Food New Zealand August/September 2020

A ugust /S eptember 2020

NZ’s Authority on Food Technology, Research and Manufacturing

Foodtech Packtech 2020 Preview from pg 28 FIET Project 12 Report: Development of microwave pasteurisation and sterilisation (CiMPAS) Discover the New Zealand Food Safety Science and Research Centre

NEW ZEALAND’S LEADING TRADE SHOW FOR THE FOOD & BEVERAGE MANUFACTURING SUPPLY CHAIN INDUSTRY ADDING VALUE TO NEW ZEALAND’S FOOD CHAIN

The official Journal of The New zealand institute of food science and technology inc.

Contents

NZ’s Authority on Food Technology, Research and Manufacturing

A ugust /S eptember 2020 | Volume 20, No.4 ISSN 1175 – 4621

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Editorial

5

In-Brief

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FIET Project 12 UPDATE

News, views and information from around and about

Coaxially induced microwave pasteurisation and sterilisation system - CiMPAS process development

Marie-Laure Delabre, Aswathi Soni , Sowmya Katsuri, Steven LeMoan, Emma Rouyer, Jeremy Smith, Rika Takeda, Raul Cruz and Kris Tong

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FOOD SAFETY MPI: New Zealand Food Safety Update FSANZ: Pregnancy Warning Labels on Alcohol - now, finally, mandatory

15 Lipids and Nutraceuticals A review of the latest news in the realm of natural

compounds and health

Laurence Eyres and Mike Eyres

Contacts Peppermint Press Ltd 5 Rupi Court, Mt Wellington Auckland 1072, New Zealand Phone 64 21 901 884 www.foodnz.co.nz

Food NZ is distributed to all members of the New Zealand Institute of Food Science and Technology.

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Copyright © 2020 Peppermint Press No part of this publication may be reproduced or copied in any form by any means (graphic, electronic, or mechanical, including photocopying, recording, taping information retrieval systems, or otherwise) without the written permission of Peppermint Press. The views expressed in this journal are those of the writers and do not necessarily represent the view of the Publisher, the Scientific Review Board, NZIFST or MIA.

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Food New Zealand

10 Director and Editor Anne Scott, Peppermint Press Limited anne@foodnz.co.nz Director and Writer Dave Pooch, Peppermint Press Limited dave@foodnz.co.nz Advertising Anne Scott, anne@foodnz.co.nz 021 901 884 Design and Layout Johanna Paynter, Pix Design, Regular Contributors Richard Archer, Laurence Eyres, Dave Pooch, Rosemary Hancock

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Advertisers Material specification sheet and rate card on website, www.foodnz.co.nz

COVID-19 is caused by a highly contagious virus that causes respiratory illness. The virus can be severe in some people and is readily passed from one person to another if they are close to each other. When the disease is present in the community there are steps that can be taken to reduce its spread and impact in the workplace.

LEAST EFFECTIVE

PERSONAL PROTECTION MEASURES AGAINST COVID-19 FOR WORKERS IN THE FOOD INDUSTRY

MOST EFFECTIVE

FOOD SAFETY SCIENCE & RESEARCH CENTRE

PHYSICALLY REMOVE THE HAZARD

ELIMINATION

REPLACE THE HAZARD

SUBSTITUTION 17

ELIMINATION Stay home if you are unwell.

This is the first and best thing to do.

 ENGINEERING (COVID-19 EXPOSURE RISK: LOW/MEDIUM) Keep your distance from others and use physical barriers and good ventilation to help keep you separate from your co-workers.



ISOLATE PEOPLE FROM THE HAZARD

ENGINEERING CONTROLS

CHANGE THE WAY PEOPLE WORK

ADMINISTRATIVE CONTROLS

PROTECT THE WORKER WITH PERSONAL PROTECTIVE EQUIPMENT

19 PPE

ADMINISTRATIVE (COVID-19 EXPOSURE RISK: LOW/MEDIUM) Wash your hands – well and often. Clean surfaces that get touched. Work with rosters to keep your bubble small.

Good personal hygiene.

 PPE (COVID-19 EXPOSURE RISK: MEDIUM/HIGH) Keep your distance, use barriers. Wash hands and use PPE. It’s important you are trained and that your PPE fits well to ensure you and others are protected.

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CAREERS

Your Career after Covid

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NZFSSRC

Profile: New Zealand Food Safety Science and Research Centre

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RESEARCH

28

John Lawson

Detecting tastiness in fermented foods through human receptors

Raise Ahmad and Julie Dalziel, AgResearch

25 NZIFST News, including:

New Members Branch News

28 FTPT 2020 EXHIBITOR PREVIEW New Zealand’s largest food manufacturing,

packaging and processing technology trade show

On the cover JOIN NZIFST NOW for Executive Manager, Rosemary Hancock PO Box 5574, Terrace End, Palmerston North 4441, New Zealand Phone: 06 356 1686 or 021 217 8298, Email: rosemary@nzifst.org.nz, Website: www.nzifst.org.nz Meat Industry Association of New Zealand Inc. Tim Ritchie, Chief Executive PO Box 345, Wellington Phone: 04 473 6465, Fax: 04 473 1731

Professional Development

Don't miss Foodtech Packtech this year - time to get moving with new technologies, equipment and instruments. See Page 28.

NEW TRADE ZEALAND’S LEADIN & BEVERASHOW FOR G GE MAN THE FOOD UFACTU SUPPLY RING CHAIN INDUST RY ADDING ZEALAN VALUE TO NEW D’S FOO D CHA IN

Networking – connecting with your peers Regular information about your industry Recognition through awards, scholarships, travel grants www.nzifst.org.nz/join/

Next editorial and advertising deadline: September 18th, 2020 Features for October/November 2020 Packaging with AIP: • Inline and online marking and inspection • New technologies and materials for food packaging Part III of the Kombucha series.

August/September 2020

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EDITORIAL EDITORIAL The Professional Perils of Catastrophe Each year about 350 people die on the New Zealand roads. We still drive and cycle, and without undue trepidation. Companies still sell cars and fuel. Governments still build roads. There is national disquiet but no sudden outrage or great outpouring of collective grief.

By comparison Christchurch was struck by an earthquake in February 2011 and 185 people died. That we saw as a true catastrophe, a massive national shock, something that must never happen again. In Christchurch only two buildings of relative modernity fell down with significant loss of life, despite vertical accelerations of up to 2g throwing buildings into the air, trusting to luck that the pieces fell back in the right order. The Christchurch earthquake concentrated accelerations in some places and not in others. But the public and press sought to crucify those responsible for the buildings that collapsed. Those professionals fortunate enough to have buildings which survived were treated as fully competent heroes. Black and white. Such is the life of a professional in the face of catastrophe.

And look at what has happened since. Even though we have pretty good earthquake building standards, even

Richard Archer, President NZIFST

though fewer than 500 people have died across 14 fatal earthquakes in the 250 years of European occupation (and record keeping) in New Zealand, we are spending billions and billions on earthquake strengthening. At the same time we improve a small fraction of our roading network and leave driver training untouched.

I have sought here to illustrate the level of rationality with which our public, press and politicians view risk and blame. I do so to explain the professional environment in which food scientists, technologists and engineers operate. For we too have the power to kill. A Marsden Point or a Motonui or a Maui platform has the capacity to kill perhaps a dozen people in the worst conceivable event. There are few such plants and an explosion impacts only their employees – they have no near neighbours.

An ice-cream plant or chicken processor or any number of New Zealand food manufacturers have the capacity to kill hundreds – if the wrong organism got out. Our reach is great and nature keeps inventing new organisms to imperil us. Our safety system is fail-dangerous, not fail-safe. We have to do everything correctly every day. We have to be right by design and right in practice and right through regulation to stay safe.

If a food company kills a person, it is usually fatal for the food company too – we don’t get to sell more cars or build more roads incrementally better than the last. We die with our consumer, regardless of our belief in the wholesomeness of our lightly processed products and irrespective of the care we thought we took in packaging and distribution.

And what happens to a food technologist who accidentally kills a person via food? It is the career that is likely to be fatal.

But what if the food system were not run by professional food technologists? What if we did not keep ourselves fully informed of new perils? What if we did not run a sophisticated regulatory regime based on dispassionate identification and control of risk? What if we did not have engines like NZIFST to keep us networked and learning from others?

Kia kaha. Kia mau ki te mahi pai.

Richard Archer, FNZIFST, President NZIFST

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Food New Zealand

IN-BRIEF

In-Brief In Brief is Food New Zealand’s pick of the news stories about NZIFST members, about companies with relationships with NZIFST plus items that catch our interest.

NZIFST Awards Presentations and AGM

IMCD to distribute Corbion products

Be sure and save the date - TUESDAY 18th August!

Corbion, the leading supplier of biobased food ingredients and lactic acid specialties, has appointed IMCD, a leading distributor of speciality chemicals and food ingredients, as the new distributor of most of its ingredients in Australia and New Zealand. For manufacturers of confectionery, beverages, baked goods, sauces, dressings, condiments and prepared foods, IMCD will represent Corbion. For meat, poultry and seafood, the Hela & Schwarz group will continue as Corbion's exclusive distributor partner in the region.

NZIFST is running this year's Awards and AGM semi-virtually.

There is at least one NZIFST or Food Industry award recipient in each Branch-based hub, so come along to a venue near you and show your support to your colleagues.

Prior to the awards there is a short AGM for the Institute - the agenda is available at https://nzifst.us18.list-manage.com/track/click?u=9 f7338a84c03e485f52a564af&id=cdd50bdf59&e =f8086e49ca

If you are wondering...

• What did COVID-19 do to our 2020 Congress and what are the financial implications?

Additionally, IMCD assumes responsibility for distributing Corbion's lactic acid specialties and derivatives product portfolio servicing the home personal care, I&I, chemical, pharmaceutical and cosmetic sectors in Australia and New Zealand.

Corbion believes that a stronger customer focus and market penetration will ultimately achieve their goals for sustainable growth across ANZ in the years ahead.

• Who is your Executive Committee for the next year?

• What is your subscription fee going to be? .... then register NOW to join us (meeting starts at 5.15pm).

We look forward to seeing you either in-person or virtually on the 18th.

AIP Introduces On-line Training Courses for Industry The Australian Institute of Packaging (AIP) is pleased to advise that the Institute has moved Training Courses to a virtual platform to ensure consistency of educational offerings for the industry at this time. In addition, two of the training courses are new to the portfolio and one has been updated.

All of industry is invited to attend no matter where you are in the world so book your place today.

The first three courses were successfully run in June and July.

Registration is now available for the remaining courses at http://aipack.com.au/event-registration/?ee=274 On-line Training Course #4 The New World of Plastics Technology: Polymers & Recycling (New Course) August 11th 2020 9.00 am to 1.00 pm (AEST) http://aipack.com.au/event-registration/?ee=277 On-line Training Course #5 Implementing the Sustainable Packaging Guidelines within your Business (New Course) September 1st 2020 9.00 am to 1.00 pm (AEST) http://aipack.com.au/event-registration/?ee=278

Peace of mind

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Dedicated technical contact for every customer.

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infonz@eurofins.com | 0800 3876 3467 | www.eurofins.co.nz

August/September 2020

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IN-BRIEF

AWS partners with Pharmaco Innovative disinfectant and sanitation company, AWS, has signed an exclusive sales, marketing and distribution agreement with specialist healthcare company Pharmaco after forging a partnership over video calls in lockdown.

A virtual introduction from a mutual contact during Level 4 lockdown led to the agreement completion when Level 2 started.

The T&G Global climate-resistant apple variety, HOT84A1

Climate-change resistant apple developed T&G Global will commercialise the first new apple variety from a worldclass breeding programme – bred to withstand the world’s hottest and driest of conditions.

The apple is the first to be launched from the Hot Climate Programme, a global pan-industry breeding programme, focused on the long-term sustainability of apple production in a changing climate.

Peter Landon-Lane, T&G Global’s Director Innovation and Technical, says that with an increasingly warm climate, new apple varieties need to be developed and commercialised to ensure consumers can continue to enjoy great tasting, crisp apples.

“The first variety to be commercialised is ‘HOT84A1’, which we’ve successfully trialled in Spain, where temperatures reach more than 40ºC. This apple has proven to be sunburn resistant, while retaining excellent eating qualities. It’s a red-skinned, juicy, sweet apple, with a great crunch which we know will appeal to consumers," said Peter.

“Innovative new varieties, like ‘HOT84A1’, provide food producers with opportunities to grow apples in regions previously not suitable for production, as well as produce closer to consumer markets. Plants which are bred for a specific set of conditions support efficient and smart production systems.”

Initiated in 2002 by Plant & Food Research and the Institute of Agrifood Research and Technology (IRTA) and Fruit Futur, an association of the main fruit producers in Catalonia (Actel, Fruits de Ponent, Nufri and Poma de Girona), the Hot Climate Programme develops new apple and pear varieties adapted to high temperature growing areas.

T&G Global is leading the programme’s commercialisation and has established a global network of six partners to initially test and commercialise ‘HOT84A1’; Waimea Nurseries (in New Zealand), TopFruit (in South Africa), Dalival (in Europe), Worldwide Fruit (in the UK), Montagues (in Australia) and Fruit Futur (in Spain). “We want to expand the number of organisations trialling and evaluating the new variety, so we can robustly test it in various global territories.

We welcome expressions of interest from growers and marketers worldwide,” says Peter.

AWS produces a range of unique antimicrobial and cleaning chemistry with an emphasis on sustainable, alcohol-free disinfectants and cleaning products.

The New Zealand-based partnership aims to change people’s reliance on alcohol and traditional chemical based sanitation products, in a market estimated to grow by around 30% globally by 2023.

Chandra Selvadurai, Pharmaco’s Managing Director, says innovation is nothing new to Pharmaco and AWS, but building a relationship during a pandemic over video calls was entirely different.

For some time now, ANK Neutral Anolyte has been a flagship product for AWS as an eco-alternative to products using bleach, hydrogen peroxide and sodium hypochlorite. ANK Neutral Anolyte belongs to a new class of products based on electrochemistry, which has been known about for a long time but only understood by a few specialists.

Protected intellectual property lies behind the production of the ANK Neutral Anolyte provided by AWS, which delivers a further point of difference.

AWS has a comprehensive range of products that have been AsureQuality assessed and have multiple MPI approvals in New Zealand.

“AWS has the manufacturing and technical know-how and Pharmaco provides the channel and expertise to customers in healthcare, emergency services, pharmacy, education facilities and Government,” said Richard Hanna.

The AWS product range includes ANK Neutral Anolyte, Elite Sanitiser, and Q-Bond and MicroClear Plus antimicrobial paints to name a few.

These will be distributed through all Pharmaco sales channels.

Pharmaco (NZ) Ltd is a New Zealand owned and operated company that was established in 1967. It provides a full range of sales and marketing services to over 20 international pharmaceutical, medical, diagnostic and scientific companies requiring representation in New Zealand and Australia, and a portfolio of over 2,500 products.

AWS is a specialist in developing and manufacturing innovative and environmentally friendly sanitation, cleaning and hygiene solutions.

FOOD TESTING Cawthron delivers industry leading analytical testing, reliable results and market changing insight.

• Method development and validation team • IANZ (ISO) accreditation • Food safety • GMP certified for Nutraceuticals • Export certification • Label claims 6

Food New Zealand

Ph: +64 3 548 2839 www.cawthron.org.nz

Richard Hanna, Group General Manager of AWS. The company has established an exclusive sales, marketing and distribution partnership with specialist healthcare company Pharmaco

IN-BRIEF Heat and Control Celebrates 70th Anniversary Founded in 1950, Heat and Control, Inc.®, a world-leading equipment manufacturer and food processing industry supplier, started their yearlong celebration of their 70th anniversary on June 27, 2020.

With seven decades of modernising equipment solutions, the company continues to support the food, pharmaceutical and multiple additional industries. Heat and Control takes pride in the machinery they manufacture and the customers they serve. Strategic partnerships have offered customers ultimate choice, efficiency and performance and provided a resource that can be relied upon for many years.

With the Father/Son duo of Andy and Tony Cardis working side-byside for decades, the family company continues to press forward, exploring opportunities to uplift employees, satisfy customers, and build meaningful partnerships.

“Our employees, customers and partners are the heartbeat of Heat and Control,” said Andy Caridis, Founder and Chairman of Heat and Control, “I have invested my entire adult life into this company with a hope and a dream. We started with few but now we are many. For that, I am grateful.”

“Heat and Control’s past is the foundation for an exciting future,” says Tony Caridis, President of Heat and Control, “We have incredible people in our organisation, customers believe in our abilities, and there is respectful collaboration with our global partners.

Here’s to celebrating the next chapter of innovation together!”

product handling between processing and packaging equipment, later revolutionising the snack industry with the development of the now popular On-Machine Seasoning technology. The company acquired Mastermatic, a frying technology company with a significant history and portfolio in coating, frying, and auxiliary systems.

In the 2000s, Heat and Control opened several factories and offices around the globe, increased focus on development of improved controls and information systems and partnered with CEIA®, the world’s leading metal detection manufacturer. Spray Dynamics®, who had a long food industry history joined the Heat and Control brand family in 2011 and significantly increased seasoning and coating capability and industry access to expertise in in-kitchen seasoning innovation. Each of these strategic growth experiences and partnerships over the years has worked to continually build an end-to-end line solution provider that helps food companies take better control of their production and make better quality products.

A detailed timeline is at https://www.heatandcontrol.com/alwaysinnovating With almost 1600 employees worldwide in more than 30 offices, Heat and Control brings science, imagination, and unmatched commitment to every project. Striving to do more, they help customers bring their products to market.

Heat and Control started in industrial process heating applications, such as heat treatment furnaces and combustion systems. They quickly became food focused as the industry experienced growth in the 1960s. By the 1970s, they were able to supply complete food processing systems that offered a level of modernisation and automation never experienced.

Through the 1980s, Heat and Control partnered with Ishida Japan, a leader in weighing and packaging technologies and acquired several factories to help serve their growing customer demand.

The 1990s introduced huge product line expansions and additional offices to serve the food market.

Horizontal motion conveying provided better

The Heat and Control team

Beca launches FACILITYtwin Beca has announced a new software product designed to rethink how the operators of asset-intensive facilities interact with, manage and design their facilities.

The new productivity tool, FACILITYtwin, contextualises asset performance and maintenance data in a user-centric and easy-touse mobile interface and can also be used during the design process as a novel collaboration environment for project stakeholders.

Dr. Gary Hanniffy, the brains behind this application, said that the product was unique to the market.

“FACILITYtwin offers exciting new visualisation capabilities, helping clients relate asset data to precise plant locations, transforming the user experience for operators of asset-intensive facilities,” Dr Hanniffy said.

“Beca have developed FACILITYtwin’s features around the user

and their activities. What our clients want is a simple way to access key information and understand how it relates to their vast and complex infrastructure,” Dr Hanniffy said.

“The timing for FACILITYtwin couldn’t be better. There's nothing like forced isolation to highlight the value of having access to a virtual plant, allowing people to communicate, collaborate and make decisions without the need for anyone to visit the plant floor,” he said.

FACILITYtwin can also be used as a powerful collaboration platform in the design, construction and commissioning for capital projects. This delivers major time and cost savings and importantly it helps developers achieve a digital facility that supports a variety of operational objectives.

Microsoft has recognised Beca as an Independent Software Vendor, celebrating many years of collaboration between the two organisations with BECA products hosted on the Azure Platform.

August/September 2020

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IN-BRIEF

MPI - Keeping things going during lockdown

Working together to keep NZ running and supporting the food supply chain during lockdown Our New Zealand primary industries and food businesses were deemed essential services during the COVID-19 lockdown and played a vital role in keeping New Zealand going.

People from right across MPI worked with colleagues from other agencies to support food businesses as the country transitioned through the Alert Levels.

MPI’s NZ Food Safety Director Assurance, Allan Kinsella, said the whole sector went above and beyond to produce, package and transport safe and suitable food to millions of people.

“It was great to see so many people coming together from Government and industry to keep the food system working. For our part, we were proud to provide support for businesses through this challenging time.

“The food safety system is underpinned by verification checks to ensure that each food business is doing the right things to protect consumers.

“When COVID-19 Alert Level 4 was announced, New Zealand Food Safety had to move quickly to ensure these vital checks could still take place while keeping our verifiers and food businesses safe. To do this, we created services, processes, and systems from scratch.”

MPI’s NZ Food Safety Director Assurance, Allan Kinsella said the whole sector went above and beyond to produce, package and transport safe and suitable food to millions of people

MPI Compliance staff made 645 visits to primary sector and other businesses during lockdown to give advice and information. The faceto-face visits helped business to keep operating and to understand what they could or couldn’t do in the COVID-19 response.

required and we worked hard to get this done as quickly as possible,” said Mr Kinsella.

Primary sector essential businesses and services needed to register with MPI so that they could operate under lockdown. The registration programme was designed to ensure operations continued in a way that kept workers and the public safe.

About 18,000 people and businesses filled out our online registration form, of which 11652 were confirmed as essential primary industries businesses, to confirm their safety practices in the workplace.

“Once the register was up and running, the teams were able to use this to check that businesses had implemented safe practices during Alert Levels 4 and 3 through a combination of on-site and remote checks.”

MPI’s Food Compliance Manager, Melinda Sando, said in parallel to this, a process for managing reports of unsafe practices was set up.

“We set up a process for following up with non-compliant businesses.

There were many other agencies involved in a whole of government compliance approach that included NZ Police, WorkSafe, Ministry of Health and Ministry of Business, Innovation and Employment.”

Another really big focus for the MPI teams was to keep businesses trading under lockdown, allowing them to expand operations and add new processes to meet the lockdown restrictions but still serve their customers safely.

“We all wanted to make sure businesses could keep providing for the needs of New Zealanders and help the economy. Sometimes this meant that there were requests for exemptions to existing legislation 8

Food New Zealand

Some food businesses wanted to change the scope of their operations.

For example, some wanted to add delivery to their business model.

For businesses which hadn’t necessarily done that prior to lockdown, MPI’s NZ Food Safety team had to ensure they could do it safely. They worked with businesses and territorial authority colleagues so these new practices would be compliant with requirements.

“To save businesses time and money, MPI’s NZ Food Safety team waived some fees and charges and made it easier to add on key operations like delivery, transport, and making chilled/frozen food. This enabled some businesses to operate when they might have otherwise remained closed.

“There were COVID-19 requirements and normal requirements under the Animal Products Act, Wine Act and Australia NZ Food Standards Code. At times it was difficult for people to navigate around all those requirements, but we all pulled together in the broader teams to help the whole food sector.

“Many companies, organisations, groups and individuals worked throughout the Alert Levels to make sure New Zealanders had enough to eat. Their efforts during this period were amazing.

“For our part, the experience has helped us build new structures and processes so that we are well prepared should something like this happen again,” said Mr Kinsella.

The Government’s focus is now on protecting New Zealanders with robust border controls, continued surveillance and testing, contract tracing capability and public support to prevent any further spread.

IN-BRIEF

AsureQuality’s new look AsureQuality provides the broadest range of food assurance services in New Zealand, with over 100 years’ experience working closely with our food and primary production sectors. It’s been 13 years since the two state-owned enterprises, ASURE and AgriQuality, merged to become AsureQuality and after a delayed launch due to COVID-19, their team are excited to finally share their new look.

The new branding is designed to better reflect AsureQuality’s business today, their shared role for Aotearoa, and the services they deliver.

Along with the new look branding, they have also developed a new Purpose statement - Helping Aotearoa shape a better food world.

A common theme amongst AsureQuality’s people is the passion they feel for their roles and the personal connections they have with their partners and the industries they serve. Discussions throughout the business show high levels of personal alignment with this Purpose – connections to what people do every day and the feeling that AsureQuality is of, and for, New Zealand, is particularly strong.

AsureQuality’s Chief Executive Officer, John McKay explains “People in New Zealand’s primary production and food sectors work hard every day to uphold what Aotearoa stands for in food – a higher standard of quality and safety. As a company, we are proud to work with them to

help build and protect this enduring trust in food. Our new Purpose captures our reason for being, inspires our team and guides us in the decisions we make every day.”

“We’re very excited to launch our new branding and Purpose which really resonate with our people. Together, we’ve talked a lot about our New Zealand-ness and our deep sense of responsibility to do the right thing for food. The introduction of Kaitiaki Kai to our brand represents our shared role in the Aotearoa New Zealand food and primary industry sectors” says John. “Kaitiaki Kai literally translates to guardians of food, but it has a much deeper holistic meaning. It captures the guardianship role, but also the outcomes of successfully delivering in that role. Kaitiaki requires collaboration and working with others; sharing knowledge, resources and skills so that everyone benefits – not just in the immediate future but for generations to come.

Actively demonstrating Kaitiaki Kai demands we bring a personal sense of commitment to our partners – New Zealand’s farmers, growers, producers and manufacturers, and the food world.”

AsureQuality launched their new look in June, along with a new website which provides a better resource for their customers. As they are such a broad and diverse business, the new branding will progressively roll out and become more visible over the coming months. asurequality.com

August/September 2020

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FIET

Project 12 CiMPAS team from left to right. Raul Cruz, Sowmya Kasturi, Rika Takeda, Marie-Laure Delabre, Kris Tong, Aswathi Soni. Jeremy Smith was off site

FIET Project 12 update Coaxially induced microwave pasteurisation and sterilisation system - CiMPAS process development

Authors: Marie-Laure Delabre1, Aswathi Soni 2, Sowmya Katsuri1, Steven LeMoan1, Emma Rouyer1, Jeremy Smith1, Rika Takeda1, Raul Cruz1 and Kris Tong3 1

10

School of Food and Advanced Technology Massey University, 2 NZ AgResearch, 3 Foodscope

Overview of technology:

Validation methods:

There is global demand for highly nutritional, lightly processed, prepackaged food with long shelf life and faultless food safety credentials (1). Coaxially induced microwave pasteurisation and sterilisation (CiMPAS) is a rapid process, so that the food products are exposed to high temperatures for much shorter periods than in conventional retorting, whilst still receiving the necessary thermal treatment. This offers greater retention of thermally labile compounds and improved sensory and nutritional properties of the food products. Our technology partner is Muegge, a German manufacturing company with state-ofthe-art expertise in microwave technology. Muegge are a subsidiary of Meyer Burger GmBH and have developed a microwave-induced thermal processing unit currently residing at Massey University in Palmerston North. The equipment is similar to a retort and consists of a pressure vessel that holds the pre-packaged food products under water. The “core” heating of the food products is achieved by a series of antennae that emit microwave energy into the packaged products.

This means the product is heated and cooled quickly to as close to as square curve as can be managed.

Any thermal process for food disinfection requires validation for each combination of food, package, process and equipment. For conventional retorting, approved validation methods are available – here, conductive and convective heat transfer into the food can be predicted, with the location of cold spots at the geometric centre of the pack. However, microwaves generate volumetric, selective and rapid heat within the food that is not completely uniform, creating hot and cold spots in less predictable locations. Validation of microwave thermal treatment of a new food is likely to be a difficult and longwinded process unless proven techniques are available to track the time-temperature history of each part of that food, lest it be the cold spot. Developing these validation techniques is the task of this FIET project, and MPI is its implicit customer.

Food New Zealand

The accurate measurement of time and temperature in microwave heating is far from trivial and requires both a basic understanding of microwave dielectric heating effects and use of appropriate temperature monitoring devices. Classic metallic temperature probes will interact with the electromagnetic field. This FIET project will validate multiple

FIET

techniques to allow a triangulation approach to validating application of microwave thermal technology to packaged foods.

1. Metallic temperature probes Essential to validating conventional thermal processes, probes are placed in product in a specific position and temperature and time recorded throughout the thermal process. Mobile recording sensors may be used. Afterwards, these sensors are removed from packages and data is downloaded for analysis. A time-temperature curve is obtained from each probe to give an indication of the FO (time in minutes for the specified temperature that gives the same thermal lethality as as 121ºC in one minute) achieved. The drawback to this method is the lack of visibility across the whole pack, with only the product temperature near the probe tip recorded. Also, due to the metallic structure of the probe, we needed to ensure there is no effect of the probe on microwave propagation through the food.

2. Optical temperature probes Fibre optic temperature sensors are more appropriate for microwave applications, but only where the packaged food is moved very little – the fibre is fragile and passes out through the vessel wall.

3. Chemical marker as time/ temperature indicator The chemical marker 4-hydroxy-5methyl-3(2H)-furanone (M-2) is the coloured product of a non enzymatic browning reaction between D-ribose and lysine. When foods are spiked with ribose and lysine, these precursors undergo Maillard reactions, resulting in the formation of M-2. The associated colour change gives an indication of accumulative time-temperature effects inside the food product during thermal processing. We have developed a gel food model using mashed potatoes supplemented with agar to obtain a firm texture, enabling the gel that is formed to be sliced lengthways to visualise the cold spots (lighter areas) inside the product. Different concentrations of agar have been tested to determine the optimum firmness. Special slicers have been designed by Raul Cruz and laser cut by the SFAT workshop (Figure 1.) to obtain clear slices. Processed product is sliced open and the image is analysed using the statistical computing software, R to give a heat map of the food.

4. Microbial inactivation Inactivation of bacterial spores (Geobacillus stearothermophilus and Clostridium sporogenes) using CiMPAS were found to be comparable to that of thermal inactivation at 121ºC. Challenge trials so far including two strains used for sporicidal testing showed that the variation (if present) in heat accumulation is not significant enough to show differences in spore inactivation at 121ºC. Trials were conducted to understand the difference in thermal resistance of the spores when in different food matrices, indicating some products would reduce the resistance while others can increase; hence the validation would also cover some worst-case scenarios to ensure food safety.

Figure 1: Tools developed to observe the time temperature distributions in model foods. From left; slicer for large gels, grid to adjust the aperture of the colorimeter to minimise external light reflection and consistent measurement location, right, slicer for food slab contained in tray

Improvement of microwave heating: To optimise the uniformity of heating in the mashed potato food model, we have varied immersion water temperature, microwave power and profile, number and speed of passes under the antennae, holding time, and package size and dimension. Other parameters affecting heating are specific to the product such as the ability of the food to convert microwave energy to heat. The dielectric properties of the food govern the amount of heat generated in the product. They depend on the frequency, and on local temperature and chemical composition such as moisture and salts. The basic principle of energy conversion is that the electric field of electromagnetic radiation induces the agitation of polar molecules and ions in foods and heat is generated by the friction of molecules trying to align to the electromagnetic field.

The real part of dielectric property is the dielectric constant (capability for storing energy in an electric field in the food) and the imaginary part is the dielectric loss, the ability to convert electric energy into heat.

The dielectric constant and loss factor were measured in this project using an open-ended coaxial probe and a network analyser interfaced with a computer. The dielectric properties of 2% agar mashed potato model, spiked with ribose and lysine are illustrated in Figure 2. as a function of temperature. From the dielectric properties, we can easily

Figure 2: Dielectric constant and loss factors of mashed potatoes supplemented with 2% agar and spiked with D-ribose and lysine to measure the yield of the chemical marker M2.

Error bars represent the standard deviation August/September 2020

11

FIET

Figure 3: Flow chart to model heat pattern in a food using computer vision-based techniques.

Figure 4: Pressurised chamber design to hold the coaxial probe for measurement of food dielectric properties up to 120ยบC. calculate the power penetration depth (dp), defined as the distance at which the power density drops to 36.8 % from its value at the surface. Depth penetration is a good indicator of the ability of the food material to convert microwave energy to heat and a useful parameter when deciding package thickness for effective microwave heating.

For example, we calculated that penetration depth in our food model is 19.9 mm at 20ยบC and decreases to 12.9 mm at 70ยบC. The CiMPAS design doubles penetration depth as the antennae emit microwave energy from above and below the food. All these measurements help to predict the microwave power to be applied to a food product without over processing and while retaining the organoleptic properties and nutrients.

the use of computer vision-based techniques in combination with deep learning networks to 3D model heating patterns, and data are being collected to investigate the potential of multispectral imaging as a validation technique. Preliminary studies conducted by Soni et al.

(2) with the hyperspectral research team at AgResearch, have shown that non-destructive hyperspectral imaging can increase the limit of detection to identify colder regions in model food after CiMPAS processing in comparison to the efficiency of colourimetry (lightness values). Additionally, there are few dielectric data available in literature for foods at temperatures above 80ยบC. These data are necessary to develop a prediction model to sterilise any food by CiMPAS. We are currently designing a chamber allowing the measurement of dielectric properties at high temperatures and under pressure using a cylindrical jacketed stainless-steel sample holder connected to an oil bath that adjusts the temperature (Figure 4.).

As an output of this work we aim to commence developing prototype products with our industry partners with the ultimate goal to develop the validation pathway needed to commercialise these products and the Muegge CiMPAS equipment.

References 1- Soni, A., Smith, J., Thompson A., & Brightwell, G. (2020). Microwaveinduced thermal sterilisation- A review on history, technical progress, advantages and challenges as compared to the conventional methods.

Trends in Food Science & Technology, 97, 433-442.

2- Soni, A., Al-Sarayreh, M., Reis, M. M, Smith, J., Tong, K. and Brightwell, G. (2020). Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurisation and Sterilization. foods MDPI, 9, 837.

Upcoming challenges: The work has so far been carried out on homogenous model foods.

The validation methods will need to become more sophisticated as the project next seeks to validate whole foods, such as fish fillets and pieces of meat. Current considerations include understanding and optimising temperature tracking and limitations of M-2 precursors or microbial spores that cannot be dosed evenly into these sorts of products.

Installation of fibre optic temperature probes, not attempted yet, will allow greater spatial resolution. They are less bulky than the current metallic probes, so more locations can be recorded in a pack. The probes can be inserted into whole foods with less disturbance to natural structure. However, these will be used as a verification technique in batch processing as the current cost may obviate industry adoption and they cannot be used in continuous systems.

Image analysis to uncover the heating history of a food will continue to be explored with PhD student Sowmya Kasturi, who is investigating 12

Food New Zealand

Food Industry Enabling Technologies (FIET) is funded by the Ministry for Business, Innovation and Employment and its purpose is to support new process developments that have the potential to add significant value to our national economy.

The programme has six research partner organisations, Massey University (the host), Riddet Institute, University of Auckland, University of Otago, Plant and Food and AgResearch.

Funding is $16.65m over six years (2015-2021) and targets pre-commercialisation activities. If you are interested in more information, then please contact either Dr Ross Holland (R.Holland1@massey.ac.nz) or Professor Richard Archer, Chief Technologist, (R.H.Archer@massey.ac.nz).

MPI

New Zealand Food Safety Update In this edition, we’re focusing on New Zealand Food Safety’s new training tool for food businesses, with updates on COVID-19 food safety guidance, and the Significant Contribution to Food Safety Award.

Buddy Magazine – 2nd Edition This issue is all about food safety culture – the range of behaviours that enable a team to make consistently safe and suitable food. Codesigned with food businesses, councils and industry associations, Buddy 2 is aimed at managers or aspiring managers, as both a food safety culture training tool and conversation starter. The publication features case studies of several New Zealand businesses to see how they’ve created their food safety cultures.

The Buddy is a colourful and picture-heavy guide designed to be easily understood for all learning styles and literacy levels, including English as a second language readers.

Buddy 1 magazine was launched by Food Safety Minister Damien O’Connor in July 2018 as part of the Food Safety Toolkit, with the goal of making it easier for Food Act 2014 businesses to make safe and suitable food and comply with food safety rules. The multi-media Toolkit – with much-requested guidance, tips and tools – was developed with councils, verifiers and food businesses.

The Toolkit and Buddy are constantly evolving and developing. Please send us your ideas to improve these resources to foodactinfo@mpi. govt.nz or phone 0800 00 83 33.

COVID-19 and Food Safety The COVID-19 response put technology to the forefront of food safety verification. We’ve been fortunate in New Zealand to draw on the experiences gained from the Remote Verification project (launched in 2019) that aims to reduce verification costs for remotely-located businesses (operating under a National Programme) through rapidly evolving audio-visual technology.

It was very important that food verification services continued during the COVID-19 response to make sure food safety was managed properly. We used an adaptation of the Remote Verification framework to train almost 300 verifiers to carry out Remote Checking of 708 food businesses during COVID-19. This training ensured vital checks took place while keeping our verifiers and food businesses safe. Remote Checking uses technology available to most businesses, such as email, smart devices and live-streaming tools such as Skype.

Now that we’re at Alert Level 1, on-site verifications have recommenced.

New Zealand Food Safety is currently seeking feedback from verifiers about their experiences using technology during the COVID-19 response, to help refine procedures and identify other areas where technology may assist verification.

For the most up-to-date information and guidance on COVID-19, go to: Ministry for Primary Industries for primary industry exporters and food businesses – www.mpi.govt.nz/covid-19-new-zealand-is-at-alertlevel-1/

The second issue of New Zealand Food Safety’s Food Safety Buddy (Buddy 2) magazine is here – accessible from www.foodsafety.govt.nz/toolkit.

Unite Against COVID-19 website for general advice – www.covid19. govt.nz/ Ministry for Business, Innovation and Employment for workplace advice www.mbie.govt.nz/coronavirus-covid-19/ Ministry of Health’s guidance – www.health.govt.nz/diseases-andconditions/covid-19-novel-coronavirus/

Food Safety Award A record number of nominations were received for the New Zealand Food Safety-sponsored 2020 Significant Contribution to Food Safety Award. Part of the New Zealand Institute of Food Science and Technology (NZIFST) Awards, this award recognises individuals, teams, and/or organisations who have made a significant improvement to food safety in New Zealand. This may include: making improvements in areas such as science and research, equipment or processing technology, product and packaging development; or building and maintaining an effective food safety culture through staff engagement, education, and/ or training.

A joint NZIFST/MPI panel has reviewed the nominations, and the Award will be presented at the NZIFST AGM on 18 August 2020. For more information, visit www.mpi.govt.nz/significant-contribution-tofood-safety-award/ August/September 2020

13

FSANZ

FSANZ News Glen Neal, General Manager Risk Management and Intelligence, Food Standards Australia New Zealand

Pregnancy Warning Labels on Alcohol - now, finally, mandatory First public notice of the dangers of alcohol consumption in pregnancy noted in Sydney Morning Herald c.1980.

Repub. SMH 17 July 2020

What were you up to in 1980? I suspect some of you were wrapped up in school homework, studying hard at University or contemplating a career in the food industry. Many of you may not have been around way back then.

In 1980, if you happened to be alive and pick up the Sydney Morning Herald you might have read about Dr N. Newman and Professor J. Correy from the University of Tasmania. They had just published some research into the effects of drinking while pregnant and the SMH reported their call for alcohol to be labelled with a warning about the impact on foetal development.

The relatively freshly coined term, Foetal Alcohol Spectrum Disorder, (FASD) Wikipedia suggests, was named by two dysmorphologists in 1973. The branch of medicine once known as dysmorphology is now called teratology – the study of birth defects.

Pregnancy warning labels on alcohol now mandatory in 2020. Finally – 40 years on

I do hope Messrs Newman and Correy are around today to reflect on last month’s Ministerial Forum decision (17 July). In case you missed it, the 10-member Forum (including New Zealand’s Minister O’Connor) voted to mandate pregnancy warning labels on alcohol. Thus ending (hopefully) the rather lumpy, 40 year, public policy journey that this issue has endured.

Developing a label that will help reduce the statistic that 25% of Australian and 20% of Kiwi women drink during pregnancy was the job FSANZ was charged with by Ministers in October 2018. Throughout that period we consulted, we researched, we consumer tested, we debated and we briefed. We searched the globe and found zero consistency among the then 11 mandatory pregnancy warning labels.

It was a herculean effort that achieved 3 - 5 year's work in 18 months.

The approved label will be stark and builds on the voluntary programme that commenced in 2012. The design of the label goes further than anything previously seen in the Code. Allergen labelling is not of the same design as allergic consumers are motivated to search ingredients lists as they already know what is at stake.

To be fit for purpose the label must be noticed and be understood. The ambiguity or lack of awareness that exists in the minds of so many must be reversed.

There is little evidence that a label alone will change behaviour. The label was designed in the context that it would form part of the suite of FASD reduction measures already in place in New Zealand and Australia. Initiatives such as guidance for those who provide medical advice and health promotion campaigns will put information not only in the hands of those pregnant, or intending to be so, but also those who support them.

14

Food New Zealand

I am incredibly proud of the volume and quality of the work done by the team over the past 18 months. It has been widely lauded as being of high quality but it was not without adversity and complexity. The resilience and professionalism of the team was humbling in the face of numerous challenges.

The crescendo of media coverage in the run up to the Ministerial decision highlighted the polarised views of public health and industry stakeholders. One of the key challenges in food regulation is reconciling (or not) contested stakeholder perspectives. Consensus building is not always possible. Ensuring transparency, having decisions thoroughly grounded in science and evidence and being an independent, statutory authority enables us to get our work done without suffering the impossible problem of having to please everyone.

Job Done!

L&N

Lipids and Nutraceuticals A review of the latest news in the realm of natural compounds and health

Laurence Eyres and Mike Eyres

Welcome to the new look for the newsletter. It was a suggestion from the late Bernie Radford that we branch out from straight oils and fats into the interesting world of natural compounds and health. We have changed the name to reflect this perspective and we have been looking at compounds such as CBD, antioxidants, and vitamins in recent newsletters.

Annual Dinner and AGM of the Oils and Fats Group of NZIC This will now be August 4th at The Northern Club in Auckland. Reserve your tickets with the secretary ruth.eyres@gmail.com ($70 each), The Chairman’s report has now been circulated.

mediators and can produce the now well discussed cytokine storm.

Acute respiratory tract infections, for example, were responsible for approximately 2.38 million deaths worldwide in 2016 and the current global death rate is rising rapidly. Supplementation with the above micronutrients and omega-3 fatty acids is a safe, effective, and low-cost strategy to help support optimal immune function, (2).

Supplementation above the Recommended Dietary Allowance (RDA), but within recommended upper safety limits, for specific nutrients such as vitamins C and D is warranted, and (3) public health officials are encouraged to include nutritional strategies in their recommendations to improve public health.”

1. Calder PC. Nutrition immunity and COVID-19. BMJ Nutrition, Prevention &Health 2020;0. doi:10.1136/

AOCS virtual conference 2020

2. Optimal Nutritional Status for a Well-Functioning Immune System Is an Important Factor to Protect against Viral Infections Philip Calder Nutrients 2020, 12, 1181

In the absence of the normal annual conference which was cancelled due to Covid-19, the organisation ran a virtual conference which was a great success.

Antioxidants and Alzheimer’s

Sign up now and gain access to on-demand presentations and posters like "Hard Surface Cleaner Development with HLD-NAC Principles." In this presentation, Eric "Rick" Theiner, Applied Technology Manager of Evonik Corporation, discusses how the concepts behind HLD-NAC can be combined with substrate wetting and surfactant monomer diffusion to provide an efficient and effective hard surface cleaner.

Research from The University of Western Australia reports findings that a diet rich in nutrients and antioxidants may prevent, or even reverse, the effects of Alzheimer's disease (AD).

Further presentations on cutting edge research related to fats, oils, proteins, and surfactants can be viewed by registering at www.aocs.org aocs@smartbrief.com

Professor Tony Kettle, a Research Professor at Otago University, has a comment on this article. “Undoubtedly oxidative stress is a feature of AD. However, whether it is a cause or consequence of the pathology is debatable: I would think it is the latter. Even so, targeting oxidative stress may restrict some of the neurodegeneration associated with AD. Antioxidants in general, particularly dietary antioxidants, are unlikely to affect oxidative stress because they are unlikely to get to the source of oxidants and compete with endogenous targets. We need to know what produces the oxidants and then target the source. For example, we have a project looking at neutrophils invading the brain and then producing oxidants via their oxidative enzyme. Our strategy is to develop inhibitors that could block production of oxidants by neutrophils.”

Inflammation and diet The role nutrition plays in supporting the immune system is wellestablished.

A number of vitamins (A, B6, B12, folate, C, D and E) and trace elements (zinc, copper, selenium, iron) have been demonstrated to have key roles in supporting the human immune system and reducing risk of infections. Other essential nutrients, including other vitamins and trace elements, amino acids and fatty acids are also important. A recent article by Professor Phil Calder is well worth reading.

“Inflammation (including Immunity Inflammation) is the first biological response: the first immune mechanism to an external aggression or physical affront such as injury, toxic, chemical, or biological (virus and bacteria) agents. The duration of the inflammation depends on the time that is required to eliminate these harmful challenges and repair the damage. The pain that accompanies this natural process does not significantly interfere with the quality of everyday life. However, at times, inflammation becomes pathological, due to an imbalance in the relationship between pro-inflammatory and anti-inflammatory

The study, published in Open Biology, found taking a combination of antioxidants at increasing doses was more beneficial at preventing the debilitating disease than any other treatment currently available.

“I believe that diet – poor or good - is neither a cause nor cure of AD.” Veurink G, Perry G, Singh, SK. 2020 Role of antioxidants and a nutrient rich diet in Alzheimer’s disease. Open Biol. 10:http://dx.doi. org/10.1098/rsob.200084

Plant based spreads by Upfield The company originally known as Unilever has been a leader in the plant-based spreads industry from the very beginning, when the patent for making plant-based spreads was acquired from its inventor, August/September 2020

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L&N

Hippolyte Mège-Mouriès in 1871. The company became known as Unilever in 1930 following a merger between Margarine Unie and Lever Brothers. The business continued to grow significantly through the years. In December 2017, the business was sold and relaunched as Upfield.

They have now developed a spread from Allanblackia seed oil.

Allanblackia seed oil is unusual in that it is composed of only a few triglycerides, derived from palmitic, oleic and stearic acids. This is similar to other tropical fats such as shea and cocoa butter. However, Allanblackia has an unusually high stearic acid content – above 50%.

More specifically Allanblackia seed oil contains 52-58% stearic acid, 3945% oleic acid and 2-3% palmitic acid.

This simple triglyceride composition provides Allanblackia seed oil with very steep melting behaviour. This composition makes it useful for making food products such as margarine, without any further modification such as fractionation or fractional crystallisation. The melting point is around 34ºC. Specific physical characteristics of SOSSOO mixtures, like fat crystallisation aspects, have extensively been investigated in model systems.

Fraudulent Avocado Oil and need for standard According to new research from food science experts at the University of California, Davis, most of the avocado oil sold in the U.S. is of poor quality, mislabelled or adulterated with other oils.

In the country’s first extensive study of commercial avocado oil quality and purity, UC Davis researchers report that at least 82% of test samples were either stale before expiration date or mixed with other oils. In three cases, bottles labelled as “pure” or “extra virgin” avocado oil contained near 100% soybean oil, an oil commonly used in processed foods that is much less expensive to produce.

Selina Wang, Cooperative Extension specialist in the Department of Food Science and Technology, who led the study recently published in the journal Food Control said, “Most people who buy avocado oil are interested in the health benefits, as well as the mild, fresh flavour, and are willing to pay more for the product. But because there are no standards to determine if an avocado oil is of the quality and purity advertised, no one is regulating false or misleading labels. These findings highlight the urgent need for standards to protect consumers and establish a level playing field to support the continuing growth of the avocado oil industry.”

Note we still do not have an accepted global standard for avocado oil in New Zealand although we believe work is being carried out in this area.

Fatty acid composition of Avocado Oil % (typical values) Palmitic acid (16:0) Palmitoleic acid (16:1)

16

10–25 2–8

Stearic acid (18:0)

0.1–0.4

Oleic acid (18:1)

60–80

Linoleic acid (18:2)

7–20

Linolenic acid (18:3)

0.2–1

Antioxidants (mg.kg)

70–190

Food New Zealand

Reference: “First report on quality and purity evaluations of avocado oil sold in the US” by Hilary S. Green and Selina C. Wang, 3 May 2020, Food Control. DOI: 10.1016/j.foodcont.2020.107328

Hyam Myers, Australian lipid man Another old friend and lipids colleague recently died at the age of 88.

Hyam Myers spent most of his career at Unilever and then at Marrickville, He became a consultant and carried out significant work for Abels NZ on pastry margarine and for the NZ Dairy Board on pastry butters. His best memorium is summed up by his wife Shirley. “I could not find suitable words to describe Hyam or his work but two have just come to mind the words 'dynamic' and 'innovative'.

Hyam’s major work in his retirement was on dry refining of oils using calcium hydroxide rather than sodium hydroxide.

Artemisia annua reclassification: a case for natural product regulation Artemisia annua (Sweet annie, Sweet wormwood, Qing hao) is a herb with a 2000 year long history of traditional use starting with Chinese medicine (TCM) and in more recent times has received attention due to the discovery of its active constituent Artemisinin, which has become a valuable prescription medicine for the treatment of malaria.

The discovery of artemisinin led to the award of the 2015 Nobel prize in physiology or medicine.

Until recently Artemisia annua was found in over-the-counter dietary supplements and herbal extracts prescribed by clinical herbalists. Its most common use by clinical herbalists is as an anti-parasitic, but over the counter products have been marketed recently for joint health (1). Just prior to the classification change Artemisia annua was being marketed overseas, without evidence, as a treatment for Covid-19 and is soon going to be the subject of human clinical trials (2).

In May 2020 Artemisia annua was subject to a classification change and became prescription only on the recommendation of Message and the Medicines Classification Committee. This decision was based on a series of cases of liver injury that were reported to CARM (Centre for Adverse Reactions) (3).

The decision to protect the public from harm is commendable. This was based on the adverse events and the increasing product use (purchased online) of the herb for Covid-19. When viewed objectively the safety issue appears to be due to one product or perhaps one type of extract rather than the herb itself which has had a very good safety record as evidenced by thousands of years of traditional use and multiple clinical trials.

The product that caused the adverse events was a supercritical CO2 extract in a base of grapeseed oil. The recommended use of the product for joint health involved ongoing daily use. Traditional use and prior clinical use of this herb generally involves short term treatment using water or water/ethanol extracts. The question has been raised by industry bodies and associations regarding the safety of this novel extract and requesting a review of the decision as it currently stands. It is unknown at this point if there were product specific issues of toxicity.

L&N

For example, the herbal material used to produce the product in question may have been contaminated, or toxic artefacts may have been produced by the extraction process. Discussions and investigations are ongoing.

This event, in which 29 New Zealanders were harmed, has highlighted the urgent need for a review of the regulation of natural health products in New Zealand. We need a regulatory model that ensures products are made to strict quality standards including rigorous testing of herbal raw materials prior to manufacture to ensure public safety.

The New Zealand Association of Medical Herbalists (NZAMH) have had an outstanding re-application for statutory regulation of under the HPCA act since 2015. This regulation, if approved, would potentially allow safe prescribing of an approved list of plant medicines by clinical herbalists that are not safe for over the counter sale but that are also not suited to being prescribed by general practitioners who have to date shown reluctance to prescribe plant medicines. This would ensure that the New Zealand public are not denied the use of valuable plant-based medicines like Artemisia annua in the future.

References 1. Alesaeidi S, Miraj S. A Systematic Review of Anti-malarial Properties, Immunosuppressive Properties, Anti-inflammatory Properties, and Anti-cancer Properties of Artemisia Annua.

Electron Physician. 2016;8(10):3150-3155. Published 2016 Oct 25. doi:10.19082/3150 2. Cheong DHJ, Tan DWS, Wong FWS, Tran T. Anti-malarial drug, artemisinin and its derivatives for the treatment of respiratory diseases. Pharmacol Res. 2020;158:104901. doi:10.1016/j. phrs.2020.104901 3. Savage RL, Hill GR, Barnes J, Kenyon SH, Tatley MV. Suspected Hepatotoxicity With a Supercritical Carbon Dioxide Extract of Artemisia annua in Grapeseed Oil Used in New Zealand. Front Pharmacol. 2019;10:1448. Published 2019 Dec 20. doi:10.3389/ fphar.2019.01448

Hamburg Süd.

Oceans ahead.

For food shippers, Hamburg Süd is the carrier of choice. With our global services, high-tech cold care and atmosphere control capabilities, the whole world is within reach.

Our services are fast, frequent, and reliable and our logistics skills are world class.

Hamburg Süd… welcome abroad!

For hands-on help from our local experts:

Mike Eyres, BSc. BNatMed Mike Eyres is a technical consultant, researcher and Registered Medical Herbalist and Naturopath (NZAMH) with 18 years professional experience in the food, beverage, and natural health industries. He was a co-author of a peer reviewed, scientific article in the journal “Nutrition Reviews” on coconut oil and cardiovascular risk factors. Consulting projects have covered herbal, food and nutraceutical products in various formats including gel caps, soft gels, sachets, bulk powders, tablets, and topicals. mike.eyres@gmail.com

Outbound: 0508 222 444 Inbound: 0508 333 666

No matter what. www.hamburgsud-line.com August/September 2020

17

Careers

Your Career after Covid John Lawson, Lawson Williams Consulting Group Everything has changed after Covid, or has it?

As I write this article, our food industry exports are 1 billion dollars ahead of this time last year. Dairy, meat and horticulture are leading the charge, primarily because of demand from China.

Working in the food industry we could be excused for thinking everything is sort of OK, it is business as usual, almost. While many industries around us are struggling for survival, the old saying that “people must eat” still holds When we consider the bigger picture however, business is changing significantly because of Covid. These changes will impact our jobs and careers in the future and although it is early days and Covid is not yet over, a few things are becoming clearer and we hope to share these with you over the coming months.

Businesses are transitioning from designing for efficiency to designing for resilience A 2019 Gartner organisation design survey found that 55% of organisational redesigns were focused on streamlining roles, supply chains and workflows to increase efficiency.

Covid has now shown that while this approach captured efficiencies it also created fragility, with many systems being unable to respond to recent disruptions. Resilient organisations were better able to respond: to alter course quickly with change.

Post Covid, in order to respond quickly to change, organisations will increase their focus on designing roles and structures around outcomes. They will increase agility and flexibility and formalise how processes can flex. They will need to provide employees with varied, adaptive and flexible roles so they acquire cross-functional knowledge and training.

Separation of critical skills and roles Before Covid, critical roles were viewed as roles with critical skills, or the capabilities an organisation needed to meet its strategic goals.

Now, organisations are aware that there is another category of critical roles — roles that are critical to the success of essential workflows.

To build a post pandemic workforce, organisations will need to place less focus on roles and more on the skills needed to drive the organisation’s competitive advantage and the workflows that fuel that advantage. They will encourage employees to develop critical skills that potentially open multiple opportunities for their career development, rather than preparing for a specific next role.

As organisations look to build resilience, they will place greater value on employees who are personally resilient they have done before. Through this crisis, companies have had the opportunity to see the resilience and adaptability of the workforce as workers quickly assumed new roles and ways of doing things.

Organisations will or should now encourage and offer opportunities for employees to continue to grow and adapt, based on their potential, rather than solely on their existing skills or certifications. They must build a resilient workforce that can adapt in the face of constant change.

So, what does this mean for you and your career?

The first obvious outcome of the changes occurring in business is that as organisations look to build resilience, they will place greater value on employees who are personally resilient.

You need to cultivate and increase your ability to flex and change, to understand your strengths and weaknesses and recognise how to play to your advantage. These things remain and have become more essential post Covid.

Secondly, more than ever, you must build resilience into your career – focus on your transferable skills as well as your specialist skills, ensure you don’t end up on career paths that disappear, that leave you stranded or are less critical in times of change.

Do not “rust out” or allow yourself to become disengaged or demotivated with your career development and as a result remove options, only to limp towards the finish line.

Investing in resilience for uncertain futures COVID-19 has also reinforced organisations' awareness that it is more important to understand what workers can do than understand what

Specialist Recruitment - Permanent and Contract 18

Food New Zealand

John Lawson is founder of Lawson Williams Consulting Group. He initially studied Biotechnology at Massey and is a professional member of NZIFST. He now enjoys leading a team of recruitment consultants, helping people like you develop satisfying careers.

www.lawsonwilliams.co.nz

NZFSSRC

Profile: New Zealand Food Safety Science and Research Centre

Prior to the cataclysm of Covid-19, you could summarise the main aim of the NZ Food Safety Science & Research Centre (NZFSSRC) thus: to develop research to help industry find, trace, and kill bacteria – those familiar food safety foes - Campylobacter spp, E.coli, Listeria spp, Salmonella spp.

Come March 2020, working from her lockdown locus in Nelson, Centre Director Dr Catherine McLeod had to urgently assess any potential risk of people catching the Covid-19 virus from food and drink, or food handlers and workplaces. Dr McLeod has had experience on all sides of the food safety triangle – industry, science and government. She took over from the inaugural director, Distinguished Professor Nigel French, last September. Nigel is now Chief Science Advisor and served on the government’s Covid-19 technical advisory committee. He is an expert in zoonotic disease.

New Zealand Incorporated, now with a giant crater in its economy where tourism used to be, was desperate to get the Autumn kiwifruit and other harvests in. Abattoirs were under pressure as droughts deepened, waiting lists lengthened, and awkward 2m distancing rules had to be enforced. Just one outbreak associated with a pack-house or abattoir could have shut down the whole operation.

Advising companies how to manage the Covid-19 risk became allconsuming and covered a broad spectrum of concerns.

About the Centre The NZ Food Safety Science & Research Centre, which is exactly what it says it is, changed operating models in 2019. It is now a member organisation, and at last count had 17, spanning all significant food sectors.

Membership fees are scaled to be affordable for small companies and industry groups.

Benefits of membership One of the main benefits of membership is access to government research funding (40% for projects that meet research criteria,

NZFSSRC Director, Dr Catherine McLeod

Collier Isaacs is the new Chair of the NZFSSRC Board

Still no evidence of foodborne transmission Together with researchers at ESR, led by Dr Rob Lake, the Centre examined the welter of evidence coming out of Asia and Europe. No one could afford complacency, even though there was no evidence

with no charge for set-up and administration). The opportunity to join other companies and industry sectors on projects of mutual benefit makes the research even more affordable. And there are many other good reasons for clubbing together in a small country, where companies share responsibility for, and enjoy, the trading advantages of the high-value New Zealand brand.

Dr Vivienne Hunt, The Centre has established an NZFSSRC industry Industry Advisory Group so that account manager research projects chime with industry needs and priorities. Individual members are welcome to propose research ideas themselves, directly to Catherine and industry account manager, Dr Vivienne Hunt. It’s a very user-friendly Centre. The advisory group is currently galvanising industry-wide support across a number of areas of shared concern, ranging from Covid-19, to chemical leachates from recycled packaging, and other environmental contaminants.

August/September 2020

19

NZFSSRC

that swallowing the virus with food and drink could infect people.

Although intact RNA was found in the intestines of some infected people, scientists were sure that stomach acid would degrade the virus.

Public understanding does not always match the scientific evidence.

The probable emergence of animal-to-human transmission of Covid-19 in a wet food market meant that Asian consumers, especially, might associate the pandemic with food sources, despite there being no evidence that the virus could be transmitted via food.

includes the development of genome sequencing methods, databases to house the mass of data, and mapping software to generate interactive pictures showing where strains are located within the food production environment. Such approaches are determining the exact locations and movements of pathogens (including Cronobacter spp and E. coli) over time as they mutate. In an outbreak, this high definition identification is valuable for rapidly eliminating possible sources and protecting the reputations of innocent suppliers.

Listeria resource

PPE for industry Now, in the breathing space while there is no community transmission in New Zealand, the Centre has turned its attention to advising industry on PPE suitable to different harvesting and processing situations, so that they will be fully prepared if there is another outbreak here.

The Centre commissioned Dr Kylie Horvath, previously of Massey University, to painstakingly compare the efficacy and suitability of various masks, gowns, gloves and eye-protection to produce a poster summary for industry.

Eagle Protect, a Christchurch company which markets PPE for the primary food industry, also provided technical input into the production of practical guidance for food processors. The company is one of the Centre’s newest members.

What’s around the corner?

NZFSSRC is an accessible portal to the country’s best food scientists and technologists, lab and IT facilities. They constantly scan the horizon for new consumer trends: for the myriad research projects and technologies for improving shelf life, detecting pathogens, toxins, contaminants and just-ripe volatiles, proving authenticity, smartand sustainable packaging — far too many innovations for any one company to keep up with. This is particularly important in catering to the many different Asian markets. One size does not fit all, and tastes cannot be guesstimated.

Listeria is a priority Listeria monocytogenes is a bacterium that occurs naturally in the environment and under favourable growth conditions can reproduce to unacceptable levels in ready-to-eat-foods. It causes moderate to severe illness, with potentially serious consequences for pregnant women, the elderly and anyone who is immune-compromised.

Listeria is an ongoing food safety issue and poses major market access concerns for our primary producing sectors. Elimination of Listeria through the food supply chain is a number one goal for many food producing companies in NZ, and that makes faster detection and better prevention an absolute priority for NZFSSRC. The Centre has developed significant expertise in tracing, typing and eliminating Listeria from food production and processing facilities. This 20

Food New Zealand

Another Centre initiative, for the benefit of all NZ industry where Listeria is a risk, is a new website (https://food-test.upshift.co.nz/) which succinctly compares the otherwise confusing plethora of offthe-shelf Listeria detection kits, for price, ease of use, sensitivity etc.

The idea is to expand this service to commercial products for other common pathogens and contaminants. The Listeria website was the brainchild of Centre deputy director Dr Tim Harwood, and was skilfully executed by Dr Matt Miller at the Cawthron Institute.

Genomics, genomics, genomics It’s hard to over-estimate the impact of genomics on every sphere of biology. It is the ultimate food safety forensic tool. Members can get help from the Centre to understand and consider how to apply genomics, which is all powerful when it comes to authenticating the origin of a product or source of a disease outbreak. For example, the (waterborne) Campylobacter outbreak in Havelock North was conclusively attributed to the faeces of sheep in the paddock where the town water bore was located. It got cows off the hook.

Campylobacter is by far New Zealand’s biggest cause of foodborne infection and a problem for poultry suppliers worldwide. The Centre continues to work with the Poultry Industry Association, one of its first and largest members, on a major piece of research that aims to make New Zealand a world leader in reducing Campylobacter levels.

Risks from algal biotoxins Centre scientists are keeping an eye on ocean warming and the potential increase in harmful algal blooms and increased risks to human health and by association, to New Zealand’s burgeoning seafood industry.

Supporting our seafood and aquaculture sectors to maintain their impeccable safety record is at the heart of the Centre’s mission.

Natural toxins produced by marine algae can become concentrated in filter-feeding shellfish. Tim Harwood specialises in the study of these poisons and is leading an industry-focused taskforce on harmful algal blooms. It hopes to implement a step-change in the way we detect toxin-producing algae, with a potential move to automated underwater sampling – this technology could see real-time monitoring of shellfish and finfish farms.

Focus on fresh fruit and vegetables Given the health benefits of eating 5+ a day, the safety of fresh fruit and vegetables, especially those eaten raw, is paramount. Risks are

NZFSSRC

COVID-19 is caused by a highly contagious virus that causes respiratory illness. The virus can be severe in some people and is readily passed from one person to another if they are close to each other. When the disease is present in the community there are steps that can be taken to reduce its spread and impact in the workplace.

PHYSICALLY REMOVE THE HAZARD

REPLACE THE HAZARD

LEAST EFFECTIVE

PERSONAL PROTECTION MEASURES AGAINST COVID-19 FOR WORKERS IN THE FOOD INDUSTRY

MOST EFFECTIVE

FOOD SAFETY SCIENCE & RESEARCH CENTRE

ELIMINATION



SUBSTITUTION 17

ISOLATE PEOPLE FROM THE HAZARD

ENGINEERING CONTROLS

CHANGE THE WAY PEOPLE WORK

ADMINISTRATIVE CONTROLS

PROTECT THE WORKER WITH PERSONAL PROTECTIVE EQUIPMENT

ELIMINATION Stay home if you are unwell.

This is the first and best thing to do.

PPE

ENGINEERING (COVID-19 EXPOSURE RISK: LOW/MEDIUM) Keep your distance from others and use physical barriers and good ventilation to help keep you separate from your co-workers.

 ADMINISTRATIVE (COVID-19 EXPOSURE RISK: LOW/MEDIUM) Wash your hands – well and often. Clean surfaces that get touched. Work with rosters to keep your bubble small.

Good personal hygiene.

 PPE (COVID-19 EXPOSURE RISK: MEDIUM/HIGH) Keep your distance, use barriers. Wash hands and use PPE. It’s important you are trained and that your PPE fits well to ensure you and others are protected.

NZFSSRC developed a detailed poster-based summary of PPE options for industry. This is the first page of the poster.

potentially exacerbated by the trend towards convenience products, such as cut lettuce and fruit.

At a workshop hosted by the Centre and United Fresh in March, Catherine McLeod emphasised the need to make sure that the best possible handwashing (and drying) facilities are available in orchards, packing houses, and indeed any food harvesting or preparation workplace.

Potential contamination of irrigation water, and the water used to rinse fresh produce, is another concern. Pathogens in irrigation water, such as E.coli and Salmonella, can be absorbed into the interior of plants, which means that washing the surface will not always get rid of them.

The Centre is working with United Fresh and the Ministry for Primary Industries on a project with pan-industry benefit, led by Dr Nicola King

of ESR. This will review what we know, how we know it, what the gaps in data are, where the risks lie and establish future food safety research priorities.

Food safety science is the foundation of export growth Government, KPMG and other food industry commentators agree – the new Covid-19 world presents a great opportunity for New Zealand to build on its reputation for safe, high quality food, further advanced by our world-beating efforts to manage Covid-19. The Government wants to increase primary sector exports by $44 billion in 10 years, and create 10,000 new jobs. Food safety is therefore the highest priority.

Environmental risks abound. Bacteria and viruses are survivors. No one knows that better than the Centre scientists.

August/September 2020

21

Research

Detecting tastiness in fermented foods through human receptors Authors: Raise Ahmad and Julie Dalziel, AgResearch, Palmerston North Introduction Fermented foods and beverages were among the first food products consumed by humans worldwide (Hutkins, 2007). Clinical studies report health benefits of fermented foods, including weight maintenance, cardiovascular disease, diabetes and inflammatory bowel disease (IBD) (Chen et al., 2014; Eussen et al., 2016; Lorea Baroja et al., 2007; Marco et al., 2017; Tapsell, 2015). Fermented dairy foods such as yogurt provide a range of bioactive molecules (e.g. peptides, amino acids) that help maintain gut health and immune response (Adolfsson et al., 2004; Pei et al., 2017; Pessione and Cirrincione, 2016). Although the health benefits of fermented dairy foods are a well-researched area, we at AgResearch are working on developing methods to detect and study the different taste/flavours in yogurt. This is part of the MBIE Endeavour Research Programme called Accelerated evolution: A step-change in food fermentation. This work is important to understand what makes fermented foods most appealing to a wider population and to explore different taste preferences. To predict how fermented food under development might taste, we want to be able to first screen these against human taste receptors in vitro to assess their tastant profile.

kokumi attribute, which was discovered in 1990s, imparts extra depth, mouthfeel and aftertaste when eaten along with salty, sweet or umami containing food (Dunkel et al., 2007; Ueda et al., 1997; Ueda et al., 1990).

Sensing taste by the tongue Humans generally perceive five different taste qualities (Trivedi, 2012). Among these, salty, sour, sweet and umami are preferable tastes whereas bitter taste is more complex. Our ability to sense bitter taste serves two purposes: first, it protects us from ingesting harmful/ spoiled food, and second, it lets us enjoy some pleasantly bitter foods including those that are fermented (wine, blue cheese, coffee). Umami (savoury) taste comes from the fermented products of meat (salami), dairy (cheese, yogurt) and sauces obtained from fish and soybeans (Figure 1). In addition to these tastes, a flavour enhancer called the

Box 1. Sensing taste from tongue to brain (created with BioRender.com)

Food signals to the brain Humans have a well-defined yet complex signalling pathway that helps us to sense taste in a mixture of food and to differentiate among tastes. To perceive any taste, a signal is initiated in response to food, that is sent from the tongue to the brain. The food signal is perceived by special receptors present on our taste buds within the tongue called taste receptors that convey chemical messages from the outside environment into the cell. When the taste receptors are bound by a taste ligand, a cascade of events in the cell is triggered, leading to an electrical impulse, which activates a neural pathway that transfers this signal from taste buds to the taste centre of brain (gustatory cortex) (Roper, 2007).

Taste receptors Figure 1. Taste sensations from food (created with BioRender.com) 22

Food New Zealand

At AgResearch, we are working on detection of three taste qualities (sweet, bitter and umami) and the flavour enhancer (kokumi) in fermented foods, because these are important determinants of our ingestion decisions. The taste signal from these receptors is mediated by a special class of cell surface protein receptors, called G proteincoupled receptors (GPCRs). GPCRs are a vastly diverse class of

Research

receptors that are present throughout our body and, apart from taste, they also help us in our senses of vision and smell (olfaction) (Rosenbaum et al., 2009). In our taste buds, we have specific receptors for each taste quality in distinct groups of specialised cells called “taste receptor cells” (TRCs). These become activated when they encounter any food substance coming from our diet.

Figure 2. Preparing food extracts (created with BioRender.com)

The aim of our research was to investigate the potential of the kokumi attribute in food as a flavour enhancer.

Because the fermentation process can increase the number of small peptides and amino acids released from proteins, we expect fermented foods to contain kokumi agonists that will be active against this receptor.

We therefore examined the response of the kokumi receptor to fermented foods from supermarket-sourced dairy (fermented milk/yogurt) and meat (salami) substrates.

Figure 3. Taste receptor methods (created with BioRender.com)

Methods To detect taste in fermented foods, we utilised live mammalian cells grown in flasks in an incubator. These cells contain taste receptors and mimic the environment of our taste buds. The cells were grown in special media in our facility and were used to test potential taste substances present in yogurt or salami water soluble extract that were prepared as depicted in Figure 2.

To measure the effect of a food on a taste receptor we used a high throughput Fluorescence Imaging Plate Reader (FLIPR) calcium-based cell assay system (Figure 3). This can be used to screen taste receptors for agonists that induce a taste response. We examined the response of cells containing the kokumi receptor to fermented food extracts. The cells were preloaded with fluorescently labelled calcium such that when a ligand binds and activates the taste GPCR a cascade of G-protein activation is set off that results in release of calcium from internal stores and the increase in fluorescence is measured by the plate reader.

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23

Research

Results and discussion

Conclusion

Figures 4a and 4b show the responses of the protein extracts from two types of fermented foods, yogurt and salami samples, on the kokumi taste receptor. When a yogurt extract prepared as described in Figure 2, was applied to kokumi receptor cells, a response was elicited that increased with protein concentration (Fig. 4a). The salami extract was also able to activate the kokumi taste receptor in a concentrationdependent manner (Fig. 4b). The data were non-linear and were best fit with an S-shaped curve as expected for a specific biological ligandreceptor interaction. The mock cells that did not contain the kokumi receptor were designated as the negative control. These showed no response to the foods, indicating that the effect observed was due to the interactions of the protein extracts with the kokumi receptor. The data demonstrate that the kokumi response was more sensitive to the yogurt than salami of the same protein concentration in the extracts, because lower concentrations were effective. Both fermented foods have the potential to enrich flavour perception in humans through the kokumi receptor.

The FLIPR calcium cell assay can measure the kokumi response in foods and is a suitable assay to measure differences in flavour profile among fermented foods. By examining both the taste receptor response and comparing this with human sensory responses we will gain a better understanding of the molecular basis of taste. and We will use this knowledge to develop fermented foods with taste profiles appealing to consumers by selecting and modulating the functional traits of bacterial starter cultures.

Acknowledgements We thank Dr Hanh Nguyen for preparing the yogurt extract and Dr Jihan Kim for preparing the salami extract.

References: Adolfsson, O., Meydani, S.N., and Russell, R.M. (2004). Yogurt and gut function. Am J Clin Nutr 80, 245-256.

Chen, M., Sun, Q., Giovannucci, E., Mozaffarian, D., Manson, J.E., Willett, W.C., and Hu, F.B. (2014). Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. BMC Med 12, 215.

Dunkel, A., Koster, J., and Hofmann, T. (2007). Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem 55, 6712-6719.

Eussen, S.J., van Dongen, M.C., Wijckmans, N., den Biggelaar, L., Oude Elferink, S.J., Singh-Povel, C.M., Schram, M.T., Sep, S.J., van der Kallen, C.J., Koster, A., et al. (2016). Consumption of dairy foods in relation to impaired glucose metabolism and type 2 diabetes mellitus: the Maastricht Study. Br J Nutr 115, 1453-1461.

Hutkins, R.W. (2007). Microbiology and Technology of Fermented Foods (Blackwell Publishing).

Lorea Baroja, M., Kirjavainen, P.V., Hekmat, S., and Reid, G. (2007).

Anti-inflammatory effects of probiotic yogurt in inflammatory bowel disease patients. Clin Exp Immunol 149, 470-479.

Figure 4a. The kokumi receptor response to yogurt extract increased with concentration. Mock cells showed no response, indicating that the response was due to the kokumi receptor (Mean± SE, n=3).

Marco, M.L., Heeney, D., Binda, S., Cifelli, C.J., Cotter, P.D., Foligne, B., Ganzle, M., Kort, R., Pasin, G., Pihlanto, A., et al. (2017). Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44, 94-102.

Pei, R., Martin, D.A., DiMarco, D.M., and Bolling, B.W. (2017). Evidence for the effects of yogurt on gut health and obesity. Crit Rev Food Sci Nutr 57, 1569-1583.

Pessione, E., and Cirrincione, S. (2016). Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines. Front Microbiol 7, 876.

Roper, S.D. (2007). Signal transduction and information processing in mammalian taste buds. Pflugers Arch 454, 759-776.

Rosenbaum, D.M., Rasmussen, S.G., and Kobilka, B.K. (2009). The structure and function of G-protein-coupled receptors. Nature 459, 356-363.

Tapsell, L.C. (2015). Fermented dairy food and CVD risk. Br J Nutr 113 Suppl 2, S131-135.

Trivedi, B.P. (2012). Gustatory system: the finer points of taste. Nature 486, S2-3.

Figure 4b. The kokumi receptor response to salami extract is concentrationdependent. Mock cells showed minimal effect, indicating that the response was due to the kokumi receptor (Mean± SE, n=3).

24

Food New Zealand

Ueda, T., Yonemitsu, M., Tsubuku, T., Sakaguchi, M., and Miyajima, R. (1997). Flavor characteristics of glutathione in raw and cooked foodstuffs. Biosci, Biotechnol, Biochem 61, 1977–1980.

Ueda, Y., Sakaguchi, M., Hirayama, K., Miyajima, R., and Kimizuka, A. (1990). Characteristic flavor constituents in water extract of garlic.

Agricultural and Biological Chemistry 54, 163-169.

NZIFST

NZIFST News

New Members NZIFST welcomes the following new members and welcomes and congratulates those who have joined or been upgraded to Professional Membership. Welcome also to new student and Graduate members

New Professional Members Valerie Adams

All Systems Go Ltd

Director

Auckland

Rachel Campbell

Business Hawkes Bay

Business Development Manager

Napier

Rex Johnstone

Beca

Technical Director

Christchurch

Edward Marks

Biomerieux

Technical Applications Manager

Tauranga

Mohammad Zahra

Inghams Enterprises (NZ) Ltd

Distribution Quality Leader

Hamilton

Senior Advisor, Food Science, Regulation and Assurance

Waikane

Members Upgrading to Professional Imogen Dear

Ministry for Primary Industries'

Shelina Buddoo

Newly Weds Foods Asia Pacific

Technical Manager

Auckland

Chathurika Samarakoon

Waikato Institute of Technology

Senior Academic Staff Member

Hamilton

Ee Laine Yeoh

Tip Top Ice Cream Company Ltd

R&D Technologist

Auckland

New Members Husam Abozekry

Open Country Dairy

Production Manager

Wanganui

Gurpreet Bagga

Yashilli NZ Dairy Company

Senior Technologist

Hamilton

Hannah Blackwell

Frucor Suntory

Graduate Food Technologist

Auckland

Mark Boniface

Callaghan Innovation

Business Innovation Advisor

Auckland

Corinna Breig

Synlait Milk Ltd

Technologist

Christchurch

Peter Cox

Harraway's

Marketing & New Product Development

Dunedin

Alison Dixon

Barkers Fruit Processors

Food Technologist

Geraldine

Stewart Hunt

First Commercial Insurance Brokers Ltd

Managing Director

Auckland

Kate James

Bakeworks Ltd

Business Development/Client Relationship Manager

Havelock North

Darryn Johnston

Matt Solutions

Service & Solutions

Christchurch

Dave Newell

Matcon

Business Development

Moololaba, Australia

Liz White

Synlait Milk Ltd

Technologist

Christchurch

Anna Williams

Synlait Milk Ltd

Senior Research Technologist

Palmerston North

Technical Account Manager

Auckland

Former member rejoining Lara Arderne

ADM Nutrition

New Graduate members Emma Larsen

Frucor Suntory

Technical Graduate

Auckland

Paige Woodall

Mainfreight

Graduate

Wellington

Student Members Max Ballard, Matt Haycock, Jesse Lyu – Massey University - Albany Anna Gower-James

University of Otago

August/September 2020

25

NZIFST

EHEDG NZ & Food Engineering & Hygienic Design SIG News The level of normality that we are now enjoying means that we can confirm a rescheduled date and venue for running the postponed second Certified EHEDG Advanced Hygienic Design Course, originally scheduled for April. The course will be held at the Novotel Cathedral Square Hotel in Christchurch from November 10th to 12th.

The object of this course is to provide in-depth knowledge and insight into the hygienic design of equipment and hygienic engineering aspects, primarily for the food industry, but also for pharmaceutical and biotechnology industries. Training modules are based on selected EHEDG guidelines, a list of which can be found on the EHEDG website – http://www. ehedg.org.

Attendees to the course will participate in 3 days of classroom and practical training and will receive, on successful completion of the course a globally recognised EHEDG Certificate.

Registrations open on the NZIFST website – 3rd August: https:// nzifst.org.nz/events. For further information on the course, visit the EHEDG NZ website – https://ehedg.co.nz/ or contact David Lowry at info@ehedg.co.nz.

Foodtech Packtech this year will be a special event for the food industry as it provides the first opportunity to meet up with suppliers, industry colleagues and friends in a large structured expo event. EHEDG New Zealand will be participating at the show, sharing a stand with NZIFST in the exhibition area, and hosting a seminar session on Hygienic Design on Wednesday. To view details of the seminar programme, go to https://www.foodtechpacktech.co.nz/visitor-information/ seminars/. Do come and visit us – we would love to see you!

While our EHEDG colleagues in other parts of the world have been very much impacted by Covid in their ability to run the hallmark industry hands-on training sessions, and continue to be highly restricted, unlike New Zealand, it has provided the opportunity for various Working Groups to focus on completion of new Guidelines.

All Guidelines are free to registered Company or Institutional members of EHEDG and at 50% cost reduction for Individual EHEDG members. Regardless of whether you are an EHEDG member or not, information on purchasing EHEDG Guidelines can be found at http://www.ehedg.org/guidelines.

For information on EHEDG membership, please contact David Lowry at info@ehedg.co.nz or go direct to the membership application page at https://www.ehedg.org/membership/.

To keep up with EHEDG information visit the EHEDG NZ website – https://ehedg.co.nz/ and/or the EHEDG website – http://www.ehedg.org. For social media connections you are encouraged to visit the EHEDG Linked-in site https://www. linkedin.com/company/ehedg/?originalSubdomain=nz David Lowry – Chair of EHEDG NZ Regional Section

26

Food New Zealand

Obituary - Mary Lewin (née Humphries) - a food industry pioneer Mary Lewin was a member of NZIFST from 1965. She was one of the pioneers of the modern food industry in NZ. In particular she was one of the first women to hold senior roles in teaching, research, quality, sensory evaluation and commercial R&D which made her a role model for the next generation of women in the food industry.

Mary graduated from Otago University in 1955 with a BHSc and having qualified as a teacher, spent 2 years teaching at Mary Lewin in 2005 Southland Girl’s High School. Then it was time for the traditional OE in the UK and Europe. Upon her return in 1961 she began lecturing in basic food chemistry at the Home Science School in Dunedin.

A scholarship to study in the USA provided Mary with her next opportunity and she spent the next 2 years at the University of Minnesota where she obtained a Masters in Science with a major in experimental foods and a minor in biometrics.

Mary returned to NZ to work at the newly created Food Technology Department at Massey University. She lectured in quality, quality control systems and nutrition as related to food processing and set up the sensory evaluation facility.

While lecturing at Massey University, Mary attended the annual Conferences of the NZIFST. These provided learning and social opportunities and it was at a Conference that Mary met her future husband, Harry Lewin.

Mary moved to the Dairy Research Institute (now Fonterra Research) in September 1968 to head up the New Products section and develop a sensory evaluation programme. Her team worked on improving the flavour profile of milk proteins, and on reducing the bitter flavours in cheese, particularly cheddar. Under Mary’s management new sensory grading systems were introduced for the Dairy Board.

She also led the Product Evaluation section which researched the potential use of milk and dairy proteins in a variety of products from baked goods to high protein beverages.

Mary was appointed to the Nutrition Advisory Committee formed by the Minister of Health in 1977 and served until it was disbanded in 1982. The committee developed a Food & Nutrition Policy for NZ and set nutrition goals and recommended dietary allowances.

After shifting to Auckland in 1978, Mary was Head of R&D for the Auckland Milk Corporation in Penrose for about 9 years. She was pivotal in upgrading many of the formulations and processing of Chocolate yoghurt which became chocolate dairy food. She worked on Swiss Maid yoghurt, and the big Fresh & Fruity yoghurt launch.

When Mary joined the NZIFST in the early 1960s there were only 2 other female members. She helped to pioneer the way for women in a male dominated industry and in recognition of her work she was awarded a Fellowship of the Institute in 1977 and the prestigious J.C. Andrews Award in 1987.

NZIFST

Branch News The 2020/21 Canterbury Branch Committee, left to right, Chris Davis, Bob Olayo, Yukiko Wadamori, Paulette Elliot, Rex Johnstone, Jasmin Estrera, Robyn Marshall, Craig Houston, Janette Busch, Michelle Neyra.

Missing from photo: Jono Cox, Peter Cressey, Winna Harvey

Canterbury

Hawkes Bay/Poverty Bay

Our Branch AGM was held on the 18th May via a Zoom meeting. We elected our new committee with Bob Olayo staying on for a third term as Chair.

At the branch's recent AGM, a new committee was elected, as follows:

Following the AGM we enjoyed a half hour presentation by David Hamilton of Callaghan Innovation.

His talk was entitled “Innovating in a crisis. What does innovation look like post COVID-19?” He discussed the services that Callaghan Innovation provides, such as funding through grants, innovation skills, research and technical services and general advice and support. He then outlined an integrated innovation framework which covered innovation across the whole operation of a business. He gave us examples of companies innovating in at least one of 10 aspects of business. He used both food and non-food examples from both New Zealand and from international companies.

He referred us to the following web site for these examples: https:// www.boardofinnovation.com/blog/40-food-innovations-that-excite-us/

Networking evening A group of 24 current members, returning members and guests from the Canterbury Branch attended a networking event at The Good Home, Wigram on a very wintry evening, 30 June. This was a great way to debrief as we wind down from Covid, re-connect with colleagues and meet some new and potential new members.

It was evident from people’s reactions that they were pleased to share each other’s company. Despite our growing mastery in the use of Zoom technology, there is no substitute for a catch up over drinks and nibbles.

After some welcoming words from the branch Chair, Bob Olayo, we had a brief introduction of the new members and guests. It was evident that we have a truly diverse spread of knowledge and roles within the branch and there was much sharing of past and more recent experiences as people mixed and mingled for the evening. The committee looks forward to hosting another networking meeting in the second half of the year.

We appreciated the opportunity to join with Auckland branch to hear David Sutton from Goodman Fielder at their Zoom meeting on Tuesday 7th July, 7pm.

Winna Harvey (FNZIFST)

Chair: Rachel Campbell from Business Hawke's Bay, Secretary: Kirin Harrison from Frucor Suntory and, Treasurer: Fiona Windle from Beef + Lamb NZ. Committee Members are Nicky Solomon of the NZ Food Innovation Network, Jo Hooper of The Apple Press, Pete Revington of Cedenco and Bryan Powesland of Heinz Watties.

After the AGM, attendees received an update from NZIFST President, Richard Archer. There was discussion of accessing other branch presentations virtually, so watch this space. Richard provided a comprehensive update on the projects at Food Industry Enabling Technologies (FIET) https://www.fiet.ac.nz/ If you would like to hear more on this, please contact Richard r.h.archer@massey.ac.nz

Otago/Southland The Otago-Southland Branch AGM was held on 30th June 2020 attended by 17 members and guests, both in person and via Zoom. One of the (possibly mixed) blessings of the pandemic lockdowns has been a more mainstream acceptance of video conferencing, allowing the committee to cast a wider net for a speaker for the seminar following the AGM, and we were delighted when Dr Anna Barlow accepted the invitation. Anna is the Chief Science and Innovation Officer for Asahi Beverages (Melbourne, Australia) and presented on “Change and Innovation through a Career in Indulgent Food & Beverage”. Anna also has past working relationships with both the University of Otago and the local Otago food industry. The seminar Anna presented was both entertaining and informative, covering her global background in both academia and industry, with emphasis on the fact that change seems to be the only constant and a growth mind-set is a key to long-term success. Apt advice for navigating the “new normal” post-COVID. The OS branch committee elected for 2020-2021 is: Chair and Board Rep: Pat Silcock, Vice Chair: Anne Gatenby, Secretary: Graham Eyres, Treasurer: Biniam Kebede, Southland Rep: Urte Bierlin.

Committee members: Fiona Nyhof, Aladin Bekhit, Dominic Agyei, Sze Leong Student reps: Andrea Warburton, Victoria Purdy, Erin Young Erin Young and Dr Graham Eyres, MNZIFST August/September 2020

27

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•

Over 200 exhibiting suppliers A comprehensive speaker series from NZ’s leading industry experts Business Growth Hub featuring key industry partners The only large-scale 2020 event to network with your industry peers and key suppliers Co-located with MHL Expo

Show Times: Tues/Wed 22nd and 23rd Sept, 9am – 6pm | Thurs 24th Sept, 9am – 4pm

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Food New Zealand

Adding value to New Zealand’s food chain

2020

Tue 22 – Thu 24 Sept ASB Showgrounds, Auckland

www.foodtechpacktech.co.nz

August/September 2020

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FTPT

Exhibitor Preview Foodtech Packtech 2020 22nd - 24th September 2020, ASB Showgrounds Auckland Foodtech Packtech (FTPT) is New Zealand’s largest food manufacturing, packaging and processing technology trade show. Running strong for over 20 years this free-to-attend event brings industry professionals and decision makers together providing a forum for education, discussion and the sharing of knowledge and expertise, critical in the sustainability and growth of the industry.

We preview exhibitors at this event.

Applications: • Surface disinfection • Raw material decontamination • Storage rooms • Packaging and filling stations • Commercial refrigeration Whether you’re looking for an evidence-based infection prevention and control strategy, improved HVAC system performance, or clean air, we can help you design, implement and commission a cost-effective UVC system to meet your needs.

Come meet Simon and the team to be entered into a draw to win a free full on-site assessment of your Air Solution needs valued at $2500.

Allnex Industrial Flooring Allnex is dedicated to the pursuit of excellence in hygienic, durable, decorative, and chemical resistant floor and wall claddings.

Allnex manufacture the market leading, Sureshield, Nuthane, Supascreed, Surechem Vinyl Ester, Situclad and Formwall systems to licensed applicators for right-first-time solutions.

Allnex technical teams can visit your site, assess client needs and provide specific solutions to meet good manufacturing and internal/ external audit requirements.

Air Solutions Steril-Aire’s UVC shines a new light on food safety Steril-Aire’s proven, multi-patented UVC technology controls microbes that can contaminate food products and processes, increasing shelf life and profitability by providing continuous, non-chemical decontamination of food surfaces and the surrounding environment.

Benefits of Steril-Aire: • Enhanced food safety • Extended product shelf life • Improved quality and production yields • Reduced recall and mitigation • Reduced sales loss, brand damage and liability • Operational efficiency • Delivers 99.9+% surface "kill" rates on pathogens • Reduces or eliminates mould and fungal Volatile Organic Compounds (VOCs) that emanate from HVAC systems • Delivers continuous protection • USDA and FDA approval for surface decontamination • No labelling requirement • Reduces HVAC energy costs by up to 15% 30

Food New Zealand

Allnex Systems are independently certified by- HACCAP, APAS and Fraunhoffer Cleanroom.

Come and visit us at stand 3171.

FTPT

Butler Techsense With 20 years of experience in industrial instrumentation, Butler Techsense is a proven supplier of environmental monitoring solutions for pharmaceutical, GMP, medical, scientific and food production industries.

From cold chain storage and transport to high temperature pasteurisation, we have solutions to meet your operational and budgetary needs – including dataloggers from LogTag Recorders, Tempmate, Grant Instruments, Center and Tecnosoft.

Butler Techsense delivers field-proven technologies that can handle demanding conditions and challenges to allow you to maximise the performance, profitability and, most importantly the quality compliance aspects of your business.

Tecnosoft manufacture probably the world smallest high temperature data logger, used in the food industry for pasteurisation and retort profiling.

At Foodtech Packtech we will be featuring our range of measurement instrumentation, including thermometers, dataloggers, pH meters, wireless IoT solutions for food production, laboratories and warehouses.

Apera Instruments design and make a large range of portable and laboratory pH and conductivity instruments suitable for use in the food and beverage industries. There will a selection of these on display.

Our display will be featuring the IoT cloud HACCP solution for monitoring critical temperatures throughout food production service from our European partner, JRI. We will also be joined by our calibration partners, WIKA Instruments who are an IANZ accredited calibration laboratory. They will be available to discuss your calibration requirements for both on-site and field instrumentation. WIKA instruments also manufacturer a large range of process temperature and pressure sensors.

Paperless IoT HACCP Temperature Recording

• Wireless Recorders • Bluetooth thermometer • Cloud solution • Fully IANZ traceable • Multi location/user • Smartphone app Foodtech Packtech 2020 Stand 3169

+64 9 265 0306 info@butlertechsense.co.nz butlertechsense.co.nz

August/September 2020

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FTPT

Anton Paar New Zealand Anton Paar develops and manufactures analytical instruments that generate reliable data, enabling food companies to proceed with confidence in product development, production and quality control. Anton Paar is a world leader in the measurement of density, concentration of dissolved CO2 /O2 and in the field of material characterisation, viscometry/rheometry, process instrumentation and provides custom-tailored automation and robotic solutions.

The products we supply to the food industry include:

Drying Solutions

• Adsorption Analyzer – measures high-resolution physisorption, chemisorption and vapour sorption isotherms for precise pore size, surface area, and specific gas/solid interactions.

The Rexmoi® Air Tray Dryer is a multipurpose tool, designed and made in New Zealand, with the ability to control temperature and humidity when drying various products, cooking at low temperatures, and controlled cooling of products. Each Dryer is a sealed enclosed chamber, allowing control of the atmosphere within, using smart controls and refrigeration technology. All the trays and the inside of the Dryers are stainless steel.

• Density Meter – Provides highest accuracy in density and concentration measurement.

• Microwave Digestion – Digestion of samples (varying in difficulty or volume), evaporation, acid leaching, and extractions.

• Ball Mill – Milling and homogenisation of samples ranging from soft, fibrous to hard and brittle materials.

• Oxidation Stability – Determination of oxidation stability for vegetable oils and fats by using increased temperature and an excess of pure oxygen • Particle size Analyzer – Measures a wide range of particle sizes in liquid dispersions or dry powders.

• Polarimeter – Measures the optical rotation and the concentration of optically active substances.

• Raman Spectrometers – Identification of unknown substances, verification of samples, analysis of chemical composition or monitor their changes in the samples.

• Rheometer/Viscometer – Checks over flow curve and yield point determinations to complex rheological investigations.

• Refractometer – Measure the refractive index and concentration of liquids and solids.

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Paulette and Robert Barnes with the latest standard Rexmoi® Air Tray Dryer (Model D3/20/20-70/4)

Food New Zealand

Air flow around the product is an important factor in how well the system works. Different trolleys and trays and variable air flow are available to optimise this. Filters are used to keep the air clean in the chamber. Dryers circulate their own air and do not introduce any outside air or discharge any product smells etc into the outside air – only water is released from the unit during drying.

Product can be checked at any stage during the drying process and can be dried to the level of moisture content you require, including drying to a stage ready for grinding up to a powder.

The dryers are all set up to go as a plug and play units and are very energy efficient, costing approximately $1/hour to run for the standard unit depending on local power costs.

We have units available for hire to trial the dryers with your product.

Currently Rexmoi® Air Tray Dryers are being used to dry petfood, fruit slices, mussels, and leaves for tea. Trials have been done for drying tomatoes, herbs, fish, various nuts, and for cooking meringues.

We look forward to seeing you at FTPT.

FTPT

D & L Packaging are experts in vacuum packaging systems

Bonson is a NZ manufacturer and supplier of worldclass food packaging with a focus on innovation, quality and sustainability. Bonson’s award-winning team operates superior injection moulding and in-mould labelling technologies under strict ISO protocols. Welcome to visit our stand 3030 Hall 3

D & L Packaging Food waste is a recognised global problem and it is the responsibility of all food producers to be actively working towards reducing their waste.

Food Machinery Imports

There are numerous ways that food waste can be minimised by everyone and at VACPACK™ we are serious about helping find solutions within the food production sector, from the largest manufacturers down to everyone at home and everyone in between.

Food Machinery Imports will be on stand 3127 at FoodTech PackTech 2020.

Food waste produces large amounts of methane gas, which (according to climate change experts) is one of the main contributing factors to greenhouse gases.

We offer the expertise, systems and methods to keep food safe, fresh, tasty and natural for longer, without chemical preservatives.

Of course, saving money on wasted food is also a great incentive for adopting smarter food handling, processing, packaging and storage habits.

The methods and processes we offer to help achieve this goal for small and large food producers and households alike are: • Vacuum packaging systems and bags • Cook Chill technology and systems • Hot-dip shrink tanks • Specialised barrier bags, shrink bags and films • Tray Sealing, skin packing and MAP systems • Cooking/mixing kettles and Pneumatic Fillers • Cook tank/tumble chillers/blast chiller • Sous-Vide cooking systems • Tamper-evident seals and and shrink sleeve labels We have 20+yrs experience in the Packaging Industry and have aligned ourselves with international companies who specialise in these areas, allowing us to bring to New Zealand world-leading technologies for safer food handling and extended shelf life.

Looking for a machine for a specific purpose?

This year we have a slightly bigger presence at FTPT. We are focused on demonstrating to you not only machinery options available through us, but also the many types of parts and services we can offer.

We will have some of our range of machinery and parts on display just to give you a glimpse of what we can offer you, including Catalogues, Machinery Flyers and information. We will also have video running showing some of the machines that are too big to display.

So if you are looking for a machine for a specific purpose, please do not hesitate to ask as we may still have the information you are looking for.

Our focus has always been you, the customer. To maintain production, you must have reliable machinery, parts and services. With budgets in mind, our machines, parts and services are at a good price point and can usually be delivered within a reasonable timeframe.

Ask our helpful team what parts we have on stock at our warehouse – you may be surprised! If not in stock don’t hesitate to ask what the lead time may be. For many of the high turnover parts, if we don’t have them in stock our European Suppliers can deliver.

Visit us at FoodTech PackTech and discuss your needs with us, we will ensure that you leave us with the information that you need.

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FTPT

EasiRecycling Do you measure the ‘running cost’ of your waste bins?

This may seem like a silly question but every bin could be costing you time, wasted liners and high waste collections costs.

The traditional Waste Bin The typical waste bin comes in all sorts of shapes and sizes - some with liners, on wheels, static, lids, colours etc. But the one thing that most traditional bins have in common is that you cannot see the waste inside.

While it may seem beneficial not to see dirty, smelly mixed rubbish, the truth is that it can have a negative impact. Often with traditional bins, the waste is mixed, meaning that it’s not correctly separated. However, even if a well-labelled coloured bin is used properly for recycling, black liners are often used. This makes it impossible to distinguish which type of waste stream is inside the bag once it leaves the bin Waste Stands with bags Waste stands bring a more modern approach to waste collection. Waste stands are cleverly designed so that every bag fits perfectly with no outside container to reduce the fullness of the bag. As the waste isn’t stored inside a container, the inside of the bag can easily be seen. They’re also more hygienic as the bag covers the stand and helps to keep it clean and fresh with all spillage staying inside the bag.

Waste bins or waste stands? See the difference

Eriez With nearly 80 years experience, Eriez has built a reputation as world leader helping the food industry produce a safe and clean product. We design and manufacture metal separation, metal detection and materials feeding, screening, conveying and controlling equipment for the food processing and packaging industries.

Eriez offer products to complement and safeguard your processing and packaging lines. These include the latest technologies in high recovery magnets and a full range of specialised vibratory feeders that provide cost-effective means to feed or screen large volumes of bulk materials. Our magnetic separators can be combined with state-of-the-art Eriez Xtreme metal detectors for superior performance in removing dangerous metal contamination. Eriez’ cuttingedge magnets, filters and detection technologies ensure product purity, protect process machinery, improve efficiency in processing and packaging operations and help you comply with HACCP International Food Safety Standards. Our qualified technicians can audit your complete process and recommend the best equipment for your needs, whilst providing expert advice.

Please visit Eriez at FoodTech PackTech NZ, Stand 3042.

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Food New Zealand

Eriez Xtreme metal detectors offer superior performance in removing dangerous metal contamination

FTPT

Visit Heat and Control on Booth #2042

Heat and Control Pty Ltd Heat and Control will have experts on-hand to discuss our latest technologies and equipment for the snack and prepared food industries. We’re particularly excited to showcase our latest inspection capabilities.

CEIA THS-MS21 Series Metal Detection Choosing the right inspection system allows you to comply with global safety standards, quality and safety conscious retailers.

Protect your consumer, your brand, and your production line by using the most sophisticated metal detector in the market.

Come see the world’s only multi-spectrum metal detector at Foodtech Packtech. Providing unique detection capability and extreme sensitivity to magnetic, non-magnetic, and even stainless steel metal contaminants.

Decades of science, imagination, and commitment that help bring your best products to market Heat and Control has been on a mission to modernise equipment solutions since our founding in 1950.

For 70 years, our passion for advancing the food, pharmaceutical, and other industries has guided our work. From the machinery we manufacture and

the customers we serve, to our process breakthroughs and the partnerships we develop, we have always found new approaches, believed in bold ideas, and put people first. That is the essence of who we are and how we lead.

Some application examples: • Conveyed (in-line), pumped, or free-falling configurations • Fresh meat, poultry and cheese (strong product effects) • All manner of food products • Integrate with Ishida VFFS snack food bagmakers Ishida X-ray Inspection System Ishida X-ray inspection systems are also designed to comply with global safety standards. They provide vital information with accuracy and reliability and alert you when foreign bodies are contaminating your product.

The Ishida IX series provide the highest level of quality assurance to processors and manufacturers and are ideal for countless applications such as packaged vegetables, cheese, candy, bread, cakes, dried fruits and nuts, and more. Using the latest sophisticated technology, they offer precise and reliable inspection with low investment cost.

info@heatandcontrol.com Learn more > heatandcontrol.com/alwaysinnovating

Heat and Control has an inspection solution to meet your specific requirement. Talk to us about Ishida Check weighing, Key Technology Optical Sorters and Graders or Oxipack Seal Testers.

Visit us on Booth #2042.

FoodNZ_AugSept2020_90.5w x 260h_3mmBleed_70yrs.indd 1

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FTPT

Hunter Filling Systems Hunter Filling Systems have over 57 years’ experience specialising in the design and manufacture of liquid filling systems and associated packaging equipment for a wide range of liquid viscosities or powdered products including foodstuffs, dairy products, cosmetics, pharmaceuticals, detergents, motor oils and a range of chemicals and solvents.

• Non-drip shut off nozzles

Get your products efficiently and accurately into containers or packaging with one of Hunter Filling Systems fully customisable filling solutions.

• New Zealand owned and operated

Simple to operate, easy to clean and uncomplicated to maintain, Hunter fillers provide a fast, accurate solution to meet your filling requirements.

We can provide turnkey packing lines, so you deal with one supplier co-ordinating your entire project.

What sets Hunter Filling Systems apart?

• Filling accuracy • Filling speed

• Ease of use • Customisation • After sales support for service, spare parts and innovation • Experience filling difficult products Hunter Filling Systems can also provide a range of ancillary equipment, including, cap tighteners, conveyors, tub sealing and lidding machines, labelling, sampling devices and container handling equipment for unscrambling and accumulation. We are the New Zealand agent for USA based All-Fill Inc, Auger Fillers for powders, granules, and dry products up to 25kg.

We have a team of highly skilled in-house engineers and tradespeople. Our wealth of experience and expertise will assist you in ensuring that your production goals are achieved.

Come and see us at Foodtech Packtech 2020 in Hall 2, at Stand #2010.

J L Lennard Founded in 1879, J.L. Lennard is a family owned Australian company who distribute some of the world's leading brands of process, packaging and product inspection equipment for the beverage, confectionery, food and pharmaceuticals industries.

J.L. Lennard do much more than just supply machines, we provide - Total Customer Support.

From the initial consultation, we can assist in the planning, project management, turnkey engineering, training, commissioning and implementation of process and packaging lines. J L Lennard have a team of factory trained service engineers in Australia and New Zealand to fully support all equipment after final acceptance. We also offer a machine audit programme along with preventive maintenance programmes and together with a comprehensive stock of spare parts, we can carry out machinery overhauls and rebuilds.

J L Lennard pride themselves on delivering on their promises and ensuring that customer expectations are fully met, they pay attention to the detail which is essential when planning extensive projects to ensure success.

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Food New Zealand

The FUJI Alpha 8 Horizontal Flow Wrapper available from J L Lennard Come and see us at Foodtech/Packtech trade show on the 22nd to 24th of September 2020 Stand # 3153

FTPT

Mätt Solutions Remember FF Instrumentation? Now relaunched as Mätt Solutions, the product range and ethos haven't changed, and the company still operates out of the same site as Formula Foods.

Presco Environmental ‘Air hygiene’ focus from Presco Environmental at this year’s Foodtech Packtech

When Mätt was created, Bob Olayo and Dave Rout decided the time was right to move some of the Formula Foods services, such as shelflife testing, under the Mätt umbrella.

We all know that the air inside our factory must be clean. If it isn’t, it will jeopardise product quality and company reputation sooner rather than later.

Formula Foods Corporation Ltd, www.formulafoods.co.nz, commenced business in 1987 in Christchurch. During the 1990s the business expanded into supplying a range of technical services, consultancy, ingredient labelling, shelf life improvement, then flavour and ingredient supply, and instrumentation.

However, there is so much more to clean air than meets the eye. Presco Environmental focus on air hygiene. “We are the essential partner of mechanical servicing in HVAC systems” says Matthew Prestidge, air quality advisor at Presco Environmental.

“One thing is for sure, if a ventilation system is not mechanically sound, (fan belt gone, thermostat malfunction, or refrigerant leak) the red flags are up pretty fast and action will be taken.

The reality is, the hygiene condition is just as important: we need clean air not just supply air”.

Techniques were developed to accelerate the ageing of food products through controlled atmosphere chambers - humidity and temperature control. Real time shelf-life was compared against the accelerated trials of many different food products, to determine methods to verify shelflife faster.

From the mid -1990s the instrumentation division grew from specialising in water activity [aw] to supplying an extensive range of equipment, and in 2012 became a separate business which after starting as ‘FF Instrumentation’, is now known as ‘Mätt Solutions Limited’. www. matt.nz In 2018, due to growth of both both businesses operating from one building, new premises were designed and built to house each business separately, side-by-side in the Wigram industrial subdivision.

Formula Foods has now transitioned into a flavour house business, concentrating on flavour development and ingredients designed for specific clients’ projects. The area of R&D is now focused on formulation of flavours and ingredients with a large flavour laboratory and separate development lab. Shelf-life testing is now housed in the Mätt Solutions facility and ingredient labelling has been discontinued.

"With almost 33 years serving the food industry, we endeavour to partner with our clients in order to fully understand and supply their needs."

Bob Olayo, Dave Rout and the Mätt Solutions team are looking forward to chatting with you at FTPT about how they can support your business.

Presco focus on the end-to-end hygiene of the entire ventilation system. So much focus is placed on the air filters but putting new filters into a ‘dirty’ HVAC system does very little to improve air quality, despite the money spent.

Along with presenting their Total air-care service at the show, Presco are launching their new range of Radic8 air purifiers.

These stand-alone or wall-mounted appliances have a 99.99% kill rate of airborne pathogens in a single air-pass and are perfect for localised airborne mould and pathogen hotspots in critical hygiene areas.

Presco Environmental maintain hygienic factories for New Zealand’s world-class food producers. They have a team of experienced and trained mobile cleaning service technicians and supply a range of innovative cleaning products and technologies. They have a proactive, rather than a reactive approach to cleaning and believe that clean air should be a top priority for every food processing plant.

Visit the Presco Environmental stand (3129) to discuss any questions or problems you have with HVAC or air quality in your plant and to go in the draw to win a Radic8 air purifier.

YOU CAN’T GET CLEAN AIR FROM A DIRTY HVAC SYSTEM It’s like getting blood from a stone.

That’s why we focus on the hygiene of your entire ventilation system, from the air intake to the air supply grills in the factory.

Our world-class technologies and trained service technicians ensure the air in your factory is pathogen-free.

To find out more visit www.prescoenvironmental.co.nz or contact the team on 0800 PRESCO (0800 773726)

VISIT US ON SITE 3129 22nd - 24th September

Come discuss your air quality questions or problems and go in the draw to Win a Radic8 August/September 2020 Air Purifier.

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FTPT

A Matcon typical IBC system process flow design

Matcon Matcon, a division of IDEX MPT, Inc. has been a global leader in manufacturing systems for the efficient and flexible handling of powders, granules and tablets since 1980. Based around portable containers (Intermediate Bulk Containers or IBCs) for batch powder processing, our solutions are designed for production environments required to cope with varying order sizes, large recipe portfolios and more stringent industry regulations.

Central to our Intermediate Bulk Container (IBC) technology is the Cone Valve, offering automatic and controlled discharge of virtually any powder type and proven to overcome issues of mix segregation, containment and bridging that are inherent in traditional powder handling systems.

With a Matcon IBC system, you can eliminate the time-consuming cleaning normally associated with traditional static mixers as mixing takes place directly within the IBC. As the blender

has no product contact parts to clean, recipe changeovers are virtually instantaneous. The flexibility to send IBCs to whichever downstream process is ready, means that manufacturing flow is optimised and output maximised, providing excellent ROI. Our diverse customer portfolio includes both large multi-national manufacturers as well as small and medium-sized enterprises (SMEs) who have embraced IBC system design. A leading spice blends contract manufacturer hygienically handles over 1,000 flavouring mixes and achieves a consistent 3 day ‘make to order’ regime without creating costly inventory. Whilst a high-quality bakery ingredients manufacturer producing high variety, low volume products has cut cleaning times between recipes from 480 to 70 man-hours, released cash by significantly reducing inventory and cut manufacturing times in half with single stage mixing.

By changing your approach from fixed equipment to the right IBC System could save you time, money and your reputation.

Ngaio Ngaio Diagnostics offers market leading microbiology, hygiene, allergen, food and drink testing solutions plus a unique range of cleaning and sanitiser systems. The wide range of products from market leading manufacturers allows Ngaio to deliver solutions that fully meet each customers’ requirements.

Sanitation Verification.

Designed for You.

Ngaio's range includes Hygiena's market leading EnSURE Touch ATP system. This new system features touch screen operation, cloud based software and unmatched performance. The device not only allows for ATP testing, but also micro and enzyme testing options. With global demand for hygiene verification now unmatched, Hygiena has established itself as the gold standard brand.

Ngaio's range of allergen testing products offer high sensitivity and ease of use, facilitating quick and reliable results. The allergen portfolio includes an extensive range of rapid and ELISA kits including multiple Gluten options to suit customers’ requirements. All kits are fully validated for environmental and/or food sample analysis.

Ngaio's latest offering is the Toucan ECO range of on-site sanitiser and cleaner production systems. These systems will produce the required volume of sanitiser/cleaner at a fraction of the cost of third-party manufactured products (approx. $0.03/L). Coupled with the benefits of using a non-toxic, non DG, environmentally friendly, and MPI approved solution the Toucan ECO range needs to be explored.

Ngaio prides itself on being able to supply top class service to each and every customer. This includes ongoing technical support for all their customers.

Contact Ngaio with any enquires, questions you may have or for technical assistance that you require.

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Food New Zealand

The Hygiena market leading EnSURE Touch ATP system

FTPT Pack Tech Moulding We understand that the environmental and economic choices we make today has an impact now and in the future. In recognising the need for sustainability, our focus is on being sure we provide the best commercially available sustainable options. This is reflected in our approach of ensuring all packaging manufactured by us is 100% recyclable and re-useable.

industrial and food packaging and is available ex stock. We also offer a strong contract moulding service for customised packaging which include in mould labelling (IML). Pack Tech’s production facility is a certified critical hygiene facility which enables us to produce both food grade and non-food grade products. Pack Tech is an approved food safe provider with our quality and food safe procedures based on the HACCAP food safety programme.

Our own range of moulded products includes nutraceutical,

Pack Tech Moulding includes nutraceutical, industrial and food packaging and is available ex stock

NDA Group

Peak Scientific Instruments

NDA Group are New Zealand's leading engineering/ fabrication, site installation and maintenance and equipment providers for the dairy, wine, water, industrial and food processing and horticultural, industries.

Peak gas generation New Zealand is your local supplier of highperformance nitrogen, hydrogen, oxygen and clean air gas and liquid generators for the food and beverage industry. With over two decades of pioneering reliable gas generator technology, backed by direct local support and service stock, Peak gas generation offer you on-site and on-demand gas and liquid – when you need it most.

We have permanent assembly, installation and maintenance services in Hamilton, Hawera, Rolleston and Timaru plus other NDA divisions in Blenheim and Invercargill.

For you this means that, wherever you are in New Zealand, there will be a convenient option for you.

NDA Equipment is an agent for several international ranges of process and packing equipment plus providing engineering equipment, including tube cutting and weld preparation. Some of these technologies are being showcased at Foodtech/Packtech.

“Bag in Box” technology allows a the fully automated insertion of a bag into a box from a roll of polyethylene film. The high Smart Warehousing performance Flexim-31 automatically and Autonomous makes forms, cuts and inserts bags into Guided Vehicles cases, crates, trays, tins or pails. Block (AGV’s) are bottom or pillow packs are standard. It transforming the is also standard-equipped with a fully movement of goods automatic format change which means that multiple box sizes can be programmed into the machine for quick changeover.

Smart Warehousing and Autonomous Guided Vehicles (AGV’s) are transforming the movement of both cartons of goods and fully packed pallets. NDA has a range of AGV’s to move goods in several formats of any weight up to 1500kg. Coupled with its smart pallet store and propriety WMS software efficiency of moving goods into and out of any located can be optimised.

Talk to our Equipment team today and find out more about what NDA Group can provide for you.

Our forte is in providing our customers with unrivalled peace of mind and hassle free; high quality, dependable gas generation solutions.

From our all-in-one, tried and tested Genius 1053 Nitrogen generator for small bag-in-box application, hydrogen for food analysis by gas chromatography, to bespoke i-Flow Nitrogen and oxygen reticulated systems – tailored to meet your specific manufacturing demands including feeding, blanketing, purging, bottling, boxing and packaging. Our solutions are backed up by our direct technical support and on-going service care throughout the generator’s lifespan. With a rapid response, offices, warehousing and spare parts in NZ and Australia, we deliver a local service on a global scale.

A Peak gas generator is the practical and cost-effective alternative to pressurised cylinders and bulk liquid delivery supply. Traditional sources of gas incur on-going delivery, administrative and rental costs in addition to health and environment considerations, all of which impact your business’ bottom line. Peak offer a consultative approach to your specific gas requirements, including mixes, working collaboratively with machinery vendors and your preferred suppliers for gases that cannot be produced on-site (e.g.: for MAP, CO2, argon) in order to maximise your return on investment.

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FTPT

Pump and Machinery Pump and Machinery and Verder are excited to be working together to display a broad range of pump options. Steve Helg from Pump and Machinery said: “After lockdown and all the issues with Covid we are really looking forward to talking to heaps of people about how we can help with their fluid pumping issues. We are going to have a great display of pumps so come and talk to us.” Stand 3166 will be the place to meet Steve and the team, to see industry-leading pumps from the world’s best hygienic pump manufacturers, including centrifugal pumps from Packo, lobe pumps from JEC, air operated double diaphragm pumps from Nomad and Wilden, progressive cavity pumps from Netzsch and drum pumps from Graco.

Pump and Machinery are leaders in supplying pumps, meters and expertise to the New Zealand and South Pacific food and beverage industry. We also offer our customers full repairs and service capability from either our Auckland or Wellington workshops. Verder are a European based manufacturer of high quality hygienic and industrial

pumps, with particular expertise in the wine, beer and food industries.

Unfortunately, due to Covid, it looks like the Verder team won’t be able to fly in for the show but come and see the Pump and Machinery team and enter our competition to win an AB’s jersey signed by Sonny Bill Williams.

Sika food-friendly flooring For the production of quality foodstuffs, a clean working environment is of crucial importance. The key to this is the right selection of the floor, since it is always under stress from water and chemicals, variations in temperature, cleaning agents, etc. At the same time, the floor finish must meet the requirements for hygiene, health and safety.

Sika has formed an alliance with other international suppliers and international experts in Clean room design – Fraunhofer IPA of Germany – to prepare a formal testing and certification process for materials used in critical manufacturing environments.

Approved products are given a CSM (Clean Room Suitable) rating based on the following assessments: • Ability to be clean and sanitised • Biological resistance • Fungi resistance • Chemical resistance • Out gassing – volatile emissions and TVOC (Total Volatile Organic Compounds) • Emissions of hazardous compounds • Particulate emissions in simulated use conditions

Sika food-friendly flooring

Sika has a wide range of floor and wall finishes that come with the CSM certification and their Clean Room Certified materials, assessed

by Fraunhofer IPA of Germany, are more rigorously scrutinised than local clean room standards. The Fraunhofer IPA testing regime is extremely thorough and is designed to ensure the environment is safe and no undesirable chemical or material is released into the product or manufacturing environment. “We have the advantage,” Sika says, “as we have a full range of Clean Room Certified products – sealants, flooring systems and coatings.”

Find out more at Sika’s Stand 2078 at Foodtech Packtech 2020.

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Food New Zealand

FTPT

Food Tech Solutions A Focus to Food Safety!

Food Tech Solutions is a niche supplier, since 1998, of instruments and consumables for quality testing solutions for food, dairy, beverage, and research industries within New Zealand.

Food Tech’s foundation in Food Safety is based on delivering highstandard, quick solutions combined with rapid essential technical expertise and superior service.

The cornerstone of our slick Auckland operations facility, is the expedited distribution of product, rapid swap-out loan instruments, and our exceptional evaluation lab for all your trial work.

The essence of what we do is that we fulfill demand within the food industry as a great source of products that contribute to food safety/ quality programmes, ensuring New Zealand produces only quality products with maximum shelf-life, whilst minimising recalls!

“We say what we do and deliver over and above what is expected!”

Our Product Range: • ATP Detection Systems – Superior science for advanced hygiene control – Charm Sciences • Pasteurisation Confirmation – All animal milk and soft cheeses – Charm • Product Sterility Testing – EPIC, UHT products – Charm • Rapid Antibiotic Residue Testing - Raw milk, and other food matrices – Charm • Enzymatic Test Kits – Wine, brewing, food/nutritional, biofuel – Megazyme

Making local servicing accessible

• Production Enzymes – Industrial enzymes for food, wine, brewing, olive industries – DeltaGen

All manufacturers need to service their production lines to ensure the greatest possible production reliability levels over the entire life cycle.

And in a time before hand sanitisers were commonplace at every front door, most relied on specialists flown in from overseas.

• Texture Analysis - Food & foodstuff profiling, testing packaging – Stable Micro Systems

With recently closed borders due to COVID-19, it meant no one could enter New Zealand to install or service these machines, which was bad news for local manufacturing needing technical assistance.

• Allergens – Wide range of ELISA rapid tests: food and environmental swabs

Shane Sipthorp, Owner and Managing Director of Selpak Automation spoke about his experiences since the border closures came into effect in New Zealand on 19 March 2020.

• Metal Detectable & X-Ray Visible Products – Quality products for manufacturing environments

Selpak Automation

“Our service engineers are factory trained at the OEM and we install and service over a hundred machines each year. They know their stuff.”

“I had eight service engineers in Australia and was unable to send any of them to assist our New Zealand team due to lockdowns.”

“Now that we have increased our service staff in New Zealand, we can make sure our extensive customer base is well-supported without relying on our Aussie team members.”

And with post-COVID19 times focused on local manufacturing to kickstart the economy, skilled specialist support, now only a short drive away, couldn’t have come soon enough. Shane and his team will be exhibiting once again at this year’s FoodTech PackTech exhibition, showcasing Buhler’s new optical sorting equipment on stand #2029.

Food Tech will again be at FoodTech PackTech, showcasing new and existing products. Visit Stand 3130; start a conversation about how we can facilitate your quality control.

Stable Micro Systems are world leaders in texture analysis August/September 2020

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FTPT Phil-Stic Labels Phil-Stic Labels was established in 1981 by Phil Fewings. We will be celebrating our 40 years of operation next year, in supplying quality products, services and innovations to all our customers. Phil-Stic is a family owned and operated company, based in Te Atatu, West Auckland.

Phil-Stic Labels is a renowned market leader of innovative print and specialised label solutions. New technologies, materials and processes are constantly researched and developed. Incorporated into this ongoing product evolution are solutions developed as requested by our customers for their specific requirements. We specialise in Multi-web, Multi-layered and Multifold(booklet) labelling solutions.

Phil-Stic Labels services a large number of customers across Australia, New Zealand and the Pacific Islands, with our labels being seen worldwide on those customers' products. Our labels are produced for use primarily in the food and beverage, dairy, agriculture, horticulture, chemicals and animal health industries.

Phil-Stic specialise in Multi-web, Multi-layered and Multifold(booklet) labelling solutions

Spray Nozzle Engineering supply a complete range of spraying equipment

Spray Nozzle Engineering Spray Nozzle Engineering is New Zealand’s leading manufacturer and supplier of industrial spray nozzle technology to the New Zealand food, beverage, pharma, wine and packaging industries for over 25 years.

check valve technology, as well as Tank Washing Nozzles, developed locally and sold globally, they are proud of supporting kiwi dairy, food and beverage industries for over two decades.

As a local innovation company they can supply solutions to spray fluid and air or a combination of both to optimise your production, for applications involving coating, cleaning, blowing, washing and more. They have spraying technology to help save water, chemicals, time, energy and of course money. Total spraying solutions for spray drying, CIP (Clean In Place), spray nozzles, air knives, blowing guns, wash down guns, stainless steel hose reels and foaming-sanitising equipment, automatic spraying and coating equipment and more.

Reel Tech, also a division of Spray Nozzle, offers Hose Reel Technology in stainless steel, for safer wash-down applications, and large custom CIP hose reels for dairy and product transfer applications. Spray Nozzle can also provide complete Washdown Packages.

If you are a manufacturer, customised spray nozzle systems can be supplied to suit your needs, with solutions improving safety, productivity and quality. As the only New Zealand developer of spray dry nozzle and 42

Food New Zealand

Spray Nozzle Engineering and Reel-Tech will continue to develop innovations for the dairy, food and beverage, winery and packaging process industries, being at the forefront of spraying, cleaning and blowing technology for New Zealand industry. Come and visit us at stand No. 3136 For more information about our product range, visit our website: spraynozzle.co.nz

FTPT

Temprecord Providing confidence in your data for food safety and compliance Temprecord is happy to join the many companies showcasing their products at this year’s Foodtech Packtech expo. Increasingly, the many regulatory bodies that govern the global food and beverage industry require temperature traceability and compliance (HACCP) records that must be made available from the start of a manufacturing process and right through the entire logistics chain, until the end-client receives the product or service.

Temprecord International Ltd, a global exporter of New Zealand manufactured products, has supplied the food processing and logistics industry for 27 years. Temprecord’s temperature and humidity data loggers, real-time monitoring and cold chain transport solutions are used to monitor food safety and facilitate regulatory compliance throughout the activities of manufacturing, storage and transit.

The Temprecord difference: Temprecord is accredited to ISO/IEC 17025 Calibration Laboratory standards. Calibration corrections are built into Temprecord logger firmware, so the data downloaded is accurate to within 0.2ºC. This means the user does not have to add a correction formula to the data, avoiding the potential for human error or omitting the correction altogether, therefore saving time and money and providing peace of mind.

Temprecord products are renowned for their reliability and accuracy, and the company has a terrific reputation for service and support.

Temprecord loggers are used to monitor food during: • Processing • Testing • Storage • In transit Statistics are automatically calculated for: • Rate of cooling • PHI (Process Hygiene Index) • Refrigeration index • Total temperature values

Spinny Italian machinery has been trusted by New Zealand customers for nearly 10 years and has been wrapping the nation's pallets right and tight.

Universal Packaging Welcome to Universal Packaging. We are passionate about leading the thought behind and wrap around our nation’s pallets. It’s how we look beyond the package to the products, processes and potential of our clients. It’s why we now lead New Zealand in specialised pallet wrapping film and stretch wrap machinery.

Our approach to each task starts and finishes with a dedication to quality service. At Universal we will always treat our customers in a way they would want to be treated. As a team we’re always working with the business goals of every customer front of mind. That’s why we’ll only recommend a product or process if we can prove it will achieve these goals. Why we’ll always work with the integrity of our reputation in mind. Why we never settle for second-best.

It is a company-wide ethos – the reason why we bind together so New Zealand can send secure. It is non-negotiable standard that delivers purpose to our work and peace of mind to our customers.

Come and visit us this at this year's Foodtech Packtech Show on stand 3110 where we will be showcasing our range of Spinny pallet wrapping machines. Spinny Italian machinery has been trusted by New Zealand customers for nearly 10 years and has been wrapping the nation's pallets right and tight.

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NEW ZEALAND’S LEADING TRADE SHOW FOR THE FOOD & BEVERAGE MANUFACTURING SUPPLY CHAIN INDUSTRY ADDING VALUE TO NEW ZEALAND’S FOOD CHAIN

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Food New Zealand