South Australian food icon, La Casa Del Formaggio, is one of many businesses already using the services delivered from the South Australian Food Centre. Producing a range of fresh Italian style cheeses – many made using traditional techniques – La Casa has been working with the SA Food Centre team of industry experts and food technologists on several projects including seeking advice on strategic planning, market development, strengthening brand positioning and new product development. The partnership between La Casa and the SA Food Centre has been highlighted in a new flyer, the first in a series highlighting how the SA Food Centre can help SA food businesses grow and prosper.
SA Food Centre: Helping grow La Casa Del Formaggio flyer
SA Food Centre
p: +61 8 8348 4095
e: safoodcentre@saugov.sa.gov.au
w www.safoodcentre.com.au
Kinkawooka Shellfish has hooked the top catch at the prestigious Sydney Fish Markets’ Seafood Excellence Awards. Their innovation and commitment to the farming, processing and marketing of premium blue mussels saw them take out two awards. They were awarded ‘Best Aquaculture Supplier’ recognising them as Australia’s best supplier of an aquaculture product for their market leading scrubbed, cleaned and de-bearded “pot ready” live blue mussels. They also won ‘Best Seafood Promotion’ for their creativity and commitment to innovation in response to the challenge of opening new markets for mussels by introducing them to non traditional users and consumers. Up next for Kinkawooka is the launch of an exciting extension to their range of premium quality seafood.
John Susman
Kinkawooka Shellfish
p +61 (0) 414 688 855
e john@kinkawookamussels.com.au
w www.kinkawooka.com.au
More nutritious and healthy oat varieties will be in our breakfast bowls faster because of a new licensing agreement between SARDI, Grains Research and Development Corporation (GRDC) and ABB Pty Ltd (seed marketers). The breeding programs are driven by consumer demands for increasingly healthier products as well as the need for varieties with lower milling and processing costs and higher grain and milling yields. More beneficial fibre in breakfast products is one consumer focused outcome of this program. This and other benefits of wholegrain oats may have positive health benefits including lowering blood cholesterol and blood pressure. A close relationship with end users such as Uncle Toby’s keeps the plant breeders up to speed with consumer nutritional trends. The end users also test new varieties to ensure they have the tick of approval before release.
Pamela Zwer
SARDI
p +61 8 8303 9485
e zwer.pamela@saugov.sa.gov.au
Food businesses are being urged to update their food recall plans. Food Standards Australia New Zealand (FSANZ) has recently launched an updated Food Industry Recall Protocol: a Guide to Writing a Food Recall Plan and Conducting a Food Recall. In Australia the system for managing food recalls relies heavily on food businesses having appropriate plans in place to respond quickly and effectively to food safety and related issues. Each year there are 50 to 60 food recalls in Australia in response to potential food safety issues. In addition, food businesses themselves initiate withdrawals of products for a range of reasons. The protocol is full of useful tips about how to conduct a recall or withdrawal including information on:
FSANZ
p +61 2 6271 2222
e food.recalls@foodstandards.gov.au
w www.foodstandards.gov.au/_srcfiles/Food Recall_WEB.pdf
The state’s cheese industry is positioning itself for a bigger slice of the international action with a new program aimed at establishing South Australia as the leading cheese skills centre in the nation. The Cheese Industry Skills Fast Track Project seeks to boost the sector by providing extra skilled staff and innovative technical support. Backed by the cheese industry and State Government - through the SA Food Centre, DFEEST and the Food, Tourism and Hospitality Industry Skills Advisory Council SA - the program will help cheesemakers who are struggling to find sufficient numbers of skilled staff. The State Government is providing almost $300,000 towards the 18-month project and industry is providing almost $330,000. It has been designed to build the dynamic SA cheese industry and help provide structure to support long-term industry growth.
John Cassebohm
Food, Tourism & Hospitality Industry Skills Advisory Council
+61 8 8362 6012
e john@fthskillscouncil.com.au
Kris Lloyd
Cheese SA
+61 (0) 403 057 702
e kris@cheesewrights.com.au
The Autumn issue of Food Talk is out now and we catch up with the cheeky Lester Marshall of Coffin Bay Oyster Farm to find out how he is helping brand the Eyre Peninsula as ‘Australia’s Seafood Frontier’. The issue also highlights how busy the SA Food Centre has been since opening in 2008, with the latest market report on the seafood industry, packaging trends and tips, and the latest Scorecard report. We also bring you details on the new carbon trading scheme and an innovative value chain demonstration of wine. Food Talk is also now available electronically – so consider changing the way you receive our magazine and update it via the form online.
Food Talk magazine, Autumn 2009 (Issue 30)
Nicole Phillips
SA Food Centre
p +61 8 8226 0827
e phillips.nicole@saugov.sa.gov.au
The global financial crisis (GFC) is creating new challenges for business everywhere and Australia is beginning to feel the impact. Private equity has the potential to play a key role in strengthening your business in 2009. Venture Capital SA, part of the Department of Trade and Economic Development is providing a full day forum on Tuesday 12 May 2009. The forum is a must for businesses and their advisors to learn more about this type of funding and hear interesting Australian success stories. Debt has become hard to access during this difficult period and private equity could be an attractive option.
Genesia Mandica
Venture Capital SA
p +61 8 8303 2498
e sabizevents@state.sa.gov.au
w www.vcsa.com.au
Food & Beverage Development Fund is providing funding to individuals in the baking, beverage, meat and food processing industries. Funding is for education or training expenses including course fees, travel costs, books, etc with the funding available for each successful applicant ranging between $1,000 and $10,000. If you would like to further your skills and knowledge in your chosen industry we encourage you to apply. Let us help you realise your aspirations and achieve your full potential. Applications close 30 April 2009.
Carol Graham
Food & Beverage Development Fund
p P +61 8 8362 9066
e carol@foodandbeveragefundsa.com.au
w www.foodandbeveragefundsa.com.au
Mitcham Foodland IGA is on top of the world – quite literally - after taking out the title of ‘IGA International Retailer of the Year’. The announcement was made at the 2009 IGA Global Summit Gala Dinner, and is the icing on the cake for the Romeo Retail Group whose state of the art Mitcham store has recently attracted countless state and national accolades. Competition for the title was truly global, with nominated stores hailing from countries across the world including the United States, Canada, Russia and China. Judging criteria included community involvement, ranging and offer, store growth and service. The new Mitcham store incorporates cutting edge decor and photographic signage and was the first in the state to introduce an electronic ticketing system. It is also strongly focused on its ‘fresh’ offer, with the produce department and deli sections carrying the highest quality produce and range available.
Joseph Romeo
Mitcham Foodland IGA
p +61 8 8373 2772
e mitcham@foodlandsa.com.au
The South Australian Food Centre has been awarded the top honour at the recent 2008 PIRSA Staff Achievement Awards. The Chief Executive's Award is awarded to a nominated team or individual whom the CE sees as having risen above and beyond the expectations of their position and who make a significant service contribution to the department, industry or the community as a whole. The SA Food Centre team were chosen for their hard work and effort in establishing the SA Food Centre and in ensuring its success. It also recognised the across government partnerships and programs facilitated by the SA Food Centre which aim to boost the food industry's capacity to innovate and develop new products, and identify process improvements and new technology.
SA Food Centre
p +61 8348 4095
e safoodcentre@saugov.sa.gov.au
w www.safoodcentre.com.au