Food New Zealand – Magazine of the New Zealand Institute of Food Science and Technology

Official magazine of the 20th World Congress of Food Science and Technology O ctober /N ovember 2019

NZ’s Authority on Food Technology, Research and Manufacturing

Featured in this issue: 20th World Congress of Food Science and Technology Packaging - towards sustainability Allergen Bureau update Proteintech19 - Conference Report The official Journal of The New zealand institute of food science and technology inc.

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Contents

NZ’s Authority on Food Technology, Research and Manufacturing

O ctober /N ovember 2019 | Volume 19, No.5 ISSN 1175 – 4621

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Congress 2020

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Editorial

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In-Brief

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PACKAGING

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MPI

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THE ALLERGEN BUREAU

– helping the food industry navigate allergen science and manage risk

Debbie Hawkes, FNZIFST

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CONFERENCE

Come to Auckland for the 20th World Congress of

Food Science and Technology in co-operation with IUFoST

News, views and information from around and about

Sustainability Goals Overview - sustainability in practice

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Lectures, Summit and Allergen Labelling

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ProteinTech19 Geoff Webster, Food Industry Consultant

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RESEARCH

Sheep milk β-casein resembles A2

Evelyne Maes, Stefan Clerens, Li Day

Contacts

Director and Editor Anne Scott, Peppermint Press Limited anne@foodnz.co.nz

Peppermint Press Ltd 5 Rupi Court, Mt Wellington Auckland 1072, New Zealand Phone 64 21 901 884 www.foodnz.co.nz Food NZ is mailed to 2500 individuals, primarily in New Zealand, and overseas.

A digital edition is shared internationally.

Visit www.foodnz.co.nz to subscribe.

Copyright © 2019 Peppermint Press No part of this publication may be reproduced or copied in any form by any means (graphic, electronic, or mechanical, including photocopying, recording, taping information retrieval systems, or otherwise) without the written permission of Peppermint Press. The views expressed in this journal are those of the writers and do not necessarily represent the view of the Publisher, the Scientific Review Board, NZIFST or MIA.

Director and Writer Dave Pooch, Peppermint Press Limited dave@foodnz.co.nz Advertising Anne Scott, anne@foodnz.co.nz 021 901 884 Design and Layout Johanna Paynter, Pix Design, bill@pixdesign.co.nz

Published by Peppermint Press Limited Printed by Print Lounge Auckland Notice to Contributors When submitting editorial for Food New Zealand please observe the following, Editorial to be submitted as plain text files, NO FORMATTING please. Images should be sent as high resolution .jpg or .tiff files. Do not embed images in word documents, send separate files. Any images smaller than 500 kb may not be printed as the clarity of the print may be compromised.

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

Regular Contributors Laurence Eyres, Ali Spencer, Dave Pooch, David Everett, Jenny Dee, Rosemary Hancock

ENDORSED BY THE MEAT INDUSTRY ASSOCIATION OF NEW ZEALAND

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Food New Zealand

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OILS & FATS A regular round-up of news and opinion from the Oils and Fats Group

Laurence Eyres, FNZIFST

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NZIFST CAREERS

2019 NZIFST/Crest Food Innovation Challenge

Ex-challengers now studying Food Science and Technology

Jenny Dee, FNZIFST, NZIFST Careers Coordinator

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FSANZ

Leading Culture

37 NZIFST News, including:

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New Members Branch News

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MIA NEWS Meat Industry News from MIA

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BOOK REVIEW Rice Bran and Rice Bran Oil – Chemistry, Processing and Utilization

Geoff Webster, Food Industry Consultant

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STUDENT ESSAY

Holy guacamole! No more brown-fleshed avocados

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Ali Spencer, MIA

Annie McDonald, University of Otago

EVENTS AND CONFERENCE DIARY

David Everett, fnzifst

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

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

Top-of-mind, fundamental, ubiquitous: the call for sustainable living. Plastic packaging is the enemy but it is also our saviour, keeping food safe and wholesome long after it would spoil if unprotected.

Our industry must communicate the benefits, while recognising the challenges.

Image ID 93043466 © Nikki Zalewski | Dreamstime.com

next issue: Dec 19 /Jan 20 Next editorial and advertising deadline: November 19th, 2019 Features for Laboratory consumables, instrumentation, equipment and rapid analysis technologies

October/November 2019

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Congress 2020

The New Zealand Institute of Food Science and Technology will be proud to welcome Food Scientists, Technologists and Engineers from across the globe to our unique and beautiful country in August, 2020.

Our young nation of 4.7 million people has much to offer.

New Zealand’s economy is based on food production - this tiny country feeds 40 million people through it’s exports of dairy and meat products, of the bounty of our waters and our produce and crops.

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Our young food scientists and technologists will feed the world into the future. As an organisation NZIFST actively supports young people into careers in our industry. We have strong relationships with industry to assist with building careers, in whatever sector is chosen. At this 2020 international congress, we will actively encourage participation from up-and-coming food scientists and technologists.

With this focus, it is no surprise that we were an early adopter of the discipline of Food Science and Technology (our first university degree in this area was created in 1961).

As residents in a Pacific Nation, we recognise the bounty of our waters, not only as a fishing resource, but of future technologies to feed the world. We are superbly placed to open doors to the resources of the Southern Hemisphere.

As a young nation of immigrants from Great Britain, Europe and latterly Asia – we dare to dream – and have the resources to fulfil your dreams for an inspiring Congress in 2020.

New Zealand welcomes around 2.5 million visitors each year. We have the hotel beds to accommodate them, and the sights and activities to enthral them. Our biggest city, Auckland, is home to world class

Food New Zealand

Congress 2020

Sophisticated technology and quality systems ensure New Zealand’s food products are safe Unique to New Zealand, Manuka Honey is highly prized for it’s health related properties Kiwifruit (right) are instantly recognisable worldwide conference facilities, with configurable spaces presenting opportunities for a wide range of events with convention capacity for 3,150 and one-off events for 4,000.

Our Event Manager, Avenues Events has extensive experience in managing and staging outstanding gatherings.

Dare to dream, come to Auckland, New Zealand for the 20th World Congress of Food Science and Technology.

Sponsors We are proud to have the support of the following key sponsors.

Platinum Partner: Fonterra Cooperative Group Limited Gold Partner: New Zealand Food Safety Silver Partners: AgResearch Limited, Biomérieux, The Tatua Co-operative Dairy Company, Tetra Pak and Zespri Bronze Partners: Cawthron Institute The University of Auckland is the 3MT Thesis partner Riddet Institute is the Young Scientist Award partner A full list of sponsors and exhibitors is available on the website (see QR Code).

More information about the Congress here October/November 2019

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EDITORIAL EDITORIAL Perception of Risk I attended the second seminar in the NZ Food Safety Lecture Series in Auckland on Monday and urge members to attend those scheduled for October - they are well worth it, both for the content of presentations and the opportunity to chat with senior people from NZ Food Safety before and after the speeches.

Monday’s seminar, Building confidence in New Zealand's food system included two presentations: Nadine Tunley (chief executive officer, Oha Honey), and Dr Paul Dansted (director of food regulation, New Zealand Food Safety).

Both presentations were engaging and packed with information, providing a new viewpoint on issues that operate on a continuum in our industry, and many other industries – how do we build (and maintain) confidence in our food system in the face of out-of-control access to unrefined information? (Pun intended.)

Paul Dansted’s presentation, Contamination, Communication and Confidence discussed the work of two researchers into risk perception, both working in the late 20th century, but no less valid today.

P. Slovic of the University of Oregon studied the perception of risk and published a paper in 1987 that showed

FoodNZ Editor, Anne Scott

risk perception relates to knowledge: for example, an expert is likely to judge nuclear power at a lower risk level than a lay person. In general current news reports can adjust lay a person’s perception of what is risky (or not) so results for consumers will shift depending on news/social media reports. Slovic also discovered that each ‘risk’ has characteristics which broadly relate to the degree of control that a person has over the situation and these drive the perception of its risk level.

Peter M. Sandman, professor of environmental journalism at Rutgers University, created the meme: Risk = Hazard + Outrage, to reflect a growing body of research indicating that people assess risks according to metrics other than their technical seriousness: that factors such as trust, control, voluntariness, dread and familiarity (now widely called “the outrage factors”) are as important as mortality or morbidity in what we mean by risk. (https://www.psandman.com/index-OM.htm), see Figure.

Sandman’s website www.psandman.com is a corncucopia of information and tools for risk communication.

But what does this mean for us, desperately keen to balance the overwhelming tide of social media misinformation with our own truth? Paul Dansted suggested that an understanding of this principle can provide a way through to effective communications when outrage is at the forefront of a response. We can find terminology, examples and stories that reduce the outrage factor and allow a more rational response. By shifting power back into the minds or hands of the “outraged” we can balance and defuse a crisis, or simply help a person to feel that, in fact, they haven’t been lied to about an ingredient, or the safety of a food product, but have been supported in making an informed assessment.

The next Food Safety Lecture in the Series is on 3 October in Wellington. More information on the NZ Food Safety Website, www.mpi.govt.nz, under Conferences and Events.

Anne Scott, FNZIFST, Editor and Publisher

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Food New Zealand

Factors such as trust, control, voluntariness, dread and familiarity (now widely called “the outrage factors”) are as important as mortality or morbidity in what we mean by risk. (Source: www.psandman.com)

IN-BRIEF

In-Brief In Brief is Food New Zealand’s pick of news about NZIFST members, local entrepreneurs and developments and other items that catch our attention.

Dr Tom Wheeler will investigate the potential of a modern high-value industry based around karengo, a native edible seaweed

Researching nutrition from kaimoana New research set to uncover high-value nutrition in New Zealand’s kaimoana.

The High-Value Nutrition (HVN) National Science Challenge has announced funding for novel research to develop the innovation capacity of Māori food and beverage businesses. Cawthron Institute is leading the “He tipu moana he oranga tangata: Revealing karengo as a high-value functional food” programme in collaboration with Te Rūnanga o Ngāi Tahu and Wakatū Incorporation and will investigate the potential of a modern high-value industry based around karengo, a type of native edible seaweed.

Research lead and scientist, Dr Tom Wheeler from Cawthron Institute’s Analytical Science Group, is looking forward to learning more about the composition of this traditionally important kai and Māori dietary supplement, and says that he is excited by the opportunity this research represents for New Zealand.

“There are hundreds of varieties of native seaweeds growing wild along New Zealand’s coast, but little is known about their composition or bioactive potential” says Dr Wheeler. “This research will reveal the nutritional profile and potential health benefits of karengo, to help Māori enterprises identify the most promising karengo species for development into high-value extracts.

“Karengo is related to nori, a popular Japanese seaweed that’s high in protein with health-promoting antioxidant effects, so this sets some expectations around what nutritional treasure we might find through our analysis” said Dr Wheeler.

“We are fortunate to be collaborating with Ngāi Tahu and Wakatū to learn more about this species and establish a new pathway for the development of our karengo. This investigation is about identifying the opportunity for new high-end products that support human health from the get-go,” said Dr Wheeler.

HVN National Science Challenge Chief Scientist Professor Richard Mithen is pleased the research programme is going ahead.

“The High Value Nutrition National Science Challenge is delighted to support this most interesting and high-quality research programme led

by Cawthron Institute in partnership with Te Rūnanga a o Ngāi Tahu and Wakatū Incorporation,” he said.

The two-year programme is in line with Cawthron Institute’s ongoing commitment to utilising the expertise of its scientists in researching and extracting high-value bioactive compounds. Cawthron’s capability in this area will be further extended upon the completion of the stateof-the-art Cawthron Institute National Algae Research Centre due for construction next year.

October/November 2019

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IN-BRIEF

"Made by Cow" – cold-pressed raw milk Australian milk company “Made

by Cow” has recently launched the world’s first cold-pressed raw milk using its new patented method, approved by the NSW Food Authority. The milk has the potential to prompt a much-needed revival of the cow’s milk category, says GlobalData, a leading data and analytics company.

Hempy Bar launch Three entrepreneurial young South Islanders released their award-winning, hemp-based snack bars into New World supermarkets on 16 September. The Brothers Green, aka Brad Lake and Brendon McIntosh who have now been joined by Michael Burnett, won last year’s FoodStarter competition – a partnership between Ministry of Awesome (MoA) and Foodstuffs South Island. MoA is based at Te Ōhaka – the Centre for Growth & Innovation at Ara Institute of Canterbury.

Marian Johnson, Chief Executive of MoA says, “The Brothers Green were among the first cohort of 20 entrepreneurs to enter Te Ōhaka in 2019. We are proud to surround them with the start-up acceleration and support they need to get market traction and recognition.”

Brendon McIntosh says, “Our Hempy Bars were made for children and families. They are gluten free, dairy free, nut free, low in sugar and 100% plant-based. All these characteristics are increasingly sought after by consumers. They really are a perfect superfood and snack for kids and we’ve had a very enthusiastic response from all the children and adults who have tried them.”

Foodstuffs South Island Chief Executive Steve Anderson said it is exciting to see innovative, small-scale companies like The Brothers Green getting their products on supermarket shelves.

“What often holds them back is access to expertise, R&D and barriers to market; FoodStarter helps remove these barriers. We want small suppliers who have clever ideas and great products to become part of the 100% Kiwi-owned and operated Foodstuffs family and grow with us. Winning products are not just born in big companies – innovative entrepreneurs and small businesses like the Brothers Green often disrupt the norm by using raw products in ways which can have major success.”

Last year’s top five pressure cooker finalists were Fernglen Limited, The Brothers Green, The Kasundi Project, Ento, and Empire Coffee.

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

• Method development and validation team • IANZ (ISO) accreditation • Food safety • GMP certified for Nutraceuticals • Export certification • Label claims 8

Food New Zealand

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

The merits of consuming unpasteurised milk are increasingly being heralded, prompted by the growing momentum of the natural movement, which is anchored in the conviction that natural products are healthier. According to GlobalData’s 2017 Q4 consumer survey, 43% of global consumers associate the term “healthy” with fresh or raw claims.

However, raw milk has justifiably garnered the disapproval of government and health authorities, who have warned of the risk of such products being contaminated with harmful germs and causing in foodborne illnesses.

Unlike traditional methods of milk pasteurisation, which use heat, “Made by Cow” uses a breakthrough method of taking milk bottled straight from the farm and then immediately putting it through a cold high pressure process to destroy harmful bacteria. The process is similar to that used in the production of cold-pressed juice, which does not require additional heat or oxygen and thus optimises the nutrient level of fruit and vegetable juices.

IN-BRIEF

PhageGuard Listex now approved and available What is PhageGuard Listex?

PhageGuard is a bacteriophage that has been screened and selected due to its broad-spectrum efficacy against Listeria species (>95% of all Listeria species). Bacteriophages are viruses that kill only bacterial cells. They are more abundant than bacteria and are smaller than bacteria. PhageGuard Listex is a Listeria specific bacteriophage that will kill only bacteria in the Listeria species. PhageGuard has been shown to be effective against L. monocytognes, L. ivanovii, L. welshimeri, L. seeligeri and L. innocuaI strains.

Why use PhageGuard Listex?

Listeria has been the primary cause of recalls in 2019 so far. By adding PhageGuard Listex to your process, you can reduce the chances of Listeria proliferating in your product or your factory. PhageGuard Listex is effective against nearly all Listeria Species and has been shown to give a 1-3 Log¹0 reduction of Listeria in foods and a 3-5 Log¹0 reduction on biofilms and process equipment.

that they destroyed the PhageGuard Listex after use. Hawkins Watts and PhageGuard have worked alongside the EPA to get the controls removed.

PhageGuard is a natural solution to controlling listeria and is organic listed (OMRI USDA). PhageGuard Listex can be used on a wide range of applications from dairy to ready-to-eat meat products.

Since 15 September 2019, the controls have been lifted and PhageGuard Listex has been deemed as a “Not New Organism”. Manufacturers are now free to use this product without any controls.

Do you need to control or destroy PhageGuard Listex after use?

How do you apply PhageGuard Listex on your product or in your factory?

When PhageGuard Listex was first introduced into New Zealand, it was determined by the Environmental Protection Authority as a “New Organism”. This meant that manufacturers were required to show

One of our friendly team members at Hawkins Watts will gladly walk you through how to best use PhageGuard Listex on your product or in your factory.

Now approved and available Listex P100 Organic phage ü Effective against >95% of All Listeria Species ü Leads to 1-3 log10 reductions on food ü 3 – 5 log10 reductions on biofilms and process equipment ü Prevents cross contamination on food contact surfaces ü Suitable for natural & organic products

9 October/November 2019 www.hawkinswatts.com

IN-BRIEF

Pack-House efficiency and automation companies combine Following recent collaboration on a number of projects, Jenkins Group has announced they are taking a 50% equity stake in CR Automation (CRA), an award-winning automation and control systems manufacturer based in Hawke’s Bay. Jenkins Group is a key industry player throughout Australasia’s horticulture, post-harvest industry with subsidiaries in New Zealand and Australia (Tauranga-based Jenkins Freshpac Systems Ltd and NSW-based J-Tech Systems PTY). The group provides an extensive range of labelling, packaging and handling systems to the fruit and vegetable industry across both countries.

Managing Director of Jenkins Group, Tony Sayle, says the combination of skills, products and services that the two organisations will now provide will be game-changing for the horticultural industry.

“The Internet of Things (IoT) and automation are clear requirements for our horticulture sector to excel and thrive in a global economy and soar through its ambitious target of being a $10 billion industry by 2020,” Sayle says.

Sayle says product security, authenticity and traceability are becoming vital elements of the supply chain and Jenkins Group recognise the need to supply an increasing range of automation solutions to meet the changing demands of its clients.

CR Automation’s services encompass the food and beverage industry, water and wastewater, materials handling, cool storage, meat and wool processing and general manufacturing. Their capabilities range from machine safety through to electrical and software engineering, industrial IT, robotics and project management. Earlier this year they won the “Most Innovative Solution” award for ABB robotics at the ASIA Value Provider Conference 2019.

“We wanted a partner founded on similar ideals who could also provide market access beyond our existing client base,” Richards explains. “Jenkins Group are a family-owned company with 136 years of success behind them. They are very client-focused and trade with a high level of integrity.

Jenkins Group is a New Zealand company with offices and a service network throughout New Zealand and Australia.

CR Automation is based in Hawkes Bay. The company provides automation, robotic and postharvest solutions to a broad range of industries including food and beverage, water and wastewater, materials handling, cool storage, meat and wool processing and general manufacturing. The team has extensive industry insight through years of hands-on experience and have experienced exponential growth over the last three years.

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Food New Zealand

Singapore Food Agency approves Reb M Stevia Leaf Sweetener Reb M is a non-caloric stevia sweetener that provides sweetness with a clean, sugarlike taste and enables food and beverage manufacturers to reduce sugar, without sacrificing taste. Reb M stevia leaf sweetener is a non-caloric, high-purity stevia sweetener with a clean, sugar-like taste, without the bitterness associated with some stevia sweeteners. The unique production process uses a patented bioconversion process to achieve high quantities of Reb M, economically unattainable from traditional stevia extraction methods. Reb M was commercialised in 2017, achieved Non-GMO Project verification, and has been approved in many regions around the world.

Ingredion is SweeGen, Inc.’s exclusive global distributor of Reb M and Reb D stevia leaf sweeteners. SweeGen, Inc., a nature-based sweetener company, is dedicated to the development and production of non-caloric and non-GMO sweeteners for the food, flavour and beverage industries. This collaboration enables both companies to benefit from each other’s strengths and to engage a diverse number of customers in the global food and beverage industry. Ingredion currently distributes Reb M & Reb D stevia leaf sweeteners in North America, Colombia, Peru, Australia, New Zealand and approvals are pending in additional countries.

ISO 45001 certification for Stork Technical Services Asset integrity solutions provider, Stork Technical Services New Zealand Ltd has been certified ISO 45001: the global occupational health and safety management system standard in August 2019. Introduced in 2018, ISO 45001 provides a framework to develop health and safety management systems which improve employee safety, reduce workplace risks and create better, safer working conditions.

“Integrity and client satisfaction is of great importance to us. Through our head office in New Plymouth, we now have a fully integrated management system being certified for Quality: ISO 9001: 2015, Environment: ISO 14001:2015, Health & Safety: ISO 45001 and accredited with IANZ,” says Rob Sullivan, General Manager and Director at Stork.

Rob Sullivan, General Manager and Director at Stork Technical Services New Zealand Ltd

Areas covered by ISO 45001 include: Hazard identification, risk and opportunity assessment; emergency preparedness and response; communication; as well as monitoring, measurement, analysis and performance

IN-BRIEF

evaluation. The standard also adopts Annex SL a management system format that allows for easy consolidation of an integrated management system with ISO 9001:2015 and ISO 14001:2015.

The ISO certifications supports the company’s IANZ accreditation, proving the company has a quality management system. “Clients can have confidence in our consistency of service quality, delivery and credibility,” concludes Sullivan.

About Stork Technical Services New Zealand Stork Technical Services offers asset integrity solutions to clients in the oil and gas, petrochemical, renewable energy, food, agriculture, crane and fabrication industries.

Core services include NDT Services and Advanced NDT Inspection, Heat Treatment Services, Statutory Inspection and IQP / Building Warranty of Fitness Inspection Services.

APAC nutrition priorities for children Royal DSM, a purpose-led global science-based company in Nutrition, Health and Sustainable Living, has unveiled the results of a new study, which shows that mothers across APAC rank a healthy immune system, cognitive development and height growth as top priorities related to their kids’ overall health and well-being.

The DSM Kids Usage and Attitude Study, conducted in 2018, surveyed more than 7,400 mothers of children aged 4-12 across 12 countries to understand the challenges and concerns mothers face when it

See you in Sydney 2020!

comes to kids and good nutrition. The study found that while cognitive development is amongst the main priorities in the APAC region, bone and teeth health was more of a priority for mothers in the USA and Middle East.

Beyond gaining an understanding of behaviours, attitudes, usage patterns and drivers of consumption for nutritionally fortified products, the survey also asked mothers about key health interests for their children. Undernutrition, which can affect healthy weight gain and lead to stunted height growth, was a key issue for mothers in APAC – 30% of respondents were worried about the impact this had on long term health.

The issue of undernutrition is also a primary concern for the region and mothers are at the forefront of tackling this, using supplementation to support immune health and boost the intake of vitamins into their child’s diet. The study also shows that supplement usage in the APAC region is slightly higher, at 89%, than the global average of 85%.

Children in APAC were amongst the highest in having influence over their daily meal choices (79%). With almost a third of children revealed to be picky eaters, there is an increasing need for mothers to play more of an active role in ensuring that with this choice, the right nutritional options were being provided to optimise healthy growth and development.

The results also revealed an interesting data point, that while mothers initially prioritised immunity, cognition and height growth, in the longer term, they were more concerned that their children develop good behaviour and a sense of independence.

REGISTRATION NOW OPEN!

Register online and view the Program at wcofsydney2020.com

October/November 2019

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PACKAGING

Towards Sustainable Packaging New Zealand moves towards sustainable packaging

Australian National Packaging Targets

In June 2018, 12 international and several local businesses gathered with New Zealand’s Environment Ministers to make a joint declaration committing to move towards using 100% reusable, recyclable or compostable packaging in their New Zealand operations by 2025 or earlier.

Nerida Kelton MAIP, Executive Director – Australian Institute of Packaging (AIP), ANZ Board Member – World Packaging Organisation (WPO)

The businesses included multinationals Amcor, Danone, L’Oréal, Mars, PepsiCo, The Coca-Cola Company, Unilever and Nestlé. The New Zealand Declaration reaffirmed the commitment they had made, as participants in the Ellen MacArthur Foundation’s New Plastics Economy initiative, to meet this target in their global operations.

In September 2018 Australia’s 2025 National Packaging Targets were announced at a milestone industry event convened by the Australian Packaging Covenant Organisation (APCO). These targets built on commitments made on 27 April 2018 by Commonwealth, state and territory environment ministers and the President of the Australian Local Government Association to set a sustainable path for Australia’s recyclable waste.

• They recognise New Zealand has an interest in moving towards a more circular economy and reducing the use of virgin plastic packaging.

• 100% of all Australia’s packaging will be reusable, recyclable or compostable by 2025 or earlier.

• They will report on progress to implement this commitment as part of global sustainability reporting, and provide annual updates to the New Zealand Ministry for the Environment.

• 70% of Australia’s plastic packaging will be recycled or composted by 2025.

• They will encourage other companies operating in New Zealand to look at their plastic packaging and make similar commitments.

Joining these global companies, Countdown Foodstuffs, Frucor Suntory and New Zealand Post also commit to using 100% reusable, recyclable or compostable packaging by 2025 or earlier.

This recognises the role that business can play to improve the plastic system in New Zealand and align New Zealand’s efforts with a global movement on plastic packaging.

The Foodbowl ran a Sustainable Packaging Design workshop in September that sold out, a second workshop is planned for November 29. Register at https://foodinnovationnetwork.co.nz - Events.

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The 2025 Australian Packaging Targets are:

• They will work toward using 100% reusable, recyclable or compostable packaging by 2025 or earlier.

Food New Zealand

• 30% average recycled content will be included across all packaging by 2025.

• Problematic and unnecessary single-use plastic packaging will be phased out through design, innovation or introduction of alternatives.

AIP advice to help meet targets With 2025 only six years away businesses are urged to stop and reevaluate current packaging designs and formats and develop a structured plan to ensure that packaging adheres to the sustainable targets.

As the peak professional body for packaging education and training in

PACKAGING OVERVIEW

Australasia, the Australian Institute of Packaging (AIP) is often asked to provide a list of the exact substrates and materials that should be selected for every product on the market to meet the sustainable packaging targets. Unfortunately, the answer is never that simple.

Lifecycle Thinking also enables the team to determine whether the changes will have a greater or lesser environmental impact on other parts of your supply chain e.g. within transport, storage or disposal.

Designing for sustainability is complex

We would also recommend that you look at the End of Life (EoL) of your product, or the expected disposal option for your packaging when the customer/consumer has removed the product. APCO has developed the Packaging Recyclability Evaluation Portal (PREP), which provides information to ensure that you are selecting the most appropriate packaging substrates that will actually be able to be reused, recycled or repurposed. The PREP tool is the starting point for the application of the new Australasian Recycle Label (ARL), which provides helpful and consistent on-pack information to the consumer on correctly disposing of the packaging items.

When you sit down to re-design your packaging please make sure that you are able to truly evaluate the reasons behind your decisions.

Gather as much data as possible to be able to manage all expectations across your business and your supply chain.

We often remind packaging technologists and designers that the true role of packaging is its functionality. First and foremost, packaging is designed to ensure that a product is protected all the way across the supply chain until it is purchased by the consumer. This includes the vital role that packaging plays in ensuring the health and safety of the products and consumers, that product waste is kept to a minimum and the efficiency of the packaging can withstand the rigors of transport.

The functionality of the packaging cannot be ignored when redesigning your packaging to meet the Sustainability targets.

‘Sustainable Packaging’, in the simplest of terms, is packaging that performs the primary role of functionality but is also designed with the lowest possible environmental impact when compared to an existing or conventional pack. Finding the balance between functionality, commercial reality, consumer demands, and environmental criteria is the real challenge.

Existing packaging For existing packaging ask yourself what is the true purpose of the packaging you are currently using and then stop and re-evaluate whether the packaging can be improved and altered to either be reduced, reused or recycled. Challenge your design process and start incorporating the 2025 Targets in all of your packaging. Re-design your on-pack communication to demonstrate the changes and to enable customers to better understand what your business has done to adhere to the 2025 targets. When reviewing existing packaging, ask yourself whether the materials you are currently using are truly right for Sustainable Packaging and consider alternatives.

New Product Development For all New Product Development (NPD), incorporating Sustainable Packaging Design from the beginning will be a much easier process and this should ultimately become a fundamental part of your packaging design. NPD is the perfect time to focus on the number one Waste Management Hierarchy item of REDUCE. Ask the question what can you do to reduce your packaging before it is even designed and manufactured? Is your business doing everything in its power to reduce as much packaging as possible from your primary, secondary and tertiary products?

Lifecycle Assessment Tools and Lifecycle Thinking Incorporating Lifecycle Assessment (LCA) Tools into your NPD process should be a consideration, as LCA quantifies the environmental burdens associated with a product, process or activity over its entire lifecycle, from production of the raw material to disposal at End-of-Life. (as defined by INCPEN). Using LCA tools provides insight and better understanding of how to incorporate Lifecycle Thinking into your packaging design processes and will help achieve the 2025 targets.

Understanding recycling facility capabilities

All manufacturers and their packaging teams have a responsibility to better understand the current recycling facilities and capabilities in this country, and those into which you may export your products, and ensure that your packaging is able to be sorted and processed through these systems.

A useful exercise is to take your designers, marketers and agencies down to the local Material Recycling Facilities (MRF) to see what happens to the packaging collected at kerbside. Also arrange with your suppliers to visit the paper, glass or plastics recycling facilities or review the RED Cycle programme for soft plastics to get a true view of what happens to your packaging at the End-of-Life. This exercise will ensure that the whole design team develops packaging that can be reused, recycled, composted or repurposed.

Auditing your Supply Chain partners Are you manufacturing a new product with primary packaging that has been re-designed to meet the sustainable packaging targets only to find out your Supply Chain partners are incorporating non-recyclable materials in your secondary and tertiary packaging? Have you reviewed and audited your entire packaging supply chain? Are your partners working towards the same 2025 targets as you are?

There are so many decision points that need to be discussed when re-designing your packaging to meet the 2025 Sustainable targets and many I have not covered. A great place to start is by contacting The Packaging Council New Zealand. Their Code of Practice offers guidance on design, manufacturing and end-of-life management. http://www.packaging.org.nz The Australian Institute of Packaging (AIP) has a focus on educating industry and can work with your teams to better understand the challenges you will face with packaging re-design. The AIP’s ‘Introduction to Sustainable Packaging Design’ training course, which incorporates a visit to a MRF, is a great way to shift your mindset. The Institute introduced the new training course in late 2018 and to date we have trained close to 800 people across Australia, New Zealand, Thailand and the Philippines. The AIP has also developed two new courses ‘Lifecycle Assessment Tools for Sustainable Packaging Design’ and ‘Tools to Meet the 2025 National Packaging Targets: PREP & ARL’.

Ultimately the goal is to achieve optimal outcomes for packaging functionality and to collectively meet the new 2025 National Packaging Targets. Start your 2025 Sustainable Packaging journey today by taking the first step…

October/November 2019

13

PACKAGING

Packaging Sampler: Sustainability, convenience packaging, marking, coding

Videojet offers a dedicated 9.3 wavelength that is engineered for specific use with rPET and plant-based plastics

Aldus-Tronics How Videojet and authorized distributor Aldus-Tronics can help with your sustainability initiatives and coding considerations for Recycled PET (rPET) and plant-based packaging.

While traditional PET is still largely used, leaders in the beverage industry across the world are pushing a change to more sustainable packaging. This move is intended to lessen the effect of plastic on the environment while also supporting corporate sustainability initiatives.

With the change to new packaging types, however, it is important that thorough testing is completed to identify the most appropriate and most effective coding or marking technology for each bottle substrate and beverage operation.

Coding on rPET and plant-based bottling materials can have its challenges, and requires special consideration in the use and selection of a coding solution. Videojet offers expertise on the various coding and marking solutions available specific to these packaging materials.

For example, when laser marking is the optimal solution, Videojet offers a dedicated 9.3 wavelength that is engineered for specific use with rPET and plant-based plastics. For producers best served by Continuous Inkjet (CIJ) coding technology, Videojet has designed inks to provide optimal adhesion on these substrates, including many inks within our Videojet iQMark™ inks and fluids portfolio.

Videojet actively works with its customers to investigate sustainability requirements and design solutions based on them. One such solution includes Videojet iQMark™ certified ink and supply products. These CIJ inks and supplies are designed and manufactured to maximize contrast, adhesion, and production uptime, while also meeting safety, environmental, and regulatory requirements.

Contact Declan Doorish at AldusTronics for more information.

14

Food New Zealand

Market-image 9029 printer

MITech NZ in Partnership with Markem-imaje Mitech is a business with all operations and manufacturing under a microscope of sustainability, now essential for any proactive forward thinking enterprise.

In addition to other international standards such as OHSAS18001 Markem-image is ISO 14001 certified, focused on environmental management with the following key platforms and achievements from 2010 to 2017; • Less energy (-29%) • Less waste (-18%) • Less water (-31%) • Less carbon dioxide emission (-40%) Additionally in 2017, Markem-imaje established a dedicated compliance team to ensure products have the lowest possible environmental impact throughout the full lifecycle.

Take the example of the 9029, the latest printer from Markem- imaje.

The 9029 features a highly modular design based on recyclable materials. This reduces the number of parts and allows simple replacement of the defective part only. This also reduces service and vehicle travel requirements including green house gas reductions and electronic waste disposal.

Automated self cleaning systems support ink jet stability allowing re starts with reduced wastage of inks, other consumables and cost. Ink composition is constantly reviewed to reduce health and safety impacts while maintaining impressive levels of international food contact and component compliance.

Touch Dry™ hot melt inks are particularly sustainable due to the complete consumption of the product during printing. This is a waste free process and also free of any contamination risk.

PACKAGING OVERVIEW

Zip-Pak solutions enable flexible packaging to be easily opened and closed, keeping foods fresher longer

Zip-Pak Today’s consumers choose products in packaging that offers greater convenience, reliable containment and sustained freshness. Zip-Pak®, the premier provider of resealable solutions for flexible packaging, offers zipper-reclose solutions that meet and exceed consumer demands. Zip-Pak solutions enable flexible packaging to be easily opened and closed, keeping foods fresher longer. With an unmatched global network of innovative resealable products, equipment and technical support Zip-Pak makes it easy to add consumer preferred convenience and zipper technology to your products.

Zip-Pak has many proven leading-edge technologies and package innovations including: Pour & Lok®, Zip360® and Inno-Lok®.

• Pour & Lok® easy pour spout functionality enhances consumer convenience for a range of dry goods in all pouch sizes and formats • Zip360® provides easy access to contents with a 360-degree perimeter zipper around the package • Inno-Lok® fast track resealable packaging utilises pre-zippered film with the ability to run re-closable packaging on any line without additional capital Designed for recyclability, Zip-Pak zippers meet the needs of Ecofriendly mono-material PE films and pouches. Discover how these Zip-Pak innovations will help differentiate your brand and delight your consumers!

Wadding Solutions Wadding Solutions is a Kiwi business owned and operated by Abbie and Richard Watson. They supply closure lining solutions to a wide range of sectors including food and beverage, veterinary, pharmaceutical, medical and agricultural. Their closure liners are designed to eliminate food waste, increase shelf life, keep products safe and avoid leaks.

Abbie Watson says, “an induction liner can reduce the amount of plastic that manufacturers need to use in their designs, therefore light weighting bottles and reducing the impact on the environment.”

Abbie and Richard believe brand owners need to make more conscious and informed decisions about packaging, commenting “we are often the ambulance at the bottom of the cliff and deal with too much poorly designed packaging brought into New Zealand from other countries. If people are concerned with how plastic packaging affects the environment they should contact Wadding Solutions for advice.”

Unfortunately there is a lot of misinformation out there on social media. Plastic (PET and HDPE) is the most easily recyclable option in New Zealand, not glass.

If you are curious about what packaging best suits your product then get in touch with Wadding Solutions. They can assist you in getting your packaging right from the outset – an important step if you want to make your brand sustainable. They will give you closure ideas and samples to test with your product to ensure that your launch goes smoothly, without the hassle of hold-ups or, worse, spoilage and leakage during transit, either nationally or overseas.

“If you are conscious about climate change the most responsible decision you can make is to buy New Zealand made” says Abbie. Very often we are trying to do the right thing by changing the scope of our packaging, however we are causing more damage to the environment by doing so.

Your Closure Lining Specialists Your Closure Lining Specialists Get your packaging righttop from the startwe and make brand a sustainable care is our top require priority Customer care is our priority, are ableyour to provide our clientsone, withcustomer the confidence they - we sound in theoffer service weadvice offer.along with samples and a testing facility, giving our customers the confidence they require Customer care is our top priority, we are able to provide our clients with the in the service we provide.

confidence they require in the service we offer.

With the added advantage of high tech equipment we are able to provide our clients with efficient With a large tooling library and high tech equipment we are able to provide our clients with efficient lead times lead times as well as personalised solutions for their packaging using a wide range of closure lining and personalised solutions for their packaging using a wide range of Closure Lining materials from around the materials from around the world. world. With the added advantage of high tech equipment we are able to provide our clients with efficient lead Bmes as well as personalised soluBons for their Contact us to discuss your closure lining requirements Email packaging using a wide range of closure lining materials from around the sales@waddingsolutions.co.nz Phone 09 570 8666 or visitworld. our website www.waddingsolutions.co.nz

Wadding Solutions Ltd is Quality Management System Certified ISO 9001:2015

Contact us to discuss your closure lining requirements Email sales@waddingsoluBons.co.nz Phone 09 570 8666 or visit our website www.waddingsoluBons.co.nz

October/November 2019

15

PACKAGING

Be: A better future

Be :N

In 2016, we introduced the first aseptic package certified for its use of materials from RENEWABLE SOURCES.

al ur at

: Be

r cula Cir

46 BILLION Tetra Pak® packages recycled in 2018.

OVER 70%

of our beverage cartons are FSC™-LABELLED.

24.7%

GLOBAL RECYCLING rate of Tetra Pak® packages in 2018.

Tetra Top® with SEPARABLE TOP makes the recycling easier.

In 2015, the world’s first FULLY RENEWABLE carton package hit the shelves.

Use of eBeam instead of H2O2 means EASIER WATER RECYCLING.

Ki

B

In 2018, Tetra Pak achieved 50% RENEWABLE ELECTRICITY consumption in its operations.

e:

eBeam

saves UP TO 33% on electricity.

nd

We support a circular economy through RENOVATION and RESALE of used equipment.

We offer lightweight packages, that use fewer materials and LOWER THE CO2 EMISSIONS.

Tetra Pak At Tetra Pak, we are committed to driving a more sustainable future and proud to announce two recent initiatives towards a low carbon circular economy.

First, our partnership with New Zealand Plastic Products will enable recycling of used beverage cartons in New Zealand by the end of 2019.

Cartons are a valuable resource that can keep delivering value after their primary use through recycling. We also aim to set up a local recycling solution for beverage cartons in Australia within 2020, to create a stable domestic end market for used beverage cartons, reduce dependency on overseas recycling partners and limit the number of cartons going to landfill.

Secondly, we have developed a paper straw that is fully functional and meets internationally recognised food safety standards. Field tests

Our Sustainability Report can be found at https://www.tetrapak.com/ sustainability. It provides an overview of our sustainability work and how we address the environmental, social and economic challenges we face today. We hope you will have the time to read the report and welcome your feedback.

Amseal Closure Systems

improvements, waste and cost reduction benefits:

Amseal Closure Systems is a distributor of induction technology.

Efficiency Improvements – A reduction in the need to recycle leaking bottles and wasted closures plus a saving on wasted labels consequently increased the through put of the production lines.

With induction sealing comes numerous benefits. If you're not using an induction seal, it's possible you are missing an opportunity to further light-weight your packaging With the use of induction foils you can reduce closure and container material, including the tamper evident band, and still be 100% confident you will have a package that provides a hermetic seal, ensures product freshness, and gives consumers peace of mind when opening the package Amseal Closure Systems Ltd has been successful in sealing compostable containers.

In 2005, when the induction seal was introduced to the dairy industry in New Zealand there was a clear strategy to provide efficiency

16

have commenced with customers in Europe, making Tetra Pak the first packaging company to undertake these initiatives with beverage cartons in Europe. This is an important step in our vision to deliver a packaging made entirely from plant-based packaging materials, contributing to a low-carbon circular economy. Further, Tetra Pak has also decided not to apply for patent protection on this new technology, with intention to publish and share innovations to support industry collaboration.

Food New Zealand

Cost Reduction – less plastic is used in caps and containers as induction foil guarantees product security in the distribution chain.

Removal of the tamper evident band on the closure saved 0.44grams on its own. All of these made a significant reduction in the amount of plastic used.

Amseal is working with its suppliers to improve recycling parameters.

The supplier of our induction sealing machines Enercon has an excellent video on the benefits of induction sealing View it at https://www.enerconind.co.uk Overseas the waste seal material goes to commercial incineration and is used for the production of electricity.

THE WORLD’S MOST REVOLUTIONARY MIXER TETRA PAK® HIGH SHEAR MIXER DROPLET SIZE DOWN TO 1 µM

REDUCES / ELIMINATES DEARATION

-60% AIR REDUCTION

BOOK A TRIAL NOW! Catalina Donato, Tetra Pak Oceania ︱ Email: Catalina.Donato@tetrapak.com ︱ Mobile: +61 437 772 595

Unique, patented designs

Up to 2,000Cp viscosities

Wide range of dairy &

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Infant formula

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Flavoured milk

Desserts

October/November 2019

17

MPI

Lectures, Summit and Allergen Labelling What’s new at New Zealand Food Safety? We’re pleased to share details about our upcoming events, and advice about allergen management for manufacturers and importers.

Lecture Series

New Zealand Food Safety is hosting a series of four lectures around the country over September and October.

In October, we’ll feature the following lectures: • Our growing influence on the world food stage (Royal Society, Wellington, 3 October, 10am-12pm) • New Zealanders benefiting from food technology (Isaac Royal Theatre, Christchurch, 7 October, 10am-12pm).

The lectures are free. Audience members are encouraged to participate in the discussions with a Q&A session and enjoy light refreshments.

Feedback on the September lectures has been extremely positive. The lectures are a good opportunity for you to engage with New Zealand and Australian food safety experts and be part of the conversation. We sold out at the first event, so to reserve your seat, register now at www. mpi.govt.nz/new-zealand-food-safety-lecture-series-2019.

Food Safety Summit The New Zealand Food Safety Summit will be held at the Grand Millennium Hotel in Auckland on 10 December 2019.

The event provides an opportunity to learn about domestic and international food safety issues, and be active participants in the sessions with food safety experts from New Zealand and around the world.

Details about the Summit and early bird registration will be available at www.mpi.govt.nz/conferences-and-events.

18

Recall trends in New Zealand show an increase in consumer level recalls involving allergens The Australia New Zealand Food Standards Code details the labelling requirements for allergens. It’s the responsibility of food importers to know what is in imported food and make sure it meets these labelling rules. Likewise, manufacturers are responsible for knowing what is in the ingredients they use and making sure the final food meets the same labelling rules.

Making sure that sufficient information is provided by suppliers will help all food businesses ensure consumers are provided with accurate information when buying food.

Recall trends in New Zealand show an increase in consumer level recalls involving allergens. The reasons for this include: • Increased awareness of the need to manage allergens from the perspective of manufacturers, service providers and verifiers and the understanding that management can involve recall.

• Mandatory reporting requirements under the Food Act 2014 for businesses to inform New Zealand Food Safety of recalls.

• Recalls involving multiple food businesses or products. For example, in 2017 there were 26 recalls involving products made with imported buckwheat flour that contained undeclared wheat (gluten).

• Informed consumers who are more aware and willing to report undeclared allergens.

Allergen Labelling

• Daily surveillance by New Zealand Food Safety of recalls overseas and associated follow up in NZ of these recalled foods.

Food recalls involving allergens remain topical in New Zealand and Australia. Recently we presented on this topic to food manufacturers at New Zealand Medical & Scientific Ltd’s Allergen Seminars in Auckland and Christchurch.

We continue to build relationships with the food industry which has resulted in open discussions about the need to recall, and are working on initiatives such as updating recall guidance material and publishing annual reports on recalls.

Food New Zealand

Allergens

The Allergen Bureau – helping the food industry navigate allergen science and manage risk

Debbie Hawkes, FNZIFST, Allergen Bureau Director and Hawkins Watts General Manager – Operations and Quality, ANZ. The following article is based on a presentation Debbie made at the NZIFST Conference, Good Food 4, held in July.

Incidents involving food allergens are an increasing international phenomenon and the leading cause of food recalls in Australia and New Zealand. In 2018, undeclared allergens made up 46% of Australian recalls and, at the time of writing, 53% of NZ recalls this year were from undeclared allergens. Most of these recalls are a result of packaging errors or due to supplier verification issues.

Navigate the science VITAL® Program and VITAL Scientific Expert Panel The Allergen Bureau’s VITAL® (Voluntary Incidental Trace Allergen Labelling) Program is a standardised allergen risk assessment process for the food industry. VITAL uses a consistent sciencebased approach, with scientifically derived allergen Reference Doses forming the basis of deciding the appropriateness of precautionary allergen labelling in foods that contain allergen food residues in the form of cross contact.

Scientific evidence has shown that there are levels of allergenic food residues that are small enough not to trigger an allergic reaction in most individuals with a food allergy under normal circumstances.

Recognising a need for these levels to be identified through sound and robust science, the Allergen Bureau invited international scientists specialising in allergen management, food allergy and risk assessment to form the VITAL Scientific Expert Panel (VSEP).

The objective of the VSEP being to review the underpinning science around food allergen thresholds/Reference Doses. The recommendations from the VSEP form the scientific framework for the VITAL Program2.

VSEP 2019 Reference Doses - VITAL 2.0 to VITAL 3.0 At FAMS2019, members of the VSEP, Professor Steve Taylor [Food Allergy Research & Resource Program (FARRP), University of Nebraska and VSEP Chair] and Dr Ben Remington [Netherlands Organisation for Applied Scientific Research (TNO)], presented new research on allergen threshold modelling and the resulting updated set of food allergen Reference Doses.

A summary description of the methodology applied in determination of the updated Reference Doses is provided in the Summary of the 2019 VITAL Scientific Expert Panel Recommendations3 available on the Allergen Bureau website.

The previous Reference Dose recommendations (VITAL 2.0) used 3 discrete models (i.e. Weibull, Log Logistic and Log Normal) and Eliciting Doses (EDp) were identified by “expert judgement” of the best fit from the 3 models in the relevant low dose section of the model.

The Panel was advised that ongoing collaboration between FARRP, TNO and Dr. Matthew Wheeler, US CDC [National Institute for Occupational Safety and Health (NIOSH)] to improve the allergen dose distribution modelling has resulted in the development a new Stacked Model Averaging programme.4 The programme

Who is the Allergen Bureau?

Established in 2005, the Allergen Bureau is a membership-based organisation that works on behalf of the food industry to address many of the causes of allergen related food recalls. The Allergen Bureau operates primarily through promotion of best practice allergen risk assessment and management, to help food manufacturers to provide allergen sensitive consumers with relevant, consistent and easy to understand food allergen information.

The Allergen Bureau operates through of a board of directors who volunteer their time, with the support of their companies, to govern the organisation, as well as actively manage and contribute to projects. The expertise of scientific and technical consultants and a funded secretariat provides the support network to deliver Allergen Bureau industry initiatives.

Current membership is comprised of one Global Full Member; 34 Full Members; 37 Associate Members; and 48 Individual Members – a total membership of 120 members.

The Allergen Bureau’s Vision of being a globally recognised organisation is supported by Allergen Bureau website visitation data, showing that more than 50% of users and sessions on the Allergen Bureau website come from outside of Australasia.

The Food Allergen Management Symposium The event is a biennial Australasian conference, focusing on food allergen science and management, and co-organised by the Allergen Bureau. FAMS2019 was held in May 2019 in Melbourne, Australia, with the theme of ‘Navigate the science, manage the risk’.

This conference is an assembly of experts across the spectrum of food allergen management, from researchers to consumer groups, food manufacturers, suppliers, and testing laboratories, to clinicians, dieticians, the policy makers and enforcement agencies.

The three-day symposium discussed key concepts of ’risk communication’, the science of food allergen thresholds and reference doses, and their application. Also covered were updates on allergen regulation and policy, food fraud insights, frontiers in treatment and clinical research, the latest on detection methodologies from the laboratories.

The event was attended by 201 conference delegates from 124 organisations and 15 countries, representing all sectors involved in food allergen management. The majority of FAMS2019 presentations can be accessed via the Allergen Bureau website.1 http://allergenbureau.net/resources/conference-presentations/

October/November 2019

19

Allergens

The Stacked Model Averaging programme produces a single curve for each allergen from which Eliciting Doses may be derived. The VSEP identified the ED01 and ED05 for each allergen. The Panel considered the more conservative estimate to be appropriate after fitting the data to both discrete and cumulative dosing schemes.5 The Panel considered that ED01 better met the requirements of the Allergen Bureau which included: minimising the percentage of the allergic population at risk from cross contact allergens in unlabelled products; increasing the likelihood of global acceptance of VITAL; and a level of risk no greater than VITAL 2.0. Additionally, ED05 values are also provided for information (see Table 1).

Table 1 – VSEP 2019 Recommended Reference Doses (mg protein) Allergen

2019 VSEP (mg protein) [ED05]

No. of individuals

VITAL 2.0 Ref Dose (mg protein)

2019 VSEP Ref Dose (mg protein) [ED01] = VITAL 3.0

Egg

431

0.03

0.2

Hazelnut

411

0.1

0.1

Lupin

25

4.0

2.6

Milk

450

0.1

0.2

Mustard

33

0.05

0.05



0.4



2.1

Change

incorporates 5 different statistical models (Weibull, Log Logistic, Log Normal, Log Double Exponential, General Pareto) and produces a single “averaged” distribution.

2.3 

3.5 15.3 2.4

Peanut

1306

0.2

0.2

Sesame

40

0.2

0.1

2.7

Shrimp

75

10.0

25

280

Soy (milk + flour)

87

1.0 (soy flour)

0.5

10.0

Sufficient data were available for Egg, Hazelnut, Wheat 99 1.0 6.1 0.7 Lupin, Milk, Mustard, Peanut, Sesame, Shrimp, Soy, Cashew 245 + 0.8 0.05 Wheat, Cashew, Celery, Fish and Walnut. There was a Celery 82 + 1.3 0.05 significant increase in the number of individuals who Fish 82 + 12.1 1.3 had undergone challenge studies for most allergens and also, therefore, the number of data points available Walnut 74 + 0.8 0.03 for dose distribution modelling. As with the 2011 Reference Dose increased,  Reference Dose unchanged, Reference Dose decreased, + New Reference Dose recommendations, all the data from adults were derived Source: Summary of the 2019 VITAL Scientific Expert Panel from Double Blind Placebo Controlled Food Challenges 6 (DBPCFCs), whereas blinding was not considered absolutely necessary in the case of data from infants and very young to advise of the latest industry news and information children on the basis of clinical opinion.

• VITAL Training Providers - 19 endorsed training providers from The following Allergen Bureau activities are currently in progress to many regions globally facilitate the transition from VITAL 2.0 to the new science of VITAL 3.0: • VITAL Online (the user-friendly, web-based VITAL Calculator) to • Update the Food Industry Guide to Allergen Management and record the VITAL risk assessment, including calculation of Action Labelling for Australia and New Zealand Levels incorporating the VSEP Recommended Reference Doses, • Update the Food Industry Guide to the VITAL Program to Version leading to a finished product labelling outcome 3.0 • Collaboration with, and submissions to, such key agencies such • Enhance VITAL Online functionality to assist change management (i.e. update all recipes, summary of recipes by allergen status, recipe change history) • Update the VITAL Training Package to include VITAL 3.0.

The Allergen Bureau encourages VITAL users to be aware of the impending Reference Dose changes and review the impact these changes may have on risk assessments and labelling. It is important to emphasise that the process of doing an overall risk review and a VITAL risk assessment does not change. The basis of the VITAL Program continues to be good risk review and good manufacturing processes (GMP).

as Food Standards Australia and New Zealand (FSANZ) and Codex Alimentarius Commission (Codex) • Working Groups: Risk Review; Risk Communication (Labelling); VITAL Certification; Cross Contact Risk Review Anomalies; and Agricultural Allergen Cross Contact The Allergen Bureau Working Groups play a significant role in helping industry manage food allergen risks. They provide a collaborative approach to addressing allergen issues at the pre-competitive stage, with each group helping to take forward key areas identified for development.

Allergen Risk Review Website

Manage the risk While the Allergen Bureau helps the food industry navigate the science of food allergens, by organising events such as FAMS2019 and collaborating with international researchers such the VSEP, we also work to provide information and resources that help industry better manage the risk from allergens, particularly in support of the VITAL Program.

The VITAL Program is supported by a broad framework of Allergen Bureau initiatives including: • A free email and phone helpline service – call + 61 437 918 959 or email info@allergenbureau.net • Monthly Allergen Bureau eNews - circulated to over 8,000 people, 20

Food New Zealand

The interactive Allergen Risk Review website is designed to guide the user through conducting a best practice allergen risk review. It is expandable to include the entire supply chain, from primary production to finished product and it is easy to use, with the ability to focus on specific areas of concern. This website is freely available, linked from the Allergen Bureau website. It is a very visual tool based around a schematic factory map (see Figure 1.) to show allergen impacts and provides reassurance for risk review decisions and assumptions.

Allergen Risk Review Anomalies The Allergen Bureau has been collaborating with the Ai Group, Australia Food and Grocery Council, ANZ jurisdictions, Allergy NZ, and Allergy & Anaphylaxis Australia to determine consensus on the issue of allergen risk review anomalies. An allergen risk review anomaly is

Allergens

Figure 1: The interactive Allergen Risk Review website is based around a schematic factory map to show allergen impacts and provides reassurance for risk review decisions and assumptions defined as allergens known to be present at significant levels but not formulated as an ingredient, and therefore inappropriate to label as “May be present: allergen x”.

This scenario can occur when every attempt has been made to effectively eliminate the allergen, but the process or environment cannot be altered or impacted through GMP (i.e. milk/dairy in dark chocolate due to a single conch). A set of Key Guiding Principles (KGPs) and a Decision Tree (DT) have been developed to help affected companies. This industry guidance has been published to ensure appropriate labelling for the allergic consumer, which may involve declaring the allergenic substance (i.e. milk) as the last ingredient.

It is important to note that the decision tree must not be used as a substitute for appropriate risk review and GMP. VITAL Standard - Certification Allergic consumers do not currently have information to confirm whether a product has undergone a robust VITAL risk assessment and therefore whether they can trust the allergen and precautionary allergen labelling. The VITAL Standard and certification process has been developed to address the concern from allergy consumer groups by providing external verification of specific products. The VITAL Standard has been written in compliance with ISO 17065 and has been designed as an extra module for sites certified to a GFSI-recognised Food Safety Management Scheme with HACCP based Allergen Management Programs. VITAL certification is site and product specific and will include an optional on-pack VITAL mark next to the ingredient list as an endorsement of the integrity of the allergen labelling. All VITAL Standard certified products will be registered by the Allergen Bureau and listed on the Allergen Bureau website.

Agricultural Allergen Cross Contact In response to detections of allergens in agricultural crops (e.g. peanut in garlic, lupin in wheat), a Working Group has formed to identify and communicate the challenges. Work is in progress to update the Allergen Bureau’s Unexpected Allergens in Food publication, develop an agricultural cross contact issue flow chart, define sampling and testing guidance, and establish better cross sectoral working relationships. Ultimately, this Working Group aims to publish a Food Industry Guide to Agricultural Allergen Cross Contact Management.

Conclusion The Allergen Bureau will continue to communicate about food allergen science and risk management, via our website and eNews, and at conferences such as FAMS. We will maintain collaboration with key stakeholders, via our Working Groups, and we will continue to invest in resources that support best practice allergen management such as the VITAL Program.

And while we look toward increasing the proportion of users of the VITAL Program outside of Australia and New Zealand, the Allergen Bureau will always work to maintain and improve our core commitment of informing the local ANZ food industry.

References

1. Allergen Bureau, 2019 Conference Presentations http:// allergenbureau.net/resources/conference-presentations/2019conference-presentations/ - date sourced 25 Sep 2019 2. Allergen Bureau, VITAL Science http://allergenbureau.net/vital/vitalscience/ - date sourced 25 Sep 2019 3. Allergen Bureau, Summary of the 2019 VITAL Scientific Expert Panel Recommendations http://allergenbureau.net/vital/vital-science/ date sourced 25 Sep 2019 4. Wheeler MW, Westerhout J, Baumert JL, Remington BC. Bayesian Stacked Parametric Survival with Frailty Components and Interval Censored Failure Times. August 2019. http://arxiv.org/abs/1908.11334 5. Remington et al, in prep.

6. Westerhout J, Baumert JL, Blom WM, Allen KJ, Ballmer-Weber B, Crevel RWR, Dubois AEJ, Fernández-Rivas M, Greenhawt MJ, O’B Hourihane J, Koplin JJ, Kruizinga AG, Le T-M, Sampson HA, Shreffler WG, Turner PJ, Taylor SL, Houben GF, Remington BC, Deriving individual threshold doses from clinical food challenge data for population risk assessment of food allergens, Journal of Allergy and Clinical Immunology (2019), doi: https://doi.org/10.1016/j. jaci.2019.07.046.

VITAL 3.0 and the VITAL Standard will be launched at the Allergen Bureau AGM and Member Meeting in Sydney, Thursday 24 October.

October/November 2019

21

ConferencE

ProteinTech19 Geoff Webster, Food Industry Consultant, Foodinc Barnett SporkinMorrison, an agricultural economist with the Great Falls Development Authority, Montana, gave a keynote address that covered the main issues

Disruptive innovations in food production Organised by Innovatech and held at Novotel, Auckland Airport, this conference was about the disruptive new protein technologies that are creating a storm, both worldwide and in New Zealand. Two main factors have led to this revolution. Firstly, scientific and medical reports have argued that our current animal protein consumption is unsustainable and unhealthy. Regardless of the truth of this, the second factor is commercial reality. There have been many launches of plant based foods in the last two years and these have been closer to the taste and texture of animal protein, creating huge publicity and outrageous share price growth for the early movers. A much smaller number of cell-based meat analogues have been launched. Animal stem cells are cultured to make meat-like foods under less environmentally demanding conditions than livestock farming.

Despite the excellent MC skills of Rod Oram, questions to the speakers caused both days to run a bit over time, but nobody seemed to mind, such was the energy and interest generated by the speakers and discussion. The tensions produced by the animal vs. vegetable proponents: advocates of gradual change vs. the revolutionaries: the defensive meat production team vs the attacking vegetable protein brigade – all added to the drama. The undeniable impact of animal protein production on greenhouse gas production, water contamination and soil loss and degradation was broadly accepted.

The arguments gelled around the action required: how quick and how radical?

Keynote address: Barnett Sporkin-Morrison Barnett Sporkin-Morrison, an agricultural economist with the Great Falls Development Authority, Montana, gave a keynote address that covered the main issues. Everyone has to eat protein and the Engel’s curve suggests that as consumers get wealthier, they move up the price curve from cheaper plant protein, through chicken and pork to beef. The environmental impact of beef is many-fold higher than plant protein and this has fueled interest in plant protein foods, particularly meat analogues. There are huge opportunities to develop powerful new brands and billions of dollars are being invested in these new foods. Some major drivers of this trend are consumers with pent-up demand for tasty vegan or vegetarian foods, awareness of the health benefits of moving from animal to plant foods, animal welfare concerns and environmental awareness. Wealthier consumers seem willing 22

Food New Zealand

to forgo the gold-standard, animal protein experience for foods that satisfy moral and ethical concerns. However he predicted retrogressive consumption, where consumers fall back on hedonistic desires for “good ole” foods they love. He predicts there is a solid future for animal proteins, but they will have to be produced more sustainably.

Highlights In no particular order here are some of the other highlights.

Michal Klar, founder of Future Food Now (FFN) Ventures, is an angel investor and closely follows the growth in alternatives to animal protein. His presentation “Show Me the Money” started with examples of disruptive technology such as the demise of Kodak film, and the damage done to regular taxis by ride-sharing companies like Uber. He argued that the 37% annual growth of plant based meat in the US market, while still only at 1% of the total meat market, is the springboard for the disruption of the animal protein market. He’s putting his money where his mouth is through FFN Ventures. He cautioned that the stratospheric share prices of some of the new altprotein ventures are at a very risky point, buoyed by over-exuberant optimism about sector prospects. He outlined a number of ways that money can be invested, ranging from his own angel investing through to the smart-money plays by multinationals such as Tyson Foods, Cargill, Ingredion, Danone, Nestle and Unilever. The Singapore and Australian Governments are also investing.

Wayne Langford, You Only Live Once (YOLO) dairy farmer from Golden Bay, gave the most memorable presentation, both very funny, and deeply moving. He and his wife were working hard on the farm, and at one stage had three boys under three years “We worked out

ConferencE

Wayne Langford, the You Only Live Once (YOLO) dairy farmer from Golden Bay

Jeremy Hill, Chief Science & Technology Officer for Fonterra, made two sound points in favour of New Zealand dairy protein

how that was happening and stopped it real quick!” The pressures of developing a large and successful farm got to Wayne and by his 34th birthday, he struggled with depression. He resolved to do something memorable for himself and his family every day for a year and coined the YOLO Farmer motto. As he described his realisation and recovery, the pain and sadness of his low point was obvious, affecting him and the whole audience. Wayne has bought into the need for changed farm practices to improve animal welfare and reduce farming’s environmental impact. He is not proud of the winter feeding practice that sees cows knee deep in mud with nowhere to lie down, and is doing something about it. In order to foster community cooperation and support, he has invited visitors to offer their ideas and assistance, which is very brave on his part. His community is helping with riparian planting to improve water quality.

“VegDoctor”, Hazel McTavish West, food product creator and entrepreneur from Hobart, displayed an unusual characteristic for an Aussie – a self-deprecating wit. Her fresh-fresh presentation led us through a large range of plant based protein retail products launched in the past month! If anyone doubted the trend is upon us, this was a wake-up call. She showcased many product types including the “Perfectly Balanced” range of traditionally red meat products, but with vegetables added to the meat. Most launches were in recyclable packaging, some featuring restaurant quality presentation in single serves and others using the “real” animal protein descriptors of milk, cheese and sausage to describe vegan or vegetarian alternatives.

Several speakers noted the argument and legal action over use of these terms will continue. Vegan offerings are on the rise, even though vegans make up only 1% of the Australian market.

Phyllis Tichinin, owner of True Health, spoke on carbon sequestration aspects of grazing animals in New Zealand. She seemed determined to take a controversial approach and suggested population growth would not reach 10 billion by 2050, and we do not need to produce more food, just avoid wasting it. She gripped the lectern combatively, peered over the top and told us that reducing saturated fat in our diet was a ruse foisted on us by Ancel Keys. This man cooked his data to make saturated fat look bad. We should keep eating animal

Suzy Spoon of the Vege Butcher in Australia gave a lively presentation on supplying the market for high value, hand-made vegan products

protein, and accept the saturated fat that comes with it! She quoted Nina Teicholz from her book “The Big Fat Surprise” for her saturated fat revelation. Two controversialists don’t make a right but her suggestion that regenerative agriculture seems the way forward seemed more reasonable. Agriculture that sequesters carbon in the soil is a nobrainer Jeremy Hill, Chief Science & Technology Officer for Fonterra, made two sound points. New Zealand dairy farmers are less harsh on the environment than many of their overseas competitors. Milk proteins are very nutritious with high digestibility, a good amino acid balance, and come with a number of co-nutrients that some plant based foods don’t have. However the overall tone of his presentation was defensive, and he fielded some curly questions.

Suzy Spoon of the eponymous Vege Butcher in Australia gave us a lively presentation on supplying the market for high-value, hand-made vegan products. She led us through the thought processes behind the choice of “Vegetarian Butcher” in her company name. Some vegans hate the word butcher, and the occasional meat-lover berates her for stealing a meaty word. But it is provocative enough to be a point of difference, and she’s keeping the brand! She also argued that describing her vegan “tubes” as sausages was helpful to the consumer, in that it helps to describe how the product should be used. However, she pulls a punch in describing her bacon-like product as “smoky rashers.”

Conclusion Speakers not mentioned individually should take heart from my overall rating of this event, A+. The standard was uniformly high and I chose to cover a few writers in more detail, rather give a few desultory words to each presenter. A number of speakers argued for continued targeting of the high value animal protein market by New Zealand, but with urgent action required to reduce the environmental impact of this.

The final speaker, Daniel Eb of Dirt Road Comms, put forward a Big Hairy Audacious Goal (BHAG) for New Zealand. “Save the world by pioneering a new food system, built for human and environmental resilience in the face of climate change.”

October/November 2019

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Comment

Future food for thought New Zealand key sector: High value food and beverage Dr Jocelyn Eason, General Manager of Science and Food Innovation at Plant & Food Research, believes the future is green. And probably crunchy. But most definitely packed with nutrients.

Eason, who manages 140 scientists in the Food Innovation Portfolio at Plant & Food Research, believes the future of food lies in plants and that New Zealand has both the scientific capability and growing expertise to be globally competitive in a plant-based food market. That means optimising plant genetics, developing future growing systems and capturing an eco-premium for new food products.

“The goal for us is to add value at each step of our food value chain.

What does the market want?” That, she says, means looking at the consumption of the consumers of the future: Teenagers (GenZ).

“The biggest trend we’re seeing is the connection between climate change, sustainability, animal welfare and food. Those generations also want to embrace tech and are demanding healthy food produced in a sustainable manner for future generations.”

Plant & Food Research’s current crop of research reflects the trends: superior-tasting apples and pears that can thrive in the planet’s increasingly warm climate; mushrooms packaged in waste-free, mushroom-based packaging; apples produced in orchards suitable for robotics to manage future labour shortages and manage quality and by-product streams; potatoes packed with flavour that are delicious without salt and butter.

Dr Jocelyn Eason, General Manager of Science and Food Innovation at Plant & Food Research

For Eason’s group, it means further research into active components nutrients, fibre, gut microbiomes - and health benefits.

‘best of both worlds’ aspect is where New Zealand holds an advantage.

“We have a contract with the Ministry of Health that helps us maintain data on the composition of New Zealand foods,” she adds. “We’re looking at the impact of food on physical performance, sleep, immunity and cognition. We breed the plants, but can we harvest them and bring them to market without losing those health impacts?”

It’s a question close to Eason’s heart. Her Botany degree at the University of Otago was followed by a PhD in Plant Physiology at Otago, before an MBA at Massey University. “I was looking at the genetic and biochemical changes that occur after harvest to try to delay death and extend shelf life.

“I joined Crop & Food Research in 1993, which became Plant & Food Research - so essentially I have been here 26 years.”

While much food technology work currently revolves around replacing animal-derived protein with plant-based protein, Eason sees New Zealand has a role to play in the introduction of premium, genuine plant foods.

“New Zealand is a small country, and we are really flexible. The primary producers are highly innovative so the opportunities for F&B are quite large. We can do something on a small scale and test it out.

“We’re doing quite a bit of work on plant proteins and how we can produce them to meet our consumer expectations. That includes work on fermentation and developing flavours of final finished products.

“There is cool stuff happening in 3D printing at Plant & Food Research’s Lincoln site around edible biomaterials. They’re looking at plant polymers and how you can produce printable food products, while still incorporating texture and nutrition. Then, how do you scale that up?”

Eason is quick to admit she is a scientist, not a foodie, but admits a 24

Food New Zealand

Given all the natural benefits that make New Zealand a producer of premium fruit and vegetables - fertile land, temperate climate, space to grow - Eason believes the country’s science is often underrated. Asked if New Zealand is considered at the leading edge of food technology, Eason demurs: “Leaders? Ha, no we're just quietly getting on with it.

However, when our people are overseas they have a queue out the door of people wanting to speak to them for their expertise.”

The industry’s success, however, speaks for itself. New Zealand exports 90% of its primary produce. Forty million people consume New Zealand food. The food industry is supported by four Crown Research Institutes and government-funded Centres of Research Excellence. Six of New Zealand’s eight universities now offer courses in food science.

The food and beverage sector benefits from more than half a billion dollars a year spent on agrifood research.

A prime showcase opportunity for the sector - and Plant & Food Research’s aspirations - will come when the IUFoST 20th World Congress of Food Science and Technology comes to Auckland in 2020, themed ‘Food for a changing world - safe, secure, sustainable’.

The conference bid was won by the NZ Institute of Food Science and Technology, with support from Tourism New Zealand’s Conference Assistance Programme. Plant & Food Research will be contributing a session on sustainable nutrition.

“It's really important we get those international people into New Zealand for their perspective. They are people we want to learn from, people we want to collaborate with. They will hear our story and take our story overseas,” Eason says. “It is really valuable. There are good opportunities for New Zealand to walk the talk and show we can really be at the forefront of smarter production.”

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awsgroup.co.nz October/November 2019

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Research

Sheep milk β-casein resembles A2 Authors: Evelyne Maes1, Stefan Clerens1,2,3, Li Day4 AgResearch Affiliations: 1Lincoln Research Centre, AgResearch Ltd., Lincoln 7674, New Zealand, 2Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand, 3Riddet Institute, Massey University, Palmerston North, New Zealand, 4Grasslands Research Centre, AgResearch Ltd., Palmerston North 4442, New Zealand

Introduction

Methods

Milk from small ruminant animals (e.g. sheep and goats) is attracting interest from consumers, farmers and producers for its nutritional properties. Although sheep milk accounts for only 1.3% of the world’s total milk production, it is expected that the product will grow over 26% by 2030 [1]. In New Zealand, production has doubled in the last couple of years. Asia is the primary export market, where sheep's milk is perceived to more acceptable for those who are lactose intolerant.

Four sheep milk powder samples were provided by Blueriver Nutrition HK (Changsha, China). Two of them were produced in New Zealand (Blue River Dairy, Invercargill, New Zealand) and the other two were produced in Italy (Alimenta SRL, Sardinia, Italy).

Protein is one of the key nutrients in milk. There is a large diversity of milk proteins and their genetic variants depending on animal species and breeds. Some of the milk proteins from animal sources (e.g. αs1casein) may cause allergic reactions for certain segments of consumers, particularly young children [2]. Other protein characteristics (e.g., the levels of glycosylation and phosphorylation of κ-caseins) are known to influence the coagulation of cheese curd and yield [3]. Thus, animals have been selected for centuries to improve milk yield or with specific protein traits to deliver better health and economic outcomes. β-casein is one of the most abundant casein proteins in milk from humans and mammals. In cow’s milk, two major variants of β-casein, A1 and A2, exist. They differ by one single amino acid at position 67, histidine in A1 and proline in A2. β-casein A2 is the original variant in milk, whereas β-casein A1 is a mutation that occurred thousands of years ago as cattle were being taken into Europe when the proline at position 67 (A2) was replaced by histidine (A1), with the mutation subsequently spreading widely through breeding. The A1 and A2 β-casein variants have gained significant attention because of the proteolytic cleavage product β-casomorphin 7 (βCM7, YPFPGPIH) that is formed from A1 β-casein but not A2 β-casein. βCM7 is an opioid peptide that activates μ-opioid receptors expressed throughout the gastrointestinal tract and body [4]. There is debate around possible links between βCM7 ingestion and increases in rates of coronary heart disease and type 1 diabetes [5].

Knowledge around milk protein genetic variants is more fragmentary in sheep milk. Sheep milk contains 45% β-casein and several genetic variants have been reported [6]. A single amino acid substitution of Glu2 to Gln2 differentiates the β-casein C variant from the A variant.

Further mutation of the C variant from Leu196 to Ile196 resulted in the X variant. Although the sheep milk and cow milk β-casein amino acid sequences differ in several places, the position that corresponds to the A1/A2 cow milk variants is reported to be proline (P67) in sheep milk based on the genetic sequence, which is the same as β-casein A2 in cow milk. So far, there is no direct amino acid sequencing data to confirm β-casein protein in sheep milk.

In order to verify that β-casein in sheep milk assembles β-casein A2 in cow milk, i.e. contains proline at its amino acid sequence position 67 (P67), we applied mass spectrometry-based methods to directly determine which amino acid is at position 67 in sheep milk β-casein protein.

26

Food New Zealand

Proteins were extracted from the sheep milk powder samples, followed by reduction, alkylation and digestion of the proteins into peptides with trypsin. To reduce the complexity of the sample, each sample was fractionated into two C18 fractions (10% acetonitrile vs.

50% acetonitrile) using Empore disks [7] before analysis using reverse phase liquid chromatography and mass spectrometry (LC-MS).

A major challenge with sheep β-casein is that the protein sequence does not have many arginine or lysine residues around the βCM7 sequence of interest, both of which are the major cleavage sites for many proteases, including trypsin. Therefore, specialised mass spectrometry data acquisition methods needed to be developed, as the tryptic peptide of interest, (IHPFAQAQSLVYPFTGPIPNSLPQNILPLTQTPVVVPPFLQ PEIMGVPK, 5330 Da) is longer than usual. The method was optimised using a high-resolution quadrupole time-of-flight mass spectrometer and the detection of the β-casein peptide containing this sequence of interest was performed using both untargeted and targeted data dependent acquisition approaches.

Research Finding The alignment between the β-casein sequences as provided by the Uniprot database for cow (A2) and sheep is displayed in Figure 1.

The peptide we are particularly interested in is highlighted in red, and in both cow (A2) and sheep, proline (P) occupies position 67. The grey sequence in between the cow and sheep sequence represents all similarities between cow and sheep β-casein. Overall, a 92% sequence similarity is found, and only 2 amino acid gaps, represented by the ‘-‘sign, are found. There are thirteen amino acid differences in the β-casein sequence originating from cow and sheep, including one position within the βCM7 peptide sequence (position 63), which is occupied by proline (P) in cow β-casein and by threonine (T) in sheep β-casein, as predicted by its genetic sequence (Table 1).

The sequence surrounding the Y60-P67 region is difficult to analyse using bottom-up (peptide-based) proteomics, as mass spectrometric analysis favours peptides of 10-15 amino acids in length. This is normally achieved using enzymic protein digestion with trypsin, which cleaves after a lysine or arginine. β-casein does not contain lysine or arginine residues near the sequence region of interest. The use of trypsin theoretically delivers a long tryptic peptide of 49 amino acids in length with the following sequence: IHPFAQAQSLVYPFTGPIPNSLPQNILPLTQTPVVVPPFLQPEIMGVPK. The use of alternative digestion enzymes (e.g. chymotrypsin) does not generate smaller peptides either. Since short peptides could not easily

Research Figure 1. Amino acid sequence of β-casein (without the signalling peptide) in cow (A2) and sheep (A) as provided by the Uniprot database.

The sequence in red is the sequence we particularly aimed to confirm.

The sequence in grey represents all similarities between the two sequences be generated, trypsin was used to digest the sheep β-casein protein, and the MS detection method was modified to optimise to allow the detection of this large, multicharged peptide.

In this study, four sheep milk powders were analysed using highresolution LC-MS. In the first part of the study, we determined whether we could detect the long peptide of interest using an untargeted method. In all four sheep milk powder samples included in this study, our peptide of interest (A2 equivalent) was detected in the 50% acetonitrile fraction. The total sequence coverage of the β-casein protein in the four samples was on average 80% and apart from our peptide of interest, 33 other peptide sequences unique to the β-casein protein were detected at a false discovery rate value of 1%, which minimises false positive hits.

Figure 2 provides evidence that sheep milk β-casein contains proline at position 67, making it equivalent to the cow A2 variant. A tandem mass spectrum is depicted with all detected b-ions and y-ions of the peptide IHPFAQAQSLVYPFTGPIPNSLPQNILPLTQTPVVVPPFLQPEIMGVPK in a sheep milk sample. In the ion series, all red highlighted values represent y-ions that could be matched to the sequence, while the blue ones represent the matching b-ions. The blue arrow indicates the diagnostic b-ion that is detected with a mass equivalent to P67 and not H67.

In order to provide additional verification that the in sheep milk is an A2-eqivalent variant, a targeted which only focusses on analysis of the peptides of and ignores all other peptides, was conducted.

β-casein analysis, interest Peptides

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October/November 2019

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Research Figure 2. The A2-equivalent peptide, IHPFAQAQSLVYPFTG PIPNSLPQNILPLTQTP VVVPPFLQPEIMGVPK, exists in sheep milk. The tandem (fragmented) mass spectrum provides proof of the amino acid sequence. The detected b-ions and y-ions are indicated. The blue arrow indicates the diagnostic b-ion with a mass equivalent to P67

Figure 3. In the upper panel, a base peak chromatogram (all detected ions) of the entire sample is visualised. The panels below show only the detection of the three charge states of the PIP-peptide form (called extracted ion chromatograms) with m/z 1777.6406, m/z 1333.4824, and m/z 1066.9875 IHPFAQAQSLVYPFTGPIPNSLPQNILPLTQTPVVVPPFLQPEIMGVPK (abbreviated as PIP) and IHPFAQAQSLVYPFTGPIHNSLPQNILPLTQ TPVVVPPFLQPEIMGVPK (abbreviated as PIH and reflecting the potential A1 variant), were selected for fragmentation in the three different ion forms (different charge states of the same peptide) that were detectable using our optimised method: i.e., [M+H]3+ m/z 1777.64, [M+H]4+ m/z 1333.48, [M+H]5+ m/z 1066.98 for the PIP isoform and [M+H]3+ m/z 1790.97, [M+H]4+ m/z 1343.48, [M+H]5+ m/z 1074.98 for the PIH isoform. Figure 3 shows that the PIP variant was clearly detected in the sheep milk powder samples, which confirms the presence of P67 (A2 variant equivalent). Performing the same exercise for the PIH peptide (data not shown), revealed only a multitude of widespread, small peaks with lower intensity with no clearly defined peptide elution peak, suggesting that the PIH variant is absent in the samples, or at least in extremely low abundance.

contain the PIP variant (P67, A2 equivalent) in the β-casein of the sheep milk samples examined. However, because there are other amino acid substitutions in the amino acid sequence of β-casein in cow and sheep milk including within the opioid peptide βCM7 in position 63 (proline (P) in cow milk and threonine (T) in sheep milk), the potential health benefits of sheep β-casein need to be investigated independently.

Conclusions

4. Pal, S., et al., Milk intolerance, beta-casein and lactose. Nutrients, 2015. 7(9): p. 7285-7297.

To confirm whether the sequence of β-casein in sheep milk is similar to the A1 or A2 variants of cow milk at the amino acid position 67, we analysed four separate sheep milk powder samples originating from New Zealand and Italy using mass spectrometry. We determined the peptide sequence and ion forms associated with the PIP peptide (A2 variant) and the PIH peptide (A1 variant). With our inhouse developed approach, we were able to ionise and detect the IHPFAQAQSLVYPFTGPIPNSLPQNILPLTQTPVVVPPFLQPEIMGVPK peptide in all four samples. Using a targeted approach, further evidence was obtained to confirm that all four sheep milk samples 28

Food New Zealand

References 1. Pulina, G., et al., Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors.

Journal of Dairy Science, 2018. 101(8): p. 6715-6729.

2. Ballabio, C., et al., Goat milk allergenicity as a function of αS1casein genetic polymorphism. Journal of Dairy Science, 2011. 94(2): p. 998-1004.

3. Amigo, L., I. Recio, and M. Ramos, Genetic polymorphism of ovine milk proteins: Its influence on technological properties of milk - A review. International Dairy Journal, 2000. 10(3): p. 135-149.

5. De Gaudry, D.K., et al., Milk a1 p-casein and health-related outcomes in humans: A systematic review. Nutrition Reviews, 2019.

77(5): p. 278-306.

6. Selvaggi, M., et al., Investigating the genetic polymorphism of sheep milk proteins: A useful tool for dairy production. Journal of the Science of Food and Agriculture, 2014. 94(15): p. 3090-3099.

7. Gathercole, J., et al., Molecular modification associated with the heat treatment of bovine milk. International Dairy Journal, 2017. 73: p. 74-83.

OILS & FATS

Oils and fats news Laurence Eyres, FNZIFST A regular round-up of news and opinion from the Oils and Fats Group of the New Zealand Institute of Chemistry.

WCOF Conference Sydney The 2020 World Congress on Oils and Fats & ISF Lectureship Series will be held in Sydney, Australia from 9-12 February 2020.

Australia last hosted the World Congress on Fats and Oils in Sydney in conjunction with the ISF Lectureship Series in 2009. This year we have some very exciting events and workshops aligned with the programme.

The Scientific programme is now live on the website (www. wcofsydney2020.com) with 140 presentations covering a large range of themes involving the fats and oils world including, nutrition, lipidomics, processing, food applications and contaminants.

Obituary for Bernie Radford We are sad to report the passing of one of our enthusiastic and active members. Bernie was always full of ideas and was the first to suggest that we branch out into areas that encompassed natural products and were not fats by strict definition.

We have followed this direction and have now widened the scope of the group to include hemp extracts, antioxidants and other lipid-like molecules.

Bernie was always a supporter of dairy products and refuted any attacks on milkfat or dairy protein. This was probably since he was born and raised on a dairy farm in Pungarehu, Taranaki, number 8 in a large family.

He became a chartered accountant and then worked in Wellington setting up the NZ Fire Service before joining the Dairy Board where he was involved with the Latin American market. He joined Rangitaiki Plains Dairy Co as Financial Controller (very useful as our auditor), then became Marketing Manager when Bay Milk Products was formed.

He was heavily involved in the development of specialty ingredients, particularly the extraction of complex dairy lipids, which are only now realising their full potential. He moved to Kiwi Dairies, also on new product and process development and was involved in a very innovative section called ‘Kiwitech’. He will be missed by his friends and colleagues in the dairy and general food industry. Our deepest sympathies go out to his family.

• The Kaufman lecture will be presented by Dr Richard Cantrill. Dr Cantrill was previously the Chief Science Officer and Technical Director for the AOCS, a position he held from 1996 to 2017.

• Pre-conference workshops and masterclasses.

• Optimum Frying - Practical and theoretical aspects (Saturday 8th Feb) Hosted by leading frying scientists, Christian Gertz and Bertrand Matthaeus. The aim of the workshop is to provide the participants with new information on frying and to discuss the latest findings in order to make the market of fried products fit for the future.

• 3rd AAOCS Infant Nutrition workshop, A variety of international and local speakers will discuss the latest in science and technology in infant formula lipids while providing basic and practical information that is relevant to manufacturing, regulatory affairs, possible contaminants and the latest in innovation.

• Mediterranean diet: from evidence to implementation, workshop.

This workshop aims to provide the latest information relating to the Mediterranean diet and health outcomes as well as environmental sustainability, with a focus on healthy fats and oils presented by key local and international experts.

• Olive Masterclass and tastings - Learn about all things olive oil and connect with professionals in the industry during this half-day workshop.

The winners of the NZIC Oils and Fats travel awards were Marcus Loi of Otago University and Yongchao Zhu of Auckland. The committee decided to award two awards as the applications were of equal merit.

October/November 2019

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OILS & FATS

Olive Oil in Health – Review The aim of this systematic review and meta-analysis on antiinflammatory benefits was to summarise evidence from randomised controlled trials on the effect of regular dietary intake of olive oil on three inflammatory markers: C-reactive protein, interleukin-6 (IL6), and tumour necrosis factor-a. Olive oil taken on a regular basis can be a good dietary fat alternative, especially to manage IL-6. Two previous meta-analyses have revealed a beneficial health effect of the adherence to the Mediterranean diet and consumption of olive oil on inflammation, CVD, and general mortality, with consistent evidence for the preventive effect of olive oil consumption on CVD. Reference: Is olive oil good for you? A systematic review and metaanalysis on anti-inflammatory benefits from regular dietary intake.

J. Fernandes et.al. Nutrition, 69, (2019) 110559 DOI: https://doi. org/10.1016/j.nut.2019.110559 Article Number: 110559 Reference: NUT 110559

Olive Oil Awards in New Zealand There have been two recent sets of awards in New Zealand. Oliveti, also known as Northland Olives had a recent competition for their members which showed that New Zealand has come a long way in recent years in improving the quality of the processed oil. The competition represented the results of a good harvest and care in processing. Duck Creek Road olive oil was Best in Show and River Estate was the best in the Single Varietal.

The other increasingly popular competition is run by the A&P show in Auckland as part of the Easter Show.

The Logan Campbell Trophy and Supreme Award for 2019 went to David and Jo Gilmore at Flaxbourne Olive Oil, Marlborough for their Special Blend, which was also Class Champion in the Medium class. It was a very worthy winner in a particularly tight competition and was among numerous Gold and Silver medal winners.

Very close behind were the other Class Champions: Olea Estate’s Frantoio (Delicate) and Number 29’s Frantoio/Leccino blend (Intense).

All three oils fell very comfortably into the Gold Medal category.

All told, 15 Gold, 26 Silver and 4 Bronze medals were awarded in the three EVOO classes. The judges said that whilst the Golds were exceptional and the Silvers excellent the Bronze medal winners were also lovely oils to have for use in the home. Chief Judge, Laurence Eyres, after his throat recovered from the polyphenol treatment, reported the following, “Whilst the high standard made it tough for us to make sure we were identifying the very best oils we still had a very enjoyable day because the quality of the entries was so good. There was a universal background pepperiness with the oils, indicating a good level of healthful polyphenols. New Zealand consumers are lucky to have such a wide range of quality, tasty oils available nationwide and with the recently published A&P-supported work at Massey University, they now know that olive oils are entirely suitable for frying use, even at high temperatures. The overall standard was very high with no oils being rejected for defects.”

It was a good representation of well-balanced oils with fruitiness, bitterness and pungency all represented. The oils will provide an excellent culinary experience for consumers, whether for individual tasting or cooking. The overall impression was of an optimal level of polyphenols due to the background notes which is the main attribute for the healthiness.

The top award in the Gourmet Oil Awards went to the ever-reliable Uncle Joes of Marlborough, this time for their delicious Hazelnut Oil. 30

Food New Zealand

Two very good hemp seed oils from Midland Seeds and Uncle Joes entered in the competition at the A&P Show, Auckland There were also very good hemp seed oils from Midland Seeds and Uncle Joes.

Greasy thieves Twenty-one people have been indicted by a grand jury in the USA for stealing large quantities of used cooking oil (UCO) in a major grease theft ring. Some of the thieves slipped through the net.

“Used cooking oil has become a sought-after commodity by biodiesel companies, and restaurants use the sale of this oil as another source of revenue,” said John Eisert, acting special agent in charge of Homeland Security Investigations in Charlotte, North Carolina. “This team of coconspirators had an elaborate scheme to steal thousands of gallons of cooking oil for their own profit in violation of several US laws.” A strange project for Homeland security.

Biodiesel Magazine said the rendering industry estimated that there was an annual loss of some US$45-$75M from the theft of UCO.

Long Chain Omega-3 in Canola The US Department of Agriculture (USDA) has approved an omega-3 rich fish oil alternative produced by agriculture giant, Cargill for aquafeed use in the US, the company said.

Cargill has been developing its Latitude brand fish oil alternative since 2010. Its teams in Great Falls, Montana, Fort Collins, Colorado, and Blair, Nebraska, have been busy preparing to produce large-scale quantities of genetically modified canola, which will be processed into the oil for use in aquafeed.

Omega-3 Supplements under fire again An article in the New Zealand Medical Journal (20th September 2019) has recently reported that in an analysis of 10 Omega-3 supplements on the New Zealand market only 40% met label claim. The attentiongrabbing media, who love negative news about any industry issue, immediately went to town on the results trumpeting that the study echoed results by Auckland University five years ago. Those results were shown to be erroneous in a subsequent examination by lipid experts.

This time it is likely that the actual GLC analyses were correct but an invalid assumption that the supplements were all 1g in weight produced the wrong interpretation. It is likely that the article was not

OILS & FATS peer reviewed or checked by anybody skilled in lipid analysis. Reported weak science like this could be described as tiresome. Investigations like this should be left to Consumer groups like Consumer magazine who do the evaluation systematically with objective scrutiny.

Natural Health Products NZ chairwoman, Lorraine Moser, contested that there were calculation errors in the way the researchers interpreted the test results. Specifically, the group said, that when interpreting the test results, the researchers appeared to have "incorrectly assumed" that all capsules were one gram in weight, when some weighed more.

The group argued that not taking this into account had significantly “skewed" the results and it had complained to the journal. Industry does not need this sort of careless science, especially when it comes out of public-good funds.

The last time spurious science was trumpeted by the media sales fell 10%.

The Natural products industry has overall sales > $1Bn with around 60% going to export. The fact that AsureQuality certifies these products and TGA in Australia are hot on compliance, as are the Chinese import controls, makes the paper's assertation ridiculous.

On 25 September the New Zealand Medical Journal retracted the article.

DSM Algal Oil DSM has over 20 years’ experience in microalgae DHA development and was the first company to commercialise microalgae DHA. Microalgae is the original source of omega-3 as fish cannot produce the omega-3 but get it by consuming microalgae.

Algal omega-3 is ocean-contaminants free as it is 100% independent from the marine environment. DSM life’sDHA has 40% DHA and life’sOmega-3 contains EPA at 15% + DHA at 30% in natural TAG form.

There is a good video online to watch on this topic. https://www.youtube.com/watch?v=dvrE7cV61nc Invita are the local agents for DSM algal oil. www.invita.co.nz

The Omega-3 Index The Omega Quant Omega-3 Index Test is a scientifically validated and standardised point-of-care test, providing a simple and inexpensive way to assess, track and treat individual patient omega-3 status in tissue and organs. The Omega-3 Index test measures red blood cell (RBC) omega-3 essential fatty acid (EPA and DHA) status to personalise supplemental and diet prescriptions. This is extremely important as this index has been shown to correlate well with cardiovascular risk.

The research papers currently show that a desirable omega-3 index is >8 and an index of <4 is high risk. The Omega-3 Index has been used in several recent studies and is a validated biomarker of omega-3 fatty acid tissue levels, but additional data are needed to confirm (or refute) the originally-proposed clinical cut-points of <4% (higher risk) and 8%–12% (lower risk).

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William S Harris Clemens von Schacky. The Omega-3 Index: a new risk factor for death from coronary heart disease. Preventive Medicine (2004) Volume 39, Issue 1, Pages 212The omega-3 index test is now available in New Zealand via My Remedy, Auckland www.myremedy.co.nz

Medicinal Cannabis – recreational marijuana New Zealand is facing a referendum on the use of cannabis and it is the opinion of this writer that the whole country is confused (shades of Brexit in the UK). The media and other commentators throw terms around that are ill-defined and inaccurate. TV programmes on this topic only serve to confuse the consumer more.

It is this writer’s opinion that food products should be termed hemp seed oil and protein. Medical cannabis is based currently on CBD but eventually may contain some THC. Recreational cannabis should be termed Marijuana.

Food grade Hemp is one variety of the plant Cannabis. Both the seed oil and the seed quality protein are now legal in New Zealand (November 2018) after a long drawn-out process with FSANZ. There is neither THC nor cannabinoids in these legal food products. Hemp seed oil is improving in its sensory properties.

Medicinal Cannabis is based on the extraction and purification of cannabinoids (CBD) that have reported pain-killing properties. It is likely that this will become legal when prescribed by a registered GP, in late March. The current proposed legislation will have tight controls imposed on the maximum level of THC (tetrahydrocannabinol).

Cannabis is one of the first recorded medications with prescriptions for its use dating back to 1500BC. The introduction of cannabis into Western medicine occurred via physicians exposed to its use in India with reported use as an analgesic, appetite stimulant, anti-emetic, muscle relaxant and anticonvulsant.

The endocannabinoid system (ECS) is composed of two G proteincoupled receptors (GPCRs), the cannabinoid CB1 and CB2 receptors, and the two main endogenous lipid ligands of such receptors (also known as the “endocannabinoids”), anandamide and 2-arachidonoylglycerol. An interesting area for lipid research. https://www.health.govt.nz/publication/medicinal-cannabis-schemeconsultation Recreational marijuana (still an illegal drug) of undefined THC strength (the psychoactive component) will be voted on by the masses.

Marijuana or hashish (Arabic for grass) is also from the same plant cannabis sativa, as the source of hemp food and fibre – the only differences being the crop variety, climate for growing and which parts of the plant are extracted. The area will have to be policed like postprohibition.

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•• Food and WineinSafety We specialise FoodAuditing and Wine Safety Auditing • Food Safety Programme Management • We are MPI approved for the following; • We are an ISO17020 - Recognised agency Accredited (Food Control Inspection BodyPlans, National Programmes and Wine) • We are aparty MPI verifiers approved food auditing - Third and wine verification have (Food Control Plans,agency; National Programmes MPI approvedand foodWine) safety programme - Evaluators (Food Control Plans) auditors and wine verifiers October/November 2019

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NZIFST Careers

2019 NZIFST/Crest Food Innovation Challenge Jenny Dee, FNZIFST, NZIFST Careers Coordinator

First prize in Auckland went to Mt Albert Grammar School. Left to right: teacher Blanche D’Cunha, three members of the team, mentors EeLaine Yeoh and Maddi Brown In the last week of September, the 2019 NZIFST/CREST Food Innovation Challenge teams presented their projects and products to the judges for evaluation. The teacher shortage and industrial action reduced the number of schools entering this year, but despite this, we welcomed four new schools to the Challenge.

Auckland Challenge Carmel College, back for their 10th year, was joined by two schools entering for the first time – Mount Albert Grammar School and Rangitoto College. The judging event was hosted by the Auckland Branch of NZIFST and the School of Food and Advanced Technology at Massey University. The six teams were kept busy all evening, discussing their work with the judges, parents, teachers, other teams and NZIFST members.

The judges awarded two prizes.

First prize: Mount Albert Grammar School, WheyTea. The team of four Year 11 boys was mentored by EeLaine Yeoh and Maddi Brown from Tip Top. They developed a portion-controlled, protein-enriched frozen dessert, which does not compromise a healthy lifestyle and has a flavour that appeals to Gen Z and millennials.

Second prize: Rangitoto College, Kiwiana Sweet Treats, were mentored

by Sarah Leakey and Mitchell Thompson from Sensient Technologies.

The team developed two chocolates for sale in a souvenir shop, with fillings inspired by classic kiwi treats, Anzac biscuits and Hokey Pokey ice cream.

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Food New Zealand

Second prize winners, Rangitoto College: left to right, teacher Sophie Enefer, mentor Sarah Leakey, the team, mentor Mitchell Thompson Several Massey food tech students attended the event, including three who did the Challenge when they were at school – Max Ballard (ex Saint Kentigern College), Valencia Ngadi and Madison Franks (ex Carmel College).

NZIFST Careers

Carmel College teacher Sandy Goonan (centre), with ex Challengers Valencia Ngadi (left) and Madison Franks (right), now studying Food Technology at Massey

Lower North Island and Blenheim Challenge

The winning team from Rathkeale St Matthew’s Senior College with (left to right) Kiri Gill (Principal of St Matthew’s), John Hart, Malcolm MacDonald and Coadette Low (teacher at Rathkeale) For the second year in a row, we held a judging event in Wellington, for four teams from Wellington, Masterton and Blenheim. Wellington High was back for their 8th year, and was joined by first time entries from Rathkeale St Matthew’s Senior College and Marlborough Girls College. The event was hosted by the Royal Society Te Apārangi.

The judges awarded first prize to the team from Rathkeale St Matthew’s Senior College. The girls worked with mentor Malcolm MacDonald from Hansell’s Masterton, and John Hart from Rebel Bakehouse (supplier of cricket flour) to develop a protein-enriched shake containing cricket and pea flours.

NZIFST thanks everyone who contributed to making the 2019 Challenge (our eleventh) a success. It’s a large and diverse team, including CREST, teachers, students, mentors, ingredient suppliers, sponsors, judges, Massey University staff and NZIFST branch members. As always, we were impressed with the innovative products that resulted from this collaboration.

You’ll find the full results and all the teams’ posters on the NZIFST website at: https://nzifst.org.nz/Food-Innovation-Challenge

October/November 2019

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NZIFST Careers

Ex-challengers now studying Food Science and Technology Jenny Dee, FNZIFST, NZIFST Careers Coordinator Two university students who did the NZIFST/CREST Student Product Development Challenge whilst at school, share their stories.

Emily (far right) with her mentors and team mates

Emily Doughty Emily Doughty did the Challenge in 2018, when she was in her final year at Diocesan School for Girls. Her team was mentored by Isabel Buerschgens and Elise Waddell from Sensient Technologies. Emily is now in her first year at Otago, studying consumer food science.

Emily says “I have always been interested in and set on studying something related to food, such as nutrition or consumer food science.

Doing the Challenge really interested me, and made me sure I wanted to study consumer food science.

The Challenge required a lot of work and a big report. My course has 34

Food New Zealand

a bit of report writing, so the Challenge has helped me with writing reports and knowing how to structure them and be able to write about food.

I chose consumer food science, not just food science, as I really enjoy the marketing side of food, instead of the more chemistry side of food.

I would like to work in the food marketing industry, so I am really enjoying learning about food marketing.”

Emily advises current Challenge students that University is a huge step up from high school, “I remember the CREST Challenge was a huge challenge for me, but I was very grateful that I took part in the project.”

NZIFST Careers

Madison (second from right) with her Challenge team mates

Madison Franks Madison Franks did the Challenge in 2016, when she was in Year 12 at Carmel College. Her team was mentored by Juliet Clarke from Tasti.

She’s now in her second year at Massey, doing a Bachelor of Food Technology with Honours, majoring in Product Development.

Madison says “The feeling of accomplishment I got after finishing the Challenge after all of the hard work as well as meeting all of the people in industry and seeing all of the amazing and crazy things that people can create inspired me to go on to university.

In my final year I worked closely with my school for my year 13 project, in particular Mrs Henden, Mrs Seedall and Mrs Goonan. This significantly contributed to my success in achieving good grades for this project, as well as other scholarships and awards. Having this support, which has been ongoing through my university experience, was so important in encouraging me to go ahead and study Food Technology at University, and I thank them very much for their support.”

Both Tasti and Sherratt Ingredients hosted Madison for work experience when she was at school. “Tasti’s product development department, in

particular Juliet Clarke, showed me what they could of the industry in the limited time I was with them. Again, this support from Juliet has been ongoing through my university years, and is greatly appreciated.

The Challenge helped me in many ways. I have used the processes we went through to design our final product in my course numerous times.

Learning how to work in a team and correspond with a professional in the industry was an invaluable experience.

I am enjoying product development the most, in particular my project course in the first semester of the second year. I enjoy all of my project papers, as I like working towards a final outcome.

Madison has realised that it is important to keep your options open when studying at University, as there is such a wide range of careers available. “Studying Technology, whether it is engineering, food technology, etc. is a way to learn skills that are applicable to so many careers. Whilst my degree is challenging, I do love what I am doing and the food technology community is so supportive and encouraging when it comes to students.”

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FOOD SAFETY

Leading Culture Glen Neal, General Manager (Food Standards), FSANZ, New Zealand Food Standards Australia New Zealand has a role to play, particularly within Australia, in leading food safety culture.

What is food safety culture you ask?

Food safety culture in a business is how everyone (owners, managers, employees) thinks and acts in their daily job to make sure that the food they make or serve is safe. It's about having pride in producing safe food every time, recognising that a good quality product must be safe to eat. Food safety is your top priority.

A strong food safety culture comes from people understanding the importance of making safe food and committing to doing whatever it takes, every time. It starts at the top but needs everyone's support across the business.

A good food safety culture can protect: • consumers from foodborne illness • your brand's reputation • your business from financial loss.

The cultural iceberg “that sinks organisational change” graphically illustrates the visible and invisible facets of a company’s organisational culture Unsafe food can be linked to poor hygiene practices or mistakes by people handling food. This can occur even when people are trained and businesses are inspected and audited.

Microbiological Environmental Validation

Food businesses need to focus on people as well as processes: especially what the people who handle our food know and what they do in their everyday work in their workplaces.

Environmental cleaning validation Food contact surfaces and equipment

Showing leadership in cultural change

If you are determining whether your manufacturing environment, any food contact material or equipment meets the expected hygiene levels, contact Eurofins now!

In order to demonstrate leadership, FSANZ staff have embarked on a journey of examining our own culture. In June 2018, we subjected ourselves to diagnostic tools available through Human Synergistics® International. We have effectively “measured our culture” and identified what our preferred culture looks like.

We provide: • Training on best practice for Environmental sampling • Consumables required for sampling • IANZ accredited analysis with quick turnaround time

In a nutshell there is a gap between the culture we have and the culture we want. We have tackled a considerable change programme to address the gap. We have defined our tikanga – our values – to guide our day-to-day behaviour and participated in leadership assessments at the executive and team leader levels.

Contact Eurofins for further information 0800 Eurofins infonz@eurofins.com

The outcomes we seek at the individual level are increased job satisfaction, role clarity and improved well-being through reducing stress and increasing security. At the group level we expect to enhance teamwork, improve coordination between teams and improve the quality of team contributions.

testing for life

The difference we want you to experience from FSANZ will centre around improved customer service, quality and adaptability.

In short we hope our people get more out of their workplace and vice versa.

Won’t that be terrific?

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Food New Zealand

NZIFST

NZIFST News

Institute Governance It may not be scintillating stuff, but the work of your Board and Executive keeps the wheels of NZIFST rolling. The Board includes the Executive plus representatives from all branches. Their work ensures that the Institute’s finances are managed and monitored (forecasting and budgeting included, of course). They also keep a close eye on new members and upgrades to membership status.

Governance is a Board buzzword and the Institute maintains and regularly reviews a risk management register and a Director's register of interests. Our commitment to the IUFoST 2020 Congress is a financial risk for the Institute and is regularly reviewed and updated.

Projects that the Institute undertakes for the benefit of our industry and for members, such as the NZIFST/CREST Food Innovation Challenge are reviewed annually.

Just so you know, the Board meets face-to-face 3 - 4 times each year.

This is a significant cost within the Institue’s budget and on occasion becomes an online meeting (using Zoom) to manage costs.

The Executive meet every month (except January) in a Zoom meeting that lasts up to two hours. If you add this up (I’ll leave that to you) this is a significant time commitment. In addition, remember that Branch Committee members commit many hours to meetings and planning for Branch Events.

Without our volunteers we wouldn’t have the active and supportive

organisation we all enjoy. The Institute benefits – without sponsors few events would be run. Volunteers benefit through expanding their networks, gaining experience outside work and making lifetime friendships.

NZIFST Directory executive manager

president

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

vice president Phil Bremer phil.bremer@otago.ac.nz TREASURER

Grant Boston grant@boston.net.nz

As a member of NZIFST you will benefit from Professional development programmes Networking at regular branch meetings, seminars and the Annual Conference

and gain Information through ‘Food New Zealand’, ‘Nibbles’ and our website Recognition through awards, scholarships and travel grants

JOIN NZIFST NOW! https://nzifst.org.nz/join-us

October/November 2019

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NZIFST

New Members NZIFST welcomes the following new members and new student members.

New members Howard Berry

Industry Manager

EMC Industrial Group Ltd

Auckland

Fiona Fleming

Director

FJ Fleming Food Consulting Pty Ltd

Cheerybrook, Australia

Palatasa Havea

Principal Research Scientist

Fonterra Research & Development

Palmerston North

Shirin Haydarzadeh

Research & Development Technologist Tip Top

Auckland

Mark Johnson

Director

Springbrook Foods

Nelson Invercargill

Rebecca Main

Product Innovation Technologist

Alliance Group

Maneesha Mohan

Lecturer

Lincoln University

Claire Morgan

Head of Food Safety & Quality

Griffins Food Company

Auckland

James Natzka

Quality Manager

Dominion Salt

Tauranga

Linda Newman

Quality Assurance Manager

Xtend-Life Natural Products (Intl) Ltd

Christchurch

Sumon Saha

R & D Technologist

Ziwi Limited

Mt Maunganui

Hiren Soni

Technologist

Fonterra NZ Ltd

Christchurch

Janelle Wehner

NPD Manager

Life Health Foods

Auckland

Former member rejoining Sarah Yanez

Director

Totally Wrapt Packaging Ltd

Wellington

David Musgrave

Owner

Functional Whole Foods Ltd

Geraldine

New Student Members Stacey Chang

Massey University - Albany

Raj Chauhan

Auckland University of Technology

Hitheswar Chevakkulam Ramesh Auckland University of Technology Tim Chia

Auckland University of Technology

Bridget Clare

University of Auckland

Ashlee Drummy

University of Otago

Vinithkumar Durairajan

University of Auckland

Ahub Dutta

Lincoln University

Stephanie Glass

Aspire to International

Steve He

University of Auckland

Esther Huang

University of Auckland

Paula Juene

University of Auckland

Tom Jung

Massey University

Dhariya (DK) Kant

Lincoln University

Mharath Krishnan

Auckland University of Technology

Vincentius Leonard

University of Auckland

Xin Ci Li

Massey University - Albany

Phoenix Li

University of Auckland

Renee Lu Annie McDonald

University of Otago

Roxanne Ng

University of Otago

Kate Ouyang

Massey University - Albany

Abhirami Raja

Auckland University of Technology

Aaron Xiao

Massey University - Turitia

Jingwen Zhang

University of Auckland

Wendy Zhao

University of Auckland

Member News Some of you might remember Roz Henry (formerly McLachlan). She has been a long standing member of NZIFST and was very active in the Auckland Branch in the early 90s.

Roz has recently been appointed CEO with Co-operative Business New Zealand, the membership body representing co-operatives across the country. Roz is looking forward to the new challenge, working with businesses that form the backbone of New Zealand, with many operating in the food, agriculture and horticultural sector.

Roz started in her new role in mid-August and says her first month in the role has been an absolute whirlwind.

“I am inspired by the individuals whom I have met to date. The range of businesses and the passion that everyone has for their organisations sets co-operatives apart. I am looking forward to supporting our members, especially as they face the current rapid pace of change due to disruption taking place across so many areas of business.”

“It’s a unique opportunity for me as I get to use my full skill set. The Board brought me on board as they valued my understanding of the cooperative business model through my initial career with the Dairy Board, relationship building skills and commercial knowledge from my business development and management consulting days, along with having developed relationships with various government agencies during my time with ATEED.”

Why does the Co-op model have such an important place in NZ economy today?

Co-operatives enable the regions of many nations to become economically sustainable. Co-ops offer specialist development programmes for members, opportunities to network, engage in think tanks to lobby government officials, provision of data and research, consulting, assisting start-ups, business forums, and more. Many of NZIFST’s members will currently work for a co-operative which automatically gives them access to these services.

Should you wish to make contact with Roz, she is looking forward to reconnecting with her NZIFST friends and colleagues; roz.henry@nz.coop

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NZIFST

Branch News Little Lato founder, Hannah Wood, speaks at the Careers Expo evening to a group of students about her career journey and the food industry

In lively discussion: mentors on the left, and mentees on the right

Auckland Career Expo In August the NZIFST Auckland Branch hosted their annual Career Expo night for all students in food science, food technology and all other food related disciplines. The event was held at the iconic “Chelsea Bay” in Birkenhead, and featured a number of food industry representatives to serve as panel speakers for the night. This included a range of skilled and esteemed professionals from Goodman Fielder, Lion, Frucor Suntory, Sanford and Little Lato.

Jung Chun (below) from Business Mentors New Zealand addressing the inaugural Auckland mentees and mentors

The event was a huge success and attended by over 100 students.

It was a valuable night for all those attending, and provided a great platform for students to socialise with professionals and understand the different career pathways that their studies can lead them towards.

All students thoroughly enjoyed the evening, and mingling with potential employers provided them the perfect opportunity to ask any questions to help kick start their careers.

Sumedha Garg

Speed Mentoring Event “Don’t start a bakery because you want to sell it, start it because you love baking.” So said Jung Chun from Business Mentors New Zealand about following your passion and doing what you love instead of chasing the money! This was one of many highlights we experienced during the Auckland Branch Speed Mentoring event. The event was a great opportunity to connect in a relaxed environment and build relationships with other members. It also showcased the strength of our Institute to non-members.

One of our Institute’s greatest assets is our members. We are extremely lucky to have so many experienced, passionate and humble members who are willing to share their personal journeys and advice with others.

The event started with a guest speaker from Business Mentors, Jung Chun, who spoke about the importance of having a mentor and being a mentor. He also spoke about the benefit that comes from being a mentor, not only to one’s professional development but also for personal development. Following the talk, mentors took a few moments to introduce themselves to the group and share a couple

of highlights from their careers and their backgrounds. The speed mentoring then started and in five minute intervals the mentors and mentees had opportunities to connect. There was a buzz in the room and you could sense the formation of new links. Every time the bell rang between rotations you could see everyone wanting more – some even cheated the system to stay with their mentor for a little longer!

After five rotations, the speed mentoring was done and attendees had an opportunity to continue connecting over nibbles. It was wonderful to see everyone continuing the conversations they started and the positive feedback received about the event and what everyone got out of it. An awesome feel-good event enjoyed and appreciated by all who attended. I can’t wait to see what is next in store for mentoring…

Esraa el Shall, MNZIFST October/November 2019

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NZIFST

(Above) Canterbury branch members enjoy a visit to Baker Boys (Right) Dr Saghar Motlagh from Eurofins speaks to the Canterbury Branch

Canterbury Baker Boys Factory Visit Picture it – twelve to twenty thousand cookies per hour rolling off the production line. That’s what 20 lucky Canterbury Branch members got to see, smell and hear at our tour of Baker Boys factory in Wainoni, Christchurch on 24th of July.

Originating in 1987, Baker Boys is one of Australasia’s leading contract manufacturers of sweet and savoury baked goodies, employing up to 140 people. The company is owned by Sarah Phillips and Andrew Moon and their team makes a wide range of biscuits, slices, pies and sausage rolls destined for major supermarkets, cafes and restaurants here and in Australia, with around 35% of the volume exported.

On the scale from boutique artisan producer to major manufacturer Baker Boys is positioned towards the latter, preferring to manufacture on behalf of brand owners rather than to sell under their own label.

During our evening visit we had an introduction from Dean Boston and were then escorted in two groups all around the manufacturing facilities. Anyone who arrived hungry was in for a tough hour – the smells were incredible! While the team at Baker Boys have invested in considerable automation and high-tech slice trimming equipment, there are some items that still require the personal touch, such as coating lamingtons.

The Baker Boys team pride themselves on making as many of their ingredients as possible, such as syrups, crumb and icing, on-site and sourcing other ingredients locally when they can. Not surprisingly, customers have been asking for healthier options of their products, so this has provided plenty of challenge for the Baker Boys Food Technologists to maintain sensory quality with tweaked recipes.

And when it comes to product traceability the company is investing in new enterprise resource planning (ERP) technology to enable “one source of the truth” information, and product traceability in under a minute.

At the end of our tour we were treated to a not-yet-commercialised new slice destined for lucky consumers in Australia. A big thanks to Dean Boston and Garry Torrance for hosting our group and sharing their successes and challenges so openly.

New virus testing methodologies The NZIFST Canterbury Branch, in collaboration with Eurofins Technologies and Mätt Solutions enjoyed another informative evening on 6 August 2019. Our speaker, from Eurofins GeneScan Germany, Dr. Saghar Motlagh, gave a presentation on Hepatitis A and Norovirus which are emerging foodborne diseases, found in foods as well as water. Viruses are an important topic in food safety; they can be highly infectious and often cause serious illnesses. Virus outbreaks are sometimes challenging to control for multiple reasons.

Analysis of virus contamination in foods faces a few challenges as there aren’t a lot of analytical tools available. Thanks to recent successful research and subsequent launch, there are now tests available for both Hepatitis A and Norovirus utilising new, rapid molecular diagnostics 40

Food New Zealand

Branch Chair, Bob Olayo thanks Richard Archer for a very interesting presentation with application in the food industry. A question and answer session followed the presentation, on whether food industries should test for Norovirus.

Overall it was an engaging evening, with over 20 guests and participants from the Branch who also enjoyed an evening of networking, pizza, wine and drinks. We acknowledge our genial host, ESR, for the venue.

Visit by Prof. Richard Archer On Tuesday 11 September at ESR, the branch took the opportunity to hear from Richard Archer, NZIFST President, who was down in Canterbury on business. After pizza, drinks and networking, Richard spoke to us about The Food Industry Enabling Technologies (FIET) programme, funded by MBIE, which works to fill technology gaps that currently limit export returns achieved by New Zealand food processing companies. The programme is funded at $16.65 million over six years and is now into its fifth year. There are 14 projects within this bundle of research, and we were treated to a snapshot of the individual projects. These included on-farm snap chilling of milk, rapid liquid chilling, meat tenderisation, precise culinary smoke generation, pomace fractionation, drying of sticky substances, atmospheric freeze drying, PEF and HPP to produce improved texture and flavour compounds, potato zebra chip defect detection, UV surface treatment of fresh exports.

Companies are partnering with Massey, University of Otago, Plant & Food Research, AgResearch and others and are then able to license the IP generated if appropriate.

Richard ended his very interesting talk by encouraging us to get involved with the 20th World Congress of Food Science and Technology to be hosted by New Zealand at the Aotea Centre in Auckland from 17-21 August next year (2020).

Winna Harvey, FNZIFST, Jasmin Estrera and Charlotte Sullivan

NZIFST

Central Manawatu Region School Science Fair Once again Palmerston North members of Central Branch NZIFST showed their commitment to supporting a future generation of foodies when a team of five current students and five career technologists volunteered to judge the food-related entries of the Manawatu Schools Science Fair on a Friday evening in August. Sticking with a proven formula we judged in pairs, a student and a career food technologist, with each assessing five or so entries to identify contenders for final judging en masse. In addition to our own awards we were also charged with judging the Massey University Food Product Development and Nutrition Science awards, so we had a total of 7 awards to distribute amongst 23 qualifying entries (8 from primary schools, 12 from intermediate schools and 3 from secondary schools). Needless to say we made sure that these were broadly distributed on merit, though it was notable that intermediate age students took all but one of our awards with the exception being a primary school group.

Vegan Caviar, winner of the Wellington Region Science Fair, by Jaskiran Rahi, from Queen Margaret’s inspired survey methodology to associate actual sugar content with consumer perceptions based on the Health Star rating. Excellent insights resulted around the dangers of false impressions that arise form an oversimplification of health messages.

For the first time at the MRSSF entries in Te Reo Maori were accepted and one of these was a food exhibit. With not so much as a smattering of Te Reo amongst our judges this presented a significant challenge. We were advised that we could interview the exhibitor in English which was some comfort … until our judges arrived at the stand to find that the exhibitor had to leave early for a competing sporting engagement.

We were left with a stand-alone poster in Te Reo and no exhibitor to explain it. Fortunately we were able to locate a Te Reo-fluent scientist from Massey University who was able to act as interpreter for us. Sadly the work did not warrant an award so that was the end of that.

Co-Winner ($100): Ciaran Mace, Monrad Intermediate; “Are You getting enough Iodine?” Showed a good understanding of the role of iodine as a micronutrient, including an investigation of nutritional sufficiency from salt fortification with iodine.

Here are our award winners:

1st prize of $100: Jaskiran Rahi from Queen Margaret's for 'Vegan Caviar'. She had experimented with the conditions for making fruit juice "bubbles' with sodium alginate. She was wanting vegetable based foods that are easy to eat when you have braces on your teeth!

NZIFST Food Awards: First Prize ($150): Nicole Piek, PN Intermediate Normal; “Save the Turtles; Make and Test Biodegradable Straws” – A very creative approach to making biodegradable straws from biopolymers.

Thorough work, with a very systematic approach to NPD. Runner Up ($50): Ruby Wilkins, Ross Intermediate; “Tofu Sucks; Texture of Tofu and Impact of Freezing” – Ingenious improvisation.

Who needs an Instron texture analyser when you can improvise with a bucket and varying amounts of water?

Commended: Viana Garnevska-Keall PN Intermediate Normal; “Plantbased Proteins – What’s Stopping You?” – survey-based assessment of attitudes to plant protein substitutes for meats. Very thorough with thoughtful insights.

Massey University School of Food and Technology; Food Product Development Award: Winner ($150): Halle Williamson and Ashlee Purves, PN Intermediate Normal; “Vegetable Ice Blocks” a project directed at developing “healthy” ice blocks. Excellent methodical work but having samples available for judges to taste was the final persuader.

Runner Up ($50): Macy McCallum, Riverdale School; “Sure to Rise ; What Kitchen Ingredients make the best Rising Agent – a methodical approach to formulating chemically raised bakery products, all the more impressive coming from a primary school aged group.

Massey University School of Food and Technology; Nutrition Science Award: Co-Winner ($100): Charlotte Murray – Carncot School; “Too Sweet – Do Health Star Ratings affect perceptions of Sugar Content?” An

Allan Main, FNZIFST

Judging the Wellington Region School Science Fair Thank you to Sally Hassell and her team for judging and sending through the final results below. This is really important work well done.

Highly commended 2 prizes of $50 1. Josie Bamber from Seatoun School for 'Spooky spoons'. She had looked at the impact of straws and teaspoons made from different materials on people's perception of sweetness. A surprisingly high number failed to realise that the sweetness was the same in all the tests. Metal spoons and straws were the preferred utensils and foods and liquids consumed with them perceived to be sweeter.

2. Eva Tunnicliffe and Alexis Boulieris (3-13) from Samuel Marsden Karori for 'Perfecting a kiwi icon'. They had investigated the impact of ambient storage time of eggs on the whipping quality of the whites for making pavlovas with the whipped volume being poorest with very fresh eggs and after 3 weeks storage.

John van den Beuken, MNZIFST and Sally Hassell, FNZIFST

Otago/Southland Department of Food Science/NZIFST Annual International Dinner The annual NZIFST and Department of Food Science International Dinner was held on Thursday 12th September. A crowd of around 50 people came to celebrate the 18th year of this event by bringing delicious dishes from around the world to share and to compete for two spectacular trophies and bragging rights. There was an amazing spread of dishes representing 16 countries, showcasing the great diversity in the Department. Dr Khazima Tahir won Best Savoury Dish October/November 2019

41

NZIFST

The twenty-six attendees from the Waikato branch who enjoyed a tour of the Wintech campus (left) Amir Amini with his trophy for winning Best Dessert (below) The dessert table with the winning Cinnamon Biscorolls - front left of photo

Dr Khazima Tahir receives her trophy for winning Best Savoury Dish from Victoria Purdy

Waikato Wintech food science

for her Shami kebabs and PhD student, Amir Amini, won Best Dessert for his Cinnamon Biscorolls, which took Amir over 6 hours to make. It was worth the effort!

Thanks to Victoria Purdy for her hard work to organise a fantastic event and all the staff and student helpers.

Careers in Food Science Information Evening Supported by NZIFST, the Department of Food Science held an information session on â&#x20AC;&#x2DC;Careers in Food Scienceâ&#x20AC;&#x2122; at the University of Otago on the 17th September. A variety of recent graduates shared their journeys in Food Science to date, sharing sage advice for the future generation of food science graduates. Thanks go to our excellent speakers, Dr Pui Yee Lee (MMR International) who dialled in live from Singapore, Shannon Bailey (Ministry of Primary Industries), Annabel Caldwell (Goodman Fielder), Alex Nicolle (Food Innovation Network), Hannah Lome (Danone) and Jackie Dean (University of Otago Career Development Centre). Current PhD students, Marcus Loi, Erin Young and Rebecca Yang were also on hand to share their own experiences with work and study. Presentations were followed by nibbles and networking.

Thanks to Fiona Nyhof for organising a very informative event.

Dr Graham Eyres, MNZIFST 42

Food New Zealand

Twenty-six Waikato branch members and friends enjoyed a tour of the Wintech campus, food technology, chemistry and microbiology labs before a presentation from Chathurika Samarakoon on the history and purpose of Wintech and the food science division. We then had six presentations from BSc Food Technology students on their personal projects. Of course, there were plenty of technical questions, ideas and networking afterwards.

Projects covered chocolate flavoured vitamin A supplementation using dried lamb liver powder, microbial loading analysis in nuts and ground nut products, effects of spices on the reduction of heterocyclic amines during grilling, colour comparisons in milk products using hand-held instruments, sensory qualities of ready-to-eat meals for post-bariatric surgery patients, creation of a database for microbial levels in chestnut products and a project to assess the possible value of components of roasted cocoa husks. Diverse and interesting and all aimed at adding value to the NZ food processing industry.

After a food science quiz and pizza there was plenty of conversation and networking happening. These are valuable and informative evenings for both members and the students and the food industry in the Waikato.

Well done Wintech, for another great night. Much appreciated by all attendees.

Colin Pitt, MNZIFST

MIA

Meat Industry News from MIA Ali Spencer

The MIA’s newly released annual report is packed full of up-to-date information about the $8.8 billion sector and its business during the season ending June 2019. Copies are available for download at www.mia.co.nz

Alliance is installing new, added-value processing technology at its Smithfield plant, under the guidance of new plant manager, Karen Morris, the co-operative’s second female plant manager and a long-time employee of the company

Open for business

New technology for Alliance Alliance Group is one of the companies to have installed new technology in readiness for the season. The co-operative recently announced that it is investing over $1.2 million in new added-value processing technology for vacuum-packing and co-products at its Smithfield plant and is also improving its Dannevirke plant, which will increase capacity there by 20% and mean jobs for 35 more staff.

The red meat sector is open for business in the new 2019-2020 meat export season, which started on 1 October. Building on a recordbreaking season last year, the Meat Industry Association (MIA) and its member companies have been busy preparing for opportunities in the uncertain world, both around the globe and at home.

Speaking to sector partners in Wellington in September, MIA chairman John Loughlin referred to both the challenges and opportunities ahead for the $8.8 billion sector.

Loughlin: “Challenge brings opportunity.”

“These are times of challenge for the primary sector. But challenge brings opportunity,” said Loughlin. “We are committed to finding a sensible, responsible and practical way through the future and to capitalise on the opportunities that are created.”

In order to take advantage of any of those opportunities, the MIA and meat companies have been preparing for the 2019-2020 season, by investing in research for new product development and new technology, upgrading processing facilities and working on new sales channels.

Earlier this year, it also announced a new $1 million value-add facility at Alliance Lorneville in Southland, including new lines for automatic slicing, dicing and mincing of products along with a range of modern packaging technologies, giving the co-operative the flexibility to provide a range of packaging options for its global customers.

New energy-saving technology has also been installed at the Alliance Nelson plant, in collaboration with EECA, in the form of new heat pumps to help carbon emissions and recycle waste heat from the plant’s refrigeration systems. It is also moving to LED lighting at the Lorneville, Pukeuri, Nelson and Mataura plants, after a successful introduction at Levin and Dannevirke.

The investments are another step forward in the company’s transformation strategy and show the benefit of a strong balance sheet, says Alliance chief executive David Surveyor.

October/November 2019

43

MIA

New look for Blue Sky Meats Blue Sky Meats recently unveiled a new main brand – Blue Sky Pastures – and a strong first quarter performance of just over $3 million to shareholders at its August AGM. Shareholders also learned more about the company’s new, premium lamb sub-brand, Melrose Station. The lamb is grass-fed, antibiotic, hormone and GMO-free and sourced from a single farm in Southland.

In addition, Graves announced Blue Sky Meats has embarked on an ambitious upgrade to its plant infrastructure, with the largest investment a new $3.7 million wastewater treatment plant. It will also replace its ammonia refrigeration plant, introduce a new roading layout and replace bandsaws with new hand-sensing auto-stop saws amongst other health and safety-related investments.

On show at Anuga Brexit will no doubt be front of mind for several New Zealand exporters and their customers, meeting in the red meat halls of the enormous biennial Anuga trade fair in Cologne, Germany (5-9 October) – this year celebrating its centenary. Over 165,000 trade visitors from over 190 countries are expected to attend the exhibition with over 1,000 companies exhibiting in the meat halls. This year, they will include in-vitro meat suppliers, which reflects the growth in plant-based and alternative proteins, according to the organisers, who add that regionality, traceability and animal welfare are also important concerns for consumers.

44

“Anuga is a fantastic opportunity to meet with a great number of our international customers – most of whom attend the show,” he says.

Taylor Preston’s value-added business, Taylored Foods, is embarking on a new strategic direction following the appointment of new manager, Mike Sander, late last year.

“Taylored Foods has solid core business based around its sous-vide cooking and will now expand into new cooked and raw products for foodservice in New Zealand, Australia, Asia and Europe. We will have representation at Anuga to sound out opportunities for cooked and freeze-dried powder, broths and extracts,” explains Sander.

Silver Fern Farms’ latest strategic initiatives and commitment to their Sustainable Chain of Care will be presented to their key customers from Europe, Middle East and China at a conference in Cologne at the same time as ANUGA, says the company’s marketing group manager Nicola Johnston.

“The event will bring the brand to life by show-casing our grass-fed red meat to key customers in their backyard," she says.

Amongst those attending from New Zealand will be representatives from AFFCO, Taylor Preston and Silver Fern Farms.

“This year, we have invited our customers to get closer to Silver Fern Farms, designing a uniquely Kiwi experience where we welcome them to our table to learn more about the place, the people and the passion that, we believe, sets us apart. Our commitment to, and investment in, sustainability, transparency, farming excellence and attaining the highest standards of safety and quality in processing, will all be in the spotlight this year. And, of course they will experience our delicious grass-fed red meat, with a menu proudly designed by one of Germany’s best Michelin-starred chefs – Daniel Gottschlich.”

AFFCO will be offering a number of further-processed products to specific channels at the show at its stand (E 110 in Hall 6), says the company’s group sales and marketing manager Mark de Lautour.

Silver Fern Farms chief executive Simon Limmer and co-chairman Rob Hewett will present the company’s progress on key strategic initiatives, in addition to providing an update on the sales outlook for the new

Food New Zealand

MIA

ANZCO Foods’ specialist pet treat processing site in Canterbury has launched a new range of 100% natural pet treats, made from New Zealand beef and lamb and sold nationally. See www. greatnaturenz.com

ANZCO Foods is answering calls from the brunch market with its new breakfast beef sausage patty in its Angel Bay frozen range of gourmet products. See www. angelbay.co.nz

season and sharing how Silver Fern Farms is responding to global trends and market opportunities.

New products and channels Processors and exporters are also exploring a number of new sales channels elsewhere and developing new added-value products for New Zealand foodservice and retail.

ANZCO Foods has three new product initiatives for the new season.

The meat company is extending its premium Longdown range of New Zealand lamb cuts, in retail in the UK for many years, into the market’s £89 billion (NZ$171 billion) foodservice sector. ANZCO’s UK key account and sales representative Aaron Gartshore has been visiting high-end restaurants, including Harrods and Gordon Ramsey’s Lucky Cat, to promote the range.

The feedback has been very positive, he says. “Longdown lamb is bred for tenderness and the chefs visited so far appreciate the eating quality along with the facts that provenance is known and the animals are raised free-range with strict animal welfare standards.”

The company has also extended its further-processed frozen gourmet Angel Bay range for retail to meet the demands of the ever-growing brunch market with a Breakfast Beef Sausage patty. Made with New Zealand beef and a selection of spices, these patties add variety to the ever-growing demand for good breakfast foods.

ANZCO has also recently entered the pet category with its Great Nature NZ range of 100% natural pet treats. These are made from locally sourced beef and lamb and made at the company’s specialist pet treat site in Canterbury. The range includes three products – beef jerky, lamb chips and lamb tubes – that are available in Pak N’ Save and New World supermarkets.

Pure Hamburg Süd cold.

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For hands-on help from our local experts: Outbound: 0508 222 444 Inbound: 0508 333 666

No matter what.

October/November 2019

45

MIA Alliance paying premium for high quality beef cattle Alliance Group has announced its Pure South Handpicked beef programme is paying a premium this year for qualifying prime stock that meet the eating quality grade’s exacting standards. The programme uses an internationally-credible assessment system to measure eating quality, with the qualifying beef (selected by specially-trained accredited graders) exported to markets willing to pay a premium.

This expands the co-operative’s Handpicked beef range, building on the success of its 55-Day Aged Beef product, which has won gold medals at the coveted World Steak Challenge over the past two years.

It is all part of the co-operative’s drive to capture greater value for its products in its global markets, says David Surveyor.

“Beef is a growing and important part of our portfolio and this is an exciting opportunity for our co-operative and our farmers.”

46

Food New Zealand

It’s all about the eating quality of the beef for Alliance’s Pure South Handpicked Beef range

MIA

New Linerless Wraps from Hally Labels Hally Labels was excited to showcase Linerless Wraps at the Red Meat Sector Conference at the end of July. Its newest premium labelling option is part of the linerless solution developed by UK-based Ravenwood Packaging and Hally is proud to be a fully accredited supplier of wraps for their ‘Nobac’ applicators, says group general manager, Anne-Marie Sutton.

“Vacuum-skin packaging is a highly-desirable, extended-life form of food packaging and the Ravenwood solution is the perfect answer to efficient, sustainable, 360-degree labelling of these difficult-to-label end products.”

Sutton predicted that New Zealand and Australian ready-retail meat packaging is poised to follow the trends seen in Europe.

“We have received strong interest for Linerless Wraps from the protein and readymeal markets and believe we are on the verge of a packaging revolution in this part of the world,” she said.

Greenlea Butcher Shop Greenlea Premier Meat is using a new collaborative e-commerce initiative here in New Zealand to learn more about the sales channel, potentially taking it international. The online Greenlea Butcher Shop – www.greenleabutcher. co.nz – was launched in June 2017.

Value-add logistic and marketing coordinator at Greenlea, Lee-Anne Turner says it has been a natural progression from the family-owned meat processor, which has partnered with Ovation for lamb and First Light Foods for venison.

“We’re delivering premium export quality beef, lamb and venison direct to the customer’s door within New Zealand,” she explains, adding all product is grass-fed, hormone-free, antibiotic-free and chilled and never frozen.

“With BBQ season coming, we are expanding our product range to cater to the growing constituency of BBQ enthusiasts. Watch this space,” she says.

The Nobac 500R The Greenlea Butcher Shop can be found online at www. greeenleabutcher.co.nz

October/November 2019

47

BOOK REVIEW

Book Review: Rice Bran and Rice Bran Oil – Chemistry, Processing and Utilization Editors: Ling-Zhi Cheong and Xuebing Xu Published by Elsevier, 2019 [ISBN 978-0-12-812828-2]

Chapter 1 covers the chemistry of rice bran oil and mentions the problems of bran instability and high free fatty acid (FFA) levels in crude rice bran oil. Rice bran oil can purified and stabilised by a bewildering number of possible processes and combinations thereof and this chapter starts the discussion about which processes are best, concluding that more research is needed and there is uneven quality and application of technology across the rice bran oil industry.

Chapter 2 introduces the nutritional quality of rice bran oil. By reference to a very large number of studies both on animals and humans, rice bran oil is shown to be a very healthy oil. The evidence suggests rice bran oil or nutrients from it protect against heart disease, some types of cancer, diabetes, immune dysfunction, bone disease and other ailments. This writer suggests referring to relevant local legislation before making health claims.

Chapter 3 delves into the processing of rice bran oil. Of the two main methods of removing FFA, physically refining is preferred provided the oil is properly degummed before deodorisation. This results in less pollution and better retention of phytonutrients in the oil.

Chapter 4, Bioprocessing of rice bran oil is about the many enzyme processes that can be applied. Probably the most important is enzyme degumming which is being used in some plants to process rice bran oil.

Chapter 5, Micronutrients in rice bran oil, develops on Chapter 2, providing more information about structure, analysis, processing and applications. The contributors conclude that the potential for 48

Food New Zealand

Cheong • Xu

Chapter by chapter

ization

Util ocessing and Chemistry, Pr

Rice Bran Oil

There are 11 chapters that cover the subject very thoroughly. The contributors are experts in their fields and are from many of the main producing countries such as China, India, Bangladesh and Thailand.

Other contributors are from Japan, Malaysia, USA and Nigeria. The wide geographical spread of the contributors adds to the strength of this book. They have been diligent in seeking out the latest information and it is great to see the number of references to work published in 2017 and 2018.

Rice Bran and

One of the editors of this book, Xuebing Xu, is a leader in the science of rice bran and rice bran oil. He was the founding president of the International Association of Rice Bran Oil (IARBO). In the foreword the editors say that of the 75 million tonnes of rice bran produced annually, no more than 25% is used to make rice bran oil. The industry producing rice bran clearly has an enormous task ahead to process more of this valuable raw material – one of IARBO’s aims is to advance this work. The rice bran processing industry has some big challenges, for example the inherent instability of rice bran. While a lot is known about stabilising rice bran as evidenced by the detailed information in this book, many countries and companies still struggle with this most basic problem. So with this in mind, this book needs to be seen as a summary of our current knowledge and development rather than as a cut and dried handbook.

Rice Bran and Rice Bran Oil

Edited by Xu ng and Xuebing

Ling-Zhi Cheo

production of useful extracts is large, but there is a long way to go to realise this.

Chapter 6, Applications of Rice Bran Oil will be appreciated by food technologists wanting to know how to use rice bran oil. Pharmacists will also benefit from learning about the effects of rice bran oil or its extracts on various ailments.

Chapter 7, Analytical Aspects of Rice Bran Oil is a thorough and up to date review of methods for the main and minor components of rice bran oil. Chemists will appreciate the discussion of the strengths and weaknesses of alternative methods.

Chapter 8, on rice bran functional foods, turns the discussion more to rice bran, either whole or defatted. As the uptake of these ingredients for human nutrition increases, this chapter will prove its worth. It relies a lot on mice models to prove its claims for various extracts and health effects.

Chapter 9 covers rice husk and rice husk ash processing and applications. There is a staggering 140million tonnes of rice husk available worldwide each year. This chapter thoroughly covers the potential uses of husks and ash and notes that much of this potential is unrealised.

Chapter 10 is about the nutritional benefits of defatted rice bran and its fractions. The potential is there but as yet commercial products are relatively few.

Chapter 11 deals with rice bran protein and explains that the extraction and concentration of rice bran protein is still considered difficult. Few commercial rice bran protein products are in the market.

Geoff Webster Foodinc Food Industry Consultants

STUDENT ESSAY

There is a satisfying simplicity in spreading fresh, radiantly green avocado onto a freshly toasted slice of Vogel’s

Holy guacamole! No more brown-fleshed avocados Annie McDonald, University of Otago This article was awarded second prize in the Food Tech Solutions NZIFST Undergraduate Writing Competition 2019. The annual competition is open to undergraduate food science and food technology students who are invited to write on any technical subject or latest development in the food science and technology field that may be important to the consumer.

Introduction

Why do avocados go brown?

There is a satisfying simplicity in spreading fresh, radiantly green avocado onto a freshly toasted slice of Vogel’s. There is also no phenomenon more disappointing than knowing the other two thirds of your avocado, no matter how tightly you suffocate it in clingfilm, are going to turn brown by the time you repeat your lunch routine the following day. With the introduction of pulsed electric field (PEF) technology into the commercial food industry, perhaps there is a way to aesthetically improve the shelf life of our day-old avocados.

The rapid discolouration of avocado flesh is a consequence of both oxygen exposure, and the presence of phenolic compounds naturally produced within the avocado itself. When the structure of a cell is damaged in the presence of oxygen (e.g. when avocado is mashed), an enzyme found in avocados, polyphenol oxidase (PPO), interacts with these phenolic compounds. It converts them to quinones, which bind into long chains referred to as melanin. Melanin is visually identified as the brown, bruised appearance on the flesh. This same process generates discolouration on other fresh produce including apples, bananas and aubergines (Kahn, 2014). One way to inhibit enzymatic browning is through inactivation of PPO. Traditional denaturation methods use thermal processing. However, heat application is not suitable for most fresh fruit and vegetables. There are many emerging non-thermal technologies including high hydrostatic pressure, ultrasound irradiation, and pulse electric field (PEF) treatment, which are also able to achieve denaturation (Ortega, Lopez, & de la Torre, 2013).

All hail the avocado It is no secret that the global popularity of avocados has soared over the last 15 years. A rise so big that sales of Hass avocados in the United States have skyrocketed to a record 860 million kilograms (or some 4.25 billion avocados) in 2018, twice the consumption of 2005, and nearly four times that consumed in 2000 (Ferdman, 2015). In the United Kingdom, avocados had the third largest increase in sales growth of any grocery item, following beer and energy drinks. Last year, China imported 32,100 tonnes of avocados – 1,000 times the amount they imported in 2011 (Kelly, 2018). Here in New Zealand, this increasing popularity has seen the average price for a 200g avocado soar to $5.06 in May 2018, a whopping 50% increase from $3.38 in May 2017 (Stats NZ, 2018). Even online media has recognised this upsurge of avocado enthusiasts, with more than 2500 recipes on Food.com containing avocados (Ferdman, 2015), and over 8.3 million posts on Instagram returning the hashtag #avocado (Kelly, 2018).

What is PEF processing?

PEF processing is a non-thermal technology used for many food processing purposes, including dehydration, extraction enhancement, and preservation. This treatment denatures enzymes and inactivates most pathogenic or spoilage microorganisms, while avoiding thermal degradation, such as loss of taste and structure, and maintaining nutritional quality of treated products (Puértolas, Saldaña, & Raso, October/November 2019

49

STUDENT ESSAY

2017). This treatment involves the application of short, repetitive pulses of high voltage electricity to the food product. A voltage pulse generator creates these pulses between two electrodes, within a chamber where the product is held (Pieterse, 2019). PEF technology is currently used at an industrial level for potato snack production (Puértolas et al., 2017). A typical potato processing PEF system consists of a treatment chamber, where whole potatoes travel through while suspended in water. Pre-treatment of potatoes provides a softer texture, therefore reducing breakage and shattering, thereby enabling the production of longer, thinner French fries from larger potatoes (Pieterse, 2019). The avocado industry could look to apply the same continuous waterflow process.

PEF technology and the prevention of enzymatic browning Researchers have studied the effect electric fields have on enzymes, reporting that this technology alters their conformational structures.

Ortega et al., 2013 identified that the use of PEF technology on pears inhibited 70% of polyphenol oxidase enzymatic activity, due to molecular structure modification produced by the treatment. Previous analysis of PEF treatment of avocado pulp demonstrated the activity of polyphenol oxidase to decrease by 70% upon PEF treatment at 720 Hz, 9 kV cm-1 and 3 min (Ortega et al., 2013). Circular dichroism (CD) is a common method used to study conformational changes in proteins.

CD analysis has shown that PEF cause losses of α-helix and increases of β-sheet content in the secondary structure of PPO, thus causing denaturation and inactivation (Luo et al., 2010).

Effect of PEF treatment on the nutritional properties of avocados Avocados have low volumes of saturated fatty acids (SFA) and high concentration of unsaturated fatty acids (USFA). These lipid proportions are beneficial to a healthy diet and help protect against coronary artery disease, hypertension and type 2 diabetes. Chemical analysis of the lipid composition of PEF processed avocados presented values of deterioration in the USFAs. However these changes were statistically not significant, indicating PEF technology does not impact the nutritional properties of avocados (Ortega et al., 2013). Limited research has studied the effect of PEF technology other nutritional components in avocados, such as proteins, dietary fibre or vitamin content.

Quality control of PEF treatments and affected avocados In order to optimise PEF treatment, quality control parameters would be required. Implementing inline monitoring of the degree of electroporation is recommended as a means of analysing the characteristics of the raw material (Puértolas et al., 2017). The most common quality control technique used to analyse PEF treatments is the impedance measurement. It is robust, simple, and able to be used at industrial levels within continuous production processes. It is a measurement of the frequency-dependent conductivity of PEF treated food products as a function of the degree of permeabilisation. To avoid 50

Food New Zealand

under- and over-treatments, process parameters including electric field strength, frequency pulse shape, treatment time, pulse duration, as well as food physicochemical properties including pH, electric conductivity) need to be established (Puértolas et al., 2017).

Conclusion PEF treatment has the potential to inhibit enzymatic browning and increase the shelf life of avocados. As if avocado advocates need any more reason to praise this versatile fruit, the inhibition of enzymatic browning would make the avocado the cream of the crops, so to speak. However, this application requires further study, including identification of optimal process parameters and analysis of potential nutritional degradation of treated avocados.

References Ferdman, R. A (2015). The rise of the avocado, America’s new favourite fruit. Retrieved from https://www.washingtonpost.com/ news/wonk/wp/2015/01/22/the-sudden-rise-of-the-avocado-americasnew-favorite-fruit/?noredirect=on&utm_term=.d1e39a198e68 Kahn, V. (2014). Why Do Avocados Turn Brown? – The Chemistry of Avocados. Retrieved from https://www.compoundchem. com/2014/08/03/why-do-avocados-turn-brown-the-chemistry-ofavocados/ Kelly, G. (2018). A cultural history of the avocado. Retrieved from https://www.bbc.co.uk/bbcthree/article/87a56e5c-6d41-4495-9e22523efb6b4cb0 Luo, W., Zhang, R., Ming Wang, L., Chen, J., & Cheng Guan, Z. (2010).

Conformation changes of polyphenol oxidase and lipoxygenase induced by PEF treatment. Journal of Applied Electrochemistry. 40.

295-301.

Ortega, J., Lopez, M., & de la Torre. (2013). Effect of Electric Field Treatment on Avocado Oil. International Journal of Research In Agriculture and Food Sciences, 1(1).

Pieterse, L. (2019). Pulsed Electric Field technology: A novel application for potato processing. Retrieved from https://potatonewstoday. com/2019/03/07/pulsed-electric-field-technology-a-novel-applicationfor-potato-processing/ Puértolas E., Saldaña G., Raso J. (2017) Pulsed Electric Field Treatment for Fruit and Vegetable Processing. In: Miklavčič D. (eds) Handbook of Electroporation. Springer, Cham Stats NZ (2018). Avocado prices smash records. Retrieved from https:// www.stats.govt.nz/news/avocado-prices-smash-records

EVENTS

Conference Diary List compiled by Dr David Everett, FNZIFST, AgResearch, Palmerston North

2019

2020

November 12-13, 2019

February 9-12, 2020

28th World Nutrition Congress Sydney, NSW, Australia worldnutrition.conferenceseries. com

World Congress on Oils & Fats 2020 Sydney, NSW, Australia wcofsydney2020.com/abstracts. php

November 12-14, 2019 33rd EFFoST International Conference: Sustainable Food Systems - Performing by Connecting Rotterdam, The Netherlands www.effostconference.com

November 12-14, 2019 16th International Symposium on Milk Genomics and Human Health Ă&#x2026;rhus, Denmark milkgenomics.org/16th-internationalsymposium-on-milk-genomics-andhuman-health/

November 20-22, 2019 XVII Congreso CyTAL / XXI Congreso ALACCTA Buenos Aires, Argentina www.alimentos.org.ar/articulos/ articulos.php?codigoarticulo=197&c odigorubro=2

December 3-5, 2019 Food Ingredients Europe Paris, France www.figlobal.com/fieurope/

10 December, 2019 The New Zealand Food Safety Summit Grand Millennium Hotel Auckland, New Zealand www.mpi.govt.nz/ conferencesand-events.

June 16-19, 2020 4th International Conference on Global Food Security Montpellier, France www.globalfoodsecurityconference. com

June 21 -24, 2020 American Dairy Science Association Annual Meeting West Palm Beach, Florida, USA

March 2-5, 2020

www.adsa.org

15th International Hydrocolloids Conference Melbourne, Victoria, Australia www.elsevier.com/events/ conferences/internationalhydrocolloids-conference

June 22-23, 2020

March 23-25, 2020 The Annual Conference on Food Science and Technology Melbourne, Victoria, Australia www.foodconferencesaustralia. com

April 19-22, 2020 18th Food Colloids Conference Lund, Sweden

April 26-28, 2020 American Dairy Products Institute/American Butter Institute Annual Conference Chicago, Illinois, USA www.adpi.org/Events/tabid/83/ Default.aspx

May 21-22, 2020 4th International Conference on Food and Nutritional Sciences Valencia, Spain www.foodscienceconference.org

4th Global Summit on Nutritional Science & Food Chemistry Aiming towards Right Nutrition for Healthy Living Toronto, Ontario, Canada scientificfederation.com/nutritionalscience-2020/

July 12-15, 2020 IFT Annual Meeting Chicago, Illinois, USA www.ift.org

August 2-5, 2020 IAFP 2020 International Association for Food Protection Cleveland, Ohio, USA www.foodprotection.org/ annualmeeting/

August 17 - 20, 2020 20th World Congress of Food Science and Technology Aotea Centre, Auckland, New Zealand www.iufost2020.com

June 1-5, 2020

September 22-24, 2020

IDF Cheese Ripening Symposium QuĂŠbec, Canada www.fil-idf.org

Foodtech Packtech Exhibition ASB Showgrounds, Auckland, New Zealand foodtechpacktech.co.nz

Full listing at www.cheese.gen.nz/conferences. If you would like us to include your course of conference in this listing contact David Everett, drcheese@mac.com

October/November 2019

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Meet the new guardian of the line.

3M™ Clean-Trace™ ATP-based Hygiene Monitoring and Management System. ►

Easy to learn user interface provides accurate and trusted results that help you quickly prepare and pass your audits.

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Streamlined data that helps you identify where sanitation problems have occured at multiple-facilities allowing you to make better, more educated decisions.

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Robust hardware with ergonomic design allows for one-handed operation and multi-tasking, making testing simple, time and cost efficient.

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