%failrate)
StepsinfoodproductdevelopmentNewproductsareimportantforcontinuedcompanysuccess–improveprofits,increasemarket
share,assistwithcompanymorale.Atthebeginningofanyprojectadefineddirectionisneeded.ADesignBriefidentifieswhatconsumerswantandhowmuchthey’rewillingtopay,andconstraintsontheproducerwhendevelopingthenewproduct(suchasfinancial,processing,product,marketing).Stepsinfoodproductdevelopmentare:
! IdeasGenerationandScreening
- Brainstorming,eventhemostridiculousones- Ideascomefrommarketresearchoranyemployee- Ideasbasedonintuition,culinaryknowledge,artisticexpression.Nottechnology- Screeningisselectingthebestidea,basedonhowitfitsintocompany’sconstraints- Screeningchecklistsinclude:abilitytoachievegoals,potentialforprofit,enoughmoney
tocoverallexpenses,abilitytomeetspecificrequirements(e.g.shelflifeformilitary)
! MarketResearch- Askingconsumerstheirneeds/wants,askingwhattheyalreadylike.Theydraw
conclusionsfromdatareceived- Datafromresearchincludes:collectionofinternaldata,marketintelligence,market
research,andassessmentofcurrentoperations
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- Marketresearchonaparticularmarketsegmentprovidesinfoon:marketsize,demographics,geographiclocation,reasonsforbuying,shoppingtimes,shoppingmethod,productpopularity,brandloyalty
- Researchconductedthroughfacetofaceortelephonesurveys,discussiongroups/focusgroups,fieldreports(observingsales,competitorstrategies,competitorshares).Thisisprimaryresearch
- Researchcanalsobefrompublishedresearch(secondaryresearch),e.g.otherorganisaions,universities
- Samplingmethod! Conveniencesampling–anyoneclosebysuchasfriends,family,negiherbours! Volunteersampling–whoevervolunteers! Judgmentalsampling–peopledeliberatelychosenbecauseofcharacteristics! Quotasampling–certainpercentageofpeoplefromanumberofgroups! Randomsampling–bynumberandbychance
- Newproductdevelopmentmaystopwhenthesizeofthemarketistoosmall,toomanyothercompetitors,financiallyrisky,ormarketingisunsuitableforcompany
! ProductSpecifications
- Accurate,comprehensivedescriptionofwhatmanufactureplanstodeliverinproduct- It’sabenchmark/standardforconsumers,listingrawmaterialsandingredients,quantity
ofeachforspecificbatchsize,sourceofrawmaterials,andrawmaterialconstraintsunderAussieFoodStandards
- Alsodescribespackagingdimensions,materials,labeling,storageconditions
! FeasibilityStudy- Establisheswhetherideaisprofitable- Financialfeasibility
! Determinesifcompanywillachieveabreak-evenpoint(whensalesbalanceexpenses)
! Marketresearchreduceschanceofbeingtoooptimistic/underestimatingsales- Technicalfeasibility
! Abilityofcompanytomakenewproductusingexistingresources:rawmaterials,workspace,humanresources,equipment
! Itincludes:Availabilityofingredients(ingredientsatgoodprice,steadysupply,correctquality),anynewprocessesandnewmachinery,timeandmoneyobtainingingredientapproval,processesensuringmicrobiologicalsafety
! ProductionProcessDevelopment
- Convertingfactorytomakenewproduct,maybeslightlyalteringorcompletechange- Factorylayoutmustmeethealthandsafetyobligations,whileensuringproductivity- Companiesshouldalwaysexpectproblemsinanysituationandreactaccordingly
throughqualitycontrol(checkingtodetectvariations,ensuringeverythingfollowsplan)
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! Developmentofprototype
- Trialproduct- Extensiveexperimentscarriedoutforsafety,whichensuresconsistentproduction,and
toassessvariablesthatmayaffectfinishedproduct.E.g.packagingmaterialsthatneedtowithstandproductionprocess
- Afterfoodtechnologistsexperimenttoproduce‘best’product,recipeisbatchsized
! Producttestingandlaunch- Fewproductsmakeittofinaltestingstage,it’stestedinthelabs- Thenewproductneedstobetestedtodetermineifitsatisfiesfoodstandards- Packagingtestsdetermineshelflifeundervariousstorageconditions,packagestrength,
andothercharacteristicsspecifictotheproduct.E.g.cartonboxesshouldwithstandphysicalstressandtemperatureeffects
- ConsumerTestswithfocusgroupsoftenpromptchangestotheproduct.Testscanalsobepublicforalimitedtimetodeterminesales
- Afternumeroustesting,theproductiscommercialisedwhereacompletemarketingplanisdeveloped(advertisingcampaign,cross-mediacoverage,etc.)
Marketingplans(4Ps) Themarketingmixisacontinuouscycle.Foraproducttosucceedacompanymustuseallareasinthemarketingmix.Themarketingmixaimstomakeaproductthatthetargetmarketwants/needs,i.e.flavour,packaging,size,brandname,productimage,quality,features.Productplanning
Thisisthewholeproduct.Package,product,ingredients,size,healthattributes.Allproductshavealifecycle.Itincreasessteadily,thenonceit’sreacheditsmaximum,itdecreases(curve):
! Growth–consumersstarttoacceptproduct,littlecompetition.Lineextensionsprovidemorevariety,brandexposureinsupermarkets,andcaterfordifferentmarketsegments
! Maturity–productdemandisatitspeak,salesleveloff,competitionhigh.Longmaturityphase=moreprofit.Rejuvenationstrategiesusedtoextendmaturityphaseandboostsales,e.g.newpromotionalcampaign,orrepackingtheproduct
! Decline–salesfall,profitsturnintolosses,lesscompetition,littlemoneyandeffortspenttopromote
Someproductsalwaysremainpopular,i.e.vegemite,coke,milk,bread,tea,coffee.Marketersshouldknowlifecyclesofsimilarproductstodeterminestrategiestolivelongandproduceprofitasmuchpossible
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PricestructureProductpriceisdeterminedbywhatthetargetmarketiswillingtopay.Somegroupscanafford
it,somecan’t.E.g.dinkswouldbuyluxuryfoods.Factorsdecidingaproduct’spriceinclude:! Mustcovercostofrawmaterials,manufacturingcosts,storagecosts,transportcosts,taxes,
wages,andotherexpenses.(reachbreak-evenpoint)! Lowpriceitemsassumetobehigherindemand! Willingnessofcompanytogainmarketshare,thereforeloweringtheirprice! Reactionsfromothercompetitors
Whenpriceissameascompetitorit’sknownas“statusquoorcompetitivepricing”.Highpremiumpricesknownas“priceskimming”andlowerpricesknownas“marketpenetration/penetrationpricing”
Placeanddistributionsystem
! Place:whereproductissoldgeographically,kindsofoutletssoldato Productdestinationsmaybelocal,state,national,internationalo Intensivedistribution(soldateveryoutlet),selectivedistribution(wide,butnot
extensive),exclusivedistribution(limitedsupplyofproductatfewoutlets)o Supermarketsofferavarietyofitemsinoneplace,andencourageimpulsebuying,
whichisfurtheredwithsaleso Retailoutletsinclude:Regularsupermarkets,discountsupermarkets(slightlylower
prices),Bulk-buyingbarns,independent/cornerstores,vendingmachineso Directmarketingretailincludesflyersandletterboxpamphlets,internetshopping,
televisionshopping,telemarketing.! Distribution:movingproductfromproducertoconsumer
o Productsdistributedbymostappropriateandcosteffectivemethod.Thisincludesbyroad,rail,air,ship,refrigeratedtransport.Thelongerthedistributionchainis,thelessefficientitis
! Warehousing–correctstoragemeansbestandsafestpossiblecondition! Materialshandling–Movingfromstoragetodistributionsystems! Inventorycontrol–ensureproductquality,notholdingtoomuchstock! Orderprocessing–ensuresconsumergetswhattheyorderontime! Transportation–dependsontypeofproduct,urgency,distance
Promotionalprogram
Usedtoinformretailerandconsumerofproduct’sstrengthstopersuadepurchase.Promotionsplantobebeneficialtoprofitoftheproduct.Whenpromoting,companieshavetoconsiderpromotionbudget,targetmarket,andstageofproduct’slifecycle.
! Advertising-Tellsconsumerswhyweneedtheproduct.Typesofadvertisinginclude:o Magazines–advertisinginspecificcategoryofmagazine,e.g.woman’sweeklyo Newspapers–allowsustounderstand/digestinformation,unlikevisualmediao Television–effective,expensive,manyviewers,airtime,reusableo Signs,internet,billboards,postersinretailoutlets
! Productpositioning-developingaspecificimageofthebrandinmindsofconsumers
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! Salespromotionsanddemonstrations–payless,directsamples.Includes:o Contests,freesamples,coupons,cash-backoffers,gondolasatsupermarketaisleends,
sales! Personalselling–persuasivecommunicationbetweenrepresentativeofcompanyand
customer,designedtoinfluencepurchasedecision.e.g.salespeople! Publicityadpublicrelations–unpaiduseofmediatobroadenpublic’sawarenessofaproduct.
Freeadvertisingforacompany.E.g.companyaward,celebritywearinglogo.Publicrelationsbuilds/maintainsfavourableimage.E.g.sponsoringsport,charitydrive
NUTRITIONDietandhealthinAustralia
Malnutritioniswhennutrientsaren’tsuppliedinthecorrectamounts.Overnutritionisasurplusofoneormorenutrients,undernutritionisalackofoneormorenutrients.Whendietsarebalanced,immunesystemsworkcorrectly,diseasenotlikely,andweightisincontrol.UndernutritionisfoundinAustraliaandisassociatedwithinadequateintakeoffruitandvegandwholemealcereals.Groupsexperienceundernutritioninclude:
o Socioeconomicallydisadvantagedo Aboriginalso Elderlyo Isolated/ruralo Homelesso Lesseducated
Physicaleffectsofmalnutritionanddietrelateddisorders
! Overnutritioncauses:o Obesity–thereforemoreefforttopumpblood,strainonjoints,riskofCVD,
hypertension,andatherosclerosiso Hypertension-highbloodpressurecanleadtostrokeandcardiacfailureo Dentalcaries–toothdecayfrompoordentalcareandhighsugardiet,toothloss
! Undernutritioncauses:o Anorexianervosa–affectedbymedia.Causesmusclewastingandorgandamageo Bulimia–bingeeating,maybecausedbystateofanxiety/depressiono Deficiencyandeffect:
! VitaminA–nightblindness! VitaminC-scurvy! VitaminD–rickets/osteomalacia:Bodypains,muscleweakness,bonefragility! Calcium–osteoporosis,thereforereducedbonemass,boneweakened! Iodine–Goitre(thyroidinflammation)! Thaimin(B1)–BeriBeri! Folate(B9)–SpinaBifida(birthrelateddisease)
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! Dietaryfibre–constipation,diverticulitis(intestineinflammation),coloncancer! Iron–anemia
! Dietrelateddisordersinclude:o Diabetes–Theeffectsofexcessbloodsugarlevelsincludevisionproblems,kidney
damage,nervedamage,andheartandcirculationproblems,andabuildupofglucosemaycausedeath.Peoplemustcontroltheirweightanddiet,andglucoselevels.
o Cardiovasculardisease–diseaseoftheheartandarterieso Arthrosclerosis(arteryhardening)–restrictsbloodflowandmaycausestrokeo Anaemia–causedbybloodloss,inadequateironsupplyandabsorption.Causes
lethargy,headaches,reducedenergy,dizziness
EconomicCostsofmalnutrition“Diseasesofaffluence”,i.e.heartdisease,diabetes,obesity,dentalcaries,hypertension,are
replacingpreviousdiseasesthathavebeeneliminatedthroughimmunization,i.e.chickenpox,infectiousdiseases,polio.Illnesscanresultinworkabsences,moreinclinedtoinfections,lowresistance,lesslikelytoworkatfullcapacity.Fundingfortreatmentsfordietrelateddiseasesisendless.Medicalresearchisalsoongoing
- CVD(heartdisease,strokes)–killmoreAussiesthananyotherdisease.Accountforapproximately60%ofhospitalizations.1997costtocommunitywas$1.1billion.Furtheredcostforsurgery,workabsenteeism,researchforbettercures
- Hypertension–riskfactorforstroke,strokescancauseparalysisandneedconstantmedicalassistance.E.g.slurredspeech,partiallyparalyzed
- Diabetes–incidenceisincreasing.Withweightreductiondiabeteswillbereduced.Itaffectseyesightandbloodflowtolimbs.Costfortreatment,i.e.injections,surgeries
- Severeundernutrition/anorexia/bulimia–hospitalizationanddoctors,psychiatricassistance/counseling,privateclinics
Nutritionalconsiderationsforspecificgroups/Australia’snutritionallyvulnerablegroups
! Adolescentgirls-media! Pregnantandlactatingwomen(nutrientsfocusedonbabyandmilk)–*assignment*! Middleagesmenlivingalone! Elderly! Diabetics! Peoplewithallergiestofood! Hypertensionpeople! Vegetariansandvegans! Athletes! AboriginalandTorresStraitIslander(2.3%ofAustralians)–lifeexpectancyis59formen,65
forwomen.Healthissuesoriginatefromlowlevelsofeducationandliteracy.Increasedpovertyandunemploymentarefactorstotheirillhealth.Also,remoteareasexperienceinadequatehealthservices,isolation,andexpensivetravelcosts.Freshfoodbecomesmoreexpensive.BushfoodshavebecometabooduetomulticulturalAustralia
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Production/manufactureofnutritionallymodifiedfoodstomeetconsumerdemand
Todaymanyfoodsarenutritionallymodifiedforconsumerdemand.Wewant:- Lowfatmilk- Vitaminincreasedmilk- Vitaminenrichedcereals- Nutrientenrichedbreads- Morefibreineverydayfoodproducts- Sugarreducedjamsandlollies- Skinfreechicken(fatinskin)- Leanmeatcuts
Newfoodversionsneedtokeepconsumerssatisfied.Theyshouldbesimilartooriginalintaste,texture,quality,flavour.NutritionallymodifiedfoodsareknownasFUNCTIONALFOODS,theyhaveaspecificfunctiontomeetconsumerdemand.Theyhaveapositiveimpactonconsumers’health:
! Lowfatproducts–byusingmoreairorwater,fatcanbereduced.Aproteinbasedfat
replacementisknownasSIMPLESSE,madefromeggwhiteormilkprotein.Icecreamandfrozendessertsusethis.Reducedfatfoodsaregoodforweightreducingdiets
! Lowsugarfoods-fordiabeticsandhealthconsciousconsumers! Fibreenriched–breadsarethemainfoodswithextragrainsandwholemealflours.But,just
‘addedfibre’isnotenough.Fibreenrichedwhitebreaddoesnotequalwholemealbread.Addingfibredoesnotaddextramicronutrients,itassistsinexpellingwastes.Fibreenrichedfoodsaregoodtoreducediverticulitis
! Addedmicronutrients–foodsmaybelabeledenrichedorfortifiedwithaddednutrient.ENRICHEDproductsarewhennutrientsareaddedtofoodproductswhennutrientsarelostduringprocessing.E.g.cereals,juice.FORTIFIEDproductsarewhennutrientsareaddedbutweren’tintherawmaterial.E.g.milkwithaddediron,yoghurtwithaddedfibre.Syntheticmicronutrientsmaybeslightlydifferenttonaturallyoccurringones,andmaybelesswellabsorbed,evenifchemicallyidentical.Addingmicronutrientsisgoodfordietdeficiencies
! Artificiallysweetenedfoods–ReplacesugarwithSACCHARINorASPARTAM.Thesesupplynoenergyvalue.Testsshownoharmfuleffectsinnormaluse.SORBITALusedinsugarfreejamsandconfectionary,andhasanenergyvaluelessthansugar.Artificialsweetenersdonotpromotetoothdecay,butmayhavediarrheaassideeffect(incorrectuse).Theyaregoodfordiabetics
Theroleof‘activenon-nutrients’inthediet
Activenon-nutrientsaresubstancesthataren’tessentialindiet,butcanenhancebodyfunctioningorcontributetogoodhealth.
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! Antioxidants–inhibitsoxidationreactionsandpreventsrancidityofoilsandfats.Occurnaturallyinfreshfruits,e.g.vitaminEandC.Antioxidantsarewidelyusedasingredientsindietarysupplementsforhealthpurposes,i.e.neutralizingradicalactionthuspreventingcancers,controllingcholesterollevels,improvingcardiovascularhealth.Vegetarianshaveanabundanceofantioxidantsintheirbody.PHYTOCHEMICALSarenon-nutrientchemicalsfoundinplantsactingasantioxidantsinthebody:
o FlavonoidsandCarotenoids–foundinfruitandvegetableso Isoflavonoids-foundinseeds,nuts,legumes,soyabeans(becomingpopularindiets)
! Dietaryfibre–foundinplantfoodssuchasfreshfruits,vegetables,legumes.Alsofoundinprocessedfoodssuchasbreadsandcereals,andinfibresupplements.Inconjunctionwithgastrointestinalflorainthelargeintestineorcolon,itswellswhenmixedwithwater,increasing]riskofcoloncancer(carcinogensinthewasteareincontactwithcolonwallsforlesstime)
! Omega3fattyacids–refertochemicalstructureoffattyacids.Theirfunctionistoactasaprecursortoprostaglandins,whichareinvolvedwiththefunctionoftheCVimmunesystem.Theydothisby:reducingformationofbloodclotsandhelpdamagedbloodvessels.Foodsourcesincludefishandcanolaoils,linseed,andsoyabeans.Omega3fattyacidscanalsohelpwithdeperessionandmemorylosswhengrowingolder.
! Probiotics–aremicro-organismsofhumanintestinalorigin,whichimprovehealthystomachenvironmentandreducerateofgastrointestinalproblems,e.g.lacticacidbacteria.Usedtomaintainhealthimmunesystem,replacekilledmicro-organisms,improveactionofintestinalbacteriatherebyimprovingdigestion/absorption,andhelpvitaminKproduction.Foodsincludeyoghurt,creams,dairyproducts(suchasyakult),soyadrinks
Theroleofsupplementsinthediet
Minerals,vitaminandproteinusedtocompensatefortheirreductioninourdailyfoodintake.Alsousedduetolesstimetocarefullypreparefood,frequentintakeofprocessedfood,lossoftraditionalfoodpreparationskills
! Vitaminsupplements–excessintakeofwatersolublevitaminsareexpelledthroughurine.Excessfatsolublevitaminsarestoredinbodyfatandmaybecometoxicifexcesslevelsareexperienced.Consumingcorrectamountsoffruit/vegandotherfoods,overdosesarenonexistent.Certainlifestagesorgroupsneedsupplements,i.e.pregnancy–folatetohelpeliminatebirthdefects.Australiaoffersadiverserangeoffoods,soavariedandbalanceddietshouldprovideallthevitaminsneeded.Eatingfoodsinsteadoftakingsupplementsalsoprovidesachancetoconsumeothernutrients,andthefeelingofsatiety.Byweight,foodsarealsocheaperthansupplements.
! Mineralsupplements–evidenceofmineraldeficienciesinAustralia.E.g.osteoporosis,anemia,iodine.Mineralsareneededsparinglybutneededeveryday.Excessmayleadtobeingstoredinbody,andeffectsincludediarrheaorconstipation.Ironsupplementsmaybeneededforwomen,vegetariansandathletes.Butonlyrequiredforpeoplewithlowlevelsorhaveanaemia.Calciumsupplementsmaybeusedifpersonislactoseintolerant.Likevitamins,mineralsneededarefoundinabalanceddiet,thoughcertainpeoplerequiresupplementsfortheirdeficiency.
! ProteinSupplements
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Roleofdifferentgroupsinpromotinggoodhealth
! Government–makelegislationsrelatedtofoodindustry,suchaschemicalsused,health,safety,andhygieneissues,quarantine,processingtechniques,labelinglaws,advertisements,etc.
! Foodindustry–developingproductssuitableforconsumers’needs,andvarietyofproductscontributingtogoodhealth(e.g.functionalfoods),ensuringsafetythroughqualityassurance,andinformingconsumersoftheproductsotheycanmakeaninformeddecision
! Communitygroupsandprivateagencies–shapeconsumerperceptionandguidethefoodindustry.Theywatchmanufacturers’productsandclaimsthenpublishtheinformationtothepublic,e.g.AustralianConsumersAssociationusesChoiceMagazine.Publicvoiceisalsospreadtocompanies,e.g.geneticengineering,healthyfoods.
! Individual–bombardedwithavarietyofproducts,therefore,consumersneedtobeinformedandawareoftheirnutritionalrequirementsandnutritionalvalueofdifferentfoods.Theyneedtoensureabalanceddiet.
Influencesonnutritionalstatus Hereditaryplaysasignificantroleindetermininghealthstatus,especiallywithdiabetes,heartdisease,coloncancer,obesity,andmetabolicmalfunctionscausedbyintolerancesandallergies.Roleofdietinthedevelopmentofcondition
! Foodintolerance–causedbynon-allergymechanism,responsetochemical/s.Takeslongertimetoappearthanallergiesanddoesn’tinvolveimmunesystem.Symptomsincludemigraines,respiratoryandgastrointestinalsymptoms,lethargy,andbehaviourchanges.Commonsubstancesrelatingtointolerancesare:
! Salicylates–groupofchemicalsfoundcommonlyinplantfoods:fruitandvegetables,herbs,spices,nuts,coffee,tea,wine.
! Monosodiumglutamate–foodadditive(flavourenhancer),naturallyoccurringintomatoes,cheeses,mushrooms.
o Lactoseintolerance–difficultyinlactosedigestion.Insufficientlactaseproducedbybody(enzymethatbreaksdownlactose),thereforelactosereachescoloncausingdiarrhoea(colonbacteriamaydigestlactose,producinggascausingcramping/pain).Lactoseisfoundindairyfoods,personshouldstrictlylimitintakeofthesefoods
! Foodallergy–reactionwhenimmunesystemincorrectlyidentifiesaspecificfoodprotein(allergen)asforeign,bodyreleasesantibodiestofightanddestroytheprotein.Thecombinationoftheallergenandantibodyproducesareaction,whichmaycausebreathingdifficulties,andphysicalresponsestocardiovascularsystem,gastrointestinaltractandskin.Commonallergensarefoundineggs,cowmilk,wheat(gluten),fishandpeanuts.Thebodybecomesdesensitizedtotheallergenovertime.
o Milkallergy–peopleallergictomilkproteinneedtoavoidmilkproducts,andbecarefulforproductsthatcontainmilkproteinsolidsorcasein(mostcommonmilkallergen)
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o Coeliacdisease–glutenallergy.Glutenisaproteinfoundnaturallyinwheat,barley,ryeandoats.Familyhistorycancontributetotheallergy.Thepersonmusthaveastrictdietwhichincludesgluten-freeingredients.E.g.gluten-freecakes
! CVDanddiabetes–consumersneedtopickhealthyfoodsandhaveabalanceddiet☺! Asthma–asthmaticsmustcarefullyreadfoodlabelsandavoidfoodsthattriggertheirasthma
Mediaandtheimpactofadvertisingpracticesonfoodconsumption
Foodindustryusesmediaforbrandawareness,guideusinourchoices,andtoshapeconsumerperceptionsoftheirproducts,thoughlawsprotectfrominaccurateclaims.Ourdietincludesfunctionalfoods,fastfoods,healthyoptions,processedfoods,socialgatheringsallassociatedwithfoods.ThemediaincludesTVads(majority),newspaper,radio,andinternet.All24/7.Mediaforcesawarenessandunderstandingoftheproduct,thereforeabiasedperceptionisdeveloped
! Promotionofhealthfoods-Freshfruitandvegetables,breads,andgrainsareseldomadvertised.Recentadsincludebananas,apples,andberries.Companiesnowadvertisefunctionalfoodstoincreasemarketshare.
! Promotionoffastfoods–fastfoodsusea‘saturation’advertisingtechniquemakingithighlyeffective.Multinationalshaveconvincedusthattheirproductsareanacceptableandinevitablepartoflife.Largeportionofmediaisdominatedbyfastfood.Today,withanincreaseinhealthyeating,thesefoodchainsareoptingforhealthyoptions,i.e.skinfreechickenfromredrooster,fruitinmaccaz,saleofwater,fibreenrichedmaccazbread,subwaysaladsCompaniesthatcanaffordappealingpromotionsarelargemulti-nationalmanufacturers,usually
offastfood,i.e.nestlecoke,maccaz,KFC,dominoes.Theiradsarefullofsymbols,slogans,images,andoftenusehealthyimagestosellunhealthyfoods(e.g.models).Mediaalsohasastronginfluenceonbodyimageandeatingpatterns.I.e.teenagegirlsmaygoanorexicbecauseofmodels;teenageboysmaytakesupplementstobecometank.Lifestyleandeffectofculturalandsocialpractices
Ourlifestyleischaracterizedbynothavingtolookforfood,sedentary,socialgatheringswithfood,casualworktimes/shiftwork,mobilepopulation,fooddelivery.
! Exercisepatterns–exerciseisnecessaryforfitnessandtobalanceenergyintake,orelseoverweight/obesitymayoccur.Machinesarenowdominantintheworkforceandthereforeworkersarebecomingmoresedentary,moresupervisinginsteadofmanuallabour.ManyAustraliansareregularlyinvolvedinexercise,butmanypeoplestillaren’t.
! Alcoholconsumption–populartoday,overconsumptionisbadforhealth:liverdamage,memoryloss,etc.,socialimpactonfamilyandfriends,affectsperformanceAnindividual’sattitudestofoodareestablishedinchildhoodandcarriedintoadultlife.Cultural
influencesincludeparentallikes/dislikes,preparationsmethodsinhome,disposableincomeforfood,religiousfoods.
! Cultureandreligion–foodtaboosmeancertainfoodsareexcludedfromdiet,butaspartofsocialorreligiouspractices.E.g.vegetarianBuddhists,nomeatongoodFridayforcatholics,MuslimRamadan,tabooondogsinAustraliabutnotChina
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! Socialpractices–e.g.birthdayparties,guestparties,afterworkdrinks,meetingforcoffee,barbeques,socialtraditions.Thetypeandplaceofsocialenvironmentdeterminesthenutritionalstatusoffoodavailable.E.g.barbequeshaveburgers,sausages,thoughalsohavesalads.
! WhyAustraliaexpressesnutritionproblems
o Lackofnutritionalknowledge–weneedtoeatvitaminBtoassistenergyreleasefromcarbs,e.g.vegemiteontoast.Waterandfatsolublevitaminsallneedtobeconsumedindailydiet
o Highlyprocessedfoodsareenergydense(fatty)–consumptionofextrafatmayreducenutrientcontentconsumptionandabsorption
o HalfAussieseatlessthanRDIoffruitandveg–duetopre-preparedfoodsbeingreadilyavailable,quick,easy,cheap
o ElderlyAussiesmayexperiencelowlevelsofVitaminCandDo FADdietsrestrictsomenutrientso Vegetariansandvegansrestrictiron,zinc,VitaminB12intakeo Unsupervisedfoodchoicesbychildrenmaycausenutrientimbalances(Singleparents,
dualincomefamilies,parttimeandshiftworkers)