Food New Zealand, August/September 2022 by NZ Institute of Food Science and Technology

A ugust /S eptember 2022

NZ’S AUTHORITY ON FOOD TECHNOLOGY, RESEARCH AND MANUFACTURING

NZIFST CONFERENCE AWARDS WINNERS Conference Keynotes: • Vincent Arbuckle, Deputy Director General, NZFS • Craig Armstrong, Director – Customers, NZTE NZFSSRC – The Salmonella Enteriditis outbreak

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

Contents

NZ’S AUTHORITY ON FOOD TECHNOLOGY, RESEARCH AND MANUFACTURING

AU G U S T / S E P T EMB ER 2022 | VOLU ME 22 , N O . 4 IS SN 2 7 4 4 - 7 3 0 8 ( ONLINE) ISSN 1175- 4621 ( PR I N T )

EDITORIAL

NEWSBITES

JCA AWARD ADDRESS

News, views and information from around and about

Presented by the 2022 Recipient: Dr Anne Perera

NZTE A call for collaborative action Craig Armstrong, Director – Customers, NZTE

SLIDING ON

The Good Oil – from microbes? Professor John D Brooks, FNZIFST

OILS & FATS Oils and Fats Update

Laurence Eyres FNZIFST

NZ FOOD SAFETY Thank you to all those who keep New Zealand food safe Vincent Arbuckle, Deputy Director General, NZ Food Safety

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

Food NZ is distributed online to all members of the New Zealand Institute of Food Science and Technology. An online edition is shared internationally. Visit www.foodnz.co.nz to subscribe. Copyright © 2022 Peppermint Press No part of this publication may be reproduced or copied in any form by any means (graphic, electronic, or mechanical, including photocopying, recording, taping information retrieval systems, or otherwise) without the written permission of Peppermint Press. The views expressed in this journal are those of the writers and do not necessarily represent the view of the Publisher, the Scientific Review Board or NZIFST.

Food New Zealand

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

Published by Peppermint Press Limited Notice to Contributors When submitting editorial for Food New Zealand please observe the following, Editorial to be submitted as plain text files, NO FORMATTING please. Images should be sent as high resolution .jpg or .tiff files. Do not embed images in word documents, send separate files. Any images smaller than 500 kb may not be printed as the clarity of the print may be compromised. Advertisers Material specification sheet and rate card on website, www.foodnz.co.nz

TRAINING

Apprenticeships provide opportunities for staff and employers

Supplied by Primary ITO

PACKAGING

NZFSSRC

2022 Australasian Packaging Innovation & Design (PIDA) Awards Chicken or Egg? The Salmonella Enteritidis outbreak

30 18

Centre

FSANZ

A brief history and where to for FSANZ

Ben Sutherland, Principal Food Technologist, Standards & Surveillance, FSANZ

OBITUARY Donald (Don) Wilford King BE(Chem) BSc (19322022) Kevin Marshall and David Woodhams

NZIFST NEWS, INCLUDING: New Members Awards Branch News

49 25

STUDENT ESSAY Upcycling: Great taste with coffee waste Brian Thong, Department of Food Science, University of Otago

JOIN NZIFST NOW for 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

The New Zealand Food Safety Science & Research

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

On the cover The NZIFST Conference Awards Dinner recognises our industry’s achievers, and is a collegial get-together for members from all over the country.

Next editorial and advertising deadline: September 20th, 2022 Features for October/November 2022 Research reports Overview: Cloud-based process and food safety management Overview: New Ingredients update

August/September 2022

Editorial

EDITORIAL Thank you and farewell from our retiring NZIFST Executive Manager, presented at the Awards Dinner, 6 July, 2022. Thanks Phil, Anne, the NZIFST, and, I am now entitled to say this, my Fellow Fellows. I am humbled and honoured, and, as you can see, more than a little overwhelmed, by all the messages of goodwill I have received tonight and over the past few months. Twenty-two years. This means that the Institute has been in my life for one third of my life. But it also means that I have been a significant part of the Institute’s life for nearly 40% of its life. The NZIFST has been the little sister to my two boys! I have seen off 12 presidents, 8 Treasurers, 22 conference committees and untold branch and SIG committees. Of course, each one has wanted to leave their own mark on the Institute, and I hope that I have helped each one of them achieve their varied goals.

Rosemary Hancock

Two moments really stand out over the years – the buzz of helping to win the bid for our 2020 International Congress in 2016. I did enjoy the first-class flight home from Ireland as a reward from Tourism NZ, but then, 4 long years later, the bitter disappointment when we had to cancel it. But in reality, there has been a continued and steady highlight over the years – and this is our members and supporters – all of YOU. The way we do business in the Institute may have changed much over the years but the passion of our members for the food industry has not. Many members and supporters I have never met in person, but many I have. You have all seen my name in your in-box time and time again over the years and have probably thought, not her again, what does she want now! We have shared our lives on email and over the phone, even across the world – NZIFST truly is one big community. It has been a long night. I congratulate our winners one last time and thank you all – again. I leave the Institute in good heart – and now, for the last time, I bid you all … farewell and safe travels. Rosemary Hancock, FNZIFST, retired Executive Manager.

NZIFST Fellows say thank you To recognise Rosemary’s service, and thank her, the Fellows of NZIFST donated a substantial amount of money towards a farewell gift, which was presented at the Conference Awards Dinner – heavily disguised in a large, very light, gift box. Thank you to all the Fellows, including one who sent $NZ cash from the US, (4 weeks to arrive safely!) and another whose bank (in Australia) couldn’t simply transfer into a New Zealand account, who donated the money into Anne Scott’s son’s Australian account and thence into the fund. A fitting tribute from all. NZIFST's new Executive Manager We welcome our new Executive Manager, Wendy Bayliss, who has now taken over the role. Her contact details are on page 3. More about Wendy in our next issue of Food New Zealand. Anne Scott, FNZIFST, Editor

Newsbites

Newsbites Food New Zealand’s roundup of news about NZIFST members, associated companies and anything else that catches our attention.

Better packaging recyclability FGC and APCO are working together to increase packaging recyclability in New Zealand. The recycling of packaging in New Zealand is set to increase thanks to a new partnership between the New Zealand Food & Grocery Council (FGC) and the Australian Packaging Covenant Organisation (APCO) which will advance the uptake of the Australasian Recycling Label (ARL). The ARL is an on-pack labelling scheme that helps consumers to recycle correctly and supports brand owners to design packaging that is recyclable at end-of-life. The programme was developed by APCO in partnership with Planet Ark and Packaging Recyclability Evaluation Portal (PREP) Design. Food & Grocery Chief Executive Katherine Rich said: "Sixty-nine percent of New Zealanders say they check the label on packaging before recycling, so the instructions need to be clear and, most importantly, reflect the collection and recycling system here in New Zealand." “More than 95% of scannable barcodes on packaging are common across both New Zealand and Australia, so our members need one labelling system. We are excited to continue this great work by championing the adoption of the ARL, not just by the food and grocery sector but for all packaging.” FGC and APCO will co-design a roadmap to raise awareness of the ARL in New Zealand for the benefit of consumers, brand owners, packaging suppliers, recyclers and the environment. The roadmap aims to: •

Increase the number of food and grocery companies using the ARL on consumer packaging.

•

Ensure the ARL is fit for purpose by using software managed by PREP Design that is reflective of the market.

•

Support alignment by all value chain players.

The United Fresh team with the Primary Industries NZ Summit Team Award. United Fresh General Manager, Paula Dudley, is on the right.

Award for United Fresh Recognition for rapid response to feed the hungry and support growers during lockdown. United Fresh New Zealand Incorporated have been awarded the Primary Industries NZ Summit Team Award for their work delivering 300,000 boxes of fresh fruit and vegetables to whānau during the COVID-19 lockdowns. The management team of five were responsible for the development of the Fruit and Vegetable Box Project, an adaption of United Fresh’s Ministry of Health-funded initiative, Fruit & Vegetables in Schools (FIS). They repurposed existing relationships and supply networks to address food shortages and provide an outlet for fresh produce that had been destined for restaurants, tourism outlets, cruise ships and airline catering. United Fresh General Manager, Paula Dudley, says, “Heading into lockdown, we knew that school closures meant the fruit and vegetables destined for FIS could not be delivered. This amounted to over 120,000 tamariki potentially missing out on vital nutrition every day. With approval from the Ministry of Health to redirect existing funding, we presented a proposal to the Ministry for Primary Industries for further assistance and liaised with United Fresh member, Foodstuffs, to secure a donation of 700 boxes of fruit and vegetables.

In 2021, FGC began supporting the adoption of the ARL in New Zealand after a Ministry for the Environment Report recognised the ARL as the best recycling labelling approach, based on its evidencebased system that ensures packaging with the ARL label can be successfully recovered.

“We then used our existing supply chain relationships to send over 10 tonnes of produce to foodbanks and City Missions throughout the lockdown periods.”

The ARL was also recognised by UN Environment Programme and Consumers International as one of the leading labelling systems globally for its clarity, accessibility and reliability.

The Primary Industries award recognises United Fresh as the leading pan-produce industry organisation, with 30 years of experience all culminating in this project. "It’s a huge honour for our small team and we acknowledge the support of all our members who helped us to take care of our community.”

United Fresh managed to get the Fruit and Vegetable Box Project up and running less than two weeks after the initial lockdown was announced and set in place quality control systems to manage the initiative as well as a suite of financial and reporting measures, all while negotiating the challenges of a team split into two bubbles for safety.

August/September 2022

Newsbites

Research into sports and nutrition-driven shoppers Mainstream consumers are increasingly seeking out protein for sports nutrition, but their needs and purchase motivations vary, according to a major global study by Arla Foods Ingredients. A total of 43% of the 12,000 consumers surveyed said they looked for added protein when choosing foods and beverages for exercise, rising to 52% for those aged 18-29. This interest in protein is rising, with 31% stating they had increased their use in the past two years compared with only 7% who had decreased usage. The in-depth research, which looked at how people buy into the sports nutrition market and perceive healthy living, enabled Arla Foods Ingredients to identify three distinct consumer types, each with different attitudes to exercise, nutrition, and protein. The first group, called The Enthusiasts, exercise strenuously at least three times per week and frequently choose food and beverages designed to support athletic performance. Easy Health refers to the second group of consumers. They follow a relatively active lifestyle, balanced with an interest in nutrition, and are likely to respond positively to popular health trends.

Transparent ERP Solution for Pork Producer One of New Zealand’s leading pork processors is benefiting from an integrated ERP system devised and installed by food and drink IT specialist CSB-System. Freshpork, established in 1985, processes around 4,000 pigs each week from its six locations across the country. The company’s continued growth had led it to move away from manual and paperbased processes to computerised systems, but these were initially individual niche solutions. This meant there was still a lot of work required to keep the various systems in sync, with much doubleentering of data. There was also a significant reconciliation effort required to run the business on a daily basis. “Time-consuming data reconciliation was our biggest bugbear,” explained Odhran McCloskey, Freshpork’s IT Manager. “We also had poor visibility of stock levels across our business, and stocktaking exercises always highlighted the degree of error inherent in it.” CSB installed an integrated solution with uniform data for all operations, based on streamlined production processes that have

Those in the third segment – Healthy Feel Goods – do not prioritise exercise but they have a big focus on how diet impacts health. Healthy Feel Goods are likely to favour drinkable products such as smoothies, waters and kefir, because they buy into their health benefits (59%) and want beverages that add vitamins and nutrients to their overall diet (56%). Troels Nørgaard Laursen, Director of Health & Performance Nutrition at Arla Foods Ingredients said: “Now that sports nutrition has moved into the mainstream it has become increasingly important for manufacturers in this category to understand consumer attitudes to exercise, nutrition and key ingredients such as protein. We have been able to identify three distinct consumer types, giving some useful pointers in how producers can promote protein to these different segments.” Arla Foods Ingredients has years of experience in supplying ingredients – such as whey protein isolates, concentrates and hydrolysates – for the sports nutrition market and this latest study is part of the company’s strategy to maintain its position as a leading player in this industry.

been fundamentally optimised. One of the major benefits of the new software is its ability to link abattoir, cutting floors, packing, dispatch and distribution, sales and finance. “CSB was the solution that scored well across all the areas we needed to cover,” said Odhran McCloskey. “Another important factor was that the CSB people we interacted with during our assessment understood our industry and terminology. While some other software suppliers could ‘talk the talk’, we felt that CSB genuinely understood the pork business and the role that an ERP could play in the sector.” A further advantage of the CSB solution is that it is not only the IT department which is reaping the benefits of the system. All employees have now gained the transparency they need to optimise production plans and operations. “One of the main goals for this implementation was to have a single flow of goods in a centralised system, while covering all our industry-specific and customer requirements,” said McCloskey. “And we did achieve it.”

Newsbites Tethered caps an imminent EU directive Due to an impending directive from the European Union (EU), tethered caps which remain permanently attached to the bottle after opening and during use will soon be widely available for consumers across Europe. The aim of the new directive is to prevent unintended environmental waste and facilitate the recycling of caps and closures alongside their containers. A multinational beverage manufacturer shares the EU’s commitment and has introduced tethered caps from Affaba & Ferrari™, an innovative TriMas Packaging brand, for its iced tea brand.

With Affaba & Ferrari’s™ new 1P23 tethered cap, beverage manufacturers can meet the upcoming EU directive and sustainability goals

In July 2024, the EU directive on tethered caps will be coming into full force. It states that caps must be firmly attached to disposable beverage containers, including composite packaging such as beverage cartons, with a volume of up to three litres. The goal is to encourage the collection and recycling of caps together with the bottle and prevent environmental pollution, at times caused by discarded caps.

Emydex in New Zealand food processing plants Emydex, a significant supplier of factory floor software systems to meat, fish and food processing companies has expanded its customer base in New Zealand with the delivery of state-of-the-art tailored production systems to Silver Fern Farms and Te Whakatōhea Mussels.

Silver Fern Farms, Belfast Emydex helped Silver Fern Farms to replace its 25-year-old abattoir system at the company’s primal beef processing in Belfast, Christchurch with a highly innovative solution for factory floor traceability and production control system systems. The Emydex system configured for Silver Fern Farms handles everything from the booking and intake of the animals to the stun station, live weight, head inspections, carcass inspections, reinspection, and grading. Everything meets the strictest New Zealand government veterinarian standards and procedures and is integrated within the existing CRS system for streamlined payment processing. Initial results have seen Silver Fern Farms process more cattle in single shifts than they have ever done before, allowing them to finish earlier. Based on the success of the pilot project, Silver Fern Farms have accelerated their plan to roll out Emydex to their 13 other processing plants across New Zealand. Later this year, the plan will tackle production scheduling, packing, Automatic labelling, and implementation of Emydex’s Enterprise Management System (EMS) for master data. An adapted livestock processing system will extend to other bovine sites and then move onto implementation of the ovine and venison systems. Automation was a big part of the project, replacing the factory floor terminals with integration to their programmable logic controllers. Each hook has an identification on the hook and the system collects information at every station along the line. “The level of investment in automation is higher here, compared to European markets, but it pays back in labour efficiencies – machines

don’t catch COVID," explains James Grennan, Technical Director, Emydex.

Open-ocean Greenshell™ Mussel Farm at Ōpōtiki Whakatōhea, the indigenous New Zealand iwi, has created the world's first open-ocean Greenshell™ Mussel Farm at Ōpōtiki in the Eastern Bay of Plenty region. The Te Whakatōhea Mussel Farm currently extends across over 3800 hectares of nutrient-rich, clear, and open ocean water. The team at Whakatōhea Mussels contracted Emydex to provide a world-class product with traceability back to the farm, and even to the area of the farm where the mussels were harvested. Emydex deployed their fully functioning manufacturing execution system, providing complete traceability within weeks. Being deployed in the cloud meant no additional IT infrastructure was required at the plant with the existing touch screen terminals and scales easily integrated into the Emydex solution. Android-based barcode scanners connect seamlessly via the Internet to the MES database allowing for the issuing and dispatching of stock from the plant. Scott Fitzgerald, ICT Manager for Whakatōhea Mussels feels the speedy implementation was highly successful. “Being a greenfield site, we have been finding our way through the processes, not only with Emydex but as a business moving forward,” says Scott. “Sometimes we knew what we wanted, other times we needed Emydex to be patient with us and help us to discover what we can and cannot do with the system. Emydex was great in helping us do this. Moving from the manual system to Emydex has already increased our productivity and will continue to do so. The process was great. Emydex has been easy to deal with and helped us to give our business the commercial push it needed regarding a production system.” Emydex have a team of five people employed in New Zealand and ten in Australia, supporting Silver Fern Farms, Whakatōhea Mussels, and other New Zealand food processing companies.

August/September 2022

Newsbites

MilkTestNZ Champion Cheesemaker; Cathy Lang, (Fonterra Co-operative Group), pictured showcasing Kapiti Kikorangi Blue cheese for two chefs in Pasadena USA

New Zealand Champions of Cheese Awards The trophies awarded at a Gala Awards Dinner at the Atrium in Hamilton followed judging of more than 380 cheeses from across Aotearoa at Wintec in late February. Master Judge Jason Tarrant led a panel of 36 judges

NZ Champions of Cheese 2022 Category Trophies are; •

Ecolab Champion Blue Cheese Award; Fonterra Brands New Zealand, Kāpiti Kahurangi Creamy Blue

•

Tetra Pak Champion Retail Cheddar Cheese Award; Fonterra Brands New Zealand, Mainland Tasty Light – Noble

•

Sealed Air Champion Bulk Cheddar Cheese Award; Open Country Dairy Young Cheddar (Aged less than 6 months)

•

AsureQuality Champion Dutch Style Cheese Award; Karikaas Natural Dairy Products, Vintage Gouda

•

IXOM Champion European Style Cheese Award; Little River Estate, Little River Mt Richmond

For cheese lovers amongst us, here is the full list of winners. NZ Champions of Cheese 2022 Supreme Awards are; •

Countdown Champion of Champion Cheese Award Commercial; Open Country Dairy Young Cheddar (Aged less than 6 months)

•

New World Champion of Champion Cheese Award - Mid-sized; Little River Estate, Little River Mt Richmond

•

dish magazine Champion Sheep Cheese Award; Geraldine Cheese Company, Sheep Feta

•

Puhoi Valley Cheese Champion of Champions Cheese Award Boutique; Craggy Range Sheep Dairy, Maraetotara Manchego

•

Dominion Salt New Zealand Champion Export Cheese Award; Fonterra Brands New Zealand, Kāpiti Kikorangi Triple Cream Blue

•

MilkTestNZ Champion Cheesemaker; Cathy Lang, Fonterra Cooperative Group

•

Sabato Champion Farmhouse Cheese Award; Meyer Cheese, Fenugreek

Complete Vegetable solutions designed for your business

Newsbites

•

Big Chill Distribution Champion Fresh Flavour Added Cheese Award; Over the Moon Dairy, Black Truffle Brie

•

Sansmart Champion Aged Flavour Added Cheese Award; Meyer Cheese, Smoked Gouda

•

IFF Champion Fresh Unripened Cheese Award; Zany Zeus Crème Fraiche

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Cheeselinks Champion Fresh Italian Style Cheese Award; Massimo's Italian Cheeses, Burrata

•

OJI Fibre Solutions Champion Goat Cheese Award; Meyer Cheese, Goats Milk Gouda

•

Kiwi Labels Champion Greek/Cypriot Cheese Award; Waimata Cheese, Waimata Chilli Haloumi

•

Wintec Champion New Cheese Award; Craggy Range Sheep Dairy, Maraetotara Manchego

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Fonterra Co-operative Group Champion Original Cheese Award; Whitestone Cheese Co, Vintage Five Forks

•

CHR Hansen Champion Soft White Rind Cheese Award; Fonterra Brands New Zealand, Kāpiti Akatea Traditional Brie (small)

•

Thermaflo Champion Washed Rind Cheese Award; Fonterra Brands New Zealand, Kāpiti Rarama Washed Rind

• • • • • • • •

Produce Handling, Storage Peeling, Grading, Washing Electroporation Cutting, Pureeing Value-added Processing Product Handling Weighing & Filling Inspection & Packaging

The NZ Champions of Cheese 2022 Special Awards are; •

Countdown Sustainability Award; Hōhepa Hawke’s Bay

•

Good George Brewery Innovation Award; Belle Chèvre Creamery Raspberry Bonbons

•

New World Cheese Lovers’ Choice; Puhoi Valley Camembert

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Rutherford & Meyer Chefs’ Choice Award; Mount Eliza Cheese, Blue Monkey

•

Curds & Whey Champion Amateur Cheesemaker & Cheese; St Peter's College, SPC Blue

•

NZSCA Champion Butter; Fonterra Co-operative Group, Fonterra Cultured Butter Edgecumbe

•

Countdown Champion Yoghurt Award; Clevedon Buffalo Vanilla Bean Yoghurt

NZ Cheesemakers concerned about EU Rules on cheese names As the NZ Champions of Cheese Awards Trophy-Winners were announced the specialty cheese industry is facing uncertainty with the announcement of a Free Trade Agreement with Europe.

Visit us @ Hall 2, Stand #2051

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New Zealand Specialist Cheesemakers Association board member Daniel Shields said New Zealand has bowed to EU pressure and given way on key cheese names. Of particular concern is the loss of the cheese name Feta with a nine year lead time for this change. “It’s a mixed bag for New Zealand’s specialty cheesemakers. Particularly concerning is that Europe has succeeded in including the right to restrict new names at a future date. This creates uncertainty and makes it hard for New Zealand operators to invest in their businesses with confidence when the threat of a loss of equity in the intellectual property of traditional cheese names looms.”

The Global Leader in Food Cu ng Technology

9 2022 info@heatandcontrol.com August/September | heatandcontrol.com

Newsbites

Foodtech Packtech is your opportunity to meeting industry specialists to help you innovate and stay relevant through new product development and process improvement

Foodtech Packtech 2022 Save time on New Product Development and Process Improvement at Foodtech Packtech and the Materials, Handling and Logistics Expo Locally and globally, freight, food safety, traceability, security sustainability are becoming increasingly relevant to consumers governments. As people ask where their food comes from, food beverage manufacturers need support and expertise to ensure they meet the demands of buyers and legislators alike.

and and and that

It is in times of intense change that a trade show spanning the whole industry provides vital support by showcasing new technology, products, solutions and know-how. Meeting industry specialists is essential to helping you innovate and stay relevant through new product development and process improvement. Scheduled to run from Tuesday 20th to Thursday 22nd September, this year’s Foodtech Packtech (FTPT) and the Materials, Handling and Logistics Expo (MHL Expo) will be a welcome return. At no other time has an event like this been so important to the progression and profitability of the sector. It’s certainly a must-attend event, giving visitors the opportunity to meet over 225 new and existing suppliers in packaging, ingredients, logistics, machinery, technology and much more. Whether you are looking to take your new plant food solution to the rest of the world, launch the family’s secret sauce recipe or ensure that your multimillion-dollar global company is keeping up-to-date, this show will help. The event is a one-stop shop, with two shows key to the food and beverage industry under one roof. Time-poor visitors know that Foodtech Packtech and the Materials Handling & Logistics Expo are the best places to find answers, catch up with existing suppliers, attend free seminars, join relevant workshops and meet specialists for advice. With over 30 seminars and workshops across three days, you will be connected with the experts and find answers to your most pressing food processing, manufacturing, packaging, sustainability and distribution questions. 10

A chance to visit the many special features shouldn’t be missed including our new, dedicated ingredients destination “The Pantry”. A first to the show “The Pantry” will include a showcase of ingredients suppliers with all the products you need for your next launch, including a working kitchen with Reward Hospitality who will be putting it all to the test. The show’s Business Growth Hub – a one-stop destination to discover what funding and support is available for your business – returns and is supported by leaders in the industry including; the Food Innovation Network, MPI, Tataki Auckland Unlimited, NZ Food Awards, Callaghan Innovation and New Zealand Institute of Food Science & Technology Inc. Bookings will be open soon for you to secure a one-on-one session to discuss your business goals and ambitions with the experts – keep up to date at www.foodtechpacktech.co.nz FTPT and the MHL Expo is an excellent opportunity to network, discover and get excited about the future of your business. The biggest challenge will be to ensure you plan your time well so as not to miss any of it. As the only large-scale event of its kind in 2022, this is the one trade show that you must attend. So, spread the word to all your colleagues and join us to experience all that’s new to the industry – you deserve it. FTPT and the MHL Expo runs from Tuesday 20 to Thursday 22 September at the Auckland Showgrounds. For any exhibiting enquiries please contact Exhibition Manager Deb Haimes on 021 487 552 deb@xpo.co.nz. Whilst demand for exhibition space has been high we do welcome new bookings and have a few remaining options available to suit any budget. FREE TO ATTEND for all industry professionals, simply visit www. foodtechpacktech.co.nz or www.mhlexpo.co.nz to register today. Tuesday 20 – Thursday 22 September 2022 ASB Showgrounds, Auckland

Co-located with

20-22 September 2022 Auckland Showgrounds

New Zealand’s largest food manufacturing, packaging, processing technology & logistics expo returns to Auckland. Get face to face with hundreds of suppliers and discover thousands of new products at the most important national sector event dedicated to your industry.

82% of visitors met their objective of

looking for new/alternative suppliers

91% of visitors plan to visit in 2022 77% of visitors were satisfied with their overall show experience

• 225+ local and international companies • 30+ expert speakers in the seminar series • 3 days of new tech, trends and developments • New features including The Pantry • Network with suppliers, colleagues and friends

August/September 2022

Newsbites

Click here ….for some really useful information. Click on the links and discover.

Submissions open for ‘Horizon Scan’ on the Australian New Zealand Food Regulatory System A new element of the consultation being undertaken to modernise the strategic planning process for the Australian New Zealand Food Regulatory System is now in the public arena. This follows on from the reform agenda agreed by Food Ministers in December 2021. The early round of consultation is taking the form of presenting a Horizon Scan that graphically maps out global megatrends with the purpose of receiving feedback on any issues, risks and opportunities

that are not captured. Online submissions can be made up until 7 August 2022 via a hub page on the Australian Department of Health website. The Horizon Scan is now being publicised on the MPI website https://www.mpi.govt.nz/consultations/horizon-scan-to-supportthe-strategic-direction-of-the-binational-food-regulatory-systemfor-2023-2026

Sustainable Nutrition Initiative

NZIFST is now on LinkedIn and Facebook.

Have you joined the NZIFST Linked in page yet? Have you “friended” us on Facebook yet? NZIFST posts scheduled events and articles of interest on both pages.

Come and join in.

JCA

The J C Andrews Award Address, 6 July 2022

Presented by the 2022 Recipient: Dr Anne Perera My International journey in Food Science, Technology and Nutrition

The recipient of the J C Andrews Award for 2022, Dr Anne Perera, with NZIFST President, Professor Phil Bremer

A Tribute to Dr J C Andrews

Universities

It is with great honour and respect to Dr J.C. Andrews that I humbly accept this award with much gratitude to those who nominated, supported, and recommended me to be the recipient in 2022, which is presented annually in memory of Massey University's first Chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University. The award recognises Institute members who have made a substantial contribution to science, technology, and leadership in the food industry. Thank you for recognising me for this most prestigious award of the New Zealand Institute of Food Science and Technology.

India, USA and Brazil

Receiving this award is like “the cherry on the cake” of my career. However, I must admit that the “cake was baked back home” as mentioned by late Mr Kadirgamar in his Oxford Union Speech in 2005. I would like to share this award with my people back home in Sri Lanka who are going through a critical time right now. My cake got iced as I travelled practically around the world from Ceylon (former name of Sri Lanka when we left in 1970), where I had my primary and secondary education plus a BSc (Hons) in Agriculture, to India, USA, Brazil, New Zealand, Tanzania, and Singapore.

In 1970, having received a scholarship, I went on to do a master's degree at the FAO International Food Technology Training Centre (FAO-IFTTC) situated in the Central Food Technological Research Institute (CFTRI) Mysore, India. There were two students from each of the Southeast Asian Countries and one student from each state in India. The other student who was selected from Ceylon, Conrad Perera, later became my husband. An International Scholarship and a Fulbright Travel Grant paved the way for me to do my PhD in Food and Nutrition at Oregon State University in Corvallis, USA. In 1973 we got married and continued our studies. My doctoral research was on “Vitamin B6 Enrichment of Wheat Flour: Stability and Bioavailability” which was published in Cereal Chemistry and Journal of Nutrition. Our post-doctoral appointments were at the State University of Londrina, in Brazil, helping them set up a department of Food Technology. Soon we had to learn Portuguese to be able to deliver lectures in the new language. I received a grant from the Ministry of Education to promote Soybean as a human food, which was an extension project in addition August/September 2022

JCA

to academic, research and administration work of the University. Another new experience was “motherhood,” which I consider my highest qualification! When our son was approaching school age, we had to decide where we would like to call “home.” It was divine intervention that brought us to New Zealand!

New Zealand After four years in Brazil, we moved to New Zealand, a process facilitated by Hansells in Masterton, for which we are grateful to late Mr John Maunsell and his family. Wairarapa Times Age (4th July 1981) ran an article about us, titled, “Food is their Business.” At Hansells, while working as the Weight Watchers Brand Manager I was invited to serve in the former Food Standards Committee, chaired by Dick Hubbard in the 1980s, and as the Editor of the New Zealand Nutrition Foundation (NZNF), invited by Prof Cliff Tasman Jones. We were introduced to NZIFST and attended the first Conference in Gisborne in 1983. It included a factory tour of Wattie’s. Little did I know that a couple of years later I would be the R&D Manager for Wattie Frozen Foods and visit that factory regularly. In 1987 I attended the Conference of the Nutrition Society of New Zealand, held at the University of Otago, Dunedin, where a group photo was taken. I wish I had written all their names. Within NZIFST we met two special Food Tech couples, Harry and Mary Lewin and Profs Dick and Mary Earle, who became our role models. Both Marys were recipients of J C Andrews Award a few years after their respective husbands and here I am four years after Conrad receiving the same Award, as if history has repeated. Over the years we have been in touch with the Earles and were saddened by the demise of our much-loved Dr Mary Earle. In 2005 Mary was the guest speaker at the “Revitalisation Meeting” of the Manawatu Branch of NZIFST which together with the Wellington Branch was grouped as Central.

Three Published Books Three published books are presented under publications on my website (www.anneperera.co.nz). In the 1980s, while serving as the 14

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The Nutrition Society in 1987. Anne is 7th from the right in the front row Editor of NZNF, the information gathered for the newsletters was compiled into a document with the objective of getting it published one day. That day happened after ten years, in collaboration with the dietitian, Pip Duncan, who had successfully published previously. We co-authored “Nutrition 2000” published by Longman Paul in 1994. In 1995 we jointly received the Nutrition Writer of the Year Award from the New Zealand Guild of Food Writers when I was a Senior Lecturer at Massey University Albany.

oranges in a very artistic way in somewhat uniform strips and sell the two halves of the peeled fruit. I became more interested in the peel that was left to rot on the roadside. It was a great raw material for candied peel, a sample of which was prepared in my home kitchen, which became a real hit the following day when I took it to work. It didn’t take long for people to get interested in the product and the process. Tanzania Horticulture Association (TAHA) wanted me to share the knowledge and the news hit the media.

The second book, titled, “Hot Potatoes and Cool Bananas” was initiated by the Singapore National Publisher (SNP). I had signed a contract with a Singaporean Celebrity Chef, Devagi Sanmugam while working in Singapore in the early 2000s. However, that book had a journey of its own, finally ending up as part of a project of the then Crop and Food – now Plant & Food Research – written mainly by Dr Carolyn Lister and Mrs Lesley Hedges, for which I am very grateful to them. This book was launched in 2007 when I was working at Fresh Direct Ltd as the Business Development and Compliance Manager.

Banana, the most versatile crop: The first thing that I observed as I was driven from the Kilimanjaro International Airport to my living quarters in the SIDO Residential Block in Arusha was the abundance of banana bushes practically everywhere. Later I was surprised that some parts of the banana crop, like the reddish blossom, the green peel and the tender pith at the centre of the stem, which can be used as human food, are thrown away or fed to goats. I started showing people how these raw materials can be transformed into delicious and nutritious side dishes that can be consumed with their staple foods like “ugali” (stiff porridge made of corn meal), rice, chapatti and bread. The word spread and practically every weekend various groups would book me in to show them the process. The Director General of the Tanzania Food and Nutrition Centre (TFNC), Dr Godwin Ndosi, invited me to share with his staff and the story was covered on a national television programme.

The third book is part of my story written as a tribute to my stepfather. I lost my own father at the age of six months, and just before the death of my stepfather of almost 20 years, I had a dream in which I said to him “Thank You for being My Father,” which is the title of the book published by Castle Publishing in 2010.

VSA in Tanzania Shortly after “Thank you for being My Father” was launched, I embarked on my assignment in Tanzania as a Food and Nutrition Advisor to the Small Industries Development Organisation (SIDO), under the auspices of the Volunteer Service Abroad (VSA) NZ. Being my first time in Africa, it was such a unique, enriching and at the same time a very challenging experience. Capacity building through training of trainers at SIDO was the main task. However, there were three projects that I carried out during my initial two-year VSA assignment (2010-12). Candied Peel: I arrived in Tanzania at the peak of citrus season. The way oranges were sold caught my eye. The vendors would peel the

Help set up of TAFST: Having been an active member of both NZIFST and Singapore Institute of Food Science & Technology (SIFST) while living there for four years, I was interested in joining a similar professional organisation in Tanzania. When I was told that they had tried to start one, but it never materialised, I offered to help them which was welcomed with open arms! With the backing of both NZIFST and SIFST plus some key personnel, the Tanzania Association of Food Scientists and Technologists (TAFST) was established. I remain in touch with them and in January 2022 facilitated a webinar as an outreach project of our Alumni of FAO-IFTTC 1970-72 (celebrating Golden Jubilee this year). A Session focused on Tanzania will be held at the 2022 Congress of the International Union of Food Science and Technology (IUFoST) to be held later in the year in Singapore. August/September 2022

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Singapore In the year 2000 Conrad was offered a position as a Professor of Food Science & Technology at the National University of Singapore (NUS). Soon after settling in the University housing and forming my social networks to survive in the new country, I explored the possibilities of professional connections to be of service once again. It didn’t take long for me to find a position as the Nutritionist/Scientific & Regulatory Affairs Manager at Fraser and Neave Ltd. (F&N Foods) and to join the Singapore Institute of Food Science and Technology (SIFST) and Singapore Nutrition and Dietetics Association (SNDA). The Presidents of both these organisations invited me to serve on their respective committees and I started with SIFST and delayed acceptance of SNDA till the following year. By attending evening classes at Lee Community College in Singapore, I was able to complete a diploma in Counselling Psychology, a subject I had been interested but never had the opportunity to explore before. They also got me involved in giving some lectures on “Psyco-Nutrition” linking gut health, neurotransmitters and behavioural interactions. It was during that period that seven scientists of Crop and Food Research Ltd were killed in an air crash in 2003 in Christchurch while flying from Palmerston North. They needed qualified people to fill the positions and I was contacted as a potential candidate for the Team Leader Nutrition and Health and was selected. I opted for Palmerston North as my base, a place I used to wish we were, while living in Masterton in the early 1980’s. Members of SIFST were keen for me to organise a Technical Tour for them to visit New Zealand, which ended up being a great success.

JCA The Food We Eat The food that we eat is a great cocktail we know Of nutrients which exist as both high and so low Depending on the needs they will vary as we grow We select these to suit us with less or with more Proteins are needed for body building they say Babies depend on mum’s milk as their way As adults we need proteins for repair and delay The loss of our muscles as healthy we stay CHO stands for carbohydrates, both types Simple and complex where each one complies Where sugar, starch or fibre with energy supplies For all of our work as day to day comprise The fats as we know there are the good and the bad Depending on acid that they form can be clad Into saturated, mono and poly-unsaturated fad They give too many calories that make us not glad Next group of nutrients is vitamins and more A D E K are fat soluble and so Need fats to supply them while the other group is more Soluble in water as the C and B grow At that time NZIFST and SIFST planned a joint Technical Tour to China which happened in 2007.

B complex vitamins have names of their own

In the meantime, Conrad had returned from Singapore and started working as a Professor of Food Science at the University of Auckland. Fresh Direct Ltd, owned by Turners offered me a position as their Business Development and Compliance Manager in Auckland. Finally, we settled back in Auckland as our home base once again.

Pantothenate, pyridoxin and folacin goes on

Although retired (technically speaking), I hope to be of service as long as I can or until my “expiry day” keeping in line with my motto (picked up from my ‘guru’ in Singapore), “I aspire to inspire before I expire”

Calcium protects teeth and bones from being ‘rot’

Hobbies I have always had some interests outside my passion for Food and Nutrition. While working as the R & D Manager at Wattie Frozen foods, I entered a doll making competition where I received an award which appeared in New Zealand Woman’s Weekly (April 27, 1992). Perhaps inspired by Mount Egmont/Taranaki while working at Kiwitech in Hawera, another interest surfaced. That was, composing poems in a style common in my native language but written in English. In 2002 I presented one at an international poetry convention in Florida, USA and won a Merit Award. While living in Singapore, at the invitation of the New Zealand High commission there, I shared a collection of poems under the item titled, “Taranaki Tranquillity” at a cultural show, Kiwi Merlion Extravaganza. A poem titled, “The Food We Eat” written in 2000, was first published in Food and Beverage Asia, the official magazine of SIFST.

Thiamine, riboflavin and niacin so on The twelfth one is cyanocobalamin on its own Minerals are many and they vary a lot Iron as we know makes our blood red, if not We end up as anaemic and a lethargic lot Water is also very important for us As there are many functions that only it does Excrete our waste through our kidneys no fuss Cleansing our system and hydrating it does We need all these nutrients every day of our life Cereal, fruit and ‘veggies’ plus meat cut with knife Cooked into a meal by dear husband or wife With variety, moderation and enjoyment of life! Variety, moderation and enjoyment © Anne Perera 24 November 2000

Thanks to Jamie and Ferosha Worn for capturing the JC Andrews Address in: https://youtu.be/ctTzGblJS84

August/September 2022

NZTE

The Made with Care global ad campaign

A call for collaborative action NZIFST Conference keynote presentation

Presented by Craig Armstrong, Director – Customers, NZTE How collaboration can help build the New Zealand brand in global markets, and the advantages for New Zealand (and other companies) in taking a joined-up approach. There is a well-known whakataukī in te reo Māori that says "I orea te tuatara ka patu ki waho", it speaks to the need for creative thinking, adaptability and perseverance in finding solutions. Perhaps more pertinent now than ever before, this adaptability and creative thinking in the face of change is critical. FAO forecasts that the world will need 50% more food, feed and biofuel to feed a 10Bn world population by 2050: we will see a 70% increase in protein demand. The food industry must supply this, and fulfil commitments towards carbon-zero. We are facing further challenges from a pandemic and compounding difficulties including war, energy insecurity and cost rises and inflation. These are having long term social, economic and cultural effects. Until 2020, ours was one of the more resilient food systems in the world but Covid-19 unwound a lot of our ability to hold the line. Pre-pandemic, we were spending more and more time each week in collaborative work, now that shift is even stronger as we move into various forms of hybrid work. Successful collaboration is elusive. A 2015 study of supply chain collaboration identified that a key obstacle is excessive territoriality: 18

73% of companies cited turf wars as a barrier. We struggle to see in advance the true value of any collaboration. We wish to work side-by-side to achieve a single aim – but at the same time each of us has our own day-to-day obligations outside of the partnership, such as a budget targets to achieve or a bottom line to protect. And so, collaborations must offer a unique value co-creation potential.

Branding New Zealand for a post-pandemic world Our uniqueness and advantage was identified very very early in the pandemic in a public/private cross sector collaboration to develop a global marketing campaign to leverage New Zealand’s global reputation at a time we were restricted from being in-market. It is: •

Care – that results in us thinking outside the square.

•

Care – of people worldwide.

•

Care – of our planet and resources.

NZTE

With high levels of consideration, preference and purchase, New Zealand’s key challenge is awareness

Average of 5 markets | Wave 2 Aware of this country producing premium quality F&B(1)

40%

42%

48%

58%

60%

Consideration of ...(3)(4)

91%

95%

81%

93%

88%

Preference for...(6)

71%

83%

66%

74%

66%

Regularly purchase this country’s F&B...(5)

83%

90%

81%

86%

77%

Among those aware(2) …

1. 2. 3. 4. 5. 6.

Base: All: Average of 5 markets n = 2,502 Base: Those aware premium quality F&B is produced in each country: New Zealand n = 1,001; Australia n = 1,051; Japan n = 1,201; Italy n = 1,451; France n = 1,501 Consideration and Regularly purchase is the sum of those who consider food or drink; regularly purchase food or drink (2 separate questions) Consideration = sum of Very likely + quite likely Regularly purchase = purchased in last 3 months Preference = sum of Strongly agree + agree

How we are doing The uniquely New Zealand values underpinning the marketing campaign were important as they blended all the societal and cultural threads – potikitanga (our curious, ingenious and adventurous spirit), Manaaki (We warmly welcome others and build relationships based on respect, care and reciprocity), Tiaki (Our drive to care for people, place and planet for our future), and Pono (Acting with integrity, honesty, and transparency). The campaign brought together names from inside and outside of government: industry bodies, think tanks, businesses, talent and researchers. Engagement and support from our industry was critical.

Key success factors of the campaign Amongst 7 identified key success factors, perhaps the greatest was the ability for the creative, or branding, to be tailored by users (no one was forced to use the assets – we encouraged a “pick and use” to highlight businesses own qualities and differentiating propositions).

Collaboration needn’t be a dirty word Engagement and support from our industry was critical. The further we travel along the collaboration path – and the more people who get involved – the harder it is to keep an identifiable visibility. So what to do? We measured and monitored constantly. Data, analysis and tracking became our best friend, and this capability – after the creative effort – became the key success factor. To counter the threat of the day-today – or of turf wars – sucking resources from the collaborative, the Made with Care (MWC) campaign had waves of research measuring premium HH shoppers social and shopping habits in major cities across 5 key markets; and measuring New Zealand business use and campaign impact on sales.

How did we do? •

The creative and messaging of the campaign is resonating strongly with a premium foodie audience. Campaign recognition sits at 40% versus campaign norms of 22%.

•

The campaign has had positive effect across all funnel metrics and achieved double digit growth in the appeal, consideration, preference and purchase of NZ F&B.

With high levels of consideration, preference and purchase, New Zealand’s key challenge is awareness. We remain behind other premium F&B producers including France, Italy, Japan and Australia. And there is a distinct difference between our awareness in old world and new world markets.

Where to from here? Against the backdrop of the issue of awareness, we must pause to consider our relevance. Perceptions about taste, quality, trust and nutrition have a big impact on which products people prefer. And when it comes to spending more, sustainable and ethical attributes are key purchase drivers. This means that the importance of a value over volume focus is increasing. As well as growing our brand, we MUST be innovative: we must be relevant. The opportunity exists to change key aspects of the production status quo and lift performance. We are already an innovative place, but we need to get much better at turning and scaling those good ideas into world-leading firms.

Planning for the bumps in the road On the other side of the coin, New Zealand-made often comes with an increased price, and inflation is growing. The New Zealand Story and Made with Care have provided great emotive reasons to buy… but these need to be supported with proof of our quality commitment. The large assortment of marks and expressions is confusing and reduces brand and NZ Inc. leverage. There is some current – and again collaborative – work being undertaken to envision a coordinated, country-based provenance programme, an ideal future state of consolidated assurance marks. So we have a number of questions for the future. August/September 2022

NZTE

Pre-competitive proof

* These pillars come from the current Made with Care campaign. They would need to be confirmed/ changed based on key understandings and insights from existing research, information, and data review. ^ New measures only created if we identify a gap where there is not a suitable measure available from existing legislation, programmes, standards, or market access requirements.

•

What could be captured in a pre-competitive NZ Inc. provenance programme?

streaks by only to remind us that we don’t really understand how to do it.

•

How could existing marks and programmes fit together?

•

How can we achieve international standard/programme alignment?

So from our desks, our labs and our benches, what can you take back to the boardroom to make the company “Future Ready”?

•

What could a model be – both downstream and upstream including: brand, promotion, membership, verification, utilisation, activation, UI, and continuous review and improvement mechanisms?

We envisage progression to a place where, together, we build (with Govt support for Made w/Care 2.0) a cohesive and consistent story that all players can leverage from: where the value of New Zealand F&B is justifiable so that businesses and brands can promote their unique product differentiators and support them.

What did we learn from the MWC collaboration? •

We came together well to react.

•

A crisis allowed us think differently.

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This is a long term issue.

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Our story(s) cannot be "set-and-forget" – a cohesive, consistent always-on on approach must be adopted.

•

Early buy-in, support and ongoing engagement from industry and businesses is critical.

•

Powerful, insight-driven creative has resonated exceptionally well with global consumers.

•

Proof of impact is imperative for buy in and uptake.

Awareness is key Driving awareness of New Zealand premium F&B, both during and post pandemic is critical to rebuilding the country’s profile in our export markets. It’s our opportunity to tell the story, given our long absence, and carve out a premium position in an increasingly competitive market. Without it, customer conversion to our brand cannot eventuate.

Future success stories? Let’s not be afraid of failure. While we can all see its potential to change our fortunes, collaboration 20

The pandemic put companies under a tremendous amount of stress. Who is ready, who is resilient? No matter the industry – fashion, consumer goods, food, automotive, or fintech – or the channel, the winners have been the ones who have scaled awareness, relevance – in our case, being seen to care – ahead of their competition. How will you see beyond the day-to-day? Be open to new ideas? What is the breadth of your investment in early-stage innovation, experimentation? What is your ‘third party’ bench of collaboration? How close to customers are you?

Originally a farmer from Hawkes Bay, Craig Armstrong leads teams working with businesses primarily in the biological economy (food, ingredients, beverages) or who supply associated high tech to that value chain. He has lived and worked internationally and has Board and Executive experience with Lion, Cadbury, Hunterskil Howard, Yoplait, Snapple and Heinz. He’s founded and exited start-ups. He’s Chair of the Industry Advisory Panel of the High Value Nutrition National Science Challenge to develop scientifically proven health foods; Chair of the Industry Advisory Group for the MPI-led F&B ITP; and on the Advisory Board of the NZ Product Accelerator, assisting businesses commercialise new designs and manufacturing methods. He’s a member of the MBIE College of Assessors, and Governance Member and Judge of the NZ Food Awards. He’s a graduate of Massey University (NZ), of Thunderbird School of Global Management (Arizona, USA) and of Leadership Development Centre (Wellington)

Sliding On

Sliding on The Good Oil – from microbes?

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

Palm oil, sourced mainly from Indonesia and Malaysia, is used in many products in New Zealand, including food. Palm oil is the world’s most productive and sustainable oil crop, producing more oil per hectare than any other. However, the impact on native forests and animals in producing countries has raised concerns about its use. For example, in 2015, satellite imagery showed 122,000 forest-clearing fires burning across Indonesia. Globally, about 62 million tonnes of palm oil is produced annually. Replacing palm oil with other vegetable oils can require up to 10 times the land to produce the same amount of oil. There have also been health concerns raised about the consumption of palm oil, as it is high in saturated fat. It appears in many popular products including some peanut butter, chocolate spread, confectionery and baked goods, but the Food and Grocery Council claims to be unaware of any evidence that palm oil fat is more detrimental to health than any other source. The British Nutrition Foundation also reported that shortterm research studies are conflicting. Unfortunately, consumers are probably unaware of the amount of palm oil they consume, as there is no requirement for it to be declared specifically on the label: it is listed as ‘vegetable oil’. The two preceding paragraphs are not a lead into a rant about palm oil, but are to introduce the possibility of getting microorganisms to produce our food-grade oil. In an article that appeared in the Food Navigator newsletter, Flora Southey discussed the potential for the use of oil produced by yeast (1). A number of microbial genera are able to accumulate oil, mostly yeasts, algae and fungi. In some cases, the oil is a component of the cell membrane or cell wall, while in others, the oil may be in the form of readily observed storage globules within the cells. As an example of potential oil production, most common microalgae have oil levels between 20 and 75% by weight of dry biomass. The concept of producing oil from microorganisms is not new. Southey claims that vegetable oil was replaced by yeast lipid in Germany during both World Wars, in a similar way to the use of SCP at that time. It would be fair to say that the majority of more recent research has been on the production of biofuels, rather food oils (2). Many microbiallyproduced lipids will not be suitable for human consumption, while regulatory acceptance may be difficult to achieve. Of course, there is no such thing as a free lunch! Many feedstocks have been proposed for the cultivation of oil producing microorganisms – glucose, glycerol, blackstrap molasses, fructose, hydrolysed corn stover or tomato waste, starch and rice hull hydrolysate. Many of these feedstocks would be uneconomic or unsuitable for edible oil production. There is also the problem of reducing soil fertility if agricultural wastes are removed from the fields It is possible to produce globally saturated microbial fatty acids. The production of C18:0 fatty acid is considered to be the limiting step in synthesis of yeast lipids analogous to expensive cocoa butter and shea butter. This limitation has been overcome by specific cultivation conditions and genetic engineering, but these approaches will be expensive and the latter approach would probably be unacceptable for food grade fat production.

Yeast cells with clearly visible oil droplets. USDA

Many of the problems which beset SCP production in the 1970s are also relevant to microbial edible oil production. The production fermenters will need to be very large to yield sufficient oil, given that batch growth of the yeasts may take 3 to 5 days, so continuous culture will be the way to go; transport of the crop residues to the production plant and hydrolysis to free the sugars will require input of significant energy, in the form of diesel fuel or heat, and the addition of acid or alkali. There will be a requirement for air injection and disposal of the fluid waste stream. Of course, the microalgae or fungi will also be producing protein-rich biomass, which might be used for stock feed, but will require further handling. It’s tempting to think that the ICI tower fermenter design might find a use as both production fermenter and waste stream treatment system. Finally, the lipid will need to be separated from the microorganism. The process might require only the cells to be broken and the oil separated by centrifugation. If solvent extraction is required, the next stage of the process will be to separate the oil from the solvent, which itself must have no deleterious effects on the consumer if not completely removed. We should not reject out of hand new, more environmentally favourable processes, and, as we have seen, plant-based foods have a ground swell of acceptance.

References 1 https://www.foodnavigator.com/Article/2022/05/30/chewingthe-microbial-fat-the-potential-for-oleaginous-yeast-to-replaceunsustainable-fat-sources. 2 Athenaki, M. et al.,(2017).Lipids from yeasts and fungi: physiology, production and analytical considerations. Journal of Applied Microbiology 124, 336-367. https://www.ars.usda.gov/ARSUserFiles/oc/images/photos/300dpi/ kesa/d3923-1.jpg August/September 2022

Oils & Fats

Oils and Fats update Laurence Eyres FNZIFST

Global oil shortages The current shortage of sunflower oil due to the Ukrainian war is being exacerbated by the global shunning of palm oil, by the almost 100% move away from animal fats with the addition of the growing effects of the climate crisis around the world. Consumers are likely to see prices fluctuate overall because of climate events in other countries that could impact oil imports. For example, drought in South America has caused soybean prices to rise, leading to oil prices at grocery stores to increase. Soybean and canola oils are more commonly used for frying in the US. After Indonesia said it was banning palm-oil exports, prices initially jumped 7% but later eased after it was reported Indonesia was only banning bulk and packaged RBD palm olein. After the ban, JP Morgan researchers, Tracey Allen and Ruhani Aggarwal, wrote in an April note that "we see a sustained environment of elevated food prices for at least over the next 12 to 18 months, possibly longer, given the duration of conflict in Ukraine." "Extreme uncertainty and elevated prices" will continue. We have seen this before in history and suppliers and customers innovate to find acceptable solutions.

Neem oil and soap for the garden At this time of year when we are picking citrus in New Zealand, the presence of guava or coddling moth larvae is annoying. The traditional way of managing these pests is to spray with a common garden pesticide but with the recent controversy about pesticide residues such as glyphosate and cancer-forming chemicals, the world is looking for more natural alternatives. The pests are small moths, with a wingspan of approximately 15mm. Originally from Australia, they were first found in New Zealand in Northland in 1997. Over the last few years, it has become more of a major problem in Auckland and can also be found further south. The moths lay their eggs on to a wide range of fruit and nuts, including guava, feijoa, citrus, apples, peaches, pears, plums, and peppers. After hatching, the larvae burrows into fruit. They have also been known to infest the inedible fruit of Eugenia hedging. 22

A pin-prick sized hole from the guava moth larvae burrowing in can sometimes be seen. The damage is somewhat like that caused by codling moth and the two can be confused for one another. Unlike codling moth, guava moth can breed all year round. Signs to look out for include premature fruit drop, exit holes or small discolouration, fruit may appear bruised, during the later stages the larvae’s excrement may be visible. A toxic-free chemical substitute is now available. A spray using neem oil and liquid soap is ably demonstrated on You Tube. This is a wellmade instructional video using popular liquid soap. Neem oil is made up of many components, including Omega 3, 6, and 9 fatty acids. Azadirachtin is the most active component as a pesticide. It reduces insects' ability to feed, and acts as a general insect repellent. It also interferes with insect hormone systems, making it harder for insects to grow and lay eggs. Azadirachtin can also repel and reduce the feeding of nematodes. https://www.youtube.com/watch?v=9Vgc-mjiC40

Californian Olive Oil Is California’s high olive oil standard boosting quality? The President of the California Olive Oil Council board of directors and co-owner of Boccabella Farms, contends that the state's high standards for extra-virgin olive oil should get part of the credit for California producers' gains in the 2022 NYIOOC World Olive Oil Competition. California allows that growers label only oil with no more than 0.5 grams per one hundred grams in free fatty acid content expressed as oleic acid as extra-virgin, while most of the world uses a standard of less than 0.8 grams. New Zealand and Australia have used a standard of 0.5 grams/100 grams max FFA for many years.

Avocado oil short course reminder The course registration is now open: Six pre-recorded lectures by three experienced New Zealand researchers and the UC Davis Professor of Food Science.

Oils & Fats

Neem oil is a naturally occurring pesticide found in seeds from the neem tree. It is yellow to brown, has a bitter taste, and a garlic/sulphur smell. It is a useful garden insecticide One live-Zoom Q&A with the instructors. The Zoom has a choice of three different dates/times in August. The six pre-recorded lectures should be viewed before the live Q&A. •

August 4th, 2022 - 3:00 pm PDT (New Zealand date/time is Aug. 5th 10:00 am)

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August 8th, 2022 - 2:00 pm PDT (New Zealand date/time is Aug. 9th 9:00 am)

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August 9th, 2022 - 2:00 pm PDT (Zealand date/time is Aug. 10th 9:00 am)

Enrolment Fee - Individuals $750.00 USD per person July 1 - August 1st $300.00-off coupon for academia (e.g., university, research institute, government research centre, etc.). Scholarships are also available on an as-needed basis. Please contact Xueqi Li, spsli@ucdavis.edu or Zann Gates, zgates@ ucdavis.edu for the discount coupon. Coupon expires August 1st. (Please be sure there are no spaces before or after the code when you enter it at the link below.) https://ucfoodquality.ucdavis.edu/avocado-oil-short-course

Fish oil quality That old chestnut, quality of fish oils has again arisen due to the recent publication entitled “Toxicity of oxidised oil in pregnancy – a dose response study in rats”. This is by the team at the Liggins institute by Albert et. Al. We have been over this well-trodden ground several times over the last five to six years. We were asked to comment on the recent paper published on this controversial but very important issue of omega-3 supplements for pregnant women. A quote from the paper is as follows: “We observed no toxic effects of FOs with PV≤ 10meq/kg, suggesting that this is an appropriate maximum limit.” Note that all purchased Fish Oils in Australia and New Zealand show PV at 5 or less. This is in the ‘No Toxic effects’ range using the new study results. So, one could ask “what’s the problem?” The authors have chosen to severely oxidise the oil. One can oxidize any oil if one wants to. These oils are NOT sold or purchased at such high oxidation levels as shown in O3C, GOED, TGA and other groups’ testing, including using validated scientific methods, unlike the Liggins/Albert team. GOED published in detail on this key aspect, which was a major flaw in the earlier, 2016/17 New Zealand August/September 2022

Oils & Fats

work on oxidation levels in Omega 3 supplements.

in the other, levels of slightly more than half were changed.

Yet again, the authors appear to have been keen to create a sensational piece of science, and then seek publicity.

The lipids affected most were triglycerides, those little packets of fat that most patients try to keep to a minimum. Triglycerides are crucial for our health, allowing us to store energy and to maintain healthy membranes in our cells.

It is well agreed by all in the nutrition world and in the Omega-3 business, that humans should not consume oxidised or rancid oils. In that respect the authors are correct in advising caution to pregnant women. However branded and high-end fish oil (Omega 3) supplements are subjected to many quality assurance checks to ensure that oxidised oils are not processed/packaged for consumers. The level of oxidation that showed an adverse effect in the experiments was way above anything seen in commercial fish oils on the market. I have never seen or heard of such a high level in my 45 years of work in oils and fats. I view the reported work as being irrelevant and not related to the actual quality condition of New Zealand fish oil supplements. It will be a tragedy if pregnant women abandon the well documented benefits of Omega-3 oils based on this paper. The most valid comment about this work is how relevant it is to the real world.?

Fat as fuel for Covid virus The virus that causes COVID-19 undertakes a massive takeover of the body's fat-processing system, creating cellular storehouses of fat that empower the virus to hijack the body's molecular machinery and cause disease.

It turns out that those oily blobs of fat are also critical for the COVID virus. "Lipids are an important part of every cell. They literally hold us together by keeping our cells intact, and they're a major source of energy storage for our bodies," said Jennifer Kyle, a biomedical scientist at PNNL who specialises in the measurement of lipids. "They are an attractive target for a virus." When we need energy, cells break up the triglycerides into useful raw material – three fatty acids that each triglyceride molecule contains. It was found that SARS-CoV-2 doesn't simply boost the number of triglycerides in our cells. The virus also changes much of our fatprocessing system, changing the body's ability to use fat as fuel.

Cutting the fuel supply The team identified a handful of viral proteins whose effect on triglyceride levels was particularly strong. Based on the findings, the team searched databases and identified several compounds that might have potential to disrupt the body's fat-processing system. Several proved effective at stopping the virus from replicating in the laboratory.

After scientists discovered the important role of fat for SARS-CoV-2, they used weight-loss drugs and other fat-targeting compounds to try to stop the virus in cell culture. Cut off from its fatty fuel, the virus stopped replicating within 48 hours.

An approved weight-loss medication, Orlistat, a lipase inhibitor, stopped viral replication. An experimental compound known as GSK2194069 also stopped the virus. These and other compounds worked against all the SARS-CoV-2 variants tested: alpha, beta, gamma, and delta.

The authors of the recent paper, in Nature Communications, caution that the results are in cell culture, not in people. Much more research remains to discover if such compounds hold promise for people diagnosed with COVID. But the scientists, from Oregon Health & Science University and the Department of Energy's Pacific Northwest National Laboratory, call the work a significant step toward understanding the virus.

Comments from an experienced drug researcher and a PhD biochemist. “You would expect that virus infection in a cell changes the metabolism – the virus hijacks the cell processes for its own replication, so the normal homeostasis and control mechanisms are bypassed. However, I think it unlikely that this is specific to lipids, and I think identifying a lipid of choice to have potential antiviral activity is even more unlikely.”

"This is exciting work, but it's the start of a very long journey," said Fikadu Tafesse, the corresponding author of the study and Assistant Professor of molecular microbiology and immunology at OHSU. "We have an interesting observation, but we have a lot more to learn about the mechanisms of this disease."

His feeling is that people who have these conditions have an immune system that is stressed on an ongoing basis, and that COVID causes even more stress. There appears to be a ‘cytokine storm’ which gets out of control and the body is overwhelmed with signalling inputs that it cannot deal with.

Recent published research was based on observations that people with a high body-mass index and conditions like cardiovascular disease and diabetes are more sensitive to the disease.

Reference:

The research team studied the effect of SARS-CoV-2 on more than 400 lipids in two different human cell lines. Scientists found a massive shift in lipid levels, with some fats increasing as much as 64-fold. In one cell line, nearly 80% of fats were altered by the virus: 24

1. Scotland E. Farley, Jennifer E. Kyle, Hans C. Leier, Lisa M. Bramer, Jules B. Weinstein, Timothy A. Bates, Joon-Yong Lee, Thomas O. Metz, Carsten Schultz, Fikadu G. Tafesse. A global lipid map reveals host dependency factors conserved across SARS-CoV-2 variants. Nature Communications, 2022; 13 (1) DOI: 10.1038/s41467-022-31097-7

Food Safety

Thank you to all those who keep New Zealand food safe NZIFST Conference keynote presentation

Presented by Vincent Arbuckle, Deputy Director General, NZ Food Safety

NZ Food Safety’s Deputy Director General, Vincent Arbuckle began his keynote speech to NZIFST’s 2022 conference in July with a thank you to all those who carry out food safety work in New Zealand. Having just passed his own milestone of one year in the job of leading MPI’s Food Safety capabilities and future direction, he presented a thorough set of insights as contained in these excerpts from his speech. Aotearoa New Zealand has a truly world-class food safety system that each of us play a part in and can be proud of. Nevertheless we need to remember it is not a static system and never has been. The environment in which we operate and produce our food is constantly changing, so in order to retain the competitive position that we currently and rightly enjoy internationally we must evolve in return.

Is food safety in New Zealand good enough? The question at top of my mind for me as I’ve been setting priorities and reviewing specific areas is this. Is food safety in New Zealand good enough – be that from an outcome perspective, understanding the trends across major foodborne illnesses, the design and funding of the food safety system or viewing the system from a public health perspective and public communication? Another point that speaks volumes about food and the uniqueness of Aotearoa New Zealand is to give due prominence to Māori culture and the Treaty – Te Tiriti o Waitangi.

Announced at Conference A National Food Safety Science Plan There is plenty of reason to have confidence in the thriving and innovative food safety science capability across industry, academic institutions, as well as government and private science and research institutes. The role played by the New Zealand Food Safety Science and Research Centre (NZFSSRC) in conjunction with NZ Food Safety to produce the new Food Safety Science Plan for Aotearoa New Zealand is evidence of that. In launching the Plan at the 2022 NZIFST Conference, NZ Food Safety’s Vincent Arbuckle commented: “Having a consensus science/ industry/regulator view and blueprint on food science priorities is something that could not be achieved without the NZFSSRC acting in a coordination role. I commend the new plan to you all and acknowledge the contribution that the wider steering group made under the leadership of the former director, Cath McLeod”. The Plan is available at https://www.nzfssrc.org.nz/

The question that this presents for all of us is about the extent to which the New Zealand food safety system, and our food story to domestic consumers and the world, can be more grounded in our indigenous culture, traditional knowledge and values. August/September 2022

Food Safety

At NZ Food Safety we have established a Director Te Ao Māori Partnerships to lead our internal and external journey on this mahi. It’s only been going for a year and I acknowledge that we’re still in our infancy of ensuring our competence and progress in this important area.

The effectiveness of our food safety system From an outcome perspective, I have every confidence in the effectiveness of our food safety system in protecting consumers from major incidents and therefore the significant risks associated with food production, processing, sale and consumption. However, past performance isn’t necessarily a guarantee of future performance. Something I’ve learned from working in other challenging sectors like Corrections and the emergency services is that the relative absence of reported adverse events in the past is no guarantee that the preconditions for a disaster don’t exist and are simply waiting for the holes in the Swiss cheese to line up. In the food sector the public and market “outrage” factor is real. You can be sure that few of those directly involved, as well as the regulator, would survive unchanged by the public “outrage” and export market reaction of even a handful of deaths arising from a major food safety incident. Contemplating such an event should keep us all awake from time to time. One of the signal areas of foodborne illness I have looked at carefully is campylobacter rates, where I noted the progress achieved to reduce human cases of campylobacteriosis by 10%, from 88.4 to 79.6 per 100,000 population by the end of 2020. Furthermore MPI’s Annual Report concerning Foodborne Diseases in New Zealand, 2020, identified that the target was achieved and that 26

NZ Food Safety’s Deputy Director General Vincent Arbuckle spoke at the NZIFST Conference

Food Safety

NZFS had introduced a commendable new stretch target of a further reduction of 20% by the end of 2024.

our food truly be said to be suitable when one in five deaths in New Zealand are estimated as diet related?

While this represents solid progress, the rates remain high, with an estimated 75.4% of foodborne transmission of campylobacter via poultry: a situation that the poultry industry and we have been saying isn’t yet good enough.

The public health burden does not fall evenly. Māori and Pacifica communities carry a far greater burden and are significantly more likely to be trapped in a cycle of cheap, poor quality and ultimately unhealthy foods through poverty and an inability to readily access more healthy foods. No doubt, current food price inflation is only exacerbating this tread.

Accordingly, in addition to our existing strategy, we are lifting the governance of the campylobacter programme, establishing more dedicated project resources, extending the science and seeking intermediate measures of success.

The design of our food safety system We are fortunate to have a world class food safety system with strong regulatory and industry investment in food safety, particularly across our major export foods. Overall our system is soundly designed and, for the most part, works well with a heavy reliance on the good conduct and expertise of industry, verifiers and the regulators, particularly the territorial authorities. I believe there is a need, however, to strengthen the domestic and imported food systems and to deliver on the full intent of the Food Act. This loomed larger for me when I joined our Food Compliance staff recently on an unannounced inspection of a smaller food producer who was under a notice of direction. That visit confirmed for me that there a sad reality that there are producers who would knowingly game the system, falsify records and do as little to maintain food safety standards as they could get away with. I have also learnt from focusing on lessons from outbreaks and events that arose over the last twelve months, both domestically – such as New Zealand’s first ever detection of Salmonella enteritidis (SE) in the poultry industry – and internationally. [See page 32 for a report on the outbreak. Ed] In the case of detecting SE in the poultry industry we have put an emergency regulatory control scheme in place to manage the risk and are advancing a permanent scheme. The SE outbreak was successfully managed in the end and has led to major changes in the industry and NZFS, but it was hard work. To address this, we are investing in a Response and Readiness capability more tailored for NZFS, including appointing a director with a strong background in emergency management and the health sector.

Taking a public health perspective Another important focus for me has been to consider the food safety system from a public health perspective. In a narrow definition of safe and suitable, the food safety system is certainly good enough. But when obesity rates in New Zealand continue to climb, now ranking amongst the highest in the world, can

Industry, public health agencies and the food regulatory system must continue to focus on this area if our food can really be considered suitable in a wider sense for New Zealanders now and into the future.

Looking for constant improvements Please know that on my watch NZ Food Safety will be taking every opportunity to communicate food safety messages to the public and key communities. Much of this does not sit with NZ Food Safety exclusively, as industry should have insight into how their products are being used, understand consumer behaviour and take responsibility for the immediate and long-term effects of their products on the health and wellbeing of consumers. For our part we are working towards more structured and regular ways to understand the practices, knowledge or concerns of consumers in food safety that may have a constraining effect on our public communications. We have started through establishing a communications calendar that uses a combination of media (social and mainstream) and marketing to maximise priority food safety message each month. We’re planning an annual consumer survey and are intending to broaden our material and channels so we can engage more effectively with at-risk communities. On other fronts we have moved our Food Compliance staff to report directly to New Zealand Food Safety. We’ve refreshed our Recall Guidance, resourced ourselves to practise simulated incidents with industry, and new regulations will soon require all food producers to run an annual recall practise.

Conclusion I trust that my presentation has stimulated some thinking, offered you an insight into what keeps me awake at night and provided you with a sense of where New Zealand Food Safety is currently putting its efforts. In closing, thank you again for what you do for the Food Safety system in New Zealand and for our 5 million domestic consumers and the millions of global consumers who trust and believe in the New Zealand food story. You should be very proud of the Food Safety system in New Zealand, and the especially vital role that you’ve played in it over the past two and a half years and continue to play. August/September 2022

Training

Apprenticeships support staff and employers Supplied by Primary ITO Post-harvest apprenticeships are providing an opportunity for large South Auckland kiwifruit operation, Punchbowl PackCo, to grow and advance members of its packhouse team and lift both skills and morale in the company. Human resources co-ordinator, Sharnay Toa, is a good example. Sharnay has gone from being shy among others in a professional setting and unsure about her career path, to a job she loves where she’s giving others a start in the horticulture industry. Sharnay moved to Franklin in 2019 with previous experience working in a supermarket under her belt and unsure what she wanted to do next. She needed work so answered an advert for casual workers in the Punchbowl packhouse and was instantly struck by the complexity and scale of the operation.

Now Sharnay is helping smooth the journey for others joining the industry and her knowledge gained from both working in the packhouse and studying the post-harvest operation, helps her explain to applicants what the work involves.

Sharing the love of the job “I am now able to use what I have learned and can tell others how it works and about what certain roles entail, for both existing and new staff.” Sharnay is passionate about the journey that kiwifruit make from picking to going through the many stages in the packhouse, which involve people managing infantry, graders, logistics and the wider operation.

“I was very intrigued at seeing the entire packhouse in action and how it all worked. There was so much more happening behind the scenes than I imagined.”

“There is so much more than you would expect behind the scenes, from when the kiwifruit enters the packhouse and the areas it has to go through before it reaches the packing line.”

She took a role as a casual packer and by the end of the year was offered a permanent role and an opportunity to study for a New Zealand Apprenticeship in Post-Harvest with Primary ITO.

And with a career path and more opportunities available to her, Sharnay is keen to learn more and has started to study toward the Level 4 Horticulture Apprenticeship which has a focus on people and production management. “It is about leadership, so I am excited to keep going and do some more.”

“At first, I didn’t think it would be my cup of tea or that I would have the inclination to finish it, possibly because when I finished school I was not interested in doing further study. I wasn’t too sure if study was for me but now I love it.” Sharnay says she has found it takes a commitment to both study and work, but she soon hit a rhythm. “It works for me now. It really helps if you enjoy what you are studying.”

Thankful for the opportunity she has been given, Sharnay recommends others give it a go. “Especially if you are like me and lack confidence. It is really beneficial there is so much to learn.” “I am loving it here so I am just really glad that this opportunity came and I was able to sign up to it.”

Study opens up career opportunity

Apprenticeships grow workforce skills

Sharnay’s confidence began to grow as she built her knowledge and she was soon seconded into the office to help with recruiting casual staff for the packing season. “I didn’t have the confidence to talk on the phone that much but thought I would give it a try.”

Punchbowl operates a busy large seasonal packhouse and cool-store facility from its Franklin base and owns, manages and leases kiwifruit orchards in the Auckland and Waikato areas. In 2019 it signed up 20 learners to study the New Zealand Apprenticeship in Post-Harvest with Primary ITO.

It was back out to the packhouse for the 2021 season, and then Sharnay was offered a permanent role as an HR co-ordinator. Now having spent a year in the role, Sharnay is still a little surprised at her progress and how much she has grown. “The study definitely helped boost my confidence. I was not one to talk on the phone a lot which is what my role now involves!” She says a turning point was attending a group communication class led by Primary ITO trainers at the packhouse during her study. “That one really helped me learn to talk to people and connect more professionally.” 28

Training and Mentoring Coordinator, Kaitanya Santos, says funding through the Government’s Apprenticeship Boost and Mana in Mahi programmes enabled her role to be established to provide on-theground support and work with their Primary ITO training adviser. Currently 15 learners are studying, some toward the one-year Level 3 qualification, and others doing both Level 3 and 4. Kaitanya says studying toward an apprenticeship qualification has been transformational for many learners and provided opportunities to lift the whole company and bring people together toward common goals.

Training

Previous post-harvest apprentice, Sharnay Toa, (left) is now a human resources coordinator for the horticultural industry

Sharnay Toa at the communication course with fellow learners who are undertaking the Postharvest apprenticeship

Most learners were hesitant and nervous in the beginning, having not been involved in study before, but gained confidence from the early Primary ITO learning sessions. “After that they asked a lot of questions during and after class. They are also taking a lot of initiative too, showing eagerness to catch up if they miss a class for example.”

Never too young to learn Kaitanya says the growth and development in the learners is noticeable in their roles at work. Some have taken on leadership roles, such as teaching and supervising, while others are showing more enthusiasm and motivation and ability to apply their learnings day-to-day at work. “Our goal in the HR team is to ensure that everything we do makes Punchbowl an awesome place to work. This opportunity gives our staff members a chance that they would not otherwise have and the feeling that they and their path are valued, and that the company will support whatever they choose to do.” Punchbowl Managing Director, Colin Davies agrees. “This is what we want our business to be all about – opportunities for everyone and creating those pathways that keep growing our people.”

Kaitanya says managers of the learners are supportive of their staff, enabling them to complete assessments on the job. As the current group progresses and graduates to new roles or pathways, Punchbowl will look at bringing in a new group of apprentices, she says. Primary ITO Training Adviser, Martina Balasova, says the apprenticeships are an opportunity for workers to earn while they upskill and gain a qualification, which in turn opens more opportunities for them and their employer. They learn about time management, commitment and setting goals for the future. She says the opportunity to study is not limited to newer or younger staff with learners ranging in age from school leavers up to being in their 60s. “The older ones get a new lease on life for their career. If you are doing the same thing for a long time it can become boring, but with the study they learn something new every day and are suddenly progressing.” “Everyone wins, the employee, the employer and the quality of production for the company as a whole,” says Martina. For more information visit www.primaryito.ac.nz or get in touch with your local Primary ITO Training Adviser on 0800 20 80 20. August/September 2022

Packaging

2022 Australasian Packaging Innovation & Design (PIDA) Awards

The winner of the Gold award for the 2022 Packaging Innovation & Design of the Year – Beverage category, Synlait Swappa Bottle (Synlait Milk Limited) The winners of the 2022 Australasian Packaging Innovation & Design (PIDA) Awards were announced at the first hybrid edition of the awards with over 250 people in attendance. Co-ordinated by the Australian Institute of Packaging (AIP) the Annual Australasian Packaging Innovation & Design (PIDA) Awards have been established to recognise companies and individuals who are making a significant difference in their field across Australia and New Zealand. The Packaging Innovation & Design of the Year company awards recognise organisations that have designed innovative packaging within six categories: 1. Food Packaging Design of the Year 2. Beverage Packaging Design of the Year 3. Health, Beauty & Wellness Packaging Design of the Year 4. Domestic & Household Packaging Design of the Year 5. Labelling & Decoration Design of the Year 6. Outside of the Box Design of the Year 30

There are six special awards also available: 1. Marketing Design of the Year 2. Accessible and Inclusive Packaging Design of the Year 3. Save Food Packaging Design of the Year 4. Sustainable Packaging Design of the Year 5. Industry Packaging Professional of the Year 6. ABA Scholarships The full list of winners is available at http://aipack.com.au/winnersannounced-for-2022-australasian-packaging-innovation-design-pidaawards/ The PIDA Awards are also the exclusive feeder programme for Australia and New Zealand for the prestigious WorldStar Packaging Awards run by the World Packaging Organisation. All 2022 PIDA winners will be automatically eligible for entry into the 2023 WorldStar Packaging Awards competition to be held at Interpack 2023, Dusseldorf, Germany.

Packaging

Goodman Fielder Praise 100% rPET Bottles (Goodman Fielder) received a Bronze Award in the 2022 Packaging Innovation & Design of the year – Save Food category

New Zealand successes Two New Zealand entries, Inghams Waitoa Free Range Butterflied Chicken (Sealed Air NZ) and Synlait Swappa Bottle (Synlait Milk Limited). received Gold awards in their categories and a Bronze award went to Goodman Fielder Praise 100% rPET Bottles (Goodman Fielder).

2022 Beverage Packaging Design of the Year The Beverage Packaging Design of the Year award recognises organisations that have designed innovative packaging and/or materials, within packaging and processing for liquid or dry tea, coffee, water and soft drinks including wine, beer and spirits. The winner of the GOLD award for the 2022 Packaging Innovation & Design of the Year – Beverage category was Synlait Swappa Bottle (Synlait Milk Limited).

2022 Save Food Packaging Design of the Year Award The Save Food Packaging Design of the Year award recognises companies that are working to minimise or prevent food waste from paddock to plate using innovative and intuitive design features that can contain and protect, preserve and extend shelf life: all the while meeting global sustainable packaging targets. The result of the Gold award for the 2022 Packaging Innovation & Design of the year – Save Food category was a tie: The first Gold winner was ThermoShield Temperature Monitoring System (Caps & Closures). The second Gold winner was Inghams Waitoa Free Range Butterflied Chicken (Sealed Air NZ). The winner of the Bronze award was Goodman Fielder Praise 100% rPET Bottles (Goodman Fielder). The 2022 PIDA Awards were supported by Platinum Sponsors: Martogg Group of Companies and Wellman Packaging, Gold Sponsors: Caps & Closures, O F Pack and Tetra Pak, Silver Sponsors: APCO and Asset Packaging Machines, Bronze Sponsors: Arthritis Australia, Fuji Film and Sealed Air.

Inghams Waitoa Free Range Butterflied Chicken (Sealed Air NZ), joint winner of the Gold award for the 2022 Packaging Innovation & Design of the year – Save Food category

August/September 2022

NZFSSRC

Chicken or Egg? The Salmonella Enteritidis challenge

This article has been written exclusively for Food New Zealand by the New Zealand Food Safety Science & Research Centre.

First cases In October 2019, 38 diners at a very nice Auckland restaurant became ill: 17 were confirmed to have an infection with Salmonella, of the serotype Enteritidis (SE). Two of the confirmed cases ended up in hospital. Follow-up interviews by the health authority pointed to two desserts. One was a panna cotta, but the vanilla pods which were an ingredient in that dish were ruled out as a possible source of the bacteria. The other dessert was a semi-freddo – this is short and poshsounding Italian for a partly frozen ice cream. It seems likely that the bacteria were harboured by raw eggs in the dessert, as the same strain

was subsequently identified at the farm supplying the restaurant. However, this is speculation as no samples of the ice cream were tested at the time. There is still an outside possibility that a food handler may have contaminated the food. Until 2019, there were typically 1000-1200 cases of salmonellosis (all serotypes) per year, and roughly one third of these were acquired overseas. Sixty-two percent of all cases were foodborne and a fifth of these attributed to poultry. Ironically, despite the SE outbreak spikes, total cases actually declined significantly between 2020 and 2022 because of the sudden death of overseas travel and eating out, and many other factors directly or indirectly connected to the pandemic.

NZFSSRC

Massey Distinguished Professor Nigel French (NZ Food Safety Science & Research Centre)

Dr Joanne Kingsbury (ESR)

Dr Kerry Mulqueen (PIANZ)

Advances in gene sequencing

associated with laying hens caused a big outbreak in New South Wales.

Up until November 2019, just after the Auckland restaurant outbreak, phage typing was routinely used by ESR to type clinical isolates, but this method has a number of limitations. It classifies bacteria based on their susceptibility to a subset of bacteriophages (these are viruses that infect bacteria). The same phage types are not necessarily genomically related and the method cannot resolve specific strains down to single DNA bases.

The identification of SE in poultry, and the direct links with the human cases, triggered an alarm at New Zealand Food Safety (NZFS), setting off a comprehensive formal response and sampling blitz along the supply chain. Environmental sampling uncovered SE in a large North Island hatchery which supplies the poultry industry with about 50% of its layer hens, and approximately 10% of the different breed of chickens reared for meat. The two stocks can overlap in hatchery environments, so it was possible that the bacteria had spread to both layer and meat flocks. While the October 2019 Auckland restaurant outbreak may have been associated with eggs, subsequent infections have implicated both eggs and chicken meat, and SE has now been found in both layer and chicken meat farms. There was an uptick in cases of infection in February 2021 after the chicken meat from the broiler flock, later found to be positive for SE by routine testing, entered the food chain.

The replacement of phage typing with whole genome sequencing by the team at ESR revolutionised our ability to recognise, track and trace outbreaks – and just in time for COVID-19. Using the powerful new sequencing technology, ESR linked the SE strain from the Auckland restaurant outbreak with isolates from three other North Island outbreaks. The first of these had occurred in May 2019, and from that time on, the same strain kept showing up.

An expanding situation Eighteen months later, in February 2021, SE was isolated during routine testing of chicken carcasses in a processing plant. There was a direct match between this strain and isolates from the ongoing cluster of SE human infections. SE has been ubiquitous on Earth for a very long time, but until then, not in New Zealand’s poultry industry, as far as we knew anyway. This was not good news. Unlike most other Salmonella serotypes, certain strains of SE, including the one isolated from the chicken carcass, can sometimes infect a hen’s reproductive system. This can lead to egg contents becoming contaminated with SE while the egg is being produced by the chicken. Any SE present in the yolk then has the potential to grow to high concentrations if eggs are not stored in the fridge, causing human infection if they are eaten raw or undercooked. Contaminated eggs and poultry meat are the dominant sources of foodborne SE infection in the UK, Europe and America. Like New Zealand, Australian poultry had been free of SE, but in 2018, SE

Response to detection While it was possible for carcasses from positive broiler flocks to be treated to kill SE prior to sale to the public, e.g. a proven antimicrobial wash or heat treatment, it was impractical at the time. Sadly, the only option for the broiler and egg industry, which had determined from the outset to eradicate the strain, was to destroy the entire flock on farms where it was isolated. Once the premises were disinfected and retesting returned negative results, they could then re-stock. Dr Kerry Mulqueen, who is veterinary science adviser to the Poultry Industry Association of NZ (PIANZ), said the action for affected flocks depends on the products they produce. Breeder flocks and their eggs have been destroyed and buried, while affected meat chicken flocks have been destroyed, buried, or heated to destroy the Salmonella present before being used for animal or human food (rendered). Says Kerry, “There was no compensation for the loss of stock and cost of disinfection, which in each case amounted to about $300,000 in August/September 2022

NZFSSRC

costs for a meat chicken shed – not including profit loss. It has been a pretty devastating event for the producers concerned.”

children (and some of their parents!) ‘licking the bowl’. Consumers are also advised to store their eggs in the fridge after purchase and not to take any chances with ‘use by’ dates.

Collaborating to eradicate SE

Of the 124 cases confirmed with the outbreak strain since 2019, there have been 46 hospitalisations, but fortunately no deaths. There is evidence that this strain of SE may cause more severe disease, reflected by higher than usual hospitalisation rates – 37% for this outbreak strain compared with about 20% for salmonellosis before May 2019. As with many infectious diseases, the most vulnerable are the very young and old, pregnant women and immune-compromised people – respectfully, YOPIs for short in health parlance. There have been 12 infections with this SE strain so far this year - the last reported human case (as at 20 July 2022) had an infection onset date of 7 May 2022. Numbers of infections are declining, but no one is thinking the outbreak is over yet.

Kerry is part of the expert team quickly assembled by NZFS to deal with the outbreak and come up with an eradication plan. Dr Joanne Kingsbury, a microbiologist at ESR, is a key member of the team, having previously carried out extensive research on pathogens associated with poultry meat and eggs. Massey Distinguished Professor Nigel French*, chief science adviser to the NZ Food Safety Science & Research Centre, is also indispensable to the group, with his track record in helping to halve Campylobacter rates, and pre-eminence in the application of whole genome sequencing. Dr Paul Dansted, Director Food Regulation at NZFS, is in charge of implementing the “Emergency Control Scheme” (ECS) response which mandates regular environmental testing, and tracks and regulates stock movement. The ECS applies to commercial suppliers with over 100 birds. Of course, many other people and agencies, such as Ministry of Health, are playing their part in this team effort. How do you devise an eradication programme when the pathogen has already had 18 months freedom to move under the radar, and the number of hens is stupendous – in the hundreds of millions? New Zealanders consume more than one billion eggs a year and over 120 million chickens. In addition, there is an export market for poultry meat, eggs and day-old chicks.

Intense sampling Instead of directly sampling eggs and birds, all production facilities must collect regular samples of dust or environmental swabs, and boot swabs (which capture both faeces and dust) from breeder, broiler and layer sheds, and hatchery environments. Joanne explains that this approach is much more likely to detect any Salmonella present in the flock than testing eggs and chickens directly, because only a fraction of the birds or eggs from a colonised flock might be carrying the Salmonella. The bacteria are excreted in the faeces of colonised chickens, and can survive in the shed for long periods in dry conditions, such as in dust. Testing is required throughout the entire live poultry production system, from the breeders, hatcheries, rearing farms, egg layer and broiler chicken farms. Fortunately, South Island producers have remained free of SE so far, and the affected hatchery has been able to move most production of layer chicks to the South Island. Joanne says that most Salmonella serotypes have the potential to infect people via shell surface contamination which, prior to the introduction of SE, was thought to be the common route of egg-associated salmonellosis in New Zealand. The bacteria can be ingested directly (touching eggs, and then the mouth), or get into egg mixes, which might infect people if not cooked. There is high awareness of the need for scrupulous hygiene with chicken, but people are not so cognisant of the need to wash their hands, bench and utensils after handling eggs. Although there was no evidence of any occurrence of transovarian infection (the bacteria getting inside the yolk before it is laid) NZFS had to err on the safe side and advise consumers to avoid any dish containing uncooked or lightly cooked eggs – mayonnaise, ice-cream made with eggs, meringues, aioli, etc. – and the risk associated with 34

Of course, progeny of the original SE strain that came over the border has diverged in the hundreds of successive generations over the last three years, but the human isolates are still identical or very closely related to the poultry isolates, including isolates from layer, broiler and breeder/hatchery flocks.

Past, now and into the future Based on the first reported human case in May 2019, and using the so-called molecular clock, which uses average mutation rates to extrapolate the evolution of a bacteria or virus backwards, scientists estimated that the SE had come into the country around April 2019, and was a single lineage introduction. We still don’t know how it arrived and probably never will. The DNA sequence is most closely related, albeit quite distantly, to isolates from pine nuts and infected people in Turkey. For Joanne, the challenge is translating all the knowledge she has gained about poultry/egg microbiology over the last six years into critical action. “Livelihoods and the health of many vulnerable New Zealanders are at stake,” she says. The same applies to many of her science colleagues at ESR who have been working round the clock on COVID-19. “There’s a huge sense of urgency and responsibility, and that what you do every day really matters,” says Joanne. The NZFS Response Team has been able to learn a lot from overseas experience, too, especially the 2018 outbreak in Australia. Our production systems and culture are so similar. Parallel experiences with COVID-19 and Mycoplasma bovis have also informed the modus operandi, though each have different challenges and infection pathways. What are the chances we can get rid of this strain now, and what further measures can we put in place to stop these unwanted pathogens getting into New Zealand? Nigel says, “It may be difficult to eliminate SE from all poultry farms in New Zealand and prevent further strains from crossing our border. As with all emerging pathogens, having a good understanding of likely entry points and effective surveillance systems in place are essential to help reduce the likelihood of future outbreaks.” *Professor French is the new co-director, with Te Pora Thompson, of the Infectious Diseases Research Platform, granted $36million by MBIE, and hosted by University of Otago and ESR.

Food Safety

A brief history and where to for FSANZ Ben Sutherland, Principal Food Technologist | Standards & Surveillance, FSANZ

I often get asked who Food Standards Australia New Zealand is and what we do. In answering this question, I can rattle on for hours, with the proviso that I stop when people’s eyes glaze over and they stare off into the distance! However, I was asked something recently that required me to do some homework, “Where did FSANZ come from?” Well, in short, from Australia! The Australian National Food Authority (NFA) was established in 1991. The NFA’s role was to recommend food standards, which were then adopted through Australian state and territory Food Acts. Us Kiwis were invited on board in 1995 by establishing a System for the Development of Joint Food Standards known as the (other) Treaty, which came into effect in 1996. The Treaty facilitated harmonisation of food standards, reduced compliance costs and removed regulatory barriers to trade in food between Australia and New Zealand. New Zealand was rightfully included in the agency name, becoming the Australia New Zealand Food Authority (ANZFA), which some faithful stakeholders still call us to this day! In 1996, The Council of Australian Governments and the New Zealand Prime Minister signed the Trans-Tasman Mutual Recognition Arrangement (TTMRA). In effect from 1998, the TTMRA allows food sold legally in Australia to be sold in New Zealand, and vice versa. As such, most food exported to Australia from New Zealand is exempt from inspection, unless it’s beef, beef products, ready-to-eat cassava chips (which have limits for hydrocyanic acid), and interestingly, brown seaweed due to its iodine or arsenic content. However, the TTMRA does not necessarily mean that food shipped through New Zealand to Australia is 'cleared' for sale in New Zealand. And so it continued until 2000, when the Australia and New Zealand Ministerial Forum on Food Regulation (the Forum) was created to develop domestic food regulation policy in the form of policy guidelines. The Forum (now the Food Ministers’ Meeting) also promotes a consistent approach to the implementation and enforcement of domestic food standards. Following further legislative changes, FSANZ, as we now know it, was established in July 2002. In the past 20 years, aside from a major revision to the Australia New Zealand Food Standards Code (the Code) in 2016, the regulatory environment for food in Australia and

New Zealand has remained without significant change. Twenty years may not sound too long, but driving a 20 year old car would soon remind you how times have changed, and so it is in the food regulatory system. So what’s around the corner? We’re now in a period of transformation, and it’s an exciting time for the agency. As part of a system-wide modernisation agenda, the FSANZ Act Review (the Review) is underway. Led by the Australian Department of Health and Aged Care, in consultation with Australian states and territories and New Zealand MPI, the Review is expected to be considered by Food Ministers later this year. You don’t need to be a super sleuth to work out that the aim is to modernise the Act to make it agile, resilient and fit-for-purpose. The review will most likely reaffirm FSANZ’s role in reinforcing the bi-national nature of the joint food standards system. It is anticipated to ensure the continuance of independent, rigorous, science-based standards which underpin the food regulatory system, support technical innovation, and streamline FSANZ’s operations. We look forward to our agency improving efficiency, clarifying functions and building our excellent reputation nationally and internationally as a standards setting body. So sharpen your pencils as further consultations on the FSANZ Act review are due later in 2022. Internally, FSANZ is also looking to the future by scoping our digital transformation agenda. Imagine filing an application or making a submission online, or taking part in targeted, confidential engagement with hundreds of stakeholders at a time. And what if FSANZ can use artificial intelligence to monitor foodborne illnesses or scan for emerging food risks? Driven by our Executive team, impetus is provided by the Australian Government’s “Digital Economy Strategy 2030”, with a vision to make Australia (read New Zealand here also) a leading digital economy and society by 2030! FSANZ staff are enthusiastically engaged in this exciting digitisation work and what lies ahead – watch this space! To keep track of all of our applications and proposals, stay informed and have your say, please sign up here to our notification circular, and visit our website to see more information in our work plan! August/September 2022

Obituary

Donald (Don) Wilford King BE(Chem) BSc (1932-2022) Kevin Marshall and David Woodhams Don King was a giant in the technological, strategic and human resource development of the New Zealand dairy industry in the aftermath of the United Kingdom signalling its intent to join the European Economic Community. This drove the industry to develop into the country’s biggest export earner. Don was highly respected as a research manager, within the manufacturing industry as a practical advisor, and at the NZ Dairy Board as an innovative strategist in protein production and marketing. He was much admired as a mentor of younger graduates, of whom the authors are just two of many. Typical of the many tributes to him is the following. “Don helped to set me on a career path I never thought possible and in an industry I am truly proud to have been part of.” His impact and input were immense.

An outstanding student He was born in Levin, the fourth child of Wilf and Jessie King. His father Wilf was an engineer who worked on new hydro power projects. Perhaps this is why Don made a special trip to Manapouri in the 1960s to learn, at first hand, the facts about the proposed hydro station and raising the lake level. Educated at Napier Boys High School, Don was Dux, a prefect and a member of the First XI for both hockey and cricket. At Canterbury University Don studied the then brand-new discipline of chemical engineering, BE(Chem), a five-year double degree course embracing a BSc in chemistry. He remained in touch with members of his class for the rest of his life. He did his period of “approved professional practice” at the Glaxo Milk Powder Factory in Bunnythorpe. Possibly that experience explains why he came to choose the dairy industry as his career.

Presidents of the Society of Dairy Technology, back row, left to right, Brian Davies, John Wood, Don King. Front row, left to right, Reg Porter, Jim Henson, Arthur Yarrall

Directly into Dairy research Don was recruited by the late Kelvin Scott, straight from university and compulsory military training, into the NZ Dairy Research Institute (now the Fonterra Research and Development Centre) in 1954. In 1962 he became Chief Engineer and proceeded to augment the engineering team with newly-graduated process engineers, initially the two authors, and later Ken Kirkpatrick, all of whom gained PhDs with industry sponsorship under Don. We were not alone. He was a mentor and provider of wise counsel to many. In 1970 he transferred to the NZ Dairy Board where he was responsible for the purchase and export of casein and whey protein products for the industry. Don was behind and active in many of the significant technical and commercial developments in the industry since the 1950s – •

The continuous manufacture of insoluble lactalbumin from acid casein whey, extracting nutritional and monetary value from a waste product.

•

The development of Cheddarmaster, a key component of the mechanised processing of milk for hard cheese production,

directed at reducing costs, and intensive, backbreaking physical labour, and leading to a more consistent cheese product. •

He also worked on improving and developing the continuous processing of acid casein, important as the throughput of individual plants increased significantly following the advent of tanker collection.

•

He was involved in the development of soluble casein derivatives, the caseinates.

•

He oversaw an active and innovative Engineering Section run by Tom Vickers with particular interest and significant success in improved energy efficiency, factory design and independent acceptance testing of new process plant.

•

Don was part of an industry group of engineers, technologists and managers that formed the NZ Society of Dairy Technology in 1963. He served a term as president. He actively advocated using the Society to provide opportunities for operator training within the manufacturing industry, and this became a key motivating activity for the Society.

Obituary

The Cheddarmaster was a key component of the mechanised processing of milk for hard cheese production, directed at reducing costs, reducing intensive, backbreaking physical labour and leading to a more consistent cheese product •

He was a major driver over 20 years in the development of ultrafiltration and the production and marketing of soluble whey protein concentrates (WPC), a process and a class of product which has earned the industry many billions of dollars over the last four decades.

Whey Protein Concentrates The story of WPC development has been recorded in the book Whey to Go (Ngaio Press, 2014). The decision to proceed with the book was taken by a small group – Don King, Ken Kirkpatrick, Kevin Marshall and Dave Woodhams, the team that first put the project together in the early 1970s. It also gives the background to and detail of the development of the NZ Dairy Board’s Whey Corporation, arguably Don’s greatest contribution to the industry, which is occasionally cited as having provided an internal commercial model for Fonterra. By the end of the 1970s there was a proliferation of interest in UF plants in the casein industry in the wake of attractive returns from then existing plants. Don and his staff began to discuss the desirability of a more coordinated industry. Don did most of the original thinking and prepared the critical discussion papers, working closely with Bernie Knowles, the Board’s General Manager. Don’s Board paper, “Towards a whey pool: effective whey utilisation”, was a brilliant and radical manifesto for New Zealand’s emerging whey industry. He proposed an industry-wide scheme for the Board to take responsibility for, and control of, the utilisation and disposal of all whey in the best interests of the industry as a whole. The proposed organisation would, on behalf of the Board, fund the capital works required to maximise overall income. With strong political support from Board members Ken Mehrtens and Graham Calvert, the proposal was formally approved in July 1981 and the Whey Corporation became the focal point of development and marketing of technically advanced products that led the world for

The story of WPC development has been recorded in the book Whey to Go (Ngaio Press, 2014). Photo of Don King has been inset into the image several decades. Ken Kirkpatrick, reporting to Don, was responsible for the start-up and management of this mammoth operation.

Not retired… In 1988 a reorganisation at the Dairy Board left Don without a meaningful role and he launched a second career as a consultant. He went to China and Hong Kong in 1988/89 as a consultant to the Board. He consulted to the World Bank on two dairy plants in South Korea. He spent time in Saudi Arabia, helping to draft standards for dairy products imported into the Middle East. His final posting was to London, where he consulted to NZ Milk Products. Don remained fit and active in retirement and created a carefully engineered paradise garden on a steep hill overlooking Lyall Bay, Wellington. He had a prolific vegetable garden and pristine lawns. Flowers and exotic plants grew in abundance. Not content with that he expanded his efforts to the neighbouring zigzag path leading to the bay, for which the Wellington City Council honoured him. He travelled to many parts of the world to view gardens, particularly those specialising in rhododendrons. He enjoyed cooking, including Indian, Moroccan, Middle Eastern and Nigerian vegetarian cooking. Don was a visionary with broad horizons, occasionally at odds with those who could or would not share his vision, but a technical, organisational and strategic innovator. On behalf of the late Ken Kirkpatrick and of many others who worked with Don, we are proud to bear witness to an admired and effective motivator, mentor and friend. The New Zealand dairy industry owes him a great debt. Don died in Wellington on 6 May 2022, a few weeks before his 90th birthday, and is survived by his former wife, four of his five children, and five grandchildren. August/September 2022

NZIFST

You are warmly invited to the 59th NZIFST Conference 2023 Food in a changing world We are living in a rapidly changing world. Ongoing pressures due to disruptions to global supply chains, work force shortages, climate change, sustainability targets, political unrest and pandemics mean that our food systems need to continually evolve. How can the food industry best respond to the myriad of challenges it is facing? The theme of the 2023 conference is to understand the drivers of change and how the food industry and NZIFST can respond to provide the best possible future of food in Aotearoa New Zealand.” Please contact Conference Chair: Graham Eyres with suggestions for topics to support the theme.

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

Rejoined Professional Samuel Heenan

Senior Research Advisory Manager

University of Otago

Shaun La Franco

Food Innovation Consultant

The Food Alchemist

New or Upgraded Professional Jono Au-Young

Business Development Manager

Hawkins Watts

Nicholas Shea

Managing Director

Bucher-Alimentech Ltd

New Standard Members Fiona Alder

Senior Food Technologist

Silver Fern Farms

Robyn Beesley

Senior Account Manager

Transchem

Dale Bowie

Development Chef

The Development Kitchen LP

Mike Gin

NPD Programme Manager

Silver Fern Farms

Sharon Hall

Senior Packaging Technologist

Silver Fern Farms

Isabella Njohana

Business Support Associate

Plant & Food Research

Chantelle Swanepoel

Business Manager

IMCD

Luodan Xu

Product Development Technologist

Griffins Food Limited

Vera Zhang

Regulatory Specialist

The A2 Milk Company

Students Massey University Sayali Kedari, Pranshu Kulshrestha, Ama Oduro, Georgia Thompson, Jinxin Zhang The University of Auckland Neil Birrell University of Otago Elizabeth Cunliffe, Sarathadevi Rajendran, Stella Zou Lincoln University IsobelPope

NZIFST Directory EXECUTIVE MANAGER

Wendy Bayliss

PO Box 44322, Pt Chevalier Auckland 1022 New Zealand

Phone: 022 549 8483,

Email: wendy@nzifst.org.nz PRESIDENT

Phil Bremer phil.bremer@otago.ac.nz

VICE PRESIDENT

Esraa El Shall esraaelshall@gmail.com

TREASURER

Grant Boston grant@boston.net.nz

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

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

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

NZIFST

NZIFST 2022 Awards

The recipient of the J C Andrews Award for 2022, Dr Anne Perera

J C Andrews Award – Dr Anne Perera The J C Andrews Award is presented annually in memory of Massey University’s first Chancellor, Dr Jack Clark Andrews, who proposed that a food technology degree course be established at Massey University. The award recognises Institute members who have made a substantial contribution to science and technology in the food industry. Dr Anne Perera as made a significant contribution to the food industry, research and academia in New Zealand and overseas, while also contributing back to the NZIFST in a number of ways. Many times in her career she has assisted students or younger staff members to succeed, such as participating as one of the team that created the Food Science courses at the University of Auckland.

Guest Fellow for 2022, Rosemary Hancock

Guest Fellow – Rosemary Hancock For her exceptional services to the NZIFST in her 22 years as Executive Manager, the Institute has made Rosemary Hancock a Guest Fellow. Rosemary has been the cornerstone of the NZIFST for many years. In her 22 years in the role, she has become the person that our Executives and Boards have come to rely upon. She has willingly shared her experience and knowledge and has been a valued colleague and friend. She will be sorely missed. Rosemary has overseen the development of the management of the Institute from landline based communications and written snail mail to the technological wonders of the 21st century that we now take for granted such as an interactive website, Zoom meetings, online banking, and an online journal, regular e-zine and social media pages.

On retiring she joined VSA, volunteering in Tanzania, advising in food and nutrition and helping set up small food businesses.

Rosemary has played a significant role in shaping the institute into the vibrant community we now have: her depth of knowledge about the institute and its affairs is unmatched.

Throughout her career, she has stayed active and connected to NZIFST and also with the equivalent group in Singapore (SIFST) and set up a similar group in Tanzania (TIFST). She worked hard to revitalise the Manawatu Branch, and while Branch Chair participated in the amalgamation of Wellington and Manawatu branches into Central Branch.

In addition, the links that Rosemary has formed over the years with similar national and international institutes have been critical in helping the NZIFST keep abreast of the many opportunities and challenges we and similar groups have been presented with. Last but not least Rosemary has also been great company and a good friend to many of us.

This year’s J C Andrews Award recipient is a well-rounded, caring individual who sees every challenge as an opportunity. She gives her all to the task in hand and is able to overcome difficulties and forge her way through to completing the job. We congratulate Anne.

Rosemary’s departure will leave a sizeable knowledge and capability gap in our ranks and while we are all naturally disappointed that she has decided to retire, I am sure that there is no doubt in anyone’s mind that she has certainty earned her retirement. August/September 2022

NZIFST

Emerging Leader Award winner, 2022, Sarah Leakey

Pat Silcock was awarded the Ron Hooker for significant service to the NZIFST

Emerging Leader Award – Sarah Leakey

Ron Hooker Award

A new award for this year, the Emerging Leader Award combines and replaces the Young Technologist Award and the IFT Emerging Leaders Network (ELN) Programme award]

The Ron Hooker award recognises significant past or current service or contribution to the NZIFST, developing the affairs of the Institute, its Branches or Divisions.

The Emerging Leader Award recognises a young technologist, scientist or engineer for their endeavour or achievement, and leadership potential, within the food industry. The winner will receive $NZ2,000 towards their professional development.

The award was established in 2014 to honour and recognise the outstanding contribution given by Ron Hooker to the NZIFST since its formation in 1965.

Even during her time at university Sarah Leakey was showing capability as a leader, running The Auckland University Society of Food Associated Disciplines.

Pat Silcock has made substantial contributions to the food industry and to the NZIFST over a 26-year period. He has served the Otago/ Southland Branch of the NZIFST since 2003, in various leadership positions, including Treasurer and Chair (2013-present).

Since joining her employer’s R&D team, Sarah has worked hard to specialise in new, emerging areas of the business, often acting as the technical champion.

He has served on the Board of the NZIFST for the past 9 years and actively contributed to the setting of strategy and policy, strengthening linkages between branches through the delivery of national webinars.

She has a growing reputation within the company as someone who is competent, organised and fulfils her commitments, actively pursuing leadership and training opportunities and always considerate and respectful to all of her colleagues.

He has made a substantial contribution to the promotion of the Institute and its membership benefits through the organisation of a significant number of public, NZIFST branded, events. This includes organising and hosting the “International Dinner”, the signature annual event for the OS Branch, speaking at annual career events, and organising and presenting the NZIFST student prize-giving events, during which the benefits of NZIFST membership are promoted to Otago students. As Branch Chair for the past 9 years, he has been instrumental in increasing the activities and visibility of the OS branch through coordinating various industry visits, national and international speakers for branch seminars and local social events.

Sarah has recently been appointed Senior Technologist and now mentors new graduates in the technical team. She has been volunteering with Crest as a mentor since 2019 coaching students through their product development challenges showing strong dedication and support for the students. On top of these activities, she has led the Auckland branch, as Chair, through the constant threats and disruptions of Covid. This required a demonstration of real leadership and solid communication.

NZIFST

2022 NZIFST Fellows, left to right, Lara MatiaMerino, David Bayliss, Lynne Scanlen, Skelte Anema, Lynley Drummond

NZIFST Fellows for 2022 What it means to be a Fellow of NZIFST “The awarding of a fellowship by the New Zealand Institute of Food Science and Technology recognises the outstanding contribution of individuals in areas such as; •

Research and development leading to creation of new knowledge.

•

Technology transfer and education.

•

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

•

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

While Whey Protein Concentrate Technologist at Edgecumbe, she was closely engaged in the world-leading development of whey protein products and in training others in the technology through developing and promoting the Membrane Skills Course for factory operators. At the New Zealand Dairy Board she was a member of the technical team headed by Kevin Marshall. In her current role she is relied on to bring a strong strategic discipline and perspective to the special short-term projects and critical international projects she is assigned and also to the overarching priorities of the science teams that comprise the Food Innovation Group.

Skelte Anema

Lara Matia-Merino, Massey University

Skelte is widely recognised as a dairy researcher. He joined the NZ Dairy Research Institute in the 1990s as a Research Scientist.

Lara completed her PhD in Food Colloids at Leeds University in 2004, then became a post-doctoral researcher at the Riddet Institute, then a Lecturer in IFNHH in 2005. By 2011 she was senior lecturer. Her academic work has grown stronger and stronger. She now has over 80 journal publications and has successfully completed ten PhD students’ supervisions and has six currently under supervision. She is a strong academic and very supportive teacher and supervisor.

His competence, world-expertise in dairy protein chemistry and collegial/co-operative spirit makes him an outstanding colleague. This is combined with his approach to projects from a commercial perspective, recognising the business drivers for work in dairy research. He is a collaborative worker, sharing his expertise to add new perspectives to projects that have added significant monetary value to the dairy industry.

She has been a key member of the Central branch committee for many years, always organising the main student welcome and recruitment evening and helping with several if not most other branch events most years. She is a very strong proponent of NZIFST membership. This activity is entirely consistent with her active and committed involvement in convincing school students that a career in food technology could well be just right for them.

David Bayliss, Consultant

In addition to having an unrivalled in-depth, theoretical understanding of dairy protein systems and the effects of heat and other changes on them, such as pH, pressure, presence of mineral species, he has proved to be a superb experimentalist: his experimental work has been careful, precise and exemplary. He has made important contributions to science and to the dairy industry, some resulting in changes to dairy processing to give improved properties to products such as milk powder and UHT milk.

David has had a varied career, excelling in every role.

Lynley Drummond

Early in his career, while at Wattie’s, he was instrumental in developing company-wide specifications for all the products made, and worked to standardise product testing and quality standards across the company. He also introduced USDA quality standards to the company to support the international sale of frozen vegetable products.

With over 30 years’ experience in the food and dairy industries, together with time spent in academia, the key focus of Lynley’s professional services is the strategic development and commercialisation of formulated complex nutritional/medical foods, and the strategic planning, management and execution of food and health research for commercial entities.

He is an experienced food technologist, able to apply himself effectively in areas of product development, quality, food safety and regulatory compliance to the benefit of any food company that needs these skills. His broad-based skill and experience is great benefit to his clients in the food technology consulting field. His friendly and disciplined and detailed approach to his work is to be admired.

She has specific expertise and success in the development, commercialisation, and management of Infant Formula Products that provides the bridge between science and commercial success while working within an increasingly rigid regulatory environment.

Lynne graduated BTech (Food Technology) in 1981 from Massey University.

In 2021 the European Foods Safety Authority (EFSA) published a positive opinion for a health claim application that Lynley prepared and submitted on behalf of ZESPRI International Ltd. This is one of the very few successful health claims applications in the EU over recent years, and a significant achievement for all parties.

She has had an extensive career in the food and related industries including the Dairy Industry, Government, project management services and in nutritional products. Her current role is at Plant & Food Research, currently as Strategic Projects Manager for Food Innovation.

She has been a Professional Member of the NZIFST since 2005, and belongs to other professional nutrition and food science organisations. She has publications and patents in dairy, health and nutrition, infant products, and the role of kiwifruit in health.

Lynn Scanlen, Plant & Food Research

August/September 2022

NZIFST

Industry Awards

Roger Cook, left, Principal Adviser New Zealand Food Safety, presented the Significant Contribution to Food Safety Award to Sravani Gupta, team member of the Food Safety and Preservation team at the New Zealand Institute for Plant and Food Research, at the NZIFST Conference Awards Dinner

Celebrating the Significant Contribution to Food Safety Award New Zealand Food Safety and the New Zealand Institute of Food Science and Technology (NZIFST) partnered again to sponsor the sixth year of the Significant Contribution to Food Safety Award at this year’s NZIFST conference. For 2022 this prestigious Award went to the highly regarded Food Safety and Preservation team at the New Zealand Institute for Plant & Food Research. In the absence of team leader Graham Fletcher, the award was accepted by team member Sravani Gupta at the NZIFST Conference in Rotorua. Roger Cook, a Principal Adviser with New Zealand Food Safety, did the honours of presenting the Award to Sravani. “I find it difficult to understate the extent of the contribution that Graham and his team has made to food safety across many, many years. This Award was fully deserved," says Roger. “It really was an honour to recognise such a highly regarded team not just for the quality of their science and technology both nationally and internationally, but also for their approachability and ability to work 42

with staff on the floor to improve day-to-day factory food safety. “Over the years, it’s a team that has supported and supervised countless students, helping to supply the next generation of food microbiologists”. In making the Award presentation, Roger also noted that P&F's Food Safety and Preservation team have underpinned the success of many industries. They have played a vital role in identifying measures to mitigate the current elevated number of human cases of Vibrio parahaemolyticus across New Zealand shellfish and have made important contributions to New Zealand Aid programmes that are helping rural vegetable growers in Vietnam and Cambodia increase their profitability by being able to supply certified safe produce to city markets. “The multiple links this team has forged to the international scientific community in their field is a huge credit to them, and I especially commend Graham Fletcher for his leadership over a career that now spans more than 40 years,” said Roger.

NZIFST

Catherine Pitts, from New Zealand Natural Ice Cream, left, winner of the 2022 NZ Best Practice in Food Allergen Management Award, with Debbie Hawkes from the Allergen Bureau

2022 NZ Best Practice in Food Allergen Management Award Speaking at the Conference Awards dinner, Debbie Hawkes said, “On behalf of the Allergen Bureau and NZIFST, I am delighted to be able to present the 2022 NZ Best Practice in Food Allergen Management Award. This award includes a complimentary registration to attend the 2023 Food Allergen Management Symposium which will be held in Brisbane, with a return airfare and 3 nights’ accommodation.

•

A demonstrated clear understanding of International regulations to check alignment of standards, e.g. whether EU “Gluten Free” claims are valid for the ANZ market.

And due to pandemic restrictions over the last few years, it is great that 2 previous Australian Allergen Bureau Award winners have finally been able to redeem their prize and attend this NZIFST conference. These previous winners are Sarah Proctor, Lion Dairy & Drinks (Jul-19), and Jo Price from HJ Langdon’s (Oct-21).

•

Developed “Raw Material Approval PIF and Specification Checklist” used by the technical team when reviewing PIFs, so required questions are consistently asked.

•

VITAL reference doses were updated in 2019, so she led the project to review the validity of their allergen declarations.

•

Also with PEAL changes, Catherine is not waiting for the transition period, but has proactively started the process, reviewing 120 labels across 5 brands, with a planned roll-out schedule. This includes updating internal forms with PEAL terminology, e.g. individual tree nuts, rather than the group term.

•

Understanding that packaging changes are a major risk, and therefore ensuring robust change management procedures, with a “Product Change Notification Form” and “Change in Recipe Record” spreadsheet which removes old packaging and ensures only the new, correct artwork is in circulation.

We thank all this year’s award applicants and do appreciate the effort that was required to submit your nominations. All nominations were of a high standard. This year’s Award committee of Mark Dixon from Allergy NZ, Glen Neal from FSANZ, and myself, evaluated the nominations, based on their contribution to leading the New Zealand food industry in best practice allergen management, sharing information that builds trust and transparency, that supports allergen sensitive consumers to make informed choices.

that HACCP risk assessment principles are applied during product development.

Catherine Pitts stood out from the nominations by having a number of excellent Allergen Management procedures, with a few of the highlights being:

To verify the best practises are followed and the food safety programme remains world class, New Zealand Natural Ice Cream has achieved a BRC certification, with an AA grade.

•

And through all of these activities Catherine champions allergen management and proactively communicates changes, which ultimately protect the end consumer.

Allergen hazards for each step of the PD process, from concept to post launch, are assessed and reviewed, requiring justification, severity and likelihood risk ratings and control measures. It is great

August/September 2022

NZIFST

Student Prizes University of Otago Department of Food Science Student Poster competition

Winners in the University of Otago Department of Food Science Student Poster competition are, left to right: in second place, receiving $500, Parise Adadi, in third place, receiving $200, is Ladie Condie and the winner, with a prize of $800, is Haroon Qazi

Massey University School of Food and Advanced Technology 3-MINUTE Pitch competition

The successful participants in the Massey University School of Food and Advanced Technology 3-MINUTE Pitch competition, left to right: the winner, with a prize of $1000, Manasweeta Angane, third equal, Jessica O’Connor and Catherine Maidment, each receiving $125, and Ruchita Rao Kavle was second, receiving a prize of $500 44

NZIFST

Food Tech Solutions poster prize

Introducing new Professional Members We are pleased to introduce the following people who have recently become Professional members of the Institute.

Stephen Grubb, Goodman Fielder Over my career, I’ve worked in Research and Development departments on developing a broad range of products from cordials to gluten-free bread to plant-based yoghurts. I joined Goodman Fielder in 2019 where my current role is Senior Product Development Technologist in the R&D baking department. By far my favourite product that I’ve developed while working here would have to be our cheeseburger pie. I have a Post Graduate Diploma in Wine Science and a Master of Food Technology from Massey University.

Alyssa Adia, Hawkins Watts I graduated with a Bachelor Degree of Science (majoring in Food Science) from Auckland University of Technology in 2016. After graduating I started work at Eurofins as a laboratory technician and was later promoted as a laboratory supervisor in the general microbiology department. In 2019, I gained a quality role at Van Den Brinks Poultry as a Quality Technical Officer managing the primary sites. I recently joined Hawkins Watts as a Quality Technologist, where I am responsible for quality control testing, product release, implementation and maintaining the Quality & Food Safety Systems, process improvements, and managing product and supply partners documentations.

June Foo, Rangiora Bakery Ltd

Peter Bailey from Food Tech Solutions was so impressed with the quality of this year’s posters that he decided to present two prizes of $500 each to the two posters he considered best demonstrated both good science and commercial viability. The two winners are left, Hien Truong and right, Suchima Gonapinuwala

I came to New Zealand in 2012 with a Bachelor of Food Science and Management from University of Putra, Malaysia. I have worked in various roles, as a flour chemist, QC, food technologist in a food lab and as an oils and fats product developer. I recently celebrated 10 years working at Rangiora Bakery Ltd, Canterbury where I oversee food safety, export regulatory matters and assist in product development. August/September 2022

NZIFST

Branch News Canterbury Westland Westland Milk Virtual Tour Speaker: Gene Honey, Process Trainer at Westland Milk, Hokitika in conjunction with Rex Johnstone from Beca who project managed the plant build. This was a unique event for the Canterbury Westland branch – our first, virtual factory tour. Gene and Rex were able to walk us through the segregation milk factory using 360° video technology with footage taken during the commissioning phase 3 years ago.

Hannah Browne contemplates a barbecued grasshopper

Whilst the segregation plant is only a small part of the Westland Dairy site in Hokitika it allows segregation of specific milks to be sequenced and processed using highly automated technology. This innovative plant typically handles 800,000 litres of milk per day, overseen by one operator each shift and produces cream for butter, infant formula, organic and A2 milks for export. The high levels of hygiene were evident to see from the neatly designed personnel entry process and equipment design and layout in the pasteurisation area. Gene’s talk was very informative and he and Rex gave the 26 attendees a bird’s eye view into the world of high hygiene processing iin a dairy facility from the comfort of their office. His expertise, passion and experience were evident. The branch extends its thanks to Gene and Rex for enabling this event to take place as we know it would be almost impossible to do this tour in person. Robyn Marshall

Otago/Southland Feel like insect tonight? (National webinar, 26th May) Cricket burgers for dinner, anyone? Dr Dominic Agyei and Associate Professor Aladin Bekhit presented a fascinating journey through the history of insect consumption (entomophagy) and the opportunities and challenges for the future. This well-balanced presentation on the benefits and risks provided a compelling case for further investigation. The lucky attendees in Otago also had the opportunity to taste some commercial samples, including ants, BBQ grasshoppers, and teriyaki mealworms.

Branch AGM and seminar by Dr Sam Heenan (21st June) The 2022 branch AGM was held as a hybrid event with 28 attendees in person and via Zoom. Chair, Pat Silcock thanked the committee for their contributions, particularly outgoing members Ella Zwagerman and Erin Young. An extra special mention and sincere thanks went to Fiona Nyhof as she stepped down from the committee after many years of valuable service (2002-2007, 2012-2021). Fiona has been a fantastic committee member, organising Otago and Southland science fair judging, annual career events, along with many other contributions. Her organisation and passion will be greatly missed! 46

Sampling the tasty insect treats The AGM was followed by a seminar by Dr Sam Heenan (University of Otago, Research and Enterprise) on “Sensory Science in the Food Industry”, providing attendees with examples of global research in sensory science from Sam’s time with MARS food.

Careers Part 2 – What to do after your undergraduate degree On 14th July a range of speakers, including past and present students, presented a hybrid seminar about how postgraduate study (from Honours to PhD) led to rewarding career opportunities in Food Science. Thanks to all our inspiring speakers to help guide the next cohort of food science students on their career journeys. The third and final Careers event is an in-person Careers Expo with industry speakers and networking planned for Thursday 18th August. Dr Graham Eyres, MNZIFST

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Otago/Southland Branch attendees at the Careers event

Central June 2022 Branch AGM Our branch AGM was, as usual, spread across venues in Palmerston North and Wellington. This was our first “in person” meeting of the year (thank you Covid) and was impressively wellattended with 22 present in Manawatū and five in Wellington. The meeting was efficiently concluded with all office roles filled without need for voting, evidence of a perfectly managed AGM. Notably Amanda Thompson, long-standing committee member and incumbent secretary, was not able to continue her service due to pending relocation – Central’s loss, Waikato’s gain. The members thanked Amanda and other retiring committee members for their contribution and wished them well for their futures.

Prof Andy Allan and Dr Sarah Pilkington address Central Branch members on the future of commercial plant breeding, specifically kiwifruit August/September 2022

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Kiwifruit breeding; an historical and future perspective With the branch AGM wrapped we were privileged to welcome two of New Zealand’s leading kiwifruit innovation scientists, Sarah Pilkington and Andrew(Andy) Allan, both of Plant & Food Research, to present a talk on the history of innovation in kiwifruit and views on how that might evolve in the future. Dr Allan is also Professor in Biological Sciences at Auckland University and, anticipating expressing some controversial views, forewarned the audience that those views hailed from Professor Allan rather than the Plant & Food research scientist. The anticipated controversy related to views on the opportunity to apply GM tools to the future breeding of kiwifruit. Despite public perceptions to the contrary, particularly in respect of the development of the red variant released to the market in the past two seasons, past kiwifruit innovations have all resulted from traditional breeding techniques. Dr Pilkington spoke of those historical accomplishments, notably the introduction of the original yellow variety Hort16a (trademarked Zespri® Gold), its replacement with the more robust G3, “SunGold™ after the bacterial disease Psa decimated established gold orchards, and most recently, development of the red Ruby™ variant. These distinct varieties (and many others not commercialised) were all accomplished by traditional breeding techniques directed by genetic profiling for targeted attributes, through mining the extensive genetic diversity of the genus Actinidia. But such processes are laborious and very time consuming. The cycle from first experimental cross to commercial introduction takes at least a decade even with the benefit of genetic profiling. And with research time being costly, traditional development of each new variety is hideously expensive. So what of the future? Prof. Allan observed that the time may well be right for taking the next step in using precision genetic tools (e.g. CRISPR) to enable targeted attributes to be directly created in horticultural genetic material to ensure incorporation of specific attributes for future varieties. Given that it is impossible to analytically discern whether a new variant is a product of gene change through CRISPR or of a random genetic mutation, Prof. Allan fears that New Zealand risks being left behind in the technology of plant breeding. Already he notes that 15% of global agricultural production relies on genetic modification and that is growing massively. Furthermore we are facing such fundamental threats to the produce that underpins our economy, particularly from climate change, that excluding precision genetic technologies from our toolkit risks us losing these vital economic platforms. So nuanced are the goldilocks zones for current crops to excel that the projected rate of climate change acceleration means that conventional breeding techniques will not be able to tune future crops to their changing environment. This holds true for all export staples (e.g. pipfruits, grapes) and our domestic horticultural foods. New Zealand has long shown a conservatism in adopting new technologies, with “GE-free” a catch-cry embedded in the national psyche. So what is the prognosis for that changing? Prof Allan holds hope that the mood is changing, if slowly. He noted that The Royal Society of New Zealand entered the debate in 2019 with a white paper floating five different gene technology scenarios and their impact on our primary-industry-driven economy. The apparent shift to an evidencebased assessment of our future engagement with genetic technologies 48

is reassuring to Prof Allan, but the rate of change is a concern. The clock is ticking … loudly! A paper on this topic, by Andrew Allan and Laurie Melton, appeared in FoodNZ Vol 21, No. 4. [Ed]

Conference consequences Central members were well-represented in all aspects of the Annual Conference at Rotorua with several speakers, posters presented and awards received. Sadly many of our delegates returned home with one or both of the dreaded lurgies, Covid or the similarly virulent flu, and three weeks later, some are still struggling with recovery. For those in that situation we hope you get well soon and that your conference experience was worth the pain. Allan Main, FNZIFST

Who’s gone where? NZIFST members who are changing jobs, moving overseas, starting their own businesses... Simon Loveday has moved from AgResearch in Palmerston North to the Singapore Institute of Food and Biotechnology Innovation at A*STAR. He plans to stay in touch with NZIFST and the New Zealand food industry, and hopefully develop some collaborations with the Singapore food research scene. His role is Principal Investigator, Food Proteins.

Stella Stacey has left her job in Auckland as Senior Quality Specialist at Woolworths NZ and moved to Christchurch to join United Fisheries as Quality and Compliance Manager. This is going full circle and back to where her food industry career started – in seafood in Christchurch and Stella is looking forward to attending the Canterbury Branch meetings and reconnecting with old colleagues.

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Come and join in.

Student Essay

Upcycling: Great taste from coffee waste Brian Thong, Department of Food Science, University of Otago This article was awarded first prize in the Food Tech Solutions NZIFST Undergraduate Writing Competition 2022. The annual competition is open to undergraduate food science and food technology students who are invited to write on any technical subject or latest development in the food science and technology field that may be important to the consumer.

There is nothing more invigorating, energising, and motivating than the first sip of a freshly brewed coffee in the morning. Coffee is one of the most common beverages and is the second most traded commodity in the world. The industry is large and well-established, with 10 million tons of coffee produced in 2020 (International Coffee Organization, 2021), so what’s the big problem?

What is coffee waste and why should we care? Coffee beans are obtained from the coffee cherry, which is a fruit from the coffee plant of the Rubiaceae family. Arabica and Robusta coffee are the two most common species of coffee, representing 75% and 25% of global production, respectively. Before the coffee bean is ready for brewing, it is subjected to a series of processes where the outer layers of the fruit (outer skin, pulp, husk, and silver skin) are removed and the bean is roasted (Belitz, 2009). This process is done with either a wet or dry processing method. The wet method is more commonly used for Arabica beans, while the dry method is more commonly used for Robusta beans. It is estimated that wet processing produces 0.5 tons of by-product (coffee pulp) per ton of fresh coffee, while dry processing produces less by-product (coffee husk), at 0.18 tons per ton of fresh coffee (Murthy & Madhava Naidu, 2012). These by-products have some industrial utilisation, but the majority is destined to be food waste. In 2020, approximately 6 million and 4.2 million tons of Arabica and Robusta coffee were produced, respectively (International Coffee Organization, 2021). Based on this, approximately 0.8 million to 3 million tons of coffee waste was generated in 2020, mainly comprising of coffee pulp and/or husk. Coffee pulp and husk contain a range of compounds, including carbohydrates, proteins, caffeine, tannins, and chlorogenic acid. There are some current applications for utilising coffee waste such as biofuel, animal feed, fertiliser production, mushroom cultivation, and bioactive extractions (Murthy & Madhava Naidu, 2012). However, the effective use of these applications has been limited due to compositional limitations and profitability. There is current research showing the presence of caffeine, tannins, and chlorogenic acid may negatively affect its current applications in large amounts.

The solution: Upcycling! Upcycling is a relatively new solution to the current food waste problem. The upcycled food association (UFA) defines upcycled foods as those that “use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains and have a positive impact on the environment (Upcycled Food Association, 2020).” Essentially, an upcycled food is a product or an ingredient that has added value and is safe for human consumption but was initially destined as food waste. The UFA also has an upcycled foods certification programme, however, it is currently only available in the U.S. Upcycling may be the most viable option to tackle the large amounts of coffee pulp and husk. It is well known that the food industry is driven by consumer demand. Thus, if demand for these upcycled products can be generated, the utilisation of these by-products will likely be successful and profitable. The pulp and husks represent the majority of the cherry wasted during the first stages of coffee processing. If processed appropriately, it can be turned into a beverage, known as cascara or coffee cherry tea. Although a new concept to the west, cascara is quite a common ethnic drink (Arpi et al., 2021). Cascara has a similar composition to coffee, consisting of similar bioactive components such as caffeine and a range of polyphenols. It displays similar quantities of these bioactive properties to coffee, making it a suitable alternative to the regular coffee brew (Heeger et al., 2017). The cascara beverage can be described as tea-like, with sweet, floral, and dried fruit-like aromas (Pua et al., 2021). With the growth of functional drinks on the market, the delicate flavours of cascara combined with its bioactive properties make it a very tangible concept. Furthermore, cascara beverages also have the potential to enter the market as a new category of adult socialisation beverages such as NESCAFÉ’s NATIV Cascara drink recently released in Australia. Currently, there are only a handful of dried cascara products and no ready-to-drink cascara beverages available in New Zealand, which represents a very enticing gap in the local market. Couple this with the story of upcycling and reducing waste, cascara, whether in dried or ready-to-drink form, may have the potential to be the next topselling beverage! August/September 2022

Student Essay

Based on world coffee production figures, approximately 0.8 million to 3 million tons of coffee waste was generated in 2020, mainly comprising of coffee pulp and/or husk. How do we change the waste into commercial products? Besides using cascara as a beverage, cascara is also a nutrient-rich ingredient, containing carbohydrates, protein, fibre, and minerals such as potassium (Murthy & Madhava Naidu, 2012). Because of these properties, cascara flour has been suggested as a potential ingredient in improving gluten-free (GF) bread's nutritional value and sensory properties. The addition of cascara flour i nto t he f ormulation o f G F bread has been shown to help achieve superior sensory properties and better nutritional value in terms of protein and dietary fibre (Rios et al., 2020).

Summary Upcycling coffee pulp and husk can help turn the table on coffee waste. It will help reduce waste streams on the farm and provide the opportunity for coffee growers to fully utilise their return on investment. The food industry is driven by consumer demand, thus there should be increased efforts in generating demand for these products. Education around the scale of the problem and presenting upcycling as a solution will help with this. If there is sufficient interest, a significant amount of waste can be redirected into value-added products, benefitting the consumer, the producer, and planet Earth.

References Arpi, N., Muzaifa, M., Sulaiman, M. I., Andini, R., & Kesuma, S. I. (2021). Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments. IOP Conference Series. Earth and Environmental Science, 709(1). https://doi.org/http://dx.doi. org/10.1088/1755-1315/709/1/012030 Belitz, H.-D., Grosch, Werner., Schieberle, Peter., (2009). Coffee, 50

Food New Zealand

Tea, Cocoa. In H.-D. Belitz, W. Grosch, & P. Schieberle (Eds.), Food Chemistry (pp. 938-970). Springer Berlin Heidelberg. https://doi. org/10.1007/978-3-540-69934-7_22 Heeger, A., Kosińska-Cagnazzo, A., Cantergiani, E., & Andlauer, W. (2017). Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage. Food Chemistry, 221, 969-975. https://doi.org/10.1016/j.foodchem.2016.11.067 International Coffee Organization. (2021, May 2021). Coffee production by exporting countries. Retrieved 09 Mar from https://www.ico.org/ trade_statistics.asp?section=Statistics Murthy, P. S., & Madhava Naidu, M. (2012). Sustainable management of coffee industry by-products and value addition—A review. Resources, Conservation and Recycling, 66, 45-58. https://doi.org/10.1016/ j.resconrec.2012.06.005 Pua, A., Choo, W. X. D., Goh, R. M. V., Liu, S. Q., Cornuz, M., Ee, K.H., Sun, J., Lassabliere, B., & Yu, B. (2021). A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp). LWT, 138, 110630. https://doi.org/10.1016/j.lwt.2020.110630 Rios, M. B., Iriondo-DeHond, A., Iriondo-DeHond, M., Herrera, T., Velasco, D., Gómez-Alonso, S., María Jesús, C., & del Castillo, M. D. (2020). Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules, 25(6), 1358. https://doi.org/http://dx.doi.org/10.3390/ molecules25061358 Upcycled Food Association. (2020). About upcycled food. Retrieved 09 Mar from https://www.upcycledfood.org/upcycled-food

August/September 2022

NZIFST CONFERENCE 2023 59th NZIFST Conference Food in a Changing World July 4th to 6th, 2023 University of Otago, Ōtepoti, Dunedin Your suggestions for topics of interest are welcome Conference Committee Chair is Graham Eyres, graham.eyres@otago.ac.nz

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

Food New Zealand, August/September 2022

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