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Executive Manager, Wendy Bayliss
PO Box 44322
Pt Chevalier
Auckland 1022
New Zealand
Phone: 022 549 8483
Email: wendy@nzifst.org.nz
Website: www.nzifst.org.nz
Professional Development Networking – connecting with your peers
Regular information about your industry
Recognition through awards, scholarships, travel grants www.nzifst.org.nz/join/
Sam Murray and Emillie Passfield: on the case of ciguatera
New Zealand Food Safety Science & Research Centre
A successful start to EHEDG training in 2025
David Lowry – Chairperson, EHEDG
Accessible design
Nerida Kelton FAIP, Executive Director-AIP, Vice President Sustainability & Save Food - WPO
The future of food production: why tiny food farms are a big deal
19th NZOZ Sensory Symposium 2025
A cost-effective option without compromise.
In Memoriam: Andy Williams FNZIFST
NZIFST N EWS INCLUDING Conference 2025 updates
Plenary speakers
NZIFST New Members Branch news
Orange is a popular food colour used in sweet, savoury or even sour foods. While it can infer citrus, vegetables, spices or cheese, we are also thinking of autumn as leaves change, and fires might be lit on cooler nights. Photo credit to GNT.
Next editorial and advertising deadline: 13 May 2025
As Peppermint Press pass the FoodNZ torch to Foodcom, I would like to take this opportunity to extend our heartfelt gratitude to Anne Scott and Dave Pooch of Peppermint Press for their exceptional service over the past 20 years. Anne and Dave together created Peppermint Press with the vision of publishing FoodNZ during a time when digital advancements were still in their infancy. Their dedication and expertise have been instrumental in transforming FoodNZ into a trusted source of information for our members.
Anne's deep understanding of the food industry allowed her to craft content that resonated with our members, making FoodNZ a popular and respected publication. Her ability to balance member achievements, industry news, and advancements with engaging and easy-to-read content, is a legacy that will continue to inspire. Dave, with his keen eye for photography and storytelling, added a unique and personal touch to the journal, making it not just informative but also enjoyable to read.
Anne and Dave’s company, Peppermint Press, published the magazine under contract, taking full responsibility for its financial viability. This continued an arrangement originally set up in 2001 when Food New Zealand was first published for the Institute by Slice Publications. Their innovative approach, including the transition to digital copies during the COVID-19 pandemic, ensured that FoodNZ remained financially viable and relevant in a competitive publishing world. The fresh colours, cover imagery, and easy but consistent reading style quickly became popular, expanding readership beyond membership and attracting more advertisers. As we look to the future, we are deeply grateful for the foundation Anne and Dave have built. Their contributions have left an indelible mark on NZIFST and the wider food science and technology community. We also extend a warm welcome to the new editorial team at Foodcom, who will continue to uphold the high standards set by their predecessors. We look forward to the exciting new chapters they will bring to FoodNZ.
Thank you, Anne and Dave, for your unwavering commitment and outstanding service.
Ngā mihi maioha
Esraa El Shall
Esraa El Shall MNZIFST, NZIFST President
Esraa El Shall, NZIFST President
Anne and Esraa at the Fellow's lunch in Auckland, November 2024
Esraa and Anne in 2017, when Anne was NZIFST President and Esraa received the Young Technologist of the Year Award
From the Editor
Kia ora FoodNZ readers
It is with a lot of excitement, and a fair amount of trepidation, our Foodcom team heads into production of our first ever issue of FoodNZ. We feel very honoured to be entrusted to the position of Editor. Anne has done such a sterling job over the years, meaning this publication is one I have always enjoyed reading since I joined NZIFST back in the 1990s.
At times I have contributed articles, generally within the ‘Nutrition’ section, and more recently through Foodcom we have drafted occasional paid content on behalf of clients.
Now Editor – this is a step up for sure.
Such is my fondness for this publication, I have held on to many past issues, harking from the good old print days. And thank goodness I did. Foodcom will publish FoodNZ as an editorial and design team. We are all university qualified professionals with experiences in the food industry and I feel confident in the expertise we will collectively bring to the role. My collection of past issues is now divvied up between us as we all make references back seeking to answer: ‘How did Anne do this?’, ‘What should this look like?’…
Sharing the responsibility for editing will be myself, Lauren Sheridan and Chantell Bramley. You may hear from us all over the time ahead. Britte van der Pouw is our chief designer (and Dutch trained Dietitian).
As you all know, there is never a dull moment in the food industry. Challenges just keep building, new opportunities present themselves, consumers’ needs and wants change, regulators keep themselves and us busy, technology redefines the way we work, and on it goes.
Our hope is that FoodNZ remains a trusted source of information and a place to learn about new suppliers or partners to help make your business better. We want to ensure you stay up to date, can do your job well and feel connected with others in the industry. We want to share great stories and celebrate success.
And we really want to hear from you, the readers of FoodNZ. Suggestions, feedback, criticisms (be gentle) – all welcome!
The Foodcom editorial team, left to right: Lauren Sheridan, Britte van der Pouw, Chantell Bramley, Julie North.
Newsbites
Food New Zealand’s round up of news about NZIFST members, associated companies and other items of interest.
Hygiena® launches Australian e-commerce platform for food safety products
Food and beverage businesses across Australia can now purchase essential food safety products with greater ease than ever before, thanks to the launch of Hygiena’s dedicated Australian e-commerce platform. With just a few clicks, customers can now access the full range of food safety testing solutions and have them delivered straight to their door— whether they’re located 4,500 km away in remote Australia or just around the corner. This launch marks a significant milestone in their direct-to-customer strategy in Australia. Designed to meet the needs of both small and large businesses, the new webstore ensures seamless access to food safety products, competitive pricing, and superior customer service.
“We understand the challenges of serving a country as vast as Australia, and our new e-commerce solution enables all customers—regardless of size or location—to order quickly and efficiently,” said Andrew Woodward, Marketing Director for APAC at Hygiena. “This platform is not just about convenience; it’s about delivering a better experience for our customers and ensuring they have what they need when they need it.”
Hygiena’s investment in e-commerce aligns with the industry-wide shift toward digital purchasing in the APAC region. While New Zealand is not included in the initial rollout, its similar geographical challenges in food production make it a strong candidate for future expansion, keeping it firmly on the company’s radar.
2025 Significant contribution to Food Safety Award – entries now open
Some companies and individuals go above and beyond to improve and implement food safety practices in New Zealand. To recognise these outstanding contributors to the food safety system, New Zealand Food Safety (NZFS), champions the Significant Contribution to Food Safety Award. The award is presented at the annual New Zealand Institute of Food Science and Technology conference and awards dinner.
Nominations for this award are now open until Tuesday 27 May 2025. We encourage you to submit nominations and spread the word amongst your network.
Visit the awards page for more information, including a link to the online entry form.
Global snack trends: award-winning innovations at ISM 2025
The ISM 2025 New Product Showcase Awards have highlighted the latest global innovations in sweets and snacks, with a strong focus on sustainability, health-conscious snacking, and creative ingredients. These trends offer valuable insights for New Zealand food producers looking to expand into premium, sustainable, and functional snack markets.
Top three award-winning snacks
An expert panel evaluated 110 products from 65 companies to select the most innovative and market-ready new products.
• First place went to Primus Wafer Paper (Netherlands) for Yummy Super Sour Candy Paper. These ultra-thin, melt-in-your-mouth potato starch wafers deliver an intense sour apple and lemon flavour. Produced in a BRC-A+ certified facility, the product aligns with the growing clean-label and sustainable snacking movement.
• Second place was awarded to Confiserie Vandenbulcke (Belgium) for Pulp 'n Choc Fruity Mix. This zero-waste innovation blends Belgian cocoa with upcycled cocoa fruit pulp, reducing food waste while enhancing fruity flavour complexity. With plastic-free packaging, it caters to the demand for eco-conscious premium confectionery.
• Third place went to Barth Ltd. (Israel) for wO’s, a high-fibre, proteinrich pulse snack that meets the rising demand for healthy, plantbased alternatives. With a crunchy texture, low calories, and high nutritional value, it appeals to the growing market for functional snacking.
What this means for New Zealand
The ISM awards highlight key trends shaping the future of snacking, many of which align with New Zealand’s strengths in food innovation. Clean-label ingredients are gaining popularity, with consumers seeking minimally processed, sustainable snack options. Upcycling food by-products into premium products is emerging as a way to reduce waste and add value. Meanwhile, plant-based and functional snacks are experiencing strong global demand, driven by health-conscious consumers.
For New Zealand food exporters, these trends present growth opportunities in high-value, sustainability-driven snack markets.
NZFSSRC enters phase two with new funding agreement
The New Zealand Food Safety Science & Research Centre (NZFSSRC) officially entered phase two on 4 February 2025 with the signing of a new funding agreement between Massey University and the Ministry for Primary Industries (MPI). This follows eight years under contract with the Ministry of Business, Innovation and Employment (MBIE), which ended on 31 December 2024. The new agreement was shaped by Massey University Provost, Professor Giselle Byrnes, and New Zealand Food Safety (NZFS) Deputy Director-General, Vince Arbuckle, with operational details led by Centre Director, Dr Libby Harrison, and Board Chair, Collier Isaacs.
Dr Harrison outlined the vision for phase two, emphasising NZFSSRC’s role in ensuring Aotearoa New Zealand remains a global leader in safe food production through science, innovation, and mātauranga Māori. She highlighted the critical role of industry co-funding in securing continued government support.
A leaner but committed approach
Despite a tighter budget and a smaller Board, the Centre remains committed to maintaining strong industry engagement and service levels. Dr Harrison assured stakeholders that the transition from MBIE to MPI would be smooth, thanks to established relationships with NZ Food Safety. At the signing event, Vince Arbuckle praised the seamless transition, while Professor Byrnes reaffirmed Massey University’s strong commitment to food science and research, calling food “our mainstay.”
With all parties aligned, the Centre continues to support the government’s goal of doubling food and fibre exports by value by 2034.
Hill Labs expands food & water services with key acquisitions
Hill Labs has strengthened its food safety and drinking water compliance services by acquiring Canterbury-based Food and Health Standards (FHS) and Auditing Solutions (AS), in partnership with auditor Sam Brooks. This move enhances Hill Labs’ ability to support local councils, food producers, and industry clients, particularly in the South Island. As part of the deal, FHS’s water compliance monitoring operations will integrate into Hill Labs, bolstering municipal water sample collection and compliance monitoring. Lisa Shaw and her water team will transition to Hill Labs’ Christchurch site, working alongside Business Manager Jared Halstead to expand field operations. Founded by Ian and Gail Shaw, FHS and AS have built a strong reputation over 30 years. Ian will continue in a senior role, while Brooks will become CEO. Hill Labs Managing Director, Jonno Hill, sees the acquisition as a strategic step in strengthening food and water testing leadership in New Zealand. FHS and AS will retain their branding, ensuring a smooth transition for clients and employees. With this investment, Hill Labs reinforces its long-term vision as a trusted leader in food and water compliance services.
Left to right: Sam Brooks, Jonno Hill, Ian Shaw, Gail Shaw
Back row, left to right: Kate Kilkenny, NZFS, Claire McDonald, NZFS, Dr Libby Harrison NZFSSRC, Wendy Newport-Smith NZFSSRC. Front row, left to right: Vincent Arbuckle, NZFS, Professor Giselle Byrnes, Massey University, Collier Isaacs, Board Chair NZFSSRC
Lisa Shaw and Jared Halstead
TIPA and Fresh-Lock® by Presto, announced the commercial availability of their home compostable reclosable pouch zippers in Europe and APAC.
The launch coincides with Global Recycling Day and aims to address waste reduction challenges, as most conventional zippers make pouches non-recyclable or non-compostable.
The announcement follows the successful commercial launch of the product in North America last year.
TetherSafe recognised as finalist in five categories at the 2025 Packaging Innovation & Design Awards!
This recognition highlights their unwavering commitment to sustainability, functionality, and cutting-edge innovation across multiple industries.
TetherSafe is at the forefront of revolutionising responsible packaging in a variety of sectors. With its innovative tethered design, TetherSafe aims to enhance user experience while significantly minimising environmental impact through responsible packaging. Committed to sustainability, the company's approach combines functionality while ensuring that every cap not only serves its purpose but also contributes to a healthier planet.
Here at Hill Labs, the largest privately-owned lab in New Zealand, we’ve been helping keep kiwis’ food safe for years. Established in 1984, our industry leading turnaround times give you the assurance that your product can get to market faster, and with greater certainty.
Trust us with your testing. Call today on 0508 HILL LAB.
Celebrating women in STEM careers
By Justine Couper, Hill Labs
The International Day of Women and Girls in Science is celebrated annually on 11 February, with the aim of promoting equal access and participation of women and girls in science. New Zealand has seen notable contributions from women in science, many of whom have made important strides in their fields. Figures like Dame Anne Salmond, an anthropologist, and Dame Juliet Gerrard, New Zealand's first Chief Science Advisor, have shown strong leadership and made valuable impacts in their areas of expertise. These women not only excel in their work but also encourage others, especially young women, to
explore careers in science, technology, engineering, and mathematics (STEM). Their research and commitment highlight the significant role women play in shaping science in New Zealand and beyond.
Hill Labs are in the privileged position of having many amazing and talented women that work across the business. One such individual is Barbie Muller, Client Services Manager – Microbiology. With 28 years of experience in laboratory food safety testing and client services, Barbie has established herself as a trusted expert in the industry. Her deep knowledge and expertise have made her an invaluable asset to both the business and its clients.
Barbie is actively involved in several prominent industry groups, including the IANZ Professional Advisory Committee, IANZ Technical Expert panel, and the Global Proficiency Technical Advisory Group. Through these roles, she contributes to shaping best practices and policies in food safety while mentoring emerging women in science. Her leadership extends beyond technical expertise; she generously shares her knowledge, fostering collaboration and trust. Her extensive experience has made her a go-to resource for those seeking advice and guidance in the field.
Barbie has built strong, lasting relationships with her clients, demonstrating genuine care for their business success. She consistently goes above and beyond to meet their needs, delivering exceptional service. Her ability to connect with people from all walks of life makes her an effective communicator and a key player in fostering trust and collaboration.
Barbie’s career exemplifies the profound impact that supported women in science can have on an industry. Her commitment to excellence, mentorship, and client service continues to inspire future generations of women scientists.
Deb Sue appointed Food Industry Manager at the Heart Foundation
Deb Sue has been appointed Food Industry Manager at the Heart Foundation, following the retirement of Judith Morley-John in August 2024.
With a strong background in nutrition and food reformulation, Sue previously worked as a Nutritionist at Woolworths New Zealand and as the Tick Programme Manager at the Heart Foundation. She has been an active participant in Heart Safe reformulation round table discussions, demonstrating her commitment to improving the nutritional profile of the country's food supply.
Passionate about food reformulation, Sue looks forward to collaborating with food manufacturers across both retail and foodservice sectors. In the coming months, she plans to reassess the schedule of categories due for review and share updated information with industry stakeholders. Additionally, she aims to highlight and promote the ongoing efforts of the food industry in creating healthier products for New Zealanders.
Barbie Muller, Client Services Manager with Hill Labs
Record number of medals for outstanding Food Producer Awards 2025
The Outstanding Food Producer Awards 2025 has set new benchmarks - a record 405 entries this year resulted in another record - 313 medals bestowed upon New Zealand’s finest food and non-alcoholic drink producers.
The 2025 medal tally was 151 gold, 105 silver and 57 bronze medals from a remarkable 125 Kiwi food and drink producers judged at the NEFF Showroom in Parnell over two days in late February.
NZ Nutrition Foundation closing after 45 years of helping Kiwis to eat better
Since 1980, the NZ Nutrition Foundation has provided independent, evidence-based information, programmes, advocacy, and services to help New Zealanders enjoy nutritious foods. However, due to a lack of funding, it will close its doors in April after 45 years of operation.
Despite every effort to secure further funds, the board of the NZ Nutrition Foundation has come to the difficult decision to shut down. This will affect its popular hands-on, Just Cook programme, which has positively impacted over 8,000 people since it began in 2017. Just Cook will conclude in March unless new funding can be secured, or a new organisation steps up to take over its delivery.
Board Chair Niki Russell says it is closing at a time when it is needed now more than ever. “It’s particularly gut wrenching to take this action when our work is so vital and in demand. It comes at a time when the most recent NZ Health Survey shows food insecurity is at an all-time high and one in four children live in households where food runs out often or sometimes.
“We are incredibly grateful to our funders and supporters who have helped our programme numbers to grow, but sadly we cannot secure the additional $100,000 per annum that’s needed for the organisation to stay open.”
The Foundation is now seeking to hand over its online education and programmes to another organisation in the hope they can live on.
Celebrating the best of New Zealand's food and drink producers, the Outstanding Food Producer Awards recognise excellence and innovation in food and non-alcoholic drinks. Products are assessed over seven categories and this year Head Judge Lauraine Jacobs led 27 judges who reviewed, sniffed and tasted the 405 products.
High-scoring gold medal winners are in contention for Category Champion Awards to be announced at the Champions Party at The Glasshouse, Auckland on Thursday 10 April 2025.
New Zealand Champions of Cheese Awards 2025
Almost 200 New Zealand made cheeses are entitled to gold, silver and bronze medals to affirm their quality following the judging of the New Zealand Champions of Cheese Awards 2025.
See cheeseloversnz.co.nz and nzsca.org.nz for the medal winners.
Supporting industry growth
As New Zealand’s science system undergoes a significant restructure, the Government appears to be sharpening its focus on enhancing collaboration, increasing research commercialisation, and driving economic growth through food production and exports.
A new era for New Zealand’s science system
The establishment of a new bioeconomy-focused Public Research Organisation (PRO) is an exciting development. As an independent research institute, Cawthron is not directly affected by these structural changes, but there will be significant flow-on effects in how we work with the new PRO and how the research system collaborates with industry. Our hope is that this opportunity to boost productivity through enhanced collaboration and innovation is fully realised.
Cawthron’s role in food safety and innovation
Cawthron Institute’s Food and Bioactives group has a long history of leading research and development partnerships that drive real-world impact. We specialise in delivering applied research solutions that are practical, market-ready, and aligned with industry standards and customer needs. We focus on ensuring food safety and nutritional benefits by advising industry, government, and communities, developing and validating testing methods for market access, and identifying solutions for food safety risks. We also collaborate with Māori businesses and iwi, hapū, and whānau groups to co-develop food and aquaculture solutions that align with indigenous knowledge, values, and aspirations. Our close connection with Cawthron Laboratories, which has provided trusted testing services to Aotearoa New Zealand’s food and natural products sector for over 40 years, strengthens our work. This includes operating in an accredited (ISO17025) laboratory, accessing state-of-the-art instrumentation, and utilising robust sample tracking systems.
One example is our 2024 collaboration with MPI-New Zealand Food Safety to deliver New Zealand’s largest-ever survey on industrial trans fats. This study assessed trans fatty acid levels in the food supply, providing up-to-date insights into key food categories and supporting risk-based decision-making. Cawthron played a leading role in developing the sampling plan, analysing samples, and delivering high-quality science for public benefit. This project was made possible through the integration of research by the Food and Bioactives group with Cawthron Laboratories’ commercial food testing capability, enabling rigorous, high-capacity sample testing in a short timeframe. The findings will help inform future food safety policies and consumer awareness initiatives.
Another example is our work showcasing the nutritional benefits of iconic New Zealand foods, opening new growth opportunities. In partnership with Sanford and Massey University, we have elevated the Greenshell™ mussel industry by scientifically validating its nutritional benefits. Findings confirm its anti-inflammatory properties, joint and
bone health improvements, and enhanced mobility benefits. We’re now seeking funding to investigate the nutritional potential of the native red seaweed Karengo, which could support establishing a Karengo industry in Aotearoa New Zealand.
For nearly two decades, we have also led New Zealand’s governmentfunded Seafood Safety Research Platform in collaboration with AgResearch, Plant & Food Research, and the Institute for Environmental Science & Research (ESR). This national research programme aims to understand, predict, and control seafood safety risks from harmful algae, bacteria, and viruses. Through this platform, Cawthron’s Food and Bioactives group has advanced marine toxin monitoring and toxicological evaluation, ensuring international regulations are based on robust science. For the food industry, the key benefits include enhanced public health through reduced foodborne illness and the protection of New Zealand’s aquaculture industry, which employs thousands and exports high-quality, safe food globally.
These examples highlight Cawthron’s commitment to bridging the gaps between fundamental research, industry needs, and government policy objectives.
Driving
the future of New Zealand’s blue economy
The ongoing science system restructure presents an opportunity for the government to build the best teams to advance New Zealand’s blue economy and food industries. As demonstrated, Cawthron has seen the benefits of genuine partnerships between government, industry, researchers, and communities, and we support efforts to incentivise better collaboration. That’s why we’re advocating for a highly collaborative marine bioeconomy innovation platform. We envision this platform as a public-private partnership uniting industry, government, iwi, and science to quadruple the ocean economy’s GDP contribution by commercialising new marine bioproducts and expanding aquaculture production. A crucial aspect of this platform is ensuring the highest safety and quality standards while developing high-value products for new export markets.
Dr Tim Harwood, Manager Food and Bioactives at Cawthron Institute
Cawthron Laboratories
Our vulnerable target consumers
John Brooks' view of the food world through the lens of a microbiologist.
Professor John D Brooks, FNZIFST
IhavealotoftimeforBillMarler,anAmerican lawyer. He has been accused of being an ‘ambulance chaser’ and, indeed, earned more than $10 million representing children who became gravely ill due to the presence of Shigatoxin (STX)-producing Escherichia coli (E. coli) in hamburgers sold at Jack in the Box restaurants.
The jack in the box outbreak: a landmark case Marler is a very rare individual: he is a lawyer who can grasp the principles of microbiological food safety and write about them in a way that is accessible to the general public. Bill has been closely involved in foodborne illness litigation since 1993, when he secured a $15.6 million settlement for Brianne Kiner, a nine-year-old girl who suffered haemolytic uraemic syndrome and, ultimately, kidney, liver, and pancreas failure after eating a Jack in the Box hamburger. Brianne was in a coma for five weeks, had her large intestine removed, and suffered slight brain damage.
Children began arriving at Western Washington emergency rooms in early January 1993, desperately ill with internal bleeding, seizures, and kidneys on the verge of collapse. Investigators identified a common denominator: undercooked hamburgers from Jack in the Box restaurants. The $15.6 million that Brianne's family won in 1995 from Jack in the Box was the largest settlement in Washington history. Marler has won more than $600 million for clients in foodborne illness cases. I have written about STX-producing E. coli before (and you can read about it in my blog, Safe Food [1]), but this article is not about haemolytic uraemic syndrome (HUS).
A new foodborne threat: Listeria contamination
Once again, Bill Marler has written about foodborne infection in an article entitled “You Could Not Have Picked a Worse Food Item to Contaminate with Listeria” [2]. This time, the outbreak was much more difficult to track down. There were no crowds of desperately ill people showing up at emergency rooms.
The outbreak was also spread over a much wider time frame, dating back to 2018. Over that period, 38 people became ill, and 12 died. Samples were collected from affected individuals on dates ranging from 17 August 2018 to 23 January 2025. Of the 38 people with available information, 37 were hospitalised.
Who is most at risk?
The linking factor is that most patients were either living in long-term care facilities or had already been hospitalised before becoming ill. Such individuals are at significantly greater risk, as they are often elderly and have compromised immune systems, making them less able to mount a strong immune response against pathogens like L. monocytogenes. They may also have one or more chronic health conditions, such as diabetes, cardiovascular disease, or kidney disease, which can further weaken the immune system. Additionally, medications such as corticosteroids or treatments for autoimmune diseases and cancer may render them more susceptible to infection.
Tracking the source: supplement shakes and contaminated facilities
The outbreak strain of L. monocytogenes was reported in 21 states. One of the challenges in investigating Listeria infection is that symptoms can take weeks to appear after consuming the contaminated product. The Centres for Disease Control and Prevention reopened the investigation in October 2024 after six new illnesses were reported. Using whole genome sequencing (WGS), isolates from all patients were shown to be closely related, suggesting a common source.
Analysis of food records indicated that all the patients had consumed supplement shakes made by a single company. Environmental samples were collected from the third-party manufacturing facility, and WGS confirmed that Listeria in the environment was closely related to the strains isolated from patients. As a result, the company voluntarily withdrew the products.
Why microbiological testing alone isn’t enough
One important point to note is that microbiological testing does not guarantee food safety. We often hear calls for increased testing of products before they are released onto the market. Good try, but no cigar! For several reasons, microbiological testing cannot assure food safety. Testing is expensive and time-consuming; in some cases, the testing period exceeds the product's shelf life. A simple statistical calculation shows that when contamination levels are low, the number of samples required to achieve even a 95% chance of detection is prohibitively large. Even then, 5% of contaminated samples would still be accepted as safe.
The key to food safety: proactive measures
So, what was the point of the title of this piece? As food manufacturers, we need to be highly aware of our target consumers, particularly if they are vulnerable such as babies, pregnant women, the elderly, or immunocompromised individuals. Extra care must be taken when manufacturing products specifically for these consumers.
The only way to ensure the safety of our food supply is to introduce controlled lethal steps in processing, such as heating or irradiation, or to implement rigorous control measures at every stage—covering potentially hazardous ingredients, process steps, processing facilities, and the distribution chain. ■
Raewyn Bleakley, Chief Executive, New Zealand Food & Grocery Council
For a number of years, the New Zealand Food & Grocery Council (NZFGC) has advocated for an updated National Nutrition Survey. It may seem curious, but the food industry is amongst a wide range of stakeholders who agree on how important it is to provide robust and current evidence about what and how we eat in Aotearoa New Zealand.
You may have seen NZFGC’s Health and Regulatory Manager Donnell Alexander and I recently co-authored a paper with Professor Cliona Ni Mhurchu, University of Auckland, and Dr Cristina Cleghorn, University of Otago. We came together and wrote this paper to draw attention to the critical information gap in New Zealand's understanding of our dietary habits and nutritional status – and why undertaking this public policy exercise is required.
Why New Zealand needs an updated National Nutrition Survey
A comprehensive National Nutrition Survey covering all age groups has not been conducted for over two decades. That’s before Facebook, before the iPhone, and even before the rise and fall of Blu-ray. Looking across the Tasman, the Australian government has just completed their most recent National Nutrition Survey. About 80% of EU member states have their own National Nutrition Surveys. Similarly, both the United Kingdom and the United States have continuous rolling National Nutrition Surveys. These surveys, being government-led and resourced, are recognised and respected as objective and independent sources of nutritional data.
While there are cost implications for our government and public health officials to consider, especially in a fiscally challenged environment, it is important to note that the cost of conducting this public policy exercise is comparable to one small to medium sized roundabout. Currently, the only up-to-date data we have in New Zealand comes from individual studies on small groups. However, these studies have limitations as they are not nationally representative. Sales data can provide some insights, but it is not a complete dataset and lacks details about individual consumption patterns. For example, we know that people are purchasing food products, but we do not know who is eating these foods or how they are prepared or how much is being wasted.
The changing food landscape: why our data is outdated
Not only has the technology changed significantly (RIP Napster), but
The cost of conducting this public policy exercise is comparable to one small to medium sized-roundabout.
our food supply has also changed in the last two decades. Reformulation efforts have led to lower salt, fat, and sugar, while fibre content has increased. New foods, like quinoa and oat milk, have emerged, and even whole new categories, such as plant-based meat alternatives, have opened up and grown.
Food technologists, nutritionists, and manufacturers are keen to understand how the current food supply affects nutrient intakes and dietary patterns. Many of NZFGC’s member companies have internal nutrition policies to ensure they contribute positively to healthier dietary patterns in New Zealand and globally. Undertaking this survey would help build a better picture of nutritional gaps or risks nationally and within specific demographic groups. This, in turn, provides opportunities to develop and innovate new foods or market existing foods to address those gaps where appropriate.
Survey data would also inform reformulation and new product development to support healthier dietary patterns. Over the past decade there has been significant investment in reformulation from many large food manufacturers via the Heart Foundation reformulation programme. Understanding the impacts of these recipe changes on overall diet and specific demographic groups would be most valuable.
Investing in better nutrition for a healthier future
A National Nutrition Survey is not just a tool for researchers, policymakers and industry, but a crucial investment in the health and well-being of all New Zealanders. By bridging the current information gap, the government could ensure that we can all make informed and realistic decisions that promote healthier dietary patterns and improve public health outcomes.
■
Food Safety Good Governance Guide for Directors
Food safety is a critical issue for New Zealand’s food producers, manufacturers, and marketers.
Vincent Arbuckle, Deputy Director General, New Zealand Food Safety
Food safety is a company-wide, end-to-end, business responsibility involving everyone. Effective leadership is key to a successful business, ensuring good food safety culture is at the core of its operation. Boards of directors hold a duty of care to the businesses they oversee to provide assurance that food is safe and suitable for consumers here and overseas.
Refreshed guide for directors
To support leaders with their food safety responsibilities, New Zealand Food Safety (NZFS) recently published an updated Food Safety Good Governance Guide for Directors.
While the guide was first published in 2017, this updated version outlines crucial elements of a board's food safety and suitability obligations. A strong food safety culture is essential for maintaining a company’s reputation and setting it up for success. That way, consumers can trust that a company is adhering to its regulatory requirements and maintaining high standards of food safety.
Risk is one of the primary matters that boards must address - this includes food safety risks. The guide helps directors understand their food safety role and responsibility on a board, and how to improve food safety capability, capacity, and culture within their organisation.
Our local and international reputations depend on our food meeting each country’s food safety and suitability requirements. If businesses don’t manage food safety risks, they can harm consumers and their families, which causes lost revenue, reputation, and consumer trust for companies. New Zealand has an enviable reputation and track record, which must be protected and enhanced.
The guide outlines how harmful unmitigated risks can be. An example from the guide refers to an outbreak of Hepatitis A, traced back to frozen berries imported to New Zealand. The disease, while declining, is still of notable concern to New Zealanders, and some outbreaks have been traced back to imported food. Good governance would specify that imported food must be traceable, as other countries have different handling and processing methods. Many companies selling uncooked, imported frozen berries risk selling product contaminated with Hepatitis A.
In 2022 and 2023, a total of 39 locally acquired clinical cases of Hepatitis A were linked to imported frozen berries. This initiated three product recalls of frozen berries, incurring significant expense to the companies selling contaminated product. In addition, the incident caused confusion among consumers, and there was a drop in sales and an economic impact on the frozen berry sector in New Zealand. Following
the incident, NZFS developed new import rules for frozen berries, which came into effect on 1 August 2024. Adhering to the new import rules for frozen berries helps ensure that companies can more effectively manage risk offshore before the product comes into the country.
How to use the guide
NZFS encourages you to use and share this free guide. It offers readers practical tips to incorporate a strong food safety culture at all levels of a business.
The guide is structured in two parts. Part one sets out the role of board, the legislative requirements, and the leadership role that boards of directors must play in the governance of food safety. Part two is more practical, offering support tools and information to help develop your food safety governance capability. Part two also includes a checklist to help measure and incorporate food safety in every part of a business. The guide also sets out the legal environment, key roles in food safety regulation, what comprises a food safety system, examples of food safety performance measures, and an introduction to food safety risk. While largely written for directors and boards, senior managers and business owners in the wider food industry may also find the content useful.
AsureQuality and the Institute of Directors have partnered together to use the guide for their new Food Safety Governance Training course. You can find out more about it on the AsureQuality website. You can download the guide on the MPI website. ■
Careers
Using metrics in your CV and interview answers
John Lawson FNZIFST, Lawson Williams Consulting Group
In today's competitive job market, showcasing your achievements effectively can make all the difference. Simply stating your responsibilities isn’t enough; demonstrating measurable results will set you apart from other candidates and provides concrete evidence of your impact.
Hiring managers and recruiters are drawn to hard numbers because they illustrate your direct contribution to business success.
Choosing the right metrics for your industry
While metrics are valuable across all industries, the right figures depend on your position and sector. Identifying the most relevant metrics strengthens your credibility and demonstrates your understanding of key responsibilities and business drivers.
• Product Development: Time to Market (TTM), Cost Reduction in Ingredients, Nutritional Compliance & Labelling Accuracy, Sustainability & Waste Reduction, Shelf-Life Stability Improvements, Product Success Rate.
Tailoring your metrics to align with the specific role you’re applying for shows that you not only understand your job, but also contribute meaningfully to business success.
Incorporating metrics into your CV
Your CV should highlight key achievements using metrics rather than listing responsibilities. Each bullet point under your work experience should answer: What did you accomplish? How did you measure success?
Before: Responsible for reformulating food products to meet nutritional guidelines and cost targets.
After: Successfully reformulated 80% of product range, reducing sodium content by 25% while maintaining taste and shelf stability, contributing to a 12% increase in market share.
Before: Responsible for ensuring compliance with food safety audits, including BRC, SQF, and ISO 22000 standards.
After: Led food safety compliance efforts, achieving an ‘A’ rating in BRC audits for three consecutive years with zero major non-conformances, ensuring full compliance with SQF and ISO 22000 standards.
Using metrics in your CV and interview answers transforms vague statements into compelling evidence of your achievements.
Quantified results make your CV stand out, increasing your chances of progressing to the interview stage.
How to use metrics in interviews
Behavioral interview questions often ask for real-life examples of how you've handled certain situations. Structuring your answers using the STAR method (Situation, Task, Action, Result) ensures clarity and impact.
Example Interview Answer Using Metrics:
Question: Tell me about a time you managed a challenging project.
Response:
• Situation: Our team faced a project deadline that was moved up by two weeks due to a client request.
• Task: I was responsible for ensuring on-time delivery while maintaining quality.
• Action: I reorganised task priorities, streamlined communication, and introduced a daily progress checkpoint.
• Result: We completed the project three days early, reduced overtime costs by 10%, and maintained a 98% client satisfaction rating.
By incorporating specific numbers, this answer clearly demonstrates leadership, problem-solving skills, and measurable success.
What if you don’t have exact numbers?
Not all roles provide easily accessible data, but you can still use estimates based on logical assumptions. Instead of saying, “Helped improve team performance,” you could say, “Played a key role in improving team productivity by an estimated 15% by implementing a new workflow process.” The key is to be honest while giving a reasonable approximation of your impact.
Conclusion
Using metrics in your CV and interview answers transforms vague statements into compelling evidence of your achievements. Whether discussing revenue growth, cost savings, efficiency improvements, or customer satisfaction, quantified results make your contributions undeniable. Prepare your metrics in advance, integrate them naturally into your responses, and give hiring managers the confidence that you are a results-driven professional who delivers measurable success. ■
John Lawson is founder of Lawson Williams Consulting Group. He initially studied Biotechnology at Massey and is a Fellow of NZIFST. He now enjoys leading a team of recruitment consultants, helping people like you develop satisfying careers.
In focus: Ingredients
Food New Zealand's round up of current suppliers and their latest offerings.
Heilala vanilla: the good vanilla
Heilala’s journey began in 2002, when retired dairy farmer John Ross helped with the recovery efforts following a cyclone in Tonga’s Vava’u island. In gratitude, a local family gifted him a plot of land, with the condition that he provided employment to the community. John chose vanilla as the crop, and since then, Heilala has been committed to producing and delivering award-winning vanilla products, including vanilla beans, extracts, pastes, and more. What sets Heilala apart is its involvement in every step of vanilla production. From planting and growing to harvesting, processing, and marketing, Heilala’s “bean to bottle” approach guarantees exceptional quality. This hands-on process also ensures sustainability and supports local Tongan families. Heilala’s vanilla products are known for their rich, complex flavour and are beloved by chefs and gourmet food manufacturers worldwide, offering a consistent, well-rounded profile that enhances a wide range of culinary creations.
For those looking for an extra boost of flavour, Heilala’s higher concentration vanilla extracts and pastes deliver a more intense vanilla experience, perfect for professional kitchens and food manufacturers. In addition to its signature products, Heilala has expanded its range to include alcohol-free vanilla extracts and pastes, catering to the growing demand for non-alcoholic options. These alcohol-free products maintain the same premium quality and depth of flavour as their traditional counterparts, making them ideal for those seeking alternatives without compromising on taste.
As Heilala’s reputation as “the good vanilla” grows, its commitment to ethical sourcing, sustainability, and community support remains unwavering. Certified as a B Corp, Heilala continues to use business as a force for good, ensuring decisions benefit people, communities, and the environment.
More than just a premium ingredient, Heilala Vanilla sets the standard for excellence in the vanilla industry.
Power-packed bean from BENEO
Consumers are increasingly looking for options that align with their dietary preferences and attitudes. With the planet becoming more fragile, more and more consumers are seeking for a more sustainable diet. According to HealthFocus International, almost three in four consumers worldwide believe for a food/ beverage to be healthy, it must be healthy for both themselves and the environment. This drives many to switch from animalderived to plant-based proteins; either completely or at least partially.
A valuable plant-based protein source is the faba bean, also known as fava or broad bean. Not only is it a solid source of protein and dietary fibre, it also provides vitamin C, folates, calcium, phosphorous, iron, and zinc. BENEO processes the faba beans into concentrate that has a 60% protein content. It provides excellent emulsifying properties, making it an ideal ingredient to enhance the texture of plant-based burgers, sausages, and dairy alternatives. Thanks to the absence of cholesterol and lower saturated fat content, meat and dairy substitutes are appealing choices for health-conscious consumers.
Egg replacement with a similar mouthfeel
Regulation for egg production might become stricter in 2027, when the EU is expected to ban keeping poultry in cages. Major supermarkets worldwide have already pledged to go cage-free. Changes in shopping behaviour present an opportunity for food businesses to stabilise their product base cost – such as using faba bean protein for egg replacement.
BENEO’s faba bean protein concentrates allow for full or partial egg-replacement in bakery reformulations, while also retaining similar crumb structure and firmness, as well as taste. This versatility makes them ideal to be used in a diverse range of recipes from muffins and cereal bars, to cakes and meringues.
In focus: Ingredients
Understanding the dual role of specialty ingredients
Increasing consumer awareness of nutrition and demand for clean and clear labels poses technical challenges for new product development. Ingredients are often thought of as either technically functional or nutritionally functional, yet it is possible for specialty ingredients to offer the best of both worlds.
Texture restoration for sugar and fat reduced products is made possible by the creaming effect of Orafti® prebiotic chicory root fibres. This creaming effect results in a similar particle size to that of fat globules restoring a pleasant mouthfeel and eating experience. In addition to this technical function, Beneo’s prebiotic fibres support gut health and balanced blood sugar levels and are backed by human clinical studies. It is valuable to understand the dual role of specialty ingredients given the increased consumer understanding of holistic health including GLP-1 and the impact this may have on food and beverage innovation.
Quality nutritional and technical function is also found in white chia seed powder. Chia is an ancient grain rich in fibre, protein, omega-3, antioxidants and minerals, and it is the fibre component that provides unique benefits for texture and shelf-life improvement. The natural processing by Benexia® ensures a quality product that preserves all nutritional attributes.
While nutrition is important, products need to look great too. EXBERRY® natural colours are sourced from non-GMO fruit, vegetables and plants, offering high performance and stability. EXBERRY® offers vibrant shades for all applications while supporting natural ingredient declarations.
Invita is a New Zealand-owned company with global reach and exclusive distribution arrangements, welcoming the opportunity to share our market intelligence and ingredient innovations, ensuring you are always at the forefront of industry developments.
Whether used on their own or in combination, Invita’s portfolio of nutritional and technically functional ingredients offers you a toolbox of solutions: Botanical Extracts - Caramels - Chia Ingredients - Cocoa Products - Colours - Emulsifiers & Texturising Systems - FlavoursFruit & Vegetable Powders - Hydrocolloids - Malt Extracts - Nutritional Premixes - Prebiotics - Probiotics - Specialty Fats - Starches - Sweeteners - Taste Modulation & Masking - Yeast Extracts Invita. Global Reach, Local Delivery.
Choosing the perfect natural orange colour solution
Orange shades are hugely popular in food and drink. They are used to evoke a wide range of flavours, from citrus fruits to vegetables to cheese, spanning a spectrum from sweet to savoury to sour.
When selecting an orange colour, it’s important to remember that the right choice often depends on your brand’s unique needs. While visual appeal is a key factor, considerations like performance and stability are also crucial.
EXBERRY® colours are all made from non-GMO fruit, vegetables and plants. They can be used to achieve vibrant orange shades in almost any application while supporting natural ingredient declarations.
Paprika oil: EXBERRY® Shade Vivid Orange has a high colour intensity and supports clean label declarations. Available as a water-dispersible emulsion or in an oil-soluble format, it can deliver excellent overall performance in almost any food application.
Sweet potato and safflower: EXBERRY® Shade Sunstone Orange is a liquid made with a blend of red and yellow concentrates. It contains anthocyanin pigments and is ideal for food and drink applications with low pH levels.
Pepper and carrot: EXBERRY® Shade Brilliant Orange is available in liquid and powder formats. It delivers brownish orange shades and is based on carotenoid pigments, which are pH-independent but can sometimes shift yellow in the presence of oil, high sheer and heat.
Annatto: EXBERRY® Annatto OS Intense is an oil-soluble colour made from the seeds of the achiote tree. It has a very high colour intensity and is designed for use in fat-based food applications.
At GNT, we offer a vast portfolio of sustainable, plant-based EXBERRY® colouring solutions to help you achieve the results you need. Whether you want to switch to more natural colours or create a new innovation, our team of experts is here to guide you through the process.
In focus: Ingredients
Hibiscus Solutions, a New Zealand owned and operated ingredient supplier, is emerging as a key player in addressing the challenges faced by food manufacturers in the current economic climate.
Addressing the economic pressures on food manufacturing
In the first year of collaboration with PROVA – a global leader in sweet brown flavours and extract technology, Hibiscus provided innovative solutions to help manufacturers maintain product quality while managing rising costs. Gavin Fantastic, South Island Business Manager at Hibiscus Solutions, highlights the continuous issue of increased costs, particularly in staples such as cocoa, coffee, butter, and eggs. In response, Hibiscus offers cost-effective solutions that maintain product quality. By utilising PROVA’s extensive technical support in flavour development, applications and sensory analysis options are provided for manufacturers without compromising flavour.
Alongside clean label maltodextrin replacers from rice flour, low-carbohydrate, high-fibre, and highprotein alternatives to eggs, allow manufacturers to replace eggs in various products while maintaining texture and taste. These options meet the growing demand for healthier, sustainable food choices, positioning Hibiscus Solutions as a forward-thinking supplier in the industry.
Sustainable ingredients driving change in the industry Hibiscus Solutions and PROVA are proud members of both the New
Zealand and Australian Institutes of Food Science and Technology. Commitment is shown to the global food science community and to collaborating on innovative solutions that meet the changing needs of both manufacturers and consumers.
Partnering with future-focused companies like PROVA, Hibiscus Solutions is shaping the future of the food ingredient industry by offering effective, delicious, and high-quality solutions to navigate today’s challenges.
Elevate your formulations with ARTESA® chickpea protein from Tate & Lyle
In the ever-growing high-protein market, consumers are increasingly seeking plant-based options for their nutritional and environmental benefits.
ARTESA® Chickpea Protein stands out with its highly functional properties for emulsification and texture development, along with a neutral taste and colour profile. This makes it an ideal ingredient for creating tastier and healthier formulations. Produced using patented ARTESA® pure process, which involves the removal of oil, flavour, and colour compounds followed by precision milling, ARTESA® Chickpea Protein offers a unique advantage with its small particle size, excellent shelf stability, and neutral colour and flavour.
Key attributes and benefits
1. Taste, Texture, and Mouthfeel:
• Neutral Taste and Colour. Seamlessly blends into formulations without affecting flavour or appearance.
• Texture Development: Achieve ideal textures in various applications, such as crunchiness in snacks, softness in muffins, and smoothness in cream cheese.
2. Nutritional Profile:
• Protein Content: ARTESA® Chickpea Protein A50 contains 50% protein, and A60 contains 60% protein.
• PDCAAS: Both A50 and A60 have a PDCAAS of 79, higher than many other plant-based proteins.
• Fibre Source: Qualifies as a "Good source of fibre" with at least 10g of ingredient per serving.
3. Clean Label Attributes:
• Non-GMO
• Gluten-Free
• Soy-Free (allergen statement)
• Meets ISO Standard for Natural Labels as 'chickpea protein'.
• Suitable for Plant-based, Vegan, and Vegetarian diets
4. Functional Properties:
• Small Particle Size: Ensures excellent dispersibility and solubility, resulting in smooth and consistent textures in final products.
ARTESA® Chickpea Protein is the perfect ingredient to elevate your formulations, delivering on taste, texture, and nutrition with a botanical source that resonates well with consumers. Make ARTESA® Chickpea Protein a key component of your product development to stay ahead in the competitive market.
Enhancing digestive health with prebiotics from Sensus
In today's health-conscious world, the importance of digestive health cannot be overstated, and food manufacturers have a unique opportunity to contribute to this growing trend by incorporating prebiotics into their products.
The role of chicory root fibre in gut health
Prebiotics, such as chicory root fibre, play a crucial role in promoting a healthy gut microbiome, which is essential for overall well-being.
Sensus is a prominent supplier of chicory root fibre, also known as inulin or oligofructose. This proven prebiotic dietary fibre, derived from natural sources, offers an ideal solution for food manufacturers aiming to create healthier products with clean-label credentials. Frutafit® inulin and Frutalose® oligofructose are plant-based dietary fibres extensively utilised to reduce sugar or fat content, enhance fibre levels, and improve texture without compromising quality and taste.
Chicory root fibre has been extensively studied for its prebiotic effects and is the only plant-based prebiotic endorsed by ISAPP. Inulin and oligofructose selectively stimulate the growth of beneficial bacteria in the gut, such as bifidobacteria and lactobacilli, enhancing digestive health. In addition, chicory root fibre is positively associated with weight management and immune function and might even affect cognitive health via the gut-brain axis. Incorporating this fibre into food products provides a natural way to improve digestive health and overall well-being.
Versatile applications for a healthier diet
Chicory root fibre is a versatile ingredient that can be incorporated into a range of food applications, such as bakery, dairy, beverages, and snacks, enhancing their nutritional profile, taste, and texture.
As we look to the future, the demand for digestive health solutions is expected to continue growing. By focusing on prebiotics and the benefits of chicory root fibre, we can stay ahead of the curve and provide innovative solutions that meet the evolving needs of our customers. Together, let's create a healthier future with the power of proven prebiotics.
In focus: Ingredients
Freemen Nutra is dedicated to assisting clients in the food and beverage industries – transforming their innovative ideas into reality. Exceptional, ethically sourced ingredients provide the solutions needed to enhance product performance, taste, and nutritional benefits. Here are three popular options:
Chicory inulin
Chicory inulin is a naturally sourced soluble dietary fibre, obtained from chicory roots through a pure physical extraction process. It is presented as a fine granulated powder and has a slightly sweet taste. It is the only plant-based prebiotic verified by ISAPP and can be easily incorporated into a wide range of food applications.
Sucralose
Sucralose is a non-caloric, high-intensity sweetener that is approximately 600 times sweeter than sucrose and is considered safe for use as a sweetening ingredient. It is particularly well-suited for beverages, powdered drinks, confections, and puddings due to its excellent resistance to acid and alkali, as well as its high thermal stability.
Ascorbic acid
Ascorbic acid (Vitamin C) is one of the most widely used food ingredients globally. It serves as an antioxidant and enhances nutritional value. Additionally, it compensates for nutrient losses during processing, prevents the formation of nitrous acid in meat products, and improves dough quality.
From specific ingredient orders to custom premix blends, Freemen Nutra’s seamless global supply chain and diverse product portfolio provide you with the products you need, backed by a competitive and efficient guarantee. With over 30 years of experience, we have partnered with key global manufacturers. Freemen Nutra also maintains warehouses in Brisbane, Auckland, Sydney, and Melbourne.
Freemen Nutra’s primary categories include vitamins, sweeteners, food and beverage ingredients, minerals, amino acids, joint health supplements, plant proteins, healthy fats, and pre-blends. Our leading products consist of the Vitamin B series, as well as vitamins C, D, E, and K, along with inositol, caffeine, creatine, citric acid, malic acid, taurine, sucralose, glucosamine, collagen, chondroitin, and CoQ10.
Freemen Nutra will help lower ingredient costs, source the latest trending ingredient samples, and ensure efficient customer service.
Flavours for 2025 and beyond
Essential Flavours is a leading flavour house specialising in tailored flavour solutions for food, beverage and nutraceutical manufacturers in New Zealand and Australia. The family-owned and operated business creates and manufactures flavours in liquid or powder and in synthetic or natural forms.
With a catalogue of over 10,000 flavours, Essential continues to drive flavour innovation. Their 2024 launches included indulgent flavours such as churro & cream, chocolate brownie, birthday cake, and a orange liqueur.
Essential’s experienced R&D team leverages flavourist expertise, global trends and an expert understanding of the relationship between flavour, sweeteners and taste modifiers to assist customers in developing outstanding products.
Flavour trends
Essential's annual Flavour Trends report highlights key flavour insights shaping future product development. In 2025, food and flavour mashups will be a defining trend, with international flavour fusions in familiar formats and dessert flavours evolving into the weird and wonderful to form entirely new concepts. Flavours ripe for a mashup include cherry, chilli, churro, pistachio, limoncello, hibiscus, lavender, peach, rose, sweet corn, and maple.
In beverages, consumers are seeking refreshing and hydrating options, with rising interest in flavours like peach, tropical fruit, pomegranatemint-lime, strawberry-basil-hisbicus, strawberry-lemon, sour cherry, blue raspberry and pineapple.
Watch out for seasonal and limited-edition flavours. Expect to see more of black forest, blackberry, Irish cream, lemon curd, honeycomb, toffee, raspberry, mixed berry, and lamington.
Authenticity in flavour is another trending movement. Consumers are increasingly being drawn to flavours with a story and rich origins, such as Hawaiian pineapple, Ghanaian cocoa, New Zealand Feijoa or Kiwifruit, Japanese matcha, Australian macadamia and Madagascan vanilla.
Based in Australia, Essential’s flavours are available to New Zealand food and beverage manufacturers exclusively through Sherratt Ingredients. Sherratt Ingredients is a local, family-owned business providing quality specialty ingredients and bespoke solutions to food and beverage manufacturers across New Zealand.
Freemen Nutra
Investing in the future: Hawkins Watts’ new blending and packing facility
The food industry is evolving, and so is Hawkins Watts. To meet the rising demand for bespoke ingredient solutions, a brand-new, twolevel, powder blending and packing facility is set to open in May. This investment marks an exciting step forward in the commitment to providing innovative, high-quality ingredient solutions tailored to customers' unique needs.
More than ever, food and beverage manufacturers are looking for precision, flexibility, and problem-solving expertise. The new facility is designed to support this shift, offering increased production capacity, improved efficiency, and faster turnaround times. With the ability to process both powders and liquids in separate rooms, workflows can be optimised, downtime minimised, and responses to evolving customer requirements can be more agile.
Food safety and quality remain at the heart of everything they do. Built to the highest hygiene standards and maintaining BRC certification, this new space will enhance operational efficiency by reducing manual handling, streamlining product flow, and ensuring greater consistency in every batch.
But this expansion isn’t just about scale – it’s about solutions. The capacity increase also creates more opportunities for collaboration with customers to solve their formulation challenges. Whether it's improving functionality, refining taste and texture, or developing something entirely new.
Customised ingredient solutions can enhance your products and processes. For those curious about what this new facility could mean for your business, get in touch with Hawkins Watts. It’s an exciting time ahead!
In focus: Ingredients
Supercharged fermented botanicals from Ingredients Plus
Fermentation is making a strong comeback in health and nutrition, enhancing bioavailability, bioactivity, and gut health. Once limited to kimchi, kefir, and kombucha, it now unlocks plant-based compounds— making nutrients more effective and accessible.
Fermedics is at the forefront, pioneering fermented botanicals to combat modern health challenges. Intensive farming, poor diet, and stress disrupt the gut microbiome, leading to inflammation and metabolic issues. Fermedics' targeted fermentation enhances plantbased compounds, helping restore their full potential.
Fibriotics®: a standout prebiotic innovation
A highlight is Fibriotics®, a broad-spectrum prebiotic rich in polyphenols. Made from 36 fruits and vegetables using a 4-stage fermentation process, it breaks down large soluble fibres into microfibres, making them easier for gut microbes to digest.
Key benefits of Fibriotics®:
✓Enhances gut flora diversity and microbial balance
✓ Stimulates short-chain fatty acid (SCFA) production to strengthen the gut barrier
✓Supports antioxidant and anti-inflammatory responses
Beyond Fibriotics®: the power of precision fermentation
In addition, Fermedics’ offers a range of other fermented botanicals, each containing s specified level of bioactive components to ensure potency.
Berriotics® Blend of Berries Supports gut health, microbiome balance, and antioxidant activity
Fermedics’ fermentation process is 100% natural, mimicking the metabolism of a healthy microbiome. By harnessing the wisdom of fermentation, Fermedics is redefining how we unlock the healing power of plants—naturally and effectively.
For formulators, Fermedics' precision fermentation is revolutionising plant-based ingredients, boosting bioavailability and efficacy to deliver supercharged natural wellness.
Sustainability meets flavour: Sensient New Zealand's vision for a healthier, more authentic food industry
The shift toward holistic consumer choices
Over the past decade, the team at Sensient New Zealand have noticed that consumers now take a more holistic approach when purchasing their food and beverages. They are scrutinising labels, checking where ingredients come from and their sustainability credentials, reviewing product freshness, and the impact of consumption on their own health and wellbeing.
Investing in local, authentic ingredients
From an ingredient perspective, the team at Sensient have seen this present with consumers demanding fresh, real, authentic flavours and ingredients from their food. They have noted this shift and responded to their customers’ requirements with a recent investment in their natural extracts processing capability.
This facility will allow Sensient New Zealand to manufacture fresh local extracts, that offer specific varietals and provenance for their customers. The team’s objective is to utilise as much local, fresh fruit as possible. Ideally using fruit that would ordinarily have no commercial use or fall into the waste or ‘ugly fruit’ categories.
By utilising local, New Zealand fruit supplies and then using a gentle, cold-extraction process, authentic, local flavours are captured as showcased in the Natural Repurposed Fruit Extract range. So far, Sensient have had success in utilising Gisborne citrus fruits, but they don’t intend on stopping there, so watch this space!
Supporting New Zealand’s food and beverage industry
Sensient Technologies are a leading manufacturer and supplier of natural extracts, natural flavours, natural colours, savoury seasonings and specialty sauces. They are committed to supporting New Zealand food and beverage manufacturers with formulation development, short lead times, small MOQs, and ultimately, helping New Zealand food and beverage thrive!
Sensient New Zealand takes international trends and technologies from their company’s global resources and transforms them into local products, concepts and innovations for their local customers. The team at Sensient are experts in the science, art, and innovation of taste. They are market-savvy problem solvers, who are as passionate about their customers success.
Sensient are committed to collaborating with their partners, solving challenging product puzzles, and ultimately being involved in the creation of delicious, truly inspired food and beverage.
Exploring the world of flavours: trends with sense
Pacific Flavours & Ingredients are passionate about great food. Flavour isn’t just about taste it’s a full sensory experience that shapes how we enjoy what we eat. The way we experience flavour comes from a mix of taste and aroma, with the five basic tastes - sweet, salty, sour, bitter, and umami forming the foundation of everything we eat.
• Sweet flavours, often found in fruits and sugars, signal energy-rich foods.
• Salty tastes, common in briny or mineral-rich foods, help balance electrolytes.
• Sour notes in citrus and fermented foods can indicate ripeness and enhance other flavours.
• Bitter flavours, like those in coffee, dark chocolate, and leafy greens, are often an acquired taste.
• Umami, the savoury depth found in meats, broths, and aged cheeses, adds richness and depth.
But flavour is about more than just the basics. As food trends evolve, people are looking for bolder, more adventurous tastes whether that’s through cultural exploration, health-conscious choices, or simply a love for something new.
Spicy flavours have seen a huge surge in popularity, moving beyond traditional cuisines and into everyday products. Ingredients like sriracha, harissa, ghost peppers, and gochujang are being used in everything from condiments to snacks, appealing to consumers who crave heat and intensity.
Plant-based umami is another major trend, driven by the rise of plantbased eating. Mushrooms, miso, fermented ingredients, and seaweed are being used to create depth of flavour without relying on meat. This trend is especially strong in dairy alternatives, plant-based meats, and vegan-friendly seasonings.
On the sweeter side, consumers are looking for natural alternatives to refined sugar. The demand for options like stevia, monk fruit, and allulose which we proudly supply is growing fast, as people seek cleaner, lower-calorie ways to enjoy sweetness without artificial additives.
Even nostalgic and comforting flavours are making a comeback. With so much change in the world, people are gravitating towards familiar, feel-good flavours think classic desserts, childhood treats, and oldfashioned baking spices like cinnamon and nutmeg. At the same time, they’re being reinvented in fresh, modern ways.
Flavours don’t just make food taste good they create memories, connect us to different cultures, and shape how we experience food. As trends continue to evolve, the possibilities for new and exciting flavours are endless.
In focus: Ingredients
Brenntag’s specialty solutions for your food innovation
In an increasingly competitive consumer market, innovation across food and nutrition is essential. By partnering with world-class suppliers and leading the way in concept development and technical expertise, Brenntag stands as a trusted partner in food and beverage innovation. Whether looking for flavors, hydrocolloids, inclusions, emulsifiers, stabilisers, sweeteners, or functional health ingredients, Brenntag’s food and nutrition division supports every need.
The people at Brenntag are the heart of the business, driven by passion and empowered by state-of-the-art innovation centers and rigorous quality assurance. This enables the delivery of tailored solutions, inspired by creativity and excellence. With strong local teams worldwide, Brenntag stays closely connected to clients and their markets, ensuring a personal and responsive service that always meets their needs.
Alchemy Agencies
Alchemy Agencies is an employee-owned company that has supplied to the New Zealand food and beverage market since 1996. We are a growing team of respected industry professionals that are committed to bringing innovative products to the market, and partner with customers and suppliers to develop unique and novel products that offer a point of difference. Technical advice, flexibility and speed of response are key attributes.
Alchemy is committed to the safety and well-being of all those associated with our business and work to ensure the sustainability of the environment in which we operate. Alchemy’s Quality Assurance Manager is tasked with ensuring food regulatory compliance whilst the HSE Manager ensures health, safety, and environmental compliance across all aspects of the business.
Brenntag’s extensive portfolio of high-quality ingredients supports the development of innovative, sustainable products with clean-label solutions and a secure, reliable supply chain. By working collaboratively, unique food concepts and formulations are created, reflecting current trends and consumer preferences.
Through partnerships with trusted suppliers, Brenntag combines strengths to deliver innovative, quality ingredients, backed by robust logistics and distribution capabilities. Clients gain access to valuable market insights, a deeper understanding of trends, market sizes, and forward-thinking food solutions.
Brenntag brings together everything from creation excellence to exceptional distribution capabilities, supported by a global network.
Transparency regarding the suppliers we represent is a core value.
Alchemy Agencies services all areas of the food and beverage industry, including dairy, beverages, condiments, confectionery, desserts, snacks, and bakery products. We partner with recognised manufacturers such as Agrozzi, Conesa, Ingredion, Scelta, Nutrium, plus more, to supply high quality ingredients. Additionally, we support growing wellness and fortification with partners like Stern Vitamin, PB Leiner, OmniActive, Ashland, ACG Capsules and New Bellus.
Alchemy Agencies also offers custom-made vegetable preparations from Farm fresh Fine Foods and support the beverage industry with stabilisers from Ashland, plant-based gums from Ingredion, hops from HVG, kegs and alcohol.
In focus: Ingredients
Spray-dried powder flavours – enhance savoury flavour while maintaining shelf-life.
Formula Foods is pleased to announce that its range of spray-dried powder flavours is now being produced locally in Christchurch. These powders are a superb choice for those who require a natural, top-notch ingredient that can be utilised in a variety of applications.
Spray-dried powder flavours are an excellent option for those looking for a natural, high-quality ingredient that can be used in a wide range of applications. They are easy to use, have a long shelf life, and are free of preservatives.
By manufacturing these flavours locally, Formula Foods can offer greater customisation. The team works closely with clients to develop new flavour profiles or refine existing ones to meet evolving customer needs. The flavour intensity and balance can be adjusted to ensure the perfect aroma profile for any product.
Formula Foods remains at the forefront of providing natural, highquality ingredients to the ever-evolving food industry.
In a competitive market dominated by large distributors, Integral Food Ingredients stands out.
Integral Food Ingredients’ strength lies in their agility. Being family owned with local decision making allows them to quickly adapt to clients evolving needs, offering personalised solutions and rapid responses that larger organisations often can't match. They understand that success depends on timely responses, deliveries and flexible service, and they’re dedicated to exceeding client expectations.
Integral Food Ingredients are more than just a supplier; they're a connected partner. They prioritise building strong relationships with both customers and international supply partners. Their streamlined structure means all their salespeople have direct contact with their supply partners. Their lean structure enables rapid end-to-end management of client projects and supply chain needs.
As official local agents for CFF, Tate & Lyle and Lycored, and distribution partners for numerous other food ingredient manufacturers, Integral Food Ingredients offers a comprehensive range including prebiotic
and insoluble fibres, starches, sweeteners, colours, thickeners, plant proteins, speciality flours, and dehydrated vegetables. Whether clients are looking to boost the nutritional profile of their product, improve its shelf stability or move to clean label options, their highly experienced, industry qualified salespeople can offer technical support and find a solution.
As a local business, Integral Food Ingredients are intimately familiar with the New Zealand and Australian markets. The team appreciates the region's challenging geography, it’s diverse culinary preferences, and unique regulatory requirements when compared to other markets.
While larger distributors may have the advantage of scale, Integral Food Ingredients delivers a level of agility, innovation, and local, personalised service that can take businesses further. They aspire to become an integral part of your business. Agile, Connected, Integral.
Clinton clinton@integralfi.co.nz
Sam Murray and Emillie Passfield: on the case of ciguatera
This article has been written exclusively for Food New Zealand by the New Zealand Food Safety Science & Research Centre
Sam Murray and Emillie Passfield, two charismatic marine scientists at Cawthron Institute in Nelson, are part of a worldwide effort to investigate what could be the world’s most challenging food safety problem. What is ciguatera?
If you haven’t heard of ciguatera, it’s not surprising. It has only recently come to the notice of developed countries, prompting concerted action by the United Nation’s Food and Agriculture Organisation (FAO) and World Health Organisation (WHO).
Ciguatera is food poisoning you get primarily from eating tropical reef fish contaminated with ciguatoxins. It is the most common nonmicrobial food poisoning in the world. The toxin is produced by dinoflagellates (microalgae), which are eaten by herbivorous reef fish and then preyed upon, in turn, by higher trophic level species. The toxins accumulate in the flesh of these fish. The global estimate of up to 50,000 cases per year of ciguatera poisoning is, as with many foodborne diseases, likely the tip of the iceberg, with epidemiological studies in the Pacific region showing that this probably represents only 2-10% of actual cases. Ciguatera is rarely fatal, but comes with an unpleasant suite of symptoms, initially vomiting and diarrhoea, followed by neurotoxic effects – numbness, and temperature inversion, where hot feels cold and vice versa.
It’s nothing new. Captain Cook’s journals recorded members of his crew on the HMS Resolution experiencing these symptoms on their travels across the Pacific in 1774.
The toxin that won’t go away Importantly, the toxin cannot be destroyed by cooking and, with chronic exposure, people become sensitised to the toxin, resulting in severe symptoms. As a result, it takes smaller and smaller amounts of contaminated fish to cause symptoms. Curiously, eating certain foods and beverages, such as red meat, nuts (e.g., almonds), coffee and alcohol, is known to trigger a recurrence of symptoms. There is no cure and no antidote to the toxin.
A dangerous game of Russian roulette
Sam, whose passion for his research and finding a solution to this problem, lights up his eyes and voice, says that one of the many complications is that “the fish display no signs that they contain the toxin, and worse, you can’t make any assumptions about which fish in a shoal may or may not have it. In this sense, the occurrence is random. It’s like playing Russian roulette. Nor are there any obvious clues to the abundance of dinoflagellates in the water, as there are with other algal bloom species. The dinoflagellates responsible for producing ciguatoxins are benthic epiphytes, which means they must attach to a substrate on the sea floor to survive, and this could be anything from seaweed to dead coral. We’ve even found the algae on a stick wedged into the reef.”
in the laboratory
A growing threat for the Pacific
For our Pacific Island neighbours who depend on fish for protein and their livelihood more generally, ciguatera is a serious problem. Sam is leading the charge on one of Cawthron’s five strategic impact areas “to support resilient communities in the Pacific”.
To help raise awareness, Sam has presented talks on ciguatera in more than 10 countries and contributed to the development of the FAO and WHO global ciguatera strategy and helped develop, and is listed as a New Zealand representative on, a recent UN Codex code of practice for the reduction of ciguatera.
What this means for New Zealand
With a prospective shortage of protein sources, the developed world is looking more to the rich potential of tropical reef fish but now they too, have experienced ciguatera from imported fish. There was an outbreak of the poisoning in Europe in 2017 from fish caught in the Indian Ocean, and then here in New Zealand in 2020 from fish caught in Fiji. As our waters warm due to climate change, it is likely to become a bigger problem in New Zealand, says Sam. “It’s critical we advance this research to help understand the issue and protect all consumers of our seafood, both recreational and commercial.”
Emillie Passfield
Research on the frontline
To Emillie’s great satisfaction, ciguatera research has taken her out of the day-to-day routine in the lab to travel internationally, thanks to a QEII scholarship. She and Sam work with research teams in the Pacific, Europe, Canada, the United States, South America, China and Japan. They fully appreciate that this is the best of all research worlds. Emillie is keen to research local knowledge and experience of ciguatera, and the impacts on indigenous communities. She says that Pasifika locals have developed their own ways of trying to manage the risk, with varied success. For example, if insects such as flies and ants avoid landing on the catch, the fishermen might not eat it. Or they may first feed some of the catch to their pets before eating any themselves. This might sound brutal, but ‘needs must’ when you live on a remote island and your survival relies on your food being safe to eat.
The next steps for science
As yet, science has no rapid testing protocols, or affordable, real-time field detection devices to offer them. Critical fundamental science needs to be performed first, with research focused on addressing some of the key areas:
1. Develop passive sampling tools to monitor toxins and microalgae populations on reef systems in remote locations, providing a snapshot in time
2. Identify toxins that contribute to this poisoning syndrome
3. Characterise the toxin transfer in the marine food web
4. Provide science to enable the development of risk management options
Another food safety challenge: Paralytic Shellfish Poisoning (PSP)
The impressive research duo is also working on another New Zealandfocused food safety toxin that causes Paralytic Shellfish Poisoning (PSP). They are well advanced in the appraisal of a COVID-19-like rapid test kit that iwi and others can use to detect this toxin. PSP is New Zealand’s biggest marine toxin-related food safety issue, affecting local communities and the shellfish industry alike. However, the prototypes produced so far by three different companies are “not there yet”. The test kits that are commercially available are not quite right for New Zealand shellfish species and toxin profiles observed.
Unlike ciguatera-causing algae that dwell on the seafloor, PSP comes from algae that live in the water column, and accumulate in shellfish, mainly. In severe cases PSP causes paralysis and can be fatal.
New Zealand’s leading role in PSP prevention
Happy to say, MPI - New Zealand Food Safety has a world-leading monitoring programme for PSP that prevents illness from consumption of shellfish, but there are historical examples of people getting sick from recreational catch. Cases are rare but PSP is a real worry because of potential fatalities.
Emillie has also been involved in the Centre’s work with iwi on the safe consumption of tuna/eels from Whakakī Lake, south of Mahia Peninsula. Algal toxins are a problem there, too (see the December 2024 issue of FoodNZ for more on this).
Keeping the research on course
Sam has temporarily been left holding these research portfolios while Emillie is on parental leave. Congratulations Emillie. ■
Sam Murray in his office
A successful start to EHEDG training in 2025
By the time this edition of Food New Zealand reaches you, the first EHEDG Advanced Hygienic Design training course for 2025 will have taken place in Auckland from 24–27 March.
The NZ Regional Section is delighted that the course was fully booked and represented a broad cross-section of the New Zealand food industry, along with three overseas candidates, including two from Promasidor Ghana Ltd., the largest dairy company in Ghana.
Several companies sent staff from both engineering and QA functions— an ideal mix that fosters mutual learning between disciplines for effective hygienic design risk management and implementation.
The value of hygienic design training
This flagship Certified EHEDG training course provides knowledge and insight into the hygienic design of equipment and engineering aspects critical to food safety, process efficiency, and sustainability. The threeand-a-half-day course takes a practical approach, covering theoretical fundamentals in a concise manner while continuously linking them to real-world applications through videos, images, and physical samples.
A key part of the course involves hands-on practical work, enabling participants to apply investigative and risk assessment tools covered in the sessions. To maintain a high level of engagement and interaction, the course is limited to 24 registrants.
Future training opportunities
EHEDG NZ plans to run another course in late October or early November, pending expressions of interest and venue availability. To assist in planning, NZIFST has set up an EHEDG Course Enquiry QR Code for this and future courses (see code attached). Register your interest early via the survey form to receive further details later in the year.
If you cannot access the QR Code, use the following link: https://forms.office.com/r/nTcuy4x0jp
European Hygienic Engineering & Design Group
EHEDG at the NZIFST conference
EHEDG will also have a booth at the NZIFST Conference in late June, providing additional information and promotional materials about its training and membership benefits.
EHEDG membership benefits and resources
Membership with EHEDG provides numerous advantages for companies seeking to enhance their hygienic design management practices. Benefits include:
• Discounts on EHEDG training courses and local/global events
• Free access to an extensive portfolio of EHEDG Guidelines
EHEDG Guidelines are comprehensive resources covering both general principles and specialized topics across multiple Working Group clusters:
• General Principles, Materials, and Surfaces
• Test Methods
• Factory Design, Including Utility Systems
• Closed Equipment for Liquid Food
• Closed Equipment for Dry Particulate Materials
• Open Equipment
• Packaging and Filling Machinery
• Heat Treatment
• Cleaning & Validation
• Training Materials
To explore the scope and relevance of these Guidelines, visit the EHEDG website at www.ehedg.org and navigate to the 'Guidelines & Working Groups' section. Here, you will find the latest news and webinars from Working Group chairpersons, as well as access to individual guideline summaries and related resources.
Free resources for all businesses
A selection of EHEDG documents is available for free download, including:
• Guideline 8 – Hygienic Design Principles (regularly updated and applicable to all food businesses)
• Document P1 – Easy-Cleanable Pipe Couplings and Process Connections (covering certified fitting selections)
• Doc. W – EHEDG White Paper on GFSI Hygienic Design Scopes JI & JII (addressing GFSI requirements in FSMS audits by BRC)
Get involved with EHEDG
To take advantage of EHEDG membership benefits, visit the 'Membership & Regional Sections' page on the EHEDG website. This section provides details on membership options and includes a directory of member companies that embrace EHEDG hygienic design principles.
For further information on EHEDG membership and NZ Regional Section activities, please contact: David Lowry – Chairperson, EHEDG NZ Email: info@ehedg.co.nz ■
Accessible design
Head to Japan if you are looking for thoughtful, accessible packaging.
Nerida Kelton FAIP, Executive Director-AIP, Vice President Sustainability & Save Food - WPO
with opening instructions and graphics
Designing packaging that is thoughtful, intuitive, and accessible can be the difference between someone eating and drinking and edible food being unnecessarily wasted in the household.
Accessible and inclusive packaging makes all the difference to so many people with limited functional abilities in the community, and yet it is often overlooked in the design process.
Key guidelines for accessibility include packaging that is easy to open and reclose, clear, intuitive instructions, highly legible font, colours and labelling, and unique, intuitive design features that eliminate the angst that so many people have with packaging. True fit-for-purpose packaging needs to demonstrate ease-of-use design principles.
All too often, accessible packaging is not considered in the new product development stage, which in turn leads to unnecessary frustration, such as opening and resealing packs, reading the ingredients or labelling, and being able to intuitively open the packaging without hurting yourself. How many times have we all grabbed a knife to open a pack of ham or a tray of mince, spilled food across the kitchen because the pack was too hard to open, been unable to read the text on the pack (even with glasses on), used our teeth to open a pack, and then vowed never to buy that brand again? Now imagine if you were part of the aging population, hospitalised, a person with a disability, an arthritis sufferer, had limited mobility, or were even a child.
Do you consider accessible design and ease-of-use design elements when creating your packaging? Have you tested your packaging with all your target audiences? Can they open and close the pack easily?
As someone who has the unique opportunity to work in many countries
Packaging
"The Japanese embed accessible and inclusive design principles into almost all their packaging from the start of the design process, and this should be a benchmark for other countries."
around the world, the best part of my job is that I get to visit numerous retail stores to see how each region is designing its packaging.
One of my latest trips was to Japan, and I can honestly say I have never seen more thoughtful, accessible, and inclusive packaging design. The country is a testament to how to design packaging for everyone.
The trip reaffirmed for me that the Japanese embed accessible and inclusive design principles into almost all their packaging from the start of the design process, and this should be a benchmark for other countries.
The thoughtful, accessible, and inclusive designs I saw truly do make life easier for everyone in society. Japanese packaging designs consider the needs of all types of people: the visually impaired, people with disabilities, senior members of the community, and people who have difficulty opening and closing packaging.
Japanese packaging also intuitively communicates to the consumer how to open and close the packaging. The packs have arrows, text explanations, and multiple tear and notch points and are so intuitive by nature that they make opening and closing the packaging easy.
Alcoholic cans with braille
One innovative accessible and inclusive packaging design feature in Japan is that all alcoholic beverage cans have braille on the top to indicate to the visually impaired that the beverage they have selected is alcohol. This ensures that the consumer doesn’t accidentally purchase alcohol instead of another beverage.
Milk cartons with notch points
Next time you are in Japan, head to the milk aisle. You will notice that some milk cartons have notch points or arc-shaped indentations on the top, while others do not. These notch points alert the visually impaired that the carton contains pure milk. Those without the indentation are not.
The importance of accessible packaging design
• The accessibility of a product essentially relates to the ease of use a consumer experiences when interacting with a product.
• Making a product accessible and easy to use or open adds value to a product for all.
• Accessibility is especially important for the independence of those with functional limitations, such as reduced strength or dexterity.
• Groups particularly impacted are those with a disability, chronic pain, injury, or illness—including those living with arthritis—as well as the growing aging population.
Accessible and inclusive packaging design that is intuitive, easy to open, and innovative should be an integral part of your packaging, and I encourage you to integrate this critical element into your future NPD processes. Imagine the difference your packaging could make for so many people.
I was so impressed with how much accessible and inclusive packaging design exists in the Japanese market, making Japan an exemplar for this type of design.
■
Australian Institute of Packaging
Can lids with braille
Milk cartons with notch points
Packaging with opening instructions
The future of food production: why tiny food farms are a big deal
The global food industry is evolving, with alternative proteins and bioprocessing gaining momentum as emerging solutions for sustainable food production.
Among those leading this innovation in New Zealand is Professor Munish Puri, the newly appointed Riddet-AgResearch Chair in Alternative Proteins. His research in cellular agriculture and bioprocessing technologies is focused on developing nutritious, scalable, and sustainable food solutions. By complementing traditional food production, his work has the potential to contribute to the diversification of food systems and support New Zealand’s growing expertise in this emerging field.
From microbes to meals: the power of cell factories
Professor Puri’s work revolves around cell factories, where microscopic cells—whether mammalian, microbial, plant, or fungal—are cultivated in controlled environments to produce high-value food ingredients. These ingredients, which include essential proteins, smart fats, beneficial enzymes, and other key nutrients, could one day play a vital role in global food security.
But this isn’t just science fiction, and the concept of bioprocessing isn’t new—it’s already been used for decades in pharmaceuticals, such as the production of insulin and enzymes like chymosin for cheesemaking. Now, this same technology is being applied to food, opening new possibilities for sustainable nutrition. Bioprocessing refers to using biological systems, like microbes or cultured cells, to produce food ingredients at scale. Within this, cellular agriculture enables the production of cultivated meat and dairy proteins without livestock, while precision fermentation programmes microbes to create specific proteins, fats, or nutrients—such as dairy proteins without cows or egg proteins without chickens. These advances are paving the way for sustainable, high-value food production, reducing reliance on traditional farming.
A new era for alternative proteins
The joint-professorship, funded by AgResearch and the Riddet Institute, aims to position New Zealand at the forefront of cultivated food technology. Based at Massey University in Palmerston North, Professor Puri is assembling a team of researchers and PhD students while equipping laboratories with cutting-edge bioprocessing technology. His goal? To develop sustainable, nutritious foods that complement traditional agriculture while creating new market opportunities for New Zealand exporters.
“The next food frontier needs to unfold here,” says Professor Puri. “We need advanced equipment, skilled talent, and strong industry engagement to drive innovation.”
Te Ohu Rangahau Kai at Massey University, Palmerston North
Positioning New Zealand as a leader in alternative proteins
Professor Puri’s work is backed by some of New Zealand’s leading food science institutions, the Riddet Institute and AgResearch, which jointly fund the role. With the global demand for sustainable food solutions increasing, New Zealand has a unique opportunity to lead innovation in this space, shaping the future of alternative proteins on a global scale.
An opportunity for collaboration
This is an exciting time to explore the potential of alternative proteins and precision fermentation. As these technologies continue to evolve, there is a growing opportunity for collaboration between New Zealand’s research institutions and industry to help scale up production, refine processes, and develop new food applications.
Q&A with Professor Munish Puri
Q: What makes cellular agriculture so promising?
"The idea is not to replace traditional food production but to diversify and strengthen food supply chains."
Prof Puri: These techniques allow us to grow food ingredients in controlled environments, ensuring precision, sustainability, and high nutritional value. We can target specific nutrition such as healthy fats, beneficial enzymes, or essential proteins, all without relying on traditional large-scale farming.
Q: Will these foods replace conventional agriculture?
Prof Puri: No, they will complement it. The idea is not to replace traditional food production but to diversify and strengthen food supply chains. This approach adds resilience to our global food system.
Q: There is often confusion around bioprocessing and genetic modification. Can you clarify?
Prof Puri: That’s an important distinction. Bioprocessing, as we use it, is a non-genetic approach. We do not modify the DNA of cells; instead, we use naturally occurring yeasts, fungi, and microalgae, screening them for high-value properties like protein or smart fats.
Q: What are the biggest challenges for scaling up?
Prof Puri: The cost of production and the need for larger-scale manufacturing facilities. Currently, countries like Singapore and the U.S. are leading in large-scale production. However, New Zealand has an opportunity to leverage its premium food reputation and establish itself as a leader in this field.
Q: What impact could this technology have globally?
Prof Puri: It could help tackle malnutrition in countries where agriculture is limited. While alternative proteins may not be widely consumed in New Zealand or Australia due to food abundance, they could become valuable export products. ■
Petri dishes at Riddet Institute
Fermentation tanks at Food Pilot
Professor Munish Puri
19th NZOZ Sensory Symposium 2025
The Origins of the NZOZ Symposium
Around 19 years ago, a small group of Australian and New Zealand sensory and consumer scientists, comprising academic and industry members, came together and generated the idea of an annual symposium that would alternate each year between both countries. They wanted the symposium to foster the development of young members of the food science institutes of each country (the Australian Institute of Food Science & Technology and the New Zealand Institute of Food Science & Technology Inc.).
It was agreed that young members, especially students, would be well supported in a symposium environment that exposed them to selected experts and their ideas, encouraged them to present their work formally and competitively, and provided the greatest opportunities for interaction and networking among all attendees. This approach has been maintained through the years for all NZOZ symposia. It is always hoped that attendees will leave inspired by what they learn and the potential for new cooperative relationships.
The 2025 NZOZ Symposium
The 2025 NZOZ Symposium was held on 19–20 February at the Distinction Coachman Hotel in the very pleasant city of Palmerston North (Papaioea), New Zealand. Palmerston North is a strong centre for food manufacturing and research, as well as sensory and consumer science research.
Eighty-four people attended the symposium—the largest number in the history of this event. Most attendees came from New Zealand and Australia, as expected; however, others travelled from Japan, Canada, the UK, the USA, and Singapore. A large proportion of attendees were from academia or research institutes, with smaller numbers from food manufacturers, commercial consumer research and system providers, and food retail.
The symposium programme included keynote presentations, attendee presentations, location visits, and workshops under the theme of "Expanding Horizons."
Opening address
The symposium was opened by the 2025 NZOZ Symposium Chair, Professor Joanne Hort, with a welcome and karakia given by Associate Professor Hone Waengarangi Morris.
Day 1: Keynote presentation and attendee talks
Associate Professor Julien Delarue (University of California, Davis) was the keynote speaker for Day 1. Assoc. Prof. Delarue researches methodological approaches to measuring sensory perception and preference and their effective use in food design. His particular interests include using immersive and digital methodologies to create appropriate contexts for assessing product liking. He is also interested in validating rapid and flexible descriptive analysis methodologies.
His presentation, "The Power of Context: How Better to Reflect Consumer Experience in the Sensory Lab," demonstrated how context can affect liking and preference scores. He discussed using several contextualised tests, incorporating both advanced immersive techniques and simpler approaches. He invited attendees to consider ecological validity, appropriateness, expectations, familiarity, and participant engagement when manipulating context in tests.
The remainder of the day featured 17 presentations covering a range of topics and research methodologies. Notable topics included:
• The effect of consumption context on yoghurt appeal, varying by different groups through data segmentation.
• Research on plant-based food products (milks, meats), cultivated meat, and precision-fermented ingredients, focusing on sensory differences and improving acceptability.
• Qualitative techniques to enhance communication with consumer groups via packaging.
The day concluded with a dinner at the symposium site in Palmerston North.
Day 2: Keynote address and workshops
Day 2 began with a keynote address from Dr Sidsel Jensen, Director of New Ingredients at Carlsberg Research Laboratory, Copenhagen. Dr Jensen is a sensory and consumer scientist with extensive experience in integrating sensory science and commercial strategies within large food and beverage manufacturers.
Her address, "Developing a Novel Sensory and Consumer Tool to Support Business Success in the Dairy Industry," discussed the successful development of the Product Experience Sciences Team at Fonterra. She highlighted the challenges sensory and consumer science teams face in retaining personnel, maintaining high knowledge levels,
and staying current with the latest developments to enable product improvement and innovation.
The morning session featured eight presentations on the perceptions of flavours in foods and beverages. Topics ranged from understanding the impact of no alcohol in wine on flavour perception to predicting pineapple quality from key aroma compounds and investigating how different consumers perceive creaminess in milk.
In the afternoon, workshops were held at the Feast Lab at Massey University, allowing attendees to experience the laboratories, which included not only a standard lab, but also a range of immersive techniques—from eye tracking and VR glasses to a room equipped with surround video, sound, and smell. Attendees participated in a product tasting workshop in this room and discussed their experiences.
Following this, attendees visited the Fonterra Research and Development Centre (FRDC) to tour the pilot plant area and various sensory lab spaces. They then split into groups for a workshop focused on developing business cases for consumer sensory science functions in different industry scenarios.
Closing keynote and final presentations
The keynote on the last day of the symposium was presented by Professor Joanne Hort (Massey University, Feast). The title was “Measuring Cross-Cultural Differences: A Current Perspective” and explored some of the history of research in this area, as well as more recent studies, which, suggest it is an important consideration in research planning— both across countries and within culturally diverse nations. Of special importance is the understanding of, and use of, culturally appropriate language for attribute descriptors and scale usage.
Sensory Symposium
The day concluded with 14 attendee presentations covering diverse methodologies and topics, including:
• Comfort food cravings in pregnant women.
• Challenging commercial chefs to develop products using a novel ingredient.
• Using various AI methods to improve research processes.
Awards and closing remarks
The event concluded with the presentation of awards and closing remarks from Prof. Hort.
Award winners:
• Best Student Abstract – Dilmini Hettiarachchi, University of Queensland
• Best Student Presentation –
• 1st Place – Elise Waddell, Massey University
• 2nd Place – Adam Douch, University of Adelaide and University of Nottingham
• 3rd Place – Hannah Brown, University of Otago
A special thanks to Fonterra and Compusense for their financial support, as well as the ongoing contributions from NZIFST and AIFST. Thanks also to the Organising Committee: Prof. Joanne Hort, Jodie Hill, Heather Smyth, Gie Liem, Annesley Watson, Mei Peng, Jen Larking, and Wendy Bayliss.
Looking ahead
Be sure to keep an eye out for the announcement of the 20th NZOZ Symposium in 2026, which will be held in Melbourne. ■
Symposium delegates outside the Fonterra Research & Development Centre
Consumer Research
Managing consumer research
A cost-effective option without compromise.
For those working in food product development, ensuring your product is fit-for-purpose – so that consumers will buy and repurchase it – goes beyond food safety, packaging suitability, and supply chains, extending into personal preferences. It must taste good and deliver on the promises made on the label.
How to prove these points, at least with a high degree of statistical certainty, requires the use of consumer panels. Do you put together a group of colleagues, or neighbours and ask their opinion? Do you have a trained panel in your workplace that regularly gathers to “taste” a new formulation? Or do you contract professionals to carry out this work for you?
Generally, the question of cost is a significant part of how you decide to do your sensory and consumer testing. Those providing the service are familiar with this scenario. “I’ll be willing to hear your proposal, but sensory consumer research is always so expensive. Unless you can change this dramatically, I’m afraid we won’t be interested.” (That’s a direct quote from a potential client of a sensory/consumer research service)
It’s an honest and succinct challenge that was addressed by a group of consumer and sensory research experts in Auckland. This led to them drawing on the broad principle of an omnibus survey: collecting quantitative data from participants on an array of topics or products in a single survey and applying this to consumer sensory research. The result was FORWARD SensOmni.
Principles of SensOmni
This innovative solution for New Zealand food and beverage SMEs is designed to draw-out consumer-centric, sensory data about new or reformulated products using a cost-effective package. By aggregating the needs of multiple food and beverage companies, project and panel establishment costs are shared. The system uses a standardised questionnaire based on proven sensory methodologies and ‘dashboard’ style reporting to further manage costs. Cost-efficient evaluation of clients’ products by a statistically useful sample provides robust data for decision-making.
Research objectives that can be achieved by the application of this approach include consumer validation of new products or benchmarking against competitors. Outcomes can, for example, inform consumer perceptions of quality and drivers of (dis)liking. Consumer research can provide results to answer a specific question at a single point in time or provide a platform for on-going data collection to track product consistency and consumer sentiment over time.
Applied consumer research supplies clients with consumer-validated insights to inform actions. These can cover, for example:
• Understanding of parity of preference between products and/or compared to the competitor product.
• Sensory profiles of each product, to identify if any differences in perception exist between products (may be tracked across time).
• Correlation between liking and sensory profile to determine drivers of liking, and sensory profiling to measure performance against the drivers.
• The impact of sensory profiles on utility of product, to gauge the potential impact of any differences in sensory profiles. Results are reported in PowerPoint ‘dashboard’ format and presented via Teams to discuss implications and potential next steps, ensuring transfer of knowledge and understanding, and an objective view on product performance.
How it works in practise
Consumers who have been identified as being engaged with food are recruited to attend a one-hour session in a central location in Auckland. Panellists evaluate products from three client companies, with evaluation of up to three products from each using established protocols for sensory/consumer evaluation. Staff prepare and serve samples and blinded (non-branded, coded) samples are evaluated by all participants. Samples are presented in a monadic sequential fashion (one at a time), with presentation order based on a randomised, complete block design to minimise first order and carry over effects.
The questionnaires completed by participants can be adjusted to suit clients’ business objectives, so long as the evaluation fits within ~20 minutes. This may include branded or packaged product, if possible within the constraints of the research framework.
Experienced sensory scientists plan the sample mix and order of presentation within a session to mitigate any potential bias or sensory fatigue from the product set. And, yes, to ensure confidentiality, the sessions are ‘closed’ to industry and company representatives, so there is no information crossover between participating companies.
A standard questionnaire includes key metrics such as overall liking and purchase intent, to help understand a product’s acceptance and market potential. Rapid sensory profiling techniques are used to define the sensory drivers of these metrics and create detailed sensory profiles of the products. Other questions may be used depending on the research objectives, such as emotional responses to products, or suitability of products for different consumption occasions. These additional measures can further differentiate focal products from competitors or define nuances between products, for example. Open-ended questions allow consumers to provide feedback in their own words, offering qualitative insights that structured questions may not capture. AI-
enabled text analysis is adopted to unveil the behind-the-scenes reasons that drive respondents' feedback.
While a streamlined approach is taken to minimise costs, this nimble approach allows for the inclusion of optional extras, such as targeted consumer recruitment, access to consumers for a longer period of time, additional samples, alternative questionnaires, concept or branded evaluation or evaluation of packaged products, or additional analysis or interpretation.
Sessions are run monthly with presentation of the dashboard reports to clients within one week from data collection.
Supported by consumer and sensory research expertise
SensOmni leverages the expertise of FORWARD's global insights team. The team has a strong background in fundamental sensory research, providing a comprehensive toolbox of sensory methods to draw on, and extensive experience in applied, commercial research in New Zealand and globally. With this combination of skills, the team provides this
This innovative solution for New Zealand food and beverage SMEs is designed to draw-out consumercentric, sensory data about new or reformulated products using a cost-effective package.
innovative solution to assess the strength and value of NPD prototypes, to benchmark your products to commercially available competitors, and evaluate the value consumers attribute to your brand.
Other capabilities
Whether it’s through the FORWARD SensOmni research platform, or through the other services the company offers, such as working with clients to develop best-practice approaches for in-house sensory evaluation, leading expert panels, or dedicated central location or inhome use tests in New Zealand (or your target export markets), the company’s dedicated team of senior researchers will provide strategic recommendations from insight to implication and action.
Carlo Magni and James Kabrovski are your first points of contact at FORWARD. ■
Building remarkable outcomes for businesses and consumers.
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We work with you to understand your markets, develop forward focused growth, innovation and brand development strategies
By putting your customers at the heart of decision-making, we create experiences, brands and a future that people care about, ensuring investment is market-relevant and will drive value and demand growth.
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In Memoriam: Andy Williams FNZIFST
Contributions to this obituary were received from Anne Scott, Mel Walker, and Richard Archer. Additional information came from Andy’s 2019 NZIFST Leadership Award citation.
A dedicated dairy industry leader
Andy spent the majority of his career in the dairy industry, specialising in lactose and cheese manufacture with Fonterra and its predecessors. Most recently, he had taken on the role of Convenor of the International Dairy Federation (IDF) World Dairy Summit, scheduled for 2026.
A passionate advocate for the food industry, both in New Zealand and internationally, Andy was actively involved in numerous professional organisations throughout his career. His connection with NZIFST began in 2004, following its merger with the Dairy Industry Association of New Zealand (DIANZ), a professional body focused on the dairy sector.
Andy was elected as the NZIFST representative to both the New Zealand National Council of the International Dairy Federation (NZNC IDF) and the Dairy Industry Superannuation Scheme Trust (DISSTL)—roles he held until stepping down in 2024.
In recognition of his significant contributions, Andy was made a Fellow of the NZIFST in 2006, and in 2019, he received the NZIFST Leadership in the Food Industry Award for his strategic role in positioning New Zealand as a global leader in pharmaceutical and inhaler-grade lactose production.
Although not widely known, New Zealand (second only to the Netherlands) dominates the global supply of pharmaceutical lactose. Most pharmaceutical tablets consist largely of excipients, and lactose is the most commonly used excipient.
The Fonterra plant at Kapuni is a world leader in both production volume and quality and is likely the foremost producer of inhalergrade lactose globally. Andy played a key role in ensuring New Zealand remained at the forefront of this industry.
A driving force behind industry summits and sponsorship
Throughout his career, Andy was heavily involved in organising and supporting international summits, congresses, and industry events. His contributions extended far beyond logistics. He played a key role in securing sponsorship, fostering professional networks, and ensuring the success of major gatherings.
Andy played a pivotal role in securing sponsorship for the IUFoST Congress, which was set to take place in New Zealand in 2020. When the COVID-19 pandemic forced its cancellation, Andy ensured that sponsorship commitments were retained rather than withdrawn. More about that situation below.
A man of integrity, generosity, and good humour
Andy was deeply respected and well-liked among his colleagues and peers. Known for his calm demeanour, sharp intellect, and unwavering dedication, he excelled at bringing people together and getting things done—all without seeking personal recognition.
Beyond his professional expertise, Andy was admired for his humility, kindness, and infectious sense of humour. He had a knack for making challenges seem surmountable, often lightening the mood with his signature chuckle. His colleagues knew that when Andy found something amusing—or unimpressive—his laughter would say it all.
He was not one for the limelight, preferring instead to work behind the scenes, ensuring that projects ran smoothly and that those around him had what they needed to succeed.
Andy’s ability to quietly lead by example left a lasting impression on all who worked with him. His strong sense of community and collegiality meant that he was not only a professional ally but also a valued friend. Whether he was organising a major industry summit, negotiating sponsorship deals, or sharing a meal, Andy made people feel welcome, respected, and heard.
Anne Scott, past president of NZIFST, and past editor of FoodNZ, speaking at Andy’s memorial service on behalf of NZIFST
I first got to know Andy when he was Convenor of the Auckland World Dairy Summitt in 2010. He was the prime mover in “selling” the exhibition and sponsorship space for the very successful event. FoodNZ published material about the summit leading up to the event, and we also prepared and distributed a daily newsletter for the Summit.
Driving sponsorship for IUFoST 2020
My next engagement with Andy began in 2015 when I was President of NZIFST, and he joined the committee working on the IUFoST 2020 World Congress. He was our Sponsorship Co-ordinator.
The Institute was invited by The International Union of Food Science and Technology (IUFoST) to bid for the 2020 World Congress. New
Andy Williams
Zealand Tourism, with a generous offer of financial and marketing support, tipped the balance, and our bid won!
Then the real work began - three years and counting. We all knew Andy and his talent for securing and managing sponsorship, which he had demonstrated at the IDF World Dairy Summit. His commitment and experience were invaluable. In quick measure, he secured significant sponsorship for IUFoST 2020 and provided a solid financial base for a successful conference.
Challenges and event cancellation
Then the carefully curated balls started wobbling. Construction work on our chosen venue, the International Convention Centre (ICC), was way behind schedule. We changed venues.
Then Covid-19 struck, and the world froze for two years. No World Congress for us!
As Sponsorship Co-ordinator, Andy of course had not been sleeping. He had sold the lion’s share of $1million worth of sponsorship and displaybooth space, and NZIFST had already spent over half on preparations. With only three months to go, we had to pull the pin and NZIFST stood to lose everything! By this time, Richard Archer had taken on the role of NZIFST President.
Financial impact and sponsor negotiations
So, how exactly do you cancel an international event of this scale?
Andy, along with Mel Walker from Avenues Events (the Congress’ professional event manager), and Rosemary Hancock (Executive Manager of NZIFST at the time), spent countless hours negotiating with sponsors, aiming to minimise financial damage to NZIFST.
Andy led the team. Over the course of six months, he quietly convinced our clientele they were privileged to have lost money on such a great cause!
Richard struck a deal with the Singapore IFST, who were hosting the 2022 World Congress. Andy negotiated to transfer our various sponsors’ Auckland opportunities to Singapore. Andy, Richard and others then attended the Singapore Congress to ensured we delivered. Throughout it all, Andy remained his unflappable, affable self, and the team achieved what initially seemed impossible – a “zero…ish” balance sheet.
Recognition for his leadership
While planning was in progress in 2019, Andy received the NZIFST Leadership Award. With it, the Institute recognised his integrity and commitment. His response? Typically Andy. He was humbled and somewhat embarrassed. He never did anything for the kudos – only for the satisfaction of a job well done.
A truly generous man.
Mel Walker shares memories of the challenges and laughter she experienced with Andy in Mumbai
Andy and I attended IUFoST Mumbai Congress in 2018, running the IUFoST 2020 expo stand together, promoting New Zealand as the next Congress destination.
We had quite a few challenges and many laughs during our time in Mumbai. The Congress venue was only 29 km from central Mumbai but nearly a two-hour cab ride, making travel into “town” impractical. However, due to the venue not being ready for our pack-in, Andy and I managed a trip on our first day. We did minimal sightseeing before finding the world-famous Leopold’s Café, an old-school café/bar dating back to 1871, serving Continental, Chinese, and Indian snacks, plus cocktails.
On our last night, we ventured out again, this time with Richard joining us. It was a hilarious jaunt into Mumbai Central, with Andy insisting on going to Mumbai Hard Rock Café to get a memento, while I insisted they see Dhobi Ghat, the largest outdoor laundry in the world, followed by another visit to Leopold’s for dinner.
Such an enjoyable memory!
Working with Andy
Andy was a pleasure to work with throughout the Congress - a calm, knowledgeable presence. I expect many have similar memories of good times spent with Andy.
Richard Archer, past president of NZIFST, reflects on Andy’s contributions to his profession and the Institute at Andy’s memorial
I have known Andy for many years as the leader of the lactose business within New Zealand and particularly within Fonterra.
Andy was brilliant at creating meeting points—at fostering professional communities. He was a long-time member of the Dairy Industry Association of New Zealand (DIANZ), and before that, the Dairy Industry Management Institute of NZ (DIMINZ), and before that, the Dairy Factory Managers Association of New Zealand—I have been on the same journey. When DIANZ merged into NZIFST around 2004, Andy and I both went from dairy tributary to food mainstream.
All these are professional associations—groupings of like-minded professionals gathered to learn from each other and to learn together from others. They promote community. Like us, Andy was a firm believer in the value of professional associations, the modern equivalent of guilds, which once gave each town the means to grow the best in each townsperson.
A driving force behind international dairy conferences
Many will have heard about Andy’s long involvement with the International Dairy Federation and his Herculean work in mounting two World Dairy Summits, then embarking on a third, the 2026 event. These are huge events.
Andy not only had the passion one needs to sustain multi-year journeys to organise such large conferences, but he also had the talent. He was level-headed, clear-eyed, even-tempered, resilient, flexible. He wasn’t a tough guy, but he was tough. He planned, he organised, he sold sponsorship. He executed. More than that, he inspired others and brought them along. Yet he had no great appetite for limelight.
There are plenty of glad-handers on the international conference circuit - selling talk and eating gala dinners. Andy could spot them a mile off and was not complimentary. We all know that chuckle of his and what it could mean when he wasn’t impressed…
A life of dedication
Andy also represented NZIFST on the Dairy Industry Superannuation Scheme as a Trustee from 2006 to September 2024—18 years spanning good financial times and bad. He navigated the Global Financial Crisis, Covid-19, and extensive regulatory changes.
Andy’s natural qualities—his collegiality, positive outlook, clarity of purpose, and deep sense of service—made him an outstanding director. The scheme is in good shape, and that is no small credit to Andy.
And remember, Andy did all this stuff on top of his normal day job, at which he also excelled - quite a guy! ■
An ecstatic Andy at his first skydive in Wanaka
2025 NZIFST Conference updates
Save the date: Tuesday 24 June – Thursday 26 June, Palmerston North Conference + Function Centre, Papaioea Palmerston North.
The 2025 Conference Committee are working hard behind the scenes to ensure the 60th Anniversary Conference is one to remember. Abstract submissions have been coming in thick and fast over the last few days, with an excellent range of topics to be covered in the programme.
The committee will be considering all these submissions for the programme, so we can post a skeleton programme to give you a taste of what is to come in Papaioea Palmerston North in June. If you didn’t quite get your submission in on time, or you have just thought of a great topic to speak on, please send an email to programme@nzifst.org.nz, and we will let you know if there is a space for it.
Special conference events
This year we have the following networking and social events planned:
NZFSSRC Women in Science Breakfast
Tuesday 24 June, 7.30 – 8.45am
Networking and Poster Social Evening
Tuesday 24 June, 5 – 7pm
Early Career Foodies Function for students & recent graduates
Tuesday 24 June, 7 – 9pm
An optional catch up at Brew Union
Tuesday 24 June, from 7pm
NZFSSRC Kim Hill Panel
Wednesday 25 June, 2.30pm
Conference Awards Dinner in the Distinction Hotel Ballroom
Wednesday 25 June
NZIFST Fellows Lunch at Wharerata at Massey University
Thursday 26 June, from 1pm
If you would like to submit an abstract for a poster, you have until 30 April to submit.
We would like to thank our partners at the New Zealand Food Safety Science & Research Centre for helping to coordinate the Food Safety sessions, as well as some other special conference events.
Students, please remember that in order to be considered for the Student Poster competition, or 3 Minute Pitch competition prizes, you must be a fully paid Student member.
Additionally, we have our annual Student Conference Scholarships on offer to Student Members again this year, check the website for details.
2025 NZIFST conference plenary speakers
The committee is please to announce the following speakers have confirmed that they will present plenary papers at the conference referencing the conference theme of Embracing Tradition, Transforming the Future.
Mavis Mullins MNZM (Rangitāne, Te Atihaunui-a-Paparangi, Ngāti Ranginui)
Chair, Nga Whnua Rahui
Mavis Mullins MNZM is a recognised leader in Aotearoa New Zealand’s primary industry. She has chaired a number of large Māori land-based incorporations and sits on the board of Moana New Zealand, New Zealand’s largest Māori owned fishing company.
With a passion for food, fibre, whenua and whānau, all her energy is directed towards her mission to sustain and protect taonga Māori. Mavis is also a passionate advocate for innovation in matters of community, agribusiness and protection for Papatūānuku. Her contribution to New Zealand business has seen her recognised with many honours and awards, including Member of the New Zealand Order of Merit in 2002 for services to the wool industry. Induction into the New Zealand Business Hall of Fame and the same year awarded Outstanding Māori Business Leader of the Year from the University of Auckland.
Kalmia Kniel
Professor – Animal & Food Sciences, University of Delware
Prof. Kneil specialises in microbial food safety, including the safety of fruits and vegetables, food science and food processing. She is a Past-President of the International Association for Food Protection (IAFP), the world's premier food safety organization.
A distinguished microbiologist and virologist, Kalmia examines microorganisms that may be food- or water-borne and methods of inactivating them.
She works on understanding transmission, survival and risks associated with norovirus, hepatitis A virus, emerging enteric viruses, Salmonella, pathogenic E. coli and protozoa like Cyclospora and Cryptosporidium.
Kalmia has spent two years working for the USDA Agricultural Research Service, studying parasites, food safety and addressing possible vaccine issues.
NZIFST acknowledges the NZFSSRC and IAFP for helping to bring Professor Kniel to the NZIFST Conference.
Richard Archer
Emeritus Professor, Massey University
After four years in deer by-product processing industry then 19 years in the dairy processing industry Richard Archer returned to Massey University in 2004 to head Engineering, and then the Institute of Food, Nutrition and Human Health.
Richard Archer was Chief Technologist of the large MBIE-funded FIET programme on food process engineering and now leads a number of projects and programmes, mostly for food industry companies in New Zealand and overseas. Richard was President of NZIFST from 2019 – 2021.
Susan Tosh
Associate Professor, University of Ottawa
Dr Tosh, who retired from her role as an Associate Professor in the School of Nutrition Sciences last year, is an expert on the nutritional and physiological effects of dietary fibres, particularly beta-glucans. Beta-glucans are soluble fibres present in cell walls and found naturally in a variety of food sources.
Her research has explored the functional properties of beta-glucan from oats and barley, emphasising their impacts on glycaemic responses, cholesterol levels, and gut health. Dr Tosh’s work has contributed to understanding how dietary fibres can be optimised for functional food development and chronic disease prevention.
Dr Tosh is the 2025 Harraways 1867 Visiting Professor. Dunedin’s Harraway and Sons Ltd made the annual visit by an eminent scholar possible for five years as part its 150th anniversary of starting operations with a steam-powered flourmill.
Managing Director, ELG Global Elle has been involved in Iwi, Business, Industry, Government, and Community development for 28 years. With a background in Science, Geospatial Technology, Education, Infrastructure, Economic Development and Emergency Management – Elle now finds herself in varying leadership positions across the region, nationally, and globally. Her kaupapa is centred around collective leadership, progressive governance, SMART philosophy, learning futures and non-lineal pathways, inclusion in action, integrated ecosystems, strategic foresight, tactical application, intergenerational advocacy, and digital equity, excellence and enrichment.
Kevin Marshall CNZM
Dr Kevin Marshall has made a major contribution to New Zealand’s food and bio-processing industries over a 60 year career.
Dr Marshall’s dairy career began at the New Zealand Dairy Research Institute, where he pioneered initiatives to deal with whey utilisation, helping New Zealand to become a world leader in adopting new processing technologies. He became Chief Executive of the Dairy Research Institute and Group Leader Research and Development of the New Zealand Dairy Board.
He led an entity established by the Dairy Board to fund and participate in university research into milk and plant genetics. He was active in resolving complex technical issues between the New Zealand dairy industry and overseas importers and regulators and helped to elevate New Zealand’s status abroad. He became a highly respected contributor to the International Dairy Foundation. In his retirement, he has held governance or advisory roles with many entities and initiatives in the public and private sectors.
Branch news
Canterbury-Westland
The NZIFST Canterbury Branch held its first networking meeting of 2025 at Lone Star Spitfire on Memorial Avenue, Monday, February 17. Nearly 30 members, including student members, attended the event. We were thrilled to welcome back former members who have since ventured into other areas of the food industry.
The evening was filled with fun, thanks to a creative twist from one of our Committee members, who organised a pairing session to encourage mingling beyond our usual groups.
Guests enjoyed delicious finger food and engaging conversations throughout the night.
Jasmin Estrera, FNZIFST
Waikato
In the pipeline
The Waikato Branch is excited to share that we’re planning an event for May. Stay tuned for more details!
We’d also love to hear from you - what activities or events would you like to see in our branch in the future? Let us know your ideas so we can create opportunities that best suit our members.
Marcus Loi
Auckland
Coffee & walk 2025: a morning of connections, conversations & community
On Sunday 23 February, our second Coffee & Walk event brought together food and beverage industry professionals for a morning of networking, fresh air, and exceptional coffee. The event was a resounding success!
With the sun shining brightly over Monte Cecilia Park, attendees enjoyed engaging conversations, exchanged valuable industry insights, and expanded their professional networks - all in a relaxed and informal atmosphere. It was wonderful to see both familiar faces from last year and new participants eager to connect.
A standout moment was the wide array of discussions, ranging from food innovation and sustainability to business growth and emerging industry trends. Of course, our four-legged companions added to the welcoming vibe.
The positive feedback has been overwhelming, with many attendees expressing how refreshing it was to step outside the usual conference setting and engage in authentic, organic networking.
A big thank you to everyone who joined us, shared their stories, and contributed to making this event such a memorable one. Let’s continue building these connections - see you at the next one!
Supriya Sally
Canterbury-Westland Branch at their February networking event
Otago-Southland
The Otago Southland Branch focused on student recruitment this month, hosting a gelato tasting and talk on the University of Otago campus. Leni Bebensee, the founder of Gelato Junkie told us about her journey from the store opening in 2019, at the very start of the COVID-19 outbreak to today where she successfully runs a mobile cart and a store in the Octagon. German born Leni learnt to make gelato in the south of Italy and now proudly makes and eats her gelato every day from scratch using local and seasonal ingredients.
As Gelato Junkie only ever have 12 flavours on display there is a fine balance between appealing to kiwi taste buds and jumping on the latest trends. Kiwis have a strong loyalty to Whittaker’s chocolate evident by a 40% jump in sales when she made the switch from Belgian chocolate. We also don’t like lemon sorbet when it rains, and she makes sure to have a fresh batch of Hokey Pokey when there is a cruise ship in town. We sampled passionfruit sorbet, Hokey Pokey, tiramisu and the viral trending ‘Dubai chocolate’, which won out as the favourite with our Generation Z audience.
Leni told us about her formulation ups and downs, learning on the job about water activity, freezing point, and the finicky relationship of sugar and water when experimenting with flavours such as Hokey Pokey and Tiramisu.
Our successful and sweet start to the year will continue with our upcoming International Dinner at the end of March. This event celebrates cultural dishes from home, or home cooked favourites, and celebrates the successes of the previous year's Food Science students.
Brigitte Klimek
Auckland Branch members enjoy their outing in Monte Cecilia Park
Otago-Southland Branch members enjoying Gelato Junkie
Central
Welcome back to Massey Students
A regular calendar event for the NZIFST Central Branch is to welcome the Massey University School of Food and Advanced students back for another year’s study. These students are an important component of the NZIFST Central Branch with two currently serving on our committee. We appreciated their assistance in helping to advertise this event to their fellow students, plus their help with running the event. Thanks Hunter and Franke. Being early in the year, this night gives the opportunity for Manawatu members of NZIFST Central to also pitch the importance of NZIFST to these young people, who are just starting out in their careers. This was helped also by our guest speaker, Mikaela Kye – a recent Massey graduate who is now working for Fonterra.
Before Mikaela’s talk, students were invited to make their own pizzas in the Massey Food Laboratory. The NZIFST team provided bases, sauces and Individually Quick-Frozen Mozzarella from Fonterra, which is the same cheese purchased and used by large global pizza making companies. Students were challenged to provide their own toppings and assemble the pizzas ready for baking. One student had worked in a pizza store and volunteered to show the others the art of applying the sauce and tips around how to add toppings and importantly the cheese. Some very creative toppings were applied prior to the pizzas being cooked in the Food Lab ovens. Everyone was then able to taste and judge for themselves whose was best. By virtue of “having a go” and trying something different, a couple of groups discovered that more is not always best when it comes to toppings on pizzas as demonstrated when the mountain of ingredients shrunk to one large lump that left consumers confused as to what they were eating!
While the last of the pizzas were quietly nibbled, Mikaela presented an honest and open talk about her journey through Massey, as well as her experiences in undertaking the Fonterra Graduate Training Programme. She described her current role as a Project Manager at Fonterra. Mikaela talked about having her “ups and downs” during her Massey course which was of some conciliation to those in the audience. She also made a ‘tongue in cheek’ comment about not getting married during her tertiary education as it was logistically a very difficult exercise to manage. A wry smile was seen by her husband at that comment.
Despite the slightly lower numbers for the event compared to previous years, those present enjoyed Mikaela’s presentation and asked questions. Many were around what Fonterra was like, the general working environment, and teamwork. Discussion also centered around the advantages of joining NZIFST including some wise words about creating networks – a common thread also described by Mikaela when finding your way in a large company like Fonterra. A repeating theme was that developing interpersonal skills is at least as important to making progress in a food technology career as is the development of the required technical skills.
We hope that many of the students present will sign up to NZIFST. Having them attend local branch events makes our branch richer for their involvement.
Nelson Tasman networking event
In March, around a dozen food professionals from the Nelson Tasman region came together for our first networking event of the year, in the balmy late afternoon sun at the Honest Lawyer.
The group, many of whom are NZIFST members, had enjoyed an informal and lively catch up near the end of last year and resolved to continue the momentum in 2025. Many of us working in the regions are well accustomed to making good use of digital sessions for professional development (webinars, etc.) but nothing can beat a good old-fashioned get-together for networking, building relationships, solving problems, and meeting new people.
Mike Boland led the charge and ensured everyone enjoyed a cold drink, whilst Pauline Elliot gave an excellent introduction to NZIFST on behalf of the Executive. Thanks Mike and Pauline.
The group plans to meet up again through the year. Anyone in the top of south or West Coast, keen to be involved can email wendy@nzifst.org.nz and be added to the mailing list. The more the merrier!
Craig Honoré Mikaela Kye presenting at the ‘welcome back’ student event at Massey University.
Julie North
Nelson Tasman food professionals at the Honest Lawyer
NZIFST Directory
EXECUTIVE MANAGER Wendy Bayliss
PO Box 44322, Pt Chevalier
A uckland 1022
Ne w Zealand
Phone: 02 2 549 8483, Email: w endy@nzifst.org.nz
PRESIDENT Esraa El Shall esraaelshall@gmail.com
VICE PRESIDENT Bob Olayo bob@matt.nz
TREASURER Grant Boston grant@boston.net.nz
Professional development programmes
Networking at regular branch meetings, seminars and the Annual Conference As a member of NZIFST you will benefit from and gain
Information through ‘Food New Zealand’, ‘Nibbles’ and our website
Recognition through awards, scholarships and travel grants JOIN
https://nzifst.org.nz/join-us
New members
NZIFST welcomes the following new members and student members.
New standard members
Karl Crawford Principal Manager
Tracey Cridge Senior Project Manager
Jasmin Foo Product Developer
IMCD NZ
Food Standards Australia New Zealand
Hilton Foods
Dalia Kadow Food Scientist (Lecturer) University of Sulaimani
Andrew Knox Commercial Assistant Invita NZ Ltd
Tingting Liu Director
Vicky Narayan Instructor - Food Safety
Jeremy Parry Technical Supervisor
TLL Food Technology LTD
Fiji National University
MPI
Anubhavi Singh Research & Development Technologist ZIWI Limited
Deborah Sue Food Industry Manager Heart Foundation
Massey University: Manisha Bagiyal, Shee Teng Choo, Eric Dias, Kayden Elmsly, George Eluvathingal, Violet Gao, Wesley Gwatidzo, Annelise Ida Halafihi, PingYuan Ma, Ihlana Nairfana, Krisha Pant, Eloise Smith, Xingchen Su, Amy Trieu, Youwei Wang, Chao Yang, Jean Yoon, Jenny Zhou.
University of Auckland: Diana Cong, Angel Elsa Varghese, Christina Ann Rajeev, Eyka Susanto.
University of Otago: Katie Billingham, Lucy Butler , Zoe Clulee, Sakuni De Silva, Joseph Diprose, Gabriel Giller, Nazuna Harada, Amy Kelly, Georgie Lawson, Shylah McLintock, Abdullah Mutis, Patrick Nolan, Anne Nonis, Lucian Petherick, Quan Phan, Laura Siegert, Carly Smith.
UCOL: Kavish Desai.
Stellenbosch University: Lieneke Eigenhuis
Palmerston North Conference + Function Centre
Papaioea Palmerston North
Celebrate 60 years of NZIFST and look to the future of our industry For more information contact NZIFST, wendy@nzifst.org.nz
