Food New Zealand, magazine of the NZ Institute of Food Science and Technology by NZ Institute of Food Science and Technology

A pril /M ay 2019

NZ’s Authority on Food Technology, Research and Manufacturing

FEATURED IN THIS ISSUE Overview: Ingredients – from core ingredients to modifiers to flavours, colours, preservatives and the rest FIET – Ultraviolet technologies for shelf life extension in fresh produce MIA News – AgResearch Workshops, 2019

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

Contents

NZ’s Authority on Food Technology, Research and Manufacturing

A pril /M ay 2019 | Volume 19, No.2 ISSN 1175 – 4621

Editorial

In-Brief

News, views and information from around and about

OVERVIEW

Ingredients: trusted ingredients to improve colour, flavour, texture and shelf life

PROFILE

AWS: Bringing innovation to hygiene…

TECHNOLOGY

5 10

Extrusion reborn! Richard Archer, John Morgan and Alexandra Allan, Food Innovation Network

FOOD SAFETY

FZANZ — Risk communication MPI — Innovative solutions for food businesses

PACKAGING 2019 AIP National Technical Forum

Contacts

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

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

ENDORSED BY THE MEAT INDUSTRY ASSOCIATION OF NEW ZEALAND

Food New Zealand

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

Laurence Eyres, FNZIFST

FIET

Ultraviolet technologies for shelf life extension in fresh produce

MIA NEWS MIA NEWS: AgResearch Workshops 2019 MIA – implementing innovation Transformative technologies

Ali Spencer, MIAy

CAREERS Benefits of my summer internship 2019 NZIFST/CREST Food Innovation Challenge

Dr Gonzalo Martinez-Hermosilla and Prof John Bronlund

44 NZIFST News, including:

Conference 2019-Good Food 4 NZAFP – Update Obituary: (Edward) John Birch New Members Branch News

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, Fax: 06 356 1687 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

Future foods – what does that mean to you? NZIFST Vice-President explores this question in his editorial overleaf.

Networking – connecting with your peers

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Regular information about your industry

Next editorial and advertising deadline: May 18, 2019

Recognition through awards, scholarships, travel grants

Features for June/July 2019

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NZIFST Conference Preview – speakers, programme, exhibitors and sponsors Study: NZ Extra Virgin Olive Oil-an ideal frying oil Food Packaging News from AIP Meat Industry News from MIA

April/May 2019

EDITORIAL FROM THE VICE PRESIDENT Future Foods In my recent trips I have heard “future foods” echoed over and over. Every country fears it is behind the times: they need to speed up – catch up! One university wants to change its department name to include the phrase. Several have named research programmes “future foods”. It’s catchy. I am not sure they all mean the same thing. I suspect the most common meaning is using plant-based proteins to make meat and milk alternatives. But this is a very Western view. For some parts of the world it means foods made closer to home, less dependent on others or food that is more secure. For some it is food made without soil or from insects or from algae. For some people, avoiding the middle man in the chain – removing big business – is key. For some it is trendy new foods – maybe kefir bought with crypto currency. For others, future foods are grown next door and only consumed in season. Winter is for fasting because salt, nitrite and smoke are all bad now. Part of future foods is fashion and part will endure. The fashion part is fascinating. In the early 1800s only the

Richard Archer

rich could afford imported food and the poor made do with local. In the early 1900s only the rich ate frozen or canned product – the poor were stuck with what was in season. Now the rich like local and seasonal foods and pay over the odds for it. The poor must make do with preserved, processed and imported. The part that will endure will be driven by real cost savings. Plant proteins are inherently cheaper to produce than animal proteins, with few exceptions. This is particularly so for the large feedlot operations of the Americas and Eastern Europe which use diesel to grow grain to feed to inefficient mammals. The data is not so ugly if you compare animal protein grown on rain-irrigated New Zealand pasture with plant protein harvested from pump-irrigated stony river plains. On average, across the world, there seems to be a consensus that plant proteins are fundamentally much cheaper than animal proteins – once you get to scale. That is enough for these future foods to endure – in attractive, tasty formats, of course. Right now the plant protein revolution is fashionable, driven by image, environmental concerns and largely urban views on animals. Right now products are expensive and adherents tend to be rich. But products will be cheaper and the rich will differentiate via a new fashion. Industrial food service (armies, hospitals, factories, rest homes) will use more and more plant and less animal protein – it will be they who will drive better plant based products in the medium term. As we in New Zealand eye future foods we need to think how we clip the ticket on foods made abroad. We can’t compete in large scale legume protein production. There is no economic advantage in importing cargoes of pea protein for conversion to meat analogue for re-export. But if we can export half an ounce of some magic ingredient that transforms a pound of protein elsewhere, then we can take a slice of someone else’s margin. The more powerful the functionality we can offer, the lower the inclusion rate required and the more we charge per kilogram. This is not very traditional Kiwi thinking – usually we like to sell the width – big is good and more is better. But making really good functional proteins, and understanding what makes them tick in customers’ formulations is something Kiwis have got very good at. I am not offering an answer here, just a route toward one. Use what we have, animal products and our limited flat land, to make and sell functional ingredients specifically to bind, texturise, flavour or otherwise enhance bland and flabby plant proteins overseas. That’s how we can profit from future foods.

Richard Archer, FNZIFST, Vice-President, NZIFST

Food New Zealand

IN-BRIEF

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

Pictured in the Riddet Pilot Plant are, left to right, Massey University product development laboratory manager Warwick Johnson, Nestlé Head Product Technology Centre Dr Swen Rabe, Riddet Institute research officer Dr Pranav Singh, Nestle innovation manager Birgit Holst, Dr Joeska Husny, Nestlé assistant vice president, head of licensing and research and development alliances Deborah McRonald and Riddet Institute Postdoctoral Fellow Dr Anant Dave

Riddet-developed technology achieves global reach Global food company Nestlé has acquired a novel technology developed by New Zealand scientists that will enable it to address iron deficiency. The unique technology, FERRI PRO™ was developed by Massey University researchers at the Riddet Institute.

unique processing method. The complex has substantially superior functionality compared with other products in the market. It provides advantages over other sources of iron present in foods, including ferrous sulphate, the recognised leading iron supplement.”

“Our goal was to not only address iron deficiency, but address it without impacting the product quality," says Riddet Institute director, Distinguished Professor Harjinder Singh. "So we developed a novel protein-iron complex using food-grade materials and a

The commercialisation and technology transfer takes place via Massey Ventures, a fully owned subsidiary of Massey University, which manages the University’s commercial investments.

April/May 2019

IN-BRIEF

IDF Publication confirms health benefits of milk pasteurisation The International Dairy Federation (IDF) recently released a new Bulletin, which provides an overview of some key technological, microbiological and nutritional aspects of milk pasteurisation and reaffirms that the process does not significantly impact the nutritional properties of milk. From an evaluation of the best available science, it concludes that drinking pasteurised milk is still the best way to obtain milk’s many health benefits. “This Bulletin clearly confirms the public health advantages of milk pasteurisation from a microbiological perspective and the scientific basis demonstrating that it does not affect the nutritional value of milk,” said lead author Kieran Jordan. “It is an important review that furthers our knowledge of food safety and quality.” The Bulletin will be valuable not only to the dairy sector but also to other food sectors. The technology aspects cover different pasteurisation processes and their verification. The microbiology aspects include information on the extension of shelf-life and on the microflora before and after pasteurisation. Finally, the nutrition section confirms that pasteurisation has little impact on the nutrition of milk, including little impact on milkfat, protein, enzymes, vitamins or minerals. It was prepared by the joint Action Team (AT) of the IDF standing Committees on Microbiological Hygiene (SCMH), Nutrition and Health (SCNH) and Dairy Science and Technology (SCDST), under the lead of Kieran Jordan (IE). The bulletin can be accessed at https://store.fil-idf. org/product/bulletin-idf-n-496-2019-technologypasteurisation-effect-microbiological-nutritionalaspects-milk/

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IN-BRIEF

Trends impacting packagingâ&#x20AC;&#x2122;s future Mintel, the worldâ&#x20AC;&#x2122;s leading market intelligence agency, has announced four trends impacting the global packaging industry in 2019 and beyond. 1. Connected Packaging: Multiple technologies are enabling brands to connect physical packaging to the virtual world. 2. Closing the Loop: Brands have an opportunity to differentiate and ride consumer awareness of recycling issues. 3. Reinventing the Box: With online shopping set to gain further popularity, brands must fully establish an e-commerce packaging strategy. 4. Plastic-Free: As the momentum behind plastic-free supermarket aisles grow, brands need to consider what packaging solutions can give them shelf space. Connected packaging As a link between physical and digital shopping worlds, brands can capitalise on connected packaging to influence how they are viewed online, together with delivering engaging content and product-specific information to directly influence purchasing decisions. Closing the loop With no option to ship packaging waste off-shore and out of sight, we are likely to see fast improvements in recycling facilities. This will drive up capacity for highquality recycled material. Going forward, brands have an opportunity to ride consumer awareness of recycling issues by being part of the solution and committing to using recycled material in new packaging. Reinventing the box Only through an established e-commerce packaging strategy can brands design packs for the worst-case distribution scenario. Meanwhile, there will be huge financial, social, and brand equity gains to be made in the e-commerce packaging arena just by exploiting elements of package optimisation rooted in sustainability. Plastic-free Brands should act now, either to ensure a place in emerging plastic-free zones by switching to acceptable pack materials, or by engaging with the debate, clearly explaining the benefits of plastic packaging to their product, and addressing plastic pollution concerns with appropriate end of life pack solutions.

April/May 2019

IN-BRIEF

World’s first commercial robotic apple harvest at T&G’s Hawkes Bay orchards with Abundant Robotics

Robotic apple harvesting In a world-first, T&G Global is using a robotic harvester for a commercial apple harvest, reflecting the company’s commitment to innovation-led growth. It is the culmination of four years of working with US-based technology partner Abundant Robotics, which T&G’s parent company BayWa AG invested in two years ago as part of its strategy to expand digitisation across its agribusiness. T&G Global Chief Operating Officer Peter Landon-Lane says the company is delighted to have reached this significant milestone in the evolution of the global apple industry and for T&G’s home operations in New Zealand to be at the forefront. “Automation enables us to continue to scale up and meet increasing global demand for food, in the face of current and future labour market

challenges. We’ve been actively driving towards this for the past few years, including preparing our orchards to be robot-ready.” High density planting and specific pruning methods have been implemented at T&G’s Hawkes Bay orchards to make them suitable for Abundant Robotics’ technology. Canopy innovation and trialling of different ways of achieving automation compatibility has been a feature of orchard expansion initiatives since 2017. Developing an automated apple harvester requires solving a number of complex technical problems in parallel, from visually identifying harvestable fruit and physically manipulating and picking without bruising. The Abundant Robotics technology is being used to pick a range of apple varieties including T&G’s proprietary JAZZ™ and Envy™, which are destined for supermarket shelves in New Zealand and overseas.

GlobalData identifies the top five innovation trends Fat gets thumbs up Consumer sentiment towards fats is evolving. Perceptions such as ‘not all fat is bad’ and ‘fat is prosperity’ have started picking up in recent years. In an era of personalised nutrition, interest in specialty diet trends such as Keto, Paleo or Whole30 will continue to grow, as consumers are questioning the role of sugar in weight management and adding more protein and fats to their diets.

‘Better-for-you’ alcoholic beverages Consumers are gravitating towards lighter, less caloric, flavoured alcoholic drinks, creating opportunities for manufacturers. Liquor manufacturers are paying close attention to nutrients, calorie counts and healthful ingredients while incorporating ‘better for you’ ingredients such as fruit juice, water and tea. The ‘better-for-you’ alcohol trend is graduating from niche status to a broader market sufficient in size and scope to interest alcohol manufacturers at the global level.

360-degree wellness According to GlobalData’s 2018 Q3 Consumer Survey, 64% of consumers in APAC are always or often influenced by how a

Food New Zealand

product impacts their health and wellbeing while making their food choices. Against this back drop, FMCG companies will map out the wellness considerations for the products they offer and position them positively to consumers of all ages to leverage on growing consumer interest in healthy eating, local flavours, and personalisation.

Changing regulatory landscape FMCG companies need to be ready for the likelihood of increased regulation of specific products, markets and packaging as governments across the world are exercising more power, particularly around issues such as obesity, consumer welfare and plastic pollution.

Halo effect of plants Plant-based ingredients are seen as safer, more natural and better for the environment than ingredients from other sources. As a result, FMCG companies in Asia are beginning to add plant-based ingredients to their products, rebranding them as sustainable and environmentally friendly. FMCG non-food makers are also turning to plant-based ingredients.

IN-BRIEF

New compostable flexible packaging specialists Ben Grant and Josh Kempton are leading the charge with their compostable flexible packaging business, Grounded, in their efforts to win the war on plastic waste. Grounded is celebrating its new-found growth, following a successful pilot program with New Zealand-based organic chicken company, Bostock Brothers. The company offers a complete suite of compostable, flexible packaging solutions suitable for use across numerous industries and applications, including food production and processing, fresh produce, snack foods, apparel, retail and consumer goods. All materials are bio-based and certified to European or OK Compost compostability standards for both home and industrial composting, with their look, feel and functional properties designed to mirror that of their non-compostable counterparts. In addition to offering custom manufacture and printing for established businesses, Grounded is about to launch a range of 100% compostable stand-up pouches that will be available in smaller quantities in order to help provide a solution for a part of the market that is currently poorly served. Grounded has already started manufacturing its own range of

compostable packaging, tailored to start-ups and small businesses requiring more modest packaging orders. Grounded’s vision is for Australasia to gradually replace the use of singleuse plastics throughout the supply chain of commercial production and retail environments for good. Whether the motivation is business, or customer demand, replacing soft plastics with compostable flexible packaging is the future, and our specialist team is proud to be leading by example in this market and supporting companies through the process.

Packaging solution to maximise quality and shelf-life of long-life food Jet Technologies, specialist importer and distributor of products to the rigid and flexible packaging industry, the industrial manufacturing industry and the print and finishing industry, has released a new aseptic packaging product to transform the longterm storage of thermally sterilised food products. The packaging is a bacteria free, multi-barrier storage option that allows the nonrefrigerated storage and distribution of a broad range of food products, while retaining long-term product quality in ambient temperatures. It is best suited to beverages, sauces, soups or other food products with a liquid basis such as fruit puree, dairy, wine, jams and more. The Aseptic bags are fully certified and filling sizes are customisable. They are produced with different spout types to suit the needs of the food manufacturer. One inch spouts are recommended for juices, concentrate, paste and pulp, while two and three inch spouts are recommended for quality retention of diced food products. Jet Technologies has offices and warehousing in multiple throughout Australia, New Zealand and South East Asia. For more information, please visit http://www.jet-ap.com/

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April/May 2019

OVERVIEW

Ingredients The newest, most innovative, most trusted ingredients to improve colour, flavour, texture, shelf life and much more

About ADM The ADM product palette offers beverage and food manufacturers many options when it comes to satisfying consumers’ preferences in terms of flavour, texture, nutrition and functionality, on an increasingly customised basis. Thanks to ADM’s integrated raw-material expertise, international access to resources and global network of development laboratories, ADM can help manufacturers design custom-tailored concepts for consumer preferred concepts. ADM ANZ have offices in both Australia and New Zealand. The teams on the ground deliver the company’s full capabilities to local manufacturers. ADM welcomes customers to its Customer Innovation Centre in Sydney, offering a collaborative and interactive approach to innovation. The Innovation Centre has a flavour creation facility, with a strong focus on beverage and confectionery, along with state-of-the-art application laboratories for beverage, dairy, bakery, confectionery and other food categories.

WILD Flavours and Specialty Ingredient Expertise Whether our customers require innovative flavours, colours and extracts, superior finished products or environmentally friendly packaging alternatives, ADM is their one-stop resource. We are dedicated to providing unique solutions to the food and beverage industry, with outstanding quality and safety of all our products. With advanced technological expertise in superior taste, natural colours and extracts, amongst others, from the WILD Flavours Portfolio, including an extensive and growing portfolio of specialty ingredients, such as proteins, sweetening solutions, Fibersol®, plant sterols, Vitamin E, edible beans, hydrocolloids, amongst others. Zona Negri is Marketing Manager ANZ for ADM

Ixom (Bronson and Jacobs) – Food Ingredients Ixom, under the brands of Bronson and Jacobs and Keith Harris, supplies a comprehensive range of ingredients which span the full breadth of applications in the Food, Beverage and Nutrition sectors. The goal is to provide B&J customers with competitive advantage through sound technical expertise and creative directions coupled with latest innovations. Keith Harris has been a leading supplier of locally formulated and manufactured flavours into the food and beverage markets for over 80 years. We innovate, partner, develop and deliver market concepts which see our customers create and maintain a competitive edge. The Keith Harris range of natural flavours is extensive, from the browns to the fruits. We search the globe to bring the best vanilla extracts and natural raw materials to deliver the exact profile required. We also supply a comprehensive range of exquisite and authentic dairy flavours, covering the full spectrum of applications including sugar reduction, mouth feel and masking. Bronson and Jacobs are proud to be the trusted link between customers and some of the world’s leading ingredient manufacturers.

Food New Zealand

• Edlong Dairy Technologies • Marcel hydrocolloids • Marigot Aquamin • Borregaard • Yantai Andre Pectin Bronson and Jacobs and Keith Harris supply products and flavours that have evoked the senses and helped launch many iconic brands, some of which you may use every day. We have an innovative range that spans all food and beverage applications, supported by a qualified team of professionals with extensive industry and technical expertise. • Bakery • Infant nutrition • Beverage • Confectionary • Sauces and seasonings • Pet food • Fats and oils For more information visit the website http://www.ixom.com/ourbusiness/products/food-beverage-nutrition.

OVERVIEW GNT Natural savoury products are on the rise: how to master the transition to naturalness? The rise and rise of demand for natural The growth of consumers’ distrust of artificial colours and their demand for natural ingredients is apparently unstoppable. In 2015 GNT commissioned market research institute TNS to survey 5000 people across the world. More than three in four were convinced that preservatives, artificial flavours and sweeteners have no place on ingredients lists. Four in five demanded that natural products must be made without artificial colorants. Over the past ten years, the industry has adapted to meet the growing demand for natural, clean label ingredients. The Mintel Global New Products Database shows that natural product claims (which include no additives/preservatives, organic and GMO-free) appeared on 29% of global food and drink launches from September 2016 to August 2017. That represents an increase from 17% in 2006-2007. Meanwhile, colour remains one of the most important drivers of consumer preference – one recent study found that 90% of shoppers decide whether or not to buy a product based solely on colour and perceived taste. The high level of demand for natural and clean label products has created an imperative for manufacturers of all food products to move away from synthetic colours. So how can manufacturers make the switch? An increasingly attractive solution is the use of foods with natural colouring properties – colouring foods – which are ideal for the creation of colours that are entirely natural, as well as bright and stable. Unlike artificial colourants, they can simply be labelled as foods, for example “Vegetable Concentrate (concentrate of paprika, carrot)”. Not only do colouring foods offer stability throughout shelf life, they can also provide a masking effect, compensating for a colour change in other ingredients as they are processed. In many food categories, fruit and vegetable concentrates have become the industry standard. In the savoury sector, however, manufacturers have traditionally only had two options for colour – spices (which offer only a limited colour range and often come with a strong flavour) or additive colourants – forcing them to choose the lesser of two evils. With our new EXBERRY® Colouring Foods range, GNT offers a complete and truly natural colour range for savoury products. In creating it, our aim was to allow manufacturers of savoury products to meet consumers’ expectations of naturality and vibrancy without having to compromise on stability or shelf life and help them take the next step towards new colour concepts. The addition of green from spirulina for example, can allow the substitution of copper complexes of chlorophylls (E141) with a completely natural ingredient and enhance the appearance of a guacamole dip, or a broccoli soup. Similarly, the addition of red or purple from black carrots can replace the chemically created colour carmoisine (E122) in red cooking sauces, helping them stand out from the crowd. Producers can choose between liquid and powder solutions, all of which are free from allergens, GMO and palm oil, as well as suitable for vegetarian, vegan and halal diets. They are available in yellow, orange, red, pink, brown, blue and green, and with this broad palette of raw materials, all imaginable shades and hues can be created. Consumer demand for natural colours in food and beverages is getting louder, and more and more manufacturers are moving away from synthetic colours. In the savoury sector, plant and vegetable concentrates are creating new opportunities for manufacturers to abandon additive colourants such as carmine, curcumin or iron oxides. Colouring foods for savoury products can help manufacturers take the step towards new natural colour concepts without having to compromise on range or performance. April/May 2019

OVERVIEW

Invita At Invita we recognise that there is no one-size-fits-all approach. We have the expertise to help you reengineer your product to optimise all parameters in our onsite, custom-built laboratory and can help tailor solutions to meet your needs, such as: • Taste modulation from Firmenich, the leader in natural taste modulation technologies, including the exclusive high-performance TasteGEM® and TastePRINT™ portfolios, to restore taste and aroma in foods and beverages. • Chicory root fibre and oligofructose from Beneo are natural ingredients that replace the bulk of sugar, restore humectant and browning properties, with the added benefit of being prebiotic fibres. • Palatinose™ also from Beneo, is a slow release sugar providing slow calories for balanced mental and physical energy and is tooth-friendly too. • Maxilact® Lactase from DSM is not only for lactose-free products, it also enhances sweetness in reduced sugar dairy products. Whether used alone or in combination, Invita’s specialty ingredient portfolio offers numerous solutions to meet the growing demand for sweetness management and digestive health. Contact Invita for further information. www.invita.co.nz

Chemiplas Chemiplas is well-established supplier of ingredients throughout Australia and New Zealand. Having a vast range of specialty and commodity ingredients from quality global supply partners, Chemiplas pride themselves on being able to provide competitive supply and top notch service. Senior sales staff regularly attend key trade shows around the world to bring new and exciting ingredients to our local industry. New ingredients include high fibre/effective pre-biotics, coconut water and milk, collagen, proteins and natural calcium. Pre-biotics promote well-being by maintaining a healthy gastrointestinal system, improving cholesterol levels and controlling blood sugar levels. Nubana Green Banana Flour is a free flowing powder with a smooth, appealing texture and a neutral aroma and taste profile. Nubana Green Banana Flours have higher starch content than other grain based or wheat flours. This gives them superior binding and adhesive capabilities, which help with a range of applications. Fossence is a short-chained fructo oligosaccharide (ScFOS) found in nature in several fruits and vegetables. ScFOS provides significant benefits over FOS and inulin with key benefits of low caloric value, sweetness, low GI, >90% fibre, prebiotic, immunity boosting capabilities, and gastrointestinal tolerance. Coconut water and milk powders with consistent fresh flavour, high levels of potassium (as a source of electrolytes) and extended shelf-life with low micro counts allow you to formulate powder blends and beverages. Produced in India, coconut water and milk options are in hot demand. Hydrolysed salmon protein, collagen, calcium and omega-3 oils are now available from a major salmon processing partner in Norway. Norway is the pioneer and leader of the Atlantic salmon raising industry. Certified sustainable with full traceability back to the salmon egg we have full confidence in quality and supply. Should you wish to have more information on any of these ingredients, John Blankley and his Chemiplas NZ team will welcome your inquiries. Visit the Chemiplas website - www.chemiplas.co.nz

Invita Beneo FoodNZ April_May 2019 PDF COPY.pdf 2 18/03/2019 2:35:25 PM

Food New Zealand

OVERVIEW

Beneo Digestive wellness is one of the key health priorities identified by consumers in 2019. Recent research has revealed that more than one in three consumers in Asia are affected by digestive problems, while more than half of them are concerned about their digestive health. This is driving consumer demand for foods that are rich in fibre. One way that manufacturers can increase the fibre content of foods is through incorporating Beneo’s prebiotic fibres, Orafti® Inulin and Oligofructose. Derived from the chicory root, Inulin and Oligofructose are the only plant-based prebiotics in the market. Their naturally good taste and creamy texture even allow manufacturers to replace part of the sugar or fat content while adding fibre in a natural way. These prebiotic fibres feed the good bacteria already existing in the gut, such as Bifidobacteria and Lactobacilli. They are also not digested in the small intestine and therefore reach the large intestine almost

intact. Numerous intervention studies have shown that Orafti® Inulin and Oligofructose support the growth of these beneficial intestinal bacteria. In turn, the development of certain potentially harmful bacteria is inhibited. In addition, a study conducted last year of children who consume chicory root fibres revealed a decrease in the number of fever episodes and sinusitis that required a physician’s consultation. The regular intake of the chicory root fibre was found to support the gut microbiota of the children, thus strengthening their natural defence system and improving digestive health. Therefore, BENEO’s functional fibres are well placed to help manufacturers create products that meet growing consumer interest in products that truly promote digestive wellness. Invita New Zealand is the partner for Beneo products. Find out more at www.invita.co.nz.

Inner wellbeing is all about feeling good. Seize the day with chicory root fibre. Consumers have gained knowledge and interest in the effect fibres have on their overall health; laying the foundation for their understanding that a prebiotic can positively influence their wellbeing. The role that nutrition plays in our health has moved on from being purely physical, as people are increasingly interested in what it can mean for their emotional status as well. Their understanding of “Feeling Good” ranges from being comfortable in their skin to being in a good mood. In both, BENEO’s chicory root fibres can play a crucial role: Orafti® Inulin and Orafti® Oligofructose selectively promote the growth of beneficial bacteria and can exert a positive effect on people’s sense of wellbeing and quality of life.

www.beneo.com

April/May 2019

OVERVIEW

Chelsea Sugar Chelsea Sugar was established in 1884 and more than 130 years later, the factory still operates from its original site in Birkenhead, Auckland. Over the years, Chelsea has firmly established itself as one of New Zealand’s most beloved, trusted and iconic brands. As sugar is an important ingredient in a wide range of foods and drinks, including biscuits, ice cream, confectionery, preserves, soft drinks, beer and other sweetened beverages, we supply a large number of New

Zealand based food and beverage companies. From standard white sugar through to liquid sugars, syrups and specialty sugars, we can supply the sugar to suit your needs. With trusted quality, unparalleled reliability and reputable service excellence, Chelsea’s business-to-business channel exceeds customer requirements on a day to day basis. For more information, contact us at nzsugar.co.nz/food-beverage

Dupont Nutrition and Health DuPont Nutrition and Health, a business unit of DowDuPont specialty product division, combines in-depth knowledge with current research and expert science to deliver unmatched value to the food, beverage, dietary supplement and pharmaceutical industries. Backed by strong consumer and market insights, deep knowledge and expert science, and with one of the broadest portfolios in the industry, DuPont delivers essential food and beverage innovation, enabling heathy, safe and sustainable options for customers so that they, too, can create products consumers love. DuPont brings a wealth of formulation and manufacturing experience to our highly collaborative customer relationships, delivering solutions and driving innovation for various food industries such as dairy, bakery, beverage, snacks, frozen desserts, and dietary supplements.

Food New Zealand

DuPont offers a broad portfolio of ingredients including: • Probiotics, cultures and food protection ingredients • Protein solutions • Systems and texturants • Emulsifiers and sweeteners • Specialty hydrocolloids • Dietary supplements • Pharmaceutical excipients We are a team of innovative solvers, drawing on deep consumer insights and a broad portfolio to help our customers turn challenges into high-value business opportunities. After all, we know “It’s What’s Inside that Matters”. Visit www.dupontnutritionandhealth.com to learn more.

OVERVIEW

Alchemy Agencies Alchemy Agencies imports a range of quality chemical and food ingredients for the New Zealand food industry. They are committed to bringing innovative products to the market and partner with customers to develop unique and novel products that offer a point of difference. The company is committed to the safety and well-being of all those associated with their business and work to ensure the sustainability of the environment in which they operate. Alchemy's Quality Assurance manager is tasked with ensuring food regulatory compliance while their Regulatory manager ensures health, safety and environmental compliance in all aspects of the business. Transparency regarding the suppliers they represent is a core value, with all technical and product safety information online for registered customers. Tristan Molloy and Dominic Lobo are Alchemy Agencies' contacts for the food industry. The company's range includes: • IQF fruits/vegetables, aseptic purees, clear and cloudy juice concentrates and dices from Germany, Chile, Spain, Turkey and Greece. • Specialty vegetable preparations from Australia. • Acidulants (Malic and Fumaric acids) from Canada and sauces from Japan. • Pre-cooked IQF rice, grains and pasta from Denmark, and top quality Tahini from Turkey. • Chocolate filling and inclusion products from Singapore • Stabiliser blends, gelatine and collagen from TIC Gums and PB Leiner • Isomalto-oligosaccharides from BioNeutra, Canada. • Plant-derived antimicrobials and antioxidants from Handary in Belgium. • Vitamin and mineral blends from Stern Vitamin to fulfil market demand for nutritional/fortified products. • Organic ingredients are available within most of our suppliers' ranges. “We are proud to represent our suppliers,” says Tristan Molloy. “We ensure that we offer only high quality products, supported by superior market knowledge and strong supplier relationships. We identify innovative products and applications to ensure the best possible outcomes in producing quality food products for our customers.”

LINKING LEADING GLOBAL AGENCIES WITH LOCAL MANUFACTURERS TO CREATE REMARKABLE PRODUCTS

Dominion Salt Ltd Dominion Salt supplies high quality Sodium Chloride (Salt) as an ingredient to a variety of commercial and artisan food producers nationwide and around the world. The company prides themselves on producing products that are manufactured to the highest food standards, certified to National Programme L3, ISO 9001:2015, FSSC 2200 as well as Halal and Kosher accreditations. These certifications assure customers that their salt is delivered with consistency, quality and traceability. The range of products available under the Pacific brand provides options for a variety of food and industrial applications including Iodised salt, Natural and Flaky Sea Salt, which are certified for organic input, and additive free salt for those clean labels that some manufacturers are wanting. As a food manufacturer, Dominion Salt is keeping up with industry trends, though with technology constantly evolving this is challenging. This leads to the hot topic of BlockChain which has been presented at many conferences including NZIFST. Dominion Salt is keeping a watchful eye on this and is very interested in hearing from food manufacturers who are exploring this technology and others who are looking at alternatives to improve security of food in the supply chain. Has your business already began the process to implement new food security technology? If you want to know more about Dominion Salt’s food safety and traceability processes please contact the Brett Hobson, Sales and Marketing Manager at Dominion Salt.

Contact Domnic Lobo, domnic@alchemyagencies.co.nz to learn more.

Alchemy Agencies, Level 2/20 Centre St, Freemans Bay, Auckland 1010 Phone: +64 9 377 0613 www.alchemyagencies.com

April/May 2019

OVERVIEW

GS Hall and Company Limited – advanced flavour solutions Supplying food ingredients for more than 50 years, GS Hall and Company has continued to be at the forefront of meeting the requirements of customers as flavour and taste trends continue to develop and change. Over more recent years our range has significantly expanded to include flavours, colours and functional ingredients. We consistently work to further broaden our portfolio to assist customers with natural, clean label and allergen free products. GS Hall’s partnership with Synergy® Flavours is delivering advanced solutions to customers. Creating flavours which deliver impact and enhance taste is core to Synergy’s approach. Unique technologies include their Lactic Yeast

Extract, which is clean label, derived from natural cheese solids, and their unique, spray-dried Dairy Flavour Solutions, produced from fresh, cultured milk, cream and butter to produce authentic natural clean label dairy flavours. These taste solutions provide a richer dairy taste with fuller mouthfeel, masking of undesirable notes, enhanced flavour and fat reduction and competitive cost in use without impacting taste. As a true global company with multiple manufacturing and technical facilities throughout the world, Synergy® is supporting GS Hall’s approach in the New Zealand market by way of offering products with short lead-times and low MOQs, ensuring easy accessibility to these products. This is complemented by world leading technical support and global market insights to assist customers as they refine and develop products.

Formula Foods Did you know you can order 1kg of flavour made in New Zealand with a 3 day lead time? Formula Foods provides high-quality food solutions to many of New Zealand’s leading food processing and manufacturing companies. Founded by Dave Rout in 1987, primarily as a research and development company, Formula Foods remains 100% New Zealand owned, providing sought-after expertise throughout New Zealand and Australia. Diversification led to the business becoming a successful ‘flavour house’ along with professional food technology services. Flavour and colour remains a key part of the business operation with ongoing development work ensuring our flavour and colour range is on-trend and continuously growing. We manufacture and supply natural and synthetic flavours and colours in liquid and powder form. Formula Foods’ unique FLAV®COL pastes are proving to be an

Food New Zealand

essential ingredient for the baking industry, providing enhanced taste and consistency without preservatives. In addition, a range of pastes to boost product quality and taste for the Gelato market has been developed. The professional food technology operation is first and foremost the ‘food solutions’ side of the business with a range of clients including bakeries, dairy companies, cereal, beverage, meat and confectionary companies. Real-time and accelerated shelf life testing is a large part of what we do. At Formula Foods we like to look at the overall picture of the product in order to help each client gain the best shelf life possible for their product through our extensive laboratory facilities. As part of their research and development work, Formula Foods have been involved in developing many new and innovative products. We have a team of scientists that includes flavour chemists, food scientists and R&D technologists, well set up to take on a challenge.

OVERVIEW

Ingredion Ingredion ANZ has just launched a New Zealand website to help local customers navigate applications, challenges and product solutions specifically offered in the New Zealand market. Ingredion ANZ is a solutions provider in texturising, sugar reduction, affordable fibre, gluten free and clean label ingredients. BESTEVIA® Reb M Stevia Leaf Sweetener has just been approved by FSANZ for use as an intense sweetener. This non-caloric, high-purity stevia sweetener has a clean, sugar-like taste, without the bitterness associated with some stevia sweeteners. "Ingredion is now able to support our food and beverage customers in New Zealand as they strive to meet consumer demand for reduced and no-sugar products made with our new, high purity, great-tasting stevia sweetener,” said Wendy Pasco, marketing manager, Ingredion ANZ. With global formulation expertise in dairy, bakery and sauce applications, Ingredion is well equipped to rise to customers’ sugar reduction challenges across these and other areas. Gluten free is an area where Ingredion has worked closely with bakery customers to solve specific process and formulation challenges, using its range of tapioca, corn, potato and rice starches and flours. The nutritional appeal of gluten free bakery can be boosted by adding Novelose™3490 for fibre derived from a tapioca a base. “Gluten free and ‘free from’ foods are growth markets in New Zealand and we closely support customers in helping to bring affordable, healthier and on-trend products to market,” said Brendan Hogan, commercial director, Ingredion ANZ. Leading the way in clean label solutions for more than 20 years, Ingredion has pioneered and built considerable expertise and customer trust in clean label. We continue to build on our NOVATION® and HOMECRAFT® CREATE product range, including organic and next generation texturizing ingredients. For more information visit www.ingredion.co.nz

Interchem Interchem is a key leading importer and supplier of a comprehensive range of functional food ingredients and chemicals to the New Zealand food and dairy industries. Our portfolio includes acidulants, antioxidants, bulking agents, minerals, phosphates, preservatives, stabilisers, starches and sweeteners. These ingredients are suitable for applications in baked goods, beverages, confectionary, dairy, nutritional products, processed meats, snack foods, spreads and wine. Interchem has key partnerships with a number of leading food manufacturers in New Zealand. We supply key ingredients for wideranging foodstuffs and work towards developing new and innovative food products for the New Zealand market. Interchem pays close

attention to advances and emerging trends in the food industry. Current demand for functional foods – foods that offer benefits beyond basic nutrition, sugar reduction, nutritional dairy, and the significant shift towards cleaner labels are all areas that we can assist in and develop. Interchem has long-standing relationships with leading ingredient manufacturers throughout the world, underpinned by our extensive industry knowledge, experience and commitment to customer service. With an expansive storage and distribution network and the ability to supply critical ingredients to our customers on a “Just in Time” basis, Interchem is the essential component to any sourcing and supply strategy.

April/May 2019

OVERVIEW

Midlands has become a global leader in high value seed production including hemp products

Midlands Through innovation and a dedication to producing complementary products, Midlands has become a global leader in high value seed production and a leading producer and exporter of high-quality food ingredients, honeys and nutritional oils. While we are at the heart of the global supply chain for products such as Marrowfat peas, Hemp, Flaxseed and Manuka honey, our commitment goes beyond products. We believe in investing in quality, which is why we’ve selected the best people, partners, and locations. Our people go above and beyond to ensure we are trusted partners to farmers, suppliers and buyers, supporting them with food ingredients that strengthen their business in the long run. Our range of specialty products include; • Vegetable seed • Herbage seed • Linseed (Flaxseed) products

• NZ origin honeys, including genuine UMF Manuka • Single-serve honey products • Health oils • Gourmet culinary oils • High temperature cooking oils • Skincare oils We operate a strong Quality Assurance Programme with vigilant compliance and certification systems. Having complete traceability from the planted seed or hive right through to the final product ensures the highest quality and authenticity of our food ingredients. Our industry-leading agronomic infrastructure and purpose-built facilities continue to produce some of the world’s highest quality food ingredients.

• Fibres (Flours)

From consultation to formulation, conception to fulfilment, our emphasis on quality and attention to detail at every stage of the supply chain is second to none. With world leading quality and excellence as our benchmark, we are an interwoven group of people, products, skills and services operating on a global scale from our home turf in Canterbury, New Zealand.

• Pulses

For more information please visit www.midlandsnz.com

• Hemp seed products • Superfoods • Specialty oilseeds

• Cereals

Food New Zealand

OVERVIEW

Scios Natural herb and spice Oleoresin extracts, Essential oils and liquid seasoning concentrates form the core of the Scios business. A long association with respected extract supplier ECOM Canada, supported by experienced local application technicians and product development facilities has given Scios a leadership position in this segment of the flavour market. The goal of the Scios business is to deliver value to food manufacturers through enhanced product quality and consistency and reduced product formulation costs as well as ingredient logistic advantages – reduced inventory volumes, standardised ingredients with long shelf life and process simplification. Scios has noted that an increasing number of food manufacturers are replacing fresh and dehydrated (flake and powder) herbs and spices with Ecom natural extracts. Key products from the Ecom range include Garlic and Onion Oleoresins for processed meats and baked products and Celery, Paprika, Black Pepper, Coriander, Ginger, Basil and a variety of Chilli extracts for the condiments Industry.

Ecom are also specialists in supply of natural Oleoresin-based seasoning blends, many of which are available ex Scios stock. Examples include: Barbecue, Cajun, Chai, Chicken Herb blend, Italian, Mediterranean, Frankfurter and Sriracha. Ecom have also developed an extensive line of Asian spice blends including Chinese, Thai and Korean. Popular examples include Szechuan, Five Spice, Thai Ginger, Thai Red, Green and Yellow blends and Korean Barbecue. Natural colours also form an important part of Scios/Ecom business and include: Annatto, Carrot, Paprika and Turmeric Oleoresins. A new, more stable, all natural blue colour “Linablue” has also recently been added to the Scios range. Scios is also an experienced specialist in the field of herb-based natural antioxidants based on extracts of Oregano and Herbal Teas. These products are a very valuable “clean label” tool for protecting the quality of foods and maintaining shelf life through control of oxidative rancidity. Contact Bruce Kirk www.scios.co.nz

The knowledgeable, reliable and talented team at Zymus

Zymus For over 35 years Zymus has been in the food and beverage market, we pride ourselves on providing the best service and quality product for all our customers. Whether you are big or small, everyone matters.

carefully monitor trends in the Europe and Asia to track consumer preferences and market influences, so that our customers can make informed strategic decisions.

We work with brewers, winemakers and beverage manufacturers, formulating alcoholic, non-alcoholic, health and wellness finished product concepts, supplying key food ingredients, and processing aids such as Velcorin for cold sterilisation, and industrial enzymes for enhancing downstream processing.

We offer an extensive range of natural and synthetic flavours as well as extracts for use in food and beverage applications. These products are available in liquid or powder form. Zymus also offers a large library of colours, food ingredients, enzymes and concentrates to meet all our customers’ requirements.

We have a knowledgeable, reliable and talented team with a mindset for innovation and the necessary tools and environment to do the business right. Our purpose-built onsite application laboratory facilities, such as BrewLab, beverage formulating, baker’s kitchen and dairy lab, mean we can test our products under the same conditions as the plant process.

We have recently launched a new website which will soon have an online enzyme and auxiliary store. You will be able to purchase smaller quantities of our enzymes that would normally have larger MOQ’s, giving more options to our smaller customers. If we can be of service or you would like more information please visit our website: www.zymus.net

Zymus travel the world to source flavours for our customers. We April/May 2019

OVERVIEW Tate & Lyle Tate & Lyle are a global provider of ingredients and solutions to the food and beverage industries, with over 150 years of experience and operations in 30 locations worldwide. Our extensive portfolio of ingredients and solutions helps customers to add taste, texture, nutrition and functionality to products that delight and satisfy millions of people every day. We also create solutions to address current trends. As the rates of obesity and diabetes are increasing at an alarming rate, people around the world are looking for easy ways to consume less sugar whilst still enjoying the foods and beverages they love. Many consumers demand “clean-label” products featuring more natural and plant-derived ingredients. In fact, 9 in 10 consumers find the claim “Naturally Sweetened” appealing. Tate and Lyle expertise plus its broad portfolio of Stevia and Purefruit® Monk Fruit Extracts help manufacturers develop reduced-sugar foods and beverages that are naturally derived and contribute zero calories, without sacrificing the sweetness that consumer’s enjoy. We’ve been driven by our passion to create food people love. Because we’re food people. It’s not just what we do. It’s what we love. Our deep technical expertise and passion drive the innovation and creativity that thrive within our business. Tony Hawkes is your New Zealand representative at Tate & Lyle.

Sensient We at Sensient are passionate about food. We are also passionate about the people who enjoy our products. We want to live in a vibrant community filled with happy, healthy people. With that in mind, Sensient’s Auckland laboratory and factory has been working hard to bring to New Zealand consumers a range of products that address the need for better-for-you products that don’t compromise on appearance and taste. Consumers are looking for clean label products that look great, so Sensient have put together the Opalis range of Colouring Foodstuffs. Opalis is a range of natural extracts and concentrates derived from edible plants, fruits and vegetables that deliver colour to enhance your products. The range have no additive numbers, making them a great clean label alternative to colour additives. There is a full spectrum of shades available for use in a wide variety of applications. With New Zealand’s high rate of diabetes and obesity, Sensient New Zealand have been working hard on finding ways to make food and beverages with low sugar levels more appealing to consumers. Our goal was to reduce sugar in products by up to 75% while maintaining great taste. To achieve this, we have reformulated the SweetEase range – our best performing sweetness enhancers to date.

Sherratt leading the way in plant based products Natural, clean, plant based, analogue, alternative, allergen-free, innovative, sustainable. It can be very daunting for manufacturers to know where to start to create a new and successful product that capitalises on some of these trends. Sherratt Ingredients, through its locally based and focused product development team combined with market leading facilities, is able to support local food manufacturers to make the most of these trends. We can, in combination with our supplier principals, help customers to develop products, streamline production, and ensure ingredients are used correctly. Some of the new relevant products and supplier principals include: • Sherratt customised blends developed for customer’s specific requirements and process. • Sotexpro textured proteins for use in plant-based analogues. • Flavex savoury flavours and sauces including clean label, allergen free and vegan products. • R2H smoke flavours. • Ungerer natural flavours.

SweetEase® 3G is a range of natural flavours specifically designed to modify the perception of sweetness, enabling you to reduce the sugar in your product without compromising on taste. The range uses no sweeteners and can be labelled as natural flavour.

• Emsland pea proteins and clean label starches.

If you share our passion for people and their enjoyment of great tasting food and beverage products, then get in contact with Sensient for your colour and flavour requirements.

• Shinetsu celluloses to give texture in plant based analogues.

Food New Zealand

• Dairychem natural dairy flavours that include vegan options. • Silvateam pectins, a plant-based stabilizer. If you need help to develop a product to ensure your business success, then please contact your Sherratt Ingredients account manager as soon as possible at http://www.sherratt.co.nz

OVERVIEW Pacific Flavours and Ingredients Ltd Pacific Flavours and Ingredients Ltd started from humble beginnings in January 2003 with Bob Spencer working from a small home office. Over the years we have expanded to our own 3000m square metre site with large office spaces, warehousing and production facilities. The original family values and dedicated team are still the core of how we operate. Pacific Flavours may come from humble beginnings but we strive to achieve the lofty goal of being market leader, we like to do things differently and shake things up. We offer a wide range of flavours and ingredients for today's market as well as various proteins and collagens. We source malts from Germany for the brewing industry. Enzymes are sourced exclusively from AMANO Japan, the worlds No.1 specialist food and pharmaceutical enzyme supplier. Through our supply partners, Kalsec® we can offer innovative natural antioxidants. With seasonings we are able to offer high quality functional ingredients to the smallgoods industry, sourced from Hela in Australia, a partner of Hela Germany. We also have a wide range of specialty ice cream products from Fructital in Italy. Pacific has the capability to supply high quality extracts with their active principles derived from plants, in the form of oils, liquid and powders and organic grades. With the market moving towards locally sourced ingredients and blockchain food traceability, Pacific Flavours has invested heavily into our own innovation and technology to develop our own New Zealand produced extracts. Our "One World" network of suppliers, manufacturers and marketers gives Pacific Flavours the ability to provide customised, one-solution experiences for our customers. With new information at our finger tips, clients can draw down on the best new products and innovation instantly. This leading edge, coupled with our capability to turn projects around under any time pressure, gives Pacific Flavours our winning offering. We value relationships above all else and will go out of our way to ensure we provide the best service and solutions to you. Contact: Ali Spencer.

Providers of ü Flavours (liquid and powder) ü Proteins ü Sweeteners ü Malts ü Functional spice blends ü Snack seasonings

ü Brines and cures ü Collagens ü Fruit pastes, Ice cream and Gelato bases ü Oleoresins and Aquaresins ü Extracts

www.pacific-flavours.co.nz

April/May 2019

PROFILE

AWS: Bringing innovation to hygiene… Innovative New Zealand based manufacturing company, AWS Group is leading the way in sustainable and safe pathogen control whilst challenging industry dependence on regular chemistry. Formed in 2018, the AWS Group is the merging of the Envirolyte and Sanitas brands, which have been servicing New Zealand businesses since 2007 and 2016 respectively.

Powerful alternatives With a core focus on sustainability without compromising performance, the company’s goal is to reduce industry dependence on harmful chemistry by delivering powerful alternatives. “Our key strength is not only product innovation,” says Group General Manager Richard Hanna, “but project delivery. Having a diverse skill-set within the business group allows us to execute turnkey sanitation solutions to areas that typically remain unsolved” AWS is an acronym for Air, Water and Surface and represents those areas where the group delivers leading-edge, environmentally friendly sanitation and hygiene solutions. 22

Food New Zealand

ANK Neutral Anolyte One of the more exciting products that AWS Group offers is called ANK Neutral Anolyte – a proven technology that is an alternative to existing chemistry such as Chlorine, Formaldehyde, Hydrogen peroxide and Ozone, to name a few, yet remains 100% non-toxic. ANK Neutral Anolyte is widely used across industry, servicing food production, horticulture and agricultural industries. AWS has an array of success stories throughout Oceania which Richard believes “is down to companies challenging their own pathways to compliance”. Since 2007 the broad-spectrum nature of ANK Neutral Anolyte has seen its application scope evolve and diversify, now incorporating hard surface disinfection, fogging, drinking water treatment, post-harvest sanitation and fresh produce washing. “Leading the charge on sustainability, larger manufacturers and producers have been embracing our technology for almost a decade,” says Richard. AsureQuality assessed, BioGro, DMC and MPI approved, ANK Neutral Anolyte is a product that can be safely fogged at low concentrations

PROFILE

whilst achieving some impressive >5 log reductions on E.coli, Pseudomonas aeruginosa, Salmonella, Listeria monocytogenes and Candida. Application of the product as a hard surface disinfectant sees reduction in surface count results soar to >6 log.

Surface treatments Complementing their Air and Water solutions the company also develops and manufactures a diverse range of high-performance antimicrobial Surface treatments. Perhaps of most interest to the food industry is an antimicrobial coating called MicroClear Plus. This product also carries MPI, DMC

and AsureQuality certifications, MicroClear Plus offers up to 3 years protection for walls and ceilings within hygiene control areas such as production and cool stores. The technology uses a mechanical action to combat pathogens. “This concept is unrivalled” says Richard, “having a clear water based antimicrobial paint that bonds to most substrates is proving popular. Targeting the top two thirds of walls and ceilings within high risk areas provides assurance when pathogen prevention is front of mind.” The company says it will continue to launch innovative products to align with their strategic goals, a few of which will be launched in the very near future. Watch this space!

AWS Group Limited P +64 9 622 4601 E info@awsgroup.co.nz W awsgroup.co.nz 43 Maurice Road, PO Box 12-347 Penrose, Auckland 1642, NZ April/May 2019

TECHNOLOGY

Extrusion reborn! Richard Archer, John Morgan and Alexandra Allan, Food Innovation Network

Depending what you read the twin-screw extruder has been a feature of the food and polymer industries for nearly 100 years and a mainstay of continuous cereal and snack manufacture since the 1960s. And since the 1980s, an intrepid few have been extruding texturised vegetable protein, sneered at by the many, but quietly growing over the decades. Until now… Now, meat alternatives made from isolated plant proteins are the new darling. They have exploded out of California in particular, charged with tech-money. These ex-tech entrepreneurs know no fear and no limits. Occasionally they crash into regulatory barriers, reverse away and head left. A broad and growing consumer conviction that animal proteins are bad for you and bad for the planet fertilises the field. And the proven ability to make money faster, even than in App development, drives it on. Plant-protein-based meat alternatives have caused twin screw extrusion to be born again!

But extrusion can be tricky “Extruder” is a misnomer for an extrusion unit – they do so much more. What makes extrusion so attractive as a food processing operation is that one compact machine can meter and mix ingredients, heat them to reaction point, knead and form them – for nearly 24 hours a day. What makes extrusion challenging is the poor reproducibility between scales, born of non-linear interactions between key variables. You can change the formulation, moisture injection, drive speed, heating temperatures, screw configuration and die. You can even draw a vacuum or inject a gas. All these variables interact. Usually good extruder operators have developed the art form through practice although increasingly there are good computer models available. You cannot take huge leaps as you work up a product through the scales. Once you do have a good product on a small unit you are probably best advised to take on only one or two scale steps at a time. Big units can swallow a lot of raw material – it is an expensive place to do your new product development. Extruders are usually sized by the distance between the centres of the two screws. This might be 20 or 30 or 45 or 80 mm. But the volumetric throughput varies at approximately the cube of this characteristic. The main rule of thumb says: if you can make it on a small one, you will be able to make it on a big extruder, just not at the same settings.

NZFIN Extrusion – a complete solution New Zealand product developers are blessed with choice when they decide to make use of extrusion technology in their new product. The pathway from idea to production is lined with experts alongside to help. 24

Food New Zealand

Postgraduate students Froilan T. Ayaquil and Jie Hong working on the Clextral BC-21 with Allan Hardacre at The Food PIlot

Product prototype Your project can start at The Food Pilot at Palmerston North on the Massey University Campus. The Clextral BC-21 Extruder is operated by a complete team with the expertise to help arrive at a recipe and prototype product, whether that be low-moisture, high-fibre, highprotein puffed snack or a meat alternative made from algae and insect protein. So, now you have an interesting product that seems to meet your requirements, stage two is to start to make it at scale. Two options come into focus…do I go North or South?

Production scale The Network has two Clextral production scale extruders at The FoodBowl (Auckland) and FoodSouth (Christchurch). Both can enable your product to progress through a scale-up trial (to ensure the recipe works in larger volume) to production. The FoodBowl have a Clextral EVO-32 extruder with a wide range of capability that can run up to 30kg/hour. FoodSouth have a Clextral BC-45 extruder with a wide range of capability than can provide production throughput between 40 and 80 kg/hour. Both The FoodBowl and FoodSouth have supported clients to graduate their product from the FoodPilot. These twin sites can help clients to bridge the gap and get product into market. Client companies can use either of these open-access production sites to produce enough product to support initial sales and build sale momentum. When ready, they graduate out to even higher throughput extruders at a contract manufacturer (eg Extrusion Co) or they invest in their own production line. They will carry with them their newly-developed manufacturing expertise and the quality systems they will need for stand-alone manufacture.

TECHNOLOGY

The Clextral EVO-32 at the FoodBowl

Benefits NZFIN can supply extrusion expertise that substantially reduces the risk of taking a new extruded product to market. Development risk is reduced through access to the skills, expertise and small scale, rapid prototype capability at The FoodPilot. Path-to-market risk is reduced through accessing food-safe scale-up and production at The FoodBowl or FoodSouth. Through use of the network, clients can get the product to market faster and invest capital later than ever before.

Activity in New Zealand New Zealand, despite our dearth of arable land growing cheap plant protein, is well invested in the new revolution. Several companies are happily extruding meat alternatives or making milk alternatives. The physical and intellectual capability is alive and active. But very few of these entrepreneurial companies are being public about it just yet. Won’t be long, ‘though.

Puffed snacks, pet food, animal food

cleaning equipment.pdf 1 10/05/2017 10:48:57 a.m.

Tetra Pak® Plant Components Tank Cleaning Technology

• Efﬁcient cleaning • High impact • Low water consumption • Less downtime • Environment friendly

Static spray balls use a lot of water during cleaning cycles and are unable to clean properly in applications that need higher impact. Rotary spray jets clean much faster by covering a larger area at a higher pressure. The savings in time and utilities result in a lower environmental impact and short pay-back. Visit our website to find out more www.tetrapak.com

April/May 2019

FOOD SAFETY Glen Neal, General Manager (Food Standards), FSANZ, New Zealand Risk communication Our framework for getting things done at Food Standards Australia New Zealand (Te Mana Kounga Kai - Ahitereiria me Aotearoa) is a globally accepted process called risk analysis.

Various approaches to risk communication are applied – depending on the degree of alignment between the public and scientific view of any given risk.

Risk analysis consists of three parts – the first part being risk assessment, which is a comprehensive, science-based portrayal of the evidence. This informs Part 2 – risk management. Risk management is the decision making bit and is influenced by policy, law and societal judgements as performed by our Ministerially-appointed Board members and the Ministers who make up the Forum on Food Regulation.

When scientists view a particular risk as low but community feeling is high (e.g. GM, glyphosate, colours), then we need to be responsive and attempt to bring balance through an educative approach. We have great information on our website around issues where this imbalance exists. We frequently draw attention to this content via social media. We hope your customer care teams find this useful.

Last, and often mistaken for least, is the third leg of the stool – risk communication. A two-legged stool is pretty much next-to-useless and so is the risk analysis process without risk communication.

Conversely, when scientists view a risk as high but consumers don’t then we need to get more active with our approach – a mode called precaution advocacy. Examples of this are the steps that can be taken by consumers to reduce Campylobacteriosis, or exposure to acrylamide.

Context is decisive and risk communication is much more than ensuring people have science in front of them. It is as much about ensuring scientists and risk managers have the views of people and communities in front of them when going about their work. The process must be as interactive as practicable.

With the tide of trust in centralised institutions receding, getting these messages across effectively is a job that is best shared around. Risk communication might well be the Cinderella of the three risk analysis sisters – but we can all play a part in getting her to the ball.

MPI Innovative solutions for food businesses New Zealand Food Safety is acting on opportunities to reduce costs for small businesses. We are developing and implementing new tools, systems and processes to make it easier for businesses to comply with food rules and reduce compliance costs. Making it easier to find food rules Food businesses, councils, English-as-a-second language customers and Ministry for Primary Industries staff are helping us build new easyto-use, innovative tools. Soon it will be much easier for New Zealand businesses to find out what rules apply to them across three areas of food legislation (Food Act 2014, Wine Act 2003 and Animal Products Act 1999) and know how to follow these rules. By answering a simple online questionnaire, New Zealand food businesses will be able to find everything they need to know about the food rules – if they need to register their business, who with (and under which legislation), and how to do it. Businesses that need to register under the Food Act will find out what kind of plan or programme they need, who can verify it, and (in most cases) will be given a pre-compiled plan suitable for their business. These pre-compiled plans can be: personalised Template Food Control Plans (FCPs), plans to meet the requirements of National Programmes, or pre-evaluated Custom FCPs. We are planning to have the new tools ready for use by the middle of 2019. Developing ways to remotely verify food businesses More than 1000 food businesses operate in districts where there is no local verifier. Verifiers are not always available when businesses want them and they might have to travel long distances to reach a business in need. Some food businesses therefore end up paying higher travel costs than others. A solution is remote verification, which will reduce verification costs 26

Food New Zealand

through the use of technology, using an audio-visual connection. In effect, the verifier carries out their verification without setting foot in the business, e.g. via Skype from their office computer to the food operator’s smartphone or tablet. The verifier interacts with the operator to gather the information they need about the safety and suitability of food at the business. Field trials with lower-risk food retail businesses were completed in rural places, including Tasman, South Taranaki, and islands in the Hauraki Gulf in 2018. The field trials identified and refined the processes that verifiers need to follow when carrying out remote verification. Feedback has been positive, and agencies have expressed interest in developing their own remote verification services. We plan to undertake the final steps of training, assessing and recognising remote verifiers in May this year. After this, remote verification will be available to some food businesses around the country. Guidance on non-animal-product food safety We have developed a new guide to support food businesses that want to manage food safety of both animal and non-animal (derived from plants and other sources) product foods within one programme. This guide explains how food businesses can include appropriate components of a Food Control Plan or National Programme into a Risk Management Programme. This will be very useful for food businesses that use similar processing methods (e.g. transporting, canning and storage) to manufacture animal product foods under the Animal Products Act 1999 and non-animal product foods under the Food Act 2014. The “Can I include non-animal product foods in a Risk Management Programme?” guide is found on www.mpi.govt.nz/developing-yourrmp. Any questions? Email foodactinfo@mpi.govt.nz or phone 0800 00 83 33.

Packaging

2019 AIP National Technical Forum

Three Forum Registrations now open The Australian Institute of Packaging (AIP) is pleased to advise that on the 30th of April all of industry will have the opportunity to attend not one packaging educational event, but three. Starting the day with a Women in Packaging breakfast, followed by the biennial AIP National Technical Forum, then finishing with the gala Australasian Packaging & Innovation Design Awards dinner this is a must-attend. The actionpacked and informative educational events are a fantastic opportunity to network with a wide range of like-minded packaging professionals and learn along the way.

2019 AIP National Technical Forum The main event for the 30th of April is the 2019 AIP National Technical Forum which has served the packaging industry for over two decades. The AIP National Technical Forum brings together packaging technologists, designers, sales and marketing people from all industries to better understand the technical side of packaging design. The 2019 AIP National Technical Forum will showcase best-practice and awardwinning Save Food & Sustainable Packaging Designs, innovative on-pack communications and packaging across food, beverage, pharmaceutical and domestic household products. Speakers will be coming from all over Australasia and will include Nestle, TetraPak, McCormick, SPC, Campbell Arnott’s, LION, Delicious Food Australia, the Orangutan Alliance, BioPak, Planet Protector, ICEE Containers, Plantic Technologies, APCO, Fight Food Waste CRC, Sealed Air, Result Group, Arthritis Australia, Oji Fibre Solutions and many more. This educational event will give attendees inspiration from what other companies are already developing in key industries and markets and hear their challenges and learnings through the packaging design journey. Walk away with new ideas and inspiration for your next packaging project.

2019 Australasian Packaging Innovation & Design Awards The annual 2019 Australasian Packaging Innovation & Design Awards gala dinner will be held alongside the 2019 AIP National Technical Forum. The PIDA Awards are designed to recognise companies and individuals who are making a significant difference in their field and are the exclusive entry point for Australia and New Zealand for the WorldStar Packaging Awards. The PIDA Awards are coordinated by the Australian Institute of Packaging (AIP) and Packaging New Zealand.

2019 Women in Packaging Breakfast Forum The AIP will be once-again supporting the annual Women in Packaging Breakfast Forum entitled ‘Disruptive education – flexible learning for the future workplace’. You don’t have to be a woman to attend; everyone is welcome. The keynote speaker for the Women in Packaging Forum will be Nikki Moeschinger, Managing Director, BrandOpus. Nikki will discuss Creativity, Spirituality and Human Purpose at the Dawn of AI. Nikki’s presentation will examine the importance of creativity on the future of humanity. Her presentation will be followed by a panel discussion, featuring influential and inspiring women working in the food, beverage manufacturing and packaging industry. The event will not only be an ideal networking opportunity, it will also be an insightful forum demonstrating how women in our industry navigate their roles and responsibilities and make a positive contribution to the workplace. The keynote speaker and panellists will explore the new wave of learning opportunities that address the skills gap in line with rapidly advancing technology. The AIP acknowledges the following sponsors for the 30th of April events: Wellman Packaging, Auspouch, Currie Group and HP, Esko, Mosca, Qenos, Sealed Air, Capos and Closures, Omniverse Foster, EcodDex, Empauer, Arthritis Australia, Arthritis New Zealand. To book your place to attend all three events visit http://aipack.com.au/ event-registration/?ee=190 April/May 2019

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

John Edward Birch FNZIC, FNZIFST A long- time member of the group, a friend and colleague and a very active scientist in the field of lipids passed away in early March after a long battle with melanoma. John was originally an industrial chemist who worked at DSIR back in the day before the Crown Research Institutes and then joined Otago University. Over the years he supervised many undergraduates, masters and PhD candidates, a significant number in the field of lipids. His topics include such diverse subjects such as biodiesel, refining hoki oil and many others. John was a warm, highly intelligent colleague and friend to many in the group. He will be sorely missed by his large family, his many colleagues and a host of friends. A more detailed obituary appears elsewhere in this journal. A well-attended memorial service was held at Otago University on Friday 15th March. During the service, news of the Christchurch atrocity came in, people were already sombre and sad, then even more so. Tributes were read out by the Pro-Vice Chancellor and by Graham Eyres, Senior Lecturer in food science and a past student, then colleague and good friend. Graham will be taking over John’s interests in lipids.

AGM and social dinner This will now be held at the northern Club on Monday May 13th. It is mainly a social and networking event so it’s great to meet colleagues with interests in lipids, wine and good food. Contact the secretary, Ruth Eyres, at ruth.eyres@gmail.com, for a booking.

WCOF Sydney 2020 The 2020 World Congress on Oils and Fats & ISF Lectureship Series is to 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. A wide range of topics will be addressed including oil production, processing and nutrition, olive oil and marine oils as well as presentations on related products including animal nutrition and surfactants. It is expected that over 500 delegates will attend ensuring a diverse range of interests. The ISF Lectureship Series is a biennial event held in conjunction with a major global oils and fats research meeting. This is only the second time Australia has been invited to host these lectures, and as always will include a plenary lecture by the winner of the 2020 Kauffman Award, to be announced closer to the date. The 2020 Congress promises to be an outstanding event with some outstanding speakers and a high-quality social and accompanying person’s program to match. Two great speakers already chosen are Professor C.P Tan, an experienced academic researcher form Malaysia and expert on MCPD reduction and Dr. Betrand Matthaus who was a speaker at our New Zealand conference in 2016. http://www.wcofsydney2020.com/ 28

Food New Zealand

Oils and Fats Student prize 2019 The Oils and Fats Specialist Group (NZIC) is offering $1500.00 towards costs for an eligible student in the lipid field to attend the World congress on Oils and Fats to be held in Sydney in February (9-12th). Applications are invited from students attending New Zealand Universities or polytechs. Simply write one paragraph describing your work and current interests and how attendance at the conference will help your future career. The application should be signed by the appropriate supervisor. Applications to be sent to the Chairman, Laurence Eyres, eyresy@ gmail.com. It is expected that the winner will present at least a poster paper at the conference. Applications, together with an abstract of the work, to be in by midSeptember 2019.

Latest papers from global Omega-3 expert Professor Philip Calder of Southampton University has recently published two significant papers of interest. One in which his researchers looked at omega-3 absorption in the presence of selfmicro-emulsifying delivery systems (SMEDS). The experiments and trial showed that EPA and DHA were higher in plasma in the 24h after a single dose of SMEDS-EPA or SMEDS-DHA than after consuming the comparator straight ethyl ester. The omega-3 index increased over 12 wk. from 5.1 to 7.9 in the SMEDS-EPA group, from 5.3 to 9.0 in the SMEDS-DHA group, with much smaller increases in the straight ester group. Conclusions: Compared with standard ethyl esters, a SMEDS results in greater incorporation of EPA and DHA into blood pools after a single dose and with repeated daily dosing in healthy adults. A SMEDS enhances delivery of bioactive ω-3 fatty acids. It is therefore beneficial to have an intake of lecithin or natural phospholipids with your omega-3 supplement. Journal of Nutrition, (2018) 148(11), 1704-1715. DOI: 10.1093/jn/ nxy127 Philip Calder has also just done a comprehensive review of omega-3 fatty acids and cardiovascular outcomes. Current Opinion in Clinical Nutrition and Metabolic Care, Vol.22(2), p.97-102 [Peer Reviewed Journal]

2019,

Professor Calder will be giving a keynote address at WCOF Sydney.

Prenatal DHA test in pregnant women Omega Quant Analytics, producer of the original omega-3 blood test, The Omega-3 Index, has launched its newest test — the Prenatal DHA Test. Developed to help expecting mothers monitor their omega-3 DHA level, the company believes this tool will help women work out

OILS & FATS

how much of this important nutrient they need in order to support a full-term pregnancy. DHA is important because studies have shown that women with higher DHA in their blood are less likely to have preterm births, which is one of the top concerns for doctors and pregnant women. One study showed that taking DHA could reduce this risk by 42%, while another study showed that women with low blood levels of DHA are 10x more likely to deliver a baby prematurely than women with healthy DHA levels. The DHA level a pregnant woman should strive for is at least 5% (i.e., 5% of her red blood cell lipids. The Prenatal DHA Test is the first and only test available to both doctors and consumers. https://omegaquant.com/prenatal-dha-test

Predicting the stability of oils and fats Kemin Industries have devised a web-based calculator to calculate the predicted extended shelf life of oil blends incorporating their antioxidant mixture GT-FORT. This can help improve the number of Oxidative Stability Index (OSI) hours of many fats and oils which, inturn, could increase the shelf life of your food products. Select the target number of OSI hours in the tool on their website. Stability Values should be used as an indicator and should be validated in your specific formula. Hawkins Watts are the agents for Kemin in New Zealand. www.kemin.com/na/en-us/products/gt-fort.

Olive oil stability project It is well known that fats and oils, when subjected to heating at prolonged high temperatures, can potentially deteriorate and give rise to unhealthy breakdown products. The aim of the study was to subject samples of local and imported olive oils to a series of laboratory tests designed to expose them to prolonged heating at elevated temperatures and measure the results. Three Gold Medal oils from our 2017 Awards were included in the oils tested. Results from this series of tests showed that award-winning New Zealand extra virgin Olive oils were high in desirable phenolic compounds and that this made them less susceptible to oxidation. New Zealand oils also showed very good stability under prolonged heating at high temperature. In all tests the local oils came out significantly better than the oil imported from Europe. Details are given in a report on the A&P website (a co-sponsor of the project) carried out at Massey University. Laurence Eyres is preparing an article for FoodNZ. www.aucklandaandp.co.nz

Oleogels As consumers began avoiding saturated fats and governments started banning trans fats, food ingredient formulators sought a healthy alternative that offered similar stabilising and binding properties without compromising texture and rheology (https://doi.org/10.1016/

Fig 1. Researchers have determined several gelation techniques for the formation of oleogels

B978-0-08-100596-5.21662-4). They discovered that they could retain these traits and provide structure by trapping a liquid oil in a lattice of non-fat material. Hydrogels are three-dimensional, cross-linked networks of watersoluble polymers whose biocompatibility and highly porous structure make them a good candidate for releasing bioactives. Some scientists have proposed a hydrophobic, organic alternative to address hydrogels’ limitations. Much of the research on oleogels to date has been conducted with the intention of understanding their use in food applications. This is an advantage for drug delivery researchers, since a wealth of research exists on how to adjust a gel’s mechanical properties for a given application. Under mechanical force, oleogels become less viscous, but then recover when the force is removed. Researchers have determined several gelation techniques for the formation of oleogels. (See Fig 1.) Examples typically involve supramolecular networks of protein or polysaccharide from gelatine or xanthan gum that encapsulate mineral, safflower, or sunflower oil. Gelation in these cases is most often induced by a solvent exchange. One unique gelation method involves an oleogel composed of an insect-derived polymer resin that crystalises to entrap a rapeseed oil. Lipid gels based on monoglycerides and polyglycerol esters have long been used in the baking industry.

Avocado oil paper Two of our long-term members have published a paper advancing the knowledge of extracting avocado oil. Dr Allan Woolf and Associate Professor Marie Wong published their work in 2018. Entitled Cellular Changes in “Hass” Avocado Mesocarp During Cold-Pressed Oil Extraction. Yang, Shuo; Hallett, Ian; Rebstock, Ria; Oh, Hyunah E.; Kam, Rothman; Woolf, Allan B.; Wong, Marie. Journal of the American Oil Chemists' Society,02/2018, Vol.95(2), pp.229-238 [Peer Reviewed Journal]. April/May 2019

FIET

Ultraviolet technologies for shelf life extension in fresh produce Dr Gonzalo Martinez-Hermosilla and Prof John Bronlund School of Food and Advanced Technology, Massey University, New Zealand

The research team, left to right, Gonzalo MartinezHermosilla and John Bronlund (Massey University) and Lee Huffman (Plant & Food Research) (Absent; Professor Andrew Shilton (Massey University))

Challenges for fresh produce exports

for an industry needing to ensure product quality throughout the supply chain.

The market for fresh produce is high value and is growing rapidly. Fresh fruit exports from New Zealand have shown sustained growth in recent years, closing in on $10B by 2020. In 2016 alone, fresh fruit export volumes increased 13% with an increase in value of over 30%. Berry fruit exports are still small but doubled to $40M over the past six years and look destined to maintain this growth. Most of the high margin markets for fresh produce are in the northern hemisphere, presenting a geographical barrier for New Zealand exports. Simultaneous growth in both volume and value gives extraordinary advantages to New Zealand. However, sustaining this growth brings additional challenges

Ultraviolet (UV) technology offers a way to reduce food safety risks and increase produce shelf life. UV treatment has been proven to be harmless to flavour and colour attributes and can improve firmness. It is cost effective, easy to operate and highly scalable. However, the technology is not yet widely used in New Zealand and presents its own challenges. There is room for improvement, particularly for products that are fragile or must be kept dry or are prone to rubbing damage during handling. Faster and continuous treatment systems are required, and ones which treat all the exposed surface without overtreating any one part.

Food New Zealand

FIET

Reduction of E.coli at different exposure time of UV-C

Ultraviolet technology Ultraviolet light, particularly UV-C (100 – 280 nm), has been widely used in disinfection for many applications as it effectively inactivates bacteria, fungus and viruses. The absorption of UV light by microorganisms damages their nuclear structures, preventing them from replicating. UV-C light has been shown to reduce the concentration of Escherichia coli O157:H7 and Salmonella spp. present on the surfaces of apples, tomatoes, lettuces, blueberries, strawberries, and raspberries. UV light also triggers physiological changes that reduce respiration rates and ethylene production in plant material, thus reducing decay and cell degradation of the fresh produce. This can result in longer shelf life and better control of product quality.

Commercial UV treatments The mechanisms by which UV light increases shelf life and disinfects fresh produce are well understood and commercial UV systems have been developed for several food applications. Most of these systems are either simple tunnels with the product being conveyed without rolling, or drums that roll product but work in batch mode. Others use fluids to transport products during continuous operation. Some of these deliberately induce turbulence in the fluid motion to cause the pieces of produce being conveyed to expose several sides to the UV source during their passage through the device. These technologies are suitable for products such as meat, frozen fruit, fruit slices and dices, or cooked products. The SurePure® process is now offered for wine, juice and now milk, an opaque fluid. For many other high value fresh

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products however, these manifestations of UV-C technology might not be adequate solutions. For pack-house operations, any technology must operate in continuous mode, be safe to operate, be able to treat product at the rate of the grading lines, and be suitable for full integration in the postharvest processing system. Products such as berry fruit can be susceptible to fungal infection, therefore treatments that require liquid media must be avoided. Fragile products must also be handled with the maximum care to avoid bruising, or other physical damage that can itself reduce fruit quality and shelf life.

UV treatment for fragile produce The FIET UV Technologies project is operated by Massey University and Plant & Food Research. The project seeks to solve these problems in a device targeted at New Zealand use on fragile, high-margin fresh products. The project aims to prototype a commercially viable treatment system using blueberries as the example product. It will illuminate all the fruit surface with UV light evenly, without overexposure of any segment. This will be achieved by moving the fruit gently through a carefully defined trajectory, to deliver the required UV dosage. The system will operate dry and in continuous mode. Most particularly it will be designed to drop in and operate in existing fruit grading lines. Operation of the technology to ensure even UV exposure will be optimised through mathematical modelling of fruit motion. The approach will ensure the technology can be quickly adapted to optimally treat a wide range of fruit size and shape distributions while minimising handling damage.

Wine Safety Auditing Wine Safety Auditing

‘Specialising food ‘Specialising in foodinand wineand safety management programme auditing’ wine safety auditing’ P: +64 7 889 3500 | PO Box 168, Morrinsville 3340, NZ | www.qasltd.co.nz

•• 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 April/May 2019

FIET

Decay at 14 days of storage for fruit treated with different UV-C exposure time

Interior of UV treatment system

Case Study: Fresh blueberries to date and future work

Looking forward – other applications

We chose fresh blueberries as the case study for this research because of the increasing global demand and local interest in growing this crop. In the three main regions where blueberries are consumed, North America, Europe and Asia/Pacific, the demand is larger than internal production. Elements of the New Zealand horticultural sector have been systematically taking new initiatives to develop blueberry cultivation. A great example is the joint venture between industry and government (Plant & Food Research) to develop a new blueberry variety that will provide New Zealand with a unique product in the marketplace.

We believe that this technology is not limited to blueberry applications. The mechanistic nature of the models used for optimisation and design of UV treatments makes possible the estimations of optimum treatment conditions for other products. Examples of further application are small round fresh products, grains, and nuts. Anyone wishing to discuss an application should contact Dr Gonzalo MartinezHermosilla at G.Martinez@massey.ac.nz.

Over this first year of work, we have successfully proven concepts behind the design of the technology. To do this, we manufactured a basic and non-optimised prototype for testing different treatment conditions. Our main progress is summarised as follows: • The UV light technology reduced water loss and maintained firmness of blueberries during 14 days storage. • No fruit decay was present on any UV-treated blueberries while fungal contamination was found on control (untreated) samples. • We were able to find realistic operational conditions, even with the first rough prototype, which did not damage the fruit – minimal cuticular wax was lost from blueberry surface by rubbing against other berries or against machinery. • A basic model to predict cuticular wax removal after UV treatment has been created. This is a powerful tool to estimate the maximum extent of treatment that can be achieved without affecting fruit quality. • We are now extending these studies to Rabbiteye blueberries. In conjunction with Plant & Food Research, we are about to start the construction of a three- dimensional library of blueberry shapes to help with predicting berry motion in a notional treatment device. The second-generation prototype currently under manufacture will let us investigate the detail of fruit motion and better control of UV treatments. 32

Food New Zealand

Food Industry Enabling Technologies (FIET) is funded by the Ministry for Business, Innovation and Employment and its purpose is to support new process developments that have the potential to add significant value to our national economy. The programme has six partners, Massey University (the host), Riddet Institute, University of Auckland, University of Otago, Plant and Food and AgResearch. Funding is $18m over six years (2015-2021) and targets pre-commercialisation activities. If you are interested in more information, then please contact either Ross Holland (R.Holland1@massey. ac.nz) or Professor Richard Archer, Chief Technologist, (R.H.Archer@massey.ac.nz).

MIA NEWS

AgResearch Workshops 2019 Ali Spencer Two days, 2 workshops

In March, red meat scientists, technologists and processing companies considered the latest innovations and science to help drive transformation of the sector at two annual workshops in Hamilton – the MIA R&D Workshop and the AgResearch Meat Technology Workshop. More than 100 participants, including representatives from all of the meat companies, packed – for the last time – into the McMeekan Centre on the AgResearch Ruakura campus on 13-14 March. At the end of the event, after updating participants on the new Food Safety Science Research Centre that is being built on the Massey University campus in Palmerston North and due for opening early next year, AgResearch acting science group leader Dr Stefan Clerens summed up.

Dr Cameron Craigie, AgResearch science impact leader for meat and bio-based products, speaking at the CRI’s meat technology workshop

(Below) AgResearch food technologists Mustafa Farouk and Frank Zhang get to work cooking the steaks, sponsored by Greenlea Premier Meats, and the lamb cutlets, from Alliance Group, at the AgResearch workshop barbecue. Participants raised a glass to mark the last Ruakura event

“One of the really strong points of this event is that it is a genuine workshop, where participants can really question the speakers and participate in discussion,” he said. Representatives from all of the meat companies attended the event, the last to be held at the Ruakura campus as was highlighted by Cameron Craigie and AgResearch sector manager Dr Li Day at the popular workshop barbecue, staffed this year by AgResearch meat technologists Mustafa Farouk and Frank Zhang. Craigie said he was “really happy” with the turnout, especially with the level of company support, and the way the workshop ran. “We were really pleased with the quality of the speakers, it was well-attended and I felt the format was well spaced,” he said. Next year the Meat Technology Workshop will probably be held at the AgResearch campus in Palmerston North. The intention is to alternate it with Lincoln in future years, said Craigie.

April/May 2019

MIA NEWS

Left to right: Christina Moon and Carolina Realini (both AgResearch)

Rowan Ogg (left, AFFCO) and Gary Lindsay (ANZCO Foods Ltd), stop chatting for a photo opportunity

Gary Maclemman (Alliance), Margot Buick and John Brader (MIA Innovation)

PhD students Zack Zhang and Jennifer Kwan of AgResearch presented their work to delegates

Left to right, LASRA research scientists Sujay Prabakar and Rafea Naffa caught up with AgResearch scientist Sam Hitchman at lunch after the MIA R&D Workshop. 34

Food New Zealand

MIA NEWS

MIA – implementing innovation

Professor David Cameron-Smith of the Liggins Institute is leading a team putting together a proposal for the Meat Industry Association Around 50 meat processing representatives attended the half-day Meat Industry Association (MIA) Research & Development (R&D) Workshop on 13 March focusing on current and future R&D. MIA members met last November at a ‘Big Ideas Day’ workshop to see where the gaps are in research, what the scope is for collaborative R&D between companies and for guidance on where industry investment should be made, explained MIA science and innovation manager Richard McColl and partnership manager Kaylene Larking. Another meat inspection workshop revealed that members expect less manual labour in this area in the future, replaced by more real-time inspection and non-invasive/destructive diagnosis and tools. Larking noted that trust will be essential to underpin changes throughout the chain – a key enabler for that will be robust track and trace systems. It was also acknowledged that it is necessary to look outside the sector for new technologies, such as artificial intelligence, quantum computing, 3D printing and sensing technologies, for example. The workshop came up with five research concepts to follow:

New MIA Innovation factsheets Results from MIA Innovation-funded research are starting to come through, said Larking, with new plain English fact-sheets being prepared. The latest research – ‘Reducing STEC on-farm’ – has just been uploaded to the MIA website, alongside two others, A Review of Emerging Food Safety Technologies and Emerging Pathogens. More will join them, including previous research papers. All are accessible for MIA members at www.mia.co.nz

traceability, sustainable meat industry, NZ Red Meat Inc meat attributes, artificial intelligence in the meat industry and labour supply. “We’ve really got the opportunity to front-foot the value of red meat production, especially in the areas of sustainability and nutritional value,” said McColl. April/May 2019

MIA NEWS

Left to right are: Kaylene Larking (MIA Innovation), Roger Cook (MPI) and Neil Smith (Silver Fern Farms) “We are looking how to further build our R&D programme under those guidelines,” said Larking, adding two proposals for collaborative work are already in development. Obtaining scientific verification to underpin claims for red meat exports is essential for the sector. Professor David Cameron-Smith, Chair of Nutrition at the Liggins Institute, University of Auckland, is heading a team put together by the MIA to undertake an industry-funded nutrition project. Cameron-Smith – one of 10 speakers on the programme – outlined the thinking behind a proposed suite of four interconnected studies to run over the next three years. These will involve a range of research organisations, focusing on the nutritional value of grass-fed red meat in a modern diet. If successful, researchers will be looking at the shortand long-term clinical benefits of beef consumption in a modern “best evidence” flexitarian diet (University of Auckland/Liggins Institute/ Otago), advanced analytics of cooked beef (AgResearch), in vitro protein digestion (Riddet Institute), and a clinical study to provide data comparing the health effects of the digestion of pasture-fed beef with plant-based alternatives (University of Auckland). 36

Food New Zealand

Another planned project, ‘Vision 2036’, is focused on the future of protein production and technology platforms to support the design of new processing plants, incorporating artificial intelligence, robotics, blockchain, internet of things and sensors, amongst others. Workshop participants also heard detail on Meat Standards Australia’s new meat quality grading system for cuts from Professor David Pethick of Murdoch University in Perth. Updates on other MIA Innovation and NZFSSRC work included in the programme were: lamb colour (PhD student, Jennifer Kwan); ultimate pH (Clyde Daly, Carne Technology); extending shelf-life (John Mills, AgResearch); trials of the new bovine ultrasonic knife (Shane Leath, AgResearch); STEC 100% kill (Tana Gupta, AgResearch) and interesting research on airborne STEC in processing (Delphine Rapp, AgResearch); and new collagen research from the Leather and Shoe Research Association (LASRA). Richard McColl also gave an update on two MIA projects: optimising operator ownership (Triple O) and delayed thoracic stick for halal slaughter.

MIA NEWS

AgResearch meat technology workshop

The meat quality assessment prototype robot fuses four sensor technologies, robotics and artificial intelligence. Future meat quality assessment could be done in real-time in the plant, guaranteeing consumers a high-quality experience. The robot does the work of five people, analysing the same piece of meat in real-time with minimal human error, all in less than 90 seconds, said Cameron Craigie, AgResearch science impact leader for meat and bio-based products

Transformative technologies

the work towards development of the device.

Opening the 2019 AgResearch Meat Technology Workshop, AgResearch partnerships and programme director Stuart Hall pointed to the five global mega trends – a hungrier world, a wealthier world, choosy customers, transformative technologies, along with a bumpier ride with globalisation and climate change – that are driving change for the food sector.

The prototype, designed to work within the processing chain, incorporates four sensor technologies – near-infrared (NIR); hyperspectral imaging (HSI) and Raman spectroscopy. Nuclear magnetic resonance (NMR) as well as some additional hand-held NIR and Raman devices were tested alongside the robotic system on the same samples. Testing revealed challenges related to the speed of measurement and sampling area for contact sensors which the team are working to resolve.

Noting the Crown Research Institute’s work was “absolutely and utterly world class,” he said: “Our consumer-centred, system-based science drives the world’s smartest most sustainable land-use systems and the most sought-after food and bio-products.” Referring to the workshop’s “Transformative Technologies” theme, he said the rise of alternative proteins means technology is already, “without doubt”, influencing New Zealand’s markets. He urged the participants drawn from meat processing, science, government agencies and those servicing the red meat sector to: “Take the opportunity to talk about the challenges we might collectively tackle.” The workshop’s three sessions, organised by a team led by AgResearch science impact leader meat and bio-based products Dr Cameron Craigie, heard from 15 speakers spread over the afternoon of the 13 and the morning of 14 March. The three sessions tackled food safety and provenance, processing and quality plus markets and value.

Prototype robot to measure quality in-line The initial prototype of an in-line robot incorporating meat quality sensors and artificial intelligence to measure intramuscular fat (IMF) content, pH and tenderness of beef, lamb and venison was tested in a simulated commercial environment in November at AgResearch’s Food Manufacturing Unit in Ruakura, reported Craigie. The robot has been developed in the $4.25 million five-year Ministry of Business Innovation and Employment (MBIE) ‘Capturing the Value of Red Meat’ project, now in Phase Two – three-fifths of the way through

“The next steps will be to finalise analysis, to explore how sensor fusion and artificial intelligence could improve the overall prediction accuracy and then to determine which of the technologies to take forward to Stage Three of the Project – to build a pre-commercial prototype and find out where best to site it in-plant,” said Craigie.

Hand-held NIR for quality testing along the cold chain Dr Marlon Reis and Dr Yash Dixit (both AgResearch) also reported on other work within the above MBIE project testing mini hand-held NIR devices, such as NIRScan Nano to measure meat quality at any point along the cold chain between farm and retail. The results were positive, said Reis. “We think we can use the mini-NIR to capture the background of an animal and sensory attributes of the meat and there is also potential to accurately measure IMF and a wide range of pH,” he reported.

Classification of beef eating quality Keynote speaker, Dr Jean François Hocquette of the French National Institute for Agricultural Research (INRA), reported on the findings of an intra-EU research group, led by himself, looking at ways to reduce the variability in the eating quality (EQ) of Europe’s beef. His team had assessed the grading systems of seven countries and found that Meat Standard Australia (MSA)’s consumer-focused EQ April/May 2019

MIA NEWS

Keynote speaker for the AgResearch Meat Technology Workshop, Dr Jean-François Hocquette, talked about his team’s investigation of the suitability of the MSA system for European meat quality classification classification was the only one that was classifying cuts, based on EQ, rather than carcase conformation, said Hocquette. “The consumer doesn’t eat carcases,” he commented. The MSA system also incorporates pre-slaughter factors such as hormone growth promoter implants and allows for the brahman beef breed common in Australia, and also post-chiller factors, such as ageing time and cooking method, the group found. “Our conclusion was that MSA is highly applicable in Europe, with some adjustments for the European beef herd and production conditions,” concluded Hocquette, adding the European herd has a high proportion of dairy beef, similar to New Zealand. “It might also be possible to combine indices related to sensory and nutritional quality, social and environmental considerations and economic efficiency in order to provide objective assessment of the overall sustainability of beef.” Discussions are now underway in Europe, particularly in France which has the biggest beef herd (19.2 million) and great respect for high quality beef. The MSA classification system has already been introduced at one French premium beef company, Beauvallet, supplied by Limousin producers, where it has been encouraging farmers to supply higher quantities of premium beef. Hocquette also advised of the establishment of a new International Meat Research 3G Foundation, launched in Europe last July, which is supported by the Specialised Section of the United Nationals Economic Commission for (Europe) on Standardisation of Meat (UNECE). The Foundation’s Scientific Council directs its R&D activity, while a commercial unit will support meat companies in Europe. 38

Food New Zealand

"Sir” Dave Pethick of Murdoch University in Perth explained Meat Standard Australia’s meat quality grading. He has been involved in its design

REIMS has potential for predicting consumer preference and meat origin Dr Alastair Ross (AgResearch) was “very excited” about the potential he had ascertained for the application of Rapid Evaporation Ionisation Mass Spectrometry (REIMS) in the red meat industry, he told the workshop. More commonly used in the medical field for cancer diagnosis, Ross’ research had shown REIMS can help in the rapid measurement of complex chemical/molecular signatures in food to predict consumer preference and origin of the meat. It is fast and simple to use, he reported, taking only five to 10 seconds between measurements. “It gives a detailed fingerprint, which can be stored, and might be useful for future big data mining and it can also validate the identity of a sample,” he said.

Shockwave technology reduces ageing time CSIRO meat scientist Dr Aarti Tobin has been investigating shockwave technology to see what value it can add to meat. The technology involves acoustic pressure pulses through water, which “smash” cells in food products, like fruit or meat to tenderise them. For fruit, it has been proven to improve juice yield by five to 10 percent, she explained. “It looks like it could have the ability to reduce ageing time for meat, which will lead to a cost saving with accelerated ageing,” she said. The next steps will be to look at how shockwave affects different muscles, do some protein analysis and how it affects meat structure, said Tobin. A small student project will also look at digestibility.

MIA NEWS

Delegates at the AgResearch Meat Technology Workshop

Working on extending shelf-life AgResearch work continues in the important area of meat spoilage and shelf-life extension, which means meat processors can avoid waste of a valuable perishable product and also add value. AgResearch senior scientist and microbiologist John Mills has been looking at emerging technologies that may be of help in detecting more accurately bacterial communities and quantities. He found that while Next Generation Sequencing (NGS) and Whole Genome Sequencing (WGS) were of some use in adding sensitivity and specificity to microbiological analysis, partly because of the time involved in getting results back, they cannot yet completely replace culture methods. Other work, finding out how to delay lamb spoilage by interrupting communication within communities of bacteria, was reported by PhD student Zack Zhang. His quorum sensing work has found cinnamaldehyde and garlic effective in degrading the type one autoinducer (AHL) signals between the bacteria and extending storage life for lamb by two to five days.

PHI refresh ESR’s Dr Beverly Horn covered what to expect in the latest refresh of the Process Hygiene Index (PHI). This involves an update of the index score, an investigation of the potential for a lag in bacterial growth following dressing and the development of a user-friendly online PHI interface. “We are trying to make it as useful as possible for you,” she said. ESR will be calling for volunteers from the meat companies to join the programme soon.

AgResearch senior scientist and microbiologist John Mills – working on better detection of bacterial communities and numbers April/May 2019

MIA NEWS

Nick Beeby, B+LNZ’s general manager international market development updated delegates on the Taste Pure Nature origin brand activity, which was due to launch its first pilot campaign targeting ‘conscious foodies’ in California the week after the workshops

Flavour strongest player for lamb Results from recent studies in the AgResearch Strategic Science Investment Fund (SSIF)’s Flavour Mapping Project were reported in two presentations from senior scientist Dr Carolina Realini and University of Otago’s Dr Pat Silcock. The study aimed to replicate the commercial supply of livestock in New Zealand and involved 10 mobs of sheep of different breeds, sex, feed and farm location. Trained taste panels tested eight lamb loins from each of the mobs, with the sensory properties of the lamb being found to be relatively similar, on a group basis, reported Silcock. Based on those results, samples from six of the mobs were selected for a further consumer study, involving 160 New Zealanders in Dunedin (run by the University of Otago), who were given the lamb cooked to medium. Then a further 160 New Zealand-based Chinese consumers who had arrived here within the last year, were tested in Auckland (University of Auckland) with lamb cooked to well-done, the Chinese preferred level of doneness.

The culmination of 50 years of research

“Flavour was the strongest player when rating for overall liking for lamb,” reported Realini, adding that willingness to pay increases with quality for both with a larger dollar variation for premium lamb. The Chinese consumers said they were willing to pay a $1 more per kg than their New Zealand counterparts for premium lamb.

This is the culmination of 50 years of research,” commented Dr Carrick Devine, a former MIRINZ scientist (the forerunner of the meat group at AgResearch) and one of the team who developed tenderisation using electrical stimulation, amongst many other world leading meat technologies.

Taste Pure Nature launch in California Beef + Lamb NZ’s general manager international market development, Nick Beeby covered the latest news from the development of the sector’s "origin brand" ‘Taste Pure Nature’. At the time of writing, a pilot campaign for the brand was poised for imminent launch in California. The ‘Taste Pure Nature’ campaign is initially targeting ‘conscious foodies’ in the state, whose shopping and eating habits have been intricately researched by the B+LNZ researchers who followed a sample around for two and a half months, explained Beeby. “We’re not trying to take on the world, so we’re pouring our money into a region, where we know it will work,” he said, adding the campaign will have a strong digital component, along with events and advertising. Underlying the ‘Taste Pure Nature’ campaign is a nationwide NZ Farm Assurance Programme, which already has 3,500 of New Zealand’s 10,500 red meat farms signed up for independent verification of their production systems, plus the sector’s Environment Strategy. The origin brand is designed to work underneath the New Zealand meat exporters’ own brands and the those of retailers and foodservice companies. Other speakers in the workshop provided more information on the use of blockchain in agricultural systems (IBM blockchain leader, Shahid Saiyad), a customisable platform for artificial intelligence (IBM head of artificial intelligence, Isuru Fernando) and an MBIE-funded study looking at Chinese consumers’ preferences for fermented meat products, like ham and salami (Anne-Marie Manzano). 40

Food New Zealand

Congratulating the speakers on covering areas such as flavour, meat quality and emerging technologies, he said: “No-one in those days believed we could reach a stage where tenderness was not an issue in 2019. That does not mean that our meat is always tender, but rather that we now can do it by controlling things. “As Cameron said, now we are developing the technology to measure meat quality online. While we really can do this, it needs the co-operation of the industry to achieve procedures that would be recognised and be incorporated into the wider industry and not be a curiosity.” More information and copies of presentations are available on request from Dr Cameron Craigie Cameron.craigie@agresearch.co.nz.

Red Meat Sector Conference v9 Delegates from throughout the red meat sector will be drawn to Christchurch this year on Sunday 28 and Monday 29 July for the ninth Red Meat Sector Conference. The programme is currently being drawn up and sponsors sought. More information next issue and at www.redmeatsector.co.nz.

NZIFST CAREERS

Benefits of my summer internship Over summer, the food industry employs university students to gain additional technical resources during a busy time of year and help with projects that might otherwise be postponed. For the students, the work experience gives them valuable experience implementing the theory they have learnt at university, an insight into the career options available to them once they graduate, and valuable networking opportunities.

Minh Nguyen Minh Nguyen is majoring in Food Science at the University of Otago, and is now in the final year of her three-year course. Over the 2018/19 summer break Minh worked as an intern for 10 weeks with Microbiome Otago. Her supervisors were Dominic Agyei, Ian Sims and Gerald Tannock. In Minh’s own words – “In the summer project we assessed the stability of flaxseed mucilage under cooking conditions, as well as the ability of flaxseed mucilage to act as a prebiotic and support the growth of human gut bacteria. Firstly, during the project, it was good to have great support from the department, from my supervisors, lab technicians, and other staff. We all worked together as a team to get the project done and on time.

science from this 10-week project. The summer experience helped me clarify what I want to do in the future. Basically, this work gave me a great experience not only in my studies, but also in my social skills, as I had the privilege of attending a symposium to hear leading experts talk about the importance of dietary fibre and feeding your gut bacteria. I really encourage students to consider taking summer internships as it offers a great opportunity to understand your degree programme better. I found that it helped me clarify my future career options, and gives you an insight into the real world.” Dominic Agyei comments –

“It is always good to have students do a summer research project with us. Not only is it an opportunity to do good research, it also serves as an opportunity to train these Secondly, I had the privilege of conducting many lab Minh Nguyen students in research skills and techniques in a unique area experiments ranging from chemical and instrumental of food science. Students get the opportunity to appreciate analysis to microbial fermentation, learning to use many lab instruments for those experiments. Some of these experiments the science behind most of the topics they study in class, as well as see were repeated multiple times before accurate and consistent results a demonstration of theories behind those topics in real food products. were obtained. This helped me improve my laboratory skills and Minh showed great enthusiasm to learn, curiosity and good work familiarity with those instruments. ethics and in her summer research project. Her research generated Thirdly, there were down moments when the results or research plans or methodology did not go as planned. However, the failed experiments helped me develop patience and curiosity, and this helped me experience a greater feeling of excitement when the tasks were finally successful. Fourthly, from my direct supervisor and lab technicians, I learnt logical thinking, problem solving, and the importance of a good attitude to research in general. I also developed deeper knowledge of food

some interesting results about the prebiotic properties of New Zealand flaxseed. In fact, she was able to prepare a poster from her research, and this was presented at the Focus on Fibre and Food Monitoring Symposium and Workshops (organised by Healthier Lives New Zealand, one of the National Science Challenges), on 11-12 February, 2019, at the Hutton Theatre, Otago Museum, Dunedin. So far, she is one of the best summer students I have worked with and am glad she found the summer experience worthwhile.” April/May 2019

NZIFST CAREERS

Judging of the 2018 Challenge in Auckland

2019 NZIFST/CREST Food Innovation Challenge Jenny Dee and the team have been hard at work, as usual early in the school year, recruiting schools that will enter teams into this year’s challenge, and confirming the members of NZIFST who will mentor the teams. The following mentors will, with their employers’ support, invest time with the entered teams throughout the school year. The projects will culminate with judging events in their regions. NZIFST wishes to acknowledge and thank the following individuals, and their employers, for mentoring teams of senior students who have entered the 2019 NZIFST/CREST Food Innovation Challenge: • Abigayl Ayo and Kimberley Munemo, Kerry • Carmen Boyd, GROENZ • Chelsea Lawrence and Marianna McEwan, Frucor Suntory

• Pip Duncan, vegetables.co.nz • Sally Ronaldson and Ben Sutherland, FSANZ • Sarah Beaton and Amie Duan, Hawkins Watts • Sarah Leakey and Mitchell Thompson, Sensient Technologies We also wish to thank those food technologists, and their employers, who have agreed to be the industry client for a Year 13 food technology student at Carmel College. The students all did the Challenge last year when they were in Year 12, and are now doing an individual product development project for an industry client. The students are interested in studying food science/technology when they leave school.

• David Jones and Rachael Webb, Sanford

Challenge training for teachers

• EeLaine Yeoh and Maddi Brown, Fonterra Brands Tip Top

We are delighted to welcome five new schools to the Challenge.

• Elise Waddell and Isabel Buerschgens, Sensient Technologies

The Professional Learning and Development seminar for Challenge teachers was held simultaneously at both Massey campuses early in April.

• Iona Kelly, McCashin’s • Juliet Clarke and Vailanu Situ'a, Tasti • Maggie Jaques and Ursula Hosking, Frucor Suntory • Malcolm MacDonald, Hansells Masterton 42

• Nick Robertson, Vitaco

Food New Zealand

“Of the 20 teachers attending, 18 are new faces, so it's a great opportunity to introduce them to the food processing industry,” Said NZIFST Careers Coordinator, Jenny Dee, FNZIFST.

NZIFST CAREERS

Chief judgeâ&#x20AC;&#x2122; Nick Devcich judging a team, Auckland 2018

(Below) View of Challenge judging at Wellington in 2018

The judges talking to the Diocesan team about their Donuts product at Auckland judging in 2018 April/May 2019

NZIFST

Conference 2019-Good Food 4

Great Minds grow Good Ideas Good science and technology can only be delivered by engaged, empowered and enthusiastic individuals. Good Food 4 is ready to inspire and educate you with an awesome programme of good ideas presented by great minds across the 3 days.

Personal Development-Good for You Belonging and Self-Actualisation are in the hierarchy of needs and one key route to achieving this is by providing opportunities to be part of a bigger activity and achieve greater good. We all want to make a meaningful contribution at work, while also being able to provide for ourselves and our families. What could meaningful work look like? Find out at our Good for you Sessions where topics and speakers include: • Corporate responsibility and Guardianship of New Zealand • Trade Aid

• Charlotte Sullivan (Auburn Marketing)- Search your company soul – growing your employer branding • Kiri Hannafin (Countdown)-The 2020 Corporate Responsibility Strategy, people, planet, prosperity. • John Lawson (Lawson Recruiting)-Attracting and retaining staff with meaningful work

• FAO Consultant Ann Hayman

• Nicola Hockley (Goodman Fielder)-Upskilling staff and providing training opportunities for the community

• Food rescue organisations City Harvest and Kiwi Harvest

What will your takeaways from the conference be?

As an employer, how can you retain and attract staff? Hear insights and learnings from:

Make sure you register and book your trip today for Good Food 4. Paulette Elliott FNZIFST

NZIFST Directory executive manager

Rosemary Hancock P O Box 5574, Terrace End, Palmerston North, 4441 Ph (06) 356 1686 Fax (06) 356 1687 Mob 021 217 8298 rosemary@nzifst.org.nz

president

Jonathan Cox 021 898 304 jonathan.cox@anzcofoods.co.nz

vice president

Richard Archer R.H.Archer@massey.ac.nz

TREASURER

Dean Stockwell dean.stockwell@xtra.co.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! http://www.nzifst.org.nz/join/

Food New Zealand

NZIFST

The New Zealand Association of Food Protection – Update Update your Food Safety Knowledge in Christchurch in July The New Zealand Association of Food Protection (NZAFP) is an affiliate organisation of the International Association of Food Protection (IAFP). NZAFP membership is comprised of members from the New Zealand Microbiological Society (NZMS) and/or the NZIFST, who have an interest in food safety and / or food microbiology.

Officers Executive positions for the NZAFP are decided each year by the general membership via a nomination and voting process, which is generally held during our AGM. Marion Castle (Manager Production & Processing, New Zealand Food Safety) and David Lowry (Lowry Food Consulting Limited) were elected as President and Secretary, respectively for 2018/19. There is no time limit on the term of the International Delegate position, which has been ably filled by Dr Roger Cook (Manager Food Science & Risk Assessment, Ministry for Primary Industries) for the last 12 years. Roger is also on the Executive Board of the International Association of Food Protection (IAFP), and will be President of IAFP in 2020-2021.

Don’t miss the NZFSSRC Annual Symposium On Monday July 1st, an abundance of food safety experts from industry, government and research organizations will congregate in Christchurch for the New Zealand Food Safety Science Research Centre (NZFSSRC, http://www.nzfssrc.org.nz) Annual Symposium at which a diverse array of food safety talks will be on offer. On July 2nd there will be a further day of food safety presentations on the opening day of the NZIFST annual meeting. The NZFSSRC was established in 2016, under the directorship of Professor Nigel French, to harness the best of New Zealand’s scientific expertise from across industry, government and research providers. The aim of the Centre is to provide an internationally credible science base for decision-making in the food industry, and to co-ordinate food safety research with the ultimate goal of developing a collective resource that will enhance New Zealand’s reputation as a producer of safe food.

Presenters at the Symposium Presenters (see http://www.nzfssrc.org.nz for the full programme) will discuss the opportunities and pitfalls associated with Whole Genome Sequencing (WGS), as well as present examples of current research being undertaken by the NZFSSRC that are utilising the power of WGS. The WGS session will be followed by a panel discussion on “Emerging Food Safety Risks and Opportunities” and presentations on this topic. The popular 3-minute presentation student competition will again be a feature of the afternoon. A networking session on the Monday night will enable you to discuss the day’s proceedings and recharge your energy levels in preparation for the next full day of presentations at the NZIFST conference. On Tuesday July 2nd the NZIFST conference opens with a plenary talk by Dr Gale Prince (https://www.sagefoodsafety.com/), the International Association of Food Protection sponsored speaker (https://www. foodprotection.org/affiliates/executive-board-speaker-program/) on The changing expectations around food and how this relates to developing a Food Safety culture. The plenary session will be followed by three food safety sessions run concurrently with other topics during the day. The food safety sessions will include a mix of international and national speakers from a wide range of backgrounds (see https://nzifst.org.nz/event-3284760 for the full programme). The first session entitled What is or isn’t in our foods, includes Prof Catherine Stanton, Teagasc, Ireland, presenting on The nutritional aspects of raw milk: a beneficial or hazardous food choice? The second session, entitled Helping to provide safe food, includes Dr Harry van Enckevort from Asure Quality, presenting on Fundamental Advances: A role for augmented reality in auditing. The last session of the day, entitled Food safety considerations beyond the lab or process floor, includes Dean Stockwell, Stockwell Consulting, presenting on The new food safety guide for directors, executives and business owners. Following the last session, a brief NZAFP meeting will be held to elect the executive officers for the coming year, and the role of the NZAFP within the New Zealand food safety community will be discussed. Please aim to stay and have your say. I strongly urge everyone who has an interest in Food Safety to put these dates in your diary, and go to the joint conference website (opening soon on the NZIFST website) to register. Phil Bremer, Department of Food Science, University of Otago, New Zealand Food Safety Science Research Centre.

April/May 2019

NZIFST

Obituary: (Edward) John Birch It was with great sadness that we learned that Associate Professor John Birch passed away in early March. John will be remembered for his passion for food science and teaching, for his valuable contributions to science and technology in New Zealand, and his dedicated service to the University of Otago and the NZIFST. After starting his career as a Lab Technician at Unilever in Hastings from 1968-1970, John completed a BSc (Hons) in Chemistry at Massey University in 1975. He subsequently worked in the Biotechnology Division at the DSIR (1975-1990), completing his PhD at Massey University in 1981. In 1990, John joined the University of Otago, where he spent the next 28 years dedicated to teaching and research, until his retirement in October 2018. John has had a distinguished career in both research and teaching, winning the respect and esteem of his colleagues throughout New Zealand. He was well known for his research on beef, lamb and mutton flavour; biodiesel; phenolics and antioxidants and in lipid chemistry, including a seminal paper on flaxseed composition, with over 220 citations [1]. In 2014 John was promoted to Associate Professor, recognising his contributions to the University and the scientific field, with more than 110 peer-reviewed publications (65 journal articles) and more than 70 conference presentations throughout his career. He was also dedicated to continuing his own ongoing education, graduating in 1995 with a BA in Economics from Massey University, followed by an MBA in Technology Management from Deakin University in 1996. John dedicated countless hours of service to support science and technology in New Zealand as an active member of many organisations. He joined the NZIFST in 1977 and became a Fellow of the Institute in 2013. He was also a Fellow of the New Zealand Institute of Chemistry (past Otago branch Chair and council representative), where he was an active member of the specialist Oils and Fats Group. John was also very active in editing, serving as a member of the Editorial Board of the top ranking food journal, Food Chemistry, since 2016. As a reviewer of scientific publications, he was truly prolific, including being the number one reviewer for the University of Otago in 2017 on the Publons database with 187 verified reviews (2014-2019). John was a stalwart of the Department of Food Science at the University of Otago with a career at the University exceeding 28 years. In particular, his colleagues knew that John was the â&#x20AC;&#x2DC;go to manâ&#x20AC;&#x2122; for his encyclopaedic knowledge of Otago degree structures, course options and procedures. At the University, he served on numerous Academic and Governance boards, a highlight being his great contribution and leadership to the development and governance of the Bachelor of Consumer Applied Sciences (BCApSc) and subsequent Applied Science (BAppSc) programmes. His colleagues will primarily remember John for his dedication to teaching and student supervision. During his career, John guided 12 PhD students, 12 Masters students and 42 Honours or Postgraduate Diploma students to successfully complete their degrees. At the time of his retirement, he was supervising a further 7 postgraduate students 46

Food New Zealand

John Birch will be greatly missed by colleagues and friends and continued to be fully engaged with their research as an Honorary Associate Professor. John has had a profound impact on the education of countless Food Science graduates and young researchers, who benefited from his scientific knowledge, his compassion, his humour and integrity. As such, John was an inspiration to the colleagues and students who had the privilege of working with him. His great influence will continue to be recognised through the success and achievements of his students. John was more than a colleague, he was a mentor and friend, and we will all miss him greatly. [1] Choo, W.S., Birch, J., Dufour, J.P. (2007), Physicochemical and quality characteristics of cold-pressed flaxseed oils. Journal of Food Composition and Analysis, 20 (3-4), 202-211.

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

Earle Travel Fellowship Calling for applications Entries are now open for the 2019 Earle Travel Fellowship

Deceased Boyd Hemphill

(Member since 2005)

John Birch

(Member since 1996)

Members Upgrading to professional Amy Parker

Scalzo Food Industries

NPD & Packaging Specialist

Auckland

Beth Mitchell

Inghams Enterprises (NZ) Ltd

Quality Manager

Hamilton

New Standard Members Siti Anurddin

Cookie Time Ltd

Food Technologist

Christchurch

Sophie Bercot

Miraka

New Product Developer

Taupo

Charles Diako

Massey University

Senior Lecturer

Auckland

Jihan Kim

Agresearch Ltd

Post Doctoral Scientist

Palmerston North

Samuel (Sam)Snowden Groenz

Quality Manager

Wellington

Hanita Swanepoel

Shaw's Berry Farm

Technical Manager

Auckland

Jason Tolley

Plant Based Future Ltd

Director

Auckland

Henry Battell-Wallace Hellers Limited

Quality Technician

â&#x20AC;˘ Product development and innovation management

Former Standard Members Rejoining Sanjay Goyal

Saudagen Santer

Lecturer

Pradesh, India

Victoria Wilton

Cookie Time Ltd

Food Technologist

Christchurch

Pathogens Laboratory Technician

Auckland

Asure Quality Ltd

â&#x20AC;˘ Process development in bioprocessing or food processing Applicants must be:

New Graduate Member Joshua Hadi

The Earle Travel Fellowship is an annual grant of $15,000 that helps fund overseas travel for young engineers and food technologists, creating an opportunity for them to increase their professional knowledge and skills. The Fellowship is awarded annually. It is envisaged that the skills gained and the contacts made through visiting overseas research and development institutes, and attending international conferences will enable successful candidates to improve technology in New Zealand. Applicants for the Earle Travel Fellowship will be engaged in the study of or gaining practical experience relevant to either:

Olia Wei Wan

Auckland

Dong Fang Yu

Auckland

Student Members Upgrading to Graduate Member Prianshu Chawla

AgResearch Ltd

Shaan Hill

Fonterra Co-operative Group Limited Technical Graduate

Research Technician

Hamilton Whangarei

Sze Leong

University of Otago

Postdoctoral Research Fellow

Otago

Catherine Salim

Asure Quality Ltd

Microbiology Technician

Auckland

Aswathi Soni

Agresearch Ltd

Post Doctoral Research Scientist

Palmerston North

Jennifer Wech

French Bakery

Quality/Compliance Manager

Christchurch

Student Members Auckland University of Technology: Pamela Gambiza, Thushara (Sharon) Johny Lincoln University: CindyTang, Yaying Luo Massey University: Amy Lamont, Caitlin Rowe, Caitlyn McFall, Cenyi Ouyang, Chelsea de Bruyn Johnson, Francesca Louise Garcia, Georgia Hacker, Holly Garnham, Iseabella Macdonald, Jacob Ball, Jiuk Kim, Kizzie Amoore, Michelle Joeng, Monique Yule, Olawunmi Oladeji, Quyen Vu, Vidya Vijayakumar, Weerawich Athirojthanakij, Zhang Xiangwei, Hannah Hady, Ravnit Singh, Xinyi (Vivienne) Mu , Sumedha Garg, Noorul Faridatul Akmal Akmal, Kristen Yorker, Patrick Tai, Rachel Taylor, Akila Srv, Charlotte Hitchings, Debashree Roy, Dong Vo, Esther Onguta, Holly McArthur, Jiby James, Jie Hong Chiang, Jiwoo (Julie) Min, Lillian Mbuba, Meghan Keck, Minzhe (Min) Zhang, Rosie Graham, Sara Walden, Xianhu (Mike) Meng, Xiaoqiong (Christine) Tu The University of Auckland: Alexandra Gamet, Anchit Taneja, Carolyn Nguyen, Charlotte Trinh, Ding (Andrea) Yuan, Fu Liuyang, Jefry Basil, Lena Le, Mansi Gupta, Md Abdul Wazed, Meng (Sherry) Zhao, Michael (Mikey) Allison, Naibin Kang, Naifei (Farrah) Chen, Nechita Inwood, Ningchu Wang, Reeva Hollick, Renee Reid, Sangeetha Srinivasan, Senghak Chhun, Xinyu Yang, Xuan (Amy) Dong, Yijun Liu, Yuchen Fei, Yunlu (Cinder) Zheng, Yuwei (Angela) Zhang, Zheng Pei Tan

(a) New Zealand citizens or permanent residents with at least three years proven residence in New Zealand immediately preceding the year of selection. (b) Members of a professional organisation recognised by the Board (Institute of Professional Engineers of New Zealand (IPENZ) New Zealand Institute of Food Science and Technology (NZIFST), or Society of Chemical Engineers in New Zealand (SCENZ-IChemE)), (c) Aged under 40 years but with a preference given to candidates under 35 years. (d) Employed in one of New Zealand's technological industries (products or services), or an associated research organisation. Closing date for applications is 24th May, 2019. For more information and an application form contact Rosemary Hancock: rosemary@nzifst.org.nz.

University of Otago: Andrea Warburton, Ashly Kumar, Huang Yak (Gawin), Keegan Burrow, Sandeshi Kathriarachchi, Sree Soundarya Karamcheti April/May 2019

NZIFST

Branch Activities

Canterbury branch members enjoying food and networking at branch barbecue

Canterbury The Canterbury Branch began the year with our annual barbeque event held at Halswell Quarry on 17th February. About twenty members, family and friends took the chance in pleasant weather and a relaxed atmosphere to network and socialise. Our thanks to ANZCO and Tegel foods for some delicious meats and to the branch and members for a lovely selection of sauces, salads and fresh fruits. The quarry has some pleasant walks available which some of us enjoyed. A pleasant way to exercise off any excess calories!

Biosecurity and Transitional Facility management with MPI

date), Wilding Conifers, Myrtle Rust, Fruit Fly, Pea Weevil, RHDV2 Rabbit Virus and Kauri Dieback.

Later in February (26th) we had another education evening. Twentytwo members and guests attended a presentation and practical demonstration from Craig Mason, Technical Specialist from MPI. The evening started with introductions of new attendees and networking over nibbles and locally produced Brod Kvas from The Kvas Company.

Following the presentation, the group visited a working Transitional Facility on the hostâ&#x20AC;&#x2122;s processing site (at Tegel Foods) and enjoyed a practical demonstration of inspecting and unpacking a sea container.

Craig gave us an insightful summary of the statistics MPI has around biosecurity monitoring and breaches, the various entry pathways and an overview of the biosecurity risks MPI are dealing with. Particular areas of focus in New Zealand are M. bovis ($500 million spent to

A selection of high-risk items seized by MPI at entry to New Zealand

Food New Zealand

The session was very interactive with some great questions that were relevant to day-to-day operations and the future situation on how Transitional Facilities will be operated. Winna Harvey, FNZIFST (with thanks to Jasmin Estrera, Robyn Marshall and Nataliya Ivashchenko)

NZIFST

Keith “KJ” Johnston with the collectable cow “Final Moove” recognising his NZIFST Distinguished Service (Dairy) award

Central Branch Mr Mozzarella At the 2018 NZIFST conference , Keith “KJ” Johnston, aka “Mr Mozzarella”, was awarded the Distinguished Service Award (Dairy Industry). The traditional award for this had been a Cow Parade fantasy cow on a plinth. However the Institute supply of these had been extinguished with the previous award and so KJ was provided a more conventional recognition. One of the Central Branch Committee holds a collection of these same cows and it was decided that one would be converted to better use as a trophy for KJ in the style traditionally presented to past recipients. Approval was sought from NZIFST Head Office. This was not only given but Rosemary offered to effect the conversion from collectable cow to trophy on a stand with bronze plaque, using the institute’s trophy supplier. That conversion duly accomplished, the next challenge was a public presentation. With KJ not being a frequent attendee at Branch events since his (so-called) retirement, the next challenge was engineering an opportunity to present the trophy to him. After several attempts had withered and fallen we fiendishly decided to schedule KJ on our speaker programme to summarise his career in dairy, and use that opportunity to make the presentation. And so it was that on 28 February an impressive attendance of 36 members convened in Palmerston North, supplemented by an unknown number in Wellington (the video link crashed) to hear KJ address the “History of Mozzarella in New Zealand”. Mozzarella is the primary exemplar of a group of cheeses that use the “pasta filata” process of cooking and stretching to provide the stringy stretch we associate with the cheese on a great pizza. While the process is historical, New Zealand’s engagement with this style of cheese was first initiated when Britain’s entry to the European Common Market threatened the market for the ubiquitous New Zealand cheddar cheese. Kiwi mozzarella started at Kiwi Dairy Co in Taranaki in 1976, initially through implementing a brine-salted process acquired from Leprino, the US specialist mozzarella producer. This was duly modified to a drysalt process developed at NZDRI. The second phase of our mozzarella industry was an evolutionary improvement period from 1992 to 2007 in which the NZDRI process was scaled up to 12T/hr and performance refined through enhanced

heat transfer. But economics were challenging due to the requirement of an intermediate maturation period between manufacture and shredding with IQF freezing necessary to achieve the required functionality. Not only did that necessitate stock holding with the associated warehousing but also expensive intermediate packaging added to the cost structure. And so a revolution was conceived, a straight-through process producing IQF shred direct from milk – the proprietary “Clandeboye process” (“I-could-tell-you-but-would-have-to-shoot-you”). KJ led this development with a passion approaching obsession and by 2008 the process had been developed, tested in a pilot plant and accepted in principle by key customers. The first commercial plant was commissioned at Clandeboye in Canterbury. Thus the modern era of mozzarella was founded in 2008, providing a process that has allowed mozzarella to move to economic viability and exports to expand from 40,000 tonnes in 2006/7 to 90,000 tonnes last year. KJ’s presentation provided a fascinating insight into how Kiwi ingenuity and innovation can re-invent a traditional product providing a competitive position through technology. After a few questions, some of which saw KJ nervously shifting his weight as he ensured the trade secrets were not even hinted at, branch chairman Prof Richard Archer surprised KJ by presenting the award which had been the purpose of coaxing Mr Mozzarella to speak to us. Given the fascinating insight to the history of this the most demanding of cheeses it was well worth the subterfuge!

Welcome back Massey BTech students As NZIFST’s home branch to Massey University we have an annual tradition of welcoming back technology students to their studies. This tradition is intended to provide the returning students with an opportunity to mingle with practicing technologists and to hear the post-Massey experiences of a recent graduate – to get a sense of the careers they are headed towards. To sweeten the deal they are provided with finger food and beer from the Massey mini-brewery. The quid pro quo is that they are subject to a pitch to join NZIFST as Student Members, which many of them do. On 14 March about 70 BTech students were welcomed back by about a dozen NZIFST Central branch members. The graduate April/May 2019

NZIFST

Sandi Legg addresses Massey University BTech students on their return to lectures speaker was Fonterra Research & Development Centre’s Sandi Legg, BTech (Biotech) who provided an enthralling review of her career since graduating, including a year in the Fonterra Graduate Training Programme and an extensive working holiday focused on artisan cheese production. So well did Sandi sell the prospects of a career in the New Zealand food industry that we are confident that this intake is convinced they have made the right decision for their future prospects. We wish them well in their studies and look forward to welcoming them into industry on graduation. Allan Main FNZIFST

Hawke’s Bay/Poverty Bay Branch Update Waste not, want not The Hawke’s Bay/Poverty Bay branch had their first event for the year in February themed ‘Waste not, Want not’. The focus of the event was looking at the hot topic of reducing waste and moving towards a more sustainable future. Rachel Graham and Judith Goldsack from the Hastings-based food rescue organisation, Nourished for Nil, provided an inspiring insight to what can be done with food that would be otherwise disposed of and reminded attendees the essence of what they do is feeding people, providing some staggering statistics on food waste in the region. Nourished for Nil has managed to rescue 400 tonnes of food from landfill, and served 80,000 people in its first two years of operation. The branch also heard from Dominic Salmon from 3R Group Ltd, with

Bottles, bottles and more bottles at the Harvest Cidery 50

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a thought-provoking talk about shifting to a circular economy using the Glass Packaging Forum as an example that is working well here in New Zealand. This was a very informative presentation and engaging discussion around the current recycling situation for plastics in New Zealand, and the pressures upon manufacturers to think about the end of life solutions for the products they make. The evening finished with a great platter of rescue food from the Nourished for Nil team, and a group ready to step up to the challenges of manufacturing while considering our responsibility to the environment. Natalie Martin

Harvest Cidery in Gisborne Our Gisborne members had the opportunity to explore the Harvest Cidery for a final pre-Christmas get together. Harvest Cidery is conveniently located right in town and has a fascinating history. Following the devastating effects of Cyclone Bola in 1988, orchardist Brian Shanks had every apple order cancelled due to fruit damage. He decided to juice the entire lot and as a result made his first batch of cider. The business has grown from there and now produces thousands of litres of cider every day. Members were able to have a good look around the factory with our excellent tour guide, Teresa Pulman. Following the tour we were lucky enough to sample the wide range of ciders on offer while we grazed on some delicious platters produced by a local caterer. No one left emptyhanded as we stocked up on some pre-Christmas beverages. Jo Madden

EVENTS

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

2019 May 5-7, 2019 American Dairy Products Institute/American Butter Institute Annual Conference Chicago, Illinois, USA www.adpi.org/Events/tabid/83/ Default.aspx

May 6-8, 2019 International Conference on Food Science and Technology Tokyo, Japan foodtechnology.congressseries. com

May 7-9, 2019 Vitafoods Europe Palexpo, Geneva https://registration.n200.com

May 15-15, 2019 Human Variability in Response to Food and Nutrients - ILSI SEAR Australasia and CSIRO Mascot, Sydney, Australia admin@ilsi.org.au.

May 20-21, 2019 7th International Conference on Food Chemistry and Technology Miami. Florida, USA www.meetingsint.com/ conferences/foodchemistry

June 2-5, 2019 IFT Annual Meeting New Orleans, Louisiana, USA www.ift.org

June 10-11, 2019

July 15-16, 2019

September 17-19, 2019

World Congress on Recent Advances in Aquaculture Research & Fisheries Dublin, Ireland aquaculture-fisheries. pulsusconference.com

The Nutrition Conference Dubai, United Arab Emirates www.lexisconferences.com/ nutrition

June 10-12, 2019

28th European Diabetes Congress Edinburgh, Scotland Email: eurodiabetes@ diabetesspeakerexperts.org

2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health Seville, Spain www.elsevier.com/events/ conferences/food-chemistryconference

3rd Global Summit on Nutritional Science & Food Chemistry Osaka, Japan scientificfederation.com/ nutritional-science-2019

June 17-18, 2019 22nd World Congress on Nutrition and Food Sciences Brisbane, Queensland, Australia www.nutritionalconference. com

June 21-25, 2019 ICAR and IDF/ISO Analytical Week Prague, Czech Republic www.fil-idf.org

June 23-26, 2019 American Dairy Science Association Annual Meeting Cincinnati, Ohio, USA www.adsa.org/Meetings/2019Annual-Meeting

July 2-4, 2019 Good Food 4 NZIFST Annual Conference Christchurch, New Zealand www.nzifst.org.nz

June 3-7, 2019 Approved Persons Course for Thermal Processing of Low-Acid Foods Werribee, Victoria, Australia approvedpersonscourse@ csiro.au

July 8-9, 2019 15th International Congress on Advances in Natural Medicines, Nutraceuticals & Neurocognition Berlin, Germany nutraceuticals.pharmaceuti calconferences.com

July 17-18, 2019

July 21-14, 2019 IAFP 2019 International Association for Food Protection Louisville, Kentucky, USA www.foodprotection.org/ annualmeeting/

July 28 - August 1, 2019 13th Pangborn Sensory Science Symposium Edinburgh, Scotland, UK www.pangbornsymposium. com

July 30-31 , 2019 Proteintech 2019 Auckland www.proteintech.events

August 14-16, 2019 15th African Dairy Conference and Exhibition Nairobi, Kenya

September 19-21, 2019 2nd Edition of Euro-Global Conference on Food Science, Agronomy and Technology (FAT 2019) London, United Kingdom food-chemistry-technologyconferences.magnusgroup.org/

September 20-22, 2019 8th Annual World Congress of Food and Nutrition-2019 (WCFN-2019) Qingdao, China www.bitcongress.com/ wcfn2019/

September 23-27, 2019 IDF World Dairy Summit Istanbul, Turkey www.fil-idf.org

September 30 October 3, 2019 Food Structures, Digestion and Health International Conference with Student Colloquium Rotorua, New Zealand www.fsdh2019.org

10times.com/afda-kenya

September 12-14, 2019 2nd Conference on Innovations in Food Science and Human Nutrition (IFHN2019) London, United Kingdom ifhn-2019.org

October 8-11, 2019 11th NIZO Dairy Conference: Milk Protein Functionality Papendal, The Netherlands www.nizodairyconference.com/

October 24-25, 2019 Ninth International Conference on Food Studies. Culinary Science: A New Foodway? Kaohsiung City, Taiwan food-studies.com/2019conference

Full listing at www.cheese.gen.nz/conferences. If you would like us to include your course or conference in this listing contact Anne Scott, anne@foodnz.co.nz

April/May 2019

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FULL PROGRAMME and REGISTRATION https://www.nzifst.org.nz/Annual-Conference

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