Page 6 - Food&Drink September 2019

NEWS
Coles unveils its ‘store of the future’
COLES unveiled its first convenience-focused supermarket in Glen Waverley, Melbourne. The new ‘store of the future’ format caters to increasing consumer demand for easy meal options including prepared ingredients and ready meals.
Coles customer research found 50 per cent of shoppers didn’t have time to cook from scratch, and 33 per cent could not say at 5pm what they would be having for dinner that night. Coles GM for store
World first: cold pressed raw milk
AUSTRALIAN company Made By Cow has launched the world’s first cold pressed raw milk. Using its new, patented method, approved by the NSW Food Authority, Made By Cow processes milk from a single Jersey herd on the New South Wales south coast.
CEO Wade Porter told F&DB that it was a “game changer” for the dairy industry. “Made By Cow is the market mover, with its process the first approved by the NSW Food Authority.”
In Australia it has been illegal to sell untreated or “raw” milk. It has had to undergo pasteurisation where it is heated to at least 72 degrees to destroy any harmful bacteria.
Made By Cow’s patented process uses cold high pressure. “The milk is bottled straight from the farm and then immediately put through the high pressure process,”
Porter said.
The fact that the milk is not exposed after that process, combined with careful herd management and more hygienic
milking practices means the milk is “safe, unaltered and deliciously creamy”.
The pressure destroys harmful pathogens but has no impact on smaller molecules like vitamins and enzymes.
Made By Cow founder Saxon Joye,said the Food Authority approval process was “long and exhaustive”.
“It took a couple of years, but the technology stood up.”
Porter said one of the challenges was resourcing the
business sufficiently, citing the instance when the HPP machine broke down for four months. “We needed to resource up and invest in scale,” he said.
That was when Lion Dairy & Drinks came on board. Lion financed a second HPP machine for the company and will assist in distribution.
“We’re working with Lion to distribute to 1500 stores in the independent channel, which would otherwise have taken us years,” Porter said.
development, Jon Haggett said: “Customers have told us what they want–ithastobefresh,ithasto be quick and it has to be great quality.”
The store offers an expanded range of ready-made convenience options and prepared meals, including the Cooked by Curtis range of seasoned mince, ready-to-cook meats and seafood, and Coles branded pre-cut vegetables and salads. It includes “everything from an on-the-go breakfast like an acai pot with banana and oat, to prepared meals from our new Coles Local brand and Youfoodz that can help you put dinner on the table in minutes,” Haggett said.
The concept was trialled in Sydney and marked the beginning of the company’s investment in store developments. In June, CEO Steven Cain announced 75 supermarkets would be renovated in 2020, up from the 50 this year but using four formats to cater to different demographics and shopping needs.
CSIRO’s gluten ‘Grand Slam’
CSIRO scientists have developed new technology to detect gluten in any food and show which grain it comes from, helping to track any contamination in the raw ingredient supply chain, as well as improve accuracy in pack labelling around gluten-
free claims. Current commercial tests can show if gluten is present but not which grain it is in.
CSIRO said it has completed the ‘Grand Slam’ of gluten- containing grains, being the first to detect specific glutens in three gluten grains – wheat
in 2015, barley in 2016, and oats in 2018 – and can now detect gluten in rye.
“This technology offers many applications for the food industry from helping track contamination in the raw ingredient supply chain, to improving product quality, food safety and meeting regulations,” said CSIRO protein
analytics expert professor Michelle Colgrave.
“Being able to detect any protein in diverse foods and beverages will help food companies ensure that what’s in the pack is what’s on the pack, and help consumers trust pack labelling around gluten- free claims. Detecting gluten proteins in their original grain is relatively simple, but when they’re in food products we buy at the supermarket and have been baked, extruded or processed in other ways with other ingredients such as salt and sugar, it is a lot more complex,” she said.
CSIRO aims to now validate the method’s ability and work with the food industry, as well as testing laboratories, to help commercialise the technology.
6 | Food&Drink business | September 2019 | www.foodanddrinkbusiness.com.au