Page 35 - Food & Drink magazine June 2021

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sustainable and safer world. “It offers a great opportunity
for all stakeholders within the food and beverage supply chain to unite and learn how we can all work together,” Clendinen says, noting that this year’s show will offer a much sought- after forum for networking and scouting out new technology after the forced hiatus due to the pandemic. And for the food industry, which has not seen a let-up in demand in this period, it is welcome indeed.
Food and beverage is the largest manufacturing sector in Australia, accounting for almost a third (32 per cent) of total manufacturing output. In 2019, it employed around 276,000 people, with more than 40 per cent of them living and working in regional Australia.
While these numbers are impressive, the industry is not without its challenges, the Australian Food & Grocery Council’s recent Sustaining Australia report highlighted that over the past ten years, Australian food manufacturers’ input prices have increased by 49 per cent compared to output (wholesale selling) prices, which have only increased by 24 per cent. (Read more in AFGC CEO Tanya Barden’s report, page 16.)
The AFGC makes key recommendations: a new grants program to support the uptake of advanced manufacturing technologies; the development of new, sustainable packaging formats and equipment; and the creation of a high-tech training centre to give workers the skills to use advanced manufacturing equipment and emerging digital technologies.
Foodpro 2021 provides a platform to support such a call. ✷
ABOVE: Foodpro is back, with the 2021 show staged at Sydney Showground, Sydney Olympic Park.
FACING PAGE & BELOW: A selection of snapshots from past foodpro events, sets the scene for the industry’s much anticipated showcase of advanced technology, expertise, and wide-ranging services that support Australia’s biggest manufacturing sector.
✷ AIFST21
Foodpro is also partnering with the Australian Institute of Food Science and Technology’s (AIFST) annual conference, which will be run alongside foodpro on 26-27 July.
Over two days with plenary and four concurrent session streams, the convention
will feature more than 60 scientific and food industry speakers from here and overseas. Food safety features strongly, covering key areas of microbiological safety, allergens, and traceability systems.
Advances in nutrition, sensory and consumer science will
also be presented, including personalised nutrition and
new opportunities at the interface of food science with each of these disciplines.
Its popular social events make a return – the Wine
& Cheese Tasting, Young Professionals Networking breakfast, and AIFST Fellows breakfast will all be held.
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