Baker’s yeast, also known as Saccharomyces cerevisiae, is the most used industrial organism underpinning industries worth over $3 trillion, including biofuels such as ethanol and sustainable aviation fuel (SAF), baking, brewing, wine, and animal feed.

Yeast has significant potential in transforming global industries, and with MicroBioGen’s elite yeast strains, it can create a more sustainable future and approach to food and fuels.

Heinrich has nearly a decades’ experience in working with and researching yeast – spanning sustainable foods such as animal-free dairy and oils to aroma compound production, fermentation, yeast breeding, synthetic yeast genomics, biofuels and bioinformatics – across academic and industry settings.

“My passion and background in yeast research, molecular biology and biotechnology uniquely positions me to contribute significantly to the ongoing R&D and growth of company. I’m looking forward to leading their innovative research initiatives and continuing their extensive work in elite yeast strain development, alongside a highly experienced team,” said Heinrich.

In his newly appointed role, Heinrich will work closely with MicroBioGen Head of Research and co-founder Dr Philip Bell in providing leadership and direction to team leaders across biofuels, baking, animal feeds, human nutrition, and biochemicals using MicroBioGen’s proprietary platform technology.

He will also have a hands-on role in researching and developing new yeast strains, drawing on evolutionary genetics, cell biology, and microbial physiology.

MicroBioGen chief executive officer and co founded, Geoff Bell said, “As we continue to create superior yeast strains with meaningful impact in the transition towards renewables and sustainable food production, attracting the best talent and having the strongest team around us is vital. Heinrich’s extensive yeast background enables us to keep advancing and moving forward in our goal.”

Prior to his appointment at MicroBioGen, Heinrich was the team lead of yeast metabolic engineering at All G Foods, an Australian precision fermented dairy company. He also held the role of technology lead for synthetic biology at Nourish Ingredients, a food technology company creating animal-free fats.

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The Sunshine Coast distillery is more motivated than ever to continue pushing the boundaries after receiving this award.

This triumph builds upon Beachtree’s impressive track record.

Last month, their Organic Tiger Quoll Vodka earned them “Australia’s BEST Varietal Vodka” and Gold at the World Vodka Awards.

Their Organic Gins have all won gold medals internationally, including a double gold for the Organic Native Skippy Gin.

Beachtree Distillig co. head distiller Steve Grace said, “This recognition on such a prestigious platform is a dream come true and a testament to the collective dedication, creativity, and unwavering commitment our team shares.”

As Australia’s only First Nations certified distillery, Beachtree Distilling Co. founder Kirra Daley said, “Fueled by a passion to share the unique flavours of Australia’s native botanicals, like the citrusy notes of lemon myrtle and the earthy tones of wattle seed, we embarked on a journey to create Beachtree Distilling Co. spirits,”

The colourful and creative gin bottles of Beachtree Distilling Co. showcase the distillery’s Indigenous heritage and sustainable values.

“We source our ingredients ethically, minimise our waste, and actively plant native trees through our ‘One Bottle, One Tree’ program. When you choose Beachtree, you’re making a conscious choice for the planet,” said Daley

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The limited release brew takes its pedigree from Coopers Sparkling Ale with the addition of juniper to tempt gin-loving craft beer drinkers.

Coopers Brewery general manager, Michael Shearer said, “Our brewers went for something different with this limited release.”

The niche market for higher ABV beer in Australia has doubled in size in the past five years, with Coopers Sparkling Ale the most popular beer nationally that sits above 5.5% ABV.

Gin has also been a key driver of recent growth in the spirits market, while a strong crossover exists among gin and craft beer drinkers with 30 percent of shoppers buying across these two categories.

“Coopers Botanic Ale draws on our 19th century Sparkling Ale recipe while combining novel elements such as juniper sourced from the UK, and Nectaron hops which are a trending variety from New Zealand,” said Shearer.

This naturally conditioned ale is sure to be a standout on shelves and taps with its retro ‘60s design, taking inspiration from the juniper tree with the use of purple and green in the artwork.

With a cloudy and golden appearance, this great tasting beer has fruity and floral hop aromas enhanced by the infusion of juniper, complemented by a full-bodied palate and crisp finishing bitterness.

Coopers Botanic Ale will be available in 375mL cans and 50L kegs from March 2024 including on tap from the Coopers Beer Garden at Womad in Botanic Park, Adelaide.

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When faced with a belt repair, a global confectionery found itself either calling their conveyor belt provider and waiting at least three hours for them to get to their site or using conventional presses to join their own belts.

The downtime spent while waiting for the provider was detrimental to their bottom line, and the engineering group found the conventional presses to be heavy to move, with too many attachments. Every moment spent preparing the press for endless splicing and waiting through the lengthy cooking and cooling cycle was money lost.

After extensive research and on-site demonstrations, the engineering team discovered the Novitool Aero Press from Flexco, a leading manufacturer of conveyor belt maintenance solutions. The Aero Press presented a revolutionary solution, drastically reducing splice time to under 10 minutes, compared to conventional methods.

Equipped with state-of-the-art technology, the Aero Press streamlines the belt repair process with its compact, self-contained design and intuitive controls. Setting parameters for temperature, time, and pressure is quick and straightforward, enabling employees to maximise productivity without extensive preparation time.

Moreover, the Aero Press’s ability to save recipes ensures consistent, high-quality splices across maintenance crews and shifts, enhancing operational reliability. Fault codes facilitate rapid error diagnosis and troubleshooting, minimising downtime and maximising uptime for the confectionery.

Complementing the Aero Press is the Pun M Mobile Finger Punch, designed to effortlessly prepare polyurethane and PVC conveyor belts for endless splicing. Its manual operation eliminates the need for electricity or air pressure, offering versatility and convenience in belt repair processes.

Impressed by the results of the on-site demonstrations, the engineering manager promptly invested in an Aero 1500 and Pun M 900 finger punch, complete with 70×15 finger board for their operations.

The Aero Press completed the joining of the belt in approximately half the time of the conventional press. This significant time-saving allowed the engineering team to complete tasks swiftly, eliminating the need to wait for external splicing crews.

The portability and consistent performance of the Aero Press and Pun M further contributed to the confectionery’s operational efficiency and bottom line.

For food processing operations seeking to streamline belt repair processes and minimise downtime, Flexco’s endless splicing technologies offer a compelling solution. To learn more about how these innovative technologies can benefit your operation, visit www.flexco.com.

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Coles Finest was created for food-loving Australians to savour and share quality food and drink enjoyed every day or as a treat.

General Manager, own brand, quality and sustainable sourcing at Coles Group, Charlotte Rhodes said, “Our investment fortifies the brand to remain competitive, strong and always relevant. Our customers enjoy fine food experiences and have an unwavering demand for quality, and we are committed to extending the Coles Finest range with more variety than ever before.”

Each product is special, made with products from selected producers and with ingredients from both Australia and overseas.

The Coles Finest master brand logo by Hulsbosch consists of three components; a ‘Experience the Difference’ stamp, the Coles logo and a ‘Finest’ Wordmark.

The brand’s premium positioning is enhanced by a ‘honeycomb’ packaging pattern, on a black background and is a distinctive brand asset for Coles Finest.

Extensive and growing in scale and scope the Coles Finest range includes over 100 products from jams, honey, coffee, bakery and desserts to fresh meat and fish, and ready-made meals.

Creatively, the Hulsbosch brand strategy and design approach has celebrated Coles Finest joy of food. Indulgent eating experiences, delicious anticipation and taste sensations all help customers experience the Coles Finest difference.

The newly created sophisticated pack layouts focus on appetite appeal and communicates product quality, demonstrates freshness and aid navigation on shelf. Other design elements are new fonts, colour suites and hierarchy sets, food photography and easy read ‘back of pack’ icon labels.

Creative director at Hulsbosch, Mikey Hart said, “Our creative solution saw the incredible food offering itself become the natural hero of the brand identity, with bespoke and considered photography featured on all pack designs.”

The Coles Finest range is currently available online and instore at Coles stores around Australia.

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