Page 6 - Food&Drink Business magazine June 2022

NEWS
TUI Foods secures $2.5m federal grant
specialised dehydration technology to produce nutraceutical and innovative food ingredients.
The dehydration technologies are the result of an R&D collaboration between TUI and AgriDry to develop world-first methodologies for energy efficient drying while maintaining food quality and nutritional value.
The new low temperature method will be used at the facility, with brand customers having already approved the trial samples.
For the oat-flax syrup plant, Waltanna has worked with CSIRO and TUI to develop the novel plant-based milk ingredient. The facility will have 600 square metres for the process installation, incorporating nitrogen plant, seed cleaning, pasteurisation, and enzyme treatment and coolrooms.
The project will result in an export supply opportunity of an additional 30 per cent over twoyears. ✷
ABOVE L-R: TUI directors fifth generation farmer Mike Nagorcka of Waltanna Farms, seasoned FMCG expert Tony Cartwright, and Peter Taitoko from RMR Process.
SPC: Taste the good life
IN the first rebrand for SPC since it was acquired by Shepparton Partners Collective in 2019, its Goulburn Valley label has had a completerefresh.
SPC marketing manager Fruit Rebecca Tilly said the rebranding was designed to build on Goulburn Valley’s heritage – the company has been preserving fruit since 1979 – with a new logo, packaging design, and campaign.
“We want to reinvigorate the brand by demonstrating how versatile the range is across all areas of cooking,” Tilly said.
The refresh included a new campaign – Taste the Good Life – created to convey the quality of the fruits and the region.
Tilly said the campaign evokes a ‘world full of charm’, with the fruit looking delicious and ‘living the good life’.
SPC CEO Rob Giles said the campaign reflected the company’s core value of ‘better food for the future’ and the richness of the Goulburn Valley.
“With rich soil, flowing water and an abundance of sunshine, the Goulburn Valley is the beautiful home of our produce.
“Not only does our produce taste delicious, achieving an appetising look is something we are as equally passionate about,” Tillysaid. ✷
ABOVE: Goulburn Valley’s new look is designed to reflect the region and brand’s heritage.
WALTANNA Farms in Hamilton, Victoria – the cornerstone of TUI Foods – has received almost $2.5 million in the latest round of the Modern Manufacturing Initiative for a new purpose-built automatedfoodproduction facility. It also received $50,000 from the Energy Efficient Communities grant program.
Waltanna is a market leader in grain-based value-added production and product
development. Together with TUI Foods, the grants will enable Waltanna to undertake a major food manufacturing capability investment at the company’s Hamilton site.
Thefundingwillgotowards the build of a 6500 square metre manufacturing plant and enable new key capabilities for Australia’s first oat-flax syrup production facility. It will also provide additional funds for
TWE: $165m Barossa investment
MORE than 100 million litres of wine will be produced at Treasury Wine Estates’ (TWE) new production facility in South Australia’s Barossa Valley, said to be the largest in the southern hemisphere.
The $165 million build was two and a half years in the making and is TWE’s largest bottling operation in the world, packaging up to 216 million bottles per year, operating four bottling lines, and exporting to more than 70 countries.
The new site provides TWE with the ability to increase premium winemaking capacity by one-third, drive production efficiencies, and expands TWE’s storage capacity. It includes an additional production line, processing infrastructure, and additional barrel storage facilities.
TWE chief supply officer
Kerrin Petty said the site was purpose built for premium winemaking, with flexibility to scale up or down depending on demand.
“The new site is purpose-built for premium winemaking. Sustainability has been front of mind throughout the entire project with the new infrastructure allowing us to manage the impacts of climate change on vintages and ensuring we can protect our
most valuable grapes and produce the highest quality wine even in challenging years,” Petty said.
The site employs around 400 permanent team members and up to 600 during peak vintageperiods. ✷
BELOW: All systems are go with
TWE CEO Tim Ford, South Australian Premier Peter Malinauskas, and TWE chief supply officer Kerrin Petty officially opening the facility.
6 | Food&Drink business | June 2022 | www.foodanddrinkbusiness.com.au