Hands-on Packaging Master Class for seafood industry
Australian seafood manufacturers recently attended a hands-on Seafood Packaging Master Class hosted by the Australian Seafood Cooperative Research Centre, the South Australian Research and Development Institute (SARDI) and Multivac Australia.
The workshop linked seafood manufacturers with seafood industry experts, scientists, technologists, researchers and packaging experts. Attendees heard from a range of speakers and had the opportunity to trial pack their own seafood products using packaging techniques such as vacuum packing, shrink packaging, modified atmosphere packaging (MAP) and skin packaging.
- A presentation from Andrew Forrest of the Queensland Department of Agriculture, Fisheries and Forestry. Forrest’s presentation compared the use of MAP and skin packaging techniques on Cobia and Barramundi with respect to microbiological and consumer acceptability.
- Associate Professor Meredith Lawley from Sunshine Coast University presented ‘Seafood: A consumer perspective’, sharing her research outcomes about what consumers view as most important when deciding on seafood purchases.
- Dr Janet Howieson of the Curtin University Centre for Excellence for Science, Seafood and Health outlined research demonstrating how small businesses can deploy a formalised stage-gate approach to new product development (NPD).
- Seafood retailer Barry Rallis of The One That Got Away shared his experience of product development with Multivac’s guidance. In two years, Rallis has expanded his retail business into more than 80 supermarkets using a Multivac R105 skin packaging thermoforming machine.
- Longfresh’s Saxon Joye discussed his experiences with high pressure processing (HPP) on the Multivac HPP system. The primary aim of treating foods with HPP is to reduce or eliminate foodborne microorganisms, thereby extending shelf life and enhancing food safety.
- Multivac presented and demonstrated a range of packaging techniques and technology, with participants gaining hands-on experience of vacuum chamber machines; thermoformers; sous vide equipment; labelling, weighing and inspection equipment; tray sealing machines with MAP; lidding and shrink packaging.
Multivac will host more Packaging Master Classes in 2015 for the meat, produce and dairy industries.
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