Food New Zealand June/July with Conference Handbook and final programme by NZ Institute of Food Science and Technology

J une /J uly 2022

NZ’S AUTHORITY ON FOOD TECHNOLOGY, RESEARCH AND MANUFACTURING

CONFERENCE PREVIEW & HANDBOOK ALSO IN THIS ISSUE: NZFSSRC – Is wild food safe? Sliding On: A microbiologist’s view of In-vitro meat

THE OFFICIAL JOURNAL OF THE NEW ZEALAND INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY INC.

Contents

NZ’S AUTHORITY ON FOOD TECHNOLOGY, RESEARCH AND MANUFACTURING

J U N E / JU LY 2 0 2 2 | VOLU ME 22, N O.3 IS SN 2 7 4 4 - 7 3 0 8 ( ONLINE) ISSN 1175- 4621 ( PR I N T )

EDITORIAL

NEWSBITES

SLIDING ON

11 5

News, views and information from around and about Will Cultured Meat be the next SCP? Professor John D Brooks, FNZIFST

CAWTHRON Karengo as a potential alternative protein source

L & N NEWS Oils and Fats Update

Laurence Eyres FNZIFST and Mike Eyres

FSANZ

When a PAL is not your friend

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

NZFSSRC Is wild food safe to eat?

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 online to all members of the New Zealand Institute of Food Science and Technology. An online edition is shared internationally. Visit www.foodnz.co.nz to subscribe. Copyright © 2022 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 or NZIFST.

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Director and Editor Anne Scott, Peppermint Press Limited anne@foodnz.co.nz Director and Writer Dave Pooch, Peppermint Press Limited davep@me.com Advertising Anne Scott, anne@foodnz.co.nz 021 901 884 Design and Layout Johanna Paynter, Pix Design, Regular Contributors Phil Bremer, John D Brooks, Laurence Eyres, Glen Neal, Dave Pooch, Rosemary Hancock, John Lawson

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rence 2022

HANDB OOK

NZIFST Confe

The Handbook starts on page 37

h, 2022 July 5th to 7t l, Rotorua te Ho n Distinctio 129 g.nz/page-18 Registration

now open at

zifst.or

https://www.n

July 2022

CAREERS An interview is all about the potential employer John Lawson, Lawson Williams Recruitment

RESEARCH Comparison of conditions for the hydrolytic release of N-acetylneuraminic acid from bovine glycomacropeptide Ulrike Hubl and Cynthia Q. Sun, Callaghan Innovation

Packaging news from AIP WPO launches Waste Stream Mapping Guides for 21 Countries

NZIFST NEWS, INCLUDING:

Conference News New Members News from EHEDG Branch News

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

PACKAGING

Professional Development

On the cover Five weeks to “Curtain up” at the NZIFST Conference.

Networking – connecting with your peers Regular information about your industry Recognition through awards, scholarships, travel grants

Next editorial and advertising deadline: July 20th 2022

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Features for August/September 2022 NZIFST Conference reports – Awards, happenings Research reports from AgResearch

June/July 2022

Editorial

EDITORIAL As I write this editorial, the last few details for the 2022 NZIFST conference programme are being finalised. I am delighted with the interesting and diverse array of speakers the conference committee has drawn together. Each new conference committee has its own way of selecting talks and structuring a conference, which means (to misquote Forrest) “an NZIFST conference is like a box of chocolates. You never know what you're gonna get”. Importantly, however, you can be confident that, like chocolates, they are always enjoyable. I would like to thank the 2022 conference chair, Rob Archibald, and the conference committee for the hard work they have already put in to help ensure the success of the upcoming conference. I encourage you to make every possible effort to attend. I for one, am looking forward to meeting friends and colleagues in-person and being able to talk and ask questions without having first to locate a large yellow hand to raise. A feature of the food industry and the NZIFST has always been the importance placed on our being a community of food professionals, who promote high ethical standards, and embrace the value of continued learning and collegiality. We have been forced to conduct interactions online for over 2 years now and despite the success of our on-line webinars and meetings and our increased social media presence, I wonder how well the food industry,

Phil Bremer, President NZIFST

at company, branch or national levels has manged to maintain this sense of community. Unfortunately, the pandemic and the restrictions it has brought is only one of the many social, political and economic challenges that people in the food industry are facing, all of which could be strengthening feelings of anxiety and isolation and impacting on professional development. Many of us have spent long periods working from home. While on some levels this may be productive time, the importance of interacting with friends and colleagues cannot be over-stated: for the enhancement of mental well-being, the learning of new skills, improving confidence and developing supportive and effective networks. I am particularly concerned about how well the newer members of the food industry may be feeling. Have they received the training and mentoring they need, are they achieving a suitable work-life balance, are they managing to stay motivated and do they feel connected to the NZIFST and their colleagues in the food industry? To thrive, the food industry needs young academics, new graduates and early career technologists/researchers to feel valued and to have a strong sense of community and purpose. I ask all of you, whether in the early stages of your career, mid-career, late career or retired, to look out for your colleagues and offer support, mentoring or advice when it is sought. Conversely, if you feel the need for help I encourage you to reach-out to colleagues in your work place, or within your local or national NZIFST community. As I am sure you are already aware NZIFST Executive Manager Rosemary Hancock will retire at the end of June after providing exemplary service for over 22 years. On behalf of the NZIFST, I would like to sincerely thank Rosemary for her professionalism and dedication. Rosemary has been the cornerstone of the NZIFST for many years, becoming the person that our Executives and Boards have come to rely upon. She has willingly shared her experience and knowledge and has been a valued colleague and friend. Rosemary, you will be sorely missed. Fortunately, (and if you needed yet another reason to attend the 2022 conference), Rosemary will be at the front desk in her role as conference organiser, so you will have the opportunity to thank her and wish her well in person. Working with Rosemary at the Conference will be our new Executive Manager Wendy Bayliss, whom I would like to warmly welcome to her new role. I look forward to working with Wendy to further the Institute's goals. I cannot wait to see our vibrant community in action at the NZIFST conference. Ngā mihi Phil

Phil Bremer, FNZIFST, President, NZIFST

Food New Zealand

Newsbites

Newsbites Newsbites is Food New Zealand's round-up of news about NZIFST members, associated companies and items that catch our interest.

Meeting Change Change, challenges and innovation in New Zealand’s red meat sector are highlighted in a new book. New Zealand’s sheep and beef sector has used a mix of collaboration, ingenuity and innovation to survive and thrive through a period of volatile political, cultural and economic uncertainty, a new book soon to be published will reveal. Commissioned by the New Zealand Meat Board (NZMB) to celebrate its 100th anniversary, “Meeting Change: the NZ Red Meat Story 1997-2022”, covers the sector’s journey over the past 25 years and finds there’s plenty to celebrate. Published this month, Meeting Change will be the third in a series of

histories about the sector: the first being “Golden Jubilee” edited by Dai Hayward (1972) and the second “Meat Acts”, written by Janet Tyson and Mick Calder (1999). Authors Ali Spencer’s and Mick Calder’s research for this latest record included over 50 interviews with sector leaders such as Sir Graeme Harrison, Jeff Grant, Mike Petersen, Craig Hickson and the late Tim Ritchie. Meeting Change is available only from https://meetingchange.nz or via sales@meetingchange.nz. Pre-order your copies now – and get 10% off the cover price before 29 June 2022 – by using coupon code MC-FOOD22.

June/July 2022

Newsbites Record tomato crop for Wattie’s Wattie’s 2022 tomato harvest season achieved some of the highest yielding tomato paddocks in the company’s 50-year history. This season, Wattie’s hit a new record with a crop of 140 metric tons per hectare. That is the equivalent of 5.6kg per plant or 14kg of tomatoes for every square metre and approximately a 5% increase on the highest yield previously achieved. More impressive is that this is 40% higher than Wattie’s 5-year average yield. Twenty years ago, the 5-year average tomato harvest was 80 metric tons per hectare. The tomato harvest season started in mid-February and, ran

24 hours 7 days a week until early May. Over this time, Wattie’s harvested and processed 39,000 metric tons of field tomatoes. Wattie’s Managing Director Neil Heffer, says, “Our harvest team have worked extremely hard to keep the machinery operating through several wet weather spells to maximise our yield from each tomato crop. We couldn’t be prouder of the team in delivering the key ingredient for many of our Wattie’s products. Wattie’s tomatoes are used in products such as tomato paste as well as peeled, diced and canned tomato products. The tomato varieties are what most New Zealander’s know as Roma or ‘acid free'. Please see the link to Wattie’s harvest video content: https://we.tl/t-p3KP6D03iu

A local family operate the harvesters and tractors right through the harvest season, approximately 70 days, day and night. They have been doing it for more than 20 years.

NNB Consumer insights Keeping it 'real' Mood & Mind strategy Consumers’ interest in foods that help them manage stress or relax, boost mental wellbeing or focus has been sharpened by the effects of the coronavirus pandemic and the accompanying anxiety about what the future might bring. More than a fifth of consumers claim to be eating foods to boost their mood and mental wellbeing, according to a New Nutrition Business survey of 4,800 consumers in Australia, Brazil, the US, Spain and the UK. Younger consumers are more actively looking for these benefits from foods than are older consumers.. Increasingly, creative companies are responding to this demand and developing foods and beverages with added ingredients – nootropics and adaptogens – specifically designed to deliver a mood or mind benefit. But success is rare. Most such products don’t perform well enough on taste or don’t deliver a benefit that the consumer can feel – or at least think they can feel. “It is a premium-priced and very high-risk area which is difficult for companies to navigate,” says Julian Mellentin, author of a new Strategy Briefing on Nootropics & Adaptogens. “The challenge of delivering a product that both tastes good and delivers a feel-the-benefit effect, and is convenient, has been a major barrier to success in this category,” explains Mellentin, a food industry expert who is director of Consultancy, New Nutrition Business. "Coupled with that you need to select ingredients that

Food New Zealand

could have credibility with the health-active consumer." Mood & Mind benefits are connected strongly to everyday ‘real foods’. Chocolate, for example, is used by many people to lift their spirits. Mushrooms are one class of ingredient which is increasingly finding success – and connects to consumers' desire for 'real' in a way that more science-sounding ingredients, such as l-theanine and GABA, cannot. "We are likely to see a major push for mushroom ingredients in the next few years," explains Mellentin. "Investors are motivated by a

Newsbites

Yellow and green colours from safflower GNT has expanded its range of EU organic-certified EXBERRY® Coloring Foods with new yellow and green shades made from organic safflower. Suitable for a wide variety of food and beverage applications, the new products extend an Exberry® Organics range that already features red, purple, blue, and orange options. Based on the principle of colouring food with food, Exberry® Organics are created from edible fruit, vegetables, and plants using traditional physical processing methods. They are certified organic in accordance with EU regulations and qualify for completely clean and clear label declarations throughout much of the world. They are also 100% veganfriendly, halal, and kosher. In addition, the fully traceable raw materials are grown using sustainable methods by farmers working as part of GNT’s vertically integrated supply chain.

growing body of science for mushroom," he adds. With brand case studies, Mellentin highlights the four strategies that companies are using in the emerging and high-risk area of nootropics and adaptogens. The report explains: •

Which ingredients to use, including a review of 17 ingredients and their benefits.

•

Which consumer benefits to target.

•

What social media reveals about which emergent ingredients and benefits are getting the most consumer attention.

June/July 2022

Newsbites

BENEO Acquires Meatless B.V. Beneo, a major manufacturer of functional ingredients, has announced the acquisition of Dutch company, Meatless B.V. The move comes amid a huge rise in demand for plant-based products, with figures showing that the market for fish and meat alternatives is expected to grow by more than 10% CAGR over the next five years. The acquisition of Meatless B.V. allows Beneo to broaden its portfolio and offer customers a versatile selection of plant-based solutions that serve as texturisers for meat and fish alternatives. Beneo sees great prospects for the new range of solutions in Europe as a focus market, in the first instance, with plans to further expand globally. Meatless B.V, founded in 2005 and located in Goes, The Netherlands, is a supplier of textured plant-based ingredients with a unique portfolio of solutions derived from different raw materials (i.e.,

rice, faba beans, wheat, pea, lupin and quinoa). This range fully complements Beneo’s ingredients portfolio and allows for exciting new combinations. Meatless’ products are sustainable by design, with the production processes achieving a very low carbon footprint, further supporting Beneo’s aim to use state-of-the-art production facilities to reduce total CO2 emissions. The current management of Meatless will stay on board following the acquisition. Jos Hugense, CEO Meatless comments: “We are glad that Meatless can make the next step in its corporate development with Beneo. As a strong and experienced global player for functional ingredients, Beneo will enable Meatless to meet the growing demand and further accelerate expansion of the business in new markets.”

Fonterra adopts AGVs from Demantic Intelligent Automation manufacturer, Dematic, will upgrade warehouse automation for Fonterra at Edendale, with the delivery of new Automated Guided Vehicles (AGVs). The new AGVs feature Dematic software that improves useability and will allow Fonterra to better manage operations throughout the facility. Fonterra has operated with AGVs since 2009, automating timeconsuming and highly repetitive tasks within its manufacturing facility. The Dematic AGVs work as driverless fully automated forklifts – each with a load capacity of 3,500 kilograms and a lift height of 4.0 metres – controlled by Dematic software that uploads data to the AGVs before they set off on daily tasks. Within Fonterra’s Edendale manufacturing facility, the AGV systems will work to manage three core activities: transferring and dispensing replenished consumables, stacking and de-stacking empty and prefilled product pallets, and stacking and transferring finished goods to storage areas and conveyors prior to shipping. The AGV systems are tailor-designed to navigate any production and warehouse space with a laser-guidance system, using on-board hazard detection to avoid collisions. Additionally, the AGVs can drive themselves onto charging floor plates at times of inactivity to be charged using the automated opportunity charging function. 8

Food New Zealand

The use of automation with AGVs creates a safer workplace and reduces mistakes that can lead to damaged products. Dematic AGVs are designed, engineered, programmed and manufactured in Sydney, Australia, using world leading component systems.

Newsbites

ORANGE MEANS, ‘GO!’ Those three simple words announced early April were cause for celebration as the events industry was finally given the go-ahead and confirmation that New Zealand’s largest food, packaging and logistics trade show, Foodtech Packtech is go! Show organisers, XPO Exhibitions, couldn’t be more excited and ready to welcome thousands of visiting industry professionals to the Auckland Showgrounds 20-22 September 2022 where they will present a showcase of the newest technology, products, solutions and know-how the industry needs – all under one roof. There’s no denying that the past two years have presented challenging times for the industry. With significant supply chain interruptions, increased production costs and production scheduling challenges the industry needs now, more than ever before, a one-stop shop to discover the latest products, services

and innovative production and logistics solutions on offer. Trade shows continue to be a vital sourcing and networking platform demonstrating, as they have done for over 30 years, that there is no compromise for the power of being face-to-face with your customers, colleagues and industry peers. It’s the only trade event that delivers up to 5,000 qualified decision makers across just three days ready to spend on the best production solutions. Whilst demand for exhibition space has been high, we do welcome new bookings and have a range of options available to suit all budgets. For any exhibiting enquiries please contact Exhibition Manager Deb Haimes on 021 487 552 deb@xpo.co.nz Visitors can register to attend for free at www.foodtechpacktech. co.nz or www.mhlexpo.co.nz

June/July 2022

Sliding On

Sliding on -

Will Cultured Meat be the next SCP?

Professor John D Brooks, FNZIFST John Brooks' view of the food world through the lens of a microbiologist.

Do you remember SCP? In the 1960s, several companies began development of Single Cell Protein (SCP) as a protein source for human and animal feed. SCP refers to protein produced by microorganisms, such as bacteria, yeasts and unicellular algae. This was not a new concept – SCP replaced 60% of foodstuffs imported into Germany after WW1 and contributed to the diet during WW2. In 1936, the Soviets recognised a coming protein shortfall and began experimental SCP production from cellulose – hydrolysed straw. In the 1970s the Peruvian anchovy crop failed as a result of the El niño weather pattern, which led to an increase in the price of fishmeal and hence the price of animal feed. At about the same time, the American soybean harvest decreased and President Nixon banned the export of soybeans. These events led to an increase in the price of poultry and eggs and The enormous ICI production caused severe shortages in some parts of the world. fermenter being installed. The

grown meat’, with articles illustrated by lumps of tissue apparently grown in Petri dishes, though this is perhaps somewhat misleading, as the scale of operation to produce sufficient product would require a facility similar to a dairy plant in New Zealand. There are many papers and reviews published on the subject, and I am proud to recommend a review by some of my former colleagues at AUT (1). To produce IVM, stem cells are collected from living animals and cultured in a reactor, using suitable culture media, which must be made up of food-grade components. Typically, vitamins, antibiotics, growth factors, such as calf serum, horse serum and chicken embryo extract are included, (2). The stem cells will differentiate into muscle cells under the influence of certain hormones. Read the review below (1) and follow the links to find out more about the techniques for structuring the muscle cells into something resembling meat.

Except in the strict sense, IVM is not SCP. The inoculum comes from single stem cells and the industrial cultivation of these cells will involve Shell Oil had already begun work on producing SCP fermenter was 60m tall with a capacity of 3,000m³. It cost $80m and large reactors that must be maintained sterile. The as a by-product of gas oil dewaxing and ICI initiated developing cells will require a supply of oxygen. was the largest aseptic fermenter research intending to produce 1 million tonne/yr of in the world, with air injection at 6 Carbon dioxide will be produced in the metabolic protein by the 1990s. Several other processes were Bar by an 11MW compressor (half processes, and heat will have to be removed. Since based on mycoprotein from Fusarium sp.- ‘Quorn’, the maximum output of a Lost consumers want something that resembles meat as and algae. It has been estimated that by 1983, the Angeles class nuclear submarine!). It closely as possible, some form of three-dimensional main players had invested in R&D a staggering $US ultimately ran continuously for over scaffolding is usually required for the cells to fuse 2,500 hours. 2.9 x 108 in today’s terms. together to form organised tissues. Large volumes of water will be required for making up the medium, The new processes were beset with problems. and the spent medium will represent a significant Bacterial cells contain relatively large amounts of waste stream. The energy costs cannot be ignored. Thus IVM potentially RNA, which can result in gout and kidney stones in consumers, as has a greater environmental impact that livestock production (3). purines increase plasma uric acid. Some products had undesirable taste, and considerable downstream processing was required to produce For many people, the decision to purchase IVM will come down to acceptable texture and mouthfeel. Consumer acceptance of food made taste, texture, appearance and cost. I will be happy to eat IVM, but not from bacteria was also difficult to achieve. However, one of the greatest if the product costs a lot more than my favourite grass-fed beef fillet hurdles was the scale of operation required and the resulting cost of the steak. product. For example, the ICI product, ‘Pruteen’ was offered at $510/ tonne, half the production cost. Only plants producing 100,000 tonne/y were considered profitable, and the product would need to be sold References for >$1,500/tonne. Other problems centred on regulatory approval (1). Kantono, K., Hamid, N., Malavalli, M.M., Liu, Y., Liu, T., Seyfoddin, - Quorn was required to undergo 16 years of testing before it was A. (2022). Consumer Acceptance and Production of In Vitro Meat: A approved for human consumption in the UK. Most of these processes, Review Sustainability, 14, 4910 while being technological marvels, were not commercially successful. (2). Van Eenennaam, Alison (2018). Why cows are getting a bad rap in lab-grown meat debate. The Conversation, 24th October. And so to in vitro meat Against this background, we see in vitro meat (IVM) or cultured meat, being developed as a sustainable food. It is also referred to as ‘Lab10

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(3). Murallie, E., (2019). “Cultured” meat could create more problems than it solves. The Conversation, 29th November

Research

Karengo (Pyropia cinnamomea) in its natural environment

Are New Zealand native Pyropia and Porphyra seaweeds (karengo), an opportunity for creating high-value foods from alternative proteins? In today’s changing world, the sustainability of conventional approaches to food production is increasingly being questioned, and consumers are looking to make better ethical choices without compromising their eating experience. Alternative sources of protein and novel foods are entering the mainstream as consumers look for choices that tantalise their taste buds while also saving the planet. So, will the future of food be chowing down on a delicious juicy steak or burger that has all the consumer appeal and nutritional profile of the real thing without your meal having seen the inside of an abattoir? Could certain varieties of seaweed native to Aotearoa/New Zealand be part of the answer to this challenge? Maybe so, suggests a collaboration of researchers from four New Zealand research organisations and two research institutes in Singapore, as well as Wakatū Incorporation, based in the Te Tauihu region (top of the South Island), and Te Rūnanga o Ngāi Tahu, whose rohe covers the rest of the South Island.

Karengo – a native variety of nori with potential as a high-value food ingredient The research team, comprising researchers from Cawthron Institute in Nelson, the Riddet Institute at Massey University in Palmerston North, Plant and Food Research at Palmerston North and the University of Auckland, along with two research institutes in Singapore, are investigating how to unlock the nutritional and health-promoting potential of a group of red seaweeds from the genera Pyropia and Pyropia. This group of seaweeds includes nori, familiar as the wrapper

Dr Tom Wheeler, with a typical blade of karengo for sushi, as well as a number of species found only in New Zealand and which are a traditional food of Māori, known as karengo or parengo. Each research institute is contributing their distinct expertise in seaweed biology and food analysis, food processing, protein extraction from terrestrial plants, and food science to create an international multidisciplinary team, the likes of which have not previously been applied to this challenge. “Karengo has great potential as a high-value functional food and a unique food ingredient,” says the team’s leader, Dr Tom Wheeler of Nelson’s Cawthron Institute. His research team at Cawthron has previously investigated the chemical composition of several species June/July 2022

Research

Some of the pilot plant extraction team with P. umbilicalis starting material; left to right – Joshua Fitzgerald, Alice Mao, Tahlia Trembath and Tom Wheeler

of karengo through a two-year programme funded by the High-Value Nutrition National Science Challenge. The team found that karengo contains 30-35% protein as a percentage of dry weight (which could be a higher level of protein than any terrestrial food plant), 2% omega-3 fatty acids, almost all of which is eicosapentaenoic acid (EPA), and up to 70 ug/100g vitamin B12. This last observation is of particular interest to the team, as it predicts that as little as a 5g snack of karengo would provide the recommended daily allowance of this vitamin. This is particularly relevant for vegans, who often have difficulty obtaining adequate levels of vitamin B12 through their diet. “One day karengo extracts could be the basis of meat substitutes which look and taste like the real thing as well as providing a good nutritional substitute for meat. The karengo protein extract even has a meat-like red colour” adds Dr Wheeler. Working with Wakatū Incorporation and Te Rūnanga o Ngāi Tahu is critical to realising this long-term goal, particularly as karengo is regarded as a taonga species. “We hope that one day we will be marketing high-value health-promoting products to niche overseas consumers based on sustainable low-impact aquaculture of karengo here in Te Waipounamu,” says Wakatū Incorporation’s Chief Scientist, Professor Charles Eason.

Processing Extracting protein from Pyropia/Porphyra seaweeds In their latest research, the team has focused on unlocking the potential of karengo protein through processing. They have joined forces with some of New Zealand’s prominent food science and technology

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institutes to devise and implement a process at the pilot plant scale to produce a protein-enriched extract and evaluate its attributes. The project also will assess the digestibility and bioavailability of the protein and the physico-chemical attributes of the extract. “The goal of our collaboration is to create a novel food ingredient in which the protein is easily digested and yet retains some of the beneficial attributes of the whole karengo,” says Dr Arup Nag, who leads the Riddet Institute section of the team. To avoid difficulties in supply of biomass for New Zealand native species of Pyropia or Porphyra, the team has obtained a large quantity of food grade dried Porphyra umbilicalis from a commercial source, working with New Zealand-based seaweed importer and retailer, Pacific Harvest. The team has used this material to investigate the effect of a range of parameters, including rehydration conditions, pH, particle size reduction and enzymatic digestion on the yield of protein extracted into the aqueous phase during extraction. This has resulted in yields of up to 50% of the total protein being extracted at the lab scale. “This is actually quite an impressive achievement,” says Dr Wheeler, “as a similar project in Europe extracted only 20% of the protein present”. However, transferring a lab-based procedure to a pilot plant scale process is often challenging, and this indeed proved to be the case with Porphyra protein extraction. The team has had to adapt to the limitations of processing at this scale, with problems being encountered in a number of areas, including particle size reduction, phase separation and drying. “Understanding how to handle this type of seaweed at the pilot plant scale has proved to be a real challenge, and we have had to be innovative,” adds Dr Lee Huffman, the lead researcher from the Plant & Food Research who is contributing to the programme. Nevertheless,

Research

Fluorescence of P. umbilicalis extract under UV illumination. Tubes 2, 3, 4 and 6 from the left contain extract the team has established a process that has produced 4 kg dry weight of extract, of which 50% is protein and 40% is soluble dietary fibre. “We expect that the process could be applied to New Zealand karengo with very similar results” says Dr Wheeler. However, there is still some way to go to establishing commercial viability. The protein yield was low compared with the lab-scale procedure, and some value would need to be realised from the side streams produced. “The efficiency of the process would need to be improved and a business case developed before we could say it is ready for implementation on a commercial scale” says Prof. Eason of Wakatū.

Assessing the extract’s properties Besides its composition and bioavailability, the value of the seaweed extract as a food ingredient will also depend on how it performs as an ingredient in food manufacture. To address this, the University of Auckland researchers are investigating a range of physico-chemical properties of the extract. “We are excited to be working with this material,” says Dr Siew-Young Quek. “Already we can say that the extract has unique and interesting characteristics that could be desirable as a novel food ingredient,” she adds. The Auckland team is assessing a range of attributes that will be the basis of specification sheets and pointers for particular food applications. Already, the distinctive red pigmentation of the extract and its foaminess, are sparking ideas within the team. “One example of what might be possible is an ingredient providing the red colour for meat substitutes – other possible highvalue end uses include novel health-promoting tonics, snack bars, or soup-based products,” says Dr Wheeler. “Further work on the extract’s attributes, including joining forces with consumer-perception researchers, will reveal the best route to market,” he adds.

Are seaweeds the next superfood? So, does karengo live up to the hype of seaweeds as the next superfood? It is too early to tell from this research. However, the team is taking the first steps to address whether the Pyropia and Porphyra genera of seaweeds confer health benefits beyond nutrition. Through a collaboration with AgResearch they have already shown that the metabolome of karengo species is complex and dynamic, and in two separate collaborations with Malaghan Institute in Wellington and the University of Hokkaido in Japan, the team has discovered that extracts enriched for bioactive metabolites such as polyphenols show both antiinflammatory and immune-boosting activities in cell culture models. As part of their joint MBIE Catalyst Strategic programme with Singapore, the composition of proteins and polysaccharides in the extracts is being characterised by researchers at the Bioprocessing Technology Institute, one of the A*STAR institutes in Singapore, who are using cutting-edge methods of proteomics and glycomics to establish a link between molecules and health-promoting function in this group of seaweeds.

Lab scale extract of P. umbilicalis after centrifugation of homogenate

A sample of protein-enriched P. umbilicalis extract powder

Now the team is about to embark on their most ambitious step, of demonstrating the beneficial effects on digestive function and energy metabolism in people through a clinical trial. “We hope this clinical trial will be the first in a series that will need to be done to provide convincing evidence for the health-promoting effect of karengo,” says Dr Wheeler.

Karengo farming in New Zealand Is this the start of a thriving karengo industry in New Zealand? “That depends on many other things besides these research programmes,” says Dr Wheeler. Worldwide, the amount of wildharvested seaweed is in decline, while production of some species by aquaculture is on the rise. “We need to learn how to produce seaweeds sustainably in New Zealand,” he says. “Surprisingly little is known about the reproductive biology, ecological and environmental constraints on the growth of karengo”. The team is keen to better understand the life cycle of New Zealand native Pyropia and Porphyra species and to bring to bear overseas expertise on related species such as nori, with a view to establishing their production through aquaculture. Another hurdle to establishing a karengo industry in New Zealand is the current regulatory framework, which is not well suited to establishing seaweed farms. The opportunities, challenges and selected case studies for development of seaweed production are being developed through a programme funded by the Sustainable Seas National Science Challenge, called ‘Building a Seaweed Sector’ (https://www. sustainableseaschallenge.co.nz/our-research/building-a-seaweedeconomy/), to which the research team is also contributing. “I hope that these advances in knowledge, together with increased research and investment funding support for the sector, will pave the way to commercial-scale production of karengo with high value, based on its unique attributes combined with kiwi innovation and following tikanga Māori for this taonga species," says Dr Wheeler. This goal aligns well with the New Zealand government’s Aquaculture Strategy, published in 2019, which sets a target of establishing a $3 billion industry by 2030, thereby diversifying the nation’s economy and reducing reliance on traditional products and markets. “The future of karengo looks bright,” concludes Dr Wheeler. June/July 2022

L&N

Lipids and Nutraceuticals News Laurence Eyres FNZIFST and Mike Eyres

Supplements for Macular Degeneration Introduction In the last several years there has been an increase in the market for supplements for eye health. This is driven by an ageing global population with increasing prevalence of age-related eye disorders. Although surgery is an effective option in many cases of eye disease, there is currently no drug targeted for prevention of macular degeneration, one of the most common causes of vision impairment worldwide. This has led to increased attention on prevention through lifestyle and dietary measures and supplements. Lutein and Zeaxanthin are two fat soluble carotenoids, also known as macular xanthophylls, that are the most common ingredients found in eye health supplements today. Do they work and what evidence has accrued for their efficacy? And as a side note, could they even help us to sleep better?

Supplements for Macular Degeneration Oxidative damage to the eye from various sources, such as light exposure, inflammation, and oxidative stress, has been strongly linked with age related macular degeneration (AMD) which led to the investigation of dietary supplements with antioxidant activity for the prevention and treatment of AMD. The AREDS study, published in 2000, was designed to determine whether antioxidant supplementation could have protective effects against AMD. AREDS was a multicentre RCT with 3,640 participants. The study demonstrated that a daily dose of vitamin C (500mg), vitamin E (400 IU), ß-carotene (15mg), zinc oxide (80mg), and cupric oxide (2mg) significantly reduced the odds of developing advanced AMD in individuals with high-risk characteristics. A follow up study (AREDS2) which included Omega-3’s and substituted lutein and zeaxanthin for ß-carotene, published in 2013, provided less conclusive results, but still indicated a positive result for the formula overall. It is of note that lutein and zeaxanthin were substituted due to the surprising finding that supplementation of ß-carotene increased the risk of lung cancer in smokers. Lutein and Zeaxanthin were shown to be very safe with no adverse effects of supplementation. AREDSbased supplements on the market contain around 10mg Lutein and 2mg Zeaxanthin. Several other smaller clinical trials and epidemiological studies have supported the results of the AREDS studies. The most compelling of these being the Blue Mountains Eye Study which analysed the dietary intake of 2000 Australians and followed them up to investigate the incidence of AMD. The results showed that individuals with the highest lutein and zeaxanthin consumption had a 65% reduction in neovascular AMD compared with those with the lowest intake. 14

Food New Zealand

There have been a handful of studies that have shown no benefit of supplemental macular xanthophylls. Unfortunately this means that the AREDS studies are still the most recent and best evidence we have for the benefits of supplementation for AMD. Due to the low risk of supplementation, and likely benefit, supplementation as a first line treatment option for prevention of ADM looks justified in those with higher risks of developing ADM. Mechanistically, the case for lutein and zeaxanthin is sound. Lutein and zeaxanthin are naturally occurring in the macula of the eye and are not able to be synthesised in the body and therefore must be obtained from the diet. Lutein and Zeaxanthin are found in egg yolks, yellow and orange pigmented foods and leafy green vegetables. Supplemental forms have GRAS status and have been shown to increase both blood levels of the nutrients and Macular Pigment Optical Density (MPOD). Increased MPOD has been associated with reduced risk of developing AMD. For those interested in reading more on this topic. Two recent reviews are recommended: Li LH, Lee JC, Leung HH, Lam WC, Fu Z, Lo ACY. Lutein Supplementation for Eye Diseases. Nutrients. 2020 Jun 9;12(6):1721. https://pubmed. ncbi.nlm.nih.gov/32526861/ Johra, F. T., Bepari, A. K., Bristy, A. T., & Reza, H. M. (2020). A Mechanistic Review of ß-Carotene, Lutein, and Zeaxanthin in Eye Health and Disease. Antioxidants (Basel, Switzerland), 9(11), 1046. https://doi.org/10.3390/antiox9111046

L&N

A meal rich in Lutein and Zeaxanthin

Lutein and Zeaxanthin for Sleep? The effects of our modern lifestyles and excess exposure to blue light are gaining more attention. Excess blue light (from LED lights and screens for example) has been found to disrupt physiological functions, including the circadian rhythms, and to damage photoreceptors. The ability of the macular xanthophylls to absorb blue light is one of the mechanisms by which they protect the eye from damage, but could they also help protect us from the negative physiological effects of blue light, such as sleep disturbance? The results of a trial published in 2017 suggest this is so. Stringham, J. M., Stringham, N. T., & O'Brien, K. J. (2017) studied the effects of 24mg of mixed macular carotenoids on 48 young adults for 6 months. They found that the supplement did increase MPOD, and that this led to improved visual performance. They also found a decrease in headaches, and eye fatigue. They also found the supplement improved sleep quality. However, the effects on sleep were independent of increasing MPOD and the authors hypothesise that the effect may be due to systemic effects of these macular xanthophylls such as reduced inflammation or oxidative stress. More research will be needed to investigate this effect. Macular carotenoid supplementation improves visual performance, sleep quality, and adverse physical symptoms in those with high screen time exposure. Foods. 2017 Jun 29;6(7):47. https://pubmed.ncbi.nlm. nih.gov/28661438/ June/July 2022

L&N

Avocado Oil Short Course

Food Fraud (a FAO paper)

August 4 - 9th, 2022 (Virtual & Live-Zoom Q&A)

International and national regulatory strategies to counter food fraud

Everything about avocado oil-from fruit to products. The University of California Davis will be running an online course with presentations from members of the NZ Oils and Fats Group. Researchers and experts from University of California, Davis and New Zealand will help the participants gain understanding of factors that affect chemical parameters of avocado oil and develop skills to interpret laboratory results so the producers, professional buyers and importers will be equipped to make the best post-harvest, processing and purchasing decisions for their companies. Professor Selina Wang has published key work on olive and avocado oil adulteration. The other key contributors are Dr. Allan Woolf, Professor Marie Wong, and Dr. Laurence Eyres. The course registration is now open: https://ucfoodquality.ucdavis.edu/ avocado-oil-short-course

Oil prices surge The financial shock from the war in Ukraine is being felt keenly in industry and in the kitchen as cooking oil prices hit record highs. Combined with the halt on Indonesian palm oil exports plus other negative events, this is causing a shock wave with supply and pricing. About 80% of sunflower oil exports come from Ukraine and Russia and estimates are that Ukrainian sunflower oil exports will fall by 40%. Sunflower oil is the third largest volume oil in the world after palm and soybean oils. Food oils are crucial staple ingredients that are as ubiquitous in home-kitchens as they are in restaurants and packaged foods. In low-income countries, cooking oil represents one of the biggest weekly expenditures for poor families and the source of about 10% of the world’s daily calories, according to the International Food Policy Research Institute. Besides being a cupboard staple, cooking oil is used throughout the food industry – from biscuits and dressings to ready meals to long-life cream – so cost rises, and shortages, have huge knock-on effects. There is huge scope to utilise more locally produced oils such as olive, canola, and flaxseed oils in New Zealand. Many food producers are working on substitutes, but this work takes time and not all oils are interchangeable due to differences in stability and labelling. Shortages always bring about innovation and this period is no exception. In New Zealand the appearance of freeze-dried avocado powder (65% healthy oil) into the market is prompting great interest. (Ovavo NZ) 16

Food New Zealand

While, currently, there is no agreed definition of food fraud, this publication follows the concept of food fraud as that which is described as occurring when a fraudster intentionally deceives a customer about the quality and/or contents of the foods they wish to purchase and such act is done to obtain an undue advantage, most often economic, for the fraudster. Food fraud has beset governments for centuries, and the legal responses to it have been uniquely suited to the sensibilities of the time, with no internationally recognised legal definition currently available. Effective regulation of food fraud today must account for modern complexities, including a growing global trade of varieties of food products and ingredients susceptible to fraud. https://www.fao.org/3/cb9035en/cb9035en.pdf

Rapeseed cake may reduce cows emissions The use of rapeseed cake in the production of livestock feed cuts methane and carbon dioxide emissions by up to 13%, without affecting digestibility in vitro, according to the initial results of a EU-funded research project. https://www.foodnavigator.com › Article › 2014/04/01

AOCS conference papers Access sessions you missed at the 2022 AOCS Annual Meeting & Expo on-demand with the online meeting platform With an impressive programme of over 650 presentations, the 2022 AOCS Annual Meeting & Expo provided expertise on developments and research in the edible oils and fats, surfactants and detergents, proteins and related sustainable materials industries. In case you missed any sessions of interest during the meeting, you can access on-demand recordings through June 30. Registered AOCS members receive extended access to on-demand content until December 31, 2022.

New Publications The Chemistry of Oils and Fats, (2004) second edition, Blackwell publishing. Hilditch, The Chemical Constitution of Natural Fats (1956), Chapman and Hall

Food Safety

When a PAL is not your friend Glen Neal, General Manager Risk Management and Intelligence, Food Standards Australia New Zealand

With the dust settling on the new plain English Allergen labelling (PEAL) standard and the hard work underway to implement those changes, FSANZ allergen labelling attention now turns to precautionary allergen labelling (PAL).

Consumer research Joint work by FSANZ and the Food Standards Agency in 2020 looked at the scientific literature around consumer and allergen labelling. It summarised that consumers view PAL as unhelpful and confusing. Vague and unclear statements about the possibility of the presence of allergens mean that some consumers ignore them as they find them overly restrictive and distrust the motivations of industry in applying PAL. Let’s think about that of a moment. Allergic consumers are sometimes knowingly consuming foods with ‘may contain’ statements despite the fact that such foods may cause a life threatening allergic reaction (ie kill them). Is anyone starting to see the problem here? Decisions to ignore PAL are influenced by a range of factors such as previous experience with the food type or brand involved, the time available to make a purchase decision and how hungry an individual may feel. Certain forms of labelling are more likely to be ignored, such as ‘made in the same factory as…’ whereas statements with greater information and specificity are more likely to be followed such as ‘may contain ...’

dose (ED) curve. An ED01 will result in one case in 100 enduring an allergic response. An ad hoc joint FAO/Who expert consultation on risk assessment of food allergens in 2021 suggests that ED05 could be a more appropriate target. This recommendation was based on the challenge data reviewed that indicated that all symptoms up to ED05 fell into a mild or moderate category. Furthermore, analysis of clinical data indicated that while up to 5% of reactions at both ED01 and ED05 could be classed as anaphylaxis, none were severe, based on the World Allergy Organisation definition. The panel also noted the absence of clinical reports of severe anaphylaxis from exposure below the ED05 and the current analytical limitations over the use of ED01 versus ED05 as RfDs. The use of a PAL system based on risk–based reference doses derived from the ED05 would be protective for the vast majority of food-allergic individuals. It proposed reference doses for certain proteins based on this.

The science is aligning on thresholds So, good news. The science is aligning on thresholds. What does this mean for ‘may contain’ type PAL statements? The work undertaken by the joint experts will underpin developments on PAL in the Codex Committee on Food Labelling. Outcomes of that will ultimately help shape consistent international regulation in this area.

Very few studies explored consumer perspectives other than statement phrasing but those that did, supported heightened oversight of PAL, with one study supporting a quantitative risk assessment (QRA) framework approach to PAL.

Calls for mandatory PAL from consumer advocacy groups, such as Allergy New Zealand, will grow louder as they look to food labelling arrangements that are more meaningful, accurate, trusted and therefore helpful for the allergic consumer in what can only be a consistent daily struggle.

Do QRA assessments have a role?

At its third meeting, also in 2021, the ad hoc FAO/WHO Expert Consultation not only recommended that Codex adopt a simple, clear and unambiguous PAL statement e.g. “not suitable for” consumers with a particular allergy, but also that consumers should be informed, through labelling or point of sale information, when an allergen risk assessment has been undertaken, irrespective of whether this leads to a PAL statement or not. The use of a symbol, similar to the VITAL Standard Logo (Tick) is recommended. The Panel also noted that education of consumers, healthcare providers, food business operators, risk assessors and risk managers is critical to PAL management.

DunnGalvin et. al. (2019) found that 73% of consumers would trust PAL more if they knew a QRA process had been used. Such a process has been accessible for New Zealand and Australian firms since 2007. The Voluntary Incidental Trace Allergen Labelling (VITAL) Program is made available via the Allergen Bureau. A 2020 Australian parliamentary inquiry into allergy (Walking the allergy tightrope) recommended that the Bureau work with FSANZ to encourage consistent use of VITAL. One of the challenges that will face increasing regulatory oversight – e.g. mandating the use of a QRA approach, say VITAL, for instance – will be the age old food safety regulatory question of how safe is safe? In other words what is the acceptable level of protection? Clinical studies into the quantity of an allergen that elicits a positive reaction during an oral food challenge are plotted to provide an eliciting

But the big question remains.Will a mandatory QRA based approach negate the use of PAL statements? Food companies currently make their own value judgments based on their risk appetites that centre upon brand protection. Will they accept ED05 or want to strive for a higher level of protection. Do companies have ‘may contain’ statements on labels just in case? June/July 2022

NZFSSRC

Is wild food safe to eat? This article has been written exclusively for Food New Zealand by the New Zealand Food Safety Science & Research Centre.

Wendy Newport-Smith, Manager of the NZFSSRC

Pani Hook (left) and Trevor Waikawa are two Whakakī Lake “locals” who will be involved in some of the hands-on water monitoring

Whakakī Lake Trustee chair, Richard Brooking

Who am I?

Eels as food

This is not science fiction. We have in our midst a dark and mysterious creature that travels a vast distance across the Pacific, with a faultless sense of direction, to some remembered place in Aotearoa. It glides, mostly unseen, beneath fern-cast shadows, can live for over 100 years and grow up to 25 kg, and is able to survive long enough out of water to take shortcuts across land. When some inner prompt calls ‘time’, it changes appearance and swims all the way back to its secret subtropical spawning ground to breed and die. Even now, no one knows exactly where that place is or for how many millions of years these epic journeys have been part of this awe-inspiring lifecycle.

Attitudes to many things, including the value of eels, have changed over the last century. Their commercial potential was exploited fairly recently, and this put a stop to their extermination. Smoked eel has become a gourmet delicacy at a gourmet price. A family of entrepreneurial Dutch immigrants, the Tecklenburgs, set up a company in Te Kauwhata in 1964 – NZ Eel Processing Company Ltd - to process and market eels, which were a traditional food in Holland. And now there are niche companies like Apatu Aqua in Northland, smoking eels to order for restaurants.

For a long time these special creatures were disregarded, undervalued and even, in the 1930s, classified as vermin and exterminated in huge numbers to stop them competing with the newly introduced trout. But tuna/eels have always been a taonga/treasure for Māori - once a main source of protein and no doubt essential to sustain inland expeditions. Māori smoked eels too, which meant they could be safely consumed for a long time after being caught. 18

Food New Zealand

The Ministry for Primary Industries manages the population closely under the quota management system. The quota is currently 400 tonnes per year (for long- and short-finned eels combined), most of which is exported to China, the UK, Europe, and Australia, either live or smoked. They must be larger than 250 g and under 4.0 kg. Harvesting company, Southfish Ltd, says the feedback from the individuals around the country who catch the eels, is that the stock is healthy and plentiful. But eels have a major problem – dams and other barriers which stop

NZFSSRC

Cawthron Scientist, Dr Jonathan Puddick is an expert on freshwater cyanobacteria and the toxins they produce their passage through rivers. Inventive solutions to help them bypass manmade impediments are underway around the country. Fish passages allow eels and other native fish to migrate up and down waterways as they need to - think of a ramp or a staircase up a dam and you’re on the right track. Eels are not farmed – scientists have not yet been able to ‘close’ the lifecycle – and there’s nothing to stop recreational fishing for wild eels (you may have to ask the farmer’s permission to cross farmland). Culturally, the ability to grow and get food locally is in the blood of most New Zealanders, though too quickly forgotten in times of plenty. Fishing for eels by torchlight on midsummer nights used to be a feature of the classic kiwi childhood. Interest in wild food gathering has taken off. High end chefs and home cooks are hunting down novel herbs and salad ingredients and quality local food sources, there is a romantic return to our self-sufficient hunting-shooting-fishing roots, an urgent drive to eat more sustainably, and a greater need to offset the cost of food, especially meat and fish. We are the Wilderpeople!

Eels under threat A remote shallow lake near Wairoa on the East Coast of the North Island, close to the sea, south of Māhia Peninsula, has a population of particularly fine-tasting eels (according to the locals), routinely

harvested by Māori for hundreds of years. Unfortunately Whakakī Lake is now, like many other New Zealand lakes and rivers, polluted by agricultural run-off and silt, and this leads to high numbers of cyanobacteria, which thrive on the surplus nutrients – nitrates and phosphates. Under certain conditions, the cyanobacteria in the Lake produce particular toxins, called nodularins, which accumulate in the eels. There are other cyanobacteria that produce different toxins but these are not presently observed in Whakakī Lake. If people eat the contaminated flesh in high enough quantities (yet to be determined), the poisons can lead to liver cancer, even death. As well as poisoning the eels, and potentially people, cyanobacteria en masse starve other lake creatures of oxygen. Although they absorb carbon dioxide and emit oxygen during the day, at night time they switch to using oxygen to ‘burn’ sugars for energy, and instead emit carbon dioxide.

Can we fix it? The NZ Food Safety Science & Research Centre (NZFSSRC) learnt about the community’s problem, and linked with the relevant experts at Nelson’s Cawthron Institute, and concerned locals, to put in a joint bid to MBIE’s Vision Mātauranga Capability Fund. The bid, led by NZFSSRC, was successful, receiving $227,000 for work to monitor and June/July 2022

NZFSSRC

determine safe cyanobacteria levels. Dr Jonathan Puddick is an expert on freshwater cyanobacteria and the toxins they produce. His Cawthron colleague, Dr Tim Harwood, is an analytical chemist specialising in the accumulation of toxins in food gathered from land and sea, and is also deputy director of the NZFSSRC. Together with NZFSSRC chief scientist, Massey University Distinguished Professor Nigel French, there is much confidence that whatever can be done, will be done. The project will be dynamically driven by NZFSSRC manager, Wendy Newport-Smith, who organised the bid, and has previously won substantial funding for East Coast restoration projects. The locals, represented by Whakakī Lake Trustee chair, Richard Brooking, will eventually do all of the water measuring and monitoring, and become masters in cyanobacteria biology. Basically, they want to know when the eels are safe to eat – cyanotoxin levels can vary widely throughout the year. The local team will provide information on harvesting and consumption practices, which together with the eel toxin level information will allow scientists to determine safe levels. On-site toxin measurements using technology similar to a COVID RAT test, will be checked against measurements made in the Cawthron lab using high precision analytical chemistry instrumentation. This will tell them how reliable on-site testing instruments are and whether they can be trusted. It will take decades to clean up our lakes – even if all pollutants stopped immediately - so in the short term, we need to make sure the eels are not going to make people sick, and manage the eel population, which was declining for a long time. Locals estimate that the number of eels at Whakakī Lake is about a quarter of what it was in the 1950s. The Lake trustees and volunteers have planted thousands of natives to stem future run off, but the legacy of nutrients lying on the lake floor in the form of sediments is more problematic. Though suffering much like any other waterway, Whakakī Lake is particularly important regionally, nationally and internationally, because of its special characteristics. The 500 hectare body of water is an intermittently closed and open lake (ICOL) that has to be vented to the sea several times a year. It is surrounded by extensive wetlands, hosts a huge variety of bird life, has supported local Māori for centuries as a major food sources (kapata kai), is the largest body of freshwater on the East Coast of the North Island, and was recipient of a Ramsar Wetland Conservation Award.

Be aware of risks from wild food Without putting a damper on the fresh enthusiasm for wild food gathering among other sectors of the population, there are some food safety risks to be aware of. For example, watercress may be growing in polluted water. NZFSSRC, with partner Plant & Food Research, have another project on the East Coast, at Uawa/Tolaga Bay, to investigate the safety of wild watercress and the possibility of growing it

Food New Zealand

hydroponically, thus guaranteeing the purity of the water and opening commercial opportunity. In 2017, there was a rare and extreme case of food poisoning in New Zealand, apparently from curried wild boar. Three of the unfortunate Waikato family collapsed immediately after eating it, were in serious danger, and took a very long time to recover. The cause could not be proven. Scientists and health professionals suspected botulism, but tests for this and 1080 came back negative. While cooking kills most microorganisms, some bacteria produce toxins that are heat proof. Tim Harwood says we need to continually consider the food safety risk that comes from gathering and consuming shellfish, which are filter feeders, sieving and retaining whatever is present in the water column. This can include myriad dissolved pollutants and various other natural toxins that are produced by some microscopic algae. Like all marine and freshwater animals, they are susceptible to whatever “comes down the pipe”. After heavy rain – an increasing occurrence – cow, sheep and dog faeces can wash into rivers and sea, and sewage systems can overflow. Hunter-gatherers should check MPI and Regional Council websites for advisories. And people should use their observational common sense to assess the likelihood of pollution – is the catchment area a low or high intensity agricultural area? How big is the human population? Is there riparian planting to protect the waterway? Are there cribs and baches with old septic tanks of doubtful integrity? Does the water look clean, or is there a lot of visible algae? Does it contain healthy signs of life? Sanitary surveys are regularly carried out in commercial shellfish growing areas to check possible pollution sources like septic tanks. As well as human waste, a lot of pharmaceuticals, agrichemicals, paints and other unmentionables go down the drain and end up in our ocean. Harwood says there needs to be more education about sewage and waste water, “It’s a case of out of sight, out of mind”. Another scientist at Cawthron Institute, Dr Louis Tremblay, is measuring exactly what chemicals are ending up in our rivers – one test site runs through industrial Auckland, the other through farmland and light industry in Southland. The list of chemicals he has found is very long, though many are present in tiny amounts. His presentation to NZFSSRC members (and many others of interest to food professionals) is at https://www.nzfssrc.org.nz/events/annual-symposium/#/ Says Harwood, “The harvest of healthy food is critical to all New Zealand, whether customary harvest or commercial. It’s the backbone of our economy, and it all comes back to clean water.” The eel population is a proxy for the health of our freshwater. These marvellous creatures have been around for 50 million years and may surely lay claim to permanent residency. They deserve sanctuary in our lakes and rivers after their epic journeys.

Careers

An interview is all about the potential employer John Lawson, Lawson Williams Recruitment “Tell me about yourself.” This is the most common question asked at interview but in my experience it’s the question that most often stumps a person. You may hear those exact words or similar versions including •

Tell me why you have applied for this job?

•

Walk me through your experiences.

•

I have your resumé in front of me but tell me more about yourself.

•

Tell me a little bit more of your background.

Really, it should be easy, after all each of us knows all about ourselves but this question can be stressful and really complicated.

An interview is all about them – the employer – and not about you, the job seeker. This seems such an obvious statement. Every question in a job interview is designed to get the information an employer wants. When the “Tell me about yourself ” question is asked many job seekers forget this and fall into the trap of telling a story that has little relevance to the job opportunity. In an interview, every answer you give should only be focused on addressing: 1. Responsibilities and competencies required for the position – these are determined from the job advert and the position description. 2. The values or purpose of the organisation – these are often best found on the company’s website and its LinkedIn activity. Have a look at what the CEO likes or comments on. An internet search will often produce articles discussing community activities or awards received. 3. The future strategy of the organisation – get this from annual reports and company communications.

Why interviewers ask the question For many interviewers the question eases them into the interview particularly for less seasoned interviewers. Often, what you say will lead them into their next question. In reality your answer to this question can “control” the interview. Get it right and you will frame the interview and quickly position yourself as a prime candidate, in terms of experience and hard skills as well as soft skills. It’s a key opportunity to demonstrate your communication skills: that you can clearly and effectively connect with and react to other humans and present professionally.

An interview is your platform to sell yourself information. Even if you know the structure but do no preparation, I am sure your answer to this question will be more relevant to the interviewer. It’s simple… Present Past Future 1. Present – Start with now. Talk about your current role in terms of the position you are interviewing for. Only talk about experiences, responsibilities and competencies that relate to the new job. Mention specific accomplishments, again that relate to the job. Remember you can find these in the Position Description and job advert. 2. Past – Talk about any additional experiences, skills and competencies from your past jobs or other activities that again support your suitability for the role. If you can, share an experience that aligns with the company's values. 3. Future – Segue into what you want to do in the future and therefore why this job fits. Remember, this must still be all about them not about you. You must convince them that their future aligns with yours

The power of Values-based interview answers Answers that in some way align with the values or purpose of the business or the person interviewing are the most powerful. There is something that subconsciously happens when your answers align with their values. Immediately the interviewer visualises you in the role, they can see you as a person they can work with, someone that will fit into the team. So when preparing for an interview, try to identify the values or purpose of an organisation and ensure that your answers are aligned.

A simple formula for answering “Tell me about yourself” As this question is the most common question asked by interviewers you should have a prepared answer for it. There can be no excuses for not being prepared here.

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.

There is a simple structure that will give you an order in which to present

Specialist Recruitment - Permanent and Contract

www.lawsonwilliams.co.nz June/July 2022

Research

Comparison of conditions for the hydrolytic release of N-acetylneuraminic acid from bovine glycomacropeptide Ulrike Hubl and Cynthia Q. Sun The Biotechnologies Group, Callaghan Innovation, Lower Hutt

Abstract Bovine glycomacropeptide (GMP) is the C-terminal glycopeptide, which is released into the whey during manufacture of cheese and has been frequently suggested for the use as a functional food ingredient. Several sugars are associated with this glycopeptide including N-acetylneuraminic acid (Neu5Ac). Neu5Ac has been reported to be involved in the biological and functional properties of GMP. Therefore, the accurate determination of the Neu5Ac content during GMP processing is important to evaluate the process. The optimum conditions for a complete release of Neu5Ac from this glycopeptide were investigated using both acid and enzymatic hydrolysis. Several inorganic (hydrochloric acid and sulphuric acid) and organic acids (formic, acetic and propionic acid) were tested. Hydrochloric acid at a concentration of 50 mM achieved complete release of Neu5Ac from GMP when incubated at 80ºC for 60 min, whereas the hydrolysis with the other acids was incomplete. The enzymatic release with sialidase from Clostridium perfringens yielded 94% under optimal conditions. The optimised conditions for the release of Neu5Ac from GMP can be employed for the accurate determination of Neu5Ac in GMP during processing. Keywords: Glycomacropeptide; bovine milk; N-acetylneuraminic acid (CID: 439197); κ-casein; enzymatic hydrolysis; sialidase.

Introduction Bovine glycomacropeptide (GMP) is the C-terminal glycopeptide of κ-casein which is released into the whey during the manufacture of cheese when κ-casein is cleaved between Phe105 and Met106 by the reaction of chymosin (Swaisgood, 1974). This hydrophilic peptide 22

Food New Zealand

consists of 64 amino acids, none of which is aromatic. GMP exists naturally in several forms because of extensive post-translational modifications (phosphorylation and glycosylation) and genetic variances in the amino acid sequences. Five different mucin-type carbohydrate chains composed of N-acetylneuraminic acid (Neu5Ac), galactose (Gal) and N-acetylgalactosamine (GalNAc) have been identified (Manso & Lopez-Fandino, 2004; Molle & Leonil, 1995). These are covalently bound to the backbone of GMP via O-glycosidic linkages to serine or threonine (Brody, 2000; Dziuba & Minkiewicz, 1996). GMP has been suggested to have significant biological activities and health benefits, including some nutritional properties (ThomäWorringer et al., 2006). In particular, GMP has been shown to interact with toxins, viruses and bacteria, inhibiting the interaction with their receptors in the cell membranes (Kawasaki et al. 1992, Oh et al. 2000). This includes cholera toxin (Kawasaki et al. 1992; Oh et al. 2000), influenza viruses (Kawasaki et al., 1993) and cariogenic bacteria such as Streptococcus mutans, S. sanguis and S. sobrinus (Neeser et al., 1988; Neeser et al., 1994; Vacca Smith & Bowen, 2000). Furthermore, GMP exerts immunomodulating activities by down-regulating the immune response of newborn mammals to antigens (Matin and Otani, 2000; Monnai and Otani, 1997; Otani et al. 1996; Otani & Monnai, 1995; Otani et al., 1995) and improves the gut health by promoting the growth of beneficial gut microbiota such as bifidobacteria (Azuma et al., 1984; Idota et al., 1994; Metwally et al., 2001). Due to the potential benefits of GMP in nutrition and health, several food and ingredient suppliers have produced GMP for the use as a functional food ingredient. Studies have indicated that both the peptide backbone and the carbohydrate content in the molecule are important for various biological and functional properties (Li & Mine, 2004;

Research

Manso & Lopez-Fandino, 2004; Yvon et al., 1994). In particular, the content of Neu5Ac contributes to various biological activities, such as immune response and digestion modulation. However, conditions for producing and processing GMP might change the glycosylation pattern and cause the loss of Neu5Ac - leading to modified biological activities in the end products (Ferron-Baumy et al., 1992, Taylor & Woonton, 2009). It is important to have accurate and specific analytical methods available to determine and quantify the Neu5Ac content in GMP during the production of GMP. Different methods have been reported for the release and quantification of Neu5Ac in various complex biological matrices (Fernando & Woonton, 2010; Spichtig et al., 2010). The most common methodology is the use of acids (Allevi et al., 2008; Hara et al., 1987; Karamanos et al., 1990, Martin et al., 2007; Ogawa et al., 1993; Spiro, 1996; Varki & Diaz, 1984). The type of acid, its concentration, the temperature and the reaction time have an effect not only on the rate of the release of Neu5Ac from the glycoprotein but also on the stability of the released Neu5Ac (Karamanos et al., 1990; Spichtig et al., 2010). In addition, the physicochemical properties of the glycoprotein play an important role suggesting that the immediate environment of Neu5Ac within the protein molecule has an influence on the hydrolysis rate. It has been acknowledged in earlier studies that the conditions for the hydrolysis and analysis need to be optimised for specific glycoproteins (Fernando & Woonton, 2010; Hara et al., 1987). Only one previous study examined the acid hydrolysis and analysis of Neu5Ac from GMP using low concentrations of sulphuric acid (Fernando & Woonton, 2010). In this study, we investigated the influence of different hydrolysis conditions including various acids and an enzymatic approach on the quantitative release of Neu5Ac from GMP to enable an accurate analysis and determination of Neu5Ac content during GMP processing.

Materials and methods All chemicals used in this study were of analytical grade. N-acetylneuraminic acid (Neu5Ac), was purchased from Dextra Laboratories (Reading, United Kingdom). Recombinant sialidase from Clostridium perfringens (EC 3.2.1.18) was from New England Biolabs (Ipswich, Massachusetts, USA). One unit was defined as the amount of enzyme that is required to release over 95% of the terminal Neu5Ac from 1 nanomole Neu5Acα2-3Galβ1-3GlcNAcβ1-3Glc-7-amino-4methyl-coumarin (AMC) in a 10μL reaction mixture over one hour at 37ºC at pH 4.5. Bovine glycomacropeptide (GMP, 71% purity with 5.6% sialic acid content on protein or 4% sialic acid content in powder) was kindly provided by Tatua Dairy Cooperative (Morrinsville, New Zealand). All other chemicals were purchased from Sigma Aldrich (Auckland, New Zealand). The water used during the analysis and for the HPLC was purified using a Millipore water purification system (Merck Millipore, Billerica, Massachusetts, USA).

Release of sialic acids from GMP General procedure of acid hydrolysis Acids tested in this investigation were hydrochloric acid, sulphuric acid, formic acid, acetic acid and propionic acid. GMP was dissolved in water at a concentration of 10 mg/ml. An aliquot of 100μL was transferred to a 1.5 mL glass vial and diluted with 150μL water. Then 250μL of the respective acid at concentrations of 0.05, 0.1, 0.2, 0.4, 1, 2 and 4 M were added. The mixture was incubated at 80ºC for 60 min. The reaction mixture was allowed to cool down for 5 min on ice before neutralising with 250μL NaOH (concentration equivalent to the acid concentration) and 250μL water. After thorough mixing on a vortex mixer, the sample was centrifuged (16,100 x g for 5 min) and the supernatant was analysed by Dionex HPLC (see section below). Alternatively, the incubation was carried out at a temperature ranging from 50 to 110ºC to determine the influence of the temperature on the rate of hydrolysis. For investigations on the incubation time, the reactions were carried out over periods of 15 to 240 min using the optimum acid concentrations and reaction temperatures as determined for the respective acids and temperatures in the previous experiments. All experiments were carried out in triplicate unless specified otherwise.

Release of sialic acids using sialidase from Clostridium perfringens In a typical experiment, 500µL of a GMP solution (1 mg mL-1) in citrate buffer (50 mM, pH 4.5) were treated with sialidase (10 – 1000 mU) at 37ºC for 10, 30, 60, 120, 180 and 240 min as well as by incubation overnight (approx. 16 h). The reaction was stopped by heating the reaction mixture at 100ºC for 2 min. The samples were filtered through a membrane filter (0.45 µ) and analysed using a Dionex HPLC (see section below). The influence of the reaction temperature was determined by incubation at 25, 30, 37 and 45ºC. All experiments were carried out in triplicates unless specified otherwise.

Analysis of released sialic acids by Dionex HPLC The analysis of the released sialic acids was performed on a Dionex ICS 3000 system consisting of a dual pump delivery system, autosampler, column heating compartment and a pulse amperometric detector (PAD) (Dionex corporation, Sunnyvale, California, USA). The system was controlled by the Chromeleon programme (Chromeleon Client Vers. 6.80 SPS build 2284, Dionex corporation, Sunnyvale, CA, USA). The separation was carried out on a CarboPAC PA 100 column (250 x 4.6 mm, Dionex corporation, Sunnyvale, CA, USA) using a gradient of solvent A (0.1 M NaOH) and B (1 M sodium acetate in 0.1 M NaOH) at a flow rate of 1 mL min-1. The compounds were eluted using a linear gradient from 7% to 30% solvent B over 10 min. After one minute of June/July 2022

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Fig. 1. Calibration of Dionex HPLC with Neu5Ac. The integral (nC*min) was determined for Neu5Ac at concentrations ranging from 10 to 100μg mL-1. isocratic flow at 30% solvent B, the concentration of solvent B was converted back to the starting conditions (7%) over one minute. The column was equilibrated over 8 min before the next sample was injected. Eluting peaks were detected by the PAD with a gold electrode set on the standard carbohydrate mode (standard carbohydrate waveform A, Dionex technical note 21) and the data was analysed using Chromeleon Client software Vers. 6.80 SPS build 2284 (see above).

When testing different concentrations of sulphuric acid, the efficiency of the hydrolysis did not change significantly at acid concentrations below 200 mM. However, significantly less Neu5Ac (<10%) was recovered at acid concentrations above 500 mM (Fig. 2B).

Calibration curves for Neu5Ac were carried out at concentrations between 1 μg mL-1 to 100 μg mL-1 (Fig. 1).

The hydrolytic release with formic acid was tested under the same conditions as described for hydrochloric acid. The determined, optimum concentration was between 100 and 200 mM (Fig. 2C). The amount liberated under these conditions equated 80% when compared to the optimum conditions with hydrochloric acid. A gradual decline of the amount of liberated sialic acid was observed at concentration between 200 mM and 1M with only minuscule amounts of Neu5Ac detected at higher acid concentration levels (Fig. 2C).

Results Release of sialic acid by acid hydrolysis Acid hydrolysis is the most common approach for the release of sialic acids from complex glycoconjugates utilising different acids under varied conditions. This methodology generally requires harsh conditions including high temperatures (above 70ºC) and low pH (approximately pH 1) to allow for the hydrolysis to occur in a reasonable rate. However, the elevated temperature in combination with the low pH also leads to an increased loss of the liberated Neu5Ac because of degradation. In the present study, the effects of three parameters were investigated: the molarity of the acid, the reaction temperature and the reaction time using hydrochloric, sulphuric and organic (formic, acetic and propionic) acids.

Influence of molarity of the acid on the hydrolysis To determine the optimum concentration for each individual acid, GMP (1 mg) was hydrolysed for one hour at 80ºC using final concentrations of 25, 50, 100, 200 and 500 mM as well as, 1 and 2 M of the respective acid as described in ‘Materials and Methods’. The amount of released Neu5Ac was determined by Dionex HPLC. As shown in Fig. 2, the optimum acid concentration varied between individual acids. For hydrochloric acid, the highest amount of Neu5Ac was recovered at acid concentrations between 25 and 50 mM. At concentrations above 1M, a significant drop of released Neu5Ac was observed with only ten per cent recovered at an acid concentration of 2 M (Fig. 2A). 24

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Several organic acids have been used for the hydrolysis of sialic acids from a variety of glycoconjugates. In this study formic acid, acetic acid and propionic acid were investigated.

Acetic acid has been frequently described as an efficient alternative to the more routinely used hydrochloric and sulphuric acid mainly due to the reduced loss of O-acetyl groups (Tangvoranuntakul et al, 2003, Sonnenburg et al, 2002, Morimoto et al, 2001). Therefore, this method has been applied to mucins and glycolipids where this type of derivatisation is expected. In this study, the hydrolytic release was investigated with acetic acid concentrations between 25 mM and 2 M. The results showed that the hydrolysis using acetic acid at a concentration of 500 mM was most efficient. Higher concentrations led to a gradual increase in degradation rates and therefore lower recoveries (Fig.2D). According to the results obtained in the present study, the conditions described in earlier investigations using 2M acetic acid yielded only 20% of the amount achieved with the optimum concentration (Fig. 2D). Propionic acid showed a very similar hydrolysis efficiency when compared to acetic acid. The highest amount of Neu5Ac was recovered at acid concentrations of 0.5 M. Since organic acids are weaker than hydrochloric and sulphuric acids, the lower concentration of protons in equimolar solutions leads to milder conditions. Not only is this likely to slow down the hydrolysis rates, it also reduces the loss of released Neu5Ac at higher acid concentrations. The results obtained in this study support this rationale.

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Fig. 2. Influence of the molarity of the acid on the degree of hydrolysis of Neu5Ac from GMP. GMP was incubated for 1h at 80ºC using concentrations between 25 mM and 2M of hydrochloric acid (A), sulphuric acid (B), formic acid (C), acetic acid (D) and propionic acid (E). The amount of released Neu5Ac was determined as described in 'Materials and Methods'. The data represent the average of three independentmeasurements. Error bars indicate the standard deviation of the three measurements

Fig. 3. Determination of the temperature dependency on the release of Neu5Ac from GMP. GMP was incubated for 1h at temperatures between 50 and 110ºC using 50 mM hydrochloric acid (A), 200 mM sulphuric acid (B), 200 mM formic acid (C), 500 mM acetic acid (D) and 500 mM propionic acid (E). The amount of released Neu5Ac was determined as described in 'Materials and Methods'. The data represent the average of three independent measurements. Error bars indicate the standard deviation of the three measurements

Influence of reaction temperature on the hydrolysis rate

Influence of reaction time on the sialic acid release

The influence of the reaction temperature was investigated using the optimum concentration for hydrochloric acid (50 mM), sulphuric acid (200 mM), formic acid (200 mM), acetic acid (500 mM) and propionic acid (500 mM). The incubation was carried for one hour at 50, 60, 70, 80, 90, 100 and 110ºC. The results clearly show an optimum temperature range for each individual acid. Both hydrochloric and sulphuric acid required a temperature between 70 and 80ºC to achieve optimum release and recovery of Neu5Ac (see Fig. 3A and 3B). Temperatures below this level were not enough for complete release, while higher temperatures led to an increasing loss because of degradation.

The influence of the reaction time on the degree of hydrolysis was tested by incubating GMP with each acid using the optimal acid concentrations and temperatures determined in previous sections respectively.

In comparison, the optimum temperature for all organic acids was slightly higher ranging from 80 to 90ºC (Fig. 3C to E).

GMP was incubated in the presence of hydrochloric acid (50 mM) at 80ºC. The reaction was stopped and the amount of released sialic acid determined after intervals of 15 to 240 min (Fig. 4A). Over 95% of the maximum Neu5Ac content were released between 30 and 120 min, with the maximum achieved after 60 min. The degradation was minimal after 120 min at approximately 3% and increased slightly to 10% after 240 minutes. These findings were comparable to earlier results, as reported by Allevi et al (2008) for the use of much lower acid June/July 2022

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Fig. 4. Influence of reaction time on the acid hydrolysis of Neu5Ac from GMP. GMP was incubated at 80ºC using 50 mM hydrochloric acid (A) and 200 mM sulphuric acid (B) and at 90ºC using 200 mM formic acid (C), 500 mM acetic acid (D) and 500 mM propionic acid (E). The reactions were stopped after 15, 30, 60, 120 and 240 min and the amount of released Neu5Ac was determined as described in 'Materials and Methods'. The data represent the average of three independent measurements. Error bars indicate the standard deviation of the three measurements concentrations (10 mM). In contrast, Karamanos et al (1990) found a much higher degree of degradation (20% after 2 hours) when using similar acid concentrations. This latter study was done on mucins and mucin like glycoproteins, which have a different sialic acid pattern from bovine GMP. It is possible that different types of sialic acids exhibit different stability when exposed to low pH for extended periods of time. When hydrolysing GMP with sulphuric acid (200 mM) at 80ºC for different periods of time, the optimum was reached after 30 min with a slight decrease after 60 min. The increased degradation of sialic acid with a prolonged reaction time was demonstrated by the decrease of the amount of detectable Neu5Ac which dropped by approximately 20% when the incubation time was increased from 120 to 240 min (Fig. 4B). This result is in agreement with earlier findings by Allevi et al. (2008). When incubating GMP with formic acid (200 mM) at 90ºC, the hydrolysis proceeded rapidly, reaching the maximum after 30 min. At longer incubation times, an increased rate of degradation was observed (Fig. 4C). Maximum release with both acetic (500mM) and propionic acid (500 mM) was achieved after incubation at 90ºC for 60 min (Fig. 4D and E). No further release was observed after longer incubation periods and the loss of Neu5Ac due to degradation was only small (2% and 10% after 240 min for acetic and propionic acid, respectively). The optimal conditions for the respective acids are combined in Table 1. These conditions were applied to the hydrolysis of GMP to compare different approaches. The results are summarised in Fig. 5. According to the findings, the hydrolysis with hydrochloric acid gave the highest amount with 38.5 μg Neu5Ac released from 1 mg GMP which corresponds to over 96% of the expected amount (39.9 µg). While the hydrolysis with sulphuric acid achieved approximately 90% hydrolysis, the hydrolysis with the organic acids yielded a much lower rate between 70.6% for formic acid and 80.9% for acetic acid. 26

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Release of sialic acid by enzymatic hydrolysis Alternatively, sialic acids can be released by the action of specific sialidases avoiding the harsh conditions of acid hydrolysis. Generally, these require much lower temperatures of 35 to 40ºC and pH values close to or slightly below neutral pH. Sialidases exhibit specificity towards specific types of sialic acid and the glycosidic linkage (α2,3, α2,6 and α2,8) as well as the accessibility of the sialic acid residue in the glycoconjugate. In addition, substitution within the sialic acid moiety (e.g. O-acetyl group) can influence the efficiency of release. These factors limit the application of these enzymes when a complete release of the sialic acids is required. However, the enzymatic hydrolysis can also be an advantage for the selective release of specific sialic acid residues and the understanding of the structural features of attachment. In this study, recombinant sialidase from Clostridium perfringenswas used. This enzyme releases both α2,3 and α2,6 linked sialic acid at an equal rate. The enzyme concentrations needed for a complete release were determined by incubating GMP (1 mg/mL) with 10 to 1000 mU of enzyme at 37ºC. An increased release of sialic acid was observed with increasing amounts of enzyme below concentrations of 500 mU. Above 500 mU, no further improvement of the yield was obtained (Fig. 6). GMP was incubated with 500 mU sialidase at 37ºC for different time periods as described under ‘Materials and Methods’. The results show that the reaction was completed after 4 hours (data not shown). In addition, the influence of the reaction temperature on the enzymatic release of sialic acid was tested. The enzyme was stable between 25 and 37ºC when the hydrolysis was carried out overnight. However, the enzyme lost over 90% of its activity at temperatures above 45ºC. Temperatures below 25ºC were not investigated. The incubation of GMP (1 mg/mL) with 1U sialidase for 4 hours at 37ºC gave the highest yield. Under these conditions 36.4 µg Neu5Ac were released from 1 mg GMP, the equivalent of 94.5% to that obtained with the hydrolysis using hydrochloric acid.

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Fig. 5. Comparison of the release of Neu5Ac from GMP using hydrochloric, sulphuric, formic, acetic and propionic acids under optimised conditions. GMP was incubated with hydrochloric acid (50 mM, 80ºC, 1h), sulphuric acid (200 mM, 80ºC, 30 and 60 min), formic acid (200 mM, 90ºC, 30 min), acetic acid (500 mM, 90ºC, 1 h) and propionic acid (500 mM, 90ºC, 1h). The amount of released Neu5Ac was determined as described in ‘Materials and Methods’ The data represent the average of three independent measurements. Error bars indicate the standard deviation of the three measurements

Fig. 6. Dependency of the sialic acid release on the amount of sialidase from C. perfringens. GMP (0.5 mg in 500 μL citrate buffer) was incubated with sialidase from C. perfringens for one hour at 37ºC. The concentration of the enzyme ranged from 5 to 1000 mU. The amount of released Neu5Ac was determined as described in ‘Materials and Methods’. The data represent he average of three independent measurements. Error bars indicate the standard deviation of the three measurements

Discussion In the present study, the hydrolytic release of Neu5Ac from GMP was investigated using commonly used acids under various reaction conditions to determine the optimum conditions for complete or maximum release. These conditions would enable the accurate determination of the sialic acid content of GMP during processing of dairy products and therefore provide measurable outputs for quality control.

In an earlier study by Fernando and Woonton (2010), the influence of different conditions on the release of Neu5Ac was investigated with the focus on sulphuric acid. During that investigation, Neu5Ac was liberated by treating GMP with 25 mM sulphuric acid for two hours at 80ºC. Increased incubation time led to a decrease of released and detected sialic acid. The authors also investigated the use of higher concentrations of sulphuric acid (50, 75 and 100 mM) and found that this did not result in an increased recovery

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of Neu5Ac (Fernando and Woonton, 2010). Based on their findings, the authors used lower amounts of acid to avoid degradation caused by the prolonged incubation in acidic conditions at high temperatures. When investigating the hydrolysis conditions, we found no significant effect of the acid concentration on the sialic acid recovery at concentrations below 200 mM, in agreement with the findings in the above study. Fernando and Woonton (2010) also point out that an incubation time of 60 min at 80ºC would only have resulted in an 80% recovery of the total sialic acid when using sulphuric acid at a concentration of 25 mM which agrees with our findings (Fig. 3A). Therefore, to achieve a quantitative release, the authors increased the incubation time to 120 min. According to our results, the use of higher concentrations of acid (200 mM) allows the reduction of the incubation time to 30 min. This could have an advantage when the analysing time need to be reduced. Furthermore, the shorter incubation time leads to lower degradation rates of the released sialic acid and therefore to higher recovery and more accurate results. Apart from sulphuric acid, hydrochloric acid is often used for the hydrolytic release of sialic acids from complex glyconconjugates. However, the conditions used for the individual compounds are varied, ranging from the use of 10 to 100 mM acid and incubation times between one and three hours (Karamanos et al., 1990, Morimoto et al., 2001, Ortner et al., 2008, Rohrer et al., 1998, Shaw et al., 2001, Spichtig et al., 2010, Weiland et al., 1981). The optimal conditions determined in the present study fall within this range.

when investigating a large sample set. In addition, the cost of the enzyme and the amount required per sample for complete conversion needs to be taken into consideration.

Conclusion Several methodologies for the efficient release of sialic acid from GMP were investigated using both acid hydrolysis and an enzymatic approach. The incubation with 50 mM hydrochloric acid at 80ºC for one hour achieved quantitative release (> 96%). The application of other commonly used acids and hydrolysis conditions failed to achieve this level of hydrolysis. An alternative approach using sialidase from C. perfringens was established, allowing the reaction to be carried out under milder conditions and minimising the potential degradation of sialic acid. The optimised reaction conditions allow the accurate determination of the sialic acid content in GMP. The methodology can be applied to the evaluation and monitoring of processes to produce GMP as a functional food ingredient. In addition, the accurate quantification of the sialic acid content enables the study of the link between sialic acid content and GMP functionality.

Acknowledgements This work was completed under the Capability fund of Callaghan Innovation.

Formic acid is mainly used in the first step in the two-step hydrolytic release of sialic acid (Reuter et al, 1983). Due to the milder conditions and higher pH (generally pH 2) the degradation of the substitution pattern such as O-acetylation in position 4,7,8 and 9, as well as the migration of these groups is significantly reduced and therefore this first step allows an assessment of the type of the sialic acid present in the sample. However, the release is limited to 40 to 60% of the sialic acid content. In a more recent study, Spichtig et al (2010) investigated the release of sialic acids from milks using formic acid, sulphuric acid and sialidases concluding that the incubation with formic acid 500mM for 2 h at 80ºC gave the best results in their analysis (Spichtig et al, 2010).

References

These findings differ from the findings in the present study where lower acid concentrations and incubation times were applied at a higher temperature (90ºC instead of 80ºC) leading to a slightly higher hydrolysis yield of 70.6% (compared to 40 - 60ºC, see above). If these conditions have any effect on the derivatisation and substitution of sialic acids and can be applied to other glycoproteins, glycoproteins containing a more complex sialic acid profile need to be investigated since GMP contains predominantly Neu5Ac and only small amounts of Neu5Gc.

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The hydrolysis with 2M acetic acid for 3 hours at 80ºC has been frequently described as an alternative to hydrochloric and sulphuric acid (Tangvoranuntakul et al, 2003, Sonnenburg et al, 2002, Morimoto et al, 2001). It has been successfully applied for the analysis of the sialic acid content in glycosphingolipids as well as mucin type glycoproteins. However, the use of 2M acetic acid for the release of Neu5Ac from GMP only yielded 20% when compared to the hydrolysis with hydrochloric acid. In this study, the optimum conditions for the use of acetic acid employed lower acid concentrations (0.5 M) and shorter incubation times (1 h) at slightly increased incubation temperatures (90ºC). Besides acid hydrolysis, the effectiveness of enzymatic hydrolysis was investigated during this study. While the efficiency was similar to the acid hydrolysis and the milder conditions might lead to a decrease in degradation of both protein and released sialic acid, the enzymatic approach required longer reaction time which can be crucial especially 28

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Sonnenburg, J.L., van Halbeek, H., Varki, A. (2002). Characterization of the acid stability of glycosidically linked neuraminic acid: use in detecting de-N-acetyl-gangliosides in human melanoma. Journal of Biological Chemistry, 277, 17502 – 17510.

Molle, D., Leonil, J. (1995). Heterogeneity of the bovine κ-casein caseinomacropeptide, resolved by liquid chromatography on-line with electrospray ionization mass spectrometry. Journal of Chromatography A, 708, 223 – 230. Monnai, M., Otani, H. (1997). Effect of bovine κ-caseinoglycopeptide on secretion of interleukin-1 family cytokines by P338D1 cells, a line derived from mouse monocyte/macrophage. Milchwissenschaft, 52, 192 – 196. Morimoto, N., Nakano, M., Kinoshita, M., Kawabata, A., Morita, M., Oda, Y., Kuroda, R., Kakehi, K. (2001). Specific distribution of sialic acids in animal tissues as examined by LC-ESI-MS after derivatization with 1,2-diamino-4,5-methylenedioxybenzene. Analytical Chemistry, 73, 5422 – 5428. Neeser, J.R., Chambaz, A., Del Vedovo, S., Pringent, M.J., Guggenhein, B. (1988). Specific and non-specific inhibition of adhesion of oral actinomyces and streptococci to erythrocytes and polystyrene be caseinoglycopeptide derivatives. Infection and Immunity, 56, 3201 – 3208. Neeser, J.R., Golliard, M., Woltz, A., Rouvet, M., Gillmann, M.L., Guggenheim, B. (1994). In vitro modulation of oral bacterial adhesion to saliva-coated hydroxyapatite beads by milk casein derivatives. Oral Microbiology and Immunology, 9, 193 – 201. Ogawa, H.K., Takeuchi, Y., Uchibori, H., Matsumoto, I., Seno, N. (1993). Determination of N-acetylneuraminic acid and N-glycolylneuraminic acid in glycoproteins by high-performance liquid chromatography without derivatisation.Journal of Chromatography A, 612, 145 – 149. Oh, S., Worobo, R.W., Kim, B., Rheem, S., Kim, S. (2000). Detection of cholera toxin-binding activity of κ-casein macropeptide and optimization of its production by the response surface methodology. Bioscience, Biotechnology and Biochemistry, 64, 516 – 522. Ortner, K., Buchberger, W. (2008). Determination of sialic acids released from glycoproteins using capillary zone electrophoresis/electrospray ionization mass spectrometry. Electrophoresis 29, 2233 – 2237.

Spichtig, V., Michaud J., Austin, S. (2010) Determination of sialic acids in milks and milk based products. Analytical Biochemistry 405, 28 - 40. Spiro, R.G. (1966). Analysis of sugars found in glycoproteins. Methods in Enzymology VIII, 3 – 5. Swaisgood, H. (1974). Primary sequence of kappa-casein. Journal of Dairy Science, 58, 583 – 592. Tangvoranuntakul, P., Gagneux, P., Diaz, S., Bardor, M., Varki, N., Varki, A., Muchmore, E. (2003). Human uptake and incorporation of an immunogenic nonhuman dietary sialic acid. Proccedings of the National Academy of Science USA, 100, 12045 – 12050. Taylor, C.M., Woonton, B.W. (2009). Quantity and carbohydrate content of glycomacropeptide fraction isolated from raw and heat-treatedc milk. International Dairy Journal, 19, 709 – 714. Thomä-Worringer, C., Sørensen, J., Lopez-Fandino, R. (2006). Health effects and technological features of caseinomacropeptide. International Dairy Journal, 16, 1324 – 1333. Vacca-Smith, A.M., Bowen, W.H. (2000). The effects of milk and κ-casein on salivary pellicle formed on hydroxyapatite discs in situ. Caries Research,34, 88 -93. Varki, A., Diaz, S. (1984). The release and purification of sialic acid from glycoconjugates; methods to minimize the loss and migration of O-acetyl groups. Analytical Biochemistry, 137, 236 – 247. Wang, B., Brand-Miller, J., McVeagh, P.M., Petocz, P. (2001) Concentration and distribution of sialic acid in human milk and infant formula. American Journal of Clinical Nutrition, 74, 510 – 515. Weiland, E., Thorn, W., Blaeker, F. (1981). Sialic acid quantitation by analytical isotachophoresis. Journal of Chromatography 214, 156 – 160. Yvon, M., Beucher, S., Guilloteau, P., Le Huerou-Luron, I., Corring, T. (1994). Effects of caseinomacropeptide (CMP) on digestion regulation. Reproduction Nutrition Development, 34, 527 – 537.

Otani, H., Monnai, M. (1995). Induction of an interleukin-1 receptor antagonist-like component produced from mouse spleen cells from June/July 2022

AIP

Nerida Kelton MAIP, Executive Director - AIP, Vice President Sustainability & Save Food - WPO, presenting The WPO 21 x Country Waste Stream Mapping Guides

AIP News WPO launches Waste Stream Mapping Guides for 21 Countries The World Packaging Organisation (WPO), in conjunction with FH Campus Wien University of Applied Sciences, Austria, Circular Analytics and ECR Community, has launched the 21x countries ‘Waste Stream Mapping Guides’ as the second stage of the Global Packaging Design for Recycling Guide programme. The Waste Stream Mapping Guides are essential global decisionmaking tools that will enable everyone to access current information on technically recyclable packaging across the world. They will help those involved in the development of packaging not only to plan in accordance with regional technical recyclability, but to also improve the design at the start to meet the regional requirements, or limitations, for collection, sorting, recovery and recyclability. Using these tools at the start of an NPD process will also bring significant opportunities to eliminate non-recyclable packaging before it is placed on the market. The Guides also come with a ‘How to Use Guide’ for the Global Packaging Design for Recycling Guide so that they can be used hand-in-hand when packaging is being designed. These guides will also be extremely useful to inform companies who are exporting their products and are unsure as to what is technically recyclable, conditionally recyclable or non-recyclable in the country in which the product will be sold. This information will help them to meet the packaging design parameters for that country to ensure recyclability. New Zealand and Australia are 30

Food New Zealand

covered and also Austria, Belgium, Brazil, Denmark, Finland, France, Germany, Greece, Hungary, Ireland, Japan, Luxembourg, Netherlands, Russia, Spain, Sweden, Switzerland, United Kingdom and United States of America. According to Ernst Krottendorfer, Co-Managing Partner of Circular Analytics, who was one of the key developers of the Global Packaging Design for Recycling Guide and the Waste Stream Mapping Tools, “design for recycling is part of a circular product design and represents an important basis for holistic sustainability assessment”. “Accordingly, circularity means that the packaging is designed in such a way that the greatest possible recycling of the materials in use can be achieved. The goals here are resource conservation, the longest possible service life, material-identical recycling (closed-loop recycling) or the use of renewable materials,” he said. “Circular Design is only effective when the relevant collection, sorting and recycling streams exist. From mapping of the Waste Streams we can better determine technically recyclable packaging types in countries across the world,” Mr Krottendorfer said. The WPO Vice President for Sustainability & Save Food, Nerida Kelton, added that “in order to be able to apply recyclable packaging design, a certain fundamental knowledge of sorting and recycling processes is necessary. Packaging must, therefore, be suitable for state-of-the-

AIP

art sorting and recycling processes in addition to its basic functions (e.g., storage, transport, product protection, product presentation and convenience,” she added. The 21x Country Waste Stream Mapping Guides and the How to Use Guide are now available on the WPO website www.worldpackaging. org/wpo/45/. The project team is currently working on the next round of Country Waste Stream Mapping Guides, which will also be made available in 2022.

About WPO World Packaging Organisation (WPO) is a non-profit, nongovernmental, international federation of packaging institutes, associations, federations and other interested parties, including corporations and trade associations. Its mission is “Better quality of life through better packaging for more people”. WPO members are from 53 different countries. A key focus for the WPO in recent years is to ensure that every packaging designer and technologist across the globe has access to education and training. The purpose is to minimise unnecessary packaging and food waste, eliminate single use plastic and problematic materials, ensure that all packaging is recyclable and recoverable in the country it is sold in, and help guide packaging design to offer the lowest environmental footprint possible.

About Circular Analytics Circular Analytics is a consulting firm specialised in Packaging Sustainability and Circular Packaging Design. The company helps

clients to apply the principles of Circular Economy to restructure their packaging portfolio. Circular Analytics has developed a proprietary digital tool, The Packaging Cockpit, to analyse the circularity of packaging systems and to optimise the environmental impact of packaging.

About FH Campus Wien University of Applied Sciences With over 8,000 students, at five locations in Vienna and six further cooperative study locations, FH Campus Wien is the largest university of applied sciences in Austria. The team behind the Department of Packaging and Resource Management at FH Campus Wien University of Applied Sciences conducts research in the areas of sustainable packaging development and circular design, as well as methods for assessing the sustainability and safety of packaging.

About ECR Community ECR Community is the global association for all ECR National organisations in the Retail and Consumer Product Group sector. It is a not for profit that provides a neutral platform to develop and share best practices among a network of ECR Nationals and their members. The purpose of the ECR Nationals is to bring together manufacturers, retailers, service providers and industry associations at a national level to share best practice information in areas that are mutually beneficial such as supply chain, category management, sustainability and digital transformation. A key focus area for the ECR Community is the circular economy, given the impact that this transition will have on retailers and manufacturers over the coming years. June/July 2022

NZIFST News

NZIFST News NZIFST Conference coming soon In just 5 weeks, members of NZIFST will be getting together in Rotorua for our fifty-eithth Conference, yes, 58 conferences! That’s one every year (except for 2020) since the Institute’s first conference was held in 1964, at Massey University in Palmerston North. In those days, delegates were accommodated in student hostels, attending presentations in various lecture halls. Things have changed enormously, but that’s to be expected in nearly six decades. Past conference committees were gathered from host branches, and met in person to plan the event. In recent years, committee members have come from diverse locations, and met routinely via Zoom. Zoom meetings and chats have made lockdowns bearable for many of us but we are now very aware that getting together to chat and generally connect is vital to our well-being, and effective communication.

July 5th to 7th, 2022 Distinction Hotel, Rotorua So, come and join us in Rotorua this year. Our venue is the warm and welcoming Distinction Hotel in Rotorua. Registration is open, and accessible with more information at https:// nzifst.org.nz/page-18129

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

New Professional Members Alyssa Adia

Quality Technologist

Hawkins Watts New Zealand

Ai June Foo

QA Manager

Rangiora Bakery

Stephen Grubb

Senior PD Technologist

Goodman Fielder

Andrew McCullagh

Key Components Sales Manager

Tetra Pak New Zealand

Tracey Feary

Trainee Food Act Verifier

Food and Health Standards NZ / Auditing Solutions

Alison Felton

Sales support

ADM New Zealand

Rebecca Fok

Quality Control Technologist

Frucor Suntory

Nataliya Ivashchenko

National Quality Manager

Champion Flour

Shreya Kola

Food Technologist

Kauri NZ Ltd

Jacus Kruger

Senior Process Engineer

PDV Consultants

Hannah Lee

Biochemistry Lecturer

Lincoln University

Robyn Mayne

Process Project Engineer

PDV Consultants

Darshika Narayan

Application Technologist

ADM

Emily Powell

Quality Assurance Officer

Original Foods Baking Co.

Rachna Singh

Lead Technologist

Mataura Valley Milk

Elissa Smith

Product Manager

Westland Dairy Company Ltd

Shuai Sun

Mechanical Design Engineer

PDV Consultants

Rika Takeda

Food Technologist

Barker Fruit Processors

Theliana Theliana

Nutritional Formulations Technologist

Mataura Valley Milk Limited

Ye Wang

Open Innovation Project Leader

Oceania Dairy Limited

Rebecca Dodson

QA Officer

Original Foods

Hannah Peddie

Food Process Technologist

FoodSouth

New Standard members

New Graduate members

Students AUT: Shereen Al-Yacoub. Lincoln: Sahiti Peddisetti. Massey University: Chengjin Cao, Ramandeep Golan, Stella Henderson, Venuri Keerthiwansha, Ivy Lee, Chi Hou Lo, Lan Luo, Siti Hazirah Binti Mohamad Fauzi, Kate Mori, Ashish Saharawat, Tahlia Trembath, Beau Welch, Gieun Yun. Riddet Institute: Haroon Qazi, Marit van der Zeijden, Wenwen Yu. The University of Auckland: Erena Calder Hawkins, Chuanjie Chen, Esther Goh, Li Ying Jessie Lau, Jiecheng Li. University of Otago: Parise Adadi, Lance Aya, Annabel Chilcott, Ladie Anne Conde, Mollie Gibson, Nicholas Horlacher, Brigitte Legg, Sarah Morriss, Taryn Norton, Jie Xiao.

Food New Zealand

NZIFST News

News from EHEDG EHEDG New Zealand Column for Food NZ – June 2022 The sun is shining as I write this and it really feels like we can finally plan face to face business meetings and events with a strong likelihood that we won’t have pandemic disruption – YEE HA! On that note we were delighted to be able to run the EHEDG Advanced Hygienic Design Training Course in Hamilton from the 8th to 10th of May after two earlier postponements. While we still had some Covid issues to get around, it was a very successful course and well received by the 20 participants who finally made it. All of the attendees achieved EHEDG Training Certificates, having passed the course exam, and are looking forward to applying their learnings from the course in their daily business activities. The interest in attending these courses remains high and we intend to run another 3-day Advanced Course, either in Auckland or Christchurch, in the first week of November with the details to be finalised. Further information on dates and venue will be posted on the NZIFST website once confirmed (early June). Course numbers are limited to 24 so keep checking the NZIFST events schedule. If you would like to directly receive information on the course and early notification, please send me an email at dave@lowryfc.co.nz with your details and I will include you in a direct mailing list. We are also planning to hold a one-day Hygienic Design Training Course – “Hygienic Design Fundamentals” in the week of the 15th of August in Auckland, with the details to be finalised and posted on NZIFST website as above. This course is ideal for leadership staff responsible for project management, QA, engineering functions and operational efficiencies in the food and equipment manufacturing industries. The course provides both an overview and selection of practical tools linking hygienic design principles and food safety, hygienic design criteria, regulatory compliance and cleaning and sanitation programme design and implementation. EHEDG New Zealand will also have a small booth at the NZIFST Conference in Rotorua in July and a shared stand with NZIFST at Foodtech Packtech in September. We would love to see you at either event and to talk with you about hygienic design and what EHEDG can offer you and your company.

re hygienic design information sharing. I will be attending as Chair of EHEDG NZ. Three new Guidelines have recently been released by expert EHEDG Working Groups: •

#37 – Hygienic Design and Application of Sensors Part I

•

#45 – Cleaning and Validation in the Food Industry – General Principles Part I

•

#52 – Cleaning & Disinfection in the Food Industry

To learn more about these Guidelines and/or to download them, visit the EHEDG website. Just a reminder - a great way to get the latest hygienic design news and interviews from EHEDG is to follow EHEDG on Linkedin – there are new and interesting articles posted every week – give it a try! David Lowry – Chair EHEDG New Zealand Regional Section

NZIFST Directory EXECUTIVE MANAGER

Rosemary Hancock P O Box 5574, Terrace End, Palmerston North, 4441 Ph (06) 356 1686 Mob 021 217 8298 rosemary@nzifst.org.nz

PRESIDENT

Phil Bremer phil.bremer@otago.ac.nz

VICE PRESIDENT

Esraa El Shall esraaelshall@gmail.com

TREASURER

Grant Boston grant@boston.net.nz

On the global front it is a big year for EHEDG, staging the biennial Hygienic Design Congress in Munich, Germany on the 12th and 13th October. This event brings together a broad range of exhibitors, showcasing equipment and services incorporating strong and innovative hygienic design features that provide assurance of food safety production. There are two days of seminar presentations featuring leading experts from all sectors of the food and equipment manufacturing industries. For further information visit the EHEDG website – www.ehedg.org. The meeting is also a chance for EHEDG country regional sections to get together to discuss plans, needs and their experiences and learnings June/July 2022

NZIFST News

Branch News Our branches are steadily emerging from their lockdown hibernation as Committees can finally arrange meetings where we can meet and greet after so long in isolation.

Canterbury/Westland Implementation of PEAL (Plain English Allergen Labelling) Talk Date: 4 April 2022 (Virtual, national event) Speakers: Janet Goodman Janet gave a virtual presentation as a Canterbury Westland branch national event on PEAL – Plain English Allergen Labelling. Janet’s talk gave an in depth description of how allergen labelling rules have changed. The aims of these changes are for greater consistency and clarity to help those who have to manage food allergies. The main changes are related to: •

Use of prescribed allergen names

•

Mandatory ‘contains’ statements

•

Allergens in bold

•

Wheat as a separate allergen to gluten

•

Tree nuts to be replaced by specific nut type

•

Shellfish to be replaced with either mollusc or crustacea

The changes were gazetted in 2021 but a 3 year-year transition plus a 2-year stock-in-trade period have been allowed for companies to make the changes. A number of examples were presented to make the new requirements crystal clear and guidance documents have been prepared to help industry. This innovation should make life easier for those dealing with allergies on a day-to-day basis.

Branch AGM The AGM of the Canterbury-Westland Branch at Mätt Solutions on 24 May started with the Chair’s report from Michelle Neyra, commenting on the fact that, despite a challenging year, the branch had hosted 11 member events. The Treasurer’s report highlighted the branch’s fiscal responsibility, with spending within our allocation for the year. The election of officers saw uncontested appointments of Chair and Board representative (Michelle Neyra), Deputy Chair (Jasmin Estrera), Treasurer (Chris Davis), Minutes secretary (Charlotte Sullivan), Membership secretary (Yuki Wadamori) and Journal representative (Robyn Marshall). The student representative role is currently vacant and the branch will work to fill this role. Jono Cox, Peter Cressey and Isabella Pearce stepped down from the committee, while Robyn Marshall returned to the committee. Craig Houston, Janette Busch, Rex Johnstone, Bob Olayo and Margot Richards agreed to continue as committee members.

Meadow Mushrooms Environmental Sustainability Darren Patterson, Sustainability Manager, Meadow Mushrooms returned for the second time in two years to talk about Meadow Mushrooms’ environmental sustainability programme. The familyowned business employs 500 staff and provides 9 million mushrooms per week into the New Zealand market. Their sustainability initiatives have focused in three area; carbon reduction, packaging and waste minimisation. Greenhouse gas emissions from compost and diesel use account for 61% of MM’s carbon emissions. Conversion of one of their sterilising boilers from diesel to electricity will eliminate 2340 tonnes per year 34

Food New Zealand

of CO2. MM are working with Lincoln University to better understand emissions from compost and how to reduce them. Converting from use of cardboard punnets to fully-recycled PET (rPET) was identified as a means of reducing carbon emissions and costs associated with packaging. A fine microscope has been taken to waste minimisation with Darren and colleagues scouring MM’s rubbish and crafting a range of measures, including replacement of single use cardboard shipping crates with multi-use, recyclable plastic crates and separation of paper towel waste for composting. Darren’s talk was inspirational and many of the audience were keen to explore some of the initiatives for their own organisations. Peter Cressey, FNZIFST

Otago/Southland Department of Food Science Prizegiving and Seminar (6th April) On 6th April, the OS branch and the University of Otago Department of Food Science hosted the annual student prizegiving. After the 2021 student awards were cancelled due to COVID, the 2022 event went ahead via Zoom to recognise the success of the next generation of food scientists. The prize-giving was followed by a talk by Tilly Walter from Silver Fern Farms, who provided the students with her “Unofficial career advice” by sharing her career journey leading to her current role at Silver Fern Farms. Congratulations to the following winners: NZIFST Prize in Food Science 2021 – Charlotte Wyatt NZIFST Prize in Consumer Food Science 2021 – Ella Zwagerman Ina and Leslie Black Prize in Food Science (top student in FOSC111) 2021 – Marco Reeves Kraft-Heinz Food Science Scholarship 2022 – Sophia Hynds Kraft-Heinz Food Science Scholarship 2021 – Lucy Clark J. Cowie Nichols Prize in Food Science 2021 – Brian Thong Brenda Bell Memorial Prize in Consumer Food Science 2021 – Ella Wagstaff and Ella Liddell Bee Nilson Award 2022 – Stella Green and Brian Thong

Online Careers Event On the 5th May, 40 attendees dialled into Zoom to hear Lynley Soper (University of Otago Career Development Centre) present “Finding your graduate role – advice to students starting out on their career journey”. Lynley provided fantastic career advice for the students, particularly on how to get your first job out of University. OS branch student reps, Supriya Sally and Ella Zwagerman, and Graham Eyres (OS branch secretary) shared their NZIFST experiences and the benefits of membership. A recurring theme for the evening was the importance of 'Networks' for building a successful career. Thanks to Fiona Nyhof for organising an informative event. Further Careers events are planned for the coming months, with on online info session on “Considering Postgraduate Study” (Wed 13th July) and an in-person Careers Expo with industry speakers for Wed 17th August. Pencil these dates in your diaries and expect more information soon. Dr Graham Eyres, MNZIFST

June/July 2022

NZIFST CONFERENCE 2022

July 5th to 7th, 2022 Distinction Hotel, Rotorua Registration now open at https://www.nzifst.org.nz/page-18129

An event worth attending, for the science and technology, and for the people For more information contact NZIFST, rosemary@nzifst.org.nz

NZIFST Conference 2022

HANDBOOK July 5th to 7th, 2022 Distinction Hotel, Rotorua Registration now open at https://www.nzifst.org.nz/page-18129

July 2022

Welcome

Welcome Welcome, Nau Mai, Haere Mai

NZIFST President Phil Bremer

Welcome to the 2022 Annual NZIFST Confer-

phil.bremer@otago.ac.nz

“Collaboration – Building New Zealand Inc.

NZIFST Vice-President Esraa El Shall NZIFST Executive Manager Rosemary Hancock P O Box 5574, Terrace End

ence in Rotorua. The theme of the conference is This theme chosen for the conference came from a discussion with Tony Egan, Managing Director, Greenlea Premier Meats during a visit by the Institute’s Waikato Branch to Greenlea. Tony said that Greenlea had been able to make significant commercial progress by collaborating with other companies whose

Palmerston North 4441,

skills aligned but were not the same as Green-

New Zealand

lea’s. This will be the same for many of New

Phone: 06 356 1686 or 021 217 8298 Email: rosemary@nzifst.org.nz Website: www.nzifst.org.nz

Zealand’s Food Companies where much faster

Rob Archibald, Conference Chair

progress can be made by collaborating with like-minded companies than developing skills and technologies themselves. This is particularly the case where companies confront environmental issues and look to do more with a potentially static raw material supply. Tony made the following points about the conference theme: “Collaboration, the act of working to achieve a common goal, is not new. None of us would exist without it! For some it is a tango of destruction, for

Conference Committee

others it signifies a warm embrace. Cosying up is often frowned upon by

Rob Archibald, Chair

those whose grim determination prevails behind an iron curtain of mistrust,

Amit Taneja, Fonterra Anny Dentener-Boswell Don Otter, AUT Esraa El Shall, Fonterra Brands Evelyn Fraser, Consultant Paulette Elliott, KPMG

for others it can be a liberating experience." "The meat industry of old certainly discouraged such closeness, but today this is changing. It began with a few large egos tentatively embracing one another, and has fast become a veritable love-fest, a full-blown discovery of new and meaningful connections. Together we are learning to scale up and to meet the challenges of a changing world.” Tony will lead off the conference by sharing his experiences of collaboration

Graham Eyres, University of Otago

and explaining how they have led him to take a keen interest in the meat

Neala Hart, Fonterra Brands

industry.

Wendy Bayliss, Speaker Administrator

He will be followed by Fonterra’s Mark Piper who will discuss the

Anne Scott, FoodNZ

challenges of decarbonising the New Zealand food industry.

Rosemary Hancock, NZIFST, Conference Managerr

Other plenary speakers will discuss sustainability, the circular economy, Building NZ Inc, Unlocking Aotearoa’s Potential, and Food Safety. Ian Proudfoot’s plenary entitled "Mana Kai - The Health of the nation is the responsibility of food producers too” will conclude the conference So, let’s collaborate to build NZ Inc. at the NZIFST conference in July.

NZIFST Conference Handbook

Plenary Speakers

NZIFST Conference 2022 – Plenary Speakers TonyEgan Managing Director, Greenlea Premier Meats Limited Tony is currently the Managing Director of Greenlea Premier Meats Limited. www.greenlea.co.nz This family owned business has a turnover of $300 million, 460 staff and processes over 230,000 cattle and 109,000 calves per year. Tony’s previous roles include CEO for AsureQuality (the largest quality assurance organisation in New Zealand) for five years, CEO for AFFCO NZ Ltd (a major meat processing company) for five years, and Managing Director [Marketing and Finance] for Greenlea Premier Meats Ltd for eight years. In addition to these management roles, Tony has taken on a number of Directorships at both industry and international business levels and has represented New Zealand at a number of international forums.

Mark Piper Director of Category, Strategy and Innovation, Fonterra As Director for Category, Strategy & Innovation for Fonterra, Mark oversees innovation platforms globally and Fonterra’s overarching strategy. He has been in the dairy industry for 29 years and has held roles across manufacturing, IT, and Supply Chain before moving to Tokyo for 3 years to manage technical engagement with customers and then a further 5 years in Chicago where he was Regional Director for North America. Mark returned to NZ in 2016 and has been based in Palmerston North leading innovation since 2017. Mark also sits on the Board of Sprout Agritech and is Chair of Food HQ.

Craig Armstrong Director (Customers), New Zealand Trade & Enterprise As Director (Customers) at New Zealand Trade & Enterprise, Craig is helping New Zealand businesses grow into and in international markets. He leads teams working with businesses primarily in the biological economy (food, ingredients, beverages) or who supply associated high tech to that value chain. He has Board and Executive experience with Lion, Cadbury, Hunterskil Howard, CPLG, Yoplait, Snapple and Heinz and has founded and exited start-ups. Craig is also a member of the MBIE College of Assessors, and Governance Member of the NZ Food Awards. He is a graduate of Massey University (NZ), of Thunderbird School of Global Management (USA) and of the Leadership Development Centre (Wellington).

Donna Purdue Chief Economist, MBIE Donna has been the Chief Economist at the Ministry of Business Innovation and Employment (MBIE) since 2016. In her role, she is responsible for leading the thinking on the economic frameworks used to underpin MBIE’s policy analysis, leading and shaping the direction of MBIE’s strategic research programme, and providing monitoring and analysis of key economic trends and their implications for policy advice and regulatory stewardship. Donna has a Bachelor of Social Science with First Class Honours in Economics from Waikato University. She has worked in both the private and public sectors providing practical economic insights to businesses, investors and government to support their decision-making.

Jodie Kuntzsch Chief Action Officer, Businesses for Climate Action With a background in New Zealand’s primary industries and in the global seafood industry, Jodie joined Businesses for Climate Action with a wealth of experience in understanding the intricacies of businesses, particularly the complexity and diversity they face due to a changing climate. She now brings her unique focus on building commercial collaborations and solving environmental and social challenges to the Te Tauihi business community.

July 2022

Plenary Speakers

Alex Worker Future Food Aotearoa Alex is a New Zealander with an international background in food, start-ups, and agriculture. He is the Managing Director of Highground Brands, an APAC-focused strategic foods agency and also Chair of Future Food Aotearoa, a movement driving advancement in New Zealand's food-tech ecosystem. He is working with Impossible Foods across APAC, and has over 10 years corporate management experience with Fonterra. Born in Hong Kong, he lived in Asia for fifteen years, building early-stage ventures and advising a number of food companies and e-commerce channels. He helped found the New Zealand Business Roundtable in China, was a Global Shaper at the World Economic Forum, and is a mentor in the Asia:NZ Leadership Network.

Brendan Haigh General Manager Innovation, Miraka Limited For the last 4+ years Brendan has led the development and delivery of Miraka’s innovation strategy, including new product development for their brands business (Taupo Pure). Brendan has a background as a scientist, earning his PhD in molecular biology, then completing PostDoc Research at the University of British Columbia where he was part of a team developing therapeutics for Huntington’s disease. He returned to New Zealand to work with AgResearch in Dairy Foods, including development of new R&D innovation projects and programmes with AgResearch’s commercial customers.

Vincent Arbuckle Deputy Director-General New Zealand Food Safety Vincent joined the Ministry for Primary Industries in November 2018 and currently leads New Zealand Food Safety. Prior to this, he was Deputy Director-General Compliance and Governance, and held senior roles in Corrections, the New Zealand Fire Service, and AXA New Zealand.

Professor Palatasa (Tasa) Havea ONZM Tasa Havea ONZM is Dean Pacific in the new Office of Pasifika Student Success at Massey University. Before joining Massey, Tasa was Principal Research Scientist at Fonterra’s Research and Development Centre. Originally from Tonga, Tasa's 22-year research career began when he studied a food technology degree at Massey University. Tasa has a distinguished record of leadership in the Pacific community, serving on a range of boards, committees and reference groups. A strong advocate for encouraging Pacific students into science, technology, engineering and mathematics (STEM) subjects, he is part of the Reference Group at the Ministry of Social Development developing new strategy, is Deputy Chair of the Pacific Education Foundation Board at the Tertiary Education Commission and chairs the Amanaki STEM Academy Board.

Mavis Mullins MNZM Mavis Mullins has a long list of accolades to her name, a long history in agri-business and an MBA from Massey University. In 2002, she was made a Member of the New Zealand Order of Merit and in 2017 was inducted into the NZ Business Hall of Fame. With over twenty years’ experience in governance in public and private enterprises she is a well-known and respected leader within the wool and agribusiness sectors and on the international business stage. In the late 1990s Mavis was appointed to the board of Landcorp – a role she held for seven years. Since then, she has been a member of the Mid-Central and Wairarapa District Health Boards and the Massey University Council. Her governance roles have included 2degrees Mobile and Aohanga Incorporation, Atihau Whanganui Incorporation, Poutama Trust, Rangitane Tu Mai Ra and Taratahi.

NZIFST Conference Handbook

Plenary Speakers

Ian Proudfoot Global Head of Agribusiness, Partner - Audit, KPMG in New Zealand Ian Proudfoot joined KPMG in the London office in 1992, moving to New Zealand and the KPMG office in Auckland in 1996. Ian was admitted to partnership in 2004 and appointed as Global Head of Agribusiness for KPMG in 2013, leading a network of KPMG Professionals that now spans over 50 countries. Ian has a BSc (Hons) Industrial Economics from the University of Warwick, UK. Ian is considered to be one of the leading strategic thinkers on Agribusiness in New Zealand. He speaks around the world on the future of food productions, processing and consumption, articulating a vision for a food system that delivers sufficient nutrition to the world in a sustainable manner. He is the lead author of the award-winning KPMG Agribusiness Agenda publications which have been published annually since 2010.

Closing plenary wrap–up: Professor Richard Archer Past–President of NZIFST, Richard Archer is the Logan Campbell Professor of Food Technology in the School of Food and Advanced Technology at Massey University and is also a Fellow of the Riddet Institute. After four years in deer by-product processing industry, then nineteen in the dairy processing industry, Richard returned to Massey University in 2004 to head Engineering, and then the Institute of Food, Nutrition and Human Health. Richard is now Director of the FoodPILOT and serves on several advisory boards. He was Chief Technologist of the recently completed MBIEfunded FIET programme on food process engineering and leads a number of smaller projects and programmes.

July 2022

General information

Venue and Parking

Registration and Information Desk

The conference will be held in the Distinction Hotel and Conference Centre in Rotorua, at the southern end of Fenton Street. The conference centre is all on the ground level. The hotel has a free, large, securely fenced car park immediately adjacent to the conference centre.

The Registration Desk is located on the ground floor in the foyer, at the car park end, near the entrance to the conference centre and is your first point of call for all matters associated with the conference, from programme and amendments, to social function ticket purchases. The registration desk will be open daily from around 07:30 until end of sessions. Registration contact – phone Rosemary, 021 217 8298

NZIFST Conference Handbook

General information

Speaker’s Preparation If you are making a presentation at the Conference you are requested to meet with the A/V technical support staff at least 1 hour prior to the presentation to load and check your material. Registration staff will direct you to the “Speaker’s Room” which is close by the registration desk. Alternatively, please contact Wendy on 021 122 9161.

Name Badges – sponsored by Amcor

NOTE: Student Posters are around the walls in the main conference room. All General posters are available in the foyer.

Poster authors are expected to be in attendance with their posters on TUESDAY from 17:00 to ~19:00. Poster competition winners will be announced at the Awards Dinner on Wednesday evening.

Name badges must be worn at all times. Your name badge is your ‘entry ticket’ to the technical sessions of the conference and into the refreshment breaks.

Daily Refreshments – Sponsored by Dominion Salt All morning teas, lunches and afternoon teas, and the exhibitor and poster network function on Tuesday will be served in the Exhibition areas (Foyer and Kauri Room)

Coffee Cart – sponsored by Eurofins Food and Water Testing NZ Ltd Barista coffee is available free of charge from the coffee cart situated in the foyer at the swimming pool end, adjacent to the Eurofins display.

Post-Graduate Student Competition Posters - sponsored by the University of Otago Department of Food Science The student competition posters are around the walls in the main conference room. These are available for viewing during refreshment breaks.

3-Minute-Pitch Competition – sponsored by Massey University School of Food and Advanced Technology On Wednesday morning, students in this competition have 3-minutes and 1-slide to present their work. The 3MP competition winners will be announced at the Awards Dinner on Wednesday evening.

Conference Amendment or Cancellation The organisers have made every effort to secure the speakers as advertised but reserve the right to amend the programme without recompense to the delegates.

COVID-19 or Influenza If you are feeling unwell, are waiting for results of a COVID-19 test, or are a household contact of a positive COVID person, please DO NOT come to the hotel or the conference venue.

July 2022

General information

Liability You are reminded that you are responsible for the security of your own items. Please do not leave personal items unattended. Whilst every care will be taken by the venue and organising personnel, the Distinction Hotel, Rotorua, and the NZIFST Inc. will not be held responsible for any loss or damage to any property of any delegate or exhibiting company, by theft or fire or any other cause whatsoever outside the control of the venue.

NZIFST Annual General Meetings

Emergency In the event of an emergency please follow the directions of the venue staff.

Part I: Wednesday 6th July, 13:15 – 14:00.

Warn others in the immediate area as you evacuate via the nearest exit.

Venue: Distinction Hotel Conference room,

Fire hoses and fire alarm switches must remain visible and accessible at all times.

Fenton Street, Rotorua

Privacy Personal details provided by you on the registration form are confidential to NZIFST. These will be used by NZIFST for conference purposes (such as registration, name badges, delegate lists, etc) and made available to conference exhibitors and sponsors or used for general contact purposes by the NZIFST Secretariat. Your details will not be passed onto any third party.

NZIFST Conference Handbook

Part II: Wednesday 6th July, from 19:00 at the NZIFST Awards Dinner. Venue: Distinction Hotel Conference room, Fenton Street, Rotorua

Social Programme

Social Programme Additional tickets for all social functions are subject to availability and may be purchased from the registration desk at the conference.

•

NZFS Award for Significant Contribution to Food Safety

•

Allergen Bureau Award for Best Practice Food Allergen Management

NZIFST Awards Dinner – sponsored by Mätt Solutions/Formula Foods

Come and recognise and congratulate your fellow members.

Guest speaker sponsored by Sensient Technologies

One ticket included in the full (Delegate, Speaker and Student) registrations, additional tickets only $90.00 incl. GST.

Distinction Hotel Conference Room, Fenton Street, Rotorua

Exhibitor and Poster Networking Social

Wednesday 6th July, 19:00 - 22:00 with pre-dinner drinks from 18:30.

Tuesday 5th July, 17:00 – 19:00, exhibition areas.

A sumptuous dinner prepared by the Hotel’s chefs will support the presentation of NZIFST Awards including

You are invited to join us for light refreshments at the close of sessions on the first day. One ticket included in the full (Delegate, Speaker and Student) registrations or Tuesday Day Registration.

•

The J C Andrews Award, the Institute’s most prestigious Award.

•

The Ron Hooker Award for Exemplary Service

Early Career Foodies Function

•

New Institute Fellows

Tuesday 5th July, 19:00 – 21:30.

•

Emerging Leader Award

•

Student Poster Prizes (sponsored by the University of Otago Department of Food Science)

•

3-Minute-Pitch Competition Prizes (sponsored by Massey University School of Food and Advanced Technology)

Student and Graduate Members of NZIFST are invited to gather and relax with their peers for a fun evening. Numbers limited and must be booked when registering. Light meal provided; cash bar applies. No charge to registered eligible delegates.

Please assemble near the Registration Desk at 19:00.

And Food Industry Awards including

Additional tickets for social functions are subject to availability and may be purchased from the registration desk at the conference.

July 2022

Awards

Awards The following awards will be announced and presented at the NZIFST Awards Dinner on Wednesday 6th July.

J C Andrews Memorial Award The J C Andrews Memorial Award is the most prestigious award presented by the New Zealand Institute of Food Science and Technology (Inc.). It is presented in memory of Massey University’s first chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University. The J C Andrews Award recognises an Institute member who has made a substantial contribution to science and technology in the food industry. The J C Andrews Award winner will give a public address after lunch on Wednesday 6th July in the main conference room following the NZIFST AGM.

Institute Fellowships Fellowship is an honour bestowed upon a member to recognise their substantial contribution to the profession of food science and technology, through outstanding service in at least one of the following areas: •

Research and development leading to the creation of new knowledge

•

Technology transfer and education

•

Development of the food industry, including promotion of its ethical standards and public image

•

Development of the affairs of the Institute, its Branches or Divisions.

The Ron Hooker Award for Exemplary Service Established to honour and recognise the outstanding contribution given by Ron Hooker to the NZIFST since its formation in 1965, this award is to recognise significant past or current service or contribution to the NZIFST, developing the affairs of the Institute, its Branches or Divisions.

Emerging Leader Award This award is to recognise a young technologist (aged 30 years or under) for their endeavour or achievement AND leadership potential within the food industry.

Student Poster Competition Prizes (sponsored by the University of Otago Department of Food Science) Recognises the best posters at the conference submitted by student members of the Institute.

3-Minute-Pitch Competition Prizes (sponsored by Massey University School of Food and Advanced Technology) Recognises the best oral presentations at the conference by student members of the Institute.

NZIFST Conference Handbook

Food Industry Awards

Food Industry Awards NZFS Award for a Significant Contribution to Food Safety This award recognises an individual, a team, or an organisation who has made a significant improvement to food safety in New Zealand. This could include a development or improvement of a specific process or operation, and it could be for one particular sector or across a few sectors. Improvements in any of the following areas may be recognised: •

Science and research

•

Equipment or processing technology

•

Product or packaging development

•

Industry best practice

•

Building and maintaining a food safety culture (e.g. staff engagement processes and practices; educational or training

Allergen Bureau Award for Best Practice Food Allergen Management This award recognises excellence in food allergen management in New Zealand. In accordance with the Allergen Bureau Mission, the award recipient will be recognised for their contribution to a consistent, sciencebased approach to food allergen risk assessment, management and communication that guides industry best practice and assists allergen sensitive consumers to make informed choices based on label information. All sectors of the New Zealand food industry are eligible and the recipient must be resident in New Zealand

Places limited at the dinner – reserve yours now

July 2022

Programme Outline

NZIFST Conference Programme Outline Full programme on page 14 and at https://nzifst.org.nz/page-18127

DAY 1 - TUESDAY 5th July 7.30

Registration opens

Plenary Session

Plenary A - Collaboration: Starting the Conversation

9.00-9.15

Welcome & Housekeeping

9.30-9.55

Plenary A1: Opening - Tony Egan (CEO, Greenlea Premier Meats) "The need and the advantages of Collaboration"

9.55-10.25

Plenary A2: - Mark Piper (Fonterra) - Sustainability/decarbonisation and future focus - GHG and energy

10.30-11.00

Refreshments

Session B: 11.30 - 12.00

B1: Food Integrity

12.30-1.30

Refreshments

Session C: 1.30 - 3.00

C1: Auditing

3.00-3.30

Refreshments

Plenary Session

Plenary D: Collaboration - Delivering Outcomes

3.30-4.00

Plenary D1: Craig Armstrong [Rob] Collaboration and the building of NZ Inc

4.00-4.30

Plenary D2: Donna Purdue (MBIE) Circular Economy

4.30-5.00

Plenary D3: Jodie Kuntzsch (Businesses for Climate Action) Collabs that have greater purpose

5.00-7.00

Posters & Refreshments Exhibition areas (Foyer and Kauri Room)

7.00-9.00

Early Career Foodies' Function Venue TBA

Exhibition areas (Foyer and Kauri Room) B2: Process Engineering

B3: Nutrition and Health

B4: Perceptions of Flavour, Sponsored by AgResearch

C3: Kai Moana

C4: Sensory Panels as adjunct to development

Exhibition areas (Foyer and Kauri Room) C2: Engineering For Sustainability Exhibition areas (Foyer and Kauri Room)

DAY 2 - WEDNESDAY 6th July 7.30

Registration opens

Plenary Session

Plenary E: Business and Unrealised Aotearoa Potential

8.35-9.15

Plenary E1: Alex Worker Unlocking Aotearoa Potential

9.15-9.55

Plenary E2: Brendan Haigh (Miraka) Miraka Journey - inception until now linkages with R&D development, applying Matauranga Maori to R&D environment

9.55-10.25

Plenary E3: Vince Arbuckle (MPI) Food safety governance, traceability, food fraud - how do you maintain the clean green NZ image

10.30-11.00

Refreshments

Session E 11.00 - 12.30

F1: Food Safety - Salmonella Outbreak

12.30-1.15

Refreshments

Session AGM and Plenary G

AGM and Plenary G - Recognising Collaborators

1.15-2.00

NZIFST AGM

2.00-2.30

Plenary G1: JCA winner's Address

2.30-3.10

Plenary G2: - Tasa Havea (MU) Personal Story

3.15-3.45

Refreshments

Session H: 3.45 - 5.15

H1: Elements of Food Safety

6.30

Awards Dinner: Distinction Hotel Conference room, Fenton Street, Rotorua

Exhibition areas (Foyer and Kauri Room) F2: Circular Economy

F3: 3-Minute-Pitch Competition

F4: Consumer Insights

H3: Bridging the Commercialisation Chasm

H4: P&F Future Urban Consumer

Exhibition areas (Foyer and Kauri Room)

Exhibition areas (Foyer and Kauri Room) H2:Dairy

DAY 3 - THURSDAY 7th July 8.00

Registration Opens

Session I: 9.00 - 10.30

I1: Food Safety - Understanding and Managing Risk

10.30-11.00

Refreshments

Plenary Session J

Plenary J - A Healthy-Food Future for NZ through Collaboration

11.05-11.35

Plenary J1: Mavis Mullins Unlocking Future Potential through Collaboration

11.35-12.05

Plenary J2: Ian Proudfoot (KPMG) Mana Kai - Health of the Nation is the responsibility of food producers too!

12.05-12.50

Closing Plenary J3: WRAP-UP Richard Archer

12.50-1.00

Farewell & announcement of 2023 Conference

NZIFST Conference Handbook

I2: Alternate Proteins

I3: Riddet

Exhibition areas (Foyer and Kauri Room)

Sponsors and Exhibitors

Sponsors and Exhibitors The NZIFST acknowledges and appreciates the generous support of our many sponsors and exhibitors. Delegates will have ample opportunities to view the exhibits and meet the staff during refreshment breaks. Please support our exhibitors and sponsors, during and after the event.

Principal Sponsors Mätt Solutions/Formula Foods

www.formulafoods.co.nz / www.matt.nz

Major Sponsors Lab Supply

www.labsupply.co.nz

Tatua Cooperative Dairy Company Ltd

www.tatua.com

Exhibitors AsureQuality

www.asurequality.com

Bio-Strategy

www.bio-strategy.com

Callaghan Innovation

www.callaghaninnovation.govt.nz

Cuddon Freeze Dry

www.cuddon.co.nz

Eurofins Water and Food Testing NZ Ltd

www.eurofins.com

DKSH

www.dksh.com/nz-en/home

Food Tech Solutions Ltd

www.foodtechsolutions.co.nz

Foodtech Packtech

www.foodtechpacktech.co.nz

John Morris Group

www.johnmorrisgroup.com

Mediray NZ Ltd

www.mediray.co.nz

NZ Medical & Scientific

www.nzms.co.nz

Ngaio Diagnostics

www.ngaio.co.nz

OneLab

www.onelab.co.nz

Plant & Food Research

www.plantandfood.co.nz

Specialty Sponsors Lanyards

Amcor www.amcor.com

Student Poster Competition

University of Otago Department of Food Science

3-Minute-Pitch Competition

Massey University School of Food and Advanced Technology

Student Essay Competition

Food Tech Solutions Ltd

Conference Sessions

Cuddon Freeze Dry

Photo Booth

Mediray NZ Ltd

Daily Refreshments

Dominion Salt

Coffee Cart

Eurofins Food and Water Analytics NZ Ltd

Guest Speaker, Awards Dinner

Sensient Technologies

Special catered items supplied by Food Nation and Rescued Kitchen

July 2022

NZIFST Conference Handbook

Posters & Refreshments

Early Career Foodies' Function

SPONSORED BY: University of Otago Department of Food Science

4.30-5.00

7.00-9.00

Plenary D2: Donna Purdue (MBI E) "Towards a more circular New Zealand" Plenary D3: Jodie Kuntzsch (Businesses for Climate Action) "Collabs that have greater purpose"

4.00-4.30

5.00-7.00

Plenary D1: Craig Armstrong (NZTE) "A distance-based approach to critical and competitive food and beverage challenges"

Esraa El Shall

Plenary D: Collaboration - Delivering Outcomes

Barista Coffee - SPONSORED by EUROFINS FOOD & WATER TESTING NZ

C34: Seaweed is the new superfood Clare Bradley & Tane Bradley (Agrisea)

C32: Creating value from marine by-products using supercritical and subcritical solvents Jolin Morel (Callaghan) C33: Cellular agriculture of seafood in New Zealand: a new opportunity to share our kaimoana Georgina Dowd (P&FR)

C31: Functional food and ingredients from the ocean Sabrina Tian (Sanford)

Paulette Elliott

C3: Kai Moana

Tawa Room

3.30-4.00

Chair

Session

Refreshments - SPONSORED by DOMINION SALT

MI RO / RI MU / TAWA Rooms combined

ROOM

C24: Replenish fresh water with clean upcycling of Liluva Ziqian Feng & Yanyu Zhang (LU)

C14: How a quality management system can increase margins in your business Craig Houston (ANZCO)

2.35-2.55

Chair sums up session

C23: Future foods from fractured fiber: A fast fail approach Richard Edmonds (P&FR)

C13: TBC Catherine Richardson (Zespri)

2.15-2.35

3.00-3.30

C22: Native collagen from fish waste - a study of extraction conditions Suchima Gonapinuwala (MU)

C12: Seeing the system: The power of the process-based audit Ray Haddad (Food Surety Ltd)

1.55-2.15

2.55-3.00

C21: Drying second grade fruits: scaling up process from laboratory data to industrial validation Mario Alayon (P&FR)

C11: Governance in food safety - it's all about the Board, or is it? Dean Stockwell (Consultant)

Richard Archer

C2: Engineering For Sustainability

Rimu Room

Barista Coffee - SPONSORED by EUROFINS FOOD & WATER TESTING NZ

1.35-1.55

Chair introduces session

Evelyn Fraser

Chair

1.30-1.35

C1: Better Business through Quality Governance

MI RO Room

ROOM

Session

Chair sums up session

Refreshments - SPONSORED by DOMINION SALT

12.30-1.30

B34: Physicochemical characterization, molecular docking, druglikeness evaluation of bioactive food compounds Dominic Agyei (UoO)

B24: Successes and failures in the food and beverage processing industry and the benefits of communication Colin Pitt (Burkert NZ)

B14: Opportunities and challenges in packaging Kate Parker (Scion)

12.05-12.25

12.25-12.30

B33: Dry blended nutritional product capability study Hong Xin (Fonterra)

B23: Effects of processing on the flavour and digestibility of legumes Biniam Kebede (UoO)

B13: Chats at the Farmers Market - what our customers are telling our small business Hannah O'Brien (Hunt & Gather Bee Co)

11.45-12.05

C44: On-the-pack voluntary well-being messaging for milk targeting Chinese older adults Ao Chen (FEAST)

C43: Current practices and opportunities for modified textured foods Sharon Wu (UoA)

C41: Palatability and sensory perception of infant formulas according to caregivers and a trained sensory panel Sophie Gallier (NZ Dairy Goat) C42: Mouthfeel perception of dairy and non-dairy yoghurts using structure/tribology and dynamic sensory evaluation Damir Torrico (LU)

Graham Eyres

C4: Harnessing Sensory & Consumer Science

Kowhai Room (Restaurant)

B44: Enzymatic generation of kokumi tastants from dry-cured meat crust and their validation by taste-receptor assay Jihan Kim (AgResearch)

B43: Differences in the aroma profiles of dairy and non-dairy cheeses Mariza Gomes Reis (AgResearch)

B42: Food flavour development using AI , analytics and development chefs Santanu Deb-Choudhury (AgResearch)

B32: Bovine bioactive whey protein consumption supports the human and animal microbiomes. Katharine Adam (Quantec)

B22: Microwave technology for meat processing Mareiro Gawat (MU)

B12: The case for the Food I ntegrity Kirill Lagutin (Callaghan)

11.25-11.45

B41: Mechanisms and strategies to develop dry-aged meat flavour Renyu Zhang (AgResearch)

Sponsored by CUDDON FREEZE DRY

David Everett

H2:Dairy

Rimu Room

Barista Coffee - SPONSORED by EUROFINS FOOD & WATER TESTING NZ

H14: Vibrio parahaemolyticus: an emerging food safety challenge in New Zealand Anne-Marie Perchec (MPI)

Chair introduces session

Phil Bremer

Chair

3.45-3.50

H1: Food Safety - Future Tools & Trends

MI RO Room

ROOM

Session

Refreshments - SPONSORED by DOMINION SALT

3.15-3.45

Plenary G2: Tasa Havea (MU) "A Personal Story"

Chair sums up session

2.30-3.10

3.10-3.15

NZIFST AGM

Chair

Plenary G1: JCA winner's Address

Phil Bremer (President NZI FST)

Session

2.00-2.30

AGM and Plenary G - Recognising Collaborators

ROOM

SPONSORED BY:Massey University School of Food & Advanced Technology

This quick-fire competition features post-graduate students delivering their research outline in only 3 minutes and using only 1 slide.

Graham Eyres

F3: 3-Minute-Pitch Competition

Tawa Room

1.15-2.00

Refreshments - SPONSORED by DOMINION SALT

MI RO / RI MU / TAWA Rooms combined

12.30-1.15

Barista Coffee - SPONSORED by EUROFINS FOOD & WATER TESTING NZ

F23: Sustainable food processing: Role of innovative technologies and ingredients Jaspreet Singh (MU)

F13: Genomic insights into an outbreak of poultry-associated Salmonella Enteritidis ST11 in New Zealand Nigel French (MU)

11.45-12.05

Chair sums up session

F22: Valorisation of primary industrial waste Peter Dyer (Callaghan)

F12: NZFS response management of Salmonella Enteritidis 2021 Bruno Butler (MPI)

11.25-11.45

12.25-12.30

F21: Circular processing for whole of resource utilization: Co-products past, present and future Max Kennedy (Biolighthouse Ltd)

F11: Emergence of poultry-associated Salmonella Enteritidis infections in New Zealand Jo Kingsbury (ESR)

Chair introduces session

Rob Archibald

F2: Circular Economy

Rimu Room

Barista Coffee - SPONSORED by EUROFINS FOOD & WATER TESTING NZ

11.05-11.25

11.00-11.05

Roger Cook

Chair

ROOM

F1: Food Safety - Salmonella Outbreak

MI RO Room

10.30-11.00

Session

Chair sums up session

Refreshments - SPONSORED by DOMINION SALT

10.25-10.30

Plenary E2: Brendan Haigh (Miraka) "The Miraka Journey" Plenary E3: Vince Arbuckle (MPI ) "Food safety in New Zealand - is it good enough?"

Chair introduces session

8.30-8.35

9.55-10.25

Phil Bremer

Chair

Plenary E1: Alex Worker (Future Food Aotearoa) "Aotearoa New Zealand's food future"

Plenary E: Business and Unrealised Aotearoa Potential

Session

9.15-9.55

MI RO / RI MU / TAWA Rooms combined

ROOM

8.35-9.15

Registration opens

7.30

DAY 2 - WEDNESDAY 6th July

H44: The various aspects of sustainability of new food technologies Ivy Gan (P&FR)

H41: Exploring psychophysiological proxies to measure consumer responses to horticultural innovations Alex Schnack (P&FR) H42: The robot next door: Consumer acceptance of future agriculture technologies Tracey Phelps (P&FR) H43: The lesser of two evils: Understanding consumer attitudes to X-ray as a phytosanitary treatment Jenny Young (P&FR)

Denise Conroy

H4: P&F Future Urban Consumer

Kowhai Room (Restaurant)

F42: The benefits of using Best Worst Discrete Choice Experiments to quantify the importance of food attributes. Damien Mather (UoO) F43: Food reformulation - a collaborative approach for improving low cost high volume foods. David Monro (Heart Foundation) F41: The use of eye-tracking and physiological measures in consumer food science Erin Young (UoO)

F41: Developing for consumer value in the new normal Jo Muller (Kantar)

Esraa El Shall

F4: Consumer Insights

Kowhai Room (Restaurant)

NZIFST Conference Handbook

Aswathi Soni

Closing Plenary J3: Richard Archer (MU) Farewell & announcement of 2023 Conference

11.35-12.05

12.05-12.50

12.50-1.00

11.00-11.05

Plenary J1: Mavis Mullins "Unlocking Future Potential through Collaboration"

Chair introduces session

Chair

Plenary J2: Ian Proudfoot (KPMG) "Mana Kai - Health of the Nation is the responsibility of food producers too!"

Rob Archibald

Session

I32: Heat treatment of bovine milk impacts gastric emptying and nutrient appearance. Amber Milan (UoA) I33: Pulsed Electric Fields changes mastication behaviour and consumer perception of plant foods Indra Oey (UoO) I34: Bioengineering perspectives of food swallowing - pathways of in-vitro devces in food innovation Banxiang Chen (UoA)

I31: Examining global cropland use and making predictions for the future Nick Smith (MU)

Ali Rashidinejad

I3: Riddet

Tawa Room

11.05-11.35

MI RO / RI MU / TAWA Rooms combined

Plenary J - A Healthy-Food Future for NZ through Collaboration

Barista Coffee - SPONSORED by EUROFINS FOOD & WATER TESTING NZ

ROOM

10.30-11.00

I14: Challenges in developing microbiological models for complex biological systems. Soundarya Karamcheti (UoO)

10.05-10.25

Chair sums up session

I13: Determining whether a food is novel or traditional Tim Harwood (Cawthron Institute) & Karen Lau (MPI)

9.45-10.05

Refreshments - SPONSORED by DOMINION SALT

I22: Animal proteins versus alternate proteins: Achieving optimum digestion characteristics through processing Lovedeep Kaur (MU) I23: Understanding the mechanisms of fibre formation by plant proteins during thermomechanical processing Boning Mao (MU) I24: Nutrient content and nutritional indices of wild harvested Huhu grub (Prionoplus reticularis) Ruchita Rao Kavle (UoO)

I12: Composition of New Zealand Pyropia and Porphyra seaweeds from a food saf ety perspective Tom Wheeler (Cawthron)

9.25-9.45

10.25-10.30

I21: Is it "And" or "Or"? Miranda Burdon (Food Nation)

I11: Introducing ERIS: A new way to keep on top of emerging food safety risks Nicola King (ESR)

Paulette Elliott

I2: Alternative Proteins

Rimu Room

9.05-9.25

Chair introduces session

Chair

9.00-9.05

I1: Food Safety - Understanding and Managing Risk

MI RO Room

ROOM

Session

Registration Opens

8.00

DAY 3 - THURSDAY 7th July

July 2022

Hien Truong

Haroon Qazi

Abdul Halim Farawahida (Farah)

Merit Mathew

Manasweeta Angane

Wenwen Yu

Catherine Maidment

Ruchita Rao Kavle

Annu Mehta

Ramandeep Kaur

Sian Menson

Boning Mao

3MP2

3MP3

3MP4

3MP5

3MP6

3MP7

Judging Break

3MP8

3MP9

3MP10

3MP11

3MP12

3MP13

11:09:30

11:14:00

11:18:30

11:23:00

11:27:30

11:32:00

11:36:30

11:50:00

11:54:30

11:59:00

12:03:30

12:08:00

12:12:30

Judging Break

Jessica O’Connor

3MP1

11:05:00

12:17:30

Name

3MP#

Time Start

Session F3 - 11am - 12.30pm, Wednesday 6th July

UoO

UoA

UoO

Organisation

Understanding the mechanisms of fibre formation by plant proteins during thermomechanical processing

Valorisation of spent hops from brewing and potential reuse

The antimicrobial and antioxidant efficacies of manuka oil vary in low- and high-fat meat paste systems

Food choices influenced by expectations and emotions: A pilot study to understand relationship between extrinsic and intrinsic factors.

Why eat bugs?

Protein differences in the simulated gastrointestinal digestion of milk from different species

Development of low glycaemic bread containing navy bean cotyledon cells

Synergistic antimicrobial interaction of plant essential oils and extracts against food-borne pathogens

Rate-controlling mechanisms in atmospheric freeze-drying

Characterization of fungal growth of Monascus spp. isolates on Coconut Cream Agar and citrinin production

Impact of fortified reconstituted milk systems on gastrointestinal fate of curcumin nanoemulsion

Using Hyperspectral Imaging combined with 1D-CNN to evaluate quality of more data usage Manuka honeys before extraction

Lifting the lid on bins in dairy and beef.

Title

3 Minute Pitch Schedule for the 2022 Annual NZIFST Conference

NZIFST Conference Handbook

Number

S02

S03

S04

S05

S06

S07

S08

S09

S10

S11

S12

S13

S14

S15

S16

S17

S18

S19

S20

Name

Hien Truong

Abdul Halim Farawahida (Farah)

Merit Mathew

Manasweeta Angane

Wenwen Yu

Catherine Maidment

Suchima Gonapinuwala

Mariero Gawat

Chi Hou Lo

Ramandeep Kaur

Chuanjie Chen

Jiecheng Li

Aylin Sen

Ladie Conde

Parise Adadi

Molly Goodisson

Nilushika Thambugala

Linda Nezbedova

Li Ying Jessie Lau

2022 Student Poster Index

Posters

"Li Ying Jessie Lau, Kang Huang and Siew Young Quek"

"Linda Nezbedova, Tony McGhie, Mark Christensen, Julian Heyes, Noha Ahmed Nasef, Sunali Mehta"

"Nilushika Thambugala, Anna Miles, Meng Wai Woo, Anu Gnanavinthan, Siew Young Quek "

"Molly Goodisson, Phil Bremer, Miranda Mirosa"

"Parise ADADI, Alastair HARRIS, Pat SILCOCK, Phil BREMER, Austen GANLEY, Tim JOWETT, Andrew JEFFS, Graham EYRES"

"Ladie Anne Conde, Biniam Kebede, and Indrawati Oey"

"Alyin Sen, Harjinder Singh, Aiqian Ye, Alejandra Acevedo-Fani"

"Jiecheng Li, Zhi Yang, Xiaoling Lin, Sinong Wu, Guantian Li, Na Li, Don otter, Fan Zhu, Christian Hartinger, Harold Corke, Yacine Hemar"

"Chuanjie Chena, Guantian Lia, Yacine Hemarb, Harold Corkec, Fan Zhu"

"Ramandeep Kaur, Lovedeep Kaur, Tanushree B. Gupta and John E. Bronlund"

"Chi Hou Lo, Kelly Wade, Kate Parker, Tanya Poipoi Davy, Anthony N Mutukumira"

"Mariero Gawat, Lovedeep Kaur, Raul Cruz, Jaspreet Singh, and Mike Boland"

"S.T. Gonapinuwala, S. Kirk, J.R. Jones, M.D.S.T. de Croos and J.E. Bronlund"

"Catherine Maidment, Assoc/Prof Aiqian Ye, Dr Siqi Le, Dr Jessica Gathercole, Dr Anita Grosvenor"

"Wenwen Yu, Jaspreet Singh, Indrawati Oey"

"Manasweeta Angane, Janesha Perera, Simon Swift, Kang Huang, Christine A. Butts, Siew Young Quek"

"Merit Mathew, Qun Chen, Jim R. Jones, Richard H. Archer"

"Abdul Halim Farawahida, Jon Palmer, Steve Flint"

"Hien Thi Dieu Truong, Mahmoud Al-Sarayreh, Pullanagari Reddy, Marlon M Reis, Richard Archer"

Authors

An exploratory study of the beneficial effects of probiotics and phenolic compounds

Impact of processing on the phytochemical profile of NZ heritage apple cultivar ‘Monty’s Surprise’ and their cancer management properties.

Sensory-rheology correlation of texture-modified food in the context of swallowing safety

An investigation of the capabilities and capacity of Central Otago fruit processors to upcycle the region’s surplus fruit

"Effects of sound applied during beer fermentation on yeast growth, fermentation duration, and volatile compounds"

Impact of high hydrostatic pressure and hydration level on the starch related properties of cassava flour

A novel plant-based emulsifier: OBMMs

In-flow SAXS investigation of whey protein isolate hydrolysed by bromelain

Physicochemical properties of lotus seed starch

The antimicrobial and antioxidant efficacies of manuka oil vary in low- and high-fat meat paste systems

Sustainable Paper-based Packaging from Hemp Hurd Fibres for Thermoformed Moulded Packaging

Microwave technology for meat processing: its impact on quality and ultrastructure

Effect of treatment conditions on extracting fish collagen for biomedical applications

Protein differences in the simulated gastrointestinal digestion of milk from different species

Development of low glycaemic bread containing navy bean cotyledon cells

Synergistic antimicrobial interaction of plant essential oils and extracts against food-borne pathogens

Rate Controlling mechanisms in atmospheric freeze-drying

Characterization of fungal growth of Monascus spp. isolates on Coconut Cream Agar and citrinin production

Using Hyperspectral Imaging Combined with 1D-CNN to Evaluate Quality of M_nuka Honeys Before Extraction

Title

July 2022

S22

S23

S24

S25

S26

S27

S28

S29

S30

S31

S32

Brian Thong

Akshay Bisht

Elizabeth Cunliffe

Sian Menson

Stella Henderson

Subha Sasidharan Nair

Haroon Qazi

Emma Roberts

Shaina Ebron

Lance Aya

Patrick Nolan

G04

G05

G06

Callum Lambert

Dawn Scott

Candice Gu

G08

G03

Mustafa Farouk

Lovedeep Kaur

G02

Carolina Realini

G07

G01

Fan Zhu

Sravani Gupta

Number

Name

2022 Professional Poster Index

S21

Crystal van Gorp

"Lovedeep Kaur, Amrutha Elamurugan, Feng Ming Chian, Xianqian Zhu, and Mike Boland"

"Sravani Gupta, Kathiravan Krishnamurthy, Roland Taylor, Graham C. Fletcher and Mohammed M. Farid"

"Kevin Mitchell, Andrew Lewis, Rosemary Webby, Candice Gu, and Andrew MacKenzie"

"Dawn Scott, Candice Gu, Kirill Lagutin and Andrew MacKenzie"

"Callum Lambert, Rebecca Edgar, Bikiran Pardesi, Alessandro Pisaniello, Roland Schaap, Millie Maddocks, Sam Stevenson, Lindsey White, Kendall Clements, Paul Rose"

"Mustafa M. Farouk, Renyu Zhang, Katherine Tozer, Tracy Baylis, R. Greenfield, Noby Jacob, Michael Agnew, Steven Howarth"

"Carolina E. Realini, T. Driver, R. Zhang, M. Guenther, S. Duff, C.R. Craigie, C. Saunders, M.M. Farouk"

"Fan Zhu, Noor Ariefandie Febrianto"

Authors

"Patrick Nolan, Dominic Agyei, Alaa El-Din Ahmed Bekhit, Ruchita Rao Kavle"

"Lance Aya, Miranda Mirosa, Phil Bremer, Erin Young"

"Shaina Ebron, Miranda Mirosa, Phil Bremer, Erin Young"

"Emma Roberts, Miranda Mirosa, Phil Bremer, Erin Young"

"Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, Harjinder Singh"

"Subha Sasidharan Nair, Iresha Matiwalage, Philip Winscomb, Caren Meyn Alvarez, Keegan Burrow, Maneesha S Mohan"

"Stella Henderson, Patrick Janssen, Sam Rodgers, Anna Williams and Lara Matia-Merino"

"Sian Menson, Graham Eyres and Phil Bremer"

"Elizabeth Cunliffe, Phil Bremer, Miranda Mirosa"

"Akshay Bisht, Kelvin Goh, John Monro, Lara Matia-Merino "

"Brian Thong, Phil Bremer, Sheila Skeaff, Miranda Mirosa"

"Crystal van Gorp, Graham T. Eyres, Andrea Warburton and Pat Silcock"

"Pasture-Raised Beef, Grain-Finished Beef, and a Plant-Based Meat Alternative: A comparison of protein and lipid digestion"

Rapid inactivation of Listeria monocytogenes on apples and salmon using Pulsed UV light

Analysis of Trimethylamine N-oxide and Trimethylamine in marine oils by NMR

Rapid extraction of green shell mussel and fish flesh for high throughput lipid analysis.

Metagenomics Used to Characterise and Replicate Fish-gut Microbiome

Impact of regenerative farming on meat quality

Meat consumption and consumer attitudes – a New Zealand perspective

Bioactive components and flavor volatiles of diverse cocoa genotypes

Title

Nutrient and health-promoting components of edible insects: More than meets the eye

Consumer Reactions to the Packaging of a Health Positioned Upcycled Food: A Biometric Methods Approach.

Investigating the impact of sustainability communications of an upcycled oat bar on consumer preference.

How does the marketing of an upcycled product effect consumer preference?

Impact of fortified reconstituted milk systems on gastrointestinal fate of curcumin nanoemulsion

Interaction of green tea polyphenols with milk proteins

Developing a model UHT whipping cream system to investigate fat crystal modifying emulsifiers on functionality

Valorisation of spent hops from brewing and potential reuse

"Insights into upcycling from a manufacturer's perspective. including the challenges, barriers, and opportunities upcycling presents."

Physical modification of a bio-polysaccharide from Cyathea medullaris.

Exploring potential uses of upcycled bread flour in food (pasta) recommended for a healthy diet

What volatile compounds are present in flavoured e-cigarette liquids sold in New Zealand?

Principal Sponsors

Formula Foods How do you keep supplying flavours when freight stops? Every manufacturing sector in New Zealand has been facing supply chain constraints. The Flavour industry is unfortunately in the same “boat”. How then does a flavour house company source raw materials from around the world ensure sustainable supply? Dave Rout, Founder and CEO of Formula Foods has the answer. “Buying good stocks of raw materials has placed us in a very good position to supply when other suppliers have had delays including freight issues, causing an inability to supply client’s requirements. Although it’s an expensive undertaking, maintaining rotational 12 month stock levels has proven invaluable in these challenging times. We have had many clients come to us for assistance when their flavour orders have been delayed. This has been good for us, especially over the past year, resulting in steady growth.” When you source flavours from Formula Foods, you’re not just getting

NZIFST Conference Handbook

top-quality ingredients and efficient service, you’re getting a taste of success. Christchurch-based company Formula Foods – now a SEDEX member, has been making food products taste great since 1987. From the start, owner Dave has continued to build and grow the business from the ground up. With flavourings made from scratch right here in New Zealand, Formula Foods works to provide shorter lead times, and greater flexibility on minimum order quantities. “That’s what we have built our business on – being able to deliver what the client wants, when the client wants, at a competitive price,” Dave says. “The difference in New Zealand is that there are not many flavour manufacturers or suppliers that can offer the flexibility that we can.” Come visit us at the upcoming NZIFST conference in Rotorua to discuss how we can sustainably protect your supply chain by providing exceptional flavours, customised to your taste.

Principal Sponsors

Mätt Solutions 1 Minute Moisture and <1 Minute economical Milk Analysis Solutions on show by Mätt Solutions on Stand 1 Matt Solutions are proud to Launch three cutting edge solutions at the upcoming NZIFST conference in Rotorua. We shall have the PerkinElmer LactoScope 300 milk analyser and the ROS 1 Moisture analyser and the Meter AQ3 1 minute moisture analyser. LactoScope 300 – LactoScope 300 tests raw and processed milk, cream and whey for fat, protein, lactose, solids and solids non-fat. It screens raw milk for abnormal content and can detect adulterants such as urea, ammonium sulphate, maltodextrin, sucrose and water. ROS 1 Moisture Analyser – presents moisture balance speed with reference-method precision, analysing up to nine samples in 40 minutes. Each sample is heated directly as it dries and cycled across a highly accurate scale. Throughout the process, the ROS 1 records temperature, weight and time, then generates a precise drying curve for each sample.

By-the-book oven methods require hours of repetitive labour: sample in, sample out, weigh sample, repeat, repeat, repeat. It takes hours. The ROS 1 helps you meet regulations while automating the monotony, freeing scientists and techs to do more profitable work. AQ3 1 Minute Moisture and Water Activity – Utilising a cloud based AI, the AQ3 is able to use a primary method dew point water activity analysis approach, correlate this to moisture using an isotherm curve and present very accurate results in 1 minute. As with all instruments we supply, the Matt Solutions (www.matt. nz ) team will be available for in-depth consultation to explore these solutions at the conference. Competition – One more reason to visit our stand, our “world famous guess the water activity competition” at NZIFST conference. Come and see us on Stand 1 and discover how we can speed up your testing.

July 2022

Major sponsors

Lab Supply Supporting research and innovation in the Food and Beverage industry. As independent importers and distributors of laboratory equipment and consumables, we partner with world-leading scientific brands to help our food and beverage clients support research and innovation in the development, processing, and manufacture of their products. We are committed to equipping you with the right solutions to help you grow your production capacity and lead the way in food safety and quality. Our portfolio includes a range of products for media and sample preparation, rapid chemical testing, bioburden and pathogen testing, environmental monitoring, analytical technologies, product testing and more.

control standards are met, we make sure the products we supply provide accurate, reliable, and consistent results. Our staff are on hand to help you find the right product, offer technical advice, and make recommendations on the use of equipment you purchase from us. We also support what we sell, with in-house servicing, calibration, and repair capabilities for a wide range of laboratory equipment, including liquid handling instruments. With our expertise in the setup of new labs, we can help install your equipment, ensure it works within the necessary parameters, and upskill staff on equipment usage. From food producers to beverage companies, academic research to analytical laboratories, we are the answer to all your laboratory supply needs. With over 75 suppliers, a presence in Dunedin and Auckland, and an expansive product range, Lab Supply is a partner of choice to the research and applied science communities.

Brands we represent include Eppendorf, Memmert, Greiner Bio-One, Technoplas, GVS Filtration, and Munktell, among others. We have also announced an enhanced partnership with Merck, to increase coverage in the food and beverage market and offer customers better access to Merck’s product range.

For over a decade, we’ve worked behind the scenes enabling researchers and scientists across New Zealand take their work the extra mile, helping translate it into tangible benefits for society. We look forward to being of service to you!

We understand the importance of accuracy and rigour in scientific work. With a focus on ensuring that the highest food safety and quality

Visit www.labsupply.co.nz to browse our range of laboratory products.

NZIFST Conference Handbook

Talk to our team today about how we can support your business.

Major sponsors

Tatua At Tatua, we’ve loved dairy since 1914. Embracing and sustaining all that is good. Our land, our cows, our people, and our ideas.

and confectionery applications, while our bulk dairy ingredients are used globally to meet the needs of food and beverage manufacturers.

From New Zealand to the World

www.tatua.com

Tatua is a co-operative company. Our 101shareholder-owned farms, all located within a 12km radius of our manufacturing facilities, are owned by local farming families, some of whom are 3rd and 4th generation suppliers to Tatua. For more than 100 years, we have been developing and producing safe, high-quality, specialised dairy ingredients and food products at Tatuanui, in the North Island of New Zealand. Each year approximately 90% of our products are exported around the world.

Commitment to Innovation, Quality, Food Safety and Sustainability We add value through partnership and collaboration, combining the knowledge of our people and our specialist manufacturing facilities with our ongoing dedication to our customers. Our 400 employees in New Zealand, Japan, China and the USA are committed to innovation and excellence. Our comprehensive quality management and food safety systems ensure we produce safe, high-quality products that meet the standards required by our global customers. Our ongoing commitment and investment in sustainability focuses on the things we can do now, and in the future, to continuously improve outcomes for our environment, our people, our animals and our communities.

Specialised Dairy Solutions We are an agile and innovative manufacturer of specialised dairy solutions, creating high-quality dairy ingredients and food products that meet the needs of customers worldwide. Our tailored nutritional ingredients are used across infant, medical and microbial nutrition as well as active lifestyle, functional health and healthy aging applications. We produce award-winning speciality creams packaged in convenient consumer formats as well as bulk packaging for foodservice and industrial customers. Our dairy flavour ingredients provide solutions for cheese, bakery, beverage, ice cream

SPECIALISED DAIRY SOLUTIONS FROM NZ TO THE WORLD

tatua.com

July 2022

Exhibitors

Exhibitors AsureQuality AsureQuality is a leading provider of assurance services to Aotearoa’s food and primary production sectors. We are unique in New Zealand with our end-to-end focus on the food supply chain through a combination of auditing, inspection, certification, farm assurance, training, assurance mark traceability, diagnostics, and laboratory testing with an extensive range of domestic and international accreditations and approvals. We offer a comprehensive range of testing services to support Aotearoa’s food producers and exporters in meeting food safety, supplier, and Overseas Market Access Requirements. Our team are focused on delivering fast and accurate results with competitive turnaround times, including next day test results for Listeria, Salmonella, Cronobacter, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Coliforms and Enterobacteriaceae. We also offer next day confirmations for Listeria, Salmonella and Cronobacter, and are New Zealand’s first laboratory to offer an accredited FT-NIR testing service for fat, protein, ash, and moisture. Talk to our team of experts today. asurequality.com

Food Tech Solutions – A Focus to Food Safety! Food Tech Solutions is a niche supplier of quality testing solutions to the New Zealand food and dairy industry. Our long history of working closely with leading milk processors has helped position New Zealand as a global leader in the dairy industry, Since 1998 we have fulfilled demands within the food industry for a superb range of products contributing to Food Safety and quality programmes monitoring manufacturing cleanliness, ensuring New Zealand produces only quality products with a maximum shelf-life, whilst minimising recalls! Our Product Range Includes: •

Air Monitoring – Bacterial air monitoring instrumentation – TRIO.BAS™

•

Product Sterility Testing (EPIC) – UHT, ESL (soft dairy, personal care) – Charm

•

ATP Detection Systems – Superior science for advanced hygiene control – Charm

•

Texture Analysis - Food profiling and packaging testing – Stable Micro Systems

•

Enzymatic Test kits and enzymes - wine, beverage, food and research – Megazyme

•

Instruments - Automation – Rapid wine component analysis - Awareness Technology Inc.

•

Allergens – Wide range of ELISA and rapid tests for testing food and environments.

•

Pasteurisation Confirmation – Milk (cow, goat, sheep), soft cheeses – Charm

•

Rapid Antibiotic Residue Testing - Raw milk and other food matrices – Charm

We work to actively support our clients, delivering solutions, ongoing relevant training, provision of rapid essential technical support, loan instruments, educational seminars, focus groups, and regular instrument demonstrations. Please Contact: Jo Kelly-Tuckey, General Manager for inquiries. Please tell us how we can facilitate making the most out of your quality control! www.fts.co.nz 24

NZIFST Conference Handbook

Exhibitors

Callaghan Innovation

Cuddon Freeze Dry Session Sponsor Under the brand Cuddon Freeze Dry, Cuddon Limited have been designing and manufacturing freeze dryers for over 56 years, with over 400 Cuddon freeze dryers operating in some 20 countries today. We work directly with our clients to deliver a freeze dry solution that fits their specific needs. We then support those dryers for life. We have a range of ‘standard freeze dryers’ from an FD18 through to an FD1500, with all design work and manufacturing conducted in-house at our Blenheim facility under ISO 9001.2015. The Cuddon Freeze Dry offering is a turnkey solution whereby the freeze dryer is manufactured to specification, shipped, installed and commissioned by Cuddon personnel, with training included – for a single price. So you can be assured of highly skilled and experienced individuals setting your freeze dryer to work. Cuddon Freeze Dryers are commercial conductive batch style freeze dryers that are well proven throughout the world, drying multiple products across a range of industries. Drying results, including quality of the dried product and time of the drying cycle, are largely product dependent. The most important driver is your desired end product – what properties are important to you? This then dictates how the product is prepared, dried and processed post drying. We can work with you to link up with experts to optimise your product. Come and talk to us today about your freeze drying needs.

Callaghan Innovation activates innovation and helps businesses grow faster for a better New Zealand. We partner with ambitious businesses of all sizes, providing a range of innovation and research and development (R&D) services to suit each stage of growth. Our team, including more than 200 of New Zealand’s leading scientists and engineers, empowers innovators by connecting people, opportunities and networks, and providing tailored technical solutions, skills and capability development programmes, and grants co-funding. We also enhance the operation of New Zealand’s innovation ecosystem, working closely with government partners, Crown Research Institutes, and other organisations that help increase business investment in R&D and innovation. Callaghan Innovation operates across New Zealand from four locations, and a regional partner network in a further 14 locations. Our specialist teams are dedicated to supporting businesses with sector-specific challenges, such as in AgriFood. Our AgriFood experts work right across the ecosystem from the pre and post-production phases of food and beverage, to food safety and security in global markets. Our specialist expertise spans the entire value chain of innovative food and beverage development, including analytical services, fermentation process engineering, lipids, natural products chemistry, by-product value adding, and data and automation. Our extensive range of innovation funding options and innovation skills programmes enable AgriFood businesses to accelerate entry to market and launch innovative food and health products faster. We help AgriFood businesses maximise their R&D spend, and provide tools to reduce manufacturing costs, capture commercial opportunities ahead of the competition, and de-risk process development and manufacturing operations by working with proven experts.

July 2022

Exhibitors

Foodtech Packtech Orange means, ‘Go!’

NZMS Scientific Take control of your testing NZMS Scientific has been helping the food and beverage industry set up onsite testing solutions for manufacturing plants since 1982. Our testing range covers pathogen detection, allergen detection, hygiene monitoring and product quality control. Pathogen and Hygiene Testing -

Includes global brands BioControl, Dimanco, and Medical Wire

Offers detection of foodborne pathogens, spoilage organisms, and environmental hygiene monitoring

Allergen Detection -

Romer Labs test kits for analysis of food allergens

AgraStrip kits for the simple detection of allergens

Quality Testing -

CDR Foodlab for conducting a variety of chemical tests (FFA, PV, AV, etc.) on foods

Page and Pedersen LactiCheck Milk Analyser provides rapid, realtime profile of milk compositions

Beverage Industry Testing

Those three simple words announced early April were cause for celebration as the events industry was finally given the go-ahead and confirmation that New Zealand’s largest food, packaging and logistics trade show, Foodtech Packtech is go! Show organisers, XPO Exhibitions couldn’t be more excited and ready to welcome thousands of visiting industry professionals to the Auckland Showgrounds 20-22 September 2022, where they will present a showcase of the newest technology, products, solutions and knowhow the industry needs all under one roof. There’s no denying that the past two years have presented challenging times for the industry. With significant supply chain interruptions, increased production costs and production scheduling challenges, now, more than ever before, the industry needs a one-stop shop to discover the latest products, services and innovative production and logistics solutions on offer. Trade shows continue to be a vital sourcing and networking platform demonstrating, as it has done for over 30 years, that there is no compromise for the power of being face-to-face with your customers, colleagues and industry peers. It’s the only trade event that delivers up to 5,000 qualified decision makers across just three days, ready to spend on the best production solutions. Whilst demand for exhibition space has been high we do welcome new bookings and have a range of options available to suit all budgets.

Veriflow, allows for the detection of spoilage organisms in beer and wine

For any exhibiting enquiries please contact Exhibition Manager Deb Haimes.

CDR BeerLab and WineLab offers rapid, on-site answers for a range of chemical parameters in brews

Visitors can register to attend for free at www.foodtechpacktech.co.nz or www.mhlexpo.co.nz

NZIFST Conference Handbook

Exhibitors

Bio-Strategy offer multiple solutions for the NZ food and dairy industry R-Biopharm: Extensive range of test kits for allergens (gluten and nuts), mycotoxins, vitamins, enzymatics, microbiology, hygiene monitoring, hormones, anabolics, antibiotic residues, GMO and animal species identification. HPLC, ELISA and Rapid Test methods, many AOAC approved, for in-house production control and final product testing. C. Gerhardt: Analysis systems for food and animal feed, raw materials and plant matter. Automated and semiautomated equipment for Nitrogen (Protein), Hydrolysis (Fat) and Fibre analysis/testing. Hamilton Robotics: foodInspect™ NIMBUS® for 3M™ Molecular Detection System. A powerful, personalised automation solution for quality pipetting. A single protocol for all pathogens means you can perform up to 96 tests of multiple types in one run. Ohaus: Scales and balances for the food industry (check-weighing, percentage-weighing, counting, price-counting etc.) and benchtop/ handheld pH meters and moisture analysers. Ohaus: A comprehensive range of high-performance balances and scales for the food industry. As well as high-quality small equipment options to assist with materials assessment, manufacturing/quality/ regulatory monitoring i.e., benchtop/handheld pH meters, moisture analysers, shakers, etc. Molecular Devices: Absorbance microplate readers to streamline your beer, wine and food safety analyses using industry-standard approved methods. Including: Gluten level testing, yeast metabolism, colour and bitterness (IBU's); L-Malic acid and phenolic compounds; and Endotoxin testing and melamine detection in GLP/ GMP environments Miele Professional: Under-bench and stand-alone laboratory washers/disinfectors with a large range of accessories for both wide neck and narrow neck glassware. Available in passive drying or active HEPA filtered drying models. Priorclave: Wide range of autoclaves for all your sterilisation needs. Hamilton Company: Sensors for process analytics in the food and beverage industries. Their optical DO and pH process sensors offer lower operating costs, tighter process control; seamless calibration, troubleshooting and connectivity; quick recovery from SIP, CIP or autoclaving. Esco: Ovens and incubators from 32L to 240L as well as a wide range of Laminar Airflow Cabinets in either horizontal or vertical airflow formats providing ULPA filtered clean air. Lab-Plas: Sterile TWIRL’EM Sampling Bags are used extensively throughout New Zealand, which include the Biodegradable Twirl’em Ecolo Bags, which provide an excellent economical green alternative to using other bags or rigid containers that won’t break down in landfill. For more information, please contact Bio-Strategy. www.bio-strategy.com

July 2022

Exhibitors

Mediray Photo Booth Sponsor At Mediray, we’ve partnered with industry-leading manufacturers such as bioMérieux and Hanna Instruments to help you better meet your needs and improve food safety and quality. Our portfolio includes a range of instruments for media and sample preparation, pathogens, quality indicators, identification, environmental testing and analytical testing. The volume of analytical testing for food safety and quality is growing steadily and will continue to do so for the foreseeable future. With the tool kits provided by our partners, we’re uniquely positioned to help you test more product at faster rates to deal with this growth. To be ahead of the game and learn more about our complete food safety and quality solutions visit www.mediray.co.nz.

Plant and Food Research At Plant and Food Research, we believe science can create a better future. We use world-leading science to help our industry partners grow, fish, harvest and share food. We have around 1,000 people working across Aotearoa New Zealand and the world, helping deliver healthy foods from the most sustainable systems. Everyone eats, so everyone’s an “expert” on food. We take that one step further: what we’re doing is world-changing, for anyone interested in producing or eating great tasting, environmentally sustainable and nutritious foods that have safe and secure supply chains. We call them Positive Foods™ – good for people and good for the planet. We're giving people options for healthier lifestyles and wellbeing. And we're creating foods with great sustainability credentials and a lighter production footprint. We want consumers to understand what's good about their food, and increase their desire for better, tastier foods based on smart science. Positive Foods™ that they will enjoy eating while knowing they are produced in a way that is environmentally sustainable. Consumers are discerning and purchase foods that taste great and reflect their values. Retailers stock foods that consumers purchase and producers respond to these demands. At Plant and Food Research we are exploring the motivations driving today’s consumers and stakeholders and developing insights into the choices of the future urban consumer. We are committed to co-innovating with iwi, with cultural understanding and a long-term view to building brighter futures. Our research is supporting Aotearoa’s economic, health and sustainability goals. 28

NZIFST Conference Handbook

Exhibitors

The John Morris Group Pty Ltd

Eurofins Food and Water Testing NZ

“John Morris Group has a proud heritage spanning 70 years and we specialise in the supply, installation and servicing of precision instruments and consumables covering diverse industry sectors.

Coffee Cart Sponsor

Supporting the food industry, our scope of instrumentation includes compositional analysis (fat and moisture and protein analysers, milk testing, fibre analysis, digestion and extraction, SPE), physical property analysis (viscometers, texture analysis, density meters, milling/ grinding/cutting) optical analysers (microscopes, colour measurement, spectrophotometers, Raman spectroscopy, refractometers), separation science (rotary evaporators, temp control) and an extensive range of general lab instruments and supplies. We provide a full range of services including: •

Maintenance and Repair

•

Internal Customer Support Team

•

Field Sales Personnel

•

Product Specialists

•

Trained Service Engineers

Our main distinguishing feature from all other instrument distributors in New Zealand relies on our additional capabilities to add value to a purchase in a manner our customers understand and appreciate.”

Eurofins Food and Water Testing NZ offers an unmatched scope of independent analytical testing and support services to customers across the dairy, meat, seafood, food processing and petfood sectors. Our laboratories are located throughout New Zealand, offering easy access to all our services. Through our international network, we draw on a portfolio of over 200,000 analytical methods for characterising the safety, identity, purity, composition, authenticity, and origin of food and agricultural products. Our testing services are supported by world-leading scientific expertise and include: Microbiology, food nutrition, general chemistry, pesticide residues, potable and process water, and environmental contaminants. The Eurofins network of companies in New Zealand has evolved out of local laboratory acquisitions into what it is today; a national collaboration of scientific expertise and innovation, driven by a team with a deep commitment to contributing to a safer and healthier world. While our roots are local, our expertise is global. When you partner with us, you are partnering with an international laboratory network of 900 facilities in 54 countries. www.eurofins.co.nz

July 2022

Exhibitors

OneLab

Ngaio Diagnostics

Onelab offers a range of products for food manufacturers, from the laboratory through to process optimisation and finished product testing. Onelab’s market position is to support the NZ market with high quality products that are imperative to your success.

Ngaio Diagnostics offers market leading microbiology, hygiene, allergen, food and drink testing solutions plus general laboratory products at competitive prices. Our wide range of products, from market leading suppliers, allows us to offer complete solutions to meet each customer's demand.

Key products:

Our range includes (but not limited to)

•

R-Biopharm – Allergens, mycotoxins, microbiological contaminants, constituents, GMO’s, vitamins

•

Hygiena ATP systems - the most used ATP brand in the world

•

Hygiena MicroSnap - delivers 6-8 hour quantitative results

•

Buchi - Kjeldahl, NIR, Evaporation, Freeze Dryers, Fat Extraction

•

CertaBlue - offers real-time micro and sterility testing

•

Mettler Toledo - Balances, Electrochemistry, Spectrophotometers, Titrators, Density, Refractometers, Pipettors

•

MicroFast - offers a range of sheet media

•

Hygiena BAX - a leading molecular systems

•

Gerber Instruments - Dairy Testing Equipment

•

Allergen kits - for all requirements

•

Integra – Media Preparators, plate pourers, dispensing pumps, vacuum aspirators

Ngaio also assists with specialised systems for constituent, mycotoxin, dairy, industrial contaminant, pesticide, toxin and drug analysis.

•

OMNI International – Homogenisers and Bead Mills

•

SSI Bio and Technoplas - Plastic laboratory consumables

Ngaio prides itself on being able to supply top class service, alongside industry leading solutions to each and every customer.

•

BRAND - Volumetric Glass, Digital Burettes, Bottle Top Dispensers

•

IKA – Mixing, Shaking, Stirring, Viscometers

Contact Ngaio with any enquiries, or for technical assistance that you require.

•

Grant Instruments – Water Baths, Bench Top Equipment

https://www.ngaio.co.nz/

•

Labconco – Class II and Laminar Flow Hoods, Dry Block Evaporators, Vacuum Concentrators

•

INTERSCIENCE – Blenders, Diluters, Pourers, Colony Counters, Dispensing Pumps

•

Milestone - Sample prep for Metal analysis, Mercury, Fat Extraction, Fragrances and Flavours

•

SEAL Analytical – Discrete and Segmented Flow Analysers, Robotic Sample Prep Automation, Food and Beverage Analysers

•

Hettich – Centrifuges and Incubators

•

Cole Palmer - including Masterflex pumps and tubing

•

Service – Onelab Service all brands we sell - Nationwide!

Onelab believe Results Matter; contact us for your Laboratory requirements.

•

PerkinElmer – FTIR, LC, GC, ICP,

•

Binder – Climate chamber, oven, incubators

•

Novasina – Water activity meter

•

Elementar – protein (N), carbon, IRMS and TOC

•

Interscience – Stomacher, automatic plate reader

•

Elga – Laboratory and process water systems

DKSH delivers scientific products, services and advice, enabling our customers to solve the challenges associated with sample analysis, research and quality control. We make the complex simple, safe and more efficient. DKSH Scientific Instrumentation – All Your Lab Needs!

•

Hielscher – Ultrasonic homogenisers

•

Spectro – XRF

•

Grabner – Flammables testing

•

Mantech – Automated titration and BOD analysers

DKSH have a network of sales, customer care, service and applications specialists across New Zealand to ensure complete customer satisfaction.

•

Industrial Physics – package and packaging integrity testing

•

Nest – Laboratory plasticware and consumables

•

Environmental Express – lab consumables

Our products for the food, beverage, dairy, science and technology industries include:

•

Mun – Range of PPE including gloves and masks

•

Bettersize – Particle size and stability

DKSH Scientific Instrumentation – NZ

NZIFST Conference Handbook

Specialty sponsors

Specialty Sponsors Amcor: Lanyards Sponsor

Food Tech Solutions: Student Essay Sponsor Sponsorship = Top NZIFST Essays for 2022! A very big well done to all NZIFST University student essay entries from all of us at Food Tech Solutions. We are immensely proud to have a long-standing relationship with the NZIFST and to support this worthy essay competition award. We wish you all every success and enjoyment immersed in your favourite food subjects in your remaining university food technology studies and in your future working food career. The New Zealand Food Industry is such an important contributor to our economy. We need young people like you to be involved over the coming years. Your degree is the first step and this will open the door to numerous career opportunities going forward.

Amcor is the world’s largest consumer-packaging company, supplying a broad range of rigid and flexible packaging products to the food, beverage, healthcare, home, personal care, industrial and tobacco packaging industries. We work with leading companies around the world to protect their products and the people who rely on them, to differentiate brands, and improve value chains through a range of packaging solutions. We are committed to making all our packaging to be recyclable or reusable by 2025. With more than 160 years of experience, Amcor uses its innovative and collaborative way of thinking to create safe, strong and secure local packaging solutions for our customers to help meet end-consumer needs. We are placing sustainability alongside uncompromising product quality and safety as central to everything we do. In New Zealand this includes both local research and development and technology transfer from our extensive global expertise. New materials, technologies, and behaviours are all needed to make our world more sustainable. We are working with industry, government and our local communities to create a purposeful place for plastics in the circular economy. We are creating a new world of packaging for a better tomorrow.

We hope this helps towards your future studies in Food Technology and we look forward to watching your careers flourish in this field of study and being of future service if required. Huge congratulations again, and all the best for your future studies!!

Massey University School of Food and Advanced Technology: 3-Minute-Pitch Sponsor Massey University has been a major feature of the Food Technology scene since the 1960’s and Dairy Technology since the 1920’s. Massey now teaches Food Technology in Palmerston North and Albany and in Singapore and China. Postgraduate activity is now growing fastest with ~150 PhD and ~75 Masters students most years. This sets the context for Massey School of Food and Advanced Technology sponsoring the 3-Minute-Pitch competition at NZIFST. Many research projects involve industry partners, often under longstanding relationships. Three companies, including Synlait, base their R&D centres within the School. Massey’s FoodPilot is a founder member of the NZ Food Innovation Network and Massey is a cornerstone member of FoodHQ. AgResearch, Plant and Food Research and Fonterra R&D all have their food processing staff in Palmerston North co-located with Massey and the Riddet Institute. This all builds a highly networked applied culture for developers and students alike. July 2022

Specialty sponsors

Department of Food Science Te Tari Pūtaiao Kai University of Otago Department of Food Science: – Student Poster Sponsor Food Science at Otago + innovative and scientific thought for food = quality, career-ready graduates + world-leading research and consultation initiatives. Food Waste Innovation welcomes commercial research proposals and partnerships. Gain access to research resources, student enthusiasm and creativity, innovative thinking and new ideas. We can help your organisation to tackle a wide range of food waste challenges. Since 2013, we have provided the most authoritative voice on research relating to waste in New Zealand, providing consultancy services on

NZIFST Conference Handbook

waste-related issues to councils, businesses and industry organisations. Capitalise on opportunities to utilise your currently wasted resources through the development of new products. We have the expertise and facilities required to carry out your R&D needs from idea generation through to the development of prototypes and the assessment of their shelf-life and acceptance in the marketplace. The Product Development Research Centre offers a comprehensive contract research and consulting service to food companies and associated industries. FoodSouth Otago, as part of the NZ Food Innovation Network, facilitates a pilot scale food grade product development facility, to trial and develop processes and products, using conventional and novel processing technologies. We work with companies of all sizes, from small enterprises to large multinational companies, providing tailored services through our expertise in product development, food chemistry, microbiology, flavour science and sensory science. The extensive experience of our consultants and our unique access to the expertise and equipment within the Department of Food Science and wider University enables us to provide a wide range of services at the highest standard.

Food New Zealand June/July with Conference Handbook and final programme

Articles inside

Is wild food safe to eat?