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Archive for October, 2009

Landmark report on food & grocery sector launched

Friday, October 30th, 2009

According to a landmark new report by the Australian Food and Grocery Council (AFGC) and KPMG, Australia’s food and grocery sector contributes more than $100 billion a year in turnover to the national economy and employs about 315,000 people with half in rural and regional areas.

The “State of the Industry 2009″ report, launched by the Federal Agriculture Minister Tony Burke in Canberra, is the first-ever economic snapshot  of the food and grocery sector and highlights the importance to both the manufacturing sector and Australia’s growing economy. In addition, the report reveals current trends and future challenges for businesses.

Click here to view the article on the Australian Food Network website.

Click here to download the report on the Australian Food & Grocery Council website.

Related stories:

Department of Agriculture, Fisheries and Forestry’s Australian Food Statistics 2008 Report

Congratulations to Cobram Estate claiming top award at Olive Oil Awards

Friday, October 30th, 2009

Congratulations to Cobram Estate who claimed the top award at The Australian Olive Association’s 13th National Extra Virgin Olive Oil Awards in Canberra. Cobram Estate’s  Hojiblanca was recognised for outstanding quality and excellence and received the highest score 18/20. With over 200 entries, the 27 olive oil experts scrutinised over two days to award eight gold medals.

Click here for the winners on the Australian Food News website

Congratulations to Jindi Cheese – Winners at the Guild of Fine Food World Cheese Awards

Tuesday, October 27th, 2009

Jindi CheeseCongratulations to Victoria’s Jindi Cheese who has received international acclaim winning four gold medals at the prestigious annual Guild of Fine Food World Cheese Awards held in the Canary Islands, off the northwest coast of Africa.

The largest privately-owned specialty cheese maker in Australia received the only gold medal for it’s Old Telegraph Road Brie in the Brie category, whilst the new Jindi Reserve Blue and Jindi Rustic Brie (washed rind) was awarded in their respective categories.

The Guild of Fine Food World Cheese Awards is the world’s largest cheese competition with nearly 2,500 entries sampled by 150 judges from 24 countries, including Australia. The 140 cheeses given gold awards are then tasted a second time by an international jury of 13 experts from 10 countries. Canada’s Saputo Dairy Products took out the top prize, World Champion Cheese 2009, with its goat’s milk cheese, Le Cendrillon.

Click here for the Jindi Cheese website

Click here for The Guild of Fine Food World Cheese Awards website

Food and Pharmaceutical Production in the North of Melbourne Shines

Thursday, October 22nd, 2009

The City of Whittlesea hosted a ‘Northern Business Achievement Awards’ breakfast on 21 October at Rydges in Preston.

Nominees for the annual awards were in fields represented by the VFITB – food processing and pharmaceuticals. The nominees were AROMABABY natural skincare range represented by company owner Catherine Cervasio  and Chris’ Greek Dips and Yoghurt represented by Adam Cushieri, Account Manager. Both companies have Thomastown production sites.

Catherine Cervasio and Adam Cushieri

Catherine Cervasio of AROMABABY and Adam Cushieri of Chris’ Greek Dips and Yoghurt

Nicholas Collins won a Young Business Achiever Award, for his outstanding efforts at Electromold where he is working in nickel plating, as an apprentice. The CEO of the Committee for Melbourne, Sally Capp, spoke on “Shaping Melbourne’s Future Growth” with a key message on decentralising employment out of central Melbourne into regions such as the northern suburbs, to improve the whole city’s functioning and sustainability.

Nicholas Collins and Alex Bernhardt

Nicholas Collins of Electromold and Alex Bernhardt of MESAB

The NBAA’s exist to acknowledge and celebrate the successes and achievements of small to medium sized enterprises within Melbourne’s north. Another food sector business was nominated in March, Chocolatier, whose production site is in West Heidelberg.

The winner will be announced at a breakfast on 3 December, to be hosted by The City of Yarra.

Australian Food Industry reduces carbon footprint

Tuesday, October 20th, 2009

A new report by the Australian Food and Grocery Council (AFGC) has found that Australia’s food and grocery manufacturing industry is making a conscious effort to reduce its carbon and water footprint  in a bid to safeguard the nation’s long-term food supply.  The “Towards Sustainability” report highlights how industry is becoming more efficient with water, energy and waste to become more sustainable in the long term.

Click here for more information on the Australian Food News website.

Click here to download the report on the AFGC website.

BIAV introduces training programs

Thursday, October 15th, 2009

BIAV logoThe Baking Industry Association of Victoria (BIAV) is now introducing training programs. Beginning on the 20th of October, BIAV’s training is tailor made for the baking industry, combining online and face-to-face training methods. BIAV provides “baking industry” specific, accredited training from Food Safety and Cert III in Retail and Hospitality to Cert IV in Front Line Management for Bakery and Diploma of Business Management for Bakery – sign up now!

For more information, please contact Garry Higgins, of the Baking Industry Association of Victoria on (03) 5461 1150.

ISS Institute’s Fellows report on Artisan Sourdough Baking now available

Wednesday, October 14th, 2009

ISS logoAs the recipient of the ISS Institute’s Fellowship, Stephen Pinnuck undertook an overseas study program in Canada, the USA and Europe to gain a comprehensive understanding in the field of sourdough production and preparation, production and processing technologies. Even though currently a small market, the artisan baking is rapidly growing into mass production. At the end of his Fellowship trip, Stephen realised the disjointed approach that Australia’s Baking Industry and learning institutions have in the artisan and soursough bread areas and the need for more training, resources and mentoring. Stephen’s report is now available for download.

Click here to read the executive summary. [PDF: 115KB]

To have a copy of the whole report, email ISS Institute with your full contact details.

ISS Institute’s Fellows report on the Prosecco winemaking now available

Wednesday, October 14th, 2009

ISS logoAs the recipient of the ISS Institute’s Fellowship, Michael Dal Zotto visited the Conegliano and Valdobbiadone areas of Veneto and developed a greater understanding of Prosecco winemaking and production.  Prosecco is a grape variety from the Veneto region of Italy and produces a sparkling wine that ranges from the brut style to the sweeter Cartizze. Michael’s report is now available for download.

Click here to view the executive report. [PDF: 279KB]

To have a copy of the whole report, email ISS Institute with your full contact details.

BIAV Petey Pie Making Factory wins multiple awards at the Melbourne show!

Wednesday, October 14th, 2009

From the Baking Industry Association of Victoria (BIAV):

We were AWARDED 1st in the Commercial Exhibitor Awards for BEST INDUSTRY ASSOCIATION DISPLAY.


This is great news for the Baking Industry as we will be recognised by the Royal Agricultural Show Society as a leading exhibitor for years to come.

The framed “Awards” will hang proudly in our offices!!  Bring on next year!!!

It is with out a doubt that the Baking Industry is beginning to have a significant impact on the general public/consumers perception of exactly who we are and what we do.

Our ability to stand together generationally and forge forward with passion and commitment is a stand alone quality that invokes pride and great skill level by all.

It is people like you that create opportunities!

Click here to see previous posts about the BIAV Petey Pie Making Factory.

VFITB Annual General Meeting

Friday, October 9th, 2009

Linda, Ian and the Executive MembersThe VFITB AGM was held on the 8th of October at the Australasian Meat Industry Employees Union office in Lygon St. It was announced that Collin Ross would take over the role as Chair of the Executive Committee and Alan Maguire would become Deputy Chair. Tom Hale and Michael Hedley will continue serving as Executive Committee members.

The organisation reported another strong year, both in achieving outcomes for the food processing industry and in its financial performance. Outgoing Chair, Michael Hedley identified the quality of the VFITB’s ‘Skill Needs Report’ and the number of additional projects undertaken as features of the year. He also thanked Lynne Stockdale, who has recently left the organisation, for her fine work and welcomed Linda Baron as the new Program Manager.

See some photos of the event.


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